Multifunctional tea soup for inhibiting hypertension, hyperglycemia and hyperlipidemia and removing purine and preparation method thereof

Abstract

The invention relates to the technical field of tea soup, in particular to multifunctional tea soup capable of inhibiting hypertension, hyperglycemia and hyperlipidemia and removing purine and a preparation method of the multifunctional tea soup. 0.3 to 0.4 part of raw Pu'er tea; 0.08 to 0.12 part of chrysanthemum flower; 0.08 to 0.12 part of honeysuckle flower; 0.08 to 0.12 part of spica prunellae; 0.08 to 0.12 part of microcos paniculata; 0.08 to 0.12 part of radix puerariae; 0.08 to 0.12 part of semen cassiae; the product not only has excellent performance in the aspects of inhibiting hypertension, hyperglycemia and hyperlipidemia and removing purine, but also shows the anti-oxidation capacity exceeding the expectation and the overall health regulation effect.

Description

Technical Field

[0001] The invention relates to the technical field of tea soup, in particular to a multifunctional tea soup capable of inhibiting three highs and removing purine and a preparation method thereof. Background Art

[0002] In recent years, as people pay more and more attention to health, the functional beverage market has flourished. Among them, products targeting the "three highs" (high blood pressure, high blood lipids, and high blood sugar) and abnormal purine metabolism have attracted particular attention. However, existing related products often have some limitations.

[0003] First, traditional products for reducing the three highs usually target a single symptom and it is difficult to achieve multiple regulatory functions. Secondly, the purine-free teas on the market mostly rely on a single raw material, such as kuding tea or buckwheat tea, and the effects are often not ideal. Furthermore, existing products lack innovation in raw material selection and preparation technology, making it difficult to give full play to the synergistic effects of various ingredients. In addition, many products have difficulty in balancing health benefits and taste, which affects compliance with long-term use.

[0004] In view of this, developing a multifunctional tea drink that can simultaneously inhibit the three highs, effectively remove purines, and have a good taste has important practical significance and market value. The present invention came into being in this context, aiming to solve many problems existing in the prior art through innovative formula design and process optimization. Summary of the invention

[0005] The core innovation of the present invention is to skillfully combine small molecular water, raw Pu'er tea, selected Chinese herbal medicine and ginsenoside powder, and achieve synergistic effects among the components through a precisely controlled preparation process. This unique combination not only overcomes the defect of single efficacy of traditional products, but also realizes multiple health regulation functions at the molecular level.

[0006] The object of the present invention is to provide a multifunctional tea soup for inhibiting three highs and removing purines, and the tea soup comprises the following components by weight:

[0007] 90-110 parts of small molecular water;

[0008] 0.3-0.4 portion of raw Pu'er tea;

[0009] Chrysanthemum 0.08-0.12 parts;

[0010] Honeysuckle 0.08-0.12 parts;

[0011] Prunella vulgaris 0.08-0.12 parts;

[0012] 0.08-0.12 parts of Buza leaves;

[0013] Pueraria root 0.08-0.12 parts;

[0014] Cassia seed 0.08-0.12 parts;

[0015] 0.13-0.17 parts of ginsenosides powder.

[0016] Preferably, the small molecular cluster water is composed of 5-7 water molecules arranged in a hexagonal shape, and the pH value ranges from 7.2 to 8.5.

[0017] Preferably, the raw Pu'er tea is one bud and one leaf or one bud and two leaves tea produced in Xishuangbanna Prefecture, Yunnan Province, and is made through processes such as withering, rolling, and sun drying.

[0018] The method for preparing the multifunctional tea soup comprises the following steps:

[0019] (1) Add 90-110 parts by weight of small molecular cluster water into a stainless steel cooking pot;

[0020] (2) adding 0.3-0.4 parts by weight of raw Pu'er tea, 0.08-0.12 parts by weight of chrysanthemum, 0.08-0.12 parts by weight of honeysuckle, 0.08-0.12 parts by weight of selfheal, 0.08-0.12 parts by weight of buzia leaf, 0.08-0.12 parts by weight of kudzu root, and 0.08-0.12 parts by weight of cassia seed;

[0021] (3) Adjust the temperature to 98-102°C and maintain for 20-25 minutes;

[0022] (4) Turn off the heat and filter with a 100-mesh stainless steel filter to remove tea and medicinal residues;

[0023] (5) cooling the filtrate to 58-62° C.;

[0024] (6) At 58-62° C., add 0.13-0.17 parts by weight of ginsenoside powder while slowly stirring, and stir for 3-5 minutes until it is completely dissolved.

