Research Article | OPEN ACCESS
The Design of New Fermentation Workshop about Pu'er Ripe Tea
Wang Lihua and Wu Xiaoqiang
College of Mechanical Engineering, Inner Mongolia University for the Nationalities, TongLiao, 028000, China
Advance Journal of Food Science and Technology 2014 12:1343-1347
Received: August ‎01, ‎2014 | Accepted: September ‎23, ‎2014 | Published: December 10, 2014
Abstract
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.
Keywords:
Fermentation workshop, pile fermentation, Pu'er tea, the control of temperature and humidity,
References
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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