Kidney-tonifying and bowel-relaxing cistanche tea and preparation method thereof

Abstract

The invention belongs to the technical field of plant drinks, and particularly relates to kidney-tonifying and bowel-relaxing cistanche tea and a preparation method thereof. The herba cistanche tea is prepared from the following raw materials in parts by weight: 30 to 40 parts of herba cistanche, 10 to 15 parts of fructus lycii extract, 10 to 12 parts of semen cassiae extract, 10 to 15 parts of fructus cannabis extract, 8 to 12 parts of radix polygoni multiflori extract, 8 to 10 parts of rhizoma dioscoreae extract, 3 to 5 parts of honey powder, 5 to 10 parts of maltodextrin, 2 to 3 parts of beta-cyclodextrin, 2 to 3 parts of antioxidant, 0.1 to 0.15 part of mixed enzyme and 2 to 3 parts of zymophyte. According to the preparation method disclosed by the invention, the flowers and the rhizomes of the cistanche are subjected to pretreatment and enzymolysis treatment in different modes, and then fermentation is performed under the same microbial fermentation condition, so that respective advantages of the two parts of raw materials are fully played, beneficial components are released and retained to the maximum extent, and the functionality and the quality of the product are remarkably improved through synergistic fermentation.

Description

Technical Field

[0001] The invention belongs to the technical field of plant drinking products, and particularly relates to a kidney-tonifying and laxative Cistanche deserticola tea and a preparation method thereof. Background Art

[0002] Cistanche deserticola is a traditional Chinese medicinal material, known as the "desert ginseng". It is sweet, salty and warm in nature. It belongs to the kidney and large intestine meridians and has the effects of nourishing kidney yang, benefiting essence and blood, and moistening the intestines and relieving constipation. The medicinal value of Cistanche deserticola has been recorded in detail in medical books of all dynasties. It is widely used to treat kidney deficiency, impotence, infertility, soreness of waist and knees, weakness of muscles and bones, and constipation. According to the theory of traditional Chinese medicine, the kidney is responsible for storing essence, growth and development, and is related to the reproductive and endocrine functions of the human body. As an important kidney-tonifying medicine, Cistanche deserticola's main active ingredients, such as phenylethanol glycosides and cyclopentane ether terpenes, have the effects of improving gonadal function, enhancing physical strength and immunity. Modern studies have shown that Cistanche deserticola can promote the secretion of adrenal cortex hormones, regulate endocrine function, and has a positive effect on improving the symptoms of kidney deficiency. Cistanche deserticola also has the effect of moistening the intestines and relieving constipation, and is suitable for symptoms such as dry intestines and constipation. The polysaccharides and dietary fiber components contained in it can promote intestinal peristalsis and increase the water content of feces, thereby having a laxative effect. It is particularly suitable for the elderly, those with long-term illness and weak constitution, and patients with postpartum constipation. Making Cistanche deserticola into tea not only retains its pharmacological activity, but also facilitates daily use. The tea form is easily absorbed by the human body and has a good taste, which is suitable for long-term drinking. Through scientific compatibility, its health care effect can also be enhanced, such as with Cassia seed, Lycium barbarum, etc., to improve the effects of tonifying the kidney and benefiting the essence and moistening the intestines and relieving constipation. Therefore, it is extremely necessary to develop a Cistanche deserticola tea that can effectively tonify the kidney and relieve constipation and is suitable for long-term drinking. Summary of the invention

[0003] In view of the defects of the prior art, the object of the present invention is to provide a kidney-tonifying and laxative Cistanche deserticola tea and a preparation method thereof.

[0004] The technical effect of the present invention is achieved through the following technical scheme: a kidney-tonifying and laxative Cistanche tea, which is composed of the following raw materials in parts by weight: 30-40 parts of Cistanche, 10-15 parts of wolfberry extract, 10-12 parts of cassia seed extract, 10-15 parts of hemp seed extract, 8-12 parts of Polygonum multiflorum extract, 8-10 parts of yam extract, 3-5 parts of honey powder, 5-10 parts of maltodextrin, 2-3 parts of beta-cyclodextrin, 2-3 parts of antioxidants, 0.1-0.15 parts of mixed enzymes, and 2-3 parts of fermentation bacteria.

[0005] Preferably, the Cistanche deserticola consists of Cistanche deserticola flowers and Cistanche deserticola rhizomes; the mass ratio of the Cistanche deserticola flowers to the Cistanche deserticola rhizomes is 3:17.

[0006] Preferably, the antioxidant is any one of vitamin C, vitamin E and tea polyphenols.

[0007] Preferably, the mixed enzyme consists of cellulase, pectinase and hemicellulase; the activity of the cellulase is 15000-20000 U / g; the activity of the pectinase is 5000-10000 U / g; the activity of the hemicellulase is 8000-15000 U / g; and the mass dosage ratio of the cellulase, pectinase and hemicellulase is 1:1:1.

