Folium phyllostachys Kangpu tea as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of fermentation of natural products and foods, and particularly relates to bamboo leaf Kangpu tea as well as a preparation method and application thereof. The bamboo leaf Kangpu tea is prepared from the following raw materials: a material containing bamboo leaves or active ingredients of the bamboo leaves and Kangpu tea mother liquor, the volume ratio of the material containing the bamboo leaves or the active ingredients of the bamboo leaves to the Kangpu tea mother liquor is 1L: (60-120mL). According to the bamboo leaf Kangpu tea disclosed by the invention, the bamboo leaves are introduced, so that the processing forms of the bamboo leaves are enriched, high-value utilization of the bamboo leaves is realized, the oxidation resistance of the product is remarkably improved, and the nutritional value of the Kangpu tea is enhanced. Meanwhile, due to fresh fragrance and unique taste brought by the bamboo leaves, the final product is more attractive in the market, and the requirements of consumers for novel and healthy drinks are met.

Description

Technical Field

[0001] The invention belongs to the technical field of natural products and food fermentation, and particularly relates to bamboo leaf kombucha and a preparation method and application thereof. Background Art

[0002] Kombucha is a traditional fermented sparkling tea drink that has attracted a lot of attention for its health benefits such as enhancing the immune system, antioxidant activity, lowering and controlling cholesterol levels and diabetes in the body. It is estimated that by 2025, the global market size of kombucha will reach 5 billion US dollars. The raw materials for the production of kombucha include tea, sugar and symbiotic bacteria (SCOBY). At present, the International Association of Kombucha Brewers defines kombucha as a fermented beverage made from any plant raw material, SCOBY, water and fermentable sugar. However, traditional kombucha has the problems of single raw materials, insufficient functional properties and nutritional ingredients. Therefore, it is particularly important to provide a new type of kombucha with better functional properties to solve the problems of traditional kombucha. Summary of the invention

[0003] The purpose of the present invention is to provide a bamboo leaf kombucha and a preparation method and application thereof. The bamboo leaf kombucha has antioxidant functional characteristics, and the bamboo leaf kombucha of the present invention significantly improves the antioxidant capacity of the product.

[0004] The invention provides a bamboo leaf kombucha. The raw materials of the bamboo leaf kombucha include: a material containing bamboo leaves or bamboo leaf effective ingredients and a kombucha mother liquor.

[0005] As a preferred embodiment, the volume ratio of the material containing bamboo leaves or bamboo leaf effective ingredients to the kombucha mother liquor is 1L:60-120mL.

[0006] As a preferred embodiment, the material containing bamboo leaves or bamboo leaf effective ingredients also contains sugar.

[0007] As a preferred embodiment, the bamboo leaves include any one or more of the following: western Chinese bamboo leaves, yellow bamboo leaves, dragon head bamboo leaves, golden bamboo leaves, plump bamboo leaves, Jinfoshan square bamboo leaves, hollow handle Yushan bamboo leaves, asbestos Yushan bamboo leaves, spotted shell Yushan bamboo leaves, Bashan wood bamboo leaves, Qinling bamboo leaves, rough flower bamboo leaves, incomplete bract bamboo leaves, spiny black bamboo leaves, cold bamboo leaves, August bamboo leaves, Ere bamboo leaves, light bamboo leaves, oil bamboo leaves, ball bamboo leaves, moso bamboo leaves, thunbergia bamboo leaves and bitter bamboo leaves.

[0008] As a preferred embodiment, the bamboo leaf-containing material is a material obtained by boiling bamboo leaves, sugar and water.

[0009] As a preferred embodiment, the material obtained by boiling bamboo leaves, sugar and water is obtained by boiling bamboo leaf powder, white sugar and water.

[0010] As a preferred embodiment, the bamboo leaf powder is bamboo leaf powder that can pass through a 50-80 mesh sieve; the mass volume ratio of the bamboo leaf powder, white sugar and water is 6-12g:60-120g:1L; and the boiling time is 5-20min.

[0011] As a preferred solution, before boiling, the bamboo leaf powder is further soaked for 5 to 15 minutes.

[0012] As a preferred embodiment, the material containing the effective ingredients of bamboo leaves is any one of the following: the filtrate after boiling bamboo leaves, sugar and water, and the mixed solution of bamboo leaf water extract and sugar.

[0013] As a preferred embodiment, the filtrate obtained after boiling bamboo leaves, sugar and water is obtained by boiling bamboo leaf powder, white sugar and water and then filtering to obtain the filtrate obtained after boiling bamboo leaves, sugar and water.

[0014] As a preferred embodiment, the bamboo leaf powder is bamboo leaf powder that can pass through a 50-80 mesh sieve; the mass volume ratio of the bamboo leaf powder, white sugar and water is 6-12g:60-120g:1L; and the boiling time is 5-20min.

[0015] As a preferred solution, before boiling, the bamboo leaf powder is further soaked for 5 to 15 minutes.

[0016] As a preferred embodiment, the mixture of bamboo leaf water extract and sugar is prepared by boiling bamboo leaf powder with water for 1 to 2 times, filtering after boiling, combining the filtrate to obtain bamboo leaf water extract, and adding white sugar to obtain the mixture of bamboo leaf water extract and sugar.

[0017] As a preferred embodiment, the bamboo leaf powder is bamboo leaf powder that can pass through a 50-80 mesh sieve; the mass volume ratio of the bamboo leaf powder to water is 1-2g:20-50mL; the boiling time is 20-40min; the volume mass ratio of the bamboo leaf water extract to white sugar is 1L:60-120g.

[0018] As a preferred solution, before boiling, the bamboo leaf powder is further soaked for 20 to 60 minutes.

[0019] The present invention also provides a method for preparing the bamboo leaf kombucha, comprising the following steps: fermenting a material containing bamboo leaves or bamboo leaf effective ingredients and a kombucha mother liquor to obtain the bamboo leaf kombucha.

[0020] As a preferred embodiment, the volume ratio of the material containing bamboo leaves or bamboo leaf effective ingredients to the kombucha mother liquor is 1L:60-120mL.

[0021] As a preferred solution, the fermentation temperature is 15-30° C. and the fermentation time is 2-20 days.

[0022] The present invention also provides the use of bamboo leaf kombucha in preparing functional beverages and / or oral beverages.

[0023] Beneficial effects: The present invention provides a bamboo leaf kombucha, which not only enriches the processing forms of bamboo leaves and realizes its high-value utilization by introducing bamboo leaves into the raw materials of kombucha, but also significantly improves the antioxidant capacity of the product, enhances the nutritional value of kombucha, and provides additional health benefits. The bamboo leaves of the present invention are rich in a variety of biologically active ingredients, including flavonoids, polysaccharides, amino acids, phenolic acids, volatile oils, etc. Modern pharmacological studies have found that the above-mentioned active ingredients have significant antioxidant, anti-osteoporosis, anti-viral, blood circulation improvement, blood lipid regulation, liver protection, anti-fatigue and anti-inflammatory effects, which makes bamboo leaves have rich health and medicinal value.

[0024] The kombucha mother liquor of the present invention contains red tea fungi (yeast, acetic acid bacteria, lactic acid bacteria, etc.). When the red tea fungi are introduced to ferment bamboo sugar water, as the fermentation time increases, the total phenol content of the obtained kombucha product is higher, and the iron ion reducing ability (FRAP) and Trolox equivalent antioxidant capacity (TEAC) are stronger. It is also found that the total phenol content in the kombucha product obtained by fermentation containing bamboo blocks is much lower than that in the kombucha product obtained by fermentation containing bamboo leaf powder. The preparation method containing bamboo leaf powder in the embodiment of the present invention can significantly improve the total phenol content and antioxidant capacity of the kombucha product. At the same time, the bamboo leaf kombucha produced by the present invention is sweet and sour, has a strong aroma, has excellent antioxidant properties, and can meet the needs of modern people for nutritious and healthy beverages.

[0025] The bamboo leaf kombucha of the present invention has a sweet and sour taste and a rich and pungent aroma. The product not only improves the utilization rate of bamboo leaf resources, but also exhibits excellent antioxidant properties and is rich in polyphenol compounds. The present invention meets the needs of modern consumers for functional beverages that are healthy, nutritious and have a good taste by reducing the sugar content in the beverage, and can be widely used in the fields of medicines, health products and beverages. The method of the present invention is simple to operate, has high processing efficiency, and is suitable for large-scale industrial production. In addition, the fresh aroma and unique taste brought by the bamboo leaves make the final product more attractive in the market, meeting the needs of consumers for novel and healthy beverages.

