Inflammation and bacterium preventing fagopyrum tataricum tea drink and preparation method thereof

An anti-inflammatory, antibacterial, and tartary buckwheat tea technology is applied in the field of tartary buckwheat tea beverages, which can solve the problems of small sand body, destroy the safety of taste, and increase the difficulty of processing, so as to increase the bulkiness, avoid uneven heating, and alleviate the bitter taste of tea. Effect

Inactive Publication Date: 2016-10-26
安徽天乾健食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because of the use of sea sand to increase the aroma of wheat, it increases the difficulty of processing, and the sand is so small that it will inevitably remain even after sieving, thus destroying the taste and food safety.

Method used

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Embodiment Construction

[0021] An anti-inflammatory and antibacterial tartary buckwheat tea drink is composed of the following raw materials in parts by weight:

[0022] Tartary buckwheat 500, semi-dried osmanthus 100, corn kernels 50, lemon slices 20, privet privet 20, chrysanthemum 25, rice vinegar 30, calendula 23, xylitol 30, menthol 10, mugwort essential oil 3, scutellaria baicalensis 20.

[0023] The described anti-inflammatory and antibacterial tartary buckwheat tea drink is made by the following steps:

[0024] 1) Remove the gravel from the tartary buckwheat, wash it clean, soak it in water for 8 hours, drain off the excess water and spread it out to dry, add vitamin C with a mass fraction of 3% in warm water at 80°C, spray it, and mix well Post airing;

[0025] 2) Dry the tartary buckwheat coarse grains obtained in step 1, mix them with semi-dried sweet-scented osmanthus and corn kernels, and perform three-stage baking. The baking temperature of the first stage is 90°C, and the baking time ...

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Abstract

The present invention discloses inflammation and bacterium preventing fagopyrum tataricum tea drink and a preparation method thereof. The tea drink comprises the following raw materials in parts by weight: 500-550 parts of fagopyrum tataricum, 100-120 parts of semi-dried osmanthus fragrans flowers, 50-60 parts of corn grains, 20-23 parts of lemon slices, 20-23 parts of fructus ligustri lucidi, 25-30 parts of chrysanthemums, 30-35 parts of rice vinegar, 23-25 parts of calendula officinalis, 30-35 parts of xylitol, 10-12 parts of menthol, 3-3.5 parts of folium artemisiae argyi essential oil, and 20-23 parts of radix scutellariae. The contained effective ingredients of the inflammation and bacterium preventing fagopyrum tataricum tea drink has efficacies of preventing inflammation and bacteria, refreshing mind and stimulating brains, clearing heat, lowering pressure, etc.

Description

technical field [0001] The invention relates to the technical field of tartary buckwheat tea drinks, in particular to an anti-inflammatory and antibacterial tartary buckwheat tea drink and a preparation method thereof. Background technique [0002] Tartary buckwheat is commonly known as tartary buckwheat, and its scientific name is tartary buckwheat. The flavonoids contained in tartary buckwheat have the functions of lowering blood sugar, lowering blood fat, preventing cancer, anti-cancer, anti-oxidation, anti-aging, and preventing and treating cardiovascular and cerebrovascular diseases. Ideal raw material for functional food or medical and health products. Tartary buckwheat tea has become the core product that various tartary buckwheat production companies compete with each other because of its relatively simple production process, high added value, and many consumers. The common types of tartary buckwheat tea are whole wheat (grain) tartary buckwheat tea, granulated tart...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张涛张廷张永霞
Owner 安徽天乾健食品科技有限公司
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