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Buckwheat leafbud tea and its preparing method

A technology of tartary buckwheat leaves and bud tea, which is applied in the directions of tea substitutes, pharmaceutical formulations, and medical preparations containing active ingredients, etc., can solve problems such as waste of resources, and achieve the goal of promoting economic development, avoiding repeated pollution, and ensuring pure natural quality. Effect

Active Publication Date: 2010-01-13
环太生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These products mainly focus on whole wheat flour and bioflavonoids, but basically they are all limited to the use of tartary buckwheat seeds, especially in the technical field of tartary buckwheat tea. , Hulling, roasting and other processes are processed into health tea, and basically the leaves and other parts of tartary buckwheat are discarded, which is really a waste of this precious resource

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present embodiment tartary buckwheat leaf bud tea is tartary buckwheat leaf and tartary buckwheat bud processed product made by the following method, comprises the following steps:

[0018] (1) Finishing and shaping: Before the tartary buckwheat grows flower buds, pick fresh tartary buckwheat leaves and buds, let them cool for 4-6 hours, let the water in the incision dry up, wait until the pot is heated to 80-100°C, put the bitter buckwheat The buckwheat leaves and tartary buckwheat buds are stir-fried in the pot for 8-10 minutes to finish, and the five methods of wiping, turning, shaking, kneading and rubbing are used to shape the leaves, and they are naturally dried after being taken out of the pot;

[0019] (2) Baking: put the dried tartary buckwheat leaves and buckwheat leaf buds in a constant temperature drum furnace at 70-80°C, bake for about 60 minutes, take them out and let them cool;

[0020] (3) Aging: Put the baked and cooled tartary buckwheat leaves and ...

Embodiment 2

[0022] Present embodiment tartary buckwheat leaf bud tea is the tartary buckwheat leaf processed product made by the following method, comprises the following steps:

[0023] (1) Finishing and shaping: before the tartary buckwheat buds grow, pick fresh tartary buckwheat leaves, let them cool for 4-6 hours, let the water in the cut dry, wait until the pot is heated to 70-80°C, put the tartary buckwheat leaves into the pot Stir-fry for 10-12 minutes to finish, and use five methods of wiping, turning, shaking, kneading, and rubbing to shape, and then dry it with blast after cooking;

[0024] (2) Baking: put the dried tartary buckwheat leaves in a stainless steel constant temperature drum furnace at 60-70°C, bake for about 90 minutes, take them out and let them cool;

[0025] (3) Aging: Put the baked and cooled tartary buckwheat leaves in a sealed barrel for about 2 months to age to produce a natural fragrance.

Embodiment 3

[0027] The tartary buckwheat bud tea of ​​the present embodiment is a tartary buckwheat bud processed product made by the following method, comprising the following steps:

[0028] (1) Finishing and shaping: before the tartary buckwheat grows flower buds, pick fresh tartary buckwheat leaf buds, let them cool for 4-6 hours, let the water in the incision dry up, wait until the pot is heated to 80-90°C, put the tartary buckwheat leaf buds into the pot Stir-fry for 8-12 minutes to finish, and use five methods of wiping, turning, shaking, kneading, and rubbing to shape, and let it dry naturally after being taken out of the pot;

[0029] (2) Baking: put the dried tartary buckwheat leaf buds in a stainless steel constant temperature drum furnace at 90-100°C, bake for about 40 minutes, take them out and let them cool;

[0030] (3) Aging: Put the tartary buckwheat leaf buds after baking and cooling in a sealed barrel for about 4 months to age to produce a natural fragrance.

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PUM

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Abstract

A buckwheat leafbud tea is prepared from the leaf of buckwheat, the leafbud of buckwheat, or their mixture. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a tartary buckwheat leaf bud tea and a preparation method thereof. Background technique [0002] Tartary buckwheat is a dicotyledonous Polygonaceae buckwheat plant, commonly known as tartary buckwheat, and its scientific name is F. tatar-icum. Bitter wheat is rich in nutrients and functional ingredients, such as highly active protein, fatty acids, amino acids, highly active dietary fiber, resistant starch, bioflavonoid rutin, vitamin B 1 , B 2 , B 6 , vitamin E, and minerals such as magnesium, potassium, iron, and selenium. [0003] The seeds, stems, leaves, flowers, etc. of tartary buckwheat are rich in nutrients and functional ingredients, and the content of certain ingredients in leaves is higher than that in other parts such as seeds. Taking the bioflavonoid rutin as an example, it has been reported that its content in bitter wheat seeds is about 40 mg / g, while its content in bitter wheat leaves, flowers, and stems exce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A61K36/70A61K127/00
Inventor 张萍
Owner 环太生物科技股份有限公司
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