CN1217585C - Preparation method of buckwheat tea - Google Patents
Preparation method of buckwheat tea Download PDFInfo
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- CN1217585C CN1217585C CN031303692A CN03130369A CN1217585C CN 1217585 C CN1217585 C CN 1217585C CN 031303692 A CN031303692 A CN 031303692A CN 03130369 A CN03130369 A CN 03130369A CN 1217585 C CN1217585 C CN 1217585C
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Abstract
The present invention discloses a preparation method for buckwheat tea using buckwheat with rich nutrition as raw materials by a reasonable technique. The preparation method for buckwheat tea of the present invention adopts the processing steps of moistening shelled buckwheat, processing the buckwheat at high temperature and high pressure, baking, shelling, and roasting or expanding, and thus, the time of heat treatment is effectively shortened. Compared with the prior art, the nutrient loss in the processing of the buckwheat is reduced to a minimal extent; the shorter the time of the high-temperature treatment is, the less the nutrient loss is; after the buckwheat is expanded, the loss of rutin as main nutritious components is only about 5%. By the method, even water spray technology is adopted for moistening the raw materials; compared with the prior art of soaking in water, the loss of the rutin as main nutritious components is also effectively prevented. Bitter buckwheat tea can be accepted and enjoyed under the wind tide that nature and health are promoted, and has broad market prospect.
Description
Technical field
The present invention relates to a kind of production method of health food-Yizhibao, more particularly, relating to a kind of is the preparation method of the drink of raw material production with the buckwheat.
Background technology
Buckwheat is a kind of wide adaptability, the crop that breeding time is short; Be one of three big good nectar source crops; It also is good food medicinal plant.
The seed nutritive value of buckwheat is very high.Buckwheat contains the protein about 11%, is higher than rice; Contain the fat more than 2%, be higher than wheat and rice; Contain the carbohydrate about 70%, be higher than wheat; Also contain mineral elements such as iron, phosphorus, calcium, and citric acid, malic acid.Per 100 gram buckwheats also contain vitamin B1 about 0.41 milligram and about 0.16 milligram vitamin B2, all surpass rice.
Buckwheat has good palatability.Can cook noodles, bean jelly, buckwheat cake, pancake, steamed dumpling and buckwheat rice.Buckwheat foods has higher medical value." continuous spirit can be refined the dirty food of doing of the five internal organs dregs and can be pressed the borax degree for real stomach, beneficial strength ".Also can " the wide lung of sending down abnormally ascending, stagnant, the swollen wind pain of heat-clearing of mill.Fall and remove the gonorrhoea leukorrhea, spleen is long-pending has loose bowels ".
Buckwheat mainly in China southwest, the plantation of the high and cold mountain area of northwest height above sea level 1200-3000m, be natural, free of contamination coarse cereals crop.At present, mainly be vermicelli, instant noodles, biscuit, cake, fast food powder etc. to the processing and utilization of buckwheat, but relevant report is not seen in the utilization of the endodermis of buckwheat that the buckwheat cortex after its shelling contains abundant nutrition, value is very high.
The kind of tea is a lot, and sorting technique also has multiple.Have according to the manufacture method difference, tealeaves is divided into green tea, black tea, oolong tea, white tea, yellow tea and black tea 6 big classes.The classification according to China's outlet tea that has is divided into several big classes such as green tea, black tea, oolong tea, white tea, jasmine tea, compressed tea and instant tea.
Also have in addition " tea ", they are not tea truly in fact.Though they are not tea, people are accustomed to can not being referred to as false tea again when tea-drinking usefulness, and we are referred to as " tea of non-tea ".These " tea of non-tea " are complete different plant species with real tea tree, have not a particle of affiliation, do not belong to the category of tealeaves, but the leaf of some plants, stem, flower are processed into behind the dry sample when tea bubble drink, and also the tea with general is the same on the drinking method.They have the health care that is different from tealeaves, and many forms with health protection tea or medicinal tea occur, as bitter leaves tea, gynostemma pentaphylla etc.Buckwheat tea also becomes a member in the health protection tea, but prior art adopts immersion, long-time high-temperature process to the processing of buckwheat more, makes its effective nutrient loss serious, and wherein the loss of rutin is up to 50-60%.
