CN101803660A - Black tartary buckwheat holoblastic tea and preparation method thereof - Google Patents
Black tartary buckwheat holoblastic tea and preparation method thereof Download PDFInfo
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- CN101803660A CN101803660A CN 201010136301 CN201010136301A CN101803660A CN 101803660 A CN101803660 A CN 101803660A CN 201010136301 CN201010136301 CN 201010136301 CN 201010136301 A CN201010136301 A CN 201010136301A CN 101803660 A CN101803660 A CN 101803660A
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Abstract
The invention relates to a black tartary buckwheat holoblastic tea. The tea is prepared from the black tartary buckwheat seeds through activating the black tartary buckwheat seeds through a biological technology, and making the seeds to completely sprout but not germinate. The black tartary buckwheat holoblastic tea is prepared by the following steps of: seed fine sleeting, seed activating by soaking, aging, dewatering, shell removing, baking and the like. The black tartary buckwheat holoblastic tea utilizes the new bred black tartary buckwheat variety with rich nutrient, and breaks through the common process for the common variety, i.e. the seeds are ground into powder and then prepared into different foods and tea beverages and all used seeds are in the dormancy period. The invention has the advantages that the seeds are activated, and the nutrient elements in the seeds are sufficiently released, and converted into substances which can be easily absorbed by human bodies; in processing, the procedures of powder grinding, blending, forming and granulating are omitted, thereby avoiding the repetitive pollution caused by multiple mechanical process, and ensuring the pure natural quality of the black tartary buckwheat, and the nutrient of the prepared black tartary buckwheat holoblastic tea is complete and rich.
Description
Technical field
The present invention relates to a kind of tea-drinking product, specifically, relate to novel tea-drinking product and production method thereof that a kind of seed that utilizes black bitter buckwheat is made.
Background technology
Duck wheat is dicotyledonous buckwheat plant, is commonly called as " bitter buckwheat ", and formal name used at school " hull buckwheat " is a kind of high and cold mountain area staple food crop of food and medicament dual-purpose (F.tatar-icum).Contain abundant nutrition and functional component in the duck wheat, as highly active protein matter, aliphatic acid, amino acid, dietary fiber of high activity, resistant starch, bioflavonoid rutin, vitamin B1, B2, B6, vitamin E, and magnesium, mineral matters such as potassium, iron, selenium.The duck wheat seed is the unearthed seedling of cotyledon, and no endosperm is full embryo strain plant.When seed was not sprouted, intraseminal various organized enzymes were in resting state, and nutrient does not fully activate.In case seed is activated, nutrient will fully discharge and change into the easier nutriment that is absorbed by the body.
Utilization to duck wheat at present mainly contains bitter buckwheat food, products such as beverage.These products mainly are to utilize the bitter buckwheat seed of local normal conventional (assorted flower buckwheat kind) to pulverize to be reprocessed into food, beverage etc. to be used.Especially in bitter this technical field of buckwheat tea, generally all be, shell through grinding, separating, modified, moulding, operation such as bake and bank up with earth and be processed into health protection tea the bitter buckwheat seed of routine.
Summary of the invention
The objective of the invention is to the deficiency that exists at the drink that existing bitter buckwheat is made, provide and utilize high-quality to deceive bitter buckwheat kind, and make the embryo strain sprout and do not germinate and make new black bitter buckwheat converted products its activation.
Technical scheme of the present invention is: a kind of black tartary buckwheat holoblastic tea, this tea are with black bitter buckwheat seed, by biotechnology seed are activated, and seed is sprouted but the tea that do not germinate and make fully.
The preparation method of above-mentioned black tartary buckwheat holoblastic tea may further comprise the steps:
(1), elite seed: selecting high-quality spring buckwheat (black bitter buckwheat) be raw material, adopts the automated seed screening machine to choose big, full a, good luster, seed that unit weight is high is used for processing;
(2), seed soaking activates: adopt the de aerated water seed soaking, 40 ℃ of water temperatures were soaked seed 24 hours, and seed is sprouted fully, and radicle, cotyledon boundary line obviously break up (artificial shelling is identified);
(3), slaking: with the seed elimination moisture content that activates, the poach of cooking is to well-done, and it is dried after all caring water to be received fully, not surplus residual water recurrence pot in the pot;
(4), dehydration: adopt the nature evaporation, the slaking seed evenly tedded, thickness 1-1.5cm, till parching, moisture content is controlled at 10%;
(5), shell: adopt mechanical dejacketing, the seed mechanical dejacketing with the slaking dehydration removes all impurity with winnowing machine again, chooses full embryo of silkworms grain;
(6), bake and bank up with earth: the full embryo of silkworms grain that will shell is put into the frying of large-size stainless steel constant temperature drum-type frying machine, in the tube temperature 80-100 ℃, bakes and banks up with earth and sends nature fragrance in time 40-60 minute and get final product.
