| 菌菇速溶茶加工关键技术研究与开发 |
| |
| 引用本文： | 汪辉,汪圣华,刘婧,王彬,蒋玉兰. 菌菇速溶茶加工关键技术研究与开发[J]. 粮食与食品工业, 2012, 19(4): 23-28 |
| |
| 作者姓名： | 汪辉 汪圣华 刘婧 王彬 蒋玉兰 |
| |
| 作者单位： | 1. 浙江远圣茶业有限公司,余杭,311100
2. 中华全国供销合作总社杭州茶叶研究院,杭州,310016 |
| |
| 摘 要： | 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。
|
| 关 键 词： | 菌菇速溶茶 红茶 香菇 多糖 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 喷雾干燥 |
Research and development of processing technologies for mushroom instant tea |
| |
| Wang Hui,Wang Shenghua,Liu Jing,Wang Bin,Jiang Yulan. Research and development of processing technologies for mushroom instant tea[J]. Cereal and Food Industry, 2012, 19(4): 23-28 |
| |
| Authors: | Wang Hui Wang Shenghua Liu Jing Wang Bin Jiang Yulan |
| |
| Affiliation: | 1.Zhejiang Yuansheng Tea Industry Co.,Ltd.(Hangzhou 311100) 2.Hangzhou Tea Research Institute,CHINA COOP(Hangzhou 310016) |
| |
| Abstract: | A new type of mushroom instant tea was prepared by temperature-programmed microwave extraction,microfiltration membrane and reverse osmosis membrane concentration and spray drying methods with black tea and mushroom as raw materials and the technological parameters 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. |
| |
| Keywords: | mushroom instant tea black tea mushroom polysaccharide temperature-pro-grammed microwave extraction microfiltration membrane and reverse osmosis membrane concen-tration ~ spray drying |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
