Preparation method of regenerated buckwheat tea

A production method and tartary buckwheat technology, which are applied in the field of tartary buckwheat regenerated tea production, can solve the problems of drinkers getting angry, increasing sickness, failing to achieve beneficial effects, etc., and achieving the effect of eliminating subsequent processes

Inactive Publication Date: 2014-12-10
KUNMING HONGTUDI YINGLONG FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: 1. The resource utilization rate is low. Generally, only one season of spring buckwheat can be planted in high-altitude areas. After harvesting in September, because the tartary buckwheat planted again near the frost period can no longer have a grain harvest, it has caused a lot of waste of high-quality land; ②Existing tartary buckwhe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The invention provides a method for making tartary buckwheat regenerated tea, comprising the following steps:

[0024] Step (1): cleaning the dried tartary buckwheat;

[0025] Step (2): Utilize the hoist to pack the tartary buckwheat after cleaning into the soaking tank and soak for 5.5 hours;

[0026] Step (3): Put the soaked tartary buckwheat into a steamer by using a lifter to steam for 40-50 minutes;

[0027] Step (4): drying the steamed buckwheat so that the buckwheat is steamed to a water content of 15%;

[0028] Step (5): Put the dried buckwheat into the machine and use the method of roller husking for shelling, separate buckwheat seeds and buckwheat husks, and assemble a vibrating screen on the shelling machine to make the powder dust in the buckwheat After passing through the vibrating screen, it can be separated to complete the purification and dust removal of buckwheat;

[0029] Step (6): classify the buckwheat seeds that have been separated, and make vari...

Embodiment 2

[0033] The invention provides a method for making tartary buckwheat regenerated tea, comprising the following steps:

[0034] Step (1): cleaning the dried tartary buckwheat;

[0035] Step (2): Utilize the hoist to pack the tartary buckwheat after cleaning into the soaking tank and soak for 6 hours;

[0036] Step (3): Put the soaked tartary buckwheat into a steamer by using a lifter to steam for 40-50 minutes;

[0037] Step (4): drying the steamed buckwheat so that the buckwheat is steamed to a water content of 20%;

[0038] Step (5): Put the dried buckwheat into the machine and use the method of roller husking for shelling, separate buckwheat seeds and buckwheat husks, and assemble a vibrating screen on the shelling machine to make the powder dust in the buckwheat After passing through the vibrating screen, it can be separated to complete the purification and dust removal of buckwheat;

[0039] Step (6): classify the buckwheat seeds that have been separated, and make variou...

Embodiment 3

[0043] The invention provides a method for making tartary buckwheat regenerated tea, comprising the following steps:

[0044] Step (1): cleaning the dried tartary buckwheat;

[0045] Step (2): Utilize the hoist to pack the tartary buckwheat after cleaning into the soaking tank and soak for 6.5 hours;

[0046] Step (3): Put the soaked tartary buckwheat into a steamer by using a lifter to steam for 40-50 minutes;

[0047] Step (4): drying the steamed buckwheat so that the buckwheat is steamed to a water content of 25%;

[0048] Step (5): Put the dried buckwheat into the machine and use the method of roller husking for shelling, separate buckwheat seeds and buckwheat husks, and assemble a vibrating screen on the shelling machine to make the powder dust in the buckwheat After passing through the vibrating screen, it can be separated to complete the purification and dust removal of buckwheat;

[0049] Step (6): classify the buckwheat seeds that have been separated, and make vari...

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PUM

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Abstract

The invention relates to the technical field of food, and particularly relates to a preparation method of regenerated buckwheat tea. The method comprises the following steps: cleaning dried buckwheat; putting the cleaned buckwheat into a steeping tank by virtue of an elevator and soaking the buckwheat for 5.5-6.5 hours; putting the soaked buckwheat into a steamer by virtue of the elevator, and steaming the buckwheat with steam for 40-50 minutes; drying the steamed buckwheat until the moisture content of the buckwheat is 15%-25%; husking the dried buckwheat in a machine by a roller husking method, separating buckwheat seeds from buckwheat shells, and separating dust from the buckwheat by a vibrating screen on the husking machine, thereby finishing purifying and dedusting of the buckwheat; classifying the separated buckwheat seeds, and preparing powder in various forms by virtue of a grading pulverizer; separating the powder at various grades, kneading dough from the powder, and pelletizing and frying the various powder; and screening fried tea grains, and removing excessive powder by sieving. The buckwheat tea prepared by the method is high in nutritive value and good in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for making regenerated tartary buckwheat tea. Background technique [0002] The existing Ruoqiao tea on the market is made from tartary buckwheat seeds or tartary buckwheat, and then fried at high temperature to make pure grain products. Its disadvantages are: 1. The resource utilization rate is low. Generally, only one season of spring buckwheat can be planted in high-altitude areas. After harvesting in September, because the tartary buckwheat planted again near the frost period can no longer have a grain harvest, it has caused a lot of waste of high-quality land; ②Existing tartary buckwheat tea uses tartary buckwheat grains and unavoidably uses high-temperature frying techniques in the processing process, so that the only useful ingredients such as rutin are lost in large quantities, and even cause some drinkers to have In the case of getting angry, this not only fails t...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 高庆
Owner KUNMING HONGTUDI YINGLONG FOOD PROCESSING
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