Manufacturing method of tartary buckwheat flower product

Abstract

The invention relates to the technical field of tartary buckwheat flower product manufacturing, and particularly discloses a tartary buckwheat flower product manufacturing method which comprises the following steps: 1, manufacturing tartary buckwheat flower tea, selecting fresh tartary buckwheat flowers as a raw material, and picking and carefully selecting the fresh tartary buckwheat flowers; the tartary buckwheat flower tea is used as a raw material, dried fruits, tea leaves, astragalus membranaceus, codonopsis pilosula and other auxiliary materials are selected, through reasonable matching, the taste and flavor of the tartary buckwheat flower and fruit tea are enriched, the diversified taste requirements of consumers are met, meanwhile, airing treatment is conducted in an intermittent turning mode, tartary buckwheat flowers are aired more evenly, and the taste of the tartary buckwheat flower and fruit tea is improved. According to the tartary buckwheat flower drying device, the situation of local excessive heating or insufficient drying is avoided, the sunshade net with the specific hole diameter is arranged above the tartary buckwheat flowers, it is guaranteed that the tartary buckwheat flowers are fully irradiated by sunlight to be dried, meanwhile, part of too strong ultraviolet rays are effectively filtered out, and the use effect of the manufactured tartary buckwheat flowers is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of tartary buckwheat flower product manufacturing, and particularly relates to a manufacturing method of tartary buckwheat flower products. Background Art

[0002] Buckwheat, a plant with both nutritional and medicinal value, has garnered widespread attention in recent years. Buckwheat flowers, a key component of the plant, are rich in bioactive ingredients such as flavonoids, polyphenols, dietary fiber, and various vitamins and minerals. These flowers offer numerous health benefits, including antioxidant, hypoglycemic, hypolipidemic, and immune-enhancing properties. However, relatively few products using buckwheat flowers are currently available on the market, and existing buckwheat flower products have limitations in terms of manufacturing process, taste, nutrient retention, and product diversity, failing to fully meet consumer demand for healthy, delicious, and diverse foods.

[0003] The production of buckwheat flower tea is a fundamental step in the production of buckwheat flower products. Traditional methods for making buckwheat flower tea are often relatively simple, typically simply airing the fresh buckwheat flowers before packaging. While this method preserves the essential flavor of the flowers, it lacks nutritional value and flavor enhancement. For example, the lack of scientifically sound turning methods and environmental control during the drying process can easily lead to overheating of the flowers or inadequate drying, compromising the nutritional integrity and flavor purity of the flowers.

[0004] Buckwheat flower tea, further developed into buckwheat flower fruit tea, lacks innovation and systematic approach in the selection and combination of auxiliary ingredients. Currently, most buckwheat flower fruit teas on the market simply combine buckwheat flower tea with common dried fruit, paying insufficient attention to the pretreatment of the auxiliary ingredients. This leads to the dried fruit being susceptible to oxidation and deterioration during storage and mixing, which not only affects the color and nutritional content of the dried fruit itself but also reduces the overall quality and shelf life of the buckwheat flower fruit tea. Furthermore, the effective ingredients of some medicinal auxiliary ingredients, such as astragalus and codonopsis, are not fully extracted during the mixing process, preventing their synergistic health benefits with the buckwheat flower tea from being fully realized. Therefore, a method for preparing a buckwheat flower product was proposed. Summary of the Invention

[0005] The object of the present invention is to provide a method for preparing a tartary buckwheat flower product to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing a tartary buckwheat flower product, comprising:

[0008] Step 1: preparing buckwheat flower scented tea, selecting fresh buckwheat flowers as raw materials, picking and selecting the fresh buckwheat flowers, removing impurities and parts that do not meet the requirements, and drying the selected buckwheat flowers to achieve an appropriate moisture content, thereby preparing buckwheat flower scented tea;

[0009] Step 2: Based on the tartary buckwheat flower tea, preparing tartary buckwheat flower fruit tea, using the tartary buckwheat flower tea as a raw material and selecting auxiliary materials; mixing the tartary buckwheat flower tea with the selected auxiliary materials, mixing them evenly and then packaging them to prepare the tartary buckwheat flower fruit tea;

[0010] Step 3: Prepare buckwheat flower pollen, prepare the basic raw materials for making buckwheat flower pollen, and make buckwheat flower tea into buckwheat tea powder. Mix the basic raw materials for making buckwheat flower pollen and buckwheat tea powder in proportion, stir them thoroughly and evenly to make buckwheat pollen.

