Tartary Buckwheat Tea Production Line

Tartary buckwheat tea is made of cleaning, soaking, steaming, cold water, drying, peeling, packaging, etc. The production process is relatively simple, and can also be made at home. Produced Tartary buckwheat tea with natural Tartary buckwheat fragrance, taste slightly light, slightly bitter entrance, fine taste fresh, back Gan obvious, suitable for daily health tea.

The production technology of Tartary buckwheat tea

Tartary buckwheat tea is mainly made by hulling, drying, drying and other processes. It is a substitute grain tea, not traditional tea.

There are two kinds of Tartary buckwheat production process, one is baking, the other is powder granulation, they are processed in different ways, the taste is still a little different. When baking the germ, baked black Tartary buckwheat with coffee burnt aroma, this roasting has temperature control, different temperature has different burnt taste, different burnt taste degree, different taste concentration.

Production process of Tartary buckwheat tea:

Raw material selection: Select Tartary buckwheat with shell, and Tartary buckwheat detection.

Wash: Clean Tartary buckwheat with clean water.

Low temperature soak: Soak for 3~4 hours.

Dry surface: After soaking, remove the water from Tartary buckwheat with a dehydrator, and dry the water on the surface of Tartary buckwheat quickly with strong wind.

Steam: Steam Tartary buckwheat.

Roasting: The use of adjustable temperature roasting equipment, gradually adjust the temperature from high to low, evenly stir-fry, so that the water in Tartary buckwheat quickly volatilized, and then rapidly heated up.

Spray cool water: Spray evenly and appropriately on the fried Tartary buckwheat with water, so that the surface of Tartary buckwheat shell rapid expansion, so that the surface of Tartary buckwheat shell and wheat kernel due to different expansion coefficient and separation.

Drying: After the previous process, dry Tartary buckwheat skin with hot air drying equipment at low temperature.

Hulling: centrifugal force is used to open Tartary buckwheat particles, so that the husk and wheat kernel are completely separated, the husk is removed, and the wheat kernel with Tartary buckwheat bran on the surface is retained.

Packing: Pack Tartary buckwheat in food filter paper with pellet packing machine.

The production process of Tartary buckwheat tea is not complicated, but it is also layers of fine, the produced Tartary buckwheat tea contains vitamins, proteins and other nutrients, daily drinking especially for patients with three high has an auxiliary therapeutic effect.