Heat clearing and inflammation diminishing tartary buckwheat drinking tea with wheat fragrance and preparation method thereof

A technology of wheat-flavored buckwheat tea, heat-clearing and anti-inflammatory, applied in the field of tartary buckwheat tea beverages, can solve the problems of destroying the safety of taste, small sand body, increasing the difficulty of processing, etc., and achieves rich nutrients, warm color and luster, and improves microcirculation. Effect

Inactive Publication Date: 2016-12-07
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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Examples

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Embodiment Construction

[0020] A wheat-flavored tartary buckwheat tea drink for clearing away heat and reducing inflammation, which is composed of the following raw materials in parts by weight:

[0021] Tartary buckwheat 500, osmanthus 100, barley 100, lotus leaf 30, caramel 50, Yizhi kernel 20, Ophiopogon japonicus 20, gardenia leaf 15, dandelion 20, rice vinegar 30.

[0022] The described heat-clearing and anti-inflammatory wheat-flavored buckwheat tea drink is made by the following steps:

[0023] 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;

[0024] 2) Dry the tartary buckwheat coarse grains obtained in step 1, mix them with sweet-scented osmanthus and barley, and perform three-stage baking. The first-stage baking temperature is 90°C, and the baking time is 20 minutes. The second-stage baking tem...

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PUM

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Abstract

The invention discloses heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance and a preparation method thereof. The drinking tea is prepared from, by weight, 500-550 parts of tartary buckwheat, 100-120 parts of osmanthus flowers, 100-120 parts of barley, 30-35 parts of lotus leaves, 50-60 parts of caramel, 20-23 parts of fructus alpiniae oxyphyllae, 20-23 parts of radix ophiopogonis, 15-18 parts of cape jasmine leaves, 20-23 parts of herba taraxaci and 30-35 parts of rice vinegar. The heat clearing and inflammation diminishing tartary buckwheat drinking tea with the wheat fragrance is sour and cool in mouthfeel, faint scent in smell, uniform in texture, mild in color and luster and diverse in nutrition, and the contained effective ingredients have the effects of clearing heat, diminishing inflammations, moistening the intestines, helping digestion and the like.

Description

technical field [0001] The invention relates to the technical field of tartary buckwheat tea drinks, in particular to a heat-clearing and anti-inflammatory barley-flavored 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, granulat...

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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