CN102987509A - Preparation method for tartary buckwheat beverage - Google Patents
Preparation method for tartary buckwheat beverage Download PDFInfo
- Publication number
- CN102987509A CN102987509A CN2012105837846A CN201210583784A CN102987509A CN 102987509 A CN102987509 A CN 102987509A CN 2012105837846 A CN2012105837846 A CN 2012105837846A CN 201210583784 A CN201210583784 A CN 201210583784A CN 102987509 A CN102987509 A CN 102987509A
- Authority
- CN
- China
- Prior art keywords
- tartary buckwheat
- bitter buckwheat
- preparation
- beverage
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method for a tartary buckwheat beverage. The preparation method comprises the following steps: selecting tartary buckwheat, removing impurities of the tartary buckwheat, performing unshelling processing, and cleaning up the tartary buckwheat; placing the preprocessed tartary buckwheat in a food steamer to cook the tartary buckwheat for 25-35min at 95-100 DEG C; using a colloid mill to grind the cooked tartary buckwheat into thick liquid; adding licorice powder solution which is 1-2% of the tartary buckwheat by weight, using the colloid mill to grind the tartary buckwheat twice after uniform mixing; homogenizing the tartary buckwheat at 25-35MPa and 35-45 DEG C; utilizing a filling sealing machine to perform filling and sealing; performing sterilization at 110-130 DEG C for 25-35min; and obtaining a tartary buckwheat beverage end product after approval in inspection. The preparation method can effectively prevent active ingredients from running away, product quality is stable, and the yield is high.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of preparation method of bitter buckwheat beverage.
Background technology
Bitter buckwheat (
Fagopyrum tataricum (L.) Gaertn) belong to buckwheat, be the very few medicine-food two-purpose crop of occurring in nature, put down in writing according to Compendium of Material Medica: bitter buckwheat bitter, 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, the effects such as anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty treatment.The main component of the contained flavones of bitter buckwheat is rutin, can promote vitamin C to put aside in vivo, strengthens the immunologic function of human body, keeps capillary active normally, promotes hyperplasia, can also be used to prevention and treatment diabetes.All there are the shortcomings such as active component content is low, quality is unstable, productive rate is low in the health drink that prior art utilizes bitter buckwheat to produce.
Summary of the invention
A kind of active component that can effectively prevent that the object of the invention is to overcome above-mentioned shortcoming and provide runs off, constant product quality, the preparation method of the bitter buckwheat beverage that productive rate is high.
Purpose of the present invention and solve its technical problem underlying and realize by the following technical solutions:
The preparation method of a kind of bitter buckwheat beverage of the present invention may further comprise the steps:
(1) raw material is processed: with bitter buckwheat select, removal of impurities, and through heat treatment, clean out;
(2) boiling: will put into food steamer with 95～100 ℃ of boiling 25-35min through pretreated bitter buckwheat;
(3) defibrination: with the bitter buckwheat colloid mill defibrination after the boiling;
(4) allotment: add the licorice powder solution of bitter buckwheat weight 1-2%, stir and regrind twice with colloid mill afterwards;
(5) homogeneous: homogenization pressure 25-35Mpa, temperature 35-45 ℃;
(6) can: utilize filling and sealing machine to carry out can, sealing;
(7) sterilization: 110-130 ℃ of sterilization 25-35min;
(8) check: namely get bitter buckwheat beverage product through after the assay was approved.
The preparation method of above-mentioned bitter buckwheat beverage, wherein: homogeneous is double-stage homogenization described in the step (5).
The present invention compared with prior art; has obvious beneficial effect; as can be known from the above technical solutions: the present invention adopts licorice powder solution mainly to contain glycyrrhizin; not only can be used as sweetener and cover the bitter taste of bitter buckwheat, and have the effects such as the body's immunity of adjusting, anti-arrhythmia, protection digestive system.Adopt feed liquid that double-stage homogenization makes material in extruding, make the material refinement under the triple role of thump and decompression expansion, thereby make the material can more uniform mutual mixing.Thereby can prevent effectively that bitter buckwheat active component runs off in process of production, make the good health-care effect of bitter buckwheat beverage performance.And it is high to produce productive rate, constant product quality, and operation is simple, environmental pollution is little.
