FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS
| dc.contributor.author | Dubova, H. Y. | |
| dc.contributor.author | Levchuk, I. | |
| dc.contributor.author | Holubets, O. | |
| dc.contributor.author | Miroshnikov, V. | |
| dc.contributor.author | Дубова, Галина Євгеніївна | |
| dc.date.accessioned | 2023-05-26T17:48:05Z | |
| dc.date.available | 2023-05-26T17:48:05Z | |
| dc.date.issued | 2022-11-04 | |
| dc.description.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 | |
| dc.identifier.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. | |
| dc.identifier.other | https://conf.uni-ruse.bg/bg/docs/cp22/10.2/10.2-2.pdf | |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/15043 | |
| dc.language.iso | en_US | |
| dc.title | FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS |