SU137721A1 - The way to control the process of fermentation tea - Google Patents
The way to control the process of fermentation teaInfo
- 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
Links
Landscapes
- Tea And Coffee (AREA)
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
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)
| 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 |
-
1960
- 1960-10-26 SU SU683514A patent/SU137721A1/en active
Cited By (2)
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Emerson | The effect of certain respiratory inhibitors on the respiration of Chlorella | |
| Bousbouras et al. | Effect of pH on malo-lactic fermentation in wine | |
| SU137721A1 (en) | The way to control the process of fermentation tea | |
| Stewart et al. | The preparation of trehalose from yeast1 | |
| ATE15691T1 (en) | PROCESS FOR THE PRODUCTION OF A STORABLE MALT EXTRACT. | |
| Ough et al. | Studies on controlled fermentation. V. Effects on color, composition, and quality of red wines | |
| GB950191A (en) | Pressure gauge and method of operation | |
| Yang | Deacidification of grape musts with Schizosaccharomyces pombe | |
| Hall | A spectroscopic method for the study of haemoglobin in dilute solutions | |
| Rosemberg et al. | Importance of galacturonic acid in controlling the retting of flax | |
| Essery | Determination of extract and cold water extract in malt by means of the refractometer | |
| Bulley et al. | Photosynthesis and photorespiration rates at the CO2 compensation point | |
| Dann et al. | The effects of phloridzin and other substances on fermentations by yeast | |
| GB953013A (en) | Improvements in or relating to the production of sparkling wines and drawing-off apparatus therefor | |
| Gil et al. | An improved apparatus for perfusion fixation with automatic pressure control | |
| SU853531A1 (en) | Method of vinyl acetate activity determination | |
| SU137763A1 (en) | The way to control the process of fermentation tea | |
| SU991262A2 (en) | Device for measuring pulp density in a reservoir | |
| GB926687A (en) | Improvements in or relating to the brewing of beer | |
| SU664991A1 (en) | Method of desulfurization of wine materials | |
| GB926906A (en) | Improvements in or relating to continuous brewing | |
| SU612961A1 (en) | Method of regulating process of first-strike massecuite boiling in beet-sugar production | |
| SU438686A1 (en) | The method of regulating the process of continuous fermentation of grape must | |
| GB1248900A (en) | Transducer | |
| SU1364635A1 (en) | Method of determining maximum specific growth rate of microorganisms when cultivated on liquid nutrient medium |