CN101779717B - Method for preparing asparagus black tea by fermentation - Google Patents
Method for preparing asparagus black tea by fermentation Download PDFInfo
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- CN101779717B CN101779717B CN 201010131132 CN201010131132A CN101779717B CN 101779717 B CN101779717 B CN 101779717B CN 201010131132 CN201010131132 CN 201010131132 CN 201010131132 A CN201010131132 A CN 201010131132A CN 101779717 B CN101779717 B CN 101779717B
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for preparing asparagus black tea by fermentation, which has the following steps of preparation: 1) selecting raw materials; 2) rinsing; 3) preliminary cooking and enzymes-passivating; 4) dewatering; 5) initial drying; 6) piling and natural fermenting; 7) air drying; 8) cutting and drying; and 9) packaging. Finished products can be obtained after the 9 working procedures. The invention has no additional substance, which is refined by modern science technology. The tea maintains the original flavor of the asparagus and is sugar-free food. The tea can be drunk all year long without any side effects. The asparagus black tea is characterized by deep brownish red color, wonderful smell and fresh delicious taste. The tea has the effect of warming stomach and the pharmacological actions of clearing away heat and toxic material, eliminating indigestion and phlegm, losing weight, relieving restlessness, promoting the production of body fluid to quench thirst, reducing internal heat and improving eyesight, preventing dysentery and dehumidifying, etc. The tea also has a certain pharmacological effect on modern diseases, which has a very high health value.
Description
Technical field
The present invention relates to process a kind of health beverages of moral, a kind of fermentation preparation of asparagus black 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 black tea that has health-care efficacy and preparation method thereof is provided.
The object of the invention method realizes that by following mode concrete making step is following:
1) choose raw material: tender stem of white asparagus or the tender stem of green asparagus of getting high-quality are raw material, and color and luster is consistent, organize fresh and tenderly, and the asparagus of softening non-cracking insect bite and damage is subsequent use;
2) silt, the dirt that adhere to of flushing raw material eccysis is subsequent use;
3) precook and complete: the water temperature that completes of precooking is controlled at 85-95 ℃, and precooking completes 1-2.5 minute, pulls that to be cooled to room temperature subsequent use out;
4) with centrifuge dewatering 1 minute, slough the stock chart severe edema due to hypofunction of the spleen divide subsequent use, centrifuge speed 1000-1200 rev/min;
5) dehydrated raw material is sent the baking room oven dry or is dried in the sun, and it is subsequent use that water content is controlled at 15-20%;
6) wet heap spontaneous fermentation, wet stack height 1-1.5 rice, fermentation temperature is controlled at 45-60 ℃, and fermentation time is 15-20 days, middle turning 5-10 time;
7) air-dry, air-dry 15 days of fermentation post-trenching, ditch is turned over 5-8 time in the centre, and it is subsequent use that air-dry back material moisture is controlled at 5-10%;
8) chopping is dry: with shredding machine with step 7 material after air-dry cut into slices or bar, send drying machine drying 1-2 hour, water content is controlled at below 5%;
9) dried material send the packing machine packing to be finished product.
The wide 1-6mm that is no more than of material after the said chopping of step 8, the long 1-20mm that is no more than.
Material after step 6 fermentation is yellowish-brown or pitchy, and the soup after boiling water brews is the orange or orange red certified products that is.
The beneficial effect of the inventive method: the present invention does not add any material, forms through modern science and technology are refining, has kept the former powerful of asparagus, belongs to sugarfree foods, drinks without any side effectsly throughout the year, and its perfume (or spice) of asparagus black tea is long, and it distinguishes the flavor of pure and fresh tasty and refreshing; Its look of asparagus black tea is dense, and it is distinguished the flavor of mellow and has the effect of dim stomach.Have significantly 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, health-care effect such as dysentery dehumidifying only, also modern disease is had certain medication effect, have good body-building effect.
