CN104982614A - Fagopyrum tataricum tea processing method - Google Patents

Abstract

The present invention discloses a fagopyrum tataricum tea processing method which comprises the following steps: taking fagopyrum tataricum and removing impurities; soaking the fagopyrum tataricum; steaming and boiling the soaked fagopyrum tataricum with controlled temperatures; oven-drying the steamed and boiled fagopyrum tataricum and controlling the water content at 40-50%; decorticating the oven-dried fagopyrum tataricum, removing the fagopyrum tataricum shells, and retaining the fagopyrum tataricum cores to obtain the fagopyrum tataricum rice; oven-drying the fagopyrum tataricum rice until the water content is less than 20%; and frying the dried fagopyrum tataricum rice with controlled temperatures to obtain the finished products. The fagopyrum tataricum tea processing method can improve the rutin content, wheat flavor and mouthfeel of the fagopyrum tataricum tea finished products.

Description

A kind of processing method of buckwheat tea

Technical field

The invention belongs to food technology field, be specifically related to a kind of processing method of buckwheat tea.

Background technology

Duck wheat happiness is nice and cool, and barren-resistant, grow in high and cold mountain area, seed can be edible, and the place of production is mainly Sichuan, Yunnan, Guizhou and Shanxi more.Bitter buckwheat tea is by the screening of duck wheat seed, toasts the drink made.

Containing Flavonoid substances in bitter buckwheat tea, its main component is rutin, has reduction capillary fragility, improves microcirculatory effect, is mainly used in diabetes, hypertensive supplemental treatment clinically.In addition, also containing rich in protein, chlorophyll, fat, carbohydrate, crude fibre, mineral matter and trace element in bitter buckwheat tea, simultaneously also containing 18 kinds of natural amino acids, total content reaches 11.82%, and containing 9 kinds of aliphatic acid, child is had to the effect of enhancing development, also can prevent the generation of coronary heart disease to adult.

The preparation technology of the bitter buckwheat tea of tradition is comparatively simple, mainly by duck wheat frying.The bitter buckwheat tea that Using such method prepares, rutin content is low, wheat fragrance is poor, mouthfeel is not good.

Summary of the invention

The object of the present invention is to provide a kind of processing method improving the bitter buckwheat tea of finished product bitter buckwheat tea rutin content, wheat fragrance and mouthfeel.

The processing method of a kind of bitter buckwheat tea of the present invention, comprises the following steps:

(1) get duck wheat, remove impurity;

(2) duck wheat is soaked 10-12h;

(3) by the duck wheat boiling 40-60min after immersion, control temperature is 150-200 DEG C;

(4) dried by the duck wheat after boiling, control moisture is 40-50%;

(5) duck wheat after oven dry is carried out heat treatment, remove tartary buckwheat shell, retain bitter buckwheat core, obtain bitter buckwheat;

(6) bitter buckwheat is dried, until moisture is lower than 20%;

(7) treat that frying pan is warmed up to 90 DEG C, bitter buckwheat is poured into, stir-fries, while homogeneous temperature is elevated to 150 DEG C in 3-5min, then in 1-2min, homogeneous temperature is reduced to 120 DEG C, constant temperature 3-5s, the temperature that jumps again, to 150 DEG C, takes the dish out of the pot after continuing constant temperature frying 5-8s and get final product.

The processing method of above-mentioned a kind of bitter buckwheat tea, wherein, described removal impurity refers to removes impurity by selection by winnowing.

The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: technological parameter provided by the present invention, process conditions are rationally effective, can guarantee that Using such method processes quality and the output of the bitter buckwheat tea obtained.Duck wheat is placed in water and soaks 10-12h, duck wheat imbibition can be made, be easy to shelling; Duck wheat after soaking is carried out boiling process, is beneficial to shooting of fragrant in follow-up frying process; The bitter buckwheat core adopting shelling is that bitter buckwheat tea prepared by raw material, can make that the bitter dark brown pool of buckwheat of finished product is good, to return the fragrant time long; Raw material being dried at twice, wherein moisture can be made to take out of gradually, because drying suddenly excessively, content and the mouthfeel of bitter buckwheat tea active ingredient can not be affected; First intensification, rear cooling, the frying production method that heats up suddenly again, can guarantee that contained by bitter buckwheat tea, rutin is got to greatest extent, and because of effective control of temperature range, can not produce the undue paste smell of burning.Have and can improve finished product bitter buckwheat tea rutin content, wheat fragrance and mouthfeel, be easy to the feature promoted.

