CN101703118B - Method for preparing asparagus puer tea - Google Patents
Method for preparing asparagus puer tea Download PDFInfo
- Publication number
- CN101703118B CN101703118B CN2009102295459A CN200910229545A CN101703118B CN 101703118 B CN101703118 B CN 101703118B CN 2009102295459 A CN2009102295459 A CN 2009102295459A CN 200910229545 A CN200910229545 A CN 200910229545A CN 101703118 B CN101703118 B CN 101703118B
- Authority
- CN
- China
- Prior art keywords
- tea
- asparagus
- raw material
- dry
- leachate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for preparing asparagus puer tea. The method comprises the following steps: selecting high-class white asparagus tender stem or green asparagus tender stem as a raw material, wherein the length of the stem is between 0.8 and 1.9cm, color of the stem is uniform, and classifying and selecting fresh and tender tissues; and then, washing, slitting, pre-cooking, soaking, prefermenting, twisting, drying, fermenting, turning, air drying, forming and finally drying and packaging to prepare a finished product. The tea successfully maintains the original effect of the asparagus, belongs to sugar-free food, and can be drunk throughout the year without side effect; asparagus green tea has virid color, long aftertaste, and tasty and fresh flavor; asparagus red tea has dense color and rich flavor, and has the effect of warming the stomach. The asparagus puer tea has the pharmacological functions of clearing heat and resolving toxin, dispersing food and transforming phlegm, removing grease and losing weight, clearing heart and eliminating vexation, engendering liquid and allaying thirst, downbearing fire and brightening eyes, checking dysentery and eliminating dampness and the like, has certain pharmacological functions on modern diseases, and has great medicinal value.
Description
Technical field
The present invention relates to process a kind of health beverages of moral, a kind of preparation method of asparagus puer tea specifically by the tender stem of asparagus.
Background technology
Asparagus is commonly called as asparagus, is first of the universally acknowledged ten big healthy vegetables.In medicine book < Sheng Nong's herbal classic>the earliest, it is classified as " on top grade "; Its tender stem quality is fine and smooth; Fiber softening, local flavor be delicious, can improve a poor appetite and help digest, and the canceration of human body cell is had very strong inhibitory action, is the most effective one of cancer-preventing health food in the world at present.
Collective's pharmacology of asparagus is worth: 1, help to stabilize the blood pressure reducing blood lipid; 2, help to suppress cardiovascular disease; 3, help prevention and anticancer; 4, help to prevent and treat elderly constipation, diuresis is recovered from fatigue; 5, help to suppress and resist viral bacterium; 6, help to build up health eliminate tired.
Three big nutritive values: 1, homovitamin, high-cellulose, high protein; 2, low sugar, low fat; 3, a great number of elements and the trace element that contain multiple needed by human.
Four big health-care efficacies: 1, cancer-resisting effect, can suppress the topoisomerase enzymatic activity, directly kill cancer cell, the destruction of cancer cells Telomerase makes the cancer cell can not multiple fission and wither it, activates the antioncogene adjustment signal, transfer cell growth normalization.2, to the therapeutic action of cardiovascular disease, asparagus can suppress hypertension, prevents vascular sclerosis, reduces blood fat and cholesterol.3, to human immune system's influence, asparagus can reduce CIC ELISA CIC content, can produce thymosin extrasin, promotes the generation of T cell, thereby improves immunologic function, regulates immunologic mechanism.4, the effect aspect anti-ageing can reduce the lipid peroxide of human organ, the content of LOP, thus the activity that improves superoxide dismutase SOD delays senility.
Summary of the invention
Technical assignment of the present invention is the deficiency to prior art, and asparagus puer tea that has health-care efficacy and preparation method thereof is provided.
