522 results about "Fagopyrum tataricum" patented technology

The invention discloses a buckwheat tea bag, which is characterized by being prepared from the following raw materials by weight part: 140-145 of tartary buckwheat, 30-35 of oolong tea, 4-5 of Inula salsoloides (Turcz.) Ostenf., 3-4 of hawthorn root, 6-7 of sterculia lychnophora, 5-7 of plum, 4-6 of vanilla, 4-7 of zingiber officinale rhizome particles, 4-5 of tender Ledum palustre leaf, 3-4 of tender carrot leaf, 3-5 of red bean, 1-2 of rohdea japonica, 4-5 of fruit of Nitraria, 1-1.5 of onion root, 13-17 of white sugar, 4-6 of volvariella volvacea mushroom dreg, 5-7 of orange peel, 7-8 of distillers' grains, 9-14 of an assistant and a proper amount of water. The tea bag provided by the invention adopts buckwheat as the main raw material, and buckwheat contains contains a variety of vitamins and has high nutritional value. A variety of Chinese herbal medicines, extracted solutions thereof and a variety of fruits and vegetables are employed to coordinate with buckwheat, so that the tea bag provided by the invention has many nutritional components, contains many trace elements beneficial to the human body, can eliminate fatigue and promote metabolism, and has good health care effect.

The invention provides tartary buckwheat full-nutrition rice and a preparation method. The tartary buckwheat full-nutrition rice is prepared by the following steps: carrying out screening, winnowing, stone removing and magnetic separation cleaning on tartary buckwheat; then carrying out a heat-moisture treatment procedure; in the heat-moisture treatment procedure, finishing a three-in-one production process including a pressurizing and wheat moisturizing process, a normal-pressure steaming process and a low-temperature vacuum drying process in a container; and then, carrying out unshelling and separation on the tartary buckwheat, rolling rice, and polishing and grading. The tartary buckwheat full-nutrition rice prepared by the preparation method is transparent, bright, clean, sanitary and attractive in appearance; the shelf life is easy to prolong.

The invention discloses a tartary buckwheat tea and a preparation technology thereof. The tartary buckwheat tea is composed of 500 parts to 800 parts of tartary buckwheat cortex powder, 50 parts to 100 parts of tartary buckwheat extractives and 50 parts to 80 parts of green tea powder. The preparation technology of the tartary buckwheat tea includes steps of powder mixing, molding, drying and fragrance improving, the tartary buckwheat cortex powder, the tartary buckwheat extractives and the green tea powder are mixed uniformly until the color is uniform, and the mixture is stood for 20 minutes; uniformly mixed green tea is taken, 25% to 30% of water is added, the mixture is mixed uniformly by a pressurization molding machine and subjected to 30 meshes to be granulated; molded tartary buckwheat granules are placed in a plate and then in a hot air drying box, the granules are dried at a temperature ranging from 50 DEG C to 55 DEG C until the water content is less than 8%, then the dried granules are placed in a far infrared oven to be baked at a temperature ranging from 200 DEG C to 220 DEG C for 2 to 3 minutes and then cooled naturally; and the cooled tartary buckwheat tea is placed in a roller drying oven to be baked at a temperature ranging from 110 DEG C to 145 DEG C until the water content is no more than 5%.

The invention provides a rose black fagopyrum tataricum tea which comprises the following raw materials in parts by weight of: 50 parts of black fagopyrum tataricum powder, 2 parts of red rose, 1.5 parts of peach kernel and 2 parts of Chinese dates. A preparation method of the rose black fagopyrum tataricum tea comprises the following steps of: selecting the fagopyrum tataricum tea, washing, and smashing into powder; selecting the red rose, the peach kernel and the Chinese dates, and smashing after drying; mixing the raw materials, evenly stirring, adding water, stirring to be wet powder-shaped, and saponifying twice; forming in an extruding way; drying; frying; and carrying out quality testing and vacuum package. The rose in the raw materials of the rose black fagopyrum tataricum tea contains aromatic oil, and has the functions of activating qi to promote circulation of blood, and beautifying face; the red date has the functions of tonifying middle-Jiao and Qi, and nourishing the blood and tranquilization, thereby being suitable for the weakness of the spleen and the stomach; and the black fagopyrum tataricum contains abundant rutin and eighteen amino acids, and has the special effects of reducing the three highs, improving the human immunity, and adjusting the internal secretion. The raw materials are strictly screened and purified, and the eighteen amino acids and the rutin are sufficiently extracted by the two-time saponification technology, so that the quality of the fagopyrum tataricum tea can be improved.

The invention discloses a making method of monascus and tartary buckwheat functional food and an application thereof, and belongs to the field of biological fermentation and medicine. The preparation method comprises the steps that monascus serves as original strains, liquid shake-flask culture is conducted on the monascus, liquid seed amplification culture is conducted, tartary buckwheat solid fermentation is conducted, and the functional food containing flavone, lovastatin and monascus pigments is obtained. The food comprises 2-10 mg / g of the flavone, 0.5-5 mg / g of the lovastatin and 0.4-6 mg / g of the monascus pigments. The functional food produced through the making method can be used for producing health care foods capable of regulating blood sugar and blood fat, or the active components of the flavone, the lovastatin and the monascus pigments of the functional food can be extracted to be used for producing drugs for treating hyperlipidemia and diabetes mellitus.

The invention discloses fagopyrum tataricum multigrain oatmeal and a preparation method thereof, and relates to the field of food processing. The method is characterized in that fagopyrum tataricum, oat, maize, coix seed and black soya bean are used as the raw materials and subjected to multi-stage ultra-micro-grinding to prepare the fagopyrum tataricum multigrain oatmeal. The preparation method overcomes the shortcoming of insufficient flavor of buckwheat; the prepared fagopyrum tataricum multigrain oatmeal obviously improves the taste of fagopyrum tataricum oatmeal, and also promotes the development of instant fagopyrum tataricum multigrain oatmeal.