Natural and instant Fagopyrum tataricum milk tea and preparation method thereof

Abstract

The invention discloses a novel natural and instant Fagopyrum tataricum milk tea and a preparation method thereof which comprises the following process steps: ultrasonic cleaning, cooking, frying, shelling, coarse crushing, refined grinding, mixing, homogenizing, sterilizing, spray drying and aseptic packaging. The milk tea is composed of the following the raw materials: 50.00%-52.67% Fagopyrum tataricum flour, 7.33%-10.67% soybean flour, 10.00%-13.33% soft white sugar, 9.00%-14.33% whole milk powder and 10.00% malt dextrin. Containing no artificial synthetic additives, the milk tea can still guarantee the stable traits, is rich in milk fragrance and has a good solubility and a longer shelf life. The milk tea can regulate gastrointestinal function, lower blood sugar, blood fat and blood pressure and is an ideal functional solid beverage which fills a gap in the market.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the preparation of black tartary buckwheat flour and five flavored solid beverages of "Qinxiang", "Red Date", "Cocoa", "Guxiang" and "Fruity". Background technique [0002] Colloid mill ultrafine pulverization and spray drying are two practical new technologies that have developed very rapidly in the world in recent years. [0003] The colloid mill has the characteristics of high efficiency, large output, simple structure, convenient operation, and small footprint. It can achieve superfine pulverization of solids in the suspension in a very short time, and at the same time has the functions of mixing, stirring, dispersing and emulsifying, and the particle size of the finished product can reach 1 μm. Superfine pulverization (micronization) breaks the food cell wall, and the release rate and release amount of the effective ingredients in the cells will be greatly increas...

AI Technical Summary

Problems solved by technology

[0007] ⑴The proportion of deep processing is low

This has led to the low-level and low-level repeated processing of my country's tartary buckwheat processing industry, single product form, backward processing and packaging technology, poor hygiene, safety, and nutrition, and a large number of inferior products flood the market.

[0011] ⑶ Market chaos

[0012] Falsely high positioning of health care products leads to loss of consumers: limited by my country’s national conditions, farmers account for the majority of the population in our country, and the awareness of health care among such people is relatively weak. In addition, the economy is not developed enough, so the consumption level of tartary buckwheat health products has been sluggish

In addition, some unscrupulous manufacturers have carried out false propaganda in order to make huge profits, making the price of tartary buckwheat health products always inflated, deterring most consumers, and limiting the normal development of the health care product industry

Manufacturers lower the purchase price and seek huge profits: Manufacturers lower the price for their own interests, which greatly dampens the enthusiasm of farmers who grow tartary buckwheat, making it difficult to purchase tartary buckwheat, which is not conducive to the development of the tartary buckwheat industry.

[0013] ⑷There are disadvantages in traditional tartary buckwheat tea

[0014] The traditional soaked tartary buckwheat tea loses a lot of nutrients such as dietary fiber, protein, and carbohydrates during the drinking process. When the micropowder is brewed, there are problems of poor solubility such as hanging on the wall, floating, and agglomerating.

After brewing, the taste is bitter and spicy, the product variety is single, the target consumer group is vague, the market share is low, and the pertinence is not strong

There are disadvantages of extensive use of artificial synthetic additives such as preservatives, emulsifiers, pigments, and stabilizers

[0015] In view of the above problems, the new natural instant tartary buckwheat tea developed by the present invention is based on unique black tartary buckwheat as the main body combined with traditional food materials, without any artificial synthetic additives, completely relying on advanced spray drying and colloid mill ultrafine pulverization production technology and materials. The special ratio solves the problem of serious loss of nutritional components such as dietary fiber, protein, and carbohydrates during the drinking process of traditional soaked buckwheat tea, and also solves the phenomenon of floating, agglomerating, and sedimentation of tartary buckwheat powder when it dissolves