Preparation method of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture

Abstract

The invention provides a preparation method of wine extracted from tea leaves and tea polyphenols based on traditional Chinese medicine agriculture, and relates to the technical field of foods.The preparation method comprises the steps that green tea extract, traditional Chinese medicine composition extract, apple juice, honey and water are taken and mixed to obtain a fermentation mixture, and then the fermentation mixture is sterilized, inoculated with zymophyte and sealed for fermentation; and removing impurities from the fermentation product and sterilizing to obtain the tea polyphenol wine extracted from tea based on traditional Chinese medicine agriculture. Wherein the traditional Chinese medicine composition comprises one or more than two of selfheal, cordyceps sobolifera, rosa roxburghii tratt, medlar, chrysanthemum, salvia miltiorrhiza and astragalus membranaceus. According to the method, tea polyphenol in green tea is extracted, extracts of various traditional Chinese medicinal materials such as spica prunellae, cordyceps sobolifera, roxburgh rose, fructus lycii, chrysanthemum, radix salviae miltiorrhizae and radix astragali are combined, the traditional Chinese medicinal materials have unique medicinal values and health benefits, and comprehensive improvement of nutritional ingredients and medicinal values is achieved through scientific matching and co-fermentation.

Description

Technical Field

[0001] The invention provides a method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture, and relates to the technical field of food. Background Art

[0002] Traditional Chinese medicine agriculture is a new agricultural model that applies the principles of traditional Chinese medicine to agricultural production and agricultural product processing. It emphasizes the health, safety and ecology of agricultural products. Under this model, Chinese medicine, as an important resource, is widely used in the planting, breeding and processing of agricultural products. Chinese medicine and food have similar ingredients. Many Chinese medicines come from plants, animals and minerals that are eaten daily. They are rich in nutrients and active substances, and have multiple functions such as nourishing, conditioning and treating the human body. For example, Chinese medicinal materials such as wolfberry, red dates and yam are both medicines and common ingredients. With the increase in consumers' demand for health, the concept of medicine and food being of the same origin has been widely used in the development of functional foods. Researchers extract the effective ingredients of Chinese herbal medicines through modern technology and integrate them into food to enhance the nutritional value and health care function of food. For example, health tea containing ingredients such as wolfberry and red dates, as well as Chinese herbal tea with unique formulas. Chinese herbal beverages refer to beverages made by mixing Chinese herbal extracts or whole Chinese herbal medicines with food excipients that have health and health effects. Common Chinese herbal beverages on the market include green tea, black tea, health tea, and herbal tea, among which tea beverages are the most common. In addition, there are some fruit and vegetable juices and plant protein beverages with Chinese herbal medicine as the main raw materials. These beverages not only provide deliciousness, but also meet consumers' needs for health. Chinese medicine soaking in wine is a traditional method of using Chinese medicine. By soaking Chinese medicine in wine, the effective ingredients in Chinese medicine are dissolved in the wine, thereby achieving the purpose of health care. However, it should be noted that not all Chinese medicines are suitable for soaking in wine. Some highly toxic Chinese medicinal materials such as Strychnos nux vomica and raw Chuanwu should be avoided. Tea wine is an innovative drink that cleverly combines Eastern tea culture with Western wine culture. By matching different teas and alcohol, you can create a drink with unique flavor and depth. The core of tea wine modulation lies in the balance of flavors. It is necessary to control factors such as the soaking time of tea and the ratio of tea to wine to ensure the taste and quality of the final product. For example, green tea is suitable for refreshing wines such as sake or vodka, while black tea balances the oak flavor of whiskey, bringing a rich taste experience. The combination of Chinese medicine and tea and wine is an innovative attempt to integrate traditional Chinese herbal medicine with tea and wine culture. By selecting Chinese herbal medicines with specific health benefits and matching and mixing them with tea and alcohol, drinks that have both the aroma of tea and wine and are rich in Chinese herbal health ingredients can be created. This technology not only retains the traditional flavor of tea and wine, but also gives the drinks more health attributes. The combination of Chinese medicine and tea and wine does have broad application prospects. It combines the health benefits of traditional Chinese herbal medicines with the unique flavor of tea and wine, providing consumers with more diversified and healthier beverage options. However, the addition of Chinese medicine also makes the ingredients of tea and wine more complicated. The most prominent problem is the instability of polyphenols in tea and wine.

