Research on the processing technology of filter tea and instant granule tea from Pleurotus citrinopileatus Singer (1943) mushroom. Part I

Tamogi mushroom (Pleurotus citrinopileatus), a culinary medicinal mushroom rich in β-glucans and antioxidant compounds, represents a promising raw material for functional beverage development. This study aimed to establish and optimize integrated processing technologies for two value-added products: filter tea and instant granule tea derived from Tamogi mushroom. Fresh Tamogi samples were subjected to cleaning, drying, grinding, aqueous extraction, concentration, formulation optimization, and granulation. The effects of key processing parameters, including drying conditions, extraction temperature, and formulation ratios, were systematically evaluated in relation to product quality, solubility, and sensory attributes. Results indicated that circulating air drying at 50-55 °C effectively preserved color and characteristic aroma while achieving adequate dehydration, whereas extraction at 90-100 °C maximized the recovery of bioactive compounds. Formulation optimization incorporating complementary mushrooms and natural flavor modifiers significantly improved sensory acceptability and functional performance. The optimized filter tea formulation (9.0:3.0:3.6:1.0:2.0:1.4) exhibited high infusion quality and balanced taste, while the optimized instant granule tea (7.0:3.0:2.0:1.0:6.0), combined with maltodextrin (0.05:1), demonstrated superior solubility, rapid dispersion, and minimal sediment formation. Overall, the developed processes provide a practical and scalable approach for producing Tamogi-based functional beverages, with instant granule tea showing greater potential for commercialization due to its enhanced convenience and physicochemical performance.