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Tartary buckwheat bud tea and preparation process thereof

A preparation process and technology of tartary buckwheat malt, which is applied in the field of tartary buckwheat tea and its preparation, can solve the problems of less in-depth research on temperature control germination technology, reducing the health care effect of tartary buckwheat, destroying the nutritional components of tartary buckwheat, etc., to shorten the process time, The effect of good brewing property and increased dissolution rate

Inactive Publication Date: 2013-02-13
太原市素有苦荞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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 aroma-lifting 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. Tartary buckwheat, barley, hawthorn, and lotus leaf all have good effects of lowering blood fat, blood sugar, and blood pressure, but there are few studies on the combination of the four
3. Less in-depth research on temperature-controlled germination technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051]Select tartary buckwheat seeds with large grains, plumpness, and high bulk density, place them in a temperature-controlled germination box, and germinate at a temperature controlled at 25°C; grind them by mechanical grinding, and pass the obtained tartary buckwheat malt coarse powder through an 80-mesh sieve; The flow energy mill is used to ultrafinely pulverize the coarse powder of tartary buckwheat germ, and the obtained fine powder is passed through a 300-mesh sieve to obtain the product.

[0052] Select barley seeds with large grains, plumpness, and high bulk density, place them in a temperature-controlled germination box, and germinate them at a temperature controlled at 25°C; grind the barley malt by mechanical grinding, and pass the obtained barley malt coarse powder through an 80-mesh sieve; The malt coarse powder is superfinely pulverized, and the obtained fine powder is passed through a 300-mesh sieve.

[0053] The hawthorn is taken, rinsed with water at 25°C, ...

Embodiment 2

[0064] Select tartary buckwheat seeds with large grains, plumpness, and high bulk density (Xinong No. 9909 variety cultivated by Northwest Agriculture and Forestry University), put them in a temperature-controlled germination box, and germinate at a temperature of 25°C; grind them by mechanical grinding The obtained tartary buckwheat germ powder is passed through an 80-mesh sieve; the tartary buckwheat germ meal is ultrafinely pulverized by a fluid energy mill, and the obtained fine powder is passed through a 300-mesh sieve to obtain the final product.

[0065] Select barley seeds with large grains, plumpness, and high bulk density, place them in a temperature-controlled germination box, and germinate them at a temperature controlled at 25°C; grind the barley malt by mechanical grinding, and pass the obtained barley malt coarse powder through an 80-mesh sieve; The malt coarse powder is superfinely pulverized, and the obtained fine powder is passed through a 300-mesh sieve.

[...

Embodiment 3

[0077] Tartary buckwheat seeds (Xinong No. 9909 variety cultivated by Northwest Agriculture and Forestry University) were soaked in a mixed solution containing 0.008% copper sulfate, 0.048% zinc sulfate and 0.08% potassium dihydrogen phosphate. The thickness of the seeds in the solution was 1cm. Soak for 5 days, irradiate with ultraviolet light for 1 hour every day, take it out after 5 days, rinse with water, ultrasonicate for 5 minutes under the condition of 24KHz, 300W power, put it in a far-infrared oven and dry it at low temperature; choose tartary buckwheat seeds with large grains, plumpness and high bulk density, It is placed in a temperature-controlled germination box and germinated at a temperature of 25°C; it is crushed by mechanical grinding, and the obtained tartary buckwheat germ powder passes through an 80-mesh sieve; The resulting fine powder is passed through a 300-mesh sieve.

[0078] Select barley seeds with large grains, plumpness, and high bulk density, plac...

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Abstract

Provided is tartary buckwheat bud tea and a preparation process thereof. The tartary buckwheat tea is formed by 500 to 800 parts of tartary buckwheat malt flour, 100 to 200 parts of barley malt flour, 100 to 150 parts of hawthorn powder, 100 to 150 parts of lotus leaf powder, 25 to 50 parts of tartary buckwheat extractive, 2 to 5 parts of guar gum, 2 to 5 parts of xanthan gum and 2 to 15 parts of konjac glucomannan. The preparation process of the tartary buckwheat tea comprises the steps of stirring powder, shaping, drying and enhancing incense. Firstly, the tartary buckwheat malt flour, the barley malt flour, the hawthorn powder, the lotus leaf powder, the tartary buckwheat extractive, the guar gum, the xanthan gum and the konjac glucomannan are evenly mixed until color is uniform to stand for 20 minutes. Then, 25% to 40% of water is added into mixed tea powder to be mixed evenly through a pressing forming machine, and the tea powder is sieved by 30 meshes to granulate. Formed tartary buckwheat tea particles are arranged in a disk to be in a hot air drying box to be dried at the temperature of 50 DEG C to 55 DEG C until the water content is within 8%, then the tea powder is positioned in an infrared oven to be baked for 2 to 3 minutes at the temperature of 200 DEG C to 220 DEG C, and the tea powder is cooled naturally. Finally, cooled tartary buckwheat tea is arranged in a drum drying box to be baked at the temperature of 110 DEG C to 145 DEG C until the water content is not higher than 5%.

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...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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