CN103431108B - A kind of preparation method of tartary buckwheat tea - Google Patents
A kind of preparation method of tartary buckwheat tea Download PDFInfo
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- CN103431108B CN103431108B CN201310318328.3A CN201310318328A CN103431108B CN 103431108 B CN103431108 B CN 103431108B CN 201310318328 A CN201310318328 A CN 201310318328A CN 103431108 B CN103431108 B CN 103431108B
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Abstract
The invention discloses a kind of method for preparing duck wheat tea, including: select bitter buckwheat and peel off.After wearing into fine flour, screening carries out 2 times and mills, and yellow face is extracted in screening, the soup after becoming little particle part of sampling tea to brew with 100 DEG C of boiling water and yellow face mix and blend, breaks into and steams 40 minutes at cuboid, 100-120 DEG C, and little side's particle is cut in taking-up；Little side is put into air-drying box, air-dries at a temperature of 20 DEG C to water content about 15%, air-dried square is pulverized, is sieved into the particle of 0.3-0.5 cm diameter；Parch 45 minutes at 250-270 DEG C, it is cooled to normal temperature, broken tea grain is sieved into size two class, big class enters winnowing machine, group is used for brewing tea juice bulky grain class and enters winnowing machine mill two hours, being sieved into two kinds of particles of size again, now this particle is from there being sharp corner angle to become nearly circle；Seal in the particle sieved is poured into soil terrine and deposit more than ten days continuousization and i.e. obtain this product.Aftertaste delicate fragrance of the present invention is strong, and taste is soft long, and sweet-smelling, containing sweet, has the fragrance that bitter buckwheat is unique.
Description
Technical field
The invention belongs to field of food, relate in particular to a kind of method for preparing duck wheat tea.
Background technology
Ku Qiao formal name used at school Tartar's hardship buckwheat (F.tataricum), is divided into common bitter buckwheat and black bitter buckwheat.Earnestly buckwheat originates in the severe cold areas of Southwest China Altitude Regions, and during plantation, general no pesticide grown chemical fertilizer, this guarantees its pure green.Morphological feature: having another name called wild bitter buckwheat, polygonaceae hardship buckwheat belongs to annual herb plant, high 30-60 centimetre.Stem is upright, has branch.Inferior leads tool long handle, blade width triangular shape halberd shape, full edge or wavy;Inferior leads is less.The life of raceme armpit or Xiang Sheng, perianth is white or rose pink.Pyrene is coniform avette, has Rhizoma Sparganii, taupe.The flowering fruit bearing stage 6-9 month.Described in Compendium of Material Medica: bitter buckwheat nature and flavor are bitter, flat cold, useful strength, continuous knowledge spiritual, sharp, sending down abnormally ascending, the effect of wide intestines stomach invigorating.Clinical diabetes treatment is it was verified that bitter buckwheat can reduce fasting blood-glucose, rise high insulin levels, reduction glycosylated hemoglobin and glycated serum protein, reduction blood fat, thus suppresses the development of diabetes and complication thereof.Therefore, bitter buckwheat is the Major Nutrient food of diabetes.Some bitter buckwheat products have been had to emerge, such as: the full powder of bitter buckwheat, bitter-buckwheat nutritive, KUQIAOPI layer powder, Tartary buckwheat noodles, bitter buckwheat tea, bitter buckwheat biscuit etc..Modern scientific research is analyzed, bitter buckwheat benevolence nutritional labeling is high, the abundantest, containing bioflavonoid, multivitamin, 18 kinds of amino acid, crude protein, chlorophyll and mineral matter and the trace element such as selenium, zinc, magnesium, chromium, calcium, the nutritional labeling of its uniqueness is Flavonoid substances, and it is mainly composed of rutin.Rutin has another name called rutin, citrin, and content accounts for the 70%-90% of general flavone, has reduction capillary fragility, improves microcirculatory effect, has diabetes, hypertension and well eat effect.Therefore, bitter Qiao Ren has other cereal product cannot comparable nutrition and food effect.Existing tartary buckwheat tea processing nutritive loss is big, and mouthfeel is the best.
Summary of the invention
It is an object of the invention to provide a kind of aftertaste delicate fragrance strong, taste is soft long, and sweet-smelling, containing sweet, has the method for preparing duck wheat tea of the fragrance of bitter buckwheat uniqueness.
