CN1440693A

CN1440693A - Buckwheat tea and its production process

Info

Publication number: CN1440693A
Application number: CN 03111344
Authority: CN
Inventors: 吴晓明
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-04-02
Filing date: 2003-04-02
Publication date: 2003-09-10
Anticipated expiration: 2023-04-02
Also published as: CN1233280C

Abstract

The buckwheat tea is brown cooked buckwheat rice with water content of 1-11%. The production process of the buckwheat tea includes the following steps: sieving buckwheat rice, washing, steaming, drying, frying at 100-700 deg.c to reach the water content of 1-11%. Before it is served, the buckwheat tea is mixed with boiled water. The buckwheat tea is fragrant, delicious and convenient, and is nutritious components dissolved in water are easy to be absorbed by human body. The production process has less loss of the nutritious components.

Description

Buckwheat tea and production method

Technical field:

The present invention relates to a kind of drinking food product and production method, especially a kind of is the buckwheat tea and the production method thereof of raw material with the buckwheat.

Background technology:

Contain trace elements such as abundant phosphorus, calcium, sodium, cellulose, lysine, salicylic acid in the buckwheat (clean intestines grass), but often edible fitness and weight losing.Just on the books in the Compendium of Material Medica, the real stomach of buckwheat, beneficial strength, continuous spirit, it is dirty to refine the five internal organs dregs, presses the borax poison, the swollen wind pain of heat-clearing, it is very good to remove the gonorrhoea leukorrhea.Headstroke, hypertension, high fat of blood, diabetes, hepatopathy etc. all there are certain prevention effect, and can treat illnesss such as intestinal colic.But because the own bitter of buckwheat and puckery, up to the present, people's edible buckwheat all is that its shelling is made buckwheat rice or worn into buckwheat flour, mixes with other cereal and makes the food that contains buckwheat, as rice, steamed bun, bread etc.Not only waste time and energy, and it is poor to be mixed with the food mouthfeel of buckwheat, has influenced people's appetite.Therefore, although edible buckwheat has many benefits,, just make many people abandon edible buckwheat only because of the problems such as mouthfeel of buckwheat with " being put off easily by a slight risk ".

Summary of the invention:

The present invention is that the existing in prior technology edible buckwheat is wasted time and energy, the problem of mouthfeel difference in order to solve, and a kind of instant, buckwheat tea and production method thereof that mouthfeel is good are provided.

Technical solution of the present invention is: a kind of buckwheat tea, the water content that is the sepia shelling are 1～11% cooked nourished wheat and rice.

The crushed buckwheat grain of rice that described buckwheat rice can be 1.5～4.0mm.

Also can contain in the buckwheat tea comb and (or) sesame.

A kind of production method of buckwheat tea is characterized in that comprising the steps:

A. screen buckwheat rice;

B. clean buckwheat rice;

C. the clean buckwheat rice of evaporate to dryness;

D. the buckwheat rice after steaming being carried out drying handles;

E. use frying equipment under 100～700 ℃ condition, dried cooked nourished wheat and rice is steamed fry, the water content that makes buckwheat rice is 1～11%.

After a step, also can carry out fragmentation to buckwheat rice.

The clean buckwheat rice of described b step is removed powder for to wash with the buckwheat rice of water purification to fragmentation.

Described c step is for steaming clean buckwheat rice 5～30 minutes.

Described d step carry out drying be treated to the buckwheat rice airing that will cook or dry to water content be 25～40%.

Will through the cooked nourished wheat and rice after the described e step and comb and (or) sesame mixes.

The water content that is sepia shells provided by the present invention is 1～11% cooked nourished wheat and rice, only need brew with boiling water when edible to get final product.Taste perfume (or spice) is strongly fragrant, mouthfeel good, and the nutritional labeling in the buckwheat can enter in the water and be absorbed by the body, and also edible of the buckwheat rice after brewing, and has solved the problem of the existing edible trouble of former edible buckwheat, mouthfeel difference, and people can drink easily.Production method provided by the present invention is simple, the buckwheat tea of being produced, and good, the thick flavor of color and luster not only, and its nutrient loss is little.

The specific embodiment:

Embodiment 1:

Choose the buckwheat rice of shelling, choose the foreign material such as stone that remove wherein, with clear water it is cleaned, pot on the clean buckwheat rice was steamed 5 minutes, and the buckwheat rice after will steaming then carries out airing, and airing water content to the buckwheat rice is 25%, with iron pan under 700 ℃ condition, to dried cooked nourished wheat and rice frying, promptly buckwheat rice steam in iron pan distributes, finally fry to water content be 11%.

