Fermentation ninzira yingenzi mugutunganya icyayi cyirabura. Nyuma yo gusembura, ibara ryibabi rihinduka kuva icyatsi kibisi gitukura, bikaranga ubuziranenge bwicyayi gitukura cyisupu yumutuku. Intangiriro y'icyayi cy'umukara fermentation ni uko mugikorwa cyo kuzunguruka amababi, imiterere yumubiri wutugingo ngengabuzima twibabi irasenywa, igice cya kabiri cyinjira muri vacuolar membrane cyangiritse, ubwikorezi bwiyongera, kandi ibintu bya polifenolike bihura neza na okiside, bigatera reaction ya enzymatique ya polifenolike ibice hamwe no kubyara urukurikirane rwa okiside, polymerisiyonike, kondegene nibindi bitekerezo, bikora ibintu byamabara nka theaflavine na thearubigins, mugihe bitanga ibintu bifite impumuro nziza.

Ubwiza bwafermentation yicyayi cyiraburabifitanye isano nibintu nkubushyuhe, ubushuhe, itangwa rya ogisijeni, hamwe nigihe cya fermentation. Mubisanzwe, ubushyuhe bwicyumba bugenzurwa hafi 20-25 ℃, kandi nibyiza kugumana ubushyuhe bwamababi yasembuwe hafi 30 ℃. Kugumana ubuhehere bwo mu kirere hejuru ya 90% ni ingirakamaro mu kuzamura ibikorwa bya okiside ya polifenol no koroshya imiterere no kwegeranya theaflavine. Mugihe cya fermentation, harasabwa umubare munini wa ogisijeni, bityo rero ni ngombwa gukomeza guhumeka neza no kwita ku gukwirakwiza ubushyuhe no guhumeka. Ubunini bwikwirakwizwa ryibabi bigira ingaruka kumyuka nubushyuhe bwibabi. Niba ikibabi gikwirakwira cyane, umwuka mubi uzaba, kandi niba ikibabi gikwirakwije ari gito cyane, ubushyuhe bwibabi ntibuzagumana byoroshye. Ubunini bwibibabi bikwirakwizwa muri cm 10-20, kandi amababi akiri mato hamwe nudusimba duto twamababi bigomba gukwirakwira; Amababi ashaje hamwe nibibabi binini bigomba gukwirakwira cyane. Gukwirakwiza cyane iyo ubushyuhe buri hasi; Iyo ubushyuhe buri hejuru, bugomba gukwirakwira. Uburebure bwigihe cyo gusembura buratandukanye cyane bitewe nuburyo bwo gusembura, urugero rwo kuzunguruka, ubwiza bwamababi, ubwoko bwicyayi, nigihe cyumusaruro, kandi bigomba gushingira kuri fermentation yoroheje. Igihe cyo gusembura cya Mingyou Gongfu icyayi cyirabura muri rusange ni amasaha 2-3

Urwego rwa fermentation rugomba gukurikiza ihame ryo "guhitamo urumuri kuruta uburemere", kandi urwego ruciriritse ni: amababi ya fermentation atakaza impumuro nziza yicyatsi nicyatsi, afite impumuro nziza yindabyo n'imbuto, kandi amababi ahinduka umutuku mubara. Ubujyakuzimu bw'amabara y'ibibabi bisembuye buratandukanye gato n'ibihe hamwe n'imyaka hamwe n'ubwuzu bw'amababi mashya. Mubisanzwe, icyayi cyimpeshyi ni umutuku wumuhondo, mugihe icyayi cyizuba ari umuhondo utukura; Amababi meza afite ibara ritukura rimwe, mugihe amababi ashaje atukura hamwe nicyatsi kibisi. Niba fermentation idahagije, impumuro yamababi yicyayi izaba yanduye, hamwe nicyatsi kibisi. Nyuma yo guteka, ibara ryisupu rizaba umutuku, uburyohe buzaba icyatsi kandi cyoroshye, kandi amababi azagira indabyo rwatsi hepfo. Niba fermentation ikabije, amababi yicyayi azaba afite impumuro nziza kandi ituje, kandi nyuma yo kuyiteka, ibara ryisupu rizaba umutuku, umwijima, nigicu, hamwe nuburyohe bworoshye nibibabi bitukura kandi byijimye bifite imirongo myinshi yumukara hepfo. Niba impumuro nziza, byerekana ko fermentation yabaye ikirenga.

Hariho uburyo butandukanye bwo gusembura icyayi cyirabura, harimo fermentation naturel, chambre fermentation, na mashini ya fermentation. Fermentation naturel nuburyo busanzwe bwa fermentation, burimo gushyira amababi yazengurutswe mubiseke by'imigano, kubitwikira umwenda utose, no kubishyira mubuhumekero bwiza. Icyumba cya fermentation ni umwanya wigenga washyizweho cyane mumahugurwa yo gutunganya icyayi kugirango fermentation yicyayi cyirabura. Imashini za fermentation zateye imbere byihuse kandi zikoreshwa cyane mumyaka yashize bitewe nubushobozi bwazo bwo kugera kubushyuhe nubushyuhe mugihe cya fermentation.

Kugeza ubu, imashini za fermentation zigizwe ahanini nimashini zihoraho za fermentation na kabineImashini yo gusembura icyayi.

Imashini ikomeza fermentation ifite imiterere shingiro isa nicyuma cyumye. Amababi yatunganijwe akwirakwizwa neza ku isahani yamababi ijana kugirango fermentation. Uburiri bwibibabi ijana byayoborwa nogukomeza guhindagurika kandi bifite ibikoresho byo guhumeka, guhumeka, hamwe nibikoresho byo guhindura ubushyuhe. Irakwiriye guhora ikora ibyuma byikora byicyayi cyirabura.

Ubwoko bw'agasandukuimashini yumukara Icyayiuze muburyo butandukanye, hamwe nuburyo bwibanze busa nimashini zo guteka no kuryoha. Bafite ubushyuhe butajegajega nubushuhe, kugenzura ibirenge bito, no gukora byoroshye, bigatuma bikwiranye ninganda zinyuranye ziciriritse zitunganya icyayi.

Imashini itukura yicyayi itukura ikemura cyane cyane ibibazo byo kuvanga bigoye, guhumeka bidahagije hamwe nogutanga ogisijeni, kuzenguruka igihe kirekire, no kugenzura imikorere yimikorere mubikoresho gakondo bya fermentation. Ifata ibyerekezo bizunguruka kandi byoroshye scraper structure, kandi ifite imirimo nkibintu bigaragara bya fermentation, guhinduranya igihe, ubushyuhe bwikora nubushyuhe bwo kugenzura, hamwe no kugaburira no gusohora byikora.

INAMA

Ibisabwa mu gushiraho ibyumba bya fermentation:

1. Icyumba cya fermentation gikoreshwa cyane cyane mugikorwa cyo gusembura icyayi cyumukara nyuma yo kuzunguruka, kandi ingano igomba kuba ikwiye. Agace kagomba kugenwa hakurikijwe umusaruro w’inganda.
2. Inzugi n'amadirishya bigomba gushyirwaho muburyo bworoshye kugirango byoroherezwe kandi birinde izuba ryinshi.
3. Nibyiza kugira igorofa ya sima ifite imyobo hirya nohino kugirango byoroshye, kandi ntihakagombye kubaho inguni zapfuye zigoye.
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5. Ibikoresho bya fermentation byashyizwe imbere mucyumba cya fermentation, hamwe na 8-10 byashyizwe hagati ya santimetero 25 buri umwe. Inzira yimukanwa yimukanwa yubatswe, ifite uburebure bwa santimetero 12-15.