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Intestine moistening malt flavored fagopyrum tataricum tea drink and preparation method thereof

A technology for tartary buckwheat tea and tartary buckwheat is applied in the field of tartary buckwheat tea beverages, which can solve the problems of destroying the safety of taste, small sand body, and increasing the difficulty of processing, and achieves reduction of uneven heating, fine and thick texture, and fresh taste. Effect

Inactive Publication Date: 2016-10-26
安徽天乾健食品科技有限公司
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  • 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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A kind of intestine-moistening wheat-flavored tartary buckwheat tea is composed of the following raw materials by weight:

[0022] Tartary buckwheat 500, semi-dried Sophora japonicus 100, malt 100, black wolfberry 25, red date freeze-dried powder 20, licorice 20, black sesame seed 10, light bamboo leaves 20, citrus aurantium 20, honey 30.

[0023] The described intestines and wheat fragrant tartary buckwheat tea is made by the following steps:

[0024] 1) Remove the tartary buckwheat from sand and gravel, wash it, add clean water to soak for 8 hours, drain the excess water and spread to dry, add 3% vitamin C in warm water at 80℃, spray it, mix Spread and dry evenly;

[0025] 2) Dry the coarse tartary buckwheat grains obtained in step 1 and mix them with semi-dried Sophora japonica and malt for three-stage baking. The first stage baking temperature is 90℃, the baking time is 20 minutes, and the second stage baking temperature 160 ℃, baking time 15 min, the third stage baking te...

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PUM

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Abstract

The present invention discloses intestine moistening malt flavored 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, 100-120 parts of malts, 25-30 parts of black Chinese wolfberries, 20-2 parts of freeze-dried red date powder, 20-23 parts of licorice, 10-12 parts of black sesame seeds, 20-23 parts of herba lophatheri, 20-23 parts of fructus aurantii, and 30-35 parts of honey. The intestine moistening malt flavored fagopyrum tataricum tea drink is various in nutrition and refresh in mouthfeel, and the contained effective ingredients have efficacies of moistening intestines, helping digestion, enhancing immunity, refreshing mind, etc.

Description

Technical field [0001] The invention relates to the technical field of tartary buckwheat tea beverages, in particular to an intestine-moistening wheat-flavored tartary buckwheat tea beverage and a preparation method thereof. Background technique [0002] Tartary buckwheat is the common name of tartary buckwheat, 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, antioxidant, anti-aging, and preventing cardiovascular and cerebrovascular diseases. Ideal raw material for functional foods or medicines and health products. Tartary buckwheat tea has become the core product of competition among various tartary buckwheat production companies due to its simple production process, high added value and many consumers. Common types of tartary buckwheat tea include whole-wheat (grain) tartary buckwheat tea, granulated tartary buckwheat tea, and tartary buckwhea...

Claims

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Application Information

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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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