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Processing method of tartary buckwheat tea

A processing method, the technology of tartary buckwheat tea, which is applied in the processing field of tartary buckwheat tea, can solve the problems of loose particle structure, unflavored tea soup, burnt smell, etc., and achieve the effect of increasing material density, fine particle skin, and preventing loss

Inactive Publication Date: 2018-04-17
贵州省威宁县东方神谷有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because tartary buckwheat is rich in beneficial elements for the human body, various tartary buckwheat products have emerged at the right time. The existing tartary buckwheat tea has rough shape, loose particle structure, no fragrance, and burnt taste. Disadvantages such as tastelessness after making 1-3 times have hindered tartary buckwheat tea from being introduced to the market

Method used

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  • Processing method of tartary buckwheat tea

Examples

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Effect test

Embodiment 1

[0021] A processing method of tartary buckwheat tea, comprising the following steps;

[0022] (1) Add 20% water to the tartary buckwheat powder and stir evenly;

[0023] (2) Put the uniformly stirred material into the friction kneading machine, rub, knead, and form a rice ball-like material, rub against each other to heat up, stir for 30 minutes, and then get a rice ball-like material with a smooth surface, take it out stand-by;

[0024] (3) Put the rice ball-shaped material with a smooth surface into the noodle making machine, and extrude it into a cylindrical strip.

[0025] (4) Place the extruded cylindrical strip material on a square sieve with an aperture of 6 mm, and knead it into granules for later use;

[0026] (5) Frying 1: Put the granular material into the first frying pan without heating, and stir fry at room temperature for 120 minutes. The surface of the granular material will lose moisture and the skin will be smooth. a stir frying pan;

[0027] (6) Stir-fry...

Embodiment 2

[0034] A processing method of tartary buckwheat tea, comprising the following steps;

[0035] (1) Add 25% water to the tartary buckwheat powder and stir evenly;

[0036] (2) Put the uniformly stirred material into the friction kneading machine, rub, knead, and form a rice ball-like material, rub against each other to heat up, stir for 35 minutes, and then get a rice ball-like material with a smooth surface, take it out stand-by;

[0037] (3) Put the rice ball-shaped material with a smooth surface into the noodle making machine, and extrude it into a cylindrical strip.

[0038] (4) Place the extruded cylindrical strip material on a square sieve with an aperture of 8 mm, and knead it into granules for later use;

[0039] (5) Frying 1: Put the granular material into the first frying pan without heating, and stir fry at room temperature for 130 minutes. The moisture on the skin of the granular material will be lost and the skin will be smooth. a stir frying pan;

[0040] (6) S...

Embodiment 3

[0047] A processing method of tartary buckwheat tea, comprising the following steps;

[0048] (1) Add 30% water to the tartary buckwheat powder and stir evenly;

[0049] (2) Put the uniformly stirred material into the friction kneading machine, rub, knead, and form a rice ball-like material, rub against each other to heat up, and stir for 40 minutes to get a rice ball-like material with a smooth surface, take it out stand-by;

[0050] (3) Put the rice ball-shaped material with a smooth surface into the noodle making machine, and extrude it into a cylindrical strip.

[0051](4) Place the extruded cylindrical strip material on a square sieve with an aperture of 10 mm, and break it into granules for later use;

[0052] (5) Frying 1: Put the granular material into the first frying pan without heating, and stir fry at room temperature for 140 minutes. The moisture on the skin of the granular material will be lost and the skin will be smooth. a stir frying pan;

[0053] (6) Stir...

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Abstract

The invention relates to a processing method of tartary buckwheat tea. The processing method comprises the following steps: adding 20%-30% of water into tartary buckwheat cortex powder, and stirring;putting the uniformly stirred material into a friction stirring machine, stirring for 30-40 minutes, taking out, extruding the material into strips, rubbing off to obtain particles, putting the particles into a stir-frying pot, carrying out stir-frying for 120-140 minutes, taking out, putting the particles into a stir-frying pot at 30-40 DEG C, carrying out stir-frying for 9-11 minutes, taking out, putting the material with a water content of 14%-18% into a stir-frying pot at 40-50 DEG C, carrying out stir-frying for 3-4 hours until the water content is 5%-8%, and taking out; carrying out spread cooling at the room temperature for 2-3 hour, and carrying out packaging. The tartary buckwheat tea is smooth and fine, does not have a charring smell and is brew-resistant, the particle structureis compact particle, and tea soup is fragrant.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of tartary buckwheat tea. Background technique [0002] Tartary buckwheat is rich in beneficial elements for the human body. According to scientific workers, tartary buckwheat contains flavonoids, the main component of which is rutin. The content of rutin accounts for 70% to 90% of the total flavonoids. Rutin, also known as rutin and vitamin P, has the functions of reducing capillary fragility and improving microcirculation. It is mainly used in clinical adjuvant treatment of diabetes and hypertension. And rutin is almost absent in other grains. [0003] In recent years, people have studied the nutrients in tartary buckwheat and its health effects on human body such as anti-aging. The results show that: not only rich in protein, chlorophyll, fat, carbohydrates, crude fiber, minerals and trace amounts of At the same time, it also contains 18 kinds o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 赵英彩
Owner 贵州省威宁县东方神谷有限责任公司
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