Health tea and method for preparing the same

Abstract

The present application relates to the technical field of tea products, in particular to a tea for preventing cardio-cerebral vascular diseases and a preparation method thereof. The preparation method comprises the following steps: fixing, rolling, pile-fermenting and drying fresh tea leaves to obtain semi-finished tea; crushing ginseng, salvia miltiorrhiza and pueraria to obtain mixed powder, adding water to decoct and extract to obtain decocting extract; adding compound protease to perform enzymolysis to obtain enzymolysis product; adding compound fermentation bacteria to perform fermentation to obtain fermentation product, filtering, ultrafiltering, concentrating to obtain concentrated liquid; stirring the concentrated liquid and the semi-finished tea uniformly, standing to obtain intermediate product; heating and stirring the intermediate product in a pot, then baking in a charcoal stove to obtain the tea for preventing cardio-cerebral vascular diseases. The concentrated liquid and the tea prepared by the present application can effectively reduce blood lipids and have certain antioxidant effect to increase body anti-aging effect, and can effectively prevent cardio-cerebral vascular diseases.

Description

Technical Field

[0001] This invention relates to the field of tea product technology, specifically to a tea for preventing cardiovascular and cerebrovascular diseases and its preparation method. Background Technology

[0002] Tea contains caffeine and other components that can stimulate the central nervous system, increasing the excitatory process of the cerebral cortex. This has the effects of refreshing the mind and clearing the head, and is used to treat headaches, blurred vision, red eyes, excessive sleepiness, and epilepsy. Tea is cooling in nature and enters the heart and lung meridians, having the effects of clearing heat and relieving irritability, and moistening the lungs. It is suitable for those suffering from irritability and thirst, wind-heat attacking the upper body, colds, chronic pharyngitis, sore throat, dizziness, and eye pain. Tea contains polyphenols and caffeine, which can aid digestion, promote the metabolism of body fat, inhibit the absorption of lipids, and have the effect of relieving indigestion and greasiness. The theophylline and caffeine in tea work together to inhibit renal tubular reabsorption. Theophylline increases renal blood flow and glomerular filtration rate by strengthening the heart, thereby increasing the excretion of water and electrolytes and achieving a diuretic effect.

[0003] Ginseng has a protective effect on the myocardium, promoting myocardial cell production and release of prostaglandins, inhibiting the formation of thromboxane A2, and protecting myocardial cells by resisting hypoxia free radicals and lipid peroxidation. Different monomers of ginsenosides in ginseng can dilate or constrict blood vessels, effectively regulating blood flow. Ginsenosides can reduce blood viscosity, lower erythrocyte sedimentation rate, and have antiplatelet aggregation, anticoagulant, and antithrombotic effects. Ginseng intake can increase cardiac output, enhance myocardial contractility, dilate peripheral blood vessels, and reduce resistance, thereby improving the condition of heart failure.

[0004] Danshen (Salvia miltiorrhiza) contains abundant amino acids, vitamins, inorganic salts, and antioxidants; it can effectively resist the effects of external damage on the heart and protect heart health. The polyphenols in Danshen can inhibit platelet aggregation, normalize intravascular metabolism, reduce platelet adhesion, and thus alleviate atherosclerosis. Danshen can inhibit cholesterol production, making cholesterol levels more balanced and reducing the risk of heart disease. Danshen can enhance blood circulation and reduce thrombus formation, thereby effectively preventing heart disease.

[0005] Kudzu root contains various flavonoids, polyphenols, vitamins, and minerals. It can dilate blood vessels, increase their diameter, and promote blood flow, thereby improving blood supply to the heart and brain. It can also inhibit the activity of angiotensin-converting enzyme, reduce vasoconstriction, and exert a hypotensive effect. Furthermore, it can alleviate myocardial ischemia-reperfusion injury and enhance the hypoxia resistance of myocardial cells. It can also regulate the electrophysiological activity of myocardial cells and reduce the occurrence of arrhythmias. Additionally, it can inhibit platelet aggregation, reduce blood viscosity, and prevent thrombus formation.

