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Preparation method of bitter buckwheat tea

A technology of tartary buckwheat tea and tartary buckwheat, which is applied in the field of food processing, can solve the problems of loss of useful ingredients, drinkers get angry, etc., and achieve the effect of easy absorption

Inactive Publication Date: 2018-05-22
赵露曦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a method for preparing tartary buckwheat tea, in order to solve the technical problems of large loss of useful components caused by high-temperature frying in the existing method of preparing tartary buckwheat tea and causing some drinkers to get angry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of tartary buckwheat tea, comprising the steps of:

[0015] (1) After steaming the tartary buckwheat, dry it with hot dry air at a temperature of 80-100° C. until the moisture content is lower than 5% for later use;

[0016] (2) Grinding cooked tartary buckwheat into fine powder;

[0017] (3) the powder is granulated to obtain granular tartary buckwheat tea;

[0018] (4) The product of the present invention is obtained by puffing the granular tartary buckwheat tea.

[0019] The product of the present invention is compared with the product made by the existing high-temperature method, and the comparison is as follows:

[0020] Table 1 product comparison table of the present invention and the product that existing high-temperature method makes

[0021] project

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PUM

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Abstract

The invention provides a preparation method of bitter buckwheat tea and relates to the technical field of food processing. The preparation method comprises the following steps: (1) thoroughly cookingbitter buckwheat, and then, drying the thoroughly cooked bitter buckwheat with hot dry air at the temperature of 80-100 DEG C until the moisture is 5% or lower for later use; (2) grinding the cooked bitter buckwheat into fine powder; (3) granulating the powder to obtain granulated bitter buckwheat tea; and (4) puffing the granulated bitter buckwheat tea to obtain the product of the bitter buckwheat tea. The bitter buckwheat is processed through a middle and low temperature mode and is subjected to low-temperature curing, so that a lot of nutrients of the processed bitter buckwheat tea cannot be lost and can be easily absorbed by a human body, and the processed bitter buckwheat tea cannot cause the problem of excessive internal heat after being drunk.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of tartary buckwheat tea. Background technique [0002] The existing tartary buckwheat tea on the market is a pure grain product made by grinding tartary buckwheat seeds or making tartary buckwheat after high-temperature frying. The high-temperature frying process causes a large loss of useful ingredients such as rutin in the tartary buckwheat, and even causes some drinkers to get angry. The body increases in pain. Contents of the invention [0003] The invention provides a method for preparing tartary buckwheat tea to solve the technical problems that a large amount of useful components are lost due to high-temperature frying in the existing method of preparing tartary buckwheat tea and some drinkers get angry. [0004] In order to solve the above problems, the technical scheme adopted in the present invention is as follows: [0005] A preparati...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 不公告发明人
Owner 赵露曦
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