Process for preparing polygonatum sibiricum tea leaves by using biological bacterium enzyme

Abstract

The invention provides a process for preparing polygonatum sibiricum tea leaves by using biological bacterial enzymes, which comprises the following steps: (1) selecting the biological bacterial enzymes and preparing culture mediums: selecting five safe strains, namely aspergillus niger, aspergillus oryzae, rhizopus oryzae, saccharomyces cerevisiae and bacillus subtilis, and then putting the five safe strains into the corresponding culture mediums for culturing; (2) carrying out mixed fermentation on the five kinds of safe strain liquid prepared in the step (1) to obtain residue-free fungus enzyme fermentation liquid; (3) crushing and mixing the selected dried polygonatum rhizome and the residue-free fungus enzyme fermentation liquid, and fermenting to prepare polygonatum polysaccharide fungus enzyme extraction health-care liquid; (4) spraying the polygonatum sibiricum polysaccharide bacterium enzyme extraction health-care liquid obtained in the step (3) on the tea leaves which are spread for cooling and are not rolled to complete preparation, the originally idle low-value tea leaves are converted into the health-care tea drink raw materials with high added values, seasonal waste of tea leaf resources is avoided, the utilization cycle of tea garden raw materials is prolonged, and the production cost is reduced. The raw material comprehensive utilization rate and the economic benefit of the tea industry are obviously improved.

Description

Technical Field

[0001] This invention relates to the field of Polygonatum tea production technology, and in particular to a process for preparing Polygonatum tea using biological enzymes. Background Technology

[0002] Traditional tea is an important carrier of Chinese culture, and developing new tea beverage products to meet the needs of the health and wellness consumer market has great potential for the development of the tea industry. Currently, there are six major categories of traditional Chinese processed tea: green tea (unfermented tea), yellow tea (slightly fermented tea), white tea (lightly fermented tea), oolong tea (semi-fermented tea), black tea (fully fermented tea), and dark tea (post-fermented tea). With the increasing aging population and the pursuit of modern health-oriented beverage products by those working in fields such as AI, high hopes are being placed on new tea beverages.

[0003] Summer and autumn tea leaves are abundant but their utilization rate is very low, making the development of new technologies and products extremely urgent. In tea gardens at altitudes of 700-1000 meters in southern my country, the composition of raw tea leaves throughout the year is roughly as follows: Pre-Qingming tea: 7.5-10 kg of fresh buds per mu (667 square meters), with the picking period varying depending on the timing of bud sprouting; Qingming-Guyu tea: the same yield of single-bud tea leaves per mu, with a picking period of about 15 days; Guyu-Lixia tea: 15-20 kg of one bud and one leaf or one bud and two leaves per mu, with a picking period of about 15 days; Lixia-Xiazhi tea: 5-7.5 kg of single-bud tea leaves per mu, with a picking period of 47 days; Xiazhi-Liqiu tea: 20-30 kg of one bud and two leaves per mu, with a picking period of 94 days; Liqiu-Shuangjiang tea: 30-35 kg of one bud and two leaves per mu, with a picking period of 60-70 days.

[0004] The processing and utilization rate of spring tea raw materials in tea-producing areas across the country is relatively high. The amount of tea processed gradually decreases around Grain Rain, and summer and autumn tea leaves, especially summer raw materials, are basically not utilized. Summary of the Invention

[0005] In view of this, the present invention aims to provide a strain that can metabolize and secrete functional enzymes during fermentation, dehydrated and dried slices of Polygonatum rhizome rich in Polygonatum polysaccharide (PSP), tea leaves that meet product quality standards, and corresponding staged technical processing methods for the three; that is, a process for preparing Polygonatum tea containing PSP health-preserving components, in order to solve or alleviate the technical problems existing in the prior art.

[0006] To solve the above-mentioned technical problems, the technical solution adopted in this application is: a process for preparing Polygonatum tea using biological enzymes, comprising the following steps:

[0007] (1) Selection of biological enzymes and culture medium preparation: Five safe strains were selected: Aspergillus niger, Aspergillus oryzae, Rhizopus oryzae, Saccharomyces cerevisiae, and Bacillus subtilis, and then placed in the corresponding culture medium for cultivation.

