Tea for preventing cardia-cerebrovascular diseases and preparation method thereof

Abstract

The invention relates to the technical field of tea products, in particular to tea for preventing cardia-cerebrovascular diseases and a preparation method thereof. The preparation method comprises the following steps: carrying out fixation, rolling, pile fermentation and drying on fresh tea leaves to obtain semi-finished tea; crushing ginseng, radix salviae miltiorrhizae and radix puerariae to obtain mixed powder, adding water, decocting, and extracting to obtain a decocted extract; then adding compound protease for enzymolysis to obtain zymolyte; adding compound zymophyte for fermentation to obtain a fermented product, and performing filtration, ultrafiltration and concentration to obtain a concentrated solution; uniformly stirring the concentrated solution and the semi-finished tea, and standing to obtain an intermediate product; and heating and stir-frying the intermediate product in a pot, and baking in a charcoal stove to obtain the tea for preventing cardia-cerebrovascular diseases. The prepared concentrated solution and tea have the effects of effectively reducing blood fat and the like, also have certain anti-oxidation and anti-aging effects, and can effectively prevent cardiovascular and cerebrovascular diseases.

Description

Technical Field

[0001] The invention relates to the technical field of tea products, and in particular to tea for preventing cardiovascular and cerebrovascular diseases and a preparation method thereof. Background Art

[0002] Tea contains caffeine and other ingredients, which can stimulate the central nervous system of the human body, increase the excitement process of the cerebral cortex, and have the effects of refreshing the mind and clearing the eyes. It is used to treat headaches, dizziness, red eyes, excessive sleep, and epilepsy. Tea is cool in nature and enters the heart and lung meridians. It has the effects of clearing away heat and relieving restlessness, and moistening the lungs. It is suitable for people with irritability and thirst, wind-heat attack, colds, chronic pharyngitis, sore throat, dizziness and eye pain. Tea contains tea polyphenols, caffeine and other ingredients, which can help the human body digest, promote the metabolism of body fat, inhibit the body's absorption of lipids, and have the effect of digesting food and relieving greasiness. Theophylline and caffeine in tea jointly inhibit the result of tubular reabsorption. Theophylline increases renal blood flow and glomerular filtration rate by strengthening the heart, thereby increasing water and electrolyte excretion and achieving a diuretic effect.

[0003] Ginseng has a protective effect on the myocardium, can promote the myocardial production and release of prostaglandins, inhibit the production of thromboxane A2, and protect myocardial cells by resisting hypoxic free radicals and lipid peroxidation. Different monomers of ginsenosides in ginseng can dilate or contract blood vessels, and can regulate blood vessels very well. Ginsenosides can reduce blood viscosity, reduce erythrocyte sedimentation rate, and have anti-platelet aggregation, anti-coagulation, and anti-thrombosis effects. The intake of ginseng can increase the patient's cardiac output, enhance the contractility of the myocardium, dilate peripheral blood vessels, and reduce resistance, thereby improving the state of heart failure.

[0004] Danshen contains a large amount of amino acids, vitamins, inorganic salts and antioxidants; it can effectively resist the impact of external damage on the heart and protect heart health. The polyphenol components in Danshen can inhibit platelet aggregation, normalize blood vessel metabolism, reduce platelet adhesion, and thus alleviate vascular atherosclerosis. Danshen can inhibit the production of cholesterol, make cholesterol levels more balanced, and reduce the risk of heart disease. Danshen can enhance blood circulation and reduce the formation of blood clots, thus effectively preventing the occurrence of heart disease.

[0005] Pueraria root contains a variety of flavonoids, polyphenols, vitamins and mineral elements; Pueraria root can dilate blood vessels, increase the inner diameter of blood vessels, promote blood flow, and thus improve the blood supply to the cardiovascular and cerebrovascular systems; it can inhibit the activity of angiotensin-converting enzyme, reduce vasoconstriction, and exert a anti-hypertensive effect; it can reduce myocardial ischemia-reperfusion injury and improve the ability of myocardial cells to resist hypoxia; it can regulate the electrophysiological activity of myocardial cells and reduce the occurrence of arrhythmias; it can inhibit platelet aggregation, reduce blood viscosity, and prevent the formation of blood clots.

