CN101438751A - Tartary buckwheat coffee and technique for producing the same - Google Patents
Tartary buckwheat coffee and technique for producing the same Download PDFInfo
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- CN101438751A CN101438751A CNA2008101851941A CN200810185194A CN101438751A CN 101438751 A CN101438751 A CN 101438751A CN A2008101851941 A CNA2008101851941 A CN A2008101851941A CN 200810185194 A CN200810185194 A CN 200810185194A CN 101438751 A CN101438751 A CN 101438751A
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- coffee
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- bitter buckwheat
- rutin
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Abstract
The invention discloses a bitter buckwheat coffee and a production process thereof, relating to the field of health care nutritional products. The various components and the mixture ratio by weight are as follows: 75-83 percent of bitter buckwheat rutin powder, 13-19 percent of coffee powder and 4-6 percent natural spice; the production process comprises: a. organic rutin powder raw material is obtained by selecting, dehulling, breaking and separating bitter buckwheat; b. the semi-finished product rutin powder raw material is obtained by carrying out steaming, cooling, expansion, stir-frying and ultra-micro treatment on the organic rutin powder raw material obtained in a; c. the coffee powder is obtained by selecting, baking and grinding imported coffee beans; d. and a product which fully achieves the Q/LBW010-2008 enterprise standards on the quality and the various nutrients, retains the natural nutrients of the bitter buckwheat and is convenient and rapid to take is prepared by mixing the coffee powder obtained in c and the rutin powder raw material obtained in b according to the proportion, baking, cooling, adding the natural spice, vacuum packaging and stocking the finished product, thereby solving the problem that the urban and rural residents desire to eat bitter buckwheat food, but the production thereof is difficult.
Description
Technical field
The present invention relates to a kind of health nutrient and production technology, specifically a kind of bitter buckwheat coffee and production technology.
Background technology
Bitter buckwheat is the very few medicine-food two-purpose crop of occurring in nature, puts down in writing according to Compendium of Material Medica: bitter buckwheat bitter, and property is flat cold, the real stomach of energy, beneficial strength, continuous spirit, sharp knowledge, refining the five internal organs slag is dirty; All on the books to bitter buckwheat in Thousand Golden Prescriptions, " Chinese medicine voluminous dictionary " and pertinent literature: can calm the nerves, the swollen wind pain of lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing, long-pendingization of dispelling are stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, effects such as anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty treatment.Particularly unique composition--bitter buckwheat flavone (rutin), effect is very unique, can effectively prevent and nurse one's health cardiovascular and cerebrovascular disease, as: hypertension, high fat of blood, coronary heart disease etc. and to diabetes, digestive system and respiratory disease, effect is remarkable, can improve the immunity of human body simultaneously.At present, what sell on the market is that the health-care nutritional food of main material production is of a great variety with bitter buckwheat, and effect is different, and bitter buckwheat tea, bitter buckwheat vinegar, bitter buckwheat wine or the like are arranged, and its suitable crowd and mouthfeel all have certain limitation; But with bitter buckwheat is primary raw material, and employing science, advanced production technology, makes a kind of health caring nutrition food---bitter buckwheat coffee, do not appear in the newspapers as yet.
Summary of the invention
The object of the present invention is to provide a kind of convenient and swift, mouthfeel good, has the health nutrient-bitter buckwheat coffee of certain dietotherapy function.
Another object of the present invention is to provide a kind of production technology of above-mentioned bitter buckwheat coffee, utilize the bitter buckwheat coffee of this explained hereafter, the natural nutrition composition that has kept duck wheat fully, product quality and every nutrition have reached the Q/LBW010-2008 company standard fully, energy-conservation, nothing dirt.
Produce by biological food engineering brewing technique that a kind of to keep natural food nutrition fully constant, and promptly conveniently be fit to a kind of health-care nutritional food-bitter buckwheat coffee that all kinds of crowds eat again.This product can be met the need of market, and cater to all kinds of consumer groups again and thirst for, also be the innovation achievement that the chinese tradition cuisines combine with the modern food science and technology.
The present invention is achieved by following technical proposals:
Each component of the present invention and weight proportion thereof are: bitter buckwheat rutin powder 75%～83%, the full powder 13%～19% of coffee, natural flavor 4%～6%.
Each component of the best of the present invention and weight proportion thereof are: bitter buckwheat rutin powder 80%, the full powder 15% of coffee, natural flavor 5%.
