CN102550740A - Tea made by using tartary buckwheat - Google Patents

Abstract

The invention discloses a kind of tea prepared by tartary buckwheat, which is characterized in that the tartary buckwheat is processed, boiled, water is added to the processed green tea for fermentation, and then dried. The invention provides a kind of tea obtained in a brand-new way, which can integrate the benefits of tartary buckwheat beverage and tea beverage to the greatest extent, and improve the effect of drinking, diet and health care of the tea.

Description

A kind of tea prepared from tartary buckwheat

technical field

The invention relates to the field of tea preparation, in particular to tea prepared from tartary buckwheat.

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Background technique

Tea is a traditional drink that has been passed down for a long time in my country. Both traditional culture and modern science have proved that drinking tea regularly has the effects of clearing fire and eliminating diseases, improving eyesight and reducing dryness, and regulating stomach and intestines. Therefore, tea also has a good health care effect. Regular drinking of tea not only has the therapeutic effect on many diseases, but also has good effects of prolonging life, anti-aging and strengthening the body.

Tartary buckwheat is tartary buckwheat. The nutritional value of buckwheat is much higher than that of sweet buckwheat. In particular, the content of bioflavonoids is 13.5 times that of buckwheat. Tartary buckwheat is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste and cold in nature. Tartary buckwheat has been recorded in "Thousand Gold Prescriptions", "Dictionary of Traditional Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, cleanse the intestines, moisten the intestines, and clear the intestines. Convenience, cough, asthma, anti-inflammatory, anti-allergic, cardiotonic, weight loss, beauty and other effects.

Because tartary buckwheat has the above-mentioned good therapeutic effects, a kind of tartary buckwheat tea drink is gradually popular in modern society. It is made from tartary buckwheat rice and brewed with boiling water when drinking, which has good therapeutic effect . However, when this kind of tartary buckwheat tea is brewed, there will be a bitter taste of tartary buckwheat, and the paste taste formed after the tartary buckwheat rice is fried, which greatly affects the taste. The tea leaves slowly bloom, and the fragrance slowly overflows, so many people don't like to drink it, which affects its promotion.

Therefore, the applicant thinks that if tea and tartary buckwheat can be integrated together to develop a kind of tea that combines the advantages of both, the bitterness and burnt taste of tartary buckwheat can be neutralized with the aroma of tea, so that the mouthfeel can be improved, and at the same time, the taste can be improved. Possesses the therapeutic effects of both tea and buckwheat.

my country's patent application number 200510126570.6 once disclosed a kind of tartary buckwheat tea and its preparation process. Rice, mixed with Kuding tea, can produce body fluid and quench thirst, clear heat and detoxify, lower blood sugar, blood fat, blood pressure, reduce the fragility of cardiovascular and cerebrovascular walls, and is suitable for long-term drinking by all kinds of people.

But this tartary buckwheat tea simply mixes tartary buckwheat and tea, and there are still the following defects: firstly, visually, the buckwheat and tea are mixed together, and the tea leaves are mixed with sections of buckwheat rice, which is greatly improved. Reduce the charm of tea drinking; secondly, from the nutritional point of view, because drinking tea requires a water temperature of about 80°C-90°C to avoid damage to the nutrition in the tea, and tartary buckwheat needs boiling water at 100°C to make the nutrients overflow as much as possible. to achieve health benefits. Therefore, after the two are mixed, no matter how they are brewed, the benefits of tea and buckwheat cannot be properly integrated.

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Contents of the invention

In view of the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is: how to provide a kind of tea prepared from tartary buckwheat so that it can maximize the benefits of tartary buckwheat beverage and tea beverage, and improve the effect of dietotherapy and health care.

In order to solve the above technical problems, the following technical solutions are adopted in the present invention.

A kind of tealeaves that utilizes tartary buckwheat to prepare, is characterized in that, specifically comprises the following steps to prepare:

a. Processing tartary buckwheat, breaking the tartary buckwheat rice into a powder slurry, then using a granulator to compact it into nodular particles with a particle size of about 3mm, and then intermittently frying the granular tartary buckwheat at a temperature of 300 ℃, after every 1 minute of frying, there is an interval of 1 minute before frying, and the cycle will stop after 10 minutes of tartary buckwheat fragrance, and immediately use air cooling to room temperature and then put it in a 0-5°C freezer for storage for later use;

b. To process green tea, pick standard tea leaves with one bud and one leaf, and steam them with steam at 150°C for 5 or 6 seconds to kill the enzymes in the fresh tea itself; then use a large exhaust fan to air cool to room temperature, and use a kneading machine to gently knead for 40 minutes Make the tea leaves into a rolled shape in 10 minutes, then bake them in a tea roaster at 180°C for 20 minutes, and put them in a cold storage at 0-5°C for later use after taking them out;

