Hypolipidemic and hypoglycemic bitter buckwheat tea and preparation method thereof

Abstract

The invention discloses a hypolipidemic and hypoglycemic bitter buckwheat tea and a preparation method thereof. The preparation method comprises the following steps: cooked or toasted bitter buckwheat rice is taken as the raw material; an extracting solution and the hot cooked bitter buckwheat rice are directly sprayed and enhanced by the proportion of 0.5-3 ml:1 g; the cold-toasted bitter buckwheat rice is placed in a drying oven and heated for 15-20 min in the temperature of 100 DEG C and then sprayed and enhanced together with the extracting solution by the proportion of 1 g:0.5-3 ml; and the sprayed and enhanced bitter buckwheat rice is placed in the drying oven and dried in the temperature of 40-50 DEG C till the moisture content is 3-5 percent to obtain the product. The extracting solution is formed by resolving 0-4 parts of Zijuan Pu-erh Tea extracts, 1-3 parts of Broadleaf Holly Leaf extracts and 0-2 parts of Angelica Keiskei extracts with 65-precent alcohol of which the volume is 0.5-2.5 times of the total mass of the extracts. The hypolipidemic and hypoglycemic bitter buckwheat tea has not only the nutrition and functional ingredients but also the specific bitter taste of bitter buckwheat and is remarkable in both hypolipidemic and hypoglycemic effects.

Description

technical field

[0001] The invention relates to the field of food technology, in particular to tartary buckwheat tea and a preparation method thereof.

[0002] Background technique

[0003] In recent years, with the improvement of people's living standards, people pay more and more attention to the adjustment of dietary structure, and the consumption trend of taking small miscellaneous grains as the fashion is quietly rising.

[0004] Buckwheat is Polygonaceae ( Polygonaceae) Buckwheat ( Fagopyrum Mill ) annual dicotyledonous plant, there are mainly two cultivars, namely sweet buckwheat (common buckwheat F. esculentum ) and tartary buckwheat (Tartar buckwheat F. tartaricum ). Among them, tartary buckwheat is mainly distributed in the less-polluted alpine mountainous areas at an altitude of 1200-3000m. As an important small grain crop integrating nutrition, health care and medical treatment, it is known as a food treasure with both food and medicine. From a nutrition...