[0011] Preferably, in step 2, the auxiliary materials required for the preparation of the buckwheat flower fruit tea include dried fruit, tea leaves, astragalus and codonopsis.

[0012] Preferably, in step three, the basic raw materials for making the tartary buckwheat flower pollen are wheat flour and tartary buckwheat flour, and the mixing ratio of the wheat flour, tartary buckwheat flour and tartary buckwheat flower tea powder is 5:4:1.

[0013] Preferably, in step 1, the buckwheat flowers are dried in an intermittent manner, with the turning interval being 1 to 2 hours and the turning duration being 5 to 10 minutes, so as to make the buckwheat flowers dried more evenly, avoid local overheating or insufficient drying, and thus better preserve the nutrients and flavor substances in the buckwheat flowers.

[0014] Preferably, in step 2, before the buckwheat flower tea is mixed with the auxiliary materials, the buckwheat flower tea and the auxiliary materials are pretreated respectively. The pretreatment of the buckwheat flower tea is to place it in an environment with a temperature of 30-40°C and a relative humidity of 40%-50% for 30-60 minutes to activate some active ingredients in the buckwheat flower tea; the pretreatment of the auxiliary materials is to perform different treatments according to the types of the auxiliary materials. For dried fruits, they are cut into small pieces and placed in an oven at 50-60°C for 5-10 minutes to remove excess moisture and enhance the aroma; for tea leaves, steam fumigation is used for 3-5 minutes to soften the tea leaves and promote the release of aroma; for astragalus and codonopsis, they are cut into thin slices and soaked in warm water at 60-70°C for 10-15 minutes to extract some active ingredients, and then the soaked astragalus and codonopsis slices are used together with the soaking liquid to be mixed with the buckwheat flower tea.

[0015] Preferably, in step three, when the wheat flour, buckwheat flour and buckwheat scented tea powder are mixed, 5% to 10% of the total mass of low-temperature fermentation bacterial liquid is added to the mixed raw materials, wherein the low-temperature fermentation bacterial liquid is formed by mixing lactic acid bacteria and yeast in a ratio of 1:1, and the mixture is fermented at 20-25°C for 2 to 3 hours, and then fully stirred to form buckwheat pollen. The low-temperature fermentation process can improve the taste and flavor of the buckwheat pollen, making it more delicate and mellow, and at the same time promote the fusion and transformation of nutrients in the buckwheat scented tea powder, wheat flour and buckwheat flour, thereby improving the nutritional value and digestibility of the buckwheat pollen.

[0016] Preferably, before adding the low-temperature fermentation broth for fermentation, 0.5% to 1% of the total mass of a natural plant enzyme preparation is added to the mixed raw material, wherein the natural plant enzyme preparation is composed of cellulase, pectinase and protease mixed in a ratio of 2:1:1; the natural plant enzyme preparation can decompose some macromolecular substances in wheat flour, buckwheat flour and buckwheat tea powder, such as cellulose, pectin and protein, and decompose them into small molecular substances that are more easily absorbed by the human body, further promote the release and fusion of nutrients during the low-temperature fermentation process, and enhance the nutritional value and delicate taste of buckwheat pollen.

[0017] Preferably, in the step one, during the drying process of the buckwheat flowers, a sunshade net with a specific aperture is provided above the buckwheat flowers, the aperture of the sunshade net is 0.5 to 1 mm, and a distance of 30 to 50 cm is maintained between the sunshade net and the buckwheat flowers; by providing a sunshade net with a specific aperture, it is possible to effectively filter out some excessively strong ultraviolet rays while ensuring that the buckwheat flowers are fully exposed to sunlight for drying, thereby avoiding damage to the nutrients in the buckwheat flowers caused by ultraviolet rays, and at the same time reducing the color change and aroma loss of the buckwheat flowers due to excessive exposure to the sun, thereby better preserving the natural quality of the buckwheat flowers.