Detailed description of the invention

embodiment 1

A processing method for bitter buckwheat tea, comprises the following steps:

(1) get duck wheat, remove impurity;

(2) duck wheat is soaked 10h;

(3) by the duck wheat boiling 60min after immersion, control temperature is 150 DEG C;

(4) dried by the duck wheat after boiling, controlling moisture is 40%;

(5) duck wheat after oven dry is carried out heat treatment, remove tartary buckwheat shell, retain bitter buckwheat core, obtain bitter buckwheat;

(6) bitter buckwheat is dried, until moisture is lower than 20%;

(7) treat that frying pan is warmed up to 90 DEG C, bitter buckwheat is poured into, stir-fries, while homogeneous temperature is elevated to 150 DEG C in 3min, then in 2min, homogeneous temperature is reduced to 120 DEG C, constant temperature 3s, the temperature that jumps again, to 150 DEG C, takes the dish out of the pot after continuing constant temperature frying 8s and get final product.

embodiment 2

A processing method for bitter buckwheat tea, comprises the following steps:

(1) get duck wheat, remove impurity;

(2) duck wheat is soaked 12h;

(3) by the duck wheat boiling 40min after immersion, control temperature is 200 DEG C;

(4) dried by the duck wheat after boiling, controlling moisture is 50%;

(5) duck wheat after oven dry is carried out heat treatment, remove tartary buckwheat shell, retain bitter buckwheat core, obtain bitter buckwheat;

(6) bitter buckwheat is dried, until moisture is lower than 20%;

(7) treat that frying pan is warmed up to 90 DEG C, bitter buckwheat is poured into, stir-fries, while homogeneous temperature is elevated to 150 DEG C in 5min, then in 1min, homogeneous temperature is reduced to 120 DEG C, constant temperature 5s, the temperature that jumps again, to 150 DEG C, takes the dish out of the pot after continuing constant temperature frying 5s and get final product.

embodiment 3

A processing method for bitter buckwheat tea, comprises the following steps:

(1) get duck wheat, remove impurity by selection by winnowing;

(2) duck wheat is soaked 11h;

(3) by the duck wheat boiling 50min after immersion, control temperature is 175 DEG C;

(4) dried by the duck wheat after boiling, controlling moisture is 45%;

(5) duck wheat after oven dry is carried out heat treatment, remove tartary buckwheat shell, retain bitter buckwheat core, obtain bitter buckwheat;

(6) bitter buckwheat is dried, until moisture is lower than 20%;

(7) treat that frying pan is warmed up to 90 DEG C, bitter buckwheat is poured into, stir-fries, while homogeneous temperature is elevated to 150 DEG C in 4min, then in 90s, homogeneous temperature is reduced to 120 DEG C, constant temperature 4s, the temperature that jumps again, to 150 DEG C, takes the dish out of the pot after continuing constant temperature frying 7s and get final product.

The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.

Claims (2)

1. a processing method for bitter buckwheat tea, comprises the following steps:

(1) get duck wheat, remove impurity;

(2) duck wheat is soaked 10-12h;

(3) by the duck wheat boiling 40-60min after immersion, control temperature is 150-200 DEG C;

(4) dried by the duck wheat after boiling, control moisture is 40-50%;

(5) duck wheat after oven dry is carried out heat treatment, remove tartary buckwheat shell, retain bitter buckwheat core, obtain bitter buckwheat;

(6) bitter buckwheat is dried, until moisture is lower than 20%;

(7) treat that frying pan is warmed up to 90 DEG C, bitter buckwheat is poured into, stir-fries, while homogeneous temperature is elevated to 150 DEG C in 3-5min, then in 1-2min, homogeneous temperature is reduced to 120 DEG C, constant temperature 3-5s, the temperature that jumps again, to 150 DEG C, takes the dish out of the pot after continuing constant temperature frying 5-8s and get final product.

2. the processing method of a kind of bitter buckwheat tea as claimed in claim 1, wherein: described removal impurity refers to removes impurity by selection by winnowing.