Low-temperature tea making method and device and application thereof
阅读说明：本技术 低温泡茶方法、装置及其运用 (Low-temperature tea making method and device and application thereof ) 是由 孙洪 于 2020-07-31 设计创作，主要内容包括：一种低温泡茶方法,对茶叶和水的混合物施加微波作用使得水分子快速震荡和摩擦以促进茶叶中茶饮成分的析出,采用冷却措施降低提取温度以满足快速冲泡和低温冲泡的要求。本发明还公开了实现所述方法的低温泡茶装置,包括用于盛放茶叶和水的混合物的容器、微波发生装置以及用于降低茶叶和水的混合物的提取温度的冷却装置：以满足快速冲泡和低温冲泡的要求。本发明可以在几分钟内快速有效提取茶叶营养物质,与此同时,通过冷却装置移除了微波和超声波热效应,提取温度就可以同时满足快速冲泡和低温冲泡的要求。本发明操作方便、自动化程度高,根据不同茶叶种类、茶汤浓度、茶汤风味编制自动提取程序,可减轻操作者的劳动强度。(A method for making tea at low temperature comprises applying microwave to the mixture of tea and water to make water molecules vibrate and rub rapidly to promote the separation of tea components in tea, and cooling to reduce extraction temperature to meet the requirements of rapid brewing and low-temperature brewing. The invention also discloses a low-temperature tea making device for realizing the method, which comprises a container for containing the mixture of the tea leaves and the water, a microwave generating device and a cooling device for reducing the extraction temperature of the mixture of the tea leaves and the water, wherein the microwave generating device comprises the following components: so as to meet the requirements of quick brewing and low-temperature brewing. The invention can quickly and effectively extract the tea nutrient substances within a few minutes, simultaneously, the microwave and ultrasonic heat effect is removed through the cooling device, and the extraction temperature can simultaneously meet the requirements of quick brewing and low-temperature brewing. The automatic tea extraction device is convenient to operate and high in automation degree, and an automatic extraction program is compiled according to different tea types, tea soup concentrations and tea soup flavors, so that the labor intensity of an operator can be reduced.)
1. A low-temperature tea making method is characterized by comprising the following steps: the microwave effect is applied to the mixture of the tea and the water, so that water molecules are rapidly vibrated and rubbed to promote the separation of tea ingredients in the tea, and the extraction temperature is reduced by adopting a cooling measure to meet the requirements of rapid brewing and low-temperature brewing.
2. The method of low temperature tea brewing according to claim 1, wherein: before or during the microwave extraction, ultrasonic wave is applied to the mixture of the tea leaves and the water to accelerate the movement of water molecules, generate cavitation effect and homogenize the mixture of the tea leaves and the tea soup so as to improve the extraction efficiency of tea beverage components in the tea leaves.
3. The method for making tea at low temperature according to claim 1, wherein the method for making tea at low temperature comprises the following steps:
(1) stirring and mixing the tea fragments and water uniformly in a container;
(2) applying ultrasonic waves to the mixture of the tea leaves and the water, and controlling the output power of the ultrasonic waves according to the requirement;
(3) guiding microwaves to a mixture of tea fragments and water in the container, and controlling the output power of a microwave magnetron according to the requirement;
(4) a cooling device is arranged outside or inside the container, the mixture of the tea leaves and the tea soup is cooled according to the requirement, and the capacity of the cooling device is controlled according to the requirement;
(5) and a heating device is arranged outside or inside the container, the mixture of the tea leaves and the tea soup is heated when needed, and the output power of the heating device is controlled according to the need.
4. The method of making tea at a low temperature according to claim 3, further comprising the steps of: after the extraction is finished, the mixture of the crushed tea leaves and the tea soup is filtered to obtain clear tea soup.
5. The method of making tea at low temperature according to claim 3, wherein: the temperature inside the container is monitored and adjusted by a cooling device and a heating device during the microwave and ultrasonic extraction.
6. The method of making tea at low temperature according to claim 3, wherein: in the extraction process, the mixture of the broken tea leaves and the tea soup in the container is uniformly stirred, so that the extraction effect and efficiency are improved.
