Malus spectabilis flower and leaf tea and preparation method thereof

Abstract

The invention belongs to the field of health-care tea preparation, and particularly relates to begonia flower and leaf tea and a preparation method thereof. Triticale bran pulp is mixed with smashed begonia leaves, the mixture is fermented through a flavor improving fermentation inoculant and then mixed with an anti-oxidation and excitation-inhibiting solution, and the prepared low-caffeine tea base material does not cause insomnia, has the characteristics of inhibiting inflammation and resisting oxidation, protects nerve cells from being damaged, and is suitable for being used as a health-care tea base material. The honeysuckle, the endive and the soybeans are ground into thick liquid, then mixed with the repair juice, centrifuged to remove precipitates, and then frozen nano spray drying is carried out, so that the obtained nano particles for protecting the liver and the kidney and promoting circulation are higher in stability and can accelerate absorption of small intestines; a taste regulator obtained by mixing grain mucus with tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid is sprayed on the surface of a begonia flower and leaf tea mixture, and the prepared begonia flower and leaf tea does not affect sleep after being drunk, does not damage livers and kidneys in organisms, is good in taste and is easy to drink for a long time.

Description

Technical Field

[0001] The invention belongs to the field of health tea preparation, and specifically relates to crabapple flower leaf tea and a preparation method thereof. Background Art

[0002] Begonia leaf tea is a tea made from the leaves of crabapple flowers. It has multiple medicinal effects and is suitable for people of all ages. The organic acids contained in crabapple leaves can help digestion, promote gastrointestinal motility, and accelerate the digestion of food. Crabapple leaves are rich in nutrients, such as sugars, organic acids, and multiple vitamins, which can improve the body's disease resistance and enhance immunity. Crabapple leaf tea can also relax muscles and relieve pain. It is suitable for drinking when you have joint pain or physical discomfort. Crabapple leaves are rich in organic acid components, which have a diuretic effect, help improve appetite and promote the excretion of waste in the body.

[0003] Begonia leaf tea has the effect of clearing away heat and relieving summer heat. It is suitable for drinking in the hot summer to relieve the discomfort caused by the heat. It can also moisten the lungs and relieve coughs. It has a certain effect on relieving symptoms such as cough and sore throat caused by colds. It is believed to have antibacterial and anti-inflammatory effects, and helps to improve the body's immunity. The chemical components in Begonia tea can help lower the cholesterol content in the blood and play a role in lowering blood lipids. It also contains rich active ingredients, such as anthocyanins, tannins, volatile oils, etc., which have antioxidant, antibacterial, anti-inflammatory and other functions, and help to beautify the skin.

[0004] At present, the existing preparation technology of crabapple leaf tea has the following problems: first, the caffeine content in crabapple leaf tea is high, which will affect sleep after drinking; second, the tea polyphenols in crabapple leaf tea will damage the liver and kidneys, and long-term drinking will lead to poor blood circulation and cause coldness in the body; third, the taste of crabapple leaf tea is not good, and it is difficult to drink it for a long time. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a crabapple leaf tea and a preparation method thereof. In order to solve the problems in the prior art of preparing crabapple leaf tea that crabapple leaf tea affects sleep, damages the liver and kidneys, and has a bad taste, the present invention uses a low-caffeine tea base, liver and kidney protecting circulation promoting nanoparticles mixed with a taste regulator. The prepared crabapple leaf tea does not affect sleep, does not damage the liver and kidneys in the body, has a good taste and is easy to drink for a long time.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention proposes a crabapple leaf tea, which specifically comprises the following components in parts by weight: 80-110 parts of low-caffeine tea base, 40-60 parts of liver and kidney protection circulation-promoting nanoparticles, 20-30 parts of oats, 2-4 parts of tartaric acid, 3-5 parts of ethyl maltol, 7-11 parts of methyl anthranilate and 6-8 parts of sorbic acid.

[0007] Preferably, the raw materials for preparing the low-caffeine tea base include the following components in parts by weight: 18-24 parts of black wheat bran, 67-88 parts of crabapple leaves, 3-5 parts of flavor-enhancing fermentation bacteria, 8-12 parts of huperzella serrata, 9-13 parts of podocarpus, and 0.6-1.2 parts of jujube seed saponin; the raw materials for preparing the liver and kidney protection and circulation-promoting nanoparticles include the following components in parts by weight: 7-14 parts of wolfberry, 15-21 parts of grapefruit, 9-15 parts of cranberry, 10-12 parts of kale, 6-8 parts of honeysuckle, 4-9 parts of chicory, and 11-17 parts of soybeans.

