RU2407350C1 - Herbal tea and method for its production - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to herbal teas production technology. Among the tea ingredients are birch leaves - 70-55%, garden balm herb -15-25%, sugar beet roots - 15-20%. Birch leaves re treated with pungent water steam, chilled and milled. Garden balm herb is equally milled. Sugar beet roots are pressed till residual humidity is 35-45%, maintained in an autoclave during 40-50 minutes at a temperature of 105-110 and pressure of 1.5-2.0 atm. Then all the components are mixed and fermented during 2.0-2.5 at a temperature of 24-30C and relative air humidity of 90-95%, granulated and dried till residual humidity is 6-8%. ^ EFFECT: invention usage allows to produce a new herbal tea with good taste and flavour properties and improved biological value and to extend the assortment of herbal teas. ^ 2 cl, 1 ex

Description

The invention relates to the food industry and can be used in the production of herbal teas.

Herbal tea is a hot infusion of grass, leaves, flowers or the roots of one plant, or collections and plant compositions. Since ancient times, herbal teas have been used as substitutes for classic tea, as well as for therapeutic and prophylactic purposes. Herbal tea compositions use both cultivated and wild plants in various combinations.

Herbal teas are known from one or several combined components selected from the group consisting of white acacia flowers, amaranth panicles, common coniferous leaves, birch leaves, flowers, leaves and fruits of hawthorn, lingonberry leaves, black elderberry leaves, camel thorn flowers, heather flowers, Veronica officinalis grass, cherry leaves, golden beetroot grass, walnut leaves, seeds of buckwheat seedlings, shoots of officinalis officinalis, flowers and leaves of sweet clover, acorns of common oak, overhead hour common oregano, roots and flowers of angelica officinalis, blackberry leaves, St. John's wort grass, aerial parts and grass with wild strawberry flowers, umbelliferous grass, calendula flowers, viburnum flowers, fireweed grass, inflorescences and leaves of meadow clover, cranberry leaves, bone grass, leaves catnip, lemongrass leaves, dioecious nettle leaves, stinging nettle leaves, lavender grass, Chinese magnolia vine leaves and flowers, linden flowers, burdock root, medicinal lovage root, raspberry stem and leaves, leaves and color and ordinary cuffs, leaves and flowers of coltsfoot, herb of lemon balm, sowing carrot root, squid grass cloudberry, peppermint grass, large nasturtium leaves, fruits and leaves of sea buckthorn, oat grass, borago leaves and flowers, dandelion root, primrose flowers medicinal, large plantain leaves, lanceolate plantain leaves, creeping wheatgrass rhizomes, cattail rhizomes, pharmacy chamomile flower baskets, fragrant chamomile grass, rowan fruits, plum leaves, blackcurrant fruits and leaves, dream grass common, buds and needles of common pine, aboveground part of knotweed, aboveground part of meadowsweet, thorny thorns, thyme grass, ordinary caraway seeds, flowering tops of yarrow, chaga, leaves of Chinese tea bush, thyme grass, three-leaf grass blueberries, chicory root, leaves, flowers and rose hips, leaves and fruits of apple trees, leaves and flowers of white cinnamon, mallow, tansy, grushanka, elm leaves and leaves of ash (Rendyuk T.D. and other Wellness teas. M .: Mark Lashur, 1993, p. 4-6).

There are also various ways of preparing raw materials. The easiest way is to dry the raw materials after collection in a dry, ventilated, shaded room.

There are preparation methods in which, in addition to drying, the raw materials are subjected to fermentation or languishing to improve the taste of herbal tea (Randyuk TD and other Wellness teas. M: Mark Lashur, 1993, pp. 9-10).

For each type of plant material, certain parameters of the technological processes of its processing are necessary.

A known method of producing a tea substitute, where a raw material is used a mixture of persimmon leaves and lemon tree in a ratio of 92-95%: 5-8%. Before grinding, each component is dried separately, followed by mixing, grinding and twisting for 75-80 minutes, then fermentation at a temperature of 20-22 ° C and a relative humidity of 90-95% (a.s. SU No. 1009394, A23F 3 / 34, 1983).

A known method of producing a tea substitute is when the blueberry leaves are previously wilted, crushed, and crushed dogwood leaves and eucalyptus leaves are added to them (in a percentage ratio of 80: 19: 1), then the mixture is twisted, fermentation is carried out at a relative humidity of 90-98% and a temperature of 26 ° C and dried to a residual moisture content of 5% (a.s. SU No. 1202540, A23F 3/34, 1986).

