Development of functional tea drinks on a fruit and vegetable basis

Abstract

The article presents data on the development of new types of tea drinks based on fruit and vegetable raw materials with directed preventive properties. A scientific and experimental substantiation of the choice of raw materials with a high content of biologically active substances, in particular, vitamins, macro- and microelements, phenolic compounds, bioflavonoids, organic acids, has been carried out. 3 types of tea drinks have been developed - "Antioxidant", "Immunostimulating", "Cardiovascular". The purpose of this study was the scientific substantiation and development of new types of tea drinks with targeted preventive properties. The research materials were fruit and vegetable raw materials with a high content of essential nutrients. The generally accepted analytical, physicochemical and technological research methods were used in the work. The choice of raw materials is substantiated, taking into account the physiological effect on the antioxidant defense system, immunity and the functioning of the cardio-vascular system. The recipes of specialized fruit-based tea drinks with the addition of medicinal plants are given. The physicochemical and organoleptic characteristics of tea drinks are evaluated, data on the chemical composition, including the main biologically active substances, are given. The developed functional tea drinks for mass consumption and preventive purposes are developed according to the created recipes, taking into account the antioxidant immunostimulating activity, as well as the beneficial effect of individual components of teas on the functioning of the cardiovascular system.