[0026] The present invention is confirmed by examples, and it is found that the total phenol content of the kombucha product obtained by fermenting with yellow bamboo leaf powder and arrowhead bamboo leaf powder as the base is higher, the iron ion reducing antioxidant capacity (FRAP) of the kombucha product obtained by fermenting with yellow bamboo leaf powder as the base is the strongest, and the Trolox equivalent antioxidant capacity (TEAC) of the kombucha product obtained by fermenting with yellow bamboo leaf powder and arrowhead bamboo leaf powder as the base is stronger. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required to be used in the embodiments are briefly introduced below.

[0028] Figure 1 The effects of different bamboo species on the total phenol content (TPC) of bamboo leaf water extracts in Examples 1 to 23, wherein (a), (b), and (c) are the total phenol content of bamboo leaf water extracts of the genera Fargesia, Bambusa, Phyllostachys, Psammophyta, and Phyllostachys, Bamboo, Psammophyta, and Bamboo, respectively;

[0029] Figure 2 The effects of different bamboo species in Examples 1 to 23 on the iron ion reducing antioxidant capacity (FRAP) of bamboo leaf water extracts, wherein (a), (b), and (c) are the iron ion reducing antioxidant capacity of bamboo leaf water extracts of the genera Fargesia, Bambusa, Phyllostachys, Psammophyta, and Phyllostachys, Bamboo, Psammophyta, and Bamboo, respectively;

[0030] Figure 3 The effects of different bamboo species in Examples 1 to 23 on the Trolox equivalent antioxidant capacity (TEAC) of bamboo leaf aqueous extracts, wherein (a), (b), and (c) are the Trolox equivalent antioxidant capacity of bamboo leaf aqueous extracts of the genera Fargesia, Bambusa, Phyllostachys, Psammophyta, and Phyllostachys, Bamboo, Psammophyta, and Bamboo, respectively;

[0031] Figure 4 The effects of different substrates and fermentation time in Examples 24 to 63 on the total phenolic content (TPC) of kombucha products, wherein (a), (b), (c), (d), (e), (f), (g), and (h) are the effects of different fermentation times of Longtou bamboo, Jinzhu, Youzhu, Huangzhu, Huaxi bamboo, August bamboo, Fengshi bamboo, and Moso bamboo on the total phenolic content of kombucha products, respectively;

[0032] Figure 5 The effects of different substrates and fermentation time in Examples 24 to 63 on the iron ion reducing antioxidant capacity (FRAP) of kombucha products, wherein (a), (b), (c), (d), (e), (f), (g), and (h) are the effects of different fermentation times of Longtou bamboo, Jinzhu, Youzhu, Huangzhu, Huaxi bamboo, August bamboo, Fengshi bamboo, and Moso bamboo on the iron ion reducing antioxidant capacity of kombucha products, respectively;

[0033] Figure 6The effects of different substrates and fermentation time in Examples 24 to 63 on the Trolox equivalent antioxidant capacity (TEAC) of kombucha products, wherein (a), (b), (c), (d), (e), (f), (g), and (h) are the effects of different fermentation times of Longtou bamboo, Jinzhu, Youzhu, Huangzhu, Huaxi bamboo, August bamboo, Fengshi bamboo, and Moso bamboo on the Trolox equivalent antioxidant capacity of kombucha products, respectively;

[0034] Figure 7 The effects of different substrate particle sizes, treatment methods and fermentation times in Examples 64 to 73 and Comparative Examples 1 to 5 on the total phenol content (TPC) of kombucha products;

[0035] Figure 8 The effects of different substrate particle sizes, treatment methods and fermentation times in Examples 64 to 73 and Comparative Examples 1 to 5 on the iron reducing antioxidant capacity (FRAP) of kombucha products;

[0036] Fig. 9 The effects of different substrate particle sizes, treatment methods and fermentation times in Examples 64 to 73 and Comparative Examples 1 to 5 on the Trolox equivalent antioxidant capacity (TEAC) of kombucha products;

[0037] Fig.10 The effects of different substrates and fermentation times in Examples 74 to 76 on the total phenol content (TPC) of bamboo leaf kombucha products prepared from a mixture of bamboo leaf water extract and sugar, wherein (a), (b), and (c) are the effects of different fermentation times of Fargesia fengshi, Fargesia huaxi, and Bamboo yellow bamboo on the total phenol content of kombucha products, respectively;

[0038] Fig.11 The effects of different substrates and fermentation times in Examples 74 to 76 on the iron ion reducing antioxidant capacity (FRAP) of bamboo leaf kombucha products prepared from a mixture of bamboo leaf water extract and sugar, wherein (a), (b), and (c) are the effects of different fermentation times of Fargesia fengshi, Fargesia huaxi, and Bamboo rhizome on the iron ion reducing antioxidant capacity of kombucha products, respectively;

[0039] Fig.12 The effects of different substrates and fermentation times in Examples 74 to 76 on the Trolox equivalent antioxidant capacity (TEAC) of bamboo leaf kombucha products prepared from a mixture of bamboo leaf water extract and sugar, wherein (a), (b), and (c) are the effects of different fermentation times of Fargesia fengshi, Fargesia huaxiensis, and Phyllostachys phellodendri on the Trolox equivalent antioxidant capacity of kombucha products, respectively. DETAILED DESCRIPTION

[0040] The present invention provides a bamboo leaf kombucha, wherein the raw materials of the bamboo leaf kombucha include: a material containing bamboo leaves or bamboo leaf effective ingredients and a kombucha mother liquor. As a specific embodiment, the kombucha mother liquor of the present invention is a kombucha mother liquor prepared from a red tea fungus original species (purchased from Shandong Ruyun Edible Fungus Planting Co., Ltd.). As a specific embodiment, the preparation method of the kombucha mother liquor is strictly carried out in accordance with the purchase instructions of the "red tea fungus original species": white sugar is added to boiling water, mixed well, a black tea bag is added to boil, cooled to room temperature, and the red tea fungus original species is added for fermentation to obtain the kombucha mother liquor. Among them, 4g of black tea bags and 120g of white sugar are added to each liter of water, the fermentation temperature is 20°C, and the fermentation time is 15 days to obtain the kombucha mother liquor. The kombucha mother liquor contains red tea fungi (yeast, acetic acid bacteria, lactic acid bacteria, etc.), black tea, acetic acid, ethanol, lactic acid and white sugar.

[0041] The volume ratio of the material containing bamboo leaves or bamboo leaves effective ingredients to the kombucha mother liquor of the present invention can be 1L:60-120mL, for example, 1L:60mL, 1L:70mL, 1L:80mL, 1L:90mL, 1L:100mL, 1L:110mL and 1L:120mL.

[0042] The material containing bamboo leaves or bamboo leaf effective ingredients of the present invention also contains sugar; as an embodiment, the sugar includes white granulated sugar; in a specific embodiment, the sugar is white granulated sugar.

[0043] The bamboo leaves of the present invention may include any one or more of the following: western hua bamboo leaves, yellow bamboo leaves, dragon head bamboo leaves, golden bamboo leaves, plump bamboo leaves, Jinfoshan square bamboo leaves, hollow handle yushan bamboo leaves, asbestos yushan bamboo leaves, spotted shell yushan bamboo leaves, Bashan wood bamboo leaves, Qinling bamboo leaves, rough flower bamboo leaves, incomplete bract bamboo leaves, thorny black bamboo leaves, cold bamboo leaves, August bamboo leaves, Ere bamboo leaves, light bamboo leaves, oil bamboo leaves, ball bamboo leaves, moso bamboo leaves, thunbergia bamboo leaves and bitter bamboo leaves. As a specific embodiment, after 15 days of fermentation, the kombucha product obtained by fermenting with yellow bamboo leaf powder and plumbago leaf powder as the base has a higher total phenol content. The total phenol content of the kombucha product obtained by fermenting with yellow bamboo leaf powder increased from 198.1 mg / L before fermentation to 297.3 mg / L, and the total phenol content of the kombucha product obtained by fermenting with plumbago leaf powder increased from 199.8 mg / L before fermentation to 301.3 mg / L. As a specific embodiment, after 15 days of fermentation, the iron ion reducing antioxidant capacity (FRAP) of the kombucha product obtained by fermenting with yellow bamboo leaf powder as the base is the strongest, and the iron ion reducing antioxidant capacity (FRAP) of the kombucha product obtained by fermenting with yellow bamboo leaf powder increased from 4803 μmol Fe before fermentation to 51.3 μmol Fe. 2+ / L increased to 5305μmol Fe 2+ / L. As a specific embodiment, after 15 days of fermentation, the Trolox equivalent antioxidant capacity (TEAC) of the kombucha product obtained by fermentation with yellow bamboo leaf powder and western arrowhead bamboo leaf powder as the base is relatively strong, and the Trolox equivalent antioxidant capacity (TEAC) of the kombucha product obtained by fermentation containing yellow bamboo leaf powder increases from 723 μmol Trolox / L before fermentation to 1567 μmol Trolox / L, and the Trolox equivalent antioxidant capacity (TEAC) of the kombucha product obtained by fermentation containing western arrowhead bamboo leaf powder increases from 808 μmol Trolox / L before fermentation to 1573 μmol Trolox / L.