[0025] The multifunctional tea beverage further comprises 0.08-0.12 parts by weight of white sugar.

[0026] The method for preparing a tea beverage comprises the following steps:

[0027] (1) Performing operations according to steps (1) to (4) of claim 5;

[0028] (2) When the filtrate is cooled to 75-80° C., 0.08-0.12 parts by weight of white sugar is added and stirred until completely dissolved;

[0029] (3) Continue cooling to 58-62°C, and then add ginsenoside powder.

[0030] The oral liquid of the multifunctional tea soup further comprises 0.08-0.12 parts by weight of sucrose and 0.04-0.06 parts by weight of honey.

[0031] The preparation method of the oral liquid comprises the following steps:

[0032] (1) Add 90-110 parts by weight of small molecular cluster water into a stainless steel cooking pot;

[0033] (2) adding 0.3-0.4 parts by weight of raw Pu'er tea, 0.08-0.12 parts by weight of honeysuckle, 0.08-0.12 parts by weight of selfheal, 0.08-0.12 parts by weight of buzia leaves, 0.08-0.12 parts by weight of kudzu root, 0.08-0.12 parts by weight of cassia seed, and 0.08-0.12 parts by weight of sucrose;

[0034] (3) Adjust the temperature to 98-102°C and maintain for 55-65 minutes;

[0035] (4) Turn off the heat and filter with a 100-mesh stainless steel filter to remove tea and medicinal residues;

[0036] (5) cooling the filtrate to 70-75° C., adding 0.04-0.06 parts by weight of honey, and stirring until completely dissolved;

[0037] (6) Continue cooling to 58-62°C;

[0038] (7) At 58-62° C., add 0.13-0.17 parts by weight of ginsenoside powder while slowly stirring, and stir for 3-5 minutes until it is completely dissolved.

[0039] Preferably, the chrysanthemum used in the method is chrysanthemum, the honeysuckle is picked when the flower buds begin to open, the selfheal is harvested when the fruits are ripe in July-August, and the spatholobi leaves are harvested in spring and autumn.

[0040] From the perspective of chemical mechanism, the innovation of the present invention is mainly reflected in the following aspects:

[0041] 1. Application of small molecular cluster water: The hexagonal structure formed by 5-7 water molecules not only enhances the ability to dissolve and extract other ingredients, but also may affect the conformation of biological macromolecules through hydrogen bonding, thereby enhancing their activity. This special water structure may form a stable inclusion complex with tea polyphenols, ginsenosides, etc., improving the bioavailability of active ingredients.

[0042] 2. Selection of raw Pu'er tea: Compared with cooked Pu'er tea, raw Pu'er tea retains more catechins and gallic acid ester compounds. These compounds not only have strong antioxidant capacity, but also may regulate blood lipid levels by inhibiting the activity of fatty acid synthase and cholesterol ester transfer protein.

[0043] 3. Synergistic effect of Chinese herbal medicine combination: The selected Chinese herbal medicines not only exert specific effects individually, but more importantly, form a complex network system through intermolecular interactions. For example, chlorogenic acid in chrysanthemum may form π-π stacking with chlorogenic acid isomers in honeysuckle, enhancing the anti-inflammatory effect.

[0044] 4. Precise addition of ginsenosides: As a unique triterpenoid saponin, the multiple hydroxyl groups in ginsenosides' molecular structure may form hydrogen bonds with tea polyphenols. This interaction not only stabilizes the two components, but also may produce a synergistic blood sugar regulating effect.

[0045] 5. The key role of temperature control: By precisely controlling the temperature during the preparation process, the present invention successfully balances the protection of heat-sensitive components (such as certain catechins) and the sufficient extraction of insoluble components (such as certain saponins). The careful design of this temperature curve may promote the formation of certain molecular interactions, such as Diels-Alder reactions or molecular rearrangements.

[0046] In summary, the present invention has successfully developed a multifunctional tea drink with significant synergistic effects through multi-level and multi-angle innovation. This product not only performs well in inhibiting the three highs and removing purines, but also shows unexpected antioxidant capacity and overall health regulation effects. More importantly, the present invention provides new ideas and methodologies for the design and development of functional drinks, which is expected to promote technological progress and innovative development of the entire industry. DETAILED DESCRIPTION

[0047] The multifunctional tea soup for inhibiting three highs and removing purine of the present invention fully embodies the holistic concept and syndrome differentiation and treatment thought of traditional Chinese medicine. Its compatibility design skillfully integrates traditional Chinese medicine theory and modern pharmaceutical technology, showing a unique synergistic effect.

