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Processing method of asparagus cichorium endivia tea

A processing method and technology for chrysanthemum tea, applied in the field of tea processing, can solve the problems of loss of nutrients, low utilization rate of raw materials, destruction of active ingredients, etc., and achieve the effects of balanced nutrients, stable color and reduced damage

Inactive Publication Date: 2017-10-20
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of processing method of asparagus and bitter chrysanthemum tea, aiming at the problem that the existing asparagus and bitter chrysanthemum have a lot of loss of nutrients and serious damage to active ingredients during the processing process, resulting in low utilization rate of raw materials. The method can improve the nutritional value of asparagus and bitter chrysanthemum products, and can also improve the utilization efficiency of raw materials

Method used

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  • Processing method of asparagus cichorium endivia tea
  • Processing method of asparagus cichorium endivia tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of asparagus bitter chrysanthemum tea, characterized in that: the processing method adopts the following steps:

[0020] a. Raw material picking: pick fresh asparagus, bitter chrysanthemum, centella asiatica, bamboo shoots, mulberry leaves, peony flowers, 10kg of asparagus, 8kg of bitter chrysanthemum, 5kg of centella asiatica, 3kg of hundred-tail bamboo shoots, 2kg mulberry leaves and 1kg peony are mixed evenly to make raw tea;

[0021] b. Finishing: Steam the raw tea, the temperature of the tea is 135°C, and the time of the tea is 15s. After the tea is finished, it is immediately cooled to dissipate heat. Add 0.37kg of salt to the mixed raw materials after finishing, stir evenly, and take it out after standing for 13 hours. After cleaning with clean water, carry out microwave drying and finishing again. During microwave drying and finishing, the belt transmission speed of the microwave equipment is 1.4m / min, the temperature is 85°C, the thickness o...

Embodiment 2

[0030] A processing method of asparagus bitter chrysanthemum tea, characterized in that: the processing method adopts the following steps:

[0031] a. Picking of raw materials: picking fresh and complete asparagus, bitter chrysanthemum, Zheer root, Panax notoginseng, Burnet elm leaves, and amaranth, remove impurities, 10kg of asparagus, 8kg of bitter chrysanthemum, 5kg of Zheer root, 4kg of Panax notoginseng, 2kg of Burnet leaves, and 1kg of Amaranthus reflexae are evenly mixed to prepare raw tea;

[0032] b. Raw material cleaning: clean the evenly mixed raw material tea in an ultrasonic cleaner, which is equipped with a bubble generator, the frequency of the ultrasonic cleaner is 24kHz, and the cleaning time is 35min;

[0033] c. Withering: spread the cleaned raw tea on the withering tank with a thickness of 6cm, stir the mixed raw materials every 1 hour, and control the withering time to 12 hours;

[0034] d. Heap green fermentation: sieve the raw tea on the withering tank,...

Embodiment 3

[0042] A processing method of asparagus bitter chrysanthemum tea, characterized in that: the processing method adopts the following steps:

[0043] a. Picking of raw materials: picking fresh and complete asparagus, bitter chrysanthemum, amaranth, Houttuynia cordata, Gou catecha, fudica, dendrobium leaves, removing impurities, 10kg of asparagus, 7kg of bitter chrysanthemum, and 5kg of reverse Amaranth, 4kg Houttuynia cordata, 3kg Goucatecha, 1kg Fudicai, and 1kg dendrobium leaves are mixed evenly to prepare raw tea;

[0044] b. Vacuum drying: transfer the raw tea into an airtight container, the loaded raw tea is 4 / 5 of the capacity of the container, vacuumize the container, close the container, and dry the raw tea at a constant temperature. 45min, during the drying process, the vacuum container was continuously tumbling, and the drying was stopped when the water content of the raw tea was 36%;

[0045] c. Cooling: quickly move the vacuum-dried raw tea to the freezer or freezin...

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Abstract

The invention discloses a processing method of asparagus cichorium endivia tea. The tea takes asparagus and cichorium endivia as main raw materials and is made through steps of picking, enzyme deactivation, color protection, vacuum drying, cooling, rolling, drying, fragrance improvement, and packaging. Asparagus and cichorium endivia, which is green and healthy and is abundant in nutrition and available in resources, is taken as raw materials, so that the processing cost is reduced, and product types of asparagus and cichorium endivia are improved. The raw materials are subjected to color protection treatment after enzyme deactivation, so that the final tea product is stable in color. Vapor enzyme deactivation allows microorganisms carried on the surface of raw materials to be killed, allows damage to the raw materials during a cleaning process to be prevented, and allows the damage degree of active components in raw materials to be reduced. The tea is balanced in nutritional components, stable in color, pure in taste, and high in nutritional value and economic value, and has the curative efficacy of clearing heat and engendering fluid, clearing the lung and detoxifying the body, moistening the lung and suppressing cough, and improving immunity of human body.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of asparagus bitter chrysanthemum tea. Background technique [0002] Asparagus, also known as Shi Diaobo, is the edible part of the perennial herb Asparagus of the Liliaceae Asparagus. It is cool in nature, sweet and bitter in taste. According to the determination of 90% of the edible part of asparagus, each l00g contains 75kJ of energy, 93g of water, 1.4g of protein, 0.1g of fat, 1.9g of dietary fiber, 3g of carbohydrates, 100μg of carotene, 17μg of retinol equivalent, and 0.04 of thiamine. mg, riboflavin 0.05mg, niacin 0.7mg; vitamin C 45mg; potassium 213mg, sodium 3.1mg, calcium 10mg, magnesium 10mg, iron 1.4mg, manganese 0.17mg, zinc 0.4mg, copper 0.07mg, phosphorus 42mg, Selenium 0.21μg. Stems and leaves still contain substances such as rutin and quercetin that protect the elasticity of blood vessels. It has the effects of clearing heat and promoting body ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周兆平张伟
Owner 周兆平
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