Preparation method of agaric tea

Abstract

The present invention discloses a preparation method of agaric tea. The preparation method comprises the following steps: a crusher is used to conduct a crushing of non-mouldy agaric and the crushed agaric is sieved through a screening net at 20-300 meshes to obtain agaric powder; the agaric powder is mixed evenly with water at a mass ratio of 1:(20-80) and the mixture is placed in a high-pressure vessel to conduct an extraction at 100-135 DEG C for 60-120 min to obtain an agaric extract; the agaric extract is filtered, and a filtrate is subjected to a vacuum concentration at 50-80 DEG C to obtain an agaric extract concentrated to a specific gravity of 1.05-1.15; the agaric extract is evenly sprayed onto tea bases until the tea bases are wet; the spraying treated tea bases are placed at 90-100 DEG C for drying, dried tea bases are turned over once every other 5-10 min, and then after the drying, the agaric extract substance is sprayed on the dried tea bases until the mass ratio of the agaric extract substance and tea bases is 1:(2-10); and the tea bases are dried, the dried tea bases are cooled thoroughly, and the cooled agaric tea bases are packaged to obtain the finished products of the agaric tea.

Description

technical field [0001] The invention relates to the technical field of tea products, in particular to a preparation method of fungus tea. Background technique [0002] Fungus has high nutritional value and contains active ingredients such as polysaccharides, adenosine, ergosterol, provitamin D2, blackthorn, carotene, phytohemagglutinin, protein and trace elements, and also has high medicinal properties. Use value. [0003] Due to the high nutritional value and medicinal value of fungus, a large number of black fungus beverages have appeared on the market in recent years, such as: use fungus juice and ginseng juice to mix and ferment in equal proportions to make agaric and ginseng compound lactic acid fermented drinks, with fungus and red dates as the main raw materials , using orthogonal design to obtain compound yoghurt with fungus and red dates, hydrolyzing fungus with compound enzymes and then fermenting, and making fungus lactic acid fermented drinks with red date extra...

AI Technical Summary

Problems solved by technology

Although there are various varieties of black fungus beverages on the market, they generally have solidified nutritional methods, complex processes, and the addition of chemical additives is required to ensure their shelf life.