3694 results about "Polygonum fagopyrum" patented technology

The invention relates to a compound coarse cereal nutrition food and a production method thereof. The compound coarse cereal nutrition food can overcome the problems of single variety, insufficient nutrition and poor eating effect of the current coarse cereal food so as to meet different demands of people on coarse cereal foods. The technical proposal to solve the problems is that the food is produced by 4-6 portions of wheat flour, 4-6 portions of purple rice flour, 8-12 portions of rye flour, 7-11 portions of barley flour, 7-11 portions of oat flour, 7-11 portions of buckwheat flour, 8-12 portions of corn flour, 8-12 portions of millet flour, 4-6 portions of sorghum powder, 4-6 portions of pearl barley powder, 2.5-3.5 portions of soybean flour, 1.5-2.5 portions of black soybean powder, 1.5-2.5 portions of pea meal, 0.8-1.2 portions of black sesame seed powder, 1.5-2.5 portions of black rice flour, 7-11 portions of rice flour, 3-5 portions of sweet potato dry powder and water by weight. 3-5 portions of mung bean powder can be added if the food is eaten in spring, summer and autumn. The food has scientific composing prescription, rich nutrition and good taste and is convenient for eating, conducive to the health of people and a great creation of food deep processing, thus having great economic and social benefits.

A method of combined intercropping and mulching of commercial crops is described herein. Suitable annuals such as young wheat and / or buckwheat plants are planted in soil in which legumes were originally planted. A portion of the resulting upper portions of young wheat and / or buckwheat plants is mowed and blended with organic debris to provide nutrients for intercropped commercial plants such as corn and soybeans. The remaining portion is chopped blended with organic debris and sprayed onto the top layer of seeded soil as combination mulch. For larger commercial applications, conventional agricultural machines are described herein, and are modified for the most efficient intercropping. For best results, at least one intercropped commercial plant should be a legume.

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

The invention discloses a nutrient meal-following food and a producing method thereof. The nutrient meal-following food is characterized by comprising the following components in parts by weight: 0.5-1.5 parts of polished round-grained rice, 0.5-1.5 parts of white rice, 0.5-1.5 parts of black rice, 0.5-1.5 parts of barley, 1.5-2.5 parts of buckwheat, 0.5-1.5 parts of wheat, 1.5-2.5 parts of oats, 1.5-2.5 parts of coix seeds, 1.5-2.5 parts of millets, 1.5-2.5 parts of corns, 1.5-2.5 parts of broomcorn and 1.6-2.4 parts of sesames. The producing steps are as follows: (1) mixing and cleaning the raw materials, and then soaking the mixture for 8-12 hours (2) steaming the raw materials thoroughly and then airing the raw materials to 30 DEG C; (3) adding fermentation strains and the raw material soaking water in the step (1) into the raw materials in the former step and mixing uniformly; (4) fermenting at a constant temperature of 30 DEG C for 30-35 hours; (5) repeating the step (3); (6) fermenting at a constant temperature of 30 DEG C for 24-30 hours; (7) grinding the well-fermented raw materials into paste; (8) drying the paste into powder and packaging the powder in a sealing manner. The nutrient meal-following food has rational allocation, results in no digestion discomfortableness to the intestines and stomach as the surfaces of the coarse grains are softened through biological fermentation, and is better for the absorption of an organism as the plant cell walls are destroyed by enzymes under the action of microorganisms.

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 relates to an acidophilus milk which comprises the following raw materials in parts by weight relative to total 1000 parts: 50-200 parts of nut, 0-200 parts of pulp, 0-200 parts of grain, 0-15 parts of albumen powder, 70-85 parts of white granulated sugar, 0.5-13.5 parts of stabilizing agent, 0-5 parts of edible essence and the balance of fresh milk. 0.02-0.08 activity unit / kilogram lactobacillus is used for fermenting. The nut is selected from filbert, a pine nut, almond, a Chinese chestnut, a pistachio nut, a sunflower seed, a walnut, anacardium occidentale, a lotus seed, peanut and / or armeniaca. The pulp is selected from coconut, strawberry, a yellow peach, blueberry, mulberry, tangerine, raisin, a grape, cherry, a mango, rubus corchorifolius and / or aloe vera gel. The grain is selected from barley, oat, wheat, rye, buckwheat, rice, wheat seed, broomcorn and maize. A preparation method of the acidophilus milk comprises the steps of inspecting raw milk, mixing, metering volume, homogenizing, sterilizing, cooling, vaccinally fermenting, adding, inspecting and refrigerating. The invention is convenient for the transport and storage of products and ensures the uniformity and completion of added substances.

