CN107259020A - The processing method of asparagus bitter chrysanthemum tea - Google Patents
The processing method of asparagus bitter chrysanthemum tea Download PDFInfo
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Abstract
The invention discloses a kind of processing method of asparagus bitter chrysanthemum tea, described asparagus bitter chrysanthemum tea is plucked by raw material, finished using asparagus, bitter chrysanthemum as primary raw material, color protection, vacuum drying, cool down, knead, drying, Titian, packaging and other steps are processed.The tea of this method processing is with green and healthy, it is nutritious, the asparagus of wide material sources, bitter chrysanthemum is raw material, production cost can be reduced, asparagus is enriched again, the product category of bitter chrysanthemum, raw material is subjected to color retention after fixing, make asparagus bitter chrysanthemum tea finished product color stability, steam beating can either kill the microorganism of raw material surface carrying, damage of the cleaning process to raw material can be reduced again, reduce the destructiveness to active component in raw material, make asparagus bitter chrysanthemum tea nutritional ingredient more balanced, color stability, pure in mouth feel, improve asparagus, the nutritive value and economic value of bitter chrysanthemum, with clearing heat and promoting fluid, lung-heat clearing and detoxification, moistening lung antibechic, strengthen the health-care effects such as immunity of organisms.
Description
Technical field
The present invention relates to the processing method of a plant tea, more particularly, to a kind of processing method of asparagus bitter chrysanthemum tea.
Background technology
Asparagus, also known as asparagus, are the edible portion of Liliaceae Asparagus herbaceos perennial asparagus, its property
It is cool, sweet, hardship.According to asparagus edible portion 90% is determined, per energy content 75kJ, moisture 93g, protein 1.4g, fat in l00g
Fat 0.1g, dietary fiber 1.9g, carbohydrate 3g, the μ g of carrotene 100, the μ g of retinol equivalent 17, thiamine 0.04mg, core
Flavine 0.05mg, niacin 0.7mg；The raw family C 45mg of dimension；Potassium 213mg, sodium 3.1mg, calcium 10mg, magnesium 10mg, iron 1.4mg, manganese
0.17mg, the mg of zinc 0.4 1, copper 0.07mg, phosphorus 42mg, the μ g of selenium 0.21.Still containing the rutin, Quercetin skins for protecting blood vessel elasticity in cauline leaf
The materials such as element.The effects such as with clearing heat and promoting fluid, lung-heat clearing and detoxification, moistening lung antibechic, eliminating the phlegm desinsection.
Bitter chrysanthemum, nickname denticulate ixeris herb, hare's-lettuce etc., it is the biennial herb plant of composite family Cichorium one.According to measure, bitter chrysanthemum is every
The nutriments such as 100g tender leaf moisture contents 95.1g, protein 1.2g, calcium 77mg and vitamin, in addition, in bitter chrysanthemum dietary fiber compared with
Height, the trace element such as calcium, phosphorus, zinc, copper, iron, manganese is more complete, and vitamin B1, B2, C, carrotene, nicotinic acid etc..In addition, also
Contain the chemical substances such as cured alcohol, choline, tartaric acid, bitter principle.Acted on enhancing immunity of organisms, promotion cerebral function etc.,
Existing asparagus, bitter chrysanthemum are processed to the products such as beverage, nutrient tablet, tea, such as Application No. in addition to use value, also
A kind of asparagus health preserving tea of 201510576637.X patent disclosure and preparation method thereof, the asparagus health preserving tea is in process
It there is raw material nutriment and be lost in more, active component destruction seriously, cause the problem of raw material availability is relatively low.
