CN104351794A - Production process of asparagus tea cream - Google Patents
Production process of asparagus tea cream Download PDFInfo
- Publication number
- CN104351794A CN104351794A CN201410714126.5A CN201410714126A CN104351794A CN 104351794 A CN104351794 A CN 104351794A CN 201410714126 A CN201410714126 A CN 201410714126A CN 104351794 A CN104351794 A CN 104351794A
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- Prior art keywords
- asparagus
- fermentation
- spreading
- cooling
- white
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a production process of an asparagus tea cream. Specifically, the production process comprises steps of selecting material, cleaning, performing primary fermentation, performing secondary fermentation, performing high-temperature fermentation, spreading and cooling, cooking, dehydrating and decocting, wherein in the process of cleaning the asparagus, the selected white asparagus is put in a cleaning tank, soils on the surfaces of the white asparagus are cleaned one by one, the cleaned white asparagus is put in an asparagus basket, the white asparagus is cleaned once again by virtue of a high-pressure water gun, and draining is performed after cleaning is ended; both the primary fermentation and the secondary fermentation are pile fermentation which is carried out in a manner that the upper part of a fermentation tank is covered by a wet gunny bag or plastic bag for preserving heat; the moisture content of the primary fermentation is 85-87% and the moisture content of the secondary fermentation is 11-13%; and the high-temperature fermentation is carried out in a high-temperature room. The asparagus medical healthcare product produced by the invention is for both dietary and medicinal use, and is in dark brown; the asparagus product, by frequently eaten, can clear away lung heat, prevent and resist cancers, protect liver and tonify kidney, resist fatigue, resist aging and inhibit tumors, and also can boost body immunity.
Description
Technical field
The present invention relates to tea cream production technical field, specifically a kind of production technology of asparagus tea cream.
Background technology
Asparagus, having another name called asparagus, is Liliaceae Asparagus perennial grass wood plant, edible, it is a kind of nutraceutical of low in calories, low fat, homoamino acid, be first of the large famous dish in the world ten, be described as the king of vegetables, be rich in 18 seed amino acids and the trace element of needed by human, asparagine particularly in asparagus and trace elements of selenium, molybdenum, chromium, manganese etc., have adjustment organism metabolism, improve effect of body immunity, asparagus is widely cultivated in China the North and South.
Record according to Chinese medicine voluminous dictionary, the block root of asparagus is used as medicine, and has diuresis, can reduce the heavily absorption of renal tubule.The many researchers of recent domestic are used for the treatment of certain cancers asparagus, receive good curative effect, prove that asparagus has many-sided physiologically active and medical value.
Summary of the invention
The object of the present invention is to provide the production technology of a kind of anti-cancer, antidotal asparagus tea cream, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A production technology for asparagus tea cream, concrete steps are as follows:
(1) select materials: selected diameter is 10-18cm, length is the white asparagus of 1.5-1.8m;
(2) clean: the white asparagus chosen is placed in service sink, one by one the earth of white asparagus epidermis is cleaned up, put into bamboo shoot basket, again clean with the giant that pressure is 1.5-2.5MPa, cleaned rear control water 10-20min;
(3) one time fermentation: the white asparagus feeding job shop after being completed by control water is made into asparagus and does, pure water is added in dry toward asparagus, make the tidewater amount of asparagus be 85-87%, then asparagus is put into fermentation vat carry out pile-fermentation, fermentation vat top wet gunny or polybag covering and heat insulating;
(4) secondary fermentation: the asparagus spreading for cooling 4-6h that one time fermentation is completed, pure water is added again in asparagus, make the tidewater amount of asparagus be 11-13%, asparagus is put into again fermentation vat and carry out pile-fermentation, fermentation vat top wet gunny or polybag covering and heat insulating;
(5) hot fermentation: the asparagus spreading for cooling 3-4h completed by secondary fermentation is that the high hot house of 45-48 DEG C ferments by putting into temperature after the asparagus pack after spreading for cooling;
(6) spreading for cooling: the asparagus after hot fermentation is taken out and opens bag and carry out spreading for cooling 1-3d and obtain dry asparagus;
(7) boiling: dry asparagus being put into pressure is that the pressure cooker of 180-200KPa carries out boiling 4-6min, and removing impurity, continues boiling 40-50min;
(8) dewater: after the asparagus liquid in pressure cooker is carried out precipitation 23-25h, slough clear water;
(9) boil: the asparagus liquid after dehydration being put into temperature is that the pot of 75-80 DEG C boils, until asparagus liquid presents paste thus obtains asparagus tea cream.