[0008] Preferably, the fermentation bacteria are composed of Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum; the activity of Aspergillus niger is 1×10 8 / mL; the activity of Aspergillus oryzae is 1×10 8 / mL; the activity of the plant lactobacillus is 1×10 9 / mL; the volume ratio of the Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum is 1:1:2.

[0009] Preferably, the wolfberry extract is prepared by ethanol extraction; Preferably, the Cassia seed extract is prepared by ultrasound-assisted extraction; Preferably, the hemp seed extract is prepared by pressing; Preferably, the Polygonum multiflorum extract is prepared by water extraction; Preferably, the yam extract is prepared by cellulase enzymolysis.

[0010] Preferably, another aspect of the present invention is to provide a method for preparing the kidney-tonifying and laxative Cistanche deserticola tea, the specific preparation steps being as follows: S1: cutting the cleaned Cistanche rhizome into pieces and crushing them through a 40-60 mesh sieve to obtain rhizome powder; then heating the rhizome powder in a water bath at 80-90° C., soaking the rhizome powder for 30 minutes, steaming the powder at 110-120° C. for 20-30 minutes, and then cooling the powder to room temperature to obtain pretreated Cistanche rhizome; S2: withering the cleaned Cistanche deserticola flowers in an environment of 6-8°C and 60% relative humidity for 4-6 hours, freeze-drying the withered Cistanche deserticola flowers in a vacuum at -50°C to a moisture content of 5%, and then slightly crushing and screening through an 80-100 mesh sieve to obtain pretreated Cistanche deserticola flowers; S3: Mix cellulase, pectinase and hemicellulase in 50°C distilled water in a mass ratio of 2:1:1, dissolve evenly, and obtain an enzyme preparation; add the enzyme preparation to the pretreated Cistanche rhizome prepared in step S1, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 4.5-5.5, heat in a water bath to maintain the temperature at 50°C, after the enzymatic hydrolysis reaction for 4-6 hours, increase the temperature to 80°C and maintain for 10 minutes to stop the enzyme activity, centrifuge at 4000rpm for 20 minutes, take the supernatant, and obtain the root hydrolyzate; S4: Pectinase and hemicellulase are mixed in 40°C distilled water in a mass ratio of 1:1, and dissolved evenly to obtain an enzymatic hydrolyzate; the enzymatic hydrolyzate is added to the pretreated Cistanche deserticola flower prepared in step S2, maltodextrin is added, and then the pH is adjusted to 5-6 using 1M HCl solution and 1M NaOH solution, and the temperature is maintained at 40°C in a water bath. After the enzymatic hydrolysis reaction for 1-2 hours, the temperature is increased to 70°C and maintained for 10 minutes to stop the enzyme activity, and the mixture is centrifuged at 3000rpm for 15 minutes, and the supernatant is taken to obtain a flower enzymatic hydrolyzate; S5: the root hydrolysate prepared in step S3 and the flower hydrolysate prepared in step S4 are mixed uniformly, β-cyclodextrin is added, the pH is adjusted to 5.5 with phosphate buffer, and then the first stage fermentation is carried out, two-thirds of the bacterial solution of Aspergillus niger and Aspergillus oryzae is added, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the second stage fermentation is carried out, one-third of the bacterial solution of Aspergillus niger and Aspergillus oryzae is inoculated again, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the third stage fermentation is carried out, Lactobacillus plantarum bacterial solution is added, the humidity is controlled at 60%, the temperature is 30°C, the pH is adjusted to 5, and the fermentation is carried out for 24 hours; S6: After the third stage fermentation in step S5 is completed, the fermentation is stopped by rapid cooling, the fermentation product and the fermentation liquid are separated by sieve, and microwave-assisted drying is performed at 50-60° C. to a water content of 5%, thereby obtaining a Cistanche deserticola extract; S7: The Cistanche extract prepared in step S6 and wolfberry extract, cassia seed extract, hemp seed extract, Polygonum multiflorum extract, yam extract, and honey powder are stirred and mixed evenly, and then an antioxidant is added, and the stirring and mixing are continued to be evenly obtained to obtain Cistanche tea.

[0011] The beneficial effects of the present invention are as follows: The present invention performs pretreatment and enzymolysis treatment on the flower and rhizome of Cistanche deserticola in different ways and then ferments them under the same microbial fermentation conditions. This not only makes full use of the different characteristics of the two parts of raw materials, releases and retains their respective beneficial ingredients to the maximum extent, but also improves the functionality and quality of the overall product through synergistic fermentation. The optimized enzymolysis step ensures the uniformity and controllability of the fermentation matrix and reduces fluctuations in the fermentation process.

