菌菇速溶茶加工关键技术研究与开发

Research and development of processing technologies for mushroom instant tea

以红茶和香菇为原料,通过微波程序化升温混料直提、二级切向流微滤-反渗透膜组合浓缩和喷雾干燥制备菌菇速溶茶产品,并对加工过程中的相关各工艺参数进行了研究。所制得的菌菇速溶茶产品呈粉末状,无结块,色泽红棕色,有较显著的菌香;冲泡后,汤色橙红,滋味醇厚伴有浓浓的菌菇味;产品中多糖含量高于15%,多酚含量高于16%,兼具菌菇和红茶的功效和风味,市场前景广阔。

A new type of mushroom instant tea crowave extraction, microfiltration membrane and was prepared by temperature-programmed mi- reverse osmosis membrane concentration and spray drying methods with black tea and mushroom as raw materials and the technological param- eters of processing were studied. The obtained mushroom instant tea product was powdery, non- caking, reddish brown and with significant lentinulaedodes aroma. After brewing with hot water, the infusion was mellow and tasted thick. The contents of polysaccharide and polyphenol in mushroom instant tea powder were higher than 15% and 16%, respectively. The product, with both the efficacy and flavor of mushroom and black tea, has extensive market prospect.