[0006] There are many kinds of tea products, but their health care effects are relatively single. On the basis of the basic functions of tea, the health care effects of tea products need to be expanded. In addition, there is no relevant research on the joint development of tea with ginseng, salvia miltiorrhiza and kudzu root to prepare tea products. Therefore, providing a tea product containing ginseng, salvia miltiorrhiza and kudzu root with nutritional and health care effects is a technical problem that needs to be solved at present. Summary of the invention

[0007] The present invention aims at the above technical problems and proposes a technical solution of the present invention, which includes a concentrated solution, tea for preventing cardiovascular and cerebrovascular diseases and a preparation method thereof. The concentrated solution and tea prepared by the present invention can effectively reduce blood lipids and other effects, and also have certain antioxidant and anti-aging effects, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0008] On one hand, the present invention provides a concentrated solution, and the preparation method thereof comprises: crushing 4-6 parts by weight of ginseng, 9-11 parts by weight of salvia miltiorrhiza and 4-6 parts by weight of kudzu root to obtain a mixed powder, boiling with water for extraction to obtain a boiled extract; then adding a composite protease for enzymolysis to obtain an enzymolysate; adding a composite fermentation bacteria for fermentation to obtain a fermentation product, filtering, ultrafiltering, and concentrating to obtain a concentrated solution.

[0009] Preferably, the step of decocting and extracting comprises: adding water 20-40 times the mass of the mixed powder, boiling, then keeping warm at 80-92° C. for 2-5 hours, and then cooling to obtain a decocted extract.

[0010] Preferably, the step of adding composite protease for enzymolysis comprises: adding 200-400 U / g serrapeptase and 150-300 U / g ficin to the decoction extract, performing enzymolysis at 40-60° C. for 2-4 hours, inactivating the enzymes, and obtaining an enzymolysate.

[0011] Preferably, the step of adding composite fermentation bacteria for fermentation comprises: sterilizing the enzymolyzate, adding 1.5-4% glucose, 0.01-0.1% potassium dihydrogen phosphate and composite fermentation bacteria relative to the mass of the enzymolyzate, anaerobic fermentation at 25-40°C for 70-100 hours, sterilizing, and obtaining a fermentation product; the composite fermentation bacteria are composed of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2-3.2, and the amount of the fermentation bacteria is (2-8)×10 9 cfu / g hydrolysate.

[0012] Preferably, the ultrafiltration step comprises ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off lower than 3 KDa.

[0013] Preferably, the concentration step comprises concentrating the ultrafiltrate obtained by ultrafiltration under reduced pressure at a temperature of 55-62° C. and a pressure of 0.01-0.02 MPa.

[0014] Preferably, the concentrated solution prepared above can be used in the preparation of food, health products or medicines.

[0015] On the other hand, the present invention also provides a tea for preventing cardiovascular and cerebrovascular diseases, comprising the following steps:

[0016] Step 1: withering, rolling, piling and drying 8-10 parts by weight of fresh tea leaves to obtain semi-finished tea;

[0017] Step 2: crush 4-6 parts by weight of ginseng, 9-11 parts by weight of salvia miltiorrhiza and 4-6 parts by weight of kudzu root to obtain a mixed powder, add water to decoct for extraction, and obtain a decoction extract; then add a composite protease for enzymolysis to obtain an enzymolysis product; add a composite fermentation bacteria for fermentation to obtain a fermentation product, filter, ultrafilter, and concentrate to obtain a concentrate;

[0018] Step 3: Evenly stir the concentrated liquid and the semi-finished tea, and let stand to obtain an intermediate product;

[0019] Step 4: The intermediate product is heated and stir-fried in a pot, and then placed in a charcoal stove for baking to obtain the tea for preventing cardiovascular and cerebrovascular diseases.

[0020] Preferably, in step 2, the concentration is to 1 / 8-1 / 12 of the powder mass.

[0021] Preferably, in step 3, the mixture is allowed to stand for 4-6 hours.

[0022] Preferably, in step 4, the mixture is heated and stir-fried until the water content reaches 20-30%.

[0023] Preferably, in step 4, the baking is performed until the moisture content is less than 5%.

[0024] Preferably, in step 2, the step of adding water for decoction for extraction comprises: adding water 20-40 times the mass of the mixed powder, boiling, then keeping warm at 80-92° C. for 2-5 hours, and then cooling to obtain a decoction extract.

