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Fagopyrum tataricum tea processing method

A processing method and tartary buckwheat tea technology are applied in the processing field of buckwheat tea, which can solve the problems of low rutin content, poor taste, poor wheat fragrance, etc. Effect

Inactive Publication Date: 2015-10-21
WEINING COUNTY GAOYUAN DAXIMEN BUCKWHEAT INDCO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tartary buckwheat tea prepared by this method has low rutin content, poor wheat flavor and bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of tartary buckwheat tea, comprising the following steps:

[0018] (1) Take tartary buckwheat and remove impurities;

[0019] (2) Soak tartary buckwheat for 10 hours;

[0020] (3) Cook the soaked tartary buckwheat for 60 minutes, and control the temperature at 150°C;

[0021] (4) Dry the boiled tartary buckwheat, and control the water content to 40%;

[0022] (5) Dehulling the dried tartary buckwheat to remove the tartary buckwheat shell and retain the tartary buckwheat core to obtain tartary buckwheat rice;

[0023] (6) Dry the tartary buckwheat until the water content is lower than 20%;

[0024] (7) When the frying pan is heated up to 90°C, pour in the tartary buckwheat rice, while stirring, raise the temperature evenly to 150°C within 3 minutes, then lower the temperature evenly to 120°C within 2 minutes, and keep the temperature constant for 3 seconds. Then suddenly raise the temperature to 150°C, continue to stir-fry at constant temperature ...

Embodiment 2

[0026] A processing method of tartary buckwheat tea, comprising the following steps:

[0027] (1) Take tartary buckwheat and remove impurities;

[0028] (2) Soak tartary buckwheat for 12 hours;

[0029] (3) Cook the soaked tartary buckwheat for 40 minutes, and control the temperature at 200°C;

[0030] (4) Dry the boiled tartary buckwheat, and control the water content to 50%;

[0031] (5) Dehulling the dried tartary buckwheat to remove the tartary buckwheat shell and retain the tartary buckwheat core to obtain tartary buckwheat rice;

[0032] (6) Dry the tartary buckwheat until the water content is lower than 20%;

[0033] (7) When the frying pan is heated up to 90°C, pour in the tartary buckwheat rice, stir fry, and raise the temperature evenly to 150°C within 5 minutes, then lower the temperature evenly to 120°C within 1 minute, and keep the temperature for 5 seconds. Then suddenly raise the temperature to 150°C, continue to stir-fry at constant temperature for 5 second...

Embodiment 3

[0035] A processing method of tartary buckwheat tea, comprising the following steps:

[0036] (1) Take tartary buckwheat and remove impurities by winnowing;

[0037] (2) Soak tartary buckwheat for 11 hours;

[0038] (3) Cook the soaked tartary buckwheat for 50 minutes, and control the temperature at 175°C;

[0039] (4) Dry the steamed tartary buckwheat, and control the water content to 45%;

[0040] (5) Dehulling the dried tartary buckwheat to remove the tartary buckwheat shell and retain the tartary buckwheat core to obtain tartary buckwheat rice;

[0041] (6) Dry the tartary buckwheat until the water content is lower than 20%;

[0042] (7) When the frying pan is heated up to 90°C, pour the tartary buckwheat rice into it, and while stirring, raise the temperature evenly to 150°C within 4 minutes, then lower the temperature evenly to 120°C within 90s, and keep the temperature constant for 4s. Then suddenly raise the temperature to 150°C, continue to stir-fry at constant te...

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Abstract

The present invention discloses a fagopyrum tataricum tea processing method which comprises the following steps: taking fagopyrum tataricum and removing impurities; soaking the fagopyrum tataricum; steaming and boiling the soaked fagopyrum tataricum with controlled temperatures; oven-drying the steamed and boiled fagopyrum tataricum and controlling the water content at 40-50%; decorticating the oven-dried fagopyrum tataricum, removing the fagopyrum tataricum shells, and retaining the fagopyrum tataricum cores to obtain the fagopyrum tataricum rice; oven-drying the fagopyrum tataricum rice until the water content is less than 20%; and frying the dried fagopyrum tataricum rice with controlled temperatures to obtain the finished products. The fagopyrum tataricum tea processing method can improve the rutin content, wheat flavor and mouthfeel of the fagopyrum tataricum tea finished products.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of buckwheat tea. Background technique [0002] Tartary buckwheat likes coolness and is resistant to barrenness. It mostly grows in alpine mountainous areas, and its seeds are edible. It is mainly produced in Sichuan, Yunnan, Guizhou and Shanxi. Tartary buckwheat tea is a beverage made by screening and roasting tartary buckwheat seeds. [0003] Tartary buckwheat tea contains flavonoids, the main component of which is rutin, which can reduce the fragility of capillaries and improve microcirculation. It is mainly used in the auxiliary treatment of diabetes and hypertension in clinical practice. In addition, tartary buckwheat tea is also rich in protein, chlorophyll, fat, carbohydrates, crude fiber, minerals and trace elements. It also contains 18 kinds of natural amino acids, with a total content of 11.82%, and 9 kinds of fatty acids. It has the eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 赵龙
Owner WEINING COUNTY GAOYUAN DAXIMEN BUCKWHEAT INDCO LTD
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