Delicate fragrance type wildcelery herb tartary buckwheat tea and preparation method thereof

A technology of tartary buckwheat tea and fragrance type, which is applied in the field of fragrance type cress tartary buckwheat tea and its preparation, can solve the problems of reducing the efficacy of black tartary buckwheat and dark tea, waste of nutrition and health components, and inability to be fully utilized, and achieve Solve the loss of nutrition, improve the taste, and enhance the effect of health care

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

At present, there are many black tartary buckwheat tea and dark tea products on the market, but they all appear in the form of brewed tea. The materials are soaked until they are tasteless and then discarded, resulting in the waste of nutrients and health care ingredients in the materials that cannot be fully utilized, thereby reducing black tea. The efficacy of tartary buckwheat and black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention relates to a light-flavored cress tartary buckwheat tea, the proportioning of which is: 55 parts of tartary buckwheat seeds, 18 parts of cress, 10 parts of tartary buckwheat leaves, 2 parts of honeysuckle, and 2 parts of mint leaves in parts by weight.

Embodiment 2

[0023] A method for preparing the above-mentioned fragrance type cress tartary buckwheat tea, its preparation method may further comprise the steps:

[0024] (1) Material selection: select the young leaves of water celery, tartary buckwheat leaves, honeysuckle and mint leaves with bright green and uniform color, no defects, and no pollution.

[0025] (2) Disinfection: Soak the cleaned water celery, young tartary buckwheat leaves, honeysuckle and mint leaves in a sterilizer, and steam them for disinfection. The disinfection temperature is 100°C and the disinfection time is 20s. The leaves are taken out and cooled to room temperature with cold water, and dried by a spin dryer;

[0026] (3) Finishing: adopt steam finishing method, use tunnel-type steam cleaning equipment, stack blades with a thickness of 2cm, adjust the belt speed to control the blade finishing time at 5 minutes, and adjust the steam input to control the temperature in the tunnel between 100°C;

[0027] (4) Dryi...

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PUM

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Abstract

The invention discloses a cress tartary buckwheat tea, the proportion of which is as follows: 45-60 parts of tartary buckwheat seeds, 15-30 parts of cress, 8-12 parts of tartary buckwheat leaves, and 1-3 parts of honeysuckle 1-3 parts of mint leaves, the preparation method comprising: selecting materials; disinfecting; killing greens; drying, superfine pulverizing; adding water and mixing powder; forming; baking, enhancing fragrance; sterilizing and packaging. The product of the invention has the advantages of convenient brewing, good instant solubility, rich nutrition, delicious fragrance, and effects of lowering fat and blood sugar.

Description

technical field [0001] The invention relates to a tartary buckwheat tea and a preparation method thereof, in particular to a fragrant cress tartary buckwheat tea and a preparation method thereof. Background technique [0002] Black tartary buckwheat is a kind of buckwheat. It mostly grows in alpine regions. It is generally produced in alpine mountainous areas. It is far away from modern and industrial pollution. It is mostly a natural green food. It has extremely high nutritional value and is known as the "king of five grains". Black tartary buckwheat also has extremely high medical value. Long-term use of black tartary buckwheat can effectively prevent various diseases including high blood pressure and cancer. Black tartary buckwheat is not only rich in rutin (VP) and selenium (Se), which are hardly found in other food crops, but also contains 18 kinds of amino acids, 9 kinds of fatty acids (VF), rich dietary fiber, chlorophyll, crude protein, Reasonable content of carbohy...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor牟树强马飞
OwnerFUJIAN FLAVOR FOOD