[0003] Polyphenols are an important class of active substances in tea, with multiple biological activities such as antioxidant, anti-inflammatory, and anti-cancer. However, the stability of polyphenols in tea wine is affected by many factors, especially when Chinese herbal medicine ingredients are added to tea wine, this instability may become more significant. Chinese herbal medicine contains a variety of chemical components, such as alkaloids, flavonoids, terpenes, etc. These components may interact with polyphenols in tea wine, resulting in structural changes or reduced activity. For example, some Chinese herbal medicine ingredients may form precipitates or complexes with polyphenols, thereby reducing their solubility and stability in tea wine. The pH value and redox potential in tea wine are important factors affecting the stability of polyphenols. The addition of Chinese herbal medicine may change the pH value and redox potential of tea wine, thereby affecting the existence state and activity of polyphenols. For example, too low pH or too high redox potential may lead to degradation or inactivation of polyphenols. Tea wine may be affected by external factors such as light, heat, and oxygen during storage and transportation, which may also lead to the instability of polyphenols. Especially when Chinese medicine ingredients are added to tea wine, its sensitivity to the external environment may increase, making polyphenols more vulnerable to destruction. All these have hindered the further development of the technology of combining Chinese medicine with tea wine. Summary of the invention

[0004] To solve the above problems, the present invention provides a method for enhancing the stability of polyphenols in Chinese medicinal tea wine based on traditional Chinese medicine agriculture, and the specific scheme is as follows:

[0005] A method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture, comprising the following steps:

[0006] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0007] The Chinese medicine composition comprises one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0008] Preferably, the preparation method of the green tea extract comprises: soaking green tea leaves in distilled water, the mass ratio of green tea leaves to water being 1:50-80, the soaking temperature being controlled at 70-80°C, and the soaking time being 10-15 minutes; filtering the filtrate, and concentrating it to 20-50% volume to obtain the green tea extract.

[0009] Preferably, the method for preparing the extract of the Chinese medicine composition comprises: preparing extracts of Prunella Vulgaris, Cicadae Contagiosum, Rosa Roxb., Lycium Barbarum, Chrysanthemum, Salvia Miltiorrhiza, and Astragalus respectively, and mixing them according to proportion.

[0010] Preferably, the preparation method of the Prunella vulgaris extract comprises: soaking the Prunella vulgaris in water at 55-60°C for 24-48 hours, the mass ratio of Prunella vulgaris to water being 1:30-50, putting the obtained mixture into a blender for grinding and crushing, ultrasonically treating at 100-150W for 3-5 minutes, standing at room temperature for 8-10 hours, filtering the filtrate, and concentrating it to 20-50% volume to obtain the Prunella vulgaris extract.

[0011] Preferably, the preparation method of the cicada flower extract comprises: treating the cicada flower in an oven at 55-60°C for 10-20 minutes, crushing and passing through an 80-100 mesh sieve to obtain cicada flower pollen; weighing the cicada flower pollen, adding distilled water to suspend it, extracting it in a 100°C water bath for 2 hours, and centrifuging to obtain the supernatant; repeating the extraction three times, combining the supernatants, and concentrating them to 20-50% volume to obtain the cicada flower extract.

[0012] Preferably, the preparation method of the roxburghii roxburghii extract comprises: taking fresh roxburghii fruit, crushing it, and filtering it to obtain the filtrate.

[0013] Further preferably, the preparation method of the roxburghii extract comprises: taking fresh roxburghii fruit, crushing it and filtering it to obtain the filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymolysis, and after the enzymolysis product is left to stand in a refrigerator overnight, heating it to 80-85°C for 10-15 minutes, taking the supernatant after centrifugation, and concentrating it to 20-50% volume to obtain the roxburghii extract; wherein the enzyme composition comprises cellulase, β-glucanase, and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 3-4 hours.

[0014] Further preferably, the preparation method of the roxburghii extract comprises: taking fresh roxburghii fruit and crushing it, filtering and obtaining a filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymolysis, wherein the enzyme composition comprises cellulase, β-glucanase, and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 3-4h; after the enzymolysis product is left to stand overnight in a refrigerator, it is heated to 80-85°C for 10-15min, centrifuged and the supernatant is taken, the pH of the supernatant is adjusted to 8.0-8.5, and concentrated to a solid content of 65%-70 %, and vacuum film concentration is adopted for concentration, the temperature is controlled at 30-60°C, and the vacuum degree is 0.01-0.1MPa; 1-1.5wt% of vitamin C, 2-3wt% of glycine, 1-2wt% of alanine, and 5-10wt% of glucose are added, and the mixture is heated to 80-90°C in a water bath after mixing, and stirred at 100-200r / min for 2-4h, and spray-dried after cooling to room temperature, the inlet air temperature of the spray drying is 90-120°C, the outlet air temperature is 70-90°C, the negative pressure in the tower is -200 to -300Pa, and the obtained product is crushed and sieved through 80-100 mesh to obtain the roxburghii extract.

[0015] Preferably, the preparation method of the wolfberry extract comprises: drying wolfberries at 60°C, degreasing them with a chloroform-methanol (2:1) mixture, and removing oligosaccharides with an 80 vol% ethanol aqueous solution; adding 20-30 times the mass of water for extraction at room temperature, filtering the filtrate, and concentrating it to 20-50% volume to obtain the wolfberry extract.

[0016] Preferably, the preparation method of the chrysanthemum extract comprises: crushing the dry chrysanthemum and passing it through an 80-100 mesh sieve, soaking it in a 50-60 vol% ethanol aqueous solution for 6-8 hours, then refluxing and extracting it twice with 20 times the volume of water, removing ethanol, filtering the filtrate, and concentrating it to 20-50% volume to obtain the chrysanthemum extract.

[0017] Preferably, the preparation method of the salvia miltiorrhiza extract comprises: decocting salvia miltiorrhiza in water 20-30 times its mass for 30-40 minutes, filtering the filtrate, repeating the above operation twice, combining the filtrate, cooling and high-speed centrifuging to obtain a supernatant, and concentrating to 10-20% volume to obtain the salvia miltiorrhiza extract.

[0018] Preferably, the preparation method of the astragalus extract comprises: crushing the astragalus and passing it through an 80-100 mesh sieve, adding 10-30 times the mass of water, heating and boiling to extract, and filtering the filtrate, performing the above extraction for a total of 3 times, each time for 2-2.5 hours, combining the filtrates, cooling and high-speed centrifuging to obtain a supernatant, and concentrating to 10-20% volume to obtain the astragalus extract.

[0019] Preferably, in the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella Vulgaris, Cicadae Concha, Rosa Roxb, Lycium Barbarum, Chrysanthemum, Salvia Miltiorrhiza and Astragalus Membranaceus is (5-10):(5-10):(2-3):(10-20):(2-5):(1-3):(1-3).

[0020] Preferably, the method for preparing the apple juice comprises: crushing apples and filtering to obtain the filtrate.

[0021] Preferably, the mass ratio of the green tea extract, the medicinal composition extract, apple juice, honey and water is (5-8):(10-15):(30-40):(5-8):(45-60).

[0022] Preferably, the fermentation bacteria include VL1 activated yeast, and the ratio of VL1 yeast: warm water: sucrose =

[0023] 1:(5-10):(0.5-0.8) by mass ratio, mix, activate for 20min-25min, and obtain VL1 activated yeast solution; the temperature of the warm water is 36-38°C; the mass ratio of the fermentation mixture to the inoculated activated yeast solution is 1:(2-3).

[0024] Preferably, the fermentation is carried out at 18-22°C until the residual sugar content reaches 4-5 g / L.

[0025] Preferably, the sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0026] Preferably, the impurity removal comprises filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0027] The beneficial effects of the present invention are as follows:

[0028] Comprehensive extraction and utilization: This method not only extracts tea polyphenols from green tea, but also combines extracts of various Chinese medicinal materials, such as Prunella Vulgaris, Cicadae Contagiosum, Rosa Roxb., Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza, Astragalus membranaceus, etc. These Chinese medicinal materials each have unique medicinal value and health benefits. Through scientific proportioning and co-fermentation, the comprehensive improvement of nutritional content and medicinal value is achieved.

[0029] Specially prepared roxburgh extract: Enzymatic hydrolysis technology is used in the preparation of roxburgh extract. Through the combined action of cellulase, β-glucanase and pectinase, the extraction efficiency is effectively improved and more active ingredients are retained. In particular, after fine treatments such as enzymatic hydrolysis, pH adjustment, concentration and spray drying, the roxburgh extract obtained is not only of high purity but also of good stability, providing rich nutrition and unique flavor for tea wine.