[0012] During the pretreatment of rhizomes, mechanical crushing, hot water soaking and steam treatment are used to significantly enhance the efficiency of cellulase, pectinase and hemicellulase, promote the comprehensive degradation of plant cell walls, and thus release more active ingredients such as polysaccharides and phenylethanol glycosides; mechanical crushing increases the surface area of ​​rhizomes, promotes the contact between enzymes and microorganisms, and promotes cell wall rupture; hot water soaking softens the hard tissue of rhizomes, enhances the penetration and action of enzymes and microorganisms on cell walls, and at the same time inactivates natural inhibitory enzymes and improves enzymatic hydrolysis efficiency; steam treatment ensures the safety and stability of the fermentation process through pre-sterilization, and further enhances the enzymatic hydrolysis effect. The pretreatment of flowers uses short-time withering, low-temperature drying and slight crushing to ensure that the aroma and active ingredients in the flowers are not destroyed, while moderately increasing their contact area with enzymes and microorganisms; short-time withering prevents the loss of volatile aromas and sensitive active ingredients, maintaining high quality; low-temperature drying such as freeze-drying helps to retain volatile aromatic substances and heat-sensitive components in the flowers and prevent their degradation; slight crushing increases the surface area while avoiding excessive damage to the flower structure, retaining its unique aroma and active ingredients.

[0013] The overall matrix formed by mixing flowers and rhizomes after different pretreatments and enzymatic hydrolysis can not only meet the nutritional needs of microorganisms, but also promote their growth and metabolic activities. The high cellulose content in the rhizomes is converted into available sugars through effective enzymatic hydrolysis for microbial fermentation, which significantly improves the fermentation efficiency and functionality of the product. At the same time, the aromatic components retained in the flowers interact with microbial metabolites during the fermentation process, improving the flavor and sensory quality of the product. The separate pretreatment of rhizomes and flowers reduces the mutual interference between different raw materials during the fermentation process, ensuring that microorganisms can work efficiently in a stable environment. In the staged fermentation process, different microorganisms function under their respective optimal growth and metabolic conditions; Aspergillus niger and Aspergillus oryzae are mainly responsible for decomposing complex polysaccharides and cellulose in the early stage of fermentation, releasing simple sugars and other fermentable substances; subsequently, Lactobacillus plantarum uses these simple sugars for fermentation to produce lactic acid, reduce the environmental pH, promote enzyme activity, and inhibit the growth of harmful microorganisms. In addition, the addition of maltodextrin and β-cyclodextrin further improves the stability and functionality of the product. Maltodextrin acts as a carrier to help disperse enzyme preparations evenly, increase the contact area between enzymes and raw materials, improve enzymatic efficiency, and provide a fermentable carbon source to promote the growth and metabolic activity of microorganisms. β-cyclodextrin protects the enzyme from temperature and pH changes during the fermentation process by embedding sensitive enzyme molecules, extending the effective use time of the enzyme, and reduces its volatile loss by encapsulating volatile metabolites, thereby maintaining the aroma and flavor of the fermentation liquid. The synergistic effect of maltodextrin and β-cyclodextrin not only comprehensively improves the stability and functionality of the product, but also ensures that the tea retains efficient functional ingredients and natural flavor after dissolution.

[0014] In summary, the present invention performs pretreatment and enzymatic hydrolysis on the flower and rhizome of Cistanche deserticola in different ways, and then ferments them under the same microbial fermentation conditions, so as to give full play to the respective advantages of the two parts of raw materials, release and retain the beneficial ingredients to the maximum extent, and significantly improve the functionality and quality of the product through synergistic fermentation. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings in the following description are only for the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0016] Figure 1 It is a test graph of DPPH free radical scavenging rate of Cistanche deserticola tea prepared in Examples 1 to 3 of the present invention and Comparative Examples 1 to 3. DETAILED DESCRIPTION

[0017] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. It should be noted that, unless otherwise specified, the raw materials involved in the present invention are purchased through conventional commercial channels.

[0018] Example 1: A kidney-tonifying and laxative Cistanche tea, composed of the following raw materials in parts by weight: 30 parts of Cistanche, 10 parts of wolfberry extract, 10 parts of cassia seed extract, 10 parts of hemp seed extract, 8 parts of Polygonum multiflorum extract, 8 parts of yam extract, 3 parts of honey powder, 5 parts of maltodextrin, 2 parts of β-cyclodextrin, 2 parts of antioxidants, 0.1 parts of mixed enzymes, and 2 parts of fermentation bacteria.