The production technology of the bitter buckwheat coffee of the present invention:
A, by to bitter buckwheat selected → shelling → fragmentation → separation, make organic rutin powder raw material;
B, with the organic rutin powder raw material decatize → cooling → expanded → frying → ultra micro of gained in a step, semi-finished product rutin powder raw material;
C, import coffee bean → selected → cure → grind get the full powder of coffee;
D, the full powder of coffee of gained in the rutin powder raw material of gained in the b step and the c step is mixed → cures → cool off → add natural flavor → vacuum packaging → finished product warehouse-in in proportion; Wherein:
In a step duck wheat is carried out selection by winnowing with dressing machine, require seed full, clean, do not have and to go mouldy; Selected duck wheat by shelling, and is carried out fragmentation, separation after tartary buckwheat shell all taken off, the organic component in the bitter buckwheat, promptly organic rutin powder raw material makes isolated organic component can reach 15% of raw material sum with the germ separation technology;
In the b step with organic rutin powder raw material of separating in a step with the discharging cooling after 2 hours of 80 ℃ of steamed, expanded then, the raw material after expanded ground earlier again sieves with 100 purposes sieve, get semi-finished product rutin powder raw material stored for future use;
During with selected baked coffee, temperature is controlled between 50～90 ℃ in the c step, cures half an hour from 50 ℃ of low temperature to 90 ℃ of high temperature, reduces to low temperature again from 90 ℃ of high temperature then and cure half an hour for 50 ℃;
In the d step with the full powder of coffee of gained in the rutin powder raw material of gained in the b step and the c step in 75～83: after 13～19 ratio is mixed, cure with far-infrared oven, temperature is controlled to be 120 ℃, and absolutely dry moisture is controlled at 4%; When the raw material color and luster is the sauce brown, discharging and put into wooden casket when its flavor has wheat fragrance, caf, be cooled to 20 ℃ after, add natural flavor in 95: 5 ratios, the final vacuum that stirs packing gets final product.
Bitter buckwheat coffee of the present invention, product quality and every nutrition have reached the Q/LBW010-2008 company standard fully, energy-conservation, nothing dirt; The natural nutrition composition that has kept duck wheat fully, instant, quick has solved urban and rural residents and has craved for edible duck wheat food and manufacture difficult problem, has satisfied consumer demand.
The present invention has not only improved the edibility of traditional bitter buckwheat, and has increased added value of product; And make enterprise that independent intellectual property right arranged, and increased economic benefit, can stablize sound development, strengthened the purchase working ability of local agricultural product simultaneously, increasing peasant income can be made and the featured agriculture industrialized development can be driven.
The specific embodiment:
Embodiment 1.A kind of bitter buckwheat coffee, its each component and weight proportion thereof are: bitter buckwheat rutin powder 80%, the full powder 15% of coffee, natural flavor 5%.
Embodiment 2.A kind of bitter buckwheat coffee, its each component and weight proportion thereof are: bitter buckwheat rutin powder 75%, the full powder 19% of coffee, natural flavor 6%.
Embodiment 3.A kind of bitter buckwheat coffee, its each component and weight proportion thereof are: bitter buckwheat rutin powder 83%, the full powder 13% of coffee, natural flavor 4%.
The production technology of embodiment 1～3 comprises the steps:
A, by to bitter buckwheat selected → shelling → fragmentation → separation, make organic rutin powder raw material;
B, with the organic rutin powder raw material decatize → cooling → expanded → frying → ultra micro of gained in a step, semi-finished product rutin powder raw material;
C, import coffee bean → selected → cure → grind get the full powder of coffee;
D, the full powder of coffee of gained in the rutin powder raw material of gained in the b step and the c step is mixed → cures → cool off → add natural flavor → vacuum packaging → finished product warehouse-in in proportion; Wherein:
In a step duck wheat is carried out selection by winnowing with dressing machine, require seed full, clean, do not have and to go mouldy; Selected duck wheat by shelling, and is carried out fragmentation, separation after tartary buckwheat shell all taken off, the organic component in the bitter buckwheat, promptly organic rutin powder raw material makes isolated organic component can reach 15% of raw material sum with the germ separation technology;
In the b step with effective rutin powder raw material of separating in a step with the discharging cooling after 2 hours of 80 ℃ of steamed, expanded then, the raw material after expanded ground earlier again sieves with 100 purposes sieve, get semi-finished product rutin powder raw material stored for future use;
During with selected baked coffee, temperature is controlled between 50～90 ℃ in the c step, cures half an hour from 50 ℃ of low temperature to 90 ℃ of high temperature, reduces to low temperature again from 90 ℃ of high temperature then and cure half an hour for 50 ℃;
In the d step with the full powder of coffee of gained in the rutin powder raw material of gained in the b step and the c step in 75～83: after 13～19 ratio is mixed, cure with far-infrared oven, temperature is controlled to be 120 ℃, and absolutely dry moisture is controlled at 4%; When the raw material color and luster is the sauce brown, discharging and put into wooden casket when its flavor has wheat fragrance, caf, be cooled to 20 ℃ after, add natural flavor in 95: 5 ratios, the final vacuum that stirs packing gets final product.
Claims (3)
1, a kind of bitter buckwheat coffee is characterized in that: each component and weight proportion thereof are in the described bitter buckwheat coffee: bitter buckwheat rutin powder 75%～83%, the full powder 13%～19% of coffee, natural flavor 4%～6%.
2, bitter buckwheat coffee according to claim 1 is characterized in that: each component and weight proportion are in the described bitter buckwheat coffee: bitter buckwheat rutin powder 80%, the full powder 15% of coffee, natural flavor 5%.