[0008] The Aspergillus niger was sequentially placed into a high-yield liquid culture medium and a cellulase-producing liquid culture medium;

[0009] The high-yield propagation liquid culture medium consists of 91.5 g glucose, 0.45 g ammonium nitrate, 0.08 g potassium dihydrogen phosphate, 0.1 g magnesium sulfate, 60 ml beer liquid, and 1000 ml distilled water. The pH is between 3.5 and 6.0, the temperature is between 28℃ and 32℃, and it is sterilized at 15 psi pressure for 1 hour. Aspergillus niger is added at 0.5% to 0.6% of the weight of the high-yield propagation liquid. It is then cultured aerobically for 3 to 5 days to obtain a large amount of Aspergillus niger (A1). Before use, it should be taken out and thawed two days in advance.

[0010] The liquid culture medium for producing cellulase consists of 10 g yeast extract, 30 g magnesium sulfate, 100 g ammonium nitrate, 6.8 g potassium dihydrogen phosphate, 7 g Tweem, and distilled water to a final volume of 1000 ml, with a pH of 6.3. After sterilization and inoculation, the medium is aerobically cultured at 28–30 °C for one week to obtain the fibrous material that decomposes the cell walls of the rhizome and stem mesophyll of Polygonatum odoratum. The fibrous material is then frozen at -15–18 °C and thawed at room temperature two days before use.

[0011] To ensure the activity of Aspergillus niger, the propagation liquid was poured into the liquid that was being propagated at a high rate.

[0012] The propagation liquid consists of 1 gram of potassium monohydrogen phosphate, 0.32 grams of crystalline magnesium sulfate, 0.8 grams of asparagine, 80 grams of brown sugar or white sugar, 50-100 grams of gelatin, and 1000 ml of tap water. The pH is 3.5-6.0, the culture temperature is 25-35℃, aerobic culture is used, and the liquid is stored at -8-40℃. It is taken out and thawed at room temperature two days before use.

[0013] The Aspergillus oryzae was placed in a liquid culture medium that produces tannins;

[0014] The liquid culture medium for producing tanninase consists of 20g sucrose, 10g soybean paste, 30g corn flour, 5g yeast extract, 20g agar, 50ml gallic acid, and 1000ml sterile water, with a pH of 6.0-6.8. After sterilization, the culture is inoculated and cultured aerobically at 28-35℃ for 3-5 days, and then frozen at -15-18℃ for preservation.

[0015] The Rhizopus oryzae was placed in a liquid culture medium that produces saccharifying enzymes;

[0016] The liquid culture medium for producing saccharifying enzyme consists of 180g of maltose (or glucose substitute), 0.3g of potassium dihydrogen phosphate, 2g of ammonium chloride, 0.25g of magnesium sulfate, 0.09g of zinc sulfate, 40g of calcium carbonate, sterile water to a final volume of 1000ml, 10g of agar, and 20g of soluble starch. The natural pH of the liquid is not adjusted. After sterilization, the medium is inoculated and fermented at room temperature for 5-7 days. It is then frozen for storage and future use.

[0017] The brewer's yeast was placed in a liquid culture medium that produces multiple enzymes;

[0018] The liquid culture medium for producing multiple enzymes consists of 90g sucrose, 50g soluble starch, 1.2g ammonium chloride, 0.1g potassium chloride, 0.5g potassium monohydrogen phosphate, 0.2g magnesium sulfate, and 1000ml sterile water. The pH is 6.5. After sterilization and cooling, yeast is inoculated and cultured aerobically. Fermentation is carried out at room temperature for 3-5 days. After the fermentation becomes active, ammonium sulfate is added, about 5g each time, and then added again after about 6 hours. The fermented liquid culture medium is stored frozen at -15 to 18℃ for later use.

[0019] The Bacillus subtilis was placed in a liquid culture medium that produces hemicellulase.

[0020] The liquid culture medium for producing hemicellulase consisted of 10g of pure hemicellulose (analytical grade), 1g of ammonium nitrate, 1g of potassium monohydrogen phosphate, 0.5g of sodium chloride, 0.5g of peptone, 0.5g of magnesium sulfate, 15g of agar, and 1000ml of sterile water. After routine sterilization and cooling, the medium was inoculated and fermented aerobically at room temperature for 5–7 days. The fermented culture was then stored frozen at -15–18℃ for later use.

[0021] In addition to the five safe bacterial strains, it also includes black root fungus, green Trichoderma, Corning Trichoderma, Bacillus subtilis, and fiber-eating bacteria, which can be selected as strains for the five-in-one liquid culture medium.