7. The method of making tea at low temperature according to claim 3, wherein: the size of the tea fragments is 10-20 meshes, preferably, the tea fragments can also be manually crushed by a stainless steel bar to be approximate to the size of 10 meshes, and a small amount of tea leaves are not easy to crush tea stems, so that the extraction effect is not influenced; and/or the presence of a gas in the gas,
the mass ratio of the tea fragments to the water is 1:20 to 1: 200; when the concentrated tea soup which can be diluted for drinking is extracted, the ratio of tea leaves to water is preferably 1: 30; when the tea soup is directly drunk, the ratio of tea leaves to water is preferably 1: 150; and/or the presence of a gas in the gas,
the stirring speed is 60-120 rpm, preferably 100 rpm; and/or the presence of a gas in the gas,
the power of the ultrasonic wave is 100W-200W; or 0.25W-0.5W per ml, preferably 0.5W per ml, according to the water addition amount; and/or the presence of a gas in the gas,
the microwave power is 200W-800W; or the volume of the water per milliliter is 0.5W-2W according to the water addition amount; preferably 1W per ml; and/or the presence of a gas in the gas,
the cooling capacity is as follows: 300W-900W; or the total power of the microwave and the ultrasonic wave is 1.2 times; and/or the presence of a gas in the gas,
the heating power is as follows: 100W-200W; or 0.25W-0.5W, preferably 0.5W per ml according to the water addition amount; and/or the presence of a gas in the gas,
the ultrasonic wave extraction time is as follows: 3-6 minutes, preferably 3 minutes; and/or the presence of a gas in the gas,
the microwave extraction temperature is as follows: 0-45 ℃; adjusting the microwave extraction temperature according to the tea variety, the size of tea fragments and the flavor of tea soup; and/or the presence of a gas in the gas,
the microwave extraction time is as follows: 3-6 minutes; the microwave extraction time is adjusted according to the tea variety, the size of tea fragments, the tea and water ratio and the extraction temperature.
8. A device for making tea at a low temperature for carrying out the method of claim 1, comprising:
a container: a mixture for containing tea leaves and water;
a microwave generating device: the microwave water treatment device is used for applying microwave action to a mixture of tea leaves and water to enable water molecules to rapidly shake and rub so as to promote the separation of tea ingredients in the tea leaves;
a cooling device: used for reducing the extraction temperature of the mixture of tea leaves and water to meet the requirements of fast brewing and low-temperature brewing.
9. The device of claim 8, further comprising:
the programmable control device is used for automatically controlling the pulverizing and stirring speed, the microwave power, the ultrasonic power, the cooling power, the heating power, the extraction time and the microwave ultrasonic sequence according to the compiling program of the tea variety, the tea soup concentration and the tea soup flavor; and/or the presence of a gas in the gas,
a temperature measuring device for monitoring a tea soup extraction temperature of a mixture of tea leaves and water; and/or the presence of a gas in the gas,
a heating device for heating the mixture of tea leaves and tea soup to a set extraction temperature and/or,
a crushing and stirring device for crushing the tea before extraction or cleaning the extraction cavity after extraction when the high-speed operation is performed; stirring the water and the crushed tea leaves being extracted during low speed operation to fully mix and avoid local overheating; and/or the presence of a gas in the gas,
a liquid level measuring device for monitoring the liquid level of the mixture of tea leaves and water; and/or the presence of a gas in the gas,
the sealing device is used for avoiding splashing of the tea soup and microwave leakage; and/or the presence of a gas in the gas,
the heat dissipation device is used for cooling the electric component and discharging moisture;
and the condensed water guiding device is used for avoiding damage caused by accumulated water in the related device.
