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 | 2023-01-28T11:53:26Z | |
| dc.date.available | 2023-01-28T11:53:26Z | |
| dc.date.issued | 2022-11-04 | |
| dc.description | 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. | uk_UA |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/14450 | |
| dc.subject | Fruit Tree Leaves, Berry Leaves, Fermentation, Tannins, Aroma | uk_UA |
| dc.title | FERMENTATION TECHNOLOGY OF LEAVES FOR FLAVORED DRINKS | uk_UA |
| dc.type | Thesis | uk_UA |
| local.department | 6.5 Кафедра харчових технологій | uk_UA |