[0030] Polyphenol stabilization: The natural antioxidant components in the roxburghii extract work together with the active substances in the cicada flower extract and the Prunella vulgaris extract to significantly enhance the stability of polyphenols in tea wine. These components work together to reduce the oxidative loss of polyphenols during fermentation and storage, ensuring the quality and taste of tea wine.

[0031] Improved medicinal value: The careful selection and proportion of the Chinese herbal medicine combination not only gives the tea wine a unique aroma and taste, but more importantly, the medicinal value of each of these Chinese herbal medicines is further released and enhanced during the fermentation process. For example, Prunella vulgaris has the effect of clearing away heat and detoxification, cicada fungus has the effect of enhancing immunity, and roxburghii is rich in vitamins and minerals. These ingredients work together on the human body to produce multiple health benefits.

[0032] Scientific fermentation and fine processing: VL1 activated yeast is used for fermentation. By precisely controlling the fermentation conditions and time, the alcohol content and flavor of the tea wine are ensured to be optimal. At the same time, in the fermentation product processing stage, advanced technologies such as ultra-high pressure sterilization or ultrasonic sterilization are used to effectively kill harmful microorganisms and ensure the safety and sanitary quality of the tea wine. In addition, through filtration, activated carbon adsorption and fine filtration, impurities and odors are further removed, improving the purity and taste of the tea wine. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0034] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0035] The experimental methods in the following examples are conventional methods unless otherwise specified, and the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0036] Example A preparation of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture:

[0037] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0038] The Chinese medicine composition comprises one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0039] The preparation method of the green tea extract comprises: soaking green tea leaves in distilled water, wherein the mass ratio of green tea leaves to water is 1:50-80, the soaking temperature is controlled at 70-80° C., and the soaking time is 10-15 minutes; filtering the filtrate, and concentrating the filtrate to 20-50% volume to obtain the green tea extract.

[0040] The preparation method of the Chinese medicine composition extract comprises: preparing extracts of Prunella Vulgaris, Cicadae Concha, Rosa Roxb, Lycium Barbarum, Chrysanthemum, Salvia Miltiorrhiza and Astragalus respectively, and then mixing them according to proportion.

[0041] The preparation method of the selfheal extract comprises: soaking the selfheal in water at 55-60° C. for 24-48 hours, wherein the mass ratio of the selfheal to the water is 1:30-50, putting the obtained mixture into a blender for grinding and crushing, subjecting the mixture to ultrasonic treatment at 100-150W for 3-5 minutes, standing the mixture at room temperature for 8-10 hours, filtering the filtrate, and concentrating the filtrate to 20-50% volume to obtain the selfheal extract.

[0042] The preparation method of the cicada flower extract comprises: treating the cicada flower in an oven at 55-60° C. for 10-20 minutes, crushing and passing through an 80-100 mesh sieve to obtain cicada flower pollen; weighing the cicada flower pollen, adding distilled water to suspend it, extracting it in a water bath at 100° C. for 2 hours, and centrifuging to obtain a supernatant; repeating the extraction three times, combining the supernatants, and concentrating them to 20-50% volume to obtain the cicada flower extract.

[0043] The preparation method of the roxburghii roxburghii extract comprises the following steps: taking fresh roxburghii fruit, crushing it, and filtering it to obtain a filtrate.

[0044] The preparation method of the roxburghii extract further comprises: taking fresh roxburghii fruit, crushing it and filtering it to obtain a filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymolysis, and after the enzymolysis product is left to stand overnight in a refrigerator, heating it to 80-85°C for 10-15 minutes, taking the supernatant after centrifugation, and concentrating it to 20-50% volume to obtain the roxburghii extract; wherein the enzyme composition comprises cellulase, beta-glucanase and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 3-4 hours.

