RU2765133C1 - Tea composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The tea composition tea contains Ceylon tea in an amount of 80 g, flavoring substances, for which pulp of Chaenomeles fruits is used, dried to 8% and crushed to 3-5 mm in an amount of 10 g and Arctic root dried to 5% and crushed to 1-3 mm in an amount of 10 g. The initial components are expressed in g per 100 g of the finished product.

EFFECT: invention provides a tea product with improved organoleptic characteristics and high biological value, having a high concentration of ascorbic acid.

1 cl, 3 tbl

Description

The invention relates to the food industry and can be used in the production of tea with the addition of dried and crushed pulp of chaenomeles fruits and dried and crushed root of Rhodiola rosea.

Known multivitamin drink is characterized by the fact that it is made from pumpkin puree, sugar extract of low chaenomeles fruit and water extract of rose hips, with the following ratio of initial components, wt.%: pumpkin puree 5.0-60.0; sugar extract of low chaenomeles fruits 10.0-15.0; water extract of rose hips - the rest. (Patent RU 2685184, published 04/16/2019)

Non-alcoholic drink "Blossoming Garden", the drink contains a base of extractive substances of plant origin, which is used as 10.0-12.0 wt.% low chaenomeles fruit extract, 10.0-15.0 wt.% sugar, 0.4 -0.6 wt.% liquid carbon dioxide, an aqueous extract of rose hips - the rest. (Patent RU 2656893, published on 06/07/2018)

The composition of ingredients for a vitamin drink was chosen as a prototype, the composition for preparing a vitamin drink contains the following dry fruits: 15-35 wt.% viburnum, 10-22 wt.% wild rose, 5-10 wt.% hawthorn, 4-8 wt.% chokeberry , 4-8 wt.% mountain ash, 3-7 wt.% Japanese quince, 0.5-2 wt.% rhizomes of Potentilla erectus and 30-40 wt.% sugar. The mixture prepared in this way is used to prepare a vitamin drink. The dry mixture in the amount of 4-6 g is poured into 200-350 ml of hot water at a temperature of 75-85°C and infused for 1-3 hours, filtered and consumed. (Patent RU 2407407, published 12/27/2010)

The common disadvantages of the known compositions include a low concentration of ascorbic acid, insufficiently pronounced organoleptic properties.

EFFECT: obtaining a tea product with improved organoleptic characteristics and high biological value, and having a high concentration of ascorbic acid.

The technical result is achieved by a tea composition containing Ceylon tea and flavoring substances, where as flavoring substances there is dried up to 8% and crushed to 3 - 5 mm pulp of chaenomeles fruits and dried to 5% and crushed to 1 - 3 mm root of Rhodiola rosea in the following the content of the initial components, g per 100 g of the finished product:

Ceylon tea - 80,

Dried and crushed pulp of chaenomeles fruits - 10, Dried and crushed root of Rhodiola rosea - 10.

The composition includes dried and crushed pulp of Chaenomeles japonica fruits, which acts as a flavoring substance. The pulp of the Japanese quince is rich in various micro and macro elements, various vitamins and amino acids. The main advantage is the high content of vitamin (from the norm) C, 184 mg (202%). In addition to vitamin C, there are vitamin Bi 0.02 mg (1.3%), Br 0.02 mg (1.3%) and | 3-carotene 0.4 mg (8%), micro-, macroelements: K 144 mg (5.8%), Ca 23 mg (2.3 %), Mg 14 mg (3.5%), Na 14 mg (1.1%), P 24 mg (3%), Fe 3 mg (17%), and PP 0.2 mg (1%), proteins 0.6 g (0.65 %), fats 0.5 g (0.75%), carbohydrates 6 g (4.29%), dietary fiber 3.6 g (18%), water 84 g (3.08%). The quantitative composition is presented in Table 1.

Dried and crushed root of Rhodiola rosea (Rhodiola rosea). This plant contains substances that reduce the concentration of the enzyme monoamine oxidase. Thus, Rhodiola rosea regulates the balance of the neurotransmitters serotonin and dopamine in the human body. Regular intake of Rhodiola extract improves performance, promotes high concentration of attention and speed of processing visual-auditory information. Rhodiola rosea contains phenols and their derivatives (in%): tyrosol - 0.25, salidroside - 0.51-1.39, aromatic compounds: rosavin - 1-1.25%. Carbohydrates: glucose and fructose - 2.31, sucrose - 0.53%. Organic acids (oxalic, malic, succinic, citric) - 0.15%. Tannins -15.9-20.25%. Microelements were also found (content in ash in%): manganese - up to 0.8, silver - 0.0002, zinc - 0.1, copper - 0.002, etc. Essential oil consists of the main classes of chemicals: monoterpene hydrocarbons (25, 40%), monoterpene alcohols (23.61%) and straight chain aliphatic alcohols (37.54%). The quantitative composition of the component is presented in Table 2.