The objective of the invention is to realize that concrete making step is following by following mode:
1) choose raw material: getting the white asparagus of high-quality or the tender stem of green asparagus is raw material, and color and luster is consistent, organizes fresh and tender classifying and selecting;
2) flushing: the silt that the raw material of classifying and selecting adheres to the clear water eccysis, dirt;
3) slitting: with the vertical slitting of asparagus, the bar THICKNESS CONTROL is at 2-5mm, and length is controlled at 10-15mm;
4) precook: the bamboo shoot section is placed in 85-95 ℃ the water and precooked 1-2.5 minute; Taking-up is cooled to room temperature;
5) the Pu'er tea leachate soaks: the bamboo shoot section of the back cooling of will precooking is put into the immersion of Pu'er tea leachate and is pulled out after 5-10 minute, drains subsequent use;
5) in advance fermentation: it is subsequent use to be placed on the reed mat after airing to the dehydration 50% collection through the bamboo shoot section that the Pu'er tea leachate soaked;
6) knead: send kneading machine to knead the bamboo shoot section of airing, through kneading the cell tissue in the broken tender stem, the time of kneading was controlled at 10-20 minute;
7) air-dry: be placed on aeration-drying in the drying shed to the raw material of kneading, its water content is controlled at 5-15%;
8) spice ferments: dried material is put sprayed into the Pu'er tea leachate in the mixer while stirring; Spouting liquid is the 2-5% of weight of material; Behind the spice, bank being gone in the fermentation vat to ferment, will preserve moisture with wet gunny or polybag covering and heat insulating in fermentation vat top; Fermentation time is 24-48 hour, and fermentation temperature is controlled at 40 ℃-65 ℃;
9) turning: in the sweat, every 3-6 hour stirring once requires no agglomerate, and stirring is not less than 5-8 time in the sweat;
10) air-dry: it is air-dry that the back raw material trench digging that ferments is ventilated, and whenever at a distance from 3-5 hour trench digging once, intersects behind the trench digging in order again and ditch, and air-dry time is controlled at 3-5 day, and air-dry material moisture is lower than 14% and gets final product;
11) moulding: by required tea type requirement length, by hand or machinery method raw material is cut into required length or puts into mould extrusion modling asparagus puer tea;
12) dry packing: the asparagus puer tea after the forming processes placed under 70-90 ℃ the temperature and cured 24 hours, control moisture is finished product 5%;
13) preparation of Pu'er tea leachate heats water to and boils, and is cooled to 25 ℃, adds the finished product Pu'er tea; Soaked 24 hours, the addition of Pu'er tea is 20-40%, crosses to filter the Pu'er tea leachate; Filter residue was soaked 24 hours, filtered waste, and filtrating is used for Pu'er tea and soaks water.
Beneficial effect: the reservation that the present invention is successful asparagus former powerful, and compatible nutritional labeling and the ferment making technology of Pu'er tea, the genus sugarfree foods is drunk without any side effectsly throughout the year, its look of asparagus green tea is dark green, its perfume (or spice) is long, it distinguishes the flavor of pure and fresh tasty and refreshing; Its look of asparagus puer tea of the present invention is dense; It is distinguished the flavor of mellow and has the effect of warm stomach; Have clearing heat and detoxicating, eliminate indigestion and phlegm, go greasy fat-reducing, the relieving restlessness that clears away heart-fire, promote the production of body fluid to quench thirst, fall that fire makes eye bright, only pharmacological action such as dysentery dehumidifying; Also modern disease there is certain pharmacological effect, has high medical value.
The specific embodiment:
Asparagus puer tea of the present invention and preparation method thereof, its preparation method step is following:
Making step is following:
1) choose raw material: getting the white asparagus of high-quality or the tender stem of green asparagus is raw material, and color and luster is consistent, organizes fresh and tender classifying and selecting;
2) flushing: the silt that the raw material of classifying and selecting adheres to the clear water eccysis, dirt;
3) slitting: with the vertical slitting of asparagus, the bar THICKNESS CONTROL is at 2-5mm, and length is controlled at 10-15mm;
4) precook: the bamboo shoot section is placed in 95 ℃ the water and precooked 2 minutes; Taking-up is cooled to room temperature;
5) the Pu'er tea leachate soaks: the bamboo shoot section of the back cooling of will precooking is put into the immersion of Pu'er tea leachate and is pulled out after 10 minutes, drains subsequent use;
5) in advance fermentation: it is subsequent use to be placed on the reed mat after airing to the dehydration 50% collection through the bamboo shoot section that the Pu'er tea leachate soaked;
6) knead: send kneading machine to knead the bamboo shoot section of airing, through kneading the cell tissue in the broken tender stem, the time of kneading was controlled at 10-20 minute;
7) air-dry: be placed on aeration-drying in the drying shed to the raw material of kneading, its water content is controlled at 10%;
8) spice ferments: dried material is put sprayed into the Pu'er tea leachate in the mixer while stirring; Spouting liquid is 3% of a weight of material; Behind the spice, bank being gone in the fermentation vat to ferment, will preserve moisture with wet gunny or polybag covering and heat insulating in fermentation vat top; Fermentation time is 30 hours, and fermentation temperature is controlled at 50 ℃;
9) turning: in the sweat, every 3-6 hour stirring once requires no agglomerate, and stirring is not less than 5-8 time in the sweat;
10) air-dry: it is air-dry that the back raw material trench digging that ferments is ventilated, and whenever at a distance from 4 hours trench diggings once intersects behind the trench digging in order again and ditch, and air-dry time is controlled at 3-5 day, and air-dry material moisture is lower than 14% and gets final product;
11) moulding: by required tea type requirement length, by hand or machinery method raw material is cut into required length or puts into mould extrusion modling asparagus puer tea;
12) dry packing: the asparagus puer tea after the forming processes placed under 85 ℃ the temperature and cured 24 hours, control moisture is finished product 5%;
13) preparation of Pu'er tea leachate heats water to and boils, and is cooled to 25 ℃, adds fresh Pu'er tea; The addition of Pu'er tea is 30%, soaks 24 hours, crosses and filters the Pu'er tea leachate; Filter residue was soaked 24 hours, filtered waste, and filtrating is used for Pu'er tea and soaks water.
