CN103891971A - Fagopyrum tataricum tea and preparation method thereof - Google Patents
Fagopyrum tataricum tea and preparation method thereof Download PDFInfo
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- CN103891971A CN103891971A CN201210580387.3A CN201210580387A CN103891971A CN 103891971 A CN103891971 A CN 103891971A CN 201210580387 A CN201210580387 A CN 201210580387A CN 103891971 A CN103891971 A CN 103891971A
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- bitter buckwheat
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- fagopyrum tataricum
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- shelling
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Abstract
The invention relates to fagopyrum tataricum tea and a preparation method thereof, and the fagopyrum tataricum tea is a solid tea beverage produced from unshelled fagopyrum tataricum selected as a raw material by the technical processes of screening, wetting the unshelled fagopyrum tataricum, gathering at low temperature, drying, shelling, crushing, and frying. The basic component of the fagopyrum tataricum tea is 1.5-5mm of shelled cooked fagopyrum tataricum grits. Compared with the prior art, by use of a low temperature gathering method, the energy consumption is reduced, the production efficiency is improved, nutritional components in fagopyrum tataricum shell can be fully used, and nutrient loss in the treatment process of the fagopyrum tataricum can be reduced to a minimum, so that the fagopyrum tataricum tea is more rich and comprehensive in nutrition. The boiled fagopyrum tataricum tea is golden in color, clear and free of turbidity, and tastes crisp and fragrant. Compared with similar products on current market, the protein content of the fagopyrum tataricum tea is 1.2 times that of similar fagopyrum tataricum tea products on the market, the calcium, selenium, iron and zinc contents are respectively 1.7 times, 1.97 times, 2 times and 1.9 times that of similar products, and the content of total flavonoids is 24.6 times that of similar products.
Description
Technical field
The present invention relates to a kind of bitter buckwheat tea and preparation method thereof, belong to food technology field.
Background technology
Duck wheat belongs to dicotyledonous buckwheat plant, is commonly called as bitter buckwheat, and formal name used at school hull buckwheat (F. tartaricum), is a kind of high and cold mountain area staple food crop of medicine-food two-purpose of uniqueness, is the functional food resource of 21 century ideals of human being.
According to one's analysis, in bitter buckwheat seed, contain protein 10.9%-15.5%, carbohydrate 60%-66%, fatty 2.1%-2.8 %, also contains abundant B family vitamin.Contain in addition the organic acids such as citric acid, oxalic acid, malic acid, its nutrition physiology rate of exchange are 73, are obviously better than the staple food grain such as rice, wheat flour.Most importantly bitter buckwheat contains very abundant bioactive ingredients one flavone compound, has the effect of remarkable removing free radical, has certain therapeutic action for softening blood vessel, control high fat of blood, hypertension, hyperglycaemia, obesity etc.
At present the utilization of duck wheat is mainly contained to the following aspects: 1. duck wheat food, as: duck wheat rice, tartary buckwheat powder, bitter buckwheat biscuit, duck wheat vermicelli, Tartary buckwheat saqima etc.2. duck wheat beverage, as duck wheat wine, duck wheat vinegar, tartary-backwheat tea, the duck wheat beverage etc. that drives away summer heat.3. tartary wheet flavone series products, as bioflavonoid ointment, bioflavonoid capsule etc.
But at present the utilization of duck wheat is still had some limitations, especially in bitter this technical field of buckwheat tea, in to bitter buckwheat teas product and preparation technology's thereof patented technology document retrieval, finding: the patented technology of only preparing bitter buckwheat tea take bitter buckwheat as raw material has 8, is the known technology relatively approaching with patent of the present invention.But in these known technology, be no matter only take duck wheat endothelium or seed of Radix Et Rhizoma Fagopyri Tatarici as raw material, or the two dual-purpose is as raw material, in its preparation technology, all adopt operations such as " bitter buckwheat seed high-temperature maturing or expanded, shelling, parch " to process, only pay attention to the organoleptic attribute of product, cause bitter buckwheat nourishing composition disappearance and ignored the hot conditions in process.On the other hand, only bitter buckwheat seed is processed, and duck wheat shell is failed properly to be utilized.
Summary of the invention
The present invention is in order to make up the deficiencies in the prior art, provides a kind of shell, endothelium, benevolence to duck wheat to be fully utilized, not only nutritious comprehensively, and the preparation method of the bitter buckwheat tea of unique flavor, excellent taste.
Technical scheme of the present invention is: a kind of bitter buckwheat tea, and its solvent is the ripe duck wheat particle of shelling, its particle diameter is 1.5 ~ 5mm.Preparation method comprises the steps:
A screens bitter buckwheat; Duck wheat is screened, do removal of impurities processing.Preferably new duck wheat is then raw material.
B band shell infiltrates bitter buckwheat; To after the raw band shell of a step cleans, infiltrate, soakage water used is preferably treated purified water.
C is by the enrichment of bitter buckwheat low temperature; By being positioned in closed container through the raw material of b step, be warming up to 50-90 ℃, constant temperature enrichment 0.5-3h.
D is dried bitter buckwheat; Above-mentioned bitter buckwheat natural drying or hot blast (50-90 ℃) are dried.
E carries out sizing screening to dry bitter buckwheat;
F pulverizes the bitter buckwheat shelling of classification;
G with frying equipment to shelling after bitter buckwheat frying.Bitter buckwheat after shelling is put into frying pan, and frying 5-20min, has nature fragrance.
