CN105494819A - Black tartary buckwheat compound tea beverage and preparation method thereof - Google Patents
Black tartary buckwheat compound tea beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a black tartary buckwheat compound tea beverage and a preparation method thereof. Main materials of the black tartary buckwheat compound tea beverage comprise 14-16 parts of black tartary buckwheat, 6-8 parts of wild chrysanthemum flower, 5-7 parts of honeysuckle, 5-7 parts of selfheal, 2-4 parts of herb of Chinese mesona and 2-4 parts of liquorice, and auxiliary materials are composed of beta-cyclodextrine, VB-Na antioxidant and sugar. The preparation method comprises the steps that the main materials and the beta-cyclodextrine are subjected to ultrasonic microwave combination and extraction to obtain extraction liquid; 3, the VB-Na antioxidant and the white granulated sugar are added into the mixed extraction liquid; 4, filtering is carried out; 5, canning and sterile cooling are carried out. The total flavonoid content in the tea beverage is 0.40-0.45 mg/mL, and the total amino acid content in the tea beverage is 0.4-0.5 mg/mL. The black tartary buckwheat compound tea beverage has the advantages of being excellent in taste, clearing away heat and toxic materials, decreasing blood sugar, and supplementing microelements and amino acid.
Description
Technical field
The present invention relates to a kind of black bitter buckwheat compound tea beverage and preparation method thereof, especially a kind of mouthfeel is excellent, clearing heat and detoxicating, hypoglycemic, microelement-supplementing and amino acid whose compound tea beverage and preparation method thereof.
Background technology
The rutin (VP) and selenium element (Se) that almost do not have in other cereal crops is not only rich in black bitter buckwheat, simultaneously also containing 18 seed amino acids, 9 kinds of aliphatic acid (VF), abundant dietary fiber, chlorophyll, crude protein, carbohydrate, mineral matter and trace element, content is reasonable, and not sugary and cholesterol.Its nutrition is far superior to the common food such as rice, wheat, corn, soybean and meat especially, belongs to the precious nutraceutical of pure natural.Motherland's medical science Compendium of Material Medica is recorded: duck wheat nature and flavor are bitter, flat, cold, useful strength, and continuous spirit, sharp knowledge, has the effect of the wide intestines stomach invigorating of sending down abnormally ascending.Current clinical medicine is observed and is shown, tartary buckwheat powder and goods thereof have hypoglycemic, reducing blood lipid, strengthens the effect of body immunity, has auxiliary therapeutic action to patients such as diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy.These effects are all relevant with the nutritional labeling contained in duck wheat.
The nutritive value of black bitter buckwheat is more much higher than common bitter buckwheat, the processing technology of black bitter buckwheat and common bitter buckwheat are because of matter structure, nutritive value is different and different, and now study very few about black ragopyrum tataricum beverage, develop a Tartary buckwheat tea beverage, can not only improve the value of black bitter buckwheat, also can be higher, the more welcome drink of tea beverage industry input nutritive value.
Summary of the invention
The object of the present invention is to provide a kind of black bitter buckwheat compound tea beverage and preparation method thereof, especially a kind of mouthfeel is excellent, clearing heat and detoxicating, hypoglycemic, microelement-supplementing and amino acid whose compound tea beverage and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
Black bitter buckwheat compound tea beverage of the present invention, major ingredient comprises the composition of following weight parts: black bitter buckwheat 14 ~ 16 parts, mother chrysanthemum 6 ~ 8 parts, honeysuckle 5 ~ 7 parts, selfheal 5 ~ 7 parts, celestial grass 2 ~ 4 parts, 2 ~ 4 parts, Radix Glycyrrhizae; Auxiliary material is made up of cycloheptaamylose, VB-Na antioxidant and sugar.
Major ingredient is preferably grouped into by the one-tenth of following weight parts: black bitter buckwheat 15 parts, mother chrysanthemum 7 parts, honeysuckle 6.5 parts, selfheal 5.5 parts, celestial grass 3 parts, 2.5 parts, Radix Glycyrrhizae.