[0044] The bamboo leaf-containing material of the present invention can be a material obtained by boiling bamboo leaves, sugar and water; the material obtained by boiling bamboo leaves, sugar and water can be a material obtained by boiling bamboo leaf powder, white sugar and water. The bamboo leaves of the present invention are rich in various bioactive ingredients, including flavonoids, polysaccharides, amino acids, phenolic acids, volatile oils, etc., and have significant antioxidant, anti-osteoporosis, anti-viral, blood circulation improvement, blood lipid regulation, liver protection, anti-fatigue and anti-inflammatory effects, and have rich health care and medicinal value.

[0045] The bamboo leaf powder of the present invention can be bamboo leaf powder that can pass through a 50-80 mesh sieve, for example, 50 mesh, 51 mesh, 52 mesh, 53 mesh, 54 mesh, 55 mesh, 56 mesh, 57 mesh, 58 mesh, 59 mesh, 60 mesh, 61 mesh, 62 mesh, 63 mesh, 64 mesh, 65 mesh, 66 mesh, 67 mesh, 68 mesh, 69 mesh, 70 mesh, 71 mesh, 72 mesh, 73 mesh, 74 mesh, 75 mesh, 76 mesh, 77 mesh, 78 mesh, 79 mesh and 80 mesh. As a specific embodiment, after 15 days of fermentation, the total phenol content in the kombucha product obtained by fermenting with bamboo leaf powder is 1.58 times that of the kombucha product obtained by fermenting with bamboo blocks, the iron ion reducing antioxidant capacity (FRAP) in the kombucha product obtained by fermenting with bamboo leaf powder is 1.39 times that of the kombucha product obtained by fermenting with bamboo blocks, and the Trolox equivalent antioxidant capacity (TEAC) in the kombucha product obtained by fermenting with bamboo leaf powder is 1.48 times that of the kombucha product obtained by fermenting with bamboo blocks.

[0046] The mass volume ratio of the bamboo leaf powder, white sugar and water of the present invention can be 6-12g:60-120g:1L, for example, 10g:100g:1L, 6g:60g:1L, 8g:60g:1L, 10g:60g:1L, 12g:60g:1L, 7g:70g:1L, 7g:80g:1L, 7g:90g:1L, 8g:100g:1L, 8g:110g:1L, 8g:120g:1L and 12g:120g:1L. The amount of white sugar used in the present invention not only reduces the sugar content in the beverage and meets the needs of consumers, but also ensures that the bamboo leaf kombucha has a sweet and sour taste.

[0047] The boiling time of the present invention can be 5 to 20 min, for example 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min and 20 min.

[0048] Before the boiling of the present invention, the bamboo leaf powder is further soaked, and the soaking time can be 5 to 15 minutes, for example, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes and 15 minutes.

[0049] The material containing the effective ingredients of bamboo leaves of the present invention can be any one of the following: a filtrate after boiling bamboo leaves, sugar and water, and a mixture of bamboo leaf water extract and sugar. By introducing bamboo leaves, the present invention not only enriches the processing forms of bamboo leaves and realizes its high-value utilization, but also significantly improves the antioxidant capacity of the product, enhances the nutritional value of kombucha, and provides additional health benefits. In addition, the fresh aroma and unique taste brought by bamboo leaves make the final product more attractive in the market, satisfying consumers' demand for novel and healthy drinks.

[0050] The filtrate obtained by boiling bamboo leaves, sugar and water in the present invention can be obtained by boiling bamboo leaf powder, white sugar and water and then filtering to obtain the filtrate obtained by boiling bamboo leaves, sugar and water.

[0051] The bamboo leaf powder of the present invention can be bamboo leaf powder that can pass through a 50-80 mesh sieve, for example, 50 mesh, 51 mesh, 52 mesh, 53 mesh, 54 mesh, 55 mesh, 56 mesh, 57 mesh, 58 mesh, 59 mesh, 60 mesh, 61 mesh, 62 mesh, 63 mesh, 64 mesh, 65 mesh, 66 mesh, 67 mesh, 68 mesh, 69 mesh, 70 mesh, 71 mesh, 72 mesh, 73 mesh, 74 mesh, 75 mesh, 76 mesh, 77 mesh, 78 mesh, 79 mesh and 80 mesh.

[0052] The mass volume ratio of the bamboo leaf powder, white sugar and water of the present invention can be 6-12g:60-120g:1L, for example, 10g:100g:1L, 6g:60g:1L, 8g:60g:1L, 10g:60g:1L, 12g:60g:1L, 7g:70g:1L, 7g:80g:1L, 7g:90g:1L, 8g:100g:1L, 8g:110g:1L, 8g:120g:1L and 12g:120g:1L.

[0053] The boiling time of the present invention can be 5 to 20 min, for example 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min and 20 min.

[0054] Before the boiling of the present invention, the bamboo leaf powder is further soaked, and the soaking time can be 5 to 15 minutes, for example, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes and 15 minutes.

[0055] The mixed solution of bamboo leaf water extract and sugar of the present invention can be prepared by boiling bamboo leaf powder with water for 1 to 2 times, filtering after boiling, combining the filtrate to obtain bamboo leaf water extract, and adding white sugar to obtain the mixed solution of bamboo leaf water extract and sugar. As a specific embodiment, among all bamboo species, the total phenol content of Fargesia chinensis and Phyllostachys truncatula is the highest, which is 270.8 mg / L and 269.2 mg / L respectively, and the iron ion reducing antioxidant capacity (FRAP) of Fargesia chinensis is the strongest, which is 8868 μmol Fe 2+ / L, the Trolox equivalent antioxidant capacity (TEAC) of Fargesia sphenanthera was the strongest, which was 2875μmol Trolox / L.

[0056] The bamboo leaf powder of the present invention can be bamboo leaf powder that can pass through a 50-80 mesh sieve, such as 50 mesh, 51 mesh, 52 mesh, 53 mesh, 54 mesh, 55 mesh, 56 mesh, 57 mesh, 58 mesh, 59 mesh, 60 mesh, 61 mesh, 62 mesh, 63 mesh, 64 mesh, 65 mesh, 66 mesh, 67 mesh, 68 mesh, 69 mesh, 70 mesh, 71 mesh, 72 mesh, 73 mesh, 74 mesh, 75 mesh, 76 mesh, 77 mesh, 78 mesh, 79 mesh and 80 mesh. The preparation method containing bamboo leaf powder in the embodiment of the present invention can significantly improve the total phenol content and antioxidant capacity of kombucha products.

[0057] The mass volume ratio of the bamboo leaf powder to water of the present invention is 1-2g:20-50mL, for example, 1g:20mL, 1g:25mL, 1g:30mL, 1g:35mL, 1g:40mL, 1g:45mL, 1g:50mL, 2g:20mL, 2g:25mL, 2g:30mL, 2g:35mL, 2g:40mL, 2g:45mL and 2g:50mL.

[0058] The boiling time of the present invention can be 20 to 40 min, for example 20 min, 21 min, 22 min, 23 min, 24 min, 25 min, 26 min, 27 min, 28 min, 29 min, 30 min, 31 min, 32 min, 33 min, 34 min, 35 min, 36 min, 37 min, 38 min, 39 min and 40 min.

[0059] The volume mass ratio of the bamboo leaf water extract and white sugar of the present invention can be 1L:60-120g, for example, 1L:60g, 1L:70g, 1L:80g, 1L:90g, 1L:100g, 1L:110g and 1L:120g.

[0060] Before the boiling of the present invention, the bamboo leaf powder is further soaked, and the soaking time can be 20 to 60 minutes, for example 20 minutes, 21 minutes, 22 minutes, 23 minutes, 24 minutes, 25 minutes, 26 minutes, 27 minutes, 28 minutes, 29 minutes, 30 minutes, 31 minutes, 32 minutes, 33 minutes, 34 minutes, 35 minutes, 36 minutes, 37 minutes, 38 minutes, 39 minutes, 40 minutes, 41 minutes, 42 minutes, 43 minutes, 44 minutes, 45 minutes, 46 minutes, 47 minutes, 48 ​​minutes, 49 minutes, 50 minutes, 51 minutes, 52 minutes, 53 minutes, 54 minutes, 55 minutes, 56 minutes, 57 minutes, 58 minutes, 59 minutes and 60 minutes.

