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Instant oatmeal sweet buckwheat tea paste and preparation method thereof

A technology for buckwheat and oat, which is applied in the field of instant oat buckwheat tea paste and its preparation, can solve the problem of single variety of tea paste, and achieve the effects of improving nutritional value, convenient brewing and absorption, and good practical performance.

Inactive Publication Date: 2014-10-22
ZONGYANG COUNTY XINCHANGHE FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The variety of tea paste in the existing market is relatively single, and the tea paste made of buckwheat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] An instant oatmeal-flavored buckwheat tea paste, made from the following raw materials: buckwheat 150-170, oat bran 15-20, safflower camellia oil 15-17, paojiang 4-7, olive juice 11-13 , Honey 18-20, Lai Fuzi 1-2, Shanmuxiang 1-2, Watermelon Cuiyi 4-6, Mallow Leaf 2-4, Rice Wine 8-10, Chen Lotus Root Leaf 5-6, Sorbic Acid 0.8- 1. Green money willow leaves 1-3, dace 5-7, kudzu root 8-10, pumpkin flower 3-5, four-winged bean paste 14-16, additives 9-11 and appropriate amount of water.

[0028] The auxiliary agent is made of the following parts by weight of raw materials: black soybean powder 21-25, green peel 5-8, chopped green onion 3-5, pumpkin leaf 3-5, liquid xylitol 4-6, malic acid 4-7, tuckahoe 4- 6. Cyclocarp 2-4, tomato juice 3-5, golden leaf 3-5, purslane freeze-dried powder 10-12, shrimp shell 3-5 and appropriate amount of water;

[0029] Preparation method of additives:

[0030] (1) After peeling the green skin, mix with Poria, roasted dried shrimp shells and choppe...

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PUM

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Abstract

The invention discloses an instant oatmeal sweet buckwheat tea paste, which is characterized by being prepared from the following raw materials by weight: 150-170 parts of buckwheat, 15-20 parts of oat bran, 15-17 parts of safflower camellia oil, 4-7 parts of fresh ginger, 11-13 parts of olive juice, 18-20 parts of honey, 1-2 parts of radish seed, 1-2 parts of Rosa microcarpa, 4-6 parts of watermelon skin, 2-4 parts of mallow leaves, 8-10 parts of rice wine, 5-6 parts of old lotus leaf, 0.8-1 part of sorbic acid, 1-3 parts of Cyclocarya paliurus leaves, 5-7 parts of dace, 8-10 parts of root of kudzu vine, 3-5 parts of pumpkin flowers, 14-16 parts of winged bean mud, 9-11 parts of an auxiliary agent and a proper amount of water. The invention uses nutritious buckwheat as the raw material, which is also supplemented oat bran with high content of vitamin, minerals and trace elements, so as to improve the nutritional value of the tea paste; besides, a plurality of extracts and dace soup concentrate reaches full and comprehensive nutrition. The tea is convenient for brewing and absorption, and has good practical performance.

Description

technical field [0001] The invention relates to the technical field of drinking food and processing technology, and mainly relates to an instant oat-flavored buckwheat tea paste and a preparation method thereof. Background technique [0002] Tea paste is a kind of solid instant tea that extracts and concentrates the tea juice, effectively dissolves the original substances of these tea leaves into the tea juice to the maximum extent, and then converges into a paste. Compared with traditional tea, tea paste is more portable, and the brewing process is simple, convenient and hygienic. It is more practical for field workers and travelers. [0003] The variety of tea paste in the existing market is relatively single, and the tea paste made of buckwheat as the main ingredient is especially rare, so the drinking value and market prospect of tea paste are very broad. [0004] The protein content in buckwheat is 11.2%, and every 100 grams of sweet buckwheat contains 630-741 mg of ly...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈洪
Owner ZONGYANG COUNTY XINCHANGHE FOOD DEV
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