Authors : I.Yu. Aleksanian, I.Yu. Sergeeva, S.D. Rudnev, A.H.H . Nugmanov, R.V. Kryuk and A.A. Zhidkova
Abstract: A modern alternative to tea, produced on an industrial scale is made by tea drinks with wild grasses in their composition. The blooming sally is quite popular in this respect. It is known that the stimulation of plant raw materials as well as decoctions and extracts based on them with a high content of phenolic compounds of polymer forms (tannins) is due to the course of oxidation reac-tions with the formation of flobafenes. Therefore, the process of drying plant raw materials containing tannins of this group should be conducted as quickly as possible. Thus, the study of the influence of temperature regimes drying the leaf on the phenolic substances of tea from the kaprewa narrow-leaved is relevant. It is shown that in order to achieve the same moisture content, the drying process at a low drying agent temperature (500°C) should be conducted for a long time up to 3 h or more. At the same time, an increase in its temperature to 2000°C makes it possible to minimize the process time to 25 min. When the coolant is supplied at 1000°C, the material is dehydrated for 40-50 min. With an increase in the temperature load up to 1500°C, an increase in the quantitative content of leucoanthocyanins by about 40-80% occurs with a simultaneous decrease in the number of polyphenol forms on average by 20-40% (in comparison with the traditional drying temperature of 500°C); an increase in the output of coloring substances from the spray material, a significant increase in the content of phenolic acids and as a result, a total increase in the total amount of phenolic compounds in the finished beverage. The best results of the organoleptic evaluation of tea from blooming sally were obtained samples dried at the temperature of drying agent 100 and 1500°C. They were distinguished by a delicate herbal fragrance and residual tartness in the aftertaste. The high drying temperature (2000°C) leads to destruction of phenolic acids and negatively influences the formation of organoleptic parameters of tea from the spray.
I.Yu. Aleksanian, I.Yu. Sergeeva, S.D. Rudnev, A.H.H . Nugmanov, R.V. Kryuk and A.A. Zhidkova, 2018. Improvement of the Process of Drying Tea Semi-Finished Products from Vegetable Raw Materials (Blooming Sally Narrow-leaved Epilobium angustifolium). Journal of Engineering and Applied Sciences, 13: 10406-10416.