A kind of lentil tea and preparation method thereof

The technology of lentil tea and lentils, which is applied in the field of food 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., so as to overcome the loss of folic acid. , improve palatability, less loss effect

Active Publication Date: 2022-06-17
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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  • A kind of lentil tea and preparation method thereof
  • A kind of lentil tea and preparation method thereof
  • A kind of lentil tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A lentil tea, comprising the following raw materials 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 at 40°C for 70min;

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

[0028] (3) The lentils obtained in step (2) were fumigated with white vinegar water at 100°C for 5 minutes, cooled to room temperature naturally, and then baked at 40°C for 8 hours; the white vinegar water was white vinegar and water according to the mass ratio of 1 : a mixture of 10;

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

[0030] (5) The lentils obtained in step...

Embodiment 2

[0035] A lentil tea, comprising the following raw materials 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, stand and soak at room temperature for 8 hours, then cook for 30 minutes under a pressure of 100KPa, naturally cool to room temperature and filter, and the filtrate is for use;

[0039] (3) The lentils obtained in step (2) were fumigated with white vinegar water at 100°C for 10 minutes, cooled to room temperature naturally, and then baked at 50°C for 5 hours; the white vinegar water was white vinegar and water according to the mass ratio of 1 : a mixture of 10;

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

[0041] (5) marinate the lentils obtain...

Embodiment 3

[0046] A lentil tea is composed of the following raw materials 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, stand and soak at room temperature for 7 hours, then cook for 25 minutes under a pressure of 105KPa, naturally cool to room temperature and filter, and the filtrate is for use;

[0050] (3) The lentils obtained in step (2) were fumigated with white vinegar water at 100°C for 8 minutes, cooled to room temperature naturally, and then baked at 45°C for 6 hours; the white vinegar water was white vinegar and water according to the mass ratio of 1 : a mixture of 10;

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

[005...

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Abstract

The invention discloses a lentil tea, which is composed of the following raw materials in parts by weight: 80-85 parts of lentils, 5-10 parts of buckwheat honey, and 50-80 parts of drinking water. At the same time, the invention also discloses the lentil tea method of preparation. The lentil tea provided by the invention has high folic acid content and less loss, overcomes the shortcomings of traditional roasting that causes a lot of folic acid loss, improves the taste and palatability of the lentil tea, and finally prepares tea particles that are porous and loose. Tea can fully release nutrients and flavor substances during the steeping 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 promotes the maturation of young cells in the bone marrow. Humans lack of folic acid can cause macrocytic anemia and leukopenia, which is especially important for pregnant women. Pregnant mothers taking 0.4 mg of folic acid during pregnancy have an 85% prevention rate in areas with high incidence of neural tube defects and 41% in areas with low incidence of neural tube defects. At the same time, folic acid is also used to assist in the treatment of female anemia, improve the concentration of male semen and prevent abnormal chromosome segregation in sperm. [0003] Lentils, scientific name lentils, are rich in folic acid and are ideal raw materials for the development of folic acid-rich foods. However, at present,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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