CN101103757A - Buckwheat flower tea and its preparing process - Google Patents
Buckwheat flower tea and its preparing process Download PDFInfo
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- CN101103757A CN101103757A CNA200710201039XA CN200710201039A CN101103757A CN 101103757 A CN101103757 A CN 101103757A CN A200710201039X A CNA200710201039X A CN A200710201039XA CN 200710201039 A CN200710201039 A CN 200710201039A CN 101103757 A CN101103757 A CN 101103757A
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- buckwheat
- inflorescence
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Abstract
The invention relates to a healthy buckwheat scented tea product which is taken the buckwheat germinal inflorescence as the raw material, and adopted the improved green tea production technology via the steps of green shake, water-removing, heat massage and dryness. The production method of the invention is simple; the color of the product is good; the flavor is rich, the total content of buckwheat flavonoids is more than 5 percent; the content of rutin is over 3 percent; and the other nutrient content such as vitamin is very rich. The buckwheat scented tea also has anti-hunger natural ingredients which can help alleviate hunger and reduce food intake; as in long-term drinking, the buckwheat scented tea has advantages of slimming as well.
Description
Technical field
The present invention relates to a kind of jasmine tea and preparation method thereof, particularly relate to a kind of buckwheat flower tea and preparation method thereof.
Background technology
Bitter buckwheat (Fagopyrumtataricum) and sweet buckwheat (F.esculentum) are dicotyledonous buckwheat cultivated plants, be a kind of small coarse cereals cereal crops of food and medicament dual-purpose, its seed, stem, leaf, all contain more rich nutritional labeling and functional components such as flavones ingredient in spending, wherein the highest with content in spending.Gold buckwheat (F.cymosum complex) be a buckwheat wild plant perennial herb, another name Herba Polygoni cymosi, day buckwheat, RHIZOMA FAGOPYRI CYMOSI, be grown in mostly border, bushes, limit, field, the road is other and dark and damp hemorrhoid approach mountain region.It is distribute in the wild kind of Chinese Fagopyrum the widest a kind of.In China, almost all there is distribution in each province.The plant height range of variation is very big, generally at 0.5-4 rice.Utilization to golden buckwheat at present is limited to dry rhizome more, be used as medicine with its dry rhizome, have the function of clearing heat and detoxicating, clearing lung-heat expectoration, apocenosis detumescence, the dampness elimination of dispeling the wind, be used for the treatment of lung abscess, abscess of throat, dysentery, nameless sores or boils, traumatic injury, rheumatic arthritis etc.The gold buckwheat is except that its rhizome can be used as medicine, and its young inflorescence especially contains abundant Flavonoid substances, is one of position that general flavone content is the highest in the plant, but mostly it is given it up at present, is a kind of waste of resource really.
The many seeds with cultivation buckwheat (especially bitter buckwheat) of buckwheat tea in the market are raw material, will cultivate buckwheat seed and be prepared into health protection tea behind slaking, shelling and parch.Number of patent application is that CN200610021043.3, invention and created name disclose a kind of method of utilizing leaf of Radix Et Rhizoma Fagopyri Tatarici or bitter buckwheat bud to prepare bitter buckwheat tea for the patent application of " a kind of buckwheat leafbud tea and preparation method thereof ", it is raw material that this method grows leaf of Radix Et Rhizoma Fagopyri Tatarici and the buckwheat leafbud plucked before the bud with bitter buckwheat plant, through completing, finalize the design, cure and aging step production buckwheat leafbud tea, all raw materials of this application are the Ye Heya of duck wheat.
The present invention is a raw material with buckwheat children inflorescence, though inflorescence is plucked lower slightly than leaf and leaf bud harvesting output, but young inflorescence is owing to have the more general flavone and a rutin of high-load, and makes buckwheat tea by inflorescence and than leaf tea or leaf bud tea set advantages such as shapeliness, commodity be better are arranged.In addition, pluck buckwheat children inflorescence and can utilize plant more fully, create more being worth.Wherein, because golden buckwheat is perennial wild herbaceous plant, power of regeneration is very strong, and once cultivation repeatedly is benefited.If adopt and go the top mode, can produce more branch and spray, can obtain more inflorescence, increase economic efficiency.Also buckwheat children inflorescence is not prepared into the report of health care tea at present.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, and providing a kind of is the buckwheat flower tea of feedstock production with the young inflorescence of buckwheat (bitter buckwheat, sweet buckwheat, Jin Qiao etc.), and the short method for preparing buckwheat flower tea of a kind of production cycle is provided simultaneously.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of buckwheat flower tea, it is to be the tea that raw material is made with buckwheat children inflorescence.
