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Tartary buckwheat herbal tea and preparation method thereof

The technology of tartary buckwheat herbal tea and tartary buckwheat powder is applied in the field of tartary buckwheat herbal tea and its preparation, which can solve the problems of turbid tartary buckwheat tea, inconvenient brewing, bitter taste and the like, and achieves bright color, convenient drinking and refreshing and refreshing taste. Effect

Inactive Publication Date: 2014-05-14
SHANXI CHENFENG FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems of cloudy color, bitter taste and inconvenient brewing in the existing tartary buckwheat tea, and to provide a tartary buckwheat herbal tea and a preparation method thereof

Method used

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  • Tartary buckwheat herbal tea and preparation method thereof
  • Tartary buckwheat herbal tea and preparation method thereof
  • Tartary buckwheat herbal tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of tartary buckwheat herbal tea in the present embodiment, it is made by following raw material by following weight ratio:

[0016]

[0017] The preparation method of above-mentioned tartary buckwheat herbal tea, it is made by the following steps:

[0018] ① Weigh raw materials: Weigh 20 parts of tartary buckwheat flour, 0.04 parts of liquefaction enzyme, 0.04 part of glucoamylase, 0.3 part of sweet saponin (TR-100), 0.33 parts of chrysanthemum extract, 0.33 part of honeysuckle extract, burnt barley essence ( TN83-535) 0.53 parts, buckwheat essence (A08213411-332) 0.13 parts and water 400 parts;

[0019] ②Preparation of tartary buckwheat concentrate: First, add 20 parts of tartary buckwheat powder and 200 parts of water at 50°C into the container, stir for 15 minutes to mix the tartary buckwheat powder and water evenly, then add 0.04 parts of liquefying enzyme into the container, and then Stir for 15 minutes, then heat the mixed solution in the container to 1...

Embodiment 2

[0023] A kind of tartary buckwheat herbal tea in the present embodiment, it is made by following raw material by following weight ratio:

[0024]

[0025] The preparation method of above-mentioned tartary buckwheat herbal tea, it is made by the following steps:

[0026] ① Weigh raw materials: Weigh 25 parts of tartary buckwheat powder, 0.05 parts of liquefying enzyme, 0.05 part of glucoamylase, 0.4 part of sweet saicose (TR-100), 0.4 part of chrysanthemum extract, 0.4 part of honeysuckle extract, burnt barley essence ( TN83-535) 0.7 parts, buckwheat essence (A08213411-332) 0.15 parts and water 500 parts;

[0027] ②Preparation of tartary buckwheat concentrate: First, add 25 parts of tartary buckwheat powder and 250 parts of water at 50°C into the container, stir for 15 minutes to mix the tartary buckwheat powder and water evenly, then add 0.05 parts of liquefying enzyme into the container, and then Stir for 15 minutes, then heat the mixed solution in the container to 105°C ...

Embodiment 3

[0031] A kind of tartary buckwheat herbal tea in the present embodiment, it is made by following raw material by following weight ratio:

[0032]

[0033] The preparation method of above-mentioned tartary buckwheat herbal tea, it is made by the following steps:

[0034] ① Weigh raw materials: Weigh 20 parts of tartary buckwheat powder, 0.05 parts of liquefaction enzyme, 0.05 part of glucoamylase, 0.35 parts of sweet saponin (TR-100), 0.4 parts of chrysanthemum extract, 0.4 part of honeysuckle extract, burnt barley essence ( TN83-535) 0.6 parts, buckwheat essence (A08213411-332) 0.2 parts and water 600 parts;

[0035] ②Preparation of tartary buckwheat concentrate: First, add 20 parts of tartary buckwheat powder and 300 parts of water at 50°C into the container, stir for 15 minutes to mix the tartary buckwheat powder and water evenly, then add 0.05 parts of liquefying enzyme into the container, and then Stir for 15 minutes, then heat the mixed solution in the container to 10...

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Abstract

The invention belongs to the technical field of health-care beverages and preparation methods thereof, and particularly relates to tartary buckwheat herbal tea and a preparation method thereof. The invention mainly solves the technical problem that existing tartary buckwheat tea is turbid in color, bitter in taste, and inconvenient to drink. In order to solve the technical problem, the technical scheme adopted by the invention is as follows: the tartary buckwheat herbal tea is prepared from the following raw materials in part by weight: 20-30 parts of tartary buckwheat flour, 0.04-0.06 part of liquifying enzyme, 0.04-0.06 part of saccharifying enzyme, 0.3-0.45 part of proteoglycans, 0.33-0.5 part of a chrysanthemum extracting solution, 0.33-0.5 part of a honeysuckle extracting solution, 0.53-0.8 part of baked barley essence, 0.13-0.2 part of buckwheat essence and 400-600 parts of water; the tartary buckwheat herbal tea is prepared through the steps of weighing the raw materials, preparing a tartary buckwheat concentrated solution, preparing herbal tea, and canning the herbal tea. The tartary buckwheat herbal tea disclosed by the invention has the advantages of bright color, cool and refreshing taste, high nutritional value and convenience in drinking.

Description

technical field [0001] The invention belongs to the technical field of health drinks and preparation methods thereof, and in particular relates to tartary buckwheat herbal tea and a preparation method thereof. Background technique [0002] Tartary buckwheat is tartary buckwheat, which is a rare medicinal and edible crop in nature. Tartary buckwheat has unique, comprehensive and rich nutrients, and has good medicinal properties, and contains various nutrients necessary for the human body. Tartary buckwheat tea is a brewed beverage prepared by processing tartary buckwheat seeds through processes such as screening and roasting. The existing tartary buckwheat tea has the technical problems of cloudy color, bitter taste and inconvenient brewing. Contents of the invention [0003] The purpose of the present invention is to solve the technical problems of cloudy color, bitter taste and inconvenient brewing in existing tartary buckwheat tea, and to provide a tartary buckwheat her...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 王华
Owner SHANXI CHENFENG FOOD IND
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