Instant tea is a popular beverage in the international market. It is a kind of solid drink that is extracted and concentrated by effectively extracting the effective solubles of tea in the tea. The mushroom instant tea is used to supplement the unique flavor of the mushroom in the instant tea production process, and significantly increases the health care of the tea without sacrificing the proper style of the tea. It can not only keep the brewing and instant solubilization, but also leave no residual scum. Features, but also a single brewing, and can drink milk, juice or honey, sugar, etc., loved by consumers. The production method is described as follows: 1. Raw material formulation 8% of shiitake mushroom puree, 14% of pure tea flavor, 18% of maltodextrin, 77% of fine sugar powder, 1.6% of citric acid, and 0.8% of vanillin. Second, the production method 1, choose no moldy fresh mushrooms or dried mushroom stalks and frozen mushroom stalks, rinse in a certain pressure of purified water. 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 l:10, the ratio of fresh mushrooms to water is 1:5, the ratio of frozen 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 added to water in a ratio of 1:8. When the water is boiled, pour the tea leaves, dip at 100°C for 5 minutes, then quickly cool to below 70°C, and filter them in time as an extract. The filter residue was extracted for the second time with 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. First, the solid ingredients are mixed uniformly, then the shiitake mushroom puree and the tea puree are added in proportion respectively, and the mixture is fully stirred and evenly granulated by using a swing granulator. It is required to dry for 25 minutes at a vacuum of 300 mmHg at 50-60°C. Then enter the centrifugal spray dryer for spray drying, the temperature is 90-100 °C, the water content is below 13%, and the vacuum packing machine is used for quantitative dispensing.
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