Hawk tea beverage and preparation method thereof

Abstract

The invention relates to the field of functional beverage preparation, and particularly discloses a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is prepared from fermented litsea coreana, plant extract, barley grass, scaphium scaphigerum, chrysanthemum, liquorice, honeysuckle, beverage auxiliaries and water; the preparation process of the litsea coreana beverage comprises the following steps: (1) crushing barley grass, scaphium scaphigerum, chrysanthemum, liquorice and honeysuckle, mixing, soaking, performing ultrasonic treatment, boiling, adding fermented litsea coreana, continuously boiling, naturally cooling, filtering and centrifuging to obtain filtrate A; and (2) adding a beverage additive and a plant extracting solution into the filtrate A prepared in the step (1), homogenizing, packaging and sterilizing to obtain the litsea coreana beverage, and the prepared litsea coreana beverage has various health-care effects of resisting oxidation, resisting inflammation and the like.

Description

Technical Field

[0001] The present application relates to the field of functional beverage preparation, and more specifically, to an eagle tea beverage and a preparation method thereof. Background Art

[0002] Eagle tea, also known as white tea, is mainly distributed in southwest my country. It is made from the tender branches and leaves of the woody plant Cinnamomum camphora of the Lauraceae family. It is named because eagles often eat its seeds and leaves. With the increasing demand for health, the functional food market has gradually emerged. Eagle tea, as a natural health drink, not only has a unique taste and aroma, but also has significant anti-inflammatory effects. It can be widely used in the development of various functional foods, such as anti-inflammatory health products and anti-inflammatory beverages. Eagle tea is rich in a variety of active ingredients, such as flavonoids and polyphenols. These ingredients perform well in anti-inflammatory and antioxidant aspects. However, eagle tea is a cold tea. For people with cold constitution and weak spleen and stomach, drinking it may increase the cold substances in the body, leading to aggravation of abdominal pain, diarrhea and other discomfort symptoms. Summary of the invention

[0003] In order to solve the technical problems mentioned in the background technology, the present application provides an eagle tea beverage and a preparation method thereof.

[0004] In the first aspect, the present application provides an eagle tea beverage, which adopts the following technical solution: An eagle tea beverage comprises the following raw materials in parts by weight: 8-10 parts of fermented eagle tea, 3-5 parts of plant extract, 0.5-1 part of barley grass, 0.5-1 part of Sterculia lychnophora, 0.5-1 part of chrysanthemum, 0.5-1 part of liquorice, 0.5-1 part of honeysuckle, 1-2 parts of beverage additives and 70-80 parts of water.

[0005] Preferably, the eagle tea beverage comprises the following raw materials in parts by weight: 9 parts of fermented eagle tea, 4 parts of plant extract, 0.8 parts of barley grass, 0.8 parts of sterculia lychnophora, 0.8 parts of chrysanthemum, 0.8 parts of licorice, 0.8 parts of honeysuckle, 1.5 parts of beverage additives, and 75 parts of water.

[0006] Preferably, the preparation of the fermented eagle tea comprises the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-late April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5-10 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25-30°C until the moisture content of the fresh leaves drops to 65-70%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5-1h, and the fresh leaf strip rate is 80-88%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25-30°C, maintaining the air humidity in the fermentation room at 90-95%, and fermenting for 4-6 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60-80° C., and drying until the water content is less than 8%, thereby obtaining fermented eagle tea.

[0007] Preferably, the preparation of the plant extract comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry, dry naturally in a dark place, crush and mix to obtain mixture A; b. extracting the mixture A obtained in step a with supercritical carbon dioxide, and obtaining an extract I and a residue; c. The residue obtained in step b is subjected to ultrasonic-assisted extraction to obtain extract II. The extract I and extract II are combined and mixed evenly to obtain a plant extract.

[0008] Preferably, in step a, the mass ratio of green tea, turmeric, ginger, grape skin and cranberry is 5-6:8-9:2-3:1-2:1-2.

