Tartary buckwheat drink and preparation method thereof

Abstract

The invention provides tartary buckwheat beverage and a preparation method thereof. The method comprises the following steps: (1) picking and selection of raw materials: picking and selecting disease-free hulled tartary buckwheat seed grains with full grain sizes, washing dirt and bacteria on surfaces of the tartary buckwheat seed grains; (2) microwave drying: soaking the tartary buckwheat in water, draining moisture and carrying out microwave drying to ensure that the moisture contents of the tartary buckwheat seed grains are smaller than 15 percent; (3) ultra-fine pulverization: carrying out ultra-fine pulverization on the dried seed grains and sieving the dried seed grains to obtain tartary buckwheat powder for subsequent use; (4) normal-temperature extraction: dissolving beta-cyclodextrin into water to be made into a solution, evenly mixing the tartary buckwheat powder with the solution, and carrying out ultrasonic extraction at normal temperature to obtain extraction liquid; (5) spray drying: making the prepared extraction liquid into dry powder; (6) blending and packaging. According to the tartary buckwheat beverage and the preparation method thereof disclosed by the invention, a modern process is reasonably used, the aim that the tartary buckwheat beverage can be drunk while the beverage is made by using low-temperature water is fulfilled while the flavor of the tartary buckwheat can be preserved, the tartary buckwheat beverage is convenient to carry, and the loss of nutrient substances of the tartary buckwheat in a storage process is reduced; amino acid is effectively concentrated while flavonoid substances are effectively extracted, and the addition of essence is not needed.

Description

technical field [0001] The invention belongs to the technical field of health drinks, in particular to a tartary buckwheat drink and a preparation method thereof. Background technique [0002] Tartary buckwheat, scientific name Tartary buckwheat, is a plant of the genus Buckwheat in the family Polygonaceae. Tartary buckwheat is rich in protein, phytosterols, polyphenols, carotenoids and minerals, especially flavonoids which are rare in cereal crops. Tartary buckwheat has the effects of lowering blood sugar, lowering fat, lowering blood pressure, anti-inflammation, and analgesia. Due to its good edible value and medicinal value, there are many deep-processed products made of tartary buckwheat roots, stems, grains, etc. on the market, and tartary buckwheat drinks are one of them. Throughout the existing market, tartary buckwheat beverages generally have some problems: the product has poor rehydration property, the flavor is too light, and a large amount of tartary buckwheat ...

AI Technical Summary

Problems solved by technology

Throughout the existing market, tartary buckwheat beverages generally have some problems: the product has poor rehydration, and the flavor is too light, and a large amount of tartary buckwheat essence needs to be added to enhance the aroma; the production process is complicated, and the nutritional components and biological activities of tartary buckwheat itself are seriously damaged; In liquid state, it is inconvenient to transport and carry; the loss of nutrients in tartary buckwheat tea cannot be avoided during storage

Although the tartary buckwheat beverage produced by this method retains the nutritional components of Houttuynia cordata and tartary buckwheat, the smell of Houttuynia cordata is not generally accepted, and the market acceptance is doubtful

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