[0008] Preferably, the method for preparing the low-caffeine tea base comprises the following steps: S1. Putting black wheat bran and ultrapure water into a pulping machine with a power of 1.2-1.6 kW, the pulping temperature is 65-75° C., the pulping time is 35-40 min, and the pulping speed is 13000-16000 r / min to obtain black wheat bran pulp; S2, putting the crabapple flower leaves into a grinder with a power of 1.5-1.8 kW, the grinding temperature is 23-28° C., the grinding time is 15-20 min, the grinding speed is 3500-4500 r / min, and after grinding, the leaves and the black wheat bran slurry prepared in S1 are put into a stirring tank with a power of 1.5-1.8 kW, the stirring temperature is 25-28° C., the stirring speed is 100-130 r / min, and the stirring time is 20-28 min to obtain a mixture to be fermented; S3, inoculating the flavor-enhancing fermentation agent into a 5% glucose solution, placing it in a constant temperature oscillation box with a power of 1.8-2.4 kW, culturing at a constant temperature oscillation temperature of 28°C, a constant temperature oscillation time of 24 h, and a constant temperature oscillation culture speed of 350 r / min, and culturing to obtain an activated bacterial solution; S4, placing the activated bacterial liquid prepared in S3 and the fermented mixture prepared in S2 into a fermentation tank with a power of 2.2-2.6 kW, stirring and fermenting at a temperature of 28°C, stirring and fermenting for 36-44 h, stirring and fermenting at a speed of 120 r / min, and after stirring and fermenting, placing in a UV sterilizer with a power of 1.4 kW, the UV sterilization wavelength is 253.7 nm, the UV sterilization temperature is 28°C, and the UV sterilization time is 40 min, and low caffeine flavored tea is obtained by UV sterilization; S5. Put Huperzella serrata and Podocarpus macrophylla into a pulverizer with a power of 1.5-1.8 kW, the pulverizing temperature is 23-28°C, the pulverizing time is 15-20 min, the pulverizing speed is 3500-4500 r / min, and then put them into an ultrasonic extractor with a power of 1.5 kW with a 70% ethanol solution, the ultrasonic frequency is 20 kHz, the ultrasonic extraction temperature is 40°C, and the ultrasonic extraction time is 30 min. After ultrasonic extraction, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, and the centrifugal time is 15 min. After centrifugation, discard the precipitate, put them into a stirring tank with a power of 1.5-1.8 kW with jujube seed saponin, the stirring temperature is 25-28°C, the stirring speed is 130-150 r / min, and the stirring time is 15-25 min. Stir and mix well to obtain an antioxidant and anti-excitement solution; S6. Put the low caffeine flavored tea prepared in S4 into the antioxidant and anti-excitement solution prepared in S5, stir at a temperature of 25-28° C., a stirring speed of 120-140 r / min, and a stirring time of 15-25 min, and stir and mix to obtain a low caffeine tea base.

[0009] Furthermore, in step S1, the weight ratio of the ultrapure water to black wheat bran is 1:1.2-1.4; in step S3, the flavor-enhancing fermentation bacteria agent includes: Rhizopus stolonifer, Penicillium oxalicum, and Rhizopus oryzae, and the weight ratio is 1-1.5:1.2-1.6:1, and the inoculation amount of the flavor-enhancing fermentation bacteria agent in the 5% glucose solution is 1%; in step S5, the weight ratio of the 70% ethanol solution to Huperzella serrata is 1:1.3-1.5, the weight ratio of the 70% ethanol solution to Podocarpus macrophylla is 1:1-1.2, and the mass fraction of jujube saponin in the 70% ethanol solution is 0.5%.

[0010] Furthermore, the Rhizopus stolonifer was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.904, the Penicillium oxalicum was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15647, and the Rhizopus oryzae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.5039.

[0011] Preferably, the method for preparing the liver and kidney protection and circulation promoting nanoparticles specifically comprises the following steps: L1. Put wolfberry, grapefruit, cranberry and kale into a crusher with a power of 1.5-1.8 kW, the crushing temperature is 23-28°C, the crushing time is 15-20 min, the crushing speed is 3500-4500 r / min, and then put them into a juicer with a power of 1.2-1.4 kW, the juicing speed is 15000 r / min, the juicing time is 18-23 min, and the juicing is performed to obtain the repair juice; L2, put honeysuckle, chicory and soybean into a pulping machine with a power of 1.2-1.6 kW, the pulping temperature is 65-75°C, the pulping time is 35-40 min, the pulping speed is 13000-16000 r / min, and after pulping, put them into a stirring tank with a power of 1.5-1.8 kW with the repair juice prepared in L1, the stirring temperature is 25-28°C, the stirring speed is 100-130 r / min, the stirring time is 20-28 min, and after stirring and mixing, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, the centrifugal time is 15 min, and the precipitate is discarded by centrifugation to obtain a mixed solution; L3. Place the mixed solution prepared in L2 into a vacuum freeze-nano spray dryer with a power of 2.3-2.8 kW, with a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 2.5-3 h to obtain liver and kidney protecting circulation-promoting nanoparticles.

[0012] The present invention also proposes a method for preparing crabapple leaf tea, which specifically comprises the following steps: Step 1, putting the liver and kidney protection circulation promoting nanoparticles and the low caffeine tea base into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 25-28° C., a stirring speed of 120-160 r / min, a stirring time of 15-20 min, and stirring and mixing to obtain a crabapple leaf tea mixture; Step 2: Put oats and ultrapure water into a cooking pot with a power of 1.2 kW, cook at a temperature of 100°C, cook for 25-30 min, cook at a speed of 80-100 r / min, and filter with sterile gauze after cooking to obtain grain mucus; Step 3: put tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid into a stirring tank with a power of 1.5-1.8 kW, stir at a temperature of 25-28° C., stir at a speed of 100-130 r / min, and stir for 10-16 min. After stirring, add the mixture into the cereal mucus prepared in step 2, and continue stirring for 13-18 min to obtain a taste regulator. Step 4: Use a sprayer with a power of 1.6-2.3 kW to spray the taste regulator prepared in step 3 evenly on the surface of the crabapple leaf tea mixture prepared in step 1 at a spraying temperature of 25-30° C., and place it at 23-28° C. for 2.5-3.5 hours to obtain the crabapple leaf tea.

[0013] Preferably, in step 2, the weight ratio of the ultrapure water to the oats is 1:0.8.

