Astragalus mongholicus health-preserving tea and processing method thereof

Abstract

The invention relates to the field of health preserving tea, and discloses astragalus membranaceus health preserving tea and a processing method.The astragalus membranaceus health preserving tea is prepared from astragalus membranaceus, ixeris denticulata, lucid ganoderma, a flower and fruit composition, a seasoning composition, tea leaves and cyclodextrin, and the processing method comprises the following steps that S1, the materials are pretreated; s2, performing low-temperature pulsed electric field treatment on the pretreated material; s3, carrying out cyclodextrin loading treatment on the material treated by the pulsed electric field; s4, carrying out functional infiltration treatment on the loaded material; s5, drying and mixing the treated materials; and S6, loading the dried material into tea bags, and packaging. A balanced and mild health-preserving tea system is constructed by scientifically proportioning milkvetch roots with warm nature and ixeris denticulata with cold nature, the problem that the application range of the product is easily limited due to pure superposition of warm-tonifying medicinal materials is solved, and the product is remarkable in effect, mild in temperament and wider in applicable crowd.

Description

Technical Field

[0001] The invention relates to the technical field of health-preserving tea, in particular to an astragalus health-preserving tea and a processing method thereof. Background Art

[0002] With rising public health awareness, the functional herbal tea market is booming. Astragalus, a well-known traditional tonic herb, has become a core ingredient in numerous health-promoting teas due to its remarkable benefits in invigorating Qi and strengthening the exterior. These products, often presented in easy-to-brew tea bags, combine astragalus with other herbs with synergistic or complementary functions to provide a gentle daily regimen.

[0003] However, in existing technical practices, the development of Astragalus health tea still faces some inherent technical challenges. First, in formula construction, in order to enhance the tonic effect, developers often tend to combine a variety of warming and tonic herbs with similar properties, which results in an overall formula that is too biased, and some consumers feel uncomfortable after drinking it. Secondly, in the pursuit of efficacy, the sensory experience of the product is often placed in a secondary position. Many herbal raw materials with significant efficacy are also accompanied by a strong bitter taste. This drinking experience affects the user's willingness to continue using it, making the health value of the product difficult to adhere to and discounted. Finally, the traditional tea bag form relies on hot water brewing. For herbs such as Astragalus, the release of its active ingredients is quite limited; and the use of high-temperature decoction and other methods, although it can improve dissolution, it sacrifices the natural flavor of the raw materials and some heat-sensitive components. Therefore, how to strike a balance between ensuring the efficient release of effective ingredients and maintaining excellent sensory quality is a technical problem that needs to be solved urgently in this field. Summary of the Invention

[0004] In view of the shortcomings of the existing technology, the present invention provides an astragalus health tea and a processing method, which solves the problem that the existing astragalus health tea is difficult to synergistically improve the taste and flavor and balance the medicinal properties of the formula while improving the dissolution efficiency of the active ingredients.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: an astragalus health tea, comprising the following component materials in parts by weight: Astragalus, 5-15 parts; Sophora flavescens, 1-5 servings; Ganoderma lucidum, 1-5 parts; Flower and fruit combination, 2.5-12 parts; Flavoring composition, 2.5-8 parts; Tea leaves, 2-5 parts; Cyclodextrin, 10-20 parts.

[0006] Preferably, the flower and fruit composition comprises lily, wolfberry fruit and rose, and the mass ratio of the lily, wolfberry fruit and rose is 1-3:1-3:0.5-2.

[0007] Preferably, the flavoring composition comprises white fungus, longan and mint leaves, and the mass ratio of white fungus, longan and mint leaves is 1-3:1-3:0.5-2.

[0008] Preferably, the tea is selected from any one of black tea and green tea; Furthermore, the core ingredient, astragalus, as the main herb, has the primary effect of replenishing Qi and strengthening the exterior. Its mechanism of action is that astragalus polysaccharides and flavonoids can regulate the body's immune function, enhance metabolism, and exert a strengthening effect.

