CN108740171B - Mushroom instant tea and preparation method thereof - Google Patents
Mushroom instant tea and preparation method thereof Download PDFInfo
- Publication number
- CN108740171B CN108740171B CN201810837385.5A CN201810837385A CN108740171B CN 108740171 B CN108740171 B CN 108740171B CN 201810837385 A CN201810837385 A CN 201810837385A CN 108740171 B CN108740171 B CN 108740171B
- Authority
- CN
- China
- Prior art keywords
- tea
- mushroom
- parts
- pulp
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of edible fungus processing, and particularly relates to a mushroom instant tea and a preparation method thereof, wherein the mushroom instant tea is prepared from 10-16 parts of mushrooms, 24-30 parts of fresh tea leaves, 3-5 parts of tea polyphenols and 1-2 parts of citric acid in parts by weight, and the preparation method specifically comprises the following steps: (1) pre-treating; (2) preparing mushroom primary pulp; (3) preparing tea primary pulp; (4) preparing a fermentation material; (5) fermenting; (6) enzyme deactivation; (7) ultrasonic extraction; (8) concentrating; (9) and (5) drying. The mushroom instant tea prepared by the invention has rich nutrient substances, unique flavor, aromatic flavor and low bitterness, and has the health-care effects of reducing blood fat, improving immunity, strengthening spleen and stomach, replenishing qi and blood, beautifying and the like.
Description
Technical Field
The invention belongs to the technical field of edible mushroom processing, and particularly relates to a mushroom instant tea and a doubling method.
Background
The shiitake mushroom is a fungus with homology of medicine and food, is native to China, has a history of more than two thousand years as a cooking delicacy and a traditional medicine in China, is about 130 ten thousand tons every year, accounts for 70 percent of the shiitake mushroom yield in the world, and is one of important export commodities in China. The shiitake mushroom mainly contains compounds such as carbohydrates, proteins, lipids (mainly linoleic acid), polyphenols, nucleotides, vitamins, minerals and the like, has the effects of resisting tumors, viruses, bacteria and inflammation, reducing blood sugar, blood pressure and the like, and has good curative effects on symptoms such as weak vital qi, tiredness and weakness, dyspepsia, anemia, hypertension, hyperlipidemia and the like. Many nutrient components in the mushroom can be dissolved in water, so the mushroom is also made into instant tea for drinking by people, but the current mushroom instant tea is mainly prepared by mixing and drying mushroom extract and finished tea extract. For example, patent application No. 201711339587.9 discloses an instant tea comprising Lentinus edodes and its preparation method, which comprises extracting Lentinus edodes and green tea to obtain Lentinus edodes and tea juice, mixing Lentinus edodes and tea juice, maltodextrin, fine sugar powder, citric acid, and vanillin, and granulating to obtain instant tea; the method prevents components in Lentinus Edodes and tea from interacting with each other, and the obtained instant tea has single taste.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides mushroom instant tea and a preparation method thereof.
An instant mushroom tea is prepared from the following raw materials in parts by weight: 10-16 parts of lentinus edodes, 24-30 parts of fresh tea leaves, 3-5 parts of tea polyphenol and 1-2 parts of citric acid.
Further, the preparation method of the mushroom instant tea comprises the following steps:
(1) pretreatment: quickly rinsing and draining the mushrooms in purified water under certain pressure; placing the fresh tea leaves in a withering trough to wither for 8-10h to obtain withered tea leaves;
(2) preparing mushroom primary pulp: cutting the mushroom raw pulp obtained in the step (1) into particles, adding 5-6 times of water, heating, refluxing and extracting for 40-50min, and homogenizing to obtain mushroom raw pulp;
(3) preparing tea primary pulp: adding hot water of 2-3 times into the withered tea leaves, homogenizing, and standing for 2-3h to obtain tea leaf primary pulp;
(4) preparing a fermentation material: uniformly mixing the mushroom primary pulp and the tea primary pulp to obtain mixed pulp, adding enzyme, uniformly mixing, standing for 3-4h, and uniformly mixing with tea polyphenol to obtain a fermented material;
(5) fermentation: sealing and fermenting the fermented material at 28-30 deg.C for 5-6h, adding citric acid, mixing, sealing and fermenting at 28-30 deg.C for 30-40min to obtain fermented slurry;
(6) enzyme deactivation: treating the fermentation slurry at 120-122 ℃ for 2-3 min;
(7) ultrasonic extraction: ultrasonically extracting the enzyme-deactivated fermented slurry for 10-15min, and filtering to obtain extractive solution;
(8) concentration: evaporating and concentrating the extracting solution by a film to obtain a concentrated solution with the brix of 80-85 degrees;
(9) and (3) drying, namely freeze-drying the concentrated solution to obtain powder with the water content of less than 10%, and sterilizing and packaging the powder to obtain the mushroom instant tea.