[0009] Preferably, in step a, the mass ratio of green tea, turmeric, ginger, grape skin and cranberry is 5.5:8.5:2.5:1.5:1.5.

[0010] Preferably, the critical carbon dioxide extraction conditions in step b are: temperature 45-55° C., pressure 120-150 bar, carbon dioxide flow rate 5.8-6.5 L / min, and extraction time 1-2 h.

[0011] Preferably, the critical carbon dioxide extraction conditions in step b are a temperature of 50° C., a pressure of 135 bar, a carbon dioxide flow rate of 6.2 L / min, and an extraction time of 1.5 h.

[0012] Preferably, the ultrasonic-assisted extraction conditions in step c are: at room temperature, the ultrasonic power is 300-350 W, the ultrasonic frequency is 20-30 kHz, and the extraction time is 15-30 min.

[0013] Preferably, the ultrasonic-assisted extraction conditions in step c are: at room temperature, the ultrasonic power is 325 W, the ultrasonic frequency is 25 kHz, and the extraction time is 25 min.

[0014] Preferably, the preparation of the beverage additive specifically comprises the following steps: A. Grind black pepper and cinnamon together, sieve them, add them into 50-60℃ water and stir them into a paste. Add linseed oil into the paste and stir until the linseed oil is completely dissolved in the paste to obtain paste B. B. Add emulsifier and flavoring agent to the paste B, and stir until completely mixed to obtain a beverage additive.

[0015] Preferably, in step A, the mass ratio of black pepper, cinnamon, linseed oil and water is 0.3-0.5:0.8-1:2.5-5:40-60.

[0016] Preferably, the emulsifier in step B is lecithin and xanthan gum in a mass ratio of 1-2:2-3.

[0017] Preferably, in step B, the mass ratio of the paste B, the emulsifier and the flavoring agent is 100:4-6:3-5.

[0018] In a second aspect, the present application provides a method for preparing an eagle tea beverage, using the following technical solution: A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are ground and sieved respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, soaked in water, and heated to boiling after ultrasonic extraction. After boiling for 5-10 minutes, fermented eagle tea powder is added, and boiling is continued for 2-3 minutes. After natural cooling, filtrate is filtered and centrifuged to obtain filtrate A.

[0019] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing, packaging and sterilizing, thereby obtaining an Eagle Tea beverage.

[0020] Preferably, in step (1), the ultrasonic power is 200-300 W, the ultrasonic frequency is 20-30 kHz, the ultrasonic time is 10-12 h, and the ultrasonic temperature is 30-50° C.

[0021] Preferably, in step (1), the ultrasonic power is 250 W, the ultrasonic frequency is 25 kHz, the ultrasonic time is 11 h, and the ultrasonic temperature is 40°C.

[0022] Preferably, the homogenization temperature in the step (2) is 50-60° C., and the homogenization pressure is 25-35 MPa.

[0023] Preferably, the sterilization in step (2) is carried out by ultra-high temperature instantaneous sterilization.

[0024] In summary, this application has the following beneficial effects: This application utilizes ginger in the plant extract to neutralize the coldness of Eagle Tea, making the drink milder. The combination of Eagle Tea and ginger not only retains the heat-clearing and detoxifying effects of Eagle Tea, but also makes the drink more suitable for drinking in various seasons and physical conditions through the warming and tonic effect of ginger. The plant extract contains turmeric ingredients, and curcumin is an important active substance in turmeric, which has multiple health benefits such as antioxidant and anti-inflammatory. The combined use of ginger and turmeric effectively enhances the anti-inflammatory effect and improves immune function.

