Process for producing asparagus tea

Abstract

The technical scheme of the invention provides a brand-new production process, which takes asparagus tips as raw materials. The whole production process comprises the steps of acceptance and clearing up of the raw materials, cleaning, drying, water removal, wind cooling, secondary water removal, kneading and squashing, drying, refrigeration and packaging and storage, wherein the step of clearing up comprises the specific steps of clearing up and classifying the accepted raw materials, selecting and picking the asparagus tea raw materials and grading the raw materials into A, B, C grades. As no preservative is added during producing the asparagus tea, the process more fully reserves three main own nutrient components of the asparagus tea: high vitamin, high cellulose and high protein and produces the asparagus tea which contains low sugar, low fat, various macroelements and microelements necessary for human bodies and has prevention and treatment effects on cancers, therapeutic effectson cardiac and cerebral vascular diseases, influences on immune systems of human bodies and more outstanding health-care effects on anti-aging and the like. In addition, the asparagus tea produced bythe technical scheme can be directly eaten after being brewed.

Description

technical field

[0001] The invention relates to a production process of asparagus tea, which belongs to the technical field of health tea production. Background technique

[0002] Asparagus, commonly known as Shi Diao Bo, is the first of the top ten healthy vegetables recognized in the world. In the earliest medical book "Shen Nong's Materia Medica", it was listed as "top grade". Its tender stems are fine in texture, soft in fiber, delicious in flavor, can increase appetite and help digestion, and have a strong inhibitory effect on human cell canceration , is one of the most effective anti-cancer health foods in the world.

[0003] Although asparagus is good, there is a great inconvenience in eating - it must be kept fresh. Generally speaking, asparagus should not be eaten for more than a week, otherwise as its freshness decreases, the tissue will gradually harden and lose a lot of nutrients. Therefore, on the basis of retaining the rich nutrients of the original asparagu...