Method for producing functional tea drink

Abstract

FIELD: food industry.SUBSTANCE: tea raw materials are processed, and tea stalks are used as raw materials. Tea stalks are withered and mixed with crushed leaves of Gynura procumbens, taken in an amount of 10-30% of the total mass of plant material. Steam treatment is carried out by the method of instantaneous emission of a steam explosion with superheated steam at a temperature of 130-150 °C and a pressure of 0.3-0.6 MPa for 2-4 minutes with a sharp pressure release. Extraction is carried out with water at a temperature of 80-90 °C in a 1:8 ratio of plant material to water for 25-30 minutes. The resulting extract is filtered and stabilized at pH 4-5 by adding citric acid. The extract is pasteurized at a temperature of 80-85 °C for 8-10 minutes and poured.EFFECT: expansion of the range of tea drinks.1 cl, 1 tbl, 3 ex

Description

[0001] Technical field.

[0002] The invention relates to the food industry, namely to methods for processing tea raw materials in order to obtain functional drinks with an increased content of biologically active substances.

[0003] Modern consumers are interested in natural, healthy beverages that are part of a modern, healthy lifestyle. Functional tea drinks are one such example. According to recent research, the antioxidant activity of tea made from the leaves, stems, and petioles of Camellia sinensis has scientifically proven physiological and biochemical effects aimed at disease prevention. However, tea petioles are often underutilized – they have a different tissue structure and lower availability of bioactive substances compared to young leaves. Producing a functional beverage requires methods that deeply disrupt the cellular structure of the petioles (to increase the extraction of amino acids and GABA precursors) while preserving and / or stabilizing the target compounds and organoleptic properties. To expand the flavor range and enhance preventative benefits, tea drinks typically have a multi-component, synergistic composition.

[0004] Prior art.

[0005] Various methods of producing tea products are known, based on the use of traditional black leaf tea and herbal ingredients. For example, a method for producing a tea beverage [I] involves blending black leaf tea with meadowsweet and shrubby cinquefoil.

[0006] The disadvantage of this method is the possibility of obtaining a product, despite the possible preventive effect, which has a side effect in the form of an allergenic effect on the body.

[0007] A method for producing health tea is also known, which includes cutting at a height of 40-50 cm, drying the Gynura procumbens (ginura) plant with hot air at a temperature of 80-105°C, grinding it to a size of 3-5 mm, mixing with chopped burdock, knotweed root, barley sprouts, honeysuckle, followed by radiation sterilization and packaging using an automatic packaging machine for tea bags [II].

[0008] The disadvantage of this method is the risk of destroying bioactive substances (Gynura is rich in flavonoids, chlorophyll, and vitamins, which begin to deteriorate at temperatures of 80-100°C), as well as the weak evidence base for the functionality of the health tea. Using this production technology can not only destroy Gynura procumbens but also reduce its therapeutic effect.

[0009] The closest in technical essence and achieved result to the claimed invention is a method for producing a black tea drink from tea stems, including preliminary processing of tea stems, withering to a water content of 50-60%, spraying 1% of a steam explosion protection agent, carrying out steam explosion processing of tea stems using the instantaneous release of a steam explosion, fermentation in accordance with the volumetric ratio, drying to obtain black tea from tea stems [III].

[0010] The disadvantage of this method is that the process is not aimed at stimulating biochemical changes, since the use of a protective agent against steam explosion will not allow deep penetration into the cellular structures of the petioles and the full extraction of amino acids, GABA precursors, and polyphenols.

[0011] The objective of this invention is to improve the technology for producing functional tea drinks using tea stalks, allowing for an expansion of the range and the production of a target product with improved physical and chemical characteristics.

[0012] The technical result is an increase in the yield of extractive substances, antioxidant activity and the content of gamma-aminobutyric acid, and an improvement in the sensory characteristics of the target product.

[0013] Brief summary of the invention.

[0014] The technical result is achieved by the fact that in the method for producing a functional tea drink, including preliminary processing of tea raw materials, withering, steam explosive processing by the method of instantaneous release of a steam explosion, tea stalks are used as tea raw materials, and after withering, the tea stalks are additionally mixed with crushed gynura leaves (Gynura procumbens), taken in an amount of 10-30% of the total mass of plant materials, then subjected to treatment with superheated steam at a temperature of 130-150 ° C and a pressure of 0.3-0.6 MPa for 2-4 with a sharp release of pressure, after which extraction is carried out with water at a temperature of 80-90 ° C in a ratio of plant materials to water of 1: 8 for 25-30 minutes, the resulting extract is filtered, stabilized at pH 4-5 by adding citric acid, pasteurized at a temperature 85°C for 8-10 minutes and pour.

