Functional dark green tea with blood sugar control effect and preparation method of functional dark green tea

Abstract

The invention belongs to the technical field of tea making, and particularly relates to functional dark green tea with a blood sugar control effect and a preparation method thereof.The functional dark green tea with the blood sugar control effect is prepared from, by weight, 6-8.5 parts of raw dark green tea, 1.5-4 parts of traditional Chinese medicine composition, 1.5 parts of 0.1% cellulase solution and 1.5 parts of 0.1% pectinase solution, the mulberry leaves, the rhizoma polygonati, the ginkgo kernels and other medicinal and edible traditional Chinese medicines are subjected to dynamic gradient steaming and stir-frying, and are combined with the dark green tea by utilizing directional enzymolysis and metabolism regulation, so that the problems of low component dissolution rate, dispersed effect and insufficient safety of a traditional tea medicine compound product are solved, and the dark green tea has the flavor and health-care function of the dark green tea.

Description

Technical Field

[0001] The present invention belongs to the technical field of tea manufacturing, and particularly relates to a functional dark tea with blood sugar control effect and a preparation method thereof. Background Art

[0002] Although traditional dark tea has basic health care functions such as lipid-lowering and antioxidant effects, the action mechanism of its active ingredients is relatively broad, and it is insufficient in responding to special needs such as blood sugar regulation and improvement of blood vessel function. Some tea-herb combination products enhance the efficacy by simply compounding traditional Chinese herbs, but most of them adopt physical mixing or single fermentation processes, and the deep complexation of the active ingredients of tea and herbs has not been achieved, resulting in low bioavailability. Although the traditional pile fermentation process of dark tea can produce secondary products such as theaflavins and thearubigins through the metabolism of Eurotium cristatum, its blood sugar-lowering activity mainly depends on the single action mechanism of tea polyphenols, and is limited by the randomness of the microbial metabolic pathway, making it difficult to synthesize high-activity α-glucosidase inhibitors directionally. The strategy of compound processing of dark tea with traditional Chinese herbs that are both edible and medicinal can introduce a variety of natural active ingredients, but high-temperature fixation and moist-heat pile fermentation during processing will cause Maillard reactions or molecular chain breaks of thermosensitive components such as deoxynojirimycin DNJ and polysaccharides; at the same time, the lignin-cellulose-pectin composite structure of the cell wall of traditional Chinese herbs hinders the dissolution of active ingredients.

[0003] Therefore, there is an urgent need for a functional dark tea based on the theory of traditional Chinese herbs that are both edible and medicinal, integrating modern technology and scientific verification, which can achieve precise blood sugar control and metabolic regulation functions while retaining the quality of traditional dark tea. Summary of the Invention

[0004] In view of the above situation, the present invention provides a functional dark tea with blood sugar control effect and a preparation method thereof. On the basis of traditional Anhua dark tea, it innovatively integrates edible and medicinal homologous ingredients such as polygonatum sibiricum, cyclocarya paliurus, mulberry leaves, and ginkgo leaves, and adopts microbial directional fermentation to form a high-efficiency release system of active ingredients, overcoming the defects of scattered efficacy, low dissolution rate of ingredients, and insufficient safety of traditional tea-herb compound products.

[0005] To achieve the above object, the technical solution adopted by the present invention is as follows: The present invention provides a functional dark tea with blood sugar control effect, and the functional dark tea comprises the following raw materials in parts by weight: 6 - 8.5 parts of dark green tea, 1.5 - 4 parts of traditional Chinese medicine composition, 1.5 parts of 0.1% (w / v, mass / volume fraction) cellulase solution, and 1.5 parts of 0.1% (w / v) pectinase solution.

[0006] Further, the traditional Chinese medicine composition comprises the following raw materials in parts by weight: 3 - 4.5 parts of polygonatum sibiricum, 0.5 - 1 part of ginkgo seed, 2 - 3.5 parts of cyclocarya paliurus, 1.5 - 2.5 parts of mulberry leaves, 0.5 part of hawthorn, 1.5 parts of ginkgo leaf, and 0.4 part of β-cyclodextrin.

[0007] Furthermore, the specification of the cellulase is 20,000 U / g, and the specification of the pectinase is 15,000 U / g.

