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Tartary buckwheat and chrysanthemum tea, and making method thereof

A technology of tartary buckwheat and chrysanthemum tea, applied in the direction of tea substitutes and other directions, can solve problems such as tartary buckwheat chrysanthemum tea that has not yet been seen

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

[0004] There is no literature on tartary buckwheat and chrysanthemum tea made from tartary buckwheat and chrysanthemum as the main raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0053]The tartary buckwheat chrysanthemum tea comprises 60 parts by weight of tartary buckwheat, 25 parts of chrysanthemum, 4 parts of safflower, 2 parts of wolfberry and 2 parts of schisandra.

[0054] A method for preparing the aforementioned tartary buckwheat chrysanthemum tea, the steps are as follows:

[0055] (1) Material selection: select shelled buckwheat, chrysanthemum, safflower, wolfberry and schisandra according to the described ratio, and remove and detect pesticide residues on tartary buckwheat;

[0056] (2) cleaning: rinse the tartary buckwheat with clear water;

[0057] (3) Soaking at low temperature: soaking time is 3-4 hours;

[0058] (4) Surface drying: the soaked tartary buckwheat is dehydrated with a dehydrator, and the surface moisture of the tartary buckwheat is quickly dried by strong wind;

[0059] (5) steaming: utilizing steam to steam tartary buckwheat;

[0060] (6) Stir-frying: adopt temperature-adjustable frying equipment, adjust the temperature...

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PUM

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Abstract

The invention discloses a tartary buckwheat and chrysanthemum tea, and a making method thereof. The formula of the tea comprises, by weight, 50-70 parts of tartary buckwheat, 20-30 parts of chrysanthemum, 3-5 parts of safflower, 1-3 parts of wolfberry fruits and 1-3 parts of Chinese magnoliavine. The making method comprises the following steps: material choosing, cleaning, low temperature immersion, surface drying, steaming, stir-frying drying, shell-kernel separation, drying, shell removal, parching cooling, mixing and packaging. The method has the advantages of manure process and stable quality. The tea has heavy taste and heavy aroma, has heat clearing and detoxifying effects, is beneficial bodies after being frequently drunk, and is worthy to be promoted.

Description

technical field [0001] The invention relates to a tea and a preparation method thereof, in particular to a tartary buckwheat chrysanthemum tea and a preparation method thereof. Background technique [0002] Tartary buckwheat is a dicotyledonous plant, known as the "King of the Five Grains" by the nutritional circles. Tartary buckwheat belongs to the dicotyledonous Polygonaceae buckwheat genus, and is a unique food crop in western China. Its nutritional value is rich, rich in protein, starch, fat (rich in oleic acid, linoleic acid and other unsaturated fatty acids), minerals and amino acids (in addition to the 8 kinds of amino acids necessary for the human body, there are also histidine, arginine, etc. acid), etc. Tartary buckwheat is a health product for both medicine and food. It mainly contains rutin. Rutin is one of the main components of brass substances. The effect is remarkable. [0003] At present, different types of tartary buckwheat functional foods have been dev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 马飞牟树强
Owner FUJIAN FLAVOR FOOD