Method for culturing Fagopyrum tataricum(L.)Gaertn, Fagopyrum tataricum(L.)Gaertn powder and preparation thereof

Abstract

The invention provides a method for culturing Fagopyrum tataricum(L.)Gaertn, which comprises the following operating steps: (1) taking Fagopyrum tataricum(L.)Gaertn seeds, removing impurities, soaking, standing until germination, and culturing with water at the temperature of between 25 and 35 DEG C in a greenhouse; and (2) culturing to a period 5 to 10 days before blossom, and collecting fresh stem leaves of Fagopyrum tataricum(L.)Gaertn. The invention also provides Fagopyrum tataricum(L.)Gaertn powder and a preparation method thereof. The invention also provides a Fagopyrum tataricum(L.)Gaertn food or health product. By the culture method, the flowering time of the Fagopyrum tataricum(L.)Gaertn can be obviously shortened, so that the harvest time of the Fagopyrum tataricum(L.)Gaertn is effectively shortened; meanwhile, the fresh stem leaves of the Fagopyrum tataricum(L.)Gaertn before blossom are only collected, the yield of raw materials is greatly improved (by 100-200 times) on the basis of ensuring the health effect of the Fagopyrum tataricum(L.)Gaertn, the profit of the Fagopyrum tataricum(L.)Gaertn product is improved by about 150 times, and the commercial value is high; and meanwhile, the culture method is implemented in the greenhouse, production conditions are stable, and the culture method has good industrial application prospect.

Description

technical field

[0001] The invention relates to a tartary buckwheat cultivation method, tartary buckwheat flour and preparation thereof. Background technique

[0002] Tartary buckwheat is tartary buckwheat (Fagopyrum tataricum (L.) Gaertn), scientific name Tartar buckwheat, alias buckwheat seven, wild blue buckwheat, Wannian buckwheat, spinwheat, ume, flower buckwheat, divided into common tartary buckwheat and black bitter buckwheat Buckwheat belongs to Liao family. Buckwheat is an annual dicotyledonous herbaceous plant that grows in alpine regions. Ordinary tartary buckwheat has a yellow-white shell; black tartary buckwheat is pearl black tartary buckwheat, known as "black pearl", with a deep black shell and high nutritional value. Tartary buckwheat has higher nutritional value than sweet buckwheat, especially the content of bioflavonoids is 13.5 times that of buckwheat. Tartary buckwheat is bitter in taste, flat in nature and cold in nature, can benefit energy, maintain ...

Examples

Embodiment 1

[0025] The cultivation of embodiment 1 common tartary buckwheat of the present invention

[0026] Take ordinary tartary buckwheat seeds, remove impurities, soak in water 2 to 3 times the volume of the seeds, and soak at room temperature for 24-36 hours; take out the seeds, place them until they germinate, and cultivate them in a greenhouse at 25-35°C with clean water until Harvest fresh stems and leaves 5-10 days before flowering.

[0027] The present invention adopts clean water such as tap water and well water to cultivate tartary buckwheat or black tartary buckwheat, and no nutrient solution is used in the cultivation process.

Embodiment 2

[0028] Embodiment 2 The preparation of common tartary buckwheat flour of the present invention

[0029] Get the fresh stalk leaf of embodiment 1 harvest, after finishing, pulverize to 80-300 mesh, obtain common tartary buckwheat flour.

Embodiment 3

[0030] The cultivation of embodiment 3 black tartary buckwheat of the present invention

[0031] Take black tartary buckwheat seeds, remove impurities, soak in clean water 2 to 3 times the seed volume, and soak at room temperature for 24-36 hours; take out the seeds, place them until they germinate, and cultivate them in clean water at 25-35°C in a greenhouse until Harvest fresh stems and leaves 5-10 days before flowering.

technical field

[0001] The invention relates to a tartary buckwheat cultivation method, tartary buckwheat flour and preparation thereof. Background technique

[0002] Tartary buckwheat is tartary buckwheat (Fagopyrum tataricum (L.) Gaertn), scientific name Tartar buckwheat, alias buckwheat seven, wild blue buckwheat, Wannian buckwheat, spinwheat, ume, flower buckwheat, divided into common tartary buckwheat and black bitter buckwheat Buckwheat belongs to Liao family. Buckwheat is an annual dicotyledonous herbaceous plant that grows in alpine regions. Ordinary tartary buckwheat has a yellow-white shell; black tartary buckwheat is pearl black tartary buckwheat, known as "black pearl", with a deep black shell and high nutritional value. Tartary buckwheat has higher nutritional value than sweet buckwheat, especially the content of bioflavonoids is 13.5 times that of buckwheat. Tartary buckwheat is bitter in taste, flat in nature and cold in nature, can benefit energy, maintain ...

Examples

Embodiment 1

[0025] The cultivation of embodiment 1 common tartary buckwheat of the present invention

[0026] Take ordinary tartary buckwheat seeds, remove impurities, soak in water 2 to 3 times the volume of the seeds, and soak at room temperature for 24-36 hours; take out the seeds, place them until they germinate, and cultivate them in a greenhouse at 25-35°C with clean water until Harvest fresh stems and leaves 5-10 days before flowering.

[0027] The present invention adopts clean water such as tap water and well water to cultivate tartary buckwheat or black tartary buckwheat, and no nutrient solution is used in the cultivation process.

Embodiment 2

[0028] Embodiment 2 The preparation of common tartary buckwheat flour of the present invention

[0029] Get the fresh stalk leaf of embodiment 1 harvest, after finishing, pulverize to 80-300 mesh, obtain common tartary buckwheat flour.

Embodiment 3

[0030] The cultivation of embodiment 3 black tartary buckwheat of the present invention

[0031] Take black tartary buckwheat seeds, remove impurities, soak in clean water 2 to 3 times the seed volume, and soak at room temperature for 24-36 hours; take out the seeds, place them until they germinate, and cultivate them in clean water at 25-35°C in a greenhouse until Harvest fresh stems and leaves 5-10 days before flowering.

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