[0015] The term "tea petiole" refers to the structural part of the tea plant that connects the leaf blade to the stem. In traditional brewing methods, petioles are separated and discarded as waste, despite containing beneficial substances such as L-theanine, phenolic compounds, and fiber. They also contain significant amounts of glutamic acid, a precursor to GABA.

[0016] Gynura procumbens (Gynura) is a recognized source of antioxidants and adaptogens. It is rich in organic calcium, dietary fiber, and vitamins, and also contains large amounts of organic acids (including chlorogenic acid) and flavonoid compounds. It has hypoglycemic, hypotensive, antiviral, and immune-boosting properties.

[0017] The proposed technology for producing the drink allows not only to preserve the nutritional ingredients in Gynura procumbens to the greatest extent, but also to effectively eliminate the smell specific to tea stalks and Gynura procumbens.

[0018] Disclosure of the claimed technical solution.

[0019] The method is implemented as follows. Pre-selected, sifted tea stalks are withered on trays or drums at a temperature of at least 25-30°C for 6-8 hours until the moisture content is reduced by 25-35%. The tea raw materials are then mixed in a drum mixer with Gynura procumbens leaves crushed to a size of 3-5 mm, taken in an amount of 10-30% of the total mass of the plant material, and placed in a steam boiler, where they are subjected to thermomechanical treatment with superheated steam at a temperature of 130-150°C and a pressure of 0.3-0.6 MPa for 2-1 hours with a sharp pressure release. After this, the raw material is extracted with water in an extractor with a filter press at a temperature of 80-90°C with a ratio of plant material to water of 1:8 for 25-30 minutes, the resulting extract is filtered, stabilized at pH 4-5 by adding citric acid, pasteurized in a pasteurizer at a temperature of 80-85°C for 8-10 minutes and bottled.

[0020] The withering process reduces the moisture content of tea stalks to 65-70%, thereby softening the tissue, preparing it for further processing.

[0021] Steam explosion technology involves the instantaneous release of saturated water vapor under high pressure, which rapidly penetrates plant tissue through micropores while the pressure is immediately reduced to atmospheric pressure. During the steam explosion, steam molecules can penetrate biological macromolecules, thereby significantly increasing the efficiency of extracting tea polyphenols, catechins, and other bioactive substances in tea stems, as well as the organic flavonoid compounds of gynura. The optimal thermal explosion parameters—temperature 130-150°C, pressure 0.3-0.6 MPa, holding time 2-4 seconds—provide a good balance between cell disruption and preservation of heat-sensitive aromas. Avoid excessive time / temperature to avoid damaging sensitive flavonoids.

[0022] Using steam explosion technology can improve the extraction of phenolic and aromatic compounds (by destroying the cellular structure), which increases antioxidant activity.

[0023] Gynura procumbens leaves contain significant phenolic and flavonoid compounds (quercetin, kaempferol, chlorogenic and other acids, etc.), as well as other polyphenols and steroids, which give the plant high antioxidant and anti-inflammatory activity. Gynura imparts pleasant herbal-floral and bittersweet notes (quercetin / kaempferol impart astringency and color). Steam releases aromatic precursors from the tea stems, resulting in a richer aroma and enhanced flavor in the final beverage. A blend composition of 10-30% gynura (by weight) is sufficient to contribute flavonoids and aroma without dominating the sensory experience.

[0024] An extraction temperature of 80-90°C is optimal for extracting catechins and chlorogenic acid while simultaneously controlling the extractability of gynura. pH stabilization (4-5) reduces the rate of microbial growth and preserves color and some aromas; it also makes the beverage more stable during pasteurization.

[0025] The claimed method for producing a functional beverage from tea stems yields tea with a high content of γ-aminobutyric acid and antioxidants. Furthermore, the claimed integrated processing technology of tea stems and gynura allows for the release of extractive substances, which eliminates the specific odor of tea stems, thereby producing a functional product enriched with γ-aminobutyric acid (GABA), theanine, antioxidants, and improved sensory properties. Thus, the combination of the claimed properties is not obvious and leads to a synergistic effect, enabling the technical result to be achieved.

