Ana sarrafa baƙar fata matcha foda daga sabon ganyen shayi ta hanyar bushewa, birgima, fermentation, bushewa da bushewa, da niƙa ultrafine. Siffofin ingancinsa sun haɗa da lallausan ɓangarorin da ba su dace ba, launin ja mai ruwan kasa, ɗanɗano da ɗanɗano mai daɗi, ƙamshi mai ƙamshi, da launin miya mai zurfi.

Idan aka kwatanta da shayin baƙar fata na yau da kullun, baƙar fata foda yana da girman barbashi mai kyau (yawanci kusan raga 300), kuma launinsa, ɗanɗano, da ƙamshinsa iri ɗaya ne da shayin shayi na yau da kullun. Ganyen shayi a lokacin bazara, bazara, da kaka duk ana iya sarrafa su zuwa ultrafine black shayi foda, kuma ganyayen bazara da kaka sune mafi kyawun kayan danye.

Matakan sarrafawa don baƙar fata foda: sabo ne ganye → Ƙarƙashin yanayi (ƙasasshen yanayi, bushewa a cikin kwandon bushewa, ko bushewa a ƙarƙashin hasken rana)

(1) Kashewa

Manufar bushewa iri ɗaya ne da sarrafa baƙar shayi na yau da kullun.

Akwai hanyoyi guda uku na bushewa: bushewar tudu, bushewar yanayi, da bushewar rana. Hanyoyi na musamman iri ɗaya ne da sarrafa baƙar fata. Digiri na witing: saman ganye ya rasa haske, launin ganyen duhu kore ne, ingancin ganyen yana da laushi, ana iya murɗa shi a cikin ƙwallon da hannu, ƙarar tana naɗewa akai-akai, babu bushes ɗin toho, konewar gefuna, ko ja. ganye, kuma koren ciyawar ƙamshin ciyawar ya ɓace kaɗan, tare da ƙamshi kaɗan. Idan ana amfani da abun cikin danshi don sarrafawa, yakamata a sarrafa abun cikin danshin tsakanin 58% da 64%. Gabaɗaya, yana da kashi 58% zuwa 61% a cikin bazara, 61% zuwa 64% a lokacin rani da kaka, kuma ƙimar asarar sabbin ganye yakamata ya kasance tsakanin 30% da 40%.

(2) Mirgina

Mirgina baki shayifoda baya buƙatar la'akari da yadda aka tsara shi. Manufarsa ita ce lalata ƙwayoyin ganye, ƙyale polyphenol oxidase a cikin ganye don haɗuwa da mahaɗan polyphenolic, da haɓaka fermentation ta hanyar aikin iskar oxygen a cikin iska.

Fasahar Rolling: Ana sarrafa zafin dakin dakin don mirgina foda mai shayi a 20-24 ℃, tare da dangi zafi na 85% -90%. Ana iya aiwatar da shi ta amfani da injin mirgina 6CR55. Siffofin fasaha: Ƙarfin ciyar da ganye don ganga ɗaya ko na'ura yana da kusan 35kg; Shafa da murzawa ya kamata a yi ta mataki-mataki na kusan mintuna 70, tare da kayan aikin aji ɗaya ko sama ana cuɗa su sau uku, kowane lokaci na mintuna 20, 30, da 20 bi da bi; Shafa danyen kayan da ke ƙasa da matakin 2 sau biyu, kowane lokaci na tsawon mintuna 35, kuma kar a shafa matsi na mintuna 35 na farko.

Digiri na jujjuyawa: Ganyen suna murɗawa kuma su zama m da hannu, suna barin ruwan shayin a kwaɗa shi sosai ba tare da asara ba. Ganyen suna da ɗan jajayen kuma suna fitar da ƙamshi mai ƙarfi.

(3) Rarraba da nunawa

Bayan kowace birgima, sai a ware shayin a tace shi, sannan a ware shayin da aka yi da shi daban.