[0061] The present invention also provides a method for preparing the bamboo leaf kombucha, comprising the following steps: fermenting a material containing bamboo leaves or bamboo leaf effective ingredients and a kombucha mother liquor to obtain the bamboo leaf kombucha. The method of the present invention is simple to operate, has high processing efficiency, and is suitable for large-scale industrial production.

[0062] The volume ratio of the material containing bamboo leaves or bamboo leaves effective ingredients to the kombucha mother liquid of the present invention can be 1L:60-120mL, for example, 1L:60mL, 1L:70mL, 1L:80mL, 1L:90mL, 1L:100mL, 1L:110mL and 1L:120mL.

[0063] The fermentation temperature of the present invention can be 15-30°C, for example 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C and 30°C.

[0064] The fermentation time of the present invention can be 2 to 20 days, such as 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days and 20 days. As a specific embodiment, when kombucha fungus is introduced to ferment bamboo sugar water, as the fermentation time increases, the total phenol content of the obtained kombucha product is higher, and the iron ion reducing ability and Trolox equivalent antioxidant capacity are stronger.

[0065] In order to further illustrate the present invention, a bamboo leaf kombucha and a preparation method and application thereof provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0066] The experimental reagents used in the present invention are shown in Table 1, and the experimental instruments used in the present invention are shown in Table 2.

[0067] Table 1 Experimental reagents

[0068]

[0069]

[0070] Table 2 Experimental instruments

[0071] name Specification Manufacturer Electronic balance FA2004B Shanghai Jingke Tianmei Scientific Instrument Co., Ltd. Precision electronic balance JJZOO American Shuangjie Brothers Group Co., Ltd. Digital constant temperature water bath HH-2 Shanghai Jipu Electronic Technology Co., Ltd. Ultrasonic Cleaner KQ2200DE Kunshan Ultrasonic Instrument Co., Ltd. Vortex mixer VORTEX-5 Haimen Qilin Bell Instrument Co., Ltd. UV-Vis Spectrophotometer GENESYS180 Thermo Fisher Scientific Inc.

[0072] Example 1

[0073] A method for preparing a water extract product of Jinfoshan Fangzhu leaves, comprising the following steps:

[0074] (1) Preparation of bamboo leaf powder: Select a number of fresh Jinfoshan square bamboo leaves, wash them with tap water, rinse them twice with distilled water, place the washed bamboo leaves in a cool and ventilated place to dry, grind them, pass them through a 65-mesh sieve, and set aside;

[0075] (2) Initial extraction: Weigh 2 g of bamboo leaf powder and place it in a conical flask, add 50 mL of distilled water, soak for 30 min, heat and boil, and keep it in a slightly boiling state for 30 min, filter, and keep the bamboo residue in the conical flask;

[0076] (3) Second extraction: Add 50 mL of distilled water to the conical flask, stir to mix, heat to boil, keep it at a slight boil for 20 min, and filter.

[0077] (4) The two filtrates are mixed to obtain the bamboo leaf water extract.

[0078] Example 2

[0079] A method for preparing a water extract product of hollow-stalked Jadeite leaves, comprising the following steps:

[0080] The preparation is carried out according to the preparation method of Example 1, except that hollow-stalked Yushan bamboo leaves are used.

[0081] Example 3

[0082] A method for preparing a water extract product of Asbestos jasper leaves, comprising the following steps:

[0083] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from Asbestos jasper bamboo leaves.

[0084] Example 4

[0085] A method for preparing a water extract product of Jade Mountain Bamboo Leaves, comprising the following steps:

[0086] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from the leaves of Bamboo Shoots.

[0087] Example 5

[0088] A method for preparing a water extract product of Bashan bamboo leaves, comprising the following steps:

[0089] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from Bashan bamboo leaves.

[0090] Example 6

[0091] A method for preparing a water extract product of Radix Eupatorii leaves, comprising the following steps:

[0092] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from the leaves of the dragon-headed arrow bamboo.

[0093] Example 7

[0094] A method for preparing a water extract product of Feather Bambusa qinlingensis leaves, comprising the following steps:

[0095] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from the leaves of the arrowhead bamboo of Qinling.

[0096] Example 8

[0097] A method for preparing a water extract product of Featherleaf scabra leaves, comprising the following steps:

[0098] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from the leaves of the scabra.

[0099] Example 9

[0100] A method for preparing a water extract product of Feather Bambusa inbracta leaves, comprising the following steps:

[0101] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from Feather bamboo leaves.

[0102] Example 10

[0103] A method for preparing a water extract product of Feather Bambusa chinensis leaves, comprising the following steps:

[0104] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from Feather bamboo leaves.

[0105] Embodiment 11

[0106] A method for preparing a water extract product of Fenugreek leaves, comprising the following steps:

[0107] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from plump arrowhead bamboo leaves.

[0108] Example 12

[0109] A method for preparing a black bamboo leaf water extract product, comprising the following steps:

[0110] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from black bamboo leaves.

[0111] Embodiment 13

[0112] A method for preparing a water extract product of the leaves of Psoralea corylifolia, comprising the following steps:

[0113] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from Phyllostachys chinensis leaves.

[0114] Embodiment 14

[0115] A method for preparing an August bamboo leaf water extract product, comprising the following steps:

[0116] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from August bamboo leaves.

[0117] Embodiment 15

[0118] A method for preparing a water extract product of Ere bamboo leaves, comprising the following steps:

[0119] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from Ere bamboo leaves.

[0120] Example 16

[0121] A method for preparing a water extract product of Bambusa chinensis leaves, comprising the following steps:

[0122] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from light bamboo leaves.

[0123] Embodiment 17

[0124] A method for preparing a golden bamboo leaf water extract product, comprising the following steps:

[0125] The preparation is carried out according to the preparation method of Example 1, except that golden bamboo leaves are used.

[0126] Embodiment 18

[0127] A method for preparing an oil bamboo leaf water extract product, comprising the following steps:

[0128] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from oil bamboo leaves.

[0129] Embodiment 19

[0130] A method for preparing a water extract product of bamboo leaves, comprising the following steps:

[0131] The preparation is carried out according to the preparation method of Example 1, except that bamboo leaves are selected from bamboo leaves.

[0132] Embodiment 20

[0133] A method for preparing a yellow bamboo leaf water extract product, comprising the following steps:

[0134] The preparation is carried out according to the preparation method of Example 1, except that yellow bamboo leaves are used.

[0135] Embodiment 21

[0136] A method for preparing a bamboo leaf water extract product, comprising the following steps:

[0137] The preparation is carried out according to the preparation method of Example 1, except that bamboo leaves are selected from moso bamboo leaves.

[0138] Embodiment 22

[0139] A method for preparing a water extract product of Phyllostachys praecox leaves, comprising the following steps:

[0140] The preparation is carried out according to the preparation method of Example 1, except that bamboo leaves are selected from Phyllostachys praecox leaves.

[0141] Embodiment 23

[0142] A method for preparing a water extract product of bitter bamboo leaves, comprising the following steps:

[0143] The preparation is carried out according to the preparation method of Example 1, except that the bamboo leaves are selected from bitter bamboo leaves.

[0144] Embodiment 24

[0145] The preparation method of Kombucha mother liquor is strictly in accordance with the purchase instructions of "Red Tea Fungus Original Seed": add white sugar to boiling water, mix well, add black tea bags to boil, cool to room temperature, add red tea fungus original seed to ferment, and obtain Kombucha mother liquor. Among them, add 4g black tea bags and 120g white sugar per liter of water, the fermentation temperature is 20℃, and the fermentation time is 15 days.

[0146] A method for preparing a kombucha product, comprising the following steps:

[0147] (1) Take 200 mL of water, heat it to boiling, add 20 g of white sugar, and stir until it is completely dissolved;

[0148] (2) Add 2 g of Radix Eupatorii leaf powder, soak for 5 min, and heat to boil for 15 min;

[0149] (3) After cooling to 25°C, the tea residue (i.e., the cooled mixed solution, volume 200 mL) was retained and 20 mL of kombucha mother solution was added;

[0150] (4) After fermentation at 25°C for 3 days, the target kombucha product was obtained.

[0151] Embodiment 25

[0152] A method for preparing a kombucha product, comprising the following steps:

[0153] (1) Take 200 mL of water, heat it to boiling, add 20 g of white sugar, and stir until it is completely dissolved;

[0154] (2) Add 2 g of Radix Eupatorii leaf powder, soak for 5 min, and heat to boil for 15 min;

[0155] (3) After cooling to 25° C., the bamboo residue (i.e., the cooled mixed solution, with a volume of 200 mL) was retained, and 20 mL of kombucha mother liquor (the kombucha mother liquor was the kombucha mother liquor prepared in Example 24) was added;

[0156] (4) After fermentation at 25°C for 6 days, the target kombucha product was obtained.