[0045] The preparation method of the roxburghii extract further comprises: taking fresh roxburghii fruit, crushing it, filtering it and taking the filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymolysis, wherein the enzyme composition comprises cellulase, β-glucanase and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55° C., and the enzymolysis time is 3-4 h; after the enzymolysis product is left to stand overnight in a refrigerator, it is heated to 80-85° C. for 10-15 min, centrifuged and the supernatant is taken, the pH of the supernatant is adjusted to 8.0-8.5, and concentrated to a solid content of 65%-70%. The concentration adopts vacuum film concentration, the temperature is controlled at 30-60 DEG C, and the vacuum degree is 0.01-0.1MPa; 1-1.5wt% of vitamin C, 2-3wt% of glycine, 1-2wt% of alanine, and 5-10wt% of glucose are added, and after mixing, the mixture is heated to 80-90 DEG C in a water bath, stirred at 100-200r / min, treated for 2-4h, cooled to room temperature and then spray-dried, the inlet air temperature of the spray drying is 90-120 DEG C, the outlet air temperature is 70-90 DEG C, the negative pressure in the tower is -200 to -300Pa, and the obtained product is crushed and passed through an 80-100 mesh sieve to obtain the roxburghii extract.

[0046] The preparation method of the wolfberry extract comprises: drying wolfberries at 60°C, performing degreasing treatment with a chloroform-methanol (2:1) mixed solution, and removing oligosaccharides with an 80 vol% ethanol aqueous solution; adding 20-30 times the mass of water for leaching at room temperature, filtering the filtrate, and concentrating the filtrate to 20-50% volume to obtain the wolfberry extract.

[0047] The preparation method of the chrysanthemum extract comprises: crushing dry chrysanthemum and passing through an 80-100 mesh sieve, soaking in a 50-60 vol% ethanol aqueous solution for 6-8 hours, then refluxing and extracting twice with 20 times the volume of water, removing ethanol, filtering and collecting the filtrate, and concentrating to 20-50% volume to obtain the chrysanthemum extract.

[0048] The preparation method of the salvia miltiorrhiza extract comprises: decocting salvia miltiorrhiza with water of 20-30 times its mass for 30-40 minutes, filtering and collecting the filtrate, repeating the above operation twice, combining the filtrate, cooling and high-speed centrifuging to obtain the supernatant, and concentrating to 10-20% volume to obtain the salvia miltiorrhiza extract.

[0049] The preparation method of the astragalus extract comprises: crushing the astragalus and then passing it through an 80-100 mesh sieve, adding 10-30 times the mass of water, heating and boiling to extract, filtering and collecting the filtrate, performing the above extraction for 3 times, each time for 2-2.5 hours, combining the filtrate, cooling and high-speed centrifuging to obtain the supernatant, and concentrating to 10-20% volume to obtain the astragalus extract.

[0050] In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella Vulgaris, Cicadae Concha, Rosa Roxb, Lycium Barbarum, Chrysanthemum, Salvia Miltiorrhiza and Astragalus Membranaceus is (5-10):(5-10):(2-3):(10-20):(2-5):(1-3):(1-3).

[0051] The method for preparing apple juice comprises the following steps: crushing apples and filtering to obtain filtrate.

[0052] The mass ratio of the green tea extract, the medicinal composition extract, apple juice, honey and water is (5-8):(10-15):(30-40):(5-8):(45-60).

[0053] The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1: (5-10): (0.5-0.8), and activated for 20min-25min to obtain VL1 activated yeast liquid; the temperature of the warm water is 36-38°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1: (2-3).

[0054] The fermentation is carried out at 18-22°C until the residual sugar reaches 4-5 g / L.

[0055] The sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0056] The impurity removal includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0057] Preparation example:

[0058] Preparation of green tea extract: soak green tea leaves in distilled water, the mass ratio of green tea leaves to water is 1:50-80, the soaking temperature is controlled at 70-80°C, and the soaking time is 10-15 minutes; filter the filtrate and concentrate it to 20-50% volume to obtain the green tea extract.

[0059] Preparation of Prunella Vulgaris extract: Soak Prunella Vulgaris in 55-60°C water for 24-48 hours, with the mass ratio of Prunella Vulgaris to water being 1:30-50, and put the resulting mixture into a blender for grinding and crushing, and after ultrasonic treatment at 100-150W for 3-5min, let it stand at room temperature for 8-10h, filter the filtrate, and concentrate it to 20-50% volume to obtain the Prunella Vulgaris extract.

[0060] Preparation of cicada flower extract: take cicada flower and treat it in a 55-60℃ oven for 10-20min, crush it and pass it through an 80-100 mesh sieve to obtain cicada flower powder; weigh the cicada flower powder and add it to distilled water for suspension, extract it in a 100℃ water bath for 2 hours, centrifuge it and take the supernatant; repeat the extraction three times, combine the supernatants, and concentrate them to 20-50% volume to obtain cicada flower extract.