[0048] Example 1: Multifunctional tea soup that suppresses three highs and removes purine

[0049] The multifunctional tea soup of this embodiment includes the following components by weight: 100 parts of small molecular cluster water, 0.35 parts of raw Pu'er tea, 0.1 parts of chrysanthemum, 0.1 parts of honeysuckle, 0.1 parts of selfheal, 0.1 parts of pueraria leaf, 0.1 parts of kudzu root; 0.1 parts of cassia seed; 0.15 parts of ginsenosides powder.

[0050] The preparation method comprises the following steps:

[0051] First, add 100 parts by weight of small-molecule cluster water (pH 7.8) into a stainless steel cooking pot. Small-molecule cluster water is composed of 6 water molecules arranged in a hexagonal shape, which has stronger penetration and dissolving power, and helps to better extract and deliver active ingredients.

[0052] Secondly, add 0.35 parts by weight of raw Pu'er tea (produced in Xishuangbanna Prefecture, Yunnan Province, one bud and one leaf), 0.1 parts by weight of chrysanthemum (Hangbai chrysanthemum, picked when the flower is 70% open), 0.1 parts by weight of honeysuckle (picked when the flower buds are just opening), 0.1 parts by weight of Prunella vulgaris (harvested when the fruit is ripe in July), 0.1 parts by weight of Buzha leaves (harvested in spring), 0.1 parts by weight of Buzha leaves; 0.1 parts by weight of Pueraria root; 0.1 parts by weight of Cassia seed. The combination of these Chinese herbs is intended to exert a synergistic effect and enhance the efficacy range of the product.

[0053] Then, the temperature was adjusted to 100°C and maintained for 22 minutes. This temperature and time were chosen to fully extract the active ingredients in the various raw materials while maintaining their activity.

[0054] Next, turn off the heat and filter with a 100-mesh stainless steel filter to remove the tea and medicinal residues.

[0055] Again, the filtrate was cooled to 60°C. At this temperature, 0.15 parts by weight of ginsenoside powder was slowly added with stirring and stirred for 4 minutes until completely dissolved. The timing of adding ginsenoside was carefully designed to protect its activity to the greatest extent, while forming a complementary effect with other ingredients to jointly play the role of regulating blood sugar, blood lipids and blood pressure.

[0056] In this embodiment, raw Pu'er tea provides tea polyphenols, amino acids, caffeine and other beneficial ingredients, which are helpful to inhibit the three highs and remove purines. Chinese herbal medicines such as chrysanthemum, honeysuckle, selfheal and pueraria leaves may produce synergistic antioxidant effects with tea polyphenols, further enhancing the health effects of the product.

[0057] Example 2: Multifunctional tea beverage that suppresses three highs and removes purine

[0058] The multifunctional tea beverage of this embodiment includes the following components by weight: 90 parts of small molecular cluster water, 0.4 parts of raw Pu'er tea, 0.12 parts of chrysanthemum, 0.12 parts of honeysuckle, 0.12 parts of selfheal, 0.12 parts of pueraria leaf, 0.12 parts of kudzu root; 0.12 parts of cassia seed; 0.17 parts of ginsenosides powder, and 0.12 parts of white sugar.

[0059] The preparation method comprises the following steps:

[0060] First, 90 parts by weight of small-molecule water (pH 8.5) was added to a stainless steel cooking pot. This high-pH small-molecule water helps regulate the acid-base balance in the body and may enhance the health effects of the product.

[0061] Secondly, add 0.4 weight parts of raw Pu'er tea (produced in Xishuangbanna Prefecture, Yunnan Province, one bud and two leaves), 0.12 weight parts of chrysanthemum (Hangzhou white chrysanthemum, picked when the flowers are 8 minutes open), 0.12 weight parts of honeysuckle (picked when the buds just begin to open), 0.12 weight parts of selfheal (harvested when the fruits are ripe in August), 0.12 weight parts of Buzha leaves (harvested in autumn), 0.12 weight parts of Pueraria root, and 0.12 weight parts of Cassia seed.

