CN102940085A - Tartary buckwheat functional red rice health protection tea and preparation method thereof - Google Patents

Tartary buckwheat functional red rice health protection tea and preparation method thereof Download PDF

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Publication number
CN102940085A
CN102940085A CN2012105379087A CN201210537908A CN102940085A CN 102940085 A CN102940085 A CN 102940085A CN 2012105379087 A CN2012105379087 A CN 2012105379087A CN 201210537908 A CN201210537908 A CN 201210537908A CN 102940085 A CN102940085 A CN 102940085A
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bitter buckwheat
parts
functional red
red yeast
yeast rice
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CN2012105379087A
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CN102940085B (en
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赵吉兴
李耀
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Zhong Hui biotech inc, Shandong
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Shangdong Zhonghui Food Co Ltd
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Abstract

The invention belongs to the field of beverages, in particular relates to tartary buckwheat functional red rice health protection tea, and also relates to a preparation method of the health protection tea. The tartary buckwheat functional red rice health protection tea comprises the following components in by weight percent: 10-100 parts of the root of red-rooted salvia, 10-100 parts of semen cassia, 10-100 parts of chrysanthemum, 10-100 parts of hawthorn, 1-10 parts of stevia rebaudian, and 100-1500 parts of tartary buckwheat functional red rice. The tartary buckwheat functional red rice health protection tea provided by the invention has the beneficial effects of having the effects of blood fat reduction, blood pressure lowering and aging resistance, not only reflecting the health protection effect of the functional red rice, but also highlighting the nutrition health protection value of tartary buckwheat. Buckwheat contains a great amount of bioflavonoid, and has multiple kinds of physiological functions of preventing and treating diabetes mellitus, hypertension, coronary disease, preventing cancer and internal haemorrhage, delaying senescence and the like; and meanwhile with the compatibility of homology of medicine and food of the root of red-rooted salvia, semen cassia, chrysanthemum and hawthorn, the tartary buckwheat functional red rice health protection tea has the effects of clearing heat, improving eyesight, and nourishing and protecting the liver.

Description

Bitter buckwheat functional red yeast rice health protection tea and preparation method thereof
 
