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A tartary buckwheat tea and tartary buckwheat technology, applied in the food field, can solve the problems of inability to release all active ingredients, increase side effects, single formula, etc., and achieve the effects of reducing the loss of nutrients, improving taste and unique fragrance
Inactive Publication Date: 2014-04-09
QINGHAI SANJIANGYUAN PHARMA
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Problems solved by technology
[0003] In the above several inventions, ⑦, tartary buckwheat is shelled directly, steamed and packaged, and its active ingredients cannot be fully released when drinking
⑧, in the middle, part of the tartary buckwheat undergoes CO 2 Supercritical extraction seems to be a high-tech method, but the solvents used are different, and the extracted components are different, but the various components of tartary buckwheat are beneficial to the human body, so it is suspected of wasting resources. Adding some ineffective ingredients or harmful ingredients, which increases the side effects of the product
Others, either the formula is single, or the formula is too cumbersome, etc.
Method used
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Embodiment 1
[0020] ① Product formula: buckwheat: wolfberry: cassia: chrysanthemum: green tea is 3:1:1:1:1.
[0021] ②Material pretreatment: Rinse tartary buckwheat with running water, then cook, dry, crush and sieve, and set aside. Select four kinds of materials, wolfberry fruit, cassia seed, chrysanthemum, and green tea, add water to decoct twice, each time for two hours, filter, combine the filtrate, and concentrate the filtrate into a clear paste for later use.
[0022] ③Production method: mix tartary buckwheat powder and clear paste according to the ratio, mix, make soft materials, make strips, cut strips, dry, fry, sub-package, pack, and store after passing the inspection.
Embodiment 2
[0024] The tartary buckwheat tea comprises the following raw materials: 2-3kg of tartary buckwheat, 0.5-1kg of medlar, 0.5-1kg of cassia, 0.5-1kg of chrysanthemum, and 0.5-1kg of green tea. When making and processing, tartary buckwheat is washed, steamed, taken out, dried, crushed and sieved, and set aside. Put wolfberry fruit, cassia seed, chrysanthemum, and green tea into a decoction tank according to the prescription amount, extract twice with water, filter, combine the two extracts, concentrate, and obtain a clear paste, mix with tartary buckwheat powder to granulate, dry, and fry Fragrance, packaging and packaging.
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Abstract
The invention relates to the technical field of food and in particular relates to buckwheat tea which has a synergism effect and a function of improving the taste. The buckwheat tea is prepared from the following raw materials in percentage by weight: buckwheat, fructus lycii, semen cassiae, chrysanthemum and green tea according to the ratio of 3:1:1:1:1. A preparation technology comprises the steps of cleaning the buckwheat, steaming the buckwheat until the buckwheat is thoroughly cooked, taking out the buckwheat, and drying, smashing and screening the buckwheat for later use; feeding the fructus lycii, the semen cassiae, the chrysanthemum and the green tea into a decocting pot according to the amounts in the formula, respectively performing water extraction twice, filtering, combining two extracting solutions, and concentrating the combination to obtain clear paste; mixing the clear paste with the buckwheat powder, and performing granulation, drying, frying, dividing and packaging to obtain the buckwheat tea. The buckwheat tea, which is prepared according to the formula and the preparation technology which are disclosed by the invention, achieves a main health-protection effect through the nutritional and active components of the buckwheat; the other four traditional Chinese medicines with homology of medicine and food can achieve synergism on the buckwheat; by virtue of the united effect, the buckwheat tea achieves the effects of reducing the three highs, nourishing and activating the blood, protecting the liver, improving the eyesight and loosening bowel to relieve constipation.
Description
technical field [0001] The invention relates to the technical field of food, in particular to tartary buckwheat tea with synergistic and taste-improving effects. Background technique [0002] At present, there are nearly a hundred kinds of tartary buckwheat tea products that have applied for patents in the market, and the formulas and production techniques are different. They can be summarized as follows: ① there are formulas of tartary buckwheat, wolfberry, and jujube; Buckwheat, polygonatum, chrysanthemum, fat sea formula; ③ tartary buckwheat bran and chrysanthemum formula; ④ tartary buckwheat cortex powder, rhodiola rosea extract, mulberry leaf powder, wolfberry extract, tartary buckwheat extract, guar gum , xanthan gum and konjac gum; ⑤ made of tartary buckwheat, green tea, dried jasmine flowers; ⑥ made of tartary buckwheat, cassia seeds, mulberry leaves; ⑦ made of tartary buckwheat, green tea; , Cassia seed made. The above 8 kinds of tartary buckwheat teas have simila...
Claims
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Application Information
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