10. The device for making tea at a low temperature according to claim 8, wherein: the device comprises a host, wherein a water injection assembly, an extraction cavity, a crushing stirrer, a microwave magnetron, a waveguide tube, an ultrasonic generator, an ultrasonic transducer, a cooler, a heater, a cooling fan, a temperature sensor, a liquid level sensor, a pipeline at the bottom of the extraction cavity, a liquid outlet valve, a power circuit board, a control circuit board and an operation panel are arranged in the host;
the water injection assembly is arranged on the bottom plate of the main machine and comprises a water feeding pump and a pipeline, one end of the pipeline is connected with the cold water tank, and the other end of the pipeline is connected with the extraction cavity; the extraction cavity is arranged at the upper part of the host; a cooler and a heater are arranged inside or outside the extraction cavity; the ultrasonic transducer, the microwave magnetron and the waveguide tube are arranged outside the extraction cavity; the bottom of the extraction cavity is provided with a crushing stirrer, a liquid outlet pipeline and a liquid outlet valve; the power supply circuit board, the ultrasonic generator and the control circuit board are arranged at the lower part of the main machine; the operation panel is arranged on the top or the upper side of the host; the heat radiation fan is arranged on the inner side surface of the host; the split type cold water tank is arranged on the rear side of the main machine, and the split type tea soup receiving cup and the split type filter screen are arranged on the front side of the main machine.
11. The device for brewing tea at a low temperature according to claim 10, wherein:
the bottom of the main machine is provided with a hole, condensed water condensed on the surfaces of the extraction cavity and the cooler can flow out of the main machine through the small hole, and the damage of the tea making device caused by the accumulated water in the main machine is avoided; and/or the presence of a gas in the gas,
and a heat dissipation device is arranged in the host machine and used for cooling the electric parts and discharging moisture.
12. Use of the device according to claim 8 for extracting active ingredients from coffee or chinese herbs.
Technical Field
The invention belongs to the technical field of food and beverage, and relates to a low-temperature tea making method and device.
Background
Tea is one of three traditional beverages in the world, and is rich in tea polyphenol, amino acid, soluble sugar, caffeine, pectin, chlorophyll and other nutrient substances, and also contains theophylline, theobromine, tea saponin and other bitter substances. The traditional tea drinking method is to drink tea soup after brewing at high temperature (70-100 ℃) for a short time to extract beneficial components in tea leaves. The tea soup brewed at high temperature has obvious bitter and astringent taste. In recent years, it has been found that tea soup brewed at low temperature (below 50 ℃ to 0 ℃) for a long time has different solubilities of different components in tea at different temperatures, wherein the tea polyphenol, amino acid, soluble sugar and caffeine are separated out, and are different from nutrients in tea soup brewed at high temperature, chlorophyll is not affected by high temperature, volatile aroma component (VFC) volatilizes slowly, and bitter substances such as theophylline are separated out less, such as: the solubility of theophylline which has great influence on the flavor of tea leaves in water is almost freely dissolved at the temperature of more than 80 ℃, 8.77 g/L at the temperature of 25 ℃ and only 4.4 g/L at the temperature of 15 ℃; therefore, the cold-brewing tea has more fragrant, sweet and mellow taste. The tea making method has the disadvantages that the tea making at low temperature usually needs several hours to more than ten hours, and the typical low-temperature tea making method is to put tea leaves into a container filled with cold water and then put into a cold room (about 5 ℃) of a refrigerator, stand for 8-16 hours and then take out for drinking. The existing low-temperature tea making method takes a long time, and people cannot obtain cool and refreshing cold tea at once when drinking is needed. On the other hand, the tea leaves and the tea soup may deteriorate due to the proliferation of bacteria in the tea soup and the tea leaves during the long-time tea making process.
The existing tea making devices are high-temperature rapid tea making equipment, such as a tea making machine which provides accurate and automatic water temperature control and is described in patent document with patent publication (publication) number of CN 111202432A; the instant heating type tea making machine disclosed in patent document CN 102342750A solves the problem of long water boiling time of the tea making machine; a full-automatic on-site grinding tea extracting machine which is described in patent document with patent publication (publication) number of CN 202775882U and can improve the automation degree of tea making; an integrated automatic tea making device is disclosed in patent document CN111053445A, which can automatically complete tea ceremony flow, waste liquid recovery and precise tea control. The patent document with application publication No. CN108850312A describes a tea microwave ultrasonic extraction device, which uses microwave and ultrasonic technology to extract effective components of tea, but does not control the high temperature generated by the heat effect of microwave and ultrasonic. The patent document with application publication No. CN 101703131A describes a tea ultrasonic wave combined dynamic countercurrent extraction method and device, which utilizes microwave and ultrasonic wave to extract tea components, and avoids the extraction temperature exceeding 55 ℃ by adjusting the power of the microwave and the ultrasonic wave, but can not reduce the extraction temperature to the temperature required by cold-brewing tea. In conclusion, the prior art mainly improves the extraction efficiency of the effective components of tea or tea leaves, and objectively needs to develop a new tea making technology to achieve the aim of quickly extracting the nutrient substances in the tea at a low temperature.
