CN1051850A

CN1051850A - A kind of asparagus powder manufacture method of using as beverage

Info

Publication number: CN1051850A
Application number: CN 90101061
Authority: CN
Inventors: 张若夫
Original assignee: Individual
Current assignee: Individual
Priority date: 1990-02-22
Filing date: 1990-02-22
Publication date: 1991-06-05

Abstract

The present invention proposes a kind of simple asparagus is made manufacturing method of power, its technical process that can make the soaking type beverage and comprises: (one) selects materials; (2) rinsing; (3) dehydration; (4) low temperature is urged change; (5) high temperature is short becomes and fixed flavor; (6) drying; (7) process such as pulverizing.

Brew after the asparagus powder made from the present invention can be packed with cotton paper and drink.

The method of the invention still can be used for the residue after other pomaces, pericarp and the fruit processing is made the powder of using as beverage.

Description

A kind of asparagus powder manufacture method of using as beverage

The present invention relates to the food technology field.

Asparagus is as the existing long history of vegetables, to have a good health care effect noticeable day by day because of it, its eating method generally is as vegetables edible (containing quick-frozen fresh vegetables) or makes electuary or make can or make cola beverages, do not make the precedent that powder is made the soaking type beverage but see as yet with it.The invention provides a kind of simple processing method.Can make the powder that to make the former powder of beverage to asparagus, after conventional cotton paper packing, can brew and drink.

Its manufacture process is as follows:

(1) select materials:

Asparagus vegetal pole horn of plenty, harvest season temperature is higher again.So suitable bacterial reproduction is very easily putrid and deteriorated.Therefore, selecting materials must be noted that results are selected (being no more than six hours) immediately immediately, and size is regardless of during selection, also can contain parts such as head, tail, stem, skin, but must be definitely fresh.Note removing the rotten asparagus of turning sour.

(2) rinsing:

The asparagus of choosing carries out abundant rinsing with clear water immediately, generally the palpus rinsing is 2-3 time, each rinsing time is 2-5 minute, after removing silt particle and other impurity, rinsing fully, place immediately on the porous horizontal screen and drain, attention was not soaked of a specified duration in water, in order to avoid effective ingredient runs off too much and causes rotten.

(3) dehydration:

Purpose: fresh asparagus contains large quantity of moisture, if untimely sloughing, will be rotten at 24 hours internal cause bacterial reproductions.Therefore, the asparagus after rinsing drains must slough the moisture of 80-90% immediately, prevents to go bad.

Method: can have two kinds:

1, places and be exposed to the sun under the sunlight 1-3 days;

2, Tumble Dry (all kinds of dryers all can) notice that temperature can not be above 50 ℃ during with dryer.

Degree of dehydration is estimated way: dehydration requires to slough the moisture of 80-90%, and the estimation way can weight be estimated.That is: every hectogram fresh asparagus dehydration gets final product to remaining 10 to 15 grams, and this moment, the asparagus appearance was crimped to drying regime, had pressed not water outlet to assign to hand or machinery.

(4) low temperature is urged change:

If the asparagus after the dehydration is made powder immediately and brews, then taste is not good, and reason is to contain a large amount of all kinds of complicated organic matters in the asparagus to be difficult to stripping, and these material flavours are not good to eat yet, also can some uncomfortable taste, and for example: bitter, astringent taste occurs.Therefore, must urge change through low temperature, low temperature urges the basic purpose of change to be: impel the asparagus permeability of cell membrane to increase, make intracellular enzyme by being converted into free state in conjunction with attitude, catalysis asparagus cell that store with complex compound part-structure, resolve into simple material, be decomposed into glucose as starch, disaccharides is decomposed into monose, protein and polypeptide are decomposed into better simply peptide or amino acid, and protopectin is decomposed into water soluble pectin and pectic acid etc., for example also have other materials: flavone compound, conversion to a certain degree also takes place in saponins etc., impels taste to become good.

Method: draughty indoor, asparagus after the dehydration is spread on bamboo plaque or other horizontal screens with aperture (aperture is below 5 millimeters), thickness is between 2-5 centimetre, keep indoor temperature between 18-40 ℃, (optimum temperature is between 30-40 ℃), between the relative humidity 60%-70%, (time decided on room temperature height into 24-72 hour to urge the change time, the high more time of room temperature is short more, but must not be above 40 ℃) the grasp method can taste till slight sweet taste occurs with mouth.

Urge and note the room ventilation state that keeps good when becoming.Must stir asparagus once in every 2-4 hour simultaneously, prevent that the too high quality that causes of temperature is bad, also available ventilation blower ventilates.

(5) high temperature is short becomes and fixed flavor

Purpose: utilize higher temperature to reach following purpose.

1, promotes chemical change,, stop to change, fixedly taste to peak after date destructive enzyme vigor.

Process low temperature is urged the asparagus after the change, taste improves, but do not reach optimum state as yet, for this reason, must promote the asparagus cell internalizing to learn with higher temperature and change acceleration, to form optimum taste, (because at a certain temperature, the vigor of enzyme rises with temperature and strengthens, and chemical change quickens) to reach after the optimum taste be rapid rising temperature, the destructive enzyme vigor is taste fixedly.

2, remove grass smell, promote asparagus fragrance to occur:

Green grass gas in the plant is mainly caused by compounds such as leaf alcohols, these compound boiling points are often lower, some easy temperature influence transforms simultaneously, therefore, can utilize the way of intensification to make material volatilization such as leaf alcohol and transform, formation has the aromatic substance of pleasant smell, simultaneously, heating also can promote the former fragrance matter of depositing to overflow, and reaches the purpose that fragrance occurs.