[0022] (2) The five safe bacterial liquids prepared in step (1) are mixed and fermented to obtain a five-in-one composite residue-free bacterial enzyme fermentation liquid.

[0023] Preparation steps of residue-free bacterial enzyme fermentation broth:

[0024] Take equal amounts of the turbid enzymes produced by each strain during the growth period of each culture medium in step (1), thaw them, and filter them separately using 80-100 mesh filter bags to remove residue. Mix the five turbid enzyme solutions after filtration in a ratio of 1:1:1:1:1 to obtain a five-in-one compound residue-free enzyme fermentation broth. Then add an equal amount of 5% sucrose and sterilization cooling liquid to the five-in-one compound residue-free enzyme fermentation broth and mix. After mixing, place it in a refrigerator at -15 to 18°C ​​for 4 to 5 days.

[0025] (3) Select dried Polygonatum rhizome slices and crush and mix them with residue-free bacterial enzyme fermentation liquid to prepare Polygonatum polysaccharide bacterial enzyme extract health care liquid.

[0026] Preparation steps of Polygonatum polysaccharide bacterial enzyme extract health-preserving solution:

[0027] The selected raw materials are pure strains of Polygonatum rhizome with a dry basis content of more than 7% and an optimal content of 15-22%;

[0028] Crushing and drying: Select good Polygonatum rhizomes are sliced ​​into 1.0mm to 1.5mm slices. Then, the slices are placed in a smart programmable negative pressure (vacuum) microwave oven at 60% constant temperature for drying, or in a tea dryer at low temperature for dehydration.

[0029] Take 50g-150g of dehydrated and dried slices and mix them with 1000ml of five-in-one compound residue-free bacterial enzyme fermentation broth;

[0030] The solid-liquid mixture obtained in the above steps is placed in a plant cell wall breaker and crushed into a slurry to obtain a slurry of Polygonatum cyrtonema. The slurry is then fermented at room temperature or 25-30°C for 4-6 days until it emits a slightly sweet and sour taste.

[0031] The fermented slurry is poured into an 80-100 mesh food filter bag and squeezed to filter, thus obtaining "Polygonatum polysaccharide bacteria enzyme extract health and wellness liquid".

[0032] (4) Spray the Polygonatum polysaccharide bacterial enzyme extract obtained in step (3) onto the tea leaves before they are cooled and rolled to complete the preparation.

[0033] Among them, the rhizome of Polygonatum is selected from one of the following: Polygonatum sibiricum, Polygonatum multiflorum, Polygonatum yunnanense, and the basal ecological variants of Polygonatum sibiricum and Polygonatum yunnanense.

[0034] Brown sugar is used to prepare Polygonatum black tea, while white sugar is used to prepare Polygonatum green tea.

[0035] 6. The processing method for Polygonatum tea according to claim 1,

[0036] (1) Select a certain amount of tea leaves as the base material and spread them on the drying bed with a thickness of 2 to 2.5 cm;

[0037] (2) Spray the polysaccharide enzyme extract of Polygonatum polysaccharide bacterium health-preserving liquid according to 70% to 80% of the weight of the base material. After spraying, stir the tea material several times until the tea absorbs water and disperses.

[0038] (3) Then, the tea leaves after absorbing water and loosening are dried in a vacuum microwave machine at 50-60℃ with a programmable temperature change until the moisture content reaches 6%, thus obtaining the original tea Huangjing tea new tea beverage.

[0039] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions:

[0040] This invention directly uses summer and autumn tea leaves as the base material and transforms the originally idle low-value tea leaves into high-value health tea beverage raw materials through the process of "spraying on Polygonatum polysaccharide bacteria enzyme extraction health and wellness liquid + precision drying". This not only avoids the seasonal waste of tea leaf resources, but also extends the utilization cycle of tea garden raw materials, and significantly improves the comprehensive utilization rate and economic benefits of raw materials in the tea industry.

[0041] This invention utilizes bio-enzymatic extraction to target the content of Polygonatum polysaccharides (PSP) at a dry basis of over 7% (optimally 15-22%) in Polygonatum sibiricum. Furthermore, it optimizes the flavor of green tea and black tea by adding white sugar and brown sugar respectively. This results in a finished tea that retains the traditional brewing habits and cultural connotations of tea while also possessing the health benefits of Polygonatum polysaccharides. This fills the product gap between "traditional tea culture + modern health and wellness," precisely matching the current consumer market's demand for functional tea beverages.

