Buckwheat tea paste with mango flavor and preparation method thereof

A technology of buckwheat and mango, which is applied in the field of mango-flavored buckwheat tea paste and its preparation, can solve the problems of single tea paste varieties, and achieve the effects of good taste, rich nutrition, and good health practicability

Inactive Publication Date: 2014-10-22
ZONGYANG COUNTY XINCHANGHE FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The variety of tea paste in the existing market is relatively single, and the tea paste made of buckwheat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] A mango-flavored buckwheat tea paste is made of the following raw materials in parts by weight: 160-170 parts by weight of sweet buckwheat kernels, 20-25 parts glutinous rice, 5-6 parts sweet-scented osmanthus, 10-13 parts of big-leaf tea tree seed oil, 9-12 parts of white jade beans, Ginseng flower 2-4, Ligustrum lucidum 1-3, puffed yam powder 6-9, chocolate powder 4-6, Uncaria 1-2, acacia leaf 1-3, jasmine bud 6-7, sauerkraut stalk 4-5, Lavender 2-3, non-dairy creamer 9-11, mango juice 14-16, palm fruit 11-13, black-bone chicken bones 7-9, additives 15-17 and appropriate amount of water.

[0027] The auxiliary agent is made of the following raw materials in parts by weight: black bean powder 21-25, green skin 5-8, green onion 3-5, pumpkin leaves 3-5, liquid xylitol 4-6, malic acid 4-7, poria cocos 4- 6. Cyclocarya paliurus leaves 2-4, tomato juice 3-5, golden tip leaves 3-5, purslane freeze-dried powder 10-12, shrimp shells 3-5 and water;

[0028] The preparation met...

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PUM

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Abstract

The invention discloses a buckwheat tea paste with mango flavor. The buckwheat tea paste is made from the following raw materials by weight: 160-170 parts of buckwheat kernel, 20-25 parts of glutinous rice, 5-6 parts of sweet scented osmanthus, 10-13 parts of large leaf type of tea seed oil, 9-12 parts of white beans, 2-4 parts of ginseng flower, 1-3 parts of glossy privet fruit, 6-9 parts of puffing Chinese yam powder, 4-6 parts of chocolate powder, 1-2 parts of Uncaria, 1-3 parts of Acacia leaves, 6-7 parts of jasmine buds, 4-5 parts of pickled cabbage stem, 2-3 parts of lavender, 9-11 parts of vegetable fat powder, 14-16 parts of mango juice, 11-13 parts of palm fruit, 7-9 parts of black bone chicken bones, 15-17 parts of an auxiliary agent and a proper amount of water. The tea paste provided by the invention uses tartary buckwheat kernel as the main raw material, also contains glutinous rice with effects of supplementing vacuity, enriching blood, invigorating spleen and warming the stomach, Chinese yam powder capable of improving hearing, brightening eyesight, benefiting the five internal organs, and strengthening bones and muscles, and fruit juice rich in nutrient and the extraction of traditional Chinese medicine; therefore, the tea paste has the advanategs of good taste, rich nutrition and good health preserving practicality.

Description

technical field [0001] The invention relates to the technical field of drinking food and preparation technology, and mainly relates to a mango-flavored buckwheat tea paste and a preparation method thereof. Background technique [0002] Tea paste is a kind of solid instant tea that extracts and concentrates the tea juice, effectively dissolves the original substances of these tea leaves into the tea juice to the maximum extent, and then converges into a paste. Compared with traditional tea, tea paste is more portable, and the brewing process is simple, convenient and hygienic. It is more practical for field workers and travelers. [0003] The variety of tea paste in the existing market is relatively single, and the tea paste made of buckwheat as the main ingredient is especially rare, so the drinking value and market prospect of tea paste are very broad. [0004] The protein content in buckwheat is 11.2%, and every 100 grams of sweet buckwheat contains 630-741 mg of lysine. ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈洪
Owner ZONGYANG COUNTY XINCHANGHE FOOD DEV
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