The color and luster of asparagus puer tea be since the tender stem of asparagus after completing; Suppressing the enterprising capable pile-fermentation in active basis of enzyme; Make polyphenol compound that the non-enzymatic oxidation slowly take place, the chlorophyll de-magging transforms simultaneously, adds the comprehensive function of Polyphenols oxidation product theaflavin, congo red element and Flavonoid substances; Making asparagus puer tea is yellowish-brown or pitchy, and it is orange or orange red that soup is.
Except that the described technical characterictic of specification, be professional and technical personnel's known technology.
Claims (1)
1. the preparation method of an asparagus puer tea is characterized in that making step is following:
1) choose raw material: getting the white asparagus of high-quality or the tender stem of green asparagus is raw material, and color and luster is consistent, organize fresh and tender, classifying and selecting;
2) flushing: the silt that the raw material of classifying and selecting adheres to the clear water eccysis, dirt;
3) slitting: with the vertical slitting of asparagus, the bar THICKNESS CONTROL is at 2-5mm, and length is controlled at 10-15mm;
4) precook: the bamboo shoot section is placed in 85-95 ℃ the water and precooked 1-2.5 minute; Taking-up is cooled to room temperature;
5) the Pu'er tea leachate soaks: the bamboo shoot section of the back cooling of will precooking is put into the immersion of Pu'er tea leachate and is pulled out after 5-10 minute, drains subsequent use;
5) in advance fermentation: it is subsequent use to be placed on the reed mat after airing to the dehydration 50% collection through the bamboo shoot section that the Pu'er tea leachate soaked;
6) knead: send kneading machine to knead the bamboo shoot section of airing, through kneading the cell tissue in the broken tender stem, the time of kneading was controlled at 10-20 minute;
7) drying: be placed on aeration-drying in the drying shed to the raw material of kneading, its water content is controlled at 5-15%;
8) spice ferments: dried material is put sprayed into the Pu'er tea leachate in the mixer while stirring; Spouting liquid is the 2-5% of weight of material; Behind the spice, bank being gone in the fermentation vat to ferment, will preserve moisture with wet gunny or polybag covering and heat insulating in fermentation vat top; Fermentation time is 24-48 hour, and fermentation temperature is controlled at 40 ℃-65 ℃;
9) turning: in the sweat, every 3-6 hour stirring once requires no agglomerate, and stirring is not less than 5-8 time in the sweat;
10) air-dry: it is air-dry that the back raw material trench digging that ferments is ventilated, and whenever at a distance from 3-5 hour trench digging once, intersects behind the trench digging in order again and ditch, and air-dry time is controlled at 3-5 day, and air-dry material moisture is lower than 14% and gets final product;
11) moulding: by required tea type requirement length, by hand or machinery method raw material is cut into required length or puts into mould extrusion modling asparagus puer tea;
12) dry packing: the asparagus puer tea after the forming processes placed under 70-90 ℃ the temperature and cured 24 hours, control moisture is finished product 5%,
Wherein, the preparation of Pu'er tea leachate: heat water to and boil, be cooled to 25 ℃, add the finished product Pu'er tea; Soaked 24 hours, the addition of Pu'er tea is 20-40%, crosses to filter the Pu'er tea leachate; Filter residue was soaked 24 hours, filtered waste, and filtrating is used for Pu'er tea and soaks water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102295459A CN101703118B (en) | 2009-11-02 | 2009-11-02 | Method for preparing asparagus puer tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102295459A CN101703118B (en) | 2009-11-02 | 2009-11-02 | Method for preparing asparagus puer tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101703118A CN101703118A (en) | 2010-05-12 |
| CN101703118B true CN101703118B (en) | 2012-05-09 |
Family