[0042] This invention utilizes bio-enzymes to selectively extract Polysaccharides (PSP) from Polygonatum sibiricum at a dry basis content of 7% or more (ideally 15-22%). Furthermore, it optimizes the flavor of green tea and black tea by combining them with white sugar and brown sugar respectively. This allows the finished tea to retain both the traditional tea-brewing habits and cultural connotations while possessing the health benefits of Polygonatum sibiricum polysaccharides, filling the product gap between "traditional tea culture + modern health and wellness" and precisely matching the current consumer market's demand for functional tea drinks.

[0043] The above overview is for illustrative purposes only and is not intended to be limiting in any way. Further aspects, embodiments, and features of the invention will become readily apparent from the following detailed description, in addition to the illustrative aspects, embodiments, and features described above. Detailed Implementation

[0044] The following is a detailed description of the embodiments of this disclosure.

[0045] It should be understood that the following specific examples illustrate the implementation of this disclosure, and those skilled in the art can easily understand other advantages and effects of this disclosure from the content disclosed in this specification. Obviously, the described embodiments are only a part of the embodiments of this disclosure, and not all of them. This disclosure can also be implemented or applied through other different specific implementation methods, and the details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of this disclosure. It should be noted that, in the absence of conflict, the following embodiments and features in the embodiments can be combined with each other. Based on the embodiments in this disclosure, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this disclosure.

[0046] It should be noted that various aspects of embodiments within the scope of the appended claims are described below. It will be apparent that the aspects described herein can be embodied in a wide variety of forms, and any particular structure and / or function described herein is merely illustrative. Based on this disclosure, those skilled in the art will understand that one aspect described herein can be implemented independently of any other aspect, and two or more of these aspects can be combined in various ways. For example, any number of aspects set forth herein can be used to implement the device and / or practice the method. Additionally, this device and / or method can be implemented using structures and / or functionalities other than one or more of the aspects set forth herein.

[0047] A process for preparing Polygonatum tea using microbial enzymes includes the following steps:

[0048] (1) Selection of biological enzymes and culture medium preparation: Five safe strains were selected: Aspergillus niger, Aspergillus oryzae, Rhizopus oryzae, Saccharomyces cerevisiae, and Bacillus subtilis, and then placed in the corresponding culture medium for cultivation.

[0049] The Aspergillus niger was sequentially placed into a high-yield liquid culture medium and a cellulase-producing liquid culture medium;

[0050] The high-yield propagation liquid culture medium consists of 91.5 g glucose, 0.45 g ammonium nitrate, 0.08 g potassium dihydrogen phosphate, 0.1 g magnesium sulfate, 60 ml beer liquid, and 1000 ml distilled water. The pH is between 3.5 and 6.0, the temperature is between 28℃ and 32℃, and it is sterilized at 15 psi pressure for 1 hour. Aspergillus niger is added at 0.5% to 0.6% of the weight of the high-yield propagation liquid. It is then cultured aerobically for 3 to 5 days to obtain a large amount of Aspergillus niger (A1). Before use, it should be taken out and thawed two days in advance.

[0051] The liquid culture medium for producing cellulase consists of 10 g yeast extract, 30 g magnesium sulfate, 100 g ammonium nitrate, 6.8 g potassium dihydrogen phosphate, 7 g Tweem, and distilled water to a final volume of 1000 ml, with a pH of 6.3. After sterilization and inoculation, the medium is aerobically cultured at 28–30 °C for one week to obtain the fibrous material that decomposes the cell walls of the rhizome and stem mesophyll of Polygonatum odoratum. The fibrous material is then frozen at -15–18 °C and thawed at room temperature two days before use.

[0052] To ensure the activity of Aspergillus niger, the propagation liquid was poured into the liquid that was being propagated at a high rate.

[0053] The propagation liquid consists of 1 gram of potassium monohydrogen phosphate, 0.32 grams of crystalline magnesium sulfate, 0.8 grams of asparagine, 80 grams of brown sugar or white sugar, 50-100 grams of gelatin, and 1000 ml of tap water. The pH is 3.5-6.0, the culture temperature is 25-35℃, aerobic culture is used, and the liquid is stored at -8-40℃. It is taken out and thawed at room temperature two days before use.