Above-mentioned buckwheat flower tea, described buckwheat children inflorescence is the inflorescence that perennial golden buckwheat, bitter buckwheat or sweet buckwheat are in initial bloom stage and bud stage.
Aforesaid buckwheat flower tea can prepare as follows:
(1) completes: young inflorescence is placed the container temperature to be controlled to stir-fry between 120～180 ℃ completed in 2～5 minutes;
(2) heat is rubbed: cool between 40～60 ℃, carry out heat and rubbed 3～6 minutes;
(3) drying: the young inflorescence after heat rubbed is dried to water content and is promptly getting buckwheat flower tea below 6%.
The preparation method of above-mentioned buckwheat flower tea, the young inflorescence in the step (1) cleans earlier before completing, then the stand blue or green to water content 65～75%.
The preparation method of aforementioned buckwheat flower tea, the described drying of step (3) is first 15～35 ℃ of following air dries 2～5 days for the young inflorescence after heat is rubbed, oven dry between 60～90 ℃ then.
The inventor is in the process that the Fagopyrum plant is studied, particularly the general flavone content in young flower of gold buckwheat preface and the young flower of tartarian buckwheat preface is very high to find Buckwheat Flower, be more than 2 times of general flavone content in the leaf, especially in the seed more than 5 of general flavone content times, but all Buckwheat Flower is not utilized at present, so the inventor has just expected Buckwheat Flower is processed the buckwheat flavonoids that wherein is rich in to utilize.
At first, directly soaked after the inventor has plucked buckwheat children inflorescence and cleans up, the water colour pool that is bubbled out is light partially, and general flavone content is not high, nutriment and active ingredient major part are all also stayed in the young inflorescence, and fresh young inflorescence storage life is extremely short, can not satisfy the demand of long-term drinking.The inventor uses buckwheat children inflorescence drinking water to decoct to obtain to be rich in the drink of flavones again, and this drink mouthfeel and good colour are preserved but compare muddy and be not easy to.In order to solve the problem of storage life, the inventor is directly dried the buckwheat children inflorescence that cleans up, and has solved the problem of storage life, but has found and can not fully active ingredient be discharged in the tea.The inventor is through after constantly groping, and obtained the method that the present invention prepares buckwheat flower tea.
In the method, at first the buckwheat children inflorescence of plucking is completed, between 120～180 ℃, stir-fried 2～5 minutes.This processing not only rapidly the kill tissues cell, evaporate the portion of water in the young inflorescence, also simultaneously young inflorescence is sterilized.Cool to then between 40～60 ℃, carry out heat and rubbed 3～6 minutes, the heat process of rubbing can be destroyed the rubbing of the tissue of young inflorescence, makes juice flow out, be attached on the young inflorescence surface, makes jasmine tea ratio when brewing be easier to active ingredient is discharged.At last young inflorescence is dried to water content and is promptly getting buckwheat flower tea below 6%.Can directly be packaged into tea bag, also can be ground into the following granule packaging of 0.5cm and become tea in bag.
Before buckwheat children inflorescence is completed, preferably it is spread out green grass or young crops with the portion of water of scattering and disappearing, effect in order to avoid too many moisture effects completes.
The tea color and luster that buckwheat flower tea bubbled out that uses this method to produce is good, the nutrition leak in the thick flavor, production process is less, and rubs step owing to increased heat, and the general flavone content in the tea is higher, has also solved the problem of storage life simultaneously.
Compared with prior art, the present invention has following advantage:
(1) adopting buckwheat children inflorescence first is that raw material is produced buckwheat flower tea.Inflorescence is the position of being rich in health-care components such as Flavonoid substances most in the buckwheat plant.Spending general flavone content is more than 2 times of leaf, is more than 5 times of seed, can reach more than 6%.In the buckwheat kind, higher with general flavone content in the sweet buckwheat plant children of the golden buckwheat of majority, most bitter buckwheat and the minority inflorescence.Especially herbaceos perennial gold buckwheat (F.cymosum complex) and since plant be perennial, power of regeneration is very strong, output is higher, can once cultivate, and is benefited for many years.In addition, in raw-material employing, the special high flavones population or the kind that filter out from a large amount of perennial wild golden buckwheat population, a large amount of sweet buckwheat and bitter buckwheat kind of adopting is the source, makes product quality excellent more.
