I-China lilizwe elikhulu elikhulisa iti. Imfuno yemarike yeoomatshini betiinkulu, kwaye i-akhawunti yeti eluhlaza ngaphezu kwe-80 yeepesenti zeentlobo ezininzi zeti e-China, iti eluhlaza sisiselo sempilo esithandwayo sehlabathi, kwaye iti eluhlaza yeyesiselo sesizwe saseTshayina. Ke yintoni kanye kanye iti eluhlaza?

Iti eluhlaza lolona didi lweti luphambili eTshayina kwaye ineyona mveliso iphezulu kwiindidi zeti ezintandathu eziphambili zeti yokuqala, enemveliso yonyaka emalunga neetoni ezingama-400,000. Iti eluhlaza iyabulawa, ixutywe kwaye ijikiwe, yomiswe kunye nezinye iinkqubo eziqhelekileyo, kunye nombala weemveliso zayo ezigqityiweyo.

Zeziphi iinkqubo zokulungisa iti eluhlaza?

1. Ukuvuna okuluhlaza

Ukuchola okuluhlaza kubhekiselele kwinkqubo yokukha iti eluhlaza, eyahlulahlulwe yaba kucholwa ngoomatshini kunye nokuchola ngesandla, kwaye ukucholwa ngoomatshini kunokwenziwaUmtshini wokuPla iti. Ukuhluthwa kweti eluhlaza kunemigangatho engqongqo, kunye neqondo lokuvuthwa kunye nokufana kwee-buds kunye namagqabi, kunye nexesha lokuhluthwa, liyinxalenye ebaluleke kakhulu ekumiseleni umgangatho wamagqabi eti.

2. Ukubuna

Emva kokuba amagqabi amatsha echongiwe, asasazwa kwiumatshini wokubuna iti, kwaye amagqabi ajikwe ngokufanelekileyo phakathi. Xa umthamo wamanzi wamagqabi amatsha ufikelela kwi-68% -70%, kwaye amaqabunga abe athambileyo kunye nephunga elimnandi, ngoko anokungena kwinqanaba lokubulala.

3. Ukubulala

Ukubulala yinkqubo ephambili kwi-green tea processing. IUmatshini wokuLungisa iTea eluhlazaithatha imilinganiselo yobushushu obuphezulu ukusasaza amanzi emagqabini, ibhuqe umsebenzi we-enzyme, ithintele ukusabela kwe-enzymatic, kwaye yenza ukufakwa kumagqabi amatsha kwenziwe utshintsho oluthile lweekhemikhali, ukuze zenze iimpawu zomgangatho weti eluhlaza kunye nokugcina umbala kunye incasa yamagqabi eti.

4. Ukujija

Emva kokubulala, amagqabi eti axovulwa yiUmatshini wokuRola iti. Imisebenzi ephambili yokuxova yile: ukutshabalalisa ngokufanelekileyo izicubu zeqabunga, ukwenzela ukuba ijusi yetiyi ikhutshwe ngokulula, kodwa kunye nokuchasana notywala; ukunciphisa umthamo, ukwenzela ukubeka isiseko esilungileyo sokucoca kunye nokwenza; kunye nokubumba iimpawu ezahlukeneyo.

5. Ukomisa

Inkqubo yokomisa iti eluhlaza isetyenziswa ngokubanziiti dryerokokuqala, ukwenzela ukuba umxholo wamanzi uncitshiswe ukuhlangabezana neemfuno zokuthosa imbiza, kwaye uqhotyiswe kwaye womiswe.

Inkqubo yokwenza iti eluhlaza isasazeke, ibulala, ixova kwaye iyomisa. Phakathi kwabo, ukusasazeka kunye nokubulala ziinkqubo eziphambili ezichaphazela ukutsha kunye nencasa yeti eluhlaza. Umxholo we-catechin, eyona nto ikrakra kunye ne-astringent incasa kwiti, iyancitshiswa ngokuthe ngcembe ngokusetyenziswa kokuphefumla kunye ne-enzymatic oxidation ngexesha lenkqubo yokusasazeka, kwaye umxholo wayo uncitshiswe ngokulinganisela emva kokusasazeka, okunceda ukunciphisa ubukrakra kunye ne-astringency. yesuphu yeti kunye nokuphucula ukuthomala kwesuphu yeti.

Ukubulala yinkqubo ephambili yokwenza umgangatho weti eluhlaza. Ukuba ixesha lokubulala lifutshane kakhulu, i-hydrolysis kunye nokuguqulwa kwe-polysaccharides, iiprotheyini kunye ne-tea polyphenols ziya kunganelanga, kwaye ukuguqulwa kweeshukela ezinyibilikayo, i-amino acids yamahhala kunye nezinye izinto zokunambitha ziya kuba ngaphantsi, ezingenakuncedo ekubunjweni kokutsha. kunye nencasa ehlaziyayo yomhluzi weti.

Okwangoku, kukho ubukhulu becala i-microwave.I-Rotary Drum Dryer, ukushisa komphunga kunye nobushushu obuphezulu bomoya ekuveliseni uhlaza. Uphando lubonisa ukuba i-electromagnetic endothermic greening kwimodi ye-drum, ngokusebenzisa unyango lwe-segmentation entsha, icandelo lokuqala lobushushu obuphezulu ukucima ngokukhawuleza i-enzyme ukumisa i-oxidation enzymatic kumagqabi amatsha; uze unciphise ngokuthe ngcembe iqondo lobushushu lomphanda wecandelo lesibini, elinceda ekubunjweni kwee-amino acids, iiswekile ezinyibilikayo, izinto ezinevumba elimnandi kunye nezinye iinxalenye zemibala nencasa yencasa, iti eluhlaza yavelisa umbala oluhlaza, ivumba elimnandi, incasa entsha.