Disclosure of Invention
The invention aims to provide a quick low-temperature tea making method and a quick low-temperature tea making device, which solve the problem of long low-temperature tea making time in the prior art.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a method for making tea at low temperature comprises applying microwave to mixture of tea and water to make water molecules rapidly vibrate and rub; the microwave heat effect can quickly increase the temperature of the tea leaves and the tea soup, but the cooling measure is adopted to simultaneously reduce the extraction temperature, so that the requirements of quick brewing and low-temperature brewing can be simultaneously met.
Further, the tea extraction efficiency can be improved by applying ultrasonic action to the mixture of tea leaves and water before or simultaneously with the microwave extraction to accelerate the movement of water molecules, generate cavitation effect and homogenize the mixture of tea leaves and tea soup.
The extraction is completed within 15-25 minutes by only using ultrasonic wave and cooling extraction without using microwave.
The low-temperature tea making method comprises the following steps:
4. stirring and mixing the tea fragments and water uniformly in a container;
5. an ultrasonic transducer is arranged on the outer side of the container to apply ultrasonic waves to the mixture of the tea leaves and the water, and the output power of the ultrasonic waves is controlled according to the requirement;
6. a microwave magnetron and a waveguide tube are arranged on the outer side of the container, microwaves are guided to the mixture of the crushed tea leaves and the water in the container through the microwave waveguide tube from the side surface of the container, and the output power of the microwave magnetron is controlled according to the requirement;
7. and a cooling device is arranged outside or inside the container, the mixture of the tea leaves and the tea soup is cooled according to the requirement, and the capacity of the cooling device is controlled according to the requirement.
8. A heating device is arranged outside or inside the container, the mixture of the tea leaves and the tea soup is heated when needed, and the output power of the heating device is controlled according to the need;
9. the container is internally provided with a temperature sensor, and the temperature in the container is adjusted by a cooling device and a heating device in the microwave and ultrasonic extraction processes and is kept for a period of time.
10. In the extraction process, the mixture of the broken tea leaves and the tea soup in the container is uniformly stirred, so that the extraction effect and efficiency are improved.
11. After extraction is finished, filtering the mixture of the broken tea leaves and the tea soup to obtain clear tea soup;
optionally, the operating parameters of the low-temperature tea making method are as follows:
1. tea fragment size: 10 meshes (2 mm) -20 meshes (0.85 mm), preferably, stainless steel bars can also be used for manually crushing the tea leaves into fragments with the size close to 10 meshes, and a small amount of tea leaves cannot be easily crushed, so that the extraction effect cannot be influenced;
2. tea leaf and water ratio: 1:20 to 1: 200; the content of nutrient substances of different tea varieties is different and needs to be adjusted; taking tea polyphenol as an example: according to the comparison research on the content of tea polyphenol in 16 kinds of Chinese tea leaves in the treatise of Gaohairong et al of Zhengzhou institute of teachers and professorship, the dry weight of Xinyang Maojian tea leaves contains 36% of tea polyphenol, the dry weight of Biluochun tea leaves contains 35% of tea polyphenol, and the dry weight of Jinjunmei tea leaves is only 22% of tea polyphenol. When the concentrated tea soup which can be diluted for drinking is extracted, the ratio of tea leaves to water is preferably 1: 30; when the tea soup is directly drunk, the ratio of tea leaves to water is preferably 1: 150;
3. stirring speed: 60 to 120 rpm, preferably 100 rpm
4. Ultrasonic power: 100W-200W; or 0.25W-0.5W per ml, preferably 0.5W per ml, according to the water addition amount;
5. microwave power: 200W-800W; or the volume of the water per milliliter is 0.5W-2W according to the water addition amount; preferably 1W per ml;
6. cooling capacity: 300W-900W; or the total power of the microwave and the ultrasonic wave is 1.2 times;
7. heating power: 100W-200W; or 0.25W-0.5W, preferably 0.5W per ml according to the water addition amount;
8. ultrasonic extraction time: 3-6 minutes, preferably 3 minutes
9. Microwave extraction temperature: 0-45 ℃; adjusting the microwave extraction time according to the tea variety, the size of the tea fragments and the flavor of the tea soup; for example: 10-mesh green tea pieces, and ice-extracted tea flavor extraction temperature of 0-10 deg.C, preferably 5 deg.C;
10. microwave extraction time: 3 minutes to 6 minutes. Adjusting the microwave extraction time according to the tea variety, the size of tea fragments, the tea and water ratio and the extraction temperature; for example: green tea, 10 mesh pieces, ultrasonic power of 0.5W/ml, microwave power of 1W/ml, temperature of 25 deg.C, and extraction time of 6 min.
