RU2249975C1 - Method for manufacturing aromatized tea beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: improved quality of tea beverage.

1 ex

Description

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

A known method of producing a flavored tea beverage, comprising mixing compatible components selected from the group consisting of white acacia flowers, amaranth panicles, coniferous leaves, birch leaves, flowers, hawthorn leaves and fruits, lingonberry leaves, black elderberry leaves, camel spike flowers, heather flowers ordinary, Veronica officinalis grass, cherry leaves, golden beetroot grass, walnut leaves, seeds of buckwheat seedlings, shoots of gallows officinalis, flowers and leaves of clover medicinal venous, acorns of common oak, aerial parts of common oregano, roots and flowers of angelica officinalis, blackberry leaves, St. John's wort, aerial parts and grass with wild strawberry flowers, umbrella centaury grass, calendula flowers, viburnum flowers, fireweed grass, inflorescences and leaves of meadow clover, cranberry leaves, bony grass, catnip leaves, lemon catnip leaves, dioecious nettle leaves, stinging nettle leaves, lavender grass, Chinese magnolia vine leaves and leaves, linden flowers, burdock root, lamb root natural, stem and leaves of raspberry, leaves and flowers of common cuff, leaves and flowers of coltsfoot, herb of lemon balm, sowing carrot root, squid grass cloud, peppermint grass, large nasturtium leaves, fruits and leaves of sea buckthorn, oat grass, leaves and borago flowers, dandelion root, primrose flowers, large plantain leaves, lanceolate plantain leaves, creeping wheat grass rhizomes, cattail rhizomes, pharmacy chamomile flower baskets, fragrant chamomile grass, rowan fruits, leaves with livas, fruits and leaves of black currant, grass of common Sorrel, kidney and pine needles of ordinary, aboveground part of knotweed, aboveground part of meadowsweet, blackthorn leaves, common thyme grass, common caraway seeds, common reed rhizome, common yarrow, flowering apex yarrow, flowering yarrow, Chinese tea bush leaves, thyme grass, three-part succession grass, blueberry leaves and fruits, common chicory root, leaves, flowers and rose hips, apple tree leaves and fruits, leaves and flowers of a clear white oh, mallow, tansy, wintergreen, elm leaf and leaf ash, and introducing into it the flavor (Rendyuk TD, Speshilov LJ ,, Ishakov NG, Health teas. - M .: Mark Lashur, 1993, p. 4-6).

The disadvantage of this method is to obtain the target product that requires long brewing, with an uneven distribution of flavoring and biologically active substances in portions of the beverage prepared from it due to fractionation of the components of the mixture during transportation and storage.

The technical result of the invention is to obtain a new tea drink with a uniform distribution of flavoring and biologically active substances that do not require long brewing.

This result is achieved by the fact that in the method for producing a flavored tea beverage, comprising preparing a mixture of compatible tea plants and introducing a flavor therein, according to the invention, the mixture is prepared in the following ratio of components by weight with an accuracy of ± 2%:

black tea long 60

hibiscus flowers 20

immortelle flowers 10

fruits of mountain ash 10;

the mixture is treated with a stream of non-polar gas at supercritical temperature and pressure parameters circulating in a closed circuit at a speed greater than the hydraulic particle size of the mixture for 25-30 minutes, after which the Brusnik flavor is sequentially introduced in an amount of about 1% by weight of the mixture, and the temperature is reduced below critical and relieve atmospheric pressure.

The method is implemented as follows.

The components of a tea beverage are mixed in the above recipe ratio, providing pleasant harmonious organoleptic properties of the beverage prepared from the mixture. The accuracy of compliance is indicated taking into account the norms of waste and losses of plant materials during mixing. The mixture is treated with a stream of non-polar gas, for example nitrous oxide or argon, at supercritical temperature and pressure. Under such conditions, desorption of the aromatic and most biologically active substances of the used components of the mixture occurs. To exclude their losses to the environment, the supercritical flow circulates in a closed loop. To ensure uniform desorption over the entire volume of the mixture, the flow rate is set greater than the hydraulic particle size of the mixture particles. The speed mode is determined by calculation or controlled visually by the soaring of the particles of the mixture. Since the driving force of mass transfer is the difference in concentrations, during the processing of the mixture, redistribution of flavoring and biologically active substances occurs in the volume of the mixture. For the types of raw materials used, depending on the size of their particles, the redistribution of these substances is completed in 25-30 minutes. After that, the prescription flavor is added in the amount indicated above and the temperature of the stream is reduced below critical. This leads to the sorption of previously desorbed substances and flavor particles of the mixture. After completion of this process, the pressure is released to atmospheric. This leads to swelling of the components of the mixture with disruption of the integrity of the cell membranes.

The mixture thus treated is packaged in a packaging traditionally used for tea.

A tea drink is prepared by brewing a mixture according to any traditional technology. Regardless of the external heterogeneity and fractionation of the mixture, the organoleptic properties of the resulting beverage are the same in portions. Chromatographic analysis of different portions of the drink revealed the heterogeneity of the chemical composition of not more than 2% by weight.

It has been experimentally established that the brewing time of the composition obtained by the proposed method according to any known technology is reduced by at least 2 times compared with a similar composition obtained by the closest analogue.

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

The method of transmitting a stream through a bed of particles at a speed greater than their hydraulic fineness is widely used in industry for drying in a fluidized bed.

Fruits, flowers, roots, leaves, etc. when mixed, they will be particles of the mixture, regardless of whether they were chopped or not. For the claimed method, the presence or absence of preliminary grinding of the used parts of plants is not critical.

Claims (1)

A method of manufacturing a flavored tea beverage, comprising preparing a mixture of tea plants to be combined and introducing a flavor therein, characterized in that the mixture is prepared in the following ratio of components by weight with an accuracy of ± 2%: Black tea long 60 Hibiscus Flowers 20 Helichrysum flowers 10 The fruits of mountain ash 10 the mixture is treated with a stream of non-polar gas at supercritical temperature and pressure parameters circulating in a closed circuit at a speed greater than the hydraulic particle size of the mixture for 25-30 minutes, after which “Lingonberry” flavor is sequentially introduced in an amount of about 1% by weight of the mixture, reduce the temperature below critical and relieve atmospheric pressure.