(2) production method provided by the present invention is simple, with short production cycle, the buckwheat flower tea of being produced is effective health-care components content height such as good, the thick flavor of color and luster, general flavone and rutin not only, total flavonoids substance content is up to more than 5%, rutin content is more than 3%, and other nutritional labeling such as vitamin etc. are also very abundant.
(3) also contain natural anti-hunger composition in the product buckwheat flower tea of the present invention, can alleviate hunger, reduce the picked-up of food, long-term drinking has fat-reducing effect.
The specific embodiment
Embodiment 1: the present invention is a raw material with the young flower of gold buckwheat preface, adopts following steps to produce buckwheat flower tea:
(1) draws materials: get healthy initial bloom stage and bud stage young flower of gold buckwheat preface;
(2) clean: after with running water young inflorescence being cleaned, clean with aseptic water washing again, drain;
(3) young inflorescence spreads out blue or green: at room temperature spend the night, allow young inflorescence slough portion of water, it is shady and cool to spread the place requirement, is not subjected to solar radiation, sanitation and hygiene, circulation of air, free from extraneous odour, spread in the process and will suitably gently turn over, in order to evenly distributing moisture content and heat radiation, the stand blue or green to moisture about 70%;
(4) complete: young inflorescence is put in container such as the stainless steel drum control temperature between 150-160 ℃, fried 4 minutes.
(5) heat is rubbed: when temperature dropped between 40-50 ℃, heat was rubbed 6 minutes.This process is destroyed the rubbing of the tissue of young inflorescence, makes juice flow out, be attached on the young inflorescence surface, makes jasmine tea ratio when brewing be easier to active ingredient is discharged.
(6) drying: the young inflorescence after heat rubbed is dried to moisture below 6%;
(7) packing: directly be packaged into tea bag.
Embodiment 2: the present invention is a raw material with bitter buckwheat or young flower of sweet buckwheat preface, adopts following steps to produce buckwheat flower tea:
(1) draws materials: get bitter buckwheat of healthy initial bloom stage and bud stage or young flower of sweet buckwheat preface;
(2) clean: after with running water young inflorescence being cleaned, clean with aseptic water washing again, drain;
(3) young inflorescence spreads out blue or green: at room temperature spend the night, allow young inflorescence slough portion of water, it is shady and cool to spread the place requirement, is not subjected to solar radiation, sanitation and hygiene, circulation of air, free from extraneous odour, spread in the process and will suitably gently turn over, in order to evenly distributing moisture content and heat radiation, the stand blue or green to moisture 65～70%;
(4) complete: young inflorescence is put in container such as the stainless steel drum control temperature between 120-150 ℃, fried 5-6 minute.
(5) heat is rubbed: when temperature dropped between 40-60 ℃, heat was rubbed 3 minutes.This process is destroyed the rubbing of the tissue of young inflorescence, makes juice flow out, be attached on the young inflorescence surface, makes jasmine tea ratio when brewing be easier to active ingredient is discharged.
(6) air dry: heat is placed under the ventilated clean environment between 15-35 ℃ airing 2-5 days after rubbing.
(7) oven dry: jasmine tea is dried between 60-90 ℃, until moisture below 6%;
(8) packing: directly be packaged into tea bag.
Embodiment 3: the present invention is a raw material with young flower of gold buckwheat preface or young flower of tartarian buckwheat preface, adopts following steps to produce buckwheat flower tea:
(1) draws materials: get the healthy initial bloom stage and golden buckwheat or bitter buckwheat or the young flower of sweet buckwheat preface or their mixture of bud stage;
(2) clean: after with running water young inflorescence being cleaned, clean with aseptic water washing again, drain;
(3) young inflorescence spreads out blue or green: at room temperature spend the night, allow young inflorescence slough portion of water, it is shady and cool to spread the place requirement, is not subjected to solar radiation, sanitation and hygiene, circulation of air, free from extraneous odour, the blue or green time of stand was generally 4 to 12 hours, spread in the process and will suitably gently turn over, in order to evenly distributing moisture content and heat radiation;
(4) complete: young inflorescence is put in container such as the stainless steel drum control temperature between 160-180 ℃, fried 2-3 minute.
