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Substitute tea and method for preparing same

A technology for substituting tea and raw materials, applied in the field of substituting tea and its preparation, can solve the problems of destroying beneficial components, lacking, single function, etc., and achieve the effects of promoting intestinal peristalsis, regulating qi and blood, and simple preparation process

Inactive Publication Date: 2012-12-12
李德仕
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the function is relatively single, and there is a lack of substitute tea varieties that can prevent and / or treat hypertension, hyperlipidemia, and diabetes at the same time
The current preparation method of substitute tea often destroys the beneficial components in the plant, therefore, it has practical significance to provide a kind of tea for use and its preparation method

Method used

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  • Substitute tea and method for preparing same
  • Substitute tea and method for preparing same
  • Substitute tea and method for preparing same

Examples

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preparation example Construction

[0038] The present invention also provides a preparation method of substitute tea, comprising the steps of:

[0039] The raw materials include 1-9 parts by weight of black tartary buckwheat, 1-7 parts by weight of oats, 1-5 parts by weight of barley malt, and 1-5 parts by weight of barley;

[0040] The above-mentioned raw materials are pretreated, soaked, matured and dried to obtain the first product, and then baked.

[0041] As preferably, the tea substitute provided by the invention is made from the following raw materials in parts by weight:

[0042] 3-7 parts by weight of black tartary buckwheat, 3-5 parts by weight of oats, and 2-4 parts by weight of barley malt.

[0043] In some embodiments of the present invention, the soaking is specifically soaking at 35-45° C. for 16-20 hours.

[0044] In other embodiments of the present invention, the soaking is specifically soaking at 38-42° C. for 17-19 hours.

[0045] In some embodiments of the present invention, the curing is...

Embodiment 1

[0064] Take 1kg of black tartary buckwheat, 7kg of oats, 3kg of barley malt, and 1kg of barley;

[0065] After pretreatment such as raw material selection, impurity removal, and pesticide residue detection, soak at 35°C for 20 hours, mature at 400°C for 20 hours, and dry at 120°C for 5 hours to obtain the first product. The water content of the first product is not higher than 15 %, then baked at 50°C for 8 hours. The water content of the prepared substitute tea is 8%, and the dosage form is the original brewing type.

Embodiment 2

[0067] Take 9kg of black tartary buckwheat, 5kg of oats, 5kg of barley malt, and 2kg of barley;

[0068] After pretreatment such as raw material selection, impurity removal, and pesticide residue detection, soak at 45°C for 16 hours, mature at 100°C for 40 hours, and dry at 30°C for 10 hours to obtain the first product. The water content of the first product is not higher than 15 %, after mixing, crushing with 80-mesh sieve, and granulating, the oval particles are 1-2mm×2-3mm, and then baked at 160°C for 2 hours. The water content of the prepared substitute tea is 6%, and the dosage form is a loose grain brewing type.

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Abstract

The invention relates to the field of drinks, and in particular relates to a substitute tea and a method for preparing the same. The substitute tea is prepared from black bitter buckwheat, oat, barley malt and pearl barley. The substitute tea is rich in good proteins which are required by the human body, 18 kinds of natural amino acids, chlorophyll, functional oligosaccharide, flavone, rutin, dietary fiber, mineral substances and microelements, and also contains 9 kinds of functional fatty acids; and the substitute tea has better effects of regulating blood pressure, blood sugar and blood fat, strengthening spleen and nourishing stomach, clearing heat and removing toxicity, regulating qi and blood, promoting human intestinal gurgling, promoting the secretion of saliva and beautifying and the like. The substitute tea has a simple preparation technology, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the beverage field, in particular to a substitute tea and a preparation method thereof. Background technique [0002] The living standards of modern people are constantly improving, but the dietary structure is seriously unreasonable. They eat too much refined food, excessive intake of high-protein and high-fat food, too little coarse food, and suffer from various "rich diseases" such as high blood pressure, high blood fat, and diabetes. There are more and more people, and the number of people in sub-health status is also increasing. According to a survey report released by the Ministry of Health, before 1978, the average incidence of diabetes in the country was less than 1%, but in just 30 years by the end of 2007, the incidence of diabetes and cardiovascular and cerebrovascular diseases had doubled several times. The average incidence rate reached 6% in 2008, becoming a common and frequently-occurring disease that seriously ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 李德仕
Owner 李德仕
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