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Buckwheat beverage or tea bag and production method of buckwheat beverage or tea bag

The technology of a buckwheat beverage and a production method is applied in the field of beverage processing, and can solve the problems of single active ingredient, increased preparation cost of buckwheat beverage, and inability to exert multiple active ingredients.

Active Publication Date: 2012-08-01
JILIN JISHENG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this beverage overcomes the problem that patients with high blood pressure or diabetes cannot drink due to the high sugar content of commercially available beverages, it only uses flavonoids or rutin in buckwheat, ignoring other nutrients contained in buckwheat, such as buckwheat Containing B vitamins, amino acids and trace elements and other ingredients that are beneficial to human health, while increasing the preparation cost of buckwheat beverage
[0004] To sum up, the existing buckwheat drink has a single active ingredient and cannot exert the synergistic hypoglycemic effect of multiple active ingredients

Method used

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  • Buckwheat beverage or tea bag and production method of buckwheat beverage or tea bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of embodiment 1 buckwheat beverage

[0037] Taking the production of buckwheat beverage 1000mL as an example, the raw materials and their weight ratios are as follows:

[0038] Buckwheat 20g

[0039] Goji berries 14.6g

[0040] Yuzhu 5.8g

[0041] Pueraria 2.5g

[0042] Polygonatum 2.5g

[0043] Xylitol 10g

[0044] Acesulfame K 0.2g

[0045] Taurine 0.5g

[0046] Its preparation method comprises the following steps:

[0047] (1) Weigh buckwheat and add 1.3 times the amount of water to soak overnight, filter off the water, then wash twice with water, filter off the water, cook at 100°C for 30 minutes, bake at 85°C until 80% dry, and bake at 180°C for 10 minutes , broken into 12 meshes, boiled in 30 times water for 20 minutes, extracted twice before and after, filtered, combined filtrate, concentrated to 583ml for later use;

[0048] (2) Weigh wolfberry fruit, add 30 times the amount of water, soak and extract at 80°C for 3 hours, extract twice, ...

Embodiment 2

[0055] The preparation of embodiment 2 buckwheat drinks

[0056] Taking the production of buckwheat beverage 1000mL as an example, the raw materials and their weight ratios are as follows:

[0057] Buckwheat 27g

[0058] Goji berries 17g

[0059] Polygonatum 6.7g

[0060] Xylitol 10g

[0061] Acesulfame K 0.2g

[0062] Taurine 0.5g

[0063] Its preparation method comprises the following steps:

[0064] (1) Weigh buckwheat and add 1.5 times the amount of water to soak overnight, filter off the water, then wash twice with water, filter off the water, cook at 100°C for 30 minutes, bake at 85°C until 80% dry, and bake at 180°C for 10 minutes , broken into 12 meshes, boiled in 30 times water for 20 minutes, extracted twice, filtered, combined filtrate, concentrated to 668ml for later use;

[0065] (2) Weigh wolfberry fruit, add 30 times the amount of water, soak and extract at 80°C for 3 hours, extract twice, filter, combine the filtrate, concentrate to 166ml for later use; ...

Embodiment 3

[0069] The preparation of embodiment 3 buckwheat teabags

[0070] Taking the production of buckwheat teabag 660g as an example, the raw materials used and the proportioning weight thereof are as follows:

[0071] Buckwheat 400g

[0072] Goji berries 100g

[0073] Yuzhu 100g

[0074] Polygonatum 30g

[0075] Pueraria 30g

[0076] Its preparation method is as follows:

[0077] 1. Soak buckwheat with 1.2-1.5 times the amount of water overnight, cook at 100°C for 30 minutes, bake at 85°C until 80% dry, bake at 180°C for 10 minutes, break into 12 meshes, and set aside;

[0078] 2. Crush medlar, Polygonatum Polygonatum, Polygonatum, and Pueraria lobata separately, and set aside;

[0079] 3. Buckwheat: Lycium barbarum: Polygonatum polygonatum: Polygonatum: Pueraria puerariae is mixed evenly according to the above ratio, sterilized, and packed into 9g / bag by a packing machine to obtain the finished product.

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Abstract

The invention relates to a buckwheat beverage or tea bag and a production method of the buckwheat beverage or tea bag, wherein the buckwheat beverage or tea bag is prepared from buckwheat, Chinese wolfberry fruit, radix polygonati officinalis, kudzuvine root and rhizoma polygonati. The buckwheat is prepared into buckwheat particles according to the following methods that: the buckwheat is weight, water is added for soaking, stewing and baking are carried out, the buckwheat is stir-fired to golden yellow at high temperature, crushing is carried out, and the buckwheat particles are obtained. The medicine and food homologous materials with the hypoglycemic effect, such as Chinese wolfberry fruit, radix polygonati officinalis, kudzuvine root and rhizoma polygonati are added into the buckwheat beverage or tea bag, the problem of single ingredient of the existing buckwheat beverage is solved, and meanwhile, the effect of synergetic hypoglycemic effect by various active ingredients is reached.

Description

technical field [0001] The invention relates to a buckwheat beverage or teabag and a production method thereof, belonging to the technical field of beverage processing. Background technique [0002] Buckwheat is one of the main food products for people. It is highly praised because of its rich nutrition and special healthy ingredients, and is known as a healthy staple food. The nutritional components of buckwheat are mainly rich in protein; B vitamins; rutins strengthen blood vessels; mineral nutrients; rich in plant cellulose, etc. Recent studies have shown that regular consumption of buckwheat is not easy to cause obesity, because buckwheat contains high nutritional value and well-balanced plant protein, which is not easy to convert into fat in the body, so it is not easy to cause obesity. In addition, the dietary fiber contained in buckwheat is eight times as much as the staple food noodles and rice that people often eat. It has a good effect on preventing constipation, ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/09A23F3/34
Inventor 张慧丽
Owner JILIN JISHENG PHARMA
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