[0008] The preparation method of the traditional Chinese medicine composition comprises the following steps: S1: Weigh 3 - 4.5 parts of polygonatum slices and spread them on the bottom layer of the steam generator. Weigh 0.5 - 1 part of ginkgo kernels and 0.5 part of hawthorn slices, mix them after slicing, and place them in the middle layer. Weigh 1.5 - 2.5 parts of mulberry leaves and 2 - 3.5 parts of cyclocarya paliurus, place them on the upper layer, steam them. Weigh 0.4 part of β - cyclodextrin, spray it on the surface of the medicinal materials, and then continue to moisten them for 2 h to obtain activated traditional Chinese medicine. S2: Weigh 1.5 parts of ginkgo leaves, cut them into pieces, transfer them together with the activated traditional Chinese medicine to an intelligent traditional Chinese medicine frying machine, fry at 180°C and 30 rpm for 10 min → fry at 145°C and 18 rpm for 25 min → fry at 95°C and 5 rpm at a low speed for 40 min to obtain fried traditional Chinese medicine. S3: Transfer the fried traditional Chinese medicine to an incubator, ripen it at 45°C / 60% RH (humidity) for 24 h, first dry it with hot air at 50°C until the moisture content drops to 15%, and then freeze - dry it to obtain the traditional Chinese medicine composition.

[0009] Furthermore, the β - cyclodextrin is a 5% (w / v) β - cyclodextrin solution.

[0010] Furthermore, the dark tea is prepared from fresh tea leaves and Eurotium cristatum fermentation broth in a weight ratio of 10:0.05 through the following process: X1: Weigh fresh tea leaves and Eurotium cristatum fermentation broth according to a weight ratio of 10:0.05. Continuously stir - fry the fresh tea leaves in a high - temperature pan at 240°C until the leaves become soft and the grassy smell dissipates, then transfer them to a rolling machine while it is hot and roll for 15 min at a speed of 40 r / min to obtain rolled leaves. X2: Pile up the rolled leaves into a tea pile, spray Eurotium cristatum fermentation broth on the surface, cover it with a wet cloth, and carry out pile - fermentation for 24 h, control the fermentation conditions at 45°C and 85% RH, and turn the pile once during this period to obtain fermented tea leaves. X3: Re - roll the fermented tea leaves at a speed of 20 r / min for 10 min and remove the tea stalks, then dry them naturally. Steam - soften the dry tea leaves and then pile them up again and let them stand for 20 days for aging, turning the pile once every 24 h during this period to obtain second - fermented tea leaves. X4: Bake and dry the second - fermented tea leaves using a seven - star stove to obtain dark tea.

[0011] Furthermore, the fresh tea leaves are selected as one - bud three - to - five - leaf tea leaves.

[0012] The present invention also provides a preparation method of a functional dark tea with blood - glucose - controlling effect, which specifically comprises the following steps: Step 1: Weigh 1.5-4 parts of the Chinese medicine composition, grind it, and pass it through an 80-mesh sieve to obtain Chinese medicine powder; Step 2: Weigh 6-8.5 parts of dark tea and mix with Chinese medicine powder, transfer to a constant temperature enzymatic hydrolysis reaction tank, weigh 1.5 parts of 0.1% cellulase solution and 1.5 parts of 0.1% pectinase solution, mix and add to the constant temperature enzymatic hydrolysis reaction tank, stir at 40°C and 20 r / min for 30 min to obtain an enzymatic hydrolyzate; Step 3: The enzymatic hydrolysate obtained in step 2 is dried at 80° C. for 5 min, and then pressed into a tea brick to obtain a functional dark tea with a blood sugar-controlling effect.

[0013] The beneficial effects achieved by the present invention are as follows: The functional black tea with blood sugar control effect prepared by the present invention takes black tea as the core carrier, uses pulsating steam to treat medicinal and edible ingredients such as polygonatum, clocarya paliurus, mulberry leaves, ginkgo leaves, ginkgo nuts and hawthorn, and combines the in-situ embedding technology of β-cyclodextrin to construct a thermal stability enhancement system, increase the content of temperature-sensitive components, and promote the decomposition of macromolecules such as polysaccharides and proteins into small molecular active substances; compared with single enzymatic hydrolysis treatment, the composite enzymatic hydrolysis system is used to more efficiently increase the cell wall breaking rate and enhance the dissolution of active ingredients; during the enzymatic hydrolysis process, hawthorn organic acid can promote the ability of fermented microorganisms to produce extracellular polysaccharides, form a natural sustained-release carrier, and prolong the action time of active ingredients. At the same time, through the directional microbial fermentation to generate functional component precursors, combined with enzymatic hydrolysis technology, black tea can effectively promote the dissolution and complexation of polysaccharides, flavonoids and alkaloids; the temperature-controlled pile fermentation process further optimizes the transformation and stability of active ingredients to ensure lasting efficacy.

[0014] The functional black tea provided by the present invention solves the problems of low dissolution rate of ingredients, scattered efficacy and insufficient safety of traditional tea medicine compound products. It has both black tea flavor and precise health functions, and provides a natural, safe and efficient daily health care solution for people with hyperglycemia and metabolic syndrome. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a diagram of the mechanism of action of a functional dark tea with blood sugar control effect provided by the present invention; Figure 2 The results of analysis of the conventional biochemical components of the functional dark tea with blood sugar control effect prepared in Example 1; Figure 3 The results of HPLC detection of conventional biochemical components of the functional dark tea with blood sugar control effect prepared in Example 1; Figure 4 The mass spectrometry test results of conventional biochemical components of the functional dark tea with blood sugar control effect prepared in Example 1; Figure 5Blood glucose level monitoring results of GK hyperglycemic rats fed with the functional dark tea with blood glucose control effect prepared in Example 1; Figure 6 HE staining results of epididymal adipose tissue of the blank group, the control group of GK hyperglycemic rats, and the experimental group of GK hyperglycemic rats fed with the functional dark tea with blood glucose control effect prepared in Example 1; Figure 7 Serum blood lipid detection results of the blank group, the control group of GK hyperglycemic rats, and the experimental group of GK hyperglycemic rats fed with the functional dark tea with blood glucose control effect prepared in Example 1; Figure 8 Results of the change in the content of active ingredients before and after treatment with the traditional Chinese medicine composition in Example 1. Detailed implementation manners

[0016] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0017] Unless otherwise defined, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to the described content can be applied to the present invention. The preferred implementation methods and materials described herein are only for demonstration purposes, but cannot limit the content of this application.

[0018] The mechanism diagram of the functional dark tea with blood glucose control effect prepared by the present invention is as Figure 1 shown; in the following embodiments, unless otherwise specified, all are conventional methods; in the materials used in the following embodiments, unless otherwise specified, the raw materials are all newly purchased materials on the market. The fresh tea leaves used are picked from Anhua, Hunan, and the tea leaves with one bud and three to five leaves are selected; the specification of the fermented liquid of Eurotium cristatum is 7×10 6 CFU / g; the time for the functional dark tea prepared in the following embodiments is during the summer dog days.

[0019] The preparation method of the dark green tea used in the following embodiments includes the following steps: X1: Weigh 50 parts by weight of fresh tea leaves and 0.25 parts by weight of the fermented liquid of Eurotium cristatum. Continuously stir-fry the fresh tea leaves in a high-temperature pan at 240 °C until the leaves become soft and the grassy smell dissipates, and then transfer them to a rolling machine while it is hot and roll for 15 min at a speed of 40 r / min to obtain rolled leaves; X2: Stack the rolled tea leaves into a tea pile, spray the fermented liquid of Eurotium cristatum on the surface, cover it with a wet cloth, and carry out pile fermentation for 24 h to produce "golden flowers". The height of the tea pile is 70 - 75 cm, the temperature is 45°C, and the relative humidity (RH) is 85%. Turn the pile once during this period to obtain fermented tea leaves. X3: Re - roll the fermented tea leaves at a speed of 20 r / min for 10 min, remove the small and broken tea stalks, and then dry them naturally to obtain dry tea leaves. The moisture content is detected to be 10.4%. Steam the dry tea leaves to make them soft and then stack and leave them standing for 20 days for aging. Turn the pile once every 24 h during this period to obtain second - fermented tea leaves. X4: Bake and dry the second - fermented tea leaves using a seven - star stove. When the temperature of the stove surface reaches 50°C, lay the first layer of tea. When the surface of the tea changes from yellow - brown to black - brown, start laying the second layer until the seventh layer. When the seventh - layer tea changes color, turn the tea leaves from bottom to top and let them cool naturally. The moisture content is 7.5% to obtain dark - colored raw tea.

