CN1478406A - Preparation method of rye buckwheat tea - Google Patents
Preparation method of rye buckwheat tea Download PDFInfo
- Publication number
- CN1478406A CN1478406A CNA031303706A CN03130370A CN1478406A CN 1478406 A CN1478406 A CN 1478406A CN A031303706 A CNA031303706 A CN A031303706A CN 03130370 A CN03130370 A CN 03130370A CN 1478406 A CN1478406 A CN 1478406A
- Authority
- CN
- China
- Prior art keywords
- raw material
- bitter buckwheat
- preparation
- buckwheat tea
- described step
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A rye buckwheat tea rich in nutrients is prepared from the grains of tartarian buckwheat through wetting, high-temp and-pressure baking, hulling, and roasting or puffing. Its advantage is less loss of nutrients (5% for rutin).
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 bitter buckwheat.
Background technology
Duck wheat is dicots buckwheat plant, contains rich in protein, fat, starch, minerals and vitamins, and its nutrient categories is abundant, the content balance.Duck wheat protein matter content is 9.3%-14.9%, and nutrition balance is is very easily digested and assimilated up to 85%-90%, except that eight seed amino acids that contain needed by human, keeps the elderly and necessary arginine of infant's normal physiological function and histidine in addition; The duck wheat fat content reaches 2.1%-2.8%, mainly is oleic acid, linoleic acid and a spot of leukotrienes that can prevent dry skin, blood urine, fatty liver diseases; In addition, can regulate vitamin, the mineral matter of human body physiological function, metabolism, energetic supersession in the duck wheat in addition.
Duck wheat also has unique health care except that having above-mentioned nutritive value.Contain a kind of special flavonoids material---rutin in the duck wheat, this material can be kept the normal saturating property and the fragility of vascular wall, softening blood vessel, have promote wound healing, anti-inflammatory, antiallergy, cough-relieving, relieving asthma, the effect of reducing blood lipid; Also have a kind of curative effect composition-vitamin E in the duck wheat, it has stronger antioxidation, can suppress and eliminate free radical superfluous in the human body, activated macrophage, and the pigment deposition of elimination skin strengthens the human immunologic function, alleviates the negative interaction of cancer therapy drug; Dietary fiber in the duck wheat can promote the drainage of noxious material, reduces the T-CHOL and the LDL content of cholesterol of serum; Active element selenium in the duck wheat can combine with metal in human body and form a kind of unsettled " metal-selenium-albumen " compound, helps the eliminating of noxious material in the body.Generally believe on the traditional Chinese medicine that duck wheat has health-care efficacies such as heat-clearing and fire-reducing, relieving dyspepsia, cool blood detumescence.
Duck wheat 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 duck wheat, but relevant report is not seen in the utilization of the endodermis of duck wheat that the duck wheat cortex after its shelling contains abundant nutrition, value is very high.
The nutritional labeling of buckwheat is abundant, contain moisture 13.5% according to surveying buckwheat, protein 10.2%, fat 2.5%, carbohydrate 72.2%, cellulose 1.2% contains 18 seed amino acids in the buckwheat, wherein glutamic acid, arginine, aspartic acid and leucine content are abundant, are respectively 18.18,9.09,9.92 and 6.53 (g/100g protein).Buckwheat is rich in mineral matter, and the 100g buckwheat contains calcium 15mg, phosphorus 180mg, iron 1.2mg, magnesium 130mg, zinc 1.5mg according to one's analysis, also contains some trace elements such as copper, nickel, silicon.Also contain the rutin that does not have in other cereal crops in addition in the buckwheat.According to Japanese kokai publication sho 56---158068, the rutin content in the buckwheat is 7 (mg/100g buckwheat flours), this is that other cereal crops are incomparable.
Motherland's medical science Compendium of Material Medica record: buckwheat nature and flavor hardship, flat, cold, useful strength, continuous spirit, sharp knowledge, the effect that has the wide intestines of sending down abnormally ascending to be good for the stomach.Current clinical medicine is observed and is shown that shelled buckwheat and goods thereof have hypoglycemic, high fat of blood, strengthens the effect of body immunity, and patients such as diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy are had the supplemental treatment effect.These effects are all relevant with the nutritional labeling that contains in the buckwheat.Confirm that according to the scientific worker contain Flavonoid substances in the buckwheat, its main component is a rutin.Rutin content accounts for the 70%-90% of general flavone, and rutin has another name called rutin, citrin, has the reduction capillary fragility, improves microcirculatory effect, is mainly used in diabetes, hypertensive supplemental treatment clinically.
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.Bitter 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 duck wheat 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 the preparation method of the rational bitter buckwheat tea of technology of raw material with nutritious duck wheat.
The preparation method of the bitter buckwheat tea of the present invention is achieved by following technical proposals,
(1) the raw material duck wheat 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 the bitter 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 bitter 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 bitter 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%.
Bitter 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 bitter 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.
Duck wheat is the cereal crops that a kind of comprehensive nutrition has certain health-care effect again, and its health care is as follows:
1. the oleic acid in the fat, inferior Shan acid synthetic arachidonic acid in human body is the prostaglandin that blood fat, synthesized human physiology regulative mechanism are played an important role and the important component of cranial nerve, so, have adjustings, enhancing physiological function, flat blood, build the brain effect.
2. contained rutin and nicotinic acid all have the effect that reduces human body blood fat and cholesterol, be the rutin that is contained in treatment hypertension, the cardiopathic important component, particularly duck wheat, can softening blood vessel, improve the permeability of capillary, keep little blood circulation, effectively reduce capilary fragility.
3. contained bitter principle has heat-clearing and fire-reducing, the pleasant effect of being good for the stomach.
