CN112006118A

CN112006118A - Intelligent tea aroma raising system

Info

Publication number: CN112006118A
Application number: CN202010767368.6A
Authority: CN
Inventors: 马驰; 肖静洲
Original assignee: Hubei Caihua Tea Industry Co ltd
Current assignee: Hubei Caihua Tea Industry Co ltd
Priority date: 2020-08-03
Filing date: 2020-08-03
Publication date: 2020-12-01

Abstract

The invention provides an intelligent tea aroma raising system, which relates to the field of tea production equipment and comprises an aroma raising box body, wherein a cover body is arranged on the aroma raising box body, a hot air cavity of the aroma raising box body is connected with an air inlet device, an air outlet is also arranged on the cover body, a gas uniformly-mixing cavity is arranged at the position of the air outlet, a sensor is arranged on the inner wall of the gas uniformly-mixing cavity, and the sensor comprises a humidity sensor and an odor sensor. Through the gas sensor who sets up near the air exit, cooperation humidity transducer can improve the control accuracy of carrying fragrant process. The dependence on the working experience of the operator is reduced. The quality of the finished tea is improved.

Description

Intelligent tea aroma raising system

Technical Field

The invention relates to the field of tea production equipment, in particular to an intelligent aroma raising system for tea.

Background

The existing tea production is mostly carried out on an aroma raising machine or an aroma raising baking machine, the aroma raising machine is generally provided with a closed cavity, a heating device is arranged in the aroma raising machine, and moisture in the aroma raising process is discharged through air. The existing heating mode comprises a hot air heating mode, an internal heating mode and the like, wherein the hot air heating mode has the advantages of high aroma raising speed and uniform heating, and the internal heating mode has the advantages of good aroma raising effect and higher quality of finished tea. The tea aroma is an important quality characteristic of tea, and the tea aroma extraction process is a key step for forming good aroma of tea. At present, the control of the aroma raising process is mostly controlled by the experience of operators, the quality of finished products is difficult to ensure, for example, the moisture content of tea leaves is ensured to be 5 percent, and the control is controlled by depending on the hand feeling of the operators. The automatic control is very difficult due to the difference of different tea varieties, fresh leaf tenderness and flavor types.

The existing tea production adopts an intermittent production mode, equipment is similar to an oven, and the batch production mode causes lower batch production efficiency. The flavor of the traditional process is difficult to keep after the existing tea processing adopts mechanical production. Chinese patent document CN201479841U describes a continuous operation tea aroma raising machine, which adopts a roller scheme. However, the scheme can increase the broken tea rate and has higher energy consumption due to the structure of the roller. Chinese patent document CN106359685A describes a processing technology for aroma enhancement of green tea, which adopts microwave heating to enhance aroma, but the scheme is to use resonance of water molecules to realize heating, so that a certain destruction effect is provided for partial aroma, and the final tea finished product has insufficient aroma, tea is not resistant to soaking, and the overall quality is reduced. Chinese patent document CN 104904894 a describes a tea aroma raising machine and an intelligent tea control aroma raising mode, which adopts a PLC + PID control scheme to control aroma raising process parameters, but the inventor finds that the control precision of the scheme is difficult to ensure, mainly because the correlation between the moisture content in tea and the air humidity in the air is insufficient, and the relationship between the moisture content in tea and the air humidity in the air is large due to the difference between the original moisture content of tea, the tea quality and the fresh leaf tenderness, and is difficult to guide aroma raising process parameters.

Disclosure of Invention

The invention aims to solve the technical problem of providing an intelligent tea aroma raising system which can realize automatic production of aroma raising procedures. The processing flavor of the traditional process can be simulated as much as possible, and the quality of the finished tea is improved.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the utility model provides a fragrant system is carried to tealeaves intelligence, is equipped with the cover body including carrying fragrant box, is equipped with the hot-blast chamber and the hot-blast air intake device of carrying fragrant box and is connected, still is equipped with the air exit on the cover body, is equipped with gaseous even chamber of mixing in the position of air exit, is equipped with the sensor at the gaseous inner wall of evenly mixing the chamber, the sensor include humidity transducer and odor sensor.

