Process for preparing tartarian buckwheet tea

Abstract

A tartarian buckwheat tea is prepared from the shell of tartarian buckwheat grains through screening, shelling, mixing with water, gelatinizing, shaping, drying in sun, roasting in infrared oven, fast parching at high temp, parching at ordinary temp, and cooling. It features its medical function.

Description

Technical field: [0001] The invention relates to a production technology of a health food, in particular to a production process for producing tartary buckwheat tea drinks by using husked tartary buckwheat cortex as a raw material. Background technique: [0002] According to the "Compendium of Materia Medica": "Buckwheat strengthens the intestines and stomach, strengthens energy, refreshes the spirit, and can improve the five internal organs; it can be used as a meal to suppress erysipelas, which is very good." Taking tartary buckwheat as food can make people strong, with black hair, white teeth and bright eyes, and rarely suffer from diabetes and high blood pressure. Tartary buckwheat in Liangshan, Sichuan Province is a rare species of "food and medicine from the same source" in nature. However, tartary buckwheat is often processed into noodles, bread, buckwheat jelly and other products, which is inconvenient to carry. Vegetables have poor taste, affect appetite, and food ...

AI Technical Summary

Problems solved by technology

Tartary buckwheat in Liangshan, Sichuan Province is a rare species of "food and medicine from the same source" in nature. However, because tartary buckwheat is often processed into noodles, bread, buckwheat jelly and other products, it is inconvenient to carry. Vegetable but poor taste, affecting appetite, and food processing is cumbersome, so it is not accepted by the public

[0003] At the same time, there is no report on the use of the inner cortex of tartary buckwheat, but the cortex of tartary buckwheat after shelling contains rich nutrients and has high utilization value.