The preparation method of black bitter buckwheat compound tea beverage of the present invention, comprises the following steps:
1), by each major ingredient carry out impurity elimination, remove and go mouldy, then cross 100 mesh sieves with pulper, then take required weight portion;
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 4 ~ 6min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is 160 ~ 200W, and microwave power is 260 ~ 280W, and temperature controls at 45 ~ 55 DEG C, the weight ratio of water and major ingredient is 30 ~ 35:1, and cycloheptaamylose is 0.7% ~ 1.0% of leaching liquor weight;
3), by step 2) in black bitter buckwheat leaching liquor add VB-Na antioxidant, after mixing, add sugar, obtain beverage stoste, wherein the consumption of VB-Na antioxidant is 0.4 ~ 0.6% of beverage stoste gross weight, and the consumption of sugar is 5 ~ 7% of beverage stoste gross weight;
4) beverage stoste is rotated 10min under 3500rmp centrifuge, get supernatant and carry out vacuum ultrafiltration membrance filter, obtain filter beverages stoste, molecular cut off 40000 ~ 45000D, vacuum 0.07 ~ 0.09MPa, temperature of charge 42 ~ 45 DEG C;
5), canned, sterilization cooling: by canned rear beverage stoste through sterilization processing, be cooled to room temperature, obtain black bitter buckwheat compound tea beverage.
Step 3) in the consumption of VB-Na antioxidant be 0.4 ~ 0.6% of beverage stoste gross weight, step 3) in the consumption of sugar be 5 ~ 7% of beverage stoste gross weight.
Step 3) in VB-Na antioxidant consumption be 0.5% of beverage stoste gross weight, sugared consumption is 6% of beverage stoste gross weight.
Step 4) in be filtered into vacuum ultrafiltration membrance filter, molecular cut off 43000D, vacuum 0.08MPa, temperature of charge 43 DEG C.
Step 5) described in sterilization for by the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 25 ~ 30s, sudden strain of a muscle range from 6 ~ 8cm, and break time is 0.2s.
Sugar used in the present invention is preferably white granulated sugar.
The present invention is on the basis making full use of modern medicine and Chinese Traditional Medicine basic theory, with the medicinal and edible plant of the pure natural such as black bitter buckwheat, mother chrysanthemum, honeysuckle, selfheal, celestial grass, Radix Glycyrrhizae for main component, this tea beverage formula is drawn through Chinese herbal medicine expert long-term experiment demonstration, extracted by science, processing, reasonably carry out combination composite, the nutriment of various raw material is supplemented mutually, health care Synergistic, the color and luster not only achieving institute's development is attractive in appearance, mouthfeel is coordinated soft, also has multiple efficacies.
In the black bitter buckwheat compound tea beverage that employing the inventive method is prepared and obtained, general flavone content is about 0.40 ~ 0.45mg/mL, and total amino acid content is 0.40 ~ 0.50mg/mL.Organoleptic attribute shows as: products taste sugariness is suitable for, and have black bitter buckwheat flavour, color and luster sepia, clear, without exogenous impurity, without some visual precipitation, without lamination.Other health physical and chemical indexs, microbiological indicator meet DBJ440100/T30-2009 plant beverage hygienic requirements.
Detailed description of the invention
Selected major ingredient needs before using to carry out impurity elimination, remove and go mouldy, and then crosses 100 mesh sieves with pulper, then takes required weight portion.
Embodiment 1
The preparation method of the black bitter buckwheat compound tea beverage of the present embodiment, carries out following steps successively:
1), major ingredient is grouped into by the one-tenth of following weight parts: black bitter buckwheat 15 parts, mother chrysanthemum 7 parts, honeysuckle 6.5 parts, selfheal 5.5 parts, celestial grass 3 parts, 2.5 parts, Radix Glycyrrhizae.
Selected major ingredient needs before using to carry out impurity elimination, remove and go mouldy, and then crosses 100 mesh sieves with pulper, then takes required weight portion.
