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Acanthopanax tartary buckwheat tea and preparation process thereof

A preparation process, the technology of tartary buckwheat tea, applied in the field of tartary buckwheat tea and its preparation, can solve the problems of long drying time at high temperature, reducing the health care effect of tartary buckwheat, destroying the nutritional components of tartary buckwheat, etc. Outstanding efficacy and reasonable formula composition

Inactive Publication Date: 2013-02-13
太原市素有苦荞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The defects of the prior art are as follows: 1. In the processing of traditional buckwheat tea, the high-temperature drying time of the drying and aromatherapy link process is longer, and the flavonoids in the tartary buckwheat are easily decomposed, thereby destroying the nutritional components in the tartary buckwheat and reducing the temperature of the tartary buckwheat. Health Benefits of Buckwheat
2. Both tartary buckwheat and Acanthopanax have good effects of lowering blood fat, blood sugar and blood pressure, but there are few studies on the combination of the two

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Select tartary buckwheat seeds with large grains, plumpness, and high bulk density, and crush them by mechanical grinding. The obtained tartary buckwheat cortex powder is passed through an 80-mesh sieve, and the tartary buckwheat cortex coarse powder is ultrafinely pulverized by a flow energy mill, and the obtained fine The powder is passed through a 300-mesh sieve.

[0050] Take 3-4-year-old Acanthopanax leaves, rinse with 25°C water, spread to dry, place in 25°C, 0.1MPa environment for 4 hours, 100°C steam for 5 minutes, cool at room temperature, bake in 150°C oven for 15 seconds, Cool at 4°C, pulverize, and pass through 80 sieves to obtain Acanthopanax leaf coarse powder. Put the coarse powder into a fluid energy mill for ultrafine pulverization, and pass the product through a 300-mesh sieve.

[0051] Take leaves of Eucommia over 10 years old, rinse with water at 25°C, spread out to dry, place in an environment of 25°C and 0.1MPa for 4 hours, steam at 100°C for 5 min...

Embodiment 2

[0061] Select tartary buckwheat seeds with large grains, plumpness, and high bulk density (Xinong No. 9909 variety cultivated by Northwest Agriculture and Forestry University), and grind them by mechanical grinding. The coarse powder is obtained by superfinely pulverizing the tartary buckwheat coarse powder by using a fluid energy mill, and passing the obtained fine powder through a 300-mesh sieve.

[0062] Take 3-4-year-old Acanthopanax leaves, rinse with 25°C water, spread to dry, place in 25°C, 0.1MPa environment for 4 hours, 100°C steam for 5 minutes, cool at room temperature, bake in 150°C oven for 15 seconds, Cool at 4°C, pulverize, and pass through 80 sieves to obtain Acanthopanax leaf coarse powder. Put the coarse powder into a fluid energy mill for ultrafine pulverization, and pass the product through a 300-mesh sieve.

[0063] Take leaves of Eucommia over 10 years old, rinse with water at 25°C, spread out to dry, place in an environment of 25°C and 0.1MPa for 4 hours...

Embodiment 3

[0073] Tartary buckwheat seeds (Xinong No. 9909 variety cultivated by Northwest Agriculture and Forestry University) were soaked in a mixed aqueous solution containing 0.008% copper sulfate, 0.048% zinc sulfate and 0.08% potassium dihydrogen phosphate. The thickness of the seeds in the aqueous solution was 1cm. Soak for 5 days, irradiate with ultraviolet light for 1 hour every day, take it out after 5 days, rinse with clean water, ultrasonic for 5 minutes under the condition of 24KHz, 300W power, put it in a far-infrared oven and dry it at low temperature. The mechanical grinding method is used to pulverize it, and the obtained tartary buckwheat cortex powder is passed through a 80-mesh sieve to obtain the tartary buckwheat cortex coarse powder. have to.

[0074] Take 3-4-year-old Acanthopanax leaves, rinse with 25°C water, spread to dry, place in 25°C, 0.1MPa environment for 4 hours, 100°C steam for 5 minutes, cool at room temperature, bake in 150°C oven for 15 seconds, Cool...

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Abstract

Provided is acanthopanax tartary buckwheat tea and a preparation process thereof. The acanthopanax tartary buckwheat tea is formed by 500 to 850 parts of tartary buckwheat cortex powder, 200 to 400 parts of acanthopanax leaf powder, 50 to 100 parts of eucommia leaf powder, 25 to 50 parts of tartary buckwheat extractive, 2 to 10 parts of guar gum and 2 to 10 parts of xanthan gum. The preparation process of the tartary buckwheat tea comprises the steps of stirring powder, shaping, drying and enhancing incense. Firstly, the tartary buckwheat cortex powder, the acanthopanax leaf powder, the eucommia leaf powder, the tartary buckwheat extractive, the guar gum and the xanthan gum are evenly mixed until color is uniform to stand for 20 minutes. Then, 25% to 40% of water is added into evenly-mixed tea powder to be mixed evenly through a pressing forming machine, and the tea powder is sieved by 30 meshes to granulate. Formed tartary buckwheat tea particles are arranged in a disk to be in a hot air drying box to be dried at the temperature of 50 DEG C to 55 DEG C until the water content is within 8%, then the tea powder is positioned in an infrared oven to be baked for 2 to 3 minutes at the temperature of 200 DEG C to 220 DEG C, and the tea powder is cooled naturally. Finally, cooled tartary buckwheat tea is arranged in a drum drying box to be baked at the temperature of 110 DEG C to 145 DEG C until the water content is not higher than 5%.

Description

technical field [0001] The invention relates to tartary buckwheat tea and a preparation process thereof. Background technique [0002] Tartary buckwheat, an annual herb of Polygonaceae, is a health food favored by people. "Compendium of Materia Medica" records that tartary buckwheat is "bitter in taste, flat in cold, beneficial to strength, continuation of spirit, beneficial to eyes and ears, wide in chest, lowering qi, and invigorating stomach." Modern research shows that tartary buckwheat has high nutritional value, and its protein content is about About 10% of the dry weight is mainly composed of glutenin, water-soluble albumin and salt-soluble globulin, which is similar to soy protein; tartary buckwheat has high amino acid content and appropriate ratio, and contains all 8 kinds of amino acids necessary for the human body, especially rich in Arginine, lysine, tryptophan, histidine, etc. are very complementary to other foods. The fat content is generally 2% to 3%, and it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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