[0020] Example 1: This example provides a functional dark tea with blood - glucose - controlling effect. The functional dark tea includes the following raw materials by weight: 7.5 parts of dark - colored raw tea, 2.5 parts of traditional Chinese medicine composition, 1.5 parts of 0.1% cellulase solution, and 1.5 parts of 0.1% pectinase solution. Among them, the dark - colored raw tea is prepared according to the above - mentioned method.

[0021] The traditional Chinese medicine composition includes the following raw materials by weight: 4.5 parts of Polygonatum sibiricum, 0.5 part of Ginkgo biloba kernel, 3 parts of Cyclocarya paliurus, 2 parts of Morus alba leaves, 0.5 part of Crataegus pinnatifida, 1.5 parts of Ginkgo biloba leaves, and 0.4 part of β - cyclodextrin. The specific preparation method includes the following steps: S1: Weigh 4.5 parts of Polygonatum sibiricum, slice it and lay it on the bottom layer of the steam generator. Weigh 0.5 part of Ginkgo biloba kernel and 0.5 part of Crataegus pinnatifida, slice them and mix them, then place them in the middle layer. Weigh 2 parts of Morus alba leaves and 3 parts of Cyclocarya paliurus and place them on the upper layer. Steam them at 0.1 MPa for 50 min, then steam them at 0.06 MPa (open for 30 s / close for 90 s) for 5 cycles. Weigh and spray 0.4 part of β - cyclodextrin, and then continue to moisten for 2 h to obtain activated traditional Chinese medicine. The end point of steam treatment is judged by the cross - section of Polygonatum sibiricum showing bright amber color. S2: Weigh 1.5 parts of Ginkgo biloba leaves, chop them, and transfer them together with the activated traditional Chinese medicine to an intelligent traditional Chinese medicine frying machine. Set the amplitude of the X - axis to 15 cm (0.5 Hz) and the amplitude of the Y - axis to 10 cm (1.2 Hz) to form a spiral vortex motion trajectory, 180°C, 30 rpm, 10 min → 145°C, 18 rpm, 25 min → 95°C, 5 rpm, 40 min to obtain fried traditional Chinese medicine. S3: Transfer the fried traditional Chinese medicine to an incubator, ripen it at 45°C / 60% RH for 24 h, first dry it with hot air at 50°C until the moisture content reaches 14.8%, and then freeze - dry it to obtain the traditional Chinese medicine composition.

[0022] This embodiment also provides a preparation method of a functional dark tea with blood sugar control effect, which specifically includes the following steps: Step 1: Weigh 2.5 parts of the traditional Chinese medicine composition, crush it and sieve it through an 80-mesh sieve to obtain traditional Chinese medicine powder. Step 2: Weigh 7.5 parts of dark tea and mix it with the traditional Chinese medicine powder, then transfer it to a constant temperature enzymatic hydrolysis reaction tank. Weigh 1.5 parts of 0.1% cellulase solution and 1.5 parts of 0.1% pectinase solution, mix them and add them to the constant temperature enzymatic hydrolysis reaction tank. Stir at 40°C and 20 r / min for 30 min to obtain an enzymatic hydrolysate. Step 3: Dry the enzymatic hydrolysate obtained in Step 2 at 80°C for 5 min, and then press it into a tea brick to obtain a functional dark tea with blood sugar control effect.

[0023] Embodiment 2: This embodiment provides a functional dark tea with blood sugar control effect. The functional dark tea includes the following raw materials in parts by weight: 8.5 parts of dark tea, 1.5 parts of traditional Chinese medicine composition, 1.5 parts of 0.1% cellulase solution, and 1.5 parts of 0.1% pectinase solution. Among them, the dark tea is prepared according to the above method.