[0009] On this basis, Sophora flavescens and Ganoderma lucidum are used as auxiliary herbs. Sophora flavescens is rich in vitamins and minerals and has the properties of clearing heat and detoxifying. Its slightly bitter flavor balances the sweet and warming properties of Astragalus membranaceus, avoiding the greasy effect that can result from using Qi-tonifying herbs alone. Ganoderma lucidum, known for its rich polysaccharides and triterpenoids, can calm the mind and invigorate Qi, working synergistically with Astragalus membranaceus to strengthen the body's immune system.

[0010] To maintain the tea's flavor and further enrich the product's texture and nutritional value, this invention incorporates flower and fruit combinations and flavoring combinations. Flower and fruit combinations (such as lily, wolfberry, and rose) not only impart a natural fragrance and sweetness to the product but also provide a variety of vitamins and antioxidants, serving as a supporting and harmonizing agent. Flavoring combinations (such as tremella, longan, and mint leaves) enhance the flavor while also contributing complementary benefits such as moisturizing, nourishing the blood, and clearing the mind.

[0011] The addition of tea leaves provides a base and a mellow taste for this health-promoting tea. Both the warmth of black tea and the freshness of green tea blend harmoniously with the herbal aroma. The tea polyphenols, rich in tea, also possess excellent antioxidant properties, further enhancing the product's health benefits.

[0012] Furthermore, the use of cyclodextrin as a functional excipient allows it, through a subsequent specialized process, to encapsulate within its molecular cavities the less stable or unpleasantly odorous active ingredients (such as saponins and flavonoids) released from herbs like astragalus and ganoderma lucidum after processing, forming inclusion compounds. This process not only effectively masks the inherent bitterness of some herbs, significantly improving the taste of the tea, but more importantly, significantly enhances the stability of these functional ingredients, preventing degradation from light, heat, and oxygen during storage and brewing, thereby ensuring the long-lasting and stable efficacy of the product.

[0013] A method for processing astragalus health-preserving tea comprises the following steps: S1. Putting the raw materials of the astragalus, nephrite, ganoderma lucidum, flower and fruit composition, and seasoning composition into a cleaning device for cleaning, and then using a cutting device to process them into a preset shape; S2, placing the raw material processed into a preset shape in a low-temperature pulse electric field treatment device for low-temperature pulse electric field treatment; S3, placing the raw materials treated with the pulsed electric field and cyclodextrin into a container of an ultrasonic device for cyclodextrin loading treatment; S4, placing the loaded raw material in an infiltration tank for functional infiltration treatment; S5, sending the functionally impregnated raw materials into a vacuum freeze dryer for drying, and then putting the dried raw materials into a mixer for mixing; S6. Finally, the block-shaped or segment-shaped dry materials obtained after mixing are put into tea bags and packaged.

[0014] Preferably, in step S1, the cutting equipment is used to process the food into a preset shape such as a block, segment or slice that is conducive to brewing.

[0015] Preferably, in step S2, the electric field strength of the low-temperature pulse electric field treatment equipment is 20-30 kV / cm, the pulse width is 5-20 ms, the pulse frequency is 1-5 Hz, and the treatment time is 5-10 minutes.

[0016] Preferably, in step S3, the frequency of the ultrasonic equipment is 20-40 kHz, and the treatment time is 15-30 minutes.

[0017] Preferably, in step S4, the temperature of the immersion liquid in the immersion tank is 30-50° C., and the immersion time is 20-40 minutes.

[0018] Preferably, in step S5, the pre-freezing temperature of the vacuum freeze-dried material is ±37.5° C., the vacuum degree is 0.1-0.5 mbar, and the drying time is 12-24 hours.

