Production process of asparagus tea

A production process, the technology of asparagus tea, which is applied in the field of asparagus tea production process, can solve the problems of low utilization rate of asparagus buds, loss of asparagus nutrients, cumbersome process, etc., so as to improve human immunity, taste delicious and rich in nutrition Effect

Inactive Publication Date: 2012-01-18
劳子明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of asparagus tea in the prior art has a low utilization rate of asparagus tende

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 produces and prepares asparagus tea

[0025] Proceed as follows:

[0026] A kind of production technology of asparagus tea, the steps are as follows:

[0027] (1) Picking: picking fresh asparagus tips (buds) that are 2 to 3 cm from the top of the asparagus stem and free from diseases, insect pests and deterioration;

[0028] (2) Cleaning and drying: Clean the above-mentioned fresh asparagus tips (buds) after picking with clear water, then soak them in 0.5% potassium permanganate solution for 8 minutes (for disinfection and sterilization), and then clean them with clear water , and then spread it under sterile wind conditions for 2 hours (that is, place it in a sterile environment and blow sterile wind to speed up the loss of moisture. The sterile environment can ensure that the asparagus tips (buds) are not contaminated by bacteria, so that the asparagus The nutrients in the tips (buds) are not destroyed; if the asparagus tips (buds) are contaminated by b...

Embodiment 2

[0040] Embodiment 2 produces and prepares asparagus tea

[0041] Proceed as follows:

[0042] A kind of production technology of asparagus tea, the steps are as follows:

[0043] (1) Picking: picking fresh asparagus tips (buds) that are 2 to 3 cm from the top of the asparagus stem and free from diseases, insect pests and deterioration;

[0044] (2) Cleaning and drying: Clean the above-mentioned fresh asparagus tips (buds) after picking with clear water, then soak them in 1% potassium permanganate solution for 5 minutes (for disinfection and sterilization), and then clean them with clear water , and then spread it under sterile wind conditions for 3 hours (that is, place it in a sterile environment and blow sterile wind to speed up the loss of moisture. The sterile environment can ensure that the asparagus tips (buds) are not contaminated by bacteria, so that the asparagus The nutrients in the tips (buds) are not destroyed; if the asparagus tips (buds) are contaminated by bac...

Embodiment 3

[0056] Embodiment 3 produces and prepares asparagus tea

[0057] Proceed as follows:

[0058] A kind of production technology of asparagus tea, the steps are as follows:

[0059] (1) Picking: picking fresh asparagus tips (buds) that are 2 to 3 cm from the top of the asparagus stem and free from diseases, insect pests and deterioration;

[0060] (2) Cleaning and drying: Clean the above-mentioned fresh asparagus tips (buds) after picking with clear water, then soak them in 1% potassium permanganate solution for 5 minutes (for disinfection and sterilization), and then clean them with clear water , and then aired under sterile wind conditions for 2.5 hours (that is, placed in a sterile environment, blowing sterile wind to speed up the loss of moisture, the sterile environment can ensure that the asparagus tips (buds) are not contaminated by bacteria, so that the asparagus The nutrients in the tips (buds) are not destroyed; if the asparagus tips (buds) are contaminated by bacteri...

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PUM

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Abstract

The invention discloses a production process of asparagus tea, which comprises the following steps of: (1) picking; (2) cleaning and air drying; (3) enzyme deactivation; (4) rolling; (5) drying. The production process of asparagus tea of the invention is characterized in that: (1) a potassium permanganate solution is used for sterilization, and sterile air is used to dry fresh asparagus tips (buds), which ensures that the asparagus tips (buds) are not contaminated by bacteria, ensures that nutritional components are not destroyed, and ensures that the asparagus tea does not contain peculiar smell caused by bacterial fermentation; (2) enzyme deactivation is performed after the leaves wither, which facilitates thorough and uniform deactivation, improves the toughness of the asparagus tea, allows tea juice to be not easy to be squeezed out during enzyme deactivation, maintains the emerald green color of finished tea, allows chemical components which exhibit green tea smell in fresh leaves to be volatilized and transformed, and improves the purity of the aroma of finished tea. The asparagus tea prepared by the process of the invention has the efficacy of cancer prevention and cancer resistance, has therapeutic effect on cardio cerebrovascular diseases, and has health care effect of aging resistance and human immunity improvement.

Description

technical field [0001] The invention relates to a production process of asparagus tea, which belongs to the technical field of tea production. Background technique [0002] Asparagus, also known as Shi Diaobo, is internationally recognized as the world's top ten "famous dishes", "king of vegetables", "anti-cancer vegetables", "selenium-rich vegetables" because of its richness in various nutrients and medicinal ingredients needed by the human body. "Food" and other good names, it is a rare treasure of medicine and food for human beings. [0003] Asparagus tastes fragrant, unique in flavor, delicate in texture and soft in fiber. Modern medicine shows that asparagus is rich in medicinal substances such as antioxidants, immune cell activators, and cell growth regulators, as well as saponins, sterols, flavonoid glycosides, and sulfur-containing amino acids. , Histoprotein, nucleic acid and enzyme macromolecules, vitamins C, E, B, folic acid, nucleic acid, rutin and a variety of ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 劳子明
Owner 劳子明
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