Method for manufacturing aromatized tea beverage

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: improved quality of tea beverage.

1 ex

The invention relates to the production technology of the compositions tea drinks.

A method of producing flavored tea drink, providing for mixing of the combination of components selected from the group comprising acacia flowers, panicles amaranth, bergenia, birch leaves, flowers, leaves and fruits of hawthorn, leaves of cranberry, elderberry leaves, flowers, camel thorn, flowers, Heather ordinary, grass Veronica officinalis, leaves of cherry, herb Bupleurum aureum, walnut leaves, flowers, buckwheat, shoots of hulanicka drug, flowers and leaves of clover medicinal, acorns of the oak, the aboveground part of the oregano, roots and flowers of Angelica, BlackBerry leaves, grass St. John's wort aerial parts and the grass with flowers strawberry, herb centaury flowers, calendula flowers, rose, grass, fireweed, inflorescences and leaves of red clover, leaf, cranberry, grass and stone bramble, leaf Catnip cat, leaves of Catnip lemon, leaves of nettle, nettle leaves, grass, lavender, fruit and leaves of the Chinese Magnolia, Linden flowers, burdock root, root lovage medicine, stem and leaves of raspberries, leaves and flowers cuff ordinary, leaves and flowers that are mother-and-stepmother, the herb Melissa officinalis is, the root of the carrot seed, the grass cloudberries, grass, mint, nasturtium leaves large, fruit and leaves of sea buckthorn, oat grass, leaves and flowers, borrajo, dandelion root, flowers of Primula officinalis, plantain leaves, plantain leaves lanceolate, rhizomes quack grass, cattail rhizomes, flower baskets chamomile, herb, chamomile odorous, the fruits of a mountain ash ordinary, plum leaves, fruits and leaves of black currant, herb of sniti ordinary, buds and needles of Scots pine, the aboveground part of knotweed, the aboveground part of the honeysweet, leaves of blackthorn, grass, thyme, seeds cumin ordinary, common reed rhizomes, the flowering tops of yarrow, chaga tea Bush leaves Chinese, thyme herb, herb tripartite, leaves and fruits blueberries, chicory root of the ordinary, leaves, flowers and fruit trees, leaves and fruits of Apple, leaves and flowers asnode white, mallow, tansy, Grushenka, the leaves of the elm tree and the leaves of the ash, and the introduction of its flavoring (Reduc SO, Speshilov L.Y., Iskhakov N.G. Wellness teas - M: Mark Laser, 1993, p.4-6).

The disadvantage of this method is to obtain the target product requiring long-maker, with an uneven distribution of aromatic and biologically Akti the different substances in portions brewed drink from it because of the fractionation of the mixture components during transport and storage.

The technical result of the invention to provide a new tea drink with a uniform distribution of aromatic and biologically active substances that do not require long-maker.

This result is achieved in that in the method of production of flavored tea drink, providing for the preparation of a mixture in combination of tea plants and the introduction of its flavoring, according to the invention the mixture is prepared in the following ratio of components by weight with an accuracy of ±2%:

tea black 55

green tea 10

fruit 10

the leaves of the cherry 10

hibiscus flowers 15

the mixture is treated with a stream of non-polar gas at supercritical parameters of temperature and pressure, circulating in the closed loop with the speed hydraulic particle size of the particles of the mixture, for 25-30 minutes, then sequentially injected flavor "cherry" in the amount of about 1% by weight of the mixture, reducing the temperature below the critical and relieve pressure to atmospheric.

The method is implemented as follows.

Components of a tea drink mix in the above prescription ratio, providing a pleasant harmonious organoleptic properties prepared from a mixture of the drink. The accuracy of the compliance ratios are based on norms of waste is the loss of plant materials when mixing. The mixture is treated with a stream of non-polar gas, such as nitrous oxide or argon, at the supercritical temperature and pressure. In such conditions result in desorption of aromatic and most biologically active substances used components of the mixture. To prevent their loss in the environment of supercritical flow circulates in a closed circuit. To ensure uniform desorption in the whole volume of the mixture flow velocity ask more hydraulic particle size of the particles of the mixture. The speed is determined by calculation or controlled visually by the wool particles of the mixture. Since the driving force for mass transfer is the difference of concentrations during processing of the mixture is a redistribution of aromatic and biologically active substances by volume of the mixture. For the used raw materials depending on the size of the particles redistribution of these substances is completed in 25-30 minutes. After that enter prescription flavoring in the above amount and the flow temperature is reduced below the critical. This leads to sorption previously desorbed substances and flavouring particles of the mixture. After completing this process, the pressure dropped to atmospheric. This leads to the swelling of the mixture components with violation of the integrity of cell membranes.

The pigmentation is strong so the mixture is Packed in the packaging, traditionally used for tea.

The tea beverage is prepared by infusion mixture by any conventional technology. Regardless of external heterogeneity and fractionation of a mixture of organoleptic properties of the resulting drink in portions of the same. Chromatographic analysis of different portions of the drink helped to reveal the heterogeneity of the chemical composition of not more than 2 mass%.

Experiments have shown that the brewing time is obtained by the proposed method of composition by any known technology is reduced, at least in 2 times in comparison with the same composition obtained by the closest analogue.

Thus, the proposed method allows to obtain a new composition of the tea drink with a pleasant harmonious organoleptic properties, high uniformity of the aromatic and biologically active substances, the brewing time which is reduced.

The reception bandwidth of the flow through the particle bed with the speed of their hydraulic size is widely used in industry for drying in the fluidized bed.

Fruits, flowers, roots, leaves, etc. when mixed will be the particles of the mixture regardless subjected to grinding or not. For the inventive method the presence or absence of pre-shredding IP is alzhemed parts of plants is not principal.

Method for the production of flavored tea drink, providing for the preparation of a mixture in combination of tea plants and the introduction of its flavoring, characterized in that the mixture is prepared in the following ratio of components by weight with an accuracy of ±2%:

Tea black 55

Green tea 10

Fruit 10

The leaves of the cherry 10

Hibiscus flowers 15

the mixture is treated with a stream of non-polar gas at supercritical parameters of temperature and pressure, circulating in the closed loop with the speed hydraulic particle size of the particles of the mixture, for 25-30 minutes, then sequentially injected flavouring ″cherry″ in an amount of about 1% by weight of the mixture, reducing the temperature below the critical and relieve pressure to atmospheric.