METHOD FOR PRODUCING OF AROMATIZED TEA BEVERAGE

FIELD: food-processing industry, in particular, production of tea beverage compositions. ^ SUBSTANCE: method involves treating mixture of black baikhovi tea, strawberry fruits, strawberry leaves, and papaya fruits with flow of non-polar gas such as nitrous oxide or argon at above-critical temperatur...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV OLEG IVANOVICH, DOBROVOL'SKIJ VIKTOR FRANTSEVICH, LOGVINCHUK TAT'JANA MATVEEVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry, in particular, production of tea beverage compositions. ^ SUBSTANCE: method involves treating mixture of black baikhovi tea, strawberry fruits, strawberry leaves, and papaya fruits with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters. Said gas is circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, aromatizer "Strawberry" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. ^ EFFECT: improved quality of tea beverage which is readily brewed and has more homogeneous composition.