[0019] The present invention provides an astragalus health tea and a processing method thereof. The tea has the following beneficial effects: 1. This invention creates a balanced and mild health-promoting tea system by scientifically combining the warming Radix Astragali with the cooling Radix Sophorae Fructus. Compared to existing Qi-tonifying teas, which often simply combine warming and tonic herbs, this solution can cause discomfort such as "heatiness" in some people, limiting the product's applicability. This solution addresses this limitation, resulting in a product with remarkable efficacy and a milder nature, suitable for a wider range of people.

[0020] 2. The present invention optimizes the sensory quality of the product by introducing a flower and fruit composition and a flavoring composition, transforming the product from a functional beverage to a high-quality daily tea drink. Compared with the existing technology that only focuses on the stacking of functional components, its products generally have a strong medicinal taste and a single and poor taste. While ensuring functionality, this technical solution improves the taste, thereby improving users' acceptance and drinking compliance of the corresponding product.

[0021] 3. This invention utilizes cyclodextrin targeted loading technology to effectively embed and mask the bitter molecules in the raw materials while also improving the dissolution rate of the core active ingredient in water. This solves the technical contradiction of the difficulty in simultaneously optimizing flavor and efficacy by using simple brewing and extraction methods in existing technologies, which suffer from insufficient active ingredient dissolution and difficulty in maintaining flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a perspective view of the present invention. DETAILED DESCRIPTION

[0023] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0024] Please see the attached Figure 1 : Example 1: This embodiment is intended to verify the feasibility of the solution of the present invention when the lower limit values ​​of various process parameters are adopted.

[0025] 1. Raw material formula: Take the following components in parts by mass: Astragalus: 5 parts; Sophora flavescens: 1 portion; Ganoderma lucidum: 1 portion; Flower and fruit composition: 2.5 parts (including 1 part lily, 1 part wolfberry, and 0.5 part rose); Seasoning composition: 2.5 parts (including 1 part of white fungus, 1 part of longan, and 0.5 part of mint leaves); Tea: 2 parts (use green tea); Cyclodextrin: 10 parts; 2. Processing method: S1. Pretreatment: All ingredients of the astragalus root, dandelion, ganoderma lucidum, and the flower and fruit composition and the seasoning composition are placed in a bubbling washing machine for washing. After washing, the ingredients are cut using a slicer and a dicer into slices of approximately 5 mm in thickness or blocks of approximately 1 cm in side length.

[0026] S2. Low-temperature pulse electric field treatment: The cut Astragalus, Ilex oleifera, and Ganoderma lucidum raw materials were placed in a low-temperature pulse electric field treatment device. The parameters were set as follows: electric field intensity 20 kV / cm, pulse width 5 ms, pulse frequency 1 Hz, and treatment time 5 minutes.

[0027] S3. Cyclodextrin loading treatment: the raw materials treated with pulsed electric field and 10 parts of cyclodextrin were put into a reactor equipped with an ultrasonic generator, 100 L of purified water was added, the frequency of the ultrasonic equipment was set to 20 kHz, and the treatment was carried out for 15 minutes.

[0028] S4. Functional infiltration treatment: Place the raw materials after loading treatment, the raw materials in the flower and fruit composition, and the raw materials in the seasoning composition together in a constant temperature infiltration tank, set the infiltration liquid temperature at 30° C., and soak for 20 minutes.

[0029] S5. Drying and Mixing: All wet materials after functional impregnation are placed in a vacuum freeze dryer along with two portions of green tea. The pre-freezing temperature is set at -40°C, the vacuum in the drying chamber is at 0.5 mbar, and the drying process is continued for 12 hours. After drying, all dry materials in bulk and in segments are placed in a three-dimensional motion mixer for uniform mixing.

[0030] S6. Packaging: The mixed materials are packaged using a pyramid tea bag packaging machine, with each bag weighing 5g. Finally, the mixed materials are sealed and packaged to obtain the final product.

[0031] Results: The tea bag contents were intact and natural in color. After brewing, the tea soup was clear, with a harmonious blend of medicinal and floral aromas, minimal bitterness, and a mild taste.