Embodiment 2:

Choose the buckwheat rice of shelling with embodiment 1, choose the foreign material such as stone that remove wherein, with disintegrating machine buckwheat rice is broken into the crushed buckwheat grain of rice of 1.5～4.0mm afterwards.With clear water it is washed, remove contained buckwheat.Pot on the clean crushed buckwheat rice was steamed 30 minutes, buckwheat rice after will steaming then toasts, be baked to that water content is 40% in the buckwheat rice, with frying equipment made of iron under 100 ℃ condition, to dried cooked nourished wheat and rice frying, be that buckwheat rice steam in iron pan distributes, final super to water content be 1%.

Embodiment 3:

Choose the buckwheat rice of shelling with embodiment 2, choose the foreign material such as stone that remove wherein, with disintegrating machine buckwheat rice is broken into the crushed buckwheat grain of rice of 1.5～4.0mm afterwards.With clear water it is washed, remove contained buckwheat.Pot on the clean crushed buckwheat rice was steamed 10 minutes, buckwheat rice after will steaming then toasts, be baked to that water content is 35% in the buckwheat rice, with frying equipment made of iron under 200 ℃ condition, to dried cooked nourished wheat and rice frying, be that buckwheat rice steam in iron pan distributes, final super to water content be 5%.

Embodiment 4:

Choose the buckwheat rice of shelling with embodiment 2, choose the foreign material such as stone that remove wherein, with disintegrating machine buckwheat rice is broken into the crushed buckwheat grain of rice of 1.5～4.0mm afterwards.With clear water it is washed, remove contained buckwheat.Pot on the clean crushed buckwheat rice was steamed 20 minutes, buckwheat rice after will steaming then toasts, be baked to that water content is 30% in the buckwheat rice, with frying equipment made of iron under 300 ℃ condition, to dried cooked nourished wheat and rice frying, be that buckwheat rice steam in iron pan distributes, final super to water content be 8%.

Embodiment 5:

Choose the buckwheat rice of shelling with embodiment 2, choose the foreign material such as stone that remove wherein, with disintegrating machine buckwheat rice is broken into the crushed buckwheat grain of rice of 1.5～4.0mm afterwards.With clear water it is washed, remove contained buckwheat.Pot on the clean crushed buckwheat rice was steamed 15 minutes, buckwheat rice after will steaming then toasts, be baked to that water content is 25% in the buckwheat rice, with frying equipment made of iron under 400 ℃ condition, to dried cooked nourished wheat and rice frying, be that buckwheat rice steam in iron pan distributes, final super to water content be 9%.

Embodiment 6:

Choose the buckwheat rice of shelling with embodiment 2, choose the foreign material such as stone that remove wherein, with disintegrating machine buckwheat rice is broken into the crushed buckwheat grain of rice of 1.5～4.0mm afterwards.With clear water it is washed, remove contained buckwheat.Pot on the clean crushed buckwheat rice was steamed 25 minutes, buckwheat rice after will steaming then toasts, be baked to that water content is 35% in the buckwheat rice, with frying equipment made of iron under 500 ℃ condition, to dried cooked nourished wheat and rice frying, be that buckwheat rice steam in iron pan distributes, final super to water content be 6%.With the cooked nourished wheat and rice after frying and a spot of comb with (or) sesame and some other flavouring mix, effect is better.

Claims

1. buckwheat tea is characterized in that: the water content that is the sepia shelling is 1～11% cooked nourished wheat and rice.

2. buckwheat tea according to claim 1 is characterized in that: described buckwheat rice is the particle of 1.5～4.0mm.

3. buckwheat tea according to claim 1 and 2 is characterized in that: also contain comb and (or) sesame.

4. the production method of a buckwheat tea is characterized in that comprising the steps:

A. screen buckwheat rice;

B. clean buckwheat rice;

C. the clean buckwheat rice of evaporate to dryness;

D. the buckwheat rice after steaming being carried out drying handles;

5. the production method of buckwheat tea according to claim 4 is characterized in that: after a step buckwheat rice is carried out fragmentation.

6. the production method of buckwheat tea according to claim 5 is characterized in that: the clean buckwheat rice of described b step is removed powder for to wash with the buckwheat rice of water purification to fragmentation.

7. according to the production method of claim 4 or 5 or 6 described buckwheat tea, it is characterized in that: described c step is for steaming clean buckwheat rice 5～30 minutes.

8. the production method of buckwheat tea according to claim 7 is characterized in that: described d step carry out drying be treated to the buckwheat rice airing that will cook or dry to water content be 25～40%.

9. the production method of buckwheat tea according to claim 8 is characterized in that: will through the cooked nourished wheat and rice after the described e step and comb and (or) sesame mixes.