Phellinus igniarius mycelium tea bag using mulberry leaf and Fuzhuan tea as fermentation material and preparation method thereof

Abstract

The invention discloses a mulberry linder hyphae tea bag with mulberry leaf and Fuzhuan tea as fermentation material and a preparation method thereof, and the preparation method steps are as follows: S1: activating the mulberry linder bevel mother species and inoculating it into a solid culture medium, and optimizing the quality under the stimulation of high and low concentration difference of inorganic selenium and the stress of mulberry leaf and Fuzhuan tea steaming extractant; S2: inoculating the mulberry linder hyphae mother species into a solid-liquid mixed fermentation agent culture medium for fermentation and culturing under the dual effects of low-solubility inorganic selenium stress and mulberry leaf and Fuzhuan tea golden flower fungus steaming extractant protection stimulation; S3: inoculating the mulberry linder solid-liquid mixed fermentation agent into the bagged pure mulberry leaf and Fuzhuan tea optimized fermentation material sterilized at high temperature under a sterile environment, and then moving it into a solid-state fermentation room for constant temperature, constant humidity and low carbon dioxide for culturing; S4: preparation of mulberry linder hyphae tea bag. The invention fundamentally solves the problems of bitter taste, poor taste, and difficulty in long-term storage in the existing mulberry leaf and Fuzhuan tea, and the prepared mulberry linder hyphae tea bag has better health care effect.

Description

Technical Field

[0001] The invention relates to the technical field of mulberry linterus mycelium tea bag, in particular to mulberry linterus mycelium tea bag using mulberry leaf and Fu brick tea as fermentation material and a preparation method thereof. Background Art

[0002] Mulberry leaves are leaves of the mulberry tree, a plant of the Moraceae family. They are also known as "fairy leaves" and "iron fans". They have the effects of improving insulin resistance, preventing cardiovascular diseases, improving hypertension, protecting the liver, kidneys and pancreas, improving intestinal flora, reducing neuronal activity, preventing nerve cell overheating, and anti-anxiety. In order to increase the health function of traditional Fuzhuan tea, mulberry leaves and tea leaves are mixed in different proportions to make mulberry leaf Fuzhuan tea, so as to achieve the purpose of drinking mulberry leaf tea more healthily. The mulberry leaf content of mulberry leaf Fuzhuan tea currently sold on the market is mainly around 25%. With the further increase of mulberry leaf content in mulberry leaf Fuzhuan tea, the bitter taste becomes heavier and the taste is poor. The mulberry leaves in the tea are prone to yellowing and powdering in long-term storage, accompanied by a smoky and moldy smell, and are prone to insects. The taste of mulberry leaf Fuzhuan tea becomes extremely poor. Modern pharmacological research shows that mulberry leaf active extracts have the effect of inhibiting blood sugar increase, preventing and treating diabetes. The blood sugar lowering active substance is polyhydroxypiperidine alkaloids. The specific ingredient of mulberry leaves, 1-deoxynojirimycin (DNJ), is also an alkaloid active substance. However, mulberry leaf and Fuzhuan tea, which accounts for a certain proportion of mulberry leaves, does not have a prominent blood sugar lowering effect. It is preliminarily speculated that when mulberry leaf and Fuzhuan tea is boiled, the tannic acid and tannic acid in the tea leaves may react chemically with the alkaloids in the mulberry leaves, so that the alkaloid active substances cannot be absorbed by the human body and cannot play their pharmacological effects. The shortcomings and defects in the three aspects of taste, storage and health care effects seriously affect the wider market promotion and development prospects of mulberry leaf and Fuzhuan tea with high mulberry leaf content.

[0003] Phellinus igniarius is a general term for a class of excellent medicinal polyporus with multiple biologically active ingredients. It has been used as a precious Chinese medicinal material for many years in my country. As early as the Warring States Period, the "Shennong Bencao Jing" recorded that "taking Phellinus igniarius for a long time can make you light and immortal", which is of great value for research and development of medicinal food. Modern pharmacological studies have shown that Phellinus igniarius has a wide range of pharmacological effects, including improving immunity, lowering blood sugar and blood lipids, anti-tumor, and treating diabetes. The wide range of pharmacological effects of Phellinus igniarius is due to a variety of material bases, including polysaccharides, triterpenes, flavonoids, etc. Among them, Phellinus igniarius polysaccharides have significant therapeutic effects in anti-tumor, lowering blood sugar and blood lipids, and improving immunity. In particular, it is more effective than medicinal fungi such as Agaricus foetida, Brazilian mushrooms, and Ganoderma lucidum in anti-tumor. The use of Phellinus igniarius in combination with traditional anti-tumor drugs can have a certain synergistic effect without toxic side effects. Although Phellinus igniarius has many effects, it has a bitter taste, poor taste, and high price, so it has been difficult to popularize it for daily health care. After continuous research and exploration by scientific researchers, mulberry ignia mycelium was developed through biological deep fermentation technology and solid nutrient fermentation technology, which has the same effective ingredients as mulberry ignia fruiting bodies; the content of active ingredients such as polysaccharides, triterpenes and flavonoids in mulberry ignia mycelium is much higher than that of natural mulberry ignia, and is close to or slightly better than that of artificially cultivated mulberry ignia, and has the characteristics of short production cycle, simple process, high production efficiency and good stability, and is the main development direction for the cultivation of mulberry ignia products in the future.

[0004] After searching, the Chinese patent with publication number CN112704141A discloses a kind of Phellinus linteus mulberry leaf mycelium tea, which mainly solves the problem that Phellinus linteus and mulberry leaf have sweet and bitter taste and heavy fishy smell and are not easily accepted as beverages alone by compounding Phellinus linteus, mulberry leaf and other Chinese herbal medicines. The Phellinus linteus mycelium selected by the technology is Phellinus linteus fruiting bodies that have been removed of impurities, cut into thin slices and dried; the selected mulberry leaves are tender leaves of spring mulberry leaves, which are spread green, removed stems, cut into small pieces, withered, spread cool, rolled, rolled and cut, and dried to obtain granular mulberry leaf tea, which belongs to the category of mulberry leaf green tea processing technology. The Chinese patent with publication number CN109198123A discloses a kind of Phellinus linteus health tea, which uses the compounding of the mixed fermentation product of Phellinus linteus mycelium and mulberry leaf, the extract of Phellinus linteus mycelium, etc., which mainly solves the problem that the ordinary brewing tea obtained by compounding Phellinus linteus fruiting bodies with other Chinese herbal medicines and then simply drying, crushing and mixing cannot make full use of the effective ingredients in Phellinus linteus and Cordyceps militaris, resulting in a waste of raw materials. The mixed fermentation product of Phellinus igniarius mycelium (Pellinus igniarius mycelium is the product of Phellinus igniarius expanded culture in liquid culture medium) and mulberry leaves is essentially the extracellular active ingredients produced by Phellinus igniarius when fermented in culture medium containing mulberry leaf extract. For the above patents, none of them can solve the problems of bitter taste, poor taste, yellowing, powdering, insect infestation, and smoky and moldy taste of the existing pure mulberry leaf Fuzhuan tea. Therefore, on the basis of changing the defects of pure mulberry leaf Fuzhuan tea such as poor taste and unsuitable for long-term storage, how to fully combine the efficacy of Phellinus igniarius while improving the ability and growth potential of Phellinus igniarius to infect, absorb and utilize pure mulberry leaf Fuzhuan tea is a problem that technicians in this field need to solve urgently. Summary of the invention

