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Processing technology for whole plant black tartary buckwheat tea

A technology for processing black tartary buckwheat and tea, which is applied in the field of processing technology of black tartary buckwheat whole plant tea, can solve problems such as addition, and achieve the effect of improving economic benefits, aroma and taste.

Inactive Publication Date: 2012-12-05
付国喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a whole-plant black tartary buckwheat tea processing technology to solve the problem of adding food additives in the existing tartary buckwheat tea processing technology and meet the needs of various production occasions

Method used

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Embodiment Construction

[0026] The present invention will be further described below in combination with specific embodiments.

[0027] Black tartary buckwheat whole plant tea processing technology of the present invention comprises following technology:

[0028] In the first step, the whole black tartary buckwheat seedlings are harvested. Selected black tartary buckwheat buckwheat seeds are planted in mountainous areas with an altitude of 2200-3000 meters away from industrial pollution, such as Puge County, Liangshan Prefecture. The sowing period is late April, and the time from sowing to harvesting is 54 to 58 days At the initial flowering stage, the content of flavonoids in tartary buckwheat plants harvested at this time is the highest. When harvesting, the whole plant is harvested, and the part 5 cm above the root and above the root is removed to remove weeds and impurities. Bundled and harvested, transported to the factory using special clean transport vehicles.

[0029] In the second step, t...

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Abstract

The invention discloses a processing technology for a whole plant black tartary buckwheat tea. The process comprises: harvesting whole plant seedlings of black tartary buckwheat, carrying out enzyme deactivation on the whole plant seedlings of the black tartary buckwheat, drying the whole plant seedlings of the black tartary buckwheat, and carrying out fine processing of the whole plant black tartary buckwheat tea. The processing technology of the present invention has the following advantages that economic benefits can be increased, for example, benefits are brought about for mountain farmers, wherein selling income of the whole plant seedling is higher than selling income of the tartary buckwheat, an output value per mu of the tartary buckwheat is only about 500 yuan while an output value per mu of the whole plant seedling can be about 800 yuan; the whole plant black tartary buckwheat tea finished product produced by the processing technology of the present invention has beneficial components, wherein flavone content in the tea of the present invention is 1.4 times more than flavone content in the common tartary buckwheat tea; and the tea produced by the processing technology of the present invention has more excellent aroma and taste compared with the common tartary buckwheat tea.

Description

technical field [0001] The invention relates to a processing technology of tartary buckwheat tea, in particular to a processing technology of whole-plant black tartary buckwheat tea. Background technique [0002] At present, the general processing technology of tartary buckwheat tea is: [0003] Mixing: adding water to ordinary tartary buckwheat powder, some manufacturers add some food additives to increase flavor and color; [0004] Granulation molding: Extrude the mixed noodles into granules through a granulator; [0005] Drying: dry in the open air naturally; [0006] Roasting: use ordinary frying pans, and the grilling personnel will fry them according to experience; [0007] Packing: Quantitatively packed into small bags. [0008] The tartary buckwheat tea produced according to this process not only affects the mouthfeel of the tealeaves because of the addition of food additives and makes these tartary buckwheat teas unhygienic because some food additives are harmfu...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 付国喜
Owner 付国喜