Further, the temperature of the hot water is 30-35 ℃.
Further, in the step (4), the amount of the enzyme is 0.5-1% of the mass of the mixed slurry.
Further, the enzyme is cellulase and pectinase with the ratio of 1.5-2: 1.
Furthermore, the heating temperature of the film evaporation concentration is 25-30 ℃.
The invention has the beneficial effects that: compared with the finished tea, the tea protoplasm prepared from the fresh tea leaves has richer nutrient substances; the tea leaf primary pulp and the mushroom primary pulp are mixed and fermented, so that nutritional ingredients in the mushroom and the tea can be mutually fused and interacted, and the nutritional substances in the mushroom instant tea are enriched, so that the mushroom instant tea has a unique flavor and is more aromatic in flavor; the mushroom and the tea are extracted by using a water extraction and ultrasonic extraction method, the extraction rate of nutrient substances in the mushroom and the tea is high, and the utilization rate of the mushroom and the tea is high; the tea polyphenol and the citric acid can prevent and treat the generation of other mixed bacteria in the fermentation process, and the tea polyphenol is also used as a fermentation raw material to improve more nutrient substances for the mushroom instant tea; the mixed pulp of the tea primary pulp and the mushroom primary pulp is subjected to segmented fermentation, tea polyphenol is added in the early stage for fermentation, various components in the raw materials interact with each other, the content of nutrient substances is improved, and citric acid is added in the later stage for fermentation for seasoning, so that the instant bitter taste of mushrooms is reduced. The mushroom instant tea prepared by the invention has rich nutrient substances, unique flavor, aromatic flavor and low bitterness, and has the health-care effects of reducing blood fat, improving immunity, strengthening spleen and stomach, replenishing qi and blood, beautifying and the like.
Detailed Description
The technical solution of the present invention is further limited by the following specific embodiments, but the scope of the claims is not limited to the description.
Example 1
An instant mushroom tea is prepared from the following raw materials in parts by weight: 10 parts of lentinus edodes, 24 parts of fresh tea leaves, 3 parts of tea polyphenol and 1 part of citric acid.
Further, the preparation method of the mushroom instant tea comprises the following steps:
(1) pretreatment: quickly rinsing and draining the mushrooms in purified water under certain pressure; placing the fresh tea leaves in a withering trough to wither for 8h to obtain withered tea leaves;
(2) preparing mushroom primary pulp: cutting the mushroom raw pulp obtained in the step (1) into particles, adding 5-6 times of water, heating, refluxing and extracting for 40min, and homogenizing to obtain mushroom raw pulp;
(3) preparing tea primary pulp: adding 2 times of hot water into the withered leaves, homogenizing, and standing for 2 hours to obtain tea leaf primary pulp;
(4) preparing a fermentation material: uniformly mixing the mushroom primary pulp and the tea primary pulp to obtain mixed pulp, adding enzyme, uniformly mixing, standing for 3 hours, and uniformly mixing with tea polyphenol to obtain a fermented material;
(5) fermentation: sealing and fermenting the fermented material at 28-30 deg.C for 5h, adding citric acid, mixing, sealing and fermenting at 28-30 deg.C for 30min to obtain fermented slurry;
(6) enzyme deactivation: treating the fermentation slurry at 120-122 ℃ for 2 min;
(7) ultrasonic extraction: ultrasonically extracting the fermentation slurry subjected to enzyme deactivation for 10min, and filtering to obtain an extracting solution;
(8) concentration: evaporating and concentrating the extracting solution by a film to obtain a concentrated solution with the brix of 80-85 degrees;
(9) and (3) drying, namely freeze-drying the concentrated solution to obtain powder with the water content of less than 10%, and sterilizing and packaging the powder to obtain the mushroom instant tea.
