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Tea substitute production method Invention relates to tea substitutes production technology. The method envisages usage of raw materials represented by prairie weed shoots, leaves and flowers that are milled, withered, fermented and dried. Fermentation is performed under the impact on the milled mass with pulse electromagnetic field with induction equal to 1 - 10 mT, treatment duration - 2-3 hours, the total fermentation duration - 4-6 hours. During fermentation, in the periods of pulse electromagnetic field rest, the milled prairie weed mass is sprayed 3-4 times with a preliminarily prepared enzymes enrichment liquid containing polyphenol oxidase and peroxydase. The enriching liquid is prepared by way of pouring milled mass of freshly plucked tea leaves (of chinensis species) with 28-30°C boiled water at a ratio of 1:6 with subsequent stirring during 5-6 minutes and filtration. |
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Stevia leaves tea production method Invention relates to food industry. Twisted tender stevia leaves are air-dried, twisted and separated from coarse leaves and stems. The coarse leaves and stems are delivered for a second twisting process stage and a subsequent stage of fermentation during 45-50 minutes at parameters similar to the parameters of fermentation twisted tender leaves undergo. The raw material is milled, granulated and dried. Fermentation is performed in an electric field with nanosecond pulse electric field with output pulse voltage amplitude equal to 5.0-6.0 kV, pulse duration being 5-10 ns, pulse-repetition frequency being 450-500 MHz, treatment time lasting 1.0-1.5 minutes with subsequent rest period lasting 3.0-3.5 minutes, with alternating during 30-35 minutes. |
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Invention is related to food industry and may be used in production of phytoteas. The phytotea composition includes (wt %) garden beet root crops - 30, dogrose leaves - 20, nettle leaves -20, parsley root crops - 15 and scorzonera root crops - 15. Nettle leaves are washed, dried and treated with pungent water steam at a temperature of 103-105°C during 1.5-3 minutes. Then they are preliminarily slightly dried till moisture content is 55-65% and cut into particles sized 4-6 mm. After cutting nettle leaves are dried till moisture content is 6-4%. Dogrose leaves are also treated with pungent water steam at the same mode as nettle leaves. Then they are cut into particles sized 4-6 mm and dried till moisture content is 4-6%. Scorzonera root crops are washed and dried at a temperature of 65-70°C till moisture content is 4%, then they are milled into particles sized 0.5-0.8 mm. Fresh garden beet root crops are washed, peeled, milled into pultaceous mass and mixed with the milled dogrose leaves and scorzonera root crops and placed into fomenters for 2.5-3 hours at a temperature of 38-42°C and relative air humidity of 88-90%. Parallel fresh parsley root crops are washed, milled into pultaceous mass; one adds milled nettle leaves to milled parsley root crops, stirs them and places them into fomenters for 2.5-3 hours at a temperature of 26-30°C and relative air humidity of 88-90%. Then the both masses are combined, stirred and left in a condition heated up to 65-70°C for 2-2.5 hours for maturation of the total mass. |
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Biologically active dietary supplement "eramin" dietary supplement origitea® omolozheniye Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: mint leaves - 19.2, motherwort herb - 7.7, calendula flowers - 7.7, linden flowers - 19.2, hop cones - 15.4, coriander fruits - 15.4 and oat grains - 15,4. |
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Biologically active dietary supplement origitea® ochischeniye utro Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: nettle leaves - 7, mint leaves - 6, blooming sally leaves-14, birch leaves - 6, knot grass herb - 6, yarrow flowers - 6, calendula flowers -14, linden flowers- 3, rosehips - 7, coriander fruits - 11, haw berries -14 and oat grains - 6. |
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Biologically active dietary supplement "eramin" dietary supplement origitea® antistress Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: mint leaves - 15, sage leaves - 15, linden flowers - 31, knot grass herb -15, origanum herb - 3, corn silk - 8, valerian underground stems with roots - 3 and oat grains - 10. |
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Biologically active dietary supplement origitea® ochischeniye vecher Invention relates to food industry. The biologically active dietary supplement contains the following components, their ration being as below, wt.: birch leaves -14.3, nettle leaves - 2, camomile flowers - 10.2, calendula flowers - 10.2, corn silk - 6.1, tickseed herb - 10.2, yarrow herb - 20.4, St.-John's wort herb - 10.2, knot grass herb - 4.1 and oat grains - 8.2. |