[0019] Cistanche deserticola is composed of Cistanche deserticola flowers and Cistanche deserticola rhizomes; The mass ratio of Cistanche deserticola flower to Cistanche deserticola rhizome is 3:17; The activity of cellulase is 15000U / g; The activity of pectinase is 5000U / g; The activity of hemicellulase was 8000U / g; The mass ratio of cellulase, pectinase and hemicellulase is 1:1:1; The volume ratio of Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum is 1:1:2; Another aspect is to provide a method for preparing the kidney-tonifying and laxative Cistanche deserticola tea, the specific preparation steps of which are as follows: S1: The cleaned Cistanche rhizome is cut into pieces and crushed through a 40-mesh sieve to obtain rhizome powder; then, the rhizome powder is heated in a water bath at 80° C., soaked for 30 minutes, steamed at 110° C. for 30 minutes, and then cooled to room temperature to obtain pretreated Cistanche rhizome; S2: withering the cleaned Cistanche deserticola flowers in an environment of 8°C and 60% relative humidity for 6 hours, freeze-drying the withered Cistanche deserticola flowers in a vacuum at -50°C to a moisture content of 5%, and then slightly crushing and screening through an 80-mesh sieve to obtain pretreated Cistanche deserticola flowers; S3: Mix cellulase, one-half part by weight of pectinase and one-half part by weight of hemicellulase in 50° C. distilled water in a mass ratio of 2:1:1, dissolve evenly, and obtain an enzyme preparation; add the enzyme preparation to the pretreated Cistanche rhizome prepared in step S1, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 4.5, heat in a water bath to maintain the temperature at 50° C., after the enzymatic hydrolysis reaction for 4 hours, increase the temperature to 80° C. and maintain for 10 minutes to stop the enzyme activity, centrifuge at 4000 rpm for 20 minutes, take the supernatant, and obtain the root hydrolyzate; S4: Mix one-half part by weight of pectinase and one-half part by weight of hemicellulase in 40°C distilled water in a mass ratio of 1:1, dissolve evenly, and obtain an enzymatic solution; add the enzymatic solution to the pretreated Cistanche deserticola flower prepared in step S2, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 5, heat in a water bath to maintain the temperature at 40°C, after the enzymatic reaction for 1h, increase the temperature to 70°C and maintain for 10min to stop the enzyme activity, centrifuge at 3000rpm for 15min, take the supernatant, and obtain the flower enzymatic hydrolysate; S5: the root hydrolysate prepared in step S3 and the flower hydrolysate prepared in step S4 are mixed uniformly, β-cyclodextrin is added, the pH is adjusted to 5.5 with phosphate buffer, and then the first stage fermentation is carried out, two-thirds of the bacterial solution of Aspergillus niger and Aspergillus oryzae is added, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the second stage fermentation is carried out, one-third of the bacterial solution of Aspergillus niger and Aspergillus oryzae is inoculated again, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the third stage fermentation is carried out, Lactobacillus plantarum bacterial solution is added, the humidity is controlled at 60%, the temperature is 30°C, the pH is adjusted to 5, and the fermentation is carried out for 24 hours; S6: After the third stage fermentation in step S5 is completed, the fermentation is stopped by rapid cooling, the fermentation product and the fermentation liquid are separated by sieve, and microwave-assisted drying is performed at 50° C. to a water content of 5%, thereby obtaining a Cistanche deserticola extract; S7: The Cistanche extract prepared in step S6 and wolfberry extract, cassia seed extract, hemp seed extract, Polygonum multiflorum extract, yam extract, and honey powder are stirred and mixed evenly, and then an antioxidant is added, and the stirring and mixing are continued to be evenly obtained to obtain Cistanche tea.

[0020] Example 2: A kidney-tonifying and laxative Cistanche tea, composed of the following raw materials in parts by weight: 40 parts of Cistanche, 12 parts of wolfberry extract, 11 parts of cassia seed extract, 12 parts of hemp seed extract, 10 parts of Polygonum multiflorum extract, 9 parts of yam extract, 4 parts of honey powder, 6 parts of maltodextrin, 2.5 parts of β-cyclodextrin, 2.5 parts of antioxidants, 0.15 parts of mixed enzymes, and 3 parts of fermentation bacteria.

