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A kind of buckwheat tea, instant technology, applied in the field of food processing, can solve the problems of shortage, etc., achieve the effect of reducing the loss of flavonoids, strong free radical scavenging ability, and broad market prospects
Inactive Publication Date: 2014-10-29
JILIN AGRICULTURAL UNIV +1
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[0010] The purpose of the embodiments of the present invention is to provide a method for preparing instant buckwheat tea, which aims to solve the problem of the lack of methods for preparing instant buckwheat tea from buckwheat husks, and improve the total flavonoid content and free radical scavenging ability in buckwheat tea. Improved buckwheat tea flavor
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preparation example Construction
[0034] like figure 1 Shown, the preparation method of the instant buckwheat tea of the embodiment of the present invention comprises the following steps:
[0035] S101: Select natural buckwheat husks, and remove moldy and moth-eaten natural buckwheat husks from the raw materials;
[0036] S102: Spread the natural buckwheat husks on a tray, put them into a constant temperature blast drying oven and bake them so that they can be heated evenly. The baking conditions are 140-160°C for 3h-5h;
[0037] S103: Spread the roasted buckwheat husks on a tray, add water, the ratio of material to water is 1:1-2, and rehydrate at room temperature for 1-2 hours;
[0038] S104: heat-treat the rehydrated buckwheat hulls, specifically including high-pressure treatment at 100-120°C for 20-30 minutes, or high-temperature cooking for 20-30 minutes;
[0039] S105: drying the treated buckwheat husks in an electric blast drying oven at 60-80°C for 2-3 hours;
[0040] S106: crush the dried sample ...
Embodiment 1
[0046] Choose natural buckwheat husks, screen them, remove stones and impurities, and the grain shape is uniform. Weigh 100g of raw material, lay it flat on a tray after cleaning, dry it in a thermoelectric blast dryer at 60-80°C for 2h-3h, crush it to 40-60 mesh, seal it in a paper bag, and obtain buckwheat tea.
Embodiment 2
[0048] Choose natural buckwheat husks, screen them, remove stones and impurities, and the grain shape is uniform. Weigh 100g of raw material, clean it and spread it on a tray, bake it in a thermoelectric blower dryer at 140-160°C for 3h-5h, take it out, add 150-200mL of water to rehydrate it for 1-2h, and then put it in the electric blast dryer Dry it in a box at 60-80°C for 2h-3h, crush it to 40-60 mesh, pack it in a sealed paper bag, and obtain buckwheat tea.
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Abstract
The invention discloses a method for preparing instant buckwheat tea. The method comprises the following steps: selecting natural buckwheat hulls, and removing moldy and moth-eaten natural buckwheat hulls in raw materials; flatly spreading the natural buckwheat hulls in a tray, and baking the buckwheat hulls inside a thermostatic air dry oven; flatly spreading the baked buckwheat hulls in the tray, adding water according to the material-water ratio being 1 to (1-2), and wetting-back for 1-2h at room temperature; baking the wetted-back buckwheat hulls for 3-5h at the temperature of 40-160 DEG C; drying the processed buckwheat hulls for 2-3h at the temperature of 60-80 DEG C through an electrothermal air dry oven; and smashing the dried sample to be 40-60 meshes to obtain the instant buckwheat tea. According to the method for preparing the buckwheat tea, the buckwheat hulls which are by-products obtained through buckwheat processing are taken as the raw materials, and the loss of the active ingredient, namely flavone, in the buckwheat tea is reduced. The buckwheat tea is high in the content of flavonoids compounds and great in oxidation resistance and has a good healthcare function. In addition, the buckwheat hulls are easily available and are low in price, and the method provides a new way for processing and application of the by-product of buckwheat.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of instant buckwheat tea. Background technique [0002] Buckwheat (Fagopyrum esculentum) is a dicotyledonous plant belonging to the Polygonaceae family. It is a minor crop in China with a long history of cultivation and a vast distribution area. It has high nutritional value and is rich in protein, starch, fat, minerals and vitamins. The bioflavonoids contained in buckwheat have the functions of lowering blood sugar, lowering fat, anti-cancer, anti-cancer, anti-oxidation, anti-aging and treating cardiovascular and cerebrovascular diseases. It can be developed into a functional food or as a raw material for medical and health care products. [0003] Because of its unique nutritional value and health care function, buckwheat is praised by nutritionists as a promising green food in the 21st century. With the deepening of reform and opening up, the exch...
Claims
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Application Information
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