| 摘要 |
FIELD: tea industry, in particular, reprocessing of raw plant material. SUBSTANCE: method involves curing raw plant material by forming 80-100 mm thick layer and providing forced blowing with air having temperature of 21-23 C until relative moisture content is 52-54%; grinding and fermenting raw plant material, with fermentation procedure being provided in aspen or linden boxes, plant material layer thickness being in the range of 15-22 mm, at temperature of 25-27 C for time of from 5 hours 45 min to 6 hours 45 min until specific fruit aroma appears; drying fermented semi-finished product at temperature of 30-55 C for 3-5 hours until relative moisture content reaches 5- 6%. EFFECT: improved novel properties of product, pleasant fruit taste and increased content of biologically active substances. |
