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Tartary buckwheat tea and making technology thereof

A tartary buckwheat tea and tartary buckwheat technology, applied in the food field, can solve the problems of increased side effects, single formula, waste of resources, etc., and achieve the effect of easy absorption and less loss of nutrients

Inactive Publication Date: 2017-06-20
FUJIAN FLAVOR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above several inventions, ⑦, tartary buckwheat is shelled directly, steamed and packaged, and its active ingredients cannot be fully released when drinking
⑧, in the middle, part of tartary buckwheat is extracted by supercritical CO2, which seems to be a high-tech method, but the solvents used are different, and the extracted components are different, but various components of tartary buckwheat are beneficial to the human body, so it is suspected of wasting resources. In addition, the Chinese herbal medicine with the same source of medicine and food is crushed and added, and some ineffective or harmful ingredients are added, which increases the side effects of the product
Others, either the formula is single, or the formula is too cumbersome, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Recipe: 110g tartary buckwheat, 35g wolfberry, 25g cassia, 10g chrysanthemum, 10g green tea, 10g tangerine peel, 10g hawthorn and 10g honeysuckle

[0018] Process: Wash the tartary buckwheat, steam it, take it out, dry and crush it and sieve it to get the tartary buckwheat powder for later use; take wolfberry, cassia seed, chrysanthemum, green tea, tangerine peel, hawthorn and honeysuckle, add 8-12 times the amount of water to fry Boil 3 times, each time for 2.5 hours, filter, combine the filtrate, concentrate the filtrate into an extract with a relative density of 1.10-1.20 at 50-60°C, mix the extract with tartary buckwheat powder to granulate, dry, sauté, pack, Ready to serve.

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PUM

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Abstract

The invention discloses a tartary buckwheat tea and a production process thereof. The tartary buckwheat tea is mainly made of tartary buckwheat, wolfberry, cassia seeds, chrysanthemums, green tea, tangerine peel, hawthorn and honeysuckle. The tartary buckwheat tea is easy to absorb and has little loss of nutrients.

Description

[0001] Field of invention: [0002] The invention relates to tartary buckwheat tea and a production process thereof, belonging to the technical field of food. [0003] technical background: [0004] At present, there are nearly a hundred kinds of tartary buckwheat tea products that have applied for patents in the market, and the formulas and production techniques are different. They can be summarized as follows: ① there are formulas of tartary buckwheat, wolfberry, and jujube; Buckwheat, polygonatum, chrysanthemum, fat sea formula; ③ tartary buckwheat bran and chrysanthemum formula; ④ tartary buckwheat cortex powder, rhodiola rosea extract, mulberry leaf powder, wolfberry extract, tartary buckwheat extract, guar gum , xanthan gum and konjac gum; ⑤ made of tartary buckwheat, green tea, dried jasmine flowers; ⑥ made of tartary buckwheat, cassia seeds, mulberry leaves; ⑦ made of tartary buckwheat, green tea; , Cassia seed made. The above 8 kinds of tartary buckwheat teas have si...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 马飞牟树强
Owner FUJIAN FLAVOR FOOD
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