CN114167003A - Dry-wet dual-purpose evaluation platform for monitoring tea quality - Google Patents
Dry-wet dual-purpose evaluation platform for monitoring tea quality Download PDFInfo
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- CN114167003A CN114167003A CN202111523736.3A CN202111523736A CN114167003A CN 114167003 A CN114167003 A CN 114167003A CN 202111523736 A CN202111523736 A CN 202111523736A CN 114167003 A CN114167003 A CN 114167003A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/14—Beverages
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
Abstract
The invention discloses a dry and wet evaluation platform for monitoring tea quality, which comprises a dry evaluation component and a wet evaluation component, wherein the dry evaluation component is used for containing tea for evaluation personnel to evaluate the appearance quality of the tea, and the wet evaluation component is used for brewing the tea subjected to the appearance quality evaluation of the dry evaluation component at constant temperature to obtain tea brewing liquid for evaluation personnel to evaluate the internal quality of the tea. The constant temperature component is utilized to change the mixing proportion of the first balance hot water flow and the second balance cold water flow by operating frequency of the first balance hot water pump and the first balance cold water pump, so that the mixed temperature of the tea brewing liquid is maintained within a constant temperature limit, the stable constant temperature control of the temperature of the tea brewing liquid is realized, and the stable constant temperature control of the temperature of the tea brewing liquid in the extreme climate environment in winter and summer can be ensured by the first limit temperature control component and the second limit temperature control component, so that the constant temperature control is realized.
Description
Technical Field
The invention relates to the technical field of tea quality assessment, in particular to a dry and wet evaluation platform for monitoring tea quality.
Background
The sensory evaluation of tea is generally carried out according to the sequence of appearance, aroma, liquor color, taste and leaf bottom. The sensory evaluation of the tea leaves comprises dry tea evaluation and wet tea evaluation, namely dry evaluation and wet evaluation. In general: the dry evaluation platform is used for evaluating the appearance quality of the tea, the height is 90-100cm, the width is 50-60cm, and the surface of the tea is painted black; the wet evaluation platform is used for evaluating the internal form quality of tea by brewing tea and comprises the steps of evaluating the fragrance, the liquor color, the taste and the leaf bottom of the tea, the wet evaluation platform is generally 140cm long, 36cm wide and 88cm high, the table board is edged and 5cm high, and a notch is reserved at one end of the table board so as to be beneficial to the tea water flowing out of the table board and cleaning the table board, and the table board is fully brushed with white paint or made into stainless steel Tailao.
However, in the prior art, the tea leaf evaluation room is provided with the dry tea leaf evaluation platform and the wet tea leaf evaluation platform, the tea leaf has different brewing water temperatures, so that the tea leaf has different fragrance, liquor color, taste and leaf bottom according to the temperature, and if the tea leaf is not subjected to the internal type quality evaluation at the optimal brewing temperature of the tea leaf, fair and equal evaluation conditions are difficult to form. Particularly, in winter, the temperature of the tea leaves is low, the temperature of the tea leaves can be neutralized and reduced after the tea leaves are brewed, so that the temperature of the whole tea water brewing liquid is lower than the optimal temperature, the change of the tea inner quality is easily caused, such as insufficient fragrance release and turbid tea soup, and the evaluation result of the tea leaves is inaccurate, in summer, the temperature of the tea leaves is high, the temperature of the tea leaves can be neutralized and increased after the tea leaves are brewed, so that the temperature of the whole tea water brewing liquid is higher than the optimal temperature, the change of the tea inner quality can be caused, such as bitter taste, and the evaluation result of the tea leaves can be influenced.
Disclosure of Invention
The invention aims to provide a dry-wet dual-purpose evaluation platform for monitoring tea quality, which aims to solve the technical problems that the tea quality evaluation is difficult to control at the optimal brewing temperature and the evaluation conditions are difficult to form in a fair and fair way in the prior art.
In order to solve the technical problems, the invention specifically provides the following technical scheme:
the dry and wet dual-purpose evaluation platform for monitoring the quality of the tea comprises a dry evaluation component and a wet evaluation component, wherein the dry evaluation component is used for containing the tea for evaluation personnel to evaluate the appearance quality of the tea, and the wet evaluation component is used for brewing the tea subjected to the appearance quality evaluation of the dry evaluation component at a constant temperature to obtain tea brewing liquid for evaluation personnel to evaluate the internal form quality of the tea.
As a preferable scheme of the invention, the wet review component comprises a heat collecting mechanism, a heat storing mechanism, a cold storing mechanism, a brewing mechanism and a constant temperature mechanism, wherein the heat collecting mechanism collects waste heat of waste gas generated by baking tea leaves by using a cold water spraying method to obtain a first balanced hot water flow which contains the waste heat of the waste gas and is used for brewing the tea leaves subjected to appearance quality evaluation at constant temperature, the heat storing mechanism is used for storing the first balanced hot water flow, the cold storing mechanism stores a second balanced cold water flow which is used for brewing the tea leaves subjected to appearance quality evaluation at constant temperature, the brewing mechanism is used for mixing the tea leaves subjected to appearance quality evaluation, the first balanced hot water flow and the second balanced cold water flow at constant temperature to realize that the tea leaves subjected to appearance quality evaluation are brewed to obtain tea water brewing liquid, the constant temperature mechanism monitors the mixing temperature in the brewing mechanism in real time and regulates the flow rates of the first balanced hot water flow and the second balanced cold water flow flowing into the mechanism according to the mixing temperature, and the constant temperature mechanism regulates the first balanced hot water flow and the second balanced cold water flowing into the tea brewing mechanism, The temperature of the second balanced cold water flow and the tea temperature after appearance quality evaluation maintain the constant temperature of the tea brewing liquid of the brewing mechanism together;
the hot collecting mechanism, the hot storage mechanism and the brewing mechanism are sequentially communicated to form a first brewing channel for a first balanced hot water flow to flow into the brewing mechanism, the cold storage mechanism and the brewing mechanism are sequentially communicated to form a second brewing channel for a second balanced cold water flow to flow into the brewing mechanism, and the dry review assembly and the brewing mechanism are sequentially communicated to form a third brewing channel for tea leaves subjected to appearance quality assessment to enter the brewing mechanism.
