CN114732069A - Buckwheat tea and preparation method thereof - Google Patents
Buckwheat tea and preparation method thereof Download PDFInfo
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- CN114732069A CN114732069A CN202210515342.1A CN202210515342A CN114732069A CN 114732069 A CN114732069 A CN 114732069A CN 202210515342 A CN202210515342 A CN 202210515342A CN 114732069 A CN114732069 A CN 114732069A
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The scheme discloses buckwheat tea and a preparation method thereof, and the buckwheat tea comprises the following steps: the method comprises the following steps: picking buckwheat seeds, buckwheat roots, stems, leaves and buckwheat flowers; step two: washing surface soil of buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, putting the buckwheat roots, the buckwheat stems and the buckwheat leaves into water for boiling, taking out the buckwheat roots, the buckwheat stems and the buckwheat leaves, cooling to obtain cooling water, putting the cooling water into a cleaning tank, putting the buckwheat grains and the rest of the buckwheat roots, the buckwheat stems and the buckwheat leaves into the cleaning tank for filling oxygen, and obtaining the cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves; step three: spreading and drying, kneading buckwheat stems and buckwheat leaves, and drying; step four: screening; step five: frying; step six: pulverizing to obtain buckwheat flour; step seven: granulating to obtain buckwheat granules; step eight: drying to obtain buckwheat tea. The steps in the scheme can improve the content of flavone and amino acid in the buckwheat tea.
Description
Technical Field
The invention relates to the field of tea processing, and particularly relates to buckwheat tea and a preparation method thereof.
Background
The tartary buckwheat tea is not tea (green tea, black tea, scented tea, dark tea, white tea and the like) in the traditional sense, and strictly speaking is reconstituted tea, namely the tartary buckwheat tea is a brewing beverage processed by the procedures of screening, baking and the like of tartary buckwheat seeds. The tartary buckwheat is the only polygonaceous crop integrating seven nutrients in cereal crops, and contains various inorganic elements beneficial to human health, such as calcium, phosphorus, iron, copper, zinc, trace element selenium and the like, wherein the content of magnesium is more than 11 times that of wheat flour, the content of iron is 2-5 times that of other staple food grains, the content of zinc is more than 1.5 times that of manganese is more than 1.4 times that of potassium is 2 times that of wheat, the content of rice is 2.3 times that of rice, and the content of yellow corn flour is 1.5 times that of yellow corn flour. The high content of magnesium and potassium greatly enhances the nutrition and health care function of the tartary buckwheat powder.
Tartary buckwheat is classified into yellow tartary buckwheat and black tartary buckwheat. The shell of the yellow tartary buckwheat is yellow brown; the black tartary buckwheat, namely the pearl black tartary buckwheat, is called black pearl, has black brown shell and high nutritional value, and is particularly suitable for people with high blood pressure, high blood sugar and high blood sugar. The black tartary buckwheat is rich in rutin (VP) and selenium (Se) which are hardly contained in other grain crops, also contains 18 amino acids, 9 fatty acids (VF), rich dietary fibers, chlorophyll, crude protein, carbohydrates, mineral substances and trace elements, has reasonable content, and does not contain sugar and cholesterol. The nutritional ingredients of the nutritional food are far better than common foods such as rice, wheat, corn, soybean, meat and the like, and the nutritional food contains rich vitamins and mineral substances and rich dietary fibers, and belongs to a pure natural precious nutritional food. Meanwhile, the product can prevent obesity and condition intestinal tract. The corn bread also contains vitamin P and selenium element which are hardly contained in other grains, and the vitamin P can soften blood vessels and has the auxiliary regulation effect on hypertension, hyperglycemia and hyperlipidemia.
The roots, stems, leaves, flowers and seeds of the tartary buckwheat all contain rich nutritional ingredients and functional ingredients, the content of mineral elements and cellulose in the roots and the stems is higher than that in other parts, the content of chlorophyll and lutein in the leaves is far higher than that in other parts, the content of anthocyanin and trace elements in the flowers is far higher than that in other parts, and the content of protein, fatty acid, amino acid and resistant starch in the seeds is also higher than that in other parts.
At present, the utilization of the tartary buckwheat is mainly focused on the utilization of tartary buckwheat seeds, but the application of roots, stems, leaves, flowers and other seedlings is very little, the nutrient components of the tartary buckwheat cannot be well reserved by the black tartary buckwheat whole-plant tea preparation method in the prior art, particularly, the amino acid content, the bioflavonoid content and the like in the prepared black tartary buckwheat whole-embryo tea are low, and the optimal drinking effect cannot be achieved.
Disclosure of Invention
The invention aims to provide buckwheat tea and a preparation method thereof, and aims to solve the problem that roots, stems, leaves and flowers of the existing tartary buckwheat are not fully utilized.