[0021] Cistanche deserticola is composed of Cistanche deserticola flowers and Cistanche deserticola rhizomes; The mass ratio of Cistanche deserticola flower to Cistanche deserticola rhizome is 3:17; The activity of cellulase is 18000U / g; The activity of pectinase is 8000U / g; The activity of hemicellulase was 12000U / g; The mass ratio of cellulase, pectinase and hemicellulase is 1:1:1; The volume ratio of Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum is 1:1:2; Another aspect is to provide a method for preparing the kidney-tonifying and laxative Cistanche deserticola tea, the specific preparation steps of which are as follows: S1: The cleaned Cistanche rhizome is cut into pieces and crushed through a 50-mesh sieve to obtain rhizome powder; then, the rhizome powder is heated in a water bath at 85°C, soaked for 30 minutes, steamed at 115°C for 30 minutes, and then cooled to room temperature to obtain pretreated Cistanche rhizome; S2: withering the cleaned Cistanche deserticola flowers in an environment of 6°C and 60% relative humidity for 4 hours, freeze-drying the withered Cistanche deserticola flowers in a vacuum at -50°C to a moisture content of 5%, and then slightly crushing and screening through a 100-mesh sieve to obtain pretreated Cistanche deserticola flowers; S3: Mix cellulase, one-half part by weight of pectinase and one-half part by weight of hemicellulase in 50° C. distilled water in a mass ratio of 2:1:1, dissolve evenly, and obtain an enzyme preparation; add the enzyme preparation to the pretreated Cistanche deserticola rhizome prepared in step S1, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 5, heat in a water bath to maintain the temperature at 50° C., after the enzymatic hydrolysis reaction for 5 hours, increase the temperature to 80° C. and maintain for 10 minutes to stop the enzyme activity, centrifuge at 4000 rpm for 20 minutes, take the supernatant, and obtain the root hydrolyzate; S4: Mix one-half part by weight of pectinase and one-half part by weight of hemicellulase in 40°C distilled water in a mass ratio of 1:1, dissolve evenly, and obtain an enzymatic solution; add the enzymatic solution to the pretreated Cistanche deserticola flower prepared in step S2, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 5.5, heat in a water bath to maintain the temperature at 40°C, after the enzymatic reaction for 1.5h, increase the temperature to 70°C and maintain for 10min to stop the enzyme activity, centrifuge at 3000rpm for 15min, take the supernatant, and obtain the flower enzymatic hydrolysate; S5: the root hydrolysate prepared in step S3 and the flower hydrolysate prepared in step S4 are mixed uniformly, β-cyclodextrin is added, the pH is adjusted to 5.5 with phosphate buffer, and then the first stage fermentation is carried out, two-thirds of the bacterial solution of Aspergillus niger and Aspergillus oryzae is added, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the second stage fermentation is carried out, one-third of the bacterial solution of Aspergillus niger and Aspergillus oryzae is inoculated again, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the third stage fermentation is carried out, Lactobacillus plantarum bacterial solution is added, the humidity is controlled at 60%, the temperature is 30°C, the pH is adjusted to 5, and the fermentation is carried out for 24 hours; S6: After the third stage fermentation in step S5 is completed, the fermentation is stopped by rapid cooling, the fermentation product and the fermentation liquid are separated by sieve, and microwave-assisted drying is performed at 55° C. to a water content of 5%, thereby obtaining a Cistanche deserticola extract; S7: The Cistanche extract prepared in step S6 and wolfberry extract, cassia seed extract, hemp seed extract, Polygonum multiflorum extract, yam extract, and honey powder are stirred and mixed evenly, and then an antioxidant is added, and the stirring and mixing are continued to be evenly obtained to obtain Cistanche tea.

[0022] Example 3: A kidney-tonifying and laxative Cistanche tea, composed of the following raw materials in parts by weight: 40 parts of Cistanche, 15 parts of wolfberry extract, 12 parts of cassia seed extract, 15 parts of hemp seed extract, 12 parts of Polygonum multiflorum extract, 10 parts of yam extract, 5 parts of honey powder, 10 parts of maltodextrin, 3 parts of β-cyclodextrin, 3 parts of antioxidants, 0.15 parts of mixed enzymes, and 3 parts of fermentation bacteria.

