OBSHESTVO S OGRANICHENNOJ OTVETSTVENNOST'JU "MAY";ОБЩЕСТВО С ОГРАНИЧЕННОЙ ОТВЕТСТВЕННОСТЬЮ "МАЙ"
发明人:
LISINENKO, Igor Vasilyevich,ЛИСИНЕНКО, Игорь Васильевич,LISINENKO, Irina Nikolaevna,ЛИСИНЕНКО, Ирина Николаевна
申请号：
RURU2019/000393
公开号：
WO2019/226077A2
申请日:
2019.05.31
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
The invention relates to the food industry, more particularly to tea production, and concerns rose-bay willow-herb tea having increased biological value. Rose-bay willow-herb leaf tea having increased biological value is characterized in that the tea is produced by means of preliminary withering of rose-bay willow-herb leaf to a moisture content of 55-70%, rolling, processing with a solution of vitamin B6 in an amount of 75-140 mg of vitamin B6 per 1 kg of starting material, fermenting in two stages and slightly drying to a residual moisture content of 7-12%. The first fermentation stage is carried out in darkness, in anaerobic conditions: under a vacuum at a pressure of 30-100 mmHg or in an environment saturated with nitrogen or carbon dioxide, for 1-6 hours at a temperature of 31-50 °C. The second fermentation stage is carried out in aerobic conditions at a temperature of 24-35 °C until fruity aroma notes are formed and the product colour changes to a characteristic dark green. The prepared tea contains gamma-aminobutyric acid (GABA) in an amount of 630-1100 mg per 100 g, vitamin B6 in an amount of 25-45 mg per 100 g and alanine in an amount of 445-770 mg per 100 g. The invention makes it possible to produce rose-bay willow-herb tea having increased biological value owing to the increased content of GABA and also of vitamin B6 and alanine in the finished product.L'invention se rapporte au domaine de l'indutrie alimentaire, notamment à la production d'infusions, et concerne une infusion d'épilobe possédant une biodisponibilité accrue. Cette infusion de feuilles d'épilobe possédant une biodisponibilité accrue est caractérisée en ce qu'elle est obtenue par un flétrissage préalable des feuilles d'épilobe jusqu'à atteindre une humidité de 55-70%, par roulage et par traitement avec une solution de vitamine B6 selon un rapport de 75-140 mg de vitamine B6 pour 1 kg de manière première, puis par une fermentation en deux étapes et par séchage jusqu'à atteindre une humidité
