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Preparation technology of tartary buckwheat-wolfberry leaf bud tea

A tartary buckwheat wolfberry leaf bud tea and a preparation process technology, which are applied in the field of tea, can solve the problems of insignificant health care function, loss of tartary buckwheat nutrients, and failure to reach human body intake of rutin, so as to reduce elasticity, maintain soup color, Well-designed effects

Inactive Publication Date: 2016-02-24
李绪强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the nutritional content of tartary buckwheat that is soaked and fried alone is seriously lost, and it cannot reach the human intake of rutin (Vp), so its health care function is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The invention provides a novel tea prepared from wolfberry spring leaf buds and tartary buckwheat as raw materials, wherein the mass ratio of the tartary buckwheat to the wolfberry spring leaf buds is 5:1. And preferably, the spring leaf buds of Lycium barbarum are selected from the spring leaf buds of Lycium barbarum that are free from pollution and pests; and the tartary buckwheat is selected from tartary buckwheat that is pollution-free in the alpine mountainous area of ​​Daliang Mountain.

[0043] In this embodiment, the tartary buckwheat in the tartary buckwheat is mixed with wolfberry spring leaf buds to prepare tea leaves, and the preparation process is as follows:

[0044] 1. Preparation of wolfberry leaf bud wet tea

[0045] The spring leaf buds of Lycium barbarum are washed to remove impurities, screened, spread in cold water, and greened, and then selected for tea. The number of tea selections is 3 to 5 times. In this process, cleaning and removing impuritie...

Embodiment 2

[0057] The difference from Example 1 is that the present embodiment adopts tartary buckwheat bark powder in tartary buckwheat and wolfberry spring leaf buds to mix to prepare tea, wherein, the process of preparing wolfberry leaf bud wet tea is the same as in Example 1, and the preparation of tartary buckwheat leaf buds The process of bud tea is as follows:

[0058] (1) tartary buckwheat is cleaned and removed, and shelled and ground to obtain tartary buckwheat skin powder;

[0059] (2) mix tartary buckwheat powder with water, and stir evenly, then refrigerate it to below 30°C;

[0060] (3) the tartary buckwheat flour stirred evenly after refrigeration is compressed into a bar shape by a tartary buckwheat forming machine;

[0061] (4) Fry and boil the refrigerated raw materials at 60-70°C until they are cooked for 5-6 minutes, then add the spare wet tea of ​​wolfberry leaf buds and mix;

[0062] (5) Stir fry the mixed raw materials at a constant temperature below 50°C until 8 m...

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Abstract

The invention discloses a preparation technology of tartary buckwheat-wolfberry leaf bud tea, tartary buckwheat and wolfberry spring leaf buds with the mass ratio of 5:1 are used as raw materials, and preparation steps include preparation of wolfberry leaf bud wet tea and preparation of the tartary buckwheat-wolfberry leaf bud tea. Respective nutritional functions and ingredients of the wolfberry spring leaf buds and the tartary buckwheat are well in mutual infiltration and fusion, the content of a rutin (Vp) trace element in the tea is better complemented, caffeine and theophylline are not more contained, and moreover, the tea is rich in more comprehensive nutritional ingredients. The tartary buckwheat-wolfberry leaf bud tea has the advantages that the tea is azure green and green bright in liquor color, is resistant to brew, tastes good, clears fire, and is nutritional and healthier; when being drunk, the tea not only has strong buckwheat fragrance and wolfberry leaf bud faint scent, but also has mellow, fragrant and sweet unique mouthfeel of the wolfberry leaf buds, fully makes up the disadvantage that people easily suffer from excessive internal heat with long-term drinking of stir-fried tartary buckwheat tea, moreover, improves the defect that traditional tea easily affects sleeping, thereby being suitable for large-scale popularization and use.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a preparation process of tartary buckwheat leaf bud tea. Background technique [0002] At present, the vast majority of tartary buckwheat tea manufacturers on the market, in order to make the buckwheat rich and fragrant, almost all use the production process of high-temperature frying and drying to prepare tartary buckwheat tea. After tartary buckwheat is roasted at high temperature, the drinking nature is warm tea, and the tea leaves contain very little rutin (Vp) trace element. Frequent drinking will lead to getting angry, and accompanied by symptoms such as feeling dry mouthpiece, which is an industry biggest flaw. In addition, the nutritional content of tartary buckwheat that is brewed and fried alone is seriously lost, and cannot reach the intake of rutin (Vp), so its health care function is not obvious. Contents of the invention [0003] Aiming at the above-mentioned technical deficienc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李绪强
Owner 李绪强
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