猴头菇袋泡茶特色旅游饮品研制  

Development of Characteristic Tourist Beverage for Teabag of Hericium erinaceus

作　　者：王腾飞 刘倩 霍梅俊 王志华[3] WANG Tengfei;LIU Qian;HUO Meijun;WANG Zhihua(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801;College of Veterinary Medicine,Shanxi Agricultural University,Taigu 030801;Tourism College,Chongqing University of Arts and Sciences,Yongchuan 402160)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]山西农业大学动物医学学院,太谷030801 [3]重庆文理学院旅游学院,永川402160

出　　处：《食品工业》2021年第5期14-17,共4页The Food Industry

基　　金：川菜发展研究中心项目(CC20G17);重庆市社会科学规划项目(2020YBSH109);山西省研究生教育改革研究课题(2020YJJG093,2019JG081);山西省高等学校科技创新项目(2019L0393);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201712,SXYBKY201734);山西农业大学教学改革研究项目(YB-202018,PY-202034);山西农业大学科技创新基金项目(2017YJ32,2019029)。

摘　　要：试验以猴头菇、罗汉果、陈皮为原料制作袋泡茶,研究水温、加水量和冲泡时间3个因素对猴头菇袋泡茶品质的影响,确定猴头菇袋泡茶的最佳原料配比和冲泡条件。结果显示,最佳原料配比为猴头菇50%、罗汉果20%、陈皮30%(以6 g计)。最佳冲泡条件为水温100℃、水量150 mL、时间6 min。在此条件下所得的猴头菇袋泡茶颜色清亮、口感柔和,能为大多数消费者所接受。Hericium erinaceus,Momordica grosvenori and tangerine peel were used as raw materials to make teabag.The proportion of raw materials was determined.The influences of water temperature,water content and brewing time on the quality of teabags made of Hericium erinaceus were studied.The results showed that the best proportion of raw materials was Hericium erinaceus 50%,Momordica grosvenori 20%and tangerine peel 30%.The best brewing condition was 100℃water temperature,150 mL water and 6 min time.Under this condition,the Hericium erinaceus teabag could be used for tea making with bright color and soft taste,which was acceptable to most tourists.

关 键 词：猴头菇 袋泡茶 饮品 

分 类 号：TS272.59[农业科学—茶叶生产加工]