[0062] The temperature was then adjusted to 102°C for 25 minutes. This higher temperature and longer time was intended to maximize the extraction of active ingredients.

[0063] Next, turn off the heat and filter with a 100-mesh stainless steel filter to remove the tea and medicinal residues.

[0064] Once again, when the filtrate is cooled to 80° C., 0.12 parts by weight of white sugar is added and stirred until completely dissolved. The addition of white sugar not only improves the taste, but also may produce a synergistic effect with other ingredients to enhance the overall effect.

[0065] Finally, the mixture was cooled to 58° C., and 0.17 parts by weight of ginsenosides powder was added under slow stirring, and stirred for 5 minutes until the mixture was completely dissolved.

[0066] In this embodiment, the higher content of raw Pu'er tea and Chinese herbal medicine is intended to provide a stronger effect of inhibiting the three highs and removing purines. The content of ginsenosides powder is also increased accordingly to enhance its effect of regulating blood sugar, blood lipids and blood pressure.

[0067] Example 3: Multifunctional oral liquid for inhibiting three highs and removing purine

[0068] The multifunctional oral liquid of this embodiment comprises the following components by weight: 110 parts of small molecular cluster water, 0.3 parts of raw Pu'er tea, 0.08 parts of honeysuckle, 0.08 parts of selfheal, 0.08 parts of pueraria leaf, 0.08 parts of kudzu root; 0.08 parts of cassia seed; 0.13 parts of ginsenosides powder, 0.08 parts of sucrose, and 0.04 parts of honey.

[0069] The preparation method comprises the following steps:

[0070] First, 110 parts by weight of small-molecule water (pH 7.2) was added to a stainless steel cooking pot. This small-molecule water with a lower pH value may be more suitable for the extraction and stabilization of certain active ingredients.

[0071] Secondly, add 0.3 parts by weight of raw Pu'er tea (produced in Xishuangbanna Prefecture, Yunnan Province, one bud and one leaf), 0.08 parts by weight of honeysuckle (picked when the flower buds just begin to open), 0.08 parts by weight of selfheal (harvested when the fruits are ripe in July), 0.08 parts by weight of Buzha leaves (harvested in spring), 0.08 parts by weight of Pueraria root; 0.08 parts by weight of Cassia seed, and 0.08 parts by weight of sucrose.

[0072] Then, the temperature was adjusted to 98°C and maintained for 55 minutes. This longer extraction time is intended to ensure sufficient release of the active ingredients in the oral liquid form.

[0073] Next, turn off the heat and filter with a 100-mesh stainless steel filter to remove the tea and medicinal residues.

[0074] Again, the filtrate was cooled to 70°C, 0.04 parts by weight of honey was added, and stirred until completely dissolved. The addition of honey not only improves the taste, but also may produce a synergistic effect with other ingredients to enhance the antibacterial and anti-inflammatory effects.

[0075] Finally, the mixture was cooled to 62° C., and 0.13 parts by weight of ginsenosides powder was added under slow stirring, and stirred for 3 minutes until the mixture was completely dissolved.

[0076] In this embodiment, the oral liquid form may improve the bioavailability of the active ingredients. The lower content of Chinese herbal medicine and ginsenoside powder is intended to provide mild but sustained health effects and is suitable for long-term use.

[0077] Example 4: Multifunctional tea soup that suppresses three highs and removes purine

[0078] The multifunctional tea soup of this embodiment includes the following components by weight: 100 parts of small molecular cluster water, 0.35 parts of raw Pu'er tea, 0.1 parts of chrysanthemum, 0.1 parts of honeysuckle, 0.1 parts of selfheal, 0.1 parts of pueraria leaf, 0.1 parts of kudzu root; 0.1 parts of cassia seed; 0.15 parts of ginsenosides powder.

[0079] The preparation method comprises the following steps:

[0080] First, 100 parts by weight of small-molecule water (pH 7.8) was added to a stainless steel cooking pot. This medium-pH small-molecule water is designed to balance extraction efficiency and ingredient stability.

[0081] Secondly, add 0.35 weight parts of raw Pu'er tea (produced in Xishuangbanna Prefecture, Yunnan Province, a mixture of one bud and one leaf and one bud and two leaves), 0.1 weight parts of chrysanthemum (Hangzhou white chrysanthemum, picked when the flowers are 7.5 minutes blooming), 0.1 weight parts of honeysuckle (picked when the flower buds just begin to bloom), 0.1 weight parts of selfheal (harvested when the fruits are ripe in July and May), 0.1 weight parts of Buza leaves (harvested in spring and autumn), 0.1 weight parts of Pueraria root; 0.1 weight parts of Cassia seed.

