I-Black Tea Matrach powder iyacutshungulwa kusuka kumaqabunga etiye amasha abune, ukugoqa, ukuvutshelwa, ukomisa ukomiswa nokomisa, nokugaya kwe-ultrafine. Izici zekhwalithi yayo zifaka izinhlayiya ezibucayi futhi ezifanayo, umbala obomvu onsundu, ukunambitheka okumnandi nokumnandi, iphunga elinothile, nombala wesobho obomvu ojulile.

Uma kuqhathaniswa netiye elimnyama elimnyama, i-Black Tea Powder inosayizi omuhle kakhulu wezinhlayiyana (imvamisa cishe amamitha angama-300), nombala wayo, ukunambitha, nephunga ngokufanayo njengetiye elimnyama elimnyama. Amaqabunga etiye amasha entwasahlobo, ehlobo nasekwindla angahle aculiswe e-Ultrafine Black Tea Powder, kanye nehlobo nasekwindla amaqabunga amasha ahamba phambili.

Ukucubungula izinyathelo ze-powtha yetiye elimnyama: amaqabunga amasha

(1) ukubuna

Inhloso yokubuna kuyafana nokucubungula itiye elimnyama elijwayelekile.

Kunezindlela ezintathu zokubuna: Ukubuyisa umkhondo wokubuna, ukubuna okungokwemvelo, nokubuna kwelanga. Izindlela ezithile ziyefana nokucutshungulwa kwetiye emnyama. I-Wilting degree: Indawo yeqabunga ilahlekelwa yi-luster yayo, umbala wamaqabunga aluhlaza okwesibhakabhaka, ikhwalithi yamaqabunga ithambile, ingabi namaqabunga abuhlungu, noma amaqabunga aphansi anyamalale ngokwengxenye, nephunga eliluhlaza. Uma okuqukethwe umswakama kusetshenziselwa ukulawula, okuqukethwe komswakama kufanele kulawulwe phakathi kuka-58% no-64%. Ngokuvamile, kungama-58% kuya ku-61% entwasahlobo, ama-61% kuya ku-64% ehlobo nasekwindla, kanye nesilinganiso sokunciphisa umzimba wamaqabunga amasha kufanele kube phakathi kwama-30% nama-40%.

(2) ukugoqa

Ukugoqa itiye elimnyamai-powder ayidingi ukucatshangelwa ukuthi kubunjwe kanjani. Injongo yayo ukucekela phansi amaseli e-leaf, vumela polyphenol oxidase emaqabungeni ukuze axhumane namakhompiyutha e-polyphenolic, futhi akhuthaze ukuvutshelwa ngesenzo se-oksijini emoyeni.

Ubuchwepheshe be-Rolling: Ukushisa kwekamelo lokugoqa i-Black Tea Powder kulawulwa ngo-20-24 ℃, ngokuswakama okuhlobene ka-85% -90%. Kungenziwa kusetshenziswa umshini wokugoqa ama-6Cr55. Amapharamitha Ezobuchwepheshe: Umthamo weqabunga wokondla kwe-barrel eyodwa noma umshini ucishe ube ngu-35kg; Ukuhlikihla nokusonteka kufanele kwenziwe ngezigaba cishe imizuzu engama-70, ngezinto zokwenziwa kwebanga noma ngaphezulu kuxoxiwe kathathu, isikhathi ngasinye isikhathi semizuzu engama-20, 30, ne-20 ngokulandelana; Hlikihla izinto ezingavuthiwe ezingezansi kweleveli 2 kabili, isikhathi ngasinye imizuzu engama-35, futhi ungasebenzisi ingcindezi yemizuzu yokuqala engama-35.

I-Rolling degree: Amaqabunga agobile futhi anamathele ngesandla, avumele ujusi wetiye ukuthi uxoshwe ngokugcwele ngaphandle kokulahleka. Amaqabunga abomvu ngokwengxenye futhi akhipha iphunga elinamandla.

(3) Ukuhlukanisa nokuhlola

Ngemuva kokugoqa ngakunye, itiye kufanele lihlukaniswe futhi liboniswe, futhi itiye elihlelwe kufanele livuswe ngokwahlukana.