[0025] The present application utilizes piperazine, piperine and other ingredients contained in black pepper in the beverage additive to significantly promote the absorption and utilization of curcumin, thereby improving the defects of curcumin's low bioavailability and poor absorption by the human body; cinnamaldehyde, the main active ingredient in cinnamon, has a significant anti-inflammatory effect, can inhibit inflammatory signaling pathways, reduce the expression of inflammatory factors, and is rich in polyphenols that can reduce the production of free radicals and protect cells from oxidative damage; flaxseed oil is rich in α-linolenic acid (ALA), which can reduce the production of inflammatory mediators and reduce the level of inflammation. These three ingredients can enhance each other's anti-inflammatory effects. For example, capsaicin can increase the absorption rate of other nutrients in cinnamon and flaxseed oil, and utilize the synergistic effect of the three to exert anti-inflammatory effects through different physiological pathways (such as inhibiting inflammatory factors, reducing free radicals, regulating immune responses, etc.), and give full play to its anti-inflammatory, antioxidant, anti-cancer and other health care effects, thereby enhancing the overall health value of the beverage. DETAILED DESCRIPTION

[0026] The present application is further described in detail below in conjunction with embodiments.

[0027] Embodiment 1-3 provides an eagle tea beverage and a preparation method thereof. Example

[0028] An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0029] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0030] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 5:8:2:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0031] The preparation of the beverage additive specifically includes the following steps: A. Grind black pepper and cinnamon together and pass through a 100-mesh sieve. Add into 50°C water and stir to form a paste. Stir at a rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 150 rpm for 10 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.3:0.8:2.5:40. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:4:3; the emulsifier is lecithin and xanthan gum in a mass ratio of 1:2.

[0032] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed separately and passed through a 20-mesh sieve, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and the water temperature is controlled to be 40°C and soaked for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling, and after boiling for 5 minutes, the fermented eagle tea is added and the boiling is continued for 2 minutes. After natural cooling, the filtrate is sterilized, filtered and centrifuged to obtain filtrate A.

[0033] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage. Example

[0034] An eagle tea beverage comprises the following raw materials in parts by weight: 9 parts of fermented eagle tea, 4 parts of plant extract, 0.8 parts of barley grass, 0.8 parts of Sterculia lychnophora, 0.8 parts of chrysanthemum, 0.8 parts of liquorice, 0.8 parts of honeysuckle, 1.5 parts of beverage additives, and 75 parts of water.

[0035] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-late April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 8 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 28°C until the moisture content of the fresh leaves drops to 68%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 45 minutes, and the fresh leaf strip rate is 85%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 28°C, maintaining the air humidity in the fermentation room at 92%, and fermenting for 5 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature to 70° C., and drying to a moisture content of 6.5%, thereby obtaining fermented eagle tea.

[0036] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 5.5:8.5:2.5:1.5:1.5, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide under the conditions of a temperature of 50° C., a pressure of 135 bar, a carbon dioxide flow rate of 6.1 L / min, and an extraction time of 1.5 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 25 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 325 W, the ultrasonic frequency is 25 kHz, and the extraction time is 24 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0037] The preparation of the beverage additive specifically comprises the following steps: A. Grind black pepper and cinnamon together and pass through a 110-mesh sieve. Add into 55°C water and stir to form a paste. Stir at a rate of 110 rpm for 8 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 175 rpm for 12.5 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.4:0.9:4:50. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:5:4, and the emulsifier is lecithin and xanthan gum in a mass ratio of 1.5:2.5.

[0038] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed separately and passed through a 25-mesh sieve, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at a temperature of 40-50°C for 5 hours. The ultrasonic extraction power is 250 W, the ultrasonic frequency is 25 kHz, the ultrasonic duration is 11 hours, and the ultrasonic temperature is 40°C. After ultrasonic extraction, the temperature is raised to boiling, and after boiling for 8 minutes, the fermented eagle tea is added and the boiling is continued for 2.5 minutes. After natural cooling, the filtrate is sterilized, filtered and centrifuged to obtain filtrate A.