The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

The invention relates to the field of health-care food and in particular relates to rice. The health-care rice capable of lowering 'three highs' is characterized in that the raw materials of the health-care rice include coarse food materials and traditional Chinese medicine food materials; the coarse food materials include buckwheat, oat, coarse rice, soybeans and sesame; and the traditional Chinese medicine food materials include gingkoes, Indian buead and walnuts. The raw materials are ground and then extruded into rice grains, thus preparing the health-care rice; and the health-care rice is coated with a rice milk layer. The health-care rice has the beneficial effects that the health-care rice has mild efficacy, can lower blood fat, blood pressure and blood sugar, can help people with three highs benefit qi, nourish the blood, tonify the spleen, promote appetite, enhance the immunities of the people with three highs and has a good health-care effect.

The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic thatthe konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.

The invention provides a health-care soybean milk powder and a preparation method thereof, which relates to a health-care drinking product. The health-care soybean milk powder comprises the followingcomponents, by weight percent: 50-90% of soybean milk powder or black bean milk powder or pease milk powder or mung bean milk powder or red bean milk powder, 1-10% of spirulina powder, 1-10% of balsampear powder, 1-30% of hawthorn powder, 1-30% of yam powder, 1-30% of pumpkin powder and 1-30% of buckwheat. In the health-care soybean milk powder and the preparation method thereof, spirulina, balsam pear, hawthorn, yam, pumpkin and buckwheat which are processed are added into soybean milk powder to prepare the health-care soybean milk powder with better effect of lowering blood pressure, fat and blood sugar.

A fermented grain beverage is prepared from rice, wheat, oats, barley, highland barley, rye, buckwheat, sorghum, millet, corn and glutinous rice through immersing in purified water, steaming, cooling, inoculating Aspergillus oryzae, natural fermenting, mixing with non-fermented grains, hydrolyzing, saccharifying, diluting, homogenizing, sterilizing, and filling it in containers.

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.

The invention discloses health-care rice suitable for diabetics and a processing method thereof, which belongs to the field of grain processing and can be popularized and applied in the fields of grain industry, food industry and health-care products. The health-care rice contains the following raw materials in percentage by mass: 40 to 55 percent of husked rice, 15 to 25 percent of millet, 10 to 20 percent of pearl barley, 8 to 12 percent of buckwheat, 5 to 10 percent of avena nuda, 3 to 6 percent of yam flour, 0.2 to 3 percent of kudzuvine root powder, 0.3 to 0.8 percent of taurine, 0.5 to 1.5 percent of konjac fine flour and 0.8 to 1.5 percent of sodium alginate. The processing method comprises the following steps of: crushing the husked rice, the millet, the pearl barley, the buckwheat and the avena nuda into powder of 60 to 120 meshes, proportioning the crushed raw materials and the yam flour, the kudzuvine root powder, the taurine, the konjac fine flour and the sodium alginate according to a formula proportion, mixing uniformly, adding water in an amount which is 20 to 28 percent of the mass of the total raw materials, fully stirring, putting the mixture in an extruder, extruding the mixture into strips, preparing the strips into rice grains by using a rice grain forming machine, and drying and packing. The health-care rice has balanced nutrition, can be eaten for a long term, has the effect of stabilizing and even reducing the blood sugar, has obvious effect of preventing and relieving the diabetes, and is suitable to be eaten by the diabetics.

The invention relates to the technical field of medicines and specifically relates to a medical and edible homologous compound preparation, a preparation method and an application thereof. The medical and edible homologous compound preparation provided by the invention comprises a component A and a compound B which are used cooperatively; the weight percent of the component A is less than 100%; the weight percent of the component B is less than 100%; the component A is prepared from one or more of the following medical and edible homologous raw materials: clove, anise, fennel, sword bean, fennel, turmeric and fructus piperis longi; the component B comprises ginseng, wolfberry, tartary buckwheat, momordica grosvenori, semen cassiae and coreopsis tinctoria flowers. The medical and edible homologous compound preparation is capable of regulating body, balancing yin and yang, tonifying qi and blood, promoting secretion of saliva or body fluid and enhancing body immunity and has a positive effect for improving sub-health.

The present invention discloses crop rice and a preparation method of the crop rice. The crop rice is prepared with the following raw materials in weight proportions: starch base material in 2-4 portions and main crop material in 6-8 portions; the starch material is selected from potato starch, sweet potato starch, tapioca starch, maize starch, and maranta; the crop material is selected from corn, sorghum, millet, sweet potato, buckwheat, oat, kuroyone, wild oats, mung beans, red kidney beans, and pearl barley. The preparation method is: filter, clean, and crush the grains, mix with starch material, shape by extrusion, and dry, pack, and load into warehouse. The crop rice has smooth surface and even size, without any food additive or preservative, delivers good mouth feel, can be cooked with rice, and is rich in beneficial elements, Vitamin, and lysine, etc., and contain a great deal of dietary fiber, and therefore can greatly balance internal milieu. The crop rice in the present invention is available in more than 10 variants, depending on the formula, for free choice.