The specific embodiment
Embodiment 1:
A kind of preparation method of bitter buckwheat beverage may further comprise the steps:
(1) raw material is processed: with bitter buckwheat select, removal of impurities, and through heat treatment, clean out;
(2) boiling: will put into food steamer with 95～100 ℃ of boiling 30min through pretreated bitter buckwheat;
(3) defibrination: with the bitter buckwheat colloid mill defibrination after the boiling;
(4) allotment: add the licorice powder solution of bitter buckwheat weight 2%, stir and regrind twice with colloid mill afterwards;
(5) homogeneous: homogenization pressure 30Mpa, 40 ℃ of temperature;
(6) can: utilize filling and sealing machine to carry out can, sealing;
(7) sterilization: 120 ℃ of sterilization 30min;
(8) check: namely get bitter buckwheat beverage product through after the assay was approved.
Embodiment 2:
A kind of preparation method of bitter buckwheat beverage may further comprise the steps:
(1) raw material is processed: with bitter buckwheat select, removal of impurities, and through heat treatment, clean out;
(2) boiling: will put into food steamer with 100 ℃ of boiling 25min through pretreated bitter buckwheat;
(3) defibrination: with the bitter buckwheat colloid mill defibrination after the boiling;
(4) allotment: add the licorice powder solution of bitter buckwheat weight 1%, stir and regrind twice with colloid mill afterwards;
(5) homogeneous: homogenization pressure 35Mpa, 35 ℃ of temperature;
(6) can: utilize filling and sealing machine to carry out can, sealing;
(7) sterilization: 110 ℃ of sterilization 35min;
(8) check: namely get bitter buckwheat beverage product through after the assay was approved.
Embodiment 3:
A kind of preparation method of bitter buckwheat beverage may further comprise the steps:
(1) raw material is processed: with bitter buckwheat select, removal of impurities, and through heat treatment, clean out;
(2) boiling: will put into food steamer with 95 ℃ of boiling 35min through pretreated bitter buckwheat;
(3) defibrination: with the bitter buckwheat colloid mill defibrination after the boiling;
(4) allotment: add the licorice powder solution of bitter buckwheat weight 2%, stir and regrind twice with colloid mill afterwards;
(5) homogeneous: homogenization pressure 25Mpa, temperature 45 C;
(6) can: utilize filling and sealing machine to carry out can, sealing;
(7) sterilization: 130 ℃ of sterilization 25min;
(8) check: namely get bitter buckwheat beverage product through after the assay was approved.
Of the present inventionly be not limited to the embodiment described in the specific embodiment, those skilled in the art's technical scheme according to the present invention draws other embodiment, belongs to equally technological innovation scope of the present invention.Obviously, those skilled in the art can carry out various changes and modification to invention and not break away from the spirit and scope of the present invention.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also is intended to comprise these changes and modification interior.
Claims (2)
1. the preparation method of a bitter buckwheat beverage may further comprise the steps:
(1) raw material is processed: with bitter buckwheat select, removal of impurities, and through heat treatment, clean out;
(2) boiling: will put into food steamer with 95～100 ℃ of boiling 25-35min through pretreated bitter buckwheat;
(3) defibrination: with the bitter buckwheat colloid mill defibrination after the boiling;
(4) allotment: add the licorice powder solution of bitter buckwheat weight 1-2%, stir and regrind twice with colloid mill afterwards;
(5) homogeneous: homogenization pressure 25-35Mpa, temperature 35-45 ℃;
(6) can: utilize filling and sealing machine to carry out can, sealing;
(7) sterilization: 110-130 ℃ of sterilization 25-35min;
(8) check: namely get bitter buckwheat beverage product through after the assay was approved.