[0039] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 55° C. and a pressure of 30 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage. Example

[0040] An eagle tea beverage comprises the following raw materials in parts by weight: 8-10 parts of fermented eagle tea, 5 parts of plant extract, 1 part of barley grass, 1 part of Sterculia lychnophora, 1 part of chrysanthemum, 1 part of liquorice, 1 part of honeysuckle, 2 parts of beverage additives, and 80 parts of water.

[0041] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 10 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 30°C until the moisture content of the fresh leaves drops to 70%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 1 hour, and the fresh leaf strip rate is 88%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 30°C, maintaining the air humidity in the fermentation room at 95%, and fermenting for 6 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature to 80° C., and drying to a moisture content of 3%, thereby obtaining fermented eagle tea.

[0042] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 6:9:3:2:2, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 55° C., a pressure of 150 bar, a carbon dioxide flow rate of 6.5 L / min, and an extraction time of 2 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 30 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 350 W, the ultrasonic frequency is 30 kHz, and the extraction time is 30 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0043] The preparation of the beverage additive specifically comprises the following steps: A. Grind black pepper and cinnamon together and pass through a 120-mesh sieve. Add into 60°C water and stir evenly into a paste. Stir at a rate of 120 rpm for 10 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 200 rpm for 15 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.5:1:5:60. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:6:5, and the emulsifier is lecithin and xanthan gum in a mass ratio of 2:3.

[0044] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 30-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 50°C for 6 hours. The ultrasonic extraction power is 300 W, the ultrasonic frequency is 30 kHz, the ultrasonic duration is 12 hours, and the ultrasonic temperature is 50°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 10 minutes, fermented eagle tea is added and the mixture is boiled for another 3 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0045] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 60° C. and a pressure of 35 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0046] Comparative Example 1 An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0047] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0048] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, ginger, grape skin and cranberry in a mass ratio of 5:10:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0049] The preparation of the beverage additive specifically includes the following steps: A. Grind black pepper and cinnamon together and pass through a 100-mesh sieve. Add into 50°C water and stir to form a paste. Stir at a rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 150 rpm for 10 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.3:0.8:2.5:40. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:4:3, and the emulsifier is lecithin and xanthan gum in a mass ratio of 1:2.

[0050] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 20-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 40°C for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 5 minutes, fermented eagle tea is added and the mixture is boiled for another 2 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0051] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0052] Comparative Example 2 An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0053] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0054] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, ginger, grape skin and cranberry in a mass ratio of 5:10:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0055] The preparation of the beverage additive specifically includes the following steps: A. Grind black pepper and cinnamon together and pass through a 100-mesh sieve. Add into 50°C water and stir to form a paste. Stir at a rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 150 rpm for 10 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.3:0.8:2.5:40. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:4:3, and the emulsifier is lecithin and xanthan gum in a mass ratio of 1:2.

[0056] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 20-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 40°C for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 5 minutes, fermented eagle tea is added and the mixture is boiled for another 2 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0057] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0058] Comparative Example 3 An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0059] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0060] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 5:8:2:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0061] The preparation of the beverage additive specifically includes the following steps: A. Grind cinnamon through a 100-mesh sieve, add into 50°C water and stir evenly into a paste at a stirring rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B at a stirring rate of 150 rpm for 10 min, wherein the mass ratio of cinnamon, linseed oil and water is 1.1:2.5:40; B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:4:3, and the emulsifier is lecithin and xanthan gum in a mass ratio of 1:2.

[0062] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 20-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 40°C for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 5 minutes, fermented eagle tea is added and the mixture is boiled for another 2 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0063] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0064] Comparative Example 4 An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0065] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0066] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 5:8:2:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0067] The preparation of the beverage additive specifically includes the following steps: A. Grind black pepper through a 100-mesh sieve, add it into 50°C water and stir it evenly into a paste at a stirring rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B at a stirring rate of 150 rpm for 10 min, wherein the mass ratio of black pepper, linseed oil and water is 1.1:2.5:40; B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, the emulsifier and the agave nectar is 100:4:3, and the emulsifier is lecithin and xanthan gum in a mass ratio of 1:2.

