RU2249380C1 - Method for producing of aromatized grass tea - Google Patents

Abstract

FIELD: processes for producing of tea beverage compositions.

SUBSTANCE: method involves treating mixture comprising hibiscus flowers, senna leaves, strawflower and leaves of mountain cranberry with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles and said treatment process lasting for 15-20 min; successively providing following steps: introducing "Strawberry" aromatizer, reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value.

EFFECT: improved homogeneity of tea composition and quick brewing of tea.

Description

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

A known method for the production of flavored herbal tea, which involves mixing compatible components selected from the group including 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 medicine acorns of the common oak, the aerial part of the common oregano, roots and flowers of angelica officinalis, blackberry leaves, St. John's wort, the aerial part 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, lovage root tween, stem and leaves of raspberry, leaves and flowers of the common cuff, leaves and flowers of coltsfoot, herb of lemon balm, sowing carrot root, squid grass, peppermint grass, large nasturtium leaves, fruits and leaves of sea buckthorn, oat grass, leaves and borago flowers, dandelion root, primrose officinalis flowers, large plantain leaves, lanceolate plantain leaves, creeping wheatgrass rhizomes, cattail rhizomes, pharmacy chamomile flower baskets, fragrant chamomile grass, rowan fruits, slime leaves you, the fruits and leaves of black currant, grass of common Echinacea, kidney and pine needles of common pine, aboveground part of knotweed, aboveground part of meadowsweet thorny leaves, thorns of thorns: common thyme seeds, common caraway seeds, common reed rhizomes, common yarrow, flowering tops of yarrow, common yarrow, Chinese tea bush leaves, thyme grass, tripartite series grass, blueberry leaves and fruits, common chicory root, leaves, rosehips and flowers, apple tree leaves and fruits, white leaves and white blossoms , mallow, tansy, pear, elm leaves and ash leaves, and the introduction of a flavor therein (Rendyuk T.D., Speshilov L.Ya., Iskhakov N.G., Wellness 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 herbal tea with a uniform distribution of flavoring and biologically active substances, which does not require long brewing.

This result is achieved by the fact that in the method for the production of flavored herbal tea, 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%:

hibiscus flowers 50

senna leaves 20

immortelle flowers 10

lingonberry leaves 20

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 15-20 minutes, after which strawberry flavor is 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 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.

The method is implemented as follows.

The components of herbal tea 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 and the components of the mixture used takes place.

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 15-20 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.

Herbal tea 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 herbal tea with pleasant harmonious organoleptic properties, high uniformity of distribution of flavoring and biologically active substances, the brewing time of which is reduced.

Claims (1)

A method for the production of flavored herbal tea, comprising preparing a mixture of compatible tea plants 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%: hibiscus flowers 50 senna leaves 20 immortelle flowers 10 lingonberry leaves 20; 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 15-20 minutes, after which strawberry flavor is introduced in an amount of about 1% by weight of the mixture, the temperature is reduced below critical and relieve atmospheric pressure.