SU1454349A1 - Method of producing granulated tea - Google Patents

Abstract

The invention relates to food industry and can be used in tea processing factories. The aim of the invention is to improve the quality of the tea. For this purpose, it is proposed to make a mixture of ground crushed leaf or crushed fixed leaf and crumb, or seeding of tea products to an oxidized tannin content of 30-35% of the initial content in the tea leaf when producing black tea or 0-5% when producing green tea . The resulting mixture is steamed and the binder and aromatic additives are introduced in a hot state. The amount of binder. Substance. B eru 0.1: 3% by weight of the mixture, and aromatic additives 1-15%. 1 3. Clause f-ly. SL

Description

one

The invention relates to the food industry and can be used in tea factories of primary processing, as well as in tea-pressing and tea-weighing factories.

The aim of the invention is to improve. quality of tea.

The raw material before granulation is a mixture of tea leaf, processed by pouring and grinding, or tea leaf after fixing (roasting), grinding and seeding, or crumbing tea products so that the content of oxidized tannin in the raw material before granulating is It is 0-5% when producing green granulated tea and 30-35% when producing black

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granulated tea from the original content in the sheet.

In this case, a binder is added to the steamed sheet in a hot condition: a dry concentrate of tea

or fruit powder, or gelatin,. or pectic substances in an amount of 0.1-3% and successively herbal supplements in a dry, ground 10 form, the mixture is well mixed,

granulated, cooled, dried, sorted and packaged.

From the content of oxidized tannin and unoxidized in tea and their ratio, f5, all the quality indicators of the produced products, in particular, its taste, infusion, partly aroma, depend.

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U54349

When making black granuliro ve

Tannin oxidation should be carried out up to 30–35% of its initial content in the raw material of the bath tea Hs because during steaming the tea raw materials, granulating and drying the granulated products, the oxidation processes continue and the finished products have a tannin content of about 40%, which is optimal for creating organoleptic properties characteristic of black tea.

If black granulated tea is produced from a mixture of tea leaf and black tea previously processed by the above method, which underwent all technological processes (the percentage of oxidized tannin is higher), the fermentation of the leaf is carried out to 20-25% of oxidized tannin (from its initial content in raw materials), which makes it possible to make a mixture with

The addition of herbal supplements to granulated tea in an amount of up to 15% provides for giving the product a pleasant aroma, while to maximize the aroma, the addition is carried out at the end of the steaming process. Herbal supplements in the form of

10 leaves of moth, geranium, eugenolian basil, noble laurel, etc. Due to the small amount of sugar, pectin and other substances, compared with tea, they have a lower coagulation ability during granulation. In order to eliminate this drawback, before adding the herbal supplement to the steamed leaf, a dry concentrate of 0.5–3% (or other binding materials, for example gelatin and pectic substances in a dry form or fruit powders), With a higher amount of low-grade tea varieties (the content of tanti-25rat or other bonding marian in which is DO-50%, the uniform distribution of raw materials makes it difficult) 5, while the content is in the mixture. In addition, the average tannin in the mixture in an average amount of concentrate causes

is 30%. an increase in the cost of production, and a lesser coT) tannin acidification in tea raw materials is not enough; for using it within 20–25%, it is already achieved that it is being used as a bonding material; when hot, the dry concentrate is evenly distributed in the tea material, has the ability to firmly bind flavoring herbal supplements and thereby contributes to obtaining durable granules.

chopping sheet. The exclusion of the fermentation process for pre-treating the sheet ensures the preservation of tannins and other extractive substances, while the characteristic black flavor, color and taste in the product is ensured by using seeding and crumb. all technological processes.

Granulated tea, produced by the zpsazannogo method, has a rather tart taste, in / cf. infusion, the content of tannins and extractives in comparison with the products produced by the limestone method, above.

The ratio of pre-treated tea leaf or green tea and black long leaf tea from 1: 1 to 2: 3 is optimal for an average of 30% content of oxidized tannin in the mixture. With a large amount of tea leaves in a blend with tea (50% -), the finished product has a weak infusion and taste. catfish, not typical for black tea, and with a smaller amount than 2/3 of the empty flavor.

