Continuous scenting processing equipment for jasmine tea and processing method thereof

Abstract

The invention discloses continuous scenting processing equipment for jasmine tea. The equipment comprises an outer box body and a box cover rotationally connected with the side wall of the upper end of the outer box body, wherein an inner box body is fixedly connected in the outer box body, and a supporting plate is connected in the inner box body in a sealing and sliding manner. The invention also provides a continuous scenting processing method for jasmine tea, and the method comprises the following steps: S1, adding a certain amount of jasmine flowers and tea leaves into the inner box body,and adjusting the position of a pressing plate according to the amounts of the jasmine flowers and the tea leaves in the inner box body, so that the pressing plate and the supporting plate can compress the jasmine flowers and the tea leaves. The invention solves the problems of poor fragrance absorption effect and poor condition of scented tea with flowers caused by overlarge water content of teablanks in the prior continuous scenting technology, a traditional drying process after scenting is omitted, labor intensity is reduced, the time interval between scenting is shortened, the utilization rate of processing places and equipment is improved, and processing efficiency is improved. According to the invention, the utilization rate of fresh flowers can be improved, quantity of flowers canbe reduced, the fresh state of fresh flowers can be maintained, and the product condition can be improved.

Description

technical field [0001] The invention relates to the field of jasmine tea processing equipment, in particular to continuous scenting processing equipment for jasmine tea and a processing method thereof. Background technique [0002] Jasmine tea is a traditional scented tea product in my country. Traditional jasmine tea scenting requires a large amount of flowers, the process is complicated, time-consuming, energy-consuming, and the quality is unstable, which affects the improvement of benefits. Under the research of scientific and technological workers, even new scenting jasmine tea The technology has been promoted step by step. [0003] The scenting mechanism of the traditional craft is that the lower the water content of the tea base, the stronger the aroma-absorbing ability. In theory, water is used as the carrier of aroma, and it also absorbs water while scenting scented tea and tea leaves. Baking once, but the more times of baking, the greater the loss of flower fragranc...

AI Technical Summary

Problems solved by technology

[0002] Jasmine tea is a traditional scented tea product in my country. Traditional jasmine tea scenting requires a large amount of flowers, the process is complicated, time-consuming, energy-consuming, and the quality is unstable, which affects the improvement of benefits. Under the research of scientific and technological workers, even new scenting jasmine tea The process is gradually promoted

[0003] The scenting mechanism of the traditional craft is that the lower the water content of the tea base, the stronger the aroma-absorbing ability. In theory, water is used as the carrier of aroma, and it also absorbs water while scenting scented tea and tea leaves. Baking once, but the more times of baking, the greater the loss of flower fragrance, and the worse the appearance of scented tea with flowers, and when the existing continuous scenting technology is used for continuous scenting with flowers, the temperature of the tea base is too high, which will easily cause the flowers to deactivate too quickly. As a result, the increase in the amount of flowers is inferior to the traditional flower scenting process, and when the continuous scenting technology is not suitable, it is easy to have shortcomings such as loose finished product shape, dark tea leaves, watery red soup, etc. Therefore, the present invention aims at how to reduce the water absorption of tea leaves. and reduce the temperature and time of baking to improve

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