Tartary buckwheat complex tea

A technology for compounding tea and tartary buckwheat is applied in the field of food processing, which can solve the problems of not conforming to the Chinese people's tea drinking habits, and achieve the effects of treating indigestion, loss of appetite, eliminating food stagnation, and reconciling physical fitness.

Inactive Publication Date: 2012-07-04
西安虎标行南洋补品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tartary buckwheat tea has a special taste and does not conform to the tea drinking habits of Chinese people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A tartary buckwheat compound tea is prepared by blending 50 g of tartary buckwheat and 50 g of red (green) tea evenly, and the teabag is ultrasonically sealed using visible nylon and degradable packaging bag materials. Refrigerate in 350cc mineral water for 4 hours before drinking.

Embodiment 2

[0038] A tartary buckwheat compound tea is prepared by mixing 55g of tartary buckwheat and 45g of red (green) tea evenly, and the teabag is ultrasonically sealed using visible nylon and degradable packaging bag materials. Refrigerate in 350cc mineral water for 4 hours before drinking.

Embodiment 3

[0040] A tartary buckwheat compound tea is prepared by blending 60 g of tartary buckwheat and 40 g of red (green) tea evenly, and the teabag is ultrasonically sealed using visible nylon and degradable packaging bag materials. Brew with 150cc of hot water below 95 degrees and enjoy.

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PUM

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Abstract

The invention discloses a tartary buckwheat complex tea. The tartary buckwheat complex tea is obtained by using tartary buckwheat as main raw material, blending the tartary buckwheat with a finished product tea, and packaging the tea by using a visible nylon and degradable material packaging bag through ultrasonic sealing. The blending ratio of the complex tea is as follows: in each 100 g complex tea, the content of the tartary buckwheat is 50-70 g and the content of the finished product tea is 30-50 g by weight. The complex tea disclosed by the invention has both nutritional values of the tartary buckwheat and health care function of the tea; and fragrances of the tartary buckwheat and the tea are organically blended so that the taste, fragrance and nutritional value of the complex tea are all largely superior to those of the traditional tartary buckwheat tea, green tea or black tea; and mellow taste and attractive fragrance are obtained so that double requirements on taste and health are both satisfied.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tartary buckwheat compound tea in bag. Background technique [0002] China has a long history of tea making. Since the discovery of wild tea trees, it has undergone complex changes from raw boiled soup to cake tea and loose tea, from green tea to multi-tea, and from manual operation to mechanized tea production. The quality characteristics of various teas are formed. In addition to the influence of tea tree varieties and fresh leaf raw materials, processing conditions and manufacturing methods are important determinants. [0003] Tartary buckwheat is cold in nature and contains bioflavonoids. Its main ingredient, rutin, is almost absent in other grains. It is the only grain crop that combines seven nutrients, and its starch and dietary fiber content is higher than other grains. Tartary buckwheat tea is a brewed drink made from tartary buckwheat seeds throug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 杨小宏
Owner 西安虎标行南洋补品有限责任公司
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