Noni tea and preparation method thereof

Abstract

The invention discloses morinda citrifolia tea and a preparation method thereof, and relates to the technical field of tea processing. The morinda citrifolia tea is prepared from the following raw materials in parts by weight: morinda citrifolia fruits, morinda citrifolia leaves, machilus yunnanensis leaves, lithocarpus polystachyus leaves, angelica keiskei, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates, black tea and yellow chrysanthemum. The morinda citrifolia tea is prepared by the following steps: (1) airing; (2) cutting treatment; (3) performing fixation; (4) fumigating for the first time; (5) fermenting; and (6) fumigating for the second time. The tea components are carefully selected, the sleep quality is improved through cooperation of the components, and the insomnia problem is solved.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, and in particular to Noni tea and a preparation method thereof. Background Art

[0002] Noni fruit (Morinda citrifolia L.) is an evergreen small tree, a plant of the genus Morinda in the Rubiaceae family, also known as Morinda officinalis and Morinda officinalis. Its fruit is known as the "super fruit" and the "queen" of tropical fruits, and is mainly distributed in the South Pacific region. Noni is evergreen all year round, bears fruit all year round, and can be picked 9 months after planting. Noni is easy to manage and has few diseases and pests. It is an efficient, fast-acting and long-lasting tropical dominant fruit tree resource. Noni fruit is rich in 227 nutrients, including multiple vitamins (A, B, C, E, etc.) and dozens of minerals (zinc, calcium, iron, etc.); in addition, it is also rich in phenolic active ingredients such as coumarins, flavonoids and cyclopentane compounds. The protein content of Noni fruit is 2 to 6 times that of coconut and banana, and 20.2 times and 26.9 times that of papaya and emblica, respectively, with extremely high functional nutritional value. Noni fruit has been used as a folk medicine in the treatment of various diseases such as diabetes, hyperlipidemia, hypertension, cancer, etc. It has antibacterial, antiviral and immunity-enhancing functions. It has a history of more than 2,000 years of diet and folk treatment. It was approved as a new resource food by the European Union and the Ministry of Health of China in 2002 and 2010 respectively.

[0003] Sleep is an indispensable part of human physiological activities. Generally, sleep time of ≤2 to 6 hours is considered insufficient sleep; 7 to 8 hours is considered sufficient sleep. Long-term insufficient sleep can easily lead to many health problems in the body, such as obesity, diabetes, immune dysfunction, and nervous system diseases. Insomnia is a common sleep disorder, which refers to the disorder of initiating and maintaining sleep under appropriate sleep opportunities and sleep environments, thereby affecting daytime social life and work. At present, the chemical drugs used in clinical treatment of sleep disorders mainly include barbiturates, benzodiazepines, non-benzodiazepines, etc. These drugs take effect quickly and have clear mechanisms of action, but long-term use is prone to side effects such as residual effects, amnesia effects, and withdrawal effects. Therefore, the present invention discloses a safe, reliable, efficient and convenient Noni tea and a preparation method thereof for improving insomnia. Summary of the invention

[0004] In view of the above-mentioned defects of the prior art, the present invention provides a Noni tea leaf and a preparation method thereof to solve the problems raised by the above-mentioned background technology.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] A kind of Noni tea comprises the following raw materials in parts by weight: 15-30 parts of Noni fruit (Latin: Morinda citrifolia, fruit of herbaceous plant of genus Morinda in Rubiaceae), 10-20 parts of Noni leaf, 10-18 parts of Machilus yunnanensis Lec. (a plant of genus Machilus in Lauraceae) leaf, 10-15 parts of Lithocarpus polystachyus (Wall) Rehd. (leaves of Lithocarpus polystachyus in genus Lithocarpus in Fagaceae), 8-12 parts of Angelica kei (Latin: Angelica cakeiskei Koidz., perennial large herb of Angelica genus in Umbelliferae), 5-10 parts of erythritol, 5-9 parts of breviscapine, 4-9 parts of palmitoyl oligopeptide, 2-6 parts of dried red dates, 1-5 parts of black tea and 1-3 parts of chrysanthemum.