[0157] Embodiment 26

[0158] A method for preparing a kombucha product, comprising the following steps:

[0159] (1) Take 200 mL of water, heat it to boiling, add 20 g of white sugar, and stir until it is completely dissolved;

[0160] (2) Add 2 g of Radix Eupatorii leaf powder, soak for 5 min, and heat to boil for 15 min;

[0161] (3) After cooling to 25° C., the bamboo residue (i.e., the cooled mixed solution, with a volume of 200 mL) was retained, and 20 mL of kombucha mother liquor (the kombucha mother liquor was the kombucha mother liquor prepared in Example 24) was added;

[0162] (4) After fermentation at 25°C for 9 days, the target kombucha product was obtained.

[0163] Embodiment 27

[0164] A method for preparing a kombucha product, comprising the following steps:

[0165] (1) Take 200 mL of water, heat it to boiling, add 20 g of white sugar, and stir until it is completely dissolved;

[0166] (2) Add 2 g of Radix Eupatorii leaf powder, soak for 5 min, and heat to boil for 15 min;

[0167] (3) After cooling to 25° C., the bamboo residue (i.e., the cooled mixed solution, with a volume of 200 mL) was retained, and 20 mL of kombucha mother liquor (the kombucha mother liquor was the kombucha mother liquor prepared in Example 24) was added;

[0168] (4) After fermentation at 25°C for 12 days, the target kombucha product was obtained.

[0169] Embodiment 28

[0170] A method for preparing a kombucha product, comprising the following steps:

[0171] (1) Take 200 mL of water, heat it to boiling, add 20 g of white sugar, and stir until it is completely dissolved;

[0172] (2) Add 2 g of Radix Eupatorii leaf powder, soak for 5 min, and heat to boil for 15 min;

[0173] (3) After cooling to 25° C., the bamboo residue (i.e., the cooled mixed solution, with a volume of 200 mL) was retained, and 20 mL of kombucha mother liquor (the kombucha mother liquor was the kombucha mother liquor prepared in Example 24) was added;

[0174] (4) After fermentation at 25°C for 15 days, the target kombucha product was obtained.

[0175] Embodiment 29

[0176] The preparation is carried out according to the preparation method of Example 24, except that golden bamboo leaf powder is used as bamboo leaf powder.

[0177] Embodiment 30

[0178] The preparation is carried out according to the preparation method of Example 25, except that golden bamboo leaf powder is used as bamboo leaf powder.

[0179] Embodiment 31

[0180] The preparation is carried out according to the preparation method of Example 26, except that golden bamboo leaf powder is used as bamboo leaf powder.

[0181] Embodiment 32

[0182] The preparation is carried out according to the preparation method of Example 27, except that golden bamboo leaf powder is used as bamboo leaf powder.

[0183] Embodiment 33

[0184] The preparation is carried out according to the preparation method of Example 28, except that golden bamboo leaf powder is used as bamboo leaf powder.

[0185] Embodiment 34

[0186] The preparation is carried out according to the preparation method of Example 24, except that the bamboo leaf powder is oil bamboo leaf powder.

[0187] Embodiment 35

[0188] The preparation is carried out according to the preparation method of Example 25, except that the bamboo leaf powder is selected from oil bamboo leaf powder.

[0189] Embodiment 36

[0190] The preparation is carried out according to the preparation method of Example 26, except that the bamboo leaf powder is oil bamboo leaf powder.

[0191] Embodiment 37

[0192] The preparation is carried out according to the preparation method of Example 27, except that the bamboo leaf powder is selected from oil bamboo leaf powder.

[0193] Embodiment 38

[0194] The preparation is carried out according to the preparation method of Example 28, except that the bamboo leaf powder is selected from oil bamboo leaf powder.

[0195] Embodiment 39

[0196] The preparation is carried out according to the preparation method of Example 24, except that the bamboo leaf powder is yellow bamboo leaf powder.

[0197] Embodiment 40

[0198] The preparation is carried out according to the preparation method of Example 25, except that the bamboo leaf powder is yellow bamboo leaf powder.

[0199] Embodiment 41

[0200] The preparation is carried out according to the preparation method of Example 26, except that the bamboo leaf powder is yellow bamboo leaf powder.

[0201] Embodiment 42

[0202] The preparation is carried out according to the preparation method of Example 27, except that the bamboo leaf powder is yellow bamboo leaf powder.

[0203] Embodiment 43

[0204] The preparation is carried out according to the preparation method of Example 28, except that the bamboo leaf powder is yellow bamboo leaf powder.

[0205] Embodiment 44

[0206] The preparation is carried out according to the preparation method of Example 24, except that the bamboo leaf powder is selected from the leaf powder of Fargesia arborvitae.

[0207] Embodiment 45

[0208] The preparation is carried out according to the preparation method of Example 25, except that the bamboo leaf powder is selected from the leaf powder of Fargesia arborvitae.

[0209] Embodiment 46

[0210] The preparation is carried out according to the preparation method of Example 26, except that the bamboo leaf powder is selected from the leaf powder of Fargesia arborvitae.

[0211] Embodiment 47

[0212] The preparation is carried out according to the preparation method of Example 27, except that the bamboo leaf powder is selected from the leaf powder of Fargesia arborvitae.

[0213] Embodiment 48

[0214] The preparation is carried out according to the preparation method of Example 28, except that the bamboo leaf powder is selected from the leaf powder of Fargesia arborvitae.

[0215] Embodiment 49

[0216] The preparation is carried out according to the preparation method of Example 24, except that the bamboo leaf powder is selected from August bamboo leaf powder.

[0217] Embodiment 50

[0218] The preparation is carried out according to the preparation method of Example 25, except that the bamboo leaf powder is selected from August bamboo leaf powder.

[0219] Embodiment 51

[0220] The preparation is carried out according to the preparation method of Example 26, except that the bamboo leaf powder is selected from August bamboo leaf powder.

[0221] Embodiment 52

[0222] The preparation is carried out according to the preparation method of Example 27, except that the bamboo leaf powder is selected from August bamboo leaf powder.

[0223] Embodiment 53

[0224] The preparation is carried out according to the preparation method of Example 28, except that the bamboo leaf powder is selected from August bamboo leaf powder.

[0225] Embodiment 54

[0226] The preparation is carried out according to the preparation method of Example 24, except that the bamboo leaf powder is selected from the arrowroot leaf powder.

[0227] Embodiment 55

[0228] The preparation is carried out according to the preparation method of Example 25, except that the bamboo leaf powder is selected from the arrowroot leaf powder.

[0229] Embodiment 56

[0230] The preparation is carried out according to the preparation method of Example 26, except that the bamboo leaf powder is selected from the arrowroot leaf powder.

[0231] Embodiment 57

[0232] The preparation is carried out according to the preparation method of Example 27, except that the bamboo leaf powder is selected from the arrowroot leaf powder.

[0233] Embodiment 58

[0234] The preparation is carried out according to the preparation method of Example 28, except that the bamboo leaf powder is selected from the arrowroot leaf powder.

[0235] Embodiment 59

[0236] The preparation is carried out according to the preparation method of Example 24, except that bamboo leaf powder is selected from moso bamboo leaf powder.

[0237] Embodiment 60

[0238] The preparation is carried out according to the preparation method of Example 25, except that bamboo leaf powder is selected from moso bamboo leaf powder.

[0239] Embodiment 61

[0240] The preparation is carried out according to the preparation method of Example 26, except that bamboo leaf powder is selected from moso bamboo leaf powder.

[0241] Embodiment 62

[0242] The preparation is carried out according to the preparation method of Example 27, except that bamboo leaf powder is selected from moso bamboo leaf powder.

[0243] Embodiment 63

[0244] The preparation is carried out according to the preparation method of Example 28, except that bamboo leaf powder is selected from moso bamboo leaf powder.

[0245] Embodiment 64

[0246] The preparation is carried out according to the preparation method of Example 24, except that the bamboo leaf powder is selected from bitter bamboo leaf powder.

[0247] Embodiment 65

[0248] The preparation is carried out according to the preparation method of Example 25, except that the bamboo leaf powder is selected from bitter bamboo leaf powder.

[0249] Embodiment 66

[0250] The preparation is carried out according to the preparation method of Example 26, except that the bamboo leaf powder is selected from bitter bamboo leaf powder.

[0251] Embodiment 67

[0252] The preparation is carried out according to the preparation method of Example 27, except that the bamboo leaf powder is selected from bitter bamboo leaf powder.

