WO2014117228A1 - Способ ферментации чая и устройство для его осуществления - Google Patents
Способ ферментации чая и устройство для его осуществления Download PDFInfo
- Publication number
- WO2014117228A1 WO2014117228A1 PCT/AZ2013/000002 AZ2013000002W WO2014117228A1 WO 2014117228 A1 WO2014117228 A1 WO 2014117228A1 AZ 2013000002 W AZ2013000002 W AZ 2013000002W WO 2014117228 A1 WO2014117228 A1 WO 2014117228A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ozone
- air mixture
- fermentation
- container
- temperature
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Definitions
- the invention relates to the food industry, medicine, agriculture, in particular, to the process of fermentation of tea in the processing of cultivated and wild plant raw materials.
- the main disadvantage of this method is the need to use specific equipment, providing a sharp and short-term heating of the entire tea mass to a high temperature, as well as many hours of the fermentation process.
- the main disadvantage of this method is that, due to the inevitable uneven and chaotic distribution of raw materials and different microclimatic conditions, local areas of different electrical conductivity appear in the bag volume, and since the corona discharge occurs in a straightforward and non-uniform and effective manner only in certain areas with the smallest electrical resistance, this causes the uneven nature of the field and does not provide high-quality fermentation and will affect the final product. Closed process conditions and safety requirements for high-voltage equipment do not allow operational control over the degree of fermentation of tea.
- edge effect in case of a corona discharge, due to the peculiarities of the gap geometry and the edges of the electrodes, the electric field becomes non-uniform (“edge effect”);
- each container (bag) requires the use of an individual electrical device, which increases the cost of fermentation and makes use of this method for mass production. processing raw materials uneconomical.
- the objective of the proposed method of fermentation is to improve the quality and productivity of tea by exposing the raw materials to the ozone-air mixture and operational control of the degree of fermentation.
- the task is achieved by the fact that the fermentation process is stimulated by continuous blowing of the ozone-air mixture both individually into a container and into a common room with an ozone concentration of 0.03-0.04 ppm (0.06-0.08 mg / m 3 ) at relative humidity 95-98% and a temperature of 22-24 ° C and a holding time of 40-50 minutes under the conditions of operational control over the condition of the product.
- the objective of the proposed device for fermentation including a source of high voltage, connected to parallel electrodes, between which an electrical insulating plate is placed, a container with raw materials exposed to an electroactive field, is to ensure the quality and performance of tea by using ozone-air mixture and operating condition monitoring as an electroactive field product.
- the task is achieved by the fact that parallel electrodes, connected to a source of high voltage, and an insulating material placed between them, penetrated by an electroactive field acting on the raw materials in the container, are made coaxially, and the insulating material in a solid form is a dielectric barrier wrapped by an external electrode, and a cavity is formed between the inner electrode and the barrier, which is the construction of a tubular ozonizer synthesizing ozone air
- This mixture has an inlet cooler and the outlet is connected with flexible hoses with a container with raw materials and a hygrotherm functional inlet providing relative humidity and temperature in the fermentation room, and the hygrotherm electrical inlet and high voltage source inlet are connected to the common network.
- the ozone-air mixture from the ozonizer outlet supplied by a flexible hose both to the container and through a hygrotemper under a certain pressure, creates local light turbulence, while comprehensively blowing tea leaves in the container, and after some time the ozone decomposes into molecular and atomic oxygen.
- the solubility of ozone in sprayed water is several times higher than the solubility of oxygen, so part of the ozone from the ozone mixture is dissolved in water and also participates in oxidative reactions, along with it disinfecting the sprayed water, the room for fermentation, the container and the surface of tea leaves from the colonies of mold fungi causing the appearance of tea unpleasant musty smell.
- the reactions involve atomic oxygen produced during the decay of ozone, the mere addition of molecular oxygen to the fermenting sheet does not accelerate the fermentation.
- the ozone-air mixture spreads over the entire volume more evenly, penetrating into the space between the leaves, and the degree of fermentation is promptly controlled. Therefore, the method is more effective not only due to the larger volume of atomic oxygen, but also due to the uniform and comprehensive circulation of the ozone-air mixture within the mass of tea leaves in the container.
- the technical result of the invention is a rational organization of production, contributing to improving the performance of the quality of the final product through the use of ozone-air mixture synthesized by the created ozonizer, as well as the introduced hygrotherm, which provides traditional values of temperature (22-24 ° C) and humidity (95-98%), causing effective fermentation in standard containers due to the full and comprehensive oxidation of raw materials in the room during the specified time to copper-red-brown color O f course the product.
- ozone synthesis electrically is economically advantageous, operationally simple and safe, ensuring its easy use in an automated fermentation system.
- the use of the ozone-air mixture as an electroactive field favorably differs from the prototype in the indicators listed below:
- the raw materials in the container are in the open accessible position, which allows in technically safe conditions (the ozone concentration is 0.03-0.04 ppm, which is below the MPC) to quickly monitor the completion of fermentation;
- the ozone-air mixture washes the raw materials comprehensively and evenly both in the container and in the room due to blowing under a certain pressure
- - ozone synthesis occurs in the cavity between the internal electrode and the dielectric barrier, wrapped with an external electrode with a voltage of about 7 kV;
- Figures 1 and 2 show, respectively, schematic representations of the design of a tubular ozonizer and a diagram of the method of fermentation, including an external 1 and internal 2 electrodes connected to a high-voltage source 3, between which a dielectric barrier 4 is placed, wrapped with an external electrode, and with an internal electrode forming a cavity 5, where the ozone-air mixture is synthesized by supplying air to the inlet 6 by a cooler 7, and the end of cavity 8, which is the outlet of the ozonizer 9, is connected by flexible hoses 10 through distribution valves 11 and 12 to the inlet of the container 13 placed indoors 14 and the functional input 15 of the hygro tempera 16, and the electrical inputs 17 of the latter and the high voltage source 3 are connected to a common electrical network 18.