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 5min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is set to 180W, and microwave power is set to 270W, and temperature controls at 50 DEG C, the weight ratio of water and major ingredient is 33:1, and cycloheptaamylose is 0.8% of leaching liquor weight;
3), by step 2) in leaching liquor, add VB-Na antioxidant, after mixing, add white sugar, obtain beverage stoste;
Step 3) in the consumption of VB-Na antioxidant be 0.5% of beverage stoste gross weight, step 3) in the consumption of white granulated sugar be 6% of beverage stoste gross weight;
4) beverage stoste is rotated 10min under 3500rmp centrifuge, get supernatant and carry out ultrafiltration membrance filter, obtain ultrafiltration beverage stoste.Wherein ultrafiltration membrance filter parameter is: molecular cut off 43000D, vacuum 0.08MPa, temperature of charge 43 DEG C;
5), canned, sterilization cooling:
By the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 28s, dodging range from 7cm, and the time interval is 0.2s.Be cooled to room temperature after irradiation, obtain black bitter buckwheat compound tea beverage.
General flavone content is 0.422mg/mL, and polyphenol content is 223.3 μ g/mL, and total amino acid content is 0.434mg/mL.Organoleptic attribute shows as: products taste sugariness is suitable for, and have black bitter buckwheat peat-reek, color and luster sepia, clear, without lamination.
Embodiment 2
The preparation method of the black bitter buckwheat compound tea beverage of the present embodiment, carries out following steps successively:
1), major ingredient is grouped into by the one-tenth of following weight parts: 14 parts, mother chrysanthemum 7 parts, honeysuckle 5.5 parts, selfheal 5.5 parts, celestial grass 3 parts, 2 parts, Radix Glycyrrhizae; Auxiliary material is made up of cycloheptaamylose, VB-Na antioxidant and sugar.
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 6min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is set to 200W, and microwave power is set to 260W, and temperature controls at 55 DEG C, the weight ratio of water and major ingredient is 30:1, and cycloheptaamylose is 0.7% of leaching liquor weight;
3), by step 2) in leaching liquor, add VB-Na antioxidant, after mixing, add white sugar, obtain beverage stoste;
Step 3) in the consumption of VB-Na antioxidant be 0.4% of beverage stoste gross weight, step 3) in the consumption of white granulated sugar be 5% of beverage stoste gross weight;
4) beverage stoste is rotated 10min under 3500rmp centrifuge, get supernatant and carry out ultrafiltration membrance filter, obtain ultrafiltration beverage stoste.Wherein ultrafiltration membrance filter parameter is: molecular cut off 45000D, vacuum 0.07MPa, temperature of charge 45 DEG C;
5), canned, sterilization cooling:
By the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 28s, dodging range from 7cm, and the time interval is 0.2s.Be cooled to room temperature after irradiation, obtain black bitter buckwheat compound tea beverage.
General flavone content is 0.402mg/mL, and polyphenol content is 214.5 μ g/mL, and total amino acid content is 0.401mg/mL.Organoleptic attribute shows as: products taste sugariness is suitable for, and have black bitter buckwheat peat-reek, color and luster sepia, clear, without lamination.
Embodiment 3
The preparation method of the black bitter buckwheat compound tea beverage of the present embodiment, carries out following steps successively:
1), major ingredient is grouped into by the one-tenth of following weight parts: black bitter buckwheat 16 parts, mother chrysanthemum 6 parts, honeysuckle 5 parts, selfheal 5 parts, celestial grass 3 parts, 2 parts, Radix Glycyrrhizae.
Selected major ingredient needs before using to carry out impurity elimination, remove and go mouldy, and then crosses 100 mesh sieves with pulper, then takes required weight portion.