[0014] The beneficial effects achieved by the present invention are as follows: The invention adopts black wheat bran and ultrapure water mixed and ground, and then mixed and crushed crabapple leaves. The flavor-enhancing fermentation bacterial agent contains stolonifer, penicillium oxalicum and rhizopus oryzae, which can not only decompose cellulose and fully release the effective components in the crabapple leaves, but also secrete hexanal, 2-heptanone and other flavor-enhancing substances through synergistic effect during the fermentation process, so that the flavor of the crabapple leaf tea is more intense when it is brewed, and the flavor-enhancing fermentation bacterial agent can decompose the caffeine in the crabapple leaves into 3-methylxanthine Rhizopus oryzae can also secrete polyphenol converting enzyme to metabolize tea polyphenols, reduce the damage of excessive tea polyphenols to the liver and kidneys, and reduce the stimulation to the nervous system and intestines. After Huperzella serrata and Podocarpus macrophylla are crushed, they are extracted with 70% ethanol solution and mixed with jujube saponin. The obtained antioxidant and anti-excitement solution contains Huperzine A and norterpenoid dilactone, which have antioxidant effects and protect nerve cells from damage. The low-caffeine flavored tea is mixed with the antioxidant and anti-excitement solution to produce low-caffeine tea. The leaf base has a unique flavor and will not cause insomnia. It has the properties of inhibiting inflammation and antioxidant properties, and can maintain the normal function of the nervous system. The juice of wolfberry, grapefruit, cranberry, and kale is crushed and squeezed into a slurry mixed with honeysuckle, chicory, and soybeans. The resulting mixed solution contains compounds that protect the liver and kidneys, such as wolfberry polysaccharides, proanthocyanidins, naringin, and sulforaphane. The linalool contained in honeysuckle, apigenin and luteolin in chicory, and lecithin and vitamin B12 in soybeans can also promote blood circulation and increase body temperature. After being frozen, The liver and kidney protecting circulation promoting nanoparticles obtained by spray drying of rice are more stable and can accelerate the absorption of the small intestine; the grain mucus obtained by filtering the boiled oats is mixed with tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid to obtain a taste regulator, and the synergistic flavor enhancing fermentation bacteria agent further enhances the overall flavor and stability of the crabapple leaf tea. The taste regulator is sprayed on the surface of the crabapple leaf tea mixture. The prepared crabapple leaf tea does not affect sleep, does not damage the liver and kidneys in the body, has a good taste and is easy to drink for a long time. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0016] Figure 1 This is a diagram showing the results of the rat sleep condition measurement described in Experimental Example 1 of the present invention; Figure 2 This is the result diagram of the rat organ index described in Experimental Example 2 of the present invention; Figure 3 This is a sample diagram of the crabapple leaf tea prepared in Example 1 described in Experimental Example 3 of the present invention. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0018] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0019] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0020] Example 1: This example provides a crabapple flower leaf tea and a preparation method thereof. The crabapple flower leaf tea comprises the following components in parts by weight: 80 parts of low-caffeine tea base, 40 parts of liver and kidney protection circulation-promoting nanoparticles, 20 parts of oats, 2 parts of tartaric acid, 3 parts of ethyl maltol, 7 parts of methyl anthranilate and 6 parts of sorbic acid.

[0021] The raw materials for preparing the low-caffeine tea base include the following components in parts by weight: 18 parts of black wheat bran, 67 parts of crabapple leaves, 3 parts of flavor-enhancing fermentation bacteria, 8 parts of huperzella serrata, 9 parts of podocarpus, and 0.6 parts of jujube seed saponin; the raw materials for preparing the liver-kidney protection and circulation-promoting nanoparticles include the following components in parts by weight: 7 parts of wolfberry, 15 parts of grapefruit, 9 parts of cranberry, 10 parts of kale, 6 parts of honeysuckle, 4 parts of chicory, and 11 parts of soybean.

[0022] The method for preparing the low-caffeine tea base specifically comprises the following steps: S1. Putting black wheat bran and ultrapure water into a pulping machine with a power of 1.2 kW, the pulping temperature is 65° C., the pulping time is 35 min, and the pulping speed is 13000 r / min, and performing pulping to obtain black wheat bran pulp; S2, putting the crabapple flower leaves into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, the leaves and the black wheat bran slurry prepared in S1 are put into a stirring tank with a power of 1.5 kW, the stirring temperature is 25°C, the stirring speed is 100 r / min, and the stirring time is 20 min to obtain a mixture to be fermented; S3, inoculating the flavor-enhancing fermentation agent into a 5% glucose solution, placing it in a constant temperature oscillation box with a power of 1.8 kW, culturing at a constant temperature oscillation temperature of 28°C, a constant temperature oscillation time of 24 h, and a constant temperature oscillation rotation speed of 350 r / min, and culturing to obtain an activated bacterial solution; S4, putting the activated bacterial liquid prepared by S3 and the mixture to be fermented prepared by S2 into a fermentation tank with a power of 2.2 kW, stirring and fermenting at a temperature of 28°C, stirring and fermenting for 36 h, stirring and fermenting at a speed of 120 r / min, and after stirring and fermenting, putting into a UV sterilizer with a power of 1.4 kW, the UV sterilization wavelength is 253.7 nm, the UV sterilization temperature is 28°C, and the UV sterilization time is 40 min, and low caffeine flavored tea is obtained by UV sterilization; S5. Put Huperzella serrata and Podocarpus macrophylla into a 1.5 kW pulverizer, the pulverizing temperature is 23°C, the pulverizing time is 15 min, the pulverizing speed is 3500 r / min, and then put them into an ultrasonic extractor with a power of 1.5 kW, the ultrasonic frequency is 20 kHz, the ultrasonic extraction temperature is 40°C, and the ultrasonic extraction time is 30 min. After ultrasonic extraction, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, and the centrifugal time is 15 min. After centrifugation, discard the precipitate, put them into a stirring tank with a power of 1.5 kW with jujube seed saponin, the stirring temperature is 25°C, the stirring speed is 130 r / min, and the stirring time is 15 min. Stir and mix well to obtain an antioxidant and anti-excitement solution. S6. Put the low caffeine flavored tea prepared in S4 into the antioxidant and anti-excitement solution prepared in S5, stir at a temperature of 25°C, a stirring speed of 120 r / min, and a stirring time of 15 min, and stir and mix to obtain a low caffeine tea base.