Summary of the invention
The objective of the invention is in order to remedy the deficiencies in the prior art, providing a kind of is that the technology of raw material is simple, the preparation method of the rational buckwheat tea of technology with nutritious buckwheat.
The preparation method of buckwheat tea of the present invention is achieved by following technical proposals,
(1) the raw material buckwheat is screened, do removal of impurities and handle, be preferably new raw material then;
(2) water to carrying out even spraying after the cleaning of above-mentioned raw materials band shell, the water addition is 5-10%, is preferably treated purifying waste water, and places 14-20 hour in container, and moisture is to kernel;
(3) raw material that will soak into is positioned in the pressure vessel, injects steam and makes pressure reach 1.1-7 atmospheric pressure;
(4) above-mentioned ripe raw material is carried out drying;
(5) raw material after the drying is crossed shelling respectively behind the sieve classification;
(6) above-mentioned raw materials is put into container, heating makes pressure reach 1.1-7 atmospheric pressure, baking 5-15 minute or expanded 0.5-6 minute;
(7) coolly carry out finished product packing after cold.
Container in the described step (2) is that iron or cement material are made.Described step (2) standing time in summer is 14-16 hour.Described step (2) standing time in winter is 18-20 hour.Described step (4) is dry for drying naturally or hot-air seasoning.Described step (5) is sieved to be classified as to cross respectively successively and is sieved six grades.Described step (6) is to add 1-10% honey when baking.Add 1-50% persimmon leaf after described step (6) baking.
The preparation method of buckwheat tea of the present invention adopts band shell wheat wetting, HTHP, oven dry, shelling, the expanded processing technology of baking, effectively shortened heat treatment period, compared with prior art, can make the nutrition leak of buckwheat in process drop to minimum level, the time of high-temperature process is short more, nutrition leak is just few more, and through expanding processing, the loss of main nutrient composition rutin has only about 5%; This method adopts the technology of evenly spraying water that raw material is soaked into, and soaks in water with prior art and compares, and also effectively prevents the loss of main nutrient composition rutin; This method adopts the process conditions of HTHP, and effectively kill bacteria and virus make product edible safer.
Adopt prior art to produce buckwheat tea, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 20-22%, 32-37%, 25-30%, 36-39%, 45-52%; The buckwheat tea that adopts the present invention to produce, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 1.2-17%, 6.2-19%, 3.1-20%, 3.9-16%, 4.5-17%.
Buckwheat tea provided by the present invention is being advocated under nature, the healthy agitation, for " tea of non-tea " of abnormal type has added the newcomer.Buckwheat contains nutriments such as a large amount of chlorophyll, rutin, selenium and vitamin." selenium " is the indispensable trace element of human body, can mediate harmful poisonous substance in the human body, has antioxidation and regulates immunologic function.The taste of buckwheat tea provided by the invention, wheat is aromatic thick, and little band is sweet, and has reducing blood lipid, cholesterol, prevents hypertension, cardiopathic effect, and is also very effective to the control of diabetes.Because of his the decaffeinated pungent that waits, also can feel at ease before sleeping to drink again.
Contain a large amount of flavone compounds in the buckwheat, especially be rich in rutin, content is 0.5%-1.2%.Rutin has many-sided physiological function, can keep the resistance of capillary, reduces its permeability and fragility, promotes hyperplasia and prevents the aggegation of haemocyte; Also have anti-inflammatory, antiallergy, diuresis, separate the effect of aspects such as stem, antibechic, reducing blood lipid, cardiac stimulant.Quercetin has preferably buckwheat and eliminates the phlegm, antitussive action and certain antiasthmatic effect.Still bring high blood pressure down, blood fat, coronary artery dilator strengthens effects such as crown arteries and veins CBF.