(4) Haihuwa

Manufar fermentation shine don haɓaka matakin kunnawa na enzymes, haɓaka iskar shaka na mahaɗan polyphenolic, samar da ƙanshi mai daɗi a cikin ganyayyaki, da samar da launi da ɗanɗanon ultrafine black shayi foda. Fasahar fermentation: zazzabi na cikin gida na 25-28 ℃, dangi zafi sama da 95%. Yada ganye masu laushi tare da kauri na 6-8cm da tsakiyar kewayon ganye tare da kauri na 9-10cm, da ferment na 2.5-3.0h; Tsoffin ganye suna 10-12 cm kuma lokacin fermentation shine 3.0-3.5 hours. Digiri na fermentation: Ganyen suna da launin ja kuma suna fitar da ƙamshin tuffa mai ƙarfi.

(5) Rashin ruwa da bushewa

① Dehydration da bushewa manufar: Don amfani da babban zafin jiki don lalata aikin enzyme, dakatar da fermentation, da kuma gyara ingancin da aka kafa. Tushen ruwa ya ci gaba da fitar da kamshin koren ciyawa, yana kara bunkasa kamshin shayi.

② Rashin ruwa da fasahar bushewa: Bayanfermentation, ganyen sun samar da ingantacciyar baƙar fata launin shayi. Sabili da haka, ana iya yin watsi da batutuwan kariyar launi lokacin sarrafa ultrafine black shayi foda ta hanyar bushewa da bushewa, kuma ana iya amfani da kayan aiki tare da na'urar bushewa na yau da kullun. An raba bushewa zuwa bushewa na farko da isasshen bushewa, tare da lokacin sanyaya na sa'o'i 1-2 a tsakanin. Ka'idar high zafin jiki da kuma gudun ne yafi ƙware a lokacin farko bushewa, tare da zafin jiki sarrafa a 100-110 ℃ na 15-17 minti. Bayan bushewa na farko, abun ciki na danshi na ganye shine 18% -25%. Nan da nan kwantar da hankali bayan bushewa na farko, kuma bayan sa'o'i 1-2 na sake rarraba ruwa, yi bushewar ƙafa. Ya kamata bushewar ƙafa ya bi ka'idodin ƙananan zafin jiki da jinkirin bushewa. Ya kamata a sarrafa zafin jiki a 90-100 ℃ na minti 15-18. Bayan bushewar ƙafa, abun ciki na ganye ya kamata ya kasance ƙasa da 5%. A wannan lokacin, yakamata a murƙushe ganye a cikin foda da hannu, tare da launi mai duhu da santsi da ƙamshi mai ƙarfi.

(6) Ƙarƙashin ƙwayar cuta

Wannan tsari yana ƙayyade girman girmanblack shayi fodasamfurori kuma yana taka muhimmiyar rawa a ingancin samfur. Kamar kore shayi foda, black shayi foda yana da daban-daban ultrafine nika sau saboda daban-daban taushi da albarkatun kasa. Tsofaffin albarkatun kasa, zai fi tsayi lokacin niƙa. A karkashin yanayi na al'ada, ana amfani da kayan aikin murkushewa ta amfani da ka'idar guduma madaidaiciya don murkushewa, tare da ciyar da ruwa guda ɗaya na 15kg da lokacin murƙushewa na mintuna 30.

(7) Kunshin kayan da aka gama

Kamar koren shayi, kayayyakin foda na baƙar fata suna da ƙananan barbashi kuma suna da sauƙin ɗaukar danshi daga iska a cikin zafin jiki, yana sa samfurin ya takure kuma ya lalace cikin ɗan gajeren lokaci. Ya kamata a shirya baƙar fata foda mai sarrafawa da sauri kuma a adana shi a cikin ma'ajiya mai sanyi tare da dangi zafi ƙasa da 50% da kewayon zafin jiki na 0-5 ℃ don tabbatar da ingancin samfur.