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Tartary buckwheat cotyledon tea and preparation method thereof

A tartary buckwheat cotyledon tea and the technology of tartary buckwheat cotyledon, applied in the field of tartary buckwheat cotyledon tea and its preparation, can solve the problem that the nutritional value is not fully reflected, and achieve the effect of no suspended matter, good taste and clear tea soup

Active Publication Date: 2014-05-28
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

[0002] Tartary buckwheat is rich in nutritional value and is a rare medicinal and edible crop in nature. However, due to its high-activity trypsin inhibitors and rutin-degrading enzymes and other anti-nutritional factors, as well as a large amount of resistant starch and allergens, tartary buckwheat etc., so its nutritional value has not been fully reflected
There is no report on the preparation of tartary buckwheat tea from tartary buckwheat cotyledon

Method used

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  • Tartary buckwheat cotyledon tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Germination of tartary buckwheat seeds: select tartary buckwheat seeds with uniform and full grains and no shells, soak them in water for 14 hours, then place the soaked seeds in water at 25°C to germinate, and replenish water every day , on the 7th to 11th day of tartary buckwheat seed germination, extract the tartary buckwheat cotyledons, and reserve after shelling, as can be seen from the accompanying drawing, the 7th to 11th day of tartary buckwheat seed germination total flavonoids (rutin, quercetin and kaempferol) were at a high level, and the values ​​did not change much;

[0018] (2) Ripening of the tartary buckwheat cotyledon: steam the tartary buckwheat cotyledon for 12 minutes to make the tartary buckwheat cotyledon mature and complete;

[0019] (3) Drying: bake the cured tartary buckwheat cotyledons at 50°C for 4 hours;

[0020] (4) Stir-frying: Stir-fry the tartary buckwheat cotyledon at 120°C for 20 minutes to prepare the tartary buckwheat cotyledon t...

Embodiment 2

[0022] (1) Germination of tartary buckwheat seeds: select tartary buckwheat seeds with uniform and plump particles and no shell, soak them in water for 24 hours, and then place the soaked seeds in water at 22°C to germinate them. On the 7th to 11th day of seed germination, extract the tartary buckwheat cotyledons, and shell them for later use. As can be seen from the accompanying drawings, the total flavonoids (rutin, quercetin and Kaempferol) content was at a high level, and the value did not change much;

[0023] (2) Ripening of the tartary buckwheat cotyledon: steam the tartary buckwheat cotyledon for 15 minutes to make the tartary buckwheat cotyledon mature and complete;

[0024] (3) Drying: bake the mature tartary buckwheat cotyledons at 65°C for 2 hours;

[0025] (4) Frying: Stir-fry the tartary buckwheat cotyledons at 80°C for 35 minutes;

[0026] The tartary buckwheat flower tea can be prepared by combining the fried tartary buckwheat cotyledon with the tartary buckw...

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Abstract

The invention discloses a tartary buckwheat cotyledon tea and a preparation method thereof. The method comprises the following steps: tartary buckwheat seed pretreatment, tartary buckwheat seed germination, tartary buckwheat cotyledon curing, drying and stir-frying. The prepared tartary buckwheat cotyledon 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 cotyledon tea and a preparation method thereof. Background technique [0002] Tartary buckwheat is rich in nutritional value and is a rare medicinal and edible crop in nature. However, due to its high-activity trypsin inhibitors and rutin-degrading enzymes and other anti-nutritional factors, as well as a large amount of resistant starch and allergens, tartary buckwheat etc., thus its nutritional value has not been fully reflected. Studies have shown that the physical and chemical properties of tartary buckwheat can change greatly after germination, and the nutritional value is greatly improved. Moreover, germination can also improve the nutritional quality of tartary buckwheat. For example, after the tartary buckwheat seeds germinate, the activity of trypsin inhibitors decreases, and the activity of rutin-degrading enzymes disappears...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赵钢赵江林王静波彭镰心邹亮向达兵
Owner 环太生物科技股份有限公司
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