[0006] While there are many types of tea products, their health benefits are relatively limited. Beyond the basic functions of tea, it is necessary to expand the health effects of tea products. Furthermore, existing data lacks research on the combined development of tea products with ginseng, salvia miltiorrhiza, and kudzu root. Therefore, providing a tea product containing the nutritional and health benefits of ginseng, salvia miltiorrhiza, and kudzu root is a technical problem that needs to be solved. Summary of the Invention

[0007] This invention addresses the aforementioned technical problems by proposing a technical solution comprising a concentrated liquid, a tea for preventing cardiovascular and cerebrovascular diseases, and a method for preparing the same. The concentrated liquid and tea prepared by this invention effectively lower blood lipids and possess antioxidant properties, enhancing the body's anti-aging effects and effectively preventing cardiovascular and cerebrovascular diseases.

[0008] The present invention provides a concentrated liquid, the preparation method of which includes: pulverizing 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, adding water and boiling to extract, to obtain a decoction extract; then adding a complex protease for enzymatic hydrolysis to obtain an enzymatic hydrolysate; adding a complex fermentation bacteria for fermentation to obtain a fermentation product, filtering, ultrafiltration, and concentration to obtain a concentrated liquid.

[0009] Preferably, the extraction step by boiling water includes: adding 20-40 times the weight of water to the mixed powder, boiling, then keeping warm at 80-92°C for 2-5 hours, and then cooling to obtain the decoction extract.

[0010] Preferably, the step of adding a complex protease for enzymatic hydrolysis includes: adding 200-400 U / g of serrata peptides and 150-300 U / g of fig protease to the decoction extract, hydrolyzing at 40-60°C for 2-4 hours, inactivating the enzyme, and obtaining the hydrolysate.

[0011] Preferably, the fermentation step involving the addition of compound fermentation bacteria includes: sterilizing the enzymatic hydrolysate, adding 1.5-4% glucose, 0.01-0.1% dipotassium hydrogen phosphate, and compound fermentation bacteria relative to the mass of the enzymatic hydrolysate, anaerobic fermentation at 25-40℃ for 70-100 hours, sterilizing, and obtaining the fermented product; the compound fermentation bacteria consist of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2-3.2, and the amount of fermentation bacteria used is (2-8) × 10⁻⁶. 9 CFU / g of enzymatic hydrolysate.

[0012] Preferably, the ultrafiltration step includes ultrafiltration using an ultrafiltration membrane with a molecular weight cutoff of less than 3 kDa.

[0013] Preferably, the concentration step includes 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 drugs.

[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: Take 8-10 portions of fresh tea leaves, fix them, roll them, pile them up, and dry them 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 and decoct to extract, obtain decoction extract; then add a complex protease for enzymatic hydrolysis to obtain enzymatic hydrolysate; add a complex fermentation bacteria for fermentation to obtain fermentation product, filter, ultrafilter, concentrate to obtain concentrated liquid;

[0018] Step 3: Stir the concentrated liquid and the semi-finished tea evenly, let it stand, and obtain the intermediate product;

[0019] Step 4: Heat and stir-fry the intermediate product in a pot, then place it in a charcoal stove to bake, thus obtaining the tea for preventing cardiovascular and cerebrovascular diseases.

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

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

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

[0023] Preferably, in step 4, the food is baked until the moisture content is below 5%.

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

[0025] Preferably, in step 2, the step of adding a complex protease for enzymatic hydrolysis includes: adding 200-400 U / g of serrata peptides and 150-300 U / g of fig protease to the decoction extract, and hydrolyzing at 40-60°C for 2-4 hours to inactivate the enzyme and obtain the hydrolysate.

[0026] Preferably, in step 2, the step of adding the compound fermentation bacteria includes: sterilizing the enzymatic hydrolysate, adding 1.5-4% glucose, 0.01-0.1% dipotassium hydrogen phosphate, and the compound fermentation bacteria relative to the mass of the enzymatic hydrolysate, anaerobic fermenting at 25-40℃ for 70-100 hours, sterilizing, and obtaining the fermented product; the compound fermentation bacteria consist of Bacillus polymyxa CICC 22479 and Lactobacillus plantarum CICC 24809 in a ratio of 1:2-3.2, and the amount of fermentation bacteria is (2-8)×10 9 CFU / g of enzymatic hydrolysate.