[0007] Preferably, a noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0008] Preferably, a method for preparing Noni tea leaves comprises the following steps:

[0009] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content drops to 50-60 wt%;

[0010] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0011] (3) Fixing: Fixing the cut material obtained in step (2);

[0012] (4) First fumigation: fumigating the cut material obtained in step (3) for the first time to obtain fumigated material A;

[0013] (5) fermentation: mixing the fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, adding 1 to 2.5 times the weight of water to obtain a mixed solution; adding the mixed bacterial solution in an amount of 3 to 5 wt % to the mixed solution for fermentation to obtain a fermented product;

[0014] (6) Second fumigation: The fermented product is dried at a temperature of 60-80°C for 3-5 hours and then fumigated for the second time to obtain Noni tea leaves.

[0015] Preferably, the temperature of the fixing in step (3) is 120-140° C., and the fixing time is 4-8 min.

[0016] Preferably, the first fumigation time in step (4) is 2 to 5 hours.

[0017] Preferably, the fumigation materials for the first fumigation in step (4) include 40 to 60 parts by weight of cypress (Latin: Platycladusorientalis (L.) Francoptmxjjkmsc, evergreen tree or shrub) leaves and 20 to 30 parts by weight of ginkgo (Latin: Ginkgobiloba) leaves.

[0018] Preferably, the mixed bacteria in step (5) has a bacterial concentration of 1.5×10 7 ~2.0×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 1.0×10 8 ~2.5×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0019] Preferably, Candida utilis is purchased from Hebei Liqia Biotechnology Co., Ltd.; Weissella viridis is purchased from Beijing Biobowei Biotechnology Co., Ltd., MRS medium: 10 g casein peptone, 10 g beef extract, 5.0 g yeast extract, 20 g glucose, 5.0 g sodium acetate, 2.0 g diamine citrate, 1.0 g Tween-80, 2.0 g dipotassium hydrogen phosphate, 0.2 g magnesium sulfate heptahydrate, 0.05 g manganese sulfate heptahydrate, 1.0 liter distilled water, pH 6.8.

[0020] Preferably, the fermentation conditions in step (5) are aerobic fermentation at a temperature of 25 to 30° C. for 12 to 20 hours.

[0021] Preferably, the second fumigation time in step (6) is 30 to 60 minutes.

[0022] Preferably, the fumigation materials for the second fumigation in step (6) include 10 to 20 parts of mugwort (Latin: Folium Artemisiae Argyi) and 5 to 15 parts of citronella (Latin: Cymbopogon citratus, Poaceae) by weight.

[0023] Preferably, Noni tea leaves are used to promote sleep.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] (1) The present invention selects 11 ingredients, and adds three traditional Chinese medicinal ingredients, namely, Yunnan Machilus leaf, Polyspicate Lithospermum leaf, and Angelica keiskei leaf, and other beneficial substances to the basic ingredients of noni fruit, noni leaf, dried red dates, black tea, and yellow chrysanthemum. The present invention contains 11 active ingredients, namely, phloridzin, trifolioside, terpenoid ketone, terpenoid-3β-ol, β-myxocarpine, β-amyrin, taraxacinol, terpenoid ketone, terpenoid diol, flavonoids, etc., which increase the transmission efficiency of inhibitory neurotransmitters, regulate the dynamic balance of neurotransmitters and neuronal activity, improve human immunity, and at the same time alleviate the brain signal response, thereby relieving stress, improving sleep disorders, and improving sleep quality.

[0026] (2) The preparation method of the noni tea of ​​the present invention is simple and easy to operate. Through two fumigations and one fermentation, the active ingredients of the raw materials are fully extracted. The specific process flow of fumigation-fermentation-fumigation is used, which not only makes the tea taste more fragrant and has a lasting aftertaste, but also obtains a unique taste. The unique fumigation material can produce a large amount of beneficial fumigation gas, which enters the interior of the tea raw materials and has a strong effect of sterilization, deodorization, deodorization and fermentation promotion, and will not have an adverse effect on the taste and safety of the tea. DETAILED DESCRIPTION

[0027] The technical solution of the present invention is further described in detail below in conjunction with specific implementation methods.

