RU2751593C1 - Method for obtaining tea from beet pulp with fruit and/or berry juice - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The initial components are mixed, which are dried beet pulp of low-temperature aerobic drying and freshly squeezed fruit or berry juice of direct extraction, or their blends in an amount from 6 to 75% by weight of the pulp weight. The mixture is fermented for 1.5 to 12 hours, depending on the quantity and quality of the added juice, and then dried and packed.

EFFECT: invention provides a product with a rich infusion, with a pleasant taste and aroma, a wide range of beet-fruit-berry teas original in taste and consumer properties.

1 cl, 3 ex

Description

The invention relates to the food industry, in particular to a method for the production of tea from dried beet pulp.

There is a known method for the production of tea, including the introduction of dry tea into a rolled tea leaf, while an aqueous extract of beet with pulp is introduced into the rolled tea leaf. In the method, the aqueous extract of beet with pulp contains 5-20% of dry matter. In the method, the tea leaf, dry tea and beet extract with pulp are taken in a ratio of 3-20: 1-2: 1, respectively (SU No. 560578, IPC A23F 3/04, publ. 05.06.1977). The disadvantage of this method of tea production is the low preservation of nutrients.

A known method for the production of an instant product from sugar beet pulp, including obtaining pulp from sugar beet, granulating, soaking in a solution of 0.7% hydrochloric acid, keeping in a closed container for 28-30 days at a temperature of 38-40 ° C, fermentation, then processed in an electromagnetic field with an induction of 0.5 Tesla and a strength of 450-500 V / m with an imposed modulation of 100 kHz ± 25 kHz for 2.5-3 minutes, followed by resting for 10 minutes for 60-72 hours, at an ambient temperature environment 24-27 ° C and relative air humidity 96-98%, and after fermentation, the process of promotion is carried out using an electric field with nanosecond pulses with an output pulse voltage amplitude of 18 kV with a pulse duration of 7 ns, a pulse repetition rate of 800 MHz at a processing time 8 seconds followed by resting for 4 minutes, for 30 minutes, extraction with water, in a 1: 1 ratio and raising the temperature to boiling and boiling We eat for 30 minutes with stirring, squeezing, filtering, spray drying and granulating. (RU No. 2557722, IPC A23L 2/00, publ. 2915.07.27). The disadvantage of this method for the production of an instant product from sugar beet pulp is the complexity of the method.

Closest to the proposed is a method of producing tea from the leaves of sugar beet tops (RU No. 2553217, IPC A23F 3/00, A23F 3/08, A23F / 34, publ. 2015.06.10). This method of producing tea from the leaves of sugar beet tops includes washing, withering, grinding, rolling, fermentation, drying, packaging and packaging, characterized in that fermentation is carried out with a pulsed electric field of nanosecond duration with an output pulse voltage amplitude of 10-15 kV, pulse duration 2.5 -3.0 ns, pulse repetition rate 650-700 min, followed by a rest time of 4.0-5.0 min, and drying is carried out to a residual moisture content of 4.0-4.5%. The disadvantage of this method is the low taste of the resulting tea.

The claimed invention is aimed at solving a complex problem - deep processing of sugar beet waste - beet pulp, with obtaining a high-quality food product.

To obtain beet-fruit-berry tea, dried beet pulp of low-temperature aerobic drying is used, obtained by tedding in open areas (Description for patent for invention No. 2719156) or produced in a low-temperature aerobic drying plant (Description for patent for PM No. 184631).

The use of beet pulp dried at a low temperature by atmospheric air as a raw material is a prerequisite to exclude the ingress of harmful substances into the final product.

Dried beet pulp of low-temperature aerobic drying is processed with thorough mixing with freshly squeezed juice of direct extraction (berry or fruit, or a blend of juices). The pulp absorbs the juice and under the action of organic acids and juice enzymes, the protopectin pulp is hydrolyzed to form a complex of water-soluble substances.

Freshly squeezed fruit or berry juice or their blends are added to the dried beet pulp with stirring in an amount of 6 to 75% by weight of the pulp weight and thoroughly mixed.

Then the resulting mixture is subjected to fermentation for a time of 1.5 to 12 hours. Fermentation time depends on the quantity and quality of juice, blend, juice mixture (acidity, content of hydrolytic enzymes, proteins and free amino acids, etc.).

The more juice is added to the pulp, the faster fermentation proceeds, all other things being equal.

During fermentation, organic and mineral substances of the juice, as well as the enzymes contained in it, penetrate into the pulp particles and hydrolyze pectin substances and partially hemicellulose. In this case, soluble mono-, oligo- and polysaccharides are formed, thus a large amount of extractive substances is formed in the substrate.

After fermentation, beet-fruit-berry tea is dried under gentle conditions (at a temperature not exceeding 70-80 ° C) to a moisture content of less than 9%. For drying, you can use a low-temperature aerobic drying unit with a cross-flow of the heat carrier (Description to the patent for PM No. 184631) or other types of low-temperature aerobic drying units.

Dried beet-fruit-berry tea is packed and packaged in accordance with the regulations governing the standards for tea.

When brewing the proposed tea, extractive substances give a rich infusion with a pleasant taste and aroma. A special contribution to the taste and aroma is made by aromatic substances contained in fruit and / or berry juice or their blends. The possibility of adding a variety of fruit and berry juices to the bagasse in different quantities, as well as their blends or mixtures in different ratios, makes it possible to obtain a wide range of beet-fruit-berry teas, original in taste and consumer properties.

The resulting tea, when brewed, releases a large amount of pectin substances into the infusion (significantly more than the average tea). These pectin substances are initially contained in dried beet pulp in an amount of 20 to 48% by weight of dry matter. After fermentation, most of them pass into a soluble state and in the infusion they provide the bioprotective properties of the proposed tea.

Examples of implementation of the method.

1. To the dried beet pulp of low-temperature aerobic drying with stirring, 15% by weight of the pulp of freshly squeezed unclarified apple juice with pulp was added. Fermented for 6 hours, then dried in an oven at 60 ° C to a moisture content of 8.7%. The color of the tea is brown, the color of the infusion is yellow-brown. The aroma and taste of the tea is delicate with the astringency of an apple.

2. To the dried beet pulp with stirring was added 30% by weight of the pulp of freshly squeezed unclarified grape juice with pulp. Fermented for 1.5 hours, then dried in an oven at 60 ° C to a moisture content of 8.4%. The color of the tea is dark brown, the color of the infusion is brown with a reddish tint. The aroma and taste of tea is bright with the aroma and taste of grapes.

3. To the dried beet pulp with stirring was added 12% by weight of the pulp of freshly squeezed unclarified apple juice with pulp and 12% of freshly pressed unclarified direct grape juice with pulp. Fermented for 3 hours, and then dried in an oven at 60 ° C to a moisture content of 8.7%. The color of the tea is brown, the color of the infusion is light brown with a reddish tint. The aroma and taste of the tea is delicate with the astringency of an apple. The color of the tea is brown, the color of the infusion is yellow-brown. The aroma and taste of the tea is soft with notes of apple and grapes.

Claims (1)

A method of producing tea from beet pulp with fruit and / or berry juice, including the processes of mixing components, fermentation, drying, packing and packaging, characterized in that dried beet pulp of low-temperature aerobic drying and freshly squeezed fruit or berry juice of direct extraction are used as raw materials , or their blends in an amount from 6 to 75% by weight of the pulp weight, and the fermentation time is from 1.5 to 12 hours, depending on the amount and quality of added juice.