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Invention relates to food industry. The phytotea composition consists of a vegetable base containing hibiscus (30-40% weight), senna (10-20% weight), buckthorn bark and apple skin at a weight ratio of 2:1 (25-35% weight), rosehips (15-25% weight), and a flavouring agent (0.1-10% weight). Hibiscus in the composition may be represented by petals and/or flowers, and/or inflorescences, senna - respectively by leaves and/or grass, rosehips may be of cinnamon rose, dog rose, Dahurian rose, Rosa acicularis, Rosa majales, hedge-row rose, the flavouring agent may be natural and/or identical to natural. The components are at a specified quantitative ratio. The composition is presented in the tablet form or packed in individual brewing bags or in the form of extruded granules. |
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Composition of "stevia way" dietary food supplement Invention relates to food industry and can be used as dietary supplement for food intended to clean the organism. The dietary food supplement is represented by a dry mixture of milled drug raw materials. The mixture contains in wt %: stevia leaves 10-35, green tea leaves - 10-30, blackcurrant leaves - 10-30, meadow pine grass - 5-20, buckthorn bark - 10-50, fennel fruits 5-15 and natural flavours or nature-identical flavours ensuring a fruit-and-berry taste - 0.01-5.00. |
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Grain tea production method envisages soaking wheat or barley grains in water in a container for 4-5 hours, maintenance in air medium, laying the grains in a thin layer on a grid surface for 19-20 hours. After that the procedures of soaking and maintenance are repeated twice for wheat grains and thrice for barley grains. Then the grains are dried till a 22-24% moisture content for 10-12 hours, temperature slowly rising from 40 to 80 °C. After drying the grains are fried; glume is separated from kernel; the grains are ground and mixed with a dry milk product and salt. For consumption the grain tea is infused with hot boiling water in an amount of no more than 15-20 times the weight of the product. |
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Invention relates to manufacturing products with increased biological activity. The phytotea additionally contains a filler represented by a sorbent and a flavouring agent with the dry component represented by buckwheat and/or rice husks; the phytotea components are taken at a certain ratio. |
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Invention relates to tea department of food industry and can be used for special compositions of phyto tea (herbs) that are the sources of flavonoids, anthacions and anthraquinones. The latest are intended to clean the organism and decrease bodyweight and provide general tonic having normalising effect on immune system. Phyto tea for organism cleaning and bodyweight decrease contains cassia, hibiscus and peppermint at the given ratio of components, wt %: hibiscus - 43.0-51.0; cassia - 44.0-52.0; pappermint - 3.5-7.0. Herewith peppermint particle dispertion remains 1.0-4.0 from cassia particles dispertion. |
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Invention is related to phytotea production. Phytotea "Parmelin" contains complex symbiotic association of Xanthoparmelia camtchadalis lichen or air-dry lichen. Exceptional feature of Lichen thallus of air-dry lichen (Xanthoparmelia camtchadalis) is big content of usnic acid - up to 0.5% of lichen's weight. Phytotea contains also common licorice roots, calendula flowers, peppermint leaves, chamomile and green tea flowers in certain ratio increase tonic effect. This composition allows to increase organism's immunity, pacify heart-vascular system, provide organism with daily iodine requirement. |
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Herbal tea production method of purple coneflower Method of production herbal tea from purple coneflower relies to food industry, namely to soft tonic drinks and can be used in tea industry for herbal tea production. Preliminary preparation of milled purple coneflower material is performed by extraction by carbon dioxide at 25-30°C, at pressure 4.5-6.5 MPa during 60-180 minutes. Purple coneflower extraction cake batch in quantity 1.5-5 g is packed into filterpacks. Purple coneflower extraction cake batch is mixed with additional plants in ratio from 1:1 to 2:1. Camomile flowers, raspberry leaves, linden flowers, rose hips are used as additional plants extraction cakes. |
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Proposed herbal tea composition includes mate, lemongrass and natural grapefruit flavour in a certain ratio. |
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Composition for producing biologically active food additive Invention relates to the biologically active food additives (BAFA). BAFA includes (in mass percent): 5-60 of the maidenhair tree (Ginkgo biloba) leaves, 10-60 of the hawthorn (Crataegus) fruits, 10-60 of the sedge grass (Equisetum arvense), 10-60 of hips (Rosa), 5-55 of Hibiscus flowers and 5-55 of motherwort (Leonurus) grass. |
