CN103082061A - Preparation method of tartary buckwheat coffee substitute - Google Patents
Preparation method of tartary buckwheat coffee substitute Download PDFInfo
- Publication number
- CN103082061A CN103082061A CN2011103444852A CN201110344485A CN103082061A CN 103082061 A CN103082061 A CN 103082061A CN 2011103444852 A CN2011103444852 A CN 2011103444852A CN 201110344485 A CN201110344485 A CN 201110344485A CN 103082061 A CN103082061 A CN 103082061A
- Authority
- CN
- China
- Prior art keywords
- bitter buckwheat
- buckwheat
- raw material
- coffee
- preparation
- 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
- Cereal-Derived Products (AREA)
Abstract
The invention provides a preparation method of a tartary buckwheat coffee substitute. The preparation method comprises the following steps of raw material selection, raw material cleaning, raw material immersion, draining, baking, grinding, sieving, packaging, and examination to obtain a finished product. The tartary buckwheat coffee substitute has a dark color, a fragrance and a high nutritive value.
Description
Technical field
The invention belongs to bitter buckwheat processing technique field.
Background technology
Duck wheat claims again hull buckwheat, and the Southwestern China regional culture is more, and fruit is less, and rib is not obvious, some undulates, and there is dark concave digonous centre.Cot is thick, and fruit is slightly bitter.Motherland's medical science is thought: buckwheat has the effect of flat blood brain tonic.Bitter taste in buckwheat have the effect of heat-clearing inflammation relieving brain tonic, so buckwheat is not only nutritious, and good medical value is arranged.The custom that all useful buckwheats of all times are cured the disease.At present, bitter buckwheat converted products is mainly with bitter buckwheat tea, and bitter buckwheat face, buckwheat powder are main.Can not satisfy the various mankind's hobby.
Summary of the invention
Technical problem to be solved by this invention is bitter buckwheat to be processed into a kind of substitute of coffee.
The technical scheme of technical solution problem of the present invention is: the preparation method of bitter buckwheat coffee coffee substitute comprises following operation:
A) bitter buckwheat of the Yi Autonomous Prefecture of Liangshan height above sea level of raw material choose high and cold mountain area growth more than 2000 meters is as raw material.
B) bitter buckwheat is selected, removes sand, earth and foreign material.
What c) adopt is that the warm water of 50 ℃ soaks bitter buckwheat 5 minutes.
D) bitter buckwheat is anhydrated, 30min drains away the water in sieve the inside placement.
E) at 180 ~ 250 ℃, time 10 ~ 60min.Bitter buckwheat is carried out curing of continous way with baking box, and degree to be cured should be turned off the face fire in suitable and cures in the process of curing, and cures rear timely cooling.
The bitter buckwheat that f) will cure with the high speed beating crusher carries out fine lapping.
G) adopt 60 purpose sieves to the processing of sieving of buckwheat ground coffee.
H) packed products.
The present invention has following effect: buckwheat coffee structural state, color and luster, fragrance are all the most approaching and coffee on the market.The coffee substitute that makes with this buckwheat coffee is also that color and luster and local flavor are all relatively good.
The specific embodiment
Concrete case study on implementation 1
A) bitter buckwheat of the Yi Autonomous Prefecture of Liangshan height above sea level of raw material choose high and cold mountain area growth more than 2000 meters is as raw material.
B) bitter buckwheat is selected, removes sand, earth and foreign material.
What c) adopt is that the warm water of 50 ℃ soaks bitter buckwheat 5 minutes.
D) bitter buckwheat is anhydrated, 30min drains away the water in sieve the inside placement.
E) at 200 ℃, time 22min.Bitter buckwheat is carried out curing of continous way with baking box, and degree to be cured should be turned off the face fire in suitable and cures in the process of curing, and cures rear timely cooling.
The bitter buckwheat that f) will cure with the high speed beating crusher carries out fine lapping.
G) adopt 60 purpose sieves to the processing of sieving of buckwheat ground coffee.
H) packed products.
Concrete case study on implementation 2
A) bitter buckwheat of the Yi Autonomous Prefecture of Liangshan height above sea level of raw material choose high and cold mountain area growth more than 2000 meters is as raw material.
B) bitter buckwheat is selected, removes sand, earth and foreign material.
What c) adopt is that the warm water of 50 ℃ soaks bitter buckwheat 5 minutes.
D) bitter buckwheat is anhydrated, 30min drains away the water in sieve the inside placement.
E) at 220 ℃, time 20min.Bitter buckwheat is carried out curing of continous way with baking box, and degree to be cured should be turned off the face fire in suitable and cures in the process of curing, and cures rear timely cooling.
The bitter buckwheat that f) will cure with the high speed beating crusher carries out fine lapping.
G) adopt 60 purpose sieves to the processing of sieving of buckwheat ground coffee.
H) packed products.
