CN114946978A - Mulberry and buckwheat compound tea and preparation method thereof - Google Patents
Mulberry and buckwheat compound tea and preparation method thereof Download PDFInfo
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
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Abstract
The invention discloses a mulberry and buckwheat compound tea and a preparation method thereof, and belongs to the technical field of tea. The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: 12-20 parts of tartary buckwheat tea, 1-3 parts of mulberry leaves and 6-10 parts of mulberry. The mulberry and buckwheat compound tea prepared by the invention has good antioxidant effect.
Description
Technical Field
The invention relates to the technical field of tea, and particularly relates to a mulberry and buckwheat compound tea and a preparation method thereof.
Background
Modern medicine considers that one of the important causes of human aging is that the body continuously generates free radicals while performing a series of oxidative metabolism, the surplus free radicals can act on lipid substances such as blood, cells, tissues and the like to change the lipid peroxides, the peroxides are deposited on cell membranes to lose the functions of the cell membranes, so that the cell activity is reduced, the functions of tissues and organs are weakened, the body enters an aging state, and diseases such as atherosclerosis, coronary heart disease, cerebral apoplexy, hypertension, diabetes, senile dementia, Parkinson's disease, malignant tumors and the like are induced. Research has shown that lipid peroxidation caused by free radicals plays an important role in the process of histopathological injury, and the degree of cell injury can be regulated through an antioxidant mechanism. Therefore, the proper supplement of the antioxidant has important significance for improving the oxidation resistance of the organism, improving the health level, reducing the disease risk and delaying the aging. For example, CN106138680B, a Chinese medicinal composition with antioxidant effect is prepared from fructus Jujubae, Ginseng radix Rubri, radix Ophiopogonis, fructus Schisandrae, and fructus Lycii. CN106237228B discloses a Chinese medicinal composition, which comprises herba Dendrobii, mango juice, fructus Siraitiae Grosvenorii, flos Puerariae Lobatae, fructus crataegi, herba Agastaches, fructus Amomi, and Coicis semen, and has effects of relieving alcoholic intoxication, protecting liver, and resisting oxidation. CN103386004B provides a Chinese medicinal composition, which comprises semen Cuscutae, fructus Lycii, fructus Schisandrae chinensis, fructus Cnidii, fructus Rosae Laevigatae, semen Allii Tuberosi, radix Morindae officinalis, herba cistanches, radix rehmanniae, radix Cyathulae, herba Epimedii, fructus Rubi, radix Ginseng, cornu Cervi Pantotrichum, Hippocampus, and fructus Toosendan, and has effects of improving learning and memory hypofunction and immunosuppression caused by aging, and also has certain antioxidation effect. Most of the existing antioxidant medicaments are traditional Chinese medicines, but the traditional Chinese medicines are bitter in taste and complex in preparation process.
As a favorite traditional beverage of Chinese people, tea has a long history source and a large variety, and is viewed by the mothers, and various tea cultures extending from the tea are more attractive. With the development of the times, people who drink tea are not limited to the exploration of tea culture and the direction of leisure life, but rather become pursuits of healthy life. However, when a single raw material is drunk as tea, the tea has bitter taste, poor mouthfeel and poor antioxidant effect, and based on the fact that the invention provides the mulberry and buckwheat compound tea with the antioxidant effect.
Disclosure of Invention
Aiming at the problems, the invention prepares the mulberry and buckwheat compound tea and the preparation method thereof, and the prepared mulberry and buckwheat compound tea has good antioxidant effect.
The invention aims to provide a mulberry and buckwheat compound tea which is prepared from the following raw materials in parts by weight: 12-20 parts of tartary buckwheat tea, 1-3 parts of mulberry leaves and 6-10 parts of mulberry.
Preferably, the feed is prepared from the following raw materials in parts by weight: 12 portions of tartary buckwheat tea, 1 portion of mulberry leaf, 8 portions of mulberry,
preferably, the tartary buckwheat tea is prepared according to the following steps:
rinsing tartary buckwheat, soaking at 15-20 ℃, and removing surface moisture after soaking; then steaming at the temperature of 126 ℃ and 130 ℃ and under the pressure of 0.14-0.16MPa, and drying until the water content is 15-19 percent after the steaming is finished;
removing shell of the dried tartary buckwheat, and screening to obtain tartary buckwheat rice;
parching radix Et rhizoma Fagopyri Tatarici at 190 deg.C under 180 deg.C until fragrance is generated, and cooling to obtain radix Et rhizoma Fagopyri Tatarici tea.