The specific embodiment:
The fermentation preparation of asparagus black tea of the present invention, its making step is following:
1) choose raw material: tender stem of white asparagus or the tender stem of green asparagus of getting high-quality are raw material, and color and luster is consistent, organize fresh and tenderly, and the asparagus of softening non-cracking insect bite and damage is subsequent use;
2) silt, the dirt that adhere to of flushing raw material eccysis is subsequent use;
3) precook and complete: the water temperature that completes of precooking is controlled at 90 ℃, and precooking completes 2 minutes, pulls that to be cooled to room temperature subsequent use out;
4) with centrifuge dewatering 1 minute, slough the stock chart severe edema due to hypofunction of the spleen divide subsequent use, 1200 rev/mins of centrifuge speeds;
5) dehydrated raw material is sent baking room oven dry or is dried in the sun, and it is 20% subsequent use that water content is controlled at;
6) wet heap spontaneous fermentation, wet stack height 1-1.5 rice, fermentation temperature is controlled at 45-60 ℃, and fermentation time is 15-20 days, middle turning 5-8 time;
7) air-dry, air-dry 15 days of fermentation post-trenching, ditch is turned over 5-8 time in the centre, and it is subsequent use that air-dry back material moisture is controlled at 5%-10%;
8) chopping is dry: with shredding machine with step 7 material after air-dry cut into slices or bar, send drying machine drying 1-2 hour, water content is controlled at below 5%;
9) dried material send the packing machine packing to be finished product.
The wide 6mm that is no more than of material after the said chopping of step 8, the long 20mm that is no more than.
Material after step 6 fermentation is yellowish-brown or pitchy, and the soup after boiling water brews is the orange or orange red certified products that is.
The color and luster of asparagus black 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 black tea is yellowish-brown or pitchy, and it is orange or orange red that soup is.
Claims (3)
1. the fermentation preparation of an asparagus black tea is characterized in that making step is following:
1) choose raw material: tender stem of white asparagus or the tender stem of green asparagus of getting high-quality are raw material, and color and luster is consistent, organize fresh and tenderly, and the asparagus of softening non-cracking insect bite and damage is subsequent use;
2) flushing, eccysis is subsequent use attached to the silt on the raw material, dirt;
3) precook and complete: the water temperature that completes of precooking is controlled at 85-95 ℃, and precooking completes 1-2.5 minute, pulls that to be cooled to room temperature subsequent use out;
4) with centrifuge dewatering 1 minute, slough the stock chart severe edema due to hypofunction of the spleen divide subsequent use, centrifuge speed 1000-1200 rev/min;
5) dehydrated raw material is sent the baking room oven dry or is dried in the sun, and it is subsequent use that water content is controlled at 15-20%;
6) wet heap spontaneous fermentation, wet stack height 1-1.5 rice, fermentation temperature is controlled at 45-60 ℃, and fermentation time is 15-20 days, middle turning 5-10 time;
7) air-dry, air-dry 15 days of fermentation post-trenching, ditch is turned over 5-8 time in the centre, and it is subsequent use that air-dry back material moisture is controlled at 5-10%;
8) chopping is dry: with shredding machine with step 7 material after air-dry cut into slices or bar, send drying machine drying 1-2 hour, water content is controlled at below 5%;
9) dried material send the packing machine packing to be finished product.
2. method according to claim 1 is characterized in that, the wide 1-6mm of material after the said chopping of step 8, long 1-20mm.
3. method according to claim 1 is characterized in that, the material after step 6 fermentation is yellowish-brown or pitchy, and the soup after boiling water brews is the orange or orange red certified products that is.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010131132 CN101779717B (en) | 2010-03-24 | 2010-03-24 | Method for preparing asparagus black tea by fermentation |
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| CN 201010131132 CN101779717B (en) | 2010-03-24 | 2010-03-24 | Method for preparing asparagus black tea by fermentation |
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| CN101779717B true CN101779717B (en) | 2012-12-05 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102210359A (en) * | 2011-06-25 | 2011-10-12 | 夏真希 | Method for making black tea |
| CN103315089A (en) * | 2013-07-10 | 2013-09-25 | 福建农林大学 | Bagged litsea cubeba tea and preparation method thereof |
| CN104012945B (en) * | 2013-09-12 | 2016-08-17 | 菏泽巨鑫源食品有限公司 | The preparation method of solid Germinatus Phragmitis ferment |
| 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 |
Citations (2)
| 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 |
| CN101371674A (en) * | 2008-09-16 | 2009-02-25 | 樊青林 | Method for producing asparagus tea |
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Patent Citations (2)
| 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 |
| CN101371674A (en) * | 2008-09-16 | 2009-02-25 | 樊青林 | Method for producing asparagus tea |
Non-Patent Citations (1)
| Title |
|---|
| 魏新林等.芦笋叶袋泡茶生产工艺的研究.《农产品加工·创新版》.2009,(第4期),第30－33页. * |
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Effective date of registration: 20131206 Address after: Jiangzhou road Yangzhong city 212200 Jiangsu city of Zhenjiang province No. 8 Patentee after: Yangzhong Productivity Promotion Center Address before: 250014 Shandong Province, Lixia District of Ji'nan city by ten Road No. 12588 MINI District 202 room mansion celebrities heights Patentee before: Jiang Peng |
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