| 摘要 |
A method of manufacturing functional pine mushroom tea using pine mushroom(Tricholoma matsutake Sing.) is provided to inhibit the color and shape change of pine mushroom and to increase the shelf life while retaining the flavor and efficacy. Pine mushroom is squeezed to obtain squeezed pine mushroom liquid which is then granulated. The squeezed pine mushroom is soaked in an aqueous solution including ascorbic acid, erythorbic acid, citric acid and sorbitol, dehydrated, steamed at 80 to 120deg.C for 3 to 10min and dried at 60 to 80deg.C for 5 to 30min. Prior to drying after steaming, the pine mushroom is soaked in an aqueous solution including 2 to 5% by weight of Polygonatum Root concentrates, 0.5 to 3% by weight of red ginseng concentrates, 0.2 to 2% by weight of salt and the remaining of water. Functional pine mushroom tea contains 20 to 50% by weight of the dried pine mushroom and 50 to 89% by weight of the pine mushroom granules.
|