Further, the temperature of the hot water is 30-35 ℃.
Further, in the step (4), the amount of the enzyme is 0.5% of the mass of the mixed slurry.
Further, the enzyme is cellulase and pectinase with the ratio of 1.5: 1.
Further, the heating temperature of the thin film evaporation concentration is 25-27 ℃.
Example 2
An instant mushroom tea is prepared from the following raw materials in parts by weight: 15 parts of lentinus edodes, 26 parts of fresh tea leaves, 4 parts of tea polyphenol and 1.2 parts of citric acid.
Further, the preparation method of the mushroom instant tea comprises the following steps:
(1) pretreatment: quickly rinsing and draining the mushrooms in purified water under certain pressure; placing the fresh tea leaves in a withering trough to wither for 9h to obtain withered tea leaves;
(2) preparing mushroom primary pulp: cutting the mushroom raw pulp obtained in the step (1) into particles, adding 5.6 times of water, heating, refluxing and extracting for 46min, and homogenizing to obtain mushroom raw pulp;
(3) preparing tea primary pulp: adding hot water of 2.5 times into the withered tea leaves, homogenizing, and standing for 2.5h to obtain tea leaf primary pulp;
(4) preparing a fermentation material: uniformly mixing the mushroom primary pulp and the tea primary pulp to obtain mixed pulp, adding enzyme, uniformly mixing, standing for 3.5h, and uniformly mixing with tea polyphenol to obtain a fermented material;
(5) fermentation: sealing and fermenting the fermented material at 28-30 deg.C for 5.4h, adding citric acid, mixing, sealing and fermenting at 28-30 deg.C for 36min to obtain fermented slurry;
(6) enzyme deactivation: treating the fermentation slurry at 120-122 ℃ for 24 min;
(7) ultrasonic extraction: ultrasonically extracting the fermentation slurry subjected to enzyme deactivation for 12min, and filtering to obtain an extracting solution;
(8) concentration: evaporating and concentrating the extracting solution by a film to obtain a concentrated solution with the brix of 80-85 degrees;
(9) and (3) drying, namely freeze-drying the concentrated solution to obtain powder with the water content of less than 10%, and sterilizing and packaging the powder to obtain the mushroom instant tea.
Further, the temperature of the hot water is 30-35 ℃.
Further, in the step (4), the amount of the enzyme is 0.8% of the mass of the mixed slurry.
Further, the enzyme is cellulase and pectinase with the ratio of 1.6: 1.
Furthermore, the heating temperature of the thin film evaporation concentration is 28-30 ℃.
Example 3
An instant mushroom tea is prepared from the following raw materials in parts by weight: 16 parts of lentinus edodes, 30 parts of fresh tea leaves, 5 parts of tea polyphenol and 2 parts of citric acid.
Further, the preparation method of the mushroom instant tea comprises the following steps:
(1) pretreatment: quickly rinsing and draining the mushrooms in purified water under certain pressure; placing the fresh tea leaves in a withering trough to wither for 10h to obtain withered tea leaves;
(2) preparing mushroom primary pulp: cutting the mushroom raw pulp obtained in the step (1) into particles, adding 6 times of water, heating, refluxing and extracting for 50min, and homogenizing to obtain the mushroom raw pulp;
(3) preparing tea primary pulp: adding 3 times of hot water into the withered leaves, homogenizing, and standing for 3 hours to obtain tea leaf primary pulp;
(4) preparing a fermentation material: uniformly mixing the mushroom primary pulp and the tea primary pulp to obtain mixed pulp, adding enzyme, uniformly mixing, standing for 4 hours, and uniformly mixing with tea polyphenol to obtain a fermented material;
(5) fermentation: sealing and fermenting the fermented material at 28-30 deg.C for 6h, adding citric acid, mixing, sealing and fermenting at 28-30 deg.C for 40min to obtain fermented slurry;
(6) enzyme deactivation: treating the fermentation slurry at 120-122 ℃ for 3 min;
(7) ultrasonic extraction: ultrasonically extracting the fermented slurry subjected to enzyme deactivation for 15min, and filtering to obtain an extracting solution;
(8) concentration: evaporating and concentrating the extracting solution by a film to obtain a concentrated solution with the brix of 80-85 degrees;
(9) and (3) drying, namely freeze-drying the concentrated solution to obtain powder with the water content of less than 10%, and sterilizing and packaging the powder to obtain the mushroom instant tea.
