42 results about "Asparagus scandens" patented technology

The invention discloses an asparagus vegetable juice and an asparagus polysaccharide cocktail fruit-vegetable juice beverage. The asparagus vegetable juice is obtained through the following steps of: carrying out asparagus juicing treatment to obtain fresh asparagus juice and asparagus residues, carrying out high-temperature extraction and enzymolysis extraction on the asparagus residues to obtain the asparagus extract juice, and then mixing the fresh asparagus juice with the asparagus extract juice, and finally performing homogenization treatment to obtain the asparagus vegetable juice. Besides, the asparagus polysaccharide cocktail fruit-vegetable juice beverage is obtained by proportionally blending the asparagus juice with pear juice, apple juice and purified water in a weight ratio of 20: 20: 15: 45. The asparagus vegetable juice is prepared through the process of combination of high-temperature extraction and enzymolysis extraction, so that lots of nutritional ingredients havingnutrition and health care effects for the human body such as dietary fibers, asparagus polysaccharide, macromolecular protein, asparagus saponin, flavone matters and the like in the asparagus residues are effectively extracted and dissolved out; therefore, the asparagus vegetable juice prepared by the invention is richer in nutrition and has the nutritive value different from that of the existingasparagus juice.

The invention provides an organic planting method for asparagus, and belongs to the field of planting. The method comprises the steps of nutrient soil preparation, seed soaking and pregermination, seedling cultivation and planting; nutrient soil preparation comprises the steps that soil and animal feces are mixed together, and compound fertilizer for plant growth is added, wherein the animal feces is poultry feces; a microbial fertilizer starter is put into the mixture in the final process of nutrient soil preparation; for seed soaking and pregermination, seeds are put into clear water to be soaked for 4 hours, and the seeds are taken out and put into pregermination mixed liquor to be soaked. Accordingly, the animal feces is poultry feces which is convenient to take, the organic nutrient content is high, the prepared soil is rich in nutrient, and sowing is conducted conveniently; gibberellin has the effects of promoting seed germination and growth of vegetable organs, and the survival rate of sowed seeds is increased conveniently; the temperature of the microbial fertilizer starter in the fermentation process rises continuously to reach 60 DEG C, and miscellaneous bacteria and eggs in the soil are killed; the quality of the asparagus is improved through cytokinin, and the yield increasing effect is achieved.

The invention discloses a making method of an asparagus officinalis linn fermented beverage with nutritive and health-care effects, and belongs to the field of processing of fermentation type functional beverages. Lactobacillus paracasei CICC6270 and lactobacillus paracasei CICC6271 are obtained from healthy asparagus officinalis linn through separation, and are preserved in the general microorganism center of China Committee for Culture Collection of Microorganisms, the preservation number of the lactobacillus paracasei CICC6270 is CGMCC NO.12211, and the preservation number of the lactobacillus paracasei CICC6271 is CGMCC NO.12212. Whole bamboo shoots of the asparagus officinalis linn are used as raw materials, and the two kinds of lactic acid bacteria are used for fermentation, so that the dissolution rate of active components of the asparagus officinalis linn, such as saponin, flavone and polysaccharide, is notably increased, and the novel asparagus officinalis linn fermented beverage is obtained. Compared with freshly-extracted asparagus officinalis linn juice, the novel asparagus officinalis linn fermented beverage made by the making method disclosed by the invention has the advantages that the dissolution rate of the saponin of the asparagus officinalis linn is increased to 8.4 times of the original dissolution rate of the saponin, the dissolution rate of the flavone is increased to 2.5 times of the original dissolution rate of the flavone, and the dissolution rate of the polysaccharide is increased to the original dissolution rate of the polysaccharide. The asparagus officinalis linn fermented beverage made by the technology disclosed by the invention has the health-care effects of reducing blood lipid, reducing blood pressure, enhancing immunity and the like.

The present invention discloses a fish cream and bean dreg anti-hypertension porridge which is comprised of the following raw materials (parts by weight): 90-95 rice, 6-7 dry asparagus powder, 5-6 hawthorn juice, 6-7 sea lettuce, 7-9 nutrition additives, 6-7 preserved egg yolk, 3-5 ham, 5-6 mulberry , 4-6 fresh fish cream, 3-3.4 biscuit crumbs, 8-9 cherries, 3-4 bean dregs, 5-5.4 Rum, 3-3.4 Tanakaea omeiensis, 3-3.3 Japanese metaplexis, 2.5-3.3 pine bark, 2.9-3.2 magnolia flower, 3-4 Allium macrostemon, and 2-4 ephedra. The dry asparagus powder, hawthorn juice, sea lettuce and other ingredients are added into the invented porridge and enrich the porridge taste. Besides, various health-care ingredients such as the magnolia flowers, pine bark, and Tanakaea omeiensis are added into the porridge and have good effects such as calming endogenous wind, clearing heat, building up body, promoting circulation of qi, closing sores and promoting tissue regeneration.

The invention relates to a brewing technology for asparagus wine, which mainly solves the problem of how to reasonably and scientifically use the asparagus in the brewing technology and extract the nutrient substances in the asparagus to the greatest extent and comprises steps of fermenting the raw material asparagus as well as cereal grains like sticky rice, corn millet rice, fragrant rice and oat, and brewing. The technology comprises specific steps of freeze drying and smashing the fresh asparagus, boiling, fermenting, ageing and the like. The brewing technology can prepare low alcohol strength and high alcohol strength of series of asparagus wine. By scientifically processing the asparagus and brewing the wine, the technology extracts the nutrient substances in the asparagus to the greatest extent, thus guaranteeing the quality of the wine and improving the liquor yield, in addition, the fresh scent of the asparagus is mixed in the wine, so that the wine has the fragrance of the asparagus.

