Preparation method for highly nutritional pill-shaped bitter buckwheat tea

Abstract

The invention discloses a preparation method for a highly nutritional pill-shaped bitter buckwheat tea. The highly nutritional pill-shaped bitter buckwheat tea is prepared by the steps of bitter buckwheat grinding, enzyme inactivation, pelletization, pill making, drying, baking and the like. Since the preparation method adopts the method of high-temperature enzyme inactivation on bitter buckwheat flour, the nutrient ingredients in bitter buckwheat, particularly rutin as an active flavone ingredient and the VB1 and VB2 of vitamin B, are kept to the max, and thereby the quality of the bitter buckwheat tea is greatly increased; meanwhile, because the micro-pill technology is adopted by the shaping process, the active ingredients in the finished bitter buckwheat tea product can be sufficiently utilized by the human body, consequently, the effects of the bitter buckwheat tea in reducing blood sugar, blood fat and urine sugar, preventing constipation, resisting aging, fatigue and cancers and the like are effectively enhanced, and the health-care function of the bitter buckwheat tea can be exerted to the max.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of high-nutrition ball-shaped tartary buckwheat tea. Background technique [0002] Both traditional medicine and modern medicine have confirmed that tartary buckwheat has the effects of lowering blood sugar, blood fat, urine sugar, anti-constipation, anti-aging, anti-fatigue, anti-oxidation, and anti-cancer. century human health food". These are all related to the nutrients such as bioflavonoids, vitamins, trace elements and minerals contained in tartary buckwheat. The total flavonoids of tartary buckwheat include rutin, quercetin, kaempferol and morin, among which rutin has the highest content, accounting for about 85% of the total flavonoids. And studies have shown that there is a certain positive correlation between the content of total flavonoids and the content of rutin, so the content of rutin can effectively reflect the content of total flavonoids. [...

AI Technical Summary

Problems solved by technology

Quercetin is the aglycone of rutin, which has similar biological activity to rutin, and has good expectorant, cough, asthma, anti-inflammatory, anti-oxidation, and anti-tumor effects; theoretically, tartary buckwheat tea The reduction of rutin content and the increase of quercetin content still make tartary buckwheat tea have the physiological function of flavonoids, but quercetin is almost insoluble in water, it is difficult to bubble out when tartary buckwheat tea is soaked, and flavonoids cannot be absorbed Therefore, we need to keep the water-soluble rutin in tartary buckwheat

[0006] At present, the production of tartary buckwheat tea is mainly divided into two categories. One is to directly add water to the crushed tartary buckwheat flour to make granules or tea balls, and then dry and bake to make tartary buckwheat tea. It is an invention patent of 200510020654.1 "a method for preparing tartary buckwheat tea in pill form". During the molding process, rutin is almost completely enzymatically hydrolyzed into quercetin, which greatly reduces the utilization rate of active ingredients in the finished product of tartary buckwheat tea Another kind is tartary buckwheat through wetting or soaking, then high-temperature steaming, drying, shelling, baking and other processes to make tartary buckwheat tea, such as the invention patent of ZL200410041261. Method", because the effective component B vitamins in tartary buckwheat are relatively water-soluble, so they will be lost during the soaking process. In addition, tartary buckwheat is made from whole grains of tartary buckwheat through high-temperature steaming, drying, baking and other processes. Tea, the tea grains are larger and the texture is harder. In the actual use process, the active ingredients cannot be fully dissolved in water and fully utilized by the human body.