[0023] In step S1, the weight ratio of the ultrapure water to black wheat bran is 1:1.2; in step S3, the flavor-enhancing fermentation bacteria agent includes: Rhizopus stolonifer, Penicillium oxalicum, and Rhizopus oryzae, and the mixing ratio by weight is 1:1.2:1, and the inoculation amount of the flavor-enhancing fermentation bacteria agent in the 5% glucose solution is 1%; in step S5, the weight ratio of the 70% ethanol solution to Huperzella serrata is 1:1.3, the weight ratio of the 70% ethanol solution to Podocarpus macrophylla is 1:1, and the mass fraction of jujube saponin in the 70% ethanol solution is 0.5%.

[0024] The Rhizopus stolonifer was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.904, the Penicillium oxalicum was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15647, and the Rhizopus oryzae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.5039.

[0025] The method for preparing the liver and kidney protection circulation-promoting nanoparticles specifically comprises the following steps: L1. Put wolfberry, grapefruit, cranberry and kale into a 1.5 kW grinder at a grinding temperature of 23°C, a grinding time of 15 min and a grinding speed of 3500 r / min. After grinding, put them into a 1.2 kW juicer at a juicing speed of 15000 r / min and a juicing time of 18 min to obtain repair juice. L2, put honeysuckle, chicory and soybean into a 1.2 kW refiner, the refining temperature is 65°C, the refining time is 35 min, the refining speed is 13000 r / min, after refining, put them into a 1.5 kW stirring tank with the repair juice prepared in L1, the stirring temperature is 25°C, the stirring speed is 100 r / min, the stirring time is 20 min, after stirring and mixing, put them into a 1.6 kW high-speed centrifuge, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, the centrifugal time is 15 min, and the precipitate is discarded by centrifugation to obtain a mixed solution; L3. Place the mixed solution prepared in L2 into a vacuum freeze-nano spray dryer with a power of 2.3 kW, with a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 2.5 h to obtain liver and kidney protecting circulation-promoting nanoparticles.

[0026] This embodiment also provides a method for preparing crabapple leaf tea, which specifically comprises the following steps: Step 1: putting the liver and kidney protection circulation promoting nanoparticles and the low caffeine tea base into a stirring tank with a power of 1.5 kW, stirring at a temperature of 25° C., a stirring speed of 120 r / min, and a stirring time of 15 min, and stirring and mixing to obtain a crabapple leaf tea mixture; Step 2: Put oats and ultrapure water into a cooking pot with a power of 1.2 kW, the cooking temperature is 100°C, the cooking time is 25 min, the cooking speed is 80 r / min, and after cooking, filter with sterile gauze to obtain grain mucus; Step 3: put tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid into a stirring tank with a power of 1.5 kW, the stirring temperature is 25° C., the stirring speed is 100 r / min, the stirring time is 10 min, and after stirring, add the mixture into the cereal mucus prepared in step 2, and continue stirring for 13 min to obtain a taste regulator; Step 4: Use a 1.6 kW sprayer to spray the taste regulator prepared in step 3 evenly on the surface of the crabapple leaf tea mixture prepared in step 1. The spraying time is 13 minutes and the spraying temperature is 25°C. After standing for 2.5 hours at 23°C, the crabapple leaf tea is obtained.

[0027] In step 2, the weight ratio of the ultrapure water to the oats is 1:0.8.

[0028] Example 2: This example provides a crabapple flower leaf tea and a preparation method thereof. The crabapple flower leaf tea comprises the following components in parts by weight: 100 parts of low-caffeine tea base, 50 parts of liver and kidney protection circulation-promoting nanoparticles, 25 parts of oats, 3 parts of tartaric acid, 4 parts of ethyl maltol, 9 parts of methyl anthranilate and 7 parts of sorbic acid.

[0029] The raw materials for preparing the low-caffeine tea base include the following components in parts by weight: 20 parts of black wheat bran, 70 parts of crabapple leaves, 4 parts of flavor-enhancing fermentation bacteria, 10 parts of huperzella serrata, 11 parts of podocarpus, and 0.9 parts of jujube seed saponin; the raw materials for preparing the liver-kidney protection and circulation-promoting nanoparticles include the following components in parts by weight: 10 parts of wolfberry, 19 parts of grapefruit, 12 parts of cranberry, 11 parts of kale, 7 parts of honeysuckle, 7 parts of chicory, and 14 parts of soybean.

[0030] The method for preparing the low-caffeine tea base specifically comprises the following steps: S1. Putting black wheat bran and ultrapure water into a pulping machine with a power of 1.4 kW, the pulping temperature is 70° C., the pulping time is 38 min, and the pulping speed is 15000 r / min, and performing pulping to obtain black wheat bran pulp; S2, putting the crabapple flower leaves into a 1.6 kW grinder, the grinding temperature is 26°C, the grinding time is 18 min, the grinding speed is 3800 r / min, and after grinding, the leaves and the black wheat bran slurry prepared in S1 are put into a stirring tank with a power of 1.6 kW, the stirring temperature is 26°C, the stirring speed is 120 r / min, and the stirring time is 24 min to obtain a mixture to be fermented; S3, inoculating the flavor-enhancing fermentation agent into a 5% glucose solution, placing it in a constant temperature oscillation box with a power of 2.2 kW, culturing at a constant temperature oscillation temperature of 28°C, a constant temperature oscillation time of 24 h, and a constant temperature oscillation culture speed of 350 r / min, and culturing to obtain an activated bacterial solution; S4, putting the activated bacterial liquid prepared by S3 and the mixture to be fermented prepared by S2 into a fermentation tank with a power of 2.4 kW, stirring and fermenting at a temperature of 28°C, stirring and fermenting for 40 h, stirring and fermenting at a speed of 120 r / min, and after stirring and fermenting, putting into a UV sterilizer with a power of 1.4 kW, the UV sterilization wavelength is 253.7 nm, the UV sterilization temperature is 28°C, and the UV sterilization time is 40 min, and low caffeine flavored tea is obtained by UV sterilization; S5. Put Huperzella serrata and Podocarpus macrophylla into a 1.6 kW pulverizer, the pulverizing temperature is 26°C, the pulverizing time is 18 min, the pulverizing speed is 4200 r / min, and then put them into an ultrasonic extractor with a power of 1.5 kW, the ultrasonic frequency is 20 kHz, the ultrasonic extraction temperature is 40°C, and the ultrasonic extraction time is 30 min. After ultrasonic extraction, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, and the centrifugal time is 15 min. After centrifugation, discard the precipitate, put them into a stirring tank with a power of 1.7 kW with jujube seed saponin, the stirring temperature is 26°C, the stirring speed is 140 r / min, and the stirring time is 20 min. Stir and mix to obtain an antioxidant and anti-excitement solution. S6. Put the low caffeine flavored tea prepared in S4 into the antioxidant and anti-excitement solution prepared in S5, stir at a temperature of 27°C, a stirring speed of 130 r / min, and a stirring time of 20 min, and stir and mix to obtain a low caffeine tea base.