[0253] Embodiment 68

[0254] The preparation is carried out according to the preparation method of Example 28, except that the bamboo leaf powder is selected from bitter bamboo leaf powder.

[0255] Embodiment 69

[0256] The preparation is carried out according to the preparation method of Example 64, except that the bamboo residue is not retained in step (3), and the bamboo residue is filtered out and then added to the kombucha mother liquor.

[0257] Embodiment 70

[0258] The preparation is carried out according to the preparation method of Example 65, except that in step (3), no bamboo residue is retained, and the bamboo residue is filtered out and then added to the kombucha mother liquor.

[0259] Embodiment 71

[0260] The preparation is carried out according to the preparation method of Example 66, except that the bamboo residue is not retained in step (3), and the bamboo residue is filtered out and then added to the kombucha mother liquor.

[0261] Embodiment 72

[0262] The preparation is carried out according to the preparation method of Example 67, except that in step (3), no bamboo residue is retained, and the bamboo residue is filtered out and then added to the kombucha mother liquor.

[0263] Embodiment 73

[0264] The preparation is carried out according to the preparation method of Example 68, except that in step (3), no bamboo residue is retained, and the bamboo residue is filtered out and then added to the kombucha mother liquor.

[0265] Embodiment 74

[0266] 20 g of white sugar was added to 200 mL of the water extract of the bamboo leaves of Fargesia chinensis (the water extract of the bamboo leaves of Fargesia chinensis was the water extract of the bamboo leaves of Fargesia chinensis prepared in Example 10), and the mixture was evenly mixed. Then 20 mL of the kombucha mother liquor was added (the kombucha mother liquor was the kombucha mother liquor prepared in Example 24), and the target kombucha products were obtained after fermentation at 25° C. for 3 days, 6 days, 9 days, 12 days and 15 days, respectively.

[0267] Embodiment 75

[0268] 20 g of white sugar was added to 200 mL of bamboo leaf water extract of yellow bamboo (the bamboo leaf water extract of yellow bamboo was the bamboo leaf water extract of yellow bamboo prepared in Example 20) and mixed evenly, and then 20 mL of kombucha mother liquor was added (the kombucha mother liquor was the kombucha mother liquor prepared in Example 24), and the target kombucha product was obtained after fermentation at a temperature of 25° C. for 3 days, 6 days, 9 days, 12 days and 15 days respectively.

[0269] Embodiment 76

[0270] 20 g of white sugar was added to 200 mL of the bamboo leaf water extract of Feathery Bamboo (the bamboo leaf water extract of Feathery Bamboo is the bamboo leaf water extract of Feathery Bamboo prepared in Example 11), and mixed evenly, and then 20 mL of kombucha mother liquor was added (the kombucha mother liquor is the kombucha mother liquor prepared in Example 24), and the target kombucha product was obtained after fermentation at 25° C. for 3 days, 6 days, 9 days, 12 days and 15 days respectively.

[0271] Comparative Example 1

[0272] The preparation is carried out according to the preparation method of Example 64, except that the bamboo leaf powder is replaced with unpowdered bamboo blocks.

[0273] Comparative Example 2

[0274] The preparation is carried out according to the preparation method of Example 65, except that the bamboo leaf powder is replaced with unpowdered bamboo blocks.

[0275] Comparative Example 3

[0276] The preparation is carried out according to the preparation method of Example 66, except that the bamboo leaf powder is replaced with unpowdered bamboo blocks.

[0277] Comparative Example 4

[0278] The preparation is carried out according to the preparation method of Example 67, except that the bamboo leaf powder is replaced with unpowdered bamboo blocks.

[0279] Comparative Example 5

[0280] The preparation is carried out according to the preparation method of Example 68, except that the bamboo leaf powder is replaced with unpowdered bamboo blocks.

[0281] Experimental example

[0282] Determination of total phenols compounds (TPC)

[0283] Dilute the test solution 2 times, take 0.2mL of the dilution, add 0.5mL of Folin phenol reagent, 0.5mL of 15% Na2CO3 solution and 0.8mL of distilled water in sequence, and shake well. Place in a dark water bath at 40℃ for 60min, let stand and cool for 20min, and measure its absorbance value (y) at 778nm. Use the absorbance corresponding to the gallic acid standard solution at 765nm to draw a standard curve (y=0.1750x+0.08672, R 2 =0.9980), and the content of TPC in the test solution was obtained in mg / L.

[0284] Determination of antioxidant capacity

[0285] (1) Determination of ferric reducing antioxidant capacity (FRAP)

[0286] Sodium acetate-acetic acid buffer (300 mmol / L), TPTZ solution (10 mmol / L) and ferric chloride solution (20 mmol / L) were mixed at a volume ratio of 10:1:1 to prepare the FRAP working solution, which was placed in a 37°C water bath for use.

[0287] The diluted test solution was mixed with the FRAP working solution, and the mixture was reacted for 4 minutes in the dark. The absorbance (y) was determined by colorimetry at 593 nm. The standard curve (y = 0.3063x + 0.0002349, R 2 =0.9999), and the content of antioxidants in the test solution was obtained. The unit of FRAP is μmol Fe 2+ / L.

[0288] (2) Determination of Trolox Equivalent Antioxidant Capacity (TEAC)

[0289] 7.0mM / LABTS and 2.45mM / LK2S2O8 solutions were mixed in a volume ratio of 1:1 and incubated in the dark for 16 hours to obtain a stock solution, which was diluted with anhydrous ethanol to a reaction solution with an absorbance of 0.700±0.020 at 734nm when used.

[0290] The diluted test solution was mixed with the reaction solution, and the reaction was allowed to react for 6 min at room temperature in the dark. The absorbance (y) of the sample was measured at 734 nm. The standard curve (y = 93.73x + 7.005, R 2 =0.9987), and the content of antioxidants in the test solution was obtained. The unit of TEAC is μmol Trolox / L.

[0291] Results Analysis

[0292] The test results of total phenol content of water extracts of bamboo leaves of different bamboo species in Examples 1 to 23 are as follows Figure 1 As shown in Table 3. Figure 1 As shown in Table 3, among the genus Fargesia, the total phenol content of Fargesia chinensis is the highest, and the total phenol content of Fargesia septipes is the lowest. The total phenol content of Fargesia chinensis is 1.8 times that of Fargesia septipes. Among the genus Phyllostachys, the total phenol content of Bamboo is the highest, that of Phyllostachys chinensis is the highest, that of Phyllostachys chinensis is the highest, that of Phyllostachys septipes is the highest, and that of Phyllostachys septipes is the highest in the genus Phyllostachys. In the genus Bamboo, there is no significant difference in the total phenol content of the three bamboo species. Among all bamboo species, the total phenol content of Fargesia chinensis and Phyllostachys septipes is the highest, which is 270.8 mg / L and 269.2 mg / L respectively, while the total phenol content of Phyllostachys septipes of the genus Bamboo is the lowest, which is only 90.8 mg / L.

[0293] Examples 1 to 23 Test results of iron ion reduction antioxidant capacity of water extracts of bamboo leaves of different bamboo species are as follows Figure 2 As shown in Table 3. Figure 2 As shown in Table 3, among the genus Fargesia, the iron ion reduction antioxidant capacity (FRAP) of Fargesia chinensis is the strongest, followed by Fargesia fulvida. The iron ion reduction antioxidant capacity (FRAP) of Fargesia septempunctata is the weakest, which is only half of the iron ion reduction antioxidant capacity (FRAP) of Fargesia chinensis. Among the genus Phyllostachys, the iron ion reduction antioxidant capacity (FRAP) of Bambusa longituba is the strongest, among the genus Phyllostachys, the iron ion reduction antioxidant capacity (FRAP) of Phyllostachys chrysantha is the strongest, among the genus Phyllostachys, the iron ion reduction antioxidant capacity (FRAP) of Phyllostachys sphenanthera is the strongest, and among the genus Bamboo, the iron ion reduction antioxidant capacity (FRAP) of Phyllostachys sphenanthera is the strongest. Among all bamboo species, the iron ion reduction antioxidant capacity (FRAP) of Fargesia chinensis is the strongest, which is 8868μmol Fe 2+ / L, while the iron ion reducing antioxidant capacity (FRAP) of the leaves of the genus Bambusa was the weakest, only 2608 μmol Fe 2+ / L.

