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Lentil tea and preparation method thereof

A technology of lentil tea and lentils, which is applied in the field of grain processing, can solve the problems of low utilization rate of functional components and nutritional factors, inconvenient consumption of specific groups of people, low utilization rate of product nutritional value, etc., to overcome the excessive loss of folic acid , Improve palatability and reduce loss

Active Publication Date: 2019-03-08
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the traditional eating method of lentils is to eat after being cooked, and cannot be eaten immediately, and it is inconvenient for specific crowds to eat
For the convenience of eating, the current traditional method is to fry the beans directly, and then brew them or soak them in water to drink, while the traditional instant bean products are fried and then eaten. This method is harmful to the beans themselves. The utilization rate of functional ingredients and nutritional factors is not high, resulting in low utilization rate of nutritional value of the product

Method used

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  • Lentil tea and preparation method thereof
  • Lentil tea and preparation method thereof
  • Lentil tea and preparation method thereof

Examples

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Effect test

Embodiment 1

[0024] A lentil tea is composed of the following raw materials in parts by weight: 80 parts of lentils, 10 parts of buckwheat honey, and 50 parts of drinking water;

[0025] The preparation method of described lentil tea is as follows:

[0026] (1) After washing the lentils, bake them at 40°C for 70 minutes;

[0027] (2) Soak the lentils obtained in step (1) in drinking water, leave to soak at room temperature for 6 hours, then cook for 20 minutes under a pressure of 105KPa, naturally cool to room temperature, filter, and use the filtrate for later use;

[0028] (3) Fumigate the lentils obtained in step (2) with white vinegar water at 100°C for 5 minutes, cool naturally to room temperature, and then bake at 40°C for 8 hours; the white vinegar water is white vinegar and water at a mass ratio of 1 : a mixture of 10;

[0029] (4) Stir and mix the buckwheat honey and the filtrate obtained in step (2) to obtain buckwheat honey water;

[0030] (5) Marinate the lentils obtained in...

Embodiment 2

[0035] A lentil tea is composed of the following raw materials in parts by weight: 85 parts of lentils, 5 parts of buckwheat honey, and 80 parts of water;

[0036] The preparation method of described lentil tea is as follows:

[0037] (1) After washing the lentils, bake them at 50°C for 50 minutes;

[0038] (2) Soak the lentils obtained in step (1) in drinking water, let stand and soak at room temperature for 8 hours, then cook for 30 minutes under a pressure of 100KPa, naturally cool to room temperature, filter, and use the filtrate for later use;

[0039] (3) Fumigate the lentils obtained in step (2) with white vinegar water at 100°C for 10 minutes, cool naturally to room temperature, and then bake at 50°C for 5 hours; the white vinegar water is white vinegar and water at a mass ratio of 1 : a mixture of 10;

[0040] (4) Stir and mix the buckwheat honey and the filtrate obtained in step (2) to obtain buckwheat honey water;

[0041] (5) Marinate the lentils obtained in ste...

Embodiment 3

[0046] A lentil tea is composed of the following raw materials in parts by weight: 80 parts of lentils, 8 parts of buckwheat honey and 65 parts of drinking water.

[0047] The preparation method of above-mentioned lentil tea, comprises the following steps:

[0048] (1) After washing the lentils, bake them at 45°C for 60 minutes;

[0049] (2) Soak the lentils obtained in step (1) in drinking water, leave to soak at room temperature for 7 hours, then cook for 25 minutes under a pressure of 105KPa, naturally cool to room temperature, filter, and use the filtrate for later use;

[0050] (3) Fumigate the lentils obtained in step (2) with white vinegar water at 100°C for 8 minutes, cool naturally to room temperature, and then bake at 45°C for 6 hours; the white vinegar water is white vinegar and water at a mass ratio of 1 : a mixture of 10;

[0051] (4) Stir and mix the buckwheat honey and the filtrate obtained in step (2) to obtain buckwheat honey water;

[0052] (5) Marinate th...

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Abstract

The invention discloses a lentil tea. The lentil tea consists of the following raw materials in parts by weight: 80-85 parts of lentil, 5-10 parts of buckwheat honey and 50-80 parts of drinking water.Meanwhile, the invention also discloses a preparation method of the lentil tea. The lentil tea provided by the invention has high folic acid content and less loss, the defect of much folic acid losscaused by traditional baking is overcome, the taste of the lentil tea is improved, and the palatability is improved. The finally prepared tea particles are porous and loose, and the lentil tea can fully release nutrient components and flavor substances in the soaking process.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a lentil tea and a preparation method thereof. Background technique [0002] Folic acid, also known as vitamin B9, is a water-soluble vitamin that can promote the maturation of young cells in the bone marrow. If humans lack folic acid, it can cause macrocytic anemia and leukopenia, which is especially important for pregnant women. Mothers-to-be who take 0.4mg of folic acid during pregnancy can have a prevention rate of 85% in areas with a high incidence of neural tube defects and a prevention rate of 41% in areas with a low incidence of neural tube defects. At the same time, folic acid is also used to assist in the treatment of anemia in women, to increase the concentration of semen in men and to prevent abnormal chromosome segregation in sperm. [0003] Lentils, scientifically known as lentils, are rich in folic acid and are ideal raw materials for developi...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 屈洋冯佰利高小丽高金锋王鹏科杨璞梁鸡宝王元娣
Owner NORTHWEST A & F UNIV
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