The buckwheat tea comprises the following raw materials in parts by weight: 32-38 parts of buckwheat grains, 1-4 parts of buckwheat roots, 1-4 parts of buckwheat stems, 1-4 parts of buckwheat leaves and 1-4 parts of buckwheat flowers.
Further, the raw materials and the parts by weight are as follows: 32 parts of buckwheat grains, 2 parts of buckwheat roots, 2 parts of buckwheat stems, 2 parts of buckwheat leaves and 2 parts of buckwheat flowers.
Further, the raw materials and the parts by weight are as follows: 38 parts of buckwheat grains, 4 parts of buckwheat roots, 4 parts of buckwheat stems, 4 parts of buckwheat leaves and 4 parts of buckwheat flowers.
A preparation method of buckwheat tea comprises the following steps:
the method comprises the following steps: picking fresh buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves;
step two: washing surface soil of buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, putting half of the buckwheat roots, the buckwheat stems and the buckwheat leaves into water for boiling, taking out the buckwheat roots, the buckwheat stems and the buckwheat leaves, cooling to obtain cooling water, putting the cooling water into a cleaning tank, putting the buckwheat grains and the other half of the buckwheat roots, the buckwheat stems and the buckwheat leaves into the cleaning tank, and filling oxygen for 3-6 hours to obtain cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves;
step three: spreading and drying the cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, rubbing the buckwheat stems and the buckwheat leaves after the surface water of the buckwheat grains, the buckwheat roots, the buckwheat stems and the buckwheat leaves is evaporated, sequentially putting the buckwheat roots, the buckwheat stems and the buckwheat grains into a dryer to be dried for 21-38 minutes, putting the buckwheat leaves into the dryer to be dried for 12-21 minutes;
step four: placing the dried buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves into a sieving machine, sieving the shells of the buckwheat grains, and sieving the residues of the buckwheat roots, the buckwheat stems and the buckwheat leaves;
step five: the water content of the fried and screened buckwheat seeds, buckwheat roots, buckwheat stems and buckwheat leaves is respectively 15.9-16.3%, 17.8-18.2% of buckwheat roots, 18.4-19.3% of buckwheat stems and 18.3-18.9% of buckwheat leaves;
step six: putting the fried buckwheat seeds, buckwheat roots, buckwheat stems and buckwheat leaves into a grinder, and grinding to obtain buckwheat flour;
step seven: putting buckwheat flour into a granulator to obtain buckwheat particles;
step eight: and (3) putting the buckwheat particles into a dryer, and heating at 100-108 ℃ for 3-11 minutes to obtain the buckwheat tea.
The beneficial effect of this scheme: buckwheat roots, buckwheat stems and buckwheat leaves are put into water to be boiled, nutrient contents enter the water, buckwheat grains and the rest of the buckwheat roots, buckwheat stems and buckwheat leaves are put into cooled water to be oxygenated to generate bubbles, the bubbles flush the buckwheat grains, the buckwheat roots, the buckwheat stems and the buckwheat leaves, the flushing can enable the buckwheat grains and the rest of the buckwheat leaves to be flushed cleaner, the situation that the buckwheat grains are soaked in the water for a long time to soften the buckwheat grains and cause nutrient loss in the prior art is avoided, the bubbles flush in the application enables the buckwheat grains to be cleaned cleaner, the residual hulls of part of the buckwheat grains can be cleaned, the buckwheat grains are not soaked in the water for a long time, nutrient loss caused by long-time soaking is avoided, water with nutrient contents continuously impacts the buckwheat grains, the buckwheat roots, the buckwheat stems and the buckwheat leaves in the oxygenation process, nutrient substances in the buckwheat grains are locked, and the soaking time is shortened, the buckwheat grains can be separated from the shell by air bubbles generated by filling oxygen; then spreading and drying the buckwheat seeds, evaporating moisture on the surface layer, drying the buckwheat seeds by a dryer, hardening the shells of the buckwheat seeds and hardening the buckwheat root barks, and screening the buckwheat seed shells and the buckwheat root barks in the subsequent screening process; parching semen Fagopyri Esculenti, radix Hordei vulgaris, caulis Fagopyri Esculenti, and folium Fagopyri Esculenti to obtain semen Fagopyri Esculenti granule; and finally, the mixture is placed into a drying agent for re-baking, so that the fragrance and the nutrition are kept.
