Fermentation shine babban tsari a sarrafa baƙar shayi. Bayan fermentation, launi na ganye yana canzawa daga kore zuwa ja, yana samar da halayen ingancin jan shayi na miya. Ma'anar baƙar fata fermentation shine cewa a ƙarƙashin aikin birgima na ganye, tsarin nama na sel ganye ya lalace, ɓarna mai ɓarna mai ɓarna, ɓarna yana ƙaruwa, abubuwan polyphenolic suna haɗuwa da oxidases, suna haifar da halayen enzymatic na polyphenolic. mahadi da kuma samar da jerin hadawan abu da iskar shaka, polymerization, condensation da sauran halayen, kafa abubuwa masu launi irin su theaflavins da thearubigins, yayin da samar da abubuwa da musamman aromas.

Ingancinblack shayi fermentationyana da alaƙa da abubuwa kamar zafin jiki, zafi, samar da iskar oxygen, da tsawon lokacin aikin fermentation. Yawanci, ana sarrafa zafin dakin a kusa da 20-25 ℃, kuma yana da kyau a kula da yawan zafin jiki na ganyen fermented a kusa da 30 ℃. Kula da yanayin zafi sama da 90% yana da fa'ida don haɓaka ayyukan polyphenol oxidase da sauƙaƙe samuwar theaflavins da tarawa. A lokacin fermentation, ana buƙatar babban adadin iskar oxygen, don haka yana da mahimmanci don kula da samun iska mai kyau da kuma kula da zafi da iska. Kaurin yada ganye yana rinjayar samun iska da zafin ganye. Idan yaduwar ganyen ya yi kauri sosai, rashin samun iska zai iya faruwa, kuma idan yada ganyen yayi sirara sosai, ba za a iya rike zafin ganyen cikin sauki ba. Kauri na yada ganye gabaɗaya shine 10-20 cm, kuma yakamata a yada ganyen matasa da ƙananan sifofi na ganye a hankali; Tsofaffin ganye da manyan sifofin ganye yakamata a baje su cikin kauri. Yada lokacin farin ciki lokacin da zafin jiki yayi ƙasa; Lokacin da zafin jiki ya yi girma, ya kamata a yada shi a hankali. Tsawon lokacin fermentation ya bambanta sosai dangane da yanayin fermentation, digiri na mirgina, ingancin ganye, nau'in shayi, da lokacin samarwa, kuma yakamata ya dogara ne akan matsakaicin fermentation. Lokacin fermentation na Mingyou Gongfu baki shayi shine gabaɗaya sa'o'i 2-3

Matsayin fermentation ya kamata ya bi ka'idar "fi son haske a kan nauyi", kuma matsakaicin matsakaici shine: ganyen fermentation sun rasa ƙanshin kore da ciyawa, suna da ƙanshi na fure da 'ya'yan itace, kuma ganye sun juya launin ja. Zurfin launi na ganyen fermented ya bambanta kadan tare da kakar da shekaru da taushin ganye. Gabaɗaya, shayin bazara ja ne ja, yayin da shayin bazara ja ne; Ganyen masu taushi suna da kalar jajaye iri ɗaya, yayin da tsoffin ganyen ja ne tare da alamar kore. Idan fermentation bai isa ba, ƙanshin ganyen shayi zai zama najasa, tare da launin kore. Bayan an shayar, launin miya zai yi ja, ɗanɗanon zai zama koren kore da astringent, ganyen kuma suna da furanni koraye a ƙasa. Idan hadi ya wuce gona da iri, ganyen shayin sai ya yi kamshi kadan kadan, sannan bayan an shayar, sai launin miya ya zama ja, da duhu, da gajimare, da dandano mai dadi da ganye ja da duhu masu ratsin baki masu yawa a kasa. Idan kamshin yana da tsami, yana nuna cewa fermentation ya wuce kima.

Akwai hanyoyi daban-daban na fermentation don baƙar fata, gami da fermentation na halitta, ɗakin fermentation, da injin fermentation. Haɗin dabi'a shine mafi kyawun hanyar haifuwa na gargajiya, wanda ya haɗa da sanya birgima a cikin kwandunan bamboo, rufe su da rigar datti, da sanya su cikin yanayi mai kyau na cikin gida. Dakin fermentation wuri ne mai zaman kansa wanda aka kafa musamman a cikin taron sarrafa shayi don haƙon shayin shayi. Injin fermentation sun haɓaka cikin sauri kuma an yi amfani da su sosai a cikin 'yan shekarun nan saboda iyawar su don cimma yanayin zafi da sarrafa zafi yayin fermentation.

A halin yanzu, injinan fermentation galibi sun ƙunshi na'urori masu ci gaba da fermentation da majalisar ministociInjin fermentation na shayi.

Na'urar fermentation mai ci gaba tana da tsari na asali kama da na'urar busar da farantin sarkar. Ganyen da aka sarrafa ana baje ko'ina akan farantin ganye guda ɗari don fermentation. Kwancen gadon farantin ganye ɗari ana tafiyar da shi ta hanyar watsa mai canzawa mai ci gaba kuma sanye take da na'urorin daidaita iska, humidification, da na'urorin daidaita yanayin zafi. Ya dace da ci gaba da layin samar da atomatik na shayi na shayi.

Nau'in akwatinblack Tea fermentation injisun zo cikin nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan suna da tsari mai kama da injin yin burodi da kayan ɗanɗano. Suna da tsayayyen yanayin zafi da kula da zafi, ƙananan sawun ƙafa, da sauƙin aiki, yana mai da su dacewa da ƙananan masana'antun sarrafa shayi daban-daban.

The ja shayi gani na fermentation inji yafi warware matsalolin wuya hadawa, rashin samun iska da iskar oxygen, dogon fermentation sake zagayowar, da wuya lura da aiki yanayi a gargajiya fermentation kayan aiki. Yana ɗaukar tsari mai jujjuyawa da sassauƙan scraper, kuma yana da ayyuka kamar yanayin haifuwa na bayyane, juyowar lokaci, zazzabi ta atomatik da sarrafa zafi, da ciyarwa ta atomatik da fitarwa.

TIPS

Abubuwan da ake buƙata don kafa ɗakunan fermentation:

1. An fi amfani da ɗakin fermentation don aikin fermentation na shayi na shayi bayan mirgina, kuma girman ya kamata ya dace. Ya kamata a ƙayyade yankin bisa ga kololuwar samar da kamfani.
2. Ya kamata a saita kofofi da tagogi yadda ya kamata don sauƙaƙe samun iska da guje wa hasken rana kai tsaye.
3. Zai fi kyau a sami filin siminti mai ramuka a kusa da shi don sauƙin ruwa, kuma kada a sami matattun sasanninta da ke da wahalar zubarwa.
4. Dole ne a shigar da kayan aikin dumama da humidification na cikin gida don sarrafa zafin jiki na cikin gida a cikin kewayon 25 ℃ zuwa 45 ℃ da ƙarancin dangi a cikin kewayon 75% zuwa 98%.
5. An shigar da raƙuman ruwa a cikin ɗakin fermentation, tare da 8-10 yadudduka da aka sanya a tsaka-tsakin 25 centimeters kowanne. An gina tire mai motsi a ciki, mai tsayin kusan santimita 12-15.