LU500130B1 - Treatment Process of Asparagus Tea - Google Patents

Abstract

The present invention discloses a treatment process for making asparagus tea, including asparagus tender stem treatment, getting green, spreading and airing, initial drying, rolling, re-drying, frying, and flavoring, to obtain an asparagus tea. This process not only solves the problem of low utilization rate of asparagus, but also is an innovation in the treatment process of asparagus tea, which uses a microbending machine to shape the asparagus tea for three times into a bead shape. The finished product has a sandy green moist appearance and a round compact granular shape. After brewing, the tea soup is a clear and transparent, and has a bright yellow color and delicate smell. The tea soup also has the benefits of supplementing water-soluble vitamins and mineral elements, inhibiting cardiovascular and cerebrovascular diseases, and preventing various cancers.

Description

BL-5239 LU500130 Treatment Process of Asparagus Tea

BACKGROUND Field of Invention The present invention belongs to the field of tea processing, and specifically relates to a treatment process of asparagus tea.

Background of the Invention The asparagus (Asparagus officinalis), also known as Officinal asparagus root, asparagus tip, baby corn, dragon's whiskers, belongs to the Liliaceae, perennial root plant. As early as more than two thousand years ago, people realized the great medicinal value of asparagus. In the "ShenNong's MateriaMedica", the asparagus is listed as "above the top grade", which is said to take for a long time to lighten the body and improve the vitality. In recent years, as the value of asparagus has appeared, the various related products have emerged one after another. Among the research literatures on asparagus tea, most of patents focus on the processing and preparation methods of asparagus tea, which lack innovation.

Studies have shown that the asparagus is rich in protein, vitamins and a variety of amino acids, and the contents are higher than those of ordinary vegetables and fruits, wherein aspartic acid and the nitrogen-containing substances mainly based on asparagine are especially obvious. And it is also rich in vitamins and has trace elements. In addition, polysaccharides and flavonoids compounds, the natural active ingredients in asparagus stems and leaves, play the roles of antioxidation and regulation of human immune system and others to a certain extent. Asparagus tea is a tea drink made by processing fresh asparagus with the treatment process of green tea, and has all the functions of the asparagus raw material.

At present, the production technology of asparagus tea is facing innovation and challenges. It is how to innovate the traditional craftsmanship and improve the quality of the asparagus tea while retaining the efficacy of asparagus tea.

BL-5239 LU500130

SUMMARY In order to solve the problems in the prior art, the present invention provides a treatment process of asparagus tea. The present invention adopts a microbending (Qumilli) machine shape, which changes the shape of the traditional asparagus tea. The overall process of the present invention can ensure the quality of asparagus tea.

The specific technical solution of the present invention is: a treatment process of asparagus tea, including the following steps of: 1) raw material treatment: washing an asparagus tender stems with water, cutting the asparagus tender stems into 2-5 cm of asparagus stem segments, discarding roots and white parts at the bottom with a higher degree of lignification, and placing the asparagus stem segments in a tea bamboo plaque for spreading and airing, turning over frequently during the spreading and airing process to avoid redness and yellowing due to respiration, which affects the quality of asparagus tea; 2) getting green treatment: putting the asparagus stem segments in a boiling water pot and boiling for 30-50 s, then fishing out and placing the asparagus stem segments in cold water for 90 s, after close to room temperature, spreading and airing the asparagus stem segments in a tea bamboo plaque to cool down to room temperature; 3) spreading and airing for water loss: spreading and airing the asparagus stem segments for 5 hours after getting green treatment to lose moisture on the surface and in the asparagus stem segments for further wilting, wherein keeping ventilated and dry during spreading and airing; 4) initial drying: drying the asparagus stem segments after spreading and airing for water loss in a dryer at a drying temperature of 110°C by using a direct drying method, wherein spreading the asparagus stem segments evenly and thinly in the sieve hopper by a proper amount of an invisible sieve, and drying to 50-70% water content; 5) rolling: rolling the asparagus stem segments after the initial drying with a rolling machine for ten minutes according to the principle of "light-heavy-light", wherein firstly lightly rolling for 4 minutes, then heavy rolling for 3 minutes, and then lightly rolling for 3 minutes; unblocking the asparagus stem segments after rolling, and then evenly spreading in a bamboo plaque; 6) re-drying: drying the asparagus stem segments after rolling again until the water content is between 38% and 45%, wherein setting the temperature at 110°C;

BL-5239 LU500130 7) microbending (Qumilli) frying: putting the re-dried asparagus stem segments into a double-pot microbending (Qumilli) frying machine, setting the temperature at 90°C, and frying the asparagus stem segments into a bead shape, with a sandy green moist appearance, and a round compact granular shape being appropriate; 8) raising aroma: putting the bead-shaped asparagus tea evenly into the aroma raising machine for 1 h to raise aroma, wherein setting the temperature at 100°C; after completion, increasing the temperature to 105°C and continuing raising aroma for 1 h; after completion, continuing to use the residual heat to treat the asparagus tea for raising aroma to better maintain the aroma of asparagus tea.