[0025] Preferably, in step 2, the step of adding a composite protease for enzymolysis comprises: adding 200-400 U / g of serrapeptase and 150-300 U / g of ficin to the decoction extract, performing enzymolysis at 40-60° C. for 2-4 hours, inactivating the enzyme, and obtaining an enzymolysate.

[0026] Preferably, in step 2, the step of adding composite fermentation bacteria for fermentation comprises: sterilizing the enzymolyzate, adding 1.5-4% glucose, 0.01-0.1 potassium dihydrogen phosphate and composite fermentation bacteria relative to the mass of the enzymolyzate, anaerobic fermentation at 25-40° C. for 70-100 hours, sterilizing, and obtaining a fermentation product; the composite fermentation bacteria are composed of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2-3.2, and the amount of the fermentation bacteria is (2-8)×10 9 cfu / g hydrolysate.

[0027] Preferably, in step 2, the ultrafiltration step comprises ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off lower than 3 KDa.

[0028] On the other hand, the present invention also provides a tea for preventing cardiovascular and cerebrovascular diseases prepared according to the above preparation method.

[0029] Beneficial effects of the present invention:

[0030] The present invention adopts tea leaves, ginseng, salvia miltiorrhiza and kudzu root to prepare tea products. On the basis of having the basic functions of tea leaves, the tea products also have the health care and medicinal effects of ginseng, salvia miltiorrhiza and kudzu root, so that the prepared tea products have better effects of effectively lowering blood lipids, and also have certain antioxidant and anti-aging effects, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0031] The invention adopts ginseng, salvia miltiorrhiza and kudzu root to be decocted and extracted, serrapeptidase and ficin are jointly enzymolyzed, polymyxa bacillus CICC 22479 and plant lactobacillus plantarum CICC 24809 are co-fermented, and ultrafiltration treatment is performed to obtain a concentrated solution, which has excellent effects of lowering blood lipids, and also has good effects of removing free radicals in the human body and resisting aging, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0032] The present invention uses specific enzymatic hydrolysis technology and fermentation technology, which can significantly improve the concentrate to reduce the content of total cholesterol, triglycerides and high-density lipoprotein, increase the content of high-density lipoprotein, and increase the effect of scavenging free radicals.

[0033] The present invention adopts serrapeptase and ficin combined enzymolysis to promote each other and improve the effect of the concentrate, and has a better effect than enzymolysis with other enzymes.

[0034] The present invention adopts Paenibacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 for co-fermentation, which can promote each other and synergistically enhance the effect of the concentrate in reducing blood lipids and enhancing the effect of scavenging free radicals.

[0035] The tea prepared by the invention has clear and bright tea soup, fresh fragrance without peculiar smell, sweet taste, good tea drinking and health care effects, and great application prospects. DETAILED DESCRIPTION

[0036] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention. The following used Paenibacillus polymyxa CICC 22479 and Plant Lactobacillus plantarum CICC 24809 were purchased from the China Industrial Microbial Culture Collection Administration Center.

[0037] 1. Preparation of Concentrate:

[0038] Concentrate 1:

[0039] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0040] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0041] The enzymolyzate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2.5, and the amount of composite fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0042] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0043] Concentrate 2:

[0044] The preparation method is as follows: 4 parts by weight of ginseng, 11 parts by weight of salvia miltiorrhiza and 4 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 80° C. for 3.5 hours, cooled to room temperature, and a decoction extract is obtained;

[0045] Adding 350 U / g of serrapeptase and 150 U / g of ficin to the decoction extract, performing enzymolysis at 52° C. for 4 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0046] The enzymolyzate was sterilized, and 2.5% glucose, 0.065% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 35°C for 90 hours, and then sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:3.2, and the amount of composite fermentation bacteria was 7.8×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0047] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was concentrated under reduced pressure at a temperature of 57° C. and a pressure of 0.012 MPa to 1 / 10 of the mass of the mixed powder to obtain a concentrated solution.