ID=42373431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102295459A Expired - Fee Related CN101703118B (en) | 2009-11-02 | 2009-11-02 | Method for preparing asparagus puer tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703118B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342334B (en) * | 2010-08-05 | 2013-04-24 | 朱向东 | Novel processing method for puer tea |
| CN109527157A (en) * | 2019-01-25 | 2019-03-29 | 肖胜君 | A kind of blue or green money willow asparagus tea and preparation method thereof |
| CN109874889A (en) * | 2019-04-09 | 2019-06-14 | 益阳市产商品质量监督检验研究院 | A kind of asparagus dark green tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552226A (en) * | 2003-05-29 | 2004-12-08 | 吕先富 | Aloes tea and preparing method thereof |
-
2009
- 2009-11-02 CN CN2009102295459A patent/CN101703118B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1552226A (en) * | 2003-05-29 | 2004-12-08 | 吕先富 | Aloes tea and preparing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101703118A (en) | 2010-05-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1907142B (en) | Process for preparing lotus leaf health care beverage | |
| US9623064B2 (en) | Fermented food improving bowel functions with stercoral removal efficiency and manufacturing method thereof | |
| CN102696832A (en) | Red date composite nutritional tea powder and production method thereof | |
| CN108244296B (en) | Preparation method of fully fermented dandelion Fuzhuan tea | |
| CN112189727A (en) | Preparation method of tangerine peel and small green tangerine tea | |
| CN105211957A (en) | A kind of walnut health preservation powder and preparation method thereof | |
| CN103404557A (en) | Goat milk health-care bread | |
| CN101703118B (en) | Method for preparing asparagus puer tea | |
| CN101779717B (en) | Method for preparing asparagus black tea by fermentation | |
| CN102835533A (en) | Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet | |
| CN101715858A (en) | Fermentation method of asparagus tea | |
| CN103610168A (en) | Preparation method for hawthorn beverage | |
| CN105132248A (en) | Making method for myrciaria-cauliflora and polygonatum-odoratum health caring wine | |
| CN101744053A (en) | Hawthorn milky tea and preparation method thereof | |
| CN104286269A (en) | Cyclocarya paliurus leaf health instant tea and preparation method thereof | |
| CN109527157A (en) | A kind of blue or green money willow asparagus tea and preparation method thereof | |
| CN107488546A (en) | A kind of horseshoe hawthorn health-care wine and preparation method thereof | |
| KR20190003876A (en) | The method for manufacturing of health drink | |
| CN102067927A (en) | Shanbei wild sowthistle tea and preparation method thereof | |
| CN111387320A (en) | Preparation method of cyclocarya paliurus leaf tea beverage | |
| KR20210001194A (en) | Methods of manufacture of lactobacillus fermented burdock tea | |
| KR102450937B1 (en) | Manufacturing method for producing the scorched rice contained aronia ferment | |
| CN109198321A (en) | A kind of more fruits and vegetables blands | |
| CN106982929A (en) | Mango sour water milk piece of intestines effect and preparation method thereof is protected with nourishing the stomach | |
| KR20100027463A (en) | Red ginseng milk rice containing chitosan, collagen and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHU HUIFEN Free format text: FORMER OWNER: LI QINGFENG Effective date: 20120214 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhu Huifen Inventor before: Li Qingfeng Inventor before: Chen Li Inventor before: Li Jiulong Inventor before: Li Jiuding Inventor before: Li Yiyan |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 274400 HEZE, SHANDONG PROVINCE TO: 250014 JINAN, SHANDONG PROVINCE Free format text: CORRECT: INVENTOR; FROM: LI QINGFENG CHEN LI LI JIULONG LI JIUDING LI YIYAN TO: ZHU HUIFEN |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20120214 Address after: 250014 Shandong Province, Lixia District of Ji'nan City Kiln Road No. 2-43 Applicant after: Zhu Huifen Address before: 274400, Shandong, Caoxian province Heze rock office, Yuan Cha village, Shandong bamboo shoot asparagus Technology Co., Ltd. Applicant before: Li Qingfeng |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120509 Termination date: 20121102 |