CN104161149A - Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber - Google Patents
Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber Download PDFInfo
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- CN104161149A CN104161149A CN201310194746.6A CN201310194746A CN104161149A CN 104161149 A CN104161149 A CN 104161149A CN 201310194746 A CN201310194746 A CN 201310194746A CN 104161149 A CN104161149 A CN 104161149A
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- buckwheat
- tartary buckwheat
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Abstract
A tartary buckwheat tea containing bitter gourd, pumpkin and cucumber comprises the following raw materials in percentage by weight: tartary buckwheat 77-89%, bitter gourd 5-9%, pumpkin 3-8% and cucumber 3-6%. The processing method of the tartary buckwheat tea comprises the following steps: 1 shelling and drying the tartary buckwheat, crushing the cortex layer of the tartary buckwheat into ultrafine buckwheat powder; 2 peeling the bitter gourd, the pumpkin and the cucumber, removing seeds and cleaningthe gourds; 3 grinding an appropriate weight percentage of bitter gourd, pumpkin and cucumber into pulp, blending the pulp with an appropriate weight percentage of the buckwheat powder and uniformly stirring the mixture, adding an appropriate weight percentage of water into the mixture, kneading and uniformly stirring the mixture, and allowing the mixture to stand for a proper length of time; 4 pressurizing, heating, gelatinizing, molding and discharging the buckwheat powderafter the standing; 5 drying and granulating the semi-products after molding and discharging; 6 baking and stirring the granulated semi-products until the semi-products smell fragrant; 7 stirring and molding the fragrant semi-products; and 8 sterilizing and packaging the stirred and molded products, so as to obtain the tartary buckwheat tea containing bitter gourd, pumpkin and cucumber.
Description
Technical field
the present invention relates to a kind of bitter buckwheat food, particularly a kind of employing balsam pear. pumpkin. cucumber. the bitter buckwheat tea of three melons that bitter buckwheat is made.
Background technology
in daily life, because the people's material and cultural life level in recent years improves constantly, people are to take the food that five cereals produce as raw material. and drink has had larger demand.Particularly the elderly and hyperglycaemia. hypertension. people with hyperlipidemia is to take bitter buckwheat. and melon dish is that the product that raw material is produced is welcome and unlimited favor especially especially.(as the number of the applying for a patent black-buckwheat health-care soy sauce that is 03122337.0. the buckwheat walnut sugar that the number of applying for a patent is 2010150636. the patent No. be zl.20111 0153108.0 choose peach duck wheat paste)
bitter buckwheat. by people, be called the king of five cereals, it also contain abundant rutin (rutin), and rutin is flavonoids compound except nutritive value is higher, has the human body of reduction blood fat. blood sugar. the effect of softening blood vessel.Balsam pear,
bitter. cold in nature. the large physician of the Ming Dynasty is called first-class melon, a kind of ultraquinine albumen that it contains, it is a kind of activated protein of energy human activin immunocyte, it also contains trace fat. protein. and calcium. the multiple nutrients compositions such as multivitamin and carrotene. can supplement the required multiple nutrients material of diabetic, particularly the balsam pear saponin(e in balsam pear is called as " glucokinin " obvious hypoglycemic activity, it not only can alleviate the burden of human insulin, be conducive to the recovery of pancreas cells, also can delay the cataractous appearance of diabetes with secondary.Pumpkin. it contains the fructose that can suppress glucose absorption, cholesterol that can be unnecessary in human body is combined, there is the effect that prevents that cholesterol is too high and prevention of arterial hardens, the adenine containing in pumpkin. pentosan. the material that many human bodies such as sweet mellow wine are useful. promote in addition the effect of insulin secretion and reduction hyperglycaemia.Cucumber. be that a kind of low sugar substance (sugary only 1.6%) is the conventional food substitutes of diabetic, contained hydroxymalonic acid in cucumber. can suppress glucide in human body and change fat into. obese diabetic is associated with to hyperpietic auxiliary therapeutic action.Therefore. with bitter buckwheat. balsam pear. pumpkin. the bitter buckwheat tea of three melons of cucumber production will become hyperglycaemia. hypertension. the good food of [dietotherapy homology] that people with hyperlipidemia (particularly hyperglycaemia) is welcome.