The invention belongs to the field of healthy foods, and particularly relates to a food composition capable of replacing meal, shaping bodies and being balanced in nutrients, and a making method of the food composition. The food composition is made from selected cereals, nuts and medicinal and edible traditional Chinese medicines, and is made from raw materials of coix seeds, buckwheat, oat grains, chenopodium quinoa, red bean, honeysuckle flowers, chrysanthemum flowers, rhizoma polygonati odorati, Chinese wolfberry fruits, lily bulbs, white fungi, apricot kernels, black sesame seeds, walnuts,pumpkin seeds and the like. The nutritive meal replacement powder disclosed by the invention is rich in nutrition, high in satiety, smooth in mouth feel and rich in fragrance; and defects that the nutrition runs off due to high-temperature treatment of extrusion, puffing and the like, and people eating the meal replacement powder easily suffer from excessive internal heat are overcome, the meal replacement powder can provide protein, amino acids, vitamins and trace elements necessary for maintaining functions of human bodies, and the meal replacement powder can reduce weight and reduce bloodlipid, and besides, can also achieve the effect of comprehensively complementing nutrition.

The invention discloses a powder of coarse cereals, wherein each 100kg of the powder comprises the constituents of coix seed 25-30g, maize 7-10kg, unpolished rice 8-10kg, buckwheat, lotus seeds, gorgon euryale seed each 10kg, wheat, black soya bean, water chestnuts each 5kg, soybean 7kg and soybean 3kg. In spring and summer, the mung bean can be used for substituting red bean. The preparing process of the powder comprises the steps of refining each composition and cleaning, drying, disintegrating, mixing homogeneously according to proportion, finally carrying out packaging as requirement. The powder contains rich natural vitamins, dietary fiber and microelements needed by human bodies. The powder has the effects of balancing nourishment and enhancing immunological functions. The invention also discloses the method for eating the coarse cereal powder.

The invention discloses rosemary flavored barbecue dried bean curd. The rosemary flavored barbecue dried bean curd is prepared from the following raw materials in parts by weight: 130 to 140 parts of soybeans, 24 to 28 parts of shelled buckwheat, 6 to 7 parts of white sesame seeds, 2 to 3 parts of waxberry, 2 to 3 parts of Chinese yam, 4 to 5 parts of dogwood fruit pulp, 1 to 2 parts of purple cabbages, 2 to 3 parts of rehmannia leaves, 1 to 2 parts of apple leaves, 1 to 2 parts of mugwort leaves, 2 to 3 parts of dandelion, 1 to 2 parts of snapdragon, 1 to 2 parts of fritillaria cirrhosa, 1 to 2 parts of scabish, and 1 to 2 parts of lemongrass. The nutritional value of the dried bean curd is improved by adding the shelled buckwheat and the white sesame seeds into the dried bean curd; a traditional Chinese medicine extracting solution is absorbed by the dogwood fruit pulp, the dogwood fruit pulp is ground into powder, and the powder is added into the dried bean curd, so that active ingredients of traditional Chinese medicines are added into the dried bean curd to the maximum while the taste of the dried bean curd is prevented from being influenced; the dried bean curd is roasted by bamboo charcoal with rosemary powder, so that the finished dried bean curd has unique aromas and has the effects of replenishing blood, improving eyesight, tonifying spleen, nourishing stomach, promoting the secretion of saliva or body fluid, benefiting lung, dispelling wind, lubricating intestines, tonifying liver and kidney, securing essence and reducing urination.

The invention provides oat composite nutrition slurry and a preparation method thereof, which relates to a non-alcoholic drink. The raw material comprises oat, sesame, soya, brown rice, buckwheat, wheat germ, white granulated sugar, liquid native starch anti-aging agent and composite phosphate. The oat, the sesame, the soya, germinate brown rice, the buckwheat and the wheat germ are roasted; the roasted oat, soya, germinate brown rice, buckwheat and wheat germ are crushed and compounded into paste by adding water to prepare slurry A; the roasted sesame and wheat germ are grinded so as to obtain sesame wheat germ flour; the liquid native starch anti-aging agent is uniformly mixed with the white granulated sugar where hot water is added so as to obtain the liquid native starch anti-aging agent solution; the composite phosphate is dissolved by water so as to gain the composite phosphate solution; the slurry A is mixed with the sesame wheat germ flour where the liquid native starch anti-aging agent solution and the composite phosphate solution are added so as to obtain slurry B; the white granulated sugar is dissolved into syrup C by water; the slurry B and the syrup C are added with water for constant volume so as to obtain compounding solution; and the steps as follows are carried out to prepare the oat composite nutrition slurry: cooling, pre-heating, degassing, homogenizing, sterilizing, filling and packaging.