Technical field
The invention belongs to field of beverage, be specifically related to a kind of bitter buckwheat functional red yeast rice health protection tea, also relate to the preparation method of this health protection tea.
Background technology
For a long time, both at home and abroad research, the utilization of red colouring agent for food, also used as a Chinese medicine are all taken much count of, mostly concentrate on the aspects such as traditional wine brewing, vinegar processed, colouring agent, the research of functional red yeast rice also is in the ascendant.Japan rattan chapter professor far away isolated inhibitors of cholesterol synthesis Monacolin K from monascus Monascus ruber in 1979, Chinese scholars begins it is carried out the discussion of medicinal biological value, and utilizes the modern biochemistry technology that its effective physiological activator is extracted, separates, analyzes.In the last few years, started especially the upsurge of utilizing red colouring agent for food, also used as a Chinese medicine exploitation health food both at home and abroad, the medical value of the function factor in the monascus (such as bioactivators such as cholesterol inhibitor, hypotensive hypoglycemic material, ergosterol and Substances) obtains people's attention gradually.
The application of functional red yeast rice is confined to the source take rice as primary raw material, by the inoculation functional red yeast rice, carries out solid fermentation, and preparation contains health product and the medicine of hypolipemic function.
The invention of bitter buckwheat functional red yeast rice tea be that to adopt bitter buckwheat be raw material inoculation functional red yeast rice mould through make behind the solid fermentation a kind of bitter buckwheat functional red yeast rice, again compatibility with Danshen, cassia seed, chrysanthemum, hawthorn, with stevia rebaudian leaf adjust taste and make a kind of health protection tea.
Bitter buckwheat class plant belongs to polygonaceae (Polygonaceae), formerly belongs to the Polygonum Polygonum Linn how woods set up in 1753), be attributed to afterwards the Fagopyrum (Fagopyrum Mill) that Miller set up in 1754.Whole world Fagopyrum approximately has 15 kinds, in China 11 kinds is arranged, and comprises 2 mutation, almost accounts for 3/4 of the world.In 15 kinds of buckwheat, only having sweet buckwheat and bitter buckwheat is cultigen, and all the other are wild species.
Buckwheat is the little ancestor crop of China, and cultivation history is long, and distributional region is vast, and all have the place of crop-planting that buckwheat plantation, especially high latitude high altitude localities are arranged.
Buckwheat is nutritious, no matter is sweet buckwheat or bitter buckwheat, compares with large grain, and the protein of buckwheat, fat, vitamin, content of mineral substances generally are higher than rice, wheat flour and corn.In addition, also contain the unexistent chlorophyll of other crop, citrin (rutin) in the buckwheat.Contain the large number of biological flavonoids in the buckwheat, have the diabetes of control.Hypertension, coronary heart disease, anticancer, prevent internal haemorrhage, the different physiological roles such as delay senility.Studies show that, these physiological functions of buckwheat and medical value and with buckwheat in be rich in bioflavonoid very close relationship arranged.
Contain the large number of biological flavonoids in the bitter buckwheat, Chinese scholars is analyzed and researched in a large number to the shell of buckwheat, full seed, aleurone, leaf, stem, the chemical composition of spending middle bioflavonoid resource, non-oxidizability and stability, buckwheat have the diabetes of control, hypertension, coronary heart disease, anticancer, prevent internal haemorrhage, the different physiological roles such as delay senility.Be rich in bioflavonoid in these physiological functions and medical value and the buckwheat very close relationship is arranged.
Therefore, if bitter buckwheat is applied in the tea beverage, the composition that makes its medical value that contains physiologically active is that human body is used, can bring benefit for the health of human body.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of bitter buckwheat functional red yeast rice health protection tea with several functions activity.
The present invention also provides the preparation method of above-mentioned bitter buckwheat functional red yeast rice health protection tea.
A kind of bitter buckwheat functional red yeast rice health protection tea comprises the component of following parts by weight:
Red sage root 10-100 part cassia seed 10-100 part
Chrysanthemum 10-100 part hawthorn 10-100 part
The bitter buckwheat functional red yeast rice of stevia rebaudian leaf 1-10 part 100-1500 part.
Preferably, a kind of bitter buckwheat functional red yeast rice health protection tea comprises the component of following parts by weight:
Red sage root 20-80 part cassia seed 20-80 part
Chrysanthemum 20-80 part hawthorn 20-80 part
The bitter buckwheat functional red yeast rice of stevia rebaudian leaf 1-10 part 400-1000 part.
Preferred, a kind of bitter buckwheat functional red yeast rice health protection tea comprises the component of following parts by weight:
50 parts of 50 parts of cassia seeds of the red sage root
50 parts of 50 portions of hawthorn of chrysanthemum
800 parts of 2 parts of bitter buckwheat functional red yeast rices of stevia rebaudian leaf.
