A type of Ganoderma lucidum Pu-erh tea and its preparation process

Abstract

This invention provides a Ganoderma lucidum Pu-erh tea, which combines Ganoderma lucidum, ripe Pu-erh tea, and raw Pu-erh tea in a specific ratio. Ripe Pu-erh tea neutralizes the bitterness of Ganoderma lucidum, while raw Pu-erh tea, rich in theophylline, tea polyphenols, and other natural components, provides a refreshing and sweet aftertaste, resulting in a smooth and fragrant tea soup. Furthermore, this solution uses large-particle Ganoderma lucidum, which on the one hand provides a slow-release effect on the active ingredients of Ganoderma lucidum, preventing excessive bitterness in the initial brewing stage and loss of Ganoderma lucidum flavor in the later stages. This ensures a coordinated extraction rate between Ganoderma lucidum and tea leaves, resulting in a consistent flavor. The large-particle Ganoderma lucidum also helps slow down the oxidation and decomposition of active ingredients, facilitating preservation, and on the other hand, allows consumers to visually inspect the Ganoderma lucidum components, alleviating concerns about substandard ingredients.

Description

Technical Field

[0001] This invention relates to the field of tea, and in particular to a Ganoderma lucidum Pu-erh tea and its preparation process. Background Technology

[0002] Reishi mushroom is a traditional and precious medicinal fungus in my country, containing various active ingredients such as ganoderic acids and polysaccharides. Researchers have found that it has significant therapeutic effects in anti-tumor activity, lowering blood sugar, and lowering blood lipids. With the improvement of people's living standards and the advancement of reishi cultivation technology, various reishi products are increasingly gaining popularity. However, the unpleasant bitterness of ganoderic acids, the active ingredient in reishi, limits its application. Solving the bitterness problem has always been a hot research topic. Common debittering methods mainly involve adding sweeteners to mask the bitterness, but this affects the flavor of reishi and is unsuitable for people with high blood sugar. CN103798479B describes debittering reishi by soaking it in alcohol after cell wall disruption, but the bitterness of reishi originates from its active ingredient, ganoderic acids, and this method leads to the loss of these active ingredients. In order to improve the absorption efficiency of Ganoderma lucidum active substances, CN105076549A mixes Ganoderma lucidum and Pu-erh tea and ferments them to degrade the active ingredients of Ganoderma lucidum into simpler components. However, this increases the difficulty of preservation, and the active ingredients are prone to failure during storage.

[0003] Pu-erh tea, produced in Yunnan Province, is a fermented tea. It boasts various health benefits, including lowering blood lipids, aiding weight loss, inhibiting bacteria, and nourishing the stomach. Pu-erh tea is divided into raw Pu-erh and ripe Pu-erh. Raw Pu-erh is dark green in appearance, has a stronger character, and is rich in active substances such as tea polyphenols; while ripe Pu-erh undergoes pile fermentation, resulting in a milder character and a mellow, rich aroma. CN103798479B provides a compound Ganoderma lucidum tea, which mixes debittered Ganoderma lucidum with Pu-erh tea to achieve synergistic pharmacological effects. However, this process results in the loss of active substances and a monotonous flavor. Simply mixing undebittered Ganoderma lucidum with Pu-erh tea produces an unpleasant bitter taste.

[0004] In summary, the bitterness, preservation, and extraction rate of active substances in Ganoderma lucidum Pu-erh tea are pressing issues that need to be addressed. Summary of the Invention

[0005] Therefore, it is necessary to provide a Ganoderma lucidum Pu-erh tea and its preparation process.

[0006] The first aspect of the present invention provides a Ganoderma lucidum Pu-erh tea, comprising, by weight, 50-60 parts of Ganoderma lucidum, 40-50 parts of ripe Pu-erh tea and 1-5 parts of raw Pu-erh tea, wherein the Ganoderma lucidum is in the form of particles with a particle size of 0.3-0.7 cm.

[0007] This invention combines Ganoderma lucidum, ripe Pu-erh tea, and raw Pu-erh tea in a specific ratio. Ripe Pu-erh tea neutralizes the bitterness of Ganoderma lucidum, while raw Pu-erh tea, rich in theophylline, tea polyphenols, and other natural components, provides a refreshing and sweet aftertaste, resulting in a smooth and fragrant tea soup. Furthermore, by using large-particle Ganoderma lucidum, this method achieves a slow-release effect on the active ingredients, preventing excessive bitterness in the initial brewing stage and loss of Ganoderma lucidum flavor in later brewing stages. This ensures a coordinated extraction rate between Ganoderma lucidum and tea leaves, resulting in a consistent tea flavor. The large-particle Ganoderma lucidum also helps slow down the oxidation and decomposition of active ingredients, facilitating preservation. Additionally, it allows consumers to visually inspect the Ganoderma lucidum components, alleviating concerns about substandard ingredients.

