SU1237152A1 - Method of aromatization of tea - Google Patents

Abstract

The aim of the invention is to improve the quality of tea by improving the color, taste and aroma of the present. Shredding, sorting, and rolling modes in rollers and fermentation can save geranium leaves from green and bitter flavors. At the same time brown pigments with a tart taste are formed, the content of phenolic compounds is reduced and aromatic substances with a pink aroma are formed. The treated geranium leaves are introduced into a dry tea leaf, into its twisted leaf, or used in the production of tea concentrates in proportions that enhance the aroma of tea without suppressing it with the smell of geranium. from N5 CO SL to

Description

one

The invention relates to tea rinsing and can be used in the manufacture of long leaf and instant tea.

The aim of the invention is to improve the quality of the tea.

The quality of tea is improved by treating geranium leaves injected into tea, which give the infusion a characteristic tart taste of dark color and aroma due to the essential oils, biologically active substances and vitamins contained in them.

According to the method, the leaves of geranium are crushed, rolled in rollers for 45-55 minutes, fermented at 22-25 ° C and relative humidity of 95-98%, dried at 80-90 ° C to residual moisture and sorted. The geranium leaves thus treated were injected into dry tea in an amount, into a twisted leaf — in an amount of 10% tea concentrates — in an amount of 15-20%.

Example 1. The leaves of geranium are ground by passing through a tea machine. Then roll in rollers for 45-55. min Fermented at 22-25 s and relative

humidity 95-98%. Drying is carried out at 80-90 ° C to a residual moisture content of 6-8%. Sorting is carried out on a sorting machine with the release of fine fractions, and the coarse coarse fraction is re-cut and sorted to obtain fractions that are uniform in appearance. The geranium leaves thus treated were introduced into dry tea before blending in an amount of 8-12%.

EXAMPLE 2 The treatment of the leaves of the geranium is carried out as in Example 1. But the introduction of the treated leaves of the geranium is carried out in an amount of 10-15% with repeated rolling of the coarse fraction of the tea leaf.

Editor A. Lezhnin Order 3214/3

C., the remains of L. Gorbachev

Tehred O. Gortvay Proofreader L. Patay

Circulation

VNIIPI. USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, st. Code 4,

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50

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and p i me R 3. Treated as in the example, the leaves of geranium in the production of tea concentrates in an amount of 10-20% are added to the tea leaf, to black or green tea before extraction.

The tea infusion obtained according to examples 1-3 has a pleasant brown color, a tart taste and a pink aroma.

Violation of the processing modes of the leaves of geranium for the lower values of the parameters do not allow to suppress the taste of greens and bitterness characteristic of geranium. Violation of the upper limits of the parameters of treatment regimes leads to the destruction of vitamins and other biologically valuable substances.

Reducing the number of injected geranium leaves in tea does not allow for a noticeable improvement in the quality of tea.

With an increase in the number of input leaves of geranium beyond the specified limits, the smell of geranium suppresses the smell characteristic of tea.

Invention Formula

The method of flavoring tea, which involves the introduction of geranium leaves into tea, characterized in that, in order to improve the quality of tea, before the introduction of the leaves, the geranium leaves are crushed, rolled in rollers for 45-55 minutes, fermented at a temperature of 22-25 ° C and relative humidity 95- 98%, dried at 80-90 ° C to a residual moisture content of 6-8% and sorted, with the leaves of geranium being introduced into dry tea in an amount of 8-12%, into a twisted sheet of 10-15%, while producing tea concentrates 15-20% .

Claims (1)

30 Form l. Of the invention A method of flavoring tea, comprising introducing geranium leaves into tea, characterized in that, in order to improve the quality of tea, 35 before introduction, the geranium leaves are crushed, twisted in rollers for 45-55 minutes, fermented at a temperature of 22-25 ° C and relative humidity 95-98%, dried at 80-90 C to a residual moisture content of 6-8% and sorted, moreover, the leaves of geranium are introduced into dry tea in an amount of 8-12%, in a twisted leaf 10-15%, with the production of tea concentrates 15-20 %