[0061] Preparation of Rosa roxburghii Extract-0: Take fresh Rosa roxburghii fruit, crush it, and filter the filtrate to obtain the extract.

[0062] Preparation of roxburghii extract-1: fresh roxburghii fruit is crushed and filtered to obtain a filtrate; the pH of the obtained filtrate is adjusted to 4.5-5.5, an enzyme preparation is added for enzymolysis, the enzymolysis product is left to stand overnight in a refrigerator, and then heated to 80-85°C for 10-15 minutes, the supernatant is taken after centrifugation, and concentrated to 20-50% volume to obtain a roxburghii extract; wherein the enzyme composition comprises cellulase, β-glucanase and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 3-4 hours.

[0063] Preparation of roxburghii extract-2: fresh roxburghii fruit is crushed and filtered to obtain a filtrate; the pH of the obtained filtrate is adjusted to 4.5-5.5, and an enzyme preparation is added for enzymolysis, wherein the enzyme composition includes cellulase, β-glucanase, and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 3-4h; the enzymolysis product is left to stand overnight in a refrigerator, heated to 80-85°C for 10-15min, centrifuged, and the supernatant is taken, the pH of the supernatant is adjusted to 8.0-8.5, and concentrated to a solid content of 65%-70%, and the concentration is carried out by The method comprises the following steps: vacuum thin film concentration, the temperature is controlled at 30-60°C, the vacuum degree is 0.01-0.1MPa; 1-1.5wt% of vitamin C, 2-3wt% of glycine, 1-2wt% of alanine, and 5-10wt% of glucose are added, the mixture is mixed and heated to 80-90°C in a water bath, stirred at 100-200r / min, treated for 2-4h, cooled to room temperature and then spray dried, the inlet air temperature of the spray drying is 90-120°C, the outlet air temperature is 70-90°C, the negative pressure in the tower is -200 to -300Pa, the obtained product is crushed and sieved through an 80-100 mesh sieve, and the roxburghii extract is obtained.

[0064] Preparation of wolfberry extract: The wolfberries are dried at 60°C, degreased using a chloroform-methanol (2:1) mixture, and oligosaccharides are removed using an 80 vol% ethanol aqueous solution; 20-30 times the mass of water is added for extraction at room temperature, the filtrate is filtered and concentrated to 20-50% volume to obtain the wolfberry extract.

[0065] Preparation of chrysanthemum extract: grind dry chrysanthemum and pass through 80-100 mesh sieve, soak in 50-60 vol% ethanol aqueous solution for 6-8 hours, then reflux extract with 20 times volume of water twice, remove ethanol, filter and collect filtrate, and concentrate to 20-50% volume to obtain chrysanthemum extract.

[0066] Preparation of Danshen extract: decoct Danshen in water 20-30 times its mass for 30-40 minutes, filter and take the filtrate, repeat the above operation twice, combine the filtrates, cool and centrifuge at high speed to obtain the supernatant, and concentrate to 10-20% volume to obtain Danshen extract.

[0067] Preparation of Astragalus extract: After crushing the Astragalus, pass it through an 80-100 mesh sieve, add 10-30 times the weight of water, heat to boiling and extract, then filter and take the filtrate, perform the above extraction 3 times, each time for 2-2.5 hours, combine the filtrates, cool and high-speed centrifuge to obtain the supernatant, and concentrate to 10-20% volume to obtain the Astragalus extract.

[0068] Preparation of apple juice: Crush the apples and filter the filtrate.

[0069] Example 1 Preparation of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture:

[0070] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0071] Among them, the Chinese medicine composition includes one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0072] The preparation method of the Chinese medicine composition extract comprises: preparing extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus respectively, and mixing them according to proportion.

[0073] In the extracts of the traditional Chinese medicine composition, the mass ratio of extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus is 5:5:2:10:5:3:3.

[0074] The mass ratio of green tea extract, medicinal composition extract, apple juice, honey and water is 8:10:40:8:60.

[0075] The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1:5:0.5, activated for 20 minutes, and obtain VL1 activated yeast liquid; the temperature of the warm water is 36°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:2.

[0076] Fermentation was carried out at 22°C until residual sugar reached 4 g / L.

[0077] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0078] The impurity removal process includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0079] The roxburghii roxburghii extract is roxburghii ... extract-0.