As a preferable scheme of the invention, the heat collecting mechanism comprises a plurality of annularly arranged spray headers arranged on the inner periphery of the dryer exhaust gas discharge pipe, a first heat collecting cold water pipe connected with the inlet end of the spray headers and a first electromagnetic valve arranged on the first heat collecting cold water pipe and used for controlling the opening and closing of the first heat collecting cold water pipe, the outlet end of the spray headers faces the tea baking exhaust gas discharge end to enable the direction of the discharged exhaust gas airflow to be opposite to the direction of the sprayed first heat collecting cold water flow so as to prolong the heat exchange time of the high-temperature exhaust gas airflow and the low-temperature first heat collecting cold water flow and improve the collection efficiency of the exhaust gas waste heat, the first heat collecting cold water pipe, the spray headers and the inlet end of the dryer exhaust gas discharge pipe are sequentially communicated to form a first heat collecting cold water flow collection channel for collecting the exhaust gas waste heat to generate a first balance hot water flow, and one end of the first heat collecting cold water flow is connected with the tea baking exhaust gas discharge end below the spray headers, the other end of the first communicating pipeline is connected with the inlet end of the heat storage mechanism, and the heat collecting channel, the first communicating pipeline and the heat storage mechanism are sequentially communicated to form a first branch channel for the first balance hot water flow to flow into and be stored in the heat storage mechanism so as to form the first brewing channel.
As a preferable scheme of the present invention, the hot storage mechanism includes a hot water storage tank, a first high liquid level meter and a first low liquid level meter respectively disposed at a first high level and a first low level of the hot water storage tank, the first high level is disposed at the top of the hot water storage tank, the first low level is disposed at the middle lower portion of the hot water storage tank, the first high liquid level meter and the first low liquid level meter are respectively used for monitoring liquid level signals at the first high level and the first low level to control the on and off of a first solenoid valve to ensure the storage amount of a first balanced hot water flow of the hot water storage tank, the inlet end of the hot water storage tank is connected to the other end of the first communication pipe, a second communication pipe is disposed between the hot water storage tank and the brewing mechanism, one end of the second communication pipe is connected to the outlet end of the hot water storage tank, the other end of the second communication pipe is connected to the brewing mechanism, and the hot water storage tank, the second communication pipe and the brewing mechanism constitute a mechanism for the first balanced hot water flow to flow into the brewing mechanism to constitute the first brewing mechanism And a second branch passage of the brewing passage, wherein a first balance hot water pump for providing pumping force for the first balance hot water flow to flow along the second branch passage is arranged on the second communication pipe.
As a preferable scheme of the present invention, the cold storage mechanism includes a cold water storage tank, a second high level gauge and a second low level gauge respectively disposed at a second high level and a second low level of the cold water storage tank, a second balanced cold water pipe connected to an inlet end of the cold water storage tank, and a second electromagnetic valve disposed on the second balanced cold water pipe for controlling opening and closing of the second balanced cold water pipe, the second balanced cold water pipe and the cold water storage tank are communicated to form a third branch passage for a second balanced cold water flow to flow into and be stored in the cold water storage tank to form the second brewing passage, the second high level is disposed at a top of the cold water storage tank, the second low level is disposed at a middle lower portion of the cold water storage tank, and the second high level gauge and the second low level gauge are respectively used for monitoring liquid level signals at the second high level and the second low level to control opening and closing of the second electromagnetic valve to ensure storage capacity of the second balanced cold water flow of the cold water storage tank, a third communicating pipeline is arranged between the cold water storage tank and the brewing mechanism, one end of the third communicating pipeline is connected with the outlet end of the cold water storage tank, the other end of the third communicating pipeline is connected with the brewing mechanism, the cold water storage tank, the third communicating pipeline and the brewing mechanism form a fourth branch passage for allowing a second balanced cold water flow to flow into the brewing mechanism so as to form a second brewing passage, and a first balanced cold water pump for providing pumping force for the second balanced cold water flow to flow along the fourth branch passage is arranged on the third communicating pipeline.
As a preferable mode of the invention, the dry review assembly comprises a dry evaluation chamber, a third high liquid level meter and a third low liquid level meter which are respectively arranged at a third high liquid level and a third low liquid level of the dry evaluation chamber, a first feeding pipe connected with an inlet end of the dry evaluation chamber, and a third electromagnetic valve which is arranged on the first feeding pipe and controls the opening and closing of the first feeding pipe, the first feeding pipe and the dry evaluation chamber are communicated to form a fifth branch passage for the tea leaves subjected to appearance quality evaluation to flow into the dry evaluation chamber and store into the dry evaluation chamber to form a third brewing passage, the third high liquid level is arranged at the top of the dry evaluation chamber, the third low liquid level is arranged at the middle lower part of the dry evaluation chamber, and the third high liquid level meter and the third low liquid level meter are respectively used for monitoring liquid level signals at the third high liquid level and the third low liquid level to control the opening and closing of the third electromagnetic valve to ensure the storage amount of the tea leaves subjected to appearance quality evaluation in the dry evaluation chamber, a fourth communicating pipeline is arranged between the dry evaluation chamber and the brewing mechanism, one end of the fourth communicating pipeline is connected with the outlet end of the dry evaluation chamber, the other end of the fourth communicating pipeline is connected with the brewing mechanism, and the dry evaluation chamber, the fourth communicating pipeline and the brewing mechanism form a sixth branch channel for the tea leaves subjected to appearance quality evaluation to flow into the brewing mechanism to form the third brewing channel.
As a preferable scheme of the invention, the brewing mechanism comprises a wet evaluation chamber and a stirring device arranged inside the wet evaluation chamber, wherein the stirring device is used for providing stirring driving force for mixing the tea leaves subjected to appearance quality evaluation, the first balance hot water flow and the second balance cold water flow to form tea brewing liquid.
As a preferable scheme of the present invention, the thermostatic mechanism includes a first drive and a second drive for regulating the operating frequencies of the first balance hot water pump and the first balance cold water pump, respectively, a first limit temperature control component arranged at the bottom of the dry evaluation chamber, a second limit temperature control component arranged inside the cold water storage tank, and a temperature measuring device arranged at the bottom of the wet evaluation chamber, the temperature measuring device is used for monitoring the mixing temperature of the brewing mechanism in real time, the first drive and the second drive are used for regulating the operating frequencies of the first balance hot water pump and the first balance cold water pump to change the flow rates of the first balance hot water flow and the second balance cold water flow flowing into the brewing mechanism so that the mixing ratio of the first balance hot water flow and the second balance cold water flow is changed to adjust the mixing temperature, and the first limit temperature control component is used for adjusting the mixing temperature of the first balance hot water flow and the second balance cold water flow at the first limit ratio to be higher than the upper limit temperature limit condition of the constant temperature The second limit temperature control component is used for heating the second balanced cold water flow to enable the mixing temperature to rise to be within the constant temperature limit under the condition that the mixing temperature obtained by mixing and adjusting the first balanced hot water flow and the second balanced cold water flow in a second limit proportion is lower than the constant temperature lower limit;
the first limit temperature control assembly is an air cooling device which is arranged in the dry evaluation room and provides an air cooling function for tea subjected to appearance quality evaluation, and the second limit temperature control assembly is a heating device which is arranged in the cold water storage tank and provides a heating function for the first balance hot water flow.