And further, adding 0.1-0.5 part of kudzu root powder into the cooling water in the second step, and uniformly mixing. The cooling water containing radix Puerariae powder is used to wash semen Fagopyri Esculenti, radix Fagopyri Esculenti, caulis Fagopyri Esculenti, and folium Fagopyri Esculenti, and can attach to the surface layer to prevent loss of nutrients.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
example 1:
a preparation method of buckwheat tea comprises the following steps:
the method comprises the following steps: picking 32 parts of fresh buckwheat grains, 2 parts of buckwheat roots, 2 parts of buckwheat stems, 2 parts of buckwheat leaves and 2 parts of buckwheat flowers;
step two: washing surface soil of buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, putting 1 part of buckwheat roots, 1 part of buckwheat stems and 1 part of buckwheat leaves into water for boiling, then taking out the buckwheat roots, the buckwheat stems and the buckwheat leaves, cooling to obtain cooling water, putting the cooling water into a cleaning tank, putting the buckwheat grains and the 1 part of the rest buckwheat roots, 1 part of buckwheat stems and 1 part of buckwheat leaves into the cleaning tank, and filling oxygen for 3 hours to obtain cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves;
step three: spreading and drying the cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, rubbing the buckwheat stems and the buckwheat leaves after the surface water of the buckwheat grains, the buckwheat roots, the buckwheat stems and the buckwheat leaves is evaporated, sequentially putting the buckwheat roots, the buckwheat stems and the buckwheat grains into a dryer for drying for 21 minutes, putting the buckwheat leaves into the dryer for continuously drying for 12 minutes;
step four: placing the dried buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves into a sieving machine, sieving the shells of the buckwheat grains, and sieving the residues of the buckwheat roots, the buckwheat stems and the buckwheat leaves;
step five: parching semen Fagopyri Esculenti seed, semen Fagopyri Esculenti root, semen Fagopyri Esculenti stem, and folium Fagopyri Esculenti, and respectively adding water 15.9%, 17.8%, 18.4% and 18.3% of semen Fagopyri Esculenti stem;
step six: putting the fried buckwheat seeds, buckwheat roots, buckwheat stems and buckwheat leaves into a grinder, and grinding to obtain buckwheat flour;
step seven: putting buckwheat flour into a granulator to obtain buckwheat particles;
step eight: putting the buckwheat particles into a dryer, and heating at 100 ℃ for 5 minutes to obtain the buckwheat tea.
Example 2:
a preparation method of buckwheat tea comprises the following steps:
the method comprises the following steps: picking up 38 parts of fresh buckwheat grains, 4 parts of buckwheat roots, 4 parts of buckwheat stems, 4 parts of buckwheat leaves and 4 parts of buckwheat flowers;
step two: washing surface soil of buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, putting 2 parts of buckwheat roots, 2 parts of buckwheat stems and 2 parts of buckwheat leaves into water for boiling, taking out the buckwheat roots, the buckwheat stems and the buckwheat leaves, cooling to obtain cooling water, putting the cooling water into a cleaning tank, putting the buckwheat grains and the remaining 2 parts of buckwheat roots, 2 parts of buckwheat stems and 2 parts of buckwheat leaves into the cleaning tank, and filling oxygen for 6 hours to obtain cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves;
step three: spreading and drying the cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, kneading the buckwheat stems and buckwheat leaves after the surface moisture of the buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves is evaporated, then sequentially putting the buckwheat roots, buckwheat stems and buckwheat leaves into a dryer for drying for 38 minutes, then putting the buckwheat leaves into the dryer for continuously drying for 21 minutes;
step four: placing the dried buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves into a sieving machine, sieving the shells of the buckwheat grains, and sieving the residues of the buckwheat roots, the buckwheat stems and the buckwheat leaves;
step five: parching semen Fagopyri Esculenti seed, semen Fagopyri Esculenti root, semen Fagopyri Esculenti stem, and folium Fagopyri Esculenti, and respectively adding water 16.3%, 18.2%, 19.3%, and 18.9% of semen Fagopyri Esculenti leaf;
step six: putting the fried buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves into a grinder, and grinding to obtain buckwheat flour;
step seven: putting buckwheat flour into a granulator to obtain buckwheat particles;
step eight: putting the buckwheat particles into a dryer, and heating at 108 ℃ for 11 minutes to obtain the buckwheat tea.
Example 3: the difference from example 2 is that: and (5) adding 0.5 part of kudzu root powder into the cooling water in the step two, and uniformly mixing.
Comparative example 1:
soaking radix Et rhizoma Fagopyri Tatarici rice in water for 360 min; then stir-frying at the temperature of 220 ℃ and 250 ℃ until the water content is 10 percent,
the following data were obtained:
| group of | Example 1 | Example 2 | Comparative example 1 |
| Content of flavone (%) | 2.51 | 2.63 | 1.93 |
| Amino acid content (%) | 4.73 | 5.33 | 2.71. |
And (4) conclusion: the content of the flavone in the buckwheat tea prepared by the method in the scheme is far higher than that of the comparative example 1 in the prior art, and the content of the amino acid in the buckwheat tea is also increased and is far higher than that of the comparative example 1 in the prior art.