The invention consists in the following.

The problem to which the claimed invention is directed is to create a new type of herbal tea having the beneficial properties of the feedstock and having good organoleptic properties.

The problem is solved by using as components of birch leaves, medicinal lemon balm grass and sugar beet root crops in the ratio by weight: birch leaves - 70-75%, lemon balm grass - 15-25%, sugar beet root crops - 15-20% with their subsequent defined processing.

Young birch leaves contain flavanoids, saponins, vitamin C, and have a strong bactericidal property. In folk medicine, infusions of birch leaves are used as a good diuretic and restorative. When using an infusion of birch leaves, edema of cardiovascular origin disappears, shortness of breath decreases.

Melissa officinalis herb has a good calming effect, improves metabolism, lowers blood pressure, and helps with biliary and renal colic.

Root crops of sugar beets, in addition to carbohydrates, contain useful organic acids and pectin. Adding them gives the final product a slightly sweet, pleasant taste.

The claimed ratio ensures the preservation of the beneficial properties of the components, contributes to the successful passage of enzymatic processes and obtaining the final product with good organoleptic characteristics.

The method that is used to produce the claimed tea is as follows. Prior to mixing, the dried young birch leaves are treated with sharp steam at a temperature of 102-110 ° C for 1.5-3.5 minutes, forcibly cooled and ground. Separately chop the herb of lemon balm.

The purified sugar beet roots are squeezed to a residual moisture content of 30-35%, placed in an autoclave for 40-50 minutes at a temperature of 105-110 ° C and a pressure of 1.5-2.0 atmosphere. Then it is cooled and mixed with the remaining components for 8-10 minutes and fermented for 2.0-2.5 hours at a temperature of 24-30 ° C and a relative humidity of 90-95%. After fermentation, the raw materials are granulated and dried to a residual moisture content of 6-8%.

The claimed method allows to obtain finished products with high organoleptic characteristics and maximize the potential of birch leaves, lemon balm herbs and sugar beet root crops.

An example of the method

Harvested in the spring, dried birch leaves are treated with sharp steam with a temperature of 102-110 ° C for 1.5-3.5 minutes, then forcedly cooled and ground. Melissa grass is also ground.

Root crops of sugar beets are pre-washed, peeled, cut into small pieces, squeezed by a press to a residual moisture content of 35-45%. Then it is loaded into the autoclave and kept there for 40-50 minutes at a temperature of 105-110 ° C and a pressure of 1.5-2.0 atmospheres in order to avoid the caramelization process, in which the quality of the final product deteriorates.

The components are taken in the following ratio: birch leaves - 70-55%, medicinal lemon balm grass - 15-25%, sugar beet root crops - 15-20% and mixed in a blending drum for 8-10 minutes, unloaded on trays with a layer thickness of 4- 5 cm and fermented for 2.0-2.5 hours at a temperature of 24-30 ° C and a relative humidity of 90-95%. After fermentation, the raw materials are granulated (granulator filler 2.5-3.5 mm) and dried at a temperature of 88-92 ° C to a residual moisture content of 6-8%.

Thus, the use of the claimed invention allows to obtain a new herbal tea with good flavor and high biological value, to expand the range of herbal teas.

Claims (2)

A method for the production of herbal tea, including grinding, mixing, fermenting raw materials, treating birch leaves with steam, characterized in that the peeled root beets of sugar beet are squeezed to a residual moisture content of 35-45%, kept in an autoclave for 40-50 minutes at a temperature of 105-110 ° C and a pressure of 1.5-2.0 atmospheres, cooled and mixed with chopped lemon balm grass and chopped birch leaves pre-treated with sharp steam for 8-10 minutes, then fermented for 2.0-2.5 hours at a temperature of 24- 30 ° C and relative humidity Air spine 90-95% after the fermentation raw material is granulated and dried at a temperature of 88-92 ° C to a residual humidity of 6-8%. 2. Herbal tea, obtained by the method according to claim 1, including birch leaves and medicinal lemon balm herb, characterized in that it additionally contains sugar beet root crops at a ratio,%:
birch leaves 70-55 lemon balm herb 15-25 sugar beet roots 15-20