Dub tshuaj yej matcha hmoov yog ua tiav los ntawm cov tshuaj yej tshiab nplooj los ntawm withering, dov, fermentation, lub cev qhuav dej thiab ziab, thiab ultrafine sib tsoo. Nws cov yam ntxwv zoo muaj xws li cov khoom me me thiab cov khoom sib xws, xim xim av xim av, mellow thiab qab zib saj, nplua nuj aroma, thiab sib sib zog nqus liab kua zaub xim.

Piv nrog cov tshuaj yej dub zoo tib yam, cov tshuaj yej dub hmoov muaj qhov loj me me (feem ntau nyob ib ncig ntawm 300 mesh), thiab nws cov xim, saj, thiab aroma yog qhov zoo ib yam li cov tshuaj yej dub. Cov tshuaj yej nplooj tshiab nyob rau lub caij nplooj ntoos hlav, lub caij ntuj sov, thiab lub caij nplooj zeeg tuaj yeem ua tiav rau hauv cov tshuaj yej dub ultrafine, thiab lub caij ntuj sov thiab lub caij nplooj zeeg nplooj tshiab yog cov khoom siv zoo tshaj plaws.

Cov kauj ruam ua rau cov tshuaj yej dub: Cov nplooj tshiab → Withering (natural withering, withering in a withering trough, or withering under sunlight) → Rolling → Breaking and screening, fermentation → Dehydration and drying → Ultra fine grinding → Finished product packaging.

(1) Kev kub ntxhov

Lub hom phiaj ntawm withering yog tib yam li ua cov tshuaj yej dub li niaj zaus.

Muaj peb txoj hauv kev ntawm withering: withering trough withering, natural withering, thiab hnub withering. Cov txheej txheem tshwj xeeb yog tib yam li cov tshuaj yej dub ua. Wilting degree: nplooj nplooj poob nws cov luster, nplooj xim yog tsaus ntsuab, nplooj zoo yog mos, nws tuaj yeem kneaded rau hauv ib lub pob los ntawm txhais tes, qia yog tas li folded, tsis muaj withered buds, burnt npoo, los yog liab. nplooj, thiab ntsuab nyom tswm ciab ib nrab ploj, nrog ib tug me ntsis tsw. Yog tias siv cov ntsiab lus noo noo los tswj, cov dej noo yuav tsum tau tswj ntawm 58% thiab 64%. Feem ntau, nws yog 58% mus rau 61% nyob rau lub caij nplooj ntoos hlav, 61% mus rau 64% nyob rau lub caij ntuj sov thiab lub caij nplooj zeeg, thiab qhov hnyav poob ntawm nplooj tshiab yuav tsum nyob nruab nrab ntawm 30% thiab 40%.

(2) Rolling

Rolling dub tshuaj yejhmoov tsis tas yuav xav txog seb nws zoo li cas. Nws lub hom phiaj yog txhawm rau rhuav tshem cov nplooj hlwb, tso cai rau polyphenol oxidase nyob rau hauv nplooj kom nkag mus rau hauv kev sib cuag nrog polyphenolic tebchaw, thiab txhawb fermentation los ntawm kev ua ntawm oxygen nyob rau hauv cov huab cua.

Rolling tshuab: Chav tsev kub rau dov dub tshuaj yej hmoov yog tswj ntawm 20-24 ℃, nrog ib tug txheeb ze humidity ntawm 85% -90%. Nws tuaj yeem nqa tau siv lub tshuab dov 6CR55. Technical parameters: Cov nplooj pub muaj peev xwm rau ib lub thoob lossis tshuab yog li 35kg; Rhaub thiab twisting yuav tsum tau ua nyob rau hauv theem li ntawm 70 feeb, nrog rau cov ntaub ntawv ntawm qib ib los yog siab dua yog kneaded peb zaug, txhua lub sij hawm rau 20, 30, thiab 20 feeb raws li; RUB cov ntaub ntawv raw hauv qab theem 2 ob zaug, txhua zaus rau 35 feeb, thiab tsis txhob siv lub zog rau thawj 35 feeb.

Rolling degree: Cov nplooj curl thiab ua nplaum los ntawm tes, tso cai rau cov kua txiv hmab txiv ntoo kom tag nrho kneaded yam tsis poob. Cov nplooj yog ib nrab liab thiab emit ib tug muaj zog aroma.

(3) Sib cais thiab tshuaj ntsuam

Tom qab txhua dov, cov tshuaj yej yuav tsum tau muab cais thiab sieved, thiab cov tshuaj yej sorted yuav tsum tau fermented nyias.