[0068] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 20-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 40°C for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 5 minutes, fermented eagle tea is added and the mixture is boiled for another 2 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0069] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0070] Comparative Example 5 An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0071] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0072] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 5:8:2:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0073] The preparation of the beverage additive specifically includes the following steps: A. Grind black pepper and cinnamon together and pass through a 100-mesh sieve. Add into 50°C water and stir to form a paste. Stir at a rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 150 rpm for 10 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.3:0.8:2.5:40. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, lecithin and agave nectar is 100:4:3.

[0074] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 20-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 40°C for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 5 minutes, fermented eagle tea is added and the mixture is boiled for another 2 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0075] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0076] Comparative Example 6 An eagle tea beverage comprises the following raw materials in parts by weight: 8 parts of fermented eagle tea, 3 parts of plant extract, 0.5 parts of barley grass, 0.5 parts of Sterculia lychnophora, 0.5 parts of chrysanthemum, 0.5 parts of liquorice, 0.5 parts of honeysuckle, 1 part of beverage additive, and 70 parts of water.

[0077] The preparation of fermented eagle tea specifically includes the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25°C until the moisture content of the fresh leaves drops to 65%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5 hours, and the fresh leaf strip rate is 80%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25°C, maintaining the air humidity in the fermentation room at 90%, and fermenting for 4 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60° C., and drying the tea leaves until the water content is 5%, thereby obtaining fermented eagle tea.

[0078] The preparation of the plant extract specifically comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry in a mass ratio of 5:8:2:1:1, dry naturally in a dark place, crush and mix to obtain a mixture A; b. Extracting the mixture A obtained in step a with supercritical carbon dioxide at a temperature of 45° C., a pressure of 120 bar, a carbon dioxide flow rate of 5.8 L / min, and an extraction time of 1 h, to obtain an extract I and a residue; c. Soak the residue obtained in step b in an equal volume of water for 20 minutes, and then use ultrasonic-assisted extraction. The extraction conditions are: at room temperature, the ultrasonic power is 300 W, the ultrasonic frequency is 20 kHz, and the extraction time is 15 minutes to obtain extract II. Combine extract I and extract II, and mix them evenly to obtain plant extract.

[0079] The preparation of the beverage additive specifically includes the following steps: A. Grind black pepper and cinnamon together and pass through a 100-mesh sieve. Add into 50°C water and stir to form a paste. Stir at a rate of 100 rpm for 5 min. Add linseed oil into the paste mixture and stir until the linseed oil is completely integrated into the paste to obtain paste B. Stir at a rate of 150 rpm for 10 min. The mass ratio of black pepper, cinnamon, linseed oil and water is 0.3:0.8:2.5:40. B. Add emulsifier and agave nectar to the paste B, and continue stirring until completely mixed to obtain a beverage additive, wherein the mass ratio of the paste B, xanthan gum and agave nectar is 100:4:3.

[0080] A method for preparing an eagle tea beverage comprises the following steps: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and passed through a 20-mesh sieve respectively, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, and soaked in water at 40°C for 4 hours. The ultrasonic extraction power is 200 W, the ultrasonic frequency is 20 kHz, the ultrasonic duration is 10 hours, and the ultrasonic temperature is 30°C. After ultrasonic extraction, the temperature is raised to boiling. After boiling for 5 minutes, fermented eagle tea is added and the mixture is boiled for another 2 minutes. After natural cooling, the mixture is sterilized, filtered and centrifuged to obtain filtrate A.

[0081] (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing at a temperature of 50° C. and a pressure of 25 MPa, and then packaging, and sterilizing by ultra-high temperature instantaneous sterilization at a sterilization temperature of 140° C. and a sterilization time of 8 seconds, thereby obtaining an Eagle Tea beverage.

