FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS
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Date
2022-11-04
Authors
Dubova, H. Y.
Levchuk, I.
Holubets, O.
Miroshnikov, V.
Дубова, Галина Євгеніївна
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Abstract
The article shows options for fermenting tree leaves (cherries, apricots, lindens) and berries
(raspberries, currants) to obtain aromatic raw materials. The purpose of the work is to obtain a modernized technology
for obtaining dried leaves with the aroma of the corresponding fruits or berries. To obtain the desired effect, the
possibility of using the tea leaf preparation technology was investigated. The basis of this technology consists of three
main operations of preparing the leaf for drying - partial dehydration (or cold drying), leaf rolling, fermentation in a
semi-closed vessel. Further, the fermented leaves are dried according to special regimes. It was found that the
technology of tea leaf preparation can be successfully used for leaves of trees and berries. Three basic operations make
it possible to obtain flavored leaves. The article shows that the intensity of the aroma and its correspondence to fruits
and berries to a large extent depends on the conditions for the first operation - cold drying. The result of the study is
that partial dehydration can be successfully carried out in two ways - classical (sheet packing in fabric layers) and
modernized (freezing followed by defrosting). The upgraded method makes it possible to simplify the subsequent
twisting operation and shorten the duration of fermentationDrinks from the leaves after fermentation are an alternative
or a good addition to herbal teas
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Citation
23. Dubova Н., Levchuk І., Holubets О., Miroshnikov V. Fermentation Technology Of Leaves For Flavored Drinks. Proceedings Of University Of Ruse. Razgrad. 2022, vol. 61. book 10.2. P. 16-21.