CN1363225A - Process for preparing tartarian buckwheet tea - Google Patents
Process for preparing tartarian buckwheet tea Download PDFInfo
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- CN1363225A CN1363225A CN 02113212 CN02113212A CN1363225A CN 1363225 A CN1363225 A CN 1363225A CN 02113212 CN02113212 CN 02113212 CN 02113212 A CN02113212 A CN 02113212A CN 1363225 A CN1363225 A CN 1363225A
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- bitter buckwheat
- buckwheat tea
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Abstract
A tartarian buckwheat tea is prepared from the shell of tartarian buckwheat grains through screening, shelling, mixing with water, gelatinizing, shaping, drying in sun, roasting in infrared oven, fast parching at high temp, parching at ordinary temp, and cooling. It features its medical function.
Description
Affiliated technical field:
The present invention relates to a kind of health care food production technology, particularly a kind of is the production technology that raw material is produced bitter buckwheat tea-drinking product with the duck wheat cortex after the shelling.
Background technology:
Put down in writing according to Compendium of Material Medica: " the real stomach of buckwheat, beneficial strength, continuous spirit, it is dirty to practice the five internal organs dregs; Make food, press erysipelas, very good ".With the duck wheat is food, can make people hale and hearty, and hair is pitch-black, and the white order of tooth is bright, seldom suffers from diabetes and hypertension.The Liangshan Mountain, Sichuan Province duck wheat is nature rare " food and medicine consangunity " species, but become goods such as noodles, bread, buckwheat bean jelly because of the duck wheat multi-processing, it carries inconvenience, water brews and easily looses into pasty state, contain bitter principle and mouthfeel is poor in addition, influence appetite, and food processing is loaded down with trivial details, thereby is not accepted by masses.
Simultaneously, do not have report that the endodermis of duck wheat is utilized as yet at present, and the cortex of the duck wheat after the shelling contain abundant nutrition, the value height.
Summary of the invention:
The purpose of this invention is to provide a kind of is technology and the technology that raw material is produced bitter buckwheat tea-drinking product to contain the abundantest duck wheat cortex of nutrition.This production technology is succinctly reasonable, and the technology smoothness has been guaranteed the pure natural quality of bitter buckwheat tea, has reached it and has drunk conveniently, and the purpose of food and medicine consangunity has also improved the value of duck wheat simultaneously.
Production craft step of the present invention comprises:
Raw material screening shelling, be in harmonious proportion with water, gelatinization is shaped, dry segment, toast, stir-fry typing, test package, it is characterized in that:
Shelling, temper and gelatinization be shaped the cortex of the duck wheat after drying in infrared oven, be baked to bake fragrance after, put into frying pan and at high temperature stir-fry fast to slightly burnt burning, after the slaking that stir-fries at normal temperatures again the cortex of duck wheat typing cool off finished product.
Specific embodiment of the present invention is as follows:
A, raw material screening shelling: the duck wheat after the screen impurity elimination dries through washing, grinds shelling, and it is standby to get the cot layer, and the granularity of cortex is the 55-75 order.
B, be in harmonious proportion: in the buckwheat cortex, add the water of 40-50%, left standstill after mixing well 20-40 minute with water.
C, gelatinization are shaped: is 80-110 ℃ with the screw extrusion warming-up device in temperature, and rotating speed is under 500-900 revolutions per second the condition, to heat gelatinization, is shaped through material discharging mould again.
D, dry segment: diameter is the section that is cut into the 1.5-3 centimeter length after the round bar of the shaping of 1-2 millimeter dries.
E, baking: is under 180-260 ℃ with baking box in temperature, and the semi-finished product of baking after drying are till baking fragrance.
F, typing stir-fries: with frying pan is to stir-fry fast under 200-260 ℃ to slightly burnt burning in temperature earlier, stir-fries 2-3 minute again to typing under 50-80 ℃ temperature.
G, test package: sieve removes metering packing behind the irregular and tiny bitter buckwheat tea.
Finished product of the present invention is circle bar shaped, yellowish-brown, brews promptly drinkablely with boiling water, endures repeated infusions, and color and luster is yellowish green limpid, and mouthfeel is pleasant to the palate, and its shelf-life is 1-1.5.