3, promote water evaporates.

Method: urge low temperature the asparagus after the change to carry out roasted (available pot is fried also available all kinds of electric ovens, baking oven, machine for baking, also available far infrared and heating using microwave)

Roastedly be divided into two stages:

1, the short change stage: this is the roasted phase I, and purpose is to promote violent chemical change in the asparagus cell, forms optimum taste, and this stage serviceability temperature is 60-70 ℃, and is about 5-10 of time minute, roasting to tentatively occurring till the fragrance.

2, distinguish the flavor of the stage surely: this is roasted second stage, and purpose is fixing taste, removes the green grass shortness of breath and advances asparagus fragrance and occur.This stage should be right after the phase I carries out, after finishing in the phase I, rapidly temperature is increased to 100-110 ℃, and time 2-5 minute, to strong fragrance occurring.

Points for attention:

1, grasp the roasted time, the formation smell of burning don't overdo.

2, stir asparagus constantly, make to be heated evenly.

3, after second stage finishes, rapidly asparagus is taken out, place in the drying box.

(6) drying:

Asparagus after high temperature distinguished the flavor of surely places under the 50-60 ℃ of temperature and is baked to drying, about 5-10 of time minute, roasting to record book in accordion form the time crisp and easily broken till.Also can place indoor air dry to asparagus, but notice that indoor relative humidity must not surpass 70%.

(7) pulverize: being ground into Powdered promptly becoming can be for the asparagus powder of making soaking type beverage dried asparagus to be inserted in the pulverizer (various forms pulverizer all can).

Above-mentioned preparation method if use the asparagus of having dried, can be saved above-mentioned (one) (two) (three) step.

Using method: the asparagus powder that said method is made is packaged into pouch with the conventional method cotton paper, and every pouch contains about 3 grams of powder, adds external packing again, can sell, and also can be mixed and made into pouch with Other Drinks such as tealeaves.

Get a pouch when drinking and place cup, pour boiling water, it is promptly drinkable to stay a minute.This beverage excellent in taste and unique asparagus fragrance is arranged.

Method of the present invention also is suitable for processing other pomaces, pericarp and fruit industrial wood waste and makes fruit beverage (for example Passion Flower pomace, pineapple pomace, apple skin, pears skin etc.) powder.

The invention provides a kind of method simple, that can be processed into asparagus powdered beverage, have the following advantages and good effect:

1, can make full use of all parts utilized (head, tail, skin etc.) of asparagus, both prevent that a large amount of industrial wood wastes had increased economic worth (asparagus per ton can be rised in value about 3000 yuan) again to the pollution of environment when canned asparagus spear from producing

2, raw material can dry storage, produces not to be subject to seasonal restrictions.

3, the manufactured goods taste is good good.

4, manufactured goods are convenient to transportation, are stored.

Example one:

Getting new results does not have 10 kilograms of rotten fresh asparagus, with clear water rinsing 2 times, and each 5 minutes, take out, put on the porous sieve and drain, take out, place and be exposed to the sun under the sunlight 72 hours, till remaining about 1 kilogram, spread and go up in plane bamboo sieve that (aperture is no more than 5 millimeters.) 5 centimetres of thickness, put draughty indoorly, keep room temperature in 25 ℃, relative humidity 70% was stirred once in per 2 hours, take out after 48 hours, place baking box, keeps 60 ℃ 10 minutes, stirring constantly, be warming up to 100 ℃ then rapidly, kept 3 minutes, stir constantly, till emitting strong fragrance.Take out rapidly, put into 50 ℃ of baking boxs roasted 15 minutes, take out, place common pulverizer to be ground into powder.Take out, the parcel beverage that is packaged into every pouch 3 grams with the cotton paper packing machine gets final product, and gets a parcel when drinking, and puts in the cup, and boiling water brews, and treats after 5 minutes promptly drinkable.

Example two: the ratio of the powder that is processed into said method with 4: 1, add in the oolong tea dress cotton paper bag the bag bubble drink.

Example three: get 10 kilograms of passionflower fruit slags after squeezing the juice, put in 50 ℃ of baking boxs 16 hours, roasting to remaining 1 kilogram, take out, make Powdered packed beverage by the method for example one, bag bubble formula passionflower beverage.

Claims

The invention reside in select materials, changes urged in rinsing, dehydration, low temperature, high temperature is short becomes and fixed flavor, drying, pulverize the method that these a series of process productions are made for the asparagus powder that beverage uses.

Ask for protection scope:

1, utilize select materials, changes urged in rinsing, dehydration, low temperature, high temperature is short becomes and fixed flavor, drying, pulverize the manufacture method that these a series of process productions are made for the asparagus powder that beverage uses.
2, utilize low temperature degree of urging, high temperature is short to be become and fixed flavor, dry, pulverize the manufacture method that these a series of process productions are made for the asparagus powder that beverage uses.
3, utilize that high temperature is short to be become and decide the flavor process and produce the manufacture method that is made for the asparagus powder that beverage uses.
4, utilize pomace, pericarp and fruit industrial wood waste by select materials, change is urged in rinsing, dehydration, low temperature, high temperature short become and fixed flavor, dry, pulverize the manufacture method that these a series of process productions are made for the fruit powder that beverage uses.
5, utilize pomace, pericarp and fruit industrial wood waste to urge change by low temperature, high temperature is short to be become and these a series of process productions of distinguishing the flavor of surely are made for the manufacture method of the fruit powder that beverage uses.
6, utilize pomace, pericarp and fruit industrial wood waste to become and decide the flavor process and produce the manufacture method that is made for the fruit powder that beverage uses by high temperature is short.