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Preparation method of fermented buckwheat tea
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The technology of tartary buckwheat tea and tartary buckwheat is applied in the field of nutritional health care food, which can solve the problems such as no relevant reports, and achieve the effects of easy digestion and absorption, safe drinking and quality improvement.
Inactive Publication Date: 2014-08-27
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Abstract
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Problems solved by technology
[0013] Although fermentation technology has been widely used in the food industry, so far, there have been no relevant reports on beverages made from tartary buckwheat through fermentation
Method used
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Embodiment 1
[0033] A preparation method of fermented tartary buckwheat tea, which uses shelled tartary buckwheat as a raw material, and is made into a finished product through the processes of removing impurities, scrubbing, winnowing to remove stones, soaking in water, steaming, fermenting, drying and sterilizing. In the fermentation process, first take out the ripened tartary buckwheat with shells, spread it out and let it cool to 38°C, then mix in red yeast rice which accounts for 0.3% of the tartary buckwheat raw material according to the weight ratio. Under airtight fermentation for 26 hours.
Embodiment 2
[0035] A preparation method of fermented tartary buckwheat tea, which uses shelled tartary buckwheat as a raw material, and is made into a finished product through the processes of removing impurities, scrubbing, winnowing to remove stones, soaking in water, steaming, fermenting, drying and sterilizing. In the fermentation process, first take out the ripened tartary buckwheat without shell, spread it out and let it cool to 23°C, then mix in liqueur koji accounting for 0.6% of the raw material of tartary buckwheat according to the weight ratio, fill the tank at 60%, and then put it at 30°C Under airtight fermentation for 20 hours.
Embodiment 3
[0037] A preparation method of fermented tartary buckwheat tea, which uses shelled tartary buckwheat as a raw material, and is made into a finished product through the processes of removing impurities, scrubbing, winnowing to remove stones, soaking in water, steaming, fermenting, drying and sterilizing. In the fermentation process, first take out the ripened tartary buckwheat with shells, spread it out and let it cool to 32°C, then mix in wheat koji accounting for 0.8% of the raw material of tartary buckwheat according to the weight ratio. Under airtight fermentation for 30 hours.
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Abstract
The invention provides a preparation method of fermented buckwheat tea. The fermented buckwheat tea is prepared by removing impurities, scrubbing, removing stones by winnowing, soaking in water, steaming for curing, fermenting, drying and sterilizing, wherein the fermentation procedure comprises the following steps of: firstly, spreading, airing and cooling cured hulled buckwheat raw materials; adding 0.2%-1.2% of wine yeast into the product, and stirring; and carrying out closed fermentation on the product for 3h-72h at 23-58 DEG C until the fermentation fragrance is smelled. The finished product is in an opening shape at the thin end, has fermented cellar fragrance, and has the rutin content of more than or equal to 0.6% and the potassium content of more than or equal to 2.8%; and after the fermented buckwheat tea is brewed by boiling water, the tea water is golden red, brewing-resistant, fragrant, sweet and sourish. Part of starch in the fermented buckwheat tea is consumed and converted into amino acid, sugar and beneficial bacteria, so that the poor bitter flavor of the buckwheat can be improved, the nutrition and health care functions of the buckwheat tea can be enhanced, and the fermented buckwheat tea is safer to drink, rich in nutrition and especially suitable for people with hyperlipidemia, hypertension, hyperglycemia and obesity.
Description
technical field [0001] The invention relates to a health-preserving and health-care tea, in particular to a preparation method of fermented tartary buckwheat tea, which belongs to the technical field of nutrition and health food. Background technique [0002] Tartary buckwheat is mainly produced in the alpine regions with an altitude of 2,000 to 3,500 meters in Southwest China. It is a nearly wild plant that is both food and traditional Chinese medicine. It is recorded in "Compendium of Materia Medica": Tartary buckwheat is bitter in nature and tastes cold, beneficial to strength, continuation of spirit, sharpening eyes and ears, lowering qi, widening intestines and invigorating stomach. Tartary buckwheat is rich in rutin, potassium, etc., among which potassium is mainly contained in its shell and basically cannot be used directly. [0003] For potassium, its important role is to regulate the appropriate osmotic pressure in cells and the acid-base balance of body fluids, pa...
Claims
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Application Information
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