A kind of mushroom instant tea and preparation method thereof

A technology for instant tea and shiitake mushrooms, which is applied in the directions of tea, tea extraction, food science, etc., can solve the problems of single taste of instant tea and cannot interact with each other, and achieve the effects of improving immunity, high utilization rate and low bitterness and astringency.

Active Publication Date: 2021-10-08
贵州向阳雨农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent application number is 201711339587.9, which discloses a shiitake mushroom instant tea and its preparation method. It is made from shiitake mushroom puree, tea leaf puree, maltodextrin, fine sugar powder, citric acid, and vanillin. and green tea are respectively extracted to obtain puree of mushrooms and tea leaves, and then the puree of mushrooms, tea leaves, maltodextrin, powdered sugar, citric acid, and vanillin are mixed and granulated evenly to obtain instant tea of ​​mushrooms; this method Make the ingredients in mushrooms and tea leaves unable to interact with each other, and the taste of the prepared instant tea is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A shiitake mushroom instant tea is made from the following raw materials in parts by weight: 10 parts of shiitake mushrooms, 24 parts of fresh tea leaves, 3 parts of tea polyphenols, and 1 part of citric acid.

[0023] Further, the preparation method of described mushroom instant tea comprises the following steps:

[0024] (1) Pretreatment: Rinse the shiitake mushrooms in purified water under a certain pressure and drain them; put the fresh tea leaves in the withering tank and wither for 8 hours to obtain the withered leaves;

[0025] (2) Preparation of shiitake mushroom puree: cut step (1) into pieces, then add 5-6 times of water, heat and reflux for extraction for 40 minutes, and then homogenize to obtain shiitake mushroom puree;

[0026] (3) Preparation of tea protoplasm: add 2 times of hot water homogenate to the withered leaves, leave standstill for 2 hours to obtain tea protoplasm;

[0027] (4) Preparation of fermented material: Mix the puree of shiitake mushroom...

Embodiment 2

[0038] An instant mushroom tea is prepared from the following raw materials in parts by weight: 15 parts of mushrooms, 26 parts of fresh tea leaves, 4 parts of tea polyphenols, and 1.2 parts of citric acid.

[0039] Further, the preparation method of described mushroom instant tea comprises the following steps:

[0040] (1) Pretreatment: Rinse the shiitake mushrooms in purified water with a certain pressure and drain them; put the fresh tea leaves in a withering tank for 9 hours to obtain withered leaves;

[0041] (2) Preparation of shiitake mushroom puree: cut step (1) into pieces, then add 5.6 times of water, heat and reflux for extraction for 46 minutes, and then homogenize to obtain shiitake mushroom puree;

[0042] (3) Preparation of tea protoplasm: add 2.5 times hot water homogenate to the withered leaves, let stand for 2.5h to obtain tea protoplasm;

[0043] (4) Preparation of fermented material: Mix the puree of shiitake mushrooms and tea leaves to obtain a mixed slur...

Embodiment 3

[0054] An instant mushroom tea is prepared from the following raw materials in parts by weight: 16 parts of mushrooms, 30 parts of fresh tea leaves, 5 parts of tea polyphenols, and 2 parts of citric acid.

[0055] Further, the preparation method of described mushroom instant tea comprises the following steps:

[0056] (1) Pretreatment: Rinse the shiitake mushrooms in purified water with a certain pressure and drain them; put the fresh tea leaves in the withering tank and wither for 10 hours to obtain the withered leaves;

[0057] (2) Preparation of shiitake mushroom puree: cut step (1) into pieces, then add 6 times of water, heat and reflux for extraction for 50 minutes, and then homogenize to obtain shiitake mushroom puree;

[0058](3) Preparation of tea protoplasm: add 3 times hot water homogenate to the withered leaves, leave standstill for 3h to obtain tea protoplasm;

[0059] (4) Preparation of fermented material: Mix the puree of shiitake mushrooms and tea leaves to obt...

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Abstract

The invention belongs to the technical field of edible fungus processing, in particular to a shiitake instant tea and a preparation method. The shiitake instant tea consists of 10-16 parts of shiitake mushrooms, 24-30 parts of fresh tea leaves, 3-5 parts of tea polyphenols, Made from 1-2 parts of citric acid, the preparation method specifically includes the following steps: (1) pretreatment; (2) preparation of mushroom puree; (3) preparation of tea leaf puree; (4) preparation of fermented material; (5) ) fermentation; (6) enzyme inactivation; (7) ultrasonic extraction; (8) concentration; (9) drying. The shiitake mushroom instant tea prepared by the invention has rich nutrients, unique flavor, strong fragrance and low bitterness, and has the functions of lowering fat, improving immunity, strengthening spleen and stomach, nourishing qi and blood, beautifying and other health care functions.

Description

technical field [0001] The invention belongs to the technical field of edible fungus processing, in particular to a shiitake mushroom instant tea and a method for making it. Background technique [0002] Lentinus edodes is a kind of fungus with the same origin of medicine and food. It is native to China. In my country, shiitake mushrooms have been used as a culinary delicacy and traditional medicine for more than 2,000 years. The annual output is about 1.3 million tons, accounting for 70% of the world's output %, is one of the important export commodities of our country. Shiitake mushrooms mainly contain carbohydrates, proteins, lipids (mainly linoleic acid), polyphenols, nucleotides, vitamins, minerals and other compounds, which have anti-tumor, anti-virus, anti-bacterial, anti-inflammatory, anti-inflammatory Blood sugar, blood pressure lowering and other effects, it has a good curative effect on symptoms such as weakness of righteousness, fatigue, indigestion, anemia, high...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
CPCA23F3/16A23F3/166
Inventor 黄凤星
Owner 贵州向阳雨农业开发有限公司
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