The invention discloses a production technology of a high-
calcium tartary buckwheat flavone instant beverage. The production technology is a novel tartary buckwheat deep-
processing method. The production technology comprises 1, extracting an optimal tartary buckwheat flavone water-extraction blended agent at a ratio of tartary buckwheat to water of 1: 8 at a temperature of 100 DEG C for 60min, 2,
drying the extract at a temperature of 125 DEG C in an oven to obtain tartary buckwheat flavone
powder having flavone content of 11.18%, wherein optimal
spray drying conditions of the optimal tartary buckwheat flavone water-extraction blended agent comprise that the content of an
embedding agent in a flavone extracting solution is 10%; a feeding concentration is 30%; an
inlet temperature is 125 DEG C; and an outlet temperature is 80 DEG C, and 3, adding an appropriate amount of active biological
calcium powder into the tartary buckwheat flavone
powder to obtain high-
calcium tartary buckwheat flavone powder, adding 0.35g of
xanthan gum, 0.15g of beta-CD and 0.45g of CMCNa into each 6g of the high-calcium tartary buckwheat flavone powder to obtain the high-calcium tartary buckwheat flavone instant beverage in a
solid state, wherein the optimal
brewing state of the high-calcium tartary buckwheat flavone instant beverage is a suspension state. The
brewing conditions comprise that 7g of the high-calcium tartary buckwheat flavone instant beverage is added into 250 to 300ml of water having a temperature of 80 to 90 DEG C so that an optimal taste is obtained. The high-calcium tartary buckwheat flavone instant beverage contains tartary buckwheat flavone having effects of reducing
blood sugar,
blood pressure and blood fat, and adopts high-calcium dried small
shrimp powder rich in proteins so that calcium is reinforced.