In this paper, we present an overview of the new process for tartary buckwheat products development, which includefried grain tea, red yeast rice vinegar, vinegar capsules, noodle and flavonoids.

• 本文探讨了苦荞米茶、苦荞红曲醋、苦荞醋胶囊、苦荞面食、苦荞黄酮提取等新型苦荞健康食品的研发及其工艺,可为苦荞资源的合理利用提供有益借鉴。