As the further scheme of the present invention: in described step (3), the fermentation time of one time fermentation is 14-16d, and fermentation temperature is 40-46 DEG C.
As the further scheme of the present invention: in described step (4), the fermentation time of secondary fermentation is 19-21d, and fermentation temperature is 42-45 DEG C.
As the further scheme of the present invention: in described step (5), the fermentation time of hot fermentation is 4-8d.
As the present invention's further scheme: in described step (6), the moisture of the dry asparagus that spreading for cooling obtains is 1-2%.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention produce asparagus Medicines and Health Product, both eating and drinking, brown color, frequent diet can not only antipyretic clearing lung-heat, anti-cancer, anticancer, protect the liver kidney-nourishing, antifatigue, anti-ageing, Tumor suppression, can also immunity of organisms be strengthened.
Detailed description of the invention
Be described in more detail below in conjunction with the technical scheme of detailed description of the invention to this patent.
Embodiment 1
In the embodiment of the present invention, a kind of production technology of asparagus tea cream, concrete steps are as follows:
(1) select materials: selected diameter is 10cm, length is the white asparagus of 1.5m;
(2) clean: the white asparagus chosen is placed in service sink, one by one the earth of white asparagus epidermis is cleaned up, put into bamboo shoot basket, again clean with the giant that pressure is 1.5MPa, cleaned rear control water 10min;
(3) one time fermentation: the white asparagus feeding job shop after being completed by control water is made into asparagus and does, pure water is added in asparagus, the tidewater amount of asparagus is made to be 85%, again asparagus is put into fermentation vat and carry out pile-fermentation, the wet gunny covering and heat insulating in fermentation vat top, fermentation time is 14d, and fermentation temperature is 40 DEG C;
(4) secondary fermentation: the asparagus spreading for cooling 4h that one time fermentation is completed, pure water is added again in asparagus, the tidewater amount of asparagus is made to be 11%, asparagus is put into again fermentation vat and carry out pile-fermentation, the wet gunny covering and heat insulating in fermentation vat top, fermentation time is 19d, and fermentation temperature is 42 DEG C;
(5) hot fermentation: the asparagus spreading for cooling 3h that secondary fermentation is completed, be that the high hot house of 45 DEG C ferments by putting into temperature after the asparagus pack after spreading for cooling, fermentation time is 4d;
(6) spreading for cooling: taken out by the asparagus after hot fermentation and open bag and carry out spreading for cooling 1d and obtain dry asparagus, the moisture of dry asparagus is 1%;
(7) boiling: dry asparagus being put into pressure is that the pressure cooker of 180KPa carries out boiling 4min, and removing impurity, continues boiling 40min;
(8) dewater: after the asparagus liquid in pressure cooker is carried out precipitation 23h, slough clear water;
(9) boil: the asparagus liquid after dehydration being put into temperature is that the pot of 75 DEG C boils, until asparagus liquid presents paste thus obtains asparagus tea cream.