[0018] Preferably, in step 2, when the auxiliary material is dried fruit, before mixing the dried fruit with buckwheat flower tea, the dried fruit is first soaked in a natural antioxidant solution containing 0.1% to 0.3% for 15 to 30 minutes, wherein the natural antioxidant solution is a mixture of vitamin C and tea polyphenols in a ratio of 1:2; after the soaking, the dried fruit is mixed with the buckwheat flower tea after removing excess water; by soaking the dried fruit in the solution containing the natural antioxidant, the dried fruit can be effectively prevented from oxidative deterioration during subsequent storage and mixing, and the color and nutritional components of the dried fruit can be maintained. At the same time, after mixing with the buckwheat flower tea, the antioxidant properties of the buckwheat flower fruit tea can be synergistically improved, thereby extending the shelf life of the product.

[0019] Preferably, in step three, before mixing the wheat flour, tartary buckwheat flour and tartary buckwheat scented tea powder, the wheat flour and tartary buckwheat flour are first subjected to ultrafine grinding treatment to make their particle size reach 50-100 microns; the ultrafine grinding wheat flour and tartary buckwheat flour are mixed with the tartary buckwheat scented tea powder; the ultrafine grinding treatment can increase the specific surface area of ​​the wheat flour and tartary buckwheat flour, so that they are mixed more evenly with the tartary buckwheat scented tea powder, and at the same time promote the release and mutual integration of nutrients in the subsequent fermentation process, improve the taste and texture of the tartary buckwheat pollen, and make it more delicate and easy to digest and absorb.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention uses buckwheat flower scented tea as raw material, and selects a variety of auxiliary materials such as dried fruit, tea, astragalus and codonopsis pilosula, and enriches the taste and flavor of the buckwheat flower fruit tea through reasonable matching. The combination of different auxiliary materials makes the buckwheat flower fruit tea have a unique layering and rich aroma, which meets the diverse taste needs of consumers. At the same time, intermittent turning is used for drying, so that the buckwheat flowers are dried more evenly, avoiding local excessive heating or insufficient drying. In addition, a sunshade net with a specific aperture is arranged above the buckwheat flowers, which effectively filters out some excessively strong ultraviolet rays while ensuring that the buckwheat flowers are fully exposed to sunlight for drying. These measures can better retain the nutrients and flavor substances in the buckwheat flowers, so that the produced buckwheat flower scented tea has more advantages in nutrition and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a flow chart of the steps of the present invention. DETAILED DESCRIPTION

[0023] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0024] like Figure 1 As shown, a method for preparing a tartary buckwheat flower product comprises:

[0025] Step 1: preparing buckwheat flower tea, selecting fresh buckwheat flowers as raw materials, picking and selecting the fresh buckwheat flowers, removing impurities and parts that do not meet the requirements, and drying the selected buckwheat flowers to achieve an appropriate moisture content, thereby preparing buckwheat flower tea;

[0026] The present invention is further specifically described in detail. In step one, the buckwheat flowers are turned over in an intermittent turning manner, with a turning interval of 1 to 2 hours and a turning duration of 5 to 10 minutes, so that the buckwheat flowers are dried more evenly, avoiding local overheating or insufficient drying, thereby better retaining the nutrients and flavor substances in the buckwheat flowers; in step one, during the drying process of the buckwheat flowers, a sunshade net with a specific aperture is set above the buckwheat flowers, the aperture of the sunshade net is 0.5 to 1 mm, and a distance of 30 to 50 cm is maintained between the sunshade net and the buckwheat flowers; by setting the sunshade net with a specific aperture, it is possible to ensure that the buckwheat flowers are fully exposed to sunlight for drying while effectively filtering out some of the excessively strong ultraviolet rays, thereby avoiding the damage of the nutrients in the buckwheat flowers by ultraviolet rays, and at the same time reducing the color change and aroma loss of the buckwheat flowers caused by excessive exposure to the sun, thereby better retaining the natural quality of the buckwheat flowers;

[0027] Step 2: Based on the tartary buckwheat flower tea, making tartary buckwheat flower fruit tea, using the tartary buckwheat flower tea as a raw material and selecting auxiliary materials; mixing the tartary buckwheat flower tea with the selected auxiliary materials, and packaging after mixing evenly to make the tartary buckwheat flower fruit tea;