Preferably, the soaking time is 3-4 h; steaming for 15-20min, and drying at 80-90 deg.C.
Preferably, the frying time is 20-25 min.
Preferably, the mulberry leaves are prepared according to the following steps:
rinsing medicinal folium Mori leaves without diseases and insect pests, air drying, cutting to obtain strip folium Mori leaves, performing microwave enzyme deactivation at 65-70 deg.C, kneading after enzyme deactivation until there is a smooth feeling, drying, and sieving to obtain folium Mori.
Preferably, the microwave enzyme deactivating time is 3-5min, and the drying method comprises baking at 110 deg.C for 30-35min, and baking at 70 deg.C for 1-1.5 h.
Preferably, the morous alba is prepared according to the following steps:
quick freezing fresh Mori fructus at-40 deg.C to-50 deg.C for 7-8h, and vacuum drying to obtain the Mori fructus.
Preferably, the vacuum drying condition is that the temperature of a cold trap is-60 ℃, the vacuum degree is 10Mpa, and the drying is carried out for 48-60 h.
The second purpose of the invention is to provide a preparation method of the above mulberry and buckwheat compound tea, which is prepared according to the following steps:
step 1, weighing the following components in parts by weight: 12-20 parts of tartary buckwheat tea, 1-3 parts of mulberry leaves and 6-10 parts of mulberries;
and 2, mixing the tartary buckwheat tea, the mulberry leaves and the mulberry to obtain the mulberry and tartary buckwheat compound tea.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention selects tartary buckwheat, mulberry leaves and mulberry as raw materials, firstly screens out high-quality tartary buckwheat, prepares raw tartary buckwheat into tartary buckwheat tea, and bakes the tartary buckwheat to enable tartary buckwheat rice to generate wheat fragrance. The mulberry leaves are kneaded to remove the green grass flavor, the mulberry leaves are roasted to remove the moisture of the mulberry leaves, so that the mulberry leaves have fragrance, the mulberry moisture is removed, and the mulberry and buckwheat compound tea is prepared, has synergistic effect among the components, effectively improves the antioxidant effect, and is suitable for most people to use;
(2) bitter taste exists when the tartary buckwheat tea is drunk independently, tea soup brewed by mulberry leaves which are used as tea independently is sweet and bitter in taste, and the taste of mulberry is light after the mulberry is soaked in water, and the tea soup has slight traditional Chinese medicine smell. Therefore, the tea soup obtained by reasonably matching the three raw materials of the tartary buckwheat, the mulberry leaves and the mulberry has the fragrance of tartary buckwheat tea, has no bitter taste, is tasty and sweet. The preparation method of the mulberry and buckwheat compound tea is simple, is suitable for large-scale production and has wide market prospect.
Drawings
Fig. 1 is a flow chart of the preparation of the compound tea of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
The tartary buckwheat used in the invention is Sichuan Liangshan tartary buckwheat. The mulberry leaves are Xinjiang drug mulberry leaves, and the mulberry fruits are Xinjiang drug mulberry fruits.
Example 1
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: 6g of tartary buckwheat tea, 0.5g of mulberry leaf and 3g of mulberry.
The compound tea of the present example is prepared according to the following steps, as shown in fig. 1:
step 1, preparing tartary buckwheat tea
(1) Selecting tartary buckwheat: selecting high-quality Liangshan tartary buckwheat with hulls and without plant diseases and insect pests.
(2) Cleaning and soaking: rinsing the tartary buckwheat clean with clear water, and soaking the tartary buckwheat clean in water at a low temperature of 15 ℃ for 3.5 hours; after soaking, dehydrating the tartary buckwheat by using a dehydrating machine, and quickly drying the surface moisture of the tartary buckwheat by using strong wind.
(3) And (3) high-temperature steaming: steaming radix Et rhizoma Fagopyri Tatarici at 126 deg.C under 0.14MPa for 15min, and oven drying at 80 deg.C to water content of 17%.
(4) Shelling: and (3) feeding the cooked and dried tartary buckwheat grains into a buckwheat huller, and screening and grading to obtain tartary buckwheat rice.
(5) Baking and cooling: parching radix Et rhizoma Fagopyri Tatarici at 180 deg.C for 20min to generate natural fragrance, and cooling to obtain radix Et rhizoma Fagopyri Tatarici tea.