As a preferable scheme of the present invention, the liquid level measuring device further comprises a central control chip, and the central control chip is electrically connected to the first drive, the second drive, the temperature measuring device, the air cooling device, the heating device, the first electromagnetic valve, the second electromagnetic valve, the third electromagnetic valve, the first high liquid level meter, the first low liquid level meter, the second high liquid level meter, the second low liquid level meter, the third high liquid level meter and the third low liquid level meter to perform data and instruction interaction.
Compared with the prior art, the invention has the following beneficial effects:
the invention utilizes the constant temperature component to maintain the mixing ratio of the first balanced hot water flow and the second balanced cold water flow within the constant temperature limit by changing the operating frequency of the first balanced hot water pump and the first balanced cold water pump, realizes the stable constant temperature control of the temperature of the tea brewing liquid, ensures the stable constant temperature control of the temperature of the tea brewing liquid under the extreme climate environment of winter and summer through the first limit temperature control component and the second limit temperature control component, has no trouble, simultaneously recovers the waste gas and the waste heat of tea baking by a cold water spraying method by the heat of the first balanced hot water flow, realizes the aims of energy saving and emission reduction, is provided with a liquid level monitoring function on the hot water storage tank, the cold water storage tank and the dry evaluation chamber, can automatically realize the constant temperature mixing operation of the tea brewing liquid, ensures the sustainability of the tea liquid mixing, and can realize the automatic dry and wet dual-purpose evaluation operation of the whole tea brewing liquid constant temperature evaluation system, the constant-temperature tea brewing efficiency and the guaranteed quality of the tea brewing liquid are improved, and the tea evaluation accuracy is finally improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It should be apparent that the drawings in the following description are merely exemplary, and that other embodiments can be derived from the drawings provided by those of ordinary skill in the art without inventive effort.
Fig. 1 is a schematic structural diagram of a dry-wet dual-purpose constant temperature review system according to an embodiment of the present invention;
fig. 2 is a control schematic block diagram of a dry-wet dual-purpose constant temperature review system according to an embodiment of the present invention;
fig. 3 is a flowchart of a review method according to an embodiment of the present invention.
The reference numerals in the drawings denote the following, respectively:
1-a dry review component; 2-a wet review component; 3-a first communicating pipe; 4-a second communicating conduit; 5-a third communicating pipe; 6-a first balanced hot water pump; 7-a first balanced cold water pump; 8-a first extreme temperature control assembly; 9-a second limit temperature control assembly; 10-a temperature measuring device; 11-a central control chip; 12-a fourth communicating conduit;
101-dry evaluation chamber; 102-a third high level gauge; 103-a third low level gauge; 104-a first feed pipe; 105-a third solenoid valve;
201-heat-collecting mechanism; 202-heat storage mechanism; 203-cold storage mechanism; 204-a brewing mechanism; 205-a thermostatic mechanism;
2011-shower head; 2012-a first heat collecting cold water pipe; 2013-a first solenoid valve;
2021-hot water storage tank; 2022-first high level gauge; 2023-first low level gauge;
2031-a cold water storage tank; 2032 — a second high level gauge; 2033-a second low level gauge; 2034-a second balanced cold water pipe; 2035-a second solenoid valve;
2041-wet evaluation chamber; 2042-stirring device.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1 and 2, the invention provides a dry and wet evaluation platform for monitoring tea quality, which comprises a dry evaluation component 1 and a wet evaluation component 2, wherein the dry evaluation component 1 is used for containing tea leaves for evaluation of appearance quality of the tea leaves by evaluation personnel, and the wet evaluation component 2 is used for brewing the tea leaves subjected to the evaluation of the appearance quality of the dry evaluation component 1 at constant temperature to obtain tea brewing liquid for evaluation of the interior quality of the tea leaves by the evaluation personnel.
In the tea wet evaluation process, tea brewing liquid is prepared by stirring and mixing tea and a brewing water source, the tea brewing can be guaranteed to be optimally released by brewing the tea within the optimal temperature and within the constant temperature limit, so that the internal form quality can be optimally evaluated, the temperature of the tea brewing liquid is mainly determined by the water temperature of the brewing water source and the temperature of the tea, the tea brewing liquid is further controlled to brew within the optimal temperature and within the constant temperature limit, the tea brewing liquid is mainly realized by regulating and controlling the temperature of the brewing water source and the temperature of the tea, and the embodiment is specifically realized by the wet evaluation component 2.
The wet evaluation component 2 comprises a heat collecting mechanism 201, a heat storing mechanism 202, a cold storing mechanism 203, a brewing mechanism 204 and a constant temperature mechanism 205, wherein the heat collecting mechanism 201 collects waste heat of waste gas generated by baking tea leaves by a cold water spraying method to obtain a first balance hot water flow which contains waste heat of the waste gas and is used for brewing the tea leaves subjected to appearance quality evaluation at constant temperature, the heat storing mechanism 202 is used for storing the first balance hot water flow, the cold storing mechanism 203 is used for storing a second balance cold water flow which is used for brewing the tea leaves subjected to appearance quality evaluation at constant temperature, the brewing mechanism 204 is used for mixing the tea leaves subjected to appearance quality evaluation, the first balance hot water flow and the second balance cold water flow at constant temperature to obtain tea brewing liquid, the constant temperature mechanism 205 monitors the mixing temperature in the brewing mechanism 204 in real time and regulates the flow rate of the first balance hot water flow and the second balance cold water flow into the brewing mechanism 204 according to the mixing temperature, and the constant temperature mechanism 205, The temperature of the second balanced cold water flow and the tea temperature after appearance quality evaluation maintain the constant temperature of the tea water brewing liquid of the brewing mechanism 204;
the heat collecting mechanism 201, the heat storage mechanism 202 and the brewing mechanism 204 are sequentially communicated to form a first brewing channel for a first balanced hot water flow to flow into the brewing mechanism 204, the cold storage mechanism 203 and the brewing mechanism 204 are sequentially communicated to form a second brewing channel for a second balanced cold water flow to flow into the brewing mechanism 204, and the dry review component 1 and the brewing mechanism 204 are sequentially communicated to form a third brewing channel for tea leaves subjected to appearance quality evaluation to enter the brewing mechanism 204.
