CN102987224A - High-flavone tartary buckwheat tea and production method thereof - Google Patents
High-flavone tartary buckwheat tea and production method thereof Download PDFInfo
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- CN102987224A CN102987224A CN2012104375708A CN201210437570A CN102987224A CN 102987224 A CN102987224 A CN 102987224A CN 2012104375708 A CN2012104375708 A CN 2012104375708A CN 201210437570 A CN201210437570 A CN 201210437570A CN 102987224 A CN102987224 A CN 102987224A
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- bitter buckwheat
- flavones
- tea
- tartary buckwheat
- powder
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Abstract
The invention relates to a high-flavone tartary buckwheat tea and a production method thereof. The tartary buckwheat contains bioactive flavones (about 2%) which is not contained in other grains, the flavones contains 70-90% of rutin (vitamine P), and the rutin is medically recognized as heart lubricant, thereby having special efficacy on conditioning the health of a cardiocerebral vascular system. The commercial value of the tartary buckwheat tea lies in the content of flavones. The flavones content level of the tartary buckwheat tea in the market is limited by tartary buckwheat seeds with about 2% content of flavones, and a part of flavones is lost in production process, so that the flavones content in the finished product can furthest achieve 1.5%. The significance on improving the flavone content of the tartary buckwheat is important. The production method for high-flavone tartary buckwheat tea is characterized by comprising the steps of: adding the tartary buckwheat flavones powder extracted from the tartary buckwheat plant seeds into tartary buckwheat powder for preparing tartary buckwheat tea, mixing with water, agitating and curing to prepare noodle sections, and carrying out baking and high-temperature frying to improve flavor, thereby obtaining the tartary buckwheat tea with high flavones.
Description
Technical field:
The present invention relates to the tea beverage field, particularly bitter buckwheat tea of a kind of high flavones content and preparation method thereof.
Background technology:
Bitter buckwheat is rich in the unexistent active bio flavones of other cereal (content about 2%), and in the bitter buckwheat flavone 70%-90% be rutin (citrin, Vp).Rutin is " heart lubricant " and the cardiovascular and cerebrovascular softening agent of medically generally acknowledging.Therefore bitter buckwheat has the conditioning cardiovascular health, control and alleviation specific functions such as " three height (hypertension, high fat of blood, hyperglycaemia) ".The commercial value of bitter buckwheat tea is the wherein content of bitter buckwheat active bio flavones.Present on the market bitter buckwheat tea active bio flavones content level only depends on the flavones content of bitter buckwheat seed for the manufacture of bitter buckwheat tea, flower, bar, leaf, basic body on average to be about 1.5%, and is the highest by only 3%.How to improve the flavones content of the bitter buckwheat tea product of unit, making it stable remains on more than 3%, bitter buckwheat conditioning cardiovascular and cerebrovascular is healthy for improving, and the effect of control and alleviation " three height (hypertension, high fat of blood, hyperglycaemia) " has important and actual value and meaning.
Summary of the invention:
Bitter buckwheat tea of a kind of high flavones and preparation method thereof, it is characterized in that: use the bitter buckwheat flavone powder that extracts in the bitter buckwheat plant seed, add in the buckwheat powder of the bitter buckwheat tea of system, with water and face, make noodles joint, baking, high temperature frying Titian through stirring and slaking, make described bitter buckwheat tea.
Bitter buckwheat tea of the present invention is characterized in that: use the bitter buckwheat flavone powder that extracts in the bitter buckwheat plant seed, the mode of mixing with bitter buckwheat fecula for and face, to increase the ratio of the bitter buckwheat flavone content in the bitter buckwheat tea.
Bitter buckwheat tea of the present invention is characterized in that: the Tartary buckwheat noodles of formed product joint cross section, for circle, square, quincuncial, perhaps be oval-shaped.
Bitter buckwheat tea of the present invention is characterized in that: flavones content is 3%-19%.
Bitter buckwheat tea of the present invention is characterized in that: living buckwheat powder wherein, refer to the full powder of bitter buckwheat line rod blade root seed shell, or partially mixed powder, and tartary buckwheat bran powder, bitter-buckwheat embryo powder, the outer powder of bitter buckwheat.
