CN103355462A - Method for preparing millet buckwheat coffee - Google Patents
Method for preparing millet buckwheat coffee Download PDFInfo
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- CN103355462A CN103355462A CN2013102334426A CN201310233442A CN103355462A CN 103355462 A CN103355462 A CN 103355462A CN 2013102334426 A CN2013102334426 A CN 2013102334426A CN 201310233442 A CN201310233442 A CN 201310233442A CN 103355462 A CN103355462 A CN 103355462A
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Abstract
The invention discloses a method for preparing a millet buckwheat coffee. The method mainly comprises the following steps: (1) selecting specific millet buckwheat coming from autonomous county of Simon, the Va nationality in Yunnan Province; (2) baking the millet buckwheat for later use; (3) crushing and sieving the backed millet buckwheat until the fineness or particle size achieves over 180 meshes; (4) grinding the baked coffee beans into powder of which the particle size achieves over 180 meshes; and (5) mixing the processed millet buckwheat with coffee powder, and evenly mixing. The method for preparing the millet buckwheat coffee disclosed by the invention is simple and feasible; the original nutritional ingredients of the millet buckwheat are reserved in the fried or baked millet buckwheat; the fragrance of the millet buckwheat is also mixed into coffee; the coffee is taken as a carrier; the nutrition and health functions on drinking people are improved; rutin, nicotinic acid and the like are supplied to a human body when the person drinks the coffee; and meanwhile, the inherent nutritional ingredients in coarse grain are ingested by the person who drinks the coffee. Therefore, a serious side effect of caffeine on a human body is reduced; and people can relievedly drink by scientific compatibility of an organic food under the premise of reserving the mouthfeel and the function of the coffee.
Description
Technical field
The present invention relates to coffee beverage, particularly a kind of preparation method of millet buckwheat coffee.
Background technology
Along with the day by day quickening of people's life and work rhythm, the young people is fewer and feweri the length of one's sleep, and person in middle and old age's sleep quality worse and worse.Finish necessary work in order to cheer up, people have to adopt the whole bag of tricks to eliminate tired and sleepiness.And coffee for drinking also is the method that most people is all liked.Caffeine in the coffee can make sympathetic activation, therefore can make mood excited, and clear thinking is quick, central nervous system to the people has obvious excitation, and can stimulate circulation hemangiectasis, promote the heart and brain blood circulation, show as and palpitate quickly that MCO increases.
General people like adding some dairy produces and drink as the companion when drinking coffee, and the calcium ion content in the dairy produce is higher, and analysis expert is thought, calcium ion also can excited heart, make palpitating speed, myocardial contractive power is strengthened, and the myocardial relaxation time limit is shortened.Therefore, add dairy produce when coffee for drinking, essence is the excitability of further having strengthened caffeine, has aggravated myocardium oxygen demand, the excitement of this stack has produced the side effect that increases cardiac load to human body, and complete and Hypertensive Population has produced certain risk to cardiorenal function.
The millet buckwheat is the distinctive buckwheat of Yunnan Province autonomous county of Xi Meng Wa, and it is circular to be little triangle, and the kind skin is smooth, be easy to separate, and instant, eating mouth feel is good.Grow in height above sea level 1200-1700 rice, seed is nutritious, contain multiple nutritional components, delicious purity, be rich in amino acid and the trace element of rutin and needed by human, test according to test center of Yunnan Agriculatural Academy: contain protein 7.92%, rutin 1.2%, sulphur 0.1%, phosphorus 0.37%, potassium 0.3%, magnesium 0.18%, calcium 204mg/kg, iron 19.9mg/kg, zinc 23mg/kg, copper 5.72mg/kg, manganese 9.86mg/kg.In addition, also contain vitamin B1, B2, B6, nicotinic acid and rutin, and the organic acids such as citric acid, maleic acid and oxalic acid.Long-term food utensil has regulating qi-flowing for relieving pain, step-down, lipopenicillinase, improves endocrine and microcirculation, treatment taste humidity hysteresis, liver and gallbladder damp-heat, diabetes, anti-cancer, fat-reducing etc. there is unique effects, have stronger immunologic function and antibacterial action, pharmaceutically have important medical and food therapy value, its value and effect are all with to contain unique nutritional labeling relevant in the millet buckwheat.
