Bitter buckwheat tea and its preparation method

Abstract

The invention discloses a buckwheat tea and its preparing process, wherein the tea comprises the following constituents (by weight ratio): buckwheat sprout powder 10-90 parts, buckwheat seed inner layer peel powder 10-90 parts. The buckwheat tea can fully utilize the stems, leaves, flowers and seeds of the buckwheat.

Description

technical field [0001] The invention relates to tartary buckwheat tea and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Tartary buckwheat is a dicotyledonous Polygonaceae buckwheat plant, commonly known as tartary buckwheat, and its scientific name is F. tatar-icum. [0003] Tartary buckwheat is rich in protein, fatty acid, starch, minerals and vitamins, etc. Many of them are nutrients with health care functions, such as: tartary buckwheat protein has physiological functions such as lowering blood cholesterol, improving constipation, and inhibiting fat accumulation. , can also prevent gallstones, breast cancer, intestinal cancer, etc.; fatty acids in tartary buckwheat can prevent dry skin, hematuria, fatty liver and other diseases; carbohydrates such as starch, vitamins and minerals can regulate human physiological functions and substance metabolism , energy metabolism, etc.; in addition, the bioflavonoids rich in tart...

AI Technical Summary

Problems solved by technology

[0006] However, there are still some limitations in the utilization of tartary buckwheat: currently the application of tartary buckwheat mainly focuses on tartary buckwheat flour and bioflavonoids, but they are basically limited to the utilization of tartary buckwheat seeds, especially in tartary buckwheat tea. In the technical field, tartary buckwheat seeds (i.e. seeds) are generally processed into health-care teas through processes such as slaking, shelling, and roasting. Basically, the stems, leaves, and flowers of tartary buckwheat are not utilized. For a food resource that is a treasure for the whole body, it is far from being able to make the best use of everything and make it perfect

On the other hand, in the existing tartary buckwheat tea preparation method, processes such as high-temperature gelatinization treatment are generally all adopted to tartary buckwheat, due to long-time high-temperature treatment, the nutritional components and functional components in the tartary buckwheat will inevitably be affected. relatively large loss