[0028] The present invention is further described in detail. In step 2, before the buckwheat flower tea is mixed with the auxiliary materials, the buckwheat flower tea and the auxiliary materials are pretreated respectively. The pretreatment of the buckwheat flower tea is to place it in an environment with a temperature of 30-40°C and a relative humidity of 40%-50% for 30-60 minutes to activate some active ingredients in the buckwheat flower tea. The pretreatment of the auxiliary materials is to perform different treatments according to the types of the auxiliary materials. For dried fruits, they are cut into small pieces and placed in an oven at 50-60°C. The tea leaves are then baked for 5 to 10 minutes to remove excess moisture and enhance the aroma. The tea leaves are steam-fumigated for 3 to 5 minutes to soften the tea leaves and promote the release of the aroma. Astragalus and Codonopsis are sliced ​​and soaked in warm water at 60-70°C for 10 to 15 minutes to extract some of the active ingredients. The soaked Astragalus and Codonopsis slices are then mixed with the soaking liquid and the tartary buckwheat flower tea. In step 2, the auxiliary materials required for the tartary buckwheat flower fruit tea include dried fruit, tea leaves, Astragalus and Codonopsis.

[0029] The present invention further specifically details that in step 2, when the auxiliary material is dried fruit, before mixing the dried fruit with the buckwheat flower scented tea, the dried fruit is first soaked in a natural antioxidant solution containing 0.1% to 0.3% for 15 to 30 minutes, wherein the natural antioxidant solution is a mixture of vitamin C and tea polyphenols in a ratio of 1:2; after removing excess water from the soaked dried fruit, the dried fruit is mixed with the buckwheat flower scented tea; by soaking the dried fruit in the solution containing the natural antioxidant, oxidation and deterioration of the dried fruit during subsequent storage and mixing can be effectively prevented, and the color and nutritional components of the dried fruit can be maintained. At the same time, after mixing with the buckwheat flower scented tea, the antioxidant properties of the buckwheat flower fruit tea can be synergistically improved, thereby extending the shelf life of the product;

[0030] Step 3: Prepare the basic raw materials for making buckwheat flower pollen, and make buckwheat flower tea into buckwheat tea powder. Mix the basic raw materials for making buckwheat flower pollen and buckwheat tea powder according to the proportion, stir them thoroughly and evenly to make buckwheat pollen.

[0031] The present invention is further specifically described in detail. In step three, when wheat flour, buckwheat flour and buckwheat tea powder are mixed, 5% to 10% of the total mass of low-temperature fermentation liquid is added to the mixed raw materials, the low-temperature fermentation liquid is mixed by lactic acid bacteria and yeast in a ratio of 1:1, and fermented at 20-25°C for 2 to 3 hours, and then fully stirred to form buckwheat pollen; the low-temperature fermentation treatment can improve the taste and flavor of buckwheat pollen, making it more delicate and mellow, and at the same time promote the fusion and transformation of the nutrients in buckwheat tea powder and wheat flour and buckwheat flour, thereby improving the nutritional value and digestion and absorption rate of buckwheat pollen; before adding the low-temperature fermentation liquid for fermentation, 0.5% to 1% of the total mass of natural plant enzyme preparation is added to the mixed raw materials, the natural plant enzyme preparation is mixed by cellulase, pectinase and protease in a ratio of 2:1:1; the natural plant enzyme preparation can decompose wheat flour, buckwheat flour and buckwheat flour. The invention relates to a method for preparing tartary buckwheat pollen, comprising the steps of: decomposing some macromolecular substances in the tartary buckwheat flour and tartary buckwheat scented tea powder, such as cellulose, pectin and protein, into small molecular substances that are more easily absorbed by the human body, further promoting the release and fusion of nutrients during the low-temperature fermentation process, and improving the nutritional value and delicate taste of the tartary buckwheat pollen; in step three, before mixing the wheat flour, tartary buckwheat flour and tartary buckwheat scented tea powder, the wheat flour and tartary buckwheat flour are first subjected to ultrafine grinding treatment to make their particle size reach 50-100 microns; mixing the ultrafinely ground wheat flour and tartary buckwheat flour with the tartary buckwheat scented tea powder; the ultrafine grinding treatment can increase the specific surface area of ​​the wheat flour and tartary buckwheat flour, so that the mixture with the tartary buckwheat scented tea powder is more uniform, and at the same time, the release and mutual fusion of nutrients in the subsequent fermentation process are promoted, and the taste and texture of the tartary buckwheat pollen are improved, making it more delicate and easy to digest and absorb; in step three, the basic raw materials for preparing the tartary buckwheat pollen are wheat flour and tartary buckwheat flour, and the mixing ratio of the wheat flour, tartary buckwheat flour and tartary buckwheat scented tea powder is 5:4:1;