[0024] The traditional Chinese medicine composition includes the following raw materials in parts by weight: 4 parts of polygonatum sibiricum, 0.8 part of ginkgo kernel, 3.5 parts of cyclocarya paliurus, 1.5 parts of mulberry leaf, 0.5 part of hawthorn, 1.5 parts of ginkgo leaf, and 0.4 part of β-cyclodextrin. The specific preparation method includes the following steps: S1: Weigh 4 parts of polygonatum sibiricum, slice it and spread it on the bottom layer of the steam generator. Weigh 0.8 part of ginkgo kernel and 0.5 part of hawthorn, slice them and mix them, then place them in the middle layer. Weigh 1.5 parts of mulberry leaf and 3.5 parts of cyclocarya paliurus and place them on the upper layer. Steam at 0.1 MPa for 50 min, then steam at 0.06 MPa (open for 30 s / close for 90 s) and cycle for 5 times. Weigh and spray 0.4 part of β-cyclodextrin, and then continue to moisten for 2 h to obtain activated traditional Chinese medicine. The end point of steam treatment is judged by the cross section of polygonatum sibiricum showing bright amber color. S2: Weigh 1.5 parts of ginkgo leaf, chop it and transfer it to a smart traditional Chinese medicine frying machine with the X-axis amplitude set at 15 cm (0.5 Hz) and the Y-axis amplitude set at 10 cm (1.2 Hz) to form a spiral vortex motion trajectory, 180°C, 30 rpm, 10 min → 145°C, 18 rpm, 25 min → 95°C, 5 rpm, 40 min to obtain fried traditional Chinese medicine. S3: Transfer the fried traditional Chinese medicine to an incubator, ripen it at 45°C / 60%RH for 24 h, first dry it with hot air at 50°C until the moisture content reaches 14.5%, and then freeze-dry it to obtain the traditional Chinese medicine composition.

[0025] This embodiment also provides a preparation method of a functional dark tea with blood sugar control effect, which specifically includes the following steps: Step 1: Weigh 1.5 parts of the traditional Chinese medicine composition, crush it, and sieve it through an 80-mesh sieve to obtain traditional Chinese medicine powder. Step 2: Weigh 8.5 parts of dark tea and mix it with the traditional Chinese medicine powder, then transfer the mixture to a constant-temperature enzymatic hydrolysis reaction tank. Weigh 1.5 parts of 0.1% cellulase solution and 1.5 parts of 0.1% pectinase solution, mix them, and add them to the constant-temperature enzymatic hydrolysis reaction tank. Stir at 40 °C and 20 r / min for 30 min to obtain an enzymatic hydrolysate. Step 3: Dry the enzymatic hydrolysate obtained in Step 2 at 80 °C for 5 min, and then press it into a tea brick to obtain a functional dark tea with blood glucose control effect.

[0026] Example 3: This example provides a functional dark tea with blood glucose control effect. The functional dark tea includes the following raw materials in parts by weight: 6 parts of dark tea, 4 parts of traditional Chinese medicine composition, 1.5 parts of 0.1% cellulase solution, and 1.5 parts of 0.1% pectinase solution. Among them, the dark tea is prepared according to the above method.

[0027] The traditional Chinese medicine composition includes the following raw materials in parts by weight: 3 parts of polygonatum sibiricum, 1 part of ginkgo seed, 2 parts of cyclocarya paliurus, 2.5 parts of mulberry leaf, 0.5 part of hawthorn, 1.5 parts of ginkgo leaf, and 0.4 part of β-cyclodextrin. The specific preparation method includes the following steps: S1: Weigh 3 parts of polygonatum sibiricum, slice it, and spread it on the bottom layer of the steam generator. Weigh 1 part of ginkgo seed and 0.5 part of hawthorn, slice them and mix them, then place the mixture on the middle layer. Weigh 2.5 parts of mulberry leaf and 2 parts of cyclocarya paliurus, place them on the upper layer, steam at 0.1 MPa for 50 min, then steam at 0.06 MPa (open for 30 s / close for 90 s) and cycle for 5 times. Weigh and spray 0.4 part of β-cyclodextrin, and then continue to moisten for 2 h to obtain activated traditional Chinese medicine. The end point of steam treatment is judged by the cross section of polygonatum sibiricum showing bright amber color. S2: Weigh 1.5 parts of ginkgo leaf, cut it into pieces, and transfer it to a smart traditional Chinese medicine frying machine together with the activated traditional Chinese medicine. Set the X-axis amplitude to 15 cm (0.5 Hz) and the Y-axis amplitude to 10 cm (1.2 Hz) to form a spiral vortex motion trajectory, 180 °C, 30 rpm, 10 min → 145 °C, 18 rpm, 25 min → 95 °C, 5 rpm, 40 min to obtain fried traditional Chinese medicine. S3: Transfer the fried traditional Chinese medicine to an incubator, ripen it at 45 °C / 60% RH for 24 h, first dry it with hot air at 50 °C until the moisture content reaches 14.6%, and then freeze-dry it to obtain the traditional Chinese medicine composition.