[0026] The author of the declared technical solution has produced experimental samples of a functional drink from tea stalks of the "Matsesta Harvest" tea variety, the production method of which is explained with examples of specific implementation.

[0027] Examples of specific implementation.

[0028] Example 1. Pre-sifted tea stalks in the amount of 7 kg are withered on trays at a temperature of at least 27°C for 8 hours until the moisture content is reduced by 25%. Then, the tea raw materials are mixed with 3 kg of Gynura procumbens leaves crushed to a size of 3-5 mm and placed in a steam boiler, where they are subjected to thermomechanical treatment with superheated steam at a temperature of 140°C and a pressure of 0.45 MPa for 4 s with a sharp pressure release. The raw materials are then extracted in a filter press extractor at 80°C with water at a ratio of 1:8 plant material to water for 25 minutes with moderate stirring. The resulting extract is filtered (200-micron mesh), stabilized at pH 5.0 with the addition of citric acid, pasteurized in a pasteurizer at 85°C for 8 minutes, and bottled in aseptic 250 ml PET containers. The final yield is 19.4 liters of finished beverage.

[0029] The physicochemical and sensory properties of the obtained product are given in the table.

[0030] Example 2. Pre-sifted tea stalks in the amount of 8 kg are withered on trays at a temperature of at least 27°C for 8 hours until the moisture content is reduced by 25%. Then, the tea raw materials are mixed with 2 kg of Gynura procumbens leaves crushed to a size of 3-5 mm and placed in a steam boiler, where they are subjected to thermomechanical treatment with superheated steam at a temperature of 130°C and a pressure of 0.6 MPa for 2 s with a sharp pressure release. After this, in an extractor with a filter press, the raw material is extracted with water at a temperature of 85°C in a ratio of plant material to water of 1:8 for 30 minutes with moderate stirring, the resulting extract is filtered (200 µm mesh), stabilized at pH 4.5 by adding citric acid, pasteurized in a pasteurizer at a temperature of 80°C for 10 minutes and poured into aseptic 250 ml PET containers.

[0031] The physicochemical properties of the obtained product are given in the table.

[0032] Example 3. Pre-sifted tea stalks in the amount of 9 kg are withered on trays at a temperature of at least 27°C for 8 hours until the moisture content is reduced by 25%. Then, the tea raw materials are mixed with 1 kg of Gynura procumbens leaves crushed to a size of 3-5 mm and placed in a steam boiler, where they are subjected to thermomechanical treatment with superheated steam at a temperature of 150°C and a pressure of 0.3 MPa for 3 s, followed by a sharp pressure release. After this, in an extractor with a filter press, the raw material is extracted with water at a temperature of 90°C in a ratio of plant material to water of 1:8 for 27 minutes with moderate stirring, the resulting extract is filtered (200 µm mesh), stabilized at pH 4.0 by adding citric acid, pasteurized in a pasteurizer at a temperature of 82°C for 9 minutes and poured into aseptic 250 ml PET containers.

[0033] The physicochemical properties of the obtained product are given in the table.

[0034]

[0035]

[0036] The research conducted allows us to consider the resulting beverage as a functional herbal tea with anti-stress, antioxidant, and hypoglycemic effects, with a clearly defined added value compared to regular tea. The combination of the antioxidant, anti-inflammatory, and metabolic (antidiabetic, antihypertensive) profile of Gynura procumbens and the neurotropic, relaxing activity of tea components (theanine, GABA precursors) provides the consumer with a comprehensive functional effect.

[0037] Industrial applicability.

[0038] The claimed technical solution is implemented using commercially available devices and materials and can be implemented at any tea processing facility. The use of tea stalks, which are a secondary raw material and waste product from tea harvesting and processing, and the Gynura procumbens plant in production allows for the production of new tea products with a high content of gamma-aminobutyric acid and antioxidant activity.

[0039] SOURCES OF INFORMATION.

[0040] I. Patent for invention EA025538B1 “Composition of a tea drink” (published on 30.01.2017).

[0041] II. Patent for invention CN104171188B "Gynura procumbens health tea" (published on March 16, 2016).

[0042] III. Patent CN108835304B “Method for producing tea stem black tea by instant ejection steam explosion method” (published 11 / 09 / 2021).

Images