Vim li cas Cov Tshuaj yej Yuav Tsum Tau Fermented? Dab tsi hloov tshwm sim thaum fermentation?

Tshuaj yej fermentationhais txog oxidation ntawm catechins, uas ua rau feem ntau ntawm cov xim thiab tsw, nrog rau kev tawg ntawm cov khoom sib txuas rau hauv cov khoom muaj ntxhiab. Lub hom phiaj tseem ceeb ntawm tshuaj yej fermentation yog los txhim kho qhov saj ntawm cov tshuaj yej thiab txhim kho thiab txhawb nws cov aroma. Yog li vim li cas cov tshuaj yej yuav tsum tau fermented? Thiab dab tsi hloov tshwm sim thaum fermentation?

Vim li cas cov tshuaj yej yuav tsum tau fermented?

Txij li thaum fermentation yog feem ntau rau kev txhim kho saj, ntau polyphenols uas muab rau peb ib tug iab saj yog oxidized, lub smoother saj ntawm tshuaj yej yuav. Txoj cai yog tias qhov hnyav dua qhov fermentation, qhov tsawg iab saj cov tshuaj yej yuav muaj; conversely, lub iab saj yuav ntau pronounced.

• Ntsuab tshuaj yej yog unfermented

Thaum peb haus cov tshuaj yej ntsuab, peb yeej haus cov tshuaj yej tiag tiag. Tsis yog qhov tseem ceeb tshaj plaws ntawm cov tshuaj yej lub iab saj, tshwj xeeb tshaj yog rau lub caij ntuj sov thiab lub caij nplooj zeeg tshuaj yej? Yog tias tag nrho cov tshuaj yej tau ua tiav zoo li tshuaj yej ntsuab, nws yuav tsis zoo rau cov neeg uas tsis nyiam lub iab saj los yog muaj teeb meem plab kom muaj kev sib raug zoo nrog tshuaj yej. Txawm li cas los xij, kev tsim cov tshuaj yej fermented tsis yog tsim los nrog lub hom phiaj meej. Qhov tseeb, yuav luag tag nrho cov tshuaj yej fermented yog ncaj qha los yog tsis ncaj qha los ntawm kev ua tsis tiav cov tshuaj yej ntsuab. Nyob rau lub sijhawm niaj hnub no, cov kws tshawb fawb tau ua qauv rau lawv ib qho los ntawm ib qho raws li cov txheej txheem sib txawv, qib fermentation, thiab cov yam ntxwv zoo, yog li tsim ntau hom tshuaj yej.

• Cov tshuaj yej daj yog me ntsis fermented

Nyob rau hauv high humidity thiab high-temperature tej yam kev mob, polyphenolic tebchaw undergo tsis-enzymatic tsis siv neeg oxidation, ua daj tshuaj yej polyphenols - uas yog, ib tug me me ntawm oxidized tshuaj yog tsim los ntawm txo polyphenols, uas tsim lub cim golden xim thiab mellow saj ntawm daj. tshuaj yej, piv rau tshuaj yej ntsuab.

• Oolong tshuaj yej yog semi-fermented

Nws fermentation yog tsuas yog ua tiav thaum lub sij hawm ntsuab-ua txheej txheem. Green-ua ua rau enzymatic oxidation ntawm polyphenolic tebchaw, tsim ntau cov tshuaj yej polyphenols, uas tsim cov nplua nuj floral aroma, muaj zog saj ntawm cov khoom sab hauv, thiab liab ntug ntawm nplooj ntsuab. Piv nrog rau cov tshuaj yej ntsuab, ob qho tib si aroma thiab saj ntawm tshuaj yej tau zoo lawm.

