萌芽苦荞茶粉的工艺研制分析
Analysis of the Development of the Process of Sprouting Buckwheat Tea Powder

本研究旨在分析萌芽苦荞茶粉的工艺研制过程，重点探讨工艺流程及影响其品质的关键因素。通过对苦荞的浸泡、萌发、蒸制、烘烤、浸提、浓缩、干燥和包装等步骤的详细研究，本研究提出了具体的工艺流程。结果表明，萌芽时间与温度、烘焙条件以及粉碎颗粒度对产品的营养成分、口感和溶解度有重要影响。本文的工艺流程确保了苦荞茶粉的营养价值和风味，具有广泛的市场应用前景。
The aim of this study is to analyze the process development of sprouted buckwheat tea powder, focusing on the process flow and the key factors affecting its quality. Through a detailed study of the steps of buckwheat soaking, sprouting, steaming, roasting, extraction, concentration, drying and packaging, this study proposes a specific process flow. The results showed that sprouting time and temperature, roasting conditions and crushed particle size have important effects on the nutrient composition, taste and solubility of the product. The process flow in this paper ensures the nutritional value and flavour of buckwheat tea powder, which has a wide range of market applications.