Furthermore, a sealing device is arranged on the container to prevent tea soup from splashing and microwave leakage.
A heat sink is provided for cooling the electrical components and removing moisture therefrom.
Set up the comdenstion water diverting device, avoid the inside ponding of relevant device to cause the damage.
The rapid low-temperature extraction of the tea soup requires ultrasonic extraction for 3-6 minutes and microwave extraction for 3-6 minutes; or extracting with microwave and ultrasonic wave for 3-6 min. The invention can extract tea soup at low temperature, which is faster than the low temperature tea soup in refrigerator.
The tea soup extracted at low temperature quickly is evaluated by using the factors such as liquor color, aroma, taste and the like according to the internal quality evaluation method described in GB/T23776-. Evaluation Using a high-temperature brewed tea soup as a standard sample, a 200-ml liddless tea cup was used to conduct sensory evaluation on rapid low-temperature extraction of tea soup from Biluochun, Longjing tea, Wuyi rock tea and Pu' er tea in the same package or in the same tea cake part and in the same tea leaf and water ratio.
1. Biluochun tea: the evaluation results of the rapid low temperature extraction of tea soup (5 ℃, 6 minutes) compared to the high temperature infusion of tea soup (80 ℃, 30 seconds) were as follows:
the soup color-the tea soup extracted at low temperature is better than the standard sample of the tea soup brewed at high temperature, is light green and bright in color;
the aroma-the tea soup extracted at low temperature is obviously better than the standard sample of the tea soup brewed at high temperature, and the aroma is strong;
the taste-quick low-temperature extraction of the tea soup is obviously better than the standard sample of the tea soup brewed at high temperature, and the tea soup is slightly sweet, has no bitter taste and mellow taste.
2. Dragon well tea: the evaluation results of the rapid low temperature extraction of tea soup (25 ℃, 3 minutes) compared to the high temperature infusion of tea soup (82 ℃, 25 seconds) were as follows:
the color of the soup-quick low-temperature extraction of the tea soup is better than that of the standard sample of the high-temperature infused tea soup, and the tea soup is light yellow and green and bright in color;
fragrance-the rapid low-temperature extraction of the tea soup is equivalent to the standard sample of the high-temperature infusion tea soup, and the longjing tea has strong bean fragrance;
the taste-quick low-temperature extraction of the tea soup is obviously better than the standard sample of the tea soup brewed at high temperature, the bitterness is light, and the taste is mellow.
3. Wuyi rock tea: the evaluation results of the rapid low temperature extraction of tea soup (25 ℃, 3 minutes) compared to the high temperature infusion of tea soup (95 ℃, 20 seconds) were as follows:
the color of the soup-the quick low-temperature extraction of the tea soup is equivalent to the standard sample of the high-temperature infused tea soup;
aroma-quick low-temperature extraction of tea soup is equivalent to the standard sample of the tea soup brewed at high temperature;
the taste-quick low-temperature extraction of the tea soup is better than the standard sample of the tea soup brewed at high temperature, has no bitter taste and mellow taste.
4. Pu' er tea: the evaluation results of the rapid low temperature extraction of tea soup (25 ℃, 6 minutes) compared to the high temperature infusion of tea soup (98 ℃, 60 seconds) were as follows:
the color of the soup-the quick low-temperature extraction of the tea soup is equivalent to the standard sample of the high-temperature infused tea soup;
aroma-quick low-temperature extraction of tea soup is equivalent to the standard sample of the tea soup brewed at high temperature;
the taste-quick low-temperature extraction of the tea soup is better than the standard sample of the tea soup brewed at high temperature, and the tea soup has light bitter taste and astringent taste and sweet taste.