Claims (5)
1. The buckwheat tea is characterized by comprising the following raw materials in parts by weight: 32-38 parts of buckwheat grains, 1-4 parts of buckwheat roots, 1-4 parts of buckwheat stems, 1-4 parts of buckwheat leaves and 1-4 parts of buckwheat flowers.
2. The buckwheat tea according to claim 1, wherein: comprises the following raw materials in parts by weight: 32 parts of buckwheat grains, 2 parts of buckwheat roots, 2 parts of buckwheat stems, 2 parts of buckwheat leaves and 2 parts of buckwheat flowers.
3. The buckwheat tea according to claim 1, wherein: comprises the following raw materials in parts by weight: 38 parts of buckwheat grains, 4 parts of buckwheat roots, 4 parts of buckwheat stems, 4 parts of buckwheat leaves and 4 parts of buckwheat flowers.
4. The buckwheat tea and the method of preparing the same according to claim 1, wherein: the method comprises the following steps:
the method comprises the following steps: picking fresh buckwheat seeds, buckwheat roots, buckwheat stems and buckwheat leaves;
step two: washing surface soil of buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, putting half of buckwheat roots, buckwheat stems and buckwheat leaves into water for boiling, taking out buckwheat roots, buckwheat stems and buckwheat leaves, cooling to obtain cooling water, putting the cooling water into a cleaning tank, putting buckwheat grains and the other half of buckwheat roots, buckwheat stems and buckwheat leaves into the cleaning tank, and filling oxygen for 3-6 hours to obtain cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves;
step three: spreading and drying the cleaned buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves, kneading the buckwheat stems and buckwheat leaves after the surface moisture of the buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves is evaporated, sequentially drying the buckwheat roots, buckwheat stems and buckwheat leaves in a dryer for 21-38 minutes, then adding the buckwheat leaves and continuously drying for 12-21 minutes;
step four: placing the dried buckwheat grains, buckwheat roots, buckwheat stems and buckwheat leaves into a sieving machine, sieving the shells of the buckwheat grains, and sieving the residues of the buckwheat roots, the buckwheat stems and the buckwheat leaves;
step five: the water content of the fried and screened buckwheat seeds, buckwheat roots, buckwheat stems and buckwheat leaves is respectively 15.9-16.3%, 17.8-18.2% of buckwheat roots, 18.4-19.3% of buckwheat stems and 18.3-18.9% of buckwheat leaves;
step six: putting the fried buckwheat seeds, buckwheat roots, buckwheat stems and buckwheat leaves into a grinder, and grinding to obtain buckwheat flour;
step seven: putting buckwheat flour into a granulator to obtain buckwheat particles;
step eight: and (3) putting the buckwheat particles into a dryer, and heating at 100-108 ℃ for 3-11 minutes to obtain the buckwheat tea.
5. The buckwheat tea and the method of preparing the same according to claim 4, wherein: and (3) adding 0.1-0.5 part of kudzu root powder into the cooling water in the step two, and uniformly mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202210515342.1A CN114732069A (en) | 2022-05-11 | 2022-05-11 | Buckwheat tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210515342.1A CN114732069A (en) | 2022-05-11 | 2022-05-11 | Buckwheat tea and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2239332C2 (en) * | 2002-07-22 | 2004-11-10 | Алтайский государственный технический университет им. И.И. Ползунова | Method for buckwheat flour production |
| CN101828616A (en) * | 2010-03-30 | 2010-09-15 | 四川环太实业有限责任公司 | Whole tartary buckwheat tea and preparation method thereof |
| CN106694085A (en) * | 2016-11-20 | 2017-05-24 | 青海泰柏特生物科技有限公司 | Method for economically and effectively removing quinoa seed testa |
| CN110313267A (en) * | 2019-07-29 | 2019-10-11 | 佛山科学技术学院 | A method of promoting bitter buckwheat seed germination |
-
2022
- 2022-05-11 CN CN202210515342.1A patent/CN114732069A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2239332C2 (en) * | 2002-07-22 | 2004-11-10 | Алтайский государственный технический университет им. И.И. Ползунова | Method for buckwheat flour production |
| CN101828616A (en) * | 2010-03-30 | 2010-09-15 | 四川环太实业有限责任公司 | Whole tartary buckwheat tea and preparation method thereof |
| CN106694085A (en) * | 2016-11-20 | 2017-05-24 | 青海泰柏特生物科技有限公司 | Method for economically and effectively removing quinoa seed testa |
| CN110313267A (en) * | 2019-07-29 | 2019-10-11 | 佛山科学技术学院 | A method of promoting bitter buckwheat seed germination |
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