[0023] Cistanche deserticola is composed of Cistanche deserticola flowers and Cistanche deserticola rhizomes; The mass ratio of Cistanche deserticola flower to Cistanche deserticola rhizome is 3:17; The activity of cellulase is 20000U / g; The activity of pectinase is 10000U / g; The activity of hemicellulase was 15000U / g; The mass ratio of cellulase, pectinase and hemicellulase is 1:1:1; The volume ratio of Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum is 1:1:2; Another aspect is to provide a method for preparing the kidney-tonifying and laxative Cistanche deserticola tea, the specific preparation steps of which are as follows: S1: Cut the cleaned Cistanche rhizome into pieces and grind them through a 60-mesh sieve to obtain rhizome powder; then heat the rhizome powder in a water bath at 90°C for 30 minutes, steam treat the powder at 120°C for 20 minutes, and then cool the powder to room temperature to obtain pretreated Cistanche rhizome; S2: withering the cleaned Cistanche deserticola flowers in an environment of 7°C and 60% relative humidity for 5 hours, freeze-drying the withered Cistanche deserticola flowers in a vacuum at -50°C to a moisture content of 5%, and then slightly crushing and screening through a 90-mesh sieve to obtain pretreated Cistanche deserticola flowers; S3: Mix cellulase, one-half part by weight of pectinase and one-half part by weight of hemicellulase in 50° C. distilled water in a mass ratio of 2:1:1, dissolve evenly, and obtain an enzyme preparation; add the enzyme preparation to the pretreated Cistanche rhizome prepared in step S1, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 5.5, heat in a water bath to maintain the temperature at 50° C., after the enzymatic hydrolysis reaction for 6 hours, increase the temperature to 80° C. and maintain for 10 minutes to stop the enzyme activity, centrifuge at 4000 rpm for 20 minutes, take the supernatant, and obtain the root hydrolyzate; S4: Mix one-half part by weight of pectinase and one-half part by weight of hemicellulase in 40°C distilled water in a mass ratio of 1:1, dissolve evenly, and obtain an enzymatic solution; add the enzymatic solution to the pretreated Cistanche deserticola flower prepared in step S2, add maltodextrin, and then use 1M HCl solution and 1M NaOH solution to adjust the pH to 6, heat in a water bath to maintain the temperature at 40°C, after the enzymatic reaction for 2h, increase the temperature to 70°C and maintain for 10min to stop the enzyme activity, centrifuge at 3000rpm for 15min, take the supernatant, and obtain the flower enzymatic hydrolysate; S5: the root hydrolysate prepared in step S3 and the flower hydrolysate prepared in step S4 are mixed uniformly, β-cyclodextrin is added, the pH is adjusted to 5.5 with phosphate buffer, and then the first stage fermentation is carried out, two-thirds of the bacterial solution of Aspergillus niger and Aspergillus oryzae is added, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the second stage fermentation is carried out, one-third of the bacterial solution of Aspergillus niger and Aspergillus oryzae is inoculated again, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the third stage fermentation is carried out, Lactobacillus plantarum bacterial solution is added, the humidity is controlled at 60%, the temperature is 30°C, the pH is adjusted to 5, and the fermentation is carried out for 24 hours; S6: After the third stage fermentation in step S5 is completed, the fermentation is stopped by rapid cooling, the fermentation product and the fermentation liquid are separated by sieve, and microwave-assisted drying is performed at 60° C. to a water content of 5%, thereby obtaining a Cistanche deserticola extract; S7: The Cistanche extract prepared in step S6 and wolfberry extract, cassia seed extract, hemp seed extract, Polygonum multiflorum extract, yam extract, and honey powder are stirred and mixed evenly, and then an antioxidant is added, and the stirring and mixing are continued to be evenly obtained to obtain Cistanche tea.

[0024] Comparative Example 1: The operations of Comparative Example 1 and Example 2 are basically the same, except that in Comparative Example 1, the Cistanche deserticola flower and rhizome are not pretreated and are directly subjected to enzymatic hydrolysis and fermentation.

[0025] Comparative Example 2: The operations of Comparative Example 2 and Example 2 are basically the same, except that in Comparative Example 2, the Cistanche deserticola flower and rhizome are pretreated and then fermented directly.

[0026] Comparative Example 3: The operation of Comparative Example 3 is substantially the same as that of Example 2, except that no staged fermentation treatment is performed in Comparative Example 3.

[0027] Performance Test: DPPH free radical scavenging test: Take 2mL DPPH solution and 2mL sample solution to be tested (0.1g of Cistanche deserticola tea prepared in Examples 1 to 3 and Comparative Examples 1 to 3 dissolved in 5mL anhydrous ethanol), mix well, place in dark for 30min, and measure the absorbance at 517nm with anhydrous ethanol solution as reference. DPPH solution is a solution with a concentration of 0.1mM prepared with anhydrous ethanol as solvent. Calculate DPPH free radical scavenging rate (scavenging rate = [1-(absorbance of the mixture of sample solution to be tested and DPPH-absorbance of the sample solution without DPPH) / absorbance of the solution containing only DPPH] × 100%), repeat the test 3 times, take the average value, and the results are as follows: Figure 1 shown.

[0028] Depend on Figure 1 As a result, the Cistanche deserticola tea prepared by the present invention has a good free radical scavenging effect and good antioxidant performance; from the results of Comparative Example 1 and Example 2, it can be seen that without pretreatment, the cell wall is not fully broken, the release of the effective ingredients during enzymatic hydrolysis and fermentation is limited, and the DPPH clearance rate is low due to insufficient release of the effective ingredients; from the results of Comparative Example 2 and Example 2, it can be seen that the pretreatment improves the physical structure of the raw material and promotes the release of some effective ingredients, but lacks comprehensive degradation by enzymatic hydrolysis, and the DPPH free radical scavenging rate is relatively low; from the results of Comparative Example 3 and Example 2, it can be seen that through pretreatment and enzymatic hydrolysis, the effective ingredients are released to a large extent. Since staged fermentation is not carried out, microbial metabolic activity and lactic acid production may have a certain degree of influence on the active ingredients of the extract.

