Using of crude powder to produce Tartary buckwheat tea is one of the most commonly adopted processes in Southwest China. This process has greatly destroyed the healthy ingredients such as bioflavonoid. Our study is to find the optimal conditions on higher healthy ingredients preserve measured by the change of contents of bioflavonoid. The results show that the gelatinization at condition of 70°C/40min and baking at condition of 180°C/15min makes the best effect of less bioflavonoid destory.
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