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Preparation method of buckwheat tea

A production method and technology of buckwheat tea, applied in the field of tea, can solve the problems of insufficient utilization of the nutritional value of buckwheat, and achieve the effects of simple processing, light green surface color and sweet taste

Inactive Publication Date: 2016-09-07
李惠娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has the effect of treating intestinal colic, gastrointestinal stagnation, and chronic diarrhea; at the same time, buckwheat can also be used as noodles, jelly, jelly and other foods, but it has not been applied in the field of tea, so that the nutritional value of buckwheat has not been fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method technical scheme of buckwheat tea is as follows:

[0023] (1) Spreading: Spread the harvested raw tea in a bamboo plaque in time for 4 hours, with a thickness of 5 cm, turning over once every 1 hour, so that the moisture content of the harvested raw tea can be reduced to 65%;

[0024] (2) Finishing: the green tea after being spread is finished through three processes of steam pot, green pot and cooked pot;

[0025] A. Put the spreaded maocha into the steamer, heat the buckwheat solution, and use the steam generated by the buckwheat solution to steam the maocha in the steamer. The steaming temperature is 120°C and the time is 36min. Spread it out and let it cool naturally to get Maocha Yi. After steaming, the tea leaves are fragrant and sweet, not only retaining the original nutrients of the tea leaves, but also making the steamed tea leaves have the sweet and cool characteristics of buckwheat;

[0026] B. Put Maochayi, wheat and soybeans to...

Embodiment 2

[0038] Embodiment 2 differs from Embodiment 1 in that the parts by weight of raw materials in the buckwheat solution are different, and the others are the same.

[0039] The buckwheat solution is made of the following raw materials in parts by weight: 14 parts of buckwheat grains, 3 parts of chestnut rice, 3 parts of grapes, 6 parts of oranges, and 2 parts of almonds;

Embodiment 3

[0041] Embodiment 3 differs from Embodiment 1 in that the parts by weight of raw materials in the buckwheat solution are different, and the others are the same.

[0042] The buckwheat solution is made of the following raw materials in parts by weight: 9 parts of buckwheat grains, 3 parts of chestnut rice, 5 parts of grapes, 6 parts of oranges, and 3 parts of almonds;

[0043] Table 1: Nutrient index of the tealeaves that embodiment and traditional process make:

[0044] project

[0045] It can be seen from Table 1 that the tea leaves produced by the examples have higher nutritional components and are more conducive to the health of consumers.

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PUM

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Abstract

The invention discloses a preparation method of buckwheat tea. The preparation method of the buckwheat tea comprises the following steps: carrying out spreading, deactivating enzyme, carding stripes, and carrying out drying. Especially, the step of deactivating enzyme is performed by carrying out the following three processes: carrying out enzyme-deactivating by a steam pot, carrying out enzyme-deactivating by a green pot, and carrying out enzyme-deactivating by a wrought pot, so that oxidation of tea polyphenols in fresh tea leaves is inhibited; thus, the tea leaves are softened, and are convenient for shaping by rolling. The buckwheat tea prepared by the preparation method has flavor characteristics of famous traditional teas, and is verdant in surface color and luster, mellow in flavor and suitable for mass taste; moreover, the buckwheat tea has the effects of preventing cold, resisting cancer, lowering blood pressure and stopping bleeding.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a method for making buckwheat tea. Background technique [0002] Buckwheat, aliases: sweet buckwheat, rye, triangle wheat; annual herb. Stems erect, 30-90 cm tall, upper branched, green or red, with longitudinal ribs, glabrous or with papillae along longitudinal ribs on one side. Leaves triangular or ovate-triangular, 2.5-7 cm long, 2-5 cm wide, apex acuminate, base heart-shaped, with papillae on both sides along the veins. Buckwheat is a short-day crop and likes to be cool and humid. It is not resistant to high temperature and dry wind, and is afraid of frost. Buckwheat is sweet in nature and cool in taste, which has the effect of appetizing and widening intestines, lowering Qi and eliminating stagnation. It has the effect of treating intestinal colic, gastrointestinal stagnation, and chronic diarrhea; at the same time, buckwheat can also be used as food such as noodles, glutinou...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李惠娟
Owner 李惠娟
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