In the above treatment process, as a preferred embodiment, in the step of getting green treatment, boiling is performed in a boiling water pot for 40s.

In the above treatment process, as a preferred embodiment, in the initial drying step, drying is performed to the water content of 60%.

Compared with the closest existing technology, the present invention has the following excellent effects.

1. In the treatment process of asparagus tea of the present invention, the conditions are strictly controlled during the getting green process, which effectively reduces the loss of functional ingredients and does not affect the content of functional ingredients in the finished asparagus tea.

2. The degree of drying when drying is grasped, and when there is a slight needling- hand feeling, the asparagus is treated appropriately to prevent the excessively high temperature and the rapid water dispersion, which affects the contents of quality ingredients.

3. In the styling, it is an innovation of the traditional asparagus tea shape to use the microbending machine to shape the asparagus tea for three times into a bead shape. The processed asparagus tea has a green-moist-round-compact shape, a richer aroma, and a stronger taste.

DETAILED DESCRIPTION OF THE EMBODYMENTS The present application will be further described below with reference to examples.

Example 1: The specific treatment steps of a treatment process of asparagus tea are as follows:

BL-5239 LU500130 1) raw material treatment: washing 20 kg of an asparagus tender stems with water, cutting the asparagus tender stems into 3 cm of small segments, discarding the roots and the white parts at the bottom with a higher degree of lignification, and placing 18 kg of the screened raw material in a tea bamboo plaque to spread and air for 2 h, turning over frequently to avoid redness and yellowing due to respiration, which affects the quality of asparagus tea; 2) getting green treatment: firstly taking 2 kg of asparagus stem segments and putting them in a boiling water pot and boiling for 40 s, then fishing out and placing them in cold water for 90 s, after close to the room temperature, spreading and airing the asparagus stem segments in a tea bamboo plaque to cool down to room temperature; repeating the operation for 9 times until all samples are treated.

3) spreading and airing for water loss: spreading and airing the asparagus stem segments for 5 hours after getting green treatment to lose moisture on the surface and in the asparagus stem segments for further wilting, wherein keeping ventilated and dry during spreading and airing 4) initial drying: taking all the asparagus stem segments and drying them in a dryer at a temperature of 110°C by using a direct drying method, wherein spreading the asparagus stem segments evenly and thinly in the sieve hopper by a proper amount of an invisible sieve, , and the water content of the dried sample 1s58%; 5) rolling: rolling the asparagus stem segments after the initial drying with a rolling machine for ten minutes, according to the principle of "light-heavy-light",, wherein firstly lightly rolling for 4 minutes, then heavy rolling for 3 minutes, and then lightly rolling for 3 minutes; unblocking the asparagus stem segments after rolling, and then evenly spreading in a bamboo plaque; 6) re-drying: drying the asparagus stem segments after rolling again until the water content is 42%, wherein setting the temperature at 110°C; 7) microbending (Qumilli) frying: putting the re-dried asparagus stem segments into a double-pot microbending (Qumilli) frying machine, setting the temperature at 90°C, and frying the asparagus stem segments into a bead shape, with a sandy green moist appearance, and a round compact granular shape; 8) raising aroma: putting the bead-shaped asparagus tea evenly into the aroma raising machine for 1 h to raise aroma, wherein setting the temperature at 100°C; after completion,

BL-5239 LU500130 increasing the temperature to 105°C and continuing raising aroma for 1 h; finally, continuing to use the residual heat to treat the asparagus tea for raising aroma.

Example 2: 5 The specific treatment steps of a treatment process of asparagus tea, are as follows: 1) raw material treatment: washing 15 kg of an asparagus tender stems with water, cutting the asparagus tender stems into 3 cm of small segments, discarding the roots and the white parts at the bottom with a higher degree of lignification, and placing 14 kg of the screened raw material in a tea bamboo plaque to spread and air for 2 h, turning over frequently to avoid redness and yellowing due to respiration, which affects the quality of asparagus tea; 2) getting green treatment: firstly taking 2 kg of asparagus stem segments and putting them in a boiling water pot and boiling for 40 s, then fishing out and placing them in cold water for 90 s, after close to room temperature, spreading and airing the asparagus stem segments in a tea bamboo plaque to cool down to room temperature; repeating the operation for 7 times until all samples are treated.