Production technology of the present invention is succinctly reasonable, and the technology smoothness has been guaranteed the pure natural quality of bitter buckwheat tea, has reached it and has drunk conveniently, and the purpose of food and medicine consangunity has also improved the value of duck wheat simultaneously.
The specific embodiment:
Production craft step of the present invention comprises: raw material screening shelling, be in harmonious proportion with water, gelatinization is shaped, dry segment, typing, test package toast, stir-fry.
Embodiment 1:
A, raw material screening shelling: choose the duck wheat that area, the Liangshan Mountain, Sichuan Province produces, shelling is ground in the screen impurity elimination again after washing dries, extract cortex and make raw material for standby, and the cortex granularity is 60 orders.
B, take by weighing buckwheat cortex 100Kg, add water 50Kg, left standstill after mixing well 30 minutes,
C, using the screw extrusion warming-up device, is 90 ℃ in temperature, and rotating speed is to make its gelatinization under 600 revolutions per seconds the condition, becomes the round bar shaped that diameter is 1mm through material discharging mould again.
C, with the round bar that bamboo pole is provoked shaping, under sunny, clean environmental condition, dry, be cut into the long section of 2cm.
D, get the bitter buckwheat tea of the round bar shaped semi-finished product that an amount of solarization parches, temperature with 220 ℃ in infrared oven bakes fragrance, putting into controllable temperature cast iron frying pan after the taking-up stir-fries to slightly burnt burning fast with 220 ℃ high temperature, stir-fried 2 minutes with 60 ℃ low temperature again, reach the typing of bitter buckwheat tea, it is cold to take out the nature cold then.
E, the bitter buckwheat tea sieve with cold after cold go tiny and irregular part, metering pack again.
Embodiment 2
Choose the duck wheat that area, the Liangshan Mountain, Sichuan Province produces, it is 65 orders that the screen impurity elimination becomes granularity, grinds shelling after washing dries again, extracts cortex and makes bitter buckwheat tea raw material; Taking by weighing buckwheat cortex 200Kg, add water 100Kg, left standstill after mixing well 30 minutes, use the screw extrusion warming-up device, is 100 ℃ in temperature, and rotating speed is to make its gelatinization under 800 revolutions per seconds the condition, becomes the round bar shaped that diameter is 2mm through material discharging mould again; Round bar with bamboo pole is provoked shaping dries under sunny, clean environmental condition, is cut into the long section of 2.5cm; Get the bitter buckwheat tea of the round bar shaped semi-finished product that an amount of solarization parches, temperature with 250 ℃ in infrared oven bakes fragrance, putting into controllable temperature cast iron frying pan after the taking-up stir-fries to slightly burnt burning fast with 230 high temperature of spending, stir-fried 2 minutes with 70 ℃ low temperature again, reach the typing of bitter buckwheat tea, it is cold to take out the nature cold then; Bitter buckwheat tea sieve with cold after cold goes tiny and irregular part, and metering packs again.
Production technology of the present invention is succinctly reasonable, and the technology smoothness has been guaranteed the pure natural quality of bitter buckwheat tea, has reached it and has drunk conveniently, and the purpose of food and medicine consangunity has also improved the value of duck wheat, simultaneously for the economic extra earning of bitter buckwheat tea plant husbandry has been opened up wide prospect.
Claims (6)
1, the production technology of bitter buckwheat tea, its step comprises: raw material screening shelling, be in harmonious proportion with water, gelatinization is shaped, dry segment, typing, test package toast, stir-fry, it is characterized in that: shell, temper and gelatinization be shaped duck wheat cortex after drying in infrared oven, be baked to bake fragrance after, put into frying pan and at high temperature stir-fry fast to slightly burnt burning, after the slaking that stir-fries at normal temperatures again duck wheat cortex typing cool off finished product.
2, the production technology of bitter buckwheat tea according to claim 1 and technology is characterized in that: the granularity after the duck wheat cortex screen impurity elimination is 55 orders-75 orders.
3, the production technology of bitter buckwheat tea according to claim 1 and technology is characterized in that: the ratio that buckwheat skin shell and water are in harmonious proportion is: add the water of 40-50%, left standstill after mixing well 20-40 minute.
4, the production technology of bitter buckwheat tea according to claim 1 is characterized in that: it is to be 80-110 ℃ with the screw extrusion warming-up device in temperature that gelatinization is shaped, and rotating speed is under 500-900 revolutions per second the condition, to heat gelatinization, is shaped through material discharging mould again.
