Tartary buckwheat leaf tea

A technology of tartary buckwheat leaf tea and tartary buckwheat leaf, applied in the direction of tea substitutes and other directions, can solve the problems of undeveloped and utilized tartary buckwheat leaf, unacceptable to consumers, and poor taste, so as to be beneficial to physical and mental health and avoid miscellaneous Bacterial infection, the effect of solving green and astringent taste

CN105248788AInactive Publication Date: 2016-01-20昆明市农业科学研究院
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2016-01-20
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses tartary buckwheat leaf tea. The main process of the tartary buckwheat leaf tea comprises the steps that tartary buckwheat leaves subjected to cleaning and fixation after being picked are mixed with sweet osmanthus powder, the mixture is kneaded into balls, an inoculation fluid prepared from apple juice is sprayed for fermentation, and then the tartary buckwheat leaf tea is prepared through baking. The appearance color of the tartary buckwheat leaf tea is brownish green, the liquid color of made tea is yellow green and transparent, aftertaste is heavy and mellow, the made tea is faint scented and elegant, has the faint scent of the buckwheat leaves, also has a light apple flavor and sweet osmanthus flavor and has the cooling, refreshing and laryngopharynx-moistening effects, the problem that the tartary buckwheat leaf tea has single taste and green and astringent smell is solved, and the nature of the tartary buckwheat leaf tea is enriched. The tartary buckwheat leaf tea becomes a fashionable healthy drink and is well received by consumers.
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Description

technical field

[0001] The invention relates to a kind of tartary buckwheat tea for brewing, in particular to a kind of tartary buckwheat leaf tea. Background technique

[0002] Tartary buckwheat is rich in physiologically active protein, vitamins, dietary fiber, bioflavonoids (rutin) and trace elements, etc. Consumers welcome. The tartary buckwheat tea popular in the market is mainly a brewed drink made from tartary buckwheat seeds through processes such as screening, steaming, shelling, and baking. In fact, the content of flavonoids in tartary buckwheat leaves is much higher than that of tartary buckwheat seeds. Ye has not been properly developed and utilized. Contents of the invention

[0003] The technical problem to be solved by the present invention is to overcome the above-mentioned defects and provide a tartary buckwheat leaf tea which is prepared by a process specially aimed at the characteristics of tartary buckwheat leaves, has a good taste, is easily accepte...

Examples

preparation example Construction

[0016] The preparation technology of tartary buckwheat leaf tea of ​​the present invention comprises the following steps:

[0017] (1) Harvest tartary buckwheat leaves. Pick tartary buckwheat leaves 3-20 cm below the stem tip of the tartary buckwheat plant starting from the flower buds of the tartary buckwheat plant. When the sun is hot;

[0018] (2) Cleaning Rinse the picked fresh buckwheat leaves with clean water, and control the moisture;

[0019] (3) Prepare the inoculum. Wash the apples with sugar content ≥ 11% with water, control the water, squeeze out the apple juice, and adjust the sugar content of the apple juice to 18-20 degrees with white sugar; weigh 0.05% of the weight of the apple juice The fruit wine dry yeast, put it into warm water at 38-42 ℃ for 2 hours to activate, then add it to the apple juice immediately, mix well, pour it into the fermenter, control the temperature at 20-28 ℃ and expand it for 8 hours, make it The total number of yeasts per milliliter ...

Embodiment

[0026] 1. Picking tartary buckwheat leaves: pick the buckwheat leaves 3-20cm below the stem tip of the tartary buckwheat plant. The diameter of the leaves is between 7-14cm. Picking in order to prevent the pickled buckwheat leaves from being processed and deteriorated in time; if the picked tartary buckwheat leaves cannot be processed within the same day, they need to be kept fresh in a low-temperature freezer at 5-10°C for later use;

[0027] 2. Cleaning: wash the picked fresh buckwheat leaves with tap water once, and control the moisture;

[0028] 3. Prepare the inoculum: wash the apples with sugar content ≥ 11% with water, control the water, squeeze out the apple juice with a juicer, adjust the sugar content of the apple juice to 18-20 degrees with white sugar; weigh the apple juice 0.05% by weight of fruit wine dry yeast, placed in warm water at 38-42°C for 2 hours, then immediately added to apple juice, mixed evenly, poured into a fermenter, controlled temperature at 20-2...