[0048] Concentrate 3:

[0049] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0050] The decoction extract was added with 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria, and the mixture was anaerobically fermented at 37°C for 85 hours and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a ratio of 1:2.5, and the amount of the composite fermentation bacteria was 7.7×10 9 cfu / g The extract was decocted to obtain a fermentation product;

[0051] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0052] Concentrate 4:

[0053] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0054] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0055] The enzymatic hydrolysate was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was concentrated under reduced pressure at a temperature of 58° C. and a pressure of 0.012 MPa to 1 / 10 of the mass of the mixed powder to obtain a concentrated solution.

[0056] Concentrate 5:

[0057] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0058] Add 500 U / g of serrapeptase to the decoction extract, perform enzymolysis at 55° C. for 3 hours, inactivate the enzyme, and obtain an enzymolysate;

[0059] The enzymolyzate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2.5, and the amount of composite fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0060] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0061] Concentrate 6:

[0062] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0063] Add 500 U / g of ficin to the decoction extract, perform enzymolysis at 55° C. for 3 hours, inactivate the enzyme, and obtain an enzymolysate;

[0064] The enzymolyzate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2.5, and the amount of composite fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0065] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0066] Concentrate 7:

[0067] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0068] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0069] The enzymatic hydrolysate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and fermentation bacteria were added, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the fermentation bacteria was Paenibacillus polymyxa CICC 22479, and the amount of fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0070] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0071] Concentrate 8:

[0072] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0073] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0074] The enzymatic hydrolysate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and fermentation bacteria were added, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the fermentation bacteria was Bacillus plantarum CICC 24809, and the amount of fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0075] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0076] Concentrate 9:

[0077] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0078] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0079] The enzymolyzate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 37°C for 85 hours, and then sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:0.5, and the amount of fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0080] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0081] Concentrate 10:

[0082] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0083] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0084] The enzymatic hydrolysate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymatic hydrolysate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:5, and the amount of fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0085] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0086] Concentrate 11:

[0087] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0088] Adding 500 U / g of neutral protease to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzyme, and obtaining an enzymolysis product;

[0089] The enzymolyzate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2.5, and the amount of fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0090] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0091] Concentrate 12:

[0092] The preparation method is as follows: 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root are crushed to a particle size of less than 50 meshes to obtain a mixed powder; water 30 times the weight of the mixed powder is added, boiled, then kept at 85° C. for 3 hours, cooled to room temperature, and a decoction extract is obtained;

[0093] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0094] The enzymatic hydrolysate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and fermentation bacteria were added to the enzymatic hydrolysate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the fermentation bacteria was Lactobacillus plantarum CICC 21794, and the amount of the fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0095] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was reduced pressure concentrated to 1 / 10 of the mass of the mixed powder at a temperature of 58°C and a pressure of 0.012 MPa to obtain a concentrated solution.

[0096] 2. Testing

[0097] 1. Blood sugar and blood lipid lowering test:

[0098] Male SPF SD rats weighing 180-200 g were selected and adapted to feeding for 4 days. They were then randomly divided into a blank group, a model group, a concentrate group and a positive group according to their body weight, with 10 rats in each group.

[0099] The blank group rats were fed with ordinary feed (wheat bran 20%, fish meal 5%, cereal powder 1%, salt 0.5% and corn flour balance); the model group was fed with high-fat feed (lard 13%, egg yolk powder 5.2%, cholesterol 3.3%, bile salt 1.6% and ordinary feed balance) for 20 days; the concentrate group and the positive group were fed with high-fat feed continuously for 1-10 days, and the concentrate (1mL concentrate / kg body weight, diluted with saline to 5mL / kg rat) or lovastatin tablets produced by Shandong Lukang Pharmaceutical Co., Ltd. (0.15g lovastatin tablets / kg, diluted with saline to 5mL / kg rat) were gavaged every day for the remaining 10 days. On the 21st day, the rats were killed by cervical dislocation, and the serum of the rats was collected to detect the levels of TG, TC, HDL-C and LDL-C in the serum of the rats. The test results are shown in Table 1. The P values ​​of the inter-group statistics in Table 1 were all <0.05, and there were significant differences in the data between the groups.