The heat collecting mechanism 201 comprises a plurality of annularly arranged spray headers 2011 arranged on the inner periphery of the dryer exhaust gas discharge pipe, a first heat collecting cold water pipe 2012 connected with the inlet end of the spray headers 2011 and a first electromagnetic valve 2013 arranged on the first heat collecting cold water pipe 2012 and used for controlling the opening and closing of the first heat collecting cold water pipe 2012, the outlet end of the spray headers 2011 faces the tea baking exhaust gas discharge end to enable the direction of the discharged exhaust gas airflow to be opposite to the direction of the sprayed first heat collecting cold water flow so as to prolong the heat exchange time of the high-temperature exhaust gas airflow and the low-temperature first heat collecting cold water flow and improve the collection efficiency of the exhaust gas waste heat, the first heat collecting cold water pipe 2012, the spray headers 2011 and the inlet end of the dryer exhaust gas discharge pipe are sequentially communicated to form a heat collecting channel for collecting the first heat collecting cold water flow to collect the exhaust gas waste heat and generate a first balanced hot water flow, a first communication pipeline 3 with one end connected with the tea baking exhaust gas discharge end and the other end of the heat storage mechanism 202 is arranged below the spray headers 2011, the heat collecting channel, the first communicating pipe 3 and the heat storage mechanism 202 are communicated in sequence to form a first branch channel for the first balance hot water flow to flow into and be stored in the heat storage mechanism 202 to form a first brewing channel.
The hot storage mechanism 202 comprises a hot water storage tank 2021, a first high liquid level meter 2022 and a first low liquid level meter 2023 which are respectively arranged at a first high level and a first low level of the hot water storage tank 2021, the first high level is arranged at the top of the hot water storage tank 2021, the first low level is arranged at the middle lower part of the hot water storage tank 2021, the first high liquid level meter 2022 and the first low liquid level meter 2023 are respectively used for monitoring liquid level signals at the first high level and the first low level to control the opening and closing of a first solenoid valve 2013 to ensure the storage amount of a first balanced hot water flow of the hot water storage tank 2021, the inlet end of the hot water storage tank 2021 is connected with the other end of the first communicating pipe 2023, a second communicating pipe 4 is arranged between the hot water storage tank 2021 and the brewing mechanism 204, one end of the second communicating pipe 4 is connected with the outlet end of the hot water storage tank 2021, the second communicating pipe 4 and the brewing mechanism 204 form a second branch passage for the first balanced hot water flow to flow into the brewing mechanism 204 to form a first brewing passage, a first balance hot water pump 6 for providing a pumping force for the first balance hot water flow flowing along the second branch passage is provided on the second communication pipe 4.
The cold storage mechanism 203 comprises a cold water storage tank 2031, a second high liquid level gauge 2032 and a second low liquid level gauge 2033 respectively arranged at a second high liquid level and a second low liquid level of the cold water storage tank 2031, a second balanced cold water pipe 2034 connected with the inlet end of the cold water storage tank 2031, and a second electromagnetic valve 2035 arranged on the second balanced cold water pipe 2034 and used for controlling the opening and closing of the second balanced cold water pipe 2034, wherein the second balanced cold water pipe 2034 is communicated with the cold water storage tank 2031 to form a third branch passage for the second balanced cold water flow to flow into and be stored in the cold water storage tank 2031 to form a second brewing passage, the second high liquid level is arranged at the top of the cold water storage tank 2031, the second low liquid level is arranged at the middle lower part of the cold water storage tank 2031, the second high liquid level gauge 2032 and the second low liquid level gauge 2033 are respectively used for monitoring liquid level signals at the second high liquid level and the second low liquid level to control the opening and closing of the second electromagnetic valve 2035 to ensure the storage amount of the second balanced cold water flow in the cold water storage tank 2031, a third communicating pipeline 5 is arranged between the cold water storage tank 2031 and the brewing mechanism 204, one end of the third communicating pipeline is connected with the outlet end of the cold water storage tank 2031, the other end of the third communicating pipeline is connected with the brewing mechanism 204, the cold water storage tank 2031, the third communicating pipeline 5 and the brewing mechanism 204 form a fourth branch channel for the second balanced cold water flow to flow into the brewing mechanism 204 to form a second brewing channel, and a first balanced cold water pump 7 for providing pumping force for the second balanced cold water flow to flow along the fourth branch channel is arranged on the third communicating pipeline 5.
Specifically, the first high material level, the second high material level and the third high material level respectively represent the highest capacity positions in the hot water storage tank 2021, the cold water storage tank 2031 and the dry evaluation chamber, namely the highest capacity positions in the hot water storage tank 2021, the cold water storage tank 2031 and the dry evaluation chamber are reached, the first balanced hot water flow, the second balanced cold water flow and the tea storage amount subjected to appearance quality evaluation cannot be added to the hot water storage tank 2021, the cold water storage tank 2031 and the dry evaluation chamber, the first solenoid valve 2013, the second solenoid valve 2035 and the third solenoid valve 105 are closed, the first balanced hot water flow, the second balanced cold water flow and the tea subjected to appearance quality evaluation are stopped from being added, the overflow phenomenon is avoided, the first low material level, the second low material level and the third low material level respectively represent the lowest capacity positions in the hot water storage tank 2021, the cold water storage tank 2031 and the dry evaluation chamber, namely the lowest capacity positions in the hot water storage tank 2021, the cold water storage amount for mixing of the tea which cannot be normally supplied and the tea subjected to appearance quality evaluation are reached, the first solenoid valve 2013, the second solenoid valve 2035 and the third solenoid valve 105 need to be started to add first balanced hot water flow, second balanced cold water flow and tea leaves subjected to appearance quality evaluation to the hot water storage tank 2021, the cold water storage tank 2031 and the dry evaluation chamber respectively for normal mixed use, liquid level signals are monitored by the first high liquid level meter 2022, the first low liquid level meter 2023, the second high liquid level meter 2032, the second low liquid level meter 2033, the third high liquid level meter 102 and the third low liquid level meter 103 and synchronously fed back to the central control chip 1113, the central control chip 11 carries out analysis control to send opening and closing instructions to the first solenoid valve 2013, the second solenoid valve 2035 and the third solenoid valve 105 so as to realize the automatic process of feeding the hot water storage tank 2021, the cold water storage tank 2031 and the dry evaluation chamber, and therefore the normal use is met and the operation efficiency is improved.