A kind of method for preparing duck wheat tea of the present invention, comprises the steps:
(1) selecting bitter buckwheat to peel off, after wearing into fine flour, screening carries out 2 times and mills, and yellow face is extracted in screening；
(2) soup after becoming little particle part of sampling tea to brew with 100 DEG C of boiling water and yellow face mix and blend, the face being stirred is broken into cuboid, cuboid is put into and steams 40 minutes at steam box 100-120 DEG C, take out steamed cuboid, be cut into little side's particle of about 2 centimetres of sizes；
(3) little side is put into air-drying box, air-dry at a temperature of 20 DEG C to water content about 15%, air-dried square is pulverized, is sieved into the particle of 0.3-0.5 cm diameter；Parch 45 minutes at 250-270 DEG C, are cooled to normal temperature by tartary buckwheat tea grain good for frying, and broken tea grain is sieved into size two class, and big class enters winnowing machine, and group is used for brewing tea juice；
(4) bulky grain class enters winnowing machine mill two hours, then is sieved into two kinds of particles of size, and now this particle is from there being sharp corner angle to become nearly circle；
(5) seal in the particle sieved is poured into soil terrine and deposit more than ten days continuousization and i.e. obtain this product.
Above-mentioned a kind of method for preparing duck wheat tea, wherein: the soup after becoming little particle part of sampling tea to brew with 100 DEG C of boiling water is alternatively water.
The medicine of the present invention is compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the seed of bitter buckwheat is passed through screening by the present invention, process of manufacture does not use any pigment and additive, keep its original composition and color, the dense alcohol of tartary buckwheat tea taste using the method to produce is fresh refreshing, and its nutritional health function of products obtained therefrom is significantly larger than like product.After this product of diabetes patients, the symptoms such as thirsty, hungry, frequent micturition, four limbs are aching and limp, the most weak are improved, and blood sugar, glucose in urine can be gradually brought to normal level, and the blood fat of Blood fat disease diabetes people is improved.The most effective for hypertensive patient.
Detailed description of the invention
The beneficial effect of of the present invention medicine is expanded on further below by way of test example.
Embodiment
1
:
A kind of method for preparing duck wheat tea, comprises the steps:
(1) select 1000 kilograms of bitter buckwheats to peel off, after milling, cross 20 mesh sieves, remove the upper buckwheat shell of sieve, after 60 mesh sieves, remove the lower buckwheat face of sieve, after 60 mesh sieve upper parts being milled, cross 80 mesh sieves, select sieve upper part, i.e. yellow face (rutin content highest part in bitter buckwheat)；
(2) (3rd) step gained little particle part brew with 100 DEG C of boiling water after soup and yellow face mix and blend, the face being stirred is broken into cuboid, cuboid is put into and steams 40 minutes at steam box 100-120 DEG C, take out steamed cuboid, be cut into little side's particle of about 2 centimetres of sizes；
(3) little side is put into air-drying box, air-dry at a temperature of 20 DEG C to water content about 15%, air-dried square is pulverized, is sieved into the particle of 0.3-0.5 cm diameter；Parch 45 minutes at 250-270 DEG C, are cooled to normal temperature by tartary buckwheat tea grain good for frying, and broken tea grain is sieved into size two class, and big class enters winnowing machine, and group is used for brewing tea juice；
(4) bulky grain class enters winnowing machine mill two hours, then is sieved into two kinds of particles of size, and now this particle is from there being sharp corner angle to become nearly circle；
(5) seal in the particle sieved is poured into soil terrine and deposit more than ten days continuousization and i.e. obtain this product.
Embodiment
2
:
A kind of method for preparing duck wheat tea, comprises the steps:
(1) select 1000 kilograms of bitter buckwheats to peel off, after milling, cross 20 mesh sieves, remove the upper buckwheat shell of sieve, after 60 mesh sieves, remove the lower buckwheat face of sieve, after 60 mesh sieve upper parts being milled, cross 80 mesh sieves, select sieve upper part, i.e. yellow face (rutin content highest part in bitter buckwheat)；
(2) with water and yellow face mix and blend, the face being stirred is broken into cuboid, cuboid is put into steam box falling rocks and goes out steaming 40 minutes at 120 DEG C, take out steamed cuboid, be cut into little side's particle of about 2 centimetres of sizes；
(3) little side is put into air-drying box, air-dry at a temperature of 20 DEG C to water content about 15%, air-dried square is pulverized, is sieved into the particle of 0.3 cm diameter；Parch 45 minutes at 270 DEG C, are cooled to normal temperature by tartary buckwheat tea grain good for frying, and broken tea grain is sieved into size two class, and big class enters winnowing machine, and group is used for brewing tea juice；
(4) bulky grain class enters winnowing machine mill two hours, then is sieved into two kinds of particles of size, and now this particle is from there being sharp corner angle to become nearly circle；
(5) seal in the particle sieved is poured into soil terrine and deposit more than ten days continuousization and i.e. obtain this product.