[0082] The comprehensive properties of the Eagle Tea beverages prepared in Examples 1-3 and Comparative Examples 1-6 of the present application were tested respectively, as follows: Antioxidant performance test: Experimental subjects: 60 3-month-old C57 mice, half male and half female, weighing (20-25 g), were used for the experiment after one week of adaptive feeding; Experimental method: The mice were randomly divided into 10 groups, and CCl4 solution (0.1 mL / 10g body weight, 10% CCl4 olive oil solution) was injected three times a week by intraperitoneal injection, once every other day, for 4 consecutive weeks to construct a mouse liver fibrosis model, and the groups were divided into: 3 experimental groups (the gavage solution was provided by Examples 1-3), 6 control groups (the gavage solution was provided by Comparative Examples 1-6) and 1 blank group (the gavage solution was normal saline). After the model was successfully established, 0.5 mL was gavaged once a day. After 7 weeks, the mice were killed, blood and tissue samples were collected, and various antioxidant indicators (superoxide dismutase and catalase activity and MDA content) were determined. The test results are shown in Table 1:

[0083] Anti-inflammatory properties test: Experimental subjects: 60 3-month-old SD rats, half male and half female, weighing (180-200 g), were used for the experiment after one week of adaptive feeding; Experimental method: Rats were randomly divided into 10 groups, the plantar part of the left hind paw of the rats was selected as the injection site, carrageenan solution (concentration of 1%) was prepared with physiological saline, 0.1 mL was injected into each rat, and 6 mL was gavaged once after 1 hour; grouping: 3 experimental groups (gavage solution provided by Examples 1-3), 6 comparative groups (gavage solution provided by Comparative Examples 1-6) and 1 blank group (gavage solution was physiological saline), a clear mark was made on the same part of the left hind paw of the rats before gavage, and the paw volume was recorded, and the paw volume of the rats was measured every 1 hour after gavage, and the test results are shown in Table 2;

[0084] As can be seen from Table 1, the superoxide dismutase activity and hydrogen peroxide activity of the mice in Examples 1-3 are significantly improved compared with those in Comparative Examples 1-6, the MDA content in Examples 1-3 is significantly reduced compared with that in Comparative Examples 1-6, and the antioxidant properties of Examples 1-3 and Comparative Examples 1-6 are significantly improved compared with the blank group, indicating that the eagle tea beverage prepared by the present invention has a strong oxygen free radical scavenging ability, can significantly improve the superoxide dismutase activity and hydrogen peroxide activity in mice, and can effectively inhibit lipid peroxidation, showing excellent antioxidant properties.

[0085] As can be seen from Table 2, the paw volume of Examples 1-3 is significantly lower than that of the rat acute inflammation model of Comparative Examples 1-6, and as the test time increases, the paw volume of the rats in Examples 1-3 decreases to a lower level, and the paw volume of the rats in Examples 1-3 and Comparative Examples 1-6 is significantly reduced compared to the blank group, indicating that the Eagle Tea beverage prepared by the present invention has a good anti-inflammatory effect.

[0086] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. An eagle tea beverage, characterized in that: The eagle tea beverage comprises the following raw materials in parts by weight: 8-10 parts of fermented eagle tea, 3-5 parts of plant extract, 0.5-1 part of barley grass, 0.5-1 part of sterculia lychnophora, 0.5-1 part of chrysanthemum, 0.5-1 part of licorice, 0.5-1 part of honeysuckle, 1-2 parts of beverage additives, and 70-80 parts of water.

