| 摘要 |
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. |