Buckwheat contains abundant vitamin and chlorophyll.Vitamin B1 can promote that human body grows, prevention bicker, words, margo palpebrae inflammation.Citrin has the effect that reduces human body blood fat and cholesterol, is the important ancillary drug of treatment hypertension, cardiovascular disease.Vitamin E is effective to anti-oxidation and treatment infertility, and has the bright juice of the effect buckwheat that promotes cytothesis and prevent aging can treat eye keratitis.Contain in the buckwheat more rich to coronary heart disease have protective effect macroelement and the trace element as: magnesium, calcium, selenium, zinc, manganese, copper.Contain trace elements of selenium in the buckwheat, selenium can combine with metal in human body and form a kind of unsettled " metal-selenium-protein " compound, helps to mediate the noxious material (as lead, mercury, cadmium etc.) in the human body.The function that selenium also has the anti-oxidant of similar vitamin C and vitamin E and regulates immunity not only has obvious effect to preventing and treating Keshan disease, Kaschin-Beck disease, sterility and early ageing, also has antitumaous effect.
Buckwheat tea will be accepted by people under the agitation of advocating nature, health, and be liked having vast market prospect.
The specific embodiment
Below in conjunction with embodiment invention is described further.
Embodiment 1:
Select the new then buckwheat that produces for use, screen, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 100kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 5kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in iron ware, placed summer 14 hours, moisture makes raw material moisture reach 18-20% to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 1.1 atmospheric pressure, kept 20 minutes; Be decompressed to behind the normal pressure raw material is taken out, use hot blast to carry out drying ripe raw material, make raw material moisture reach 16%, raw material after the drying is sieved, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q at different levelsly after the first classification shells respectively; Put into cooking pot then, heat, make pressure reach 1.1 atmospheric pressure, baking 15 minutes; Naturally cool cold bitter buckwheat tea finished product is packed with paper bag.
Adopt the bitter buckwheat tea of embodiment 1 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 2.15,7.66,4.62,19.66,5.32.
Embodiment 2:
Buckwheat is screened, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 200kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 24kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in iron ware, placed summer 16 hours, moisture makes raw material moisture reach 18-20% to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 2 atmospheric pressure, kept 10 minutes, 0.5 atmospheric pressure of every rising is once exitted, and promptly opens container bottom vent valve about 7 seconds; After being decompressed to normal pressure raw material is taken out, use hot blast to carry out drying ripe raw material, product moisture is reached about 14%; Raw material after the drying is sieved, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q at different levelsly after the first classification shells respectively; Put into cooking pot then, add 1% honey simultaneously and heat, make pressure reach 2 atmospheric pressure, baking 10 minutes; In cool naturally cold bitter buckwheat tea, add 1% persimmon leaf, bitter buckwheat tea finished product is packed with nonwoven cloth material.
Adopt the bitter buckwheat tea of embodiment 2 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 1.95,7.25,4.53,18.33,4.95.
Embodiment 3:
Select the new then buckwheat that produces for use, screen, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 100kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 10kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in the cement container, placed winter 18 hours, moisture reaches about 18-20% raw material moisture to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 3 atmospheric pressure, kept 5 minutes, 0.5 atmospheric pressure of every rising is once exitted, and promptly opens container bottom vent valve about 4 seconds; After being decompressed to normal pressure raw material is taken out, ripe raw material is dried naturally, product moisture is reached about 15%; To dry the back raw material and sieve, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q at different levelsly after the first classification shells respectively; Put into bulking machine then expanded 0.5 minute; After with adding 20% persimmon leaf in the cool naturally cold bitter buckwheat tea, bitter buckwheat tea finished product is packed with the aluminium foil composite packaging material.
Adopt the bitter buckwheat tea of embodiment 3 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 1.95,7.25,4.53,18.33,4.95.