(4) fermentation

Lub hom phiaj ntawm fermentation yog txhawm rau txhim kho qib kev ua haujlwm ntawm cov enzymes, txhawb cov oxidation ntawm polyphenolic tebchaw, tsim nplua nuj aroma hauv nplooj, thiab tsim cov xim thiab saj ntawm ultrafine dub tshuaj yej hmoov. fermentation technology: sab hauv tsev kub ntawm 25-28 ℃, txheeb ze av noo ntawm 95%. Tshaj tawm cov nplooj ntoo nrog lub thickness ntawm 6-8cm thiab nruab nrab-ntau nplooj nrog tuab ntawm 9-10cm, thiab ferment rau 2.5-3.0h; Cov nplooj qub yog 10-12 cm thiab lub sij hawm fermentation yog 3.0-3.5 teev. Fermentation degree: Cov nplooj yog xim liab thiab emit ib tug muaj zog txiv apple aroma.

(5) Lub cev qhuav dej thiab ziab

① Lub cev qhuav dej thiab ziab lub hom phiaj: Siv qhov kub thiab txias los rhuav tshem cov enzyme kev ua si, nres fermentation, thiab txhim kho qhov zoo tsim. Cov evaporation ntawm cov dej txuas ntxiv tso cov ntxhiab tsw ntawm cov nyom ntsuab, ntxiv tsim cov tshuaj yej aroma.

② Lub cev qhuav dej thiab tshuab ziab khaub ncaws: Tom qabfermentation, cov nplooj tau tsim ib tug kuj ruaj khov dub tshuaj yej xim. Yog li ntawd, cov teeb meem kev tiv thaiv xim tuaj yeem tsis quav ntsej thaum ua cov tshuaj yej ultrafine dub tshuaj yej hmoov los ntawm lub cev qhuav dej thiab ziab, thiab cov cuab yeej siv tau nrog lub tshuab ziab khaub ncaws tsis tu ncua. Kev ziab yog muab faib ua thawj zaug ziab thiab kom qhuav txaus, nrog lub sijhawm txias ntawm 1-2 teev nyob rau nruab nrab. Lub hauv paus ntsiab lus ntawm kev kub ceev thiab ceev yog tsuas yog mastered thaum pib ziab, nrog kub tswj ntawm 100-110 ℃ rau 15-17 feeb. Tom qab pib ziab, nplooj nplooj noo noo yog 18% -25%. Tam sim ntawd txias cia tom qab pib ziab, thiab tom qab 1-2 teev ntawm dej rov faib, ua ko taw kom qhuav. Kev ziab ko taw yuav tsum ua raws li cov hauv paus ntsiab lus ntawm qhov kub thiab txias thiab qeeb ziab. Qhov kub yuav tsum tau tswj ntawm 90-100 ℃ rau 15-18 feeb. Tom qab ko taw qhuav, cov dej noo ntawm nplooj yuav tsum qis dua 5%. Nyob rau lub sijhawm no, nplooj yuav tsum tau crushed rau hauv hmoov los ntawm tes, nrog ib tug maub thiab du xim thiab muaj zog aroma.

(6) Ultrafine pulverization

Cov txheej txheem no txiav txim siab particle loj ntawmtshuaj yej dub hmoovcov khoom thiab plays lub luag haujlwm txiav txim siab hauv cov khoom zoo. Zoo li ntsuab tshuaj yej hmoov, cov tshuaj yej dub hmoov muaj ntau lub sijhawm sib tsoo ultrafine vim qhov sib txawv ntawm cov khoom siv raw. Cov khoom qub qub, lub sijhawm sib tsoo ntev dua. Raws li ib txwm muaj, cov khoom siv crushing siv txoj cai ncaj nraim rauj yog siv rau kev sib tsoo, nrog rau ib rab riam noj ntawm 15kg thiab lub sijhawm crushing ntawm 30 feeb.

(7) Kev ntim khoom tiav

Zoo li cov tshuaj yej ntsuab hmoov, cov tshuaj yej dub hmoov cov khoom muaj cov khoom me me thiab yooj yim nqus dej los ntawm huab cua ntawm chav tsev kub, ua rau cov khoom tawg thiab lwj hauv lub sijhawm luv luv. Ua tiav cov tshuaj yej dub hmoov yuav tsum tau ntim tam sim ntawd thiab khaws cia rau hauv qhov chaw txias txias nrog cov av noo qis dua 50% thiab qhov kub ntawm 0-5 ℃ los xyuas kom meej cov khoom zoo.