In the preferred scheme, the air outlet is provided with an exhaust pipe, the inlet and the outlet of the gas uniform mixing cavity are both connected with the exhaust pipe, and the cross section of the gas uniform mixing cavity is larger than that of the exhaust pipe.

In the preferred scheme, a feeding hole is formed in one end of the cover body, a discharging slide way is formed in the other end of the cover body, the fragrance extracting box body is supported on the base through a plurality of elastic elements, and a vibrating device is arranged at the bottom or two sides of the fragrance extracting box body.

In the preferred scheme, the structure of the vibration device is that at least two vibration motors are arranged, the vibration motors are connected with the fragrance extracting box body through a vibration frame, and an output shaft of each vibration motor is connected with an eccentric block;

the two eccentric blocks are close to each other to control the travel distance of the tea leaves by adjusting the phases of the two eccentric blocks.

one of them vibrating motor slope installation to make this vibrating motor start-up back, tealeaves moves to the other end from the one end of carrying fragrant box.

In the preferred scheme, the position of the cover body close to the bottom is of a flexible structure, and the cover body is connected with the fragrance extracting box body through the flexible structure, so that the cover body cannot vibrate along with the vibration of the fragrance extracting box body.

In the preferred scheme, the air inlet device is structurally characterized in that a fan is connected with a hot air device, the hot air device is connected with a hot air cavity of the fragrance extracting box body, a plurality of hot air holes are formed in the top wall of the fragrance extracting box body, and hot air is discharged from the hot air holes;

the hot air device comprises a cylinder body, wherein a filter screen is arranged at an air inlet of the cylinder body, a heat insulation layer is arranged on the outer wall of the cylinder body, a heating body is arranged in the cylinder body, and the heating body is connected with a plurality of heat conducting fins;

the heating body comprises one or a combination of a plurality of heating films, ceramic heating sheets, resistance wire heaters and quartz tube far infrared heaters.

In a preferable scheme, a heating device is further arranged in the cover body and is positioned on a top frame at the top of the cover body, and the heating device comprises one or a combination of a resistance wire heater, a quartz tube far infrared heater and a microwave heater.

In the preferred scheme, the incense stir-frying device is also arranged and comprises a combustion chamber, and the combustion chamber is connected with the cover body through a pipeline.

In the preferred scheme, a feed inlet is arranged at one end of the cover body, a discharge slideway is arranged at the other end of the cover body, the discharge slideway adopts a liftable structure, and when the discharge slideway is lifted, the flanges of the discharge slideway form the edge of the aroma raising box body so as to prevent tea leaves from passing through; when the discharge chute descends, the tea leaves can pass through and be discharged.

The aroma generated by tea leaves in the aroma extraction process is also called "volatile aroma component (VFC)". The aroma substances sensed by smell in tea are collectively called. The chemical components are as follows: non-terpene alcohol low boiling point components (VFC I) including 1-penten-3-ol, cis-2-penten-1-ol, cis-3-hexen-1-ol, trans-2-hexenol, trans-2, 4-heptadienal, etc.; terpene alcohols high boiling point components (VFCII) including linalool, linalool oxide, geraniol, alpha-ionone, beta-ionone, nerolidol, heliotropine, cedrol, indole, etc. The fragrance type is divided into: cis-3-hexen-l-ol and its esters with fresh and faint scent of tender leaves; lilac linalool and its oxides of light floral type; geraniol, 2-phenylethyl alcohol, of the mild floral type of the rose and rose family; jasmine and gardenia are sweet and thick flower fragrance type beta-ionone and other ionone compounds, cis-jasmone and methyl jasmonate; jasmine lactone with chestnut and dried fruit flavor, other lactones and theaspirone; -cedrol of cereal flavor type, 4-vinylphenol, guaiacol-based compounds; sesquiterpenes; pyrazines, pyrroles, furans and the like of the heat-fragrant type. The types and amounts of aroma compounds vary depending on the production area, variety, amount of fertilizer applied, and tea making method. The variety and the tea making mode have decisive influence, for example, the tea flavor of the assam tea is obviously different from the tea flavor of the Chinese middle-leaflet and leaflet tea. The former has a high linalool compound content, while the latter has a high geraniol compound content. Different tea making modes generate different aroma components, for example, the tea leaves are prepared by adopting a steaming process, so that the content of sulfur-containing aroma components (such as dimethyl sulfide and the like) is higher, while the aroma components such as linalool, geraniol, 2-phenylethyl alcohol and the like and the burnt aroma components such as pyrazine and pyrrole in the Longjing tea are higher. The special tea-making mode of the oolong determines the characteristic that the aroma components of the oolong have high content of floral components such as nerolidol, jasmine lactone, methyl jasmonate, indole and the like. In addition, there are many factors that affect the aroma components of tea. The inventors found that some flavors are stronger when the water content is close to a target value, and for example, when the water content in the aroma-improving step is close to a target value, the contents of jasminolide and other lactones, theaspirone and other aroma components in the tea aroma are increased. The invention provides a scheme for arranging an odor sensor in a fragrance extracting machine to assist in controlling a fragrance extracting process.