Further, the temperature of the hot water is 30-35 ℃.
Further, in the step (4), the amount of the enzyme is 1% of the mass of the mixed slurry.
Further, the enzyme is cellulase and pectinase with the ratio of 1.5-2: 1.
Furthermore, the heating temperature of the film evaporation concentration is 25-30 ℃.
Comparative example 1
Comparative example 1 is different from example 3 in that only cellulase is added and other preparation processes are the same.
Comparative example 2
Comparative example 2 is different from example 3 in that the enzyme added is pectinase only, and other preparation processes are the same.
Comparative example 3
Comparative example 3 is different from example 3 in that there is no fermentation process and other preparation processes are the same.
Experimental example 1
Taking the shiitake mushroom instant tea prepared in example 3 and comparative examples 1-3, weighing 2g of each tea sample, adding 100mL of boiling water for brewing, inviting 16 tea evaluators with tea evaluation qualification for evaluating the color, aroma and taste of the tea, and evaluating the evaluation results as shown in Table 1
TABLE 1
| Group of | Evaluation of |
| Example 3 | Reddish yellow, transparent and glossy; the fragrance is strong; has mellow taste and soft taste |
| Comparative example 1 | Light red and yellow, and dull color; the fragrance is strong; the tea has moderate taste and soft taste |
| Comparative example 2 | Light red and yellow, and dull color; the fragrance is strong; the tea has moderate taste and soft taste |
| Comparative example 3 | Light red yellow, transparent and lackluster; the fragrance is light and has peculiar fragrance; coarse and astringent taste |
As can be seen from the table, compared with comparative examples 1-3, the instant tea of shiitake mushroom prepared by the invention has more bright color, aromatic flavor and mellow taste.
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (4)
1. An instant mushroom tea is prepared from the following raw materials in parts by weight: 10-16 parts of lentinus edodes, 24-30 parts of fresh tea leaves, 3-5 parts of tea polyphenol and 1-2 parts of citric acid;
the preparation method of the mushroom instant tea is characterized by comprising the following steps:
(1) pretreatment: quickly rinsing and draining the mushrooms in purified water under certain pressure; placing the fresh tea leaves in a withering trough to wither for 8-10h to obtain withered tea leaves;
(2) preparing mushroom primary pulp: cutting the mushroom raw pulp obtained in the step (1) into particles, adding 5-6 times of water, heating, refluxing and extracting for 40-50min, and homogenizing to obtain mushroom raw pulp;
(3) preparing tea primary pulp: adding hot water of 2-3 times into the withered tea leaves, homogenizing, and standing for 2-3h to obtain tea leaf primary pulp;
(4) preparing a fermentation material: uniformly mixing the mushroom primary pulp and the tea primary pulp to obtain mixed pulp, adding enzyme, uniformly mixing, standing for 3-4h, and uniformly mixing with tea polyphenol to obtain a fermented material;
the enzyme is cellulase and pectinase with the ratio of 1.5-2: 1;
(5) fermentation: sealing and fermenting the fermented material at 28-30 deg.C for 5-6h, adding citric acid, mixing, sealing and fermenting at 28-30 deg.C for 30-40min to obtain fermented slurry;
(6) enzyme deactivation: treating the fermentation slurry at 120-122 ℃ for 2-3 min;
(7) ultrasonic extraction: ultrasonically extracting the enzyme-deactivated fermented slurry for 10-15min, and filtering to obtain extractive solution;
(8) concentration: evaporating and concentrating the extracting solution by a film to obtain a concentrated solution with the brix of 80-85 degrees;
(9) and (3) drying, namely freeze-drying the concentrated solution to obtain powder with the water content of less than 10%, and sterilizing and packaging the powder to obtain the mushroom instant tea.
