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

Inactive Publication Date: 2014-01-08
雷榰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two kinds of tartary buckwheat teas are all made of tartary buckwheat seedlings and tartary buckwheat seeds, and the ingredients are single, so the nutritional components are also relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides a highland barley and tartary buckwheat tea which comprises the flowing materials by weight parts: 20-60 parts of highland barley bran powder, 40-80 parts of tartary buckwheat seed endotesta powder, 1.5-2.5 parts of guar gum and 0.5-1.5 parts of endotesta. The preparation method comprises the steps: adding drinking water accounting for 30-60 percent of the total weight of powder in a mixture of the guar gum and gellan gum dry powder to prepare a binding agent, adding the binding agent in a mixed powder body of the highland barley bran powder and the tartary buckwheat seed endotesta powder, uniformly stirring to prepare dough, and standing the dough until fermenting; pelleting and forming the fermented dough; baking pelleted and formed granules at a temperature of 60-70 DEG C until setting, then baking at a temperature of 80-90 DEG C until drying, and naturally cooling to a room temperature; frying the baked and dried granules at a temperature of 110-130 DEG C until the water content is 4-7 percent to obtain the highland barley and tartary buckwheat tea. The highland barley and tartary buckwheat tea provided by the invention has the good functions of getting purge, regulating blood sugar, degrading cholesterol, enhancing immunity, expanding coronary arteries, and reducing the brittleness of blood vessels, and is remarkable in nutritive values and health care function.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a highland barley tartary buckwheat tea and a preparation method thereof. Background technique [0002] Highland barley is a cereal crop belonging to the genus Barley in the Poaceae family. It is mainly produced in my country's Tibet, Qinghai, Sichuan, Yunnan and other places. It is the main grain of the Tibetan people. The crude protein content of highland barley grain is 7.68%-17.52%, the average value is 11.37%, the lysine content is 0.36%, and the starch content is 55.97%, among which amylopectin accounts for 74%-78% of the starch content. Highland barley also contains crude fat and β-glucan, its crude fat content is 1.18%-3.09%, the average is 2.13%, second only to corn and oats, higher than other cereal substances, soluble fiber and total fiber content are higher than other cereal crops. The content of β-glucan in highland barley is 3.66%-8.62%, with an average v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 雷鸣雷榰孙志唯
Owner 雷榰
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