Step 2, preparation of mulberry leaves
(1) Selecting mulberry leaves: selecting leaves with no plant diseases and insect pests and consistent growth conditions at the middle upper part of Xinjiang medicated mulberry in late autumn, and removing leaf stalks;
(2) cleaning and shearing: rinsing folium Mori with clear water, air drying, and cutting into strips with length of about 1 cm and width of about 0.5 cm;
(3) microwave enzyme deactivation: putting the mulberry leaves into a microwave oven, deactivating enzymes for 3 minutes at 70 ℃, immediately pouring into a clean container, and cooling;
(4) kneading: rubbing the cooled mulberry leaves until the mulberry leaves have a lubricating feeling;
(5) baking: putting the kneaded folium Mori into a hot pan, baking at 110 deg.C for 30min, baking at 70 deg.C for 1 hr, and continuously turning over to dry folium Mori;
(6) cooling and sieving: cooling the baked folium Mori, sieving, and sieving to remove fine powder to obtain folium Mori product.
Step 3, preparation of mulberry
(1) Selecting mulberry: selecting fresh black or red-in-black Xinjiang medicinal mulberry without germ infection;
(2) airing moisture: placing the selected mulberry in a tray, and airing the surface moisture at an indoor ventilation position.
(3) Vacuum freeze drying: placing Mori fructus in refrigerator of-40 deg.C, quick freezing for 8 hr, drying in vacuum freeze dryer at-60 deg.C under 10Mpa for 48 hr to obtain Mori fructus product.
Step 4, weighing the following components in parts by weight: 6g of tartary buckwheat tea, 0.5g of mulberry leaf and 3g of mulberry; weighing tartary buckwheat tea, mulberry leaves and mulberry according to the proportion, mixing and bagging to obtain the mulberry and tartary buckwheat compound tea.
Example 2
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 6g, mulberry leaf 1g and mulberry 4 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 3
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 6g, mulberry leaf 1.5g and mulberry 5 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 4
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 8g, mulberry leaf 0.5g and mulberry 4 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 5
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: 8g of tartary buckwheat tea, 1g of mulberry leaf and 5g of mulberry.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 6
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 8g, mulberry leaf 1.5g and mulberry 3 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 7
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 10g, mulberry leaf 0.5g and mulberry 4 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 8:
the mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 6g, mulberry leaf 1g and mulberry 3 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 9:
the mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: 6g of tartary buckwheat tea, 1.5g of mulberry leaf and 5g of mulberry.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Respectively putting the mulberry and buckwheat compound tea prepared in the embodiments 1 to 9 into cups, adding 500ml of water with the temperature of about 90 ℃ for brewing for 20min, and carrying out sensory test; sensory evaluation criteria table 1, 20 persons who were randomly invited to correct vision and no rhinoitis were tasted with the sang Qiao compound tea of examples 1 to 9, and after tasting, each person was investigated and subjected to orthogonal tests, the results of which are shown in tables 2 to 3 below.
TABLE 1 sensory evaluation table for mulberry and buckwheat compound tea
TABLE 2 factor level comparison Table
| Level of | A/Tartary buckwheat addition amount | B/folium Mori addition | C/Mulberry adding amount | D/null column |
| 1 | 6g | 0.5g | 3g | |
| 2 | 8g | 1g | 4g | |
| 3 | 10g | 1.5g | 5g |
TABLE 3 orthogonal test Table
The best results are shown in tables 2-3: a. the 1 B 1 C 2 Namely 6g of tartary buckwheat tea, 0.5g of mulberry leaf and 4g of mulberry, the sensory evaluation is carried out on the tartary buckwheat tea, and the obtained fraction is 35.7, which shows that the tartary buckwheat tea has the best fragrance, liquor color and taste.
Example 10
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 6g, mulberry leaf 0.5g and mulberry 4 g.
The preparation method of the compound tea of the mulberry and buckwheat in the embodiment is the same as that of the embodiment 1.
Example 11
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: tartary buckwheat tea 6g, mulberry leaf 0.5g and mulberry 3 g.
The mulberry and buckwheat compound tea of the embodiment is prepared according to the following steps:
step 1, preparing tartary buckwheat tea
(1) Selecting tartary buckwheat: selecting high-quality Liangshan tartary buckwheat with hulls and without plant diseases and insect pests.
(2) Cleaning and soaking: rinsing the tartary buckwheat clean with clear water, and soaking the tartary buckwheat clean in low temperature of 20 ℃ for 3 hours; after soaking, dehydrating the tartary buckwheat by using a dehydrating machine, and quickly drying the surface moisture of the tartary buckwheat by using strong wind.
