Buckwheat tea powder with effect of stabilizing blood pressure and preparation method thereof

• Main Authors: WANG MIN, MA WENFANG, ZHANG LINGLING, WANG ZUDONG, LI YUNLONG, MENG XUEMEI
• Format: Patent
• Language: Chinese; English
• Published: 05.06.2018
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the field of food processing, and particularly relates to buckwheat tea powder with an effect of stabilizing blood pressure and a preparation method thereof. The buckwheat teapowder with an effect of stabilizing blood pressure is prepared from the following raw materials 54-58 percent of buckwheat powder, 11-13 percent of mulberry leaf powder, 14-16 percent of pumpkin powder, 10-12 percent of common yam rhizome flour, 1-2 percent of celery seed powder and 2-3 percent of haw powder. The buckwheat tea powder is rich in gamma-aminobutyric acid (GABA) and quercetin, and is proved by practice to have a relatively good blood pressure stabilizing effect for stabilizing the blood pressure level of hypertension patients and improving patient symptoms due to the synergisticeffect among the ingredients. The buckwheat tea powder is comprehensive in nutrition, convenient to eat and low in cost, and is suitable for popularization and application. 本发明涉及食品加工领域，尤其涉及种具有稳定血压功效的苦荞茶粉及其制备方法，本发明所述的种具有稳定血压功效