2. The shiitake mushroom instant tea according to claim 1, wherein the temperature of the hot water in the preparation method is 30 to 35 ℃.
3. The shiitake mushroom instant tea according to claim 1, wherein the enzyme is present in an amount of 0.5 to 1% by mass of the mixed slurry in the step (4) of the preparation method.
4. The shiitake mushroom instant tea according to claim 1, wherein the film evaporation concentration in the preparation method is heated at a temperature of 25 to 30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810837385.5A CN108740171B (en) | 2018-07-26 | 2018-07-26 | Mushroom instant tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810837385.5A CN108740171B (en) | 2018-07-26 | 2018-07-26 | Mushroom instant tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108740171A CN108740171A (en) | 2018-11-06 |
| CN108740171B true CN108740171B (en) | 2021-10-08 |
Family
ID=63971478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810837385.5A Active CN108740171B (en) | 2018-07-26 | 2018-07-26 | Mushroom instant tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740171B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028132A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Instant mushroom tea |
| CN107801811A (en) * | 2017-12-14 | 2018-03-16 | 陈树楷 | A kind of mushroom instant tea preparation method |
| CN107927250A (en) * | 2017-12-14 | 2018-04-20 | 陈树楷 | A kind of mushroom instant tea and preparation method thereof |
-
2018
- 2018-07-26 CN CN201810837385.5A patent/CN108740171B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028132A (en) * | 2007-01-30 | 2007-09-05 | 上海大山合集团有限公司 | Instant mushroom tea |
| CN107801811A (en) * | 2017-12-14 | 2018-03-16 | 陈树楷 | A kind of mushroom instant tea preparation method |
| CN107927250A (en) * | 2017-12-14 | 2018-04-20 | 陈树楷 | A kind of mushroom instant tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108740171A (en) | 2018-11-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
| CN102408965B (en) | Green bamboo rice wine and preparation method | |
| CN107475015B (en) | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof | |
| CN103462133B (en) | Fructose roxburgh rose juice beverage and production method thereof | |
| CN107012042B (en) | Lycium ruthenicum composite beverage and preparation method thereof | |
| CN105062781A (en) | Method for preparing flower fragrance type lychee wine | |
| CN107801880A (en) | A kind of manufacture method of persimmon alcohol-decomposing beverage | |
| CN108740171B (en) | Mushroom instant tea and preparation method thereof | |
| CN106173698A (en) | A kind of Rhizoma Dioscoreae Semen Coicis nourishing healthy pomegranate fruit vinegar beverage and preparation method thereof | |
| CN104928125A (en) | Litchi chinensis liquor for invigorating stomach and improving looks and preparation method thereof | |
| CN115590124A (en) | Preparation method of soft pear compound beverage | |
| CN108410634A (en) | The preparation method of sorosis red wine | |
| CN106754018A (en) | A kind of preparation method of fermented type Hawthorn Fruit Wine | |
| CN105918549A (en) | Ginger salt tea vinegar beverage and preparation method thereof | |
| CN113303383A (en) | Lithocarpus polystachyus rehd black tea compound beverage and preparation method thereof | |
| CN103082277A (en) | Medicinal sweet potato Simon I leaf concentrated oral liquid and preparation method thereof | |
| CN106434173A (en) | Black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine and preparation method thereof | |
| CN105925458A (en) | Weight-reducing beauty-maintaining tea vinegar beverage and preparation method thereof | |
| CN105925456A (en) | Lotus tea vinegar beverage and preparation method thereof | |
| CN106417651B (en) | Mulberry fermented bean curd and production process thereof | |
| CN105053762A (en) | Method for preparing red date paste | |
| CN108157699B (en) | Pseudo-ginseng polysaccharide beverage and preparation method thereof | |
| CN105925417A (en) | Beauty maintaining Chinese yam yellow wine and preparation method thereof | |
| CN116019159A (en) | Method for preparing mycelium health tea by solid fermentation of grifola frondosa with tea stems as main material | |
| CN106173697A (en) | A kind of black currant taste mind tranquilizing and the heart calming pomegranate fruit vinegar beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |