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Preparation method of rye buckwheat tea

A technology for tartary buckwheat tea and tartary buckwheat is applied in food preparation, tea substitutes, food science and other directions, which can solve problems such as loss of effective nutrients, and achieve the effects of killing bacteria and viruses, broad market prospects and convenient eating.

Inactive Publication Date: 2004-03-03
王永强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tartary buckwheat tea has also become a member of health tea, but the processing of tartary buckwheat in the prior art is mostly soaked and treated at high temperature for a long time, so that the effective nutritional components are seriously lost, and the loss of rutin is as high as 50-60%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Select tartary buckwheat newly produced in that year, screen, remove stones, remove impurities, demagnetize, and remove impurities. It is better to have a uniform grain shape; weigh 100kg of raw materials, wash the raw materials with shells, perform uniform watering, and add 5kg for processing Purified water, using the method of spraying water, stirring and vibrating the raw materials, moistening the wheat in an iron container, and placing it for 14 hours in summer, the water reaches the inner core, so that the moisture of the raw materials reaches 18-20%; the soaked raw materials Put it in a pressure vessel, inject steam to make the pressure reach 1.1 atmospheres, and keep it for 20 minutes; take out the raw material after decompression to normal pressure, dry the mature raw material with hot air, and make the raw material moisture reach 16%, and dry the raw material Sieve, pass through 4.8Q, 4.6Q, 4.4Q, 4.2Q, 4.0Q, 3.8Q round-hole sieves respectively, first classify an...

Embodiment 2

[0034]Screen the tartary buckwheat, remove stones and impurities, demagnetize, and remove impurities. The grain shape is better; weigh 200kg of raw materials, wash the raw materials with shells, perform uniform watering, add 24kg of processed purified water, and use The method of spraying water, stirring and vibrating the raw materials, moistening the wheat in an iron container, and placing it for 16 hours in summer, so that the water reaches the inner core, so that the moisture of the raw materials reaches 18-20%; the soaked raw materials are placed in a pressure vessel , inject steam to make the pressure reach 2 atmospheres, keep it for 10 minutes, and deflate once every time the pressure rises by 0.5 atmospheres, that is, open the vent valve at the lower part of the container for about 7 seconds; take out the raw materials after decompression to normal pressure, and put Mature raw materials are dried with hot air, so that the moisture content of the product reaches about 14%...

Embodiment 3

[0037] Select tartary buckwheat newly produced in the year, screen, remove stones, remove impurities, demagnetize, and remove impurities. It is better to have a uniform grain shape; weigh 100kg of raw materials, wash the raw materials with shells, perform uniform watering, and add 10kg for processing To purify water, use the method of spraying water, and stir and vibrate the raw materials, moisten the wheat in a cement container, and place it for 18 hours in winter, so that the moisture reaches the inner core, so that the moisture of the raw materials reaches about 18-20%; the soaked raw materials Place it in a pressure vessel, inject steam to make the pressure reach 3 atmospheres, keep it for 5 minutes, and deflate once every time the pressure rises by 0.5 atmospheres, that is, open the deflation valve at the lower part of the container for about 4 seconds; after depressurization to normal pressure Take out the raw materials, dry the mature raw materials naturally, so that the...

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Abstract

A rye buckwheat tea rich in nutrients is prepared from the grains of tartarian buckwheat through wetting, high-temp and-pressure baking, hulling, and roasting or puffing. Its advantage is less loss of nutrients (5% for rutin).

Description

technical field [0001] The invention relates to a production method of health food, more specifically, relates to a preparation method of a beverage produced from tartary buckwheat. Background technique [0002] Tartary buckwheat is a dicotyledonous Polygonaceae buckwheat plant, rich in protein, fat, starch, minerals and vitamins, with rich types of nutrients and balanced content. The protein content of tartary buckwheat is 9.3%-14.9%, and the nutritional value is as high as 85%-90%. Arginine and histidine; the fat content of tartary buckwheat is 2.1%-2.8%, mainly oleic acid, linoleic acid and a small amount of linolenic acid that can prevent dry skin, hematuria, fatty liver and other diseases; in addition, tartary buckwheat There are also vitamins and minerals that can regulate human physiological functions, material metabolism, and energy metabolism. [0003] In addition to the above-mentioned nutritional value, tartary buckwheat also has un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23L7/10
Inventor 王永强
Owner 王永强
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