[0031] In step S1, the weight ratio of the ultrapure water to black wheat bran is 1:1.3; in step S3, the flavor-enhancing fermentation bacteria agent includes: Rhizopus stolonifer, Penicillium oxalicum, and Rhizopus oryzae, and the weight ratio is 1.3:1.4:1, and the inoculation amount of the flavor-enhancing fermentation bacteria agent in the 5% glucose solution is 1%; in step S5, the weight ratio of the 70% ethanol solution to Huperzella serrata is 1:1.4, the weight ratio of the 70% ethanol solution to Podocarpus macrophylla is 1:1.1, and the mass fraction of jujube saponin in the 70% ethanol solution is 0.5%.

[0032] The Rhizopus stolonifer was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.904, the Penicillium oxalicum was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15647, and the Rhizopus oryzae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.5039.

[0033] The method for preparing the liver and kidney protection circulation-promoting nanoparticles specifically comprises the following steps: L1. Put wolfberry, grapefruit, cranberry and kale into a 1.6 kW grinder at a grinding temperature of 26°C, a grinding time of 18 min and a grinding speed of 4000 r / min. After grinding, put them into a 1.3 kW juicer at a juicing speed of 15000 r / min and a juicing time of 20 min to obtain repair juice; L2, put honeysuckle, chicory and soybean into a pulper with a power of 1.4 kW, the pulping temperature is 70°C, the pulping time is 38 min, the pulping speed is 14000 r / min, after pulping, put them into a stirring tank with a power of 1.7 kW with the repair juice prepared in L1, the stirring temperature is 26°C, the stirring speed is 110 r / min, the stirring time is 24 min, after stirring and mixing, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, the centrifugal time is 15 min, and the precipitate is discarded by centrifugation to obtain a mixed solution; L3. Place the mixed solution prepared in L2 into a vacuum freeze-nano spray dryer with a power of 2.6 kW, with a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 2.8 h to obtain liver and kidney protecting circulation-promoting nanoparticles.

[0034] This embodiment also provides a method for preparing crabapple leaf tea, which specifically comprises the following steps: Step 1, putting the liver and kidney protection circulation promoting nanoparticles and the low caffeine tea base into a stirring tank with a power of 1.7 kW, stirring at a temperature of 26° C., a stirring speed of 140 r / min, and a stirring time of 18 min, and stirring and mixing to obtain a crabapple leaf tea mixture; Step 2: Put oats and ultrapure water into a cooking pot with a power of 1.2 kW, the cooking temperature is 100°C, the cooking time is 28 min, the cooking speed is 90 r / min, and after cooking, filter with sterile gauze to obtain grain mucus; Step 3: put tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid into a stirring tank with a power of 1.6 kW, the stirring temperature is 27° C., the stirring speed is 120 r / min, the stirring time is 13 min, and after stirring, add to the cereal mucus prepared in step 2, and continue stirring for 16 min to obtain a taste regulator; Step 4: Use a 2.1 kW sprayer to spray the taste regulator prepared in step 3 evenly on the surface of the crabapple leaf tea mixture prepared in step 1. After standing for 2.8 hours at 25°C, the crabapple leaf tea is obtained.

[0035] In step 2, the weight ratio of the ultrapure water to the oats is 1:0.8.

[0036] Example 3: This example provides a crabapple flower leaf tea and a preparation method thereof. The crabapple flower leaf tea comprises the following components in parts by weight: 110 parts of low-caffeine tea base, 60 parts of liver and kidney protection circulation-promoting nanoparticles, 30 parts of oats, 4 parts of tartaric acid, 5 parts of ethyl maltol, 11 parts of methyl anthranilate and 8 parts of sorbic acid.

[0037] The raw materials for preparing the low-caffeine tea base include the following components in parts by weight: 24 parts of black wheat bran, 88 parts of crabapple leaves, 5 parts of flavor-enhancing fermentation bacteria, 12 parts of huperzella serrata, 13 parts of podocarpus, and 1.2 parts of jujube seed saponin; the raw materials for preparing the liver-kidney protection and circulation-promoting nanoparticles include the following components in parts by weight: 14 parts of wolfberry, 21 parts of grapefruit, 15 parts of cranberry, 12 parts of kale, 8 parts of honeysuckle, 9 parts of chicory, and 17 parts of soybean.