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 4min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is set to 160W, and microwave power is set to 280W, and temperature controls at 45 DEG C, the weight ratio of water and major ingredient is 35:1, and cycloheptaamylose is 1.0% of leaching liquor weight;
3), by step 2) in leaching liquor, add VB-Na antioxidant, after mixing, add white sugar, obtain beverage stoste;
Step 3) in the consumption of VB-Na antioxidant be 0.6% of beverage stoste gross weight, step 3) in the consumption of white granulated sugar be 7% of beverage stoste gross weight;
5) beverage stoste is rotated 5min under 3000rmp centrifuge, get supernatant and carry out ultrafiltration membrance filter, obtain ultrafiltration beverage stoste.Wherein ultrafiltration membrance filter parameter is: molecular cut off 43000D, vacuum 0.09MPa, temperature of charge 43 DEG C;
5), canned, sterilization cooling:
By the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 30s, dodging range from 6cm, and the time interval is 0.2s.Be cooled to room temperature after irradiation, obtain black bitter buckwheat compound tea beverage.
General flavone content is 0.419mg/mL, and polyphenol content is 216.3 μ g/mL, and total amino acid content is 0.424mg/mL.Organoleptic attribute shows as: products taste sugariness is suitable for, and have black bitter buckwheat peat-reek, color and luster sepia, clear, without lamination.
Embodiment 4
The preparation method of the black bitter buckwheat compound tea beverage beverage of the present embodiment, carries out following steps successively:
1), major ingredient is grouped into by the one-tenth of following weight parts: black bitter buckwheat 15 parts, mother chrysanthemum 8 parts, honeysuckle 7 parts, selfheal 6 parts, celestial grass 4 parts, 2 parts, Radix Glycyrrhizae.
Selected major ingredient needs before using to carry out impurity elimination, remove and go mouldy, and then crosses 100 mesh sieves with pulper, then takes required weight portion.
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 5min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is set to 180W, and microwave power is set to 270W, and temperature controls at 50 DEG C, the weight ratio of water and major ingredient is 33:1, and cycloheptaamylose is 0.8% of leaching liquor weight;
3), by step 2) in leaching liquor, add VB-Na antioxidant, after mixing, add white sugar, obtain beverage stoste;
Step 2) in the consumption of VB-Na antioxidant be 0.5% of beverage stoste gross weight, step 3) in the consumption of white granulated sugar be 4% of beverage stoste gross weight;
6) beverage stoste is rotated 10min under 3500rmp centrifuge, get supernatant and carry out ultrafiltration membrance filter, obtain ultrafiltration beverage stoste.Wherein ultrafiltration membrance filter parameter is: molecular cut off 40000D, vacuum 0.08MPa, temperature of charge 45 DEG C;
5), canned, sterilization cooling: by the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 28s, dodging range from 7cm, and the time interval is 0.2s.Be cooled to room temperature after irradiation, obtain black bitter buckwheat compound tea beverage.
General flavone content is 0.421mg/mL, and polyphenol content is 221.8 μ g/mL, and total amino acid content is 0.417mg/mL.Organoleptic attribute shows as: products taste sugariness is suitable for, and have black bitter buckwheat peat-reek, color and luster sepia, clear, without lamination.
Embodiment 5
The preparation method of the black bitter buckwheat compound tea beverage beverage of the present embodiment, carries out following steps successively:
1), major ingredient is grouped into by the one-tenth of following weight parts: black bitter buckwheat 14 parts, mother chrysanthemum 7 parts, honeysuckle 6 parts, selfheal 7 parts, celestial grass 2 parts, 4 parts, Radix Glycyrrhizae.
Selected major ingredient needs before using to carry out impurity elimination, remove and go mouldy, and then crosses 100 mesh sieves with pulper, then takes required weight portion.
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 5min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is set to 180W, and microwave power is set to 270W, and temperature controls at 50 DEG C, the weight ratio of water and major ingredient is 33:1, and cycloheptaamylose is 0.8% of leaching liquor weight;
3), by step 2) in leaching liquor, add VB-Na antioxidant, after mixing, add white sugar, obtain beverage stoste;
Step 2) in the consumption of VB-Na antioxidant be 0.5% of beverage stoste gross weight, step 3) in the consumption of white granulated sugar be 5% of beverage stoste gross weight;
7) beverage stoste is rotated 10min under 3500rmp centrifuge, get supernatant and carry out ultrafiltration membrance filter, obtain ultrafiltration beverage stoste.Wherein ultrafiltration membrance filter parameter is: molecular cut off 43000D, vacuum 0.08MPa, temperature of charge 43 DEG C;
5), canned, sterilization cooling:
By the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 30s, dodging range from 8cm, and the time interval is 0.2s.Be cooled to room temperature after irradiation, obtain black bitter buckwheat compound tea beverage.