2. The eagle tea beverage according to claim 1, characterized in that: The preparation of the fermented eagle tea comprises the following steps: Step S1, picking yellow-green and pink tender fresh leaves of Eagle Tea from late March to mid-late April, spreading the leaves in a well-ventilated, cool and clean place, with a thickness of 5-10 cm; Step S2, withering: after the fresh leaves are spread out, they are naturally withered at 25-30°C until the moisture content of the fresh leaves drops to 65-70%; Step S3, rolling: putting the withered tea leaves into a rolling machine and rolling them for 0.5-1h, and the fresh leaf strip rate is 80-88%; Step S4, fermentation: putting the rolled old eagle tea into a light-proof and ventilated fermentation room, controlling the fermentation room temperature at 25-30°C, maintaining the air humidity in the fermentation room at 90-95%, and fermenting for 4-6 hours; Step S5, drying: putting the fermented tea leaves into a drying machine, controlling the drying temperature at 60-80° C., and drying until the water content is less than 8%, thereby obtaining fermented eagle tea.

3. The eagle tea beverage according to claim 1, characterized in that: The preparation of the plant extract comprises the following steps: a. Wash fresh green tea, turmeric, ginger, grape skin and cranberry, dry naturally in a dark place, crush and mix to obtain mixture A; b. extracting the mixture A obtained in step a with supercritical carbon dioxide, and obtaining an extract I and a residue; c. The residue obtained in step b is extracted by ultrasonic-assisted extraction to obtain extract II, and the extract I and extract II are combined and mixed evenly to obtain a plant extract.

4. The eagle tea beverage according to claim 3, characterized in that: In step a, the mass ratio of green tea, turmeric, ginger, grape skin and cranberry is 5-6:8-9:2-3:1-2:1-2; in step b, the critical carbon dioxide extraction conditions are at a temperature of 45-55°C, a pressure of 120-150 bar, a carbon dioxide flow rate of 5.8-6.5 L / min, and an extraction time of 1-2 h; in step c, the ultrasonic-assisted extraction conditions are at room temperature, an ultrasonic power of 300-350 W, an ultrasonic frequency of 20-30 kHz, and an extraction time of 15-30 min.

5. The eagle tea beverage according to claim 1, characterized in that: The preparation of the beverage additive specifically comprises the following steps: A. Grind black pepper and cinnamon together, sieve them, add them into 50-60℃ water and stir them into a paste. Add linseed oil into the paste and stir until the linseed oil is completely dissolved in the paste to obtain paste B. B. Add emulsifier and flavoring agent to the paste B, and continue stirring until completely mixed to obtain a beverage additive.

6. The eagle tea beverage according to claim 5, characterized in that: In step A, the mass ratio of black pepper, cinnamon, linseed oil and water is 0.3-0.5:0.8-1:2.5-5:40-60.

7. The eagle tea beverage according to claim 6, characterized in that: The emulsifier in step B is lecithin and xanthan gum in a mass ratio of 1-2:2-3.

8. The eagle tea beverage according to claim 6, characterized in that: In the step B, the mass ratio of the paste B, the emulsifier and the flavoring agent is 100:4-6:3-5.

9. A method for preparing the eagle tea beverage according to any one of claims 1 to 8, characterized in that: The specific preparation steps are as follows: (1) Fermented eagle tea, barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are crushed and sieved, and barley grass, sterculia lychnophora, chrysanthemum, licorice and honeysuckle are mixed according to weight, soaked in water, and subjected to ultrasonic extraction and heated to boiling. After boiling for 5-10 minutes, fermented eagle tea is added and continued to boil for 2-3 minutes. After natural cooling, filtrating and centrifuging to obtain filtrate A; (2) Adding beverage additives and plant extracts to the filtrate A prepared in step (1), homogenizing, packaging and sterilizing to obtain the Eagle Tea beverage.

10. The method for preparing an eagle tea beverage according to claim 9, wherein in step (1), the ultrasonic power is 200-300 W, the ultrasonic frequency is 20-30 kHz, the ultrasonic duration is 10-12 h, and the ultrasonic temperature is 30-50°C; in step (2), the homogenization temperature is 50-60°C, and the homogenization pressure is 25-35 MPa.

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