Buckwheat tea with jasmine fragrance

A technology for fragrant buckwheat tea and jasmine is applied in the field of jasmine-flavored tartary buckwheat tea, which can solve the problems of rough production process, single compatibility, unable to reach special beneficial components of tartary buckwheat, etc., so as to improve human immunity and eliminate pigment deposition. , the effect of compatibility science

Inactive Publication Date: 2014-04-09
田冬梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, tartary buckwheat tea products appearing on the market are very popular, but the production process of this product is relatively rough and the compatibility is single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 6000g of tartary buckwheat powder through a 150-200 mesh sieve, dry it and crush it into 100g of 150-200mesh jasmine, 100g of peach kernels, 300g of jujube, add 3500g of water, stir into a wet powder, saponify twice, the wet powder is The speed of 150 grams per minute enters the saponification machine, the first saponification temperature is 85°C, and then the second saponification is carried out, the second saponification temperature is 105°C, and then extruded into cylindrical bars, and then cut into granular shapes. The cut granules are dried in a drying room at 100°C for 72 hours, then roasted, heated in a tea frying machine at 300°C, rolled and stir-fried to produce aroma, and finally inspected for quality, unqualified granules are removed, and vacuum-packed.

Embodiment 2

[0017] Take 6000g of tartary buckwheat powder through a 150-200 mesh sieve, dry it and crush it into 100g of 150-200mesh jasmine, 100g of peach kernels, 300g of jujube, add 3500g of water, stir into a wet powder, saponify twice, the wet powder is The speed of 150 grams per minute enters the saponification machine, the first saponification temperature is 80°C, and then the second saponification is carried out, the second saponification temperature is 95°C, and then extruded into cylindrical bars, and then cut into granular shapes. The cut granules are dried in an 80°C drying room for 48 hours, then roasted, heated in a tea frying machine at 200°C, rolled and stir-fried to produce aroma, and finally inspected for quality, removing unqualified granules, and vacuum-packed.

Embodiment 3

[0019] Take 6000g of tartary buckwheat powder through a 150-200 mesh sieve, dry it and crush it into 100g of 150-200mesh jasmine, 100g of peach kernels, 300g of jujube, add 3500g of water, stir into a wet powder, saponify twice, the wet powder is The speed of 150 grams per minute enters the saponification machine, the first saponification temperature is 85°C, and then the second saponification is carried out, the second saponification temperature is 90°C, then extruded into cylindrical strips, and then cut into granules forming. The cut granules are dried in a drying room at 90°C for 72 hours, then roasted, heated in a tea frying machine at 250°C, rolled and stir-fried to produce aroma, and finally inspected for quality, unqualified granules are removed, and vacuum-packed.

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PUM

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Abstract

The invention discloses a buckwheat tea with a jasmine fragrance. The buckwheat tea is prepared from 60 parts of tartary buckwheat flour, 1 part of arabian jasmine flower, 1 part of walnut and 3 parts of Chinese-dates. A preparation method of the buckwheat tea comprises the following steps: selecting tartary buckwheat, clearing impurities; cleaning and crushing into powder through a 150-200mesh sieve; baking the arabian jasmine flower, the walnut and the Chinese-dates and then crushing into 150-200 meshes; mixing the raw materials according to the ratio; evenly mixing, and adding 35 parts of water to agitate into wet powder; saponifying twice; carrying out extrusion molding, namely extruding into a cylindrical strip after saponifying twice and then cutting the cylindrical strip into grains to mold; baking, namely baking in a baking room at 80-100 DEG C for 48-72 hours; frying, namely heating a tea frying machine to 200-300 DEG C and frying until the fragrance is emitted in a rolling manner; and inspecting, removing unqualified grains, and packaging in vacuum. The buckwheat tea is scientific in compatibility, reasonable in technology, and aromatic, has specific effects of maintaining beauty and keeping young, reducing high blood pressure, high cholesterol and high blood sugar, improving the human immunity, and adjusting internal secretion, the quality of the buckwheat tea product is improved, and the benefits of a great number of consumers are guaranteed.

Description

technical field [0001] The invention relates to tea for drinking, in particular to a jasmine-flavored tartary buckwheat tea. Background technique [0002] Tartary buckwheat likes coolness and is resistant to barrenness. It mostly grows in alpine mountainous areas, and its seeds are for food. It is mainly distributed in mountainous areas in southwest my country and North China. It grows in alpine mountainous areas above 2,500 meters above sea level. It has no pest erosion, does not use chemical fertilizers and pesticides, and is far away from pollution. , Pure natural food. "Compendium of Materia Medica" records: Tartary buckwheat is bitter in taste, cold in nature, nourishes energy, maintains spirit, benefits eyes and ears, and has the effect of lowering qi, widening intestines and strengthening stomach. Modern clinical medical observations show that tartary buckwheat flour and its products have the functions of lowering blood sugar and blood lipids, enhancing human immunity...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 田冬梅
Owner 田冬梅
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