In addition, after the tea soup is quickly extracted at low temperature (5 ℃), the tea soup is mixed with the second quick extraction at low temperature (40 ℃) at higher temperature, and the tea soup is more rich in sensory flavor when being drunk.
In addition, the concentration and the flavor of the tea soup extracted by the invention are uniform; and the traditional hot water tea making method has the advantages that the concentration and the flavor of the tea soup are better when the tea is soaked for multiple times, and the concentration and the flavor of the tea soup are gradually reduced when the tea is soaked for the second time. After the concentrated tea soup extracted by the invention is refrigerated and kept fresh (within 16 hours), the tea soup can be diluted for drinking when needed, or the tea soup with sweet and mellow flavor and stable quality can be enjoyed after being diluted and heated for drinking.
The concentrated tea soup with the ratio of tea leaves to water of 1:30 has a slightly turbid phenomenon due to high amino acid content, but recovers cold after dilution.
The low-temperature tea making device comprises a host, wherein a water injection assembly, an extraction cavity upper cover, a crushing stirrer, a microwave magnetron, a waveguide tube, an ultrasonic generator, an ultrasonic transducer, a cooler, a heater, a cooling fan, a temperature sensor, a liquid level sensor, an extraction cavity bottom pipeline, a liquid outlet valve, a power supply circuit board, a control circuit board and an operation panel are arranged in the host. The water injection subassembly is installed on the host computer bottom plate, including last water pump and pipeline, and cold water storage cistern is connected to pipeline one end, and the other end is connected and is drawed the chamber. The extraction cavity is arranged at the upper part of the main machine and can be closed by an upper cover of the extraction cavity. A cooler and a heater are installed inside or outside the extraction chamber. The ultrasonic transducer, the microwave magnetron and the waveguide tube are arranged outside the extraction cavity. The bottom of the extraction cavity is provided with a crushing stirrer, a liquid outlet pipeline and a liquid outlet valve. The power supply circuit board, the ultrasonic generator and the control circuit board are arranged at the lower part of the main machine to stabilize the machine body. The operation panel is arranged on the top or the upper side of the main machine. The cooling fan is arranged on the inner side surface of the host machine. The rear side of the main machine is provided with a split type cold water tank, and the front side is provided with a split type tea soup receiving cup and a split type filter screen.
The low-temperature tea making device is characterized in that the water injection assembly extracts cold water from the split type cold water tank and adds the cold water into the extraction cavity.
The low-temperature tea making device is provided with a tea extraction cavity which can be barrel-shaped, spherical, tubular and special-shaped.
The upper cover of the extraction cavity of the low-temperature tea making device can be opened to place tea.
The low-temperature tea making device is characterized in that a crushing stirrer is installed in the extraction cavity, the speed of the crushing stirrer is adjustable, tea leaves are crushed before extraction or the extraction cavity is cleaned after extraction during high-speed operation, water and the crushed tea leaves during extraction are stirred during low-speed operation, and therefore the water and the crushed tea leaves are fully mixed and local overheating is avoided.
The low-temperature tea making device is provided with the ultrasonic generator, and the output power of the ultrasonic generator can be controlled. Wherein the ultrasonic transducer is tightly attached to the outer side of the extraction cavity and can also be arranged at the bottom of the extraction cavity.
The low-temperature tea making device is provided with the microwave magnetron and the waveguide tube, and the output power of the microwave magnetron can be controlled. A microwave waveguide directs microwaves to the tea leaf and water mixture.
The low-temperature tea making device is characterized in that the cooler is arranged outside the extraction cavity or outside the extraction cavity and used for cooling the mixture of the tea leaves and the tea soup, and the cooling capacity can be controlled.
The low-temperature tea making device is characterized in that the heater is arranged at the bottom of the extraction cavity and used for heating the mixture of the tea leaves and the tea soup to a set extraction temperature as required; the output power of the heater can be controlled as required. The heater may also be mounted outside the extraction chamber.
