| 摘要 |
FIELD: food products. ^ SUBSTANCE: tea material is mixed with fluid carbon dioxide, they are extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated. The latter is dissolved in water solution of edible acid. Calciferous or magnesium salt of carbonic acid is added to suspension. It is formed, dried till residual humidity 13-15%. Then it is cut, impregnated with previously separated miscella with simultaneous pressure boost. After that depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and its subliming with obtaining of end product are performed. ^ EFFECT: new tea product in form in form of random-shaped granulae of tea production wastes with organoleptical properties of baikhovi tea. |
