CN110881547A - High-flavone tartary buckwheat and kudzu root formula tea and preparation method thereof - Google Patents
High-flavone tartary buckwheat and kudzu root formula tea and preparation method thereof Download PDFInfo
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- CN110881547A CN110881547A CN201811050190.2A CN201811050190A CN110881547A CN 110881547 A CN110881547 A CN 110881547A CN 201811050190 A CN201811050190 A CN 201811050190A CN 110881547 A CN110881547 A CN 110881547A
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- tartary buckwheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Chemical & Material Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses high-flavone tartary buckwheat and kudzuvine root formula tea and a preparation method thereof, and the tartary buckwheat tea is an ideal choice for lowering 'three highs' from the homology of medicine and food at present. However, the content of the flavone which is an effective component for reducing the three-high blood pressure, high blood sugar and high blood fat is not high enough, so that the content of the flavone is about 1.5 percent after the tea beverage is prepared, and the effect can be achieved only by a master. The kudzuvine root is one of 69 medicinal and edible substances published by China, and the flavone content is about 7 percent. The proper amount of the kudzuvine root is added into the tartary buckwheat tea, so that the tartary buckwheat fragrance can be kept, the flavone content of the tartary buckwheat is increased, and the function of reducing the three highs is strengthened.
Description
Technical Field
The invention relates to the field of tea beverages, in particular to high-flavone tartary buckwheat and kudzuvine root formula tea and a preparation method thereof.
Background
Statistics show that "three highs" has become the first killer to endanger human life safety. The tartary buckwheat tea is an ideal choice for lowering 'three highs' by homology of medicine and food at present. However, the content of the flavone which is an effective component for reducing the three-high blood pressure, high blood sugar and high blood fat is not high enough, so that the content of the flavone is about 1.5 percent after the tea beverage is prepared, and the effect can be achieved only by a master. The kudzuvine root is one of 69 medicinal and edible substances published by China, and the flavone content is about 7 percent. The proper amount of the kudzuvine root is added into the tartary buckwheat tea, so that the tartary buckwheat fragrance can be kept, the flavone content of the tartary buckwheat is increased, and the function of reducing the three highs is strengthened.
Disclosure of Invention
The invention aims to provide high-flavone tartary buckwheat and kudzuvine root formula tea and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
the high-flavone tartary buckwheat and kudzuvine root formula tea and the preparation method thereof are characterized by comprising the following formula components: 100 portions of tartary buckwheat and 200 portions of kudzu root and 400 portions of kudzu root. The tartary buckwheat and kudzuvine root powder formula tea with high flavone content is prepared by using tartary buckwheat powder and kudzuvine root powder with high flavone content. So as to strengthen the function of the tartary buckwheat for reducing three highs.
As a further scheme of the invention: the proportion of the kudzu root powder is 10-40%.
As a still further scheme of the invention: the tartary buckwheat powder and the kudzuvine root powder are directly used for preparing the formula, stirred, granulated and roasted,
and (5) carrying out fragrance extraction to prepare the high-flavone tartary buckwheat and kudzuvine root formula tea.
As a still further scheme of the invention: the shaped tea is tartary buckwheat tea.
As a still further scheme of the invention: the preparation process comprises the following steps:
1) selecting materials during noodle making: selecting high-quality and plump raw tartary buckwheat seeds produced in the current year.
2) Cleaning and impurity removal: washing the selected seeds with clear water at room temperature, and removing mud stone, hollow shell, shriveled particles and impurities.
3) And (3) frying: putting the cleaned tartary buckwheat raw material into a baking and frying machine, and frying the water on the surface of the tartary buckwheat.
4) Grinding: and (3) putting the obtained clean tartary buckwheat into a flour mill, and milling.
5) Screening surface: and (4) removing the tartary buckwheat shells through screening to obtain the raw tartary buckwheat powder.
6) And (4) preparing. Adding radix Puerariae powder.
7) Stirring and granulating. Fully stirring, and feeding into a puffing granulator to prepare the fine noodle sections with the diameter of 1.5mm and the length of 2-6 mm.
8) Drying: and (5) putting the obtained sections of the thin noodles into a dryer for drying.
9) Baking and frying at high temperature: and putting the dried sections of the thin noodles into a frying pan for frying and improving the fragrance.
10) Spreading for cooling.
11) And (6) packaging.
12) And (4) storing.
Compared with the prior art, the invention has the beneficial effects that: improve the flavone content of the tartary buckwheat tea and strengthen the function of reducing three highs.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A. Selecting raw tartary buckwheat powder as a raw material. Selecting high-quality tartary buckwheat which is a wild tartary buckwheat base sown by Guizhou national tartary buckwheat technology Limited company in Nayong county of Guizhou province, and grinding the high-quality tartary buckwheat into 70 kilograms of raw tartary buckwheat powder.
B. 30 kg of kudzu root powder provided by wild village green food limited company in Anhui province is selected.
C. The formula is as follows: 70 kg of tartary buckwheat raw powder provided by the step A and 30 kg of kudzu vine root powder provided by the step B are mixed, and a proper amount of water is added for fully stirring.
F. And (5) granulating. The blend was fed into a rotary granulator and made to diameter 1. Noodle sections of 5mm and 2mm in length.
