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

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...

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.