- the method is as follows. From the network 18, the voltage of 220 V and 50 Hz is simultaneously applied to the hygrotemper 16 and to the power source 3 of the ozonizer 9, where a high voltage of 7 kV and 50 Hz is produced for ozone synthesis. From the outlet 8 of the ozonizer, an ozone-air mixture with an ozone concentration of 0.03–0.04 ppm through flexible hoses 10 is supplied both to the container 13 through the holes in the end wall of the box and to the functional input 15 of the hygrotherm 16, the latter sprays mist, providing the required relative the humidity is 95-98% and the temperature is 22-24 ° C in the room 14.
- the ozone-air mixture is supplied only to the container, and the hygro-temperature device performs only the functions of moistening and maintaining the temperature in the room.
- the valve 11 is closed, and the valve 12 is opened, the ozone-air mixture is supplied only to the hygrotemper, and from there the water-dust with dissolved ozone enters the room.
- both cranes are open, a complex fermentation process takes place.
- the fermentation must end at the moment when the product acquires a copper-red-brown color, which is ensured only if the raw materials are in a place that is accessible for operational control.
- the time of effective fermentation is 40-50 minutes under technically safe conditions and the ozone concentration acceptable for humans is 0.03-0.04 ppm (0.06-0.08 mg / m), which is below the MPC of 0.1 mg / m 3 at 220 V, 50 Hz power supply and 7 kV voltage supplied to the ozonizer.
- ozone-air mixture determines the rational organization of production, provides an increase in productivity and quality of the final product with a cost-effective operation of the tea industry.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Tea And Coffee (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EA201400574A EA201400574A1 (ru) | 2013-01-30 | 2013-03-01 | Способ ферментации чая и устройство для его осуществления |
CN201380046690.8A CN104822274A (zh) | 2013-01-30 | 2013-03-01 | 茶发酵方法和用于实现该方法的装置 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AZA20130017 | 2013-01-30 | ||
AZA20130017 | 2013-01-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2014117228A1 true WO2014117228A1 (ru) | 2014-08-07 |
Family
ID=51261325
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/AZ2013/000002 WO2014117228A1 (ru) | 2013-01-30 | 2013-03-01 | Способ ферментации чая и устройство для его осуществления |
Country Status (4)
Country | Link |
---|---|
CN (1) | CN104822274A (ru) |
EA (1) | EA201400574A1 (ru) |
GE (1) | GEP201706646B (ru) |
WO (1) | WO2014117228A1 (ru) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1292702A1 (ru) * | 1985-01-07 | 1987-02-28 | Грузинский Институт Субтропического Хозяйства | Способ переработки зеленого чайного листа |
RU1789174C (ru) * | 1991-02-05 | 1993-01-23 | Всесоюзный Научно-Исследовательский Институт Чая, Субтропических Культур И Чайной Промышленности | Устройство дл ферментации ча |
RU2040461C1 (ru) * | 1992-02-25 | 1995-07-25 | Уфимский авиационный институт им.С.Орджоникидзе | Озонатор |
RU2259753C2 (ru) * | 2000-04-27 | 2005-09-10 | Унилевер Нв | Способ производства черного чая |
RU2326812C1 (ru) * | 2006-11-24 | 2008-06-20 | Государственное образовательное учреждение Высшего профессиональого образования Вятский государственный университет (ВятГУ) | Трубчатый озонатор |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1546048A1 (ru) * | 1987-07-15 | 1990-02-28 | Всесоюзный Научно-Исследовательский Институт Чайной Промышленности | Способ производства ча |
DK0481263T3 (da) * | 1990-10-15 | 1994-07-11 | Nestle Sa | Oxidation af the |
DK0481262T3 (da) * | 1990-10-15 | 1995-07-17 | Nestle Sa | Behandling af sort te |
-
2013
- 2013-03-01 CN CN201380046690.8A patent/CN104822274A/zh active Pending
- 2013-03-01 WO PCT/AZ2013/000002 patent/WO2014117228A1/ru active Application Filing
- 2013-03-01 GE GEAP201313836A patent/GEP201706646B/en unknown
- 2013-03-01 EA EA201400574A patent/EA201400574A1/ru unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1292702A1 (ru) * | 1985-01-07 | 1987-02-28 | Грузинский Институт Субтропического Хозяйства | Способ переработки зеленого чайного листа |
RU1789174C (ru) * | 1991-02-05 | 1993-01-23 | Всесоюзный Научно-Исследовательский Институт Чая, Субтропических Культур И Чайной Промышленности | Устройство дл ферментации ча |
RU2040461C1 (ru) * | 1992-02-25 | 1995-07-25 | Уфимский авиационный институт им.С.Орджоникидзе | Озонатор |
RU2259753C2 (ru) * | 2000-04-27 | 2005-09-10 | Унилевер Нв | Способ производства черного чая |
RU2326812C1 (ru) * | 2006-11-24 | 2008-06-20 | Государственное образовательное учреждение Высшего профессиональого образования Вятский государственный университет (ВятГУ) | Трубчатый озонатор |
Non-Patent Citations (1)
Title |
---|
IVANOV IU.G.: "Entsiklopediia chaya.", 2001, SMOLENSK, RUSICH, pages: 15 * |
Also Published As
Publication number | Publication date |
---|---|
CN104822274A (zh) | 2015-08-05 |
EA201400574A1 (ru) | 2015-05-29 |
GEP201706646B (en) | 2017-03-27 |
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