[0027] Preferably, in step 2, the ultrafiltration step includes using an ultrafiltration membrane with a molecular weight cutoff of less 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] The beneficial effects of this invention are:

[0030] This invention uses tea leaves, ginseng, salvia miltiorrhiza, and kudzu root to prepare tea products. In addition to the basic functions of tea leaves, it also has the health and medicinal effects of ginseng, salvia miltiorrhiza, and kudzu root. As a result, the prepared tea products have a good effect in effectively lowering blood lipids, and also have a certain antioxidant effect to increase the body's anti-aging effect, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0031] This invention uses ginseng, salvia miltiorrhiza, and kudzu root, which are extracted by decoction, combined with enzymatic hydrolysis by serrata peptide and fig protease, co-fermented by Bacillus polymyxa CICC 22479 and Lactobacillus plantarum CICC 24809, and then subjected to ultrafiltration. The resulting concentrate has excellent effects in lowering blood lipids and also has a good effect in scavenging free radicals in the human body to resist aging, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0032] This invention utilizes specific enzymatic hydrolysis and fermentation processes, which can significantly improve the concentration of total cholesterol, triglycerides, and high-density lipoprotein, as well as increase the content of high-density lipoprotein and enhance the free radical scavenging effect.

[0033] This invention utilizes a combination of serrata peptide and fig protease for enzymatic hydrolysis, which mutually enhances the effect of the concentrate and has a better effect compared to enzymatic hydrolysis using other enzymes.

[0034] This invention uses Bacillus polymyxa CICC 22479 and Lactobacillus plantarum CICC 24809 for co-fermentation, which can mutually promote and synergistically enhance the lipid-lowering effect and free radical scavenging effect of the concentrate.

[0035] The tea prepared by this invention produces a clear and bright tea soup with a fragrant aroma and no off-flavors, and a sweet taste. It has good tea drinking and health benefits and has great application prospects. Detailed Implementation

[0036] The present invention will be described below with reference to specific embodiments, thereby making the various effects of the invention clearer. Those skilled in the art should understand that these specific embodiments are for illustrative purposes only and not for limiting the invention. The *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 used below were purchased from the China Industrial Microbial Culture Collection Center.

[0037] I. 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0040] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0041] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0042] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; 30 times the weight of water of the mixed powder is added, boiled, then kept at 80℃ for 3.5 hours, and cooled to room temperature to obtain a decoction extract;

[0045] Add 350 U / g of serrata peptides and 150 U / g of fig protease to the decoction extract, and enzymatically hydrolyze at 52°C for 4 hours to inactivate the enzymes and obtain the hydrolysate.

[0046] The enzymatic hydrolysate was sterilized, and then 2.5% glucose, 0.065% dipotassium hydrogen phosphate, and a compound fermentation culture (based on the mass of the hydrolysate) were added. Anaerobic fermentation was carried out at 35°C for 90 hours, followed by sterilization to obtain the fermented product. The compound fermentation culture consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:3.2, with a total amount of 7.8 × 10⁻⁶. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0047] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0050] To the decoction extract, 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added (based on the weight of the decoction extract). Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 The cfu / g decoction extract was used to obtain the fermentation product;

[0051] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0054] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0055] The enzymatic hydrolysate was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0058] Add 500 U / g of serrata peptide enzyme to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzyme and obtain the hydrolysate.

[0059] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0060] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0063] Add 500 U / g fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzyme and obtain the hydrolysate.

[0064] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0065] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0068] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0069] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and fermentation bacteria (based on the mass of the hydrolysate) were added. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The fermentation bacteria was *Bacillus polymyxa* CICC 22479, and the amount of fermentation bacteria used was 7.7 × 10⁻⁶. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0070] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0073] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0074] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and fermentation bacteria (based on the mass of the hydrolysate) were added. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The fermentation bacteria was *Lactobacillus plantarum* CICC 24809, and the amount of fermentation bacteria used was 7.7 × 10⁻⁶. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0075] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0078] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0079] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:0.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0080] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0083] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0084] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a 1:5 ratio, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0085] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0088] Add 500 U / g of neutral protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzyme and obtain the hydrolysate.

