苦荞子叶茶的研制

Development on tartary buckwheat cotyledon tea

介绍以苦荞芽子叶为主要原料,通过汽蒸、炒制等工艺生产一种苦荞子叶茶的方法。结果表明,苦荞芽子叶的最佳摘取时间为发芽后第9天,子叶最佳汽蒸时间为10min,最佳烘焙条件为65℃下烘1.5h,最佳炒制条件为100℃下炒制15min。

The cotyledon of tartary buckwheat were used as the raw material for developing tartary buckwheat cotyledon tea. The technological processes include steaming, drying and frying. The results showed that the highest flavonoids content was obtained on day 9th; the best technological parameters of tartary buckwheat cotyledon tea were determined as follows： steaming time 10 min, drying temperature 65 ~：, drying time 1.5 h and frying time 15 min in 100 ℃.