Preparation method of high-nutrition pill-shaped tartary buckwheat tea

A tartary buckwheat tea and high-nutrition technology, which is applied in the field of preparation of high-nutrition pill-shaped tartary buckwheat tea, can solve the problems of loss, large tea grains, hard texture, etc. Effect

Inactive Publication Date: 2014-06-25
耿福能
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Quercetin is the aglycone of rutin, which has similar biological activity to rutin, and has good expectorant, cough, asthma, anti-inflammatory, anti-oxidation, and anti-tumor effects; theoretically, tartary buckwheat tea The reduction of rutin content and the increase of quercetin content still make tartary buckwheat tea have the physiological function of flavonoids, but quercetin is almost insoluble in water, it is difficult to bubble out when tartary buckwheat tea is soaked, and flavonoids cannot be absorbed Therefore, we need to keep the water-soluble rutin in tartary buckwheat
[0006] At present, the production of tartary buckwheat tea is mainly divided into two categories. One is to directly add water to the crushed tartary buckwheat flour to make granules or tea balls, and then dry and bake to make tartary buckwheat tea. It is an invention patent of 200510020654.1 "a method for preparing tartary buckwheat tea in pill form". During the molding process, rutin is almost completely enzymatically hydrolyzed into quercetin, which greatly reduces the utilization rate of active ingredients in the finished product of tartary buckwheat tea Another kind is tartary buckwheat through wetting or soaking, then high-temperature steaming, drying, shelling, baking and other processes to make tartary buckwheat tea, such as the invention patent of ZL200410041261. Method", because the effective component B vitamins in tartary buckwheat are relatively water-soluble, so they will be lost during the soaking process. In addition, tartary buckwheat is made from whole grains of tartary buckwheat through high-temperature steaming, drying, baking and other processes. Tea, the tea grains are larger and the texture is harder. In the actual use process, the active ingredients cannot be fully dissolved in water and fully utilized by the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 20kg of tartary buckwheat produced in Liangshan, Sichuan, steam at 90°C for 10 minutes under normal pressure, take it out, dry it in a hot air drying oven at 80°C until the water content of tartary buckwheat is 9%, crush it, and pass through a 60-mesh sieve to remove the tartary buckwheat shell; Add tartary buckwheat powder to 30% pure water and mix well, and use a swing granulator to granulate through a 16-mesh sieve; put the granules into a coating pan to make pellets with a diameter of 2.3mm; put the tea pellets in Dry in a hot air drying oven at 60°C until the water content is about 5%; bake the dried tea balls at 160°C for 10 minutes, take them out, let them cool, screen out qualified tea balls and pack them into 5g / bag tartary buckwheat Tea.

[0023] In the above preparation method, the step can also be: weighing 20 kg of tartary buckwheat produced in Liangshan area of ​​Sichuan, pulverizing, removing the shell of the tartary buckwheat through a 60-mesh siev...

Embodiment 2

[0026] Weigh 40kg of tartary buckwheat produced in Liangshan, Sichuan, steam at 120°C for 60 minutes under high pressure, take it out, dry it in a hot air drying oven at 65°C until the water content of tartary buckwheat is 6.8%, pulverize it, and pass through a 70-mesh sieve to remove the tartary buckwheat shell; Add 45% pure water to tartary buckwheat flour and mix well, and use a swing granulator to granulate through a 24-mesh screen; then put the granules into a coating pan to make pellets with a diameter of 1.9mm; put the tea pellets in Dry in a hot air drying oven at 80°C until the moisture content is about 5%; bake the dried tea balls at 210°C for 35 minutes, take them out, let them cool, screen out qualified tea balls and pack them into 5g / bag tartary buckwheat Tea.

[0027] According to the tartary buckwheat tea prepared by the above method, after testing, the content of rutin reached 98 mg / bag, and the loss was only 1.5%; the total content of VB1 and VB2 reached 99 mi...

Embodiment 3

[0029] Weigh 50kg of tartary buckwheat produced in the Liangshan area of ​​Sichuan, pulverize it, pass through an 80-mesh sieve to remove the tartary buckwheat shell, steam the tartary buckwheat flour at 150°C for 100 minutes under high pressure, and take it out; The water content is 5%; add tartary buckwheat flour to 60% pure water and mix well, and use a swing granulator to granulate through a 30-mesh screen; then put the granules into a coating pan to make pellets with a diameter of 1mm ;Put the tea balls in a hot air drying oven at 100°C and dry to a moisture content of about 4.2%; bake the dried tea balls at 260°C for 10 minutes, take them out, let them cool, and screen out qualified tea balls and pack them into 6g / bag of buckwheat tea.

[0030] According to the tartary buckwheat tea prepared by the above method, after testing, the content of rutin reached 125mg / bag, and the loss was only 1.3%; the total content of VB1 and VB2 reached 100 micrograms / bag, and the loss was...

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PUM

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Abstract

The invention discloses a preparation method of high-nutrition pill-shaped tartary buckwheat tea. The high-nutrition pill-shaped tartary buckwheat tea is prepared by the steps of grinding tartary buckwheat, carrying out enzyme deactivation, pelletizing, drying, baking, etc. According to the method, high-temperature enzyme deactivation is carried out on tartary buckwheat powder, so that the nutritional ingredients, particularly flavonoid effective components such as rutin and VB1 and VB2 of B group vitamins, in the tartary buckwheat are reserved to a great extent, and thus the quality of the tartary buckwheat tea can be greatly improved; furthermore, a pellet technology is adopted as the molding technology, so that the effective components in the tartary buckwheat tea finished product can be fully utilized by a human body, the effects of the tartary buckwheat tea in the aspects of reducing blood glucose, blood fat and urine sugar, preventing constipation, resisting aging, fatigue, oxidation and cancers, and the like can be further effectively improved, and the high-nutrition pill-shaped tartary buckwheat tea gives play to health care function to the utmost extent.

Description

Technical field [0001] The present invention involves the field of food technology and specifically involves a preparation method of high nutrition pill -shaped buckwheat tea. Background technique [0002] Both traditional medicine and modern medicine have confirmed that bitter buckwheat has blood sugar, blood lipids, urinary sugar, constipation, anti -aging, anti -fatigue, antioxidant, anti -cancer and other effects.Century Human Healthy Food. "These are all related to the nutritional ingredients such as bioflavonoids, vitamins, trace elements and minerals contained in bitter buckwheat.Total buckwheat flavonoids include four main ingredients: Ruting, Cycidin, Yamanatol, and Lan Lun.And some studies have shown that the content of total flavonoids has a certain positive correlation with the content of Rutin, so the content of Ruting can effectively reflect the total flavonoid content. [0003] Scientific research and clinical trials have proved that Ruting can be used as a therape...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 耿福能吴桃清李华菊杨勤
Owner 耿福能
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