Beneficial effect of the present invention is: black tartary buckwheat holoblastic tea of the present invention utilizes the abundanter black bitter buckwheat kind of newly breeding of nutrition to break through the common variety common process again, promptly pulverizes and does the processing of different food products, tea-drinking product again, and all be the seed of rest period.The new highlight of this invention is that seed is activated, and the inner nutrient of seed fully discharges, and changes into the easier material that is absorbed by the body.Aspect processing, reduced the operation of abrasive dust, modified, moulding, granulation, avoided the repeated contamination of multiple mechanical, can guarantee the pure natural quality of black duck wheat, make the black tartary buckwheat holoblastic tea product nutrition that obtains abundant again more comprehensively.
The specific embodiment
Specific embodiments of the invention, a kind of black tartary buckwheat holoblastic tea, this tea are with black bitter buckwheat seed, by biotechnology seed are activated, and seed is sprouted but the tea that do not germinate and make fully.
The preparation method of above-mentioned black tartary buckwheat holoblastic tea may further comprise the steps:
(1), elite seed: selecting high-quality spring buckwheat (black bitter buckwheat) be raw material, adopts the automated seed screening machine to choose big, full a, good luster, seed that unit weight is high is used for processing;
(2), seed soaking activates: adopt the de aerated water seed soaking, 40 ℃ of water temperatures were soaked seed 24 hours, and seed is sprouted fully, and radicle, cotyledon boundary line obviously break up (artificial shelling is identified);
(3), slaking: with the seed elimination moisture content that activates, the poach of cooking is to well-done, and it is dried after all caring water to be received fully, not surplus residual water recurrence pot in the pot;
(4), dehydration: adopt the nature evaporation, the slaking seed evenly tedded, thickness 1cm, till parching, moisture content is controlled at 10%;
(5), shell: adopt mechanical dejacketing, the seed mechanical dejacketing with the slaking dehydration removes all impurity with winnowing machine again, chooses full embryo of silkworms grain;
(6), bake and bank up with earth: the full embryo of silkworms grain that will shell is put into the frying of large-size stainless steel constant temperature drum-type frying machine, and 100 ℃ of temperature in the tube are baked and banked up with earth 40 minutes time and sent nature fragrance and get final product.
Claims (2)
1. black tartary buckwheat holoblastic tea is characterized in that: this tea is with black bitter buckwheat seed, by biotechnology seed is activated, and seed is sprouted but the tea that do not germinate and make fully.
2. the preparation method of a black tartary buckwheat holoblastic tea as claimed in claim 1 may further comprise the steps:
(1), elite seed: selecting spring buckwheat (black bitter buckwheat) be raw material, adopts the automated seed screening machine to choose big, full a, good luster, seed that unit weight is high is used for processing;
(2), seed soaking activates: adopt the de aerated water seed soaking, 40 ℃ of water temperatures were soaked seed 24 hours, and seed is sprouted fully, and radicle, cotyledon boundary line obviously break up (artificial shelling is identified);
(3), slaking: with the seed elimination moisture content that activates, the poach of cooking is to well-done, and it is dried after all caring water to be received fully, not surplus residual water recurrence pot in the pot;
(4), dehydration: adopt the nature evaporation, the slaking seed evenly tedded, thickness 1-1.5cm, saturating till, moisture content is controlled at 10-13%;
(5), shell: adopt mechanical dejacketing, the seed mechanical dejacketing with the slaking dehydration removes all impurity with winnowing machine again, chooses full embryo of silkworms grain;
(6), bake and bank up with earth: the full embryo of silkworms grain that will shell is put into the frying of large-size stainless steel constant temperature drum-type frying machine, and 80-100 ℃ of tube class temperature baked and banked up with earth and sent nature fragrance in time 40-60 minute and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010136301 CN101803660A (en) | 2010-03-30 | 2010-03-30 | Black tartary buckwheat holoblastic tea and preparation method thereof |
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| CN 201010136301 CN101803660A (en) | 2010-03-30 | 2010-03-30 | Black tartary buckwheat holoblastic tea and preparation method thereof |
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| CN101803660A true CN101803660A (en) | 2010-08-18 |