Wherein, the bioflavonoid that contains in the millet buckwheat, main component are rutins, have another name called citrin, the modern city resident is in the majority with edible flour and rice, and what doctor and nutritionist advocated eats coarse food grain to the healthy and helpful nutritional labeling scarcity in flour and rice that also refers to this class more more.The main effect of citrin is softening blood vessel, improves microcirculation, and is promoting blood circulation and removing blood stasis, antitoxin myogenic, and the prevention purpura is improved mucocutaneous resistance, also has the effect of balance blood sugar, blood fat, minimizing pancreas islet burden.Particularly rutin in other cereal, almost do not have or content lower.In addition, the nicotinic acid that contains in the millet buckwheat is also referred to as vitamin B3, or nicotinic acid, and molecular formula is C
6H
5No
2, heat-resisting, can distil, claim again niacin, antipellagra factor and can prevent athlete's foot.Generally, both having made the someone have corn in the coarse food grain or millet mostly is peeling or retrofit, in fact take in or starch and carbohydrate are main.Therefore, the millet buckwheat is combined with coffee and is not only reinforcement in the nutrition, the reduction of coffee side effect, and be to allow the crowd who drinks coffee " be able to eat coarse food grain ".Simultaneously also replenished needed by human, but other common food rare nutriment again, such as rutin, nicotinic acid etc.
Summary of the invention
The objective of the invention is for a kind of defective that overcomes prior art products is provided the preparation method of the millet buckwheat coffee that the science of the distinctive nutritional labeling of millet buckwheat and health care characteristics and coffee is organically combined.
Contain coffee and millet buckwheat in the millet buckwheat coffee of the present invention, may further comprise the steps: 1. choose and originate in the distinctive millet buckwheat of Yunnan Province autonomous county of Xi Meng Wa, 2. cure rear for subsequent usely, 3. through pulverizing, sieve, granularity reaches more than 180 orders; 4. the coffee bean grinding after will curing becomes granularity to reach the above powder of 180 orders; 5. the millet buckwheat powder with above-mentioned processing mixes with coffee powder, stirs.
Described step millet buckwheat 1. is described as " king among the five cereals king ", and three fall food (hypotensive, hypoglycemic, reducing blood lipid), belong to wild buckwheat kind, are superfine product in the buckwheat, the king of coarse cereals, and rutin content is 4 times of bitter buckwheat; Produce in high and cold mountain area, without agricultural chemicals, without chemical fertilizer, pure natural, pollution-free.
Described step is cured the millet buckwheat to little Huang in 2., cures out Mi Xiang.
3. described step can adopt ultramicro grinding or defibrination that the millet buckwheat is become powder.
3. described step also can adopt liquid ultramicro grinding high-temperature spray that the millet buckwheat is become powder.
Described step can be mixed the millet buckwheat after curing first after 2. with coffee bean, stir, and jointly shatters powdered.
The preparation method of millet buckwheat coffee of the present invention is simple, millet buckwheat after frying had both kept the original nutritional labeling of millet buckwheat, again the Mi Xiang of rice buckwheat is sneaked among the coffee, and take coffee as carrier, the crowd of drinking has been improved health-care efficacy, when drinking coffee, made human body replenish rutin, nicotinic acid etc., reduce the caffeine side effect serious to human body, increased, accelerated heartbeat, frequent micturition, increase cardiac muscle and kidney load etc. as stimulating hydrochloric acid in gastric juice; Also reduced simultaneously calcium and the superposition of caffeine to the heart burden in the dairy produce, and the symptoms such as intestinal tympanites, upset,gastro-intestinal of having avoided lactose and caffeine synergy generation in the dairy produce; Under the prerequisite of the mouthfeel that keeps coffee and function, reduced the major side effects of Caffeine On Human body, owing to be ecological organic food and the rational compatibility of Food Science, so people can relievedly drink.
