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Prescription of Tartary buckwheat tea and preparation method

The technology of black tartary buckwheat tea and black tartary buckwheat is applied in the directions of food preparation, tea substitutes, food science, etc. It can solve the problems of single nutrient composition and efficacy, poor taste, etc., achieve unique taste, reduce cardiovascular and cerebrovascular brittleness, The effect of reducing myocardial infarction size

Inactive Publication Date: 2009-06-24
李亦修 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of this, in order to overcome the disadvantages of tartary buckwheat tea in the prior art, such as single nutrition and efficacy, and poor taste, the present invention provides a formula and preparation method of black tartary buckwheat tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of black tartary buckwheat tea is prepared from the following raw materials in parts by weight:

[0034] Black tartary buckwheat tea 95, sea buckthorn 0.6, saffron 0.5, bitter buds 1.2

[0035] The preparation method is as follows:

[0036] (1) Preparation of concentrated black tartary buckwheat rice: use air sieve machine to separate and remove impurities in black tartary buckwheat, use vibrating sieve to sieve out black tartary buckwheat particles with an aperture of less than 2mm; soak for 9 hours after washing with tap water, discard the soaking water Steam in a steamer under normal pressure for 3 hours; bake the steamed black tartary buckwheat at 50°C for 3 days; peel off the shell to obtain concentrated black tartary buckwheat rice; sieve into three grades with standard sieving: rice grade 1.5mm above; medium rice grade 1mm- 1.5mm; Xiaomi grade is less than 1mm.

[0037] (2) Preparation of concentrated seabuckthorn juice: after cleaning the seabuckthorn, ...

Embodiment 2

[0044] Basically the same as Example 1, the difference is that the preparation method is as follows:

[0045] (1) Preparation of concentrated black tartary buckwheat rice: remove impurities in the black tartary buckwheat, use a vibrating sieve to sieve out black tartary buckwheat particles with an aperture of less than 2 mm; wash with tap water and soak for 12 hours, discard the soaking water and use a steamer under normal pressure Steam for 1 hour; bake the steamed black tartary buckwheat at 90°C for 1 day; dehull to obtain concentrated black tartary buckwheat rice;

[0046] (2) Preparation of concentrated seabuckthorn juice: after cleaning the seabuckthorn, boil it with tap water to obtain concentrated seabuckthorn juice with a concentration of 10 Baume;

[0047] (3) The concentrated black tartary buckwheat rice is immersed in the concentrated sea buckthorn juice: the concentrated black tartary buckwheat rice and the sea buckthorn concentrated juice are mixed in a weight rat...

Embodiment 3

[0053] Basically the same as Example 1, the difference is that the preparation method is as follows:

[0054] (1) Preparation of concentrated black tartary buckwheat rice: sieve black tartary buckwheat to remove impurities in black tartary buckwheat, wash with tap water and soak for 9 hours, discard the soaking water and cook for 3 hours in a steamer under normal pressure; steamed black tartary buckwheat The buckwheat is baked at 70°C for 2 days; shelled to obtain concentrated black tartary buckwheat rice;

[0055](2) Preparation of concentrated seabuckthorn juice: after cleaning the seabuckthorn, boil it with tap water to obtain concentrated seabuckthorn juice with a concentration of 6 Baume (Be);

[0056] (3) The concentrated black tartary buckwheat rice is immersed in the concentrated sea buckthorn juice: the concentrated black tartary buckwheat rice and the sea buckthorn concentrated juice are mixed in a weight ratio of 10:1, and left for 15 hours;

[0057] (4) Ripening o...

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Abstract

The invention provides a black tartary buckwheat tea formula and preparation method thereof. The black tartary buckwheat tea is made from the materials of black tartary buckwheat, sea-buckthorn, stigma croci, bitter leaves burgeens, by a special method. The black tartary buckwheat tea prepared by the formula and method of the invention has a unique taste, richer nutrition and more health caring effects.

Description

technical field [0001] The invention relates to a tea formula and a preparation method, in particular to a black tartary buckwheat tea formula and a preparation method. Background technique [0002] Buckwheat is a dicotyledon of Polygonaceae, and is known as "the king of five grains" by today's nutrition circles. According to its shape and characteristics, buckwheat is divided into two categories: sweet buckwheat and tartary buckwheat. Sweet buckwheat has high starch content, strong fragrance and good taste; tartary buckwheat has a light fragrance and slightly bitter taste, but its nutritional value is higher than that of sweet buckwheat. [0003] The scientific name of tartary buckwheat is F. tataricum, which is divided into common tartary buckwheat and black tartary buckwheat. Ordinary tartary buckwheat has a yellow-white shell; black tartary buckwheat is pearl black tartary buckwheat, known as "black pearl", with a deep black shell and high nutritional value. [0004] ...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23L1/29A23L1/10A23L7/10A23L33/00
Inventor 李亦修潘永学
Owner 李亦修
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