[0029] Microbial safety test: 1 g of the Cistanche deserticola tea samples of Examples 1 to 3 were diluted 10 times with physiological saline and subjected to microbial bacterial detection. Escherichia coli was detected using MacConkey medium, Salmonella was detected using gibberellin agar medium, and Staphylococcus aureus was detected using blood agar medium. If the number of colonies detected was less than 10 (i.e., <10 CFU / mL), it was considered as undetected. The results are shown in Table 1 below. Table 1. Microbiological test results of canned fruits

[0030] It can be seen from the results in Table 1 that the Cistanche deserticola tea prepared by the present invention is safe and pollution-free during the preparation process, has no harmful bacteria contamination, and is safe and reliable.

[0031] Long-term stability test: The Cistanche tea samples prepared in Example 2 of the present invention and Comparative Examples 1 to 3 were vacuum sealed and placed at a temperature of 30° C. and a relative humidity of 70±5% for 6 months. Samples were taken at 0, 1, 2, 3 and 6 months of the test period to record sensory changes of the samples. The sensory changes of the samples are shown in Table 2 below.

[0032] Table 2. Long-term stability test results of Cistanche deserticola tea

[0033] Scoring criteria: Appearance: 5 points: bright and uniform color, no color difference or discoloration; 4 points: relatively bright color with slight color difference; 3 points: slightly dull color or obvious color difference; 2 points: dull color with obvious unevenness or discoloration; 1 point: extremely dull or abnormal color, serious unevenness; Aroma: 5 points: The aroma is pure, without peculiar smell, and pleasant; 4 points: The aroma is pure, but there may be a slight secondary odor; 3 points: There is a certain peculiar smell or secondary odor, which affects the overall aroma quality; 2 points: There is an obvious unpleasant odor or masking odor; 1 point: There is a strong unpleasant odor, which is unpleasant.

[0034] It can be seen from the results in Table 2 that the Cistanche tea prepared by the present invention can be effectively preserved for a long time and has good sensory quality; it can be seen from the results of Comparative Example 1 and Example 2 that the flowers and rhizomes were not pretreated, resulting in poor enzymatic hydrolysis and microbial fermentation effects, insufficient release of effective ingredients, low product sensory quality, and the lack of pretreatment affected the enzymatic hydrolysis efficiency and microbial synergy, resulting in appearance and aroma; it can be seen from the results of Comparative Example 2 and Example 2 that only pretreatment was performed without an enzymatic hydrolysis step, resulting in incomplete release of effective ingredients, medium product stability, and pretreatment delayed the decline in quality, but due to the lack of enzymatic hydrolysis and staged fermentation, the overall stability and sensory quality were poor; it can be seen from the results of Comparative Example 3 and Example 2 that no staged fermentation was performed, and the microbial synergy was insufficient, resulting in easy quality fluctuations during storage, and poor sensory scores.

[0035] Kidney-tonifying effect test: 50 mice weighing 20 g were selected and divided into 5 groups, of which 1 group was not subjected to any test as a control group (normal saline), and the other 4 groups were respectively applied with the Cistanche deserticola tea prepared in Example 2 and Comparative Examples 1 to 3. Each group was divided into two categories, and the two categories were respectively applied with 0.1 mL and 0.5 mL of Cistanche deserticola tea every day for 14 days in total, and the daily testosterone level changes were recorded. All data were based on the first day as the benchmark 1, and the daily testosterone level changes were expressed as a percentage, that is, testosterone level = (testosterone level on the nth day - testosterone level on the 1st day) / testosterone level on the 1st day × 100%, and the results are shown in the following table: Table 3. Testosterone level changes in mice after administration of 0.1 mL Cistanche deserticola tea

[0036] Table 4. Record results of testosterone level changes in mice after administration of 0.5 mL Cistanche deserticola tea

[0037] It can be seen from the results of Table 3 and Table 4 that the Cistanche tea prepared by the present invention has a good kidney-tonifying effect and can effectively improve the testosterone level of mice; from the results of Comparative Example 1 and Example 2, it can be seen that the lack of pretreatment leads to insufficient release of effective ingredients, limited enzymatic hydrolysis and fermentation effects, and limited nutritional value and enzymatic hydrolysis efficiency of the overall matrix; from the results of Comparative Example 2 and Example 2, it can be seen that although the pretreatment improves the raw material structure, the lack of enzymatic hydrolysis steps leads to insufficient decomposition of complex components such as cellulose and pectin, limited release of active ingredients, low enzymatic hydrolysis efficiency, and less available nutrient sources during the fermentation process, which limits the metabolic activity of microorganisms and the generation of functional products; from the results of Comparative Example 3 and Example 2, it can be seen that the synergistic effect between microorganisms is insufficient, resulting in limited improvement in fermentation efficiency and product functionality.