[0082] The temperature was then adjusted to 100°C and maintained for 22.5 minutes. This intermediate temperature and time was intended to optimize the extraction efficiency of the various components.

[0083] Next, turn off the heat and filter with a 100-mesh stainless steel filter to remove the tea and medicinal residues.

[0084] Finally, the filtrate was cooled to 60° C., and 0.15 parts by weight of ginsenoside powder was added under slow stirring, and stirred for 4 minutes until it was completely dissolved.

[0085] This embodiment adopts the intermediate value of each parameter, aiming to provide a balanced formula that can fully exert the efficacy of each component and ensure the stability and taste of the product. The synergistic effect of raw Pu'er tea and Chinese herbal medicine is expected to provide a stable effect of inhibiting the three highs and removing purines, while the addition of ginsenosides further enhances the health benefits of the product.

[0086] Comparative Example 1: Multifunctional tea soup lacking small molecular cluster water

[0087] This comparative example is intended to verify the importance of small-molecular-group water in the present invention, and is compared with Example 1. The formula composition is the same as that of Example 1, the only difference being that the small-molecular-group water is replaced with ordinary purified water.

[0088] The preparation method comprises the following steps:

[0089] First, 100 parts by weight of ordinary purified water (pH 7.0) was added to a stainless steel pot. Next, other raw materials were added and boiled according to the method of Example 1. Then, the mixture was filtered and cooled at the same temperature and time. Finally, the ginsenoside powder was added under the same conditions and stirred to dissolve.

[0090] By comparison with Example 1, it is found that the extraction efficiency of the active ingredients and the efficacy of the final product of the tea soup prepared with ordinary purified water are both reduced. This confirms the key role of small molecular cluster water in improving the solubility and bioavailability of the active ingredients, thus supporting the innovativeness of the present invention.

[0091] Comparative Example 2: Multifunctional tea beverage lacking ginsenosides powder

[0092] This comparative example is intended to verify the importance of ginsenosides powder in the present invention, and is compared with Example 2. The formula composition is the same as that of Example 2, but ginsenosides powder is not added.

[0093] The preparation method is basically the same as that of Example 2, except that no ginsenoside powder is added in the last step. Other steps, including the use of small molecular cluster water, the addition of Chinese herbal medicine, the cooking time and temperature control, etc., remain the same.

[0094] By comparison with Example 2, it was observed that the tea beverage lacking ginsenosides powder had significantly reduced effects in regulating blood sugar, blood lipids and blood pressure. This confirms that ginsenosides powder plays a key synergistic role in the present invention, further highlighting the uniqueness and innovation of the formula of the present invention.

[0095] Comparative Example 3: Multifunctional oral liquid using cooked Pu'er tea instead of raw Pu'er tea

[0096] This comparative example is intended to verify the unique effect of raw Pu'er tea in the present invention, and is compared with Example 3. The formula composition is the same as that of Example 3, the only difference being that the raw Pu'er tea is replaced with the same weight of cooked Pu'er tea.

[0097] The preparation method basically follows the steps of Example 3, except that cooked Pu'er tea is used instead of raw Pu'er tea. Other parameters, such as the pH value of small molecular cluster water, cooking time and temperature, and the addition of honey and ginsenoside powder, remain unchanged.

[0098] By comparing with Example 3, it is found that the oral liquid prepared with cooked Pu'er tea is not as effective as the formula with raw Pu'er tea in removing purine and inhibiting the three highs. This confirms the importance of the unique active ingredients in raw Pu'er tea in the present invention and highlights the innovation of the present invention in the selection of raw materials.

[0099] Comparative Example 4: Multifunctional tea soup lacking Chinese herbal medicine

[0100] This comparative example is intended to verify the synergistic effect of the Chinese herbal medicine combination in the present invention, and is compared with Example 4. The formula composition is based on Example 4, but all Chinese herbal medicines (chrysanthemum, honeysuckle, selfheal, and slag leaves) are removed.

[0101] The preparation method is similar to that of Example 4, but the step of adding Chinese herbal medicine is omitted. The specific steps are as follows:

[0102] First, 100 parts by weight of small molecular water (pH 7.8) was added to a stainless steel pot. Second, only 0.35 parts by weight of raw Pu'er tea was added. Then, the temperature was adjusted to 100°C and maintained for 22.5 minutes. Next, filtering, cooling and adding ginsenoside powder were performed according to the method of Example 4.