The content of the invention
The purpose of the present invention is to there is nutriment in process for existing asparagus, bitter chrysanthemum to be lost in more, work
Property component damage it is serious, causing the problem of raw material availability is relatively low, there is provided a kind of processing method of asparagus bitter chrysanthemum tea, this method
Asparagus, the nutritive value of bitter chrysanthemum product can be improved, the utilization ratio of raw material can be also improved.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that described processing method uses following steps：
A. raw material is plucked：The fresh asparagus of harvesting, bitter chrysanthemum, centella, common fairybells rhizome and root, mulberry leaf, peony, by 10kg asparagus, 8kg
Bitter chrysanthemum, 5kg centella, 3kg common fairybells rhizome and root, 2kg mulberry leaf, 1kg peony be well mixed, be made raw tea material；
B. finish：Raw tea material is subjected to steam beating, fixing temperature is 135 DEG C, and fixation time is 15s, spreading for cooling immediately after fixing
Radiating, 0.37kg salt is added into the mixed material after fixing, is stirred, after taking-up is cleaned with clear water after standing 13h
Microwave drying fixing is carried out again, and when microwave drying finishes, the belt transport speed of microwave equipment is 1.4m/min, and temperature is
85 DEG C, thickness of the mixed material on belt is 6mm, and drying to mixed material water content stops drying when being 11%；
C. color protection：Raw tea material after fixing is soaked into 30min in concentration is 1.4% vitamin c solution, it is broken in ultrasound after immersion
Cleaned in cleaning machine, bubble generator be installed, supersonic wave cleaning machine uses frequency for 20kHz in supersonic wave cleaning machine,
Scavenging period is 30min；
D. it is dried in vacuo：Raw tea material is gone in closed container, the raw tea material of loading is the 2/3 of container capacity, and container is carried out
Vacuumize process, closed vessel, freeze-day with constant temperature raw tea material, it is 57 DEG C to control temperature, drying time 40min, in drying process not
The container of disconnected rolling vacuum, mixed material water content stops drying at 47.6%；
E. cool down：Vacuum drying mixed material is moved to rapidly in refrigerating chamber or in freezing equipment, spread out in refrigerating chamber mixed
Raw material is closed, it is 5cm to make mixed material thickness, and is constantly stirred, the temperature of mixed material is dropped -5 DEG C, the temperature control of refrigerating chamber
At -18 DEG C, freezing indoor air humidity is maintained at 65%；
F. knead：The mixed material of cooling is moved in thermostatic chamber, mixed material is spread out, the thickness for making mixed material is 4cm, is treated
Mixed material temperature reaches 26 DEG C, and above-mentioned mixed material is put into kneading machine kneads 180min, kneads using soft first rub again after
Mode；
G. dry：Use micro-wave vacuum to water content for less than 10% the raw tea material after kneading, during micro-wave vacuum
Temperature is 42 DEG C, and vacuum pressure is 780Pa, and drying time is 30min, dries the malt for terminating that 3kg is sprayed in backward raw tea material
Juice, then softly makes raw tea material curling, soft with hand, is then done again under conditions of 38 DEG C of temperature, vacuum pressure position 760Pa
It is dry 15min minutes, tea base is made；
H. Titian：By dried tea base in flat roasting machine frying Titian, Titian temperature setting be 220 DEG C, the Titian time
For 10min, finished product is made；
I. pack：Asparagus bitter chrysanthemum tea is rejected into unformed tea, the removal of impurity is gone, wrapped with food-grade packaging material be put into packing case or
In packing box, it is stored at shady and cool dry.
Beneficial effect：This method processing tea using green and healthy, nutritious, wide material sources asparagus, bitter chrysanthemum as raw material,
Production cost can be reduced, asparagus, the product category of bitter chrysanthemum are enriched again, raw material is subjected to color retention after fixing, made
Asparagus bitter chrysanthemum tea finished product color stability, steam beating can either kill the microorganism of raw material surface carrying, and can reduce clear
Damage of the journey to raw material is washed, the destructiveness to active component in raw material is reduced, makes asparagus bitter chrysanthemum tea nutritional ingredient more
Equilibrium, color stability, pure in mouth feel, improves asparagus, the nutritive value of bitter chrysanthemum and economic value, with clearing heat and promoting fluid, clearing lung-heat
The health-care effects such as removing toxic substances, moistening lung antibechic, enhancing immunity of organisms.
