松茸速溶茶配方设计研究

松茸在防癌、抗肿瘤、降低血糖、提高机体免疫力、防治心血管疾病等方面效果显著；绿茶中营养成分众多，也具有很好的保健功能。以绿茶和松茸为原料研究的松茸速溶茶，既具有松茸的营养功效，又保留了绿茶的清香高爽，饮用方便。结果表明：确定绿茶浸提的最佳参数为：料液比1∶13，温度为65℃，浸提时间为40min；松茸速溶茶的最佳配方为：松茸多糖浸提液与绿茶浸提液比例为1∶5，柠檬酸为0．04％，甜味剂为10％（白砂糖∶蜂蜜＝3∶2），产品为浅棕色、颜色发亮，具有松茸和绿茶特有的香味，酸甜可口，感官评定得分为92．1。

The Study Ingredient of Tricholoma matsutake Instant Tea

Tricholoma matsutake polysaccharide has potentials function of antitumor ,blood sugar lowering and enhancing immunity and so on . In other hand , green tea contents many component beneficial to health .In this study ,Fast Thawing Tea was made with Tricholoma matsutake and green tea fluid .The optimum condition of to obtain Green tea fluid is the ratio of water and material is 1∶13 ,the temperature is 65℃ ,the time is 40min .The optimum formula gained by Orthogonal test is that the ratio of polysac-charide and fluid and green tea fluid is 1∶5 ,the citric acid is 0 .04% ,the sweetening agent is 10% （the white granulated sugar ∶ Honey = 3∶2） .The Fast Thawing Tea we gained has good taste and color which was expects to spread .The product has light brown ,bright colors ,with Tricholoma matsutake and the unique flavor of green tea ,sweet and sour .Sensory evaluation scores for the 92 .1 .