[0005] Based on the technical problems existing in the background technology, the present invention provides a tea bag with mulberry leaf and Fu brick tea as fermentation material and a preparation method thereof, which solves the key technology of infection and utilization of mulberry linterus on pure mulberry leaf and Fu brick tea, further makes the advantages of pure mulberry leaf and Fu brick tea and mulberry linterus mycelium complement each other, promotes the maximum enhancement of the efficacy of both, perfectly avoids the defects of the existing pure mulberry leaf and Fu brick tea such as poor taste and difficulty in long-term preservation, can be better promoted and popularized, and has higher development value and potential.

[0006] The present invention provides a method for preparing tea bag with mulberry leaf and Fu brick tea as fermentation material, and the method steps are as follows:

[0007] S1: Optimization of solid culture quality of Phellinus igniarius

[0008] After activation, the slant mother strains of mulberry linterus, poplar linterus, and tricholoma linterus were inoculated into solid culture medium respectively, and the quality was improved and optimized under the dual effects of high and low concentration difference stimulation of inorganic selenium and mulberry leaf and fuzhuan tea steam extraction agent stress stimulation;

[0009] S2: Preparation of solid-liquid mixed fermentation agent of Phellinus igniarius

[0010] Under a sterile environment, the mulberry linterus, poplar linterus, and coarse hairy fibroinoceros mother strains of S1 that had been improved and optimized were inoculated into the solid-liquid mixed fermentation medium, respectively, and fermented and cultured under the dual effects of low-solubility inorganic selenium stress and mulberry leaf Fuzhuan tea golden flower fungus steam extraction agent protection stimulation, thus obtaining the mulberry linterus solid-liquid mixed fermentation medium;

[0011] S3: Preparation of Phellinus linteus solid fermentation mycelium

[0012] In a sterile environment, the mulberry lindera, poplar lindera, and coarse hairy fibroin solid-liquid mixed fermentation agent of S2 are inoculated into the bagged pure mulberry leaf Fuzhuan tea optimized fermentation material that has been sterilized at high temperature, and then moved into a solid fermentation room for cultivation under constant temperature, constant humidity, and low carbon dioxide conditions to obtain mulberry lindera, poplar lindera, and coarse hairy fibroin solid fermentation mycelium;

[0013] S4: Preparation of Phellinus linterus mycelium teabag

[0014] The solid fermentation mycelium of mulberry linterus, poplar linterus and mulberry linterus in S3 is selected, crushed, ultrasonically broken, combined and mixed, vacuum dried, bagged and sterilized to prepare mulberry linterus mycelium tea bag.

[0015] Preferably, the solid culture medium in S1 contains the following raw materials per 1 L: 220-240 g potatoes, 20-24 g glucose, MgSO 4 1.1-1.3g, KH 2 PO 4 1.4-1.6g, Na 2 SeO 3 , mulberry leaf Fuzhuan tea steam extract 150-200mL, agar 16.0-18.0g, the balance water, wherein the solid medium with high concentration of inorganic selenium Na 2 SeO 3 The content is 0.06-0.08g, and the solid medium with low concentration of inorganic selenium has Na 2 SeO 3 The content is 0.02-0.04g; Preparation method of mulberry leaf and Fu brick tea steaming extractant: select 1kg of pure mulberry leaf and Fu brick tea with no impurities, mildew or insect infestation for more than three years, soak it in pure water for 10 minutes, fully absorb water and swell, then control the water, disassemble and evenly spread it in a steamer, steam it with boiling water at 100℃ for 40 minutes, cool it at room temperature, collect the mulberry leaf and Fu brick tea steaming extractant, and adjust the volume to 200ml for later use.

[0016] Preferably, the culture conditions for quality improvement optimization in S1 are: temperature 20-30°C, time 12-16 days.

[0017] Preferably, the solid-liquid mixed fermentation culture medium in S2 contains the following raw materials per 1L: 230-250g potatoes, 20-24g glucose, MgSO4 1.1-1.3g, KH 2 PO 4 1.4-1.6g, Na 2 SeO 3 0.005-0.007g, 50-100mL of mulberry leaf and Fuzhuan tea golden flower fungus steaming extractant, 16.0-18.0g of agar, and the balance of water; Preparation method of mulberry leaf and Fuzhuan tea golden flower fungus steaming extractant: select 20 pieces of pure mulberry leaf and Fuzhuan tea with a finished product of more than three years without impurities, mildew, insect infestation, luxuriant golden flower fungus, and full grains, cut each piece in turn from one end to the other end with a thickness of less than 1cm, collect the golden flower fungus in a PE 5μm solid-liquid separation filter bag, soak it in pure water for 10 minutes, then spread it flat in a steamer and steam it with 100℃ boiling water for 1h, cool it at room temperature, collect the mulberry leaf and Fuzhuan tea golden flower fungus steaming extractant, and dilute it to 100ml for use.

[0018] Preferably, the culture conditions in S2 are: static culture at 26-28° C. for 6 h in a dark environment, and then fermentation culture at 600-650 rpm magnetic stirring for 10-12 d.

[0019] Preferably, the culture conditions in S3 are: temperature at 18-22°C, humidity at 40-50%, CO 2 The concentration is lower than 300ppm; when the mulberry linterus solid-liquid mixed fermentation agent has fermented 30-40%, ventilate 8 times a day, each time for 15 minutes; inoculate and culture for 35-40 days, when the mycelium of the mulberry linterus solid-liquid mixed fermentation agent is full of pure mulberry leaf and Fuzhuan tea optimized fermentation material, stimulate light three times a day, each time for 0.5-1.0h, and maintain the light intensity at 200-350lux.

