METHOD FOR THE PRODUCTION OF FRUIT OF FUNCTIONAL teas made from dried fruits, berries, leaves, grass

摘要

Process for producing fruit functional teas, characterized in that the fresh fruit, their leaves and leaves of grass sorted by quality, wash with cold running water to wash the vibrating machine, and then dried with air under the influence of the ventilation to remove excess moisture and dried in IPA drier to mesh trays with ceramic coating to a residual moisture of 5-7% (leaves and grass), - 10-12% (fruits and berries) is heated in trays at a temperature of 20-25 ° C and relative humidity of 70% in a separate clean, dry environment for 12 hours for equalization of moisture, treated with a germicidal lamp placed at a height of 10-15 cm from the surface for 5 minutes, milled to a particle size of 2-3 mm and is used for preparing functional mixtures of fruit teas in accordance with the following formulations in dry Content components kg per 1 kg of tea №1: the fruits of mountain ash - 0.1, black chokeberry - 0.1; leaves: rowan - 0.3, viburnum - 0.2 currant - 0.1, cherry - 0.1, nettle - 0.05, mint - 0.05; №2 tea: fruits currants - 0.1, raspberries - 0.1, strawberries - 0.1; currant leaves - 0.2, strawberries - 0.2, apple - 0.1, nettle - 0.1, mint - 0.05; №3 tea: the fruits of Viburnum - 0.1, apple - 0.1; leaves of mountain ash - 0.3, viburnum - 0.2, birch - 0.1, currant - 0.1, raspberries - 0.05, nettle - 0.05.