According to the intelligent tea aroma raising system provided by the invention, the gas sensor is arranged near the air outlet and is matched with the humidity sensor, so that the control precision of an aroma raising process can be improved. The dependence on the working experience of the operator is reduced. The quality of the finished tea is improved. The structure of the vibrating fluidized bed is adopted, so that the continuity of the aroma raising process can be improved, the manual participation is reduced, particularly, the broken tea produced in the feeding, production and discharging processes can be reduced, and the production efficiency is improved. The combination of multiple heating methods improves the aroma-improving processing efficiency and can greatly improve the quality of finished tea. Especially, the flavor of the traditional process can be better simulated. The flexible cover body that is close to the bottom that sets up can make the cover body need not follow the vibration to reduce whole energy consumption.

Drawings

The invention is further illustrated by the following examples in conjunction with the accompanying drawings:

fig. 1 is a schematic view of the overall structure of the present invention.

Fig. 2 is a schematic cross-sectional structure diagram of the hot air device of the present invention.

Fig. 3 is a schematic structural diagram of a waste heat recovery chamber in the invention.

FIG. 4 is a schematic structural diagram of the gas homogenizing chamber according to the present invention.

Fig. 5 is a schematic structural view of the discharging driving device in the invention.

Fig. 6 is a schematic structural view of the vibration device of the present invention.

FIG. 7 is a schematic view of the vibration trace of the tea leaf in situ vibration according to the present invention.

Fig. 8 is a schematic view of the vibration track of the tea leaves vibrating towards the discharging chute direction in the invention.

Fig. 9 is a schematic top view of the fragrance box of the present invention.

Fig. 10 is a cross-sectional structure diagram of the fragrance-enhancing box body in the invention.

FIG. 11 is a graph showing the variation of humidity and odor content in the present invention.

In the figure: the top frame 1, the cover body 2, the feed inlet 3, the filter screen 4, the hot air device 5, the barrel 51, the heat preservation layer 52, the heating body 53, the heat conducting sheet 54, the heating device 6, the fragrance extracting box body 7, the hot air hole 71, the vibration rod 72, the hot air cavity 73, the vibration device 8, the vibration frame 81, the eccentric block 82, the vibration motor 83, the air uniformly mixing cavity 9, the fan 10, the fragrance frying device 11, the sensor 12, the waste heat recovery cavity 13, the air outlet 14, the base 15, the elastic element 16, the material level sensor 17, the discharging driving device 18, the tension spring 181, the wire drawing 182, the guide wheel, the screw rod nut mechanism 184, the lifting motor 185 and the discharging slide way 19.

