Tartary buckwheat tea and preparation technology thereof

A preparation process and technology for tartary buckwheat tea, applied in the field of tartary buckwheat tea and its preparation, can solve the problems of destroying the nutritional components of tartary buckwheat, reducing the health-care efficacy of tartary buckwheat, long drying time at high temperature, etc., achieving outstanding hypolipidemic effect and formula composition. Reasonable, the effect of increasing the dissolution rate

Inactive Publication Date: 2013-02-20
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

[0003] 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 aroma-lifting 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. Tartary buckwheat leaves, roots, stems and other parts contain high flavonoids, which are less utilized by traditional techniques, resulting in a serious waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 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.

[0046] Take tartary buckwheat roots, stems and leaves, add 12 times the amount of 65% ethanol to extract, 2 hours each time, extract 3 times, combine the extracts, evaporate and dry under reduced pressure (0.1MPa, 20°C), and then get tartary buckwheat roots and stems , Leaf crude extract.

[0047] Tartary buckwheat bran was extracted by ultrasonic-assisted extraction. Under ultrasonic conditions of 24KHz and 300W power, 6 times the amount of 80% ethanol, 0.5MPa pressure, 40°C, extracted twice for 2 hours each time, combined the extracts, evaporated and dried under reduced pressure ( 0.1MPa, 20°C) to get t...

Embodiment 2

[0055] 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.

[0056] Take rhizomes and leaves of tartary buckwheat, add 12 times the amount of 65% ethanol to extract, extract 3 times for 2 hours each time, combine the extracts, evaporate and dry under reduced pressure (0.1MPa, 20°C), and get tartary buckwheat roots, stems, and leaves crude extract.

[0057] Tartary buckwheat bran was extracted by ultrasonic-assisted extraction. Under ultrasonic conditions of 24KHz and 300W power, 6 times the amount of 80% ethanol, 0.5MPa pressure, 40°C, extracted twice for 2 hours each time, combined the extracts, evaporated and dried under reduced pressure ...

Embodiment 3

[0065] 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.

[0066] Take rhizomes and leaves of tartary buckwheat, add 12 times the amount of 65% ethanol to extract, extract 3 times for 2 hours each time, combine the extracts, evaporate and dry under reduced pressure (0.1MPa, 20°C), a...

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PUM

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Abstract

The invention discloses a tartary buckwheat tea and a preparation technology thereof. The tartary buckwheat tea is composed of 500 parts to 800 parts of tartary buckwheat cortex powder, 50 parts to 100 parts of tartary buckwheat extractives and 50 parts to 80 parts of green tea powder. The preparation technology of the tartary buckwheat tea includes steps of powder mixing, molding, drying and fragrance improving, the tartary buckwheat cortex powder, the tartary buckwheat extractives and the green tea powder are mixed uniformly until the color is uniform, and the mixture is stood for 20 minutes; uniformly mixed green tea is taken, 25% to 30% of water is added, the mixture is mixed uniformly by a pressurization molding machine and subjected to 30 meshes to be granulated; molded tartary buckwheat granules are placed in a plate and then in a hot air drying box, the granules are dried at a temperature ranging from 50 DEG C to 55 DEG C until the water content is less than 8%, then the dried granules are placed in a far infrared oven to be baked at a temperature ranging from 200 DEG C to 220 DEG C for 2 to 3 minutes and then cooled naturally; and the cooled tartary buckwheat tea is placed in a roller drying oven to be baked at a temperature ranging from 110 DEG C to 145 DEG C until the water content is no more 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): A23F3/14A23F3/06
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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