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Method for making tartary buckwheat tea

A production method and tartary buckwheat tea technology, applied in the field of tartary buckwheat tea production, can solve problems such as affecting the taste of drinking, reducing the straightening effect of tartary buckwheat, etc., and achieve the effects of improving cardiovascular and cerebrovascular microcirculation, good blood sugar, and regulating internal organs.

Inactive Publication Date: 2013-04-24
神农架绿源天然食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tartary buckwheat is a kind of herb planted in a large area in most provinces of my country. Tartary buckwheat is rich in biologically active substances such as rutin and nicotinic acid, which has the effect of lowering blood fat, blood sugar and blood pressure. Among them, nicotinic acid Acid can play a role in skin care and beauty. At present, most of the tartary buckwheat tea produced and sold in the market are added with other ingredients, which reduces the direct effect of tartary buckwheat itself and affects the taste of drinking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: get Shennongjia locally produced tartary buckwheat 50 Kg, preparation method is as follows:

[0021] 1) Put the tartary buckwheat in a container and add water to soak, the water level of the added water is one-third higher than that of the tartary buckwheat, the natural temperature during soaking is 27°C, and soak for 8 hours; Take it out, and use steam equipment for aging processing. The steaming temperature is 100°C. The effect is that the tip of the tartary buckwheat expands, and the steaming time is 30 minutes. 3) Quickly dry the aged tartary buckwheat at a temperature of 130°C. , the moisture content after drying is 20%; 4) Spray water on the surface of the dried tartary buckwheat, and stir at the same time to make it spray water evenly, with a water consumption of 7.5 Kg and place it for 30 minutes; 6) Dry the shelled tartary buckwheat; 7) Screen the dried tartary buckwheat with a 12-mesh machine sieve; 8) Screen the bitter buckwheat after screening ...

Embodiment 2

[0022] Embodiment 2: Get 30 Kg of tartary buckwheat produced in Hunan, and the preparation method is as follows:

[0023] 1) Put the tartary buckwheat in a container and add water to soak, the water level of the added water is one-third higher than that of the tartary buckwheat, the natural temperature during soaking is 30°C, and soak for 7 hours; Take it out, and use steam equipment for aging processing, the steaming temperature is 95°C, the effect is that the buckwheat tip expands, and the steaming time is 27 minutes; 3) Quickly dry the aged buckwheat at a temperature of 100°C , the moisture content after drying is 19%; 4) Spray water on the surface of the dried tartary buckwheat, and stir at the same time to make it spray water evenly, with a water consumption of 4 Kg, and place it for 20 minutes; 6) Dry the shelled tartary buckwheat; 7) Screen the dried tartary buckwheat with an 8-mesh machine sieve; 8) Screen the bitter buckwheat after screening The buckwheat is fried wi...

Embodiment 3

[0024] Embodiment 3: get Shanxi to produce tartary buckwheat 30 Kg, preparation method is as follows:

[0025] 1) Put the tartary buckwheat in a container and add water to soak, the water level of the added water is one-third higher than that of the tartary buckwheat, the natural temperature during soaking is 38°C, and soak for 7 hours; Take it out, and use steam equipment for aging processing. The steaming temperature is 98°C. The effect is that the tip of the tartary buckwheat expands, and the steaming time is 28 minutes. 3) Quickly dry the aged tartary buckwheat at a temperature of 105°C. , the moisture content after drying is 17%; 4) Spray water on the surface of the dried tartary buckwheat and stir at the same time to make it spray water evenly, with a water consumption of 3 Kg and place it for 25 minutes; 6) Dry the shelled tartary buckwheat; 7) Screen the dried tartary buckwheat with a 10-mesh machine sieve; 8) Screen the bitter buckwheat after screening The buckwheat ...

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PUM

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Abstract

The invention provides a method for making tartary buckwheat tea. The method comprises the steps of: 1) putting tartary buckwheat in a container and adding clean water in the container to soak the tartary buckwheat; 2) fishing the soaked tartary buckwheat out of water for a curing process and controlling the steaming temperature at 95-100 DEG C; 3) baking the cured tartary buckwheat rapidly until a moisture ratio is 15-20%; 4) spraying water on the surface of the baked tartary buckwheat and placing the tartary buckwheat for 20-30 min; 5) shucking the tartary buckwheat after the water spraying and the placement by adopting a huller; 6) baking the shucked tartary buckwheat; 7) screening the baked tartary buckwheat by using a 8-12 meshes sieve; and 8) frying the screened tartary buckwheat by using a frying device until the tartary buckwheat is gold yellow; and processing the fried tartary buckwheat into the tartary buckwheat tea after cooling. The tartary buckwheat tea made by the method disclosed by the invention has extremely good effects on reducing blood fat, reducing blood pressure, decreasing blood sugar, improving microcirculation of heart and cerebral vessels and the like, has a function of protecting and beautifying the skin, and is a green, totally natural and healthy beverage.

Description

technical field [0001] The invention relates to a health drink, in particular to a production method of tartary buckwheat tea. Background technique [0002] Tartary buckwheat is a kind of herb planted in a large area in most provinces of my country. Tartary buckwheat is rich in biologically active substances such as rutin and nicotinic acid, which has the effect of lowering blood fat, blood sugar and blood pressure. Among them, nicotinic acid Acid can play a role in skin care and beauty. At present, most of the tartary buckwheat teas produced and sold in the market are added with other ingredients, which reduces the direct efficacy of tartary buckwheat itself and affects the taste of drinking. Contents of the invention [0003] The object of the present invention is to provide a method for making tartary buckwheat tea, which is processed and made with a single tartary buckwheat raw material, and has pure natural health-care effects. [0004] The present invention includes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 邓元海
Owner 神农架绿源天然食品有限责任公司
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