Beneficial effect of the present invention is: the preparation method of the bitter buckwheat tea of the present invention adopts screening, processing technology with shell wheat wetting, low temperature enrichment, dry, shelling pulverizing, frying, (curing temperature is generally more than 100 ℃ with prior art, 3～4 hours time) compare, the present invention adopts low temperature enrichment method capable of reducing energy consumption, enhance productivity, can make full use of again nutritional labeling in duck wheat shell, make the nutrition leak of duck wheat in process be reduced to minimum level simultaneously, make the nutrition of bitter buckwheat tea abundanter comprehensively.Meanwhile, the shelling duck wheat particle that this product finished product is 1.5 ~ 5mm, without fine powder, by its gained tea beverage golden yellow color of making tea, clarification nothing is muddy, mouthfeel burnt odor, in bitter buckwheat, nutritional labeling and various trace element easily discharge and are absorbed by the body.Compared with like product in the market, the contained protein content of the present invention is 1.2 times of similar bitter buckwheat tea product on market, calcium, selenium, iron, zinc content are respectively 1.7 times, 1.97 times, 2 times, 1.9 times of like product, general flavone content 24.6 times more than of like product especially.
The specific embodiment
Embodiment removes duck wheat 15kg, after screening and removing impurities, add purified water band shell and infiltrate, the duck wheat having infiltrated is put and in closed container, heated low temperature enrichment, wherein 80 ℃ of temperature controls, keep 30 minutes, after taking the dish out of the pot, pour in dryer 90 ℃ of hot blasts into and dry 30 minutes, dry duck wheat is carried out after sizing screening, shelling is pulverized, pour in frying pan frying into 20 minutes, go out fragrance, take the dish out of the pot, after cooling 10 minutes, be distributed into 1000 bags of bitter buckwheat tea.
Claims (10)
1. a bitter buckwheat tea, is characterized in that: described bitter buckwheat tea is selected and is with the bitter buckwheat of shell is raw material, the solid tea beverage making through screening, with shell wheat wetting, low temperature enrichment, processing step dry, shell pulverizing, frying.
2. bitter buckwheat tea as claimed in claim 1, is characterized in that: described bitter its solvent of buckwheat tea is the ripe duck wheat particle of shelling, and its particle diameter is 1.5 ~ 5mm.
3. the preparation method of bitter buckwheat tea as claimed in claim 1, is characterized in that comprising the steps:
Screen bitter buckwheat; Duck wheat is screened, do removal of impurities processing.
4. preferably new duck wheat is then raw material.
5. band shell infiltrates bitter buckwheat; To after the raw band shell of a step cleans, infiltrate, soakage water used is preferably treated purified water.
6. by the enrichment of bitter buckwheat low temperature; By being positioned in closed container through the raw material of b step, be warming up to 50-90 ℃, constant temperature enrichment 0.5-3h.
7. dry bitter buckwheat; Above-mentioned bitter buckwheat natural drying or hot blast (50-90 ℃) are dried.
8. pair dry bitter buckwheat carries out sizing screening;
The bitter buckwheat shelling of classification is pulverized;
With frying equipment to shelling after bitter buckwheat frying.
9. bitter buckwheat after shelling is put into frying pan, frying 5-20min, has nature fragrance.
10. the preparation method of bitter buckwheat tea according to claim 3, is characterized in that: in described c step low temperature enrichment process, its temperature control is 50-90 ℃, constant temperature enrichment 0.5-3h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210580387.3A CN103891971A (en) | 2012-12-28 | 2012-12-28 | Fagopyrum tataricum tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210580387.3A CN103891971A (en) | 2012-12-28 | 2012-12-28 | Fagopyrum tataricum tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103891971A true CN103891971A (en) | 2014-07-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210580387.3A Pending CN103891971A (en) | 2012-12-28 | 2012-12-28 | Fagopyrum tataricum tea and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186848A (en) * | 2014-09-02 | 2014-12-10 | 昆明红土地莹龙食品加工有限公司 | Preparation method of regenerated buckwheat tea |
| CN105360962A (en) * | 2015-11-12 | 2016-03-02 | 安徽酵顺食品生物科技有限公司 | Preparation method of germinated brown rice |
| CN106954717A (en) * | 2017-03-20 | 2017-07-18 | 岳西县岳太苦荞麦制品有限公司 | A kind of tartary-backwheat tea water drinks |
| CN107712203A (en) * | 2017-11-17 | 2018-02-23 | 天津港保税区爱信食品有限公司 | A kind of manufacture craft of refined tartary buckwheat tea |
| CN108740226A (en) * | 2018-08-01 | 2018-11-06 | 张顺林 | A kind of preparation method with shell 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 |
-
2012
- 2012-12-28 CN CN201210580387.3A patent/CN103891971A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186848A (en) * | 2014-09-02 | 2014-12-10 | 昆明红土地莹龙食品加工有限公司 | Preparation method of regenerated buckwheat tea |
| CN105360962A (en) * | 2015-11-12 | 2016-03-02 | 安徽酵顺食品生物科技有限公司 | Preparation method of germinated brown rice |
| CN106954717A (en) * | 2017-03-20 | 2017-07-18 | 岳西县岳太苦荞麦制品有限公司 | A kind of tartary-backwheat tea water drinks |
| CN107712203A (en) * | 2017-11-17 | 2018-02-23 | 天津港保税区爱信食品有限公司 | A kind of manufacture craft of refined 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 |
| CN108740226A (en) * | 2018-08-01 | 2018-11-06 | 张顺林 | A kind of preparation method with shell tartary buckwheat tea |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |