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Preparation method of mushroom instant tea

A production method and technology of instant tea, applied in tea, tea extraction, food science, etc., can solve problems such as mixed quality, achieve the effect of simple brewing, no pesticide residue, and easy to carry

Inactive Publication Date: 2018-03-16
陈树楷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many varieties of instant tea, and the quality is mixed. How to provide a powdered tea that is easy to brew, easy to dissolve, has the advantages of easy brewing and portability, and does not contain pesticide residues. It should be an instant tea based on mushrooms.

Method used

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Embodiment Construction

[0018] A kind of mushroom instant tea, it is made by following percentage by weight:

[0019] Mushroom puree 8%, tea flavor puree 14%, maltodextrin 18%, powdered sugar 77%, citric acid 1.6%, vanillin 0.8%;

[0020] The preparation method of above-mentioned shiitake mushroom instant tea consists of the following steps:

[0021] Step 1: Cleaning of shiitake mushrooms: choose fresh shiitake mushrooms without mildew or dried mushroom stalks and frozen mushroom stalks, and rinse them quickly in purified water with a certain pressure;

[0022] Step 2: Chop the shiitake mushrooms: cut the shiitake mushrooms into thin slices or pieces;

[0023] Step 3: Mushroom juice concentration: the ratio of dried mushroom grains to water is 1:10, the ratio of fresh mushrooms to water is 1:5, and the ratio of frozen mushroom stalks to water is 1:6, and three times of extraction and filtration are carried out. Merge the filtrate for 3 times, and concentrate for subsequent use;

[0024] Step 4: Gr...

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PUM

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Abstract

The invention relates to a preparation method of mushroom instant tea, which is mainly aimed at the fact that the existing instant teas have various varieties and mixed qualities. The ingredients include puree of shiitake mushrooms, puree of tea flavor, maltodextrin, powdered sugar, citric acid, and vanillin. The production steps include cleaning of shiitake mushrooms, chopping of shiitake mushrooms, concentration of shiitake mushroom juice, extraction of green tea, mixing, granulation, and drying and packaging. Beneficial effects of the present invention: the present invention adopts a closed reflux method for granulation, so that the product has the advantages of simple brewing, convenient carrying, and no pesticide residue.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing instant mushroom tea. Background technique [0002] At present, there are many varieties of instant tea, and the quality is mixed. How to provide a powdered tea that is easy to brew and easy to dissolve, which has the advantages of easy brewing and portability, and does not contain pesticide residues. It should be an instant tea based on mushrooms. Contents of the invention [0003] In order to overcome the deficiencies of the above-mentioned technology, the object of the invention is to provide a kind of mushroom instant tea and preparation method thereof. [0004] The technical scheme that the present invention takes for solving its technical problem is: [0005] A kind of mushroom instant tea, it is made by following percentage by weight, [0006] Mushroom puree 8%, tea flavor puree 14%, maltodextrin 18%, powdered sugar 77%, citric acid 1.6%, vanillin 0.8%. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/28
CPCA23F3/16A23F3/28
Inventor 陈树楷
Owner 陈树楷
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