Bitter buckwheat tea, and preparation method

A technology for tartary buckwheat tea and tartary buckwheat is applied in the directions of food preparation, pharmaceutical formulation, tea treatment before extraction, etc., which can solve problems such as single variety, and achieve the effects of lowering blood fat, satisfying nutrition and good effect.

Inactive Publication Date: 2007-05-09
红河州润高食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing tartary buckwheat food kind is single, carries out the tartary ...

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0009] Soak tartary buckwheat in water for 3 hours, filter and mix with raw tea leaves in the ratio of tartary buckwheat (before soaking): raw tea leaves = 100:5, fumigate with wood for 30 minutes, after cooling, add 1% of the total amount of Lactic acid bacteria, fermented in Weng for 12 hours, roasted with a moisture content of less than 4%, graded, and vacuum-packed to obtain tartary buckwheat tea.

Embodiment 2

[0011] Soak tartary buckwheat in water for 4 hours, filter and mix with raw tea leaves in the ratio of tartary buckwheat: raw tea leaves = 100:10, fumigate with wood for 40 minutes, after cooling, add 2% lactic acid bacteria in total, add to Weng Ferment for 14 hours, then stir-fry with a water content of less than 4%, grade and vacuum pack to obtain tartary buckwheat tea.

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PUM

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Abstract

A health-care tartarian buckwheat tea for decreasing blood fat, blood sugar and urine sugar is prepared from the grains of tartarian buckwheat through immersing in water, filtering, proportionally mixing it with raw tea leaves, steaming, cooling, adding lactic ferments, fermenting, parching, classifying, and vacuum packing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to tartary buckwheat tea and a preparation method thereof. Background technique [0002] Buckwheat originated in China and is widely cultivated and utilized all over the world. Buckwheat belongs to the Polygonaceae family and is the only Polygonaceae plant used for grain. Buckwheat is divided into sweet buckwheat and tartary buckwheat. The main producers and consumers of sweet buckwheat are China, Japan, South Korea, Nepal, Bhutan, India, Russia, Ukraine, Belarus, Poland, Hungary, Slovenia, Italy, Canada and the United States. Tartary buckwheat only grows in the high mountains of the Loess Plateau in northern China and the mountains of the Yunnan-Guizhou-Sichuan Plateau in southwest China. Although both tartary buckwheat and sweet buckwheat contain rutin, there are obvious differences in their internal quality. The rutin content of tartary buckwheat is between 1.08% and 6.6%, while ...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/10A23L1/29A61K36/70A23L33/00
Inventor 钟华强
Owner 红河州润高食品有限公司
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