Mushroom instant tea processing

Instant tea is a kind of solid beverage which is determined by extracting and concentrating effective soluble substances that determine the color and flavor of tea soup. It is a popular beverage in the international market. The mushroom instant tea is used to supplement the unique flavor of the mushroom during the instant tea production process, which significantly increases the health care effect of the tea without sacrificing the proper flavor of the tea. It can not only leave the brewing instant, but also leave no residual slag, and the shade is easy to adjust. Features, but also a single brewing, and can drink milk, juice or honey, sugar, etc., loved by consumers. The production method is now described as follows:
1. Raw material formulation 8% of shiitake mushrooms, 14% of tea pure paste, 18% of maltodextrin, 77% of fine sugar powder, 1.6% of citric acid, and 0.8% of vanillin.
Second, the production method
1. Choose fresh or non-mildewed mushrooms or dried mushroom stalks and frozen mushroom stalks. Rinse quickly in purified water with a certain pressure. Then cut the mushroom stem into thin slices or crumbs. Its length is less than 5mm, and the ratio of dried mushrooms to water is 1:10, the ratio of fresh mushrooms to water is 1:5, the ratio of frozen mushroom stalks to water is 1:6, and three times of extraction and filtration are performed. The filtrates were combined 3 times and concentrated for use.
2. Green tea or black tea (tea stalk, tea powder) is leached with water in a ratio of 1:8. When the water boils, pour the tea leaves, dip at 100Â°C for 5 minutes, then quickly cool to below 70Â°C, and filter in time to be the first extract. The filter residue was subjected to the second leaching at a water consumption of 1:4, and the enzyme solution was added for leaching and filtration. The extracts were combined twice and concentrated for use. Or closed reflux method.
3. Firstly mix the solid ingredients uniformly, and then add the shiitake mushroom puree and the tea puree separately in proportion, stir and evenly mix, and use a swing granulator to granulate. It is required to dry at a vacuum of 40 kPa at 50-60Â°C for 25 minutes. Then enter the centrifugal spray dryer for spray drying, the temperature is 90 ~ 100 Â°C, the water content is below 13%, and quickly use a vacuum packaging machine for quantitative dispensing that is finished. Excerpted from: "Farmer's Wealth Advisor" 2007.05

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