3) spreading and airing for water loss: spreading and airing the asparagus stem segments for 5 hours after getting green treatment to lose moisture on the surface and in the asparagus stem segments for further wilting, wherein keeping ventilated and dry during spreading and airing; 4) initial drying: taking all the asparagus stem segments and drying them in a dryer at a temperature of 110°C by using a direct drying method, wherein spreading the asparagus stem segments evenly and thinly in the sieve hopper by a proper amount of an invisible sieve, taking the invisible sieve net as an appropriate amount, and the water content of the dried sample is 62%; 5) rolling: rolling the asparagus stem segments after the initial drying with a rolling machine for ten minutes according to the principle of "light-heavy-light", wherein firstly lightly rolling for 4 minutes, then heavy rolling for 3 minutes, and then lightly rolling for 3 minutes; unblocking the asparagus stem segments after rolling, and then evenly spreading in a bamboo plaque; 6) re-drying: drying the asparagus stem segments after rolling again until the water content is 40%, wherein setting the temperature at 110°C;

BL-5239 LU500130 7) microbending frying: putting the re-dried asparagus stem segments into a double- pot microbending frying machine, setting the temperature at 90°C, and frying the asparagus stem segments into a bead shape, with a sandy green moist appearance, and a round compact granular shape;

8) raising aroma; putting the bead-shaped asparagus tea evenly into the aroma raising machine for 1 h to raise aroma, wherein setting the temperature at 100°C; after completion, increasing the temperature to 105°C and continuing raising aroma for 1 h; finally, continuing to use the residual heat to treat the asparagus tea for raising aroma.

Claims (3)

BL-5239 LU500130 CLAIMS

1. À treatment process of asparagus tea, characterized by including the following steps of: 1) raw material treatment: washing asparagus tender stems with water, cutting the asparagus tender stems into 2-5 cm of asparagus stem segments, discarding roots and white parts at a bottom with a higher degree of lignification, and placing the asparagus stem segments in a tea bamboo plaque for spreading and airing, turning over frequently during the spreading and airing process to avoid redness and yellowing due to respiration, which affects the quality of asparagus tea; 2) getting green treatment: putting the asparagus stem segments in a boiling water pot and boiling for 30-50 s, then fishing out and placing the asparagus stem segments in cold water for 90 s, after close to room temperature, spreading and airing the asparagus stem segments in a tea bamboo plaque to cool down to room temperature; 3) spreading and airing for water loss: spreading and airing the asparagus stem segments for 5 hours after getting green treatment to lose moisture on the surface and in the asparagus stem segments for further wilting, wherein, keeping ventilated and dry during spreading; 4) initial drying: drying the asparagus stem segments after spreading and airing for water loss in a dryer at a drying temperature of 110°C by using a direct drying method, wherein spreading the asparagus stem segments evenly and thinly in the sieve hopper by a proper amount of an invisible sieve, and drying to 50-70% water content; 5) rolling: rolling the asparagus stem segments after the initial drying with a rolling machine for ten minutes according to the principle of "light-heavy-light", wherein firstly lightly rolling for 4 minutes, then heavy rolling for 3 minutes, and then lightly rolling for 3 minutes; unblocking the asparagus stem segments after rolling, and then evenly spreading in a bamboo plaque; 6) re-drying: drying the asparagus stem segments after rolling again until the water content is between 38% and 45%, wherein setting the temperature at 110°C ; 7) microbending frying: putting the re-dried asparagus stem segments into a double- pot microbending frying machine, setting the temperature at 90°C, and frying the

BL-5239 LU500130 asparagus stem segments into a bead shape, with a sandy green moist appearance, and a round compact granular shape; 8) raising aroma: putting the bead-shaped asparagus tea evenly into an aroma raising machine for 1 h to raise aroma, wherein setting the temperature at 100°C ; after completion, increasing the temperature to 105°C and continuing to raise aroma for 1 h; after completion, continuing to use the residual heat to treat the asparagus tea for raising aroma to better maintain the aroma of asparagus tea.

2. The treatment process of asparagus tea according to claim 1, characterized by boiling in the boiling water pot for 40s in the step of getting green treatment.

3. The treatment process of asparagus tea according to claim 1, characterized by drying to a water content of 60% in the step of initial drying.