SU137721A1 - The way to control the process of fermentation tea - Google Patents

The way to control the process of fermentation tea

Info

Publication number
SU137721A1
SU137721A1 SU683514A SU683514A SU137721A1 SU 137721 A1 SU137721 A1 SU 137721A1 SU 683514 A SU683514 A SU 683514A SU 683514 A SU683514 A SU 683514A SU 137721 A1 SU137721 A1 SU 137721A1
Authority
SU
USSR - Soviet Union
Prior art keywords
tea
way
control
fermentation
fermentation tea
Prior art date
Application number
SU683514A
Other languages
Russian (ru)
Inventor
Г.Г. Микеладзе
К.К. Цагарели
Original Assignee
Г.Г. Микеладзе
К.К. Цагарели
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Г.Г. Микеладзе, К.К. Цагарели filed Critical Г.Г. Микеладзе
Priority to SU683514A priority Critical patent/SU137721A1/en
Application granted granted Critical
Publication of SU137721A1 publication Critical patent/SU137721A1/en

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Description

Известные способы контрол  процесса ферментации ча  не обеспечивают требуемой точности и продолжительны.Known methods of controlling the fermentation process do not provide the required accuracy and are long lasting.

Предлагаемый способ контрол  процесса ферментации ча  не имеет этих недостатков и позвол ет установить оптимальное врем  прекращени  процесса ферментации. Это достигаетс  тем, что ведут наблюдение за скоростью поглощени  кислорода воздуха ферментирующимс  чаем и момент прекращени  ферментации определ ют по наступлению стабилизации скорости поглощени  кислорода.The proposed method for controlling the fermentation process does not have these drawbacks and makes it possible to establish the optimal time for the termination of the fermentation process. This is achieved by observing the rate of absorption of oxygen in the air by fermenting tea, and the time at which fermentation stops, is determined by the onset of stabilization of the rate of oxygen absorption.

Способ осуществл ют следующим образом. В несколько стекл нных сосудов объемом 0,5 л -помещают по 50 г ферментируемого ча  первой и третьей фракции. Образцы .первой фракции помещают в сосуды через 2,5 час от начала скручивани , а образцы третьей фракции через 3 час от начала скручивани . Сосуды с чаем герметически закрывают и, наблюда  за присоединенным к ним манометрам, отмечают скорости поглощени  чаем кислорода. Через каждые 15 мин отсчитывают изменение давлени  в каждом манометре и посредством крана на соединительной трубке уравнивают давление в сосудах с атмосферным.The method is carried out as follows. 50 g of fermented tea of the first and third fractions are placed in several glass vessels with a volume of 0.5 l. Samples of the first fraction are placed in the vessels after 2.5 hours from the start of twisting, and samples of the third fraction after 3 hours from the beginning of turning. The vessels with tea are hermetically sealed and, observing the pressure gauges attached to them, note the absorption rates of the tea by oxygen. Every 15 minutes, the pressure change in each manometer is counted and the pressure in vessels with atmospheric pressure is equalized by means of a valve on the connecting tube.

В процессе ферментации ча  показани  манометров снижаютс . Количество поглощаемого кислорода постепенно уменьщаетс - По наступлению стабилизации скорости поглощени  кислорода определ ют момент прекращени  процесса ферментации.During the fermentation process, the readings of the gauges are reduced. The amount of absorbed oxygen gradually decreases. When the rate of oxygen absorption stabilizes, the moment of termination of the fermentation process is determined.

Г1рименение описанного способа облегчает производство ча  и обеспечивает улучщение его качества.The use of the described method facilitates the production of tea and improves its quality.

Способ контрол  процесса ферментации ча , отличающийс  тем, что, с целью установлени  оптимального времени прекращени  процесса , ведут наблюдение за скоростью поглощени  кислорода воздуха ферментирующимс  чаем и момент прекращени  ферментации определ ют по наступлению стабилизации скорости иоглощеци  кислорода.The method of controlling the process of fermentation of tea, characterized in that, in order to establish the optimal time for stopping the process, monitor the rate of absorption of oxygen in the air by fermenting tea and the time of termination of fermentation is determined by the onset of stabilization of oxygen absorption rate.

Предмет изобретени Subject invention

SU683514A 1960-10-26 1960-10-26 The way to control the process of fermentation tea SU137721A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU683514A SU137721A1 (en) 1960-10-26 1960-10-26 The way to control the process of fermentation tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU683514A SU137721A1 (en) 1960-10-26 1960-10-26 The way to control the process of fermentation tea

Publications (1)

Publication Number Publication Date
SU137721A1 true SU137721A1 (en) 1960-11-30

Family

ID=48293918

Family Applications (1)

Application Number Title Priority Date Filing Date
SU683514A SU137721A1 (en) 1960-10-26 1960-10-26 The way to control the process of fermentation tea

Country Status (1)

Country Link
SU (1) SU137721A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3649297A (en) * 1968-01-23 1972-03-14 Tenco Brooke Bond Ltd Improvements relating to fermentation of tea
RU2716107C2 (en) * 2018-06-25 2020-03-05 Федеральное государственное бюджетное образовательное учреждение высшего образования "Костромская государственная сельскохозяйственная академия" Willow herb fermentation process control method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3649297A (en) * 1968-01-23 1972-03-14 Tenco Brooke Bond Ltd Improvements relating to fermentation of tea
RU2716107C2 (en) * 2018-06-25 2020-03-05 Федеральное государственное бюджетное образовательное учреждение высшего образования "Костромская государственная сельскохозяйственная академия" Willow herb fermentation process control method

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