3, a kind of production technology of bitter buckwheat coffee is characterized in that: the production technology of described bitter buckwheat coffee comprises the steps:
A, by to bitter buckwheat selected → shelling → fragmentation → separation, make organic rutin powder raw material;
B, with the organic rutin powder raw material decatize → cooling → expanded → frying → ultra micro of gained in a step, semi-finished product rutin powder raw material;
C, import coffee bean → selected → cure → grind get the full powder of coffee;
D, the full powder of coffee of gained in the rutin powder raw material of gained in the b step and the c step is mixed → cures → cool off → add natural flavor → vacuum packaging → finished product warehouse-in in proportion; Wherein:
In a step duck wheat is carried out selection by winnowing with dressing machine, require seed full, clean, do not have and to go mouldy; Selected duck wheat by shelling, and is carried out fragmentation, separation after tartary buckwheat shell all taken off, the organic component in the bitter buckwheat, promptly organic rutin powder raw material makes isolated organic component can reach 15% of raw material sum with the germ separation technology;
In the b step with organic rutin powder raw material of separating in a step with the discharging cooling after 2 hours of 80 ℃ of steamed, expanded then, the raw material after expanded ground earlier again sieves with 100 purposes sieve, get semi-finished product rutin powder raw material stored for future use;
During with selected baked coffee, temperature is controlled between 50～90 ℃ in the c step, cures half an hour from 50 ℃ of low temperature to 90 ℃ of high temperature, reduces to low temperature again from 90 ℃ of high temperature then and cure half an hour for 50 ℃;
In the d step with the full powder of coffee of gained in the rutin powder raw material of gained in the b step and the c step in 75～83: after 13～19 ratio is mixed, cure with far-infrared oven, temperature is controlled to be 120 ℃, and absolutely dry moisture is controlled at 4%; When the raw material color and luster is the sauce brown, discharging and put into wooden casket when its flavor has wheat fragrance, caf, be cooled to 20 ℃ after, add natural flavor in 95: 5 ratios, the final vacuum that stirs packing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101851941A CN101438751B (en) | 2008-12-14 | 2008-12-14 | Tartary buckwheat coffee and technique for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101851941A CN101438751B (en) | 2008-12-14 | 2008-12-14 | Tartary buckwheat coffee and technique for producing the same |
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| Publication Number | Publication Date |
|---|---|
| CN101438751A true CN101438751A (en) | 2009-05-27 |
| CN101438751B CN101438751B (en) | 2011-07-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101851941A Expired - Fee Related CN101438751B (en) | 2008-12-14 | 2008-12-14 | Tartary buckwheat coffee and technique for producing the same |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011047537A1 (en) * | 2009-10-19 | 2011-04-28 | Zheng Jianzhong | Method of preparing buckwheat rutin food |
| CN102100280A (en) * | 2010-12-29 | 2011-06-22 | 成都大学 | Method for preparing instant buckwheat coffee |
| CN103283909A (en) * | 2012-03-02 | 2013-09-11 | 侯兆乾 | Potato coffee and production process thereof |
| CN103283908A (en) * | 2012-03-02 | 2013-09-11 | 侯兆乾 | Lily coffee and production process thereof |
| CN103355462A (en) * | 2013-06-13 | 2013-10-23 | 谢春生 | Method for preparing millet buckwheat coffee |
| CN103783232A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Instant medlar coffee powder preparation method |
| CN107660634A (en) * | 2017-11-15 | 2018-02-06 | 李鹏 | A kind of tartary buckwheat coffee powder |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3668486B1 (en) * | 2004-04-19 | 2005-07-06 | 株式会社 伊藤園 | Production method of bitter wheat tea |
-
2008
- 2008-12-14 CN CN2008101851941A patent/CN101438751B/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011047537A1 (en) * | 2009-10-19 | 2011-04-28 | Zheng Jianzhong | Method of preparing buckwheat rutin food |
| CN102100280A (en) * | 2010-12-29 | 2011-06-22 | 成都大学 | Method for preparing instant buckwheat coffee |
| CN102100280B (en) * | 2010-12-29 | 2012-09-26 | 成都大学 | Method for preparing instant buckwheat coffee |
| CN103283909A (en) * | 2012-03-02 | 2013-09-11 | 侯兆乾 | Potato coffee and production process thereof |
| CN103283908A (en) * | 2012-03-02 | 2013-09-11 | 侯兆乾 | Lily coffee and production process thereof |
| CN103783232A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Instant medlar coffee powder preparation method |
| CN103355462A (en) * | 2013-06-13 | 2013-10-23 | 谢春生 | Method for preparing millet buckwheat coffee |
| CN107660634A (en) * | 2017-11-15 | 2018-02-06 | 李鹏 | A kind of tartary buckwheat coffee powder |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
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| Publication number | Publication date |
|---|---|
| CN101438751B (en) | 2011-07-27 |
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