Summary of the invention
the present invention is according to current the elderly and hyperglycaemia. high fat of blood. and Hypertensive Population is to hypoglycemic. reducing blood lipid. the demand of blood pressure reducing food (particularly hyperglycemic patients), newly created the formula for a product of the bitter buckwheat tea of three melons, make this food embody theory and the effect of [dietotherapy homology], this food has yellow clearly thorough. taste delicate fragrance. and aftertaste is sweet pure. the feature of excellent taste, can allow hyperglycaemia. high fat of blood. Hypertensive Population is drunk the bitter buckwheat tea of three melons when usually drinking tea by custom, thereby join, reaches reduction blood sugar. blood fat. blood pressure .(is blood sugar particularly) effect.
the present invention reaches in the following manner.The bitter buckwheat tea of three melons, its raw material is bitter buckwheat. balsam pear. and pumpkin. cucumber.In formula for a product, the percentage by weight of various raw materials, for removing the balsam pear 5-9% of melon seeds, removes the pumpkin 3-8% of melon seeds, removes the cucumber 3-6% of melon seeds, buckwheat powder 77-89%.The processing method of the bitter buckwheat tea of three melons is 1. bitter buckwheat is removed to impurity to shell and eluriate clean post-drying and be broken into ultra tiny buckwheat powder with cortex processing powder, 2. the balsam pear of melon seeds is removed in the peeling of getting suitable percentage by weight. pumpkin. and the pulping of polishing respectively after cucumber is clean, 3. by the ultra tiny buckwheat powder of suitable percentage by weight. balsam pear slurry. crushed pumpkin. cucumber slurry adds the water of raw material gross weight 10%-25% to rub to mix rear standing 20-30 minute thoroughly more again after dissolving and mixing thoroughly, 4. again with extruding. heat. former will add balsam pear slurry. crushed pumpkin. cucumber slurry mix thoroughly standing after buckwheat powder pressurization then. heating. gelatinization. moulding discharging, 5. the semi-finished product of moulding discharging are dried and granulated, 6 toast out fragrance by the semi-finished product of drying after granulating, 7 by the semi-finished product that toast out the fragrance sizing that stir-fries, 8 will obtain the bitter buckwheat tea of product three melons after the product sterilization packaging stir-frying after sizing.
The specific embodiment
embodiment 1, one. get 77 jin of ultra tiny buckwheat powders, remove 9 jin, the balsam pear of melon seeds. remove 8 jin, the pumpkin of melon seeds. go 6 jin of the cucumber of melon seeds, two. peeling is removed to the balsam pear of melon seeds. pumpkin. the pulping of polishing respectively after cucumber is clean, three. balsam pear is starched. crushed pumpkin. cucumber slurry and buckwheat powder add after dissolving and mixing thoroughly after 10 jin, water again to be rubbed and mixes latter standing 25 minutes thoroughly, four. the slurry buckwheat powder that adds after standing is pressurizeed with equipment. heating. gelatinization. moulding discharging, five. the semi-finished product after moulding discharging are dried and granulated, six. the semi-finished product after dry granulating are toasted out to fragrance. seven. by the semi-finished product that toast out the fragrance sizing that stir-fries, eight. will after the finished product sterilization packaging stir-frying after sizing, obtain the bitter buckwheat tea of three melons.
embodiment 2, one. get 89 jin of ultra tiny buckwheat powders. remove 5 jin, the balsam pear of melon seeds. remove 3 jin, the pumpkin of melon seeds. go 3 jin of the cucumber of melon seeds, two. peeling is removed to the balsam pear of melon seeds. pumpkin. the pulping of polishing respectively after cucumber is clean, three. balsam pear is starched. crushed pumpkin. cucumber slurry and buckwheat powder add after dissolving and mixing thoroughly after 25 jin, water again to be rubbed and mixes latter standing 30 minutes thoroughly, four. the slurry buckwheat powder that adds after standing is pressurizeed with equipment. heating. gelatinization. moulding discharging, five. the semi-finished product after moulding discharging are dried and granulated, six. the semi-finished product of drying after granulating are toasted out to fragrance, seven. by the semi-finished product that toast out the fragrance sizing that stir-fries, eight. will after the finished product sterilization packaging stir-frying after sizing, obtain the bitter buckwheat tea of three melons
situation after this product test manufacture is on probation by part personnel
after this product test manufacture, through inside, please some try out observation, reflection is good, generally believes the bitter buckwheat tea of three melons mouthfeel uniqueness. taste delicate fragrance. and aftertaste is sweet pure. and effect is splendid.Through as follows to trier's follow-up observation:
xu xx, female, 72 years old. mammon town, Hezhang County resident, suffer from diabetes. high fat of blood for many years, through drinking the bitter buckwheat tea of three melons after three months. through county hospital, pick up and look into chemical examination. existing blood sugar reduces than original. cholesterol is original height not also. the diabetes state of an illness takes a turn for the better many significantly.
