Ifu yicyayi yumukara itunganyirizwa mumababi yicyayi binyuze mukuma, kuzunguruka, fermentation, umwuma no gukama, no gusya ultrafine. Ibiranga ubuziranenge birimo ibice byoroshye kandi bisa, ibara ry'umutuku wijimye, uburyohe bworoshye kandi buryoshye, impumuro nziza, hamwe nibara ryisupu itukura.

Ugereranije nicyayi gisanzwe cyumukara, ifu yicyayi yumukara ifite ingano nziza cyane (mubisanzwe hafi ya mesh 300), kandi ibara ryayo, uburyohe, nimpumuro nziza ni kimwe nicyayi gisanzwe cyirabura. Amababi yicyayi meza mugihe cyizuba, icyi, nimpeshyi byose birashobora gutunganyirizwa mu ifu yicyayi yumukara ultrafine, kandi amababi mashya nimpeshyi nibitumba nibikoresho byiza.

Intambwe yo gutunganya ifu yicyayi yumukara: Amababi mashya → Kuma (gukama bisanzwe, gukama mu muyoboro wumye, cyangwa gukama munsi yizuba)

(1) Kuma

Intego yo gukama ni kimwe no gutunganya icyayi gisanzwe.

Hariho uburyo butatu bwo gukama: gukama inkono yumye, gukama bisanzwe, n'izuba ryumye. Uburyo bwihariye ni kimwe no gutunganya icyayi cyirabura. Impamyabumenyi ya Wilting: Ubuso bwibabi butakaza urumuri, ibara ryibabi ni icyatsi kibisi cyijimye, ubwiza bwibabi bworoshye, burashobora gutekwa mumupira mukiganza, uruti ruhora ruziritse, ntamuti yumye, impande zahiye, cyangwa umutuku amababi, kandi ibyatsi bibisi impumuro yabuze igice, hamwe nimpumuro nziza. Niba ibirimo ubuhehere bikoreshwa mukugenzura, ibirimo ubuhehere bigomba kugenzurwa hagati ya 58% na 64%. Mubisanzwe, ni 58% kugeza kuri 61% mugihe cyizuba, 61% kugeza 64% mugihe cyizuba n'itumba, kandi kugabanya ibiro byamababi mashya bigomba kuba hagati ya 30% na 40%.

(2) Kuzunguruka

Kuzunguruka icyayi cy'umukaraifu ntisaba gusuzuma uburyo ikozwe. Intego yacyo ni ugusenya ingirabuzimafatizo, kwemerera okiside ya polifenol mu mababi guhura n’imyunyungugu ya polifenolike, no guteza imbere fermentation binyuze mu bikorwa bya ogisijeni mu kirere.

Ikoreshwa rya tekinoroji: Ubushyuhe bwicyumba cyo kuzunguza ifu yicyayi yumukara bugenzurwa kuri 20-24 ℃, hamwe nubushuhe bugereranije bwa 85% -90%. Irashobora gukorwa hifashishijwe imashini izunguruka 6CR55. Ibipimo bya tekiniki: Ubushobozi bwo kugaburira amababi kuri barrale imwe cyangwa imashini ni 35kg; Kunyunyuza no kugoreka bigomba gukorwa mubyiciro mugihe cyiminota 70, hamwe nibikoresho byo mucyiciro cya mbere cyangwa hejuru yabyogejwe inshuro eshatu, buri gihe muminota 20, 30, na 20; Siga ibikoresho bibisi munsi yurwego 2 kabiri, buri gihe muminota 35, kandi ntugashyire igitutu kuminota 35 yambere.

Impamyabumenyi ya Rolling: Amababi aragoramye kandi afatana n'intoki, bigatuma umutobe w'icyayi uba wuzuye neza nta gihombo. Amababi atukura igice kandi asohora impumuro nziza.

(3) Gutandukanya no kwerekana

Nyuma yo kuzunguruka, icyayi kigomba gutandukana no gushungura, kandi icyayi cyatoranijwe kigomba gusemburwa ukwacyo.

