灵芝红茶固体饮料生产工艺研究

Study on Processing Technique of Solid Beverage Made from Ganoderma lucidum and Black Tea

采用灵芝与红茶为原料,研究了灵芝红茶固体饮料生产工艺条件。通过单因素试验和正交试验,获得灵芝红茶固体饮料最佳生产工艺条件。结果表明,灵芝红茶固体饮料最佳配方为红茶浸提液添加量为15%、灵芝浸提液添加量为35%、柠檬酸添加量为1%、白砂糖添加量为8%、麦芽糊精添加量为15%;喷雾干燥最佳工艺条件为进风温度为180℃、出风温度为80℃、进料量为25 mL/min。

Mainly discuss the processing technique of solid beverage made from Ganoderma lucidum and black tea. The single factor experiments and the oIthogonal experiments were designed to obtain the optimum processing technique of solid beverage. The optimum formula of solid beverage was as followings： the black tea extract was 15%, the Ganoderma lucidum extract was 35%, the citric acid was 1%, the sugar was 10% and the maltodextrin was 15%. The optimum process condition of spray drying was as followings： temperature of wind from in 180 %, temperature of wind from out 80 %, mass flow rate was 25 mL/min.