[0028] This example also provides a preparation method of a functional dark tea with blood glucose control effect, which specifically includes the following steps: Step 1: Weigh 4 parts of the traditional Chinese medicine composition, crush it, and sieve it through an 80-mesh sieve to obtain traditional Chinese medicine powder. Step 2: Weigh 6 parts of dark hair tea and mix it with traditional Chinese medicine powder, then transfer the mixture to a constant-temperature enzymatic hydrolysis reaction tank. Weigh 1.5 parts of 0.1% cellulase solution and 1.5 parts of 0.1% pectinase solution, mix them and add to the constant-temperature enzymatic hydrolysis reaction tank. Stir at 40 °C and 20 r / min for 30 min to obtain the enzymatic hydrolysate; Step 3: Dry the enzymatic hydrolysate obtained in Step 2 at 80 °C for 5 min, then press it into tea bricks to obtain the functional dark tea with blood sugar control effect.

[0029] Quality inspection Perform quality inspection on the functional dark tea prepared in Example 1, and conduct tests according to the national standards of GB / T 9833.3-2013 "Pressed Tea - Part 3: Fuzhuan Tea" and GB 19965-2005 "Fluoride Content in Brick Tea". The results are shown in Table 1.

[0030] Analysis of conventional biochemical components Conduct detection and analysis according to the national standard GB / T 8305-2013. Take 2.00 g of the functional dark tea prepared in Example 1, crush it through a sieve with a pore size of 0.45 mm, place it in a 500 mL conical flask, add 200 mL of boiling distilled water, immediately place it in a boiling water bath for extraction for 45 min, shake it once every 10 min during this period. After the extraction is completed, filter it by suction. Rinse the inner wall of the conical flask with 10 mL of hot water in 3 times and combine it into the filtrate. Dry the filtrate to obtain the content of water extract; Use high performance liquid chromatography-mass spectrometry (HPLC-MS) to detect the contents of main active components such as tea polyphenols, free amino acids, and alkaloids in the extract. The results are shown in Figure 2 , the HPLC results are shown in Figure 3 , and the mass spectrometry MS detection results are shown in Figure 4 .

[0031] Animal modeling Select ordinary strain Wistar rats as the blank group, hyperglycemic GK rats as the control group, and hyperglycemic GK rats intervened with the functional dark tea prepared in Example 1 as the experimental group. The modeling standard is fasting blood glucose > 11 (or random blood glucose > 16). The experimental group is intragastrically administered 200 mg / kg of the freeze-dried powder of the functional dark tea (equivalent to 9 g of functional dark tea consumed by a person with a body weight of 60 kg per day) at a fixed time every day for 4 consecutive weeks. During this period, the blood glucose level is measured. The blank group and the control group eat normal feed normally and are intragastrically administered the same volume of normal saline as the experimental group at the same time every day. The blood glucose monitoring results are shown in Figure 5 .

[0032] HE analysis of epididymal adipose tissue Investigate the morphological changes of the epididymal adipose tissue of rats in the blank group, the control group, and the experimental group before and after the intervention, and analyze it by HE staining method. The results are shown in Figure 6 .

[0033] Serum lipid measurement After the efficacy experiment was completed, the serum of rats in the blank group, control group and experimental group was tested to investigate the levels of TC (total cholesterol), TG (triglycerides), LDL-C (low-density lipoprotein) and HDL-C (high-density lipoprotein) in the serum. The results are shown in Figure 7 .

