CN101371674B

CN101371674B - Method for producing asparagus tea

Info

Publication number: CN101371674B
Application number: CN2008100793953A
Authority: CN
Inventors: 樊青林; 王娟子
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-09-16
Filing date: 2008-09-16
Publication date: 2011-03-16
Anticipated expiration: 2028-09-16
Also published as: CN101371674A

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

A kind of manufacture method of asparagus tea

Technical field:

The invention belongs to tealeaves manufacturing technology field, be specifically related to a kind of manufacture method of asparagus tea.

Background technology:

Asparagus has another name called asparagus, asparagus, liliaceous plant, is the nutraceutical of a kind of low in calories, low fat, homoamino acid, is first of the world's ten big famous dishes, is described as " kings of vegetables ", is rich in human body necessary 18 seed amino acids and trace element.China's " legendary god of farming's herbal classic " is referred to as " on top grade ", Compendium of Material Medica record: " can separate the poison of small piece of land surrounded by water meat (being tumour) ".After asparagus is plucked and finishes, just do not utilizing basically, the mad length of the branches and leaves of the asparagus of leaving causes waste.There is being long history in China aspect kind of the tea, carry according to Tang, Lu Yu " tea through ": " tea is drunk for it, sends out Shen Nongshi ", as seen drink tea from Shen Nongshi period.Asparagus tea holds and opens traditional tea-manufacturing technology and modern science and technology and combine and develop, and the manufacturing process technology of asparagus tea is a unique manufacturing process of utilizing traditional tea-manufacturing technology and modern technologies to combine.

Summary of the invention:

The present invention will provide a kind of branches and leaves with asparagus to prepare the method for soaking tea, improve the asparagus utilization ratio of raw materials, solve the problem of asparagus waste, utilize asparagus to pluck to finish the tender shoots of discarded 23 centimetres at the long shoot end of continuing in back to be raw material, produce a kind of nutritious environmental protection drink asparagus tea.

The present invention is achieved through the following technical solutions:

A kind of manufacture method of asparagus tea, this method may further comprise the steps:

(1) leaf picking, spread

Pluck the new fresh asparagus of top 2-3 centimetre of asparagus stem strain, color and luster is even, and does not have disease and pest leaf and rotten leaf, and the bright leaf after the harvesting is wanted timely airing 4-6 hour, loses part moisture, completes after the blade atrophy again;

(2) complete:

Throw in 250-300g asparagus for every pot, the pot temperature was grasped at 100-120 ℃ when bright leaf was cooked, fixation time 34 minutes;

(3) knead:

With Fujian tea 35 type electric kneading machines asparagus is kneaded, 7-8 kilograms of every barreled leaf amounts, Revolution Per Minute 60 changes, and kneads 3-5 minutes time, kneads in the process will turn once;

(4) drying:

Adopt the way of hand-held basketwork brazier charcoal fire baking fire roasting, dry by the fire, spread, dry by the fire again three at the beginning of the branch and go on foot and finish, just dry by the fire every cage with 6-7 pots throwing leaf amount, 80 ℃ of temperature, turn over baking once every about 3 minutes, 17-88 minutes time, the back of baking end just baking down spreads, carry out multiple baking after 4 hours again, dry by the fire 55 ℃ of temperature again, every cage is put and is just dried by the fire 1.5 kilograms on leaf, and baking to foot is done, be that water content is below 6%, with the powdered asparagus tea that promptly manufactures of hand sth. made by twisting.

The present invention compared with prior art, have following beneficial effect: the present invention has made full use of the growth and development characteristics of asparagus, discarded stem strain top tender shoots is a raw material after selecting for use the asparagus harvesting to finish, traditional tea-manufacturing technology and modern science and technology are combined, adopt scientific methods and ancient technology way of combining, produce nutritious, delicate fragrance is strong, dark brown green clearly, mouthfeel an unusually sweet smell, the disease-resistant asparagus tea of health care.The asparagus tea that adopts this explained hereafter to go out has fully kept the various nutrition and health care compositions of asparagus, also has cancer-resisting simultaneously, prevents angiocardiopathy, brings high blood pressure down, blood fat, and the toxin expelling diuresis improves plurality kinds of health care effects such as human immunological competence.