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| CN 201010136301 Pending CN101803660A (en) | 2010-03-30 | 2010-03-30 | Black tartary buckwheat holoblastic tea and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038145A (en) * | 2010-12-01 | 2011-05-04 | 高明安 | Method for processing buckwheat rice with high rutin content |
| CN102805172A (en) * | 2011-05-30 | 2012-12-05 | 付国喜 | Processing technology for black tartary buckwheat fragrant tea |
| CN102805178A (en) * | 2012-08-09 | 2012-12-05 | 甘肃西北大磨坊食品工业有限公司 | Production method of high-rutin and high-niacin germinated tartary buckwheat tea |
| CN103027154A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat cotyledon tea and preparation method thereof |
| CN103027153A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat sprout tea and preparation method thereof |
| CN104381526A (en) * | 2014-11-17 | 2015-03-04 | 山西省农业科学院农产品加工研究所 | Preparation method of quinoa bud tea |
| CN105010681A (en) * | 2015-08-18 | 2015-11-04 | 四川三匠苦荞科技开发有限公司 | Black tartary buckwheat germ tea and preparation method thereof |
| CN105145974A (en) * | 2015-08-18 | 2015-12-16 | 四川三匠苦荞科技开发有限公司 | Granulated black tartary buckwheat tea and preparation method thereof |
| CN105248721A (en) * | 2015-10-16 | 2016-01-20 | 郑州轻工业学院 | Tea containing germinated highland barley, roses and green tea and preparation method of tea |
| CN105660956A (en) * | 2016-03-15 | 2016-06-15 | 张正文 | Preparation method of high-mountain tartary buckwheat tea |
| CN106720714A (en) * | 2016-11-07 | 2017-05-31 | 永昌县震藩农产品农民专业合作社 | A kind of preparation method of baked barley tea |
| CN111109412A (en) * | 2019-12-26 | 2020-05-08 | 环太生物科技股份有限公司 | Preparation method and device of tartary buckwheat holoblastic tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1442399A (en) * | 2003-04-10 | 2003-09-17 | 上海诺金科生物科技有限公司 | Method of converting inositol derivative in bitter buckwheat seed into its monomer and its extraction product |
| CN1689438A (en) * | 2004-04-19 | 2005-11-02 | 株式会社伊藤园 | Method for manufacturing tartary buckwheat tea |
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2010
- 2010-03-30 CN CN 201010136301 patent/CN101803660A/en active Pending
Patent Citations (2)
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| CN1442399A (en) * | 2003-04-10 | 2003-09-17 | 上海诺金科生物科技有限公司 | Method of converting inositol derivative in bitter buckwheat seed into its monomer and its extraction product |
| CN1689438A (en) * | 2004-04-19 | 2005-11-02 | 株式会社伊藤园 | Method for manufacturing tartary buckwheat tea |
Non-Patent Citations (1)
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| 《食品科学》 20041130 金肇熙等 苦荞加工利用新技术研究 第349页第2.1节 1-2 第25卷, 第11期 * |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038145A (en) * | 2010-12-01 | 2011-05-04 | 高明安 | Method for processing buckwheat rice with high rutin content |
| CN102805172A (en) * | 2011-05-30 | 2012-12-05 | 付国喜 | Processing technology for black tartary buckwheat fragrant tea |
| CN102805178A (en) * | 2012-08-09 | 2012-12-05 | 甘肃西北大磨坊食品工业有限公司 | Production method of high-rutin and high-niacin germinated tartary buckwheat tea |
| CN103027154A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat cotyledon tea and preparation method thereof |
| CN103027153A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat sprout 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 |
| CN103027153B (en) * | 2012-12-25 | 2014-05-28 | 成都大学 | Tartary buckwheat sprout tea and preparation method thereof |
| CN104381526A (en) * | 2014-11-17 | 2015-03-04 | 山西省农业科学院农产品加工研究所 | Preparation method of quinoa bud tea |
| CN105010681A (en) * | 2015-08-18 | 2015-11-04 | 四川三匠苦荞科技开发有限公司 | Black tartary buckwheat germ tea and preparation method thereof |
| CN105145974A (en) * | 2015-08-18 | 2015-12-16 | 四川三匠苦荞科技开发有限公司 | Granulated black tartary buckwheat tea and preparation method thereof |
| CN105010681B (en) * | 2015-08-18 | 2018-11-20 | 四川三匠苦荞科技开发有限公司 | A kind of black tartary buckwheat embryo tea and preparation method thereof |
| CN105145974B (en) * | 2015-08-18 | 2019-01-08 | 四川三匠苦荞科技开发有限公司 | A kind of granulating and forming Tartary buckwheat tea and preparation method thereof |
| CN105248721A (en) * | 2015-10-16 | 2016-01-20 | 郑州轻工业学院 | Tea containing germinated highland barley, roses and green tea and preparation method of tea |
| CN105660956A (en) * | 2016-03-15 | 2016-06-15 | 张正文 | Preparation method of high-mountain tartary buckwheat tea |
| CN106720714A (en) * | 2016-11-07 | 2017-05-31 | 永昌县震藩农产品农民专业合作社 | A kind of preparation method of baked barley tea |
| CN111109412A (en) * | 2019-12-26 | 2020-05-08 | 环太生物科技股份有限公司 | Preparation method and device of tartary buckwheat holoblastic tea |
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Application publication date: 20100818 |