[0032] From the above, we can know that the production principle of buckwheat flower tea is:

[0033] Fresh buckwheat flowers are selected as raw materials. After picking and selecting, impurities and parts that do not meet the requirements are removed to ensure the purity and quality of the raw materials, laying the foundation for the subsequent production of high-quality buckwheat flower tea.

[0034] The selected buckwheat flowers are dried in the sun by intermittent turning, with a turning interval of 1 to 2 hours and a duration of 5 to 10 minutes. This turning method can make the buckwheat flowers dry more evenly and avoid local overheating or insufficient drying. During the drying process, the moisture in the buckwheat flowers gradually evaporates to reach an appropriate moisture content. At the same time, through reasonable turning and drying environment control, the nutrients and flavor substances in the buckwheat flowers are better retained. In addition, a sunshade net with a specific aperture (0.5 to 1 mm) is set above the buckwheat flowers, and a distance of 30 to 50 cm is maintained between the sunshade net and the buckwheat flowers. The sunshade net can ensure that the buckwheat flowers are fully exposed to sunlight for drying while effectively filtering out some excessive ultraviolet rays, avoiding the damage of ultraviolet rays to the nutrients in the buckwheat flowers, reducing the color change and aroma loss of the buckwheat flowers caused by excessive exposure to the sun, thereby better retaining the natural quality of the buckwheat flowers.

[0035] Buckwheat flower fruit tea production principle:

[0036] Buckwheat flower tea is used as raw material, and auxiliary materials such as dried fruit, tea, astragalus and codonopsis are selected. Before the buckwheat flower tea is mixed with the auxiliary materials, they are pretreated respectively. The buckwheat flower tea is placed in an environment with a temperature of 30-40℃ and a relative humidity of 40%-50% for 30-60 minutes to activate some of the active ingredients therein and improve the quality and efficacy of the buckwheat flower tea. For the dried fruit, it is cut into small pieces and placed in an oven at 50-60℃ for 5-10 minutes to remove excess moisture and enhance the aroma, so that the dried fruit can be better integrated with the buckwheat flower tea after mixing, thereby enhancing the taste of the fruit tea. For the tea, steam fumigation is used for 3-5 minutes to soften the tea and promote the release of aroma, so that the aroma of the tea and the aroma of the buckwheat flower tea blend with each other, enriching the flavor of the fruit tea. For the astragalus and codonopsis, they are cut into thin slices and soaked in a 60-70℃ oven. The method comprises the following steps: soaking the astragalus and codonopsis slices in warm water for 10 to 15 minutes to extract some effective ingredients, and then mixing the soaked astragalus and codonopsis slices with the soaking liquid together with buckwheat flower tea, so as to give full play to the medicinal value of the astragalus and codonopsis, and synergize with the buckwheat flower tea to enhance the health care effect of the fruit tea. When the auxiliary material is dried fruit, before mixing it with the buckwheat flower tea, the dried fruit is first soaked in a natural antioxidant solution containing 0.1% to 0.3% (formed by mixing vitamin C and tea polyphenols in a ratio of 1:2) for 15 to 30 minutes. After removing excess water from the soaked dried fruit, the dried fruit is mixed with the buckwheat flower tea. The natural antioxidant can effectively prevent the dried fruit from oxidative deterioration during subsequent storage and mixing, maintain the color and nutritional components of the dried fruit, and at the same time, after mixing with the buckwheat flower tea, it can synergistically enhance the antioxidant performance of the buckwheat flower fruit tea and extend the shelf life of the product.