2. the preparation method of bitter buckwheat beverage as claimed in claim 1, wherein: homogeneous is double-stage homogenization described in the step (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105837846A CN102987509A (en) | 2012-12-30 | 2012-12-30 | Preparation method for tartary buckwheat beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105837846A CN102987509A (en) | 2012-12-30 | 2012-12-30 | Preparation method for tartary buckwheat beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102987509A true CN102987509A (en) | 2013-03-27 |
Family
ID=47916996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105837846A Pending CN102987509A (en) | 2012-12-30 | 2012-12-30 | Preparation method for tartary buckwheat beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102987509A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211270A (en) * | 2013-04-17 | 2013-07-24 | 安徽省大地食品有限公司 | Preparation process of tartary buckwheat solid drink with reduced blood glucose |
| CN103271161A (en) * | 2013-06-09 | 2013-09-04 | 食品行业生产力促进中心 | Tartary buckwheat plant protein drink with auxiliary blood pressure decreasing function and production method of tartary buckwheat plant protein drink |
| CN108094775A (en) * | 2017-12-20 | 2018-06-01 | 安徽工程大学 | A kind of bitter buckwheat seedling health drink rich in flavones and preparation method thereof |
| CN109418488A (en) * | 2017-08-30 | 2019-03-05 | 桂林文道实业发展有限公司 | A kind of decaf flavor beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912141A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Fagopyrumta taricum compound coarse grain beverage and production method thereof |
| CN101978907A (en) * | 2010-08-26 | 2011-02-23 | 董新纯 | Composite vegetable functional drink |
-
2012
- 2012-12-30 CN CN2012105837846A patent/CN102987509A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912141A (en) * | 2010-08-09 | 2010-12-15 | 四川蓝光美尚饮品股份有限公司 | Fagopyrumta taricum compound coarse grain beverage and production method thereof |
| CN101978907A (en) * | 2010-08-26 | 2011-02-23 | 董新纯 | Composite vegetable functional drink |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211270A (en) * | 2013-04-17 | 2013-07-24 | 安徽省大地食品有限公司 | Preparation process of tartary buckwheat solid drink with reduced blood glucose |
| CN103271161A (en) * | 2013-06-09 | 2013-09-04 | 食品行业生产力促进中心 | Tartary buckwheat plant protein drink with auxiliary blood pressure decreasing function and production method of tartary buckwheat plant protein drink |
| CN109418488A (en) * | 2017-08-30 | 2019-03-05 | 桂林文道实业发展有限公司 | A kind of decaf flavor beverage and preparation method thereof |
| CN108094775A (en) * | 2017-12-20 | 2018-06-01 | 安徽工程大学 | A kind of bitter buckwheat seedling health drink rich in flavones and preparation method thereof |
| CN108094775B (en) * | 2017-12-20 | 2021-03-26 | 安徽工程大学 | Tartary buckwheat seedling health-care beverage rich in flavone and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669772B (en) | Traditional Chinese medicine stomach-benefiting health-care beverage | |
| CN102228274A (en) | Ginseng healthcare beverage and preparation method thereof | |
| CN102308895A (en) | Lucid ganoderma bitter buckwheat tea | |
| CN103387899B (en) | Black tea wine and production method thereof | |
| CN101168710B (en) | Eucommia bark wine and preparation method thereof | |
| CN102987509A (en) | Preparation method for tartary buckwheat beverage | |
| CN101889709A (en) | Wild jujube juice beverage for tranquilization and health care and production method thereof | |
| CN106819297A (en) | One seed ginseng Qi scented tea and preparation method thereof | |
| CN102178302A (en) | Health-care drink containing ginseng and preparation method thereof | |
| CN103989935B (en) | A kind of tranquilizing by nourishing the heart medicated wine and preparation method thereof | |
| CN105942099A (en) | Red-date fermented beverage and production method thereof | |
| CN106344824B (en) | Saussurea involucrata culture oral liquid and preparation method thereof | |
| CN115990231A (en) | Insomnia-resistant medicinal and edible formula and preparation process thereof | |
| CN108142766A (en) | A kind of dendrobium candidum beverage and preparation method thereof | |
| CN104207285B (en) | A kind of beneficial spleen stomach strengthening function sexual health vinegar beverage and production technology thereof | |
| CN107375729A (en) | A kind of prepared slices of Chinese crude drugs for treating insomnia and preparation method thereof | |
| CN106165752A (en) | A kind of tomorrow leaf tea and preparation method thereof | |
| CN101438826A (en) | Tartary buckwheat sweet dew and technique for brewing the same | |
| CN104886653A (en) | Holothurian and American ginseng health-care product and preparation method thereof | |
| CN105087296A (en) | Eucommia wine and preparation method thereof | |
| CN103602539A (en) | Preparation method for health beer | |
| CN104643198A (en) | American ginseng beverage and production method thereof | |
| CN106912768A (en) | A kind of instant effervescent tablet of health and preparation method thereof | |
| CN107281322A (en) | A kind of preparation method of fruit of Chinese wolfberry desert cistanche drink | |
| CN106609234A (en) | Cordyceps militaris wine capable of preserving health, and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130327 |