[0028] Example 1

[0029] A noni tea comprises the following raw materials in parts by weight: 15 parts of noni fruit, 10 parts of noni leaves, 10 parts of Machilus yunnanensis leaves, 10 parts of Lithospermum multiflorum leaves, 8 parts of Angelica keiskei leaves, 5 parts of erythritol, 5 parts of breviscapine, 4 parts of palmitoyl oligopeptide, 2 parts of dried red dates, 1 part of black tea, and 1 part of chrysanthemum.

[0030] A method for preparing Noni tea leaves comprises the following steps:

[0031] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, akebia leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 50 wt%;

[0032] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0033] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 120° C. for 4 min;

[0034] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 2 h. The fumigation materials include 40 parts of cypress leaves and 20 parts of ginkgo leaves by weight to obtain fumigant A;

[0035] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 1 weight percent water to obtain a mixed solution; add a mixed bacterial solution in an amount of 3 wt % to the mixed solution, and aerobically ferment for 12 h at a temperature of 25° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.5×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 1.0×10 8 CFU / mL green Weissella bacterial solution was mixed in equal mass ratios;

[0036] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 30 minutes. The fumigation materials, by weight, include 10 parts of mugwort leaves and 5 parts of lemongrass and Noni tea leaves.

[0037] Example 2

[0038] A noni tea comprises the following raw materials in parts by weight: 30 parts of noni fruit, 20 parts of noni leaves, 18 parts of Machilus yunnanensis leaves, 15 parts of Lithospermum multiflorum leaves, 12 parts of Angelica keiskei leaves, 10 parts of erythritol, 9 parts of breviscapine, 9 parts of palmitoyl oligopeptide, 6 parts of dried red dates, 5 parts of black tea, and 3 parts of chrysanthemum.

[0039] A method for preparing Noni tea leaves comprises the following steps:

[0040] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 60 wt %;

[0041] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0042] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 140° C. for 8 minutes;

[0043] (4) First fumigation: The cut green material obtained in step (3) is fumigated for a first time for 5 hours. The fumigation materials include 60 parts of cypress leaves and 30 parts of ginkgo leaves by weight to obtain fumigant A;

[0044] (5) Fermentation: Mix the fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2.5 times the weight of water to obtain a mixed solution; add the mixed bacterial solution in an amount of 5 wt % to the mixed solution, and aerobically ferment for 20 h at a temperature of 30° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 2.0×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.5×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0045] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 60 minutes. The fumigation materials, by weight, include 20 parts of mugwort leaves, 15 parts of lemongrass, and Noni tea leaves.

[0046] Example 3

[0047] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0048] A method for preparing Noni tea leaves comprises the following steps:

[0049] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0050] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0051] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0052] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0053] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0054] (6) Second fumigation: The fermented product was dried at 70°C for 4 h and then fumigated for 50 min. The fumigation materials, by weight, included 15 parts of mugwort leaves and 10 parts of lemongrass; and Denori tea leaves.

[0055] Comparative Example 1

[0056] The difference between this comparative example and Example 3 is that no Yunnan Machilus leaves are added to the raw materials, and the other ingredients and steps remain unchanged.

[0057] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 12 parts of polyspicate lycopodiella leaves, 10 parts of akebia leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0058] A method for preparing Noni tea leaves comprises the following steps:

[0059] (1) Air-drying: fresh noni fruit, noni leaves, polyspicate lycopodifolia leaves, ashitaba leaves and goldenrod are selected and placed in a well-ventilated place for air-drying until the water content is reduced to 55 wt %;

[0060] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0061] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0062] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0063] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0064] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0065] Comparative Example 2

[0066] The difference between this comparative example and Example 3 is that no polyspicate lycopodii leaves are added to the raw materials, and the other ingredients and steps remain unchanged.

