Starodubtseva G.P., Sychevа O.V., Lubaya S.I.

Federal State Educational Institution of Higher Professional Education "Stavropol State Agrarian University", Russia

Technology protein and vitamin herbal tea from the tops of sugar beet

When growing sugar beets are valuable by-product of its leaves, the output of which is from 30 to 100% of the crop roots. Nutritionally 5 kg of green leaves correspond to 1. Units. Leaves contain 15-22% dry matter (1 kg dry matter of fresh foliage is equal to 1 in. U). Dry matter leaves rich and contains soluble carbohydrates and 2.5% of protein (2.5 fold greater than the root), ash elements and vitamins. By the number of feed units and protein sugar beet tops are not inferior to sown grass. However, it contains a salt of oxalic acid and feeding the animals in large quantities in fresh or silage may cause a disruption of calcium metabolism and digestive disorders [1].

It consists of a relatively large amount of sugar, protein and B vitamins C and A (carotene). Water in the leaves (tops) contains 78-85 percent solids - 15-22 percent, including ash - 1.3-2.7 percent, crude fiber and nitrogen compounds - about 2, nitrogen-free extractives - 9-15 percent. Dry matter beet topper comprises up to 25 percent protein. It concentrated more than half of the protein nutritional value of the whole plant as a whole and about a quarter - of energy [2].

At present, the increased interest in the various plants and herbs, is a natural source of nutrients for the body. Dried leaves of sugar beet can be positioned as a high-value protein and vitamin herbal komponent natural resources, slowing down the aging process. However, infusions and decoctions based on the dried tops have an unattractive color, smell and taste. Significantly improve the organoleptic characteristics and thus to preserve the beneficial properties allows special processing technology leaves - fermentation, combined with the processing of ultrashort electrical pulses. The result is the formation of peculiar taste and flavor of beet herbal tea, approximate to that of a traditional black tea. The composition of the herbal tea is presented in Table 1.

Table 1 - Chemical composition of herbal tea from beet tops

Mass fraction, %
Moisture	Crude protein	Crude fat	Crude fiber	Crude ash Nitrogen	Free extractives
5,9	15,29	0,20	14,56	4,49	59,56

Sufficiently high (14.56%) level within herbal tea fiber - fiber and pectin and BEV (59.56%), which mainly include sugar, starch and other soluble compounds are used by the body for energy needs. Pectins have the property to swell and excrete harmful substances including heavy metals and cholesterol, which in turn improves the gastrointestinal tract. Therefore, we can say that this drink gives strength, vitality, helps cleanse the body and healing. As part of the protein fraction of herbal tea based fermented beet tops contains 16 amino acids (Table 2), seven of which are irreplaceable. However, the assessment of the amino acid soon revealed that, like all vegetable proteins, protein beet tops is not a full-fledged.

Table 2 - The amino acid composition of the protein fraction herbal tea

AminoAcid	Content, %	Contentintermsofprotein, %	Aminoacidswift, %
Essential amino acids	2,88	18,83
valine	0,55	3,60	72,0
isoleucine	0,41	2,68	67,0
leucine	0,79	5,17	73,9
lysine	0,22	1,44	26,2
methionine	0,02	0,13	(met) 3,7
threonine	0,46	3,01	75,3
phenylalanine	0,43	2,81	(phen+tyr) 68,7
Nonessentialaminoacids	5,24	34,27
alanine	0,53	3,47
arginine	0,32	2,09
asparticacid	0,89	5,82
histidine	0,41	2,68
glycine	0,51	3,33
glutamicacid	1,34	8,76
proline	0,57	3,73
serine	0,47	3,07
tyrosine	0,20	1,31
Total:	8,12	53,1

It is particularly scarce are sulfur-containing amino acids methionine and cystine and lysine, so herbal tea should not be marketed as a source of protein. Therefore, beet herbal tea should be considered as the basis for the creation of various compositions of herbal teas that promote vitality and immunity.

Literature

1. http://www.brestagro.com/page/crops/sugar-beet

2. http://www.valleyflora.ru/botva-sakharnoi-svekly.html

3. Gins M.S. "Phyto Amaranth" - vegetable biologically active food supplement M.S. Gins, P.F. Kononkov, O.A. Lapo, V.K. Hins // Potatoes and vegetables. 2008. № 2. P. 32.