Process for preparing tartarian buckwheet tea

A production process and a technology for buckwheat tea are applied in the field of production technology for producing tartary buckwheat tea beverages, which can solve the problems of cumbersome food processing, affecting appetite, inconvenience in carrying, etc., and achieve the effects of improving value, convenient drinking and smooth process.

Inactive Publication Date: 2002-08-14
贾杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tartary buckwheat in Liangshan, Sichuan Province is a rare species of "food and medicine from the same source" in nature. However, because tartary buckwheat is often processed into noodles, bread, buckwheat jelly and other products, it is inconvenient to carry. Vegetable but poor taste,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Raw material screening and shelling: select tartary buckwheat produced in Liangshan area, Sichuan Province, sieve to remove impurities, wash and dry, then grind and shell, and extract the cortex as raw material for later use. The cortex has a particle size of 60 mesh.

[0021] B. Weigh 100Kg of buckwheat cortex, add 50Kg of water, mix thoroughly and let stand for 30 minutes.

[0022] C. Use screw extrusion heating equipment to make it gelatinized at a temperature of 90°C and a rotating speed of 600 rpm, and then pass through the discharge template to form a circular bar with a diameter of 1mm.

[0023] C, pick up the shaped round bar with a bamboo stick, dry it in the sun in a sunny and clean environment, and cut it into 2cm long sections.

[0024] D. Take an appropriate amount of sun-dried semi-finished tartary buckwheat tea, roast it in an infrared oven at a temperature of 220°C to produce aroma, take it out, put it in a temperature-controllable cast iron frying pa...

Embodiment 2

[0027] Select tartary buckwheat produced in Liangshan area, Sichuan Province, sieve to remove miscellaneous particles, the particle size is 65 mesh, wash and dry, then grind and shell, extract the cortex as the raw material of tartary buckwheat tea; weigh 200Kg of buckwheat cortex, add 100Kg of water, mix thoroughly and then static Leave it for 30 minutes, use a screw extrusion heating device, make it gelatinized under the condition of a temperature of 100°C and a rotating speed of 800 rpm, and then pass through the discharge template to form a circular strip with a diameter of 2mm; pick it with a bamboo stick The formed round strips are dried in the sun in a sunny and clean environment, and cut into 2.5cm long sections; take an appropriate amount of sun-dried semi-finished round tartary buckwheat tea, and bake it in an infrared oven at a temperature of 250 °C When the aroma comes out, take it out and put it in a temperature-controllable cast iron wok and quickly stir fry it at...

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Abstract

A tartarian buckwheat tea is prepared from the shell of tartarian buckwheat grains through screening, shelling, mixing with water, gelatinizing, shaping, drying in sun, roasting in infrared oven, fast parching at high temp, parching at ordinary temp, and cooling. It features its medical function.

Description

Technical field: [0001] The invention relates to a production technology of a health food, in particular to a production process for producing tartary buckwheat tea drinks by using husked tartary buckwheat cortex as a raw material. Background technique: [0002] According to the "Compendium of Materia Medica": "Buckwheat strengthens the intestines and stomach, strengthens energy, refreshes the spirit, and can improve the five internal organs; it can be used as a meal to suppress erysipelas, which is very good." Taking tartary buckwheat as food can make people strong, with black hair, white teeth and bright eyes, and rarely suffer from diabetes and high blood pressure. Tartary buckwheat in Liangshan, Sichuan Province is a rare species of "food and medicine from the same source" in nature. However, tartary buckwheat is often processed into noodles, bread, buckwheat jelly and other products, which is inconvenient to carry. Vegetables have poor taste, affect appetite, and food ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/34
Inventor 贾杰
Owner 贾杰
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