4. its protein that contains is the material that links together with various forms of vital movements, does not have life without protein, and it is the important substance basis of human body.
Use this method and prepare bitter buckwheat tea, making its abundant nutrition of duck wheat is that human body better absorbs, utilizes, and instant, safety.
Bitter 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 duck wheat 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: 2.15,6.35,4.62,19.66,10.32.
Embodiment 2:
Duck wheat 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: 1.95,6.02,4.21,18.33,9.43.
Embodiment 3:
Select the new then duck wheat 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: 1.65,5.70,3.88,17.56,8.22.
Embodiment 4:
Select the new then duck wheat 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: 1.55,5.09,3.25,15.33,7.19.
Embodiment 5:
Duck wheat 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: 1.35,4.68,2.55,13.75,6.04.
Embodiment 6:
Select the new then duck wheat 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: 1.29,4.03,2.10,11.23,5.45.
Embodiment 7:
Select the new then duck wheat 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: 1.19,3.55,1.69,8.33,3.55.
Claims (8)
1. the preparation method of a bitter buckwheat tea is characterized in that, comprises the steps: successively
(1) the raw material duck wheat 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 bitter 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 bitter 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 bitter 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 bitter 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 bitter 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 bitter 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 bitter 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 |
|---|---|---|---|
| CNA031303706A CN1478406A (en) | 2003-07-07 | 2003-07-07 | Preparation method of rye buckwheat tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031303706A CN1478406A (en) | 2003-07-07 | 2003-07-07 | Preparation method of rye buckwheat tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1478406A true CN1478406A (en) | 2004-03-03 |
Family
ID=34153709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031303706A Pending CN1478406A (en) | 2003-07-07 | 2003-07-07 | Preparation method of rye buckwheat tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1478406A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305389C (en) * | 2004-06-11 | 2007-03-21 | 苏州创新农业科技有限公司 | Buckwheat tea making process |
| CN1328968C (en) * | 2005-10-12 | 2007-08-01 | 牛西午 | Intermediate peashrub flower health tea |
| 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 |
| CN101411374B (en) * | 2008-12-04 | 2011-08-24 | 李从国 | Bitter-buckwheat embryo tea and preparation method thereof |
| 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 |
| 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 |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
| 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 |
| CN104286300A (en) * | 2014-09-30 | 2015-01-21 | 江苏奇力康皮肤药业有限公司 | Dendrobe and tartary buckwheat tea and preparation method thereof |
| 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 |
| 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 |
-
2003
- 2003-07-07 CN CNA031303706A patent/CN1478406A/en active Pending
Cited By (15)
| 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 |
| CN1305389C (en) * | 2004-06-11 | 2007-03-21 | 苏州创新农业科技有限公司 | Buckwheat tea making process |
| 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 |
| CN1328968C (en) * | 2005-10-12 | 2007-08-01 | 牛西午 | Intermediate peashrub flower health tea |
| CN101411374B (en) * | 2008-12-04 | 2011-08-24 | 李从国 | Bitter-buckwheat embryo tea and preparation method thereof |
| 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 |
| CN103027153A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat sprout tea and preparation method thereof |
| CN103027154A (en) * | 2012-12-25 | 2013-04-10 | 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 |
| CN103027154B (en) * | 2012-12-25 | 2014-05-28 | 成都大学 | Tartary buckwheat cotyledon tea and preparation method thereof |
| 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 |
| CN103749872A (en) * | 2013-12-27 | 2014-04-30 | 安伟 | High-value-added tartary buckwheat product and preparation method thereof |
| 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 |
| 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 |
| CN104286300A (en) * | 2014-09-30 | 2015-01-21 | 江苏奇力康皮肤药业有限公司 | Dendrobe and tartary buckwheat tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1404751A (en) | Health-care vermicelli, bean-made noodles and bean-made sheet jelly | |
| CN102165977A (en) | Method for preparing novel seasoning tea | |
| CN1478406A (en) | Preparation method of rye buckwheat tea | |
| CN105455121B (en) | A kind of mulberry leaf crisp food of auxiliary hyperglycemic | |
| CN1217585C (en) | Preparation method of buckwheat tea | |
| CN103828976A (en) | Preparation method of buckwheat tea | |
| KR20070000573A (en) | The heath food having an effect on dropping blood sugar and constipation | |
| KR101300378B1 (en) | Functional rice for blood sugar down and making method thereof | |
| CN1839708A (en) | Rice enriched with vegetable and fruit nutrient | |
| CN1669458A (en) | Active sweet tea sugar and production method thereof | |
| KR100691786B1 (en) | Manufacturing method of fermented soybeans-cooky | |
| KR20200018885A (en) | How to process food raw materials using raw silkworms | |
| CN1478411A (en) | Preparation method of steamed buckwheal grain | |
| CN1478412A (en) | Preparation method of steamed rye buckwheat grain | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| KR20170025300A (en) | Manufacturing method of soybean paste using ginseng extract and soybean paste thereof | |
| CN104068287B (en) | A kind of ferret badger granule feed making method | |
| CN1476779A (en) | Preparation method of steamed tartary buck wheat | |
| CN105265875A (en) | Preparation method of steamed green tea buckwheat kernels capable of nourishing heart | |
| CN1476777A (en) | Preparation method of roasted buckwheat kernel | |
| CN1290435C (en) | Gruel and mung bean jelly and its making method | |
| CN104273392B (en) | A kind of ferret badger proprietary formula pellet | |
| CN113841875A (en) | Chili combined chili sauce and preparation method thereof | |
| CN105231109A (en) | Preparation method of baked black tea and nerve-calming buckwheat kernels | |
| CN1476778A (en) | Preparation method of steamed and roasted buckwheat kernel |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |