SU1741724A1 - Method for tea product preparation - Google Patents

Abstract

Use: tea industry, getting tea with additives in factories of primary processing. Essence: in order to obtain 1 ton of tea product using the proposed method, take unbooted tea in an amount of 400 kg and add baikhov green tea in an amount of 200 kg to it. Laurel leaves are taken, crushed, and then loaded into the distillation apparatus and treated with superheated steam under a pressure of 0.5 MPa for 3 hours. Essential oils in the amount of 1.57% are distilled, i.e. to a residual oil content of 0.03%. After that, the leaves are unloaded from the apparatus and dried on a tea-drying machine. After that, dried bay leaves are crushed to the size of fine black tea or to a fine state in the form of seeding and crumb and used as an additive. Walnut leaves are crushed twice to a particle size of 2-5 mm. The crushed mass is fermented until the aroma of almonds and copper-red color appears, then the crushed leaves are dried and the dried leaves are further crushed to a fine state in the form of seeding and crumb and used as an additive. Dried and chopped leaves of noble laurel and leaves of walnut are introduced into the mixture of black and green tea in the following quantity per 1 ton of tea product: leaves of noble laurel 250 kg, walnut leaves 150 kg. The components are mixed in a blending drum for 5 minutes. and then packaged in bundles. 2 hp ff. (Ls

Description

The invention relates to the food industry, namely the tea industry, and can be used in tea factories of primary processing.

The purpose of the invention is to increase the organoleptic indices and bioactive properties of the final product.

The goal is achieved by the fact that the method involves the introduction of pretreated laurel leaves and walnut leaves into the mixture at the following mass ratio: black tea 40-50%, green tea 20-25%, laurel leaves 25-15%, walnut leaves 1510% while bay leaves are pre-treated with superheated steam and the essential oil is distilled to a content of 0.03-0.06%, and the remaining leaves are dried to a moisture content of 4-5% and crushed, and walnut leaves are crushed, crushed, fermented for 60 -80 min and dried.

Depending on the variety, leafs of noble laurel contain essential oils of 1.6-1.8% of carbohydrates (monosaccharides, disaccharides, polysaccharides) 3-22%, pigments 0.5-5%, polyphenols 0.6-5.3%, protein substances 8 , 4-15.6%, polyesters 0.5%, pectin

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substances 2-10%, extractive 23.5% and other bioactive substances.

In addition, noble laurel essential oils have the property of bactericidal and fungicidal action against many intestinal staphylococci, bacteria and sticks, however, noble laurel leaves are characterized by a specific sharp aroma and bitter taste due to the high production of essential oils and terpene carbohydrates.

When laurel leaves are treated with superheated steam for a long time, distillation and removal of part of essential oils, as well as complex transformations of complex substances, intensive decomposition of green pigments, terpene carbohydrates, and aldehydes, give the leaves of laurel a sharp aroma and bitter taste. As a result, the organoleptic indices of laurel leaves significantly change in appearance, instead of dull green, they turn yellowish with a brown tinge, the aroma becomes soft, rather pleasant, and the taste is less tart and refreshing.

Consequently, the strength of aroma and taste and the appearance of the processed leaves of laurel, as herbal supplements, are at the level of the indices of tea, which ensures the full and harmonious fusion of its specific aroma and taste with the natural properties of tea and its enrichment.

Leaves (nut nuts are distinguished by a rich chemical content of such compounds as tannins, essential oil, inulin polysaccharide, alkaloid yuglandin, vitamin C, Bi, Pi, carotene, provitamin L and phytoncidin.

When fresh, the leaves of the walnut are characterized by the herbal smell of greenery and bitter taste.

After crushing and crushing and destroying the tissue structure and branches of walnut leaves, oxidative enzymatic processes develop in it, as a result of which tannins are oxidized, the herbal smell of greens changes with the pleasant aroma of almonds and a tartly savory taste; in appearance, the crushed leaves acquire a copper-red hue, typical of the fermented tea leaf. In addition, walnut leaves are characterized by high bioactive properties when used as a herbal supplement.

Introduction to a mixture of green tea, bay leaves after their deep steam thermal treatment and walnut leaves.

after crushing and fermentation, they determine the formation of the final product with higher organoleptic and bioactive indicators.

PRI me R 1. To obtain 1 ton of tea

The product according to the proposed method is used to take unbooted black tea in an amount of 4 OO kg and to it be added green tea in an amount of 200 kg. Take

The bay leaves are crushed to a size of 180 mm, after which they are discharged into a distillation apparatus of the type PK-1500 and treated with superheated steam under a pressure of 0.5 MPa for 3 hours and the essential oils are distilled into

the amount of 1.57%, t, e. to a residual oil content of 0.03%, then the leaves are discharged from the apparatus and dried on a T1-FSP tea dryer to a moisture content of 4%. After that, dried laurel

leaves are crushed to the size of fine black tea and used as an additive.