[0034] Analysis of Chinese herbal medicine ingredients 2.00 g of the Chinese medicine composition prepared in Example 1 was taken, crushed and extracted with 200 mL of purified water at 80°C for 1 h, and the filtrate was concentrated to 10 mL after filtration as the processed Chinese medicine group. According to the raw material ratio of Example 1, the components in the Chinese medicine composition were directly crushed and mixed without treatment, and then extracted and concentrated in the same way as the unprocessed Chinese medicine group. The contents of DNJ, volatile oil, flavonoids and polypeptide active ingredients in the two groups were detected. The results are shown in Table 1. Figure 8 .

[0035] Functional effect evaluation Patients with three highs who drank the functional dark tea prepared in Example 1 were followed up, and the results of blood sugar, blood lipids or blood pressure of some patients were as follows: Case 1: This patient had high blood sugar all year round. Before drinking functional dark tea, his blood sugar was 18.3 mmol / L. It dropped to 12.8 mmol / L on the second day of drinking. After drinking for the third day, his blood sugar was 9.9 mmol / L. Case 2: This patient had diabetes and hypertension for 15 years. He had part of his left thumb amputated due to complications of diabetes. After drinking functional black tea for 2 months, his systolic blood pressure stabilized at around 135 mmHg, his diastolic blood pressure stabilized at around 85 mmHg, and his blood sugar level was 4.8 mmol / L. Example 3: After being hospitalized due to physical discomfort, the patient was diagnosed with a stroke precursor, with a high blood pressure of 180 mmHg and high blood lipids. After drinking functional black tea for more than 20 days, all indicators were close to normal; Example 4: The patient suffered from three highs. After two weeks of continuous citation, the blood pressure test showed that the high pressure was 116 mmHg, the low pressure was 68 mmHg, and the blood sugar level was 5.9 mmol / L; Example 5: The patient drank functional black tea for two weeks under the recommendation of the hospital chief physician, and his blood pressure dropped from 180 mmHg / 120 mmHg to 160 mmHg / 100 mmHg; Table 1 Quality test results

[0036] The quality inspection results of the functional dark tea with hypoglycemic effect prepared in Example 1 in Table 1 show that the contents of the components to be inspected are all within the range specified by the standards, and it is safe to drink.

[0037] Figure 1 This is the pharmacodynamic mechanism diagram of the functional dark tea with hypoglycemic effect of the present invention. Liver transcriptomics research shows that in the experimental group of GK rats intervened by the functional dark tea, the PI3K-AKT, PPAR signaling pathways, and circadian rhythm signaling pathways were significantly up-regulated, while the oxidative phosphorylation, TGF-beta, non-alcoholic fatty liver, and cysteine and methionine metabolism signaling pathways were down-regulated. It reduced the fasting blood glucose of GK diabetic rats, regulated glucose and lipid metabolism, improved the intestinal flora homeostasis, and increased the abundances of Bacillus and Akkermansia.

[0038] Figure 2 The results of conventional biochemical analysis show that the functional dark tea with hypoglycemic effect prepared in Example 1 contains beneficial components such as high contents of tea polyphenols, proteins or polypeptides, polysaccharides, and alkaloids, etc., and has the function of assisting in regulating blood sugar and blood lipids while being leisurely and cultivating one's nature.

[0039] Figure 3 and Figure 4 The HPLC and MS results of Figure 2 correspond to the content detection results.

[0040] Figure 5 The results of the fasting blood glucose levels monitored for the blank group, control group, and experimental group of rats during the 0-28-day intervention show that the blood glucose level of the control group of GK hyperglycemic rats without intervention continued to show an upward trend, and the feeding state was poor. While the blood glucose level of the experimental group of GK hyperglycemic rats had basically returned to the level of normal rats in the blank group within 7 days after gavage with the functional dark tea with hypoglycemic effect prepared in Example 1, and the hypoglycemic effect was significant.

[0041] Figure 6 The HE staining results of the epididymal adipose tissue show that the cell volume of the control group is larger and cannot return to the normal morphology, and the number of cells per unit area in the experimental group increases significantly.

[0042] Figure 7 The results of serum blood lipid content detection show that after intervention with the functional dark tea with hypoglycemic effect prepared in Example 1, compared with the control group, the contents of TC, TG, and LDL-C in the experimental group decreased, and the content of HDL-C increased, which was similar to the index level of normal rats in the blank group, indicating that the prepared functional dark tea can effectively regulate the blood lipid metabolism in vivo and promote the recovery of blood sugar and blood lipid levels to normal.