The addition of herbal supplements to granulated tea in an amount of up to 15% ensures that the product has a pleasant aroma, and in order to preserve the aromatic substances as much as possible, the addition is carried out at the end of the tea steaming process. Herbal supplements in the form of

leaves of m you, geraniums, eugenolian basil, noble laurels, etc. due to the small amount of sugar, pectin and other substances, compared with tea, they have less adhesion during granulation. In order to eliminate this drawback, a dry concentrate in an amount of 0.5–3% (or other binding materials, for example, gelatin and pectin substances in dry form or fruit powders), With a higher amount of concentrate as a binder

terial; when hot, the dry concentrate is evenly distributed in the tea material, has the ability to firmly bind flavoring herbal supplements and thereby contributes to obtaining durable granules.

A dry concentrate of black or green tea provides homogeneous granules with a smooth surface, the granules do not crumble, when brewing, they easily give out the extract, the taste of the full black or green tea or the pleasant one comes from outside the aromatizer introduced.

Example 1. A tea leaf is rolled at the brewing unit for I h and ground in a tea grinding machine; the crushed leaf is sorted by separation of the fine fraction with a particle size of 1-2 mm, the large fraction of the leaf is crushed again and dried. 100 kg of crushed leaf is taken and 200 kg of tea crumb is added, the mixture is well mixed and steamed, and the content of oxidized tannin is determined. The mixture is fed to a granulation and steaming hopper. To the mixture gradually gaining 0

3 kg of dry tea concentrate are added, and successively crushed leaves of noble laurel in an amount of 20 kg, the sizes of the granules are predetermined. Depending on the goal, a 2–6 mm hole matrix is used. The granules are dried and separated. Cleaned from dust and minor impurities of the males, the granules are packed in cardboard boxes and packed.

Example 2. A tea leaf is fixed on a fixation machine and crushed by the release of a fine fraction of tea leaves 1–2 mm in size. 200 kg of green tea crumbs are added to 100 kg of the crushed leaf. The content of oxidized tannin is determined, which should be no more than 5%. The mixture is loaded into a drum mixer and steamed, the dried and crushed leaves of noble laurel in the amount of 20 kg are placed there, and the dry concentrate in the amount of 1.0 kg is granulated. The resulting granules are served on suika and separated. Granules with a moisture content of 8% are packed and packed.

Example 3. 100 kg of a twisted black tea leaf are poured, rolled up to 35% of oxidized tannin on a tea grinding machine and dried. The dried sheet is fed to the granulation bin, steamed with para-extract mixture, 3 kg of dry concentrate of green tea, 10 kg of dried crushed mint leaves are added, mixed well, then the granules are dried, separated.

and packaged.

Example 4. Takeout of black baikhov tea in an amount of 100 kg and addups of green baikhov tea in an amount of 50 kg, the content of oxidized tannin is determined. When the content of oxidized tannin in the tea mixture is reached 30%, the mixture is fed into the granulation bin, steamed, and 0.15 is added.

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 , 25 gelatin, instead of gelatin, pectin substances can be introduced into fruit powders), 15 kg of crushed mint leaves, the mixture is well mixed and granulated, the granules are cooled, dried, sorted and packaged. The proposed method has the following advantages compared to the known: complex the use and expansion of raw materials for the production of granulated tea; expansion of the range of finished products of granulated tea and cost-effective process management; improvement of organoleptic indices and biological value of produced products.

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Claims (1)

0 1 claims 1, the method of producing granulated tea, which includes the heat treatment of green tea leaves, grinding, fermentation, introducing binder, its substances, granulating and drying, characterized in that, in order to improve the quality, the mixture is prepared before granulation ground chopped leaf or ground fixed leaf and crumb, or seeding tea products to an oxidized tannin content of 30-35% of the original content in the tea leaf when producing black tea or 0-5% when producing green tea th ca posledztlschim with steaming the mixture, and simultaneously with the introduction of binder, which is carried out in a mixture steamed in the hot state 0 35 The scientific research institutes, v. Lead aromatic additives, while the amount of binding substance is taken from 0.1-3 wt.% Of the mixture, and aromatic additives - 1-15%. ., A method according to claim 1, characterized by the fact that, as the binder, gelatin or pectic substances, or fruit powders are used.