[0103] By comparison with Example 4, it was observed that the tea soup lacking the Chinese herbal medicine combination had significantly reduced effects in terms of anti-oxidation, anti-inflammatory and overall health regulation. This confirms that the Chinese herbal medicine combination plays an important synergistic role in the present invention, further supporting the innovativeness and comprehensive efficacy of the formula of the present invention.

[0104] Comparative Example 5: Multifunctional tea beverage using high temperature treatment

[0105] This comparative example is intended to verify the importance of temperature control in the present invention, especially the effect on the activity of ginsenosides powder. Compared with Example 2, the formula composition is the same, but a higher temperature is used during the preparation process.

[0106] The preparation method basically follows the steps of Example 2, but in the last step, the addition temperature of the ginsenosides powder is increased from 58° C. to 80° C. Specifically, after the filtrate is cooled to 80° C., the ginsenosides powder is immediately added and stirred for 5 minutes until it is completely dissolved.

[0107] By comparing with Example 2, it was found that high temperature treatment significantly reduced the activity of ginsenosides, resulting in a significant decrease in the effect of the final product in regulating blood sugar, blood lipids and blood pressure. This confirms the importance of the precise design of temperature control in the present invention for maintaining the activity of key ingredients, highlighting the innovativeness of the preparation process.

[0108] Comparative Example 6: Multifunctional tea soup using ordinary water and conventional brewing method

[0109] This comparative example is intended to fully verify the innovative features of the present invention, including raw material selection, formula composition and preparation process. Compared with Example 1, ordinary water is used instead of small molecular cluster water, and a conventional tea brewing method is used.

[0110] The preparation method is as follows:

[0111] First, add 100 parts by weight of ordinary tap water to a stainless steel pot. Next, add 0.35 parts by weight of raw Pu'er tea and the same weight of Chinese herbal medicine. Then, adjust the temperature to 100°C, turn off the heat immediately after boiling, and soak for 5 minutes. Next, filter with an ordinary filter and cool to room temperature. Finally, add 0.15 parts by weight of ginsenoside powder and stir until dissolved.

[0112] By comparing with Example 1, it is found that the tea soup prepared by using ordinary water and conventional brewing method is significantly lower than the method of the present invention in terms of extraction efficiency of effective ingredients, stability of ingredients and final efficacy. This fully confirms the innovation and superiority of the present invention in terms of raw material selection, formula composition and preparation process.

[0113] Through these six comparative examples, the core innovations of the present invention are systematically verified, including the application of small molecular cluster water, the selection of raw Pu'er tea, the synergistic effect of Chinese herbal medicine, the addition of ginsenoside powder, and precise temperature control. These comparative experiments fully demonstrate the unique advantages and innovations of the present invention in inhibiting the three highs and removing purines. The results show that the formula and preparation method of the present invention have significant advantages in improving the extraction efficiency of effective ingredients, maintaining the stability of active ingredients, and exerting synergistic effects, providing new ideas and methods for the development of efficient and multifunctional healthy tea drinks.

[0114] Next, a series of test experiments will be designed for the present invention to evaluate its effectiveness in inhibiting the three highs and removing purines.

[0115] Experiment 1: Antioxidant capacity determination

[0116] Experimental purpose: To evaluate the antioxidant effect of the tea of ​​the present invention and to verify the synergistic effect of the combination of small molecular cluster water and Chinese herbal medicine.

[0117] Experimental method: DPPH free radical scavenging ability method was used.

[0118] Steps: First, take 0.1 mL of each sample solution and mix it with 3.9 mL of 0.1 mmol / L DPPH ethanol solution. Second, react at room temperature in the dark for 30 minutes. Then, use an ultraviolet spectrophotometer to measure the absorbance at a wavelength of 517 nm. Finally, calculate the DPPH free radical scavenging rate.

[0119] Experiment 2: Assessment of blood sugar regulation ability

[0120] Experimental purpose: To evaluate the effect of the tea of ​​the present invention on blood sugar level and verify the effect of ginsenosides powder.

[0121] Experimental method: In vitro α-amylase inhibition test was used.

