STUDY ON THE PROCESSING OF TEA BAGS FROM GANODERMA SUBRESINOSU

Abstract

The black reishi mushroom is scientifically named as Ganoderma subresinosum. Black reishi is salty, benign, containing many rare, useful medicinal substances. Tea bags are popular in the world as a convenient and healthy drinking. Therefore, the research aims to build the process of producing tea bags from the fruiting bodies of black reishi, with a direction to greatly practical applications. The research used black reishi collected in Bao Lac district, Cao Bang province with 80% moisture, 5.5% ash, 1.2% tannin. Black reishi is dried at 60ºC, crushed to a size of 0.5 < d ≤ 1 mm and mixed with licorice and stevia with the ratio of 15% and 15% respectively to improve the quality of the product. Analysis of the microbiological quality of the product showed that the total number of aerobic microorganisms is about 4.6.10⁴ colonies/g, yeast – mold is 1.6.10³ colonies/g, Coliform is 2,10² colonies/g, Salmonella is 0 colonies /25g, meeting TCVN 7975 - 2008 about herbal tea filter bags. The results of the study are an important scientific basis, contributing to the application to improve the value of black reishi in practical production.