G. And (5) loading the noodles into a dryer in a section-by-section manner, and drying until the water content is 10%.
H. And (3) putting the dried noodle joints into a baking and frying machine, adjusting the temperature to 260 ℃, baking and frying until the surface turns brown to yellow and the tartary buckwheat fragrance appears, and stopping.
K. Spreading for cooling.
And L, packaging.
And M, storing.
The product is as follows: the prepared tartary buckwheat and kudzuvine root formula tea with high flavone content and flavone content of about 3.5 percent is prepared.
Example 2:
A. selecting raw tartary buckwheat powder as a raw material. Selecting high-quality tartary buckwheat which is a wild tartary buckwheat base sowed by Guizhou national tartary buckwheat technology Limited company in Nayong county of Guizhou province, and grinding the high-quality tartary buckwheat into 60 kilograms of raw tartary buckwheat powder for later use.
B. 40 kg of kudzu root powder provided by wild village green food limited company in Anhui province is selected.
C. And (4) preparing. Mixing 60 kg of tartary buckwheat raw powder provided by the step A and 40 kg of kudzu vine root powder provided by the step B, adding a proper amount of water, and fully stirring.
F. And (5) granulating. Feeding the stirred material into a rotary granulator, and making into noodle sections with diameter of 1mm and length of 3 mm.
G. And (5) loading the noodles into a dryer in a section-by-section manner, and drying until the water content is 10%.
H. And (3) putting the dried noodle joints into a baking and frying machine, adjusting the temperature to 260 ℃, baking and frying until the surface turns brown to yellow and the tartary buckwheat fragrance appears, and stopping.
K. Spreading for cooling.
And L, packaging.
And M, storing.
The product is as follows: the prepared tartary buckwheat and kudzuvine root formula tea with high flavone content and 4.3 percent of flavone content is obtained.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. The high-flavone tartary buckwheat and kudzuvine root formula tea and the preparation method thereof are characterized by comprising the following formula components: 100 portions of tartary buckwheat and 200 portions of kudzu root and 400 portions of kudzu root. The tartary buckwheat and kudzuvine root powder formula tea with high flavone content is prepared by using tartary buckwheat powder and kudzuvine root powder with high flavone content. So as to strengthen the function of the tartary buckwheat for reducing three highs.
2. The tartary buckwheat and radix puerariae formula tea as claimed in claim 1, is characterized in that: the proportion of the kudzu root powder is 10 to 40 percent.
3. The tartary buckwheat and radix puerariae formula tea as claimed in claim 1, is characterized in that: directly mixing the tartary buckwheat powder and the radix puerariae powder, stirring, granulating, baking, frying, and improving fragrance to prepare the high-flavone tartary buckwheat and radix puerariae formula tea.
4. The tartary buckwheat and radix puerariae formula tea as claimed in claim 1, is characterized in that: the tea is in the shape of tartary buckwheat tea.
5. The preparation process comprises the following steps:
1) selecting materials during noodle making: selecting high-quality and plump raw tartary buckwheat seeds produced in the current year.
2) Cleaning and impurity removal: washing the selected seeds with clear water at room temperature, and removing mud stone, hollow shell, shriveled particles and impurities.
3) And (3) frying: putting the cleaned tartary buckwheat raw material into a baking and frying machine, and frying the water on the surface of the tartary buckwheat.
4) Grinding: and (3) putting the obtained clean tartary buckwheat into a flour mill, and milling.
5) Screening surface: and (4) removing the tartary buckwheat shells through screening to obtain the raw tartary buckwheat powder.
6) And (4) preparing. Adding radix Puerariae powder.
7) Stirring and granulating. Fully stirring, and feeding into a puffing granulator to prepare the fine noodle sections with the diameter of 1.5mm and the length of 2-6 mm.
8) Drying: and (5) putting the obtained sections of the thin noodles into a dryer for drying.
9) Baking and frying at high temperature: and putting the dried sections of the thin noodles into a frying pan for frying and improving the fragrance.
10) Spreading for cooling.
11) And (6) packaging.
12) And (4) storing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811050190.2A CN110881547A (en) | 2018-09-10 | 2018-09-10 | High-flavone tartary buckwheat and kudzu root formula tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811050190.2A CN110881547A (en) | 2018-09-10 | 2018-09-10 | High-flavone tartary buckwheat and kudzu root formula tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110881547A true CN110881547A (en) | 2020-03-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811050190.2A Pending CN110881547A (en) | 2018-09-10 | 2018-09-10 | High-flavone tartary buckwheat and kudzu root formula tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205558A (en) * | 2020-09-11 | 2021-01-12 | 坤承丰源(重庆)生物科技有限公司 | Antihypertensive medicinal and edible solid beverage and preparation method thereof |
| CN112515167A (en) * | 2020-12-10 | 2021-03-19 | 昆明理工大学 | Pulse-developing inula flower composite extract and preparation method and application thereof |
-
2018
- 2018-09-10 CN CN201811050190.2A patent/CN110881547A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205558A (en) * | 2020-09-11 | 2021-01-12 | 坤承丰源(重庆)生物科技有限公司 | Antihypertensive medicinal and edible solid beverage and preparation method thereof |
| CN112515167A (en) * | 2020-12-10 | 2021-03-19 | 昆明理工大学 | Pulse-developing inula flower composite extract and preparation method and application thereof |
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Application publication date: 20200317 |