king xx, female, 52 years old, live liberation East Road, area just outside a city gate, Hezhang County, suffered from diabetes more than ten years, through the bitter buckwheat tea of three melons on probation, after 100 days, sensation diabetic symptom alleviates, and people's the state of mind is obviously felt improvement.
leaf xx, female, 56 years old, live the road of supporting the army, area just outside a city gate, Hezhang County, suffer from diabetes more than 7 years, through drinking the bitter buckwheat tea of three melons after two months. through hospital's chemical examination, blood sugar reduction, the state of mind is clearly better.
Claims (1)
1. the bitter buckwheat tea of a melon, the raw material that it is characterized in that it adopts bitter buckwheat. balsam pear. and pumpkin. the main formula that cucumber is product, in formula for a product, each raw material accounts for bitter buckwheat 77-89%, balsam pear 6-9%, pumpkin 3-8%, cucumber 3-6%, its processing method is bitter buckwheat to be shelled to dry get cortex and be ground into ultra tiny buckwheat powder. by balsam pear. and pumpkin. cucumber removes melon seeds afterwash, then by the balsam pear of suitable percentage by weight, pumpkin, cucumber is mixed thoroughly with the ultra tiny buckwheat powder of suitable percentage by weight after breaking into slurry, the water that adds again suitable percentage is rubbed and is mixed rear standing appropriate time thoroughly, and then by standing buckwheat powder pressurization. heating. gelatinization, moulding discharging obtains semi-finished product, again these semi-finished product are dried and granulated, again the semi-finished product parch after granulating is gone out to fragrance, the semi-finished product that again parch gone out to fragrance obtain the bitter buckwheat tea of three melons after sterilization packaging after stir-frying and shaping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310194746.6A CN104161149A (en) | 2013-05-24 | 2013-05-24 | Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310194746.6A CN104161149A (en) | 2013-05-24 | 2013-05-24 | Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber |
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| Publication Number | Publication Date |
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| CN104161149A true CN104161149A (en) | 2014-11-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310194746.6A Pending CN104161149A (en) | 2013-05-24 | 2013-05-24 | Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689541A (en) * | 2015-07-16 | 2017-05-24 | 湖北联华科技集团有限公司 | Bitter gourd and tartary buckwheat tea |
| CN107041441A (en) * | 2017-04-14 | 2017-08-15 | 四川三匠苦荞科技开发有限公司 | A kind of Kiwi berry bitter buckwheat compound tea and preparation method thereof |
| CN107668283A (en) * | 2017-11-09 | 2018-02-09 | 蒋世芬 | A kind of manufacturing technology of cucumber tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1363225A (en) * | 2002-01-09 | 2002-08-14 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN101803659A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Super-micro black tartary buckwheat tea and production method thereof |
| CN102308895A (en) * | 2011-06-17 | 2012-01-11 | 朱世宗 | Lucid ganoderma bitter buckwheat tea |
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2013
- 2013-05-24 CN CN201310194746.6A patent/CN104161149A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363225A (en) * | 2002-01-09 | 2002-08-14 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN101803659A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Super-micro black tartary buckwheat tea and production method thereof |
| CN102308895A (en) * | 2011-06-17 | 2012-01-11 | 朱世宗 | Lucid ganoderma bitter buckwheat tea |
Non-Patent Citations (3)
| Title |
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| 《健康大讲堂》编委会: "《高血压吃什么禁什么》", 30 April 2013, 黑龙江科学技术出版社 * |
| 赵钢: "《荞麦加工与产品开发新技术》", 31 August 2010, 科学出版社 * |
| 陈长洲: "《微米中药——中药超细粉状的研究及应用》", 31 August 2007, 中国医药科技出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689541A (en) * | 2015-07-16 | 2017-05-24 | 湖北联华科技集团有限公司 | Bitter gourd and tartary buckwheat tea |
| CN107041441A (en) * | 2017-04-14 | 2017-08-15 | 四川三匠苦荞科技开发有限公司 | A kind of Kiwi berry bitter buckwheat compound tea and preparation method thereof |
| CN107668283A (en) * | 2017-11-09 | 2018-02-09 | 蒋世芬 | A kind of manufacturing technology of cucumber tea |
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Application publication date: 20141126 |