[0008] Furthermore, the selected Ganoderma varieties include red Ganoderma and purple Ganoderma. Due to their growing environment (relatively dry or relatively damp and cold), consuming these varieties may result in a warming (slight feeling of internal heat), a neutral (no obvious feeling), or a cooling (slight weakness or even diarrhea) reaction in the human body. This combination of Ganoderma varieties is suitable for most people's constitutions.

[0009] Furthermore, ripe Pu-erh tea includes Yunnan large-leaf ripe Pu-erh tea. When paired with Ganoderma lucidum (reishi mushroom) and raw Pu-erh tea, the aforementioned ripe Pu-erh tea can create a more mellow flavor. Yunnan large-leaf ripe Pu-erh tea includes Menghai large-leaf ripe Pu-erh tea, Fengqing large-leaf ripe Pu-erh tea, Yiwu large-leaf ripe Pu-erh tea, and Mengku large-leaf ripe Pu-erh tea. The combination of these four types of ripe Pu-erh tea, due to the specific varieties and growing environments, results in inconsistent and varied taste sensations, leading to a smoother and more fragrant tea soup.

[0010] Furthermore, raw Pu-erh tea includes raw Pu-erh tea made from Menghai large-leaf variety, raw Pu-erh tea made from Yiwu large-leaf variety, and raw Pu-erh tea made from Mengku large-leaf variety. When these raw Pu-erh teas are paired with Ganoderma lucidum (reishi mushroom) and ripe Pu-erh tea, the specific varieties and growing environments result in different taste reactions and changes, leading to a stronger effect of promoting salivation and a sweet aftertaste.

[0011] Furthermore, the preparation method of Ganoderma lucidum granules is as follows: Ganoderma lucidum cell wall decomposing enzymes are dispersed on the porous inner surface of the Ganoderma lucidum granules and fermented under suitable conditions for 3-6 hours. Suitable conditions can be set according to the optimal fermentation conditions of the selected enzyme. By mixing the Ganoderma lucidum cell wall decomposing enzymes with the Ganoderma lucidum granules and fermenting for 3-6 hours, the Ganoderma lucidum cell wall decomposing enzymes can decompose the cell walls on the surface of the Ganoderma lucidum granules to form polysaccharides. These polysaccharides can provide native polysaccharides during the brewing process of Ganoderma lucidum Pu-erh tea, thereby further improving the bitterness of the tea. The shorter fermentation time does not damage the structure of Ganoderma lucidum. The porous structure of Ganoderma lucidum can, on the one hand, control the leaching rate of Ganoderma lucidum components to maintain the consistency of the tea flavor during multiple infusions, and on the other hand, reduce the degradation of Ganoderma lucidum active ingredients. Furthermore, the Ganoderma lucidum cell wall decomposing enzymes include at least one of cellulase, chitinase, and pectinase. These enzymes can decompose the cell walls of Ganoderma lucidum without causing the decomposition of other effective components. Furthermore, the Ganoderma lucidum granules are 0.3-0.7 cm in size. The digestive enzymes in the cell wall of Ganoderma lucidum can promote the dissolution of its active ingredients, allowing the use of larger-sized Ganoderma lucidum particles and maintaining the stability of the tea soup during multiple infusions.

[0012] The second aspect of the present invention provides a preparation process for Ganoderma lucidum Pu-erh tea, comprising washing Ganoderma lucidum and cutting it into Ganoderma lucidum particles with a particle size of 0.3-0.7cm, and mixing the Ganoderma lucidum particles with ripe Pu-erh tea and raw Pu-erh tea in a mass ratio of (50-60):(40-50):(1-5) to obtain the Ganoderma lucidum Pu-erh tea.