[0054] The Aspergillus oryzae was placed in a liquid culture medium that produces tannins;

[0055] The liquid culture medium for producing tanninase consists of 20g sucrose, 10g soybean paste, 30g corn flour, 5g yeast extract, 20g agar, 50ml gallic acid, and 1000ml sterile water, with a pH of 6.0-6.8. After sterilization, the culture is inoculated and cultured aerobically at 28-35℃ for 3-5 days, and then frozen at -15-18℃ for preservation.

[0056] The Rhizopus oryzae was placed in a liquid culture medium that produces saccharifying enzymes;

[0057] The liquid culture medium for producing saccharifying enzyme consists of 180g of maltose (or glucose substitute), 0.3g of potassium dihydrogen phosphate, 2g of ammonium chloride, 0.25g of magnesium sulfate, 0.09g of zinc sulfate, 40g of calcium carbonate, sterile water to a final volume of 1000ml, 10g of agar, and 20g of soluble starch. The natural pH of the liquid is not adjusted. After sterilization, the medium is inoculated and fermented at room temperature for 5-7 days. It is then frozen for storage and future use.

[0058] The brewer's yeast was placed in a liquid culture medium that produces multiple enzymes;

[0059] The liquid culture medium for producing multiple enzymes consists of 90g sucrose, 50g soluble starch, 1.2g ammonium chloride, 0.1g potassium chloride, 0.5g potassium monohydrogen phosphate, 0.2g magnesium sulfate, and 1000ml sterile water. The pH is 6.5. After sterilization and cooling, yeast is inoculated and cultured aerobically. Fermentation is carried out at room temperature for 3-5 days. After the fermentation becomes active, ammonium sulfate is added, about 5g each time, and then added again after about 6 hours. The fermented liquid culture medium is stored frozen at -15 to 18℃ for later use.

[0060] The Bacillus subtilis was placed in a liquid culture medium that produces hemicellulase.

[0061] The liquid culture medium for producing hemicellulase consisted of 10g of pure hemicellulose (analytical grade), 1g of ammonium nitrate, 1g of potassium monohydrogen phosphate, 0.5g of sodium chloride, 0.5g of peptone, 0.5g of magnesium sulfate, 15g of agar, and 1000ml of sterile water. After routine sterilization and cooling, the medium was inoculated and fermented aerobically at room temperature for 5–7 days. The fermented culture was then stored frozen at -15–18℃ for later use.

[0062] (2) The five safe bacterial liquids prepared in step (1) are mixed and fermented to obtain a five-in-one composite residue-free bacterial enzyme fermentation liquid.

[0063] Preparation steps of residue-free bacterial enzyme fermentation broth:

[0064] Take equal amounts of the turbid enzymes produced by each strain during the growth period of each culture medium in step (1), thaw them, and filter them separately using 80-100 mesh filter bags to remove residue. Mix the five turbid enzyme solutions after filtration in a ratio of 1:1:1:1:1 to obtain a five-in-one compound residue-free enzyme fermentation broth. Then add an equal amount of 5% sucrose and sterilization cooling liquid to the five-in-one compound residue-free enzyme fermentation broth and mix. After mixing, place it in a refrigerator at -15 to 18°C ​​for 4 to 5 days.

[0065] (3) Select dried Polygonatum rhizome and crush and mix it with residue-free bacterial enzyme fermentation liquid to prepare Polygonatum polysaccharide bacterial enzyme extract health care liquid;

[0066] Preparation steps of Polygonatum polysaccharide bacterial enzyme extract health-preserving solution:

[0067] The selected raw materials are pure strains of Polygonatum rhizome with a dry basis content of more than 7% and an optimal content of 15-22%;

[0068] Crushing and drying: Select and clean the rhizomes of Polygonatum sibiricum, slice them into thin slices of 3mm to 4mm thickness, and then dry them in the sun;

[0069] Then, place the thin sheets into a WBZ-60TX static intelligent programmable negative pressure (vacuum) microwave oven and dry at a constant temperature of 60℃ for less than 3 hours; or use a tea dryer for low-temperature dehydration.

[0070] Alternatively, a low-temperature dehydration drying process can be used in a tea dryer. The specific steps are as follows:

[0071] Fresh slices of Polygonatum are sieved and placed on the sieve tray of a dryer. They are dehydrated at varying temperatures to prepare dried slices. The first stage is drying at 45-50℃ with the dryer fully dehumidified for 4-5 hours. The second stage is drying at 50-55℃ with partial dehumidification for 5-6 hours. The third stage is drying at a constant temperature of 60℃.