[0038] The method for preparing the low-caffeine tea base specifically comprises the following steps: S1. Putting black wheat bran and ultrapure water into a pulping machine with a power of 1.6 kW, the pulping temperature is 75° C., the pulping time is 40 min, and the pulping speed is 16000 r / min, and performing pulping to obtain black wheat bran pulp; S2, putting the crabapple flower leaves into a pulverizer with a power of 1.8 kW, the pulverizing temperature is 28° C., the pulverizing time is 20 min, the pulverizing speed is 4500 r / min, and after pulverizing, putting them into a stirring tank with a power of 1.8 kW, the stirring temperature is 28° C., the stirring speed is 130 r / min, and the stirring time is 28 min to obtain a mixture to be fermented; S3, inoculating the flavor-enhancing fermentation agent into a 5% glucose solution, placing it in a constant temperature oscillation box with a power of 2.4 kW, culturing at a constant temperature oscillation temperature of 28°C, a constant temperature oscillation time of 24 h, and a constant temperature oscillation rotation speed of 350 r / min, and culturing to obtain an activated bacterial solution; S4, putting the activated bacterial liquid prepared by S3 and the mixture to be fermented prepared by S2 into a fermentation tank with a power of 2.6 kW, stirring and fermenting at a temperature of 28°C, stirring and fermenting for 44 h, stirring and fermenting at a speed of 120 r / min, and after stirring and fermenting, putting into a UV sterilizer with a power of 1.4 kW, the UV sterilization wavelength is 253.7 nm, the UV sterilization temperature is 28°C, and the UV sterilization time is 40 min, and low caffeine flavored tea is obtained by UV sterilization; S5. Put Huperzella serrata and Podocarpus macrophylla into a 1.8 kW pulverizer, the pulverizing temperature is 28°C, the pulverizing time is 20 min, the pulverizing speed is 4500 r / min, and then put them into an ultrasonic extractor with a power of 1.5 kW, the ultrasonic frequency is 20 kHz, the ultrasonic extraction temperature is 40°C, and the ultrasonic extraction time is 30 min. After ultrasonic extraction, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, and the centrifugal time is 15 min. After centrifugation, discard the precipitate, put them into a stirring tank with a power of 1.8 kW with jujube seed saponin, the stirring temperature is 28°C, the stirring speed is 150 r / min, and the stirring time is 25 min. Stir and mix well to obtain an antioxidant and anti-excitement solution. S6. Put the low caffeine flavored tea prepared in S4 into the antioxidant and anti-excitement solution prepared in S5, stir at a temperature of 28°C, a stirring speed of 140 r / min, and a stirring time of 25 min, and stir and mix to obtain a low caffeine tea base.

[0039] In step S1, the weight ratio of the ultrapure water to black wheat bran is 1:1.4; in step S3, the flavor-enhancing fermentation bacteria agent includes: Rhizopus stolonifer, Penicillium oxalicum, and Rhizopus oryzae, and the weight ratio is 1.5:1.6:1, and the inoculation amount of the flavor-enhancing fermentation bacteria agent in the 5% glucose solution is 1%; in step S5, the weight ratio of the 70% ethanol solution to Huperzella serrata is 1:1.5, the weight ratio of the 70% ethanol solution to Podocarpus macrophylla is 1:1.2, and the mass fraction of jujube saponin in the 70% ethanol solution is 0.5%.

[0040] The Rhizopus stolonifer was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.904, the Penicillium oxalicum was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15647, and the Rhizopus oryzae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.5039.

[0041] The method for preparing the liver and kidney protection circulation-promoting nanoparticles specifically comprises the following steps: L1. Put wolfberry, grapefruit, cranberry and kale into a 1.8 kW grinder at a grinding temperature of 28°C, a grinding time of 20 min and a grinding speed of 4500 r / min. After grinding, put them into a 1.4 kW juicer at a juicing speed of 15000 r / min and a juicing time of 23 min to obtain repair juice; L2, put honeysuckle, chicory and soybean into a pulper with a power of 1.6 kW, the pulping temperature is 75°C, the pulping time is 40 min, the pulping speed is 16000 r / min, after pulping, put them into a stirring tank with a power of 1.8 kW with the repair juice prepared in L1, the stirring temperature is 28°C, the stirring speed is 130 r / min, the stirring time is 28 min, after stirring and mixing, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, the centrifugal time is 15 min, and the precipitate is discarded by centrifugation to obtain a mixed solution; L3. Place the mixed solution prepared in L2 into a vacuum freeze-nano spray dryer with a power of 2.8 kW, with a vacuum degree of -0.05 MPa, a freeze-nano spray drying temperature of -40°C, a freeze-nano spray drying particle size of 100 nm, and a freeze-nano spray drying time of 3 h to obtain liver and kidney protecting circulation-promoting nanoparticles.

[0042] This embodiment also provides a method for preparing crabapple leaf tea, which specifically comprises the following steps: Step 1, putting the liver and kidney protection circulation promoting nanoparticles and the low caffeine tea base into a stirring tank with a power of 1.8 kW, stirring at a temperature of 28° C., a stirring speed of 160 r / min, and a stirring time of 20 min, and stirring and mixing to obtain a crabapple leaf tea mixture; Step 2: Put oats and ultrapure water into a cooking pot with a power of 1.2 kW, cook at a temperature of 100°C, cook for 30 min, and cook at a speed of 100 r / min. After cooking, filter with sterile gauze to obtain grain mucus. Step 3: Put tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid into a stirring tank with a power of 1.8 kW, stir at a temperature of 28° C., stir at a speed of 130 r / min, stir for 16 min, add to the cereal mucus prepared in step 2 after stirring, and continue stirring for 18 min to obtain a taste regulator; Step 4: Use a 2.3 kW sprayer to spray the taste regulator prepared in step 3 evenly on the surface of the crabapple leaf tea mixture prepared in step 1. After standing for 3.5 hours at 28°C, the crabapple leaf tea is obtained.

[0043] In step 2, the weight ratio of the ultrapure water to the oats is 1:0.8.

[0044] Comparative Example 1: This comparative example provides a crabapple leaf tea composition and a preparation method thereof, which is different from Example 1 only in that the added low-caffeine tea base is obtained without being fermented with a flavor-enhancing fermentation agent.