[0013] Furthermore, the Ganoderma lucidum granules are controlled to a moisture content of 15-30%, then mixed with the Ganoderma lucidum cell wall degrading enzyme in a vibrating mixer for 5-15 minutes, followed by fermentation for 3-6 hours, and finally dried to a moisture content of 8-12%. This method allows the Ganoderma lucidum cell wall degrading enzyme to enter the porous structure of the Ganoderma lucidum granules, followed by fermentation under suitable conditions for 3-6 hours. By dispersing the cell wall digesting enzyme within the porous structure of the Ganoderma lucidum granules, partial decomposition of the cell walls on the surface of the granules is achieved. This not only regulates the extraction efficiency of the Ganoderma lucidum, ensuring a consistent flavor even after multiple soakings, but also prevents the rapid degradation of the active ingredients after complete cell wall disruption. Furthermore, suitable conditions refer to selecting the optimal temperature and pH based on the chosen Ganoderma lucidum cell wall degrading enzyme. Attached Figure Description

[0014] Figure 1 This is a photograph of the Ganoderma lucidum Pu-erh tea from Example 1. Detailed Implementation

[0015] To facilitate understanding of this application, a more complete description will be provided below with reference to the accompanying drawings. Preferred embodiments of this application are shown in the drawings. However, this application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0016] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified. In the description of this application, "several" means at least one, such as one, two, etc., unless otherwise explicitly specified.

[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0018] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0019] In this application, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0020] Unless otherwise specified, the percentage content mentioned in this application refers to mass percentage for solid-liquid mixtures and solid-phase-solid mixtures, and volume percentage for liquid-phase-liquid mixtures.

[0021] Unless otherwise specified, all percentage concentrations mentioned in this application refer to the final concentration. The final concentration refers to the proportion of the added component in the system after the addition of that component.

[0022] Unless otherwise specified, the temperature parameters in this application may be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows for temperature fluctuations within the precision range controlled by the instrument.

[0023] The term "particle" as used in this application, or a substance with a defined particle size distribution, is not necessarily spherical in shape; it may be irregular and can be either primary or secondary particles. The particle size of irregular particles is calculated as the average of their maximum and minimum diameters.

[0024] The following raw and ripe Pu-erh teas have been stored in a dry warehouse (independent, odorless, with an air moisture content not exceeding 70%) for over seven years to ensure more stable quality and better taste. The following Ganoderma lucidum originates from Changbai Mountain and is made from linden wood.

[0025] Example 1

[0026] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0027] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0028] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0029] Cut 50g of Ganoderma lucidum, wash it, and make it into 0.3cm*0.3cm granules. Dry it until the moisture content is 12%. Then weigh 40g of ripe Pu-erh tea and 2.5g of raw Pu-erh tea. Mix the above materials to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water to brew. Filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat 5 times.

[0030] from Figure 1 The photos clearly show the Ganoderma lucidum particles.

[0031] Example 2

[0032] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0033] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Mangshui large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0034] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Fengqing large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0035] Cut 50g of Ganoderma lucidum, wash it, and make it into 0.3cm*0.3cm granules. Dry it until the moisture content is 12%. Then weigh 40g of ripe Pu-erh tea and 2.5g of raw Pu-erh tea. Mix the above materials to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water to brew. Filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat 5 times.

[0036] Example 3

[0037] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0038] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0039] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0040] Cut 60g of Ganoderma lucidum, wash it, and make it into 0.3cm*0.3cm granules. Dry it until the moisture content is 12%. Then weigh 50g of ripe Pu-erh tea and 5g of raw Pu-erh tea. Mix the above materials to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water to brew. Filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat 5 times.

[0041] Example 4

[0042] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0043] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0044] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0045] Cut 50g of Ganoderma lucidum mixture, wash and cut into 0.3cm*0.3cm granules, control the moisture content to 25%, then mix with cellulase (pH=4.5) in a shaker for 10 minutes at a shaking rate of 200 times / min, ferment at 45℃ for 4 hours, and then dry to 10% moisture content. Weigh 40g of ripe Pu-erh tea mixture and 2.5g of raw Pu-erh tea mixture and mix with the fermented Ganoderma lucidum granules to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water for brewing. Filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing, repeating 5 times.

[0046] Example 5

[0047] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0048] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0049] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0050] Cut 50g of Ganoderma lucidum mixture, wash and cut into 0.7cm*0.7cm granules, dry to 25% moisture content, then mix with cellulase (pH=4.5) in a shaker for 10 minutes at a shaking rate of 200 times / min, ferment at 45℃ for 4 hours, then dry to 10% moisture content. Weigh 40g of ripe Pu-erh tea mixture and 2.5g of raw Pu-erh tea mixture and mix with the fermented Ganoderma lucidum granules to obtain Ganoderma lucidum Pu-erh tea. Add 7g of Ganoderma lucidum Pu-erh tea to 100mL of 90℃ purified water for brewing, filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing, repeating 5 times.