[0100] Table 1: Serum TC, TG, HDL-C and LDL-C levels

[0101] test Number of samples / piece TC / mmol / L TG / mmol / L HDL-C / mmol / L LDL-C / mmol / L Blank Group 10 0.665±0.087 2.514±0.318 4.098±0.564 0.963±0.126 Model Group 10 1.592±0.124 3.617±0.297 2.984±0.372 4.138±0.582 Positive group 10 0.707±0.065 2.315±0.403 4.016±0.508 2.029±0.306 Concentrate 1 set 10 0.754±0.079 2.396±0.356 3.924±0.361 2.187±0.185 Concentrate 2 sets 10 0.761±0.085 2.408±0.229 3.918±0.429 2.192±0.294 Concentrate 3 groups 10 0.924±0.121 2.681±0.303 3.767±0.362 2.308±0.231 Concentrate 4 groups 10 1.056±0.137 2.903±0.426 3.646±0.404 2.402±0.257 Concentrate 5 groups 10 0.793±0.060 2.461±0.202 3.890±0.373 2.215±0.242 Concentrate 6 groups 10 0.801±0.092 2.475±0.291 3.881±0.305 2.220±0.213 Concentrate 7 groups 10 0.839±0.068 2.539±0.243 3.846±0.449 2.247±0.250 Concentrate 8 groups 10 0.814±0.092 2.497±0.338 3.867±0.297 2.229±0.234 Concentrate 9 groups 10 0.775±0.081 2.431±0.295 3.905±0.495 2.202±0.267 Concentrate 10 sets 10 0.791±0.072 2.458±0.376 3.891±0.352 2.213±0.338 Concentrate 11 groups 10 0.837±0.098 2.535±0.214 3.847±0.283 2.246±0.195 Concentrate 12 sets 10 0.914±0.114 2.664±0.275 3.775±0.401 2.301±0.262

[0102] 2. Antioxidant test:

[0103] Weigh DPPH, dilute with anhydrous ethanol, and prepare 2×10 -4 mol / L DPPH solution, stored at 2℃ away from light. Take 4.0mL of the above DPPH solution and 1.0mL of 95% (V / V) ethanol solution, mix well, keep away from light for half an hour, and measure the absorbance value A0 at 515nm. Take 4.0mL of 95% (V / V) ethanol solution and 1.0mL of concentrated solution diluent (diluted to 10wt% with deionized water), mix well, keep away from light for half an hour, and measure the absorbance value Ax at 515nm. Take 4.0mL of DPPH solution and 1.0mL of concentrated solution diluent (diluted to 10wt% with deionized water), mix well, keep away from light for half an hour, and measure the absorbance value Ay at 515nm. Calculate DPPH scavenging rate = [1-(Ay-Ax) / A0]×100%. The test results are shown in Table 2.

[0104] Table 2: Antioxidant test

[0105] test Clearance rate / % Concentrate 1 set 92.53 Concentrate 2 sets 92.01 Concentrate 3 groups 82.72 Concentrate 4 groups 75.20 Concentrate 5 groups 90.18 Concentrate 6 groups 89.75 Concentrate 7 groups 87.57 Concentrate 8 groups 88.98 Concentrate 9 groups 91.19 Concentrate 10 sets 90.33 Concentrate 11 groups 87.64 Concentrate 12 sets 83.31

[0106] According to the test results in Table 1-2, the present invention uses ginseng, salvia miltiorrhiza and kudzu root to extract through decoction, jointly enzymolyze with serrapeptase and ficin, co-ferment with Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809, and ultrafiltration treatment. The obtained concentrate has excellent effects on lowering blood lipids, and also has good effects on removing free radicals in the human body and resisting aging, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0107] It can be seen from the concentrated solutions 1, 3-4 that the specific enzymatic hydrolysis process and fermentation process used in the present invention can significantly improve the concentrated solution to reduce the content of total cholesterol, triglycerides and high-density lipoprotein, increase the content of high-density lipoprotein, and increase the free radical scavenging effect.

[0108] Through the test of the concentrated solutions 1, 5-6 and 11, it can be known that the combined enzymatic hydrolysis of serrapeptase and ficin in the present invention can promote each other to improve the effect of the concentrated solution, and has a better effect than enzymatic hydrolysis with other enzymes.

[0109] Through the test of concentrated solutions 1, 7-10 and 12, it can be known that the present invention adopts co-fermentation of Paenibacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809, which can promote each other and synergistically enhance the effect of the concentrated solution in lowering blood lipids and enhancing the effect of scavenging free radicals.

