| 摘要 |
FIELD: food-processing industry, in particular, method used for producing of novel tea products, alcohol-free beverages and liqueurs. ^ SUBSTANCE: method involves using amaranth leaves as plant additive; cutting raw leaves into pieces of 0.5-1 cm2 size, drying at temperature of 40-500C for 3-4 hours, with following grinding to powdered state; or alternatively, leaving in air for 4-6 hours, with following grinding in extruder-type grinder and drying at temperature of 40-500C for 6-7 hours; mixing resultant plant additive with black baikhovi tea used in the ratio of 2:3 or with green baikhovi tea used in the ratio of 1:4. ^ EFFECT: provision for obtaining of product possessing useful properties, good taste, color and aroma, and wider range of tea products. ^ 4 ex |
