Home > Lifestyle > Cookery, Food & Wine > Beverages > Elaboración de Blends con té negro, té verde y té blanco + 20 Recetas de Blends con varios tipos de Té + Técnicas deshidratación de hierbas, flores y frutas.: Enciclopedia de Blends y más...
Elaboración de Blends con té negro, té verde y té blanco + 20 Recetas de Blends con varios tipos de Té + Técnicas deshidratación de hierbas, flores y frutas.: Enciclopedia de Blends y más...

Elaboración de Blends con té negro, té verde y té blanco + 20 Recetas de Blends con varios tipos de Té + Técnicas deshidratación de hierbas, flores y frutas.: Enciclopedia de Blends y más...

          
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About the Book

La planta del té es un árbol, de follaje perenne del género de las camellias. Su nombre botánico es Camellia sinensis y el nombre completo de la planta de té es Camellia Sinensis (L.) O. Kuntze.El té ha trascendido todas las fronteras y culturas y se ha difundido en todo el mundo. Cada país, cada cultura y región lo ha adoptado de distintas formas dándole su toque singular a esta milenaria infusión.Según su método de elaboración el té se clasifica en té blanco, té verde, té negro, té oolong y té puerh.Para la realización de este libro se ha realizado una selección de materias primas junto a la investigación de sus propiedades, beneficios para la salud y características organolépticas; los ingredientes atravesaron un proceso de deshidratación, es aquel en donde el alimento se pone en contacto con una corriente de aire caliente no saturado, éste calienta el alimento hasta la temperatura de vaporización del agua y la remueve de la superficie del alimento.ÍNDICE DEL CONTENIDO DEL LIBRO: RESUMEN2INTRODUCCIÓN14CAPÍTULO 1 - LA PLANTA DE TÉ161.1Origen171.2Condiciones para el cultivo: hábitat, ciclo vital y anual de la planta191.2.1El hábitat de la planta de té201.2.2El ciclo vital de la planta de té201.2.3El ciclo anual de la planta211.3El consumo de té en el mundo221.4Clasificación del té, según su método de elaboración251.4.1Té blanco251.4.2Té verde261.4.3Té Oolong261.4.5Té Pu-erh27CAPÍTULO 2 - SELECCIÓN DE MATERIAS PRIMAS282.1Camellia Sinensis282.1.1Té blanco282.1.2Té verde302.1.3Té negro342.2Hierbas: características físicas/organolépticas, propiedades y beneficios en la salud362.2.1Hierba Luisa382.2.2Hierba Buena392.2.3Guayusa402.2.4Albahaca412.2.5Eucalipto422.2.6Cedrón432.2.7Sachanís442.2.8Menta452.3Flores: características físicas/organolépticas, propiedades y beneficios en la salud 462.3.1Ataco472.3.2Rosa silvestre482.3.4Violeta502.3.5Jazmín512.3.6Borraja522.3.7Flores de Calabaza532.3.8Clavel542.3.9Caléndula552.3.10Azahar562.3.11Flor de Tilo572.3.12Manzanilla582.4Frutas: características físicas/organolépticas, propiedades y beneficios en la salud 592.4.1Kiwi592.4.2Capulí602.4.3Ají612.4.4Guayaba622.4.5Chamburo632.4.6Piña642.4.7Naranjilla652.4.8Chirimoya662.4.9Uvilla672.4.10Frutilla682.4.11Vainilla692.4.12Carambola702.4.13Cacao712.5Especias: características físicas/organolépticas, propiedades y beneficios en la salud722.5.1Canela732.5.2Cardamomo742.5.4Ishpingo762.5.5Jengibre77CAPÍTULO 3 - TÉCNICA DE DESHIDRATACIÓN DE ALIMENTOS783.1La preservación por deshidratación783.2Factores del Deterioro del alimento y su control783.2.1Cambios enzimáticos783.2.2Cambios químicos793.2.3Cambios físicos793.2.4Cambios biológicos793.3Predeshidratación803.4Recepción813.5Lavado813.6Procesado823.7Envasado de productos deshidratados823.8Control Químico833.8.1Solución ácida843.8.2Sulfitación o azufrado843.8.3Blanqueamiento o escaldado853.9Deshidratación863.9.1Temperatura863.9.2Tiempo863.10Cuidado873.11Tabla de rendimiento y deshidratación de frutas, flores y hierbas.88CAPÍTULO 4 - DISEÑO DE BLENDS A BASE DE TÉ894.1Bases del diseño de té894.2Evaluación de blends de té934.3Preparación del té944.3.1Calidad del agua954.3.2Temperatura954.3.3Tiempo de infusión964.3.4Proporción de hebras974.3.5Vajilla974.3.6Agregados1004.4Cuidados posteriores al blending1024.4.1Estabilización de la mezcla1024.4.2Conservación1034.4.3Mejora continua - Documentación103CAPITULO 5 - APLICACIÓN DE LA TÉCNICA DE DESHIDRATACIÓN EN HIERBAS, FLORES Y FRUTAS EN 20 RECETAS DE BLENDS CON TÉ NEGRO, TÉ VERDE Y TÉ BLANCO.1055.1 Fichas técnicas y de mise en place105RECOMENDACIONES149GLOSARIO151


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Product Details
  • ISBN-13: 9798708172686
  • Publisher: Independently Published
  • Publisher Imprint: Independently Published
  • Height: 254 mm
  • No of Pages: 258
  • Spine Width: 14 mm
  • Weight: 453 gr
  • ISBN-10: 8708172684
  • Publisher Date: 11 Feb 2021
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Sub Title: Enciclopedia de Blends y más...
  • Width: 178 mm


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Elaboración de Blends con té negro, té verde y té blanco + 20 Recetas de Blends con varios tipos de Té + Técnicas deshidratación de hierbas, flores y frutas.: Enciclopedia de Blends y más...
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Elaboración de Blends con té negro, té verde y té blanco + 20 Recetas de Blends con varios tipos de Té + Técnicas deshidratación de hierbas, flores y frutas.: Enciclopedia de Blends y más...
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Elaboración de Blends con té negro, té verde y té blanco + 20 Recetas de Blends con varios tipos de Té + Técnicas deshidratación de hierbas, flores y frutas.: Enciclopedia de Blends y más...

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