Preparation method of pellet shaped bitter buckwheat tea

Abstract

The invention discloses a preparation method of pellet shaped bitter buckwheat tea, which is prepared from liquid of konjaku flour and F. tataricum outer layer flour through steps of dough kneading, palletizing, drying and frying. Liquid made from konjaku flour can be charged during dough kneading, and drying can be carried out without the need of shaping treatment.

Description

Technical field: [0001] The invention relates to a preparation method of a tartary buckwheat drink, in particular to a method for preparing a ball-shaped tartary buckwheat tea drink with tartary buckwheat outer layer flour and konjac flour. Background technique: [0002] Tartary buckwheat is a kind of buckwheat variety with high nutritional value and medicinal value produced in several provinces in western China. At present, there are many tartary buckwheat products in the market, such as processed into tartary buckwheat soup, self-raising flour, noodles, tartary buckwheat Buckwheat, tartary buckwheat tea etc., the tartary buckwheat tea beverage that occurs in the market mainly contains three main forms. (1) Put the tartary buckwheat granule powder into a tea bag. (2) ripening tartary buckwheat-drying-making buckwheat rice-frying to make tea. (3) Dehulling tartary buckwheat-taking cortex-heating gelatinization-extruding into strips-shaping-cutting into sections-drying-baki...

AI Technical Summary

Problems solved by technology

It mainly solves the poor gluten network of tartary buckwheat flour. In the production process, it must be heat-gelatinized, extruded, shaped at low temperature, cut into sections, and other processes. Disadvantages such as tea soup