General flavone content is 0.418mg/mL, and polyphenol content is 216.9 μ g/mL, and total amino acid content is 0.425mg/mL.Organoleptic attribute shows as: products taste sugariness is suitable for, and have black bitter buckwheat peat-reek, color and luster sepia, clear, without lamination.
In order to ensure the security of drinking, adopt embodiment 1 prepare compound tea beverage carried out a large amount of long-term toxicity test for animals, its test method and result as follows:
Experimental animal: big white mouse, body weight, at 120 ~ 140g, is all male white rat.
Method and result: get big white mouse 60, be divided into 6 groups, often organize 10, wherein fill with medicine feed thing 2ml, 4ml, 6ml, 8ml, 10ml respectively for 1,2,3,4,5 group, 6th group of diet is control group, continuous irrigation is fed 100 days, sacrificed by decapitation after last administration, survey liver function, renal function, blood, urine, observe diet, movable change, experiment proves administration group and control group there was no significant difference, and the equal non-toxic reaction of the dosage as seen according to the weight relative to clinical 50 ~ 200 times is a kind of safe drink.
Comparative example 1
Make the following changes relative to embodiment 1: black bitter buckwheat hot water extraction changes ultrasonic oscillation extraction, conventional boiling extraction and Microwave Extraction into, and ultrasonic oscillation extracts power and is set to 200W, and Microwave Extraction power is 280W; All the other are with embodiment 1.
As shown in Table 1, the extraction that can promote the active ingredients such as flavones in beverage, polyphenol and amino acid is extracted in ultrasonic microwave concussion, effectively can contain browning degree simultaneously, also have certain effect to clarity.
The different lixiviate mode of table 1 changes Tartary buckwheat tea beverage guidelines
Comparative example 2
Make the following changes relative to embodiment 1: in black bitter buckwheat, cycloheptaamylose adds after changing lixiviate into, and consumption is constant; All the other are with embodiment 1.
The results are shown in Table 2, obviously can find out that cycloheptaamylose has considerable influence to flavones content before and after adding by table 2, add before lixiviate to add than afterwards have more more; The brown stain value added before lixiviate and clarity are also than excellent after lixiviate.
The different addition sequence of table 2 changes Tartary buckwheat tea beverage guidelines
Comparative example 3
Make the following changes relative to embodiment 1: the consumption of cycloheptaamylose is 0.5% of beverage stoste gross weight; All the other are with embodiment 1.
After testing: product physical and chemical index and embodiment 1 are as good as, but products taste bitter taste is obvious, and mouthfeel is bad.
Comparative example 4
Make the following changes relative to embodiment 1: the consumption of cycloheptaamylose is 1.1% of beverage stoste gross weight; All the other are with embodiment 1.
After testing: product physical and chemical index and mouthfeel and embodiment 1 indifference, but under the same terms, the dissolution time of cycloheptaamylose extends relatively, affects life cycle of the product and raises the cost.
Comparative example 5
Make the following changes relative to embodiment 1: ultrafiltration molecular cut off changes 35000D and 50000D into, in addition additional ultrafiltration membrance filter, parameter is molecular cut off 43000D, operating pressure 0.23MPa, and temperature of charge 43 DEG C, all the other are with embodiment 1.
The results are shown in Table 3, as seen from table, molecular cut off is too small, and clarity goes wrong; Excessive, be unfavorable for the reservation of effective molecule, as flavones, polyphenol and amino acid, compare with common ultrafiltration membrance filter, also there is greater advantage.
Table 3 PSPP changes Tartary buckwheat tea beverage guidelines
Comparative example 6
Make the following changes relative to embodiment 1: the consumption of VB-Na antioxidant changes 0.3% of beverage stoste gross weight into, and all the other are with embodiment 1.
