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Preparation method of compound bitter buckwheat tea granules

A compound tartary buckwheat tea and tartary buckwheat tea technology, which is applied in the field of tea beverage processing, can solve problems such as unfavorable marketing of tartary buckwheat tea, increased production costs of tartary buckwheat tea, and incomplete flavor, so as to increase market value, The effect of reducing the loss rate of rutin and pleasant aroma

Inactive Publication Date: 2017-11-10
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Many tartary buckwheat teas sold in the market are mostly puffed. Although they look good, they will destroy the active ingredients of tartary buckwheat
At the same time, tartary buckwheat tea also has some disadvantages, for example, it has a burnt taste, a rough taste, and poor taste
In the prior art, tartary buckwheat has not been roasted for aroma enhancement, and the flavor has not been fully reflected
And in the prior art, the preparation raw material of tartary buckwheat tea is more, and technology is numerous and diverse, makes the production cost of tartary buckwheat tea increase, is unfavorable for the marketing promotion of tartary buckwheat tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of compound tartary buckwheat tea granules, the steps comprising:

[0024] (1) Choose complete and plump tartary buckwheat seeds produced in the alpine mountainous area at an altitude of 2500m and clean them. The planting of tartary buckwheat should meet the requirements of green food. The cleaned tartary buckwheat seeds are heated by microwave from 100°C to 140°C using continuous curve heating method Carry out drying, carry out coarse pulverization after drying until the particle size is 100 mesh and pass through a 100 mesh sieve, then carry out superfine pulverization, pass through a 200 mesh sieve;

[0025] (2) Select clean, dry chrysanthemums without foreign matter and mildew, and initially pulverize to a particle size of 100 mesh, pass through a 100 mesh sieve, and then superfinely pulverize and pass through a 200 mesh sieve to obtain chrysanthemum powder;

[0026] (3) Mix tartary buckwheat powder and chrysanthemum powder in a weight ratio of 6...

Embodiment 2

[0032] A preparation method of compound tartary buckwheat tea granules, the steps comprising:

[0033] (1) Select the complete and plump tartary buckwheat seeds produced in the alpine mountainous area at an altitude of 3000m and clean them. The tartary buckwheat meets the green food planting standards. The cleaned tartary buckwheat seeds are dried by microwave from 100°C to 140°C with continuous curve heating method , after drying, carry out coarse crushing to a particle size of 80 mesh and pass through a 100 mesh sieve, then carry out superfine crushing and pass through a 200 mesh sieve;

[0034] (2) Select clean, dry chrysanthemums without foreign matter and mildew, and initially pulverize to a particle size of 80 mesh, pass through a 100 mesh sieve, and then superfinely pulverize through a 200 mesh sieve to obtain chrysanthemum powder;

[0035] (3) Mix tartary buckwheat powder and chrysanthemum powder in a weight ratio of 7:3, add 0.01%% guar gum and 0.10% xanthan gum by we...

Embodiment 3

[0041] A preparation method of compound tartary buckwheat tea granules, the steps comprising:

[0042] (1) Select the complete and full tartary buckwheat seeds produced in the alpine mountainous area at an altitude of 3500m to clean. The tartary buckwheat must meet the green food planting standards. The cleaned tartary buckwheat seeds are heated by microwave from 100°C to 140°C using a continuous curve heating method. Dried, coarsely crushed to a particle size of 90 mesh and passed through a 100 mesh sieve after drying, and then ultrafinely crushed and passed through a 200 mesh sieve;

[0043] (2) Select clean, dry chrysanthemums without foreign matter and mildew, and initially pulverize to a particle size of 90 mesh, pass through a 100 mesh sieve, and then superfinely pulverize and pass through a 200 mesh sieve to obtain chrysanthemum powder;

[0044] (3) Mix tartary buckwheat powder and chrysanthemum powder in a weight ratio of 8:2, add 0.02% guar gum and 0.10% xanthan gum b...

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PUM

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Abstract

The invention relates to the technical field of tea drink processing, in particular to a preparation method of compound bitter buckwheat tea granules. The preparation method comprises steps as follows: bitter buckwheat tea and flos chrysanthemi are ground and are proportionally mixed and cooked, after being filtered, an extracting solution is concentrated and dried, and preferably, the extracting solution is granulated and dried. According to the preparation method, bitter buckwheat and the flos chrysanthemi are mixed in a proper ratio and granulated, so that nutritive value of the bitter buckwheat is improved, and loss ratio of rutin is reduced; by means of a reasonable ratio of the bitter buckwheat and the flos chrysanthemi, a product is nutritionally balanced and has diversified nutrition, and by means of control for drying temperature, loss of rutin and flavonoid constituents is avoided and loss of beneficial components of the flos chrysanthemi is reduced; flos chrysanthemi and bitter buckwheat tea has functions of expelling toxic substances, resisting aging, maintaining beauty, keeping young, reducing cholesterol and resisting tumors and fatigue, and the method is simple, low in production cost and environment-friendly; aroma of the bitter buckwheat is enhanced through baking, scorched flavor and bitter flavor of the bitter buckwheat are covered up through addition of the flos chrysanthemi, and market value of the tea is increased.

Description

technical field [0001] The invention relates to the technical field of tea drink processing, in particular to a method for preparing compound tartary buckwheat tea granules. Background technique [0002] The seven major nutrients of tartary buckwheat are completely integrated into one body. It is not a medicine or a health product. It is a food that can be eaten as a meal. It belongs to the Polygonaceae like the familiar "polygonum multiflorum and rhubarb". It is a typical embodiment of the homology of medicine and food in my country. Tartary buckwheat is known as the "King of the Five Grains", and it is a food that can lower blood pressure, lower blood sugar, and lower blood fat. Tartary buckwheat has unique, comprehensive and rich nutritional components, and has good medicinal properties, and has various nutritional components necessary for the human body. Tartary buckwheat has the effect of laxative and detoxification, and it is also called "intestinal cleansing grass" a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 许青莲王丽邢亚阁车振明江雨若周雪瑞李文秀方佳兴杨华
Owner XIHUA UNIV
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