Detailed Description

In fig. 1, an intelligent tea aroma raising system comprises an aroma raising box body 7, a cover body 2 is arranged on the aroma raising box body 7, a hot air cavity 73 of the aroma raising box body 7 is connected with an air inlet device, an air outlet 14 is further arranged on the cover body 2, an air uniformly-mixing cavity 9 is arranged at the position of the air outlet 14, a sensor 12 is arranged on the inner wall of the air uniformly-mixing cavity 9, and the sensor 12 comprises a humidity sensor and an odor sensor. As shown in fig. 11, fig. 11 is a schematic diagram of humidity and odor content change curves, and for the convenience of observation, a humidity change curve 20, an alcohol odor change curve 21 and an ester odor change curve 22 are superimposed, so that in this example, only the curve graph itself is referred to, and no specific content value is considered. From the figure, it can be seen that the humidity change curve 20 shows ascending before descending along with the temperature rise and heat preservation, the descending rate of the rear curve is slower, no obvious turning position exists, and it is difficult to distinguish a better control point, and along with the difference of the tea raw materials, the specific control point needs to be distinguished from the humidity change curve 20 in the air, the difficulty is too high, and the accuracy is low. Wherein the alcohol odor profile 21 maintains a trend substantially similar to the humidity profile 20, wherein the alcohol odor in this embodiment mainly comprises one or more of 1-penten-3-ol, cis-2-penten-1-ol, cis-3-hexen-1-ol, trans-2-hexenol, linalool oxide and geraniol. The change curve 22 of the ester odor is obvious, and after a peak value is reached, a turning position is obvious, so that the control point can be conveniently judged. The ester odor mainly comprises jasmine lactone with chestnut and dried fruit odor types, other lactones and theaspirone; this is due to the especially strong chestnut flavor of Wufeng caihua green tea. In the invention, the odor of chestnut and dried fruit odor is used as an auxiliary control parameter and is matched with humidity change, so that higher control precision in the aroma raising process can be realized. Different monitoring notes may be involved for different tea types. The odor sensor described in this example is a commercially available product. Such as PEN2 model electronic nose from the company alrsense, germany. Chinese patent document CN 105675649 a describes an electronic nose data feature extraction method based on adsorption kinetics, and describes how to extract odor features of a sample by using a sensor. Chinese patent document CN 109239207 a describes a more specific odor recognition method based on an electronic nose odor recognition method, apparatus and electronic nose system, and therefore, how to perform the odor recognition method belongs to the prior art. The invention introduces the odor monitoring into the scheme of automatic control of tea aroma raising, and the odor monitoring is used as a judgment parameter matched with air humidity control, so that the control precision of the aroma raising process is greatly improved.

In the preferred scheme as shown in fig. 1 and 4, an exhaust duct is arranged at the exhaust outlet 14, the inlet and the outlet of the gas uniform mixing cavity 9 are both connected with the exhaust duct, and the cross section of the gas uniform mixing cavity 9 is larger than that of the exhaust duct. With the structure, the discharged gas is mixed in the gas uniformly-mixing cavity 9 and then is detected by the humidity sensor and the odor sensor, and the humidity and the odor in the air can be more accurately reflected due to the uniformly-mixed gas. Therefore, the structure of the air uniform mixing cavity 9 can accurately monitor the humidity and the smell in the air. In the preferred scheme, degree sensor and smell sensor adopt the structure of easily dismantling, and after operation a period, convenient to detach washs to improve monitoring accuracy. In a further preferred scheme, a temperature sensor is also arranged in the cover body 2 and used for monitoring the fragrance raising temperature.

In a preferred embodiment, as shown in fig. 1, the cover 2 has a feed inlet 3 at one end and a discharge chute 19 at the other end, the fragrance-extracting box 7 is supported on a base 15 by a plurality of elastic elements 16, and a vibration device 8 is provided at the bottom or at both sides of the fragrance-extracting box 7. By adopting the structure, the vibrating fluidized bed is adopted to carry out fragrance extraction, and compared with a cabinet type structure, the production efficiency is higher. Compared with the roller structure, the tea breaking rate is lower, and the energy consumption is lower. The tea leaves are moved to the discharging slideway 19 from the feeding hole 3 through vibration, and the vibration has the effects of more fully and uniformly heating the tea leaves and bringing away moisture by hot air. In a preferred scheme as shown in fig. 9 and 10, the structure of the fragrance-enhancing box body 7 is as follows: a rib is provided around the top of the hot air chamber 73, and a plurality of vibration-following rods 72 are provided between the ribs on both sides for transmitting vibration to the stacked tea leaves. The raised discharge chute 19 also serves as a flange at one end.