[0294] Examples 1 to 23 Test results of Trolox equivalent antioxidant capacity of water extracts of bamboo leaves of different bamboo species are as follows Figure 3 As shown in Table 3. Figure 3As shown in Table 3, the Trolox equivalent antioxidant capacity (TEAC) of Fargesia sinensis is the strongest, and the Trolox equivalent antioxidant capacity (TEAC) of Fargesia striata is the weakest, which is only 55% of the Trolox equivalent antioxidant capacity (TEAC) of Fargesia striata. Among the genus Phyllostachys, the Trolox equivalent antioxidant capacity (TEAC) of Bamboo is the strongest, the Trolox equivalent antioxidant capacity (TEAC) of Phyllostachys chinensis is the strongest, the Trolox equivalent antioxidant capacity (TEAC) of Phyllostachys chrysantha is the strongest in the genus Phyllostachys, and the Trolox equivalent antioxidant capacity (TEAC) of Phyllostachys striata is the strongest in the genus Phyllostachys. In the genus Bamboo, there is no significant difference in the Trolox equivalent antioxidant capacity (TEAC) of the three bamboo species. Among all bamboo species, the Trolox equivalent antioxidant capacity (TEAC) of Fargesia striata is the strongest, which is 2875μmol Trolox / L, while the Trolox equivalent antioxidant capacity (TEAC) of Phyllostachys spinulosa is the weakest, which is only 975.9μmol Trolox / L.

[0295] Table 3 Total phenolic content and antioxidant capacity of 23 kinds of bamboo leaf water extracts

[0296]

[0297]

[0298] Examples 24-63 Test results of total phenol content of bamboo leaf kombucha prepared from different bamboo species and different fermentation times are as follows Figure 4 and as shown in Table 4. Figure 4 As shown in Table 4, with the continuous increase of fermentation time, the total phenol content of the eight kombucha products showed an upward trend. Among them, the kombucha products fermented with yellow bamboo leaf powder and plump arrowleaf powder had higher total phenol content, and the kombucha products fermented with moso bamboo leaf powder had the lowest total phenol content. At 15 days, the total phenol content of the kombucha products obtained by fermentation with yellow bamboo leaf powder increased from 198.1 mg / L before fermentation to 297.3 mg / L, which was 1.69 times that of the kombucha products obtained by fermentation with moso bamboo leaves; the total phenol content of the kombucha products obtained by fermentation with plump arrowleaf powder increased from 199.8 mg / L before fermentation to 301.3 mg / L, which was 1.71 times that of the kombucha products obtained by fermentation with moso bamboo leaves.

[0299] Table 4 Changes of total phenolic content in eight bamboo species during fermentation

[0300]

[0301] Examples 24-63 The test results of iron ion reduction antioxidant capacity of bamboo leaf kombucha prepared from different bamboo species and different fermentation times are as follows Figure 5 and as shown in Table 5. Figure 5As shown in Table 5, with the continuous increase of fermentation time, the iron ion reducing antioxidant capacity (FRAP) of the eight kombucha products showed a slow upward trend. Among them, the iron ion reducing antioxidant capacity (FRAP) of the kombucha products obtained by fermentation with yellow bamboo leaf powder as the base was the strongest, and the iron ion reducing antioxidant capacity (FRAP) of the kombucha products obtained by fermentation with moso bamboo leaf powder as the base was the weakest. At 15 days, the iron ion reducing antioxidant capacity (FRAP) of the kombucha products obtained by fermentation with yellow bamboo leaf powder increased from 4803 μmol Fe before fermentation to 1.5 μmol Fe after fermentation. 2+ / L increased to 5305μmol Fe 2+ / L, which is 1.35 times that of the kombucha product obtained by fermenting bamboo leaves.

[0302] Table 5 Changes in iron ion reduction antioxidant capacity of eight bamboo species during fermentation

[0303]

[0304] Examples 24-63 The test results of Trolox equivalent antioxidant capacity of bamboo leaf kombucha prepared from different bamboo species and different fermentation times are as follows Figure 6 and as shown in Table 6. Figure 6 As shown in Table 6, with the continuous increase of fermentation time, the Trolox equivalent antioxidant capacity (TEAC) of the eight kombucha products showed an upward trend. Among them, the kombucha products fermented with yellow bamboo leaf powder and western arrowhead bamboo leaf powder had stronger Trolox equivalent antioxidant capacity (TEAC), and the kombucha products fermented with moso bamboo leaf powder and amur bamboo leaf powder had lower Trolox equivalent antioxidant capacity (TEAC). At 15 days, the Trolox equivalent antioxidant capacity (TEAC) of the kombucha product obtained by fermentation with yellow bamboo leaf powder increased from 723μmol Trolox / L before fermentation to 1567μmol Trolox / L, which was 1.52 times that of the kombucha product obtained by fermentation with moso bamboo leaves; the Trolox equivalent antioxidant capacity (TEAC) of the kombucha product obtained by fermentation with western arrowhead bamboo leaf powder increased from 808μmol Trolox / L before fermentation to 1573μmol Trolox / L, which was 1.55 times that of the kombucha product obtained by fermentation with aegeruginosa leaves.

[0305] Table 6 Changes of Trolox equivalent antioxidant capacity during fermentation of eight bamboo species

[0306]

[0307] The total phenol content test results of the kombucha products prepared by different substrate particle sizes, treatment methods and fermentation times in Examples 64 to 73 and Comparative Examples 1 to 5 are as follows: Figure 7 and Table 7. From Figure 7As shown in Table 7, with the continuous increase of fermentation time, the total phenol content of the three kombucha products showed an upward trend, among which the total phenol content of the kombucha products obtained by fermentation with bamboo blocks was much lower than that of the kombucha products obtained by fermentation with bamboo leaf powder and the kombucha products obtained by fermentation without bamboo leaf powder, and the total phenol content of the kombucha products obtained by fermentation with bamboo leaf powder was slightly higher than that of the kombucha products obtained by fermentation without bamboo leaf powder. At 15 days, the total phenol content of the kombucha products obtained by fermentation with bamboo leaf powder was 1.58 times that of the kombucha products obtained by fermentation with bamboo blocks, and the total phenol content of the kombucha products obtained by fermentation with bamboo leaf powder was 1.13 times that of the kombucha products obtained by fermentation without bamboo leaf powder.

[0308] Table 7 Effects of different substrate particle sizes, treatment methods and fermentation time on the total phenolic content (TPC) of kombucha products

[0309]

[0310] Examples 64-73, Comparative Examples 1-5 The iron ion reduction antioxidant capacity test results of kombucha products prepared with different substrate particle sizes, treatment methods and fermentation times are as follows Figure 8 and as shown in Table 8. Figure 8 As shown in Table 8, with the continuous increase of fermentation time, the iron ion reducing antioxidant capacity (FRAP) of the three kombucha products showed an upward trend, among which the iron ion reducing antioxidant capacity (FRAP) of the kombucha products obtained by fermentation with bamboo blocks was much lower than that of the kombucha products obtained by fermentation with bamboo leaf powder and the kombucha products obtained by fermentation without bamboo leaf powder. There was no significant difference in the iron ion reducing antioxidant capacity (FRAP) of the kombucha products obtained by fermentation with bamboo leaf powder and the kombucha products obtained by fermentation without bamboo leaf powder. At 15 days, the iron ion reducing antioxidant capacity (FRAP) of the kombucha products obtained by fermentation with bamboo leaf powder was 1.39 times that of the kombucha products obtained by fermentation with bamboo blocks.

[0311] Table 8 Effects of different substrate particle sizes, treatment methods and fermentation time on the iron ion reducing antioxidant capacity (FRAP) of kombucha products

[0312]

[0313] The Trolox equivalent antioxidant capacity test results of Kombucha products prepared by different substrate particle sizes, treatment methods and fermentation times in Examples 64 to 73 and Comparative Examples 1 to 5 are as follows: Fig. 9 and as shown in Table 9. Fig. 9As shown in Table 9, with the continuous increase of fermentation time, the Trolox equivalent antioxidant capacity (TEAC) of the three kombucha products showed an upward trend, among which the Trolox equivalent antioxidant capacity (TEAC) of the kombucha products obtained by fermentation with bamboo blocks was much lower than that of the kombucha products obtained by fermentation with bamboo leaf powder and the kombucha products obtained by fermentation without bamboo leaf powder. The Trolox equivalent antioxidant capacity (TEAC) of the kombucha products obtained by fermentation with bamboo leaf powder was not significantly different from that of the kombucha products obtained by fermentation without bamboo leaf powder. At 15 days, the Trolox equivalent antioxidant capacity (TEAC) of the kombucha products obtained by fermentation with bamboo leaf powder was 1.48 times that of the kombucha products obtained by fermentation with bamboo blocks.