The dry evaluation assembly 1 comprises a dry evaluation chamber 101, a third high liquid level meter 102 and a third low liquid level meter 103 which are respectively arranged at a third high level and a third low level of the dry evaluation chamber 101, a first feeding pipe 104 connected with an inlet end of the dry evaluation chamber 101, and a third electromagnetic valve 105 which is arranged on the first feeding pipe 104 and controls the opening and closing of the first feeding pipe 104, wherein the first feeding pipe 104 is communicated with the dry evaluation chamber 101 to form a fifth branch passage for flowing and storing the tea leaves subjected to the appearance quality evaluation into the dry evaluation chamber 101 to form a third brewing passage 5, the third high level is arranged at the top of the dry evaluation chamber 101, the third low level is arranged at the middle lower part of the dry evaluation chamber 101, the third high liquid level meter 102 and the third low liquid level meter 103 are respectively used for monitoring liquid level signals at the third high level and the third low level to control the opening and closing of the third electromagnetic valve 105 and ensure the storage amount of the tea leaves subjected to the appearance quality evaluation in the dry evaluation chamber 101, a fourth communication pipeline 12 with one end connected with the outlet end of the dry evaluation chamber 101 and the other end connected with the brewing mechanism 204 is arranged between the dry evaluation chamber 101 and the brewing mechanism 204, and the dry evaluation chamber 101, the fourth communication pipeline 12 and the brewing mechanism 204 form a sixth branch channel for the tea leaves subjected to appearance quality evaluation to flow into the brewing mechanism 204 to form a third brewing channel.
The brewing mechanism 204 comprises a wet evaluation chamber 2041 and a stirring device 2042 arranged inside the wet evaluation chamber 2041, wherein the stirring device 2042 is used for providing stirring driving force for mixing the tea leaves subjected to appearance quality evaluation, the first balance hot water flow and the second balance cold water flow to form tea brewing liquid.
The constant temperature mechanism 205 comprises a first drive and a second drive which are respectively used for regulating and controlling the operation frequency of a first balance hot water pump 6 and a first balance cold water pump 7, a first limit temperature control component 8 arranged at the bottom of the dry evaluation chamber 101, a second limit temperature control component 9 arranged inside the cold water storage tank 2031 and a temperature measuring device 10 arranged at the bottom of the wet evaluation chamber 2041, wherein the temperature measuring device 10 is used for monitoring the mixing temperature of the brewing mechanism 204 in real time, the first drive and the second drive are used for regulating and controlling the operation frequency of the first balance hot water pump 6 and the first balance cold water pump 7 so as to change the flow rate of the first balance hot water flow and the second balance cold water flow flowing into the brewing mechanism 204, so that the mixing ratio of the first balance hot water flow and the second balance cold water flow is changed to regulate the mixing temperature, and the first temperature control limit component 8 is used for evaluating the appearance quality of the tea leaves under the condition that the mixing temperature of the first balance hot water flow and the second balance cold water flow regulated at the first limit ratio is higher than the upper limit temperature The temperature is reduced to enable the mixed temperature to be reduced to be within a constant temperature limit, and the second limit temperature control assembly 9 is used for heating the second balance cold water flow to enable the mixed temperature to be increased to be within the constant temperature limit under the condition that the mixed temperature of the first balance hot water flow and the second balance cold water flow mixed and adjusted in a second limit proportion is lower than a constant temperature lower limit.
The operation frequencies of the first balance hot water pump 6 and the first balance cold water pump 7 are changed in a negative correlation law within a frequency limit, the negative correlation law is that the operation frequency of the first balance hot water pump 6 is equal to a rated operation frequency-the operation frequency of the first balance cold water pump 7, and the frequency limit is from a lower frequency limit (min _ P) Hz to an upper frequency limit (max _ P) Hz.
Under the condition of an upper frequency limit (max _ P) Hz, the corresponding flow rate is maximum, under the condition of a lower frequency limit (min _ P) Hz, the corresponding flow rate is minimum, namely, the operating frequency of the first balance hot water pump 6 or the first balance cold water pump 7 is (max _ P) Hz, the first balance hot water flow or the second balance cold water flow flows at the maximum flow rate on the second branch or the fourth branch, and the operating frequency of the first balance hot water pump 6 or the first balance cold water pump 7 is (min _ P) Hz, the first balance hot water flow or the second balance cold water flow flows at the minimum flow rate on the second branch or the fourth branch.
The second circulation pipeline and the third circulation pipeline have the same cross sectional area, so that the first balanced hot water flow or the second balanced cold water flow circulates at the maximum flow rate on the second branch pipeline or the fourth branch pipeline, the volume per unit time of the corresponding first balanced hot water flow or the second balanced cold water flow flowing into the wet review chamber is maximum, the first balanced hot water flow or the second balanced cold water flow circulates at the minimum flow rate on the second branch pipeline or the fourth branch pipeline, and the volume per unit time of the corresponding first balanced hot water flow or the corresponding second balanced cold water flow flowing into the wet review chamber is minimum.
The working frequency of the first balance hot water pump 6 is (min _ P) Hz, the working frequency of the first balance cold water pump 7 is (max _ P) Hz, the unit volumes of the first balance hot water flow and the second balance cold water flow for brewing entering the wet evaluation chamber are respectively the minimum volume and the maximum volume, and then the first limit proportion is the first balance hot water flow minimum volume: if the temperature reduction limit value of the mixing temperature is higher than the constant temperature upper limit, the first limit temperature control component 8 is used for reducing the temperature of the tea subjected to the appearance quality evaluation, so that the mixing temperature continuously drops to the constant temperature limit; the working frequency of the first balance hot water pump 6 is (max _ P) Hz, the working frequency of the first balance cold water pump 7 is (min _ P) Hz, the unit volumes of the first balance hot water flow and the second balance cold water flow entering the wet review chamber are respectively the maximum volume and the minimum volume, and then the first limit proportion is the first balance hot water flow maximum volume: and if the temperature rise limit value of the mixing temperature is lower than the constant temperature lower limit, the second limit temperature control component 9 is used for raising the temperature of the second balanced cold water flow so that the mixing temperature is continuously raised to be within the constant temperature limit.