(4) ukuvutshelwa

Inhloso yokuvutshelwa ukuthuthukisa izinga lokusebenzisa ama-enzyme, ukukhuthaza ukuxhumana kwe-oxidation of amakhompiyutha e-polyphenolic, akhiqize iphunga elinothile kumaqabunga, futhi wakhe umbala nokunambitheka kwe-ultrafine emnyama itiye pownal. Ubuchwepheshe be-Fermentation: Ukushisa okungaphakathi kwe-25-28 ℃, umswakama ohlobene ka-95% ngaphezulu kwe-95%. Spread amaqabunga amathenda anobukhulu bamaqabunga angama-6-8cm nama-maphakathi namabanga anobukhulu be-9-10cm, kanye nokuvulwa kuka-2,5-3.0h; Amaqabunga amadala angama-10-12 cm kanye nesikhathi sokuvutshelwa kungama-3.0-3,5 amahora. I-Fermentation Degree: Amaqabunga abomvu ngombala futhi akhipha iphunga eliqinile le-apula.

(5) ukomisa ukomiswa nokomiswa

① I-Dehydration nenhloso yokomisa: Ukuze usebenzise izinga lokushisa eliphakeme ukuze uchithe umsebenzi we-enzyme, yeka ukuvutshelwa, bese ulungisa ikhwalithi eyenziwe. Ukuhwamuka kwamanzi kuyaqhubeka nokukhipha iphunga lotshani obuluhlaza, ukuthuthukisa iphunga letiye.

② Ubuchwepheshe be-dehydration nobuchwepheshe bomisa: ngemuvaisivukuvu, amaqabunga asungule umbala wetiye elimnyama elizinzile. Ngakho-ke, izingqinamba zokuvikela umbala zinganakwa lapho zicubungula i-ultrafine emnyama itiye powration ngokusebenzisa ukomisa emzimbeni nokoma, futhi imishini ingasetshenziswa ngesomi esenziwa njalo. Ukomisa uhlukaniswe ngokomiswa kokuqala nokomiswa okwanele, okunesikhathi sokupholisa amahora angama-1-2 phakathi. Umgomo wokushisa okuphezulu kanye nesivinini kahle kahle ngesikhathi somiswa kokuqala, ngokushisa okulawulwa ngo-100-110 ℃ ngemizuzu engu-15-17. Ngemuva kokomiswa kokuqala, okuqukethwe umswakama weqabunga kungu-18% -25%. Masinyane nje upholile ngemuva kokoma kokuqala, nangemva kwamahora angu-1-2 wokusatshalaliswa kwamanzi, womisa unyawo. Ukomisa unyawo kufanele kulandele imigomo yokushisa okuphansi kanye nokomisa kancane. Izinga lokushisa kufanele lilawulwe ku-90-100 ℃ imizuzu engu-15-18. Ngemuva kokomiswa kwezinyawo, okuqukethwe umswakama wamaqabunga kufanele kube ngaphansi kwe-5%. Ngalesi sikhathi, amaqabunga kufanele achotshozwe abe yimpuphu ngesandla, ngombala omnyama futhi obushelelezi nephunga elinamandla.

(6) Ultrafine pullellization

Le nqubo inquma usayizi wezinhlayiyana weI-powtha yetiye emnyamaimikhiqizo futhi idlala indima enqumayo ngekhwalithi yomkhiqizo. Njengombala wetiye eliluhlaza, i-powder yetiye emnyama inezikhathi ezihlukile zokugaya ngenxa yesisa ehlukile yezinto zokwakha. Izinto ezindala eziluhlaza, isikhathi eside ukugaya. Ngaphansi kwezimo ezijwayelekile, imishini yokuchotshozwa esebenzisa umgomo we-rod wesando eqondile isetshenziselwa ukuchoboza, ngokudla okukodwa okukodwa kwe-15kg nesikhathi esimemezayo semizuzu engama-30.

(7) Ukupakishwa komkhiqizo okuqediwe

Njenge-powder yetiye eluhlaza, imikhiqizo emnyama ye-powtha ye-powter inezinhlayiya ezincane futhi ikwazi kalula ukumunca umswakama ovela emoyeni ekushiseni kwekamelo, okwenza umkhiqizo uqubuze futhi uchithe isikhathi esifushane. Kucutshungulwe i-ture tuider emnyama kufanele ifakwe ngokushesha futhi igcinwe kwisitoreji esibandayo nesiswakama umswakama ongaphansi kwama-50% kanye nohla lokushisa lwe-0-5 ℃ ukuqinisekisa ikhwalithi yomkhiqizo.