[0045] Comparative Example 2: This comparative example provides a crabapple leaf tea composition and a preparation method thereof, which is different from Example 1 only in that the added liver and kidney protection circulation promoting nanoparticles do not contain repairing juice.

[0046] Experimental Example 1: Sleep impact measurement test.

[0047] The test steps for determining the effect of the crabapple leaf tea prepared in Examples 1-3 of the present invention on sleep are as follows: (1) Sixty SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed 2.0 g of the Begonia flower leaf tea prepared in Example 1-3, the rats in Comparative Example 1-2 groups were fed 2.0 g of the Begonia flower leaf tea composition prepared in Comparative Example 1-2, and the rats in the control group were fed 2.0 g of Begonia flower leaves by gavage, once a day; (3) Each group of rats was fed with the crabapple leaf tea prepared in Examples 1-3, the crabapple leaf tea composition prepared in Comparative Examples 1-2, and the crabapple leaf of the control group at 20:00 every day for 10 days. After feeding, the sleep latency (the time when the righting reflex disappears) and the sleep time (the time from the disappearance of the righting reflex to the recovery) of each rat were observed and recorded every day, and the average value was calculated.

[0048] Result analysis: Figure 1 This is a graph showing the results of the sleep status measurement of rats described in Experimental Example 1 of the present invention. As shown in the figure, after the Begonia leaf tea described in Examples 1-3 was fed to rats by gavage at a dose of 2.0 g per day, the sleep latency of the rats was 179 s, 177 s, and 175 s, respectively, and the sleep time was 3051.7 s, 3078.6 s, and 3097.1 s, respectively. After the Begonia leaf tea composition prepared in Group 1 of Comparative Example was fed to rats by gavage at a dose of 2.0 g per day, the sleep latency of the rats was 293.6 s, and the sleep time was 1552 s. After the Begonia leaf tea composition prepared in Group 2 of Comparative Example was fed to rats by gavage at a dose of 2.0 g per day, the sleep latency of the rats was 181.3 s, and the sleep time was 3057.6 s. After the Begonia leaf tea composition prepared in the control group was fed to rats by gavage at a dose of 2.0 g per day, the sleep latency of the rats in the control group was 310 s, and the sleep time was 1435.3 s. s, indicating that the flavor-enhancing fermentation agent can decompose the caffeine in the crabapple flower leaves, and feeding the crabapple flower leaf tea of ​​the present invention will not affect the sleep condition of the organism.

[0049] Experimental Example 2: Test for determining the effects on liver and kidneys.

[0050] The test steps for determining the effect of the crabapple leaf tea prepared in Examples 1-3 of the present invention on the liver and kidneys are as follows: (1) Sixty SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed 2.0 g of the Begonia flower leaf tea prepared in Example 1-3, the rats in Comparative Example 1-2 groups were fed 2.0 g of the Begonia flower leaf tea composition prepared in Comparative Example 1-2, and the rats in the control group were fed 2.0 g of Begonia flower leaves by gavage, once a day, for 13 weeks; (3) Rats were killed by cervical dislocation, and the liver and kidneys were separated. They were rinsed with 0.9% saline, and the surface moisture was absorbed with filter paper. The organs were weighed immediately. The organ index (%) = weight of a certain organ / rat body weight × 100%. An increase in the organ index indicates congestion, edema, or hyperplasia of the organ, while a decrease in the organ index indicates organ atrophy and other degenerative changes.

[0051] Result analysis: Figure 2 This is the result diagram of the rat organ index described in Experimental Example 2 of the present invention. As shown in the figure, the Begonia leaf tea described in Examples 1-3 was fed to rats 2.0 g per day by gavage. After continuous feeding for 13 weeks, the rat liver indexes were 0.45%, 0.54%, and 0.56%, respectively, and the rat kidney indexes were 1.08%, 1.12%, and 1.15%, respectively. The Begonia leaf tea composition prepared in Group 1 of Comparative Example was fed to rats 2.0 g per day by gavage. After continuous feeding for 13 weeks, the rat liver index was 0.56%, and the kidney index was 1.21%. The Begonia leaf tea composition prepared in Group 2 of Comparative Example was fed to rats 2.0 g per day by gavage. After continuous feeding for 13 weeks, the rat liver index was 0.71%, and the kidney index was 1.33%. The Begonia leaf tea composition in the control group was fed to rats 2.0 g per day by gavage. g. After 13 weeks of continuous feeding, the liver index of the rats was 0.83%, and the kidney index was 1.47%. The organ indexes of the rats in the control group increased, indicating that the organs were congested, edematous or hypertrophic. This shows that the crabapple leaf tea prepared by the present invention has no burden on the liver and kidneys after long-term drinking and has the effect of protecting the liver and kidneys.

[0052] Experimental Example 3: Taste and flavor measurement test.

[0053] The test steps for measuring the taste and flavor of the crabapple leaf tea prepared in Examples 1-3 of the present invention are as follows: (1) Weigh 6 g of the crabapple leaf tea prepared in Examples 1-3, the crabapple leaf tea composition prepared in Comparative Examples 1-2, and the crabapple leaf tea of ​​the control group, and take 6 parallel samples from each group. Soak them in 500 mL of ultrapure water at 85° C. for 10 min to obtain the crabapple leaf tea samples of Examples 1-3, the crabapple leaf tea composition samples of Comparative Examples 1-2, and the crabapple leaf tea samples of the control group; (2) Score the tea samples in each group in step (1) according to the scoring criteria in Table 1, take the average value and record the result.