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Composition for manufacturing food biologically active additive The present innovation deals with the composition for preparing food biologically active additive (BAA) - the source of flavonoids and hydroxycinnamic acids. The suggested BAA includes (in weight portions): dog rose fruit 10-60, leaves of bilobated ginkgo biloba 10-60, grass of purple ecchinacea 10-60, flowers of hibiscus 10-60, shelf fungus 10-60. The innovation enables to obtain food BAA being of pleasant organoleptic properties and of restorative, immunostimulating, antiphlogistic and antiseptic activities. |
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Method for blending of raw plant material and raw plant composition for producing of tea beverage Method for blending of raw plant material including hibiscus and cassia involves introducing components into blending apparatus; mixing components and discharging dust-like fraction; packaging into containers or disposable bags for brewing of tea product. On blending, raw plant material having maximum bulk weight is initially introduced. When raw plant material having residual moisture content less than 5% is used, component particles having sizes of up to 0.6 mm are removed. During blending process, components of medicinal raw plant materials, aromatizers, flavor and/or flavor-aromatic additives, vitamins and/or mineral microelements are additionally used. Additional components are introduced in dry or natural state and/or in the form of juices, solutions, syrups, extracts, fruit infusions, essences, essential oils. Liquid additional components are introduced by spraying onto raw plant material or dosed immediately into packaging container or disposable bags for brewing of tea product. Hibiscus flower petals and/or hibiscus flowers, and/or ripened flower cups free of seed ball are used as raw plant material of hibiscus. Composition of raw plant material for producing of tea beverage contains ripened sepals (flower cups free of seed ball) as hibiscus raw plant material. |
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Phyto-tea composition contains plant base including hibiscus and senna, and aromatizer. Plant base additionally contains black elder or red elder berries and rose fruit. Hibiscus may be presented in composition in the form of petals, and/or flowers, and/or blossom truss, senna - in the form of leaves, and/or grass, rose fruit - in the form of cinnamon rose, dog rose, Dahurian rose, Scotch rose, May rose, ramanas rose, respectively, and aromatizer used in composition is natural or similar aromatizer. Components are used in predetermined ratio. Composition is made in the form of tablets or packed in boilable bags, or in the form of extruded granules. Composition made in the form of tablets or extruded granules additionally contains flavor and/or binding fillers. Such composition possesses properties facilitating in weight reduction, producing positive effect upon organism's immune system, and may serve as source of polyvitamins, and balanced tasty beverage-tea substitute used as everyday beverage. |
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Method for producing of grass tea Method involves treating mixture of dog rose fruits and hibiscus flowers with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters, said gas circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, flow temperature is reduced to value below critical temperature value, with the result that earlier desorbed particles are absorbed by mixture particles. Pressure is then reduced to atmospheric pressure value. Resultant grass tea is brewed faster by at least 2 times. |
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Method for producing of aromatized tea beverage Method involves treating mixture of black baikhovi tea, stevia leaves and immortelle flowers with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters, said gas circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 15-20 min. Thereafter, aromatizer "Peach" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. |
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Method for producing of aromatized tea beverage Method involves treating mixture of black baikhovi tea, strawberry fruits, strawberry leaves, and papaya fruits with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters. Said gas is circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, aromatizer "Strawberry" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. |
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Method for producing of grass tea Method involves treating mixture of mountain cranberry leaves and Jerusalem artichoke flowers with flow of non-polar gas, such as nitrous oxide or argon oxide, at above-critical temperature and pressure parameters, said gases circulating along closed contour at flow velocity exceeding hydraulic size of mixture particles, for 15-20 min; reducing flow temperature to the level below critical value to cause sorption of formerly desorbed substances by mixture particles; reducing pressure to atmospheric pressure value. Grass tea is brewed faster by at least 2 times. |