Embodiment 4:
Select the new then buckwheat that produces for use, screen, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 100kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 8kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in the cement container, placed winter 20 hours, moisture reaches about 20% raw material moisture to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 4 atmospheric pressure, kept 2.5 minutes, 0.5 atmospheric pressure of every rising is once exitted, and promptly opens container bottom vent valve about 2 seconds; After being decompressed to normal pressure raw material is taken out, use hot blast to carry out drying ripe raw material; Raw material after the drying is sieved, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q at different levelsly after the first classification shells respectively; Put into cooking pot then, add 5% honey simultaneously and heat, make pressure reach 4 atmospheric pressure, baking 6 minutes; Naturally cool cold bitter buckwheat tea finished product is packed with paper bag.
Adopt the bitter buckwheat tea of embodiment 4 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 1.55,6.45,4.01,15.33,4.45.
Embodiment 5:
Buckwheat is screened, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 100kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 5kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in the cement container, placed summer 14 hours, moisture makes raw material moisture reach 20% to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 5 atmospheric pressure, kept 1.2 minutes, 0.5 atmospheric pressure of every rising is once exitted, and promptly opens container bottom vent valve about 2 seconds; Be decompressed to behind the normal pressure raw material is taken out, use hot blast to carry out drying ripe raw material, make raw material moisture reach 16%, raw material after the drying is sieved, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q at different levelsly after the first classification shells respectively; Put into bulking machine then expanded 2 minutes; To add 40% persimmon leaf in the cool naturally cold bitter buckwheat tea, finished product packs with paper bag.
Adopt the bitter buckwheat tea of embodiment 5 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 1.35,6.35,3.83,13.75,3.91.
Embodiment 6:
Select the new then buckwheat that produces for use, screen, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 100kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 5kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in iron ware, placed summer 14 hours, moisture makes raw material moisture reach 20% to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 6 atmospheric pressure, kept 45 seconds, 0.5 atmospheric pressure of every rising is once exitted, and promptly opens container bottom vent valve about 2 seconds; After being decompressed to normal pressure raw material is taken out, use hot blast to carry out drying ripe raw material, make raw material moisture reach 16%, raw material after the drying is sieved, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q shells after the first classification; Put into vulcanizing tank then, add 10% honey simultaneously and heat, make pressure reach 6 atmospheric pressure, baking 6 minutes; In cool naturally cold bitter buckwheat tea, add 50% persimmon leaf; Naturally cool cold bitter buckwheat tea finished product is packed with paper bag.
Adopt the bitter buckwheat tea of embodiment 6 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 1.03,6.16,3.54,10.23,3.45.
Embodiment 7:
Select the new then buckwheat that produces for use, screen, go the stone impurity elimination, degaussing is done removal of impurities and is handled, and the grain type is good evenly; Take by weighing the 100kg raw material, the band shell cleans raw material, is carrying out evenly water, adds 5kg through purifying waste water that processing is handled, use the method for spray damping, and raw material is stirred and vibrates wheat wetting in iron ware, placed summer 14 hours, moisture makes raw material moisture reach 18-20% to kernel; The raw material that soaked into is positioned in the pressure vessel, injects steam, pressure is reached under 7 atmospheric pressure, 0.5 atmospheric pressure of every rising is once exitted, and promptly opens the about 1-3 of container bottom vent valve second; Be decompressed to behind the normal pressure raw material is taken out, use hot blast to carry out drying ripe raw material, make raw material moisture reach 16%, raw material after the drying is sieved, cross 4.8Q respectively, 4.6Q, 4.4Q, 4.2Q, 4.0Q, the round-hole mesh of 3.8Q at different levelsly after the first classification shells respectively; Putting into bulking machine then carried out expanded 6 minutes; Naturally cool cold bitter buckwheat tea finished product is packed with paper bag.
Adopt the bitter buckwheat tea of embodiment 7 explained hereafter, wherein nutritional labeling crude protein, crude fat, total amino acid content, lysine total amount, citrin (rutin) loss late are respectively: 0.78,5.89,3.14,7.47,3.05.
