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Preparation method of fagopyrum tararicum

A kind of tartary buckwheat tea and technology of tartary buckwheat, applied in the field of tartary buckwheat tea preparation, can solve problems such as complicated process, and achieve the effect of lowering blood pressure

Inactive Publication Date: 2013-06-12
SHANXI LONGQIAO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the process of making tartary buckwheat tea is mostly to make tartary buckwheat powder, form tartary buckwheat powder and water, and then fry. Compatibility, give full play to its effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of tartary buckwheat tea is carried out according to the following steps:

[0020] (1) Weigh 10 parts of tartary buckwheat and 5 parts of barley, clean and wash the weighed tartary buckwheat and barley, soak for 3 hours, then steam with steam, dry, shell, and bake at 280°C Stir-fry, control the moisture content to 16%, sieve to remove impurities such as rice husks that have not been removed, color sort, and the air source pressure is 0.6MPa to obtain the mixture;

[0021] (2) Spread the freshly picked tartary buckwheat seedlings and freshly picked ginkgo leaves to air, wash, centrifuge and dehydrate, kill green at 220°C for 5 minutes, knead, and dry to obtain dried tartary buckwheat seedlings and dried ginkgo leaves;

[0022] (3) Mix the mixed material, dried tartary buckwheat seedlings and dried ginkgo leaves in parts by weight: 11 parts of mixed material, 1 part of dried tartary buckwheat seedlings, and 1.5 parts of ginkgo leaves, and mix ...

Embodiment 2

[0028] A kind of preparation method of tartary buckwheat tea is carried out according to the following steps:

[0029] (1) Weigh 3 parts of tartary buckwheat and 2 parts of barley, clean and wash the weighed buckwheat and barley, soak for 4 hours, then steam with steam, dry, shell, and bake at 280°C Stir-fry, control the moisture content to 12%, sieve to remove the impurity such as the chaff that has not been removed, color sort, and the air source pressure is 0.6MPa to obtain the mixture;

[0030] (2) The freshly picked tartary buckwheat seedlings and freshly picked ginkgo leaves were spread out to dry, washed, centrifuged and dehydrated, fixed at 180°C for 7 minutes, kneaded, and dried to obtain dried tartary buckwheat seedlings and dried ginkgo leaves;

[0031] (3) Mix the mixed material, dry tartary buckwheat seedlings and dried ginkgo leaves according to the weight ratio: 5 parts of mixed material, 2 parts of dried tartary buckwheat seedlings, and 3 parts of ginkgo leaves...

Embodiment 3

[0037] A kind of preparation method of tartary buckwheat tea is carried out according to the following steps:

[0038] (1) Weigh 5 parts of tartary buckwheat and 4 parts of barley, clean and wash the weighed buckwheat and barley, soak for 3.5 hours, then steam with steam, dry, shell, and bake at 280°C Stir-fry, control the moisture content to 14%, sieve to remove impurities such as chaff that has not been removed, color sort, and the air source pressure is 0.65MPa to obtain the mixture;

[0039] (2) Spread the freshly picked tartary buckwheat seedlings and freshly picked ginkgo leaves to air, wash, centrifuge and dehydrate, kill green at 200°C for 6 minutes, knead, and dry to obtain dried tartary buckwheat seedlings and dried ginkgo leaves;

[0040] (3) Mix the mixed material, dried tartary buckwheat seedlings and dried ginkgo leaves in parts by weight: 9 parts of mixed material, 1.5 parts of dried tartary buckwheat seedlings, and 2 parts of ginkgo leaves, and mix evenly to ob...

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PUM

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Abstract

The invention relates to a preparation method of fagopyrum tararicum, and belongs to the technical field of fagopyrum tararicum tea. The invention aims at providing the preparation method of the fagopyrum tararicum which comprehensively utilizes fagopyrum tararicum plants, is relatively complete in nutrition preservation, and can simultaneously effectively reduce the hypertension, high blood sugar and hyperlipidemia with the combination of gingko leaves and barley. According to the technical scheme, the preparation method comprises the following steps of: (1) weighing 3-10 parts of fagopyrum tararicum and 2-5 parts of barley, cleaning, washing, soaking and steaming the weighed fagopyrum tararicum and barley, drying, removing the shells, baking and frying, screening and optically selecting so as to obtain a mixed material; (2) respectively spreading and washing the newly picked fagopyrum tararicum seedlings and newly picked gingko leaves, eccentrically dewatering, killing out, kneading and drying so as to obtain the dry fagopyrum tararicum seedlings and the dry gingko leaves; and (3) uniformly mixing 5-11 parts of the mixed material, 1-2 parts of the dry fagopyrum tararicum seedlings and 1.5-3 parts of the dry gingko leaves in parts by weight, so as to obtain a finished product, namely, the fagopyrum tararicum tea. The preparation method is widely applied to the field of fagopyrum tararicum tea manufacturing.

Description

technical field [0001] The invention relates to a method for preparing tartary buckwheat tea, which belongs to the technical field of tartary buckwheat tea production. Background technique [0002] Tartary buckwheat is a dicotyledonous Polygonaceae buckwheat plant, and its scientific name is tartary buckwheat. Tartary buckwheat is rich in protein, fatty acid, starch, minerals and vitamins, among which there are many nutrients with health care functions, such as: tartary buckwheat protein has physiological functions such as lowering blood cholesterol, improving constipation, and maintaining fat accumulation. It can also prevent gallstones, breast cancer, intestinal cancer, etc.; fatty acids in tartary buckwheat can prevent dry skin, hematuria, fatty liver and other diseases; starch and other carbohydrates, as well as vitamins and minerals can regulate human physiological functions, material metabolism, energy Metabolism, etc.; In addition, tartary buckwheat is rich in biofl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈建华
Owner SHANXI LONGQIAO BIOTECH
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