[0110] 3. Preparation and application of tea products

[0111] Tea product 1:

[0112] Step 1: withering, rolling, piling and drying 9 parts by weight of fresh tea leaves to obtain semi-finished tea;

[0113] The fixing step is as follows: fresh tea leaves picked at noon on a sunny day are spread out at room temperature for 12 hours, fixed at 320°C and a drum speed of 220 rpm for 2.5 minutes, then fixed at 200°C steam for 1.5 minutes, and then naturally cooled to room temperature;

[0114] Rolling step: Roll the withered tea leaves in a rolling machine for 50 minutes;

[0115] Pile fermentation steps: pile the rolled tea leaves (about 65cm in height), then spray water, cover with a rag, and ferment naturally at 30℃ for 25 days, turning the pile once a day;

[0116] Drying: 120℃ hot air drying for 0.3 hours;

[0117] Step 2: Grind 5 parts by weight of ginseng, 10 parts by weight of salvia miltiorrhiza and 5 parts by weight of kudzu root to a particle size of less than 50 meshes to obtain a mixed powder; add water 30 times the weight of the mixed powder, boil, then keep warm at 85° C. for 3 hours, and cool to room temperature to obtain a decoction extract;

[0118] Adding 300 U / g of serrapeptase and 200 U / g of ficin to the decoction extract, performing enzymolysis at 55° C. for 3 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0119] The enzymolyzate was sterilized, and 2.6% glucose, 0.06% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 37°C for 85 hours, and sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2.5, and the amount of composite fermentation bacteria was 7.7×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0120] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was concentrated under reduced pressure at a temperature of 58° C. and a pressure of 0.012 MPa to 1 / 10 of the mass of the mixed powder to obtain a concentrated solution (i.e., the above-mentioned concentrated solution 1);

[0121] Step 3: Evenly stir the concentrated solution 1 and the semi-finished tea, and let stand for 5 hours to obtain an intermediate product;

[0122] Step 4: The intermediate product is heated in a pan (temperature 120°C) and stir-fried until the water content reaches 22.6%, and then baked in a charcoal furnace until the water content reaches 2.97% to obtain a tea product.

[0123] Tea product 2:

[0124] Step 1: withering, rolling, piling and drying 10 parts by weight of fresh tea leaves to obtain semi-finished tea;

[0125] The fixing step is as follows: fresh tea leaves picked at noon on a sunny day are spread out at room temperature for 11 hours, fixed at 320°C and a drum speed of 220 rpm for 2 minutes, then fixed at 200°C steam for 1.8 minutes, and then naturally cooled to room temperature;

[0126] Rolling step: Roll the withered tea leaves in a rolling machine for 45 minutes;

[0127] Pile fermentation steps: pile the rolled tea leaves (about 65cm in height), then spray water, cover with a rag, and ferment naturally at 30℃ for 24 days, turning the pile once a day;

[0128] Drying: 120℃ hot air drying for 0.35 hours;

[0129] Step 2: Grind 4 parts by weight of ginseng, 11 parts by weight of salvia miltiorrhiza and 4 parts by weight of kudzu root to a particle size of less than 50 meshes to obtain a mixed powder; add water 30 times the weight of the mixed powder, boil, then keep warm at 80° C. for 3.5 hours, and cool to room temperature to obtain a decoction extract;

[0130] Adding 350 U / g of serrapeptase and 150 U / g of ficin to the decoction extract, performing enzymolysis at 52° C. for 4 hours, inactivating the enzymes, and obtaining an enzymolysate;

[0131] The enzymolyzate was sterilized, and 2.5% glucose, 0.065% potassium dihydrogen phosphate and composite fermentation bacteria were added to the enzymolyzate, and anaerobically fermented at 35°C for 90 hours, and then sterilized to obtain a fermentation product; the composite fermentation bacteria consisted of Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:3.2, and the amount of composite fermentation bacteria was 7.8×10 9 cfu / g enzymolysate, and the fermentation product was obtained;

[0132] The fermented product was filtered through a filter membrane with a pore size of 1 μm, and the filtered filtrate was ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 2 KDa to obtain an ultrafiltrate; the ultrafiltrate was concentrated under reduced pressure at a temperature of 57° C. and a pressure of 0.012 MPa to 1 / 10 of the mass of the mixed powder to obtain a concentrated solution (i.e., the above-mentioned concentrated solution 2);

[0133] Step 3: Evenly stir the concentrated solution 2 and the semi-finished tea, and let stand for 4.5 hours to obtain an intermediate product;

[0134] Step 4: The intermediate product is heated in a pan (temperature 120°C) and stir-fried until the water content reaches 24.7%, and then baked in a charcoal furnace until the water content reaches 3.12% to obtain a tea product.

