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Tartary buckwheat tea bag and preparation method thereof

A technology of making tea in bags and tartary buckwheat, which is applied in the field of health tea to achieve the effects of simple operation, fast dissolution and stable quality

Inactive Publication Date: 2010-10-06
LONGXI ZHONGTIAN PHARM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the preparation of tartary buckwheat functional food with tartary buckwheat germ and corn silk as the main raw materials

Method used

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  • Tartary buckwheat tea bag and preparation method thereof
  • Tartary buckwheat tea bag and preparation method thereof
  • Tartary buckwheat tea bag and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of embodiment 1 tartary buckwheat teabag

[0020] (1) Net selection: select tartary buckwheat with an altitude of more than 2000m to remove impurities;

[0021] (2) Roasting to enhance aroma: Roast at 130°C for 12 minutes;

[0022] (3) Crushing and shelling: remove the bran after cooling, and get 99.5kg of tartary buckwheat endosperm and embryo germ coat;

[0023] (4) Whole-grain ingredients: prepare tartary buckwheat germ and corn silk in a weight ratio of 99.5:0.5, and whole-grain;

[0024] (5) Sieving: cross 10 mesh sieves;

[0025] (6) Packing: packed in 5 grams per bag.

Embodiment 2

[0026] The preparation method of embodiment 2 tartary buckwheat teabags

[0027] (1) Net selection: select tartary buckwheat with an altitude of more than 2000m to remove impurities;

[0028] (2) Roasting to enhance aroma: Roast at 130°C for 12 minutes;

[0029] (3) Crushing and shelling: remove the bran after cooling, and get 99kg of tartary buckwheat endosperm and embryo germ coat;

[0030] (4) Whole-grain ingredients: prepare tartary buckwheat germ and corn silk in a weight ratio of 99:1, and whole-grain;

[0031] (5) Sieving: cross 10 mesh sieves;

[0032] (6) Packing: packed in 5 grams per bag.

Embodiment 3

[0033] The preparation method of embodiment 3 tartary buckwheat teabags

[0034] (1) Net selection: select tartary buckwheat with an altitude of more than 2000m to remove impurities;

[0035] (2) Roasting to enhance aroma: Roast at 130°C for 12 minutes;

[0036] (3) Crushing and shelling: remove the bran after cooling, and get 98.5kg of tartary buckwheat endosperm and embryo germ coat;

[0037] (4) Whole-grain ingredients: the tartary buckwheat germ and corn silk are prepared in a weight ratio of 98.5:1.5, and the whole grain is prepared;

[0038] (5) Sieving: cross 10 mesh sieves;

[0039] (6) Packing: packed in 5 grams per bag.

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PUM

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Abstract

The invention relates to a tartary buckwheat tea bag, which comprises the following raw materials in percentage by weight: 95.5%-99.5% of tartary buckwheat germ and 0.5%-4.5% of corn stigma. The product has the advantages of yellow and bright color and luster, strong sweet smell, fast dissolving speed and endurable brewing. The invention also relates to a preparation method thereof. The method has simple operation and lower cost and is suitable for the industrial production.

Description

technical field [0001] The invention relates to a health-care tea, in particular to a tartary buckwheat teabag. Background technique [0002] Tartary buckwheat belongs to the dicotyledonous Polygonaceae buckwheat genus, and is a unique food crop in western China. Its nutritional value is rich, rich in protein, starch, fat (rich in oleic acid, linoleic acid and other unsaturated fatty acids), minerals and amino acids (in addition to the 8 essential amino acids, there are also histidine, arginine, etc. acid), etc. Tartary buckwheat is a health food for both medicine and food. It mainly contains rutin. Rutin is one of the main components of flavonoids. It has the effect of dilating blood vessels and reducing the fragility of blood vessels. The effect is remarkable. [0003] At present, different types of tartary buckwheat functional foods have been developed in the market, mainly including: tartary buckwheat instant food (porridge, soup, biscuit, cake), compound drinks, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈杰郭成芳王骥王肖王健
Owner LONGXI ZHONGTIAN PHARM CO LTD
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