Fagopyrum tataricum tea production process

Abstract

The present invention relates to a fagopyrum tataricum tea production process. In the prior art, the existing fagopyrum tataricum tea production process mainly adopts semi-automated production so as to cause disadvantages of low product yield, low standardized operation and high labor cost. The fagopyrum tataricum tea production process comprises: screening a raw material; cleaning, soaking, and dewatering; frying; shelling, and screening; adopting a porosity frying machine; and carrying out color sorting and packaging. According to the present invention, the fagopyrum tataricum tea production is improved into the full automation from the semi-automation, such that the yield is increased, the cost is reduced, the nutrient loss is less, and the product completely achieves standardization.

Description

technical field [0001] The invention belongs to the technical field of tartary buckwheat tea production, and in particular relates to a production process of tartary buckwheat tea. Background technique [0002] The existing tartary buckwheat tea production process is mainly semi-automatic production, which specifically includes raw material sorting, wheat conditioning, cooking, drying, shelling, screening, dehydration, frying and packaging. The tartary buckwheat raw material is put into the container, and the wheat is moistened. The tartary buckwheat raw material with a ratio of 100kg is sprayed with 2500ml every 12 hours for 48 hours. The synthesis is not in place; during the cooking process, the tartary buckwheat is cooked with a high pressure of 3 MPa, and the steaming time of up to 80 kg of tartary buckwheat raw materials is 10 minutes. The problem is that the loss of nutrients is large and the yield is low; The circulating air drying box is adjusted to 118°C to dry, a...

AI Technical Summary

Problems solved by technology

[0002] The existing tartary buckwheat tea production process is mainly semi-automatic production, which specifically includes raw material sorting, wheat conditioning, cooking, drying, shelling, screening, dehydration, frying and packaging. The tartary buckwheat raw material is put into the container, and the wheat is moistened. The tartary buckwheat raw material with a ratio of 100kg is sprayed with 2500ml every 12 hours for 48 hours. The synthesis is not in place; during the cooking process, the tartary buckwheat is cooked with a high pressure of 3MPa, and the cooking time of up to 80kg of tartary buckwheat raw materials is 10 minutes. The problem is that the nutritional components are lost and the yield is low; The circulating air drying box is adjusted to 118°C to dry, and it takes 50 minutes for up to 40kg. The disadvantages are small output, high production cost, and large loss of nutrients; in the screening process, it takes 4 hours to select semi-finished products by manual windmill screening. 200kg, there are shortcomings such as long time consumption, low output, unstable screening rate, and non-standard products; when frying, use a rotary wok machine to heat and stir fry, and fry at about 150°C-180°C for about 100 minutes. Fry 20kg at a time to make tartary buckwheat stir-fry fragrance. This process cannot reasonably control the temperature, the color is uneven, and the product is not standard; when packaging, a semi-automatic packaging machine is used, and manual measurement is used, which leads to low product output, low standardized operations, and labor costs. high cost

[0003] To sum up, the existing semi-automated production leads to problems such as long production cycle, high personnel cost, low output, and non-standardized and qualitative products.

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