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Sea buckthorn fruit tartary buckwheat tea and preparation process thereof

A preparation process and tartary buckwheat tea technology, applied in the field of tartary buckwheat tea and its preparation, can solve the problems of reducing the health-care efficacy of tartary buckwheat, destroying the nutritional components of tartary buckwheat, long drying time at high temperature, etc., achieving outstanding blood lipid-lowering 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

[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 seabuckthorn 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

[0051] 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.

[0052] Take 5-year-old seabuckthorn leaves, 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 minutes, cool at room temperature, bake in an oven at 150°C for 15 seconds, and cool at 4°C. Pulverize and pass through a 80-mesh sieve to obtain ginkgo leaf coarse powder, put the coarse powder into a fluid energy mill for ultrafine pulverization, and pass the product through a 300-mesh sieve to obtain final product.

[0053] Take 3-year-old ginkgo leaves, rinse with water at 25°C, spread out to dry, place in an environment of 25°C and 0.1MPa...

Embodiment 2

[0064] 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.

[0065] Take 4-year-old seabuckthorn leaves, 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 minutes, cool at room temperature, bake in an oven at 150°C for 15 seconds, and cool at 4°C. Pulverize and pass through a 80-mesh sieve to obtain ginkgo leaf coarse powder, put the coarse powder into a fluid energy mill for ultrafine pulverization, and pass the product through a 300-mesh sieve to obtain final product.

[0066] Take 2-year-old ginkgo leaves, rinse with water at 25°C, spread out to dry, place in an envi...

Embodiment 3

[0077] 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.

[0078] Take 5-year-old seabuckthorn leaves, 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 minutes, cool at room temperature, bake in an oven at 150°...

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Abstract

The invention relates to sea buckthorn fruit tartary buckwheat tea and a preparation process thereof. The tartary buckwheat tea is composed of 500-800 parts of tartary buckwheat skin layer powders, 200-500 parts of sea buckthorn leaf powders, 50-100 parts of sea buckthorn extracts, 50-100 parts of lotus leaf powders, 50-100 parts of ginkgo leaf powders, 5-15 parts of guar gums and 5-15 parts of konjac gums. The preparation method of the sea buckthorn fruit tartary buckwheat tea includes four steps of powder stirring, forming, drying and fragrance extraction and specifically includes firstly, evenly mixing the tartary buckwheat skin layer powders, the sea buckthorn leaf powders, the sea buckthorn extracts, the lotus leaf powders, the ginkgo leaf powders, the guar gums and the konjac gums until the color and luster is uniform, and standing the mixture for 20 minutes; then, taking evenly stirred tea powders, adding 25%-40% of water, using a pressing forming machine for evenly mixing the water and the tea powders, using a sieve with 30 meshes to sieve the mixture, and performing pelletizing; filling formed tartary buckwheat tea particles on a plate, placing the plate in a hot air drying oven, drying the particles at the temperature of 50-55 DEG C until the water content is within 8%, then placing the plate in a far infrared oven, baking the particles at the temperature of 200-220 DEG C for 2-3 minutes, and performing natural cooling; and finally, placing the cooled tartary buckwheat tea in a roller drying oven, and baking the particles at the temperature of 110-145 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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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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