[0072] Take 50g-150g of dehydrated and dried slices and mix them with 1000ml of five-in-one compound residue-free bacterial enzyme fermentation liquid. Ferment naturally at room temperature for 4-6 days.

[0073] The solid-liquid mixture obtained in the above steps is placed in a plant cell wall breaker and crushed into a slurry. The slurry is then broken into pieces of 1.0cm to 1.5cm to obtain a slurry of Polygonatum cyrtonema. The slurry is then placed at room temperature or 25 to 30°C to ferment for 4 to 6 days until it emits a slightly sweet and sour taste.

[0074] The fermented slurry is poured into an 80-100 mesh food filter bag and squeezed to filter, thus obtaining "Polygonatum polysaccharide bacteria enzyme extract health and wellness liquid".

[0075] (4) Spray the Polygonatum polysaccharide bacterial enzyme extract obtained in step (3) onto the tea leaves before they are cooled and rolled to complete the preparation.

[0076] Among them, the rhizome of Polygonatum is selected from one of the following: Polygonatum sibiricum, Polygonatum multiflorum, Polygonatum yunnanense, and the basal ecological variants of Polygonatum sibiricum and Polygonatum yunnanense.

[0077] Brown sugar is used to prepare Polygonatum black tea, while white sugar is used to prepare Polygonatum green tea.

[0078] 6. The processing method for Polygonatum tea according to claim 1,

[0079] (1) Select a certain amount of tea leaves as the base material and spread them on the drying bed with a thickness of 2 to 2.5 cm;

[0080] (2) Spray the polysaccharide enzyme extract of Polygonatum polysaccharide bacterium health-preserving liquid according to 70% to 80% of the weight of the base material. After spraying, stir the tea material several times until the tea absorbs water and disperses.

[0081] (3) Then, the tea leaves after absorbing water and loosening are dried in a vacuum microwave machine at 50-60℃ with a programmable temperature change until the moisture content reaches 6%, thus obtaining the original tea Huangjing tea new tea beverage.

[0082] Example 1:

[0083] The steps for preparing Maojian Huangjing black tea are as follows:

[0084] Select tea leaves from summer and autumn as the main raw material, and spread them out to dry (the drying of tea leaves reduces the moisture content of fresh leaves, promotes the accelerated enzymatic activity of endogenous oxidases, peroxidases, aldehyde invertases, β-glucosidases, etc. in the leaf tissue detached from the tree, and causes polyphenols, proteins, amino acids, soluble sugars, fruit amines and chlorophyll to produce enzyme-linked biochemical reactions). The time is controlled at about 15 hours, the room temperature is 28-32℃, the relative humidity is 60-75%, and the thickness of the spread leaves is 3-4 cm. This method can make the natural water loss rate of tea leaves reach 15-20%.

[0085] Spray the tea leaves with Polygonatum polysaccharide enzyme extract. 1-2 hours before spreading and rolling the tea leaves, spray the Polygonatum polysaccharide enzyme extract evenly with the same weight of water loss as the fresh leaves before spreading and mix it with the leaves to dry.

[0086] Rolling: Depending on the amount of withered tea leaves, select rolling machines with diameters of 40, 55, 65, or 90 mm. Rolling breaks down the cell walls of the withered leaves, tightly rolling them into strips to create the tightly rolled characteristics of the dried tea product. It also breaks down the leaf tissue structure, facilitating the full absorption of the polysaccharide-enzyme-extracted health-promoting liquid and promoting extensive enzyme-linked biochemical reactions, significantly improving the overall quality of the specialty tea. The rolling machine's disc pressure is set as follows: 10 minutes of air pressure (with the lid 2-3 cm above the leaf surface) → 10 minutes of flat pressure → 15-20 minutes of light pressure → 5 minutes of loose pressure → 10-20 minutes of tight pressure → 5 minutes of loose pressure → unloading. The total rolling time is 50-60 minutes.

[0087] Fermentation is carried out with a leaf pile thickness of 8-15cm, a material temperature of 25-30℃, and a relative humidity of 85-95%. Aerobic fermentation takes 3-4 hours. Over 98% of the rolled leaves should turn a deep reddish-brown, without any stickiness or softness. Ideally, the leaves should have no sour or grassy smell, and possess a strong fruity aroma. After fermentation, the tea leaves are cooled and allowed to dissipate heat. The application of PSP and biological enzymes further intensifies the enzymatic reaction within the cell walls of the tea leaves, stabilizing the characteristic quality of the roasted tea.