[0032] Example 2: This example aims to verify the stability and effect of the solution of the present invention when the upper limit values ​​of various process parameters are adopted.

[0033] 1. Raw material formula: Take the following components in parts by mass: Astragalus: 15 parts; Sophora flavescens: 5 servings; Lingzhi: 5 parts; Flower and fruit composition: 12 parts (including 4.5 parts of lily, 4.5 parts of wolfberry, and 3 parts of rose); Seasoning composition: 8 parts (including 3 parts of white fungus, 3 parts of longan, and 2 parts of mint leaves); Tea: 5 parts (choose black tea); Cyclodextrin: 20 parts; 2. Processing method: S1. Pretreatment: As in Example 1, all raw materials are put into a cleaning device for cleaning, and then processed into blocks or segments suitable for brewing using a cutting device.

[0034] S2. Low-temperature pulse electric field treatment: The cut Astragalus, Ilex oleifera, and Ganoderma lucidum raw materials were placed in a low-temperature pulse electric field treatment device. The parameters were set as follows: electric field intensity 30 kV / cm, pulse width 20 ms, pulse frequency 5 Hz, and treatment time 10 minutes.

[0035] S3. Cyclodextrin loading treatment: the raw materials treated with pulsed electric field and 20 parts of cyclodextrin were put into a reactor equipped with an ultrasonic generator, 200 L of purified water was added, the ultrasonic equipment frequency was set to 40 kHz, and the treatment was carried out for 30 minutes.

[0036] S4. Functional infiltration treatment: Place the raw materials after loading treatment, the raw materials in the flower and fruit composition, and the raw materials in the seasoning composition together in a constant temperature infiltration tank, set the infiltration liquid temperature at 50° C., and soak for 40 minutes.

[0037] S5. Drying and Mixing: Place all wet materials after functional impregnation into a vacuum freeze dryer along with 5 portions of black tea. Set the material pre-freezing temperature to -35°C and the drying chamber vacuum to 0.1 mbar for 24 hours. After drying, place the materials in a mixer for uniform mixing.

[0038] S6. Packaging: The mixed materials are packaged using a pyramid tea bag packaging machine, with each bag weighing 8g. Finally, the mixed materials are sealed and packaged to obtain the final product.

[0039] Example 3: This embodiment is intended to demonstrate the best product effect that can be achieved under the preferred process parameter combination of the present invention.

[0040] 1. Raw material formula: Take the following components in parts by mass: Astragalus: 10 parts; Sophora flavescens: 3 servings; Lingzhi: 3 parts; Flower and fruit composition: 7 parts (including 2.8 parts of lily, 2.8 parts of wolfberry, and 1.4 parts of rose); Seasoning composition: 5 parts (including 2 parts of white fungus, 2 parts of longan, and 1 part of mint leaves); Tea: 3.5 parts (use green tea); Cyclodextrin: 15 parts; 2. Processing method: S1. Pretreatment: As in Example 1, all raw materials are cleaned and then cut to obtain block-shaped or segment-shaped materials with uniform shapes.

[0041] S2. Low-temperature pulse electric field treatment: The cut Astragalus, Ilex oleifera, and Ganoderma lucidum raw materials were placed in a low-temperature pulse electric field treatment device. The parameters were set as follows: electric field intensity 25 kV / cm, pulse width 12 ms, pulse frequency 3 Hz, and treatment time 8 minutes.

[0042] S3. Cyclodextrin loading treatment: the raw materials treated with pulsed electric field and 15 parts of cyclodextrin were put into a reactor equipped with an ultrasonic generator, 150 L of purified water was added, the ultrasonic equipment frequency was set to 30 kHz, and the treatment was carried out for 25 minutes.

[0043] S4. Functional infiltration treatment: Place the raw materials after loading treatment, the raw materials in the flower and fruit composition, and the raw materials in the seasoning composition together in a constant temperature infiltration tank, set the infiltration liquid temperature at 40° C., and soak for 30 minutes.