[0089] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0090] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder 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 pulverized to a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, and cool to room temperature to obtain a decoction extract;

[0093] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0094] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and fermentation bacteria (based on the mass of the hydrolysate) were added. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The fermentation bacteria was *Lactobacillus plantarum* CICC 21794, and the amount of fermentation bacteria used was 7.7 × 10⁻⁶. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0095] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 58 °C and 0.012 MPa to 1 / 10 of the mass of the mixed powder to obtain a concentrated solution.

[0096] II. Test

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

[0098] Male SPF-grade SD rats weighing 180-200g were selected, acclimatized for 4 days, and randomly divided into blank group, model group, concentrated solution group and positive group according to body weight, with 10 rats in each group.

[0099] The control group rats were fed a normal diet (20% wheat bran, 5% fish meal, 1% grain flour, 0.5% salt, and the remainder corn flour); the model group was fed a high-fat diet (13% lard, 5.2% egg yolk powder, 3.3% cholesterol, 1.6% bile salts, and the remainder normal diet) for 20 days; the concentrated solution group and the positive control group were fed a high-fat diet for days 1-10, and for the remaining 10 days, they were administered a concentrated solution (1 mL concentrated solution / kg body weight, diluted with physiological saline to a volume of 5 mL / kg rat) or lovastatin tablets (0.15 g lovastatin tablets / kg, diluted with physiological saline to a volume of 5 mL / kg rat) by gavage daily. On day 21, the rats were sacrificed by cervical dislocation, and their serum was collected to detect the levels of TG, TC, HDL-C, and LDL-C in the serum. The test results are shown in Table 1. All p-values ​​in Table 1 were <0.05, indicating significant differences between the groups.

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

[0101] test Number of samples / pieces 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 Two sets of concentrated liquid 10 0.761±0.085 2.408±0.229 3.918±0.429 2.192±0.294 3 sets of concentrated liquid 10 0.924±0.121 2.681±0.303 3.767±0.362 2.308±0.231 4 sets of concentrate 10 1.056±0.137 2.903±0.426 3.646±0.404 2.402±0.257 5 sets of concentrate 10 0.793±0.060 2.461±0.202 3.890±0.373 2.215±0.242 6 sets of concentrate 10 0.801±0.092 2.475±0.291 3.881±0.305 2.220±0.213 7 groups of concentrated liquid 10 0.839±0.068 2.539±0.243 3.846±0.449 2.247±0.250 8 sets of concentrate 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 10 sets of concentrate 10 0.791±0.072 2.458±0.376 3.891±0.352 2.213±0.338 11 groups of concentrated solution 10 0.837±0.098 2.535±0.214 3.847±0.283 2.246±0.195 12 sets of concentrate 10 0.914±0.114 2.664±0.275 3.775±0.401 2.301±0.262

[0102] 2. Antioxidant test:

[0103] Weigh out DPPH, dilute with anhydrous ethanol, and prepare 2×10 -4 A mol / L DPPH solution was stored at 2°C in the dark. 4.0 mL of the above DPPH solution and 1.0 mL of 95% (v / v) ethanol solution were mixed, allowed to stand in the dark for half an hour, and the absorbance A0 was measured at 515 nm. 4.0 mL of 95% (v / v) ethanol solution and 1.0 mL of the concentrated solution dilution (diluted to 10 wt% with deionized water) were mixed, allowed to stand in the dark for half an hour, and the absorbance Ax was measured at 515 nm. 4.0 mL of DPPH solution and 1.0 mL of the concentrated solution dilution (diluted to 10 wt% with deionized water) were mixed, allowed to stand in the dark for half an hour, and the absorbance Ay was measured at 515 nm. The DPPH scavenging rate was calculated as [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 Two sets of concentrate 92.01 3 sets of concentrated liquid 82.72 4 sets of concentrate 75.20 5 sets of concentrate 90.18 6 sets of concentrate 89.75 7 groups of concentrated liquid 87.57 8 sets of concentrate 88.98 Concentrate 9 groups 91.19 10 sets of concentrate 90.33 11 groups of concentrated solution 87.64 12 sets of concentrate 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, combined enzymatic hydrolysis with serrata peptide and fig protease, co-fermentation with Bacillus polymyxa CICC 22479 and Lactobacillus plantarum CICC 24809, and ultrafiltration to obtain a concentrated solution with excellent effects in lowering blood lipids, as well as good effects in scavenging free radicals in the human body and resisting aging, and can effectively prevent cardiovascular and cerebrovascular diseases.