Beneficial effect of the present invention: bitter buckwheat tea of the present invention has improved the flavones content in the unit product greatly, and efficiently and effectively has strengthened the health care of bitter buckwheat tea.
The specific embodiment:
Production craft step of the present invention comprises: give birth to bitter buckwheat abrasive dust, mix and face, HTHP slaking moulding, oven dry, frying Titian, spreading for cooling and packing with the bitter buckwheat flavone powder.
Manufacture craft is carried out as follows:
1, face processed is selected materials: select the high-quality of current year's production, the full bitter buckwheat seed of life.
2, clean impurity elimination: with clear water the bitter buckwheat seed of selected life is out eluriated with clear water at normal temperatures, removed mudstone, ghost, flat grain, impurity.
3, fried dry: the bitter buckwheat seed of the life that will clean is being put into the stir-fry machine, the moisture fried dry on bitter buckwheat surface.
4, shelling: the bitter buckwheat seed of the life of dry tack free is put such as the hulling machine shelling sieve decapsidate.
5, abrasive dust: the broken buckwheat grain that will remove shell is put into dough batch, wears into flour.
6, prescription: the bitter buckwheat flavone powder that will extract mixes with bitter buckwheat flour.
7 and face stir: adds suitable water and in mixture, carries out each face, fully stirring.Then dough is left standstill 20-40 minute.
8, slaking moulding: dough is put into spiral high-temperature pressurizing set frame, and pressurizing and ageing is also made circular noodles successively.The diameter of section of noodles joint is 05mm-15mm, and length is 2mm-10mm.
9, oven dry: with the little dryer of successively putting into of noodles, with the temperature of 200-250 degree, toasted 30-60 minute.
10, high temperature Titian: facet is put into frying pan frying Titian successively.Temperature 260-280 degree is fried to little paste, sends wheat fragrance and gets final product.
11, screening: broken foam and particle are screened out, select qualified products.
12, packing: cool to normal temperature, packing, storage.
Embodiment 1:
A, the shelling bitter buckwheat flour processed of selecting materials.Choose the bitter buckwheat of the bitter buckwheat of purebred semi-wild base, Nayong County, Guizhou Province " Guizhou state buckwheat Science and Technology Ltd. " high-quality, after decontamination, cleaning, fried dry, it is interval at 40 orders-120 order to make fineness, does not require uniform bitter buckwheat flour.Get 10 kilograms, stand-by.
B, get 025 kilogram in the bitter buckwheat flavone powder of the content 70% that is provided by " auspicious bio tech ltd is believed in Shaanxi ", mix with 10 kilograms of bitter buckwheat flours that " A " prepares.
C, add 2 kilograms in water and face, stir.Dough is taken out, left standstill 20 minutes.
D, dough is put into the slaking of spiral high-temperature pressurizing machine, and select circle to go out strip device, make diameter 08mm, the noodles joint of long 8mm.
E, with noodles joints, put into dryer, temperature 210 degree dried by the fire 55 minutes.
F, the noodles after will drying are put into parcher successively, and temperature 260 degree are fried to little perfume (or spice) of sticking with paste out.
G, with the airing of the joint joint of the noodles behind the parch, remove powder and particle with bamboo sieve sieve, then packing.
Embodiment 2:
A, the shelling bitter buckwheat flour processed of selecting materials.Choose the bitter buckwheat of the bitter buckwheat of purebred semi-wild base, Nayong County, Guizhou Province " Guizhou state buckwheat Science and Technology Ltd. " high-quality, after decontamination, cleaning, fried dry, it is interval at 40 orders-120 order to make fineness, does not require uniform bitter buckwheat flour.Get 10 kilograms, stand-by.
B, get by 1 kilogram in Guizhou state buckwheat Science and Technology Ltd. bitter buckwheat flavone powder that extract, content 10%, mix with 10 kilograms of bitter buckwheat flours that " A " prepares.
C, add 18 kilograms in water and face, stir.Dough is taken out, left standstill 40 minutes.
D, dough is put into the slaking of spiral high-temperature pressurizing machine, and select circle to go out strip device, make diameter 1mm, the noodles joint of long 10mm.
E, with noodles joints, put into dryer, temperature 240 degree dried by the fire 35 minutes.
