Dogbane tartary buckwheat tea and preparation process thereof

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

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

[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 apocynum 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

[0053] 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.

[0054] Take the Apocynum leaves picked in early May, rinse them with water at 25°C, spread them out to dry, place them in an environment of 25°C and 0.1 MPa for 4 hours, steam them at 100°C for 5 minutes, cool them at room temperature, and bake them in an oven at 150°C for 15 seconds. Cool at ℃, pulverize, and pass through 80 sieves to obtain coarse powder of apocynum leaves. Put the coarse powder into a fluid energy mill for ultrafine grinding, and pass the product through a 300-mesh sieve.

[0055] Take the Apocynum twisted flowers picked in early July, spread them out to dry, place them in an environmen...

Embodiment 2

[0066] 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.

[0067] Take the Apocynum leaves picked in early May, rinse them with water at 25°C, spread them out to dry, place them in an environment of 25°C and 0.1 MPa for 4 hours, steam them at 100°C for 5 minutes, cool them at room temperature, and bake them in an oven at 150°C for 15 seconds. Cool at ℃, pulverize, and pass through 80 sieves to obtain coarse powder of apocynum leaves. Put the coarse powder into a fluid energy mill for ultrafine grinding, and pass the product through a 300-mesh sieve.

[0068] Take the Apocynum twisted flowers picked in early July, spread them out to dry, p...

Embodiment 3

[0079] 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.

[0080] Take the Apocynum leaves picked in early May, rinse them with water at 25°C, spread them out to dry, place them in an environment of 25°C and 0.1 MPa for 4 hours, steam them at 100°C for 5 minutes, cool them at room t...

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PUM

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Abstract

Disclosed are a dogbane tartary buckwheat tea and a preparation process thereof. The tartary buckwheat tea is composed of 500 to 900 parts of tartary buckwheat husk powders, 300 to 400 parts of dogbane powders, 50 to 100 parts of folium mori powders, 50 to 100 parts of chrysanthemum powders, 50 to 100 parts of tartary buckwheat extract, 2 to 10 parts of guar gum, 2 to 10 parts of xanthan gum and 2 to 10 parts of konjac glucomannan. The preparation process of the tartary buckwheat tea includes breading, forming, drying and fragrance enhancing. The preparation process specifically includes firstly uniformly mixing the tartary buckwheat husk powders, the dogbane powders, the folium mori powders, the chrysanthemum powders, the tartary buckwheat extract, the guar gum, the xanthan gum and the konjac glucomannan until the colour and luster are uniform, still standing for 20 minutes, then taking out uniformly stirred tea powders, adding 25% to 40% of water, uniformly mixing by a pressurization forming machine, screening through a sieve with 30 meshes, performing granulation, placing formed tartary buckwheat tea particles in a plate, placing the plate in a hot air drying oven, drying at the temperature of 50 DEG C to 55 DEG C until the moisture content is within 8%, then placing the plate in a far infrared toaster, baking at the temperature of 200 DEG C to 220 DEG C for 2 to 3 minutes, naturally cooling, finally placing cooled tartary buckwheat tea in a rotary drum drying oven, and baking at the temperature of 110 DEG C to 145 DEG C until the moisture content is not 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): A23F3/34
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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