[0067] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 10 parts of akebia leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0068] A method for preparing Noni tea leaves comprises the following steps:

[0069] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, ashitaba leaves and golden chrysanthemum are selected and placed in a ventilated place for air-drying until the water content drops to 55 wt %;

[0070] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0071] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0072] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0073] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0074] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0075] Comparative Example 3

[0076] This comparative example is different from Example 3 in that no Angelica keiskei is added to the raw materials, and the other ingredients and steps remain unchanged.

[0077] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dry red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0078] A method for preparing Noni tea leaves comprises the following steps:

[0079] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content drops to 55 wt %;

[0080] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0081] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0082] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0083] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0084] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0085] Comparative Example 4

[0086] This comparative example differs from Example 3 in that palmitoyl oligopeptide is not added to the raw materials, and the other ingredients and steps remain unchanged.

[0087] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 5 parts of dried red dates, 3 parts of black tea and 2 parts of chrysanthemum.

[0088] A method for preparing Noni tea leaves comprises the following steps:

[0089] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0090] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0091] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0092] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0093] (5) Fermentation: The fumigated material A, erythritol, breviscapine, dried red dates and black tea were mixed, and 2 times the weight of water was added to obtain a mixed solution; the mixed bacterial solution was added to the mixed solution in an amount of 4 wt %, and aerobically fermented at 28° C. for 15 h to obtain a fermented product; the mixed bacteria had a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0094] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0095] Comparative Example 5

[0096] This comparative example is different from Example 3 in that: there is no first fumigation in the preparation method, and the other components and steps remain unchanged.

[0097] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0098] A method for preparing Noni tea leaves comprises the following steps:

[0099] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0100] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0101] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0102] (4) Fermentation: After the indigo plant obtained in step (3) is cooled to room temperature, the indigo plant raw materials, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea are mixed, and 2 times the weight of water is added to obtain a mixed solution; the mixed bacterial solution is added to the mixed solution in an amount of 4 wt %, and aerobically fermented at 28° C. for 15 h to obtain a fermentation product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0103] (5) Fumigation: The fermented product is dried and then fumigated for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0104] Comparative Example 6

[0105] This comparative example is different from Example 3 in that there is no second fumigation in the preparation method, and the other components and steps remain unchanged.

[0106] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0107] A method for preparing Noni tea leaves comprises the following steps:

[0108] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0109] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0110] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0111] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0112] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0113] (6) Drying: Dry the fermented product at 70°C for 4 hours to obtain Noni tea leaves.

[0114] Comparative Example 7

[0115] The difference between this comparative example and Example 3 is that sulfur is used as the fumigation material in the preparation method, and the other components and steps remain unchanged.

[0116] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0117] A method for preparing Noni tea leaves comprises the following steps:

[0118] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0119] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0120] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0121] (4) First fumigation: The cut green material obtained in step (3) is fumigated for 3 hours using sulfur as the fumigation material to obtain fumigated material A;

[0122] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0123] (6) Second fumigation: The fermented product was dried at 70°C for 4 hours and then fumigated for a second time for 50 minutes. The fumigation material was sulfur; Denori tea leaves.

[0124] Comparative Example 8

[0125] The difference between this comparative example and Example 3 is that apple branches are used as the fumigation material in the preparation method, and the other ingredients and steps remain unchanged.

[0126] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0127] A method for preparing Noni tea leaves comprises the following steps:

[0128] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0129] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0130] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0131] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 h, with the fumigation material being apple branches, to obtain fumigated material A;

[0132] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add a mixed bacterial solution in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermented product; the mixed bacteria has a bacterial concentration of 1.8×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 2.0×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

[0133] (6) Second fumigation: The fermented product was dried at 70°C for 4 h and then fumigated for a second time for 50 min. The fumigation materials were apple tree branches and Denori tea leaves.

[0134] Comparative Example 9

[0135] This comparative example is different from Example 3 in that there is no fermentation process in the preparation method, and the other components and steps remain unchanged.

[0136] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0137] A method for preparing Noni tea leaves comprises the following steps:

[0138] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0139] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0140] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0141] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0142] (5) Second fumigation: Fumigation material A was fumigated for a second time for 50 min. The fumigation materials, by weight, included 15 parts of mugwort leaves and 10 parts of lemongrass; and Denori tea leaves.

