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STUDY ON THE TECHNOLOGY OF PRODUCING LENTINUSEDODES LONGDING HEALTH TEA

ZHANG Runguang ZHANG Youlin Qin Jun zhe 1. Department of Food Engineering, Shanxi Normal University, Xi'an, 710062 2. College of Life Science and Engineering, Shanxi University of Science and Technology, Xianyang, 712081  
Fresh Lentinusedodes and Longding tea were used as the raw material. The tecnnical conditions of Lentinusedodes Longding health tea were studied, such as the process of material, the technology of dehydration, the conformation of cut separation, the optimal formula of product etc. The results showed that fresh Lentinusedodes was cut into silk after selection, cleaning and anterior dehydration. Beginning at 54℃ , the silk was being dehydrated for 2.0~ 2.5 hours with the temperature increasing 2℃ every 30 minutes until it came to 62℃. The quantity of water in the Lentinusedodes dropped to 8%. In the end, the dehydrated silk was mixed with Longding tea in proportion as 2 : 3. We produced a new type of health tea whose color, aromas, sapor and shape were all perfect.
【CateGory Index】: TS272
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