Interest in tea is currently caused primarily by the fact that many of the substances contained in it exhibit biological activity and can be used to prevent various diseases. Black tea is used in the tea composition. Due to the content of fluorine and tannin, black tea strengthens teeth and gums, normalizes blood pressure, reduces the risk of stroke when consumed daily, lowers cholesterol, relieves headaches, relieves fatigue, promotes the secretion of gastric juice. The benefit of black tea also lies in its property to give vivacity due to the high content of caffeine. At the same time, "Tea caffeine" is less aggressive, and does not work in jumps, as is the case with coffee. This allows you to do without pressure surges that are harmful to the heart. Vitamin P improves the absorption of vitamin C in the body. Tannins, which give the drink a slightly astringent taste, have a beneficial effect on bowel function, and have an anti-inflammatory effect. In addition to all of the above, tea contains a number of useful elements such as B vitamins, B ₁ 0.07 mg (4.7%), B ₂ 1 mg (56%), vitamin A 50 mcg (5.6%), vitamin C 10 mg (11% ) folic acid, micro and macro elements: K 2480 mg (99%), Mg 440 mg (110%), Na 82 mg (6.3%), P 824 mg (103%), Ca 480 mg (50%), Fe 82 mg (456%), as well as PP 11.32 mg (57%), proteins 20 g (21.74%), fats 5.1 g (7.61%), carbohydrates 6.9 g (4.93%), dietary fiber 4.5 g (22.5%) , water 9 g (0.33%)). The entire percentage calculation comes from the norm. The quantitative composition of the component is presented in Table 3.

Step by step example. For 100 g of the finished product, Ceylon tea was taken - 80 g, dried and crushed Japanese quince pulp - 10 g, dried and crushed root of Rhodiola rosea - 10 g, then evenly mixed. 5 g of the finished product was taken per glass of boiling water. They insisted for 5 minutes. After infusion, the drink is ready to drink.

The taste is characterized as bitter with fruity and herbal notes. In color, amber. The smell is sweet and sour, with fruity notes, rich.

The high biological value is determined by the harmonious combination of components and the environmental friendliness of raw materials, since the dried and crushed fruits of Japanese quince contain a high content of vitamin C 182 mg, which is 4.5 times more than that of lemon, as well as vitamins B _1, B ₂ , as well as substances P -vitamin activity makes Japanese quince useful for both adults and children. It is also worth noting that the beneficial properties of Japanese quince are manifested due to the large amount of pectins 0.9-2.1%, which help the body remove heavy metals. Another difference between Japanese quince is the content of macronutrients: P, K, and Ca. Rosavin 1-2.5% and salidroside 0.51-1.39% are the main biological substances contained in the root of Rhodiola rosea. Salidroside is a protective agent of human erythrocytes from oxidative stress and can be a good adaptogen to increase the body's resistance to stress and fatigue, inhibits tumor metastases of human lymphosarcoma cells and has an antiviral effect against the coxsackie B3 virus, has a stimulating effect on the central nervous system. When rosavins have a stimulating effect on the central nervous system. From the foregoing, it is worth noting that 100 g of Japanese quince fruit contains 182 mg of vitamin C, which is 202.2% of its daily intake, unlike lemon, which contains only 44 mg in 100 g of the fruit, which is only 44% of the daily requirement. norms.

Per 100 g of the finished product: proteins - 20.6 mg, fats - 5.6 mg, carbohydrates - 12.9 mg, dietary fiber - 8.1 mg, water - 92.5 mg, vitamin C - 192 mg, PP - 11.52 mg, vitamin B ₁ - 0.09 mg, vitamin B ₂ - 1.04 mg, vitamin A - 50 mg, Ca - 518 mg, Mg - 454 mg, P - 848 mg, K - 2624 mg, Na - 96 mg, Fe - 85 mg.

Thus, the claimed composition of tea is characterized by improved organoleptic characteristics, high biological value and a high concentration of ascorbic acid.

Claims (2)

Tea composition containing Ceylon tea and flavoring substances, where as flavoring substances are dried to 8% and crushed to 3-5 mm pulp of chaenomeles fruits and dried to 5% and crushed to 1-3 mm root of Rhodiola rosea, with the following content of the original components, g per 100 g of the finished product: Ceylon tea 80 dried and crushed pulp of chaenomeles fruit 10 dried and crushed rhodiola rosea root 10