Embodiment 2
In the embodiment of the present invention, a kind of production technology of asparagus tea cream, concrete steps are as follows:
(1) select materials: selected diameter is 14cm, length is the white asparagus of 1.7m;
(2) clean: the white asparagus chosen is placed in service sink, one by one the earth of white asparagus epidermis is cleaned up, put into bamboo shoot basket, again clean with the giant that pressure is 2MPa, cleaned rear control water 15min;
(3) one time fermentation: the white asparagus feeding job shop after being completed by control water is made into asparagus and does, pure water is added in asparagus, the tidewater amount of asparagus is made to be 86%, again asparagus is put into fermentation vat and carry out pile-fermentation, the wet gunny covering and heat insulating in fermentation vat top, fermentation time is 15d, and fermentation temperature is 43 DEG C;
(4) secondary fermentation: the asparagus spreading for cooling 5h that one time fermentation is completed, pure water is added again in asparagus, the tidewater amount of asparagus is made to be 12%, asparagus is put into again fermentation vat and carry out pile-fermentation, the wet gunny covering and heat insulating in fermentation vat top, fermentation time is 20d, and fermentation temperature is 43 DEG C;
(5) hot fermentation: the asparagus spreading for cooling 3.5h that secondary fermentation is completed, be that the high hot house of 46 DEG C ferments by putting into temperature after the asparagus pack after spreading for cooling, fermentation time is 7d;
(6) spreading for cooling: taken out by the asparagus after hot fermentation and open bag and carry out spreading for cooling 2d and obtain dry asparagus, the moisture of dry asparagus is 1.5%;
(7) boiling: dry asparagus being put into pressure is that the pressure cooker of 190KPa carries out boiling 5min, and removing impurity, continues boiling 45min;
(8) dewater: after the asparagus liquid in pressure cooker is carried out precipitation 24h, slough clear water;
(9) boil: the asparagus liquid after dehydration being put into temperature is that the pot of 78 DEG C boils, until asparagus liquid presents paste thus obtains asparagus tea cream.
Embodiment 3
In the embodiment of the present invention, a kind of production technology of asparagus tea cream, concrete steps are as follows:
(1) select materials: selected diameter is 18cm, length is the white asparagus of 1.8m;
(2) clean: the white asparagus chosen is placed in service sink, one by one the earth of white asparagus epidermis is cleaned up, put into bamboo shoot basket, again clean with the giant that pressure is 2.5MPa, cleaned rear control water 20min;
(3) one time fermentation: the white asparagus feeding job shop after being completed by control water is made into asparagus and does, pure water is added in asparagus, the tidewater amount of asparagus is made to be 87%, again asparagus is put into fermentation vat and carry out pile-fermentation, fermentation vat top polybag covering and heat insulating, fermentation time is 16d, and fermentation temperature is 46 DEG C;
(4) secondary fermentation: the asparagus spreading for cooling 6h that one time fermentation is completed, then pure water is added in asparagus, make the tidewater amount of asparagus be 13%, asparagus is put into again fermentation vat and carry out pile-fermentation, fermentation vat top polybag covering and heat insulating, fermentation time is 21d, and fermentation temperature is 45 DEG C;
(5) hot fermentation: the asparagus spreading for cooling 4h that secondary fermentation is completed, be that the high hot house of 48 DEG C ferments by putting into temperature after the asparagus pack after spreading for cooling, fermentation time is 8d;
(6) spreading for cooling: taken out by the asparagus after hot fermentation and open bag and carry out spreading for cooling 3d and obtain dry asparagus, the moisture of dry asparagus is 2%;
(7) boiling: dry asparagus being put into pressure is that the pressure cooker of 200KPa carries out boiling 6min, and removing impurity, continues boiling 50min;
(8) dewater: after the asparagus liquid in pressure cooker is carried out precipitation 25h, slough clear water;
(9) boil: the asparagus liquid after dehydration being put into temperature is that the pot of 80 DEG C boils, until asparagus liquid presents paste thus obtains asparagus tea cream.
The present invention produce asparagus Medicines and Health Product, both eating and drinking, brown color, frequent diet can not only antipyretic clearing lung-heat, anti-cancer, anticancer, protect the liver kidney-nourishing, antifatigue, anti-ageing, Tumor suppression, can also immunity of organisms be strengthened.
Above the better embodiment of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, various change can also be made under the prerequisite not departing from this patent aim.
