Tartary buckwheat white tea and processing technology thereof

A technology of tartary buckwheat white tea and tartary buckwheat is applied in the direction of tea substitutes, etc., which can solve problems such as unsatisfactory effects, and achieve the effects of enhancing human immunity, improving human immunity, and detoxifying effects.

Inactive Publication Date: 2015-03-25
FUJIAN FLAVOR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the above-mentioned technical problems, the object of the present invention is to provide a kind of tartary buckwheat tea and its processing technology, which makes up for the heavy nutrit

Method used

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  • Tartary buckwheat white tea and processing technology thereof
  • Tartary buckwheat white tea and processing technology thereof
  • Tartary buckwheat white tea and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0116] formula:

[0117] 3kg of walnut kernels, 3kg of red dates, and 85kg of tartary buckwheat powder.

[0118] Process:

[0119] (1) Superfinely pulverize each raw material:

[0120] Get the walnut kernels and red dates, dry them separately, superfinely pulverize them, pass through a 300-mesh sieve, and set aside; take tartary buckwheat cortex powder, superfinely pulverize them, pass through a 300-mesh sieve, and set aside;

[0121] (2) Mix evenly according to the proportion:

[0122] After the walnut kernel superfine powder and red date superfine powder and tartary buckwheat layer powder superfine powder are mixed uniformly by the proportioning of kg, add the water that weight is 30% of raw material gross weight, stir into soft material, the dry material of soft material The degree of wetness is determined by the degree that the hands can form a ball without sticking to the hand and can be cracked with light pressure with fingers;

[0123] (3) Extrusion granulation:

...

Embodiment 2

[0132] formula:

[0133] 4kg of walnut kernels, 4kg of red dates, and 87.5kg of tartary buckwheat powder.

[0134] Process:

[0135] (1) Superfinely pulverize each raw material:

[0136] Get the walnut kernels and red dates, dry them separately, superfinely pulverize them, pass through a 300-mesh sieve, and set aside; take tartary buckwheat cortex powder, superfinely pulverize them, pass through a 300-mesh sieve, and set aside;

[0137] (2) Mix evenly according to the proportion:

[0138] After the walnut kernel superfine powder and the red date superfine powder and the tartary buckwheat layer powder superfine powder are mixed evenly according to the kg proportioning, add the water with a weight of 31.25% of the total weight of the raw materials, stir into a soft material, and the dry material of the soft material The degree of wetness is determined by the degree that the hands can form a ball without sticking to the hand and can be cracked with light pressure with fingers;...

Embodiment 3

[0148] formula:

[0149] 5kg of walnut kernels, 5kg of red dates, and 90kg of tartary buckwheat powder.

[0150] Process:

[0151] (1) Superfinely pulverize each raw material:

[0152] Get the walnut kernels and red dates, dry them separately, superfinely pulverize them, pass through a 400-mesh sieve, and set aside; take tartary buckwheat cortex powder, superfinely pulverize them, pass through a 400-mesh sieve, and set aside;

[0153] (2) Mix evenly according to the proportion:

[0154] After mixing evenly the walnut kernel superfine powder and red date superfine powder and tartary buckwheat layer powder superfine powder of step (1) gained by kg proportioning, add the water that weight is 32.5% of raw material gross weight, stir into soft material, the dry material of soft material The degree of wetness is determined by the degree that the hands can form a ball without sticking to the hand and can be cracked with light pressure with fingers;

[0155] (3) Extrusion granulat...

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Abstract

The present invention relates to a tartary buckwheat white tea and a processing technology thereof. The tartary buckwheat white tea is made of the following materials (in parts by weight): 3-7 walnut kernels, 3-7 red dates and 85-95 tartary buckwheat bran flour and the processing technology comprises the following steps: (1) ultrafine grinding each of the raw materials; (2) mixing the raw materials evenly according to a ratio; (3) extruding and granulating the mixed raw materials; (4) pre-drying the granulated raw materials; (5) baking the dried raw materials; (6) cooling and packaging the baked raw materials. The processing technology has a reasonable raw materials selection and formula, is scientific, and uses a temperature lower than the processing temperature in the prior art to conduct ultrafine grinding, pre-drying and baking processes, and thus the obtained tartary buckwheat white tea is advantageous in that less nutrition is lost, nutrients can be absorbed more easily, particles can be dissolved quickly, and tea grains are edible, and the white tea is tasty. The active ingredients in the raw materials of the white tea cooperate with each other, and can not only complement each other in taste and aroma, but also work together to prevent cardiovascular and cerebrovascular diseases and have efficacies of soothing nerves, moistening lungs and promoting peristalsis, and thus the white tea is especially suitable for bowel function impaired patients and middle aged and elderly people to consume.

Description

technical field [0001] The invention relates to the technical field of health-care tea drinks, in particular to a tartary buckwheat white tea and a processing technology thereof. Background technique [0002] Tartary buckwheat is bitter in taste, flat in nature and cold in nature, can benefit energy, maintain energy, benefit eyes and ears, and has the effect of lowering qi, broadening intestines and invigorating stomach. Tartary buckwheat tea is a brewed drink made from tartary buckwheat through screening, roasting and other processes. Tartary buckwheat tea contains flavonoids, the main component of which is rutin. The content of rutin accounts for 70-90% of the total flavonoids. Rutin, also known as rutin and VP, has the functions of reducing capillary fragility and improving microcirculation. It is mainly used in clinical adjuvant treatment of diabetes and hypertension. And rutin is almost absent in other grains. Therefore, tartary buckwheat tea has been widely welcomed...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 牟树强马飞田维琴
Owner FUJIAN FLAVOR FOOD
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