The preparation method of a kind of bitter buckwheat functional red yeast rice health protection tea, its step is as follows:
Described bitter buckwheat functional red yeast rice its preparation method:
Bitter buckwheat soaked 30-50 minute, adjusted pH 3-4, normal pressure steaming 10-30 minute with lactic acid under 28-32 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3-4 with lactic acid, abovely all is weight percentage;
Sterilization: 1kg/cm 2121 ℃ of lower sterilizations 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
Fermented and cultured 26-35 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get bitter buckwheat functional red yeast rice 100-1500 weight portion, the auxiliary material of admixing pulverizing comprise red sage root 10-100 part, cassia seed 10-100 part,
Chrysanthemum 10-100 part, hawthorn 10-100 part; Stevia rebaudian leaf 1-10 part, even batch mixing, packing becomes finished product tea, and above-described part is parts by weight.
Preferably, the preparation method of a kind of bitter buckwheat functional red yeast rice health protection tea, its step is as follows:
Described bitter buckwheat functional red yeast rice its preparation method:
Bitter buckwheat soaked 40 minutes, adjusted pH 3.5, normal pressure steaming 20 minutes with lactic acid under 30 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3.5 with lactic acid;
Sterilization: 121 ℃ of 1,kg/,cm2 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
Fermented and cultured 26-35 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get bitter buckwheat functional red yeast rice 800 weight portions, the auxiliary material of admixing pulverizing comprises 50 parts of the reds sage root, 50 parts of cassia seeds, 50 parts of chrysanthemums, 50 parts of hawthorn; 2 parts of stevia rebaudian leafs, even batch mixing, packing.
The variation of bitter buckwheat fermentation front and back flavones content is little, is 0.22% before the fermentation, is 0.20% after the fermentation.
Beneficial effect of the present invention is, bitter buckwheat functional red yeast rice health protection tea has reducing blood lipid, and is hypotensive, and antidotal effect not only embodies the health-care effect of functional red yeast rice, has also given prominence to the healthy nutritive value of bitter buckwheat.Contain the large number of biological flavonoids in the buckwheat, have the diabetes of control, hypertension, coronary heart disease, anticancer, prevent internal haemorrhage, the different physiological roles such as delay senility.The simultaneously red sage root, cassia seed, chrysanthemum, the hawthorn of compatibility integration of drinking and medicinal herbs make it possess removing heat to brighten vision, support the effect of protecting liver.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
Bitter buckwheat soaked 40 minutes, adjusted pH 3.5, normal pressure steaming 20 minutes with lactic acid under 30 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3.5 with lactic acid;
Sterilization: 1kg/cm 2121 ℃ of lower sterilizations 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
About fermented and cultured 28 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get 800 parts of bitter buckwheat functional red yeast rices, the auxiliary material of admixing pulverizing comprises 50 parts of the reds sage root, 50 parts of cassia seeds, 50 parts of chrysanthemums, 50 parts of hawthorn; 2 parts of stevia rebaudian leafs, even batch mixing, packing, above part homocline parts by weight.
Embodiment 2
Bitter buckwheat soaked 40 minutes, adjusted pH 3.5, normal pressure steaming 20 minutes with lactic acid under 30 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3.5 with lactic acid;
Sterilization: 1kg/cm 2121 ℃ of lower sterilizations 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
About fermented and cultured 35 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get 500 parts of bitter buckwheat functional red yeast rices, the auxiliary material of admixing pulverizing comprises 20 parts of the reds sage root, 20 parts of cassia seeds, 20 parts of chrysanthemums, 20 parts of hawthorn; 1 part of stevia rebaudian leaf, even batch mixing, packing.
Embodiment 3
Bitter buckwheat soaked 40 minutes, adjusted pH 3.5, normal pressure steaming 20 minutes with lactic acid under 30 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3.5 with lactic acid;
Sterilization: 1kg/cm 2121 ℃ of lower sterilizations 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
About fermented and cultured 30 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get 900 parts of bitter buckwheat functional red yeast rices, the auxiliary material of admixing pulverizing comprises 40 parts of the reds sage root, 40 parts of cassia seeds, 40 parts of chrysanthemums, 40 parts of hawthorn; 4 parts of stevia rebaudian leafs, even batch mixing, packing.
Embodiment 4
Bitter buckwheat soaked 40 minutes, adjusted pH 3.5, normal pressure steaming 20 minutes with lactic acid under 30 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3.5 with lactic acid;
Sterilization: 1kg/cm 2121 ℃ of lower sterilizations 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
About fermented and cultured 30 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get 800 parts of bitter buckwheat functional red yeast rices, the auxiliary material of admixing pulverizing comprises 50 parts of the reds sage root, 50 parts of cassia seeds, 50 parts of chrysanthemums, 50 parts of hawthorn; 3 parts of stevia rebaudian leafs, even batch mixing, packing.

