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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

Inactive Publication Date: 2012-12-12
CHUNAN CHEA NATTY VILLAGE PEOPLE TEA DRINK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Embodiment Construction

[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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PUM

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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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Claims

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Application Information

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Owner CHUNAN CHEA NATTY VILLAGE PEOPLE TEA DRINK CO LTD
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