In a preferable scheme, as shown in fig. 6-8, the vibration device 8 has a structure that at least two vibration motors 83 are arranged, the vibration motors 83 are connected with the fragrance extracting box body 7 through a vibration frame 81, and an output shaft of each vibration motor 83 is connected with an eccentric block 82;

the two eccentric blocks 82 are close to each other to control the travel distance of the tea leaves by adjusting the phase of the two eccentric blocks 82. As shown in fig. 7 and 8, when the two eccentric blocks 82 have the same phase, the aroma raising box 7 vibrates up and down basically in the original position, and the tea leaves are in the aroma raising and heating state, and when the aroma raising and heating are finished and the tea leaves need to be discharged, the phase of the two eccentric blocks 82 is different by an angle, for example, 15 degrees, as shown in fig. 8, the vibration track of the aroma raising box 7 becomes an inclined ellipse, so that the tea leaves are vibrated for a certain distance each time, and the tea leaves are enabled to move to the discharge chute 19.

In another optional scheme, the structure of the vibration device 8 is that at least two vibration motors 83 are provided, the vibration motors 83 are connected with the fragrance extracting box body 7 through a vibration frame 81, and an output shaft of the vibration motors 83 is connected with an eccentric block 82;

one of the vibration motors 83 is installed obliquely so that the tea leaves travel from one end of the fragrance-improving case 7 to the other end after the vibration motor 83 is started. In this embodiment, a vibration motor 83 is installed obliquely, in the aroma-raising heating state, the vibration motor 83 installed obliquely is not started, the tea leaves vibrate in situ, when the tea leaves need to be discharged, the motor is started, so that the vibration track of the aroma-raising box body 7 becomes an oblique ellipse, and the tea leaves move to the discharge chute 19.

In a preferred scheme, as shown in fig. 1, the position of the cover body 2 close to the bottom is a flexible structure, and the cover body 2 is connected with the fragrance-extracting box body 7 through the flexible structure, so that the cover body 2 cannot vibrate along with the vibration of the fragrance-extracting box body 7. With the structure, the overall weight of the fragrance extracting box body 7 is reduced, so that the energy consumption is reduced.

In a preferred scheme, as shown in fig. 1 and 2, the air intake device is structured such that a fan 10 is connected with a hot air device 5, the hot air device 5 is connected with a hot air cavity 73 of the fragrance extracting box body 7, a plurality of hot air holes 71 are arranged on the top wall of the fragrance extracting box body 7, and hot air is discharged from the hot air holes 71; the fan 10 in this example is a centrifugal fan.

The hot air device 5 comprises a cylinder body 51, a filter screen 4 is arranged at an air inlet of the cylinder body 51, a heat insulation layer 52 is arranged on the outer wall of the cylinder body 51, a heating body 53 is arranged in the cylinder body 51, and the heating body 53 is connected with a plurality of heat conducting fins 54; the provision of the screen 4 reduces the ingress of dust and thereby avoids scorching on the heating body 53 and the generation of unpleasant odours.

The heating body 53 comprises one or more of a heating film, a ceramic heating sheet, a resistance wire heater and a quartz tube far infrared heater. In this case, the heating film is preferably heated at a temperature not exceeding 200 ℃ and a hot air temperature of 65 to 120 ℃. Set up waste heat recovery chamber 13 on the pipeline of air exit 14, be equipped with the heat exchanger fin that becomes the labyrinth and arrange in waste heat recovery chamber 13 to the air primary heating that will introduce, waste heat recovery chamber 13 and fan 10's access connection. Further preferably, a set of water-cooled condensers is arranged at the inlet of the waste heat recovery cavity 13, and the air is condensed and dried and then sent into the waste heat recovery cavity 13, so that the fragrance extraction efficiency is further improved.

In a preferred scheme, as shown in fig. 1, a heating device 6 is further arranged in the cover body 2, the heating device 6 is positioned on the top frame 1 at the top of the cover body 2, and the heating device 6 comprises one or more combinations of a resistance wire heater, a quartz tube far infrared heater and a microwave heater. In the embodiment, a combination of a hot air heating mode and a radiation heating mode is adopted, so that the aroma raising efficiency is further improved, and the traditional tea frying aroma raising effect is simulated through the heating device 6, for example, the position of a tea part is coked through the radiation heating mode, and the scorched aroma effect is generated. To enhance flavor.

Preferably, as shown in fig. 11, a incense burner 11 is further provided, and the incense burner 11 includes a combustion chamber connected to the housing 2 through a pipeline. With the structure, the effect of aroma improvement of traditional tea frying is further simulated, for example, in the process of tea frying with woods such as cedar and the like, the smoke generated by wood combustion also has slight influence on the finished tea product, so that the aroma level of the finished tea product is richer.