Claims (5)

1. bitter buckwheat functional red yeast rice health protection tea comprises the component of following parts by weight:
Red sage root 10-100 part cassia seed 10-100 part
Chrysanthemum 10-100 part hawthorn 10-100 part
The bitter buckwheat functional red yeast rice of stevia rebaudian leaf 1-10 part 100-1500 part.
2. a kind of bitter buckwheat functional red yeast rice health protection tea as claimed in claim 1 comprises the component of following parts by weight:
Red sage root 20-80 part cassia seed 20-80 part
Chrysanthemum 20-80 part hawthorn 20-80 part
The bitter buckwheat functional red yeast rice of stevia rebaudian leaf 1-10 part 400-1000 part.
3. a kind of bitter buckwheat functional red yeast rice health protection tea as claimed in claim 1 comprises the component of following parts by weight:
50 parts of 50 parts of cassia seeds of the red sage root
50 parts of 50 portions of hawthorn of chrysanthemum
800 parts of 2 parts of bitter buckwheat functional red yeast rices of stevia rebaudian leaf.
4. the preparation method of a kind of bitter buckwheat functional red yeast rice health protection tea as claimed in claim 1, its step is as follows:
Described bitter buckwheat functional red yeast rice its preparation method:
Bitter buckwheat soaked 30-50 minute, adjusted pH 3-4, normal pressure steaming 10-30 minute with lactic acid under 28-32 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3-4 with lactic acid, abovely all is weight percentage;
Sterilization: 1kg/cm 2121 ℃ of lower sterilizations 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
Fermented and cultured 26-35 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get bitter buckwheat functional red yeast rice 100-1500 weight portion, the auxiliary material of admixing pulverizing comprise red sage root 10-100 part, cassia seed 10-100 part,
Chrysanthemum 10-100 part, hawthorn 10-100 part; Stevia rebaudian leaf 1-10 part, even batch mixing, packing becomes finished product tea, and above-described part is parts by weight.
5. such as the preparation method of claim 1 or 4 described a kind of bitter buckwheat functional red yeast rice health protection teas, its step is as follows:
Described bitter buckwheat functional red yeast rice its preparation method:
Bitter buckwheat soaked 40 minutes, adjusted pH 3.5, normal pressure steaming 20 minutes with lactic acid under 30 ℃;
Batching: get the bitter buckwheat 86% after the steaming, glucose 1.5%, glycerine 2.3%, peptone 0.2%, rice bran 10% is adjusted pH 3.5 with lactic acid;
Sterilization: 121 ℃ of 1,kg/,cm2 20 minutes;
Inoculation: access liquid red colouring agent for food, also used as a Chinese medicine bacterial classification, plant 28 hours ages, inoculum concentration 10%;
Fermented and cultured 26-35 days, measure Lovastatin content and be till the 2mg/g, get bitter buckwheat functional red yeast rice;
The preparation method of described bitter buckwheat functional red yeast rice tea:
Get bitter buckwheat functional red yeast rice 800 weight portions, the auxiliary material of admixing pulverizing comprises 50 parts of the reds sage root, 50 parts of cassia seeds, 50 parts of chrysanthemums, 50 parts of hawthorn; 2 parts of stevia rebaudian leafs, even batch mixing, packing.
CN201210537908.7A 2012-12-13 2012-12-13 Tartary buckwheat functional red rice health protection tea and preparation method thereof Active CN102940085B (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103190503A (en) * 2013-04-18 2013-07-10 贾杰 Preparation method of fermented buckwheat tea
CN104000190A (en) * 2013-12-11 2014-08-27 胡安然 Food for alleviating coronary heart disease
CN105166232A (en) * 2015-09-21 2015-12-23 神农架华峰生物科技有限公司 Manufacturing method of red kojic rice tea
CN106173054A (en) * 2016-07-07 2016-12-07 北京工商大学 A kind of blood fat reducing oat red yeast rice health tea and preparation method
CN107333940A (en) * 2017-05-24 2017-11-10 山东中惠生物科技股份有限公司 Burdock functional red yeast rice health protection tea and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1522583A (en) * 2003-09-08 2004-08-25 太原市福乐清生物科技开发有限公司 Buckwheat tea
CN101692895A (en) * 2009-10-19 2010-04-14 闫聿逊 Lipid-lowering health food
CN101720827A (en) * 2008-10-22 2010-06-09 纪启旺 Tea for improving eyesight and prolonging life
KR20110092673A (en) * 2010-02-10 2011-08-18 재단법인 전라남도생물산업진흥재단 Dietary composition for lowering blood pressure and manufacturing method thereof
CN102813039A (en) * 2012-09-12 2012-12-12 淳安县畲寨人家茶品有限公司 Method for preparing bitter buckwheat and red yeast rice tea

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1522583A (en) * 2003-09-08 2004-08-25 太原市福乐清生物科技开发有限公司 Buckwheat tea
CN101720827A (en) * 2008-10-22 2010-06-09 纪启旺 Tea for improving eyesight and prolonging life
CN101692895A (en) * 2009-10-19 2010-04-14 闫聿逊 Lipid-lowering health food
KR20110092673A (en) * 2010-02-10 2011-08-18 재단법인 전라남도생물산업진흥재단 Dietary composition for lowering blood pressure and manufacturing method thereof
CN102813039A (en) * 2012-09-12 2012-12-12 淳安县畲寨人家茶品有限公司 Method for preparing bitter buckwheat and red yeast rice tea

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103190503A (en) * 2013-04-18 2013-07-10 贾杰 Preparation method of fermented buckwheat tea
CN103190503B (en) * 2013-04-18 2014-08-27 贾杰 Preparation method of fermented buckwheat tea
CN104000190A (en) * 2013-12-11 2014-08-27 胡安然 Food for alleviating coronary heart disease
CN105166232A (en) * 2015-09-21 2015-12-23 神农架华峰生物科技有限公司 Manufacturing method of red kojic rice tea
CN105166232B (en) * 2015-09-21 2019-10-11 神农架华峰生物科技有限公司 The production method of red yeast rice tea
CN106173054A (en) * 2016-07-07 2016-12-07 北京工商大学 A kind of blood fat reducing oat red yeast rice health tea and preparation method
CN107333940A (en) * 2017-05-24 2017-11-10 山东中惠生物科技股份有限公司 Burdock functional red yeast rice health protection tea and preparation method thereof

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