[0043] Figure 8The results of the content changes of DNJ, volatile oils, flavonoids and polypeptides before and after the processing of the traditional Chinese medicine composition show that the traditional Chinese medicine processing technology of the present application can significantly increase the content of active ingredients in traditional Chinese medicine and effectively avoid the inactivation or degradation of temperature-sensitive substances such as DNJ during the high-temperature treatment process.

[0044] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

[0045] The above description of the present invention and its embodiments is not restrictive. What is shown in the drawings is only one of the embodiments of the present invention, and the actual application is not limited thereto. Generally speaking, if those of ordinary skill in the art are inspired by it and design similar ways and embodiments to this technical solution without creative efforts without departing from the purpose of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A functional dark tea with blood sugar control effect, characterized in that: The method comprises the following raw materials in parts by weight: 6-8.5 parts of dark tea, 1.5-4 parts of a Chinese medicinal composition, 1.5 parts of a 0.1% cellulase solution and 1.5 parts of a 0.1% pectinase solution; The Chinese medicine composition comprises the following raw materials in parts by weight: 3-4.5 parts of polygonatum, 0.5-1 parts of ginkgo kernels, 2-3.5 parts of cyclocarya paliurus, 1.5-2.5 parts of mulberry leaves, 0.5 parts of hawthorn, 1.5 parts of ginkgo leaves and 0.4 parts of β-cyclodextrin. The specific preparation method comprises the following steps: S1: Weigh polygonatum, ginkgo nuts, hawthorn, mulberry leaves and Cyclocarya paliurus, steam them, and then weigh and spray β-cyclodextrin to obtain activated Chinese medicine; S2: Weighing ginkgo leaves and activated Chinese medicine and frying them to obtain fried Chinese medicine; S3: The stir-fried Chinese medicine is matured and dried to obtain a Chinese medicine composition.

2. The functional dark tea with blood sugar control effect according to claim 1, characterized in that: In step S1, the polygonatum is placed on the bottom layer, the ginkgo nuts and hawthorn are mixed and placed on the middle layer, and the mulberry leaves and Cyclocarya paliurus are placed on the upper layer. The β-cyclodextrin is in the form of a 5% β-cyclodextrin solution, which is sprayed and then moistened.

3. The functional dark tea with blood sugar control effect according to claim 1, characterized in that: The black tea is composed of 10: 0.05 of fresh tea leaves and fermentation liquid of Eurotium cristatum are prepared by the following process: X1: Weigh fresh tea leaves and fermentation liquid of Eurotium cristatum, wither and roll the fresh tea leaves to obtain rolled leaves; X2: rolling the leaves into a tea pile, spraying the surface with a fermentation liquid of Eurotium cristatum, and fermenting the pile to obtain fermented tea leaves; X3: The fermented tea leaves are rolled again, dried in the sun, steamed to soften, and then piled up and aged again to obtain secondary fermented tea leaves; X4: Bake and dry the secondary fermented tea leaves to obtain dark tea.

4. The functional dark tea with blood sugar control effect according to claim 3, characterized in that: In step X2, during the fermentation process, the surface of the tea pile is covered with a wet cloth and the fermentation time is 24 hours, during which the pile is turned once; In step X3, the stacking and aging time is 20 days, during which the pile is turned over every 24 hours.

5. The functional dark tea with blood sugar control effect according to claim 4, characterized in that: The fresh tea leaves are selected from tea leaves with one bud and three to five leaves.

6. A method for preparing a functional dark tea with blood sugar control effect according to any one of claims 1 to 5, characterized in that: The specific preparation method is as follows: Step 1: weigh the Chinese medicine composition, crush it, and sieve it to obtain Chinese medicine powder; Step 2: weighing dark tea, 0.1% cellulase solution and 0.1% pectinase solution, mixing with the Chinese medicine powder, and performing enzymolysis to obtain an enzymolyzate; Step 3: Dry and press the enzymatic hydrolysate to obtain functional dark tea with blood sugar control effect.

7. The method for preparing a functional dark tea with blood sugar control effect according to claim 6, characterized in that: In step 2, the temperature of the enzymolysis process is 40°C; in step 3, the drying temperature of the enzymolysate is 80°C.

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