In a preferable scheme, one end of the cover body 2 is provided with the feeding hole 3, the other end of the cover body is provided with the discharging slide way 19, the discharging slide way 19 adopts a lifting structure, and when the discharging slide way 19 is lifted, the flange of the discharging slide way 19 forms the edge of the aroma raising box body 7 so as to prevent tea leaves from passing through; when the discharge chute 19 is lowered, the tea leaves can pass and be discharged. The discharge chute 19 can be driven to lift by a cylinder. And a motor can be used for driving the lifting. In this embodiment, a structure in which the motor drives the elevator is preferably adopted, as shown in fig. 1 and 5, specifically: the discharging slide way 19 is provided with an inclined slide way, flanges are arranged on two sides of the discharging slide way 19, one end of the discharging slide way 19 is open, the other end of the discharging slide way 19 is provided with a flange, the end of the flange is used as a flange structure of the fragrance extracting box body 7, the discharging slide way 19 is connected with the fragrance extracting box body 7 in a sliding mode, and two ends of a tension spring 181 are connected with the discharging slide way 19 and the fragrance extracting box body 7 respectively and used for enabling the discharging slide way 19 to rise all the time. The bottom of the aroma raising box body 7 is provided with a feed screw nut mechanism 184, a feed screw of the feed screw nut mechanism 184 is connected with a fixed lifting motor 185, a nut of the feed screw nut mechanism 184 is connected with one end of a wire pulling steel wire 182, the other end of the wire pulling steel wire 182 bypasses a guide wheel 183 and then is connected with the discharging slideway 19, when the lifting motor 185 rotates and the nut moves towards the left side of the figure 5, the wire pulling steel wire 182 opens the discharging slideway 19, and at the moment, tea leaves can be discharged from the discharging slideway 19.

Taking an optimal structure as an example, when the tea leaf aroma raising device is used, tea leaves enter the aroma raising box body 7 from the feeding hole 3, the vibration mode of the aroma raising box body 7 is the vibration mode in fig. 8, the tea leaves are enabled to run towards the right end in fig. 1 until the tea leaves are uniformly spread on the upper surface of the aroma raising box body 7, the tea leaves pass is detected by the material level sensor 17 which is positioned close to the discharging slide way 19, namely, the gate plate of the feeding hole 3 is closed, and feeding is stopped. The vibration mode of the aroma raising box body 7 is switched to the feeding mode of the picture 7, only one vibration motor 83 runs at the moment, so that a gap is generated in the vibration process of the tea leaves, and the air can pass through the gap conveniently. The fan 10 runs, the dried and heated air is filtered by the filter screen 4 and then enters the hot air device 5 to be heated to 65-120 ℃, the specific heating temperature is set according to the tea making process requirement, hot air is sprayed out from the hot air holes 71 at the top of the hot air cavity 73, tea leaves are heated and aroma is extracted, bad smell in the tea leaves is firstly volatilized, such as grass smell, meanwhile, moisture is also evaporated, the tea leaves enter the air uniformly mixing cavity 9, the humidity sensor and the gas sensor in the sensor 12 detect corresponding data and send the data to the main control device, such as an industrial personal computer, after the hot air is heated for a period of time, the heating device 6 in the cover body 2 is started, and the tea leaves are heated in a thermal radiation heating mode. After a certain time, the heating device 6 is stopped when the gas sensor detects a corresponding monitoring gas, for example, smell data relating to the burnt incense has reached a preset value. The aroma frying device 11 is started, the aroma of the tea is adjusted by using a small amount of smoke of wood fuel, and the smoke and fire gas is increased. When the gas sensor detects corresponding monitored gas data, such as odors associated with fuel fumes, the fragrance extraction unit 11 is stopped. The sensor 12 detects that the humidity is reduced and the odor of target gas such as chestnut flavor type odor begins to increase, after the peak value is crossed, hot air supply is stopped, the temperature is kept for a period of time, the lifting motor 185 is started, the discharging slideway 19 descends and is started, the two vibrating motors 83 operate simultaneously, and the tea leaves which are subjected to the aroma raising process are discharged from the discharging slideway 19. And finishing the intelligent aroma-improving operation of the tea.

