Highland barley and tartary buckwheat tea and preparation method thereof
A technology of highland barley tartary buckwheat tea and tartary buckwheat tea, which is applied in the field of food, can solve the problems of single nutritional components and components, achieve the effects of wide source of raw materials, outstanding nutritional value, and reduce vascular fragility
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Embodiment 1
[0025] In the present embodiment, the composition of highland barley tartary buckwheat tea and the mass parts (ratio of raw materials) of each component are: 40 kg of highland barley bran powder passed through a 100 mesh sieve, 60 kg of tartary buckwheat seed inner skin powder passed through a 100 mesh sieve, Guar gum 2.0kg, gellan gum 1.5kg, the component raw materials are commercially available.
[0026] The preparation method is as follows:
[0027] (1) Binder preparation: mix the measured guar gum and gellan gum dry powder evenly at a room temperature of 10°C, and then add them according to the formula including highland barley bran powder and tartary buckwheat seed inner skin powder. Drinking water with about 35% of the total mass of the powder, stir and mix thoroughly and fully swell to obtain a binder;
[0028] (2) Mix flour and dough: mix highland barley bran powder, tartary buckwheat seed inner skin powder and the binder obtained in step (1) according to the above ra...
Embodiment 2
[0034] In the present embodiment, the composition of highland barley tartary buckwheat tea and the mass parts (ratio of raw materials) of each component are: 30 kg of highland barley bran powder passed through a 90 mesh sieve, 70 kg of tartary buckwheat seed inner skin powder passed through a 90 mesh sieve, Guar gum 2.5kg, gellan gum 1.0kg, the component raw materials are commercially available.
[0035] The preparation method is as follows:
[0036] (1) Binder preparation: Mix the proportioned guar gum and gellan gum dry powder evenly at a room temperature of about 15°C, and then add the following ingredients including highland barley bran powder and tartary buckwheat seed inner skin powder. Drinking water with about 30% of the total mass of the powder in it, stir and mix thoroughly and fully swell to prepare the binder;
[0037] (2) Mix flour and dough: mix highland barley bran powder, tartary buckwheat seed inner skin powder and the binder obtained in step (1) according to...
Embodiment 3
[0043] In this embodiment, the composition of highland barley tartary buckwheat tea and the mass parts (ratio of raw materials) of each component are: highland barley bran powder 50kg, tartary buckwheat seed inner skin powder 50kg, guar gum 2.0kg, gellan gum 0.5kg, guar gum and gellan gum are commercially available.
[0044] The preparation method is as follows:
[0045] (1) Preparation of powder: Grind the highland barley seeds, then sieve the bran and continue to grind the obtained bran through a 120-mesh sieve; grind and shell the tartary buckwheat seeds, then sieve to get the inner skin part And the gained inner skin part continues to grind, crosses 120 mesh sieves;
[0046] (2) Binder preparation: mix the measured guar gum and gellan gum dry powder evenly at a room temperature of about 20°C, and then add the following ingredients including highland barley bran powder and tartary buckwheat seed inner skin powder. Drinking water with about 40% of the total mass of the pow...
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