The present invention discloses pumpkin and desiccated coconut emission arresting and nerve soothing honey. The honey consists of the following raw materials (parts by weight): 150-160 vitex honey, 7-9 nutritional additives, 30-40 pumpkins,8-10 black sesame seeds, 3-4 dry powder of asparagus, 10-20 champedak, 10-15 oysters, 13-20 desiccated coconut , 5-6 arrowhead, 10-15 mangosteen, 3-4 bamboo vinegar, 4-6 green tea, 0.8-1 fenugreek, 5-7 galangal, 1-2.5 circium japonicum, 0.7-1 radix saposhnikoviae, 0.4-1.1 dragon bone, 2-3 notopterygium, and 1-2 pickled peppers. The honey is nutritious and good for health by adding various traditional Chinese medicines such as fenugreek, circium japonicum, notopterygium, radix saposhnikoviae, etc. into honey by micro powder technology. The honey not only can warm kidney, enhance yang, dispel cold to relieve pain, dispel wind to relieve exogenous syndrome and relieve fatigue, but also can change the taste of Chinese medicines and is easy for administration due to the simple production method and pocket friendly size of the honey.

The invention relates to a processing technology for ganoderma lucidum and asparagus tea. The processing technology comprises the following steps: (1) slicing ganoderma lucidum sheets into a certain length; (2) preparing brown sugar water; (3) using a closed container with a cap, mixing the ganoderma lucidum sheets and the brown sugar water in a mass-volume ratio that ganoderma lucidum sheets: brown sugar water=(1-3)g: 1mL, fully and uniformly mixing the mixture and moistening the mixture for 40-50 minutes; (4) drying the ganoderma lucidum sheets; (5) cutting 4-6 cm of fresh asparagus meat stems close to the stems and drying the stems at 60-70 DEG C; (6) slicing the asparagus into a certain length; and (7) weighing 3.5-4.5g of ganoderma lucidum sheets and 1.5-2.5g of asparagus, and uniformly mixing and packaging the mixture to obtain the ganoderma lucidum and asparagus tea. According to the ganoderma lucidum and asparagus tea processed by the processing technology provided by the invention, the tea mixed with boiled water for several minutes is faint yellow in liquor color, slightly sweet in taste and not obvious in fungus smell and de-enzyming smell and has faint scent, and the flavor is obviously improved; the tea mixed for two hours is beige in liquor color, the faint scent is retained, and the bitter taste is not obvious.

The invention discloses a method for preparing an asparagus juice drink, which comprises the following steps: (1) select fresh, insect-free, and rotten fresh asparagus, clean them, and clean them with boiling water for 5-8 minutes. (2) Use a centrifuge to separate the asparagus juice to remove the crude fiber and slag to obtain the asparagus clarified liquid; (3) Add the asparagus clarified liquid to the blending tank, add sugar, citric acid, and purified water, and blend it into Asparagus raw juice 20-30%, sugar content 9-12, acidity below 0.1% beverage raw juice; (4) Heat the prepared beverage raw juice to 90-100°C, fill and seal, heat up to 110- Keep warm at 120 DEG C for 10-15 minutes, cool to room temperature, and get ready. The asparagus juice beverage prepared by the present invention has a fresh taste and cool mouthfeel by using asparagus as a raw material, adding a new taste to the liquid beverage.

The invention belongs to the technical field of food, and particularly relates to asparagus root jelly sweet and a preparation method thereof. The jelly sweet is composed of the following raw materials: 10-15 parts of asparagus root, 30-40 parts of erythritol, 2-4 parts of carrageenan, 2-4 parts of curdlan gum, 0.1-0.2 part of a black tea extract, and 0.2-0.4 part of hypsizygus marmoreus powder. By preparing the jelly sweet from asparagus root, utilization value of asparagus root is increased, and refuse reclamation is realized. Through pretreatment of asparagus root and compounding of variousraw materials, earthy taste of the asparagus root can be removed, and the prepared jelly sweet has good mouthfeel, moderate hardness and chewiness, has high acceptability, and a fresh scent.

The invention discloses a planting method of asparagus, and relates to the technical field of asparagus cultivation. The planting method of the asparagus comprises the steps of 1, selecting fine varieties; 2, cultivating strong seedlings through nutrition bowls, wherein sufficient nutrition bowls are prepared, seed soaking and germination accelerating are conducted, sowing is conducted at the right time, and seedbed management is conducted; 3, conducting soil selection and land preparation for field planting; 4, conducting field management, wherein management in the same year of field planting, and management in the second year of field planting and the subsequent years of asparagus collecting are conducted, and for the management in the second year of field planting and the subsequent years of asparagus collecting, scientific planning and management of germination accelerating fertilizer, asparagus strengthening fertilizer and autumn flowering fertilizer and comprehensive disease andinsect pest prevention and control management are involved; 5 conducting scientific harvesting. The planting method has the advantages of being capable of increasing the yield of the asparagus and improving the quality of the asparagus.

The invention provides a preparation method of asparagus tea. The asparagus tea is prepared by adopting a process comprising the steps of picking fresh leaves, spreading, carrying out fixation, carrying out secondary fixation, rolling and drying. By adopting the method provided by the invention, the utilization rate of asparagus raw materials can be improved and the problem that the asparaguses are wasted is solved; the green and environment-friendly beverage asparagus tea with abundant nutrients is prepared by taking waste tender shoots, which are obtained after the asparaguses are picked, as the raw materials.