Abstract: This study aims to investigate the effects of fixation methods on the sensory quality, chemical component contents and rehydration ratio of asparagus tea, so as to determine the optimal preparation process for asparagus tea. Asparagus tea was prepared by green tea processing technology with asparagus as raw material. The pan fixation and steam fixation were used respectively, and the effects of different methods on the quality of asparagus tea were studied by sensory evaluation and physicochemical analysis. The results showed that the optimal processing conditions of asparagus tea made by pan fixation were pan fixing at 110 ℃ for 7 min, hot-air drying at 110 ℃ for 105 min, air-cooling to room temperature and then drying at 90 ℃ for 120 min. The optimal processing technology of asparagus tea made by steam fixation were steaming for 3 min, hot-air drying at 110 ℃ for 105 min, air-cooling to room temperature and then drying at 90 ℃ for 120 min. The asparagus tea by steam fixation got the highest total sensory evaluation score of 90.23 points, and the tea polyphenols, catechins and maximum rehydration ratio were higher, which were 4.05%, 2.44% and 697.70% respectively. This study not only provides a new direction for the intensive processing of asparagus, but also enriches the product categories in the tea beverage market.

Key words: asparagus tea, sensory evaluation, rehydration, steam fixation, pan fixation