Tartary buckwheat sprout tea and preparation method thereof

The technology of tartary buckwheat and tartary buckwheat is applied in the field of tartary buckwheat bud tea and its preparation, which can solve the problems of affecting the nutritional value of finished products, loss of flavonoids, affecting the sensory perception of finished products, etc. Function, effect of shortening soaking time

Active Publication Date: 2013-04-10
环太生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since this method uses steaming and then shelling, it is easy to cause the breakage of tartary buckwheat grains and the damage of buds, thus affecting the sensory of the finished product
At the same time, soaking tartary buckwheat for a lo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Dehulling of tartary buckwheat seeds: choose the tartary buckwheat variety "Miqiao No. 1" that is easy to husk, and the grains are required to be uniform and full without impurities.

[0020] (2) Pretreatment of tartary buckwheat rice: Soak tartary buckwheat rice in 1.5% sodium chloride solution for 25 minutes, then wash repeatedly with distilled water, and then lay flat on a germination tray with filter paper. soaked in distilled water;

[0021] (3) Germination of tartary buckwheat: put the germination tray in an environment of 22°C, control the humidity above 80%, collect it on the 2nd to 4th day after the tartary buckwheat germinates, and the germ length is 0.1-0.5cm;

[0022] (4) maturation of tartary buckwheat sprouts: the above-mentioned tartary buckwheat rice with germ was treated with steam for 25 minutes to ripen tartary buckwheat sprouts;

[0023] (5) Drying: Dry the aged tartary buckwheat sprouts in a fluidized bed at a temperature of 95°C for 1.6 hours;...

Embodiment 2

[0026] (1) Dehulling of tartary buckwheat seeds: choose the "Miqiao No. 1" tartary buckwheat variety that is easy to husk, and the grains are required to be uniform and full without impurities.

[0027] (2) Pretreatment of tartary buckwheat: Soak tartary buckwheat in 2.5% sodium chloride solution for 20 minutes, then wash repeatedly with distilled water, and then lay flat on a germination tray with filter paper. Soak with distilled water;

[0028] (3) Germination of tartary buckwheat: place the germination tray in an environment of 24°C, control the humidity above 80%, collect it on the 2nd to 4th day after the germination of tartary buckwheat, and the germ length is 0.1-0.5cm;

[0029] (4) maturation of tartary buckwheat sprouts: the above-mentioned tartary buckwheat rice with germ was treated with steam for 35 minutes to ripen tartary buckwheat sprouts;

[0030] (5) Drying: Dry the aged tartary buckwheat sprouts in a fluidized bed at a temperature of 92°C for 2 hours;

[0...

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PUM

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Abstract

The invention discloses a tartary buckwheat sprout tea and a preparation method thereof. The method comprises the following steps: tartary buckwheat seed pretreatment, tartary buckwheat seed germination, tartary buckwheat germinal layer curing, drying and stir-frying. The prepared tartary buckwheat sprout tea is green yellow, has no suspended substances after made, and is clear, good in taste, and making-durable; and the total content of flavonoid substances is high.

Description

technical field [0001] The invention relates to a tartary buckwheat tea and a preparation method thereof, in particular to a tartary buckwheat rice bud tea and a preparation method thereof. Background technique [0002] Buckwheat belongs to the dicotyledonous Polygonaceae buckwheat plant, and there are two common types of buckwheat in my country: tartary buckwheat and sweet buckwheat. Tartary buckwheat is the only cereal crop that integrates the seven major nutrients, and is known as the "king of whole grains". Tartary buckwheat is rich in nutrients, and the content of protein, fat, vitamins and trace elements is generally higher than that of rice, wheat and corn. Tartary buckwheat has balanced protein composition, high biological value, and unique physiological functions. In particular, it contains bioflavonoids that are not found in other cereals, and its content is as high as 3.25%. Modern studies have confirmed that flavonoids have high food value and medicinal value,...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 赵钢彭镰心赵江林王静波邹亮向达兵
Owner 环太生物科技股份有限公司
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