5, the production technology of bitter buckwheat tea according to claim 1 is characterized in that: the oven temperature during baking is 180-260 ℃.
6, the production technology of bitter buckwheat tea according to claim 1, it is characterized in that: stir-frying typing is to be to stir-fry fast under 200-260 ℃ to slightly burnt burning in temperature earlier with frying pan earlier with the cortex after the baking, stir-fries 2-3 minute again to typing under 50-80 ℃ temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021132127A CN1144529C (en) | 2002-01-09 | 2002-01-09 | Process for preparing tartarian buckwheet tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021132127A CN1144529C (en) | 2002-01-09 | 2002-01-09 | Process for preparing tartarian buckwheet tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1363225A true CN1363225A (en) | 2002-08-14 |
| CN1144529C CN1144529C (en) | 2004-04-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021132127A Expired - Fee Related CN1144529C (en) | 2002-01-09 | 2002-01-09 | Process for preparing tartarian buckwheet tea |
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| CN (1) | CN1144529C (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100366170C (en) * | 2004-04-19 | 2008-02-06 | 株式会社伊藤园 | Method for manufacturing tartary buckwheat tea |
| CN100374033C (en) * | 2005-06-10 | 2008-03-12 | 西昌市航飞苦荞麦开发中心 | Tea of buckwheat and preparation method |
| CN101803659A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Super-micro black tartary buckwheat tea and production method thereof |
| CN101305759B (en) * | 2008-06-19 | 2011-09-07 | 成都大学 | Tartary buckwheat health-care tea and its preparation method |
| CN102488046A (en) * | 2011-12-27 | 2012-06-13 | 深圳市深宝华城科技有限公司 | Preparation method for Coix seed tea powder |
| CN102805172A (en) * | 2011-05-30 | 2012-12-05 | 付国喜 | Processing technology for black tartary buckwheat fragrant tea |
| CN102805173A (en) * | 2011-05-30 | 2012-12-05 | 付国喜 | Processing technology for whole plant black tartary buckwheat tea |
| CN102919472A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Barley tea and preparation method thereof |
| CN102934722A (en) * | 2012-12-07 | 2013-02-20 | 王永鑫 | Polygonatum odoratum, chrysanthemum and black buckwheat tea |
| CN102934713A (en) * | 2012-12-07 | 2013-02-20 | 王永鑫 | Rhizoma polygonati and black buckwheat tea |
| CN102940084A (en) * | 2012-12-07 | 2013-02-27 | 王永鑫 | Rose black fagopyrum tataricum tea |
| CN103027154A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat cotyledon tea and preparation method thereof |
| CN103190503A (en) * | 2013-04-18 | 2013-07-10 | 贾杰 | Preparation method of fermented buckwheat tea |
| CN104026304A (en) * | 2014-05-30 | 2014-09-10 | 张家界金鲵生物工程股份有限公司 | Giant salamander and bitter buckwheat tea and preparation method thereof |
| CN104115972A (en) * | 2014-06-25 | 2014-10-29 | 吉林农业大学 | Method for preparing instant buckwheat tea |
| CN104115957A (en) * | 2013-04-25 | 2014-10-29 | 天津港保税区爱信食品有限公司 | Manufacturing method of buckwheat tea |
| CN104161149A (en) * | 2013-05-24 | 2014-11-26 | 朱世宗 | Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber |
| CN104304601A (en) * | 2014-11-24 | 2015-01-28 | 谢家祥 | Manufacturing method for tartary buckwheat tea |
| CN104431095A (en) * | 2013-09-13 | 2015-03-25 | 福泉市风味食品有限公司 | Tartary buckwheat yellow tea and processing technology thereof |
| CN105341249A (en) * | 2015-11-04 | 2016-02-24 | 李绪强 | Preparation technology of tartary buckwheat-wolfberry leaf bud tea |
| CN105831342A (en) * | 2016-04-20 | 2016-08-10 | 甘肃西北大磨坊食品工业有限公司 | Production method of tartary buckwheat and red date tea |