[0088] Baking and drying are used to prepare Polygonatum black tea with a moisture content of 6%. A vacuum intelligent microwave oven of model WBZ-25TX or WB-60TX is preferred, with its programmed temperature control designed for variable-temperature dehydration below 55℃ to prepare low-temperature microwave Polygonatum black tea. Alternatively, using traditional methods and a tea drying machine, fermented tea leaves are baked and dried at medium to high temperatures to prepare Polygonatum black tea with a moisture content of 6%.

[0089] After screening and storing, use an 8-10 mesh tea sieve to remove foam, fuzz, and fine residue, then seal and store for repackaging.

[0090] Example 2

[0091] The steps for preparing Maojian Huangjing green tea are as follows:

[0092] Select tea leaves from around Grain Rain or in autumn, using single buds or one bud and one leaf just beginning to unfold as the main raw material. Spread the leaves out to dry. On sunny days, sun-dry the fresh leaves for 30-40 minutes before spreading them thinly on the bed. On rainy days, or at a height of 60cm above the spread leaves, place a UVB lamp with a wavelength of 250-350nm on the bed and irradiate for half an hour to accelerate the awakening and activation of endogenous biological enzymes in the leaf tissue, which is crucial for increasing the content and transformation of aroma substances in this product.

[0093] The spreading time is 5-6 hours;

[0094] Cooling and heat dissipation of blanched material: After blanching and heat dissipation, weigh the material and spray it evenly with the same amount of "Polygonatum polysaccharide bacteria enzyme extract health-preserving liquid" according to 15-20% of the weight of fresh leaves. After spraying, thoroughly mix the leaf material.

[0095] Kneading: Add leaves according to the standard capacity of the kneading machine; based on the practice of light pressure and short kneading for tender leaves and heavy pressure and long kneading for old leaves, the pressure and kneading process in the cylinder should be "flat-light-heavy-light" and completed within 40-50 minutes.

[0096] Knead and break up clumps of green tea leaves, then comb through the clumps to separate them;

[0097] Drying and dehydration: Preferably, the two types of vacuum microwave dryers in Embodiment 1 of the present invention are used for temperature-variable dehydration at 55°C or below until the moisture content of the dry tea is 6%, and then the tea is sieved and stored.

[0098] Example 3

[0099] Steps for preparing cold-brewed green bud Solomon's seal tea:

[0100] Select plump, firm single buds from summer tea leaves. Sun-dry or irradiate with medium-wave ultraviolet lamps to enhance aroma and activate endogenous enzymes. The specific steps are the same as in Example 2 and will not be described again. Spread the leaves indoors to cool: pile the buds to a thickness of 1.5–2 cm for 8–10 hours, controlling the natural water loss rate to around 15%. When the leaves have been spread for 2 / 3 of the preset time, spray with a nutrient solution containing 14–15% Polygonatum polysaccharide PSP14, using a microbial enzyme extract. The amount of sprayed solution should be equal to or slightly higher than the water loss from the fresh buds during the drying process. After spraying, turn the wet buds over. To ensure the nutrient solution sprayed on the buds is absorbed quickly, the buds can be turned twice during the drying period until the end of the spreading process.

[0101] Vacuum microwave drying process: Single buds are spread out and sprayed with PSP bacterial enzyme extract for withering. No traditional processing is used. The only method is to use a negative pressure microwave machine to prepare the finished tea. The specific preparation process is as follows: high temperature fixation at 80℃ for 5 minutes to remove grassy odor, then the material is cooled at room temperature without being removed after opening the machine door; intelligently controlled temperature dehydration at 55℃ until dry, the bud tea has a moisture content of 6%. The finished tea is then sealed, stored, and packaged.

[0102] Example 4

[0103] The steps for preparing raw tea with Polygonatum odoratum:

[0104] Select cloud and mist tea from mountainous areas at an altitude of 1200-1500m. After sieving to remove downy hairs, foam, and broken pieces, weigh the clean, dry tea. Spray a 5-7% polysaccharide-containing microbial enzyme extract onto a thinly spread cloud and mist tea base. The amount of microbial enzyme extract should be 70-80% of the weight of the sieved cloud and mist tea base. Spray a low concentration of polysaccharide-containing microbial enzyme extract, ensuring even application until the dry tea leaves are moist. Then, manually stir and mix the tea leaves, continuing to spread and dry for 1-2 hours until the leaves are fully moistened. Next, bake and dehydrate using an intelligent vacuum microwave oven at below 55℃ until the tea moisture content is 6%, then package.