F, the noodles after will drying are put into parcher successively, and temperature 280 degree are fried to little perfume (or spice) of sticking with paste out.
G, with the airing of the joint joint of the noodles behind the parch, remove powder and particle with bamboo sieve sieve, then packing.
Claims (5)
1. bitter buckwheat tea of one kind high flavones and preparation method thereof, it is characterized in that: use the bitter buckwheat flavone powder that extracts in the bitter buckwheat plant seed, add in the buckwheat powder of the bitter buckwheat tea of system, with water and face, make noodles joint, baking, high temperature frying Titian through stirring and slaking, make described bitter buckwheat tea.
2. according to the bitter buckwheat tea of the described high flavones of claim " 1 ", it is characterized in that: use the bitter buckwheat flavone powder that extracts in the bitter buckwheat plant seed, mix with the bitter buckwheat fecula of the bitter buckwheat tea of system, through and face, slaking, baking, frying after make bitter buckwheat face joint tea, to increase the bitter buckwheat flavone content in the bitter buckwheat tea.
3. according to the bitter buckwheat tea of the described high flavones of claim " 1 ", it is characterized in that: the flavones content in the bitter buckwheat tea is 3%-19%.
4. according to the bitter buckwheat tea of the described high flavones of claim " 1 ", it is characterized in that: being used for mixing with bitter buckwheat fecula the flavones of each face tea making, can be the flavones that extracts in bitter buckwheat, can also be the flavones that extracts in other plant.
5. according to the bitter buckwheat tea of the described high flavones of claim " 1 ", it is characterized in that: livings buckwheat powder wherein, refer to the full powder of bitter buckwheat line rod blade root seed shell, or partially mixed powder, and tartary buckwheat bran powder, bitter-buckwheat embryo powder, bitter buckwheat skin powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104375708A CN102987224A (en) | 2012-11-06 | 2012-11-06 | High-flavone tartary buckwheat tea and production method thereof |
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| CN2012104375708A CN102987224A (en) | 2012-11-06 | 2012-11-06 | High-flavone tartary buckwheat tea and production method thereof |
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| CN102987224A true CN102987224A (en) | 2013-03-27 |
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| CN2012104375708A Pending CN102987224A (en) | 2012-11-06 | 2012-11-06 | High-flavone tartary buckwheat tea and production method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330032A (en) * | 2013-07-09 | 2013-10-02 | 李从国 | Flavone-containing bitter buckwheat tea and preparation method thereof |
| CN103783219A (en) * | 2014-01-20 | 2014-05-14 | 李从国 | Tartary buckwheat and cassia seed formula tea and production method thereof |
| CN104206601A (en) * | 2014-09-24 | 2014-12-17 | 李从国 | Fagopytum tararicum and flos sophorae tea and production method |
| CN104206600A (en) * | 2014-09-24 | 2014-12-17 | 李从国 | Fagopytum tararicum and semen cassia herbal tea and production method thereof |
| CN104304601A (en) * | 2014-11-24 | 2015-01-28 | 谢家祥 | Manufacturing method for tartary buckwheat tea |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742703A (en) * | 2012-07-18 | 2012-10-24 | 李从国 | Tartary buckwheat tea with strengthened flavone content and manufacture method thereof |
-
2012
- 2012-11-06 CN CN2012104375708A patent/CN102987224A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742703A (en) * | 2012-07-18 | 2012-10-24 | 李从国 | Tartary buckwheat tea with strengthened flavone content and manufacture method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330032A (en) * | 2013-07-09 | 2013-10-02 | 李从国 | Flavone-containing bitter buckwheat tea and preparation method thereof |
| CN103783219A (en) * | 2014-01-20 | 2014-05-14 | 李从国 | Tartary buckwheat and cassia seed formula tea and production method thereof |
| CN104206601A (en) * | 2014-09-24 | 2014-12-17 | 李从国 | Fagopytum tararicum and flos sophorae tea and production method |
| CN104206600A (en) * | 2014-09-24 | 2014-12-17 | 李从国 | Fagopytum tararicum and semen cassia herbal tea and production method thereof |
| CN104304601A (en) * | 2014-11-24 | 2015-01-28 | 谢家祥 | Manufacturing method for tartary buckwheat tea |
| 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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Application publication date: 20130327 |