| CN106035914A (en) * | 2016-08-15 | 2016-10-26 | 安徽天乾健食品科技有限公司 | Toxin dispelling fagopyrum tataricum tea drink and preparation method thereof |
-
2002
- 2002-01-09 CN CNB021132127A patent/CN1144529C/en not_active Expired - Fee Related
Cited By (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100366170C (en) * | 2004-04-19 | 2008-02-06 | 株式会社伊藤园 | Method for manufacturing tartary buckwheat tea |
| CN100374033C (en) * | 2005-06-10 | 2008-03-12 | 西昌市航飞苦荞麦开发中心 | Tea of buckwheat and preparation method |
| CN101305759B (en) * | 2008-06-19 | 2011-09-07 | 成都大学 | Tartary buckwheat health-care tea and its preparation method |
| CN101803659A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Super-micro black tartary buckwheat tea and production method thereof |
| CN102805172A (en) * | 2011-05-30 | 2012-12-05 | 付国喜 | Processing technology for black tartary buckwheat fragrant tea |
| CN102805173A (en) * | 2011-05-30 | 2012-12-05 | 付国喜 | Processing technology for whole plant black tartary buckwheat tea |
| CN102488046B (en) * | 2011-12-27 | 2013-07-10 | 深圳市深宝华城科技有限公司 | Preparation method for Coix seed tea powder |
| CN102488046A (en) * | 2011-12-27 | 2012-06-13 | 深圳市深宝华城科技有限公司 | Preparation method for Coix seed tea powder |
| CN102919472B (en) * | 2012-11-19 | 2014-01-01 | 西华大学 | Barley tea and preparation method thereof |
| CN102919472A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Barley tea and preparation method thereof |
| CN102940084A (en) * | 2012-12-07 | 2013-02-27 | 王永鑫 | Rose black fagopyrum tataricum tea |
| CN102934722A (en) * | 2012-12-07 | 2013-02-20 | 王永鑫 | Polygonatum odoratum, chrysanthemum and black buckwheat tea |
| CN102934713A (en) * | 2012-12-07 | 2013-02-20 | 王永鑫 | Rhizoma polygonati and black buckwheat tea |
| CN103027154A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat cotyledon tea and preparation method thereof |
| CN103027154B (en) * | 2012-12-25 | 2014-05-28 | 成都大学 | Tartary buckwheat cotyledon tea and preparation method thereof |
| CN103190503A (en) * | 2013-04-18 | 2013-07-10 | 贾杰 | Preparation method of fermented buckwheat tea |
| CN103190503B (en) * | 2013-04-18 | 2014-08-27 | 贾杰 | Preparation method of fermented buckwheat tea |
| CN104115957A (en) * | 2013-04-25 | 2014-10-29 | 天津港保税区爱信食品有限公司 | Manufacturing method of buckwheat tea |
| CN104161149A (en) * | 2013-05-24 | 2014-11-26 | 朱世宗 | Tartary buckwheat tea containing bitter gourd, pumpkin and cucumber |
| CN104431095A (en) * | 2013-09-13 | 2015-03-25 | 福泉市风味食品有限公司 | Tartary buckwheat yellow tea and processing technology thereof |
| CN104026304A (en) * | 2014-05-30 | 2014-09-10 | 张家界金鲵生物工程股份有限公司 | Giant salamander and bitter buckwheat tea and preparation method thereof |
| CN104026304B (en) * | 2014-05-30 | 2016-07-06 | 张家界金鲵生物工程股份有限公司 | A kind of Andrias davidianus Blanchard Radix Et Rhizoma Fagopyri Tatarici tea and preparation method thereof |
| CN104115972A (en) * | 2014-06-25 | 2014-10-29 | 吉林农业大学 | Method for preparing instant buckwheat tea |
| CN104115972B (en) * | 2014-06-25 | 2018-08-24 | 吉林农业大学 | A kind of preparation method of instant buckwheat tea |
| CN104304601A (en) * | 2014-11-24 | 2015-01-28 | 谢家祥 | Manufacturing method for tartary buckwheat tea |
| CN105341249A (en) * | 2015-11-04 | 2016-02-24 | 李绪强 | Preparation technology of tartary buckwheat-wolfberry leaf bud tea |
| CN105831342A (en) * | 2016-04-20 | 2016-08-10 | 甘肃西北大磨坊食品工业有限公司 | Production method of tartary buckwheat and red date tea |
| CN106035914A (en) * | 2016-08-15 | 2016-10-26 | 安徽天乾健食品科技有限公司 | Toxin dispelling fagopyrum tataricum tea drink and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1144529C (en) | 2004-04-07 |
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