[0122] Steps: First, mix the sample solution with the α-amylase solution and pre-incubate at 37°C for 10 minutes. Next, add the starch solution and continue incubating for 10 minutes. Then, add the DNS reagent to terminate the reaction and boil it in water for 5 minutes. Finally, cool it to room temperature, measure the absorbance at a wavelength of 540nm, and calculate the inhibition rate.

[0123] Experiment 3: Evaluation of blood lipid regulation ability

[0124] Experimental purpose: To evaluate the effect of the tea of ​​the present invention on blood lipid levels and to verify the synergistic effect of raw Pu'er tea and Chinese herbal medicine.

[0125] Experimental method: Cholesterol esterase-cholesterol oxidase method was used.

[0126] Steps: First, mix the sample with synthetic high cholesterol serum. Second, add cholesterol esterase and cholesterol oxidase and incubate at 37°C for 10 minutes. Then, add the colorimetric agent and react at room temperature for 10 minutes. Finally, measure the absorbance at a wavelength of 500nm and calculate the change in cholesterol content.

[0127] Experiment 4: Purine removal capacity determination

[0128] Experimental purpose: To evaluate the effect of the tea of ​​the present invention in removing purines and to verify the effects of small molecular cluster water and raw Pu'er tea.

[0129] Experimental method: High performance liquid chromatography (HPLC) was used.

[0130] Steps: First, mix the sample with a purine solution of known concentration and react at room temperature for 30 minutes. Second, filter through a 0.22 μm filter membrane. Then, use a C18 column with methanol-water (20:80, v / v) as the mobile phase at a flow rate of 1.0 mL / min for HPLC analysis. Finally, detect at a wavelength of 260 nm and calculate the percentage reduction of purine content.

[0131] Based on the above experimental method, Examples 1-4 and Comparative Examples 1-6 were tested, and the results are shown in the following table:

[0132]

[0133]

[0134] According to the test results, Example 2 shows the best comprehensive effect and can be regarded as the best embodiment of the present invention.

[0135] By analyzing these data in depth, it can be found that the present invention has the following unexpected technical effects:

[0136] 1. Super strong synergistic antioxidant effect: The DPPH scavenging rate of Examples 1-4 is significantly higher than that of each comparative example, especially comparative example 1 and comparative example 6. This shows that the combination of small molecular cluster water, raw Pu'er tea and Chinese herbal medicine is not just a simple superposition of effects, but produces a synergistic effect beyond expectations. This synergistic effect may be due to the fact that small molecular cluster water enhances the extraction and stability of polyphenol compounds and promotes the interaction between antioxidant components from different sources.

[0137] 2. Significant blood sugar regulation ability: Example 2 performed outstandingly in terms of α-amylase inhibition rate, far exceeding Comparative Example 2 (without ginsenoside powder) and Comparative Example 5 (high temperature treatment). This reveals that there is a unique interaction between ginsenoside powder and other ingredients, which may enhance the inhibitory effect by forming a special molecular complex or changing the conformation of the enzyme. In addition, temperature control plays a key role in maintaining this interaction.

[0138] 3. Comprehensive blood lipid regulation effect: All examples are superior to the comparative examples in terms of cholesterol reduction rate, especially compared with comparative example 3 (using cooked Pu'er tea). This indicates that the specific components in raw Pu'er tea, which may be some under-recognized catechin derivatives, show unique lipid metabolism regulation ability after combining with small molecular cluster water and Chinese herbal medicine.

[0139] 4. Excellent purine removal ability: The purine removal rate of the examples is generally higher than that of the comparative examples, especially compared with comparative example 1 (without small-molecule water clusters). This result suggests that small-molecule water clusters not only enhance the solubility of purine, but also promote its separation and removal from the solution by changing the molecular configuration of purine or forming special inclusion compounds.

[0140] 5. Balance between temperature sensitivity and efficacy: The results of comparative example 5 show that although high temperature treatment has little effect on antioxidant capacity, it significantly reduces blood sugar regulation capacity. This finding emphasizes the ingenuity of the process design of the present invention, which successfully finds the best balance between maintaining the activity of heat-sensitive components and sufficient extraction.

[0141] 6. Irreplaceability of the overall formula: All indicators of Comparative Example 6 are significantly lower than those of the embodiment, which fully proves that every detail of the present invention in terms of raw material selection, formula composition and preparation process is indispensable. This holistic innovative design enables the final product to show a comprehensive effect far exceeding that of a single ingredient or traditional preparation method.

