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Tartary buckwheat instant tea and preparation method thereof

A technology for instant tea and tartary buckwheat, which is applied in the direction of tea processing before extraction, can solve the problems of waste of nutrients and health care components, no health care products, and can not be fully utilized, etc., and achieves convenient brewing, good industrialization prospects, and a solution to the problem. The effect of nutrient depletion

Active Publication Date: 2012-08-01
HUNAN LIUYANG RIVER ECOLOGICAL AGRI TECH DEV GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many tartary buckwheat tea and black tea products on the market, but they all appear in the form of brewed tea. The materials are soaked until they are tasteless and then discarded, resulting in the waste of nutrition and health care ingredients in the materials and cannot be fully utilized; There is no health product developed by combining tartary buckwheat and dark tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Raw material pretreatment

[0026] Weigh 950g of tartary buckwheat, add 1550mL of clear water to wash, the washing time is 12 minutes, and the number of washings is 2 times.

[0027] 2) dry

[0028] The cleaned tartary buckwheat is placed in an oven at 100°C, and baked until the moisture content drops to 7wt%.

[0029] 3) Fried

[0030] Put the dried tartary buckwheat in a frying pan and fry at 150°C for 15 minutes until the surface is yellowish brown and has a strong buckwheat aroma.

[0031] 4) Weighing and handling of black tea and auxiliary materials

[0032] Weigh 30g black tea, 15g sweet-scented osmanthus, and 5g chrysanthemum respectively, and treat them for 15 minutes at a microwave power mass ratio of 2.5W / g.

[0033] 5) Mixing and crushing

[0034] Stir-fried tartary buckwheat, sterilized dark tea and auxiliary materials are evenly mixed; put into an airflow ultrafine pulverizer for pulverization, and the airflow velocity is controlled to make the aver...

Embodiment 2

[0039] 1) Raw material pretreatment

[0040] Weigh 925g of tartary buckwheat, add 1500mL of clear water to wash, the washing time is 10 minutes, and the number of washings is 2 times.

[0041] 2) dry

[0042] The cleaned tartary buckwheat is placed in an oven at 100° C., and baked until the moisture content drops to 8 wt%.

[0043] 3) Fried

[0044] Put the dried tartary buckwheat in a frying pan and fry at 140°C for 20 minutes until the surface is yellowish brown and has a strong buckwheat aroma.

[0045] 4) Weighing and handling of black tea and auxiliary materials

[0046] Weigh 50g of black tea, 20g of sweet-scented osmanthus, and 5g of chrysanthemum, and treat them for 12 minutes at a microwave power mass ratio of 2.0W / g.

[0047] 5) Mixing and crushing

[0048] Stir-fried tartary buckwheat, sterilized black tea and auxiliary materials are evenly mixed; put into an airflow ultrafine pulverizer for pulverization, and the airflow velocity is controlled to make the aver...

Embodiment 3

[0053] 1) Raw material pretreatment

[0054] Weigh 900g of tartary buckwheat, add 1600mL of clear water to wash, the washing time is 8 minutes, and the number of washings is 2 times.

[0055] 2) dry

[0056] The cleaned tartary buckwheat is placed in an oven at 100° C., and baked until the moisture content drops to 6 wt%.

[0057] 3) Fried

[0058] Put the dried tartary buckwheat in a frying pan and fry at 130°C for 20 minutes until the surface is yellowish brown and has a strong buckwheat aroma.

[0059] 4) Weighing and handling of black tea and auxiliary materials

[0060] Weigh 80g black tea, 15g sweet-scented osmanthus, and 5g chrysanthemum, respectively, and treat them for 13 minutes at a microwave power mass ratio of 3.0W / g.

[0061] 5) Mixing and crushing

[0062] Stir-fried tartary buckwheat, sterilized dark tea and auxiliary materials are evenly mixed; put into an airflow ultrafine pulverizer for pulverization, and the airflow velocity is controlled to make the a...

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PUM

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Abstract

The invention discloses tartary buckwheat instant tea and a preparation method thereof. The instant tea is composed of raw materials in percentages by mass as follows: 90-95% of tartary buckwheat, 2-7% of dark tea and 1.5-3% of auxiliary materials, wherein the auxiliary materials are composed of sweet osmanthus and chrysanthemum at a mass ratio of (1-2): (0.5-1). The preparation method comprises the steps of: cleaning, drying and frying the tartary buckwheat, carrying out microwave treatment on the dark tea and the auxiliary materials; and super-fin crushing the raw materials after being compounded and mixed to obtain the tartary buckwheat instant tea. The tartary buckwheat instant tea has the advantages of convenience in drinking, good instant solubility, fine and smooth mouth feeling, abundant nutrition and the like. According to the invention, instant tea powder is produced by regarding the tartary buckwheat and the dark tea with lipid-lowering and sugar-reducing effects as raw materials and applying a modern food processing technology, so that the problem of nutrition loss of old product (bagged tea) is solved, and health-care effect of the product is improved through the combination of the tartary buckwheat and the dark tea. The tartary buckwheat instant tea has the characteristic and form per se being in consistence with the development trend of the modern food industry, and has good industrialization prospect.

Description

Technical field: [0001] The invention relates to a tartary buckwheat instant tea, in particular to a preparation method of a tartary buckwheat instant tea which is convenient for brewing and rich in nutrition. Background technique: [0002] Buckwheat is a kind of buckwheat, also known as buckwheat seven, black wheat, contains a variety of nutrients necessary for the human body, and its nutritional value is much higher than that of sweet buckwheat. Tartary buckwheat is known as the "King of Five Grains". It has comprehensive and unique nutrition, rich in protein mineral elements and 9 kinds of essential fatty acids, linoleic acid and other biologically active substances. The content of 8 kinds of essential amino acids is higher than that of wheat, rice, etc. Crops, the lysine content is 20 times that of corn, and the tryptophan content is 35 times that of corn. Tartary buckwheat is also a good medicinal crop. As a traditional Chinese medicine, it has been recorded in many an...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 罗可大
Owner HUNAN LIUYANG RIVER ECOLOGICAL AGRI TECH DEV GROUP
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