Embodiment
Embodiment one：
A kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that：Described processing method uses following steps：
A. raw material is plucked：The fresh asparagus of harvesting, bitter chrysanthemum, centella, common fairybells rhizome and root, mulberry leaf, peony, by 10kg asparagus, 8kg
Bitter chrysanthemum, 5kg centella, 3kg common fairybells rhizome and root, 2kg mulberry leaf, 1kg peony be well mixed, be made raw tea material；
B. finish：Raw tea material is subjected to steam beating, fixing temperature is 135 DEG C, and fixation time is 15s, spreading for cooling immediately after fixing
Radiating, 0.37kg salt is added into the mixed material after fixing, is stirred, after taking-up is cleaned with clear water after standing 13h
Microwave drying fixing is carried out again, and when microwave drying finishes, the belt transport speed of microwave equipment is 1.4m/min, and temperature is
85 DEG C, thickness of the mixed material on belt is 6mm, and drying to mixed material water content stops drying when being 11%；
C. color protection：Raw tea material after fixing is soaked into 30min in concentration is 1.4% vitamin c solution, it is broken in ultrasound after immersion
Cleaned in cleaning machine, bubble generator be installed, supersonic wave cleaning machine uses frequency for 20kHz in supersonic wave cleaning machine,
Scavenging period is 30min；
D. it is dried in vacuo：Raw tea material is gone in closed container, the raw tea material of loading is the 2/3 of container capacity, and container is carried out
Vacuumize process, closed vessel, freeze-day with constant temperature raw tea material, it is 57 DEG C to control temperature, drying time 40min, in drying process not
The container of disconnected rolling vacuum, mixed material water content stops drying at 47.6%；
E. cool down：Vacuum drying mixed material is moved to rapidly in refrigerating chamber or in freezing equipment, spread out in refrigerating chamber mixed
Raw material is closed, it is 5cm to make mixed material thickness, and is constantly stirred, the temperature of mixed material is dropped -5 DEG C, the temperature control of refrigerating chamber
At -18 DEG C, freezing indoor air humidity is maintained at 65%；
F. knead：The mixed material of cooling is moved in thermostatic chamber, mixed material is spread out, the thickness for making mixed material is 4cm, is treated
Mixed material temperature reaches 26 DEG C, and above-mentioned mixed material is put into kneading machine kneads 180min, kneads using soft first rub again after
Mode；
G. dry：Use micro-wave vacuum to water content for less than 10% the raw tea material after kneading, during micro-wave vacuum
Temperature is 42 DEG C, and vacuum pressure is 780Pa, and drying time is 30min, dries the malt for terminating that 3kg is sprayed in backward raw tea material
Juice, then softly makes raw tea material curling, soft with hand, is then done again under conditions of 38 DEG C of temperature, vacuum pressure position 760Pa
It is dry 15min minutes, tea base is made；
H. Titian：By dried tea base in flat roasting machine frying Titian, Titian temperature setting be 220 DEG C, the Titian time
For 10min, finished product is made；
I. pack：Asparagus bitter chrysanthemum tea is rejected into unformed tea, the removal of impurity is gone, wrapped with food-grade packaging material be put into packing case or
In packing box, it is stored at shady and cool dry, obtains A1.
