VINNITSKAJA VERA FEDOROVNA,Винницкая Вера Федоровна,ASTAKHOVA LJUBOV VASILEVNA,Астахова Любовь Васильевна,KUCHINA ALLA VSEVOLODOVNA,Кучина Алла Всеволодовна,POPOVA ELENA IVANOVNA,Попова Елена Ивановна
申请号：
RU2014112910/10
公开号：
RU0002572348C2
申请日:
2014.04.02
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to a method for manufacture of functional teas of dried fruits and leaves. The method envisages fresh fruits and leaves sorting according to quality, washing with cold running water in a vibration washing machine, slight air drying under the action of ventilation for excessive moisture removal, drying in the IR dryer on screen trays with ceramic coating till residual moisture content is equal to 5-7% for leaves and 10-12% for fruits, maintenance on trays at a temperature of 20-25°C and relative humidity equal to 70% on separate clean dry premises during 12 hours for moisture content levelling, treatment with a bactericide lamp positioned at a height 10-15 cm from the product surface during 5 minutes, milling into particles sized 2-3 mm then one performs preparation of a functional tea mixture in accordance with the recipe dry substances are taken at the following ratio, kg per 1 kg of tea: red ashberries - 0.1, chokeberries - 0.1 ashberry leaves - 0.3, snowball leaves - 0.2, currant leaves - 0.1, cherry tree leaves - 0.1, nettle leaves - 0.05, peppermint leaves - 0.05 or snowballs - 0.1, apples - 0,1 ashberry leaves - 0.3, snowball tree leaves - 0.2, birch leaves - 0.1, currant leaves - 0.1, raspberry leaves - 0.05, nettle leaves - 0.05. Teas obtained by the said method are functional food products and contain biologically active substances i.e. antioxidants with dihydroquercetin content equal to 900-1520 mg/100 g, vitamin C content equal to (108-175 mg %), carotenoid content equal to (5.5-16.4 mg %) and anthocyans content equal to (288-322 mg %).EFFECT: improved effectiveness of the method.1 tblИзобретение относится к способу производства функциональных чаев из сушёных плодов и листьев. Способ предусматривает сортировку свежих плодов и листьев по качеству, мойку холодной проточной водой в моечной вибрационной машине, подсушивание воздухом под действием вентиляции для удаления излишков влаги, сушку в ИФК сушилке на