The low-temperature tea making device is characterized in that a liquid level sensor is arranged inside the extraction cavity.
The low-temperature tea making device is characterized in that a temperature sensor is arranged in the extraction cavity; for monitoring the temperature of tea soup extraction of a mixture of tea leaves and water.
The low-temperature tea making device is characterized in that an electric part power circuit board is installed in a host.
The low-temperature tea making device is characterized in that a small hole is formed in the bottom of the main machine, condensed water condensed on the surfaces of the extraction cavity and the cooler can flow out of the main machine through the small hole, and the damage of the tea making device caused by accumulated water in the main machine is avoided.
In the low-temperature tea making device, the control circuit board is arranged in the host, and the control panel is arranged on the upper part or the side surface of the host. The user operates the low-temperature tea making device by starting, stopping and selecting an extraction program through the operation panel.
The low-temperature tea making device is characterized in that a microprocessor unit on a control circuit board can automatically control pulverizing and stirring rotating speed, microwave power, ultrasonic power, cooling power, heating power, extraction time and microwave ultrasonic sequence according to the compiling program of tea type, tea soup concentration and tea soup flavor.
The low-temperature tea making device is characterized in that a cooling fan is installed in the host machine and used for cooling the electric parts and discharging moisture.
The bottom or the lower part of the extraction cavity of the low-temperature tea making device is provided with a pipeline and a liquid outlet valve, and the valve can be opened to discharge the mixed liquid of tea soup and broken tea leaves after the tea leaves are extracted.
The low-temperature tea making device is characterized in that the split tea soup receiving cup is placed below the liquid outlet valve at the bottom of the extraction cavity and used for receiving mixed liquid of tea soup and broken tea leaves after extraction is finished or used for receiving waste liquid of the extraction cavity cleaning liquid.
The low-temperature tea making device is characterized in that a separating filter is arranged above the split tea soup receiving cup and used for filtering mixed liquid of tea soup and broken tea leaves to obtain clear tea soup for direct drinking or after dilution or drinking after heating.
The low-temperature tea making device can also be used for making tea at high temperature.
The low-temperature tea making device can also be used for extracting effective ingredients in coffee or traditional Chinese medicines.
Due to the adoption of the technical scheme, the beneficial effects obtained by the invention at least comprise: water molecules of the tea and water mixture are rapidly vibrated and rubbed under the action of microwaves; the rapid vibration wave generated by the ultrasonic transducer accelerates the movement of water molecules, generates a cavitation effect and homogenizes the mixture of the tea leaves and the tea soup. The microwave and the ultrasonic wave can quickly and effectively extract the tea nutrient substances within a few minutes, meanwhile, the heat effect of the microwave and the ultrasonic wave is removed through the cooling device, and the extraction temperature can simultaneously meet the requirements of quick brewing and low-temperature brewing.
The technical scheme has convenient operation and high automation degree, and the labor intensity of operators can be lightened by compiling the automatic extraction program according to different tea types, tea soup concentrations and tea soup flavors.
Drawings
Fig. 1 is a schematic side view of a first embodiment of the low-temperature tea brewing device according to the present invention.
In the figure: the device comprises a
Fig. 2 is a control schematic diagram of an embodiment of the low-temperature tea brewing device according to the invention.
Fig. 3 is a schematic side view of an extraction chamber of a second embodiment of the low-temperature tea brewing device according to the present invention.
In the figure: the device comprises an extraction cavity 31, an extraction cavity outer side mounting plane 32, an ultrasonic transducer 33, a stainless steel refrigerating fluid coil 34, a refrigerating fluid outlet 35 and a refrigerating fluid control valve 36.
Fig. 4 is a schematic structural view of an extraction cavity and a stainless steel shell coil electric heater of a third embodiment of the low-temperature tea making device according to the present invention.
In the figure: an extraction chamber 41, a stainless steel housing coil electric heater 42.
Fig. 5 is a schematic structural view of an extraction cavity, a magnetic stirrer and a magnetic stirring device in a fourth embodiment of the low-temperature tea making device according to the present invention.
In the figure: an
Detailed Description
The invention is further described with reference to the following figures and specific embodiments.
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