Embodiment two：
A kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that：Described processing method uses following steps：
A. raw material is plucked：Fresh, the complete asparagus of harvesting, bitter chrysanthemum, the folding basal part of the ear, sanchi flower, garden burnet leaf, Amaranthus retroflexus, go the removal of impurity,
10kg asparagus, 8kg bitter chrysanthemum, the 5kg folding basal part of the ear, 4kg sanchi flower, 2kg garden burnet leaf, 1kg Amaranthus retroflexus are mixed equal
It is even, raw tea material is made；
B. raw material is cleaned：Well mixed raw tea material is cleaned in the broken cleaning machine of ultrasound, installed in supersonic wave cleaning machine
There is bubble generator, supersonic wave cleaning machine uses frequency for 24kHz, and scavenging period is 35min；
C. wither：Raw tea material after cleaning is spread on withering trough, thickness is 6cm, mixed material is stirred once per 1h, withered
Time control of withering is 12h；
D. heap green grass or young crops fermentation：By the raw tea material and sieve on withering trough, thickness 26cm is shakeout, is fermented in the case where environment temperature is 27 DEG C to original
Material tea appears flowery odour；
E. finish：Using the first vexed rear method thrown, after the finished product gross tea after heap green grass or young crops fermentation is cooked, first carried out using green-keeping machine vexed
Fry, green-keeping machine uses continuous de-enzyming machine, finished product gross tea vexed stir-fry 3min in the first frying pan, the temperature of the first frying pan is 120 DEG C, former
Expect tea vexed stir-fry 1.5min in the second frying pan, the temperature of the second frying pan is 280 DEG C, raw tea material vexed stir-fry 30s in the 3rd frying pan, the
The temperature of three frying pans is 140 DEG C, when a large amount of vapor are sewed on from the 3rd frying-pan covers and gone out, and takes off lid and throws stir-fry, frying to take the dish out of the pot；
F. knead：The raw tea material after fixing is carried out by kneading machine to knead processing, 20min is rubbed for the first time, is rubbed using no pressure
Twist with the fingers；18min is rubbed for the second time, is kneaded using no pressure, is kneaded in last 5min using 120N pressure；Third time is rubbed
10min clocks, are kneaded using 140N pressure, are kneaded in last 3min using 210N pressure；Rub 30min 4th time, adopt
Kneaded with 220N pressure, when kneading to 18min, the no pressure for carrying out 6min is kneaded, and tea base is made；
G. heap base ferments：Tea base after kneading puts into tea basket, and being fermented in the case where environment temperature is 27 DEG C to tea base, it is ripe narcotic incense burned to paralyze victims to appear
After taste；
H. dry：Tea base after heap base is fermented uses flat roasting machine fried dry, and one fries temperature for 68 DEG C, and the time is 5min, is fried
Make and terminate the loquat juice that backward tea base sprays 4kg, two stir-fry temperature are 48 DEG C, the time is 7min, and three stir-fry temperature are 180 DEG C, time
For 2min.
I. Titian：By dried tea base in flat roasting machine frying Titian, Titian temperature setting be 240 DEG C, Titian
Time is 15min, and finished product is made；
J. pack：Asparagus bitter chrysanthemum tea is packed with food-grade packaging material, enters in aeration-drying environment and stores, obtain A2.
Embodiment three：
A kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that：Described processing method uses following steps：
A. raw material is plucked：Fresh, the complete asparagus of harvesting, bitter chrysanthemum, Amaranthus retroflexus, cordate houttuynia, hook catechu, Trigonotis peduncularis, stem of noble dendrobium leaf, go
The removal of impurity, by 10kg asparagus, 7kg bitter chrysanthemum, 5kg Amaranthus retroflexus, 4kg cordate houttuynia, 3kg hook catechu, 1kg it is attached
Dish, 1kg stem of noble dendrobium leaf are well mixed, and raw tea material is made；
B. it is dried in vacuo：Raw tea material is gone in closed container, the raw tea material of loading is the 4/5 of container capacity, and container is carried out
Vacuumize process, closed vessel, freeze-day with constant temperature raw tea material, it is 54 DEG C to control temperature, drying time 45min, in drying process not
The container of disconnected rolling vacuum, raw tea material water content stops drying at 36%；
C. cool down：Vacuum drying raw tea material is moved to rapidly in refrigerating chamber or in freezing equipment, raw material is spread out in refrigerating chamber
Tea, it is 5cm to make mixed material thickness, and is constantly stirred, and the temperature of raw tea material is dropped -3 DEG C, the temperature control of refrigerating chamber is -12
DEG C, freezing indoor air humidity is maintained at 69%；
D. knead：The raw tea material of cooling is moved in thermostatic chamber, raw tea material is spread out, the thickness for making raw tea material is 3cm, treats raw tea material
Temperature reaches 31 DEG C, and above-mentioned raw materials tea is put into kneading machine kneads 180min, knead using first rub again it is rear it is soft by the way of；
E. bakee：The raw tea material kneaded is placed in into temperature to bakee for low temperature at 45 DEG C, the baking time is 3h, and is constantly stirred mixed
Raw material is closed, makes its water content 26%, low temperature bakees sprinkling 2kg wolfberry juice, 1kg New Zealand spinach leaf juice in backward raw tea material, and stirring is equal
Raw tea material is bakeed with 136 DEG C of temperature again after even, the baking time is 40min, raw tea material water content obtains finished product below 6.5%
Gross tea；
F. Titian：By the finished product gross tea after baking in flat roasting machine frying Titian, Titian temperature setting be 210 DEG C, Titian
Time is 15min, and finished product is made；
G. pack：Asparagus bitter chrysanthemum tea is rejected into unformed tea, the removal of impurity is gone, wrapped with food-grade packaging material be put into packing case or
In packing box, it is stored at shady and cool dry, obtains A3.