[0051] Example 6

[0052] After storing the Ganoderma lucidum Pu-erh tea from Example 1 for six months, take 7g of the Ganoderma lucidum Pu-erh tea and add it to 100mL of 90℃ purified water for brewing. Filter it once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat this process 5 times.

[0053] Example 7

[0054] After storing the Ganoderma lucidum Pu-erh tea from Example 4 for six months, take 7g of the Ganoderma lucidum Pu-erh tea and add it to 100mL of 90℃ purified water for brewing. Filter it once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat this process 5 times.

[0055] Comparative Example 1

[0056] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0057] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0058] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0059] Cut 50g of Ganoderma lucidum assortment, wash and cut into 0.1cm*0.1cm granules, add 50mL of water, and ultrasonically crush at 100W for 2 hours to prepare Ganoderma lucidum extract. Then weigh 40g of ripe Pu-erh tea assortment and 2.5g of raw Pu-erh tea assortment, mix the above materials and dry them to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water for brewing. Filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing, repeating 5 times.

[0060] Comparative Example 2

[0061] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0062] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0063] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0064] Cut 30g of Ganoderma lucidum, wash it, and make it into 0.3cm*0.3cm granules. Dry it until the moisture content is 12%. Then weigh 70g of ripe Pu-erh tea and 2.5g of raw Pu-erh tea. Mix the above materials to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water to brew. Filter once every 1 minute to obtain tea soup. Add 100mL of 90℃ purified water to continue brewing. Repeat 5 times.

[0065] Comparative Example 3

[0066] Ganoderma lucidum variety combination: red Ganoderma lucidum and purple Ganoderma lucidum, with a weight ratio of 2:1.

[0067] The blend of Pu'er ripe tea varieties consists of Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea, with a mass ratio of 2:1:1:0.5.

[0068] The blend of Pu'er raw tea varieties consists of Menghai large-leaf raw tea, Yiwu large-leaf raw tea, and Mengku large-leaf raw tea, with a weight ratio of 1:1:1.

[0069] Cut 50g of Ganoderma lucidum, wash it, and make it into 0.3cm*0.3cm granules. Dry it until the moisture content is 12%. Then weigh 40g of ripe Pu-erh tea and 10g of raw Pu-erh tea. Mix the above materials to obtain Ganoderma lucidum Pu-erh tea. Take 7g of Ganoderma lucidum Pu-erh tea and add 100mL of 90℃ purified water to brew. Filter once every 1 minute to obtain tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat 5 times.

[0070] Comparative Example 4

[0071] After storing the Ganoderma lucidum Pu-erh tea from Comparative Example 1 for six months, take 7g of the Ganoderma lucidum Pu-erh tea and add it to 100mL of 90℃ purified water for brewing. Filter the tea every 1 minute to obtain the tea soup, and add 100mL of 90℃ purified water to continue brewing. Repeat this process 5 times.

[0072] Twenty people with knowledge of food sensory analysis were invited to serve as evaluators to assess the bitterness of the Ganoderma lucidum tea infusion. The evaluation results are shown in Tables 1 and 2.

[0073]

[0074]

[0075] Table 2

[0076]