Claims (8)
1. the preparation method of a buckwheat tea is characterized in that, comprises the steps: successively
(1) the raw material buckwheat is screened, do removal of impurities and handle;
(2) above-mentioned raw materials band shell is cleaned carry out even spraying and water, the water addition is 5-10%, places 14-20 hour in container;
(3) raw material that will soak into is positioned in the pressure vessel, injects steam pressure and reaches 1.1-7 atmospheric pressure;
(4) above-mentioned ripe raw material is carried out drying;
(5) after being crossed sieve classification, raw material after the drying shells;
(6) above-mentioned raw materials is put into container and heated and make pressure reach 1.1-7 atmospheric pressure, baking 5-15 minute or expanded 0.5-6 minute;
(7) coolly carry out finished product after cold and pack.
2. the preparation method of buckwheat tea according to claim 1 is characterized in that, the container in the described step (2) is iron or cement material.
3. the preparation method of buckwheat tea according to claim 1 is characterized in that, described step (2) standing time in summer is 14-16 hour.
4. the preparation method of buckwheat tea according to claim 1 is characterized in that, described step (2) standing time in winter is 18-20 hour.
5. the preparation method of buckwheat tea according to claim 1 is characterized in that, described step (4) is dry for drying naturally or drying.
6. the preparation method of buckwheat tea according to claim 1 is characterized in that, described step (5) is sieved to be classified as to cross respectively successively and sieved six grades.
7. the preparation method of buckwheat tea according to claim 1 is characterized in that, described step (6) is to add 1-10% honey when baking.
8. the preparation method of buckwheat tea according to claim 1 is characterized in that, adds 1-50% persimmon leaf after described step (6) baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031303692A CN1217585C (en) | 2003-07-07 | 2003-07-07 | Preparation method of buckwheat tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN031303692A CN1217585C (en) | 2003-07-07 | 2003-07-07 | Preparation method of buckwheat tea |
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| Publication Number | Publication Date |
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| CN1478405A CN1478405A (en) | 2004-03-03 |
| CN1217585C true CN1217585C (en) | 2005-09-07 |
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| CN031303692A Expired - Fee Related CN1217585C (en) | 2003-07-07 | 2003-07-07 | Preparation method of buckwheat tea |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN102630997B (en) * | 2012-04-24 | 2013-06-05 | 张建锋 | Tartary buckwheat beverage and making method thereof |
| CN102986980A (en) * | 2012-07-16 | 2013-03-27 | 徐州康汇百年食品有限公司 | Preparation method of bitter buckwheat tea |
| CN103652150A (en) * | 2012-09-11 | 2014-03-26 | 安康市蓝奥生物科技有限公司 | Puffing method of tartary buckwheat tea |
| CN103053743A (en) * | 2012-12-19 | 2013-04-24 | 神农架绿源天然食品有限责任公司 | Method for making tartary buckwheat tea |
| CN103749872B (en) * | 2013-12-27 | 2015-09-02 | 安伟 | Bitter buckwheat product of a kind of high added value and preparation method thereof |
| CN104115972B (en) * | 2014-06-25 | 2018-08-24 | 吉林农业大学 | A kind of preparation method of instant buckwheat tea |
| CN105265890A (en) * | 2014-07-10 | 2016-01-27 | 天津港保税区爱信食品有限公司 | Preparation method of steamed tartary buckwheat kernels capable of nourishing kidney |
| CN105231109A (en) * | 2014-07-10 | 2016-01-13 | 天津港保税区爱信食品有限公司 | Preparation method of baked black tea and nerve-calming buckwheat kernels |
| CN104855646A (en) * | 2015-05-15 | 2015-08-26 | 吉林农业大学 | Fagopyrum esculentum shell tea |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
| CN106857994A (en) * | 2017-03-29 | 2017-06-20 | 崔京京 | A kind of health-care pine needle tea and preparation method thereof |
-
2003
- 2003-07-07 CN CN031303692A patent/CN1217585C/en not_active Expired - Fee Related
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