[0044] S5. Drying and Mixing: Place all wet materials after functional impregnation into a vacuum freeze dryer along with 3.5 parts green tea. Set the pre-freezing temperature to -37.5°C and the vacuum in the drying chamber to 0.3 mbar for 18 hours. After drying, place all materials in a mixer and mix thoroughly.

[0045] S6. Packaging: The mixed materials are packaged using a pyramid tea bag packaging machine, with each bag weighing 6.5g. Finally, the mixed materials are sealed and packaged to obtain the final product.

[0046] Comparative Example 1: Compared with Example 1, the difference is that the raw material formula does not contain Sophora flavescens, and the rest are the same.

[0047] Comparative Example 2: Compared with Example 1, the difference is that the raw material formula does not include the flower and fruit composition and the flavoring composition, and the rest are the same.

[0048] Comparative Example 3: Compared with Example 1, the difference is that the raw material formula does not contain cyclodextrin, and the cyclodextrin loading treatment of step S3 is omitted in the processing method, and the rest are the same.

[0049] Experiment 1: Purpose of the experiment: The purpose of this experiment is to verify, through human drinking tests, the actual effect of adding Sophora flavescens to the Astragalus health tea formula in balancing the warming and tonic properties of Astragalus and reducing the symptoms of "heat" (such as dry mouth, throat discomfort, etc.) that may occur after long-term drinking, thereby confirming the scientific nature and mildness of the combination of the present invention.

[0050] Experimental subjects and materials: Test sample: Test group samples: Astragalus health tea prepared in Example 1, containing Sophora flavescens.

[0051] Control sample: The health tea prepared in Comparative Example 1, excluding Sophora flavescens. Both samples were packaged with a uniform blind code (e.g., A and B) to ensure that the testers and data recorders could not distinguish them.

[0052] Test subjects: 40 healthy volunteers aged 25-50 years, with no history of allergies to the relevant ingredients and no recent use of other herbal supplements, were recruited. They were randomly divided into a test group (n=20) and a control group (n=20).

[0053] Experimental steps: Baseline assessment: Before the experiment began, all volunteers filled out a baseline health questionnaire, recording the occurrence of various "heat-related" indicators in the past week to ensure that there was no significant difference in the initial status of the two groups.

[0054] Sample distribution and drinking instructions: Distribute the corresponding samples to the two groups of volunteers and ask them to drink them for 7 consecutive days, drinking one pack every afternoon at regular intervals, and use a unified brewing method (such as brewing with 300ml of boiling water for 5 minutes).

[0055] Data Recording: Volunteers were required to complete a daily "Drinking Experience Log," recording any symptoms they experienced that day and rating their severity (0: None; 1: Mild; 2: Moderate; 3: Severe). Recorded indicators included: dry mouth, sore throat, irritability, and oral ulcers.

[0056] Data Statistics and Analysis: After 7 days, all logs were collected, decoded, and statistically analyzed. The main analysis focused on the total number of people experiencing each symptom and the average intensity of each symptom in both groups (see Table 1 for details).

[0057] Table 1 Experimental summary: The above experimental data provides clear quantitative evidence confirming the scientific validity of the present invention's formulation. Compared with Comparative Example 1, which lacked dandelion, the total number and average intensity of adverse reactions such as dry mouth and throat discomfort experienced by volunteers in the test group using the formulation of Example 1 of the present invention during continuous drinking were reduced. This result objectively reflects that the addition of dandelion is not a dispensable excipient, but rather the key to balancing the entire formulation system and improving product drinking safety.

[0058] The underlying mechanism of this phenomenon is rooted in a profound understanding and modern application of traditional Chinese medicine theory. In the formulation of the present invention, astragalus, as the core herbal medicine, primarily functions to warm and tonify vital energy, and its medicinal properties are relatively mild. In the formulation of Comparative Example 1, due to the lack of effective counterbalancing ingredients, long-term or concentrated intake of warming and tonifying herbs such as astragalus and ganoderma can easily disrupt the internal balance of some people, leading to external symptoms such as dry mouth and tongue.