[0020] Preferably, the optimized fermented material of pure mulberry leaf Fuzhuan tea in S3 comprises the following raw materials by mass fraction: 80%-85% pure mulberry leaf Fuzhuan tea, 5%-10% barley, 10%-15% selenium-enriched bitter buckwheat, and 40-45% water. The pure mulberry leaf tea is 100% pure mulberry leaf Fuzhuan tea with a production period of less than 3 years and complete flowering of golden flower fungi, free of impurities, mildew, insect bites, and powder.

[0021] Preferably, the Phellinus linteus mycelium tea bag in S4 comprises the following raw materials in parts by weight: 40-50 parts of mulberry Phellinus linteus fermented mycelium powder, 30-40 parts of poplar Phellinus linteus fermented mycelium powder, and 10-30 parts of tricholoma pilosula fermented mycelium powder.

[0022] Preferably, the conditions for ultrasonic cell wall breaking in S4 are: frequency 18-20 kHz, temperature 20-30° C., and time 15-20 min.

[0023] The invention provides a tea bag made of mulberry leaf and fu brick tea prepared by the above method, which uses mulberry leaf and fu brick tea as fermentation material.

[0024] Beneficial technical effects of the present invention:

[0025] (1) The present invention uses pure mulberry leaf Fuzhuan tea as the base material, combined with the complete extracellular enzyme system of Phellinus igniarius, to fully degrade the crude fiber of pure mulberry leaf Fuzhuan tea, so that these polysaccharides are converted into monosaccharides. The obtained Phellinus igniarius hyphae teabag has a brighter orange-red tea soup color and a thicker, mellower and smoother taste. The complementary advantages of pure mulberry leaf Fuzhuan tea and Phellinus igniarius hyphae have completely changed the defects of pure mulberry leaf Fuzhuan tea, such as its bitter taste and unsuitable long-term storage. The efficacy of both teas is enhanced to the greatest extent, which can be better promoted and popularized, and has higher development value and potential.

[0026] (2) The solid culture medium of the present invention is optimized under the dual effects of high and low concentrations of inorganic selenium and stress of mulberry leaf and Fuzhuan tea steam extractant; the liquid culture medium is fermented and cultured under the dual effects of low-solubility inorganic selenium stress and mulberry leaf and Fuzhuan tea golden flower fungus steam extractant protection stimulation. The above dual effects are coordinated and promoted in sequence to significantly solve the fatal shortcomings of slow culturing of mulberry linterus solid-liquid mixed fermentation agent, weak growth potential, small mycelium yield and large size difference, poor stability, long culturing time, easy production of red secondary metabolites, significantly reducing the growth potential and vitality of the strain, and easy degeneration of the strain. At the same time, it is beneficial to the consistency of the morphology of mulberry linterus liquid strains and the stability of growth potential, so that the vitality of mulberry linterus strains is significantly improved. At the same time, the ability to resist infection by foreign bacteria and the ability to absorb and utilize inorganic selenium in the culture medium to convert and store it into organic selenium in the seeds of mulberry linterus solid-liquid mixed fermentation agent are further significantly improved; the deep degradation efficiency of mulberry linterus solid-liquid mixed fermentation agent seeds on pure mulberry leaf and Fuzhuan tea fermentation material is significantly improved.

[0027] (3) The mulberry linterus mycelium tea bag of the present invention contains solid fermentation mycelium of mulberry linterus, poplar mulberry linterus and tricholoma mulberry linterus, and the compatibility is more reasonable. It also makes full use of the same ingredients of mulberry linterus, poplar mulberry linterus and tricholoma mulberry linterus to enhance the efficacy, and makes use of the different structural components of mulberry linterus, poplar mulberry linterus and tricholoma mulberry linterus to enhance the complementarity, so that the effective ingredients of mulberry linterus contained in the mulberry linterus mycelium tea are more comprehensive and balanced, and the sensory quality of the product has a unique style. The efficacy advantages of anti-tumor, lowering blood sugar and blood lipids, lowering uric acid and relieving gout, and enhancing the body's immunity are more complete and more in line with the health needs of the public.

[0028] Description of the drawings

[0029] Figure 1 The present invention provides (a) pure mulberry leaf Fu brick tea original tea and tea water, and (b) mulberry linterus mycelium bag original tea and tea water. DETAILED DESCRIPTION

[0030] The present invention will be further explained below in conjunction with specific embodiments.

[0031] Example 1

[0032] The present invention provides a method for preparing tea bag with mulberry leaf and Fu brick tea as fermentation material, and the method steps are as follows:

[0033] (1) Optimization of solid culture quality of Phellinus igniarius

[0034] The selected mulberry mulberry, poplar mulberry, and mulberry linder slant mother strains were activated and inoculated into solid culture medium respectively, and the quality was improved and optimized under the dual effects of high and low concentration difference stimulation of inorganic selenium and mulberry leaf and fu brick tea steaming extractant stress stimulation, and the quality was improved and optimized repeatedly at a temperature of 26°C for 16 days, and the strains with dense and vigorous mycelium, bright light yellow color, and neat edges were selected for use;

[0035] Each 1L of Phellinus linteus solid culture medium contains: 220g potato, 23g glucose, 1.1g MgSO 4 , 1.4gKH 2 PO 4 , high concentration 0.08g Na 2 SeO 3 (Low concentration 0.04g Na 2 SeO 3 , when the mother strain of Phellinus igniarius grows to 2 / 3 of the culture medium, it is transferred from the high concentration culture medium to the low concentration culture medium), 200ml mulberry leaf and Fuzhuan tea steam extractant, 18.0g agar, and the rest water; and the pH is 6.5.

[0036] Preparation method of mulberry leaf and Fu brick tea steam extract: select 1kg of pure mulberry leaf and Fu brick tea with no impurities, mildew or insect infestation for more than three years, soak it in pure water for 10 minutes, let it fully absorb water and swell, then control the water content, spread it evenly in a steamer and steam it with 100℃ boiling water for 40 minutes. After cooling at room temperature, collect the mulberry leaf and Fu brick tea steam extract and adjust the volume to 200ml for later use.