(5) heat is rubbed: when temperature dropped between 40-60 ℃, heat was rubbed 4 minutes.This process is destroyed the rubbing of the tissue of young inflorescence, makes juice flow out, be attached on the young inflorescence surface, makes jasmine tea ratio when brewing be easier to active ingredient is discharged.
(6) oven dry: jasmine tea is dried between 60-90 ℃, until moisture below 6%;
(7) use pulverizer, the said goods is broken into particle below the 0.5cm, be packaged into tea in bag.
Claims (5)
1. buckwheat flower tea is characterized in that: it is to be the tea that raw material is made with buckwheat children inflorescence.
2. buckwheat flower tea as claimed in claim 1 is characterized in that: described buckwheat children inflorescence is the inflorescence that perennial golden buckwheat, bitter buckwheat or sweet buckwheat are in initial bloom stage and bud stage.
3. method for preparing buckwheat flower tea as claimed in claim 1 or 2, it is characterized in that: buckwheat flower tea prepares as follows:
(1) completes: young inflorescence is placed the container temperature to be controlled to stir-fry between 120～180 ℃ completed in 2～5 minutes;
(2) heat is rubbed: cool between 40～60 ℃, carry out heat and rubbed 3～6 minutes;
(3) drying: the young inflorescence after heat rubbed is dried to water content and is promptly getting buckwheat flower tea below 6%.
4. as the preparation method of buckwheat flower tea as described in the claim 3, it is characterized in that: the young inflorescence in the step (1) cleans earlier before completing, then the stand blue or green to water content 65～75%.
5. as the preparation method of buckwheat flower tea as described in the claim 3, it is characterized in that: the described drying of step (3) for the young inflorescence after heat is rubbed earlier 15～35 ℃ of following air dries 2～5 days, oven dry between 60～90 ℃ then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710201039XA CN101103757B (en) | 2007-07-10 | 2007-07-10 | Buckwheat flower tea and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710201039XA CN101103757B (en) | 2007-07-10 | 2007-07-10 | Buckwheat flower tea and its preparing process |
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| Publication Number | Publication Date |
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| CN101103757A true CN101103757A (en) | 2008-01-16 |
| CN101103757B CN101103757B (en) | 2010-07-14 |
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| CN200710201039XA Expired - Fee Related CN101103757B (en) | 2007-07-10 | 2007-07-10 | Buckwheat flower tea and its preparing process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102165977A (en) * | 2011-04-06 | 2011-08-31 | 四川蒙顶山味独珍茶业集团有限公司 | Method for preparing novel seasoning tea |
| CN102524454A (en) * | 2012-02-29 | 2012-07-04 | 西安虎标行南洋补品有限责任公司 | Tartary buckwheat complex tea |
| CN101283720B (en) * | 2008-05-30 | 2012-07-18 | 谢盛超 | Litsea pungens scented tea and its preparation method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1411733A (en) * | 2001-10-19 | 2003-04-23 | 吕毅 | Health-care tea capable of reducing fat, reducing weight and clearing heat away |
| CN1802974A (en) * | 2005-12-28 | 2006-07-19 | 陈义 | Bougainvillea flower tea and tea drink preparation method |
-
2007
- 2007-07-10 CN CN200710201039XA patent/CN101103757B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283720B (en) * | 2008-05-30 | 2012-07-18 | 谢盛超 | Litsea pungens scented tea and its preparation method |
| CN102165977A (en) * | 2011-04-06 | 2011-08-31 | 四川蒙顶山味独珍茶业集团有限公司 | Method for preparing novel seasoning tea |
| CN102165977B (en) * | 2011-04-06 | 2012-12-12 | 四川蒙顶山味独珍茶业集团有限公司 | Method for preparing novel seasoning tea |
| CN102524454A (en) * | 2012-02-29 | 2012-07-04 | 西安虎标行南洋补品有限责任公司 | Tartary buckwheat complex tea |
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| Publication number | Publication date |
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| CN101103757B (en) | 2010-07-14 |
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