Example IV：
A kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that：Described processing method uses following steps：
A. raw material is plucked：The fresh asparagus of harvesting, bitter chrysanthemum, gynostemma pentaphyllum leaf, brown rice bud, undaria pinnitafida, Agrimony, shortstyle cratoxylum leaf root or bark, will
10kg asparagus, 7kg bitter chrysanthemum, 6kg gynostemma pentaphyllum leaf, 5kg brown rice bud, 3kg undaria pinnitafida, 2kg Agrimony, 1kg
Shortstyle cratoxylum leaf root or bark is well mixed, and raw tea material is made；
B. finish：Raw tea material is subjected to steam beating, fixing temperature is 125 DEG C, and fixation time is 30s, spreading for cooling immediately after fixing
Radiating, 0.24kg vitamin C is added into the mixed material after fixing, is stirred, and carrying out microwave again after standing 13h does
Dry fixing, when microwave drying finishes, the belt transport speed of microwave equipment is 1.2m/min, and temperature is 90 DEG C, mixed material
Thickness on belt is 8mm, and drying to mixed material water content stops drying when being 12.8%；
C. color protection：Raw tea material after fixing is soaked into 40min in concentration is 2.8% citric acid solution, it is broken in ultrasound after immersion
Cleaned in cleaning machine, bubble generator be installed, supersonic wave cleaning machine uses frequency for 26kHz in supersonic wave cleaning machine,
Scavenging period is 10min；
D. it is dried in vacuo：Raw tea material is gone in closed container, the raw tea material of loading is the 3/4 of container capacity, and container is carried out
Vacuumize process, closed vessel, freeze-day with constant temperature raw tea material, it is 58 DEG C to control temperature, drying time 30min, in drying process not
The container of disconnected rolling vacuum, mixed material water content stops drying at 52.7%；
E. cool down：Vacuum drying mixed material is moved to rapidly in refrigerating chamber or in freezing equipment, spread out in refrigerating chamber mixed
Raw material is closed, it is 8cm to make mixed material thickness, and is constantly stirred, the temperature of mixed material is dropped -4 DEG C, the temperature control of refrigerating chamber
At -11 DEG C, freezing indoor air humidity is maintained at 68%；
F. knead：The raw tea material after cooling is carried out by kneading machine to knead processing, 28min is rubbed for the first time, is rubbed using no pressure
Twist with the fingers；12min is rubbed for the second time, is kneaded using no pressure, is kneaded in last 3min using 130N pressure；Third time is rubbed
15min, is kneaded using 160N pressure, is kneaded in last 2min using 170N pressure；Rub 20min 4th time, use
280N pressure is kneaded, when kneading to 12min, and the no pressure for carrying out 5min is kneaded；
G. dry：The raw tea material kneaded is placed in into temperature to bakee for low temperature at 48 DEG C, the baking time is 4h, and constantly stirs original
Expect tea, and 2kg lily juice, 1kg arhat juice are sprayed during a stir-fry, its water content 19%, low temperature again will after bakeing
Raw tea material is bakeed with 135 DEG C of temperature, and the baking time is 30min, and raw tea material water content obtains finished product gross tea below 7.5%；
H. Titian：By dried finished product gross tea in flat roasting machine frying Titian, Titian temperature setting be 240 DEG C, Titian
Time is 6min, and finished product is made；
I. pack：Asparagus bitter chrysanthemum tea is rejected into unformed tea, the removal of impurity is gone, wrapped with food-grade packaging material be put into packing case or
In packing box, it is stored at shady and cool dry, obtains A4.