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The present innovation deals with ways to prepare drinks, in particular, to the ways to make tea and could be applied in tea saloons, tea clubs and in homes, as well. The method deals with water extracting tea leaves in a teapot supplied with a cap. Water should be heated in the teapot with closed cap till the moment of acoustic sounds accompanied with appearance of vapor bubbles. Then about 0.06 ÷ 0.15 water volume should be poured out of the teapot into additional reservoir to heat the rest water volume up to 94 ÷ 99 C. After that one should pour water out of additional reservoir into teapot to heat the whole water volume up to 94 ÷ 99 C to start rotate the teapot to obtain a crater to introduce tea leaves into it. As a result, organoleptic properties of prepared tea should be improved by keeping and enhancing the aroma of prepared tea, also, rational usage of initial raw material - tea leaves - should be increased due to water saturation with oxygen. |
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The present innovation deals with ways to prepare drinks, in particular, to the ways to make tea and could be applied in tea saloons, tea clubs and in homes, as well. The method deals with water extracting tea leaves in a teapot supplied with a cap due to brewing. Before water extraction of tea leaves a teapot should be heated due to filling it with water at 94 ÷ 99 C, which should be poured out of the teapot into additional reservoir and then , at least, into one cup and then again into additional reservoir. Water should be kept in the teapot, additional reservoir and in cups for 10 ÷ 50 sec. Extraction of tea leaves in the teapot should be performed with water at 94 ÷ 99 C, extract's brewing should be performed for 5 sec ÷ 5 min, moreover, during this process one should pour the teapot closed with a cap with water out of additional reservoir. As a result, organoleptic properties of the made tea are improved along with keeping and enhancing its aroma, also, rational usage of initial raw material - tea leaves - should be increased due to decreased heat losses. |
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The present innovation deals with composing tea of different sorts. The suggested tea contains the mixture of fermented and/or unfermented Indian tea and/or Ceylon tea and/or China tea and/or Japan tea and natural flavor aromatizing agents and/or those being identical to natural ingredients. This enables to obtain increased pectin content in water extract at simultaneous decreased sugars and protein content and stabilization of dissolved polyphenols. |
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The present innovation deals with composing tea of different sorts. The suggested tea contains the mixture of fermented Indian tea at tea leaves size up to 100 mm and fermented Ceylon tea at tea leaves size up to 100 mm and natural aromatizing agents at the following ratio of ingredients (%): Indian tea up to 85, Ceylon tea up to 85, natural aromatizing agents up to 10. This enables to obtain increased pectin content in water extract at simultaneous decreased sugars and protein content. |
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Claimed plant tea consists plant parts and natural flavoring. As plant parts hibiscus petals, dogrose fruits or rooibos leaves, strawberry berries, Herba Millefolii flowers or ginseng, willow-herb flowers, ginger, elder berries, apple licks or Hypericum perforatum, Valeriana officinalis root, Chrysanthemum leucanthemum, bird cherry flowers or ilex paraguariensis, heath (Calluna vulgaris), pineapple licks, and Melissa officinalis are used, and as flavorings natural oils are used, wherein flavoring content is 10 %, and balance: plant parts. |
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Method for manufacturing aromatized herbal tea The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of hibiscus flowers, mountain cranberry and bilberry leaves, fruits of dogrose and wild strawberry 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 herbal tea The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of hibiscus 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 "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 herbal tea The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of hibiscus flowers, bilberry and mountain cranberry leaves, 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 "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 herbal tea The present innovation deals with technology for manufacturing herbal teas. The mixture of hibiscus flowers, rosewort roots 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 decrease temperature below critical one and reduce pressure up to atmospheric one. The obtained herbal tea is better for making being of more homogeneous composition, as well. |
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Method for manufacturing herbal tea The present innovation deals with technology for manufacturing herbal teas. The mixture of hibiscus flowers and hawthorn 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 decrease temperature below critical one and reduce pressure up to atmospheric one. The obtained herbal tea 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 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. |
Another patent 2513791.