GOSUDARSTVENNOE NAUCHNOE UCHREZHDENIE STAVROPOLSKIJ NAUCHNO-ISSLEDOVATELSKIJ INSTITUT SELSKOGO KHOZJAJSTVA ROSSIJSKOJ AKADEMII SELSKOKHOZJAJSTVENNYKH NAUK
发明人:
SHAPOVALENKO TAMAZ GEORGIEVICH,Шаповаленко Тамаз Георгиевич (RU),KULINTSEV VALERIJ VLADIMIROVICH,Кулинцев Валерий Владимирович (RU),TELIKOV VIKTOR SEMENOVICH,Теликов Виктор Семенович (RU)
申请号：
RU2010125375/13
公开号：
RU0002440778C1
申请日:
2010.06.21
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention is related to food industry and may be used in production of phytoteas. The phytotea composition includes (wt %) garden beet root crops - 30, dogrose leaves - 20, nettle leaves -20, parsley root crops - 15 and scorzonera root crops - 15. Nettle leaves are washed, dried and treated with pungent water steam at a temperature of 103-105°C during 1.5-3 minutes. Then they are preliminarily slightly dried till moisture content is 55-65% and cut into particles sized 4-6 mm. After cutting nettle leaves are dried till moisture content is 6-4%. Dogrose leaves are also treated with pungent water steam at the same mode as nettle leaves. Then they are cut into particles sized 4-6 mm and dried till moisture content is 4-6%. Scorzonera root crops are washed and dried at a temperature of 65-70°C till moisture content is 4%, then they are milled into particles sized 0.5-0.8 mm. Fresh garden beet root crops are washed, peeled, milled into pultaceous mass and mixed with the milled dogrose leaves and scorzonera root crops and placed into fomenters for 2.5-3 hours at a temperature of 38-42°C and relative air humidity of 88-90%. Parallel fresh parsley root crops are washed, milled into pultaceous mass one adds milled nettle leaves to milled parsley root crops, stirs them and places them into fomenters for 2.5-3 hours at a temperature of 26-30°C and relative air humidity of 88-90%. Then the both masses are combined, stirred and left in a condition heated up to 65-70°C for 2-2.5 hours for maturation of the total mass.EFFECT: method ensures production of phytotea with pleasant taste and flavour properties and containing increased quantity of biologically valuable components additionally the method allows to extend the range of phytoteas.Изобретение относится к пищевой промышленности и может быть использовано при производстве фиточаев. В состав фиточая входят, мас.%: корнеплоды столовой свеклы 30, листья шиповника 20, листья крапивы 20, корнеплоды пет
