FIELD: grass tea production process.
SUBSTANCE: method involves processing mixture comprising bilberry leaves, mountain cranberry leaves and hibiscus flowers with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 15-20 min; successively reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value.
EFFECT: improved homogeneity of tea composition and quick brewing of tea.
1 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR MANUFACTURING AROMATIZED HERBAL TEA | 2003 |
|
RU2250003C1 |
METHOD FOR MANUFACTURING AROMATIZED HERBAL TEA | 2003 |
|
RU2250005C1 |
METHOD FOR MANUFACTURING TEA BEVERAGE | 2003 |
|
RU2249994C1 |
METHOD FOR PRODUCING OF GRASS TEA | 2003 |
|
RU2249378C1 |
METHOD FOR PRODUCING OF AROMATIZED GRASS TEA | 2003 |
|
RU2249380C1 |
METHOD FOR MANUFACTURING AROMATIZED HERBAL TEA | 2003 |
|
RU2250004C1 |
METHOD FOR MANUFACTURING HERBAL TEA | 2003 |
|
RU2250001C1 |
METHOD FOR MANUFACTURING HERBAL TEA | 2003 |
|
RU2250002C1 |
METHOD FOR PRODUCING OF GRASS TEA | 2003 |
|
RU2273146C2 |
METHOD FOR MANUFACTURING AROMATIZED TEA BEVERAGE | 2003 |
|
RU2249985C1 |
Authors
Dates
2005-04-10—Published
2003-09-25—Filed