Glossy ganoderma fagopyrum tararicum tea and preparation technology thereof

Abstract

The invention discloses a glossy ganoderma fagopyrum tararicum tea and a preparation technology thereof. The fagopyrum tararicum tea is formed by 500-850 parts of fagopyrum tararicum cortex powder, 150-500 parts of glossy ganoderma powder, 50-100 parts of folium mori powder, 20-70 parts of fagopyrum tararicum extracts, 2-10 parts of guar gum, 2-10 parts of xanthan gum and 2-10 parts of konjac glucomannan. The preparation technology includes steps of powder mixing, forming, drying and aroma raising, detailedly, first evenly mixing the fagopyrum tararicum cortex powder, the glossy ganoderma powder, the folium mori powder, the fagopyrum tararicum extracts, the guar gum, the xanthan gum and the konjac glucomannan until the color is uniform and standing for 20 minutes; then adding 25%-40% of water into the evenly mixed tea powder, blending evenly through a pressure forming machine, sieving the tea powder through a 30-mesh sieve, and granulating; filling a disk with formed fagopyrum tararicum tea particles, placing in a hot air drying oven, drying at 50-55DEG C until the water content is lower than 8%, then placing in a far infrared oven, baking at 200-220DEG C for 2-3 minutes, and cooling naturally; and finally, placing the cooled fagopyrum tararicum tea in a drum drying oven and baking until the water content is not higher than 5% at 110-145DEG C.

Description

technical field [0001] The invention relates to tartary buckwheat tea and a preparation process thereof. Background technique [0002] Tartary buckwheat, an annual herb of Polygonaceae, is a health food favored by people. "Compendium of Materia Medica" records that tartary buckwheat is "bitter in taste, flat in cold, beneficial to strength, continuation of spirit, beneficial to eyes and ears, wide in chest, lowering qi, and invigorating stomach." Modern research shows that tartary buckwheat has high nutritional value, and its protein content is about About 10% of the dry weight is mainly composed of glutenin, water-soluble albumin and salt-soluble globulin, which is similar to soy protein; tartary buckwheat has high amino acid content and appropriate ratio, and contains all 8 kinds of amino acids necessary for the human body, especially rich in Arginine, lysine, tryptophan, histidine, etc. are very complementary to other foods. The fat content is generally 2% to 3%, and it...

AI Technical Summary

Problems solved by technology

[0004] The defects of the prior art are as follows: 1. In the processing of traditional buckwheat tea, the high-temperature drying time of the drying and aromatherapy link process is longer, and the flavonoids in the tartary buckwheat are easily decomposed, thereby destroying the nutritional components in the tartary buckwheat and reducing the temperature of the tartary buckwheat. Health Benefits of Buckwheat

2. Both tartary buckwheat and Ganoderma lucidum have good effects of lowering blood fat, blood sugar and blood pressure, but there are few studies on the combination of the two