Embodiment five：
A kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that：Described processing method uses following steps：
A. raw material is plucked：Fresh, the complete asparagus of harvesting, bitter chrysanthemum, leaf of Moringa, longstalk condorvine herb, petasites tatewakianus kitam, caulis piperis futokadsurae, frost flower, go
The removal of impurity, by 10kg asparagus, 6kg bitter chrysanthemum, 5kg leaf of Moringa, 4kg longstalk condorvine herb, 3kg petasites tatewakianus kitam, 2kg sea wind
Rattan, 1kg frost flower are well mixed, and raw tea material is made；
B. raw material is cleaned：Well mixed raw tea material is cleaned in the broken cleaning machine of ultrasound, installed in supersonic wave cleaning machine
There is bubble generator, supersonic wave cleaning machine uses frequency for 22kHz, and scavenging period is 35min；
C. wither：Raw tea material after cleaning is spread on withering trough, thickness is 4cm, stirred mixed material once per 0.5h,
Withering time control is 8h；
D. heap green grass or young crops fermentation：By the raw tea material and sieve on withering trough, thickness 20cm is shakeout, is fermented in the case where environment temperature is 25 DEG C to original
Material tea appears flowery odour；
E. finish：Using the first vexed rear method thrown, after the raw tea material after heap green grass or young crops fermentation is cooked, vexed stir-fry is first carried out using green-keeping machine,
Green-keeping machine uses continuous de-enzyming machine, raw tea material vexed stir-fry 6min in the first frying pan, and the temperature of the first frying pan is 110 DEG C, raw tea material
The vexed stir-fry 3min in the second frying pan, the temperature of the second frying pan is 270 DEG C, raw tea material vexed stir-fry 90s in the 3rd frying pan, the 3rd frying pan
Temperature be 170 DEG C, when a large amount of vapor are sewed on from the 3rd frying-pan covers and gone out, take off lid throw fry, frying to take the dish out of the pot；
F. knead：The raw tea material after fixing is carried out by kneading machine to knead processing, 18min is rubbed for the first time, is rubbed using no pressure
Twist with the fingers；10min is rubbed for the second time, is kneaded using no pressure, is kneaded in last 2min using 100N pressure；Third time is rubbed
25min clocks, are kneaded using 190N pressure, are kneaded in last 6 min using 270N pressure；Rub 8min 4th time, adopt
Kneaded with 260N pressure, tea base is made；
G. heap base ferments：Tea base after kneading puts into tea basket, and being fermented in the case where environment temperature is 29 DEG C to tea base, it is ripe narcotic incense burned to paralyze victims to appear
After taste；
H. dry：Tea base after heap base is fermented uses flat roasting machine fried dry, and one fries temperature for 65 DEG C, and the time is 5min, two
It is 46 DEG C to fry temperature, and the time is 10min, and three fry temperature for 143 DEG C, and the time is 1min.
I. Titian：By dried tea base in flat roasting machine frying Titian, Titian temperature setting be 230 DEG C, Titian
Time is 3min, and finished product is made；
J. pack：Asparagus bitter chrysanthemum tea is packed with food-grade packaging material, enters in aeration-drying environment and stores, obtain A5.
Detect example
Observation and trial test record the sensory properties of above-mentioned asparagus bitter chrysanthemum tea；Physical and chemical index content detection the results are shown in Table 1, and microorganism contains
Amount testing result is shown in Table 2.