[0037] The pre-treated tartary buckwheat flower tea is fully mixed with the auxiliary materials and then packaged to make tartary buckwheat flower fruit tea. Through reasonable selection of auxiliary materials and fine pre-treatment process, the tartary buckwheat flower fruit tea achieves the best balance in taste, flavor and nutritional value;

[0038] Buckwheat pollen production principle:

[0039] Wheat flour and tartary buckwheat flour are prepared as basic raw materials for making tartary buckwheat flower pollen, and tartary buckwheat flower tea is made into tartary buckwheat tea powder. Before mixing the wheat flour, tartary buckwheat flour and tartary buckwheat tea powder, the wheat flour and tartary buckwheat flour are first subjected to ultrafine grinding to achieve a particle size of 50-100 microns. The ultrafine grinding can increase the specific surface area of ​​the wheat flour and tartary buckwheat flour, making them more uniformly mixed with the tartary buckwheat tea powder, while promoting the release and mutual integration of nutrients in the subsequent fermentation process, improving the taste and texture of the tartary buckwheat pollen, and making it more delicate and easy to digest and absorb.

[0040] Wheat flour, buckwheat flour and buckwheat scented tea powder are mixed in a ratio of 5:4:1, and 0.5% to 1% of the total weight of a natural plant enzyme preparation (composed of a mixture of cellulase, pectinase and protease in a ratio of 2:1:1) is added to the mixed raw materials. The natural plant enzyme preparation can decompose some macromolecular substances in wheat flour, buckwheat flour and buckwheat scented tea powder, such as cellulose, pectin and protein, into small molecular substances that are more easily absorbed by the human body, further promoting the release and fusion of nutrients in the subsequent fermentation process, and improving the nutritional value of buckwheat pollen. The method comprises the following steps: adding 5% to 10% of the total mass of a low-temperature fermentation bacterial solution (mixed with lactic acid bacteria and yeast in a ratio of 1:1) and fermenting the mixture at 20-25° C. for 2-3 hours. Through the low-temperature fermentation process, the lactic acid bacteria and yeast grow and reproduce in a suitable temperature and environment, producing various metabolites, which can improve the taste and flavor of the tartary buckwheat pollen, making it more delicate and mellow, and at the same time promote the fusion and conversion of nutrients in the tartary buckwheat flower tea powder, wheat flour, and tartary buckwheat flour, thereby improving the nutritional value and digestibility of the tartary buckwheat pollen;

[0041] After fermentation, the mixed raw materials are thoroughly stirred to make buckwheat pollen. After a series of raw material processing, mixing and fermentation processes, the nutritional content, taste and texture of buckwheat pollen are significantly improved.

[0042] It should be noted that the method of drinking buckwheat flower tea is as follows: prepare dried buckwheat flowers; put the dried buckwheat flowers into boiling water; soak for 5 to 10 minutes to allow the active ingredients in the buckwheat flowers to fully dissolve in the water; according to personal preference, you can optionally add condiments such as honey or lemon, and then drink it;

[0043] It should be noted that the method of using buckwheat flowers as a seasoning is as follows: grind the buckwheat flowers to make buckwheat flower powder; use the buckwheat flower powder as a seasoning and evenly sprinkle it on the food to add a unique buckwheat flower aroma;

[0044] It should be noted that the method for making buckwheat flower pasta is as follows: preparing wheat flour and tartary buckwheat flour as basic flour raw materials; preparing tartary buckwheat flower tea according to the method of claim 1, and making tartary buckwheat flower tea powder from the tartary buckwheat flower tea; mixing wheat flour, tartary buckwheat flour and tartary buckwheat flower tea powder in a mass ratio of 5:4:1; during the mixing process, one or more of edible alkali, baking soda or edible salt can be selectively added according to actual needs, and the mixture is thoroughly stirred; and buckwheat pasta, such as buckwheat cakes, buckwheat noodles, etc., is made using the evenly mixed flour;

[0045] Through the setting of the above technical scheme, fresh buckwheat flowers are selected as raw materials, and after strict picking and selection operations, impurities and parts that do not meet the requirements are effectively removed, ensuring the purity and high quality of the raw materials of buckwheat flower tea, laying a solid foundation for the subsequent production of high-quality buckwheat flower tea;

[0046] The buckwheat flowers are dried in an intermittent manner, with a turning interval of 1 to 2 hours and a duration of 5 to 10 minutes, so that the buckwheat flowers are dried more evenly and local overheating or insufficient drying is avoided. At the same time, a sunshade net with a specific aperture (0.5 to 1 mm) is set above the buckwheat flowers and kept at a distance of 30 to 50 cm from the buckwheat flowers. While ensuring that the buckwheat flowers are fully exposed to sunlight for drying, some excessive ultraviolet rays are effectively filtered out. These measures can better retain the nutrients and flavor substances in the buckwheat flowers, making the produced buckwheat flower tea more advantageous in nutrition and taste.

