Mushroom substitute tea and preparation method thereof

Abstract

The invention relates to a preparation method of mushroom substitute tea. In the prior market, various mushrooms are not used as main raw materials of drinking tea, and in order to enrich the living standard of people and meet the requirement of health of drinking of people, a substitute tea adopting mushrooms as main raw materials is urgently needed to be prepared. The substitute tea comprises, by weight, the following raw materials: 3-5 parts of mushroom, 3-5 parts of tea tree mushroom, 3-5 parts of white tricholoma matsutake, 3-5 parts of oyster mushroom, 3-5 parts of flower mushroom, 3-5 parts of agaricus bisporus, 2-4 parts of pleurotus eryngii, 2-4 parts of flammulina velutipes, 1-2 parts of angelica, 1-2 parts of fleece flower root, 0.5-1 part of medlar, 1-2 parts of Chinese dates and 0.5-1 part of ginseng. The invention relates to the mushroom substitute tea.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a mushroom substitute tea and a preparation method thereof. Background technique: [0002] Mushrooms are rich in nutrients such as glutamic acid, minerals, vitamins and polysaccharides. Mushrooms are rich in 18 kinds of amino acids. The amino acid composition ratio of protein in some mushrooms is better than that of beef. Studies have found that the nutritional value of mushrooms is second only to milk. The protein content in mushrooms is also very high, and it also has high medicinal value. At present, various mushrooms are not used as the main raw material for drinking tea in the market. In order to enrich people's living standards and meet the needs of people's drinking food health, Urgently need to make a kind of mushroom substitute tea and preparation method. Invention content: [0003] The purpose of the present invention is to provide a method for making mushroom substitute tea, wh...

AI Technical Summary

Problems solved by technology

[0002] Mushrooms are rich in nutrients such as glutamic acid, minerals, vitamins and polysaccharides. Mushrooms are rich in 18 kinds of amino acids. The amino acid composition ratio of protein in some mushrooms is better than that of beef. Studies have found that the nutritional value of mushrooms is second only to milk. The protein content in mushrooms is also very high, and it also has high medicinal value. At present, various mushrooms are not used as the main raw material for drinking tea in the market. In order to enrich people's living standards and meet the needs of people's drinking food health, Urgently need to make a mushroom substitute tea and its preparation method