Complex technology for producing new types of tea
https://doi.org/10.31432/1994-2443-2024-19-2-27-36
Abstract
Purpose. Development of an energy-intensive complex technology for processing tea leaves and obtaining new types of tea, which simplifies tea technology and expands the range of products.
Materials and methods. Physicochemical methods of analysis were used. For the quantitative and qualitative determination of mineral elements, a plasma atomic emission spectrophotometer icpe-9820 (Shimadzu, Japan) was used.
Results. Based on the developed technology, new types of liquid and granulated tea were obtained. The resulting green and black liquid teas are rich in catechins, which have antioxidant properties and P vitamin activity. Recipes have been developed for the preparation of carbonated and non-carbonated drinks, balms, low-alcohol drinks and prophylactic syrup from liquid green and black tea.
Conclusions. The developed technology is unique in that for the first time in world practice in the tea industry, two products were simultaneously obtained from tea leaves: liquid and granulated tea. Recommendations are given for the preparation and use of products based on liquid green and black tea.
About the Authors
N. R. Seidishvili
Institute of Agricultural and Membrane Technologies, Batumi State University named after Shota Rustaveli
Georgia
Georgia
Nino R. Seidishvili, Doctor of Technical Sciences, senior researcher
6010, Batumi, Rustaveli/Ninoshvili st. 32/35
S. R. Papunidze
Institute of Agricultural and Membrane Technologies, Batumi State University named after Shota Rustaveli
Georgia
Georgia
Sofia R. Papunidze, Doctor of Biological Sciences, senior researcher
6010, Batumi, Rustaveli/Ninoshvili st. 32/35
I. I. Chkhartishvili
Institute of Agricultural and Membrane Technologies, Batumi State University named after Shota Rustaveli
Georgia
Georgia
Iamze I. Chkhartishvili, Doctor of Technical Sciences, senior researcher
6010, Batumi, Rustaveli/Ninoshvili st. 32/35
References
1. Ivanov Yu. G. Chaj: sekrety` lyubimogo napitka. Smolensk: Rusich, 2002. 448 p.
2. Davitashvili M. D. Nash drug chaj. Moskva: «Kolos», 1979. 152 p.
3. Bokuchava M. A. Bioximiya chaya i chajnogo proizvodstva. Moskva: Izd-vo Akademii nauk SSSR., 1958, 587 c.
4. Sejdishvili N., Kobaxidze M., Lazishvili L. Xolodny`j zelyony`j chaj s vitaminami P i C. Pivo i napitki. 2004;(4):96–97.
5. Melody Wong, Sameera Sirisena, Ken Ng. Phytochemical profile of differently processed tea: a review. Journal of Food Science. 2022;87(5):1925–1942. https://doi. org/10.1111/1750–3841.16137
6. Gebretsadik D.W., Chandravanshi B. S. Levels of metals in commercially available Ethiopian black teas and their infusions. Bull. Chem. Soc. Ethiop. 2010;24(3):339–349.
7. Soomro M. T., Zahir E., Mohiuddin S., Khan N. S., Naqvi I. I.Quantitative assessment of metals in local brands of tea in Pakistan. Pakistan Journal of Biological Sciences. 2008:11(2):285–289. https://doi.org/ 10.3923/pjbs.2008.285.289
8. Handbook of methods for plant analysis. Taylor & Francis Group, 1998. 287 p.
9. Shigeta К., KaburakiY., Iwai T, Okino H. Evaluation of the analytical performances of a valve-based droplet direct injection system by inductively coupled plasmaatomic emission spectrometry. Journal of Analytical Atomic Spectrometry. 2015;30(7):1609– 1616. https://doi.org/10.1039/C3JA50382H
10. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union. 2006;5(364):5–24.
Review
For citations:
Seidishvili N.R., Papunidze S.R., Chkhartishvili I.I. Complex technology for producing new types of tea. Information and Innovations. 2024;19(2):27-36. (In Russ.) https://doi.org/10.31432/1994-2443-2024-19-2-27-36
Views:
170
Email this article 