Method for preparing bitter buckwheat and red yeast rice tea
A technology for tartary buckwheat red yeast tea and tartary buckwheat tea, which is applied in the field of preparation of tartary buckwheat red yeast tea, can solve the problems of destroying tartary buckwheat, impurities in tea soup, reducing the effect of lowering blood lipids, etc., and achieves simple process, improved reproduction level, and active strong effect
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[0017] The present invention will be further described below in conjunction with the examples, but not as a basis for limiting the present invention.
[0018] Example. A preparation method of tartary buckwheat red yeast rice tea, comprising the following steps:
[0019] (1) Preparation of monascus seed solution;
[0020] (2) Select raw tartary buckwheat grains, remove impurities, soak in water for 45 minutes to 1 hour, then sterilize and steam at high temperature for 45 minutes, cool to room temperature, and obtain material A;
[0021] (3) Inoculate the Monascus seed liquid obtained in step (1) into the material A obtained in step (2), and cultivate it at 28°C to 30°C for 3 to 4 days;
[0022] (4) On the basis of step (3), conduct low-temperature culture at 20-24°C for 11-13 days;
[0023] (5) Inactivation, discharging and drying, and packaging in separate bags is the finished product.
[0024] The inoculum amount of the Monascus seed liquid in the step (3) is to inoculate...
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