The specific embodiment
Embodiment 1
Contain coffee and millet buckwheat in the millet buckwheat coffee of the present invention, comprise the step of following order: 1. choose and originate in the distinctive millet buckwheat of Yunnan Province autonomous county of Xi Meng Wa; 2. the millet buckwheat is cured to little Huang, it is fragrant for subsequent use to cure out rice; 3. the millet buckwheat of ultramicro grinding after roasting sieves, and fineness reaches more than 180 orders; 4. the coffee bean grinding after will curing becomes granularity to reach the above powder of 180 orders; 5. the millet buckwheat powder with above-mentioned processing mixes in the 3:7 ratio with coffee powder, and stirring gets final product.
Embodiment 2
Contain coffee and millet buckwheat in the millet buckwheat coffee of the present invention, comprise the step of following order: 1. choose and originate in the distinctive millet buckwheat of Yunnan Province autonomous county of Xi Meng Wa, 2. the millet buckwheat is cured to little Huang, it is fragrant for subsequent use to cure out rice; 3. the millet buckwheat after will curing mixes in the 2:8 ratio with coffee bean, stirs, and adopts defibrination to filter it is become powder, sieves, and granularity gets final product more than reaching 180 orders.
Embodiment 3
Contain coffee and millet buckwheat in the millet buckwheat coffee of the present invention, comprise the step of following order: 1. choose and originate in the distinctive millet buckwheat of Yunnan Province autonomous county of Xi Meng Wa, 2. the millet buckwheat is cured to little Huang, it is fragrant for subsequent use to cure out rice; 3. the millet buckwheat after will curing mixes in the 4:6 ratio with coffee bean, stirs, and adopts liquid ultramicro grinding high-temperature spray to filter it is become powder, sieves, and granularity gets final product more than reaching 180 orders.
Claims (6)
1. the preparation method of a millet buckwheat coffee is characterized in that comprising the step of following order:
1. choose and originate in the distinctive millet buckwheat of Yunnan Province autonomous county of Xi Meng Wa;
2. cure rear for subsequent use;
3. through pulverizing, sieve, granularity reaches more than 180 orders;
4. the coffee bean grinding after will curing becomes granularity to reach the above powder of 180 orders;
5. the millet buckwheat powder with above-mentioned processing mixes with coffee powder, stirs.
2. the preparation method of millet buckwheat coffee according to claim 1 is characterized in that: described step is cured the millet buckwheat to little Huang in 2., cures out Mi Xiang.
3. the preparation method of millet buckwheat coffee according to claim 1, it is characterized in that: 3. described step adopts ultramicro grinding that the millet buckwheat is become powder.
4. the preparation method of millet buckwheat coffee according to claim 1, it is characterized in that: 3. described step adopts grinding method that the millet buckwheat is become powder.
5. the preparation method of millet buckwheat coffee according to claim 1, it is characterized in that: 3. described step adopts liquid ultramicro grinding high-temperature spray that the millet buckwheat is become powder.
6. the preparation method of millet buckwheat coffee according to claim 1 is characterized in that: the millet buckwheat after described step will be cured first after 2. mixes with the coffee bean that cures, and stirs, and jointly shatters powdered.
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| CN2013102334426A CN103355462A (en) | 2013-06-13 | 2013-06-13 | Method for preparing millet buckwheat coffee |
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| CN2013102334426A CN103355462A (en) | 2013-06-13 | 2013-06-13 | Method for preparing millet buckwheat coffee |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156403A (en) * | 2017-07-11 | 2017-09-15 | 深圳市云达亿科科技有限公司 | A kind of millet coffee and preparation method thereof |
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| CN107156403A (en) * | 2017-07-11 | 2017-09-15 | 深圳市云达亿科科技有限公司 | A kind of millet coffee and preparation method thereof |
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Application publication date: 20131023 |