[0037] (2) Preparation of solid-liquid mixed fermentation agent of Phellinus igniarius

[0038] Under sterile conditions, the mother strains of mulberry linterus, poplar linterus, and coarse hairy fibroinoceros linterus that had been optimized through solid culture were inoculated into the solid-liquid mixed fermentation medium, respectively, and cultured at 26°C in a dark environment for 6 hours, and then magnetic stirring fermentation was started at a speed of 600 rpm. After 12 days of culture, a high-quality and stable solid-liquid mixed fermentation medium of mulberry linterus was obtained;

[0039] Each 1L of Phellinus linteus solid-liquid mixed fermentation medium contains: 230g potatoes, 22g glucose, 1.1g MgSO 4 , 1.4gKH 2 PO 4 , 0.005gNa 2 SeO 3, 80ml mulberry leaf, Fuzhuan tea, golden flower fungus steam extract, 18.0g agar, balance water; and the pH is 7.0.

[0040] Preparation method of mulberry leaf and Fu brick tea golden flower fungus steam extract: select 20 blocks of pure mulberry leaf and Fu brick tea with a product weight of more than three years and no impurities, mildew, insect infestation, luxuriant golden flower fungus and full grains, cut each block in turn from one end to the other end with a thickness of less than 1 cm, collect the golden flower fungus in a PE 5μm solid-liquid separation filter bag, soak it in pure water for 10 minutes, spread it flat in a steamer and steam it with 100℃ boiling water for 1h, cool it at room temperature, collect the mulberry leaf and Fu brick tea golden flower fungus steam extract, and dilute it to 100ml for use.

[0041] (3) Bag-filling and inoculation of pure mulberry leaf and Fuzhuan tea fermentation materials for fermentation culture

[0042] Under a sterile environment, the shaken mulberry linterus, poplar linterus, and coarse hairy fibrous mulberry linterus solid-liquid mixed fermentation agent were inoculated into the bagged pure mulberry leaf Fuzhuan tea optimized fermentation material that had been sterilized at high temperature, and then moved into the solid-state fermentation room for constant temperature, constant humidity, and low carbon dioxide conditions for cultivation. The conditions were 18°C, 42% humidity, and CO 2 The concentration is lower than 300ppm. When the solid-liquid mixed fermentation agent of Phellinus igniarius has fermented 30%, ventilate 8 times a day, each time for 15 minutes; inoculate and culture for 40 days, when the mycelium of the solid-liquid mixed fermentation agent of Phellinus igniarius is full of pure mulberry leaf Fuzhuan tea optimized fermentation material, light stimulation is applied three times a day, each time for 0.6 hours, and the light intensity is maintained at 250lux. When the solid fermentation mycelium of Phellinus igniarius rapidly develops from light yellow to bright yellow, stop the cultivation and vacuum dry it in time for use.

[0043] The optimized fermentation material of pure mulberry leaf Fuzhuan tea includes the following raw materials by mass fraction: 85% pure mulberry leaf Fuzhuan tea, 5% barley, 10% selenium-enriched bitter buckwheat, and 45% pure water;

[0044] Pure mulberry leaf tea: pure mulberry leaf Fu brick tea with mulberry leaf raw materials accounting for 100% of the production period of less than 3 years and the flowering of golden flower fungus has been completely completed, without impurities, mildew, insect damage and powdering.

[0045] (4) Different combinations of solid fermentation mycelium of Phellinus igniarius and sterilization in bags to obtain Phellinus igniarius mycelium tea bags

[0046] The solid fermented mycelium of mulberry lindera, poplar lindera, and coarse hairy fibroindigo were selected and crushed to 60 meshes, and treated by ultrasonic wall breaking process, and 45 parts of mulberry lindera solid fermented mycelium powder, 30 parts of poplar lindera solid fermented mycelium powder, and 25 parts of coarse hairy fibroindigo solid fermented mycelium powder were mixed evenly; vacuum drying, bagging, and sterilization were performed to obtain mulberry lindera mycelium tea bags, each bag of 3 grams. The technical parameters of the ultrasonic wall breaking process are: ultrasonic frequency: 20,000 Hz, ultrasonic wall breaking processing temperature: 30°C, and ultrasonic wall breaking processing time: 15 minutes. The obtained Phellinus igniarius mycelium teabag: the tea soup is bright orange-red, with a strong sweet aroma and a mellow and smooth taste; the content of active ingredients such as polysaccharides, flavonoids, triterpenes, polyphenols and selenium in Phellinus igniarius mycelium teabag are significantly higher than those in pure mulberry leaf and Fuzhuan tea; the content of alkaloids, DNJ and GABA in Phellinus igniarius mycelium teabag is close to or slightly lower than that in pure mulberry leaf and Fuzhuan tea (see Table 1).

[0047] Table 1 Comparison of the main active ingredients in Phellinus igniarius mycelium teabag and pure mulberry leaf Fuzhuan tea

[0048]

[0049] Figure 1 This is a comparison chart of the Phellinus igniarius mycelium tea bag prepared in Example 1 of the present invention and pure mulberry leaf Fu brick tea. It can be seen from the figure that the tea soup color of the Phellinus igniarius mycelium tea bag prepared by the present invention is brighter in orange-red and has a rich sweet aroma compared to pure mulberry leaf Fu brick tea.

[0050] Example 2

[0051] (1) Optimization of solid culture quality of Phellinus igniarius

[0052] The selected mulberry mulberry, poplar mulberry, and mulberry linder slant mother strains were activated and inoculated into solid culture medium respectively, and the quality was improved and optimized under the dual effects of high and low concentration difference stimulation of inorganic selenium and mulberry leaf and fu brick tea steaming extractant stress stimulation, and the quality was improved and optimized repeatedly at a temperature of 26°C for 12 days, and strains with dense and vigorous mycelium, bright light yellow color, and neat edges were selected for use;

[0053] Each 1L of Phellinus linteus solid culture medium includes: 240g potato, 24g glucose, 1.2g MgSO 4 , 1.5 g KH 2 PO 4 , high concentration 0.07g Na 2 SeO 3 (Low concentration 0.04g Na 2 SeO 3 , when the mother strain of Phellinus igniarius grows to 2 / 3 of the culture medium, it is transferred from the high concentration culture medium to the low concentration culture medium), 150ml mulberry leaf and Fuzhuan tea steam extractant, 17.0g agar, and the rest water; and the pH is 6.5.

[0054] Preparation method of mulberry leaf and Fu brick tea steam extract: select 1kg of pure mulberry leaf and Fu brick tea with no impurities, mildew or insect infestation for more than three years, soak it in pure water for 10 minutes, let it fully absorb water and swell, then control the water content, spread it evenly in a steamer and steam it with 100℃ boiling water for 40 minutes. After cooling at room temperature, collect the mulberry leaf and Fu brick tea steam extract and adjust the volume to 200ml for later use.

