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Method for producing asparagus tea

A manufacturing method and technology of asparagus tea, which is applied in food preparation, tea substitutes, tea treatment before extraction, etc., to achieve the effect of rich nutrition, unique taste and clear green tea color

Inactive Publication Date: 2011-03-16
樊青林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is to provide a method for preparing steeped tea with branches and leaves of asparagus, improve the utilization rate of asparagus raw materials, and solve the problem of wasting asparagus. Asparagus tea, a nutritious green environmental drink, is produced from discarded shoots of 23 cm from the end of the long stem.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] To make asparagus tea, the fresh raw materials picked must be 2-3 cm from the top of the asparagus stem, with uniform color and no leaves damaged by diseases and insect pests or deteriorated leaves. Fresh leaves after picking should be aired for 5 hours in time to lose part of the water, and then kill the leaves after shrinking, which is easy to kill thoroughly and evenly. The shrinkage of the leaves can also increase the toughness of the asparagus tea, so that the tea juice is not easy to be squeezed out during the greening process, and the green color of the finished tea can be maintained. The purity of the tea aroma.

[0018] (2) Complete:

[0019] The principle of fast killing, uniform killing and thorough killing should be grasped to avoid redness, scorching and dullness. The key to killing blue greens is to control the temperature of the green killing pot, and the dosage of each pot is 280g. When the fresh leaves are put into the pot, the pot temperature is cont...

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PUM

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Abstract

The invention discloses a manufacturing method of asparagus tea, and the manufacturing method is that the fresh picked asparagus buds are treated by deactivation of enzymes, rolling and drying to obtain finished products. The invention adopts the stem top bud which is abandoned after the asparagus is picked as raw material and combines the traditional tea processing and modern science and technology. The high-grade asparagus tea produced by the process fully retains all kinds of nutrition and health components of the asparagus, and has a plurality of health effects, can inhibit growth of tumor cell, prevent and battle against cancer, can prevent hypertension, heart disease, cystitis, nephritis, edema and other diseases, can achieve anti-fatigue and anti-aging, increase appetite, remove toxic substances produced in the body's metabolic process and improve immunity of the human body.

Description

Technical field: [0001] The invention belongs to the technical field of tea production, and in particular relates to a production method of asparagus tea. Background technique: [0002] Asparagus, also known as asparagus, asparagus, asparagus, and lily plant, is a low-calorie, low-fat, high-amino acid nutritional food. It is the first of the top ten famous dishes in the world and is known as the "king of vegetables". Contains eighteen kinds of amino acids and trace elements necessary for the human body. China's "Shen Nong's Classic" calls it "top grade", and "Compendium of Materia Medica" records: "It can detoxify the poison of Zhu meat (ie tumor)". However, after the asparagus is picked, it is basically not used, and the branches and leaves of the asparagus are allowed to grow wildly, causing waste. Our country has a long history in tea cultivation. According to Tang and Lu Yu's "Tea Classics", "tea for drinking originated from Shennong." It can be seen that tea drinking...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23L1/29A23F3/34A23L33/00
Inventor 樊青林王娟子
Owner 樊青林