[0054] Table 1. Tea sample scoring standard table

[0055] Table 2. Tea sample scoring table

[0056] Result analysis: Figure 3 This is a sample diagram of the crabapple leaf tea prepared in Example 1 of Experimental Example 3 of the present invention, as shown in Figure 3 As shown in Table 2, after the prepared crabapple leaf tea of ​​Examples 1-3 was soaked in ultrapure water at a temperature of 85°C for 10 min, the appearance, smell and taste scores of the tea samples were all 5.00 points. After the prepared crabapple leaf tea composition of Comparative Example 1 was soaked in ultrapure water at a temperature of 85°C for 10 min, the appearance score of the tea sample was 5.00 points, the smell score was 4.64 points, and the taste score was 4.92 points. After the prepared crabapple leaf tea composition of Comparative Example 2 was soaked in ultrapure water at a temperature of 85°C for 10 min, the appearance, smell and taste scores of the tea sample were all 5.00 points. The crabapple leaf tea composition of the control group was soaked in ultrapure water at a temperature of 85°C for 10 min later, the appearance score of the tea sample was 3.14 points, the smell score was 3.07 points, and the taste score was 3.45 points. The appearance, smell and taste scores of the crabapple leaf tea prepared in Examples 1-3 were all higher than those of the crabapple leaf tea in the control group, indicating that the crabapple leaf tea prepared in the present invention has a unique flavor, a good taste, and is easy to drink for a long time.

[0057] 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.

[0058] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A crabapple leaf tea, characterized in that: The crabapple leaf tea specifically comprises the following components in parts by weight: 80-110 parts of low-caffeine tea base, 40-60 parts of liver and kidney protection circulation-promoting nanoparticles, 20-30 parts of oats, 2-4 parts of tartaric acid, 3-5 parts of ethyl maltol, 7-11 parts of methyl anthranilate, and 6-8 parts of sorbic acid; The raw materials for preparing the low-caffeine tea base include the following components in parts by weight: 18-24 parts of black wheat bran, 67-88 parts of crabapple leaves, 3-5 parts of flavor-enhancing fermentation bacteria, 8-12 parts of huperzella serrata, 9-13 parts of podocarpus, and 0.6-1.2 parts of jujube seed saponin; The raw materials for preparing the liver and kidney protection circulation promoting nanoparticles include the following components in parts by weight: 7-14 parts of wolfberry, 15-21 parts of grapefruit, 9-15 parts of cranberry, 10-12 parts of kale, 6-8 parts of honeysuckle, 4-9 parts of chicory, and 11-17 parts of soybean.

2. The crabapple leaf tea according to claim 1, characterized in that The method for preparing the low-caffeine tea base specifically comprises the following steps: S1, mixing black wheat bran with ultrapure water and grinding the mixture to obtain black wheat bran slurry; S2, crushing the crabapple flower leaves and mixing them with the black wheat bran slurry prepared in S1 to obtain a mixture to be fermented; S3, inoculating the flavor-enhancing fermentation bacteria into a 5% glucose solution, and performing constant temperature shaking culture to obtain an activated bacterial solution; S4, stirring and fermenting the activated bacterial liquid prepared in S3 and the mixture to be fermented prepared in S2, and sterilizing with an ultraviolet lamp to obtain low-caffeine flavored tea; S5, crushing Huperzia serrata and Podocarpus macrophylla, using 70% ethanol solution for ultrasonic extraction, centrifuging to discard the precipitate, and mixing with jujube seed saponin to obtain an antioxidant and excitatory inhibition solution; S6. Put the low caffeine flavored tea prepared in S4 into the antioxidant and excitement-inhibiting solution prepared in S5, and stir and mix to obtain a low caffeine tea base.

3. The crabapple leaf tea according to claim 2, characterized in that In step S1, the weight ratio of the ultrapure water to the black wheat bran is 1:1.2-1.

4.

4. The crabapple leaf tea according to claim 3, characterized in that In step S3, the flavor-enhancing fermentation bacteria agent includes: Rhizopus stolonifer, Penicillium oxalicum, and Rhizopus oryzae, with a weight ratio of 1-1.5:1.2-1.6:1, and the inoculation amount of the flavor-enhancing fermentation bacteria agent in the 5% glucose solution is 1%.

5. The crabapple leaf tea according to claim 4, characterized in that In step S5, the weight ratio of the 70% ethanol solution to Huperzine serrata is 1:1.3-1.5, the weight ratio of the 70% ethanol solution to Podocarpus macrophylla is 1:1-1.2, and the mass fraction of jujube saponin in the 70% ethanol solution is 0.5%.

6. The crabapple leaf tea according to claim 5, characterized in that The method for preparing the liver and kidney protection circulation-promoting nanoparticles specifically comprises the following steps: L1. Mix and crush wolfberry, grapefruit, cranberry and kale, and squeeze the juice to obtain repair juice; L2, grinding honeysuckle, chicory and soybean, and mixing with the repair juice prepared in L1, centrifuging and discarding the precipitate to obtain a mixed solution; L3. The mixed solution prepared in L2 is freeze-nano spray-dried to obtain liver and kidney protecting circulation promoting nanoparticles.

7. A method for preparing the crabapple leaf tea according to any one of claims 1 to 6, characterized in that: The specific steps include: Step 1, stirring and mixing the liver and kidney protecting circulation promoting nanoparticles with low caffeine tea base to obtain a crabapple leaf tea mixture; Step 2: Boil oats and ultrapure water and filter using sterile gauze to obtain grain mucus; Step 3: After tartaric acid, ethyl maltol, methyl anthranilate and sorbic acid are uniformly stirred, the cereal mucus prepared in step 2 is added, and stirring is continued for 13-18 minutes to obtain a taste regulator; Step 4: spray the taste regulator prepared in step 3 evenly on the surface of the crabapple leaf tea mixture prepared in step 1, and place it at 23-28° C. for 2.5-3.5 hours to obtain the crabapple leaf tea.

8. The method for preparing the crabapple leaf tea according to claim 7, characterized in that: In step 2, the weight ratio of the ultrapure water to the oats is 1:0.8.

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