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Oenanthe javanica tartary buckwheat tea

A technology for buckwheat tea and cress, which is applied in the direction of tea substitutes, etc., can solve the problems of not being fully utilized, waste of nutrients and health care components, and reducing the efficacy of black buckwheat and dark tea, so as to solve the problems of nutritional loss and brewing Convenience and health-enhancing effects

Inactive Publication Date: 2017-06-20
FUJIAN FLAVOR FOOD
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  • Description
  • Claims
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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 Construction

[0018] Embodiments of the invention

[0019] A cress tartary buckwheat tea is characterized in that, in parts by weight, its proportioning is: 60 parts of tartary buckwheat seeds, 30 parts of cress, 13 parts of tartary buckwheat leaves, and 2 parts of honeysuckle;

[0020] Its preparation method comprises the following steps:

[0021] (1) Material selection: select the young leaves of water celery, tartary buckwheat leaves and honeysuckle that are bright green and uniform in color, without defects, and without pollution, wash them with tap water at room temperature, select plump tartary buckwheat grains, peel and refine wheat flour;

[0022] (2) Disinfection: Soak the cleaned water celery, young tartary buckwheat leaves and honeysuckle in a sterilizer, and steam them for disinfection at a temperature of 100°C for 18 seconds, then remove the water celery and young tartary buckwheat leaves And cool it to room temperature with cold water, and dry it with a dryer;

[0023] (3) F...

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PUM

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Abstract

The invention discloses a watercress tartary buckwheat tea, the ratio of which is: 50-70 parts of tartary buckwheat seeds, 20-40 parts of cress, 10-15 parts of tartary buckwheat leaves, and 1-3 parts of honeysuckle , and the preparation method comprises: selecting materials; disinfecting; killing greens; drying, superfine pulverizing; adding water and mixing powder; forming; baking, enhancing fragrance; sterilization and packaging. The product of the invention has the advantages of convenient brewing, good instant solubility, rich nutrition, fat-lowering and sugar-lowering effects.

Description

technical field [0001] The invention relates to a tartary buckwheat tea, in particular to a cress tartary buckwheat tea. 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 carbohydrates, minerals and trace elements, and free of sugar and cholesterol. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 牟树强马飞
Owner FUJIAN FLAVOR FOOD
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