Claims (1)
1. the preparation method of a bitter buckwheat coffee coffee substitute comprises following operation:
A) bitter buckwheat of the Yi Autonomous Prefecture of Liangshan height above sea level of raw material choose high and cold mountain area growth more than 2000 meters is as raw material;
B) bitter buckwheat is selected, removes sand, earth and foreign material;
What c) adopt is that the warm water of 50 ℃ soaks bitter buckwheat 5 minutes;
D) bitter buckwheat is anhydrated, 30min drains away the water in sieve the inside placement;
E) at 180 ~ 250 ℃, time 10 ~ 60min;
Bitter buckwheat is carried out curing of continous way with baking box, and degree to be cured should be turned off the face fire in suitable and cures in the process of curing, and cures rear timely cooling;
The bitter buckwheat that f) will cure with the high speed beating crusher carries out fine lapping;
G) adopt 60 purpose sieves to the processing of sieving of buckwheat ground coffee;
H) packed products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103444852A CN103082061A (en) | 2011-11-04 | 2011-11-04 | Preparation method of tartary buckwheat coffee substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103444852A CN103082061A (en) | 2011-11-04 | 2011-11-04 | Preparation method of tartary buckwheat coffee substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103082061A true CN103082061A (en) | 2013-05-08 |
Family
ID=48195598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103444852A Pending CN103082061A (en) | 2011-11-04 | 2011-11-04 | Preparation method of tartary buckwheat coffee substitute |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103082061A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355462A (en) * | 2013-06-13 | 2013-10-23 | 谢春生 | Method for preparing millet buckwheat coffee |
| CN104663996A (en) * | 2013-12-03 | 2015-06-03 | 丰益(上海)生物技术研发中心有限公司 | Coffee substitute and preparation method thereof |
| CN106819308A (en) * | 2016-11-30 | 2017-06-13 | 水城县三高荞麦食品有限公司 | A kind of production method of tartary buckwheat coffee |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
| CN109418488A (en) * | 2017-08-30 | 2019-03-05 | 桂林文道实业发展有限公司 | A kind of decaf flavor beverage and preparation method thereof |
-
2011
- 2011-11-04 CN CN2011103444852A patent/CN103082061A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355462A (en) * | 2013-06-13 | 2013-10-23 | 谢春生 | Method for preparing millet buckwheat coffee |
| CN104663996A (en) * | 2013-12-03 | 2015-06-03 | 丰益(上海)生物技术研发中心有限公司 | Coffee substitute and preparation method thereof |
| CN106819308A (en) * | 2016-11-30 | 2017-06-13 | 水城县三高荞麦食品有限公司 | A kind of production method of tartary buckwheat coffee |
| CN109418488A (en) * | 2017-08-30 | 2019-03-05 | 桂林文道实业发展有限公司 | A kind of decaf flavor beverage and preparation method thereof |
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103535410B (en) | Body-nourishing healthcare biscuit and preparation method thereof | |
| CN103082061A (en) | Preparation method of tartary buckwheat coffee substitute | |
| CN103976263B (en) | A kind of toxin-expelling and face nourishing health caring noodles and preparation method thereof | |
| CN102919415A (en) | Artemisia capillaris healthcare tea and preparation method thereof | |
| CN104543480A (en) | Feed for Langshan chicken raised in bamboo groves and preparation method thereof | |
| CN103750117A (en) | Coconut-fragrance five-bean puffed flour and preparation method thereof | |
| CN103461863B (en) | Fermented soybean prepared by mixed fermentation of wild sweet wormwood herb | |
| CN107156419A (en) | A kind of hawthorn soft sweets and preparation method thereof | |
| CN102106425A (en) | Fleece-flower root flower bud tea and preparation method thereof | |
| CN103704352A (en) | Soymilk powder rich in seafood and preparation method thereof | |
| CN103636789A (en) | Children nutrition milk shake powder and preparation method thereof | |
| CN104026469A (en) | Nutritional osmanthus fragrans fermented glutinous rice and processing method thereof | |
| CN103875776B (en) | Aroma baba of a kind of strawberry flavor and preparation method thereof | |
| CN105132129A (en) | Processing method used for producing pumpkin seed oil | |
| CN103689390A (en) | Noodle capable of improving insomnia and making method of noodle | |
| CN104531453B (en) | A kind of production method of Pedicellus et Pericarpium Trapae wine | |
| CN105602731A (en) | Tea seed essence with sweet osmanthus fragrance and preparation method of tea seed essence | |
| CN105104580A (en) | Wind-dispelling and cold-removal snakegourd fruit seed oil | |
| CN109892663A (en) | A kind of black tiger pulp and its production method | |
| CN105211303A (en) | A kind of health care double-skin milk | |
| CN104920640A (en) | Walnut oil expelling wind and removing cold | |
| CN103504246A (en) | Manufacturing method of trichosanthes contained health melon seed powder | |
| CN103444900B (en) | Production method of goat milk tofu | |
| CN104415185A (en) | Shengjing oral solution and preparation method thereof | |
| CN203437154U (en) | Vertical medical stone chip stone mill |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130508 |