[0059] The bitter and cold nature of Sophora flavescens is incorporated as an adjuvant, whose cooling properties precisely counteract and regulate the warming and tonic properties of the dominant herb, Astragalus membranaceus. This combination does not simply weaken the efficacy of the principal herb, but rather creates a dynamic synergy and balance. It allows the tonic properties of Astragalus membranaceus to be fully realized while also timely dispelling any residual heat that may have accumulated during the tonic process, resulting in a product with remarkable efficacy and a mild nature.

[0060] Experiment 2: Purpose of the experiment: The purpose of this experiment is to quantitatively evaluate the contribution of the "flower and fruit composition" and "flavoring composition" in the present invention to the overall flavor, aroma level, taste coordination and end-user acceptance of the Astragalus health tea through professional sensory evaluation, so as to verify the innovation and practical effect of the modular formula design of the present invention.

[0061] Experimental subjects and materials: Test sample: Test group sample: Astragalus health tea prepared in Example 1, complete formula.

[0062] Control group samples: Samples from the health tea prepared in Comparative Example 2, excluding the flower, fruit, and flavoring composition. Both samples were packaged using a uniform blind code (e.g., C and D), and the tasters were unaware of the specific sample information during the test.

[0063] Testers: Recruit 15 tasters who have received professional sensory evaluation training to form an expert panel.

[0064] Experimental steps: Sample Preparation: Tea infusions are prepared uniformly by a dedicated technician in a standardized sensory evaluation laboratory. Equal amounts (e.g., 5g) of dry tea samples from the test and control groups are placed in identical white porcelain tea evaluation cups. 200ml of purified water at 95°C is poured into each cup, and the tea is covered and steeped for 5 minutes.

[0065] Evaluation environment: The assessors conduct evaluation in an independent, odor-free cubicle.

[0066] Sensory evaluation: The prepared tea soup is distributed to the tasters. The tasters are asked to first smell its aroma, then taste its flavor, and rate it on the following four indicators (using a 1-9 point scale, with 1 being very poor and 9 being excellent): Aroma layering: Evaluate whether the aroma is rich, coordinated, and has multiple feelings.

[0067] Taste harmony: Evaluate whether the sweet, bitter, and mellow flavors of the tea are balanced and without any abruptness after entering the mouth.

[0068] Bitterness suppression: evaluates the degree to which the inherent bitterness of medicinal materials in tea is masked or transformed.

[0069] Overall preference: Based on all the above feelings, a comprehensive preference score is given to the sample.

[0070] Data analysis: All scoring sheets were collected, and the scores of each sample on each indicator were statistically analyzed, the average values ​​were calculated, and a comparative analysis was performed (see Table 2 for data details).

[0071] Table 2 Experimental summary: Sensory evaluation data showed that compared to Comparative Example 2, which lacked the floral, fruit, and flavoring composition, the sample from Example 1 of the present invention received significantly higher scores across all dimensions, including aroma, flavor, and overall likability. This result clearly demonstrates that the inclusion of the floral, fruit, and flavoring composition is more than a simple flavor addition; rather, it fundamentally enhances the product's sensory quality and market acceptance potential.

[0072] The underlying mechanism for this significant difference stems from the present invention's innovative modular "function-flavor" compatibility strategy. The formula in Comparative Example 2, containing only the core medicinal herbs and tea leaves, yields a flavor profile characterized by a single medicinal and tea aroma. The inherent bitterness of ingredients like astragalus and dandelion is prominent, resulting in poor flavor harmony and resistance to consumer acceptance. The present invention, building upon this functional module, ingeniously incorporates a flavor module. The flower and fruit composition (e.g., rose and lily) provides a rich supply of volatile aromatic aldehydes, alcohols, and esters, creating a pleasant and layered top and middle note aroma. Furthermore, the flavoring composition (e.g., longan and wolfberry) and the fruit components of the flowers and fruits introduce non-volatile flavoring compounds such as natural fructose and polysaccharides, providing not only a gentle sweetness but also a mellow texture that effectively encapsulates and buffers the bitterness of the medicinal herbs, significantly enhancing flavor harmony.