[0047] Buckwheat flower tea is made from raw materials, and various auxiliary ingredients such as dried fruits, tea leaves, astragalus and codonopsis are selected. Through reasonable matching, the taste and flavor of buckwheat flower fruit tea are enriched. The combination of different auxiliary ingredients makes buckwheat flower fruit tea have a unique layering and rich aroma, meeting the diverse taste needs of consumers.

[0048] Before the buckwheat flower tea is mixed with the auxiliary materials, the buckwheat flower tea and the auxiliary materials are pretreated respectively. The buckwheat flower tea is placed in an environment with a temperature of 30-40°C and a relative humidity of 40%-50% for 30-60 minutes to activate some active ingredients therein. The dried fruit is cut into small pieces and placed in an oven at 50-60°C for baking for 5-10 minutes to remove excess moisture and enhance the aroma. The tea is steam-fumigated for 3-5 minutes to soften the tea and promote the release of the aroma. The astragalus and codonopsis are cut into thin slices and soaked in warm water at 60-70°C for 10-15 minutes to extract some active ingredients. The soaked astragalus and codonopsis slices are then used together with the soaking liquid to mix with the buckwheat flower tea. These pretreatment measures give full play to the nutritional and health-care effects of various raw materials, so that the buckwheat flower fruit tea not only has a rich taste, but also has high nutritional value and health-care effects.

[0049] When the auxiliary material is dried fruit, before mixing it with the buckwheat flower scented tea, the dried fruit is first soaked in a natural antioxidant solution containing 0.1% to 0.3% (formed by mixing vitamin C and tea polyphenols in a ratio of 1:2) for 15 to 30 minutes. After removing excess water from the soaked dried fruit, the dried fruit is mixed with the buckwheat flower scented tea. This can effectively prevent the dried fruit from oxidizing and deteriorating during subsequent storage and mixing, maintain the color and nutritional components of the dried fruit, and at the same time, after mixing with the buckwheat flower scented tea, the antioxidant performance of the buckwheat flower fruit tea can be synergistically improved, thereby extending the shelf life of the product and facilitating the storage and sale of the product.

[0050] Before mixing wheat flour, buckwheat flour, and buckwheat scented tea powder, the wheat flour and buckwheat flour are first subjected to ultrafine grinding to achieve a particle size of 50-100 microns. The ultrafine grinding process increases the specific surface area of ​​the wheat flour and buckwheat flour, allowing them to mix more evenly with the buckwheat scented tea powder. It also promotes the release and mutual integration of nutrients during the subsequent fermentation process, improves the taste and texture of the buckwheat pollen, makes it more delicate and easier to digest and absorb, and enhances the consumer's eating experience.

[0051] When wheat flour, buckwheat flour and buckwheat scented tea powder are mixed, 5% to 10% of the total weight of a low-temperature fermentation bacterial liquid (mixed with lactic acid bacteria and yeast in a ratio of 1:1) is added to the mixed raw materials, and fermentation is carried out at an environment of 20-25°C for 2-3 hours. The low-temperature fermentation process can improve the taste and flavor of the buckwheat pollen, making it more delicate and mellow, while promoting the fusion and transformation of nutrients in the buckwheat scented tea powder, wheat flour and buckwheat flour, thereby improving the nutritional value and digestibility of the buckwheat pollen. In addition, before adding the low-temperature fermentation bacterial liquid for fermentation, 0.5% to 1% of the total weight of a natural plant enzyme preparation (mixed with cellulase, pectinase and protease in a ratio of 2:1:1) is added to the mixed raw materials. The natural plant enzyme preparation can decompose some macromolecular substances in the wheat flour, buckwheat flour and buckwheat scented tea powder, such as cellulose, pectin and protein, into small molecular substances that are more easily absorbed by the human body, further promoting the release and fusion of nutrients during the low-temperature fermentation process, and improving the nutritional value and delicate taste of the buckwheat pollen.