The results are shown in Table 3, beverage browning degree is darker after one month obviously can to find out interpolation 0.2%VB-Na antioxidant by table 3; Browning degree is excessively dark after two months, has a strong impact on sense organ, compares and adds 0.5%VB-Na antioxidant, and browning degree change is little, more stable.
Table 4 different VB-Na antioxidant addition changes Tartary buckwheat tea beverage guidelines
Comparative example 7
Make the following changes relative to embodiment 1: the sterilization of discontinuity high light changes UHT sterilization and pasteurize into, and all the other are with embodiment 1.
The results are shown in Table 5, discontinuity high light sterilization comparatively UHT sterilization and pasteurize as seen from Table 5, has good control to browning degree and clarity.
The different sterilization mode of table 5 changes Tartary buckwheat tea beverage guidelines
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (6)
1. a black bitter buckwheat compound tea beverage, is characterized in that major ingredient comprises the composition of following weight parts: black bitter buckwheat 14 ~ 16 parts, mother chrysanthemum 6 ~ 8 parts, honeysuckle 5 ~ 7 parts, selfheal 5 ~ 7 parts, celestial grass 2 ~ 4 parts, 2 ~ 4 parts, Radix Glycyrrhizae; Auxiliary material is made up of cycloheptaamylose, VB-Na antioxidant and sugar.
2. black bitter buckwheat compound tea beverage according to claim 1, is characterized in that major ingredient is grouped into by the one-tenth of following weight parts: black bitter buckwheat 15 parts, mother chrysanthemum 7 parts, honeysuckle 6.5 parts, selfheal 5.5 parts, celestial grass 3 parts, 2.5 parts, Radix Glycyrrhizae.
3. the preparation method of the black bitter buckwheat compound tea beverage described in claim 1 or 2, is characterized in that comprising the following steps:
1), by each major ingredient carry out impurity elimination, remove and go mouldy, then cross 100 mesh sieves with pulper, then take required weight portion;
2), major ingredient is added pure water and cycloheptaamylose, ultrasonic microwave combination lixiviate 4 ~ 6min, filter, obtain black bitter buckwheat lixiviate juice, wherein ultrasonic power is 160 ~ 200W, and microwave power is 260 ~ 280W, and temperature controls at 45 ~ 55 DEG C, the weight ratio of water and major ingredient is 30 ~ 35:1, and cycloheptaamylose is 0.7% ~ 1.0% of leaching liquor weight;
3), by step 2) in black bitter buckwheat leaching liquor add VB-Na antioxidant, after mixing, add sugar, obtain beverage stoste, wherein the consumption of VB-Na antioxidant is 0.4 ~ 0.6% of beverage stoste gross weight, sugar consumption be 5 ~ 7% of beverage stoste gross weight;
4) beverage stoste is rotated 10min under 3500rmp centrifuge, get supernatant and carry out vacuum ultrafiltration membrance filter, obtain filter beverages stoste, parameter is molecular cut off 40000 ~ 45000D, vacuum 0.07 ~ 0.09MPa, temperature of charge 42 ~ 45 DEG C;
5), canned, sterilization cooling: by canned rear beverage stoste through sterilization processing, be cooled to room temperature, obtain black bitter buckwheat compound tea beverage.
4. the preparation method of black bitter buckwheat compound tea beverage according to claim 3, it is characterized in that: in step 3), VB-Na antioxidant consumption is 0.5% of beverage stoste gross weight, sugared consumption is 6% of beverage stoste gross weight.
5. the preparation method of black bitter buckwheat compound tea beverage according to claim 4, is characterized in that: be filtered into vacuum ultrafiltration membrance filter in step 4), and parameter is molecular cut off 43000D, vacuum 0.08MPa, temperature of charge 43 DEG C.
6. the preparation method of black bitter buckwheat compound tea beverage according to claim 5, it is characterized in that: the sterilization described in step 5) is by the sterilization of canned rear beverage stoste discontinuity high light, condition is for dodging according to time 25 ~ 30s, dodging range from 6 ~ 8cm, and break time is 0.2s.
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