CN102907519A

CN102907519A - Lentinus edodes tea and manufacturing method thereof

Info

Publication number: CN102907519A
Application number: CN2012103892016A
Authority: CN
Inventors: 武杰; 张斌; 朱飞; 许晖
Original assignee: 朱敏
Priority date: 2012-09-27
Filing date: 2012-09-27
Publication date: 2013-02-06

Abstract

The invention discloses lentinus edodes tea and a producing method thereof. The lentinus edodes tea comprises 40-45% of lentinus edodes slices and 55-60% of green tea. The producing method of the lentinus edodes tea comprises the steps of preparing fresh lentinus edodes, sorting, cleaning, draining the surface moisture, removing petioles, slicing, freezing at a low temperature, melting at a room temperature, freezing at the low temperature again, melting at the room temperature, dehydrating and baking, screening, mixing and blending, packaging, sterilizing by microwaves and inspecting. The lentinus edodes tea is rich in substances such as lentinan and tea polyphenol, can quench thirst, improves the immunity of a body, and has a certain efficacy on rehabilitation of a patient with a cancer.

Description

A kind of Xianggu mushroom tea and preparation method thereof

Technical field

The present invention relates to food processing field, particularly be a kind of preparation method of Xianggu mushroom tea.

Background technology

Contain a large amount of lentinans in the mushroom, lentinan is a kind of special bioactivator, and it can strengthen humoral immunity and cellular immune function.Xianggu mushroom tea in the market adopts conventional method more, only mushroom is toasted processing, though there is the part lentinan to leach in the process of tea water pouring, efficient is lower.Adopt freeze-thaw method that mushroom is processed rear dehydration baking, the lentinan stripping will improve more than 50% than conventional method behind its tea water pouring.

Summary of the invention

A kind of Xianggu mushroom tea that the purpose of this invention is to provide and preparation method thereof, it adopts cell freeze thawing crush method that mushroom is processed on the basis of traditional Xianggu mushroom tea, produce Xianggu mushroom tea, have quench one's thirst, immunity of organisms, have certain effect for cancer patient's rehabilitation.

A kind of Xianggu mushroom tea provided by the invention, its raw material is comprised of the component of following percentage by weight:

Mushroom thin slice: 40～45%;

Green tea: 55～60%;

Above each component sum is 100%, it is characterized in that: be added with the mushroom thin slice after 40～45% freeze thawing crush method are processed in above-mentioned batching.

A kind of Xianggu mushroom tea provided by the invention has added mushroom thin slice, green tea in its raw material, be rich in the materials such as lentinan, Tea Polyphenols.Have quench one's thirst, immunity of organisms, have certain effect for cancer patient's rehabilitation.

The invention also discloses the preparation method of this Xianggu mushroom tea, it comprises following step:

Technological process: fresh mushroom → sorting → clean → drain surface moisture → go handle, cutting → cryogenic freezing → room temperature melt → and cryogenic freezing → room temperature is melted → dehydration baking → screening → mixing preparation → packing → microwave disinfection → check → finished product again

1, raw material sorting: require a selected mushroom shape rounding without deformity, it is light brown to dark brown that cap is, crack-free, breach, spot, and size is close, between 5～8cm; Bacterial context is plump fine and close, and thickness is greater than 0.5cm; Has the distinctive fragrance of mushroom.

2, clean: adopt immersion type to clean, water quality will clean, and meets the drinking water condition, and then the impurity such as dust on flush away surface drain surface moisture.

3, go handle, cutting: be cut into the thin slice that thickness is 1～2mm behind the mushroom stem removing.

4, cryogenic freezing, room temperature are melted: this step is the key of preparation Xianggu mushroom tea, the sheet mushroom of cutting is placed on approximately under-15 ℃ of low temperature freezing, then melt at room temperature, thereby repetitiousness reaches the broken wall effect 2 times.

5, dehydration baking: dehydration temperaturre is controlled at 45～55 ℃, makes the mushroom moisture be down to 50%～60%; Then the mushroom thin slice evenly is tiled on the baking sieve, baking from 55 ℃ heats up 2 ℃ every 0.5h, and constant temperature is baked to moisture and reaches 6～8% during to 65 ℃.

6, microwave disinfection: the microwave irradiation with 2450MHz, 850w is processed 20s.

The specific embodiment

Embodiment

Select a shape rounding without deformity, it is light brown to dark brown that cap is, crack-free, breach, spot, and size is close, and the mushroom between 5～8cm requires bacterial context plump fine and close, and thickness has the distinctive fragrance of mushroom greater than 0.5cm; Soaking and washing, then the impurity such as dust on flush away mushroom surface drain surface moisture; Be cut into the thin slice that thickness is 1～2mm behind the mushroom stem removing; The sheet mushroom of cutting is placed on approximately under-15 ℃ of low temperature freezing, then melts at room temperature repetitiousness 2 times; Dehydration temperaturre is controlled at 45～55 ℃, makes the mushroom moisture be down to 50%～60%, then the mushroom thin slice evenly is tiled on the baking sieve, and baking from 55 ℃ heats up 2 ℃ every 0.5h, and constant temperature is baked to moisture and reaches 6～8% during to 65 ℃; Filter out neat mushroom thin slice, according to the mushroom thin slice: 2: 3 ratio of green tea is mixed, and processes the 20s sterilization processing with the microwave irradiation of 2450MHz, 850w.

Claims

1. Xianggu mushroom tea is comprised of the raw material of following percentage by weight:

Mushroom thin slice: 40～45%; Green tea: 55～60%; Above each component sum is 100%,

It is characterized in that: in above-mentioned batching, be added with the mushroom thin slice after 40～45% freeze thawing crush method are processed.

2. the preparation method of an Xianggu mushroom tea may further comprise the steps:

A, raw material sorting: require a selected mushroom shape rounding without deformity, it is light brown to dark brown that cap is, crack-free, breach, spot, and size is close, between 5～8cm; Bacterial context is plump fine and close, and thickness is greater than 0.5cm; Has the distinctive fragrance of mushroom;

B, cleaning: adopt immersion type to clean, water quality will clean, and meets the drinking water condition, and then the impurity such as dust on flush away surface drain surface moisture;

C, go handle, cutting: be cut into the thin slice that thickness is 1～2mm behind the mushroom stem removing;

D, cryogenic freezing, room temperature melt: this step is the key of preparation Xianggu mushroom tea, the sheet mushroom of cutting is placed on approximately under-15 ℃ of low temperature freezing, then melt at room temperature, thereby repetitiousness repeatedly reaches the broken wall effect;

E, dehydration baking: dehydration temperaturre is controlled at 45～55 ℃, makes the mushroom moisture be down to 50%～60%; Then the mushroom thin slice evenly is tiled on the baking sieve, baking from 55 ℃ heats up 2 ℃ every 0.5h, and constant temperature is baked to moisture and reaches 6～8% during to 65 ℃;

F, microwave disinfection: the microwave irradiation with 2450MHz, 850w is processed 20s.

3. preparation method according to claim 2, wherein cryogenic freezing, room temperature are melted: this step is the key of preparation Xianggu mushroom tea, the sheet mushroom of cutting is placed on approximately under-15 ℃ of low temperature freezing, then melts at room temperature, thereby repeatedly reaches the broken wall effect 2 times.