The first limit temperature control component 8 is an air cooling device which is arranged in the dry evaluation chamber 101 and provides an air cooling function for tea leaves subjected to appearance quality evaluation, when the temperature of a water source reaches a regulation lower limit, the air cooling device is started to introduce cold air into the dry evaluation chamber, heat of the tea leaves subjected to the appearance quality evaluation is absorbed by heat exchange between the cold air and the tea leaves subjected to the appearance quality evaluation, so that the temperature of the tea leaves subjected to the appearance quality evaluation is reduced, the second limit temperature control component 9 is a heating device which is arranged in the cold water storage tank 2031 and provides a heating function for the first balance hot water flow, when the temperature of a brewing water source reaches a regulation upper limit, the heating device is started to heat the second balance cold water flow, so that the basic temperature of the second balance cold water flow is increased, and further the temperature of the water source formed by the second balance cold water flow and the first balance hot water flow is increased.
The intelligent liquid level meter further comprises a central control chip 11, wherein the central control chip 11 is electrically connected with the first drive, the second drive, the temperature measuring device 10, the air cooling device, the heating device, the first electromagnetic valve 2013, the second electromagnetic valve 2035, the third electromagnetic valve 105, the first high liquid level meter 2022, the first low liquid level meter 2023, the second high liquid level meter 2032, the second low liquid level meter 2033, the third high liquid level meter 102 and the third low liquid level meter 103 to perform data and instruction interaction.
The constant temperature limit is from the upper constant temperature limit (max _ T) DEG C to the lower constant temperature limit (min _ T).
Specifically, the first balance hot water pump 6 and the first balance cold water pump 7 operate simultaneously during normal production, when the temperature of the tea infusion liquid is lower than a constant temperature (min _ T) DEG C, the central control chip 11 controls the working frequency of the first balance cold water pump 7 to increase automatically through the first drive, and the working frequency of the first balance cold water pump 6 is reduced automatically while the working frequency of the first balance cold water pump 7 is increased. When the temperature of the tea infusion liquid is higher than the constant temperature upper limit (max _ T) DEG C, the frequency of the first balance cold water pump 7 is automatically reduced, and the frequency of the first balance hot water pump 6 is automatically increased.
When the working frequency of the first balance cold water pump 7 reaches the upper working frequency limit (max _ P) Hz, the frequency of the first balance hot water pump 6 reaches the lower working frequency limit (min _ P) Hz, at the moment, if the temperature of the tea infusion liquid is still lower than the lower temperature limit (min _ T) DEG C, the electric heating device of the cold water source storage tank is automatically started, and the electric heating device of the cold water source storage tank is automatically stopped until the temperature of the tea infusion liquid is higher than the lower temperature limit (min _ T) DEG C.
When the first balance cold water pump 7 reaches the lower limit (min _ P) Hz of the working frequency, the frequency of the first balance hot water pump 6 reaches the upper limit (max _ P) Hz of the working frequency, at the moment, if the temperature of the tea water brewing liquid is still higher than the upper limit (max _ T) DEG C of the constant temperature, the air cooling device is automatically started to cool the tea subjected to the appearance quality evaluation until the temperature of the tea water brewing liquid is lower than the upper limit (max _ T) DEG C of the constant temperature, and the air cooling device is automatically stopped.
As shown in fig. 3, based on the above-mentioned wet and dry evaluation platform for monitoring tea quality, the present invention provides a method for evaluation, which comprises the following steps:
step S1, placing the tea in the dry evaluation chamber for appearance evaluation, and synchronously receiving liquid level signals of a first high liquid level meter, a first low liquid level meter, a second high liquid level meter, a second low liquid level meter, a third high liquid level meter and a third low liquid level meter by using a central control chip to regulate and control the storage amount of a hot water storage tank, a cold water storage tank and the dry evaluation chamber:
when the first high liquid level meter, the second high liquid level meter or the third high liquid level meter generates liquid level signals, the first electromagnetic valve is controlled to be closed, the second electromagnetic valve is controlled to be closed, the third electromagnetic valve is controlled to be closed, and the first balance hot water flow, the second balance cold water flow and the tea storage function after appearance quality evaluation in the hot water storage tank, the cold water storage tank and the dry evaluation chamber are stopped;
when no liquid level signal appears in the first low liquid level meter, the second low liquid level meter or the third low liquid level meter, the first balance hot water flow, the second balance cold water flow and the tea storage function after appearance quality evaluation in the hot water storage tank, the cold water storage tank and the dry evaluation chamber are respectively and correspondingly controlled to be started by opening the first electromagnetic valve, opening the second electromagnetic valve and opening the third electromagnetic valve;
step S2, the central control chip receives the mixed temperature in the wet evaluation chamber monitored by the temperature measuring device in real time, and synchronously controls the first drive and the second drive according to the mixed temperature to adjust the running frequency of the first balance hot water pump and the first balance cold water pump to synchronously regulate and control the mixed temperature so as to maintain the mixed temperature within a constant temperature limit:
when the mixing temperature is lower than the constant temperature limit, the frequency of the first balance hot water pump is automatically increased, and the frequency of the first balance cold water pump is automatically decreased;
when the frequency of the first balance hot water pump reaches the set frequency upper limit, the frequency of the cold water pump reaches the set frequency lower limit, and at the moment, if the mixing temperature is still lower than the constant temperature lower limit, the heating device of the cold water storage tank is automatically started until the mixing temperature is higher than the constant temperature lower limit and lower than the constant temperature upper limit, and the heating device of the cold water storage tank is automatically stopped;
when the first balance hot water pump reaches the lower limit of the set frequency, the frequency of the first balance cold water pump reaches the upper limit of the set frequency, at the moment, if the mixing temperature is still higher than the upper limit of the constant temperature, the air cooling device is automatically started to cool the tea leaves subjected to appearance quality evaluation, and when the temperature of the tea water brewing liquid is lower than the upper limit of the constant temperature and higher than the lower limit of the constant temperature, the air cooling device is automatically stopped.