Walnut leaves are crushed twice with a B2-PRP machine to 2-5 mm particles, the ground mass is fermented for 2 hours until the appearance of the almond flavor and the appearance of a copper-red color, after which the crushed leaves are dried or dried leaves

additionally crushed to a fine state in the form of seeding and crumb and used as an additive. Dried and chopped leaves of noble laurel and leaves of walnut are introduced into the mixture of black and green tea in the following quantity per 1 ton of tea product: leaves of noble laurel 250 kg, walnut leaves 150 kg. The components are mixed in a blending drum B2-PCI for 5

min, and then packaged in packs.

EXAMPLE 2. Black and green tea seed or crumb and finely dispersed fractions of bay leaf and walnut are taken and mixed in a mass ratio as in Example 1. The resulting mass is moistened by adding drinking water to a moisture content of 40% and granulated, the resulting granulated tea is dried at 100-105 ° C, and then packaged.

EXAMPLE 3 To obtain 1 ton of tea product, take a pack of black long-leaf unpacked tea in an amount of 500 kg and add to it a green beech tea in an amount of 250 kg. Laurel leaves are taken, crushed to a size of 200 mm, then loaded into a PC-1500 distillation apparatus and treated with superheated steam under a pressure of 0.6 MPa for 3 hours and the essential oils are distilled in an amount

i.e. to a residual content of 0.9% Mael, after that the leaves are discharged from the apparatus and dried on a T1-ChS tea machine (1 to 5% moisture. After that, dried bay leaves are crushed as in Example 1. Walnut leaves are processed in Example 1.

Dried and chopped leaves of noble laurel and leaves of walnut are introduced into the mixture of black and green tea in the following quantity per 1 ton of tea product: leaves of noble laurel 150 kg, nut leaves 100 kg. The components are mixed in a blending drum B2-PCI for 5 minutes, and then packaged in packs.

EXAMPLE 4 Black and green tea seeds or chips and finely dispersed fractions of bay leaf and walnut are taken and mixed in a mass ratio as in Example 3. The resulting mass is moistened by adding drinking water to a moisture content of 40% and granulated, the resulting granulated tea is dried at 100-105 ° C, and then packaged.

EXAMPLE 5 Black packaged bulk tea is taken in an amount of 450 kg, and 225 kg of green stocked tea is added to it. Laurel leaves are taken, crushed to the size of 190 mm, then loaded into the distillation apparatus and treated with superheated steam under a pressure of 0.56 MPa for 3 hours and the essential oils are distilled in an amount of 1.65%, i.e. to stop an example. Analogously to example 1, but the crushed walnut is fermented for 80 minutes.

Try on The processing is carried out 5 analogously to example 2, but the mixing of the input components is carried out analogously to example 5.

The proposed method allows a more rational use of vegetable raw materials with beneficial bioactive properties, by their primary processing, by complex processing of bay leaves to produce essential oils for various purposes, and the 15 leaves themselves can be used as an additive.

The proposed method provides a product with new aromatic and taste properties, which allows expanding the range of new types of tea products 20.

Claims (2)

1. A method of producing a tea product 25, which involves the introduction of pre-prepared laurel leaves into long leaf tea, characterized in that, in order to improve the organoleptic characteristics and bioactive properties of the final 30 products, laurel leaves are pre-prepared by treatment with superheated steam followed by distillation of ethereal oils, drying and grinding, while prior to the introduction of 15% oil content of 0.045% into long leaf tea, 35–25% of laurel leaves are mixed with 10–15% dried to a moisture content of 4.5%. Dried bay leaves are crushed as in Example 1 and used as an additive. Walnut pererabalistiye walnut leaves, which are previously crushed and crushed to a particle size of 2-5 mm, fermented and dried, and take the mixture as a long leaf, are as in Example 1, but the fermentation is 40-50% black Tea and 20–25% greening was carried out for 70 minutes. Dried and crushed leaves of noble laurel, walnut leaves are introduced into a mixture of black and green tea in new tea 2. The method according to claim 1, characterized in that the leaves of laurel are crushed before the steaming, the steaming is carried out in the following amount per 1 ton of tea proc 45 for Zch at a pressure of 0.5-0.6 MPa, re-example. Analogously to example 1, but the crushed walnut is fermented for 80 minutes. Try on The processing is carried out 5 analogously to example 2, but the mixing of the input components is carried out analogously to example 5. The proposed method allows a more rational use of vegetable raw materials with beneficial bioactive properties, by their primary processing, by complex processing of bay leaves to produce essential oils for various purposes, and the 5 leaves themselves can be used as an additive. The proposed method provides a product with new aromatic and taste properties, which allows expanding the range of new types of tea products. Invention Formula 1. A method of producing a tea product 5, which includes the introduction of pre-prepared laurel leaves into long leaf tea, characterized in that, in order to improve the organoleptic characteristics and bioactive properties of the final product, the laurel leaves are pre-prepared by treatment with superheated steam and then distilling ether oils, drying and grinding, at the same time, before introducing 15 walnut leaves into long leaf tea, which are crushed and ground to a particle size of 2-5 mm, they are fermented and dried t, and as Lapsany cha taking mixture consisting Nogo ca. 2. The method according to claim 1, characterized in that the leaves of laurel are crushed before the steaming, the steaming is carried out in