This invention discloses six
aroma types of tea products based on burdock and
Ganoderma lucidum, and their preparation methods, belonging to the field of
deep processing of medicinal and
edible plants and tea
fermentation technology. Using burdock tea and
Ganoderma lucidum tea as a base, this invention combines tea base raw materials,
flavoring agents, and food additives. Through five steps—
raw material compatibility,
raw material pretreatment, six independent directional fermentations, three-stage
drying, and product
form processing—six
aroma types of tea products are prepared: soy sauce
aroma, aged aroma, light aroma, mellow aroma, strong aroma, and rich aroma. These products can be processed into both
solid compressed tea and liquid ready-to-drink tea. This invention solves the defects of existing burdock and
Ganoderma lucidum compound teas, such as heavy earthy smell, low
dissolution rate of effective components, unstable aroma, and
single product form.
Temperature control accuracy reaches ±1℃, the
dissolution rate of effective components is ≥88%, the earthy smell removal rate is ≥62.3%, the
flavor consistency of the two product forms is high, meeting relevant national standards, enabling stable industrial production, combining
nutrition and
flavor, and suitable for various drinking scenarios.