以灵芝为主要原料，经过浸提浓缩、喷雾干燥等工艺，配以适当辅料调制，研制成热水可溶，溶液透明的灵芝速溶茶。采用单因素正交实验确定灵芝速溶茶的最佳配方为：麦芽糊精25%、CMC 0.15%、麦芽糊精和β-环状糊精的比例12:1，蔗糖的含量9%。所制得的灵芝速溶茶颗粒细腻呈黄白色，溶解快速且无沉淀，具有灵芝特有的香味。

A healthy Ganoderma lucidum instant tea with appropriate auxiliary materials and characteristics of soluble and clear in hot water was produced after extraction，concentration and spray dry. The optimum formula of Ganoderma lucidum instant tea were determined by single factor and orthogonal experiment method: malt dextrin 25%, CMC 0.15%, malt dextrin and beta cyclodextrins in the ratio of 12:1 and sucrose content 9%.

广东省科技计划资助项目（2007A020100001-2）