The invention utilizes the constant temperature component to maintain the mixing ratio of the first balanced hot water flow and the second balanced cold water flow within the constant temperature limit by changing the operating frequency of the first balanced hot water pump and the first balanced cold water pump, realizes the stable constant temperature control of the temperature of the tea brewing liquid, ensures the stable constant temperature control of the temperature of the tea brewing liquid under the extreme climate environment of winter and summer through the first limit temperature control component and the second limit temperature control component, has no trouble, simultaneously recovers the waste gas and the waste heat of tea baking by a cold water spraying method by the heat of the first balanced hot water flow, realizes the aims of energy saving and emission reduction, is provided with a liquid level monitoring function on the hot water storage tank, the cold water storage tank and the dry evaluation chamber, can automatically realize the constant temperature mixing operation of the tea brewing liquid, ensures the sustainability of the tea liquid mixing, and can realize the automatic dry and wet dual-purpose evaluation operation of the whole tea brewing liquid constant temperature evaluation system, the constant-temperature tea brewing efficiency and the guaranteed quality of the tea brewing liquid are improved, and the tea evaluation accuracy is finally improved.
The above embodiments are only exemplary embodiments of the present application, and are not intended to limit the present application, and the protection scope of the present application is defined by the claims. Various modifications and equivalents may be made by those skilled in the art within the spirit and scope of the present application and such modifications and equivalents should also be considered to be within the scope of the present application.
Claims (9)
1. The dry and wet dual-purpose evaluation platform for monitoring the quality of tea is characterized by comprising a dry evaluation component (1) and a wet evaluation component (2), wherein the dry evaluation component (1) is used for containing the tea for evaluation personnel to evaluate the appearance quality of the tea, and the wet evaluation component (2) is used for brewing the tea subjected to the appearance quality evaluation of the dry evaluation component (1) at a constant temperature to obtain tea brewing liquid for evaluation personnel to evaluate the internal form quality of the tea.
2. The tea quality monitoring dry and wet dual-purpose review board according to claim 1, wherein the wet review component (2) comprises a heat collecting mechanism (201), a heat storing mechanism (202), a cold storing mechanism (203), a brewing mechanism (204) and a constant temperature mechanism (205), the heat collecting mechanism (201) collects waste gas and waste heat generated by baking tea leaves by using a cold water spraying method to obtain a first balance hot water flow containing the waste gas and waste heat and used for brewing the tea leaves subjected to appearance quality evaluation at constant temperature, the heat storing mechanism (202) is used for storing the first balance hot water flow, the cold storing mechanism (203) is used for storing a second balance cold water flow used for brewing the tea leaves subjected to appearance quality evaluation at constant temperature, the brewing mechanism (204) is used for mixing the tea leaves subjected to appearance quality evaluation, the first balance hot water flow and the second balance cold water flow at constant temperature to obtain tea liquid from the tea leaves subjected to appearance quality evaluation at constant temperature, the constant temperature mechanism (205) monitors the mixing temperature in the brewing mechanism (204) in real time, and regulates and controls the speed of the first balance hot water flow and the second balance cold water flow flowing into the brewing mechanism (204), the temperature of the second balance cold water flow and the tea temperature subjected to appearance quality evaluation to maintain the constant temperature of the tea brewing liquid of the brewing mechanism (204) together according to the mixing temperature;
the hot collecting mechanism (201), the hot storage mechanism (202) and the brewing mechanism (204) are sequentially communicated to form a first brewing channel for a first balanced hot water flow to flow into the brewing mechanism (204), the cold storage mechanism (203) and the brewing mechanism (204) are sequentially communicated to form a second brewing channel for a second balanced cold water flow to flow into the brewing mechanism (204), and the dry evaluation component (1) and the brewing mechanism (204) are sequentially communicated to form a third brewing channel for tea leaves subjected to appearance quality evaluation to enter the brewing mechanism (204).
3. The tea quality monitoring dry and wet dual-purpose review board according to claim 2, wherein the heat collecting mechanism (201) comprises a plurality of annularly arranged spray headers (2011) arranged at the inner periphery of the dryer exhaust gas discharge pipe, a first heat collecting cold water pipe (2012) connected with the inlet end of the spray headers (2011), and a first electromagnetic valve (2013) arranged on the first heat collecting cold water pipe (2012) and used for controlling the opening and closing of the first heat collecting cold water pipe (2012), the outlet end of the spray headers (2011) faces the tea baking exhaust gas discharge end, so that the direction of the discharged exhaust gas flow is opposite to that of the sprayed first heat collecting cold water flow, the heat exchange time of the high-temperature exhaust gas flow and the low-temperature first heat collecting cold water flow is prolonged, the collection efficiency of the exhaust gas waste heat is improved, the first heat collecting cold water pipe (2012), the spray headers (2011) and the inlet end of the dryer exhaust gas discharge pipe are sequentially communicated, the device comprises a first heat collection cold water flow, a heat collection channel for collecting waste heat of waste gas and generating a first balance hot water flow, wherein a first communication pipeline (3) with one end connected with a waste gas discharge end for baking tea leaves and the other end connected with an inlet end of a heat storage mechanism (202) is arranged below a spray header (2011), the heat collection channel, the first communication pipeline (3) and the heat storage mechanism (202) are sequentially communicated to form a first branch channel for the first balance hot water flow to flow into and be stored in the heat storage mechanism (202) to form the first brewing channel.
4. The wet and dry review board for tea quality monitoring according to claim 3, wherein the hot storage mechanism (202) comprises a hot water storage tank (2021), a first high liquid level meter (2022) and a first low liquid level meter (2023) respectively disposed at a first high level and a first low level of the hot water storage tank (2021), the first high level is disposed at the top of the hot water storage tank (2021), the first low level is disposed at the middle lower part of the hot water storage tank (2021), the first high liquid level meter (2022) and the first low liquid level meter (2023) are respectively used for monitoring the liquid level signals at the first high level and the first low level to control the opening and closing of a first solenoid valve (2013) to ensure the storage amount of a first balanced hot water flow of the hot water storage tank (2021), the inlet end of the hot water storage tank (2021) is connected to the other end of the first communication pipe (3), and one end of the hot water storage tank (2021) and the brewing mechanism (204) are disposed between the other end of the hot water storage tank (2021) and the hot water storage tank (204) 2021) The outlet end of the hot water storage tank (2021), the second communicating pipeline (4) and the brewing mechanism (204) form a second branch passage for the first balance hot water flow to flow into the brewing mechanism (204) to form the first brewing passage, and a first balance hot water pump (6) for providing pumping force for the first balance hot water flow to flow along the second branch passage is arranged on the second communicating pipeline (4).
