Preparation method of tartary buckwheat coffee substitute

A substitute, tartary buckwheat technology, applied in the direction of coffee substitutes, etc., can solve problems such as unsatisfactory preferences, and achieve the effect of good color and flavor

Inactive Publication Date: 2013-05-08
重庆市南川区天绿园名优茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cannot satisfy various human preferences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment example 1

[0015] a) The raw material is the tartary buckwheat rice grown in the alpine mountainous area above 2000 meters above sea level in Liangshan Yi Autonomous Prefecture as raw material.

[0016] b) Tartary buckwheat should be carefully selected to remove sand, soil and sundries.

[0017] c) Soak the buckwheat rice in warm water at 50°C for 5 minutes.

[0018] d) Drain the tartary buckwheat rice and place it in a sieve for 30 minutes to drain the water.

[0019] e) At 200°C for 22 minutes. The tartary buckwheat rice is baked continuously in an oven. During the baking process, when the baking degree is appropriate, the surface fire should be turned off for baking, and the heat should be dissipated and cooled in time after baking.

[0020] f) Finely grind the baked buckwheat rice with a high-speed grinder.

[0021] g) Use a 60-mesh sieve to sieve the buckwheat coffee powder.

[0022] h) Packaging the finished product.

specific Embodiment example 2

[0024] a) The raw material is the tartary buckwheat rice grown in the alpine mountainous area above 2000 meters above sea level in Liangshan Yi Autonomous Prefecture as raw material.

[0025] b) Tartary buckwheat should be carefully selected to remove sand, soil and sundries.

[0026] c) Soak the buckwheat rice in warm water at 50°C for 5 minutes.

[0027] d) Drain the tartary buckwheat rice and place it in a sieve for 30 minutes to drain the water.

[0028] e) At 220°C for 20 minutes. The tartary buckwheat rice is baked continuously in an oven. During the baking process, when the baking degree is appropriate, the surface fire should be turned off for baking, and the heat should be dissipated and cooled in time after baking.

[0029] f) Finely grind the baked buckwheat rice with a high-speed grinder.

[0030] g) Use a 60-mesh sieve to sieve the buckwheat coffee powder.

[0031] h) Packaging the finished product.

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PUM

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Abstract

The invention provides a preparation method of a tartary buckwheat coffee substitute. The preparation method comprises the following steps of raw material selection, raw material cleaning, raw material immersion, draining, baking, grinding, sieving, packaging, and examination to obtain a finished product. The tartary buckwheat coffee substitute has a dark color, a fragrance and a high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of tartary buckwheat processing. Background technique [0002] Tartary buckwheat, also known as tartary buckwheat, is cultivated more in Southwest my country. The fruit is small, with no obvious edges, and some are wavy, with deep grooves in the middle of the two edges. The husk is thick and the fruit is slightly bitter. Motherland medicine believes that buckwheat has the effect of calming blood and strengthening the brain. The bitter element in buckwheat has the effect of clearing away heat, reducing fire and strengthening the brain, so buckwheat is not only nutritious, but also has good medicinal value. There is a custom of using buckwheat to treat diseases at all times and in all over the world. At present, tartary buckwheat processed products are mainly tartary buckwheat tea, tartary buckwheat noodles and tartary buckwheat flour. Can not satisfy various human preferences. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/44
Inventor 不公告发明人
Owner 重庆市南川区天绿园名优茶厂
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