| 摘要 |
FIELD: food industry. SUBSTANCE: method involves herb purchase, predrying, leaves separation, drying of leaves and packaging. Predrying is conducted in shadow of ventilated place at temperature 18-15 C for 24-48 h up to moisture content 20-30%. Separated leaves are washed by flushing for 3-4 min at temperature 18-25 C. Leaves drying is carried out in two stages by convective method. At the first stage, drying is conducted by layer of leaves 5-8 cm thick for 15-18 min at temperature of air at inlet of drying chamber 105-110 C, and at outlet, 60-65 C, up to moisture content 15-17%. At the second stage, drying is conducted by layer of leaves 3-5 cm thick for 20-22 min at temperature of air at inlet of drying chamber 72-75 C, and at outlet, 68-74 C, up to moisture content 5-8%. EFFECT: increased preservation of biologically active substances. 1 tbl, 1 expi |