[0055] (2) Preparation of solid-liquid mixed fermentation agent of Phellinus igniarius

[0056] Under sterile conditions, the mother strains of mulberry linterus, poplar linterus, and coarse hairy fibroin were inoculated into the solid-liquid mixed fermentation medium, respectively, and cultured at 28°C in a dark environment for 6 hours. After that, magnetic stirring fermentation was started at a speed of 650 rpm. After 11 days of culture, a high-quality and stable solid-liquid mixed fermentation medium of mulberry linterus was obtained.

[0057] Each 1L of Phellinus linteus solid-liquid mixed fermentation medium contains: 250g potatoes, 24g glucose, 1.2g MgSO 4 , 1.6gKH 2 PO 4 , 0.007 g Na 2 SeO 3 , 100ml mulberry leaf, Fuzhuan tea, golden flower fungus steam extract, 17.0g agar, balance water; and pH is 7.0.

[0058] Preparation method of mulberry leaf and Fu brick tea golden flower fungus steam extract: select 20 blocks of pure mulberry leaf and Fu brick tea with a product weight of more than three years and no impurities, mildew, insect infestation, luxuriant golden flower fungus and full grains, cut each block in turn from one end to the other end with a thickness of less than 1 cm, collect the golden flower fungus in a PE 5μm solid-liquid separation filter bag, soak it in pure water for 10 minutes, spread it flat in a steamer and steam it with 100℃ boiling water for 1h, cool it at room temperature, collect the mulberry leaf and Fu brick tea golden flower fungus steam extract, and dilute it to 100ml for use.

[0059] (3) Bag-filling and inoculation of pure mulberry leaf and Fuzhuan tea fermentation materials for fermentation culture

[0060] Under a sterile environment, the shaken mulberry linterus, poplar linterus, and coarse hairy fibrous mulberry linterus solid-liquid mixed fermentation agent were inoculated into the bagged pure mulberry leaf Fuzhuan tea optimized fermentation material that had been sterilized at high temperature, and then moved into the solid-state fermentation room for constant temperature, constant humidity, and low carbon dioxide conditions for cultivation. The conditions were 22°C, 50% humidity, and CO 2The concentration is lower than 300ppm. When the mulberry linterinary solid-liquid mixed fermentation agent has fermented 35%, ventilate 8 times a day, each time for 15 minutes; inoculate and culture for 35 days, when the mycelium of the mulberry linterinary solid-liquid mixed fermentation agent is full of pure mulberry leaf Fuzhuan tea optimized fermentation material, light stimulation is carried out three times a day, each time for 0.8 hours, and the light intensity is maintained at 350lux. When the mycelium of the mulberry linterinary fermentation agent rapidly develops from light yellow to bright yellow, stop the cultivation and vacuum dry it in time for use.

[0061] The pure mulberry leaf Fuzhuan tea optimized fermentation material comprises the following raw materials by mass fraction: 80% pure mulberry leaf Fuzhuan tea, 8% barley, 12% selenium-enriched bitter buckwheat, and 40% pure water;

[0062] Pure mulberry leaf tea: pure mulberry leaf Fu brick tea with mulberry leaf raw materials accounting for 100% of the production period of less than 3 years and the flowering of golden flower fungus has been completely completed, without impurities, mildew, insect damage and powdering.

[0063] (4) Different combinations of solid fermentation mycelium of Phellinus igniarius and sterilization in bags to obtain Phellinus igniarius mycelium tea bags

[0064] The solid fermented mycelium of mulberry lindera, poplar lindera, and coarse hairy fibroindigo mulberry is selected and crushed to 80 meshes, and treated by ultrasonic wall breaking process, and 40 parts of mulberry lindera solid fermented mycelium powder, 40 parts of poplar lindera solid fermented mycelium powder, and 20 parts of coarse hairy fibroindigo mulberry solid fermented mycelium powder are mixed evenly; vacuum drying, bagging, and sterilization are carried out to obtain mulberry lindera mycelium tea bags, each bag of 3 to 5 grams. The technical parameters of the ultrasonic wall breaking process are: ultrasonic frequency: 20,000 Hz, ultrasonic wall breaking processing temperature: 30°C, and ultrasonic wall breaking processing time: 15 minutes. The obtained Phellinus igniarius mycelium teabag: the tea soup is bright orange-red, with a strong sweet aroma and a mellow and smooth taste; the contents of active ingredients such as polysaccharides, flavonoids, triterpenes, polyphenols and selenium in Phellinus igniarius mycelium teabag are significantly higher than those in pure mulberry leaf and Fuzhuan tea; the contents of alkaloids, DNJ and GABA in Phellinus igniarius mycelium teabag are close to or slightly lower than those in pure mulberry leaf and Fuzhuan tea (see Table 2).

[0065] Table 2 Comparison of the main active ingredients in Phellinus igniarius mycelium teabag and pure mulberry leaf Fuzhuan tea

[0066]

[0067] Example 3

[0068] (1) Optimization of solid culture quality of Phellinus igniarius

[0069] The selected mulberry mulberry, poplar mulberry, and mulberry linder slant mother strains were activated and inoculated into solid culture medium respectively, and the quality was improved and optimized under the dual effects of high and low concentration difference stimulation of inorganic selenium and mulberry leaf and Fuzhuan tea steaming extractant stress stimulation, and the quality was improved and optimized repeatedly at a temperature of 26°C for 13 days, and the strains with dense and vigorous mycelium, bright light yellow color, and neat edges were selected for use;

[0070] Each 1L of Phellinus linteus solid culture medium includes: 230g potato, 20g glucose, 1.3g MgSO 4 , 1.6 g KH 2 PO 4 , high concentration 0.06g Na 2 SeO 3 (Low concentration 0.04g Na 2 SeO 3 , when the mother culture of Phellinus igniarius grows to 2 / 3 of the culture medium, it is transferred from the high concentration culture medium to the low concentration culture medium), 180ml mulberry leaf and Fuzhuan tea steam extractant, 18.0g agar, and the rest water; and the pH is 6.5.

[0071] Preparation method of mulberry leaf and Fu brick tea steam extract: select 1kg of pure mulberry leaf and Fu brick tea with no impurities, mildew or insect infestation for more than three years, soak it in pure water for 10 minutes, let it fully absorb water and swell, then control the water content, spread it evenly in a steamer and steam it with 100℃ boiling water for 40 minutes. After cooling at room temperature, collect the mulberry leaf and Fu brick tea steam extract and adjust the volume to 200ml for later use.