Embodiment
3
:
A kind of method for preparing duck wheat tea, comprises the steps:
(1) select 1000 kilograms of bitter buckwheats to peel off, after milling, cross 20 mesh sieves, remove the upper buckwheat shell of sieve, after 60 mesh sieves, remove the lower buckwheat face of sieve, after 60 mesh sieve upper parts being milled, cross 80 mesh sieves, select sieve upper part, i.e. yellow face (rutin content highest part in bitter buckwheat)；
(2) (3rd) step gained little particle part brew with 100 DEG C of boiling water after soup and yellow face mix and blend, the face being stirred is broken into cuboid, cuboid is put into and steams 40 minutes at steam box 100 DEG C, take out steamed cuboid, be cut into little side's particle of about 2 centimetres of sizes；
(3) little side is put into air-drying box, air-dry at a temperature of 20 DEG C to water content about 15%, air-dried square is pulverized, is sieved into the particle of 0.3-0.5 cm diameter；Parch 45 minutes at 250 DEG C, are cooled to normal temperature by tartary buckwheat tea grain good for frying, and broken tea grain is sieved into size two class, and big class enters winnowing machine, and group is used for brewing tea juice；
(4) bulky grain class enters winnowing machine mill two hours, then is sieved into two kinds of particles of size, and now this particle is from there being sharp corner angle to become nearly circle；
(5) seal in the particle sieved is poured into soil terrine and deposit more than ten days continuousization and i.e. obtain this product.
Claims (2)
1. a method for preparing duck wheat tea, comprises the steps:
(1) select bitter buckwheat to peel off, after milling, cross 20 mesh sieves, remove the upper buckwheat shell of sieve, after 60 mesh sieves, remove the lower buckwheat face of sieve, after 60 mesh sieve upper parts being milled, cross 80 mesh sieves, select sieve upper part, get Huang Mian；
(2) with water and yellow face mix and blend, the face being stirred is broken into cuboid, cuboid is put into and steams 40 minutes at steam box 100-120 DEG C, take out steamed cuboid, be cut into little side's particle of 2 centimetres of sizes；
(3) little side's particle is put into air-drying box, air-dry at a temperature of 20 DEG C to water content 15%, air-dried square is pulverized, is sieved into the particle of 0.3-0.5 cm diameter；Parch 45 minutes at 250-270 DEG C, are cooled to normal temperature by tartary buckwheat tea grain good for frying, and broken tea grain is sieved into size two class, and big class enters winnowing machine, and group is used for brewing soup；
(4) bulky grain class enters winnowing machine mill two hours, then is sieved into two kinds of particles of size, and now this particle is from there being sharp corner angle to become nearly circle；
(5) seal in the particle sieved is poured into soil terrine and deposit more than ten days continuousization and i.e. obtain tartary buckwheat tea.
2. a kind of method for preparing duck wheat tea as claimed in claim 1, it is characterised in that: the soup after the water in (2nd) step brews with 100 DEG C of boiling water with (3rd) step gained group tea grain substitutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310318328.3A CN103431108B (en) | 2013-07-26 | 2013-07-26 | A kind of preparation method of tartary buckwheat tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310318328.3A CN103431108B (en) | 2013-07-26 | 2013-07-26 | A kind of preparation method of tartary buckwheat tea |
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| CN103431108A CN103431108A (en) | 2013-12-11 |
| CN103431108B true CN103431108B (en) | 2016-08-31 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109258858B (en) * | 2018-10-15 | 2021-09-14 | 环太生物科技股份有限公司 | Lemon tartary buckwheat tea and preparation method thereof |
| CN110477156A (en) * | 2019-08-27 | 2019-11-22 | 贵州谋康苦荞制品有限公司 | A kind of production method of bitter-buckwheat embryo tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669456A (en) * | 2005-04-05 | 2005-09-21 | 赵茂 | Preparation method of pellet shaped bitter buckwheat tea |
| CN102429062A (en) * | 2011-11-23 | 2012-05-02 | 耿福能 | Preparation method for highly nutritional pill-shaped bitter buckwheat tea |
| CN102742703A (en) * | 2012-07-18 | 2012-10-24 | 李从国 | Tartary buckwheat tea with strengthened flavone content and manufacture method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669456A (en) * | 2005-04-05 | 2005-09-21 | 赵茂 | Preparation method of pellet shaped bitter buckwheat tea |
| CN102429062A (en) * | 2011-11-23 | 2012-05-02 | 耿福能 | Preparation method for highly nutritional pill-shaped bitter buckwheat tea |
| CN102742703A (en) * | 2012-07-18 | 2012-10-24 | 李从国 | Tartary buckwheat tea with strengthened flavone content and manufacture method thereof |
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| CN103431108A (en) | 2013-12-11 |
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