Tea of buckwheat and preparation method

The technology of buckwheat tea and buckwheat is applied in the field of health care tea, which can solve the problems of high loss of buckwheat nutrition and health care components, many hydrothermal treatment processes, complicated technological process, etc., and achieves outstanding buckwheat flavor, concise production process, and less loss of nutrition and health care components. Effect

Active Publication Date: 2006-02-01
西昌航飞苦荞科技发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The preparation method of buckwheat tea reported above has complex process, low production efficiency, many hydrothermal treatment processes, long time, and much loss of nutritional and health care ingredients in buckwheat; Some products have cloudy soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1), ingredients: use the by-products of buckwheat milling--buckwheat bran and other raw materials, add 30% of water, and stir evenly;

[0024] (2) Extrusion forming: under normal temperature and normal pressure, noodles are used to form sheets and strips, and the strips can be wide and thick, and the specifications can be adjusted arbitrarily;

[0025] (3), dehydration setting: 6-8 hours at room temperature, dehydration setting;

[0026] (4), Roasting (roasting) Titian: adopt a frying pan, roast and Titian at 159-190°C;

[0027] (5), cooling packing: be cooled to room temperature, pack;

[0028] (6) Finished product inspection: pass the sensory evaluation, pass, and put into storage.

Embodiment 2

[0030] (1), ingredients: use the by-products of buckwheat milling--buckwheat husk powder, buckwheat flour, buckwheat bran and other raw materials, add 39% of water, and stir evenly;

[0031] (2) Extrusion forming: under normal temperature and normal pressure, use an ordinary noodle machine to press into pieces, and the strips can be wide and thick, and the specifications can be adjusted arbitrarily;

[0032] (3), dehydration setting: 6-8 hours at room temperature, dehydration setting;

[0033] (4), Roasting (roasting) Titian: adopt an electric frying pan, roast and Titian at 159-190°C;

[0034] (5), cooling packing: be cooled to room temperature, pack;

[0035] (6) Finished product inspection: pass the sensory evaluation, pass, and put into storage.

Embodiment 3

[0037] (1), ingredients: use the by-products of buckwheat milling--buckwheat husk powder, buckwheat flour, buckwheat bran and other raw materials, add 10% of water, and stir evenly;

[0038] (2) Extrusion forming: under normal temperature and normal pressure, use an ordinary noodle machine to press into pieces, and the strips can be wide and thick, and the specifications can be adjusted arbitrarily;

[0039] (3), dehydration setting: 6-8 hours at room temperature, dehydration setting;

[0040] (4), Roasting (roasting) Titian: adopt an electric frying pan, roast and Titian at 159-190°C;

[0041] (5), cooling packing: be cooled to room temperature, pack;

[0042] (6) Finished product inspection: pass the sensory evaluation, pass, and put into storage.

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PUM

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Abstract

A buckwheat tea is prepared from buckwheat flour and buckwheat bran through proportional mixing, extruding for shaping, and dewatering, fixating shape, parching or roasting and cooling. Its advantages are strong smell and less loss of nutrients.

Description

technical field [0001] The invention relates to a health-care tea, in particular to a health-care tea prepared from buckwheat as a raw material. Background technique [0002] At present, the incidence of hyperlipidemia, obesity, diabetes, etc. caused by unreasonable diet continues to rise, threatening human health at all times. According to relevant data, there are currently 1 billion obese people in the world, 250 million obese patients, and 750 million overweight people. According to statistics from the World Health Organization Diabetes Expert Committee, there are currently about 150 million diabetic patients in the world, and more than 35 million in my country. , occupying the first place in the world, and it is still growing. Experts predict that it will grow by about 14% in the next ten years. Therefore, in view of the characteristics of our country's dietary structure, cereals occupy a prominent and important position in the dietary structure of our people. They have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 肖诗明夏明忠蔡光泽罗晓锋
Owner 西昌航飞苦荞科技发展有限公司
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