[0073] Ultimately, this multi-dimensional flavor enhancement successfully addresses the core pain point of traditional health tea users, who struggle to stick with it. By combining functionality with the enjoyment of drinking, this invention transforms the product from a difficult-to-drink health tea into a cup of everyday tea that people can enjoy normally.

[0074] Comparative test experiment three: Purpose of the experiment: This experiment aims to comprehensively evaluate the dual beneficial effects of the core process step of "cyclodextrin loading" in the present invention through a combination of sensory evaluation and chemical analysis: first, the ability to mask and optimize the unpleasant flavor of the raw materials (especially bitterness); second, the effect of improving the dissolution efficiency of the core active ingredients during the brewing process.

[0075] Experimental subjects and materials: Test sample: Test group samples: samples taken from the Astragalus health tea prepared in Example 1, after complete cyclodextrin loading treatment.

[0076] Control group sample: The health tea prepared in Comparative Example 3 was taken without adding cyclodextrin and the cyclodextrin loading step was omitted. Both samples were packaged using a unified blind coding.

[0077] Testing equipment: sensory evaluation laboratory, high performance liquid chromatography.

[0078] Experimental steps: Sensory evaluation part: A panel of 15 experienced tasters was formed.

[0079] In the standard tasting room, 5g of dry tea samples from the test group and the control group were uniformly brewed with 200ml of 95℃ pure water for 5 minutes, and the tea soup was taken for tasters to taste.

[0080] The tasters were asked to focus on evaluating the intensity of the bitterness of the tea soup and score it using a 1-9 point scale (1 point means almost no bitterness, 9 points means extremely strong bitterness).

[0081] Chemical analysis part: Accurately weigh equal amounts (e.g., 1.000 g) of the test group and control group samples and crush them.

[0082] The analysis solution was prepared using exactly the same brewing conditions (e.g., stirring and soaking in 100 ml of constant-temperature pure water at 95°C for 10 minutes).

[0083] After filtering and quantifying the solution, high-performance liquid chromatography (HPLC) was used to detect and quantify the final dissolved concentration of astragaloside IV in the two teas. The experiment was repeated three times and the average value was calculated.

[0084] Data processing: All sensory evaluation scores were collected and the average score was calculated.

[0085] The concentration data measured by HPLC were collated and the mean and standard deviation were calculated (data details are shown in Table 3 ).

[0086] Table 3 Experimental summary: Comprehensive experimental data shows that compared to Comparative Example 3, which was not treated with cyclodextrin, the sample of Example 1 of the present invention demonstrated overwhelming superiority in both sensory perception and efficacy. The bitterness intensity score of the tea was significantly lower, while the dissolved concentration of the core active ingredient, astragaloside IV, was more than doubled. This result conclusively demonstrates the key role of cyclodextrin loading technology, the core process of the present invention, in improving taste and enhancing efficacy.

[0087] This effect is achieved, in part, by optimizing flavor through the unique molecular encapsulation properties of cyclodextrin. Cyclodextrin molecules possess a unique barrel-shaped structure with a hydrophilic outer wall and a hydrophobic inner cavity. During the loading process, the hydrophobic groups of bitter-tasting molecules (such as some saponins and alkaloids) in ingredients like astragalus and bittercress are selectively encapsulated within the hydrophobic inner cavity of the cyclodextrin, forming a stable inclusion complex. This spatial shielding prevents these bitter molecules from directly contacting the oral taste bud receptors, thereby fundamentally masking or significantly reducing the unpleasant flavor, resulting in a smooth and mellow tea flavor, thus resolving the technical challenge that makes traditional herbal teas difficult to consume.