[0105] The above description of the disclosed aspects is provided to enable any person skilled in the art to make or use this disclosure. Various modifications to these aspects will be readily apparent to those skilled in the art, and the general principles defined herein may be applied to other aspects without departing from the scope of this disclosure. Therefore, this disclosure is not intended to be limited to the aspects shown herein, but rather to be carried out within the widest scope consistent with the principles and novel features disclosed herein.

[0106] The above description has been given for purposes of illustration and description. Furthermore, this description is not intended to limit the embodiments of this disclosure to the forms disclosed herein. Although numerous exemplary aspects and embodiments have been discussed above, those skilled in the art will recognize certain variations, modifications, alterations, additions, and sub-combinations therein.

Claims

1. A process for preparing Polygonatum odoratum tea using biological enzymes, comprising the following steps, characterized in that: (1) Selection of biological enzymes and culture medium preparation: Five safe strains were selected: Aspergillus niger, Aspergillus oryzae, Rhizopus oryzae, Saccharomyces cerevisiae, and Bacillus subtilis, and then placed in the corresponding culture medium for cultivation. (2) The five safe bacterial liquids prepared in step (1) are mixed and fermented to obtain residue-free bacterial enzyme fermentation broth; (3) Select the dried rhizome of Polygonatum and crush and mix it with the residue-free bacterial enzyme fermentation liquid to obtain Polygonatum dry slice bacterial enzyme liquid slurry, and ferment it to prepare Polygonatum polysaccharide bacterial enzyme extract health care liquid. (4) Spray the Polygonatum polysaccharide bacterial enzyme extract obtained in step (3) onto Polygonatum tea leaves to complete the preparation.

2. The manufacturing method according to claim 1, The Aspergillus niger was sequentially placed into a high-yield liquid culture medium and a cellulase-producing liquid culture medium; The Aspergillus oryzae was placed in a liquid culture medium that produces tannins; The Rhizopus oryzae was placed in a liquid culture medium that produces saccharifying enzymes; The brewer's yeast was placed in a liquid culture medium that produces multiple enzymes; The Bacillus subtilis was placed in a liquid culture medium that produces hemicellulase.

3. The manufacturing method according to claim 1, characterized in that, During the mixed fermentation in step (2), the thawed liquid culture medium is filtered through an 80-100 mesh filter bag to remove residue. Five safe bacterial strains are mixed in a ratio of 1:1:1:1:1 to obtain residue-free bacterial enzyme fermentation broth. Then, an equal amount of 5% sucrose sterilization cooling solution is added and mixed. After mixing, the mixture is placed in a refrigerator at -15 to 18°C ​​for 4 to 5 days.

4. The manufacturing method according to claim 1, characterized in that, In step (3), the rhizome of Polygonatum is selected from one of the following: Polygonatum sibiricum, Polygonatum multiflorum, Polygonatum yunnanense, and the basal ecological variants of Polygonatum sibiricum and Polygonatum yunnanense. Among them, the dry basis of Polygonatum polysaccharide is at least 7%, and the best is 15-22% pure strain; The cells were broken down using a plant cell wall disruptor, and the diameter of the broken cells was 1.0 mm to 1.5 mm. During fermentation, ferment at room temperature of 25℃~30℃ for 4~6 days.

5. The manufacturing method according to claim 1, characterized in that, In step (4), brown sugar is used to prepare Huangjing black tea, and white sugar is used to prepare Huangjing green tea.

6. The processing method for Polygonatum tea according to claim 1, characterized in that, (1) Select a certain amount of tea leaves as the base material and spread them on the drying bed with a thickness of 2 to 2.5 cm; (2) Spray the polysaccharide enzyme extract of Polygonatum polysaccharide bacterium health-preserving liquid according to 70% to 80% of the weight of the base material. After spraying, stir the tea material several times until the tea absorbs water and disperses. (3) Then, the tea leaves after absorbing water and loosening are dried in a vacuum microwave machine at 50-60℃ with a programmable temperature change until the moisture content reaches 6%, thus obtaining the original tea Huangjing tea new tea beverage.