[0143] Comparative Example 10

[0144] The difference between this comparative example and Example 3 is that no green Weissella broth is added during the fermentation of the preparation method, and the other components and steps remain unchanged.

[0145] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0146] A method for preparing Noni tea leaves comprises the following steps:

[0147] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0148] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0149] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0150] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0151] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add 4 wt % of Candida utilis liquid to the mixed solution, and aerobically ferment at 28° C. for 15 h to obtain a fermented product; the concentration of Candida utilis is 1.8×10 7 CFU / mL;

[0152] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0153] Comparative Example 11

[0154] The difference between this comparative example and Example 3 is that the Candida utilis bacterial liquid is not added in the preparation method, and the other components and steps remain unchanged.

[0155] A noni tea comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaves, 15 parts of Machilus yunnanensis leaves, 12 parts of Lithospermum multiflorum leaves, 10 parts of Angelica keiskei leaves, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea, and 2 parts of chrysanthemum.

[0156] A method for preparing Noni tea leaves comprises the following steps:

[0157] (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content is reduced to 55 wt %;

[0158] (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials;

[0159] (3) Fixing: Fixing the cut material obtained in step (2) at a temperature of 130° C. for 5 min;

[0160] (4) First fumigation: The withered cuttings obtained in step (3) are fumigated for 3 hours. The fumigation materials include 50 parts of cypress leaves and 25 parts of ginkgo leaves by weight to obtain fumigant A;

[0161] (5) Fermentation: Mix fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, add 2 times the weight of water to obtain a mixed solution; add green Weissella liquid in an amount of 4 wt % to the mixed solution, and aerobically ferment for 15 h at a temperature of 28° C. to obtain a fermentation product; the concentration of the green Weissella is 1.8×10 7 CFU / mL;

[0162] (6) Second fumigation: After the fermented product is dried, it is fumigated for a second time for 50 minutes. The fumigation materials, by weight, include 15 parts of mugwort leaves and 10 parts of lemongrass; and Noni tea leaves.

[0163] Experimental example: Sleep therapy experiment in mice

[0164] (1) 160 female Kunming white mice weighing 20-22 g were randomly divided into 16 treatment groups after 7 days of acclimatization, namely, a blank group, a model group, Example 1 to 3 groups, and Comparative Example 1 to 11 groups, with 10 mice in each group.

[0165] (2) The mice in Example 1-3 and Comparative Example 1-11 were continuously gavaged with Noni tea water (Noni tea: water = 1 g: 50 mL) for 15 days, and the dosage was equivalent to the human dosage (the human dosage was 10 mL / d, and the daily dosage of mice was calculated based on the body surface area; the feeding volume was 0.5 mL / mouse); the blank group and the model group were given an equal amount of distilled water.

[0166] (3) The model group, Example 1-3 groups, and Comparative Example 1-11 groups were intraperitoneally injected with PCPA (p-chlorophenylalanine) suspension at a dose of 400 mg / kg for 2 consecutive days, and the blank group was intraperitoneally injected with the same volume of physiological saline solution.

[0167] (4) 30 minutes after the last sample was given, a sodium pentobarbital solution was intraperitoneally injected at a dose of 45 mg / kg. Immediately after the injection, the average sleep duration of the mice (the time period from the disappearance of the righting reflex to the recovery of the righting reflex) was measured and recorded. The test results are shown in Table 1.

[0168] Table 1 Sleeping time of mice

[0169]

[0170]

[0171] From the test data in Table 1, it can be seen that compared with the model group, the Noni tea water prepared in Examples 1 to 3 and Comparative Examples 1 to 11 can improve the sleep symptoms of mice induced by p-chlorophenylalanine and prolong sleep; compared with Comparative Examples 1 to 11, the Noni tea prepared in Examples 1 to 3 of the present invention has a longer duration of sleep effect on mice. It can be seen from the comparison between Example 3 and Comparative Examples 1 to 4 that specific tea ingredients have a significant impact on improving sleep quality. If a certain raw material is missing, it will cause a decrease in sleep time; compared with Comparative Examples 5 to 8 and Comparative Examples 9 to 11, it can be seen that the preparation method of tea also has a certain effect on the effect of tea, and the selection of fumigation materials and fermentation bacteria types is beneficial to improving the sleep-promoting effect of tea; all of the above show that the combination of tea raw material components and specific preparation methods (fumigation-fermentation-fumigation) can synergistically promote sleep in mice, which helps to improve sleep quality to maintain adequate sleep.

