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A technology of asparagus tea and asparagus, which is applied in the direction of tea substitutes, etc. It can solve the problems of asparagus green and bitter taste, the loss of asparagus nutritional components, and single ingredients, and achieve excellent taste, improved quality and taste, and good taste.
Inactive Publication Date: 2013-12-18
吴茂萱
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[0002] Asparagus is rich in nutrients needed by the human body. In the prior art, it is often made into tea for people to drink, which has health care and health effects. However, its mouthfeel is poor, and the green and bitter taste of asparagus is too strong. At the same time, the nutritional components of asparagus are seriously lost, and its components are single, so there is still room for improvement in nutritional value
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[0015] In order for those skilled in the art to further understand the features and technical content of the present invention, please refer to the following detailed description of the present invention.
[0016] A kind of asparagus tea, wherein: its raw material and parts by weight are respectively: 100 parts of asparagus, 3 parts of Physalis leaves, 2 parts of fennel, 5 parts of fish scale powder, 2 parts of tender willow leaves, 1 part of Clivia leaves, and 4 parts of cucumber leaves , 1 part of sesame leaf, 2 parts of strawberry leaf, 1 part of cumin, 2 parts of licorice, 1 part of neem skin, 10 parts of black bean, 10 parts of soybean shell, 3 parts of durian skin with the inner white pulp removed, 5 parts of tuna eyeball , which is made as:
[0017] 1) Put the asparagus in the freezer and freeze it at minus 10°C for 30 minutes, then crush it together with the physalis leaves and fennel, add water to make a slurry, and the ratio of asparagus to water can be 1KG: 5L, filt...
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Abstract
The invention discloses asparagus tea. Raw materials of the asparagus tea by weight are 100 parts of asparagus, 3 parts of winter cherry leaves, 2 parts of fructus amomi, 5 parts of pearl white, 2 parts of tender willow leaves, 1 part of kaffir lily leaves, 4 parts of cucumber leaves, 1 part of sesame leaves, 2 parts of strawberry leaves, 1 part of cumin, 2 parts of liquorice, 1 part of azedarach, 10 parts of black beans, 10 parts of soybean shells, 3 parts of jackfruit peel with inner layer white flesh removed and 5 parts of tuna eyeballs. An A extracting solution is obtained through the asparagus, the winter cherry leaves and the fructus amomi. A B extracting solution is obtained through the pearl white. A C extracting solution is obtained through the black beans, soybean shells, the tender willow leaves, the kaffir lily leaves, the cucumber leaves, the sesame leaves, the strawberry leaves, the cumin, the liquorice, the azedarach and the jackfruit peel. A D extracting solution is obtained through the tuna eyeballs. The extracting solutions A, B, C and D are mixed and concentrated, spray drying is carried out, and an asparagus tea finished product with water content of 2% is obtained. The asparagus tea is good in mouthfeel and rich in nutrition.
Description
technical field [0001] The invention relates to an asparagus tea. Background technique [0002] Asparagus is rich in nutrients needed by the human body. In the prior art, it is often made into tea for people to drink, which has health care and health effects. However, its mouthfeel is poor, and the green and bitter taste of asparagus is too strong. At the same time, the nutritional components of asparagus are seriously lost, and its components are single, so there is still room for improvement in nutritional value. Contents of the invention [0003] In view of this, the technical problem to be solved by the present invention is to provide a kind of asparagus tea with good taste and rich nutrition. [0004] In order to achieve the above object, the present invention adopts following technical scheme to realize: [0005] A kind of asparagus tea, wherein: its raw material and parts by weight are respectively: 100 parts of asparagus, 3 parts of Physalis leaves, 2 parts of fe...
Claims
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