[0135] The above tea products were tested:

[0136] Ten volunteers aged 30-45 were selected to rate and evaluate the tea drinks brewed from the above-prepared tea products. The evaluation indicators included tea soup color (clear and bright as the standard), aroma (fragrant and without peculiar smell as the standard), and tea soup taste (sweet and without bitterness as the standard). The total score of each indicator was 10 points, and the average score of each group was calculated, as shown in Table 3.

[0137] Table 3: Tea product testing

[0138] test Soup color aroma Tea flavor Tea products 1 9.4 9.3 9.2 Tea products 2 9.5 9.1 9.1

[0139] The above tests show that the tea prepared by the present invention has a good use effect, the brewed tea soup is clear and bright, fragrant without peculiar smell, and has a sweet taste.

[0140] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A tea for preventing cardiovascular and cerebrovascular diseases, characterized in that: The steps include: Step 1: withering, rolling, piling and drying 8-10 parts by weight of fresh tea leaves to obtain semi-finished tea; Step 2: crush 4-6 parts by weight of ginseng, 9-11 parts by weight of salvia miltiorrhiza and 4-6 parts by weight of kudzu root to obtain a mixed powder, add water to decoct for extraction, and obtain a decoction extract; then add a composite protease for enzymolysis to obtain an enzymolysis product; add a composite fermentation bacteria for fermentation to obtain a fermentation product, filter, ultrafilter, and concentrate to obtain a concentrate; Step 3: Evenly stir the concentrated liquid and the semi-finished tea, and let stand to obtain an intermediate product; Step 4: The intermediate product is heated and stir-fried in a pot, and then placed in a charcoal stove for baking to obtain the tea for preventing cardiovascular and cerebrovascular diseases.

2. The tea according to claim 1, characterized in that In step 2, concentrate to 1 / 8-1 / 12 of the powder mass.

3. The tea according to claim 1, characterized in that In step 3, let sit for 4-6 hours.

4. The tea according to claim 1, characterized in that In step 4, heat and stir-fry until the water content is 20-30%.

5. The tea according to claim 1, characterized in that In step 4, the dough is baked until the moisture content is less than 5%.

6. The tea according to claim 1, characterized in that In step 2, the step of adding water for decoction for extraction comprises: adding water 20-40 times the mass of the mixed powder, boiling, then keeping warm at 80-92° C. for 2-5 hours, and then cooling to obtain a decoction extract.

7. The tea according to claim 1, characterized in that In step 2, the step of adding composite protease for enzymolysis comprises: adding 200-400U / g serrapeptase and 150-300U / g ficin to the decoction extract, performing enzymolysis at 40-60°C for 2-4 hours, inactivating the enzyme, and obtaining an enzymolysis product.

8. The tea according to claim 1, characterized in that In step 2, the step of adding composite fermentation bacteria for fermentation comprises: sterilizing the enzymatic hydrolysate, adding 1.5-4% glucose, 0.01-0.1% potassium dihydrogen phosphate and composite fermentation bacteria relative to the mass of the enzymatic hydrolysate, anaerobic fermentation at 25-40° C. for 70-100 hours, sterilizing, and obtaining a fermentation product; the composite fermentation bacteria comprises Bacillus polymyxa CICC 22479 and Bacillus plantarum CICC 24809 in a quantitative ratio of 1:2-3.2, and the amount of the fermentation bacteria is (2-8)×10 9 cfu / g hydrolysate.

9. The tea according to claim 1, characterized in that In step 2, the ultrafiltration step includes ultrafiltration using an ultrafiltration membrane with a molecular weight cut-off lower than 3KDa.

10. A tea for preventing cardiovascular and cerebrovascular diseases prepared by the preparation method according to any one of claims 1 to 9.