Clear sugar-free tartary buckwheat tea and production method thereof

A kind of sugar tartary buckwheat tea and the technology of production method, which is applied in the field of food processing, can solve the problems such as the patent literature and non-patent literature reports of liquid tartary buckwheat tea, and achieve the effects of clarification, long shelf life, and nutritional content retention

Inactive Publication Date: 2014-07-23
SICHUAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are solid tartary buckwheat tea, but there are no patent documents and non-patent literature reports on the production of liquid tartary buckwheat tea from tartary buckwheat

Method used

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  • Clear sugar-free tartary buckwheat tea and production method thereof
  • Clear sugar-free tartary buckwheat tea and production method thereof
  • Clear sugar-free tartary buckwheat tea and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The tartary buckwheat with skin of good quality is removed from the impurities by winnowing machine, vibrating screen, specific gravity sorting machine and magnetic sorting machine; put the tartary buckwheat in boiling water and cook for 5 minutes, remove and drain; add the clean sand into the frying pan Or heat the temperature to 200°C in a rotary frying furnace, then add tartary buckwheat after removing impurities and roast together for 20 minutes; sieve and separate to obtain roasted tartary buckwheat; Ratio, Stir and extract at a temperature of 93°C for 30 minutes; pump the extract into a centrifuge for centrifugation, and pump the centrifuge into an insulated enzymolysis tank; add 0.1 part of α-amylase to 1000 parts of the centrifuge, Insulate and stir for 40 minutes for enzymolysis; use a bag filter to remove the precipitate in the enzymolysis tartary buckwheat liquid, the filter bag has a pore size of 0.8 μm; pump the coarsely filtered tartary buckwheat liquid int...

Embodiment 2

[0056] The tartary buckwheat with skin of good quality is removed from the impurities by winnowing machine, vibrating screen, specific gravity sorting machine and magnetic sorting machine; put tartary buckwheat in boiling water and cook for 10 minutes, remove and drain; add clean sand into the frying pan Or heat up to 230°C in a rotary frying furnace, then add tartary buckwheat after removing impurities and roast together for 10 minutes; sieve and separate to obtain roasted tartary buckwheat; add roasted tartary buckwheat into the extraction tank, and use a material-to-liquid ratio of 1:50 Stir and extract at a temperature of 98°C for 20 minutes; pump the extract into a centrifuge for centrifugation, and pump the centrifuge into an insulated enzymolysis tank; add 0.05 parts of α-amylase to 1000 parts of the centrifuge, and keep stirring at a temperature of 55°C Enzymatic hydrolysis for 80 minutes; use bag filter to remove the precipitate in the enzymatic tartary buckwheat solut...

Embodiment 3

[0058] Good-quality tartary buckwheat with skin, remove the impurities in it through winnowing machine, vibrating screen, specific gravity sorting machine and magnetic sorting machine; add tartary buckwheat into boiling water and cook for 7 minutes, remove and drain; add clean sand to frying pan Or heat the temperature to 210°C in a rotary frying furnace, then add tartary buckwheat after removing impurities and roast together for 17 minutes; sieve and separate to obtain roasted tartary buckwheat; Ratio, stir and extract at a temperature of 95°C for 25 minutes; pump the extract into a centrifuge for centrifugation, and pump the centrifuge into an insulated enzymolysis tank; add 0.06 parts of α-amylase to 1000 parts of the centrifuge, Insulate and stir for 70 minutes of enzymolysis; use a bag filter to remove the precipitate in the enzymolysis tartary buckwheat liquid; the pore size of the filter bag is 1 μm; pump the coarsely filtered tartary buckwheat liquid into a heat exchang...

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Abstract

The invention discloses clear sugar-free tartary buckwheat tea and a production method thereof. The clear sugar-free tartary buckwheat tea is characterized by being prepared through the following processes: removing impurities of tartary buckwheat with skin taken as raw material, boiling, roasting, digesting, centrifugally separating, carrying out enzymolysis, roughly filtering, deactivating enzyme, allocating, finely filtering, sterilizing, filling and sealing, carrying out inverted bottle sterilization and cooling, labeling and spraying code, and packing; the prepared tartary buckwheat tea has flavor of roasted tartary buckwheat, is fresh and tasty, and contains bioactive substances, namely flavonoids compounds. According to the method disclosed by the invention, industrial production on a large scale can be realized; the produced tartary buckwheat tea beverage is golden, clear and transparent, and effectively reserves bioactive substances, namely flavonoids compounds, in the tartary buckwheat; the tartary buckwheat tea can be stored, circulated and sold at normal temperature, and is relatively long in shelf life.

Description

Technical field: [0001] The invention relates to a clarified sugar-free tartary buckwheat tea and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Tartary buckwheat, also known as tartary buckwheat, is a medicinal and edible crop. Tartary buckwheat is a food that completely integrates seven major nutrients. It has excellent nutritional and health value and extraordinary therapeutic effect. It is recognized by the International Food and Agriculture Organization as an excellent grain and medicine. According to "Compendium of Materia Medica", "Dictionary of Chinese Medicine" and related literature records: Tartary buckwheat is bitter in taste and cold in nature, can strengthen the stomach, benefit energy, maintain spirit, benefit eyes and ears, and has the functions of calming the nerves, invigorating qi and blood, lowering qi and widening the intestines, Clearing away heat, swelling and pain, dispelling accumulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 吕远平张晓宁钟凯张佳琪何贵萍崔定伟杜春花
Owner SICHUAN UNIV
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