[0172] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A Noni tea, characterized in that: The invention comprises the following raw materials in parts by weight: 15 to 30 parts of noni fruit, 10 to 20 parts of noni leaf, 10 to 18 parts of Machilus yunnanensis leaf, 10 to 15 parts of Lithospermum multiflorum leaf, 8 to 12 parts of Angelica keiskei leaf, 5 to 10 parts of erythritol, 5 to 9 parts of breviscapine, 4 to 9 parts of palmitoyl oligopeptide, 2 to 6 parts of dried red dates, 1 to 5 parts of black tea and 1 to 3 parts of chrysanthemum.

2. A Noni tea according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 25 parts of noni fruit, 15 parts of noni leaf, 15 parts of Machilus yunnanensis leaf, 12 parts of Lithospermum multiflorum leaf, 10 parts of Angelica keiskei leaf, 9 parts of erythritol, 8 parts of breviscapine, 8 parts of palmitoyl oligopeptide, 5 parts of dried red dates, 3 parts of black tea and 2 parts of chrysanthemum.

3. The method for preparing Noni tea according to claim 1, characterized in that: The steps include: (1) Air-drying: fresh noni fruit, noni leaves, Yunnan nanmu leaves, polyspicate lycopodiella leaves, ashitaba leaves and goldenrod are selected and placed in a ventilated place for air-drying until the water content drops to 50-60 wt%; (2) Cutting: cutting the raw material obtained in step (1) into strips or slices to obtain cut materials; (3) Fixing: Fixing the cut material obtained in step (2); (4) First fumigation: fumigating the cut material obtained in step (3) for the first time to obtain fumigated material A; (5) fermentation: mixing the fumigant A, erythritol, breviscapine, palmitoyl oligopeptide, dried red dates and black tea, adding 1 to 2.5 times the weight of water to obtain a mixed solution; adding the mixed bacterial solution in an amount of 3 to 5 wt % to the mixed solution for fermentation to obtain a fermented product; (6) Second fumigation: After the fermented product is dried, it is fumigated for the second time to obtain Noni tea leaves.

4. The method for preparing Noni tea according to claim 3, characterized in that: The temperature of the fixing in step (3) is 120-140° C., and the fixing time is 4-8 minutes.

5. The method for preparing Noni tea according to claim 3, characterized in that: The time of the first fumigation in step (4) is 2 to 5 hours.

6. The method for preparing Noni tea according to claim 3, characterized in that: The fumigation materials for the first fumigation in step (4) include 40 to 60 parts by weight of cypress leaves and 20 to 30 parts by weight of ginkgo leaves.

7. The method for preparing Noni tea according to claim 3, characterized in that: The mixed bacteria in step (5) has a bacterial concentration of 1.5×10 7 ~2.0×10 7 CFU / mL Candida utilis bacterial solution and bacterial concentration 1.0×10 8 ~2.5×10 9 The mixture was mixed with green Weissella liquid in an equal mass ratio of CFU / mL.

8. The method for preparing Noni tea according to claim 3, characterized in that: The fermentation conditions of step (5) are aerobic fermentation at a temperature of 25 to 30° C. for 12 to 20 hours.

9. The method for preparing Noni tea according to claim 3, characterized in that: The second fumigation time in step (6) is 30 to 60 minutes, and the fumigation materials include 10 to 20 parts of mugwort leaves and 5 to 15 parts of citronella by weight.

10. Use of the Noni tea leaves according to claim 1 or claim 2 or the Noni tea leaves prepared by the preparation method according to any one of claims 3 to 9 in promoting sleep.

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