[0107] As can be seen from concentrates 1 and 3-4, the present invention uses specific enzymatic hydrolysis and fermentation processes, which can significantly improve the concentration of total cholesterol, triglycerides and high-density lipoprotein, as well as increase the content of high-density lipoprotein and enhance the free radical scavenging effect.

[0108] Tests conducted on concentrates 1, 5-6, and 11 showed that the combined enzymatic hydrolysis of serrata peptides and fig protease in this invention can mutually enhance the effect of the concentrate, and has a better effect than enzymatic hydrolysis using other enzymes.

[0109] Tests conducted on concentrates 1, 7-10, and 12 revealed that the co-fermentation of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in this invention can synergistically enhance the lipid-lowering effect and free radical scavenging effect of the concentrate.

[0110] III. Preparation and Application of Tea Products

[0111] Tea product 1:

[0112] Step 1: Take 9 portions of fresh tea leaves, fix them, roll them, pile them up, and dry them to obtain semi-finished tea;

[0113] The fixation step is as follows: fresh tea leaves picked at noon on a sunny day are spread out at room temperature for 12 hours, then fixed at 320℃ and 220rpm for 2.5 minutes, then steamed at 200℃ 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] Fermentation steps: Pile the kneaded tea leaves into a pile (about 65cm high), then spray with water, cover with a cloth, and let it ferment naturally at 30℃ for 25 days, turning the pile once a day;

[0116] Drying: Dry with hot air at 120℃ 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 into powder with a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 85°C for 3 hours, cool to room temperature to obtain the decoction extract.

[0118] Add 300 U / g of serrata peptide enzyme and 200 U / g of fig protease from the decoction extract to the decoction extract, and enzymatically hydrolyze at 55°C for 3 hours to inactivate the enzymes and obtain the hydrolysate.

[0119] The enzymatic hydrolysate was sterilized, and then 2.6% glucose, 0.06% dipotassium hydrogen phosphate, and a compound fermentation bacteria were added relative to the mass of the hydrolysate. Anaerobic fermentation was carried out at 37°C for 85 hours, followed by sterilization to obtain the fermented product. The compound fermentation bacteria consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:2.5, with a total amount of 7.7 × 10⁻⁶ bacteria. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0120] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 concentrate (i.e., the above-mentioned concentrate 1).

[0121] Step 3: Mix the concentrated liquid 1 with the semi-finished tea evenly, let stand for 5 hours, and obtain the intermediate product;

[0122] Step 4: Heat the intermediate product in a pot (temperature 120℃) and stir-fry until the moisture content is 22.6%, then place it in a charcoal stove to bake until the moisture content is 2.97%, thus obtaining the tea product.

[0123] Tea product 2:

[0124] Step 1: Take 10 portions of fresh tea leaves, kill them with the green, roll them, pile them up, and dry them to obtain semi-finished tea;

[0125] The fixation 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℃ and 220rpm for 2 minutes, then steamed at 200℃ 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] Fermentation steps: Pile the kneaded tea leaves into a pile (about 65cm high), then spray with water, cover with a cloth, and let it ferment naturally at 30℃ for 24 days, turning the pile once a day;

[0128] Drying: Dry with hot air at 120℃ 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 into powder with a particle size of less than 50 mesh to obtain a mixed powder; add 30 times the weight of water of the mixed powder, boil, then keep warm at 80°C for 3.5 hours, cool to room temperature to obtain a decoction extract.

[0130] Add 350 U / g of serrata peptides and 150 U / g of fig protease to the decoction extract, and enzymatically hydrolyze at 52°C for 4 hours to inactivate the enzymes and obtain the hydrolysate.

