Pine down mushroom fungus barley tea

Abstract

A pine mushroom-barley tea is prepared through washnig barley grains; boiling in a pressure cooker under 3-5 MPa for 20-40 min, cooling while keeping its water content at 50-65%, and sterilizing; inoculating sterilized barley with pine mushroom fungus in disinfected space; culturing at 5-20 deg.C and 30-70% of humidity for 15-20 days to make pine mushroom hyphae allover barley culture media; drying them, and pulverizing. Its advantage is rich nutrients.

Description

Technical field: [0001] The invention relates to a barley tea, in particular to a matsutake mushroom barley tea. Background technique: [0002] There is a tradition of drinking barley tea in some areas in the north. Barley tea has a strong fragrance of grains, is sweet and thirst-quenching, and is a common drink before and after meals; Invention content: [0003] The object of the present invention is to provide a kind of matsutake mushroom barley tea containing more nutritional ingredients. [0004] In order to achieve the above object, the present invention adopts following technical scheme, and this matsutake mushroom barley tea is made by following steps: [0005] a, the barley of weight part 85-98 is washed with water, [0006] b. Cook the cleaned barley in a pressure cooker at 3-5mpa for 20-40 minutes, then cool the cooked barley and keep the humidity at 50%-65%. [0007] c, the cooked barley is sterilized, [0008] d, the sterilized barley and matsutake mushroom...

AI Technical Summary

Problems solved by technology

[0002] There is a tradition of drinking barley tea in some areas in the north. Barley tea has a strong aroma of grains, is sweet and thirst-quenching, and is a common drink before and after meals. However, traditional barley tea uses a single raw material and has fewer nutrients.