The specific embodiment:

A kind of manufacture method of asparagus tea:

(1) leaf picking, spread

Make asparagus tea, harvesting must be the fresh feed on 2-3 centimetres on asparagus stem strain top, and color and luster is even, and does not have disease and pest leaf and rotten leaf.Bright leaf after the harvesting is wanted timely airing 5 hours, loses part moisture, completes after the blade atrophy again, easily kills saturating even extremely.The atrophy of blade also can increase the toughness of asparagus tea, makes in the process of completing, and tea juice is difficult for being extruded, and is held in the emerald green color and luster of tea, simultaneously, the chemical analysis that shows blue or green tea gas is volatilized and transforms, and improves into the purity of tea fragrance.

(2) complete:

The principle that the GPRS that completes kills soon, spares extremely, kills is avoided occurring red, burnt, vexed, and it is warm that the key that completes will be controlled the pot that completes well, every pot of injected volume 280g.The pot temperature was grasped at 110 ℃ (roasted sesame detonans is continuously arranged when leaf is cooked), fixation time 3 minutes when bright leaf was cooked.

(3) knead:

Asparagus tea is kneaded and is adopted kneading machine to knead, and with Fujian tea 35 type electric kneading machines, 7 kilograms of every barreled leaf amounts, Revolution Per Minute 60 changes, and kneads 4 minutes time, and the process of kneading will turn once, kneads and should grasp the principle of " heat rubs, suitably weight, fast, in short-term ".

(4) drying:

The asparagus tea drying process adopts the way of hand-held basketwork brazier charcoal fire baking fire roasting.Drying by the fire, spread, dry by the fire again three steps at the beginning of dividing finishes.Just the every cage of baking is with 6 pots throwing leaf amount, and 80 ℃ of temperature were turned over baking once every 3 minutes, 17 minutes time.The back of baking end just baking down spreads, and carries out multiple baking after 4 hours again, dries by the fire 55 ℃ of temperature again, and every cage is put and just dried by the fire 1.5 kilograms on leaf, and baking is done to foot, and water content is promptly made asparagus tea with hand sth. made by twisting pulverizable shape below 6%.

The various indexs of asparagus tea are as follows:

(1) organoleptic indicator:

Outward appearance: yellowish-brown asparagus bud, no disease and pest, no mildew.

Flavour and smell: have distinctive smell of asparagus tea and flavour, free from extraneous odour.

Impurity: no exogenous impurity.

(2) physical and chemical index: moisture content is less than or equal to 6.0%, and total ash is less than or equal to 8.0%

(3) sanitary index: pollutant is limited the quantity of: the regulation that meets GB2762;

Persticide residue: the regulation that meets GB2763.

Claims

1. the manufacture method of an asparagus tea, it is characterized in that: this method may further comprise the steps:

(1) leaf picking, spread

(2) complete:

Throw in the 250-300g asparagus for every pot, the pot temperature was grasped at 100-120 ℃ when bright leaf was cooked, fixation time 34 minutes;

(3) knead:

With Fujian tea 35 type electric kneading machines asparagus is kneaded, every barreled leaf amount 7-8 kilogram, Revolution Per Minute 60 changes, and kneads time 3-5 minute, kneads in the process will turn once;

(4) drying:

Adopt the way of hand-held basketwork brazier charcoal fire baking fire roasting, dried by the fire, spread, dry by the fire again three steps at the beginning of the branch and finish, just dry by the fire the throwing leaf amount of every cage with the 6-7 pot, 80 ℃ of temperature, turn over baking once every about 3 minutes, time 17-18 minute, the back of baking end just baking down spread, carry out multiple baking after 4 hours again, dry by the fire 55 ℃ of temperature again, every cage is put and is just dried by the fire 1.5 kilograms on leaf, and baking to foot is done, be that water content is below 6%, with the powdered asparagus tea that promptly manufactures of hand sth. made by twisting.