The above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.

Claims

1. The utility model provides a fragrant system is carried to tealeaves intelligence, is equipped with cover body (2) including carrying fragrant box (7) on carrying fragrant box (7), carries hot-blast chamber (73) and the hot-blast air intake device of fragrant box (7) to be connected, still is equipped with air exit (14), characterized by on the cover body (2): be equipped with even chamber (9) of mixing of gas in the position of air exit (14), be equipped with sensor (12) at the inner wall in even chamber (9) of mixing of gas, sensor (12) including humidity transducer and odor sensor.

2. The intelligent tea aroma raising system of claim 1, wherein: the air outlet (14) is provided with an air exhaust pipe, the inlet and the outlet of the gas uniform mixing cavity (9) are both connected with the air exhaust pipe, and the cross section of the gas uniform mixing cavity (9) is larger than that of the air exhaust pipe.

3. The intelligent tea aroma raising system of claim 1, wherein: one end of the cover body (2) is provided with a feeding hole (3), the other end is provided with a discharging slideway (19), the fragrance-extracting box body (7) is supported on a base (15) through a plurality of elastic elements (16), and the bottom or two sides of the fragrance-extracting box body (7) are provided with vibrating devices (8).

4. The intelligent tea aroma raising system of claim 1, wherein: the structure of the vibration device (8) is that at least two vibration motors (83) are arranged, the vibration motors (83) are connected with the fragrance extracting box body (7) through a vibration frame (81), and an output shaft of each vibration motor (83) is connected with an eccentric block (82);

the two eccentric blocks (82) are close to each other to control the travel distance of the tea leaves by adjusting the phases of the two eccentric blocks (82).

5. The intelligent tea aroma raising system of claim 1, wherein: the structure of the vibration device (8) is that at least two vibration motors (83) are arranged, the vibration motors (83) are connected with the fragrance extracting box body (7) through a vibration frame (81), and an output shaft of each vibration motor (83) is connected with an eccentric block (82);

one of the vibration motors (83) is obliquely arranged, so that after the vibration motor (83) is started, the tea leaves move from one end to the other end of the aroma raising box body (7).

6. The intelligent tea aroma raising system according to any one of claims 3 to 5, which is characterized in that: the position that the cover body (2) is close to the bottom be flexible structure, cover body (2) are connected with carry fragrant box (7) through flexible structure to make cover body (2) can not vibrate along with the vibration of carrying fragrant box (7).

7. The intelligent tea aroma raising system of claim 1, wherein: the air inlet device is structurally characterized in that a fan (10) is connected with a hot air device (5), the hot air device (5) is connected with a hot air cavity (73) of the fragrance extracting box body (7), a plurality of hot air holes (71) are formed in the top wall of the fragrance extracting box body (7), and hot air is discharged from the hot air holes (71);

the hot air device (5) comprises a cylinder body (51), a filter screen (4) is arranged at an air inlet of the cylinder body (51), an insulating layer (52) is arranged on the outer wall of the cylinder body (51), a heating body (53) is arranged in the cylinder body (51), and the heating body (53) is connected with a plurality of heat conducting fins (54);

the heating body (53) comprises one or a combination of a plurality of heating films, ceramic heating sheets, resistance wire heaters and quartz tube far infrared heaters.

8. The intelligent tea aroma raising system of claim 7, wherein: the heating device (6) is further arranged in the cover body (2), the heating device (6) is positioned on the top frame (1) at the top of the cover body (2), and the heating device (6) comprises one or a combination of a resistance wire heater, a quartz tube far infrared heater and a microwave heater.

9. The intelligent tea aroma raising system of claim 7, wherein: the incense frying device (11) is also arranged, the incense frying device (11) comprises a combustion chamber, and the combustion chamber is connected with the cover body (2) through a pipeline.

10. The intelligent tea aroma raising system of claim 1, wherein: a feed inlet (3) is formed in one end of the cover body (2), a discharge slide way (19) is formed in the other end of the cover body, the discharge slide way (19) adopts a lifting structure, and when the discharge slide way (19) is lifted, the flanges of the discharge slide way (19) form the edge of the aroma raising box body (7) to prevent tea leaves from passing through; when the discharge chute (19) is lowered, the tea leaves can pass through and be discharged.