[0131] The enzymatic hydrolysate was sterilized, and then 2.5% glucose, 0.065% dipotassium hydrogen phosphate, and a compound fermentation culture (based on the mass of the hydrolysate) were added. Anaerobic fermentation was carried out at 35°C for 90 hours, followed by sterilization to obtain the fermented product. The compound fermentation culture consisted of *Bacillus polymyxa* CICC 22479 and *Lactobacillus plantarum* CICC 24809 in a ratio of 1:3.2, with a total amount of 7.8 × 10⁻⁶. 9 CFU / g of enzyme hydrolysate was used to obtain fermentation product;

[0132] The fermentation product was filtered through a 1 μm pore size filter membrane, and the 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 concentrate (i.e., the above-mentioned concentrate 2).

[0133] Step 3: Mix the concentrated liquid 2 with the semi-finished tea evenly, let stand for 4.5 hours, and obtain the intermediate product;

[0134] Step 4: Heat the intermediate product in a pot (temperature 120℃) and stir-fry until the moisture content is 24.7%, then place it in a charcoal stove and bake until the moisture content is 3.12% to obtain the tea product.

[0135] The above-mentioned tea products were applied and tested:

[0136] Ten volunteers aged 30-45 were selected to rate and evaluate the brewed tea products prepared above. Evaluation criteria included tea color (clear and bright as the standard), aroma (fragrant without any off-flavors as the standard), and tea taste (sweet and without bitterness as the standard). Each criterion was scored out of 10. The average score for 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 this invention has good effects. The brewed tea soup is clear and bright, fragrant and without any off-flavors, and has a sweet taste.

[0140] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A method for preparing a concentrated solution, characterized in that, The preparation method is as follows: 4-6 parts by weight of ginseng, 9-11 parts by weight of salvia miltiorrhiza and 4-6 parts by weight of kudzu root are pulverized to obtain a mixed powder, which is then extracted by boiling in water to obtain a decoction extract; then a complex protease is added for enzymatic hydrolysis to obtain the hydrolysate. Add compound fermentation bacteria to ferment, obtain fermentation product, filter, ultrafilter, concentrate to obtain concentrated liquid; The step of adding a complex protease for enzymatic hydrolysis includes: adding 200-400 U / g of serrata peptide enzyme and 150-300 U / g of fig protease from the decoction extract to the decoction extract, and hydrolyzing at 40-60℃ for 2-4 hours to inactivate the enzyme and obtain the hydrolysate. The steps for adding compound fermentation bacteria include: sterilizing the enzymatic hydrolysate, adding 1.5-4% glucose, 0.01-0.1% dipotassium hydrogen phosphate, and compound fermentation bacteria relative to the mass of the enzymatic hydrolysate, anaerobic fermenting at 25-40℃ for 70-100 hours, sterilizing, and obtaining the fermented product; the compound fermentation bacteria consist of Bacillus polymyxa CICC 22479 and Lactobacillus plantarum CICC24809 in a ratio of 1:2-3.2, and the amount of fermentation bacteria is (2-8)×10 9 CFU / g of enzyme hydrolysate; The steps for extraction by boiling water include: adding 20-40 times the weight of water to the mixed powder, boiling, then keeping it at 80-92℃ for 2-5 hours, and then cooling to obtain the decoction extract; The ultrafiltration process involves using an ultrafiltration membrane with a molecular weight cutoff of less than 3 kDa.

2. The method for preparing a concentrated solution according to claim 1, characterized in that, Concentrate to 1 / 8 to 1 / 12 of the powder mass.

3. A concentrated solution prepared by the preparation method according to any one of claims 1-2.

4. A method for preparing tea, characterized in that, It includes the following steps: Step 1: Take 8-10 portions of fresh tea leaves, fix them, roll them, pile them up, and dry them to obtain semi-finished tea; Step 2: Prepare a concentrated solution according to the preparation method according to any one of claims 1-2; Step 3: Stir the concentrated liquid and the semi-finished tea evenly, let it stand, and obtain the intermediate product; Step 4: Heat and stir-fry the intermediate product in a pot, then place it in a charcoal stove to roast, thus obtaining the tea.

5. The preparation method according to claim 4, characterized in that, In step 3, let it stand for 4-6 hours.

6. The preparation method according to claim 4, characterized in that, In step 4, heat and stir-fry until the moisture content is 20-30%.

7. The preparation method according to claim 4, characterized in that, In step 4, bake until the moisture content is below 5%.

8. A tea prepared by the preparation method according to any one of claims 4-7.