Ufa wa tiyi wakuda umapangidwa kuchokera ku masamba atsopano a tiyi kupyolera mu kufota, kugudubuza, kuwira, kutaya madzi m'thupi ndi kuyanika, ndi kugaya kwambiri. Ubwino wake umaphatikizapo tinthu tating'onoting'ono komanso tofananira, mtundu wofiira wofiirira, kukoma kofewa komanso kokoma, fungo labwino, komanso mtundu wa supu wofiira kwambiri.

Poyerekeza ndi tiyi wamba wakuda, ufa wa tiyi wakuda uli ndi kukula kwa tinthu tating'ono (nthawi zambiri pafupifupi 300 mesh), ndipo mtundu wake, kukoma kwake, ndi fungo lake ndizofanana ndi tiyi wamba wakuda. Masamba atsopano a tiyi mu kasupe, chilimwe, ndi autumn amatha kusinthidwa kukhala ufa wa tiyi wakuda kwambiri, ndipo masamba achilimwe ndi autumn ndi zida zabwino kwambiri zopangira.

Kukonza masitepe a ufa wa tiyi wakuda: Masamba atsopano → Kufota (kufota kwachilengedwe, kufota mumphika wofota, kapena kufota padzuwa) → Kugudubuza → Kuthyola ndi kuthira, kuthirira → Kutaya madzi m'thupi ndi kuyanika → Kupera bwino kwambiri → Ndamaliza kuyika zinthu.

(1) Kufota

Cholinga chofota ndikufanana ndi kukonza tiyi wakuda wamba.

Pali njira zitatu zofota: zofota zofota, kufota kwachilengedwe, ndi kufota kwadzuwa. Njira zenizeni ndizofanana ndi kukonza tiyi wakuda. Digiri ya Wilting: Pamwamba pa masamba amataya kuwala kwake, mtundu wa masamba ndi wobiriwira wobiriwira, mtundu wamasamba ndi wofewa, ukhoza kupindidwa mu mpira ndi dzanja, tsinde limapindika nthawi zonse, palibe masamba ofota, m'mbali zowotchedwa, kapena zofiira. masamba, ndi fungo la udzu wobiriwira watha pang'ono, ndi kununkhira pang'ono. Ngati chinyezi chikugwiritsidwa ntchito polamulira, chinyezi chiyenera kutetezedwa pakati pa 58% ndi 64%. Nthawi zambiri, ndi 58% mpaka 61% m'chaka, 61% mpaka 64% m'chilimwe ndi autumn, ndipo kuchepa kwa masamba atsopano kuyenera kukhala pakati pa 30% ndi 40%.

(2) Kugudubuzika

Kupiringa tiyi wakudaufa sufuna kulingalira momwe umapangidwira. Cholinga chake ndi kuwononga maselo a masamba, kulola polyphenol oxidase m'masamba kuti agwirizane ndi mankhwala a polyphenolic, ndikulimbikitsa kupesa kudzera mu zochita za mpweya mumlengalenga.

Ukadaulo wopukutira: Kutentha kwa chipinda cha ufa wa tiyi wakuda kumayendetsedwa pa 20-24 ℃, ndi chinyezi cha 85% -90%. Itha kuchitidwa pogwiritsa ntchito makina opukutira a 6CR55. Magawo aukadaulo: Mphamvu yodyetsera masamba pa mbiya imodzi kapena makina ndi pafupifupi 35kg; Kusisita ndi kupotoza kuyenera kuchitika pang'onopang'ono kwa mphindi 70, ndi zida za giredi 1 kapena kupitilira apo zikupondedwa katatu, nthawi iliyonse kwa mphindi 20, 30, ndi 20 motsatana; Pakani zopangira pansi pa mlingo wa 2 kawiri, nthawi iliyonse kwa mphindi 35, ndipo musagwiritse ntchito mphamvu kwa mphindi 35 zoyambirira.

Digiri yopukutira: Masamba amapindika ndi kumamatira pamanja, zomwe zimapangitsa kuti tiyi adulidwe bwino popanda kutayika. Masamba ndi ofiira pang'ono ndipo amatulutsa fungo lamphamvu.

(3) Kugawanika ndi kuwunika

Pambuyo pa kupukuta kulikonse, tiyi ayenera kupatulidwa ndi kusefa, ndipo tiyi wosankhidwa ayenera kufufumitsa payekha.

