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Invention is related to beverages. The tea-based beverage with total calorie content at least 17 kJ per 100 g contains water (at lest 85% of the total beverage weight), catechins;(C) (0.04 - 0.4% of the total beverage weight) and a non-caloric sweetener in a quantity sufficient for sweetness (S) of the non-caloric sweetener in terms of sucrose equivalent is at least 7% of the total beverage weight, with S value determined from the following expression: S=∑i Ri mi, where Ri is sweetness of the non-caloric sweetener in relation to an equivalent sucrose weight andsmisis the non-caloric sweetener quantity (% of the total beverage weight). The beverage specificity consists in it containing a non-caloric sweetener in a quantity meeting the condition: 34<(S/C)<115. |
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Method of a tea product preparation implemented as follows. One collects tea plant material including stem material and leaf material. Stem material is separated from leaf material to obtain a material with a high stem content. The separated material with a high stem content is fermented and dried to produce a tea product with a high stem content. The tea extract preparation method involves the following stages. Then the material with a high stem content is brewed to produce a tea extract. |
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Invention relates to food industry, in particular to production of functional food products based on green tea and can be used for ration enrichment with biologically active substances. Green tea-based composition consists of unfermented tea product and biologically active substance. As biologically active substance oligosaccharides ascorbate of chitosan is used. It contains ion connected ascorbic acid. It is also is previously treated by liquid nitrogen by way of removal of astringent aftertaste with following cooling, oligosaccharides ascorbate of chitosan removal and its drying. |
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Method for making tea product and obtained product Method involves black tea contacting with ascorbic acid, its salts and their mixtures, acidifier and water during at least 5 minutes with further drying of tea product that is infused in water at 5 to 100°C. |
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Method for preparing of processed leafy tea products Method involves mixing leafy tea with dry tea substances produced from tea powders; simultaneously moistening mixture of teat leaves and tea powder with water, and drying. |
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Claimed tea represents blend and contains fermented tea leave and blueflag (Iris) family plant flavoring. As fermented tea leave it contains Ceylon black tea is used and flavoring is used in form of white freesia flavoring representing liquid solution with specific weight of 1.03-1.04 in amount of 0.8-12 % based on tea mass. |
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Claimed tea represents blend and contains fermented tea leave and bergamot flavoring. As fermented tea leave it contains Ceylon black tea, broken orange peko of BOP International standard are used and bergamot flavoring is used in form of pelletized or agglomerated powder with particle size of 0.2 mm or less in amount of 4-6 % based on tea mass. |
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Black leaf tea is treated by standard method, but it has digestion features characteristic of tea treated by specialized thermal stabilization method. At least 5% of tea particles have perimeter of diameter circle of at least 1.6. |
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The present innovation deals with preparing phytotea of different varieties. The suggested fruit cocktail contains parts of plants and a natural aromatizing agent. As parts of plants it contains dog rose fruit, hibiscus and sunflower petals, $$$ leaves, strawberry grassy parts, lemon, grapefruit, orange and apple fruit at the following ratio of ingredients: natural aromatizing agents - up to 10%, parts of plants - the rest. This enables to obtain composition rich in biologically active substances. |
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The present innovation deals with composing tea of different sorts. The suggested green aromatized tea contains up to 90% China and/or Japan unfermented tea at tea leaves size up to 100 mm, at least, partially twisted, up to 10% additives of plant raw material and up to 10% natural aromatizing agents called flavor aromatic additives. This enables to obtain a drink being rich in biologically active substances at decreased pectin and protein content. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea and stevia leaves should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, centaurea flowers, mountain ash fruits, calendula flowers and dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Wild strawberry" and "Bergamot" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, cherry leaves and fruits, hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Cherry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea and orange peel should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Lemon" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea and stevia leaves should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, hawthorn fruits, hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, black currant and burning nettle leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, juniper fruits and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, bilberry and stevia leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, burning nettle and black currant leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange peel and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Apple" and "Black currant" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, dogrose fruits and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, black currant and senna leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, dogrose fruits, black currant leaves, leaves and fruits of wild strawberry and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, bilberry leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, centaurea flowers, mountain cranberry leaves, calendula and hibiscus flowers, dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Mountain cranberry" and "Cream" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, hibiscus flowers, fruits of black-fruit mountain ash should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Black currant" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, fruits of pear and papaya trees and raisin should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Wild strawberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, calendula and hibiscus flowers, leaves of black currant, apples, fruits of papaya trees and orange peel should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Pine strawberry" and "Black currant" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, black currant leaves, hibiscus flowers, dogrose fruits, orange peel, burning nettle leaves and mountain ash fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Apple and Lemon" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, fruits and leaves of pear trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Bergamot" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, orange peel and raisin should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Lemon" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, cranberry fruits and mountain cranberry leaves, fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Cranberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, wild strawberry leaves and fruits, fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Wild strawberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, black currant leaves, fruits of black-fruit mountain ash and those of dogrose, hibiscus flowers, fruits of mountain ash and those of black currant should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Wild berry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, hibiscus and immortelle flowers, fruits of mountain ash should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Mountain cranberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, raspberry leaves and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Raspberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
Another patent 2513556.