(3) High-temperature steaming: steaming radix Et rhizoma Fagopyri Tatarici at 130 deg.C under 0.16MPa for 17min, and oven drying at 90 deg.C to water content of 19%.
(4) Shelling: and (3) feeding the cooked and dried tartary buckwheat grains into a buckwheat huller, and screening and grading to obtain tartary buckwheat rice.
(5) Baking and cooling: parching radix Et rhizoma Fagopyri Tatarici at 185 deg.C for 25min to generate natural fragrance, and cooling to obtain radix Et rhizoma Fagopyri Tatarici tea.
Step 2, preparation of mulberry leaves
(1) Selecting mulberry leaves: selecting leaves with no plant diseases and insect pests and consistent growth conditions at the middle upper part of Xinjiang medicated mulberry in late autumn, and removing leaf stalks;
(2) cleaning and shearing: rinsing folium Mori with clear water, air drying, and cutting into strips with length of about 1 cm and width of about 0.5 cm;
(3) microwave enzyme deactivation: putting the mulberry leaves into a microwave oven, deactivating enzymes for 5 minutes at 65 ℃, immediately pouring into a clean container, and cooling;
(4) kneading: rubbing the cooled mulberry leaves until the mulberry leaves have a lubricating feeling;
(5) baking: putting the kneaded folium Mori into a hot pan, baking at 110 deg.C for 35min, baking at 70 deg.C for 80min, and continuously turning over to dry folium Mori;
(6) cooling and sieving: cooling the baked folium Mori, sieving, and sieving to remove fine powder to obtain folium Mori product.
Step 3, preparation of mulberry
(1) Selecting mulberry: selecting fresh black or red-in-black Xinjiang medicinal mulberry without germ infection;
(2) airing moisture: placing the selected mulberry in a tray, and airing the surface moisture at an indoor ventilation position.
(3) And (3) vacuum freeze drying: placing Mori fructus in a refrigerator of-50 deg.C, quickly freezing for 7 hr, drying in a vacuum freeze drier at-60 deg.C under 10Mpa for 50 hr to obtain the final product Mori fructus.
Step 4, weighing the following components in parts by weight: 6g of tartary buckwheat tea, 0.5g of mulberry leaf and 3g of mulberry; weighing tartary buckwheat tea, mulberry leaves and mulberries according to the proportion, mixing and bagging to obtain the mulberry and buckwheat compound tea.
Example 12
The mulberry and buckwheat compound tea is prepared from the following raw materials in parts by weight: 8g of tartary buckwheat tea, 0.5g of mulberry leaf and 4g of mulberry.
The mulberry and buckwheat compound tea of the embodiment is prepared according to the following steps:
step 1, preparing tartary buckwheat tea
(1) Selecting tartary buckwheat: selecting high-quality Liangshan tartary buckwheat with hulls and without plant diseases and insect pests.
(2) Cleaning and soaking: rinsing the tartary buckwheat by using clear water, and soaking the tartary buckwheat at a low temperature of 17 ℃ for 4 hours; after soaking, dehydrating the tartary buckwheat by using a dehydrating machine, and quickly drying the surface moisture of the tartary buckwheat by using strong wind.
(3) High-temperature steaming: steaming radix Et rhizoma Fagopyri Tatarici at 128 deg.C under 0.15MPa for 20min, and oven drying at 85 deg.C to water content of 17%.
(4) Shelling: and (3) feeding the cooked and dried tartary buckwheat grains into a buckwheat huller, and screening and grading to obtain tartary buckwheat rice.
(5) Baking and cooling: parching radix Et rhizoma Fagopyri Tatarici at 190 deg.C for 23min to generate natural fragrance, and cooling to obtain radix Et rhizoma Fagopyri Tatarici tea.
Step 2, preparation of mulberry leaves
(1) Selecting mulberry leaves: selecting leaves with no plant diseases and insect pests and consistent growth conditions at the middle upper part of Xinjiang medicated mulberry in late autumn, and removing leaf stalks;
(2) cleaning and shearing: rinsing folium Mori with clear water, air drying, and cutting into strips with length of about 1 cm and width of about 0.5 cm;
(3) microwave enzyme deactivation: putting the mulberry leaves into a microwave oven, deactivating enzymes for 4 minutes at 68 ℃, immediately pouring into a clean container, and cooling;
(4) kneading: rubbing the cooled mulberry leaves until the mulberry leaves have a lubricating feeling;
(5) baking: putting the kneaded folium Mori into a hot pan, baking at 110 deg.C for 32min, baking at 70 deg.C for 1.5 hr, and continuously turning over to dry folium Mori;
(6) cooling and sieving: cooling and sieving the roasted mulberry leaves, and sieving to remove fine powder to obtain finished mulberry leaves for later use.