Claims (5)
1. a production technology for asparagus tea cream, is characterized in that, concrete steps are as follows:
(1) select materials: selected diameter is 10-18cm, length is the white asparagus of 1.5-1.8m;
(2) clean: the white asparagus chosen is placed in service sink, one by one the earth of white asparagus epidermis is cleaned up, put into bamboo shoot basket, again clean with the giant that pressure is 1.5-2.5MPa, cleaned rear control water 10-20min;
(3) one time fermentation: the white asparagus feeding job shop after being completed by control water is made into asparagus and does, pure water is added in dry toward asparagus, make the tidewater amount of asparagus be 85-87%, then asparagus is put into fermentation vat carry out pile-fermentation, fermentation vat top wet gunny or polybag covering and heat insulating;
(4) secondary fermentation: the asparagus spreading for cooling 4-6h that one time fermentation is completed, pure water is added again in asparagus, make the tidewater amount of asparagus be 11-13%, asparagus is put into again fermentation vat and carry out pile-fermentation, fermentation vat top wet gunny or polybag covering and heat insulating;
(5) hot fermentation: the asparagus spreading for cooling 3-4h completed by secondary fermentation is that the high hot house of 45-48 DEG C ferments by putting into temperature after the asparagus pack after spreading for cooling;
(6) spreading for cooling: the asparagus after hot fermentation is taken out and opens bag and carry out spreading for cooling 1-3d and obtain dry asparagus;
(7) boiling: dry asparagus being put into pressure is that the pressure cooker of 180-200KPa carries out boiling 4-6min, and removing impurity, continues boiling 40-50min;
(8) dewater: after the asparagus liquid in pressure cooker is carried out precipitation 23-25h, slough clear water;
(9) boil: the asparagus liquid after dehydration being put into temperature is that the pot of 75-80 DEG C boils, until asparagus liquid presents paste thus obtains asparagus tea cream.
2. the production technology of asparagus tea cream according to claim 1, is characterized in that, in described step (3), the fermentation time of one time fermentation is 14-16d, and fermentation temperature is 40-46 DEG C.
3. the production technology of asparagus tea cream according to claim 1, is characterized in that, in described step (4), the fermentation time of secondary fermentation is 19-21d, and fermentation temperature is 42-45 DEG C.
4. the production technology of asparagus tea cream according to claim 1, is characterized in that, in described step (5), the fermentation time of hot fermentation is 4-8d.
5. the production technology of asparagus tea cream according to claim 1, is characterized in that, in described step (6), the moisture of the dry asparagus that spreading for cooling obtains is 1-2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410714126.5A CN104351794A (en) | 2014-12-02 | 2014-12-02 | Production process of asparagus tea cream |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410714126.5A CN104351794A (en) | 2014-12-02 | 2014-12-02 | Production process of asparagus tea cream |
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| Publication Number | Publication Date |
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| CN104351794A true CN104351794A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410714126.5A Pending CN104351794A (en) | 2014-12-02 | 2014-12-02 | Production process of asparagus tea cream |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519645A (en) * | 2021-07-14 | 2021-10-22 | 临沧华茶商贸有限公司 | Preparation method of tea red edge |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0394649A (en) * | 1989-09-06 | 1991-04-19 | Sangoo:Kk | Processing method for asparagus and powdery material and tea from its processing |
| CN101623040A (en) * | 2009-08-11 | 2010-01-13 | 菏泽巨鑫源食品有限公司 | Fermented asparagus puer tea and preparation method thereof |
| CN101715858A (en) * | 2009-11-02 | 2010-06-02 | 曹峻岭 | Fermentation method of asparagus tea |
| CN102077881A (en) * | 2010-12-09 | 2011-06-01 | 云南龙生茶业股份有限公司 | Processing technique of Pu'er tea cream |
| CN103583713A (en) * | 2013-10-18 | 2014-02-19 | 广州巅茶茶业有限公司 | Method for preparing puer tea by adopting bamboo basket fermentation |
-
2014
- 2014-12-02 CN CN201410714126.5A patent/CN104351794A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0394649A (en) * | 1989-09-06 | 1991-04-19 | Sangoo:Kk | Processing method for asparagus and powdery material and tea from its processing |
| CN101623040A (en) * | 2009-08-11 | 2010-01-13 | 菏泽巨鑫源食品有限公司 | Fermented asparagus puer tea and preparation method thereof |
| CN101715858A (en) * | 2009-11-02 | 2010-06-02 | 曹峻岭 | Fermentation method of asparagus tea |
| CN102077881A (en) * | 2010-12-09 | 2011-06-01 | 云南龙生茶业股份有限公司 | Processing technique of Pu'er tea cream |
| CN103583713A (en) * | 2013-10-18 | 2014-02-19 | 广州巅茶茶业有限公司 | Method for preparing puer tea by adopting bamboo basket fermentation |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519645A (en) * | 2021-07-14 | 2021-10-22 | 临沧华茶商贸有限公司 | Preparation method of tea red edge |
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Effective date of abandoning: 20170801 |
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