A kind of hangover black tea and preparation method thereof

Abstract

The invention provides a hangover black tea and a preparation method thereof, which mainly include picking fresh leaves, withering, rolling once, spraying edible fungus compound polysaccharide liquid, rolling twice, fermenting once, spraying edible fungus compound enzyme liquid, rolling three times, Fermentation and drying steps. Among them, in the preparation process of the edible fungi compound polysaccharide liquid and the edible fungus compound enzyme liquid, two specific combinations of edible fungi, Flammulina velutipes and Lentinus edodes, are preferred as raw materials, and edible fungus polysaccharides and edible fungi with good hangover effects are prepared by enzymatic hydrolysis. At the same time, the two are sprayed on the tea leaves step by step, so that the tea leaves can absorb the above-mentioned polysaccharides and enzyme components, so that they can be integrated into the preparation process of black tea and made into a form of tea products widely accepted by consumers. After brewing and drinking, it has a synergistic effect on hangover effect, not only significantly prolongs the incubation period of drunkenness, shortens the time of sobering up, but also protects the liver and reduces toxicity. Compared with the existing technology, it has better Anti-alcoholic and liver-protecting effect.

Description

technical field [0001] The invention belongs to the technical field of black tea, and in particular relates to the preparation of black tea with the functions of relieving alcohol and protecting the liver. Background technique [0002] Wine culture occupies a unique position in our country's traditional culture, but drunkenness and alcoholism are increasingly becoming public health problems in our country. Acute heavy drinking can cause nausea, vomiting, memory loss, inattention, etc., while long-term drinking will lead to mental disorders, gastric ulcers, fatty liver, alcoholic hepatitis, cirrhosis and other diseases. Therefore, how to reduce the damage of alcohol to human health is one of the hotspots in current international medical and biological research. How to develop effective anti-alcoholic and liver-protecting health food has also been generally paid attention to by people, especially because of its small side effects and high efficacy. The market prospect of anti...

AI Technical Summary

Problems solved by technology

[0008] Although in the prior art, there have been a large number of documents disclosing the preparation of hangover-relief health food using edible fungi as raw materials, but as far as the current overall technical situation is concerned, such health food has the following problems: (1) In terms of product form, Most of them are capsules, granules, tablets, oral liquids, etc., which are usually traditional dosage forms of medicines. The product style is relatively single, and it lacks the type of food that is closer to the traditional sense, such as patent CN101156877A, etc.

(2) In terms of raw material selection, the selection of raw materials is diverse but relatively random. Although the application of edible fungus polysaccharides / edible fungal enzymes in health products has been used in the prior art, and applications for combining the two, such as patents CN106578801A, CN106579384A, etc., but have not carried out further excavation to the respective characteristics of the raw materials and the interaction between different combinations, and there is no specific anti-alcoholic effect application, nor from the combination of raw materials, edible fungus polysaccharides and edible fungus enzymes. Combining perspectives to solve problems

(3) In terms of preparation technology, although there are many methods for preparing edible fungus polysaccharides and edible fungus enzymes, and there are many disclosures about the raw material processing of edible fungi, such as patents CN103859538A, CN105707851A, etc., but polysaccharides and enzymes are mostly independent The preparation method is carried out in an unreasonable manner, and the process steps are reorganized, unified, and simplified without making full use of the similarities between the two raw materials. At the same time, most of the preparation methods use general process steps, and do not select specific combinations of edible fungus raw materials. Targeted process conditions and parameter optimization

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