[0072] (2) Preparation of solid-liquid mixed fermentation agent of Phellinus igniarius

[0073] Under sterile conditions, the mother strains of mulberry linterus, poplar linterus, and coarse hairy fibroinoculated linterus that had been optimized through solid culture were inoculated into the solid-liquid mixed fermentation medium, respectively, and cultured at 28°C in a dark environment for 6 hours, and then magnetic stirring fermentation was started at a speed of 620 rpm. After 10 days of culture, a high-quality and stable solid-liquid mixed fermentation medium of linterus was obtained.

[0074] Each 1L of Phellinus linteus solid-liquid mixed fermentation agent culture solution includes: 245g potatoes, 20g glucose, 1.3g MgSO 4 , 1.5 g KH 2 PO 4 , 0.006gNa 2 SeO 3 , 70ml mulberry leaf and fu brick tea golden flower fungus steam extract, 16.0g agar, the balance water; and the pH is 7.0.

[0075] The preparation method of the mulberry leaf and tuckahoe tea golden flower fungus steaming extractant is as follows: 20 blocks of pure mulberry leaf and tuckahoe tea with a product weight of more than three years and no impurities, mildew, insect damage, luxuriant golden flower fungus and full grains are selected, each block is cut longitudinally from one end to the other end in sequence with a thickness of less than 1 cm, the golden flower fungus is collected in a PE 5μm solid-liquid separation filter bag, soaked in pure water for 10 minutes, spread flat in a steamer and steamed with 100°C boiling water for 1 hour, cooled at room temperature, collected and fixed to 100ml for standby use.

[0076] (3) Bag-filling and inoculation of pure mulberry leaf and Fuzhuan tea fermentation materials for fermentation culture

[0077] Under a sterile environment, the shaken mulberry mulberry, poplar mulberry, and coarse hairy fibrous mulberry solid-liquid mixed fermentation agents were inoculated into the bagged pure mulberry leaf Fuzhuan tea optimized fermentation material that had been sterilized at high temperature, and then moved into the solid-state fermentation room for constant temperature, constant humidity, and low carbon dioxide conditions for cultivation. The conditions were 19°C, 45% humidity, and CO 2 The concentration is lower than 300ppm. When the solid-liquid mixed fermentation agent of Phellinus igniarius has fermented 40%, ventilate 8 times a day, each time for 15 minutes; inoculate and culture for 38 days, when the mycelium of the solid-liquid mixed fermentation agent of Phellinus igniarius is full of pure mulberry leaf Fuzhuan tea optimized fermentation material, light stimulation is carried out three times a day, each time for 0.9 hours, and the light intensity is maintained at 300lux. When the mycelium of Phellinus igniarius fermentation rapidly develops from light yellow to bright yellow, stop the cultivation and vacuum dry it in time for use.

[0078] The optimized fermentation material of pure mulberry leaf and Fuzhuan tea includes the following raw materials by mass fraction: 83% pure mulberry leaf and Fuzhuan tea, 8% barley, 9% selenium-enriched bitter buckwheat, and 43% pure water;

[0079] Pure mulberry leaf tea: pure mulberry leaf Fu brick tea with mulberry leaf raw materials accounting for 100% of the production period of less than 3 years and the flowering of golden flower fungus has been completely completed, without impurities, mildew, insect damage and powdering.

[0080] (4) Different combinations of solid fermentation mycelium of Phellinus igniarius and sterilization in bags to obtain Phellinus igniarius mycelium tea bags

[0081] The solid fermented mycelium of mulberry lindera, poplar lindera, and mulberry lindera was selected and crushed to 70 meshes, and treated by ultrasonic wall breaking process, and 50 parts of mulberry lindera solid fermented mycelium powder, 35 parts of poplar lindera solid fermented mycelium powder, and 15 parts of mulberry lindera solid fermented mycelium powder were mixed evenly; vacuum drying, bagging, and sterilization were performed to obtain mulberry lindera mycelium tea bags, each bag of 5 grams. The technical parameters of the ultrasonic wall breaking process are: ultrasonic frequency: 19,000 Hz, ultrasonic wall breaking processing temperature: 24°C, and ultrasonic wall breaking processing time: 18 minutes. The obtained Phellinus igniarius mycelium teabag: the tea soup is bright orange-red, with a strong sweet aroma and a mellow and smooth taste; the contents of active ingredients such as polysaccharides, flavonoids, triterpenes, polyphenols and selenium in Phellinus igniarius mycelium teabag are significantly higher than those in pure mulberry leaf and Fuzhuan tea; the contents of alkaloids, DNJ and GABA in Phellinus igniarius mycelium teabag are close to or slightly lower than those in pure mulberry leaf and Fuzhuan tea (see Table 3).

[0082] Table 3 Comparison of the main active ingredients in Phellinus igniarius mycelium teabag and pure mulberry leaf Fuzhuan tea

[0083]

[0084] Example 4

[0085] (1) Optimization of solid culture quality of Phellinus igniarius

[0086] The selected mulberry mulberry, poplar mulberry, and mulberry linder slant mother strains were activated and inoculated into solid culture medium respectively, and the quality was improved and optimized under the dual effects of high and low concentration difference stimulation of inorganic selenium and mulberry leaf and fu brick tea steaming extractant stress stimulation, and the quality was improved and optimized repeatedly at a temperature of 26°C for 15 days, and the strains with dense and vigorous mycelium, bright light yellow color, and neat edges were selected for use;

[0087] Each 1L of Phellinus linteus solid culture medium includes: 235g potato, 22g glucose, 1.1g MgSO 4 , 1.5 g KH 2 PO 4 , high concentration 0.07g Na 2 SeO 3 (Low concentration 0.04g Na 2 SeO 3 , when the mother culture of Phellinus igniarius grows to 2 / 3 of the culture medium, it is transferred from the high concentration culture medium to the low concentration culture medium), 170ml mulberry leaf and Fuzhuan tea steam extractant, 18.0g agar, and the rest water; and the pH is 6.5.

[0088] Preparation method of mulberry leaf and Fu brick tea steam extract: select 1kg of pure mulberry leaf and Fu brick tea with no impurities, mildew or insect infestation for more than three years, soak it in pure water for 10 minutes, let it fully absorb water and swell, then control the water content, spread it evenly in a steamer and steam it with 100℃ boiling water for 40 minutes. After cooling at room temperature, collect the mulberry leaf and Fu brick tea steam extract and adjust the volume to 200ml for later use.