Step 3, preparation of mulberry
(1) Selecting mulberry: selecting fresh black or red-in-black Xinjiang medicinal mulberry without germ infection;
(2) airing moisture: placing the selected mulberry in a tray, and airing the surface moisture at an indoor ventilation position.
(3) Vacuum freeze drying: placing Mori fructus in refrigerator of-45 deg.C, quick freezing for 7.5h, drying in vacuum freeze dryer at-60 deg.C under 10Mpa for 60h to obtain Mori fructus product.
Step 4, weighing the following components in parts by weight: 6g of tartary buckwheat tea, 0.5g of mulberry leaf and 3g of mulberry; weighing tartary buckwheat tea, mulberry leaves and mulberry according to the proportion, mixing and bagging to obtain the mulberry and tartary buckwheat compound tea.
Taking 3 parts of the best buckwheat and mulberry compound tea (example 10), namely 6g of buckwheat tea, 0.5g of mulberry leaf and 3g of mulberry, respectively putting the buckwheat and mulberry compound tea into a teapot, soaking the tea in 500ml of water with the temperature of about 90 ℃ for 20 minutes, and detecting the physicochemical indexes of the finished product of the buckwheat and mulberry compound tea, including the flavone content, the polyphenol content, the DPPH free radical clearance, the ABTS free radical clearance and the hydroxyl free radical clearance, as shown in Table 4.
TABLE 4 physicochemical properties of the mulberry and buckwheat compound tea
| Physical and chemical indexes | Content/clearance ratio |
| Flavone | 0.086mg/ml |
| Polyphenol | 652.13μmol/L |
| DPPH radical clearance rate | 76.77％ |
| ABTS radical clearance | 77.37％ |
| Hydroxyl radical scavenging rate | 44.28％ |
The mulberry and buckwheat compound tea prepared by the invention is popular with consumers, the mulberry and buckwheat compound tea prepared by the process integrates the mellow fragrance of tartary buckwheat, mulberry leaves and mulberry, has an anti-oxidation effect, is not added with other additives, is a green and pure natural product, and accords with the mouthfeel of most consumers.
In order to further prove the effect of the compound tea of tartary buckwheat and mulberry prepared by the invention, the tartary buckwheat tea, the mulberry leaf and the mulberry are respectively put in a teapot, 500ml of water with the temperature of about 90 ℃ is taken for brewing for 20 minutes, and the clearance rate of free radicals is measured. As in table 5.
TABLE 5 radical scavenging rate of compound tea of Fagopyrum tataricum, Mori folium, Mori fructus, and Fagopyrum tataricum
As can be seen from table 5, compared with tartary buckwheat tea, mulberry leaf and mulberry, the mulberry and tartary buckwheat compound tea has higher free radical scavenging rate, which indicates that the compound tea has better antioxidant effect.
The antioxidant effect of the traditional composite tea is higher than that of the tea prepared from a single raw material, for example, in a paper published by Wen Bo Qin celery, "preparation of lotus leaf functional tea and research on in-vitro antioxidant activity of the lotus leaf functional tea", the antioxidant activity of pure lotus leaf tea is superior to that of lotus leaf composite tea compounded by lotus leaves, gynostemma pentaphylla, American ginseng and cassia seeds, while the hydroxyl radical clearance rate of the mulberry-buckwheat compound tea prepared by the invention is higher than that of the tea prepared from a single raw material, even the hydroxyl radical clearance rate of the mulberry-buckwheat compound tea is far higher than that of the tea prepared from a single raw material. Further proves that the mulberry and buckwheat compound tea prepared by the invention has good antioxidant effect under the synergistic effect of the tartary buckwheat tea, the mulberry leaves and the mulberry.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. The mulberry and buckwheat compound tea is characterized by being prepared from the following raw materials in parts by weight: 12-20 parts of tartary buckwheat tea, 1-3 parts of mulberry leaves and 6-10 parts of mulberry.
2. The mulberry-buckwheat compound tea as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 12 parts of tartary buckwheat tea, 1 part of mulberry leaf and 8 parts of mulberry.
