Tartary buckwheat health-care tea and its preparation method

A technology for health-care tea and tartary buckwheat, which is applied to the field of tartary buckwheat health-care tea and its preparation, can solve the problems of unfavorable absorption of active ingredients in tartary buckwheat leaves, easy turbidity of tea soup, poor taste, etc., and achieves changing appearance and color and prolonging residence time. , the effect of low cost

Inactive Publication Date: 2011-09-07
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent application number is 200610020990.0 disclosed "a kind of tartary buckwheat tea and its preparation method" although mentioning the utilization of tartary buckwheat seedlings (comprising stems, leaves, flowers, etc.), its tartary buckwheat seedling powder is only pulverized to 70 -100 mesh, which is not conducive to the absorption of active ingredients in the tartary buckwheat leaves by the human body. In addition, the existing tartary buckwheat tea is only mixed with water when the tartary buckwheat powder or / and tartary buckwheat seedling powder is made, so the tea soup is easy to be cloudy, and Not resistant to brewing, bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The tartary buckwheat tea in this embodiment contains the following components by weight: 80 parts of tartary buckwheat powder, 20 parts of tartary buckwheat leaf powder, 0.05 part of guar gum, and 0.1 part of xanthan gum. Its preparation method comprises the following steps:

[0025] (1) Preparation of tartary buckwheat flour: sieve tartary buckwheat seeds to remove impurities, grind and shell, and pulverize to 60 mesh to obtain final product;

[0026] (2) Preparation of tartary buckwheat leaf powder: fresh, insect-free, green and pollution-free fresh leaves are washed with water, centrifuged and dehydrated, steamed, dried at 60-80°C under normal pressure, and then dried with ultramicro It is pulverized into a fine powder of more than 300 mesh by a vibrating pulverizer;

[0027] (3) Gelatinization: Take the raw materials in proportion - tartary buckwheat powder, tartary buckwheat leaf powder and food glue, mix them evenly, add warm water at 35°C, the amount of water a...

Embodiment 2

[0033] The tartary buckwheat tea in this embodiment contains the following components by weight: 60 parts of tartary buckwheat powder, 40 parts of tartary buckwheat leaf powder, 0.08 part of guar gum, and 0.15 part of xanthan gum. Its preparation method comprises the following steps:

[0034] (1) Preparation of tartary buckwheat flour: sieve tartary buckwheat seeds to remove impurities, grind and shell, and pulverize to 70 mesh to obtain final product;

[0035] (2) Preparation of tartary buckwheat leaf powder: fresh, insect-free, green and pollution-free fresh leaves are washed with water, centrifuged and dehydrated, steamed, dried at 60-80°C under normal pressure, and then dried with ultramicro It is pulverized into a fine powder of more than 300 mesh by a vibrating pulverizer;

[0036] (3) Gelatinization: Take the raw materials in proportion - tartary buckwheat powder, tartary buckwheat leaf powder and food glue, mix them evenly, add warm water at 30°C, the amount of water ...

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PUM

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Abstract

The invention discloses a tartarian buckwheat seed with high bioflavone content and a tartarian buckwheat health tea which has the same value as that of the tartarian buckwheat seed and is prepared from waste tartarian buckwheat leaves. The health tea is prepared by the steps as follows: preparing into a paste, shaping, drying, cutting, baking, parching and forming. The tartarian buckwheat healthtea has high flavone content, infusion resistance, and has verdant color, fresh fragrance, good clarity, and good taste after being infused; and it is a dietetic therapy health beverage suitable for preventing and treating diseases such as hyperglycemia, hypertension, hyperlipoidemia, etc. During processing, the tartarian buckwheat husk with an effect on the taste is removed, so the pure natural quality of the tartarian buckwheat is ensured, and the economic value of the tartarian buckwheat is improved.

Description

technical field [0001] The invention relates to a tartary buckwheat health-care tea and a preparation method thereof, in particular to a tartary buckwheat health-care tea with tartary buckwheat seeds and tartary buckwheat leaves as raw materials and a preparation method thereof. Background technique [0002] Buckwheat belongs to the dicotyledonous Polygonaceae buckwheat crops. There are two common types of buckwheat in my country, tartary buckwheat and sweet buckwheat. Among them, tartary buckwheat is a unique species in China and is one of the dual-purpose plants for medicine and food. It is known as the "king of whole grains". The main production areas in my country are concentrated in Sichuan, Guizhou, Yunnan and other alpine and pollution-free mountainous areas above 2,000 meters above sea level. Among them, the annual production of tartary buckwheat in Liangshan Yi minority areas in Liangshan Prefecture, Sichuan Province accounts for about 40% of the country. Its grai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23L1/29A23L33/00
Inventor 赵钢胡一冰邹亮杨敬东
Owner CHENGDU UNIV
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