• Cov tshuaj yej dub belongs rau fermented tshuaj yej

Nyob rau hauv txoj kev xav, nws tag nrho fermentation tiav thaum lub sij hawm tag nrho cov txheej txheem ntawm withering, dov, thiab liab, uas yog, nws cov polyphenolic tebchaw yog 100 feem pua ​​​​oxidized los ntawm enzymatic thiab tshav kub tshua, generating mas theaflavins, nrog ib tug me me ntawm cov tshuaj yej polyphenols, ua lub tshuaj yej kua zaub mellow, qab zib, tsis iab, thiab aroma kuj qab zib thiab nplua nuj. Txawm li cas los xij, hauv kev tsim khoom, fermentation tsis tuaj yeem ncav cuag 100 feem pua, yog li feem ntau muaj me ntsis astringency, uas yog qhov qub.

Tshuaj yej fermentation yog ib txheej txheem uas tau siv rau ntau pua xyoo los tsim ntau yam flavorful thiab aromatic teas. Tab sis vim li cas cov tshuaj yej yuav tsum tau fermented, thiab dab tsi hloov tshwm sim thaum lub sij hawm fermentation?

Ua ntej tshaj plaws, tshuaj yej fermentation feem ntau yog siv los txhim kho qhov saj thiab aroma ntawm tshuaj yej. Thaum lub sij hawm fermentation, polyphenols hauv cov tshuaj yej nplooj yog oxidized, uas ua rau muaj kev hloov xim, tsw, thiab aroma. Qhov ntev ntawm cov txheej txheem fermentation, ntau cov polyphenols yog oxidized, thiab cov tshuaj yej yuav tsaus dua. Ntsuab tshuaj yej yog ib qho piv txwv ntawm cov tshuaj yej unfermented. Vim nws tsis yog fermented, cov tshuaj yej khaws nws lub ntuj tsw thiab aroma.

Ntawm qhov tod tes, cov tshuaj yej dub yog cov tshuaj yej fermented tag nrho, uas ua rau muaj kev nplua nuj, tag nrho lub cev tsw thiab aroma. Oolong tshuaj yej yog ib qho tshuaj yej semi-fermented, uas txhais tau hais tias nws yog ib nrab oxidized. Thaum lub sij hawm fermentation txheej txheem, cov polyphenols nyob rau hauv cov tshuaj yej nplooj yog enzymatically oxidized, ua rau ib tug paj aroma thiab ib tug nplua nuj saj. Cov nplooj ntawm oolong tshuaj yej kuj yog ib nrab ntsuab thiab ib nrab xim av, uas muab cov tshuaj yej nws txawv tsos. Thaum lub sij hawm fermentation txheej txheem, tshuaj muaj pes tsawg leeg ntawm cov tshuaj yej nplooj hloov. Cov polyphenols yog oxidized thiab tawg rau hauv cov tebchaw tshiab, uas yog lub luag haujlwm rau xim, tsw, thiab aroma ntawm tshuaj yej. Cov tebchaw tshiab no kuj muaj txiaj ntsig zoo rau kev noj qab haus huv, xws li tshuaj tua kab mob antioxidant thiab tiv thaiv kab mob.

Tshuaj yej fermentation yog txheej txheem tseem ceeb uas cuam tshuam rau saj, aroma, thiab kev noj qab haus huv cov txiaj ntsig ntawm cov tshuaj yej. Txawm hais tias nws yog ntsuab, dub, lossis oolong tshuaj yej, fermentation plays lub luag haujlwm tseem ceeb hauv kev tsim cov tshuaj yej txawv no.

HSF Biotech nyob rau hauv cov nqe lus ntawm kev txhim kho lub ntuj tsw ntawm tshuaj yej los ntawm microbial decomposition, recombination, thiab txo, tsw lub hom phiaj yuav tsum tau teem, tus kheej fermentation txheej txheem tswj kev npaj yuav tsim raws li lub hom phiaj, thiab txoj kev mus cuag lawv yuav tsim. Txhua kauj ruam ntawm cov txheej txheem fermentation tuaj yeem ua kom zoo, thiab cov ntsiab lus tseem ceeb tuaj yeem raug tsom rau kev tswj hwm thiab kev hloov kho.