[0077] According to the data in Tables 1 and 2, the tea soup of Examples 1-5 has a better aroma and taste compared to Comparative Examples 1-3. The tea soup of Comparative Example 1 is initially bitter and loses its Ganoderma lucidum flavor after multiple infusions. This is because the present invention combines Ganoderma lucidum, ripe Pu-erh tea, and raw Pu-erh tea in a specific ratio. Ripe Pu-erh tea can neutralize the bitterness of Ganoderma lucidum, while raw Pu-erh tea, rich in theophylline, tea polyphenols, and other natural components, can bring about a refreshing and sweet aftertaste, thus forming a smooth and mellow tea soup. Furthermore, this solution uses large-particle Ganoderma lucidum particles, which can play a role in the slow release of Ganoderma lucidum active ingredients. This avoids excessive release of Ganoderma lucidum active ingredients in the early stages of multiple infusions, resulting in excessive bitterness, while the tea loses its Ganoderma lucidum flavor in the later stages. This ensures that the Ganoderma lucidum extraction rate and the tea extraction rate are coordinated, and the flavor of the tea soup remains consistent. Compared to Examples 6-7 and Comparative Example 1, Comparative Example 4 had an off-flavor in its tea soup, and the Ganoderma lucidum flavor was weaker. This is because when Ganoderma lucidum is completely broken, its flavor compounds are easily oxidized and degraded by prolonged exposure to the environment, producing other substances that damage the tea's flavor and lead to the loss of active substances. In contrast, Examples 4-5 used Ganoderma lucidum cell wall degrading enzymes to uniformly disperse the enzymes within the internal pores of the Ganoderma lucidum for a shorter fermentation time, without damaging the overall structure of the Ganoderma lucidum, thus preventing the degradation of a large amount of active ingredients and their exposure to air, making it easier to preserve. Compared to Examples 1-3, the tea soup of Examples 4-5 had a more pronounced Ganoderma lucidum flavor and was sweeter. This is because Example 4 treated the Ganoderma lucidum particles with Ganoderma lucidum cell wall degrading enzymes, causing partial decomposition of the cell walls on the surface of the particles. This regulates the extraction efficiency of the Ganoderma lucidum, ensuring a consistent flavor even after multiple infusions. Furthermore, the metabolite Ganoderma lucidum polysaccharides are slowly released into the tea soup, making it sweeter and more refreshing, suitable for consumers seeking a sweeter taste. Additionally, Ganoderma lucidum polysaccharides help lower blood sugar. Example 2 has a slightly bitter taste compared to Examples 1 and 3. This is because the flavor of the tea is influenced by complex factors. The inventors discovered that the specific combination of ripe and raw tea varieties in Example 1 can further enhance the flavor of the tea compared to other combinations. Comparative Example 3 has a more astringent and irritating tea soup compared to Example 1, due to the addition of an excessively high proportion of raw Pu-erh tea. Comparative Example 2 has an overly strong tea flavor compared to Example 1, masking the flavor of the Ganoderma lucidum. This is because this method uses Ganoderma lucidum with a larger particle size to form a slow-release system. Excessive tea content leads to an imbalance between the extraction efficiency of tea and Ganoderma lucidum, causing the tea flavor to overpower the Ganoderma lucidum flavor.

[0078] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0079] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A type of Ganoderma lucidum Pu-erh tea, characterized in that, The composition, by weight, is 50-60 parts of Ganoderma lucidum, 40-50 parts of ripe Pu-erh tea, and 1-5 parts of raw Pu-erh tea. The Ganoderma lucidum comprises Ganoderma lucidum particles with a diameter of 0.3-0.7 cm. The preparation method of the Ganoderma lucidum particles is as follows: the moisture content of the Ganoderma lucidum particles is controlled to 15-30%, and then the Ganoderma lucidum cell wall decomposing enzyme is placed in a shaking mixer and mixed for 5-15 minutes to disperse the Ganoderma lucidum cell wall decomposing enzyme on the porous inner surface of the Ganoderma lucidum particles. The mixture is then fermented under suitable conditions for 3-6 hours and finally dried to a moisture content of 8-12%.

2. The Ganoderma lucidum Pu-erh tea according to claim 1, characterized in that, The Ganoderma lucidum mentioned includes red Ganoderma lucidum and purple Ganoderma lucidum.

3. The Ganoderma lucidum Pu-erh tea according to claim 1, characterized in that, The Pu-erh ripe tea mentioned includes Yunnan large-leaf Pu-erh ripe tea.

4. The Ganoderma lucidum Pu-erh tea according to claim 3, characterized in that, The Yunnan large-leaf Pu'er ripe tea mentioned includes Menghai large-leaf ripe tea, Fengqing large-leaf ripe tea, Yiwu large-leaf ripe tea, and Mengku large-leaf ripe tea.

5. The Ganoderma lucidum Pu-erh tea according to claim 1, characterized in that, The raw Pu'er tea mentioned includes raw Pu'er tea made from Menghai large-leaf variety, raw Pu'er tea made from Yiwu large-leaf variety, and raw Pu'er tea made from Mengku large-leaf variety.

6. The Ganoderma lucidum Pu-erh tea according to claim 5, characterized in that, The Ganoderma lucidum cell wall decomposing enzyme contains at least one of cellulase, chitinase, and pectinase.

7. The preparation process of Ganoderma lucidum Pu-erh tea according to any one of claims 1-6, characterized in that, The process includes the following steps: after cleaning the Ganoderma lucidum, cut it into Ganoderma lucidum particles with a particle size of 0.3-0.7cm, and mix the Ganoderma lucidum particles with ripe Pu-erh tea and raw Pu-erh tea in a mass ratio of (50-60):(40-50):(1-5) to obtain the Ganoderma lucidum Pu-erh tea.

Images