[0314] Table 9 Effects of different substrate particle sizes, treatment methods and fermentation time on the Trolox equivalent antioxidant capacity (TEAC) of kombucha products

[0315]

[0316] Examples 74-76, the test results of total phenol content of bamboo leaf kombucha products prepared from a mixture of bamboo leaf water extract and sugar with different substrates and fermentation time are as follows: Fig.10 and Table 10. With the continuous increase of fermentation time, the total phenolic content of the three kombucha products showed an upward trend. Compared with 0 days, at 15 days, the total phenolic content of the kombucha product obtained with Feather bamboo as substrate increased by 47.0%; the total phenolic content of the kombucha product obtained with Feather bamboo as substrate increased by 44.2%; and the total phenolic content of the kombucha product obtained with Yellow bamboo as substrate increased by 57.9%.

[0317] Table 10 Effects of different substrates and fermentation time on the total phenolic content (TPC) of kombucha products prepared from a mixture of bamboo leaf water extract and sugar

[0318]

[0319] Examples 74-76, the test results of the iron ion reduction antioxidant capacity of bamboo leaf kombucha products prepared from a mixture of bamboo leaf water extract and sugar with different substrates and fermentation times are as follows: Fig.11 and Table 11. With the continuous increase of fermentation time, the iron ion reduction antioxidant capacity of the three kombucha products showed an upward trend. Compared with 0 days, at 15 days, the iron ion reduction antioxidant capacity (FRAP) of the kombucha products obtained with Fenugreek as the substrate increased by 14.5%; the iron ion reduction antioxidant capacity (FRAP) of the kombucha products obtained with Fenugreek as the substrate increased by 19.1%; and the iron ion reduction antioxidant capacity (FRAP) of the kombucha products obtained with Pseudocosa bicolor as the substrate increased by 28.5%.

[0320] Table 11 Effects of different substrates and fermentation time on the iron ion reducing antioxidant capacity (FRAP) of kombucha products prepared from a mixture of bamboo leaf water extract and sugar

[0321]

[0322] Examples 74-76, the Trolox equivalent antioxidant capacity test results of bamboo leaf kombucha products prepared from a mixture of bamboo leaf water extract and sugar with different substrates and fermentation times are as follows: Fig.12 and Table 12. As the fermentation time continued to increase, the Trolox equivalent antioxidant capacity of the three kombucha products showed an upward trend. Compared with 0 days, at 15 days, the Trolox equivalent antioxidant capacity (TEAC) of the kombucha products obtained with Feathery Bamboo as the substrate increased by 66.4%; the Trolox equivalent antioxidant capacity (TEAC) of the kombucha products obtained with Feathery Bamboo as the substrate increased by 34.5%; and the Trolox equivalent antioxidant capacity (TEAC) of the kombucha products obtained with Yellow Bamboo as the substrate increased by 63.9%.

[0323] Table 12 Effects of different substrates and fermentation time on Trolox equivalent antioxidant capacity (TEAC) of kombucha products prepared from a mixture of bamboo leaf water extract and sugar

[0324]

[0325]

[0326] Depend on Figures 1 to 3 From Table 3, it can be found that when the bamboo leaf extract is prepared by water extraction, the total phenol content of the Fargesia chinensis of the Fargesia genus is the highest, and the iron ion reducing ability and Trolox equivalent antioxidant capacity are the strongest. Therefore, the water extract based on Fargesia chinensis has no solvent residue, meets the food grade standard, and is suitable for antioxidant applications in food and health products. Figures 4 to 6 It can be found from Tables 4 to 6 that when kombucha is introduced to ferment bamboo sugar water, as the fermentation time increases, the total phenol content of the obtained kombucha product is higher, and the iron ion reducing ability and Trolox equivalent antioxidant capacity are stronger. Among them, the preparation method containing bamboo leaf powder in the embodiment of the present invention can significantly improve the total phenol content and antioxidant capacity of the kombucha product.

[0327] In summary, the bamboo leaf kombucha produced by the present invention is sweet and sour, has a strong aroma, has excellent antioxidant properties, and can meet the needs of modern people for nutritious and healthy drinks. Figures 7 to 12It can be found from Tables 7 to 12 that when kombucha is introduced to ferment bamboo sugar water, as the fermentation time increases, the total phenol content of the obtained kombucha product is higher, and the iron ion reducing ability and Trolox equivalent antioxidant capacity are stronger. Among them, the preparation method containing bamboo leaf powder in the embodiment of the present invention can significantly improve the total phenol content and antioxidant capacity of the kombucha product.

[0328] It can be seen that the bamboo leaf kombucha of the present invention not only enriches the processing forms of bamboo leaves and realizes its high-value utilization by introducing bamboo leaves, but also significantly improves the antioxidant capacity of the product and enhances the nutritional value of kombucha. At the same time, the fresh aroma and unique taste brought by the bamboo leaves make the final product more attractive in the market and meet the needs of consumers for novel and healthy drinks.

[0329] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A bamboo leaf kombucha, characterized in that: The raw materials of the bamboo leaf kombucha include: materials containing bamboo leaves or bamboo leaf effective ingredients and kombucha mother liquor; The volume ratio of the material containing bamboo leaves or bamboo leaves effective ingredients to the kombucha mother liquor is 1L:60-120mL; The material containing bamboo leaves or effective components of bamboo leaves also contains sugar.

2. The bamboo leaf kombucha according to claim 1, characterized in that The bamboo leaves include any one or more of the following: western hua bamboo leaves, yellow bamboo leaves, dragon head bamboo leaves, golden bamboo leaves, plump bamboo leaves, Jinfoshan square bamboo leaves, hollow handle jade bamboo leaves, asbestos jade bamboo leaves, spotted shell jade bamboo leaves, Bashan wood bamboo leaves, Qinling bamboo leaves, rough flower bamboo leaves, incomplete bract bamboo leaves, thorny black bamboo leaves, cold bamboo leaves, August bamboo leaves, Ere bamboo leaves, light bamboo leaves, oil bamboo leaves, ball bamboo leaves, moso bamboo leaves, thunbergia bamboo leaves and bitter bamboo leaves.

3. The bamboo leaf kombucha according to claim 1, characterized in that The material containing bamboo leaves is the material obtained by boiling bamboo leaves, sugar and water; The material obtained by boiling bamboo leaves, sugar and water is obtained by boiling bamboo leaf powder, white sugar and water; The bamboo leaf powder is bamboo leaf powder that can pass through a 50-80 mesh sieve; the mass volume ratio of the bamboo leaf powder, white sugar and water is 6-12g:60-120g:1L; and the boiling time is 5-20min.

4. The bamboo leaf kombucha according to claim 3, characterized in that Before the boiling, the bamboo leaf powder is soaked for 5 to 15 minutes.

5. The bamboo leaf kombucha according to claim 1, characterized in that The material containing the effective ingredients of bamboo leaves is any one of the following: filtrate after boiling bamboo leaves, sugar and water, and a mixture of bamboo leaf water extract and sugar.

6. The bamboo leaf kombucha according to claim 5, characterized in that The filtrate after the bamboo leaves, sugar and water are boiled is obtained by filtering bamboo leaf powder, white sugar and water to obtain the filtrate after the bamboo leaves, sugar and water are boiled; The bamboo leaf powder is bamboo leaf powder that can pass through a 50-80 mesh sieve; the mass volume ratio of the bamboo leaf powder, white sugar and water is 6-12g:60-120g:1L; the boiling time is 5-20min; Before the boiling, the bamboo leaf powder is soaked for 5 to 15 minutes.

7. The bamboo leaf kombucha according to claim 6, characterized in that The mixed solution of bamboo leaf water extract and sugar is prepared by boiling bamboo leaf powder with water for 1 to 2 times, filtering after boiling, combining the filtrate to obtain bamboo leaf water extract, and adding white sugar to obtain the mixed solution of bamboo leaf water extract and sugar; The bamboo leaf powder is bamboo leaf powder that can pass through a 50-80 mesh sieve; the mass volume ratio of the bamboo leaf powder to water is 1-2g:20-50mL; the boiling time is 20-40min; the volume mass ratio of the bamboo leaf water extract to white sugar is 1L:60-120g.

8. The bamboo leaf kombucha according to claim 7, characterized in that Before the boiling, the bamboo leaf powder is soaked for 20 to 60 minutes.

9. The method for preparing bamboo leaf kombucha according to claim 1, characterized in that: The method comprises the following steps: fermenting a material containing bamboo leaves or bamboo leaf effective ingredients and a kombucha mother liquor to obtain the bamboo leaf kombucha; The volume ratio of the material containing bamboo leaves or bamboo leaves effective ingredients to the kombucha mother liquor is 1L:60-120mL; The fermentation temperature is 15 to 30° C. and the fermentation time is 2 to 20 days.

10. Use of the bamboo leaf kombucha according to any one of claims 1 to 8 or the bamboo leaf kombucha prepared by the method according to claim 9 in preparing functional beverages and / or oral beverages.

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