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Manufacturing method for tartary buckwheat tea

A production method and technology of tartary buckwheat tea, applied in the field of food processing, can solve the problems of low flavonoid content and poor health care function of whole wheat germ tartary buckwheat tea

Inactive Publication Date: 2015-01-28
谢家祥 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low content of flavonoids in whole wheat germ tartary buckwheat tea (about 1%), the health care function is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 30kg of seed coating powder, which contains 2.1kg of flavonoid active substance; take 70kg of yellow powder, containing about 2.8kg of flavonoid active substance, stir and mix the two kinds of tartary buckwheat powder, add 30L of water and mix well, then put it into the multifunctional pasta machine After hyperbolic stirring and friction, the temperature rises rapidly, and the temperature is raised to 90°C within 3 minutes for 30 seconds. After the raw material is matured, it is made into tartary buckwheat vermicelli, and then cut into 5mm particles. Put the tartary buckwheat pellets into an electric multi-function frying pan and fry for 90 minutes at 100°C. When the moisture evaporates to the material's moisture content of 7%, the temperature is raised to 190°C within 10 minutes. When the material turns brown or dark yellow, it has a wheat flavor It is rich, the gas at the feeding port is dry and hot, that is, cut off the heat source, turn on the inverted switch, an...

Embodiment 2

[0016] Take 100kg of seed coating powder, which contains 7kg of flavonoid active substances; add 20L of water and mix it evenly, put it into a multifunctional pasta machine, stir it with hyperbolic, friction and quickly heat up, and raise the temperature to 80℃ within 2 minutes for 10 Seconds, wait for the raw material to mature to make tartary buckwheat vermicelli, and then cut into 4mm particles. Put the tartary buckwheat particles into an electric multi-function frying pan and fry at 170℃ for 60 minutes. When the water evaporates to the material moisture content of 6%, the temperature is raised to 200℃ within 5 minutes. When the material turns brown or dark yellow, it has a wheat flavor It is rich, the gas at the feeding port is dry and hot, that is, cut off the heat source, turn on the inverted switch, and discharge the material, that is, about 90kg tartary buckwheat tea is made, the total flavonoid content is about 7%, and the flavonoid loss is about 10%.

Embodiment 3

[0018] Take 100kg of yellow powder, containing about 4kg of flavonoid active substance, stir and mix the two kinds of tartary buckwheat flour, add 40L of water and mix evenly, put it into the multifunctional pasta machine, stir and friction quickly to heat up the temperature within 3 minutes Raise the temperature to 100°C for 60 seconds, wait for the raw material to ripen to make tartary buckwheat vermicelli, and then cut into 6mm pellets. Put the tartary buckwheat pellets into an electric multi-function frying pan and fry at 140℃ for 75 minutes. When the water evaporates to 8% of the water content of the material, the temperature is raised to 195℃ within 8 minutes. When the material turns brown or dark yellow, The aroma is strong, and the gas at the feeding port is dry and hot, that is, cut off the heat source, turn on the reverse switch, and discharge the material. Then, about 90kg of tartary buckwheat tea is made, the total flavonoid content is about 4%, and the flavonoid los...

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Abstract

The invention discloses a manufacturing method for tartary buckwheat tea, and relates to the technical field of food processing. The manufacturing process includes the following steps that 20-40% of water is added into tartary buckwheat powder, and the materials are evenly stirred; the materials evenly stirred are stirred hyperbolically and rubbed, the temperature rises fast to 80 DEG C-100 DEG C, and the temperature is kept for 10-60 s; the materials are extruded and prilled; prills are stir-fried at the temperature of 100 DEG C-170 DEG C for 60-90 min, the temperature rises to 170 DEG C-190 DEG C, and when the color of the materials is deepened and the buckwheat has aromatic flavor, the materials are discharged, spread out and cooled to obtain the tartary buckwheat tea. The stir-fried tartary buckwheat tea has the pure natural aromatic flavor of buckwheat and a good health care function, the flavonoid content is high, the liquor color is light green, and aftertaste is sweet. The degradation loss of flavonoid is controlled within 10% in the stir-frying process of the tartary buckwheat tea, and the content of flavonoid substances (measured on the basis of dried rutin matrixes) of the manufactured tartary buckwheat tea can be controlled to range from 4% to 6%.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making tartary buckwheat tea. Background technique [0002] The scientific name of tartary buckwheat (F.tataricum) is produced in the mountains of Yunnan, China at an altitude of 2500 meters. It is called the king of grains and has rich nutritional value. It is not only rich in protein, chlorophyll, fat, carbohydrate, crude fiber, Minerals and trace elements also contain 18 kinds of natural amino acids and 9 kinds of fatty acids. In addition to the nutritional value of buckwheat, tartary buckwheat also contains a special flavonoids. Its main component is rutin. This substance can maintain the normal permeability and fragility of blood vessel walls, soften blood vessels, promote wound healing and reduce inflammation. , Anti-allergic, relieving cough, relieving asthma, and lowering blood lipids. It is clinically mainly used for the adjuvant treatment of diabetes an...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 谢家祥谢定江
Owner 谢家祥
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