c. Take the tartary buckwheat prepared in step a, add it to water and boil, then filter and take the soup for later use. The mass ratio of tartary buckwheat and water added is 3:10, and the boiling time is about 30 minutes; take the green tea prepared in step b and spread out , take the above soup and spray it evenly on the green tea according to the mass ratio of 1:10; stir the green tea sprayed into the soup evenly, collect it in piles and cover it with plastic film for about 4 hours; remove the plastic film and stir again, and then After covering it with plastic film for 1 hour, take it out and dry it with a drying equipment at a temperature of 60°C.

The principles and effects of each step are described below. Among them, in step a, the tartary buckwheat is crushed into powder and then repressed into particles with a particle size of 3 mm, which can make the heating more uniform during frying, and ripen part of the tartary buckwheat to produce a stronger wheat fragrance, which is also convenient for subsequent use. Its nutritional labeling and health-care effect ingredient can fully overflow when boiling in c step. Stir-fry at 300°C for 10 minutes intermittently to ensure uniform frying, to ensure more particles are fried to produce aroma, and to avoid burnt smell caused by overheating, so as to ensure the taste of the final product. Immediately after frying, air-cool to normal temperature and store in a 0-5°C cold storage, which can keep fresh well, prevent the loss of nutrition and fragrance and keep the fragrance of bitter joe for a long time.

In step b, picking tea leaves with one bud and one leaf at the beginning can make the green tea taste better. Steaming at 150°C can effectively sterilize and kill the enzymes of the fresh tea itself. Generally, the steaming time is 5 or 6 It only takes seconds, which can effectively sterilize while maintaining the nutrients and taste in the tea from being destroyed. Use a kneading machine to gently knead for 40 minutes. The tea leaves after kneading are more conducive to the infiltration of buckwheat nutritional components into the tea leaves in the subsequent steps. At the same time, compared with ordinary green tea frying that requires three kneading and three frying, the tea leaves in the present invention only need one kneading. In this way, the tea cells can be prevented from being destroyed too much, and the fragrance and nutrients of the tea itself can be kept as much as possible. Then bake at a temperature of 180°C for 20 minutes, so that rapid drying at an appropriate temperature can preserve the freshness and nutrients in the tea leaves as much as possible; after drying, immediately put them in a cold storage at 0-5°C for later use , can keep fresh well, and can ensure that the nutrients in the tea are less lost. Compared with ordinary tea, the soup color is greener, the taste is more delicious, and the nutrition is richer.

In the C step, adopt tartary buckwheat and water mass ratio to be 3:10, and boiling time is about 30 minutes, can effectively and fully boil out the nutritive effect component and wheat flavor of tartary buckwheat into water; After spraying on the green tea and stirring evenly, cover it with a plastic film for about 4 hours to allow the buckwheat soup to fully penetrate into the interior of the tea leaves, and at the same time allow some of the flavor components of the buckwheat to interact and ferment with the flavor components of the tea leaves to form New special aroma components; then repeat the stirring and cover with plastic film for 3 hours again because the temperature inside and outside the tea heap will be inconsistent during the first covering fermentation, resulting in inconsistent reactions, so it can be covered and fermented after stirring again Make the reaction more sufficient and uniform; after taking it out, use the drying equipment to dry at 60°C, which can ensure a good drying effect and ensure that the nutritional components will not be destroyed by high temperature and will not be lost with steam. In this way, the method of boiling is used to boil the nutritional components and aroma components of tartary buckwheat into water, and then add them to green tea for fermentation, so that the nutritional components and aroma components of tartary buckwheat can fully penetrate into the tea leaves , and then further repeat the fermentation process, so that the nutritional components and aroma components of the tartary buckwheat infiltrated into the tea leaves and the nutritional components and aroma components of the tea leaves are fermented in a comprehensive reaction to generate new aromatic taste components. When brewing the final tea leaves, you only need to brew them with boiling water at about 80°C in accordance with the normal tea drinking method, so that the various nutritional and functional components and aromas in the tea leaves can be fully penetrated, and at the same time produce a kind of It has the aroma of green tea, and the aroma of wheat. At the same time, the unique aroma produced by the comprehensive fermentation of the two produces a very special taste and taste experience.

The tea leaves prepared by the present invention have exactly the same form as drinking tea when drinking, and tea lovers can fully experience the charm of traditional Chinese tea culture like tasting tea; It is difficult to make full use of the effects of both teas; at the same time, it provides a taste experience completely different from the existing various teas, which is fragrant and refreshing; The various effects and benefits of tartary buckwheat drink have also increased the various recuperative effects of the tartary buckwheat beverage.

