作　　者： ; ; ; ; ; ;

机构地区： 中华全国供销合作总社

出　　处： 《中国茶叶加工》 2011年第1期28-30,共3页

摘　　要： 菌菇营养茶兼有菇和茶的营养保健功效,即可作茶单独饮用,也可作酱卤制品的营养调味料。本文研究以茶菇配比、冲泡固液比和时间为因素,多糖含量为指标,采用响应面法优化菌菇营养茶有效成分溶出的条件。结果表明:茶与菇的最佳配比为3:1,用32倍的水冲泡,冲泡5min可最大限度地保证其功效成分。 The bacteria mushroom nutrition tea,which can be used as beverages or additives of sauce halogen products,has beneficial effects for health. The article study the best condition of releasing effective composition about the ratio of tea and bacteria mushroom, the ratio of solid and liquid,time and polysaccharide quantity using response surface analysis.The result demonstrates that the optimized ratio of tea and bacteria mushroom is 3：1,the ratio of water is thirty two times,the tea-making time is five minutes in order to guarantee the functional composition.

关 键 词： 茶叶 菌菇 营养 响应面法

领　　域： [轻工技术与工程] [轻工技术与工程]