[0088] Secondly, this technology significantly improves the utilization rate of active ingredients through the dual effects of "protection and solubilization." First, after PEF treatment, the active ingredients are released from the cells, and the immediate encapsulation of cyclodextrin forms a layer of protection for them, preventing them from degradation during subsequent drying and storage. More importantly, many core active ingredients (such as astragaloside IV) themselves have poor water solubility, and conventional brewing makes it difficult to fully dissolve them. However, when they are encapsulated to form a cyclodextrin inclusion complex, the outer wall of the entire complex exhibits the strong hydrophilicity of cyclodextrin, which greatly improves the apparent solubility and dispersibility of the active ingredient in water. Therefore, during brewing, these active ingredients can be released from the material more quickly and completely and dissolved into the tea soup, thereby improving their bioavailability.

[0089] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A health-preserving astragalus tea, characterized in that: Includes the following component materials in parts by mass: Astragalus, 5-15 parts; Sophora flavescens, 1-5 servings; Ganoderma lucidum, 1-5 parts; Flower and fruit combination, 2.5-12 parts; Flavoring composition, 2.5-8 parts; Tea leaves, 2-5 parts; Cyclodextrin, 10-20 parts.

2. The astragalus health tea according to claim 1, characterized in that: The flower and fruit composition comprises lily, wolfberry fruit and rose, and the mass ratio of the lily, wolfberry fruit and rose is 1-3:1-3:0.5-2.

3. The astragalus health-preserving tea according to claim 1, characterized in that: The seasoning composition comprises white fungus, longan and mint leaves, and the mass ratio of the white fungus, longan and mint leaves is 1-3:1-3:0.5-2.

4. The astragalus health-preserving tea according to claim 1, characterized in that: The tea leaves are selected from any one of black tea and green tea.

5. A method for processing an astragalus health tea, according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Putting the raw materials of the astragalus, nephrite, ganoderma lucidum, flower and fruit composition, and seasoning composition into a cleaning device for cleaning, and then using a cutting device to process them into a preset shape; S2, placing the raw material processed into a preset shape in a low-temperature pulse electric field treatment device for low-temperature pulse electric field treatment; S3, placing the raw materials treated with the pulsed electric field and cyclodextrin into a container of an ultrasonic device for cyclodextrin loading treatment; S4, placing the loaded raw material in an infiltration tank for functional infiltration treatment; S5, sending the functionally impregnated raw materials into a vacuum freeze dryer for drying, and then putting the dried raw materials into a mixer for mixing; S6. Finally, the block-shaped or segment-shaped dry materials obtained after mixing are put into tea bags and packaged.

6. The processing method of the astragalus health tea according to claim 5, characterized in that: In step S1, the cutting equipment is used to process the food into predetermined shapes such as blocks, segments and slices that are convenient for brewing.

7. The processing method of the astragalus health tea according to claim 5, characterized in that: In step S2, the electric field strength of the low-temperature pulse electric field treatment equipment is 20-30 kV / cm, the pulse width is 5-20 ms, the pulse frequency is 1-5 Hz, and the treatment time is 5-10 minutes.

8. The processing method of the astragalus health tea according to claim 5, characterized in that: In step S3, the frequency of the ultrasonic equipment is 20-40 kHz, and the treatment time is 15-30 minutes.

9. The processing method of the astragalus health tea according to claim 5, characterized in that: In step S4, the temperature of the immersion liquid in the immersion tank is 30-50° C., and the immersion time is 20-40 minutes.

10. The processing method of the astragalus health tea according to claim 5, characterized in that: In step S5, the pre-freezing temperature of the vacuum freeze-dried material is ±37.5° C., the vacuum degree is 0.1-0.5 mbar, and the drying time is 12-24 hours.

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