Table 1
Table 2
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing method of asparagus bitter chrysanthemum tea, it is characterised in that use following steps：
A. raw material is plucked：The fresh asparagus of harvesting, bitter chrysanthemum, centella, common fairybells rhizome and root, mulberry leaf, peony, by 10kg asparagus, 8kg
Bitter chrysanthemum, 5kg centella, 3kg common fairybells rhizome and root, 2kg mulberry leaf, 1kg peony be well mixed, be made raw tea material；
B. finish：Raw tea material is subjected to steam beating, fixing temperature is 135 DEG C, and fixation time is 15s, spreading for cooling immediately after fixing
Radiating, 0.37kg salt is added into the mixed material after fixing, is stirred, after taking-up is cleaned with clear water after standing 13h
Microwave drying fixing is carried out again, and when microwave drying finishes, the belt transport speed of microwave equipment is 1.4m/min, and temperature is
85 DEG C, thickness of the mixed material on belt is 6mm, and drying to mixed material water content stops drying when being 11%；
C. color protection：Raw tea material after fixing is soaked into 30min in concentration is 1.4% vitamin c solution, it is broken in ultrasound after immersion
Cleaned in cleaning machine, bubble generator be installed, supersonic wave cleaning machine uses frequency for 20kHz in supersonic wave cleaning machine,
Scavenging period is 30min；
D. it is dried in vacuo：Raw tea material is gone in closed container, the raw tea material of loading is the 2/3 of container capacity, and container is carried out
Vacuumize process, closed vessel, freeze-day with constant temperature raw tea material, it is 57 DEG C to control temperature, drying time 40min, in drying process not
The container of disconnected rolling vacuum, mixed material water content stops drying at 47.6%；
E. cool down：Vacuum drying mixed material is moved to rapidly in refrigerating chamber or in freezing equipment, spread out in refrigerating chamber mixed
Raw material is closed, it is 5cm to make mixed material thickness, and is constantly stirred, the temperature of mixed material is dropped -5 DEG C, the temperature control of refrigerating chamber
At -18 DEG C, freezing indoor air humidity is maintained at 65%；
F. knead：The mixed material of cooling is moved in thermostatic chamber, mixed material is spread out, the thickness for making mixed material is 4cm, is treated
Mixed material temperature reaches 26 DEG C, and above-mentioned mixed material is put into kneading machine kneads 180min, kneads using soft first rub again after
Mode；
G. dry：Use micro-wave vacuum to water content for less than 10% the raw tea material after kneading, during micro-wave vacuum
Temperature is 42 DEG C, and vacuum pressure is 780Pa, and drying time is 30min, dries the malt for terminating that 3kg is sprayed in backward raw tea material
Juice, then softly makes raw tea material curling, soft with hand, is then done again under conditions of 38 DEG C of temperature, vacuum pressure position 760Pa
It is dry 15min minutes, tea base is made；
H. Titian：By dried tea base in flat roasting machine frying Titian, Titian temperature setting be 220 DEG C, the Titian time
For 10min, finished product is made；
I. pack：Asparagus bitter chrysanthemum tea is rejected into unformed tea, the removal of impurity is gone, wrapped with food-grade packaging material be put into packing case or
In packing box, it is stored at shady and cool dry.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710583367.4A CN107259020A (en) | 2017-07-18 | 2017-07-18 | The processing method of asparagus bitter chrysanthemum tea |
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| CN201710583367.4A CN107259020A (en) | 2017-07-18 | 2017-07-18 | The processing method of asparagus bitter chrysanthemum tea |
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| CN107259020A true CN107259020A (en) | 2017-10-20 |
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| CN201710583367.4A Withdrawn CN107259020A (en) | 2017-07-18 | 2017-07-18 | The processing method of asparagus bitter chrysanthemum tea |
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| CN108308275A (en) * | 2018-02-06 | 2018-07-24 | 南昌莱俐农业有限公司 | A kind of asparagus method for preparing sour milk |
| CN108391738A (en) * | 2018-05-25 | 2018-08-14 | 芜湖市三山区绿色食品产业协会 | The production method of bitter bamboo kudzuvine flower health tea |
| CN108719533A (en) * | 2018-05-25 | 2018-11-02 | 芜湖市三山区绿色食品产业协会 | The production method of Moringa Pueravia flower tea |
| CN110037144A (en) * | 2019-02-25 | 2019-07-23 | 刘金洲 | A kind of asparagus tea and tea beverage, its production method and application |
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| CN108308275A (en) * | 2018-02-06 | 2018-07-24 | 南昌莱俐农业有限公司 | A kind of asparagus method for preparing sour milk |
| CN108391738A (en) * | 2018-05-25 | 2018-08-14 | 芜湖市三山区绿色食品产业协会 | The production method of bitter bamboo kudzuvine flower health tea |
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| CN110037144A (en) * | 2019-02-25 | 2019-07-23 | 刘金洲 | A kind of asparagus tea and tea beverage, its production method and application |
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Application publication date: 20171020 |