(4) Gusembura

Intego ya fermentation nukuzamura urwego rwimikorere ya enzymes, guteza imbere okiside yibintu bya polifenolike, kubyara impumuro nziza mumababi, no gukora ibara nuburyohe bwifu yicyayi yumukara ultrafine. Ikoranabuhanga rya fermentation: ubushyuhe bwo murugo bwa 25-28 ℃, ubuhehere bugereranije burenga 95%. Gukwirakwiza amababi meza afite umubyimba wa 6-8cm hamwe namababi yo hagati afite uburebure bwa 9-10cm, na ferment ya 2.5-3.0h; Amababi ashaje afite cm 10-12 naho fermentation ni amasaha 3.0-3.5. Impamyabumenyi ya fermentation: Amababi atukura mumabara kandi asohora impumuro nziza ya pome.

(5) Umwuma no gukama

Intego yo kubura umwuma no gukama: Gukoresha ubushyuhe bwo hejuru kugirango usenye ibikorwa bya enzyme, uhagarike fermentation, kandi ukosore ubuziranenge bwakozwe. Ihinduka ry'amazi rikomeje kurekura impumuro y'ibyatsi bibisi, bikarushaho guteza imbere impumuro y'icyayi.

Ihidrasi no gukama tekinoroji: Nyumafermentation, amababi yakoze ibara ryicyayi cyirabura gihamye. Kubwibyo, ibibazo byo kurinda amabara birashobora kwirengagizwa mugihe utunganya ifu yicyayi yumukara ultrafine ukoresheje umwuma no gukama, kandi ibikoresho birashobora gukoreshwa hamwe nicyuma gisanzwe. Kuma bigabanijwemo gukama kwambere no gukama bihagije, hamwe nigihe cyo gukonja cyamasaha 1-2 hagati. Ihame ry'ubushyuhe bwo hejuru n'umuvuduko bikunzwe cyane mugihe cyo gukama kwambere, hamwe n'ubushyuhe bugenzurwa kuri 100-110 ℃ muminota 15-17. Nyuma yo gukama kwambere, ibibabi byamababi ni 18% -25%. Ako kanya ukonje nyuma yo gukama kwambere, hanyuma nyuma yamasaha 1-2 yo kugabura amazi, kora ibirenge. Kuma ibirenge bigomba gukurikiza amahame yubushyuhe buke no gukama buhoro. Ubushyuhe bugomba kugenzurwa kuri 90-100 ℃ muminota 15-18. Nyuma yo gukama ibirenge, ubuhehere bwamababi bugomba kuba munsi ya 5%. Muri iki gihe, amababi agomba guhonyorwa mu ifu n'intoki, afite ibara ryijimye kandi ryoroshye kandi impumuro nziza.

(6) Ultrafine pulverisation

Iyi nzira igena ingano yubunini bwaifu yicyayi yumukaraibicuruzwa kandi bigira uruhare runini mubuziranenge bwibicuruzwa. Kimwe nifu yicyayi kibisi, ifu yicyayi yumukara ifite ibihe bitandukanye byo gusya ultrafine bitewe nubwiza butandukanye bwibikoresho fatizo. Kera ibikoresho bibisi, igihe kinini cyo gusya. Mubihe bisanzwe, ibikoresho byo kumenagura ukoresheje ihame ryinkoni ya nyundo ikoreshwa muguhonyora, hamwe nicyuma kimwe kigaburira 15kg nigihe cyo kumenagura iminota 30.

(7) Ibicuruzwa byarangiye

Kimwe nifu yicyayi kibisi, ibicuruzwa byicyayi byumukara bifite uduce duto kandi birashobora gukurura byoroshye amazi ava mumyuka mubushyuhe bwicyumba, bigatuma ibicuruzwa byangirika bikangirika mugihe gito. Ifu yicyayi yumukara itunganijwe igomba guhita ipakirwa ikabikwa mububiko bukonje hamwe nubushyuhe bugereranije buri munsi ya 50% hamwe nubushyuhe bwa 0-5 ℃ kugirango ubuziranenge bwibicuruzwa.