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Preparation method for tartary buckwheat beverage

A tartary buckwheat and beverage technology, applied in the food field, can solve the problems of low active ingredient content, unstable quality, low yield and the like, and achieve the effects of high production yield, simple process and stable product quality.

Inactive Publication Date: 2013-03-27
GUIZHOU DAFANG BAILIHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The health drink produced by tartary buckwheat in the prior art has the disadvantages of low content of active ingredients, unstable quality, low yield, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of tartary buckwheat drink, comprising the following steps:

[0021] (1) Raw material processing: pick out tartary buckwheat, remove impurities, shell it and clean it up;

[0022] (2) Cooking: Put the pretreated tartary buckwheat in a steamer and cook at 95-100°C for 30 minutes;

[0023] (3) Refining: Refining the steamed tartary buckwheat with a colloidal mill;

[0024] (4) Blending: add licorice powder solution with 2% weight of tartary buckwheat, stir evenly, and then grind twice with a colloid mill;

[0025] (5) Homogenization: Homogenization pressure 30Mpa, temperature 40°C;

[0026] (6) Filling: use a filling and sealing machine for filling and sealing;

[0027] (7) Sterilization: Sterilize at 120°C for 30 minutes;

[0028] (8) Inspection: After passing the inspection, the finished tartary buckwheat drink can be obtained.

Embodiment 2

[0030] A preparation method of tartary buckwheat drink, comprising the following steps:

[0031] (1) Raw material processing: pick out tartary buckwheat, remove impurities, shell it and clean it up;

[0032] (2) Cooking: Put the pretreated tartary buckwheat in a steamer and cook at 100°C for 25 minutes;

[0033] (3) Refining: Refining the steamed tartary buckwheat with a colloidal mill;

[0034] (4) Deployment: add licorice powder solution with 1% tartary buckwheat weight, stir evenly, and then grind twice with a colloid mill;

[0035] (5) Homogenization: Homogenization pressure 35Mpa, temperature 35°C;

[0036] (6) Filling: use a filling and sealing machine for filling and sealing;

[0037] (7) Sterilization: Sterilize at 110°C for 35 minutes;

[0038] (8) Inspection: After passing the inspection, the finished tartary buckwheat drink can be obtained.

[0039]

Embodiment 3

[0041] A preparation method of tartary buckwheat drink, comprising the following steps:

[0042] (1) Raw material processing: pick out tartary buckwheat, remove impurities, shell it and clean it up;

[0043] (2) Cooking: Put the pretreated tartary buckwheat in a steamer and cook at 95°C for 35 minutes;

[0044] (3) Refining: Refining the steamed tartary buckwheat with a colloidal mill;

[0045] (4) Blending: add licorice powder solution with 2% weight of tartary buckwheat, stir evenly, and then grind twice with a colloid mill;

[0046] (5) Homogenization: Homogenization pressure 25Mpa, temperature 45°C;

[0047] (6) Filling: use a filling and sealing machine for filling and sealing;

[0048] (7) Sterilization: Sterilize at 130°C for 25 minutes;

[0049] (8) Inspection: After passing the inspection, the finished tartary buckwheat drink can be obtained.

[0050]

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PUM

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Abstract

The invention discloses a preparation method for a tartary buckwheat beverage. The preparation method comprises the following steps: selecting tartary buckwheat, removing impurities of the tartary buckwheat, performing unshelling processing, and cleaning up the tartary buckwheat; placing the preprocessed tartary buckwheat in a food steamer to cook the tartary buckwheat for 25-35min at 95-100 DEG C; using a colloid mill to grind the cooked tartary buckwheat into thick liquid; adding licorice powder solution which is 1-2% of the tartary buckwheat by weight, using the colloid mill to grind the tartary buckwheat twice after uniform mixing; homogenizing the tartary buckwheat at 25-35MPa and 35-45 DEG C; utilizing a filling sealing machine to perform filling and sealing; performing sterilization at 110-130 DEG C for 25-35min; and obtaining a tartary buckwheat beverage end product after approval in inspection. The preparation method can effectively prevent active ingredients from running away, product quality is stable, and the yield is high.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of tartary buckwheat beverage. [0002] Background technique [0003] Tartary Buckwheat ( Fagopyrum tataricum (L.) Gaertn ) belongs to the genus Buckwheat of Polygonaceae, and is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste, cold in nature, can strengthen the stomach, benefit energy, refresh the spirit, benefit eyes and ears, and refine the five internal organs Tartary buckwheat is recorded in "Qian Jin Yao Fang", "Dictionary of Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and resolve stagnation, and clear the intestines , Runchang, laxative, cough, asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects. ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 岳心武
Owner GUIZHOU DAFANG BAILIHUA FOOD
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