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Priority to GEAU2000004037priorityCriticalpatent/GEU2002887Y/en
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Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
1. Technical Result Improvement of organoleptic data of the product and reduce of duration of the technological cycle. 2. Essence A method comprises withering plant raw, its cutting, twisting and drying. As plant raw the leaves of blackberry (Rubus) or rhododendron (Rhododendron caucasicum Pall) are used. The cutting is effected in two stages, on the first stage of which the raw is crushed into the particles of the size 1-2 cm, and on the second stage – to the particles of the size 0,4-0,6 cm. 3. Field of Application Food industry, in particular tea production. Table: 1
GEAU20000040372000-10-032000-10-03Method for Production of Tea Substitute
GEU2002887Y
(en)
1. Technical Result Improvement of quality of final product, increase in organoleptic properties and biological value. 2. Essence A method comprises fixing tealeaves, twisting, drying, sorting and introducing plant additive. As a plant additive at the beginning of twisting the leaves of kiwi or 10% aqueous extract of kiwi fruits, or 8% aqueous extract of kiwi fruits are introduced into the fixed tealeaves or into the final product by means of blending pretreated by the green tea technology the leaves of kiwi are introduced in proportion 4:1. The proportion of the fixed tealeaves and kiwi leaves is respectively 4:1, and the proportion of aqueous extract of kiwi fruits and its leaves is 9:1. 3. Field of Application Food industry, in particular production of tea. Claims: 1 independent 1 dependent Tables: 5