[0089] (2) Preparation of solid-liquid mixed fermentation agent of Phellinus igniarius

[0090] Under sterile conditions, the mother strains of mulberry linterus, poplar linterus, and coarse hairy fibroinoculated linterus that had been optimized through solid culture were inoculated into the solid-liquid mixed fermentation agent culture medium, respectively, and cultured at 27°C in a dark environment for 6 hours, and then magnetic stirring fermentation culture was started at a speed of 640 rpm. After 12 days of culture, a high-quality and stable solid-liquid mixed fermentation agent of linterus was obtained;

[0091] Each 1L of Phellinus linteus solid-liquid mixed fermentation agent culture solution includes: 240g potatoes, 23g glucose, 1.2g MgSO 4 , 1.5 g KH 2 PO 4 , 0.006 g Na 2 SeO 3 , 90ml mulberry leaf and fu brick tea golden flower fungus steam extract, 18.0g agar, the balance water; and the pH is 7.0.

[0092] The preparation method of the mulberry leaf and tuckahoe tea golden flower fungus steaming extractant is as follows: 20 blocks of pure mulberry leaf and tuckahoe tea with a product weight of more than three years and no impurities, mildew, insect damage, luxuriant golden flower fungus and full grains are selected, each block is cut longitudinally from one end to the other end in sequence with a thickness of less than 1 cm, the golden flower fungus is collected in a PE 5μm solid-liquid separation filter bag, soaked in pure water for 10 minutes, spread flat in a steamer and steamed with 100°C boiling water for 1 hour, cooled at room temperature, collected and fixed to 100ml for standby use.

[0093] (3) Bag-filling and inoculation of pure mulberry leaf and Fuzhuan tea fermentation materials for fermentation culture

[0094] In a sterile environment, the shaken mulberry lindera, poplar lindera, and coarse hairy fibrous mulberry lindera solid-liquid mixed fermentation agent were inoculated into the bagged pure mulberry leaf Fuzhuan tea optimized fermentation material that had been sterilized at high temperature, and then moved into the solid fermentation room for constant temperature and humidity and low carbon dioxide cultivation, the conditions were temperature at 20 ° C, humidity at 48%, and CO2 concentration below 300ppm. When the mulberry lindera solid-liquid mixed fermentation agent was 38% fermented, ventilation was performed 8 times a day, each time for 15 minutes; after inoculation and cultivation for 36 days, when the mycelium of the mulberry lindera solid-liquid mixed fermentation agent was covered with pure mulberry leaf Fuzhuan tea optimized fermentation material, light stimulation was performed three times a day, each time for 0.5 hours, and the light intensity was maintained at 200 lux. When the solid fermentation mycelium of mulberry lindera rapidly developed from light yellow to bright yellow, the culture was stopped and vacuum dried in time for standby.

[0095] The optimized fermentation material of pure mulberry leaf and Fuzhuan tea includes the following raw materials by mass fraction: 80% pure mulberry leaf and Fuzhuan tea, 10% barley, 10% selenium-enriched bitter buckwheat, and 42% pure water;

[0096] Pure mulberry leaf tea: pure mulberry leaf Fu brick tea with mulberry leaf raw materials accounting for 100% of the production period of less than 3 years and the flowering of golden flower fungus has been completely completed, without impurities, mildew, insect damage and powdering.

[0097] (4) Different combinations of solid fermentation mycelium of Phellinus igniarius and sterilization in bags to obtain Phellinus igniarius mycelium tea bags

[0098] The solid fermented mycelium of mulberry lindera, poplar lindera, and coarse hairy fibroindigo were selected and crushed to 75 meshes, and treated by ultrasonic wall breaking process. 48 parts of solid fermented mycelium powder of mulberry lindera, 30 parts of solid fermented mycelium powder of poplar lindera, and 22 parts of solid fermented mycelium powder of coarse hairy fibroindigo were mixed evenly; vacuum drying, bagging, and sterilization were performed to obtain mulberry lindera mycelium tea bags, each bag of 4 grams. The technical parameters of the ultrasonic wall breaking process are: ultrasonic frequency: 19,000 Hz, ultrasonic wall breaking processing temperature: 25°C, and ultrasonic wall breaking processing time: 18 minutes. The obtained Phellinus igniarius mycelium teabag: the tea soup is bright orange-red, with a strong sweet aroma and a mellow and smooth taste; the contents of active ingredients such as polysaccharides, flavonoids, triterpenes, polyphenols and selenium in Phellinus igniarius mycelium teabag are significantly higher than those in pure mulberry leaf and Fuzhuan tea; the contents of alkaloids, DNJ and GABA in Phellinus igniarius mycelium teabag are close to or slightly lower than those in pure mulberry leaf and Fuzhuan tea (see Table 4).

[0099] Table 4 Comparison of the main active ingredients in Phellinus igniarius mycelium teabag and pure mulberry leaf Fuzhuan tea

[0100]

[0101] The prepared Phellinus linteus mycelium teabag not only has an excellent taste, but also can give full play to the medicinal and health-care effects of Phellinus linteus and pure mulberry leaf Fuzhuan tea. The present invention ferments and cultivates different Phellinus linteus mycelia through pure mulberry leaf Fuzhuan tea fermentation materials, and obtains Phellinus linteus mycelium teabag after compatibility combination, which not only removes the bitter taste of pure mulberry leaf Fuzhuan tea, but also perfectly solves the shortcomings of smoke mold, yellowing of mulberry leaves, powdering and insect infestation associated with long-term storage of pure mulberry leaf Fuzhuan tea in the prior art, and the prepared Phellinus linteus mycelium teabag has a brighter orange-red tea soup color, a rich sweet smell, and a more mellow and thick taste; and makes full use of the same ingredients of mulberry mulberry, poplar mulberry, and coarse hair fibrous fungus Phellinus to enhance the efficacy, and utilizes the different structural components of mulberry mulberry, poplar mulberry, and coarse hair fibrous fungus Phellinus to enhance the complementarity, so that the effective ingredients of Phellinus linteus contained in the Phellinus linteus mycelium tea are more comprehensive and balanced, so that the sensory quality of the product has a unique style, and the efficacy advantage is more in line with the health-care needs of the public.