(4) Kuwotchera

Cholinga cha fermentation ndikukulitsa kuchuluka kwa ma enzymes, kulimbikitsa makutidwe ndi okosijeni azinthu za polyphenolic, kutulutsa fungo labwino m'masamba, ndikupanga mtundu ndi kukoma kwa ufa wa tiyi wakuda wakuda. Ukadaulo wa Fermentation: m'nyumba kutentha kwa 25-28 ℃, chinyezi chachibale cha 95%. Kufalitsa masamba anthete ndi makulidwe a 6-8cm ndi masamba apakati apakati ndi makulidwe a 9-10cm, ndi kupesa kwa 2.5-3.0h; Masamba akale ndi 10-12 cm ndipo nthawi yowotchera ndi maola 3.0-3.5. Digiri ya Fermentation: Masamba ndi ofiira ndipo amatulutsa fungo lamphamvu la apulo.

(5) Kutaya madzi m’thupi ndi kuyanika

① Kutaya madzi m'thupi ndi kuyanika: Kugwiritsa ntchito kutentha kwambiri kuti muwononge ntchito ya enzyme, siyani kuyala, ndikukonza momwe mungapangire. Kutuluka kwamadzi kumapitiriza kutulutsa fungo la udzu wobiriwira, kupititsa patsogolo fungo la tiyi.

② Kutaya madzi m'thupi ndi kuyanika luso: Pambuyokuwira, masamba apanga mtundu wokhazikika wa tiyi wakuda. Chifukwa chake, nkhani zoteteza utoto zitha kunyalanyazidwa pokonza ufa wa tiyi wakuda wa ultrafine kudzera mukusowa madzi m'thupi ndi kuyanika, ndipo zida zitha kugwiritsidwa ntchito ndi chowumitsira nthawi zonse. Kuyanika kumagawidwa kukhala kuyanika koyamba ndi kuyanika kokwanira, ndi nthawi yozizira ya maola 1-2 pakati. Mfundo ya kutentha kwambiri komanso kuthamanga imayendetsedwa makamaka pakuyanika koyamba, kutentha kumayendetsedwa pa 100-110 ℃ kwa mphindi 15-17. Pambuyo kuyanika koyamba, chinyezi chamasamba chimakhala 18% -25%. Nthawi yomweyo kuziziritsa pambuyo kuyanika koyamba, ndipo pambuyo 1-2 maola kugawanso madzi, kuchita kuyanika phazi. Kuyanika mapazi kuyenera kutsatira mfundo za kutentha kochepa komanso kuyanika pang'onopang'ono. Kutentha kuyenera kuyendetsedwa pa 90-100 ℃ kwa mphindi 15-18. Pambuyo poyanika phazi, chinyezi chamasamba chiyenera kukhala pansi pa 5%. Panthawiyi, masambawo ayenera kuphwanyidwa kukhala ufa ndi manja, ndi mtundu wakuda ndi wosalala komanso fungo lamphamvu.

(6) Ultrafine pulverization

Izi zimatsimikizira kukula kwa tinthuufa wa tiyi wakudazogulitsa ndipo zimatenga gawo lalikulu pakukula kwazinthu. Monga ufa wa tiyi wobiriwira, ufa wa tiyi wakuda uli ndi nthawi zosiyanasiyana zopera chifukwa cha kukoma kwazinthu zosiyanasiyana. Akamakula, nthawi yopera imatalika. Nthawi zambiri, zida zophwanyira pogwiritsa ntchito mfundo ya nyundo yowongoka zimagwiritsidwa ntchito pophwanya, ndikudyetsa tsamba limodzi la 15kg ndi nthawi yophwanyira mphindi 30.

(7) Anamaliza kulongedza katundu

Mofanana ndi ufa wa tiyi wobiriwira, mankhwala a tiyi wakuda ali ndi tinthu tating'onoting'ono ndipo amatha kuyamwa mosavuta chinyezi kuchokera mumlengalenga kutentha kwa firiji, zomwe zimapangitsa kuti mankhwalawa awonongeke ndikuwonongeka kwa nthawi yochepa. ufa wa tiyi wakuda wokonzedwa uyenera kupakidwa mwachangu ndikusungidwa m'malo ozizira ndi chinyezi chochepera 50% ndi kutentha kwa 0-5 ℃ kuti zitsimikizire mtundu wazinthu.