猴头菇袋泡茶特色旅游饮品研制

Development of Characteristic Tourist Beverage for Teabag of Hericium erinaceus

试验以猴头菇、罗汉果、陈皮为原料制作袋泡茶,研究水温、加水量和冲泡时间3个因素对猴头菇袋泡茶品质的影响,确定猴头菇袋泡茶的最佳原料配比和冲泡条件。结果显示,最佳原料配比为猴头菇50%、罗汉果20%、陈皮30%(以6 g计)。最佳冲泡条件为水温100℃、水量150 mL、时间6 min。在此条件下所得的猴头菇袋泡茶颜色清亮、口感柔和,能为大多数消费者所接受。

Hericium erinaceus,Momordica grosvenori and tangerine peel were used as raw materials to make teabag.The proportion of raw materials was determined.The influences of water temperature,water content and brewing time on the quality of teabags made of Hericium erinaceus were studied.The results showed that the best proportion of raw materials was Hericium erinaceus 50%,Momordica grosvenori 20%and tangerine peel 30%.The best brewing condition was 100℃water temperature,150 mL water and 6 min time.Under this condition,the Hericium erinaceus teabag could be used for tea making with bright color and soft taste,which was acceptable to most tourists.