Long-acting aroma improving device and aroma improving method thereof

A long-acting, aroma-tipping technology, applied in the field of food processing, can solve the problems of difficult persistence and disappearance of tea aroma, low efficiency of aroma-tipping technology, etc., and achieve the effects of long-lasting aroma, high utilization rate and less loss.

Active Publication Date: 2015-12-30
湖北大自然农业实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the efficiency of this traditional aroma-raising technique is very low, and the aroma of the tea leaves is difficult to last. When the tea leaves are exposed to the air for a period of time, the aroma completely disappears.

Method used

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  • Long-acting aroma improving device and aroma improving method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] like figure 1 Shown: a long-acting fragrance-increasing device, comprising the following structure:

[0028] Aroma cabinet 1, aroma tray 2, aroma raw material tray 3, heating plate 4, vacuum pump 5, vacuum valve 6, aroma valve 7, spice chamber 8, heating base 9, essential oil 10, oil inlet valve 11.

[0029] A long-acting aroma enhancing device, comprising an aroma enhancing cabinet 1, in which a number of aroma enhancing units are arranged from top to bottom, the aroma enhancing unit includes an aroma enhancing tray 2 and an aroma raw material tray 3, the aroma enhancing The tray 2 is arranged above the aroma raw material tray 3, and a heating plate 4 is arranged under the aroma enhancing tray 2 and the aroma raw material tray 3, and the top of the aroma enhancing cabinet 1 is provided with a vacuum pump 5 through a vacuum valve 6, and the bottom of the aroma enhancing cabinet 1 passes through The fragrance increasing valve 7 communicates with the fragrance chamber 8,...

Embodiment 2

[0041] A long-acting aroma enhancing device, comprising an aroma enhancing cabinet 1, characterized in that, the aroma enhancing cabinet 1 is provided with several aroma enhancing units from top to bottom, and the aroma enhancing units include an aroma enhancing tray 2 and aroma raw materials Tray 3, Titian tray 2 is set on the top of aroma raw material tray 3, heating plate 4 is provided under Titian tray 2 and aroma raw material tray 3, vacuum pump 5 is arranged on the top of Titian cabinet 1 through vacuum valve 6, Titian The bottom of the cabinet 1 communicates with the fragrance chamber 8 through the fragrance increasing valve 7 , the bottom of the fragrance chamber 8 is provided with a heating base 9 , and the top of the fragrance chamber 8 is provided with an oil inlet pipe with an oil inlet valve 11 .

[0042] Roses are laid on the aroma raw material tray 3 .

[0043] The essential oil of rose is set in the fragrance room 8 .

[0044] Utilize as a kind of long-acting ...

Embodiment 3

[0059] A long-acting aroma enhancing device, comprising an aroma enhancing cabinet 1, characterized in that, the aroma enhancing cabinet 1 is provided with several aroma enhancing units from top to bottom, and the aroma enhancing units include an aroma enhancing tray 2 and aroma raw materials Tray 3, Titian tray 2 is set on the top of aroma raw material tray 3, heating plate 4 is provided under Titian tray 2 and aroma raw material tray 3, vacuum pump 5 is arranged on the top of Titian cabinet 1 through vacuum valve 6, Titian The bottom of the cabinet 1 communicates with the fragrance chamber 8 through the fragrance increasing valve 7 , the bottom of the fragrance chamber 8 is provided with a heating base 9 , and the top of the fragrance chamber 8 is provided with an oil inlet pipe with an oil inlet valve 11 .

[0060] Ginger slices are laid on the aroma raw material tray 3 .

[0061] The essential oil of ginger is set in the spice chamber 8 .

[0062] Utilize as above a kind ...

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Abstract

The invention discloses a long-acting aroma improving device. The long-acting aroma improving device comprises an aroma improving cabinet, wherein the aroma improving cabinet is internally provided with a plurality of aroma improving units which are arranged from top to bottom; each aroma improving unit comprises an aroma improving tray and an aroma raw material tray; the aroma improving trays are arranged above the aroma raw material trays; heating plates are arranged under the aroma improving trays and the aroma raw material trays; the top of the aroma improving cabinet is provided with a vacuum pump through a vacuum valve; the bottom of the aroma improving cabinet is communicated with a spice room through an aroma improving valve; a heating base is arranged at the bottom of the spice room; and an oil inlet pipe with an oil inlet valve is arranged at the top of the spice room. The invention further discloses an aroma improving method; the utilization rate of aromatic substances is high and the loss is small; the aromatic substances directly enter inner tiny pores of tea leaves or other dried foods, and the aroma can be kept for long time; and meanwhile, a large batch of the tea leaves or dried foods can be treated at the same time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a long-acting aroma-increasing device, and also relates to an aroma-increasing method, which is not only suitable for increasing the aroma of tea, but also suitable for increasing the aroma of dry foods such as biscuits and snacks. Background technique [0002] Tea aroma enhancement is the basic technical link in the process of fragrant tea processing. The traditional way to enhance the aroma of tea is to bake the aromatic substances such as aroma-rich petals, leaves or bark together with the tea in a drying cabinet, so that the aroma substances can be volatilized and absorbed by the tea leaves to achieve the effect of increasing the aroma of the tea. [0003] However, the efficiency of this traditional technique for increasing fragrance is very low, and the aroma of the tea leaves is difficult to last. When the tea leaves are exposed to the air for a period of time, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23P1/00A23F3/06
CPCA23F3/06
Inventor 董静洲雷灿艾训儒姚兰郑小江
Owner 湖北大自然农业实业有限公司
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