[0038] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kidney-tonifying and laxative Cistanche deserticola tea, characterized in that: The invention is composed of the following raw materials in parts by weight: 30-40 parts of Cistanche deserticola, 10-15 parts of wolfberry fruit extract, 10-12 parts of cassia seed extract, 10-15 parts of hemp seed extract, 8-12 parts of Polygonum multiflorum extract, 8-10 parts of yam extract, 3-5 parts of honey powder, 5-10 parts of maltodextrin, 2-3 parts of beta-cyclodextrin, 2-3 parts of antioxidant, 0.1-0.15 parts of mixed enzyme and 2-3 parts of fermentation bacteria.

2. The kidney-tonifying and laxative Cistanche deserticola tea according to claim 1, characterized in that: The Cistanche deserticola is composed of Cistanche deserticola flowers and Cistanche deserticola rhizomes; the mass ratio of the Cistanche deserticola flowers to the Cistanche deserticola rhizomes is 3:

17.

3. The kidney-tonifying and laxative Cistanche deserticola tea according to claim 2, characterized in that: The antioxidant is any one of vitamin C, vitamin E and tea polyphenols.

4. The kidney-tonifying and laxative Cistanche deserticola tea according to claim 3, characterized in that: The mixed enzyme consists of cellulase, pectinase and hemicellulase; the activity of the cellulase is 1500-2000 U / g; the activity of the pectinase is 500-1000 U / g; the activity of the hemicellulase is 800-1500 U / g; and the mass dosage ratio of the cellulase, pectinase and hemicellulase is 1:1:

1.

5. The kidney-tonifying and laxative Cistanche deserticola tea according to claim 4, characterized in that: The fermentation bacteria are composed of Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum; the activity of Aspergillus niger is 1×10 8 / mL; the activity of Aspergillus oryzae is 1×10 8 / mL; the activity of the plant lactobacillus is 1×10 9 / mL; the volume ratio of the Aspergillus niger, Aspergillus oryzae and Lactobacillus plantarum is 1:1:

2.

6. A method for preparing the kidney-tonifying and laxative Cistanche deserticola tea according to any one of claims 1 to 5, characterized in that: The specific preparation steps are as follows: S1: cutting the cleaned Cistanche rhizome into pieces, crushing and screening to obtain rhizome powder; then heating in a water bath, soaking the rhizome powder, steaming, and then cooling to room temperature to obtain pretreated Cistanche rhizome; S2: withering the cleaned Cistanche deserticola flowers at low temperature, freeze-drying the withered Cistanche deserticola flowers in vacuum to a moisture content of 5%, and then slightly crushing and screening to obtain pretreated Cistanche deserticola flowers; S3: mixing cellulase, pectinase and hemicellulase into distilled water and dissolving them evenly to obtain an enzyme preparation; adding the enzyme preparation to the pretreated Cistanche deserticola rhizome prepared in step S1, adding maltodextrin, and then adjusting the pH to 4.5-5.5 using 1M HCl solution and 1M NaOH solution, heating in a water bath to maintain the temperature, performing enzymolysis reaction, and after the reaction is completed, increasing the temperature to stop the enzyme activity, centrifuging, taking the supernatant, and obtaining a root hydrolyzate; S4: mixing pectinase and hemicellulase into distilled water, dissolving them evenly, and obtaining an enzymatic hydrolyzate; adding the enzymatic hydrolyzate to the pretreated Cistanche deserticola flower prepared in step S2, adding maltodextrin, and then adjusting the pH to 5-6 using 1M HCl solution and 1M NaOH solution, heating in a water bath to maintain the temperature, performing an enzymatic hydrolysis reaction, and after the reaction is completed, increasing the temperature to stop the enzyme activity, centrifuging, taking the supernatant, and obtaining a flower enzymatic hydrolyzate; S5: the root hydrolysate prepared in step S3 and the flower hydrolysate prepared in step S4 are mixed uniformly, β-cyclodextrin is added, the pH is adjusted to 5.5 with phosphate buffer, and then the first stage fermentation is carried out, two-thirds of the bacterial solution of Aspergillus niger and Aspergillus oryzae is added, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the second stage fermentation is carried out, one-third of the bacterial solution of Aspergillus niger and Aspergillus oryzae is inoculated again, the humidity is controlled at 60%, the temperature is 30°C, and the fermentation is carried out for 24 hours; the third stage fermentation is carried out, Lactobacillus plantarum bacterial solution is added, the humidity is controlled at 60%, the temperature is 30°C, the pH is adjusted to 5, and the fermentation is carried out for 24 hours; S6: After the third stage fermentation in step S5 is completed, the fermentation is stopped by rapid cooling, the fermentation product and the fermentation liquid are separated by sieve, and microwave-assisted drying is performed to a water content of 5% to obtain a Cistanche deserticola extract; S7: The Cistanche extract prepared in step S6 and wolfberry extract, cassia seed extract, hemp seed extract, Polygonum multiflorum extract, yam extract, and honey powder are stirred and mixed evenly, and then an antioxidant is added, and the stirring and mixing are continued to be evenly obtained to obtain Cistanche tea.

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