The invention discloses a tartarian buckwheat seed with high bioflavone content and a tartarian buckwheat health tea which has the same value as that of the tartarian buckwheat seed and is prepared from waste tartarian buckwheat leaves. The health tea is prepared by the steps as follows: preparing into a paste, shaping, drying, cutting, baking, parching and forming. The tartarian buckwheat health tea has high flavone content, infusion resistance, and has verdant color, fresh fragrance, good clarity, and good taste after being infused; and it is a dietetic therapy health beverage suitable for preventing and treating diseases such as hyperglycemia, hypertension, hyperlipoidemia, etc. During processing, the tartarian buckwheat husk with an effect on the taste is removed, so the pure natural quality of the tartarian buckwheat is ensured, and the economic value of the tartarian buckwheat is improved.

The invention discloses dried tofu with soybeans as main ingredients. The dried tofu comprises the following raw materials in parts by weight: 100-106 parts of soybeans, 6-10 parts of corn kernels, 4-6 parts of seasame, 6-10 parts of buckwheat, 2-3 parts of pseudo-ginseng, 1-2 parts of lily, 1-2 parts of schisandra chinensis, 1-2 parts of pollen pini, 1-2 parts of Chinese chives, 2-4 parts of garlic bolt, 2-7 parts of white sugar, 2-6 parts of salt, 0.5-1 part of Chinese hawthorn seed powder, a proper amount of mulberry and 0.03-0.06 part of bean product defoaming agent. The dried tofu prepared by the invention has rich nutrition and good taste; the plurality of powder agent added before squeezing and the method of using the mulberry as flavor modifier provide high health protection value to the product; the mulberry can be used for treating dizziness caused by deficiency of liver and kidney, blood deficiency and essence deficiency, waist soreness and tinnitus, premature graying of hair, insomnia and dreaminess, fluid impairment and thirst, consumptive thirst and constipation due to intestinal dryness; and the schisandra chinensis can treat cough and asthma due to lung deficiency, thirty, spontaneous perspiration, night sweat, thinness and weakness due to overexertion, wet dream, spermatorrhea and lingering dysentery.

The invention relates to a multidimensional multifunctional healthy battercake which takes cereal, miscellaneous cereals, etc., as main raw materials and matches with oil plants, melon and fruits and Chinese traditional medicine, and is suitable for the suffers of diabetes and cardiovascular and cerebrovascular diseases, being a dietotherapy food with certain health care and healing function. The multidimensional multifunctional healthy battercake comprises the raw materials by weight percentage: 4.8-5.2 percent of wheat, 28-32 percent of millet, 4.8-5.2 percent of broomcorn, 9-11 percent of tartary buckwheat, 9-11 percent of hulless oat, 4.8-5.2 percent of oat, 4.8-5.2 percent of pearl barley, 2.8-3.2 percent of peanut, 4.8-5.2 percent of walnut, 2.8-3.2 percent of sesame, 1.8-2.2 percent of soybean, 1.8-2.2 percent of mung bean, 1.8-2.2 percent of pease, 1.8-2.2 percent of pumpkin, 0.9-1.1 percent of balsam pear, 1.8-2.2 percent of carrot, 1.8-2.2 percent of yam, 1.8-2.2 percent of poria cocos, 1.8-2.2 percent of root kudzuvine, 0.9-1.1 percent of mulberry leaves and 0.9-1.1 percent of corn silk. The multidimensional multifunctional healthy battercake of the invention comprises Chinese traditional medicines that contain various vitamins and has healing function, and has certain health care and healing effects on diabetes and cardiovascular and cerebrovascular diseases for a long term eating.