Claims

1. A method for preparing teabags made of mulberry leaf and Fuzhuan tea as fermentation materials, characterized in that: The steps are as follows: S1: Optimization of solid culture quality of Phellinus igniarius After activation, the slant mother strains of mulberry linterus, poplar linterus, and tricholoma linterus were inoculated into solid culture medium respectively, and the quality was improved and optimized under the dual effects of high and low concentration difference stimulation of inorganic selenium and mulberry leaf and fuzhuan tea steam extraction agent stress stimulation; S2: Preparation of solid-liquid mixed fermentation agent of Phellinus igniarius The mulberry linterus, poplar linterus, and pilosula linterus mother strains that have been improved and optimized in S1 are inoculated into the solid-liquid mixed fermentation medium respectively, and fermented and cultured under the dual effects of low-concentration inorganic selenium stress and mulberry leaf, fuzhuan tea, and golden flower fungus steam extraction agent protection stimulation, so as to obtain the mulberry linterus solid-liquid mixed fermentation medium; S3: Preparation of Phellinus linteus solid fermentation mycelium In a sterile environment, the mulberry lindera, poplar lindera, and coarse hairy fibroin solid-liquid mixed fermentation agent of S2 are inoculated into the bagged pure mulberry leaf Fuzhuan tea optimized fermentation material that has been sterilized at high temperature, and then moved into a solid-state fermentation room for cultivation under constant temperature, constant humidity, and low carbon dioxide conditions to obtain mulberry lindera, poplar lindera, and coarse hairy fibroin solid fermentation mycelium; S4: Preparation of Phellinus linterus mycelium teabag The solid fermentation mycelium of mulberry linterus, poplar linterus and mulberry linterus in S3 is selected, crushed, ultrasonically broken, combined and mixed, vacuum dried, bagged and sterilized to prepare mulberry linterus mycelium tea bag; In S1, each 1L of solid culture medium contains 150-200mL of Na2SeO3 and mulberry leaf and Fuzhuan tea steam extractant; wherein the Na2SeO3 content in the solid culture medium with high concentration of inorganic selenium is 0.06-0.08g, and the Na2SeO3 content in the solid culture medium with low concentration of inorganic selenium is 0.02-0.04g, and when the mother seed of Phellinus igniarius grows to 2 / 3 of the culture medium, it is transferred from the high concentration culture medium to the low concentration culture medium; Preparation method of mulberry leaf and fu brick tea steaming extract: select 1kg of pure mulberry leaf and fu brick tea with no impurities, mildew or insect infestation for more than three years, soak it in pure water for 10 minutes, fully absorb water and swell, then disassemble and evenly spread it in a steamer with 100℃ boiling water for 40 minutes, cool it at room temperature, collect the mulberry leaf and fu brick tea steaming extract and adjust the volume to 200ml for later use; In S2, the solid-liquid mixed fermentation agent culture solution contains 0.005-0.007g of Na2SeO3 and 50-100mL of mulberry leaf, fu brick tea, golden flower fungus steaming extractant per 1L; Preparation method of mulberry leaf and Fu brick tea golden flower fungus steaming extract: select 20 blocks of pure mulberry leaf and Fu brick tea with a product weight of more than three years and no impurities, mildew, insect infestation, luxuriant golden flower fungus and full grains, cut each block in turn from one end to the other end with a thickness of less than 1 cm, collect the golden flower fungus in a PE 5μm solid-liquid separation filter bag, soak in pure water for 10 minutes, spread it flat in a steamer and steam it with 100℃ boiling water for 1h, cool it at room temperature, collect the mulberry leaf and Fu brick tea golden flower fungus steaming extract, and dilute it to 100ml for later use.

2. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The solid culture medium in S1 contains the following raw materials per 1L: 220-240g potatoes, 20-24g glucose, 1.1-1.3g MgSO4, 1.4-1.6g KH2PO4, Na2SeO3, 150-200mL mulberry leaf and Fuzhuan tea steam extractant, 16.0-18.0g agar, and the remainder water, wherein the Na2SeO3 content in the solid culture medium with high concentration of inorganic selenium is 0.06-0.08g, and the Na2SeO3 content in the solid culture medium with low concentration of inorganic selenium is 0.02-0.04g.

3. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The culture conditions optimized for quality improvement in S1 are: temperature 20-30℃, time 12-16d.

4. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: Each 1L of the solid-liquid mixed fermentation culture medium in S2 contains the following raw materials: 230-250g potatoes, 20-24g glucose, 1.1-1.3g MgSO4, 1.4-1.6g KH2PO4, 0.005-0.007g Na2SeO3, 50-100mL mulberry leaf, Fuzhuan tea, golden flower fungus steaming extractant, 16.0-18.0g agar, and the balance water.

5. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The culture conditions in S2 are: in a dark environment, static culture at a temperature of 26-28°C for 6 hours, and then fermentation culture under magnetic stirring at 600-650 rpm for 10-12 days.

6. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The culture conditions in S3 are: temperature at 18-22℃, humidity at 40-50%, CO2 concentration below 300ppm; when the mulberry linterus solid-liquid mixed fermentation agent has fermented 30-40%, ventilate 8 times a day, each time for 15 minutes; inoculate and culture for 35-40 days, when the mycelium of the mulberry linterus solid-liquid mixed fermentation agent is covered with pure mulberry leaf and Fuzhuan tea optimized fermentation material, light stimulation is applied three times a day, each time for 0.5-1.0h, and the light intensity is maintained at 200-350lux.

7. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The optimized fermentation material of pure mulberry leaf and Fu brick tea in S3 contains the following raw materials in mass fraction: pure mulberry leaf and Fu brick tea 80%-85%, barley 5%-10%, selenium-enriched buckwheat 10%-15%, and water 40-45%; the pure mulberry leaf and Fu brick tea is pure mulberry leaf and Fu brick tea with a production period of less than 3 years and 100% mulberry leaf raw materials and complete flowering of golden flower fungi, without impurities, mildew, insect bites, and powdering.

8. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The mulberry linterus mycelium tea bag in S4 contains the following raw materials in parts by weight: 40-50 parts of solid fermented mycelium powder of mulberry linterus, 30-40 parts of solid fermented mycelium powder of poplar mulberry linterus, and 10-30 parts of solid fermented mycelium powder of mulberry linterus.

9. The method for preparing teabag with mulberry leaf and Fu brick tea as fermentation material according to claim 1, characterized in that: The conditions for ultrasonic cell wall breaking in S4 are: frequency 18-20kHz, temperature 20-30°C, and time 15-20min.

10. A tea bag made of Phellinus igniarius hyphae using mulberry leaf and Fuzhuan tea as fermentation material, prepared by the method according to any one of claims 1 to 9.

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