Method for preparing bitter buckwheat and red yeast rice tea

Abstract

The invention discloses a method for preparing a bitter buckwheat and red yeast rice tea, which adopts original granular bitter buckwheat as a substrate for monascus fermentation, a fermentation process adopts two times of fermentation mode, normal temperature fermentation is adopted for the first time, and low temperature fermentation is adopted for the second time. The method can enable monascus to stably permeate into bitter buckwheat granules, so not only can harmful metabolic products not be excessively produced due to monascus reproduction, but also more lavastatin can be continuously produced. In addition, the method cannot damage the granular structure of the bitter buckwheat, and can keep the original faint scent of the bitter buckwheat.

Description

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AI Technical Summary

Benefits of technology

This patented technology uses raw grainy tuckhack whale (TCHWB). Unlike other plants called Trigonella foenum-gravum L.) found throughout North America during early stages of life, this T CHWL has been cultured from indigenous sources such as Turkey over several thousand years ago by growing them on specialized media like rice paddy instead of monacola seeds. By slowly incubating these materials under specific conditions, they have become stable rootlets containing valuable compounds known collectors including simulators made up mostly of amino acids. These techniques help scientists study how different chemical substances work together more effectively than just mixing them separately.

Problems solved by technology

The technical problem addressed in this patented text relates to reducing excessive calorie consumption without losing flavor or scents during cooking process due to its high sweetness compared to other vegetables like citrus fruits. This can lead to health issues related to cardiac disease caused by increased cholesteric acid levels associated with low serum lipid concentrations.