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Abstract
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Article Information:
The Design of New Fermentation Workshop about Pu’er Ripe Tea
Wang Lihua and Wu Xiaoqiang
Corresponding Author: Wang Lihua
Submitted: August 01, 2014
Accepted: September 23, 2014
Published: December 10, 2014 |
Abstract:
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During the production of Pu’er tea, pile fermentation plays a very important role in the formation of Pu’er tea’s good quality. However, the effect of pile fermentation can be easily influenced by environmental temperature and humidity. Nowadays, manufacturers usually stack tea in ordinary fermentations, where the temperature and humidity have great changes. So the quality of tea is uneven. In order to solve the problem, this study put forward a design plan of the new fermentation workshop. Besides using traditional technology, the new fermentation workshop has new layout, modern measurement technology and equipment. It can regulate temperature and humidity based on the need of production to create the most suitable small artificial environment for the fermentation of Pu’er, overcoming the impact of dramatic changes in temperature and humidity. Therefore, the new workshop can stabilize the quality of fermentation, shorten fermentation cycle and improve production clean.
Key words: Fermentation workshop, pile fermentation, Pu’er tea, the control of temperature and humidity, , ,
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Cite this Reference:
Wang Lihua and Wu Xiaoqiang, . The Design of New Fermentation Workshop about Pu’er Ripe Tea. Advance Journal of Food Science and Technology, (12): 1343-1347.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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