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Production method of high-rutin and high-niacin germinated tartary buckwheat tea

The technology of tartary buckwheat niacin and its production method is applied in the field of food processing, which can solve the problems of low content of bioflavonoids and rutin, poor taste, and large loss of effective substances, so as to improve technological content and added value, and ensure stability , the effect of improving the utilization rate

Inactive Publication Date: 2012-12-05
GANSU PROVINCE IN NORTHWESTERN CHINA MILLS IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tartary buckwheat tea is one of such health-care products, but when traditional crafts are used to produce tartary buckwheat tea, the loss of effective substances is relatively large, which makes the content of bioflavonoids and rutin in tartary buckwheat tea low, which cannot meet people's expectations for functions. Increase the objective needs of health care, and the taste is poor

Method used

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  • Production method of high-rutin and high-niacin germinated tartary buckwheat tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]Select tartary buckwheat, and use existing methods to carry out two impurity removal processes and two stone removal processes to remove gravel, impurities and unfulfilled grains; the quality requirements of selected tartary buckwheat refer to relevant national standards, and the main quality indicators are: imperfect Grains ≤ 3.0%; sand content ≤ 0.02%; total impurities ≤ 1.5%; moisture ≤ 14.5%; normal color and smell; hygienic indicators are in accordance with the national standard GB2715-2005 "Food Sanitation Standard" and other relevant regulations. Put the tartary buckwheat after removing impurities into a cleaning tank, add water to wash it several times, and wash each time for 5 minutes, and the water level of the amount of water added for each cleaning is higher than the tartary buckwheat by 15cm, until the tartary buckwheat after removing impurities is cleaned, remove Dust and other impurities attached to the surface of the grain; in spring, according to the weig...

Embodiment 2

[0042] Select tartary buckwheat, and use existing methods to carry out two impurity removal processes and two stone removal processes to remove gravel, impurities and unfulfilled grains; the quality requirements of selected tartary buckwheat refer to relevant national standards, and the main quality indicators are: imperfect Grains ≤ 3.0%; sand content ≤ 0.02%; total impurities ≤ 1.5%; moisture ≤ 14.5%; normal color and smell; hygienic indicators are in accordance with the national standard GB2715-2005 "Food Sanitation Standard" and other relevant regulations. Put the tartary buckwheat after removing impurities in a cleaning tank, add water to wash it several times, and wash for 5 minutes each time, and the water level of the amount of water added for each cleaning is higher than the tartary buckwheat by 5cm, until the tartary buckwheat after removing impurities is cleaned, remove Dust and other impurities attached to the surface of the grain; in summer, according to the weight...

Embodiment 3

[0044] Select tartary buckwheat, and use existing methods to carry out two impurity removal processes and two stone removal processes to remove gravel, impurities and unfulfilled grains; the quality requirements of selected tartary buckwheat refer to relevant national standards, and the main quality indicators are: imperfect Grains ≤ 3.0%; sand content ≤ 0.02%; total impurities ≤ 1.5%; moisture ≤ 14.5%; normal color and smell; hygienic indicators are in accordance with the national standard GB2715-2005 "Food Sanitation Standard" and other relevant regulations. Put the tartary buckwheat after removing impurities in a cleaning tank, add water to wash it several times, and wash for 7 minutes each time. Dust and other impurities attached to the grain surface; in summer, according to the weight ratio of 1:2, take the washed tartary buckwheat and warm water with a temperature of 22 ℃ respectively, and soak the washed tartary buckwheat in warm water for 11 hours to make the bitter buc...

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Abstract

The invention provides a production method of high-rutin and high-niacin germinated tartary buckwheat tea. The production method includes soaking tartary buckwheat subjected to impurity removal, stone removal and cleaning in warm water; culturing the tartary buckwheat grains at 15-30 DEG C under the humidity of 80-90% with 3-5 pH to allow the tartary buckwheat grains to germinate and bud; cooking the germinated tartary buckwheat grains at certain temperature for gelatinization of tartary buckwheat starch; drying and removing wheat hulls, retaining kernels with tartary buckwheat bran, and screening to obtain clean tartary buckwheat kernels; grinding the clean tartary buckwheat kernels, and baking at 150-190 DEG C for 5-15 minutes; and allowing for cooling to room temperature, and performing color selection to remove discolored kernels so as to obtain the germinated tartary buckwheat tea. By the production method, the tartary buckwheat seeds are activated to fully germinate and are made into tea in the early budding stage, original wheat aroma and nutrients of the tartary buckwheat are retained to the maximum extent, stability of product quality is guaranteed, the objective needs for function and health are met, and unnecessary consumption of raw material is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production method of tartary buckwheat tea, in particular to a production method of high-rutin and high-niacin tartary buckwheat sprouting tea. Background technique [0002] Tartary buckwheat is a medicinal and edible plant. According to traditional Chinese medicine records, tartary buckwheat is bitter, flat and cold in nature and taste, which is good for strength, spirit, eyes and ears, lowering qi, broadening the intestines and strengthening the stomach. Modern research shows that the content of protein, fat, vitamins and trace elements in tartary buckwheat is generally higher than that of rice, wheat and corn, and contains chlorophyll and rutin (also known as vitamin P) that are not found in other cereal grains. Tartary buckwheat is rich in bioflavonoids, which have physiological functions such as antioxidant, antibacterial, antiviral and anticancer, and can protect no...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张玉珊赵煜彭涛赵海禄李玉忠牛喜琴杨旭星张小燕陈兴叶张怀予马文锦路宏科殷欣张龙王千存金红王志辉马可伟李秀梅
Owner GANSU PROVINCE IN NORTHWESTERN CHINA MILLS IND
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