Preparation method of asparagus leaf instant tea

A technology of instant tea and asparagus, which is applied in the direction of tea treatment before extraction, etc., can solve the problems of asparagus leaf rot, waste of resources, environmental pollution, etc., and achieve the effects of convenient drinking, low product cost, and easy storage and transportation

Inactive Publication Date: 2010-06-02
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All parts of the asparagus plant contain rich nutrition, but the prior art asparagus only gathers vegetable shoots, and the asparagus leaves accounting for 70%-80% of the total weight of the plant are discarded as waste
A large number of nutrients contained in asparagus leaves are discarded, which not only wastes resources, but also causes environmental pollution due to the rot of asparagus leaves

Method used

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  • Preparation method of asparagus leaf instant tea
  • Preparation method of asparagus leaf instant tea
  • Preparation method of asparagus leaf instant tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh fresh asparagus leaves and place them in a microwave oven with a power of 800w for 60 seconds to inactivate the enzyme; crush the asparagus leaves, commercially available green tea and licorice to 60-80 meshes after inactivating the enzymes, and mix the asparagus leaves and green tea in a weight ratio of 7:3 Compared with compounding, on the basis of this ratio, adding 20% ​​licorice by weight. The above-mentioned asparagus tea is prepared into a solution with a concentration of 5%, and the neutral protease (enzyme activity is 1000AU / kg) provided by Novozymes (China) Biotechnology Co., Ltd. and the cellulose provided by Ningxia Hersbit Biotechnology Co., Ltd. Enzyme (2000U / mL), the process conditions are: the ratio of cellulase and neutral protease is 2:1, the addition amount is 8U / g and 4AU / kg respectively, the reaction time is 40 minutes, and it is spray-dried. Determination of flavonoids, soluble nitrogen, ash and other indicators of asparagus leaf instant tea ...

Embodiment 2

[0038] Weigh fresh asparagus leaves and place them in a microwave oven with a power of 800w for 60 seconds to inactivate the enzyme; crush the asparagus leaves, commercially available green tea and licorice to 60-80 meshes after inactivating the enzymes, and mix the asparagus leaves and green tea in a weight ratio of 7:3 Compared with compounding, on the basis of this ratio, adding 20% ​​licorice by weight. The above-mentioned asparagus tea is prepared into a solution with a concentration of 5%, and the neutral protease (enzyme activity is 1000AU / kg) provided by Novozymes (China) Biotechnology Co., Ltd. and the cellulose provided by Ningxia Hersbit Biotechnology Co., Ltd. Enzyme (2000IU / mL), the process conditions are: cellulase and neutral protease addition ratio is 2:1, the addition amount is respectively 8U / g and 4AU / kg, reaction time is 40 minutes, vacuum drying. Determination of flavonoids, soluble nitrogen, ash and other indicators of asparagus instant tea products are s...

Embodiment 3

[0042] Weigh fresh asparagus leaves and place them in a microwave oven with a power of 800w for 60 seconds to inactivate the enzyme; crush the asparagus leaves, commercially available green tea and licorice to 60-80 meshes after inactivating the enzymes, and mix the asparagus leaves and green tea in a weight ratio of 7:3 Compared with compounding, on the basis of this ratio, adding 20% ​​licorice by weight. The above-mentioned asparagus tea is prepared into a solution with a concentration of 10%, and the neutral protease (enzyme activity is 1000AU / kg) provided by Novozymes (China) Biotechnology Co., Ltd. and the cellulose provided by Ningxia Hersbit Biotechnology Co., Ltd. Enzyme (2000IU / mL), the process conditions are: cellulase and neutral protease are added at a ratio of 2:1, the addition amounts are 16U / g and 8AU / kg respectively, the reaction time is 60 minutes, and spray-dried. Determination of flavonoids, soluble nitrogen, ash and other indicators of asparagus instant te...

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PUM

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Abstract

The invention belongs to a preparation technology of an instant tea, relating to a preparation method of an asparagus leaf instant tea. As the prior art only picks vegetable asparagus, and loses the asparagus leaf, wherein the weight of the asparagus leaf is 70%-80% of the gross weight of plant, thereby wasting the resources; and the asparagus leaf is rotten, thereby polluting the environment. The preparation method of the asparagus leaf instant tea comprises the following four steps of: microwave inactivating enzyme of the asparagus leaf-composite formulating the leaf instant tea-hydrolyzing complex enzyme-concentrating and drying. The preparation technology has the advantages that the asparagus leaf instant tea has higher flavone content and soluble nitrogen content, and has physiological functions for enhancing human body immunity and anti-fatigue, and the like; is convenient in drinking, and can be drunken by adding water; is easy in storing and transporting; has a scientific and reasonable technology; has an energy-saving production technology, and is easy in controlling and operating; adopts an assistant extraction method with complex enzyme of cellulose and neutral protease to have mild hydrolysis condition and low ash content; and has wide raw materials source, abundant resource, low price, low cost and wide practicability.

Description

technical field [0001] The invention belongs to the processing technology of instant tea, in particular to a preparation method of asparagus leaf instant tea. Background technique [0002] Asparagus, also known as Shi Diaobo, is a perennial herb of the Liliaceae Asparagus. Asparagus stems are tender and crisp, with a unique flavor, rich in vitamins, crude protein and various trace elements. They have high medicinal value and are a kind of vegetable with both medicinal and edible uses. All parts of the asparagus plant contain rich nutrition, but in the prior art asparagus only gathers vegetable shoots, and the asparagus leaves accounting for 70%-80% of the total weight of the plant are discarded as waste. A large number of nutrients contained in asparagus leaves are discarded, which not only wastes resources, but also causes environmental pollution due to the rot of asparagus leaves. Therefore, it is very meaningful to develop the instant tea of ​​asparagus leaves by making...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 魏新林陈季旺王元凤蔡广霞
Owner SHANGHAI NORMAL UNIVERSITY
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