5. The wet and dry review board for tea quality monitoring according to claim 4, wherein the cold storage mechanism (203) comprises a cold water storage tank (2031), a second high level gauge (2032) and a second low level gauge (2033) respectively disposed at a second high level and a second low level of the cold water storage tank (2031), a second equilibrium cold water pipe (2034) connected to an inlet end of the cold water storage tank (2031), and a second solenoid valve (2035) disposed on the second equilibrium cold water pipe (2034) for controlling the opening and closing of the second equilibrium cold water pipe (2034), the second equilibrium cold water pipe (2034) and the cold water storage tank (2031) are communicated to form a third branch for flowing and storing a second equilibrium cold water flow into the cold water storage tank (2031) to form the second channel, the second high level is disposed at a top of the cold water storage tank (2031), and the second low level is disposed at a middle lower portion of the cold water storage tank (2031), the second high liquid level meter (2032) and the second low liquid level meter (2033) are respectively used for monitoring liquid level signals at the second high material level and the second low material level so as to control the opening and closing of a second electromagnetic valve (2035) to ensure the storage amount of the second balanced cold water flow of the cold water storage tank (2031), a third communicating pipeline (5) with one end connected with the outlet end of the cold water storage tank (2031) and the other end connected with the brewing mechanism (204) is arranged between the cold water storage tank (2031) and the brewing mechanism (204), the cold water storage tank (2031), the third communicating pipeline (5) and the brewing mechanism (204) form a fourth branch passage for the second balanced cold water flow to flow into the brewing mechanism (204) to form the second brewing passage, and a first balanced cold water pump (7) for providing pumping force for the second balanced cold water to flow along the fourth branch passage is arranged on the third communicating pipeline (5).
6. A tea quality monitoring dry and wet dual-purpose review board according to claim 5, wherein the dry review module (1) comprises a dry evaluation chamber (101), a third high liquid level meter (102) and a third low liquid level meter (103) respectively arranged at a third high liquid level and a third low liquid level in the dry evaluation chamber (101), a first feeding pipe (104) connected with an inlet end of the dry evaluation chamber (101), and a third solenoid valve (105) arranged on the first feeding pipe (104) for controlling the opening and closing of the first feeding pipe (104), the first feeding pipe (104) and the dry evaluation chamber (101) are communicated to form a fifth branch passage for the tea subjected to appearance quality evaluation to flow into and be stored in the dry evaluation chamber (101) to form a third brewing passage, the third high liquid level is arranged at the top of the dry evaluation chamber (101), and the third low liquid level is arranged at the middle lower part of the dry evaluation chamber (101), the third high liquid level meter (102) and the third low liquid level meter (103) are respectively used for monitoring liquid level signals at the third high material level and the third low material level to control the opening and closing of a third electromagnetic valve (105) to ensure the storage amount of tea leaves subjected to appearance quality evaluation in the dry evaluation chamber (101), a fourth communication pipeline (12) is arranged between the dry evaluation chamber (101) and the brewing mechanism (204), one end of the fourth communication pipeline is connected with the outlet end of the dry evaluation chamber (101), the other end of the fourth communication pipeline is connected with the brewing mechanism (204), and the dry evaluation chamber (101), the fourth communication pipeline (12) and the brewing mechanism (204) form a sixth branch channel for the tea leaves subjected to appearance quality evaluation in the dry evaluation chamber to flow into the brewing mechanism (204) to form the third brewing channel.
7. The tea quality monitoring dry and wet evaluation board according to claim 6, wherein the brewing mechanism (204) comprises a wet evaluation chamber (2041), and a stirring device (2042) disposed inside the wet evaluation chamber (2041), wherein the stirring device (2042) is used for providing a stirring driving force for the tea subjected to the appearance quality evaluation, the first equilibrium hot water flow and the second equilibrium cold water flow to be mixed to form the tea brewing liquid.
8. The dry-wet dual-purpose review board for tea quality monitoring according to claim 7, wherein the constant temperature mechanism (205) comprises a first drive and a second drive for regulating the operation frequency of the first balance hot water pump (6) and the first balance cold water pump (7), respectively, a first limit temperature control component (8) arranged at the bottom of the dry evaluation chamber (101), a second limit temperature control component (9) arranged inside the cold water storage tank (2031), and a temperature measuring device (10) arranged at the bottom of the wet evaluation chamber (2041), wherein the temperature measuring device (10) is used for monitoring the mixing temperature of the brewing mechanism (204) in real time, and the first drive and the second drive are used for regulating the operation frequency of the first balance hot water pump (6) and the first balance cold water pump (7) to change the flow rate of the first balance hot water flow and the second balance cold water flow into the brewing mechanism (204) so that the mixing ratio of the first balance hot water flow and the second balance cold water flow changes Further adjusting the mixing temperature, wherein the first limit temperature control component (8) is used for cooling the tea leaves subjected to appearance quality evaluation to enable the mixing temperature to fall within a constant temperature limit under the condition that the mixing temperature of the first balance hot water flow and the second balance cold water flow mixed and adjusted in a first limit proportion is higher than a constant temperature upper limit, and the second limit temperature control component (9) is used for heating the second balance cold water flow to enable the mixing temperature to rise within a constant temperature limit under the condition that the mixing temperature of the first balance hot water flow and the second balance cold water flow mixed and adjusted in a second limit proportion is lower than a constant temperature lower limit;
the first limit temperature control assembly (8) is an air cooling device which is arranged in the dry evaluation chamber (101) and provides an air cooling and temperature reducing function for tea subjected to appearance quality evaluation, and the second limit temperature control assembly (9) is a heating device which is arranged in the cold water storage tank (2031) and provides a heating and temperature increasing function for the first balanced hot water flow.
9. The wet and dry evaluation platform for tea quality monitoring according to claim 8, further comprising a central control chip (11), wherein the central control chip (11) is electrically connected with the first drive, the second drive, the temperature measuring device (10), the air cooling device, the heating device, the first solenoid valve (2013), the second solenoid valve (2035), the third solenoid valve (105), the first high liquid level meter (2022), the first low liquid level meter (2023), the second high liquid level meter (2032), the second low liquid level meter (2033), the third high liquid level meter (102) and the third low liquid level meter (103) for data and instruction interaction.
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| KR20130116199A (en) * | 2012-04-13 | 2013-10-23 | 샤오티안 (종샨) 인더스트리얼 컴퍼니 리미티드 | An intelligent thermostatic tea-making machine and a method of making tea |
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| KR20130116199A (en) * | 2012-04-13 | 2013-10-23 | 샤오티안 (종샨) 인더스트리얼 컴퍼니 리미티드 | An intelligent thermostatic tea-making machine and a method of making tea |
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