[0142] In summary, the present invention has successfully achieved synergistic effects among the components through a carefully designed formula and process. It not only performs well in inhibiting the three highs and removing purines, but also shows unexpected effects in anti-oxidation and other aspects. This multi-dimensional health regulation ability provides innovative ideas and scientific basis for the development of a new generation of functional tea drinks.

Claims

1. A multifunctional tea soup that inhibits three highs and removes purine, characterized in that: The tea soup comprises the following components by weight: 90-110 parts of small molecular water; 0.3-0.4 portion of raw Pu'er tea; Chrysanthemum 0.08-0.12 parts; Honeysuckle 0.08-0.12 parts; Prunella vulgaris 0.08-0.12 parts; 0.08-0.12 parts of Buza leaves; Pueraria root 0.08-0.12 parts; Cassia seed 0.08-0.12 parts; 0.13-0.17 parts of ginsenosides powder.

2. The multifunctional tea soup according to claim 1, characterized in that: The small molecular cluster water is composed of 5-7 water molecules arranged in a hexagonal shape, and the pH value ranges from 7.2 to 8.

5.

3. The multifunctional tea soup according to claim 1, characterized in that: The raw Pu'er tea is one bud and one leaf or one bud and two leaves produced in Xishuangbanna Prefecture, Yunnan Province, and is made through processes such as withering, rolling, and sun drying.

4. The method for preparing the multifunctional tea soup according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) Add 90-110 parts by weight of small molecular cluster water into a stainless steel cooking pot; (2) adding 0.3-0.4 parts by weight of raw Pu'er tea, 0.08-0.12 parts by weight of chrysanthemum, 0.08-0.12 parts by weight of honeysuckle, 0.08-0.12 parts by weight of selfheal, 0.08-0.12 parts by weight of buzia leaf, 0.08-0.12 parts by weight of kudzu root, and 0.08-0.12 parts by weight of cassia seed; (3) Adjust the temperature to 98-102°C and maintain for 20-25 minutes; (4) Turn off the heat and filter with a 100-mesh stainless steel filter to remove tea and medicinal residues; (5) cooling the filtrate to 58-62° C.; (6) At 58-62° C., add 0.13-0.17 parts by weight of ginsenoside powder while slowly stirring, and stir for 3-5 minutes until it is completely dissolved.

5. The tea beverage of the multifunctional tea soup according to any one of claims 1 to 3, characterized in that: The invention further comprises 0.08-0.12 parts by weight of white granulated sugar.

6. The method for preparing a tea beverage according to claim 4, characterized in that: The following steps are involved: (1) Performing operations according to steps (1) to (4) of claim 5; (2) When the filtrate is cooled to 75-80° C., 0.08-0.12 parts by weight of white sugar is added and stirred until completely dissolved; (3) Continue cooling to 58-62°C, and then add ginsenoside powder.

7. An oral liquid of multifunctional tea soup as claimed in any one of claim 13, characterized in that: The invention further comprises 0.08-0.12 parts by weight of sucrose and 0.04-0.06 parts by weight of honey.

8. The method for preparing the oral liquid according to claim 7, characterized in that: The following steps are involved: (1) Add 90-110 parts by weight of small molecular cluster water into a stainless steel cooking pot; (2) adding 0.3-0.4 parts by weight of raw Pu'er tea, 0.08-0.12 parts by weight of honeysuckle, 0.08-0.12 parts by weight of selfheal, 0.08-0.12 parts by weight of buzia leaves, and 0.08-0.12 parts by weight of kudzu root; 0.08-0.12 parts by weight of Cassia seed; 0.08-0.12 parts by weight of sucrose; (3) Adjust the temperature to 98-102°C and maintain for 55-65 minutes; (4) Turn off the heat and filter with a 100-mesh stainless steel filter to remove tea and medicinal residues; (5) cooling the filtrate to 70-75° C., adding 0.04-0.06 parts by weight of honey, and stirring until completely dissolved; (6) Continue cooling to 58-62°C; (7) At 58-62° C., add 0.13-0.17 parts by weight of ginsenoside powder while slowly stirring, and stir for 3-5 minutes until it is completely dissolved.

9. The preparation method according to any one of claims 4, 6 or 8, characterized in that: The chrysanthemum used in the method is chrysanthemum, honeysuckle is picked when the flower buds just open, selfheal is harvested when the fruits are ripe in July-August, and spatholobi leaves are harvested in spring and autumn.

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