The invention provides a health-care product capable of reducing blood glucose, releasing pressure, reducing lipid, relaxing bowel, beautifying, losing weight and resisting fatigue. The health-care product comprises black tea, gynura bicolor, pollen pini, cooked tartary buckwheat and Chinese yam used as medicine, supplementary elements comprise xylitol, mannitol crystal and natural menthol, matching ratio of the components of the supplementary elements is 1:1:1. The production process includes: step one, the black tea, the gynura bicolor, the tartary buckwheat and the Chinese yam used as medicine are weighed according to the matching ratio and smashed by an ultra-micro grinder to be made into 200-mesh ultra-micro powder for being prepared; step two, the supplementary elements and the pollen pini are weighed according to matching ratio; the powder obtained in the steps are mixed, stirred evenly, dried under reduced pressure at the temperature of 60 DEG C and sterilized to obtain semi-finished products, the semi-finished products of the health-care product is made into granules, pills, tea bags, solid granules, liquid drink, tablets, effervescent tablets, biscuits, soup or portable capsules. The health-care product is fragrant, sweet and palatable and capable of losing weight, relaxing bowel, energizing, restoring consciousness, clearing liver, improving vision, reducing lipid, releasing pressure and reducing blood glucose.

The invention discloses a formula of novel uncooked food fruit and vegetable powder, which is made from natural grains, fruits, vegetables and partial medicine and food homologous medicinal materials in proportion. The natural grains in the formula mainly are brown rice, black soya bean, barley, buckwheat, crude sticky rice and wheat (wheat kernel); the fruits and the vegetables include mandarin orange, apple, green papaya, banana, kiwi fruit, lotus root, carrot, wild celery herb, sweet potato, pumpkin and kelp; and the medicine and food homologous medicinal materials comprise kudzu vine root powder, fructo-oligose, folium mori, pearl barley and mixed lactic acid bacteria powder. The making method of the novel uncooked food fruit and vegetable powder mainly comprises the following steps of: pretreating the fruits and the vegetables, pulping for later use, drying the grains and the medicinal materials, ultramicro-grinding for later use, mixing, freezing and drying, sub-packaging at a low temperature, and vacuum-bagging. The novel uncooked food fruit and vegetable powder formula has the characteristics of balanced nutrition matching, convenience in taking, good mouth feel and the like so as to have wide application prospect on the aspects of medicine health care and the like, is beneficial to the absorption of a human body to nutrients, is especially suitable for women, and is a low-heat food with functions of losing weight and beautifying features.

The invention relates to the field of foods and in particular relates to tartary buckwheat tea and a making method thereof. The taste of the tartary buckwheat tea can be enhanced. The making method of the tartary buckwheat tea comprises the following steps of: carrying out primary drying on plant tissues of the tartary buckwheat to ensure that the content of water in each component in the plant tissues is 30-50%, wherein the plant tissues comprise leaves and / or flowers and / or stems and / or roots of the tartary buckwheat; adding un-soaked red tea and / or green tea in the plant tissues subjected to primary drying and uniformly mixing to obtain a mixture; fermenting the mixture for 24-48 hours; carrying out secondary drying on the fermented mixture; crushing tartary buckwheat seeds; uniformly mixing the crushed tartary buckwheat seeds with water; making the tartary buckwheat seeds mixed with water into particles; baking the particular tartary buckwheat seeds; and uniformly mixing the baked tartary buckwheat seeds with the mixture subjected to the secondary drying.

The invention discloses an instant coarse grain rice partner and a processing method thereof, and belongs to the technical field of deep processing of agricultural products. The instant coarse grain rice partner comprises 3-7 parts of black bean, 5-13 parts of Semen Phaseoli, 1-5 parts of kidney bean, 1-5 parts of green bean, 4-14 parts of black rice, 5-9 parts of brown rice, 4-10 parts of red polished round-grained rice, 5-9 parts of naked barley, 3-7 parts of coix seed, 3-11 parts of sorghum, 5-9 parts of corn grit, 2-6 parts of oat grain, 4-12 parts of buckwheat, 3-11 parts of Panicum miliaceum, 2-10 parts of millet and 9-13 parts of glutinous rice. The invention also provides a processing method combining preliminary steam slaking with microwave slaking. The rice partner produced by using the method has the characteristics of coarse and refined grain matching, balanced nutrition, simultaneous cooking with rice, fastness and convenience, and can meet the nutritional needs of different groups of people.

A kind of non-fried instant noodles made of the food grains other than rice is proportionally prepared from food additive, water edible oil, wheat flour, corn powder, corn starch, potato starch, potato powder, tartarian buckwheat powder, buckwheat powder, modified starch, sweet potato starch and sweet potato powder through mixing, heating, shaping, cutting short, heating and drying.

The invention discloses a buckwheat tea and its preparing process, wherein the tea comprises the following constituents (by weight ratio): buckwheat sprout powder 10-90 parts, buckwheat seed inner layer peel powder 10-90 parts. The buckwheat tea can fully utilize the stems, leaves, flowers and seeds of the buckwheat.