To sum up, the present invention provides a brand-new tea produced, which can maximize the benefits of tartary buckwheat beverage and tea beverage, and improve the health effect of drinking tea.

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Detailed ways

The present invention will be further described in detail below in combination with specific embodiments.

A kind of tealeaves that utilizes tartary buckwheat to prepare specifically comprises the following steps:

a. Processing tartary buckwheat, breaking the tartary buckwheat rice into a powder slurry, then using a granulator to compact it into nodular particles with a particle size of about 3mm, and then intermittently frying the granular tartary buckwheat at a temperature of 300 ℃, after every 1 minute of frying, there is an interval of 1 minute before frying, and the cycle will stop after 10 minutes of tartary buckwheat fragrance, and immediately use air cooling to room temperature and then put it in a 0-5°C freezer for storage for later use;

b. To process green tea, pick standard tea leaves with one bud and one leaf, and steam them with steam at 150°C for 5 or 6 seconds to kill the enzymes in the fresh tea itself; then use a large exhaust fan to air cool to room temperature, and use a kneading machine to gently knead for 40 minutes Make the tea leaves into a rolled shape in 10 minutes, then bake them in a tea roaster at 180°C for 20 minutes, and put them in a cold storage at 0-5°C for later use after taking them out;

c. Take the tartary buckwheat prepared in step a, add it to water and boil, then filter and take the soup for later use. The mass ratio of tartary buckwheat and water added is 3:10, and the boiling time is about 30 minutes; take the green tea prepared in step b and spread out , take the above soup and spray it evenly on the green tea according to the mass ratio of 1:10; stir the green tea sprayed into the soup evenly, collect it in piles and cover it with plastic film for about 4 hours; remove the plastic film and stir again, and then After covering with plastic film for 3 hours, take it out and dry it with drying equipment at 60°C.

The tealeaves that the present invention makes is exactly the same as the form of drinking tea when drinking. After tasting, it tastes rich and refreshing, not only contains the fragrance of tea and tartary buckwheat, but also contains the new special fragrance produced by the fermentation reaction of the two, so it provides a kind of tea that is different from all kinds of existing teas. Same texture and taste. So the present invention has developed a kind of new tealeaves kind, has groundbreaking contribution to the field of tea making. At the same time, through testing and testing, compared with ordinary green tea, the tea leaves of this product contain almost the same nutritional and functional ingredients, which mainly come from tea polyphenols, caffeine, lipopolysaccharide, theanine and other ingredients in the tea leaves. The contents of flavonoids, trace elements and minerals, starch, vitamins, cellulose and other substances are all increased. Therefore, the tea product combines the nutritional effects of tartary buckwheat and tea leaves, and is a good dietary and health drink.

Claims (2)

1. A kind of tealeaves utilizing tartary buckwheat is characterized in that, tartary buckwheat is processed and boiled, water is added to the processed green tea and fermented, and then dried to make. 2. the tealeaves that utilize tartary buckwheat to prepare as claimed in claim 1, is characterized in that, specifically comprises the following steps and makes: a. Processing tartary buckwheat, breaking the tartary buckwheat rice into a powder slurry, then using a granulator to compact it into nodular particles with a particle size of about 3mm, and then intermittently frying the granular tartary buckwheat at a temperature of 300 ℃, after every 1 minute of frying, there is an interval of 1 minute before frying, and the cycle will stop after 10 minutes of tartary buckwheat fragrance, and immediately use air cooling to room temperature and then put it in a 0-5°C freezer for storage for later use; b. To process green tea, pick standard tea leaves with one bud and one leaf, and steam them with steam at 150°C for 5 or 6 seconds to kill the enzymes in the fresh tea itself; then use a large exhaust fan to air cool to room temperature, and use a kneading machine to gently knead for 40 minutes Make the tea leaves into a rolled shape in 10 minutes, then bake them in a tea roaster at 180°C for 20 minutes, and put them in a cold storage at 0-5°C for later use after taking them out; c. Take the tartary buckwheat prepared in step a, add it to water and boil, then filter and take the soup for later use. The mass ratio of tartary buckwheat and water added is 3:10, and the boiling time is about 30 minutes; take the green tea prepared in step b and spread out , take the above soup and spray it evenly on the green tea according to the mass ratio of 1:10; stir the green tea sprayed into the soup evenly, collect it in piles and cover it with plastic film for about 4 hours; remove the plastic film and stir again, and then After covering with plastic film for 3 hours, take it out and dry it with drying equipment at 60°C.