RU2553217C1 - Method for production of sugar beet top leaf tea - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages washing, curing, milling, twisting, fermentation, drying, packaging and packing; fermentation is performed in an electric field with nanosecond pulse electric field with output pulse voltage amplitude equal to 10-15 kV, pulse duration being 2.5-3.0 ns, pulse-repetition frequency being 650-700 MHz, treatment time lasting 10-15 minutes with subsequent rest period lasting 4.0-5.0 minutes; drying is performed till residual moisture content is equal to 4.0-4.5%.

EFFECT: method allows to obtain the ready product high quality and ensures high preservation of biologically active substances in tea.

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Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular to a method for the production of tea from leaves of sugar beet tops, and can be used as herbal tea.

State of the art

A known method of producing tea, comprising introducing dry tea into a curled tea leaf, wherein an aqueous beet extract with pulp is introduced into the curled tea leaf.

In the method, an aqueous extract of beets with pulp contains 5-20% solids.

In the method, tea leaf, dry tea and beetroot extract with pulp are taken in a ratio of 3-20: 1-2: 1, respectively (see A.S. SU No. 560578, IPC A23F 3/04, publ. 06/05/1977) .

The disadvantage of this method of tea production is the low safety of nutrients.

A known method of producing herbal tea, including grinding, mixing, fermenting raw materials, treating birch leaves with steam, the peeled sugar beet roots are squeezed to a residual moisture content of 35-45%, are 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 90-95%, after fermentation, the raw materials are granulated and dried at a temperature of 88-92 ° C to a residual moisture content of 6-8%.

Herbal tea, including birch leaves and lemon balm herb, additionally contains sugar beet roots with a ratio of components wt.%:

Birch leaves 70-75 Melissa officinalis herb 15-25 Root crops of sugar beet 15-20

(see Pat. RU No. 2407350, IPC A23F 3/00, publ. 12/27/2010).

The disadvantage of this method is the high cost of obtaining the product.

A known method for the production of black tea, including withering, twisting, fermentation and drying, while withering the tea leaf is a biochemical process, which results in significant biochemical changes in the entire composition of the tea leaf, and the main purpose of twisting is the destruction of the tea leaf cells, extrusion and uniform distribution of cell sap on the leaf surface. For the normal course of the twisting process, the optimum temperature is maintained at 22-26 ° C and relative humidity of 96-98%, and during the fermentation, complex biochemical processes occur with the formation of taste and aroma properties of tea, while in the process of thermal drying, termination occurs simultaneously with the removal of moisture the fermentation process and the quality of tea is finally formed (see Tsotsiashvili II, Bokuchava MA “Chemistry and technology of tea”, M., Agropromizdat, 1989, p. 161).

The disadvantage of this method of producing black long leaf tea is the high cost of its delivery and production.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is a local method of tea fermentation, which provides for the aging of raw materials in a container, while a perforated bag made of a moisture-resistant fabric with an electrically conductive thread interwoven into it connected to an alternating network is used as a container current, and exposure is carried out in the corona discharge field with an electric field strength of 25 kV / cm for 25-30 minutes (see US Pat. RU No. 2077218, IPC A23F 3/08, publ. 04/20/1997).

The disadvantage of this method of tea production is the low safety of biologically active substances.

Disclosure of invention

The objective of the invention is to develop a method for the production of tea from leaves of sugar beet tops, which has high preservation of all biologically active substances and the quality of the finished product, as well as the use of leaves of sugar beet tops, which are often not used at all, and a huge amount of valuable raw materials disappears.

The technical result that can be obtained using the proposed invention is reduced to the high preservation of biologically active substances and the quality of the finished product.

The technical result is achieved using a method of producing tea from leaves of sugar beet tops, including washing, drying, grinding, twisting, fermenting, drying, packaging and packaging, while the fermentation is carried out by a pulsed electric field of nanosecond duration with an output pulse voltage amplitude of 10-15 kV, a pulse duration of 2.5-3.0 ns, a pulse repetition rate of 650-700 MHz, a processing time of 10-15 minutes, followed by a rest time of 4.0-5.0 minutes, and drying is carried out to a residual moisture content of 4.0-4, 5%.

Thus, the technical result is achieved due to the fact that beet tops has high nutritional value and contains: ash 1 g, starch 0.5 g, mono- and disaccharides 5 g, water 90 g, organic acids 0.1 g, dietary fiber 0.5 g, as well as vitamins: PP (Niacin equivalent) 0.7992 mg, C 5 mg, B9 (folic acid) 18.5 μg, B6 (pyridoxine) 0.2 mg, B2 (riboflavin) 0.05 mg , B1 (thiamine) 0.04 mg, A (RE) 20 μg, PP 0.6 mg, A 0.02 mg and minerals: aluminum (Al) 815 μg, cobalt (Co) 1 μg, boron (B) 100 μg, molybdenum (Mo) 10 μg, fluorine (F) 14 μg, manganese (Mn) 0.21 mg, copper (Cu) 135 μg, iodine (I) 2 μg, zinc (Zn) 0.29 mg, iron (Fe) 0.4 mg, sulfur (S) 15 mg, chlorine (Cl) 47 mg, phosphorus (P) 34 mg, potassium (K) 238 mg, sodium (Na) 20 mg, magnesium (Mg) 9 mg, calcium (Ca) 15 mg, while the calorie content is: 28.2 kcal, the energy value of the product beet tops, the ratio of proteins, fats and carbohydrates, respectively: 1.2 g (approximately 5 kcal) , 0.1 g (approximately 1 kcal), 6 g (approximately 24 kcal), energy ratio, respectively: 17%, 3%, 85% (see beet tops, http://findfood.ru/product/svekolnaja-botva. 02/23/2014).

The essence of the method of production of tea from the leaves of the leaves of sugar beet is as follows.

Sugar beet tops are harvested when technological maturity is reached, delivered to the processing site without delay, while for transportation the tops are used plastic boxes with holes for ventilation and free breathing, then the plant materials are immediately washed and fed to the drying unit to remove water drops, inspect, cut off from the petioles and carry out the process, including drying, grinding, twisting, fermentation, drying, followed by packaging and packaging, and the enzyme They carry out a pulsed electric field of nanosecond duration with an amplitude of the output pulse voltage of 10-15 kV, a pulse duration of 2.5-3.0 ns, a pulse repetition rate of 650-700 MHz, a processing time of 10-15 minutes, followed by a rest time of 4.0- 5.0 minutes, and drying is carried out to a residual moisture content of 4.0-4.5%. After drying, the mass of leaves of sugar beet tops goes to packaging, packaging and giving a marketable appearance with or without preliminary flavoring.

Brief description of drawings and other materials

The table shows a method for the production of tea from leaves of sugar beet tops, the results of a study on the tasting assessment of tea from leaves of sugar beet tops.

The implementation of the invention

Examples of specific performance of the method of production of tea from leaves of sugar beet tops.

Example 1. When technological maturity is reached, the tops are collected and delivered to the processing site without delay, while for transportation the tops are used plastic boxes with holes for ventilation and free breathing, then the plant material is immediately washed and fed to the drying unit to remove water drops, inspect cut off from the petioles and carry out the withering process on the sowing unit for 50 minutes, at which the water content in the leaves decreases by 45%, after the process is completed Raw materials are fed to a silage cutter of the Volgar-5 type to produce chopped leaves 20 * 25 mm in size and fed to a scooter to carry out a twisting process that lasts 10 minutes, while the cells are destroyed during twisting, the juice flows out and when the juice comes into contact with oxygen enzymatic processes are activated in the air, activated by a pulsed electric field with nanosecond pulses with an amplitude of the output pulse voltage of 8 kV, a pulse duration of 2.0 ns, and a pulse repetition rate 500 MHz, the processing time of 8.0 seconds, followed by a rest time of 2 minutes, resulting in the formation and imparting a peculiar taste and aroma of approximate black tea.

After the completion of the fermentation process, it is dried in a drying unit for drying in the mode to a residual moisture content of 5%. After drying, the mass of leaves of sugar beet tops goes to packaging, packaging and giving a marketable appearance with or without preliminary flavoring.

Result: the raw materials obtained from the leaves of sugar beet tops for tea production under these process conditions do not contribute to the intensification of biochemical processes at the intracellular level due to the partial removal of water (evaporation from the inside), due to which the raw materials are quickly soured, and the tea has a peculiar taste and aroma sugar beet tops, which not all consumers like.

Example 2. Carried out analogously to example 1, but carry out the withering process on the sowing unit for 60 minutes, in which the water content in the leaves decreases by 25%, after the withering process is completed, grinding is performed, that is, the raw material is fed to a silgar-5 type silage cutter to obtain chopped leaves with a size of 20 * 25 mm, then fed to the roller to carry out the curling process, which lasts 15 minutes, while the cells are destroyed during curling, the juice flows out and when the juice comes into contact with oxygen Enzymatic processes occur in the air, activated by a pulsed electric field with nanosecond pulses with an amplitude of the output pulse voltage of 10 kV, a pulse duration of 2.5 ns, a pulse repetition rate of 650 MHz, a processing time of 10 minutes, followed by a rest time of 4 minutes, resulting in the formation and imparting of a kind taste and aroma of approximate black tea.

After the completion of the fermentation process, it is dried in a drying unit for drying in the mode to a residual moisture content of not more than 4.5%. After drying, the mass of leaves of sugar beet tops goes to packaging, packaging and giving a marketable appearance with or without preliminary flavoring.

Result: the raw materials obtained from the leaves of sugar beet tops for tea production under these technological process conditions intensify the biochemical processes at the intracellular level due to the partial removal of water, evaporation from the inside, due to which the raw materials are not soured, and the tea has a pleasant taste and aroma that like consumers.

Example 3. Carried out analogously to example 1, but carry out the withering process on the sowing unit for 70 minutes, in which the water content in the leaves decreases by 30%, after the withering process is completed, grinding is performed, that is, the raw material is fed to a silgar-5 type silage cutter to obtain chopped leaves with a size of 20 * 25 mm, then fed to the roller to carry out the curling process, which lasts 18 minutes, while the cells are destroyed during curling, the juice flows out and when the juice comes into contact with oxygen enzymatic processes are activated in the air, activated by a pulsed electric field with nanosecond pulses with an output pulse voltage amplitude of 15 kV, a pulse duration of 3 ns, a pulse repetition rate of 700 MHz, a processing time of 15 minutes, followed by a rest time of 5 minutes, resulting in the formation and imparting of a distinctive taste and aroma of approximate black tea.

After the completion of the fermentation process, it is dried in a drying unit for drying in the mode to a residual moisture content of not more than 4.0%. After drying, the mass of leaves of sugar beet tops goes to packaging, packaging and giving a marketable appearance with or without preliminary flavoring.

Result: the raw materials obtained from the leaves of sugar beet tops for tea production under these technological process conditions intensify the biochemical processes at the intracellular level due to the partial removal of water, evaporation from the inside, due to which the raw materials are not soured, and the tea has a pleasant taste and aroma that like consumers.

Example 4. Carried out analogously to example 1, but carry out the withering process on the sowing unit for 80 minutes, in which the water content in the leaves decreases by 40%, after the withering process is completed, grinding is performed, that is, the raw material is fed to a silo-5 type silo cutter to obtain chopped leaves with a size of 20 * 25 mm and fed to the roller to carry out the curling process, which lasts 20 minutes, while the cells are destroyed during curling, the juice flows out and when the juice comes into contact with oxygen In the ear, enzymatic processes are activated by a pulsed electric field of nanosecond pulses with an amplitude of the output pulse voltage of 20 kV, a pulse duration of 4.5 ns, a pulse repetition rate of 800 MHz, a processing time of 20 minutes, followed by a rest time of 10 minutes, which results in the formation and imparting of a peculiar taste and aroma of approximate black tea.

After the completion of the fermentation process, it is dried in a drying unit for drying in the mode to a residual moisture content of not more than 4.5%. After drying, the mass of leaves of sugar beet tops goes to packaging, packaging and giving a presentation with a preliminary flavoring process or without it .;

Result: the obtained raw materials from the leaves of sugar beet tops for tea production under these high process conditions contributes to the destruction of beneficial nutrients, and tea has an unpleasant, bitter taste and aroma.

Thus, the technological indicators of example 2 and example 3 were the most optimal. The table shows the results of a study on the tasting assessment of tea from leaves of sugar beet tops, while dry leaves of sugar beet tops without processing have: infusion color 0.00, aroma 0.00, average score 0.00, muddy, and fermented tops sugar beets have: the color of the infusion is 3.75, the aroma is 2.75, the average score is 3.25, the weak aroma, the color of black tea.

The invention in comparison with the prototype and other known solutions has the following advantages:

- high safety of biologically active substances and the quality of the finished product;

- long shelf life, up to 2 years;

- low cost.

Claims (1)

Method for the production of tea from leaves of sugar beet tops, including washing, drying, grinding, twisting, fermenting, drying, packaging and packaging, characterized in that the fermentation is carried out by a pulsed electric field of nanosecond duration with an output pulse voltage amplitude of 10-15 kV, pulse duration 2 , 5-3.0 ns, a pulse repetition rate of 650-700 MHz, a processing time of 10-15 minutes, followed by a rest time of 4.0-5.0 minutes, and drying is carried out to a residual moisture content of 4.0-4.5%.