Granular green tea
2011
Kobakhidze, M., Shota Rustaveli State Univ., Batumi (Georgia) | Seidishvili, N., Shota Rustaveli State Univ., Batumi (Georgia)
The research objective is the new technology of the granulated green tea with antioxidant properties and its solubility in boiled water. Object of research is served: fresh shoot of tea, steamed tea shoot (granules received from them). Quality of tea is defined by physical and chemical indicators of infusion: colour, transparency, aroma, taste, body. The technological scheme of granule processing is the following: steamed tea leaf, partial drying of steamed reception of granules and drying. Extraction of cellular juice, tea leaves; to achieve the result we used different sizes of a matrix for reception of granules. After the launching experiments, we established the optimum size of granules as following: matrix thickness (3, 5 and 10 mm) and the diameter of a pore (3, 5 and 7 mm). Four times drawing of granules in boiled water defined the physical and chemical indicators of received samples: definition of extractive substances is – tannin method of Vorontsov and cateсhins method of Bokuchava. As a results manufacturing method of the granulated green tea are yielded. The product is characterized by fast dissolution after drawing it to boiled water and this feature considerably surpasses usual tea. This product is rich with cateсhins which possess antioxidant characteristic and Р vitamin activity. It is remarkable, that this method is simple enough. Farmers engaged in a small-scale tea business can use it. Our technology satisfies market requirements, and we consider sale possibility in those countries where products of green tea are traditionally popular.
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