[0052] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a tartary buckwheat flower product, characterized in that: include: Step 1: preparing buckwheat flower scented tea, selecting fresh buckwheat flowers as raw materials, picking and selecting the fresh buckwheat flowers, removing impurities and parts that do not meet the requirements, and drying the selected buckwheat flowers to achieve an appropriate moisture content, thereby preparing buckwheat flower scented tea; Step 2: Based on the tartary buckwheat flower tea, preparing tartary buckwheat flower fruit tea, using the tartary buckwheat flower tea as a raw material and selecting auxiliary materials; mixing the tartary buckwheat flower tea with the selected auxiliary materials, mixing them evenly and then packaging them to prepare the tartary buckwheat flower fruit tea; Step 3: Prepare buckwheat flower pollen, prepare the basic raw materials for making buckwheat flower pollen, and make buckwheat flower tea into buckwheat tea powder. Mix the basic raw materials for making buckwheat flower pollen and buckwheat tea powder in proportion, stir them thoroughly and evenly to make buckwheat pollen.

2. The method for making a tartary buckwheat flower product according to claim 1, wherein: In the step 2, the auxiliary materials required for the preparation of the buckwheat flower fruit tea include dried fruit, tea leaves, astragalus and codonopsis.

3. The method for making a tartary buckwheat flower product according to claim 1, wherein: In the step three, the basic raw materials for making the tartary buckwheat flower pollen are wheat flour and tartary buckwheat flour, and the mixing ratio of the wheat flour, tartary buckwheat flour and tartary buckwheat flower tea powder is 5:4:

1.

4. The method for making a tartary buckwheat flower product according to claim 1, wherein: In the step 1, the buckwheat flowers are dried by turning them in an intermittent turning manner, the turning interval is 1 to 2 hours, and the turning duration is 5 to 10 minutes.

5. The method for making a tartary buckwheat flower product according to claim 1, wherein: In the second step, before the buckwheat flower tea is mixed with the auxiliary materials, the buckwheat flower tea and the auxiliary materials are pretreated respectively. The buckwheat flower tea is pretreated by placing it in an environment with a temperature of 30-40° C. and a relative humidity of 40% to 50% for 30 to 60 minutes.

6. The method for making a tartary buckwheat flower product according to claim 3, wherein: In the step three, when the wheat flour, buckwheat flour and buckwheat tea powder are mixed, 5% to 10% of the total mass of low-temperature fermentation bacteria liquid is added to the mixed raw materials, and the low-temperature fermentation bacteria liquid is formed by mixing lactic acid bacteria and yeast in a proportion, and the ratio of the lactic acid bacteria to the yeast is 1:

1.

7. The method for making a tartary buckwheat flower product according to claim 6, characterized in that: Before adding the low-temperature fermentation broth for fermentation, 0.5% to 1% of the total mass of a natural plant enzyme preparation is added to the mixed raw material, wherein the natural plant enzyme preparation is prepared by mixing cellulase, pectinase and protease in a ratio of 2:1:

1.

8. The method for making a tartary buckwheat flower product according to claim 1, wherein: In the step 1, during the drying process of the buckwheat flowers, a sunshade net with a specific aperture is set above the buckwheat flowers. The aperture of the sunshade net is 0.5 to 1 mm, and a distance of 30 to 50 cm is maintained between the sunshade net and the buckwheat flowers.

9. The method for making a tartary buckwheat flower product according to claim 1, wherein: In step 2, when the auxiliary material is dried fruit, before mixing the dried fruit with buckwheat flower tea, the dried fruit is first soaked in a natural antioxidant solution containing 0.1% to 0.3% for 15 to 30 minutes, and the natural antioxidant solution is formed by mixing vitamin C and tea polyphenols in a ratio of 1:

2.

10. The method for making a tartary buckwheat flower product according to claim 3, characterized in that: In the step three, before the wheat flour, buckwheat flour and buckwheat scented tea powder are mixed, the wheat flour and buckwheat flour are first subjected to ultrafine grinding treatment to make their particle size reach 50-100 microns.

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