3. The mulberry-buckwheat compound tea of claim 1, wherein the buckwheat tea is prepared by the following steps:
rinsing tartary buckwheat, soaking at 15-20 ℃, and removing surface moisture after soaking; then steaming at the temperature of 126 ℃ and 130 ℃ and under the pressure of 0.14-0.16MPa, and drying until the water content is 15-19 percent after the steaming is finished;
removing shell of the dried tartary buckwheat, and screening to obtain tartary buckwheat rice;
parching radix Et rhizoma Fagopyri Tatarici at 190 deg.C at 180 deg.C until fragrance is generated, and cooling to obtain radix Et rhizoma Fagopyri Tatarici tea.
4. The mulberry and buckwheat compound tea as claimed in claim 3, wherein the soaking time is 3-4 h; steaming for 15-20min, and drying at 80-90 deg.C.
5. The mulberry-buckwheat compound tea as claimed in claim 3, wherein the stir-frying time is 20-25 min.
6. The mulberry and buckwheat compound tea as claimed in claim 1, wherein the mulberry leaf is prepared by the following steps:
rinsing medicinal folium Mori leaves without diseases and insect pests, air drying, cutting to obtain strip folium Mori leaves, performing microwave enzyme deactivation at 65-70 deg.C, kneading after enzyme deactivation until there is a smooth feeling, drying, and sieving to obtain folium Mori.
7. The mulberry-buckwheat compound tea as claimed in claim 6, wherein the microwave de-enzyming time is 3-5min, and the drying method comprises roasting at a pot temperature of 110 ℃ for 30-35min, and then roasting at a pot temperature of 70 ℃ for 1-1.5 h.
8. The mulberry and buckwheat compound tea as claimed in claim 1, wherein the mulberry is prepared by the following steps:
quick freezing fresh Mori fructus at-40 deg.C to-50 deg.C for 7-8h, and vacuum drying to obtain the Mori fructus.
9. The mulberry-buckwheat compound tea as claimed in claim 8, wherein the vacuum drying condition is a cold trap temperature of-60 ℃, a vacuum degree of 10Mpa, and drying for 48-60 h.
10. A method for preparing the mulberry and buckwheat compound tea as claimed in any one of claims 1 to 9, which is characterized by comprising the following steps:
step 1, weighing the following components in parts by weight: 12-20 parts of tartary buckwheat tea, 1-3 parts of mulberry leaves and 6-10 parts of mulberry;
and 2, mixing the tartary buckwheat tea, the mulberry leaves and the mulberry to obtain the mulberry and tartary buckwheat compound tea.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273774A (en) * | 2007-03-30 | 2008-10-01 | 张彦 | Bitter-buckwheat tea and preparation method thereof |
| CN102524454A (en) * | 2012-02-29 | 2012-07-04 | 西安虎标行南洋补品有限责任公司 | Tartary buckwheat complex tea |
| CN102715320A (en) * | 2012-06-29 | 2012-10-10 | 兴宁市国锋桑蚕专业合作社 | Mulberry leaf tea and preparation method thereof |
| CN104170929A (en) * | 2014-07-23 | 2014-12-03 | 汪辉鳌 | Tartary buckwheat and fruit product and preparation method thereof |
| CN104982614A (en) * | 2015-07-22 | 2015-10-21 | 威宁县高原大西门荞业有限公司 | Fagopyrum tataricum tea processing method |
| CN105192050A (en) * | 2015-11-13 | 2015-12-30 | 西南大学 | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder |
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2022
- 2022-06-09 CN CN202210646315.8A patent/CN114946978A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273774A (en) * | 2007-03-30 | 2008-10-01 | 张彦 | Bitter-buckwheat tea and preparation method thereof |
| CN102524454A (en) * | 2012-02-29 | 2012-07-04 | 西安虎标行南洋补品有限责任公司 | Tartary buckwheat complex tea |
| CN102715320A (en) * | 2012-06-29 | 2012-10-10 | 兴宁市国锋桑蚕专业合作社 | Mulberry leaf tea and preparation method thereof |
| CN104170929A (en) * | 2014-07-23 | 2014-12-03 | 汪辉鳌 | Tartary buckwheat and fruit product and preparation method thereof |
| CN104982614A (en) * | 2015-07-22 | 2015-10-21 | 威宁县高原大西门荞业有限公司 | Fagopyrum tataricum tea processing method |
| CN105192050A (en) * | 2015-11-13 | 2015-12-30 | 西南大学 | Preparation technology of dried mulberry fruit/mulberry powder, and product and derivative of dried mulberry fruit/mulberry powder |
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