[0080] Example 2 Preparation of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture:

[0081] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0082] Among them, the Chinese medicine composition includes one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0083] The preparation method of the Chinese medicine composition extract comprises: preparing extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus respectively, and mixing them according to proportion.

[0084] In the extracts of the traditional Chinese medicine composition, the mass ratio of extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus is 5:5:2:10:5:3:3.

[0085] The mass ratio of green tea extract, medicinal composition extract, apple juice, honey and water is 8:10:40:8:60.

[0086] The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1:5:0.5, activated for 20 minutes, and obtain VL1 activated yeast liquid; the temperature of the warm water is 36°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:2.

[0087] Fermentation was carried out at 22°C until residual sugar reached 4 g / L.

[0088] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0089] The impurity removal process includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0090] The roxburghii extract is roxburghii extract-1.

[0091] Example 3 Preparation of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture:

[0092] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0093] Among them, the Chinese medicine composition includes one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0094] The preparation method of the Chinese medicine composition extract comprises: preparing extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus respectively, and mixing them according to proportion.

[0095] In the extracts of the traditional Chinese medicine composition, the mass ratio of extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus is 5:5:2:10:5:3:3.

[0096] The mass ratio of green tea extract, medicinal composition extract, apple juice, honey and water is 8:10:40:8:60.

[0097] The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1:5:0.5, activated for 20 minutes, and obtain VL1 activated yeast liquid; the temperature of the warm water is 36°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:2.

[0098] Fermentation was carried out at 22°C until residual sugar reached 4 g / L.

[0099] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0100] The impurity removal process includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0101] The roxburghii extract is roxburghii extract-2.

[0102] Example 4 Preparation of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture:

[0103] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0104] Among them, the Chinese medicine composition includes one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0105] The preparation method of the Chinese medicine composition extract comprises: preparing extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus respectively, and mixing them according to proportion.

[0106] In the extracts of the traditional Chinese medicine composition, the mass ratio of extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus is 8:8:3:20:5:3:3.

[0107] The mass ratio of green tea extract, medicinal composition extract, apple juice, honey and water is 8:15:40:8:60.

[0108] The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1:5:0.5, activated for 20 minutes, and obtain VL1 activated yeast liquid; the temperature of the warm water is 36°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:2.

[0109] Fermentation was carried out at 22°C until residual sugar reached 4 g / L.

[0110] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0111] The impurity removal process includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0112] The roxburghii extract is roxburghii extract-2.

[0113] Example 5 Preparation of tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture:

[0114] Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture;

[0115] Among them, the Chinese medicine composition includes one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

[0116] The preparation method of the Chinese medicine composition extract comprises: preparing extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus respectively, and mixing them according to proportion.

[0117] In the extracts of the traditional Chinese medicine composition, the mass ratio of extracts of herba prunellae, cicada fungus, roxburghii, wolfberry, chrysanthemum, salvia miltiorrhiza and astragalus is 10:10:3:10:2:3:3.

[0118] The mass ratio of green tea extract, medicinal composition extract, apple juice, honey and water is 5:15:30:5:45.

[0119] The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1:5:0.5, activated for 20 minutes, and obtain VL1 activated yeast liquid; the temperature of the warm water is 36°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:2.

[0120] Fermentation was carried out at 22°C until residual sugar reached 4 g / L.

[0121] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0122] The impurity removal process includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.

[0123] The roxburghii extract is roxburghii extract-2.

[0124] The difference between Comparative Example 1 and Example 5 is that no Prunella Vulgaris extract is added.

[0125] The difference between Comparative Example 2 and Example 5 is that no Cordyceps sinensis extract is added.

[0126] The difference between Comparative Example 3 and Example 5 is that no roxburghii extract is added.

[0127] The difference between Comparative Example 4 and Example 5 is that the extracts of Prunella Vulgaris and Cicadae Convolvulus are not added.

[0128] The difference between Comparative Example 5 and Example 5 is that no Prunella Vulgaris or Rosa Rosa roxburghii extracts are added.

[0129] The difference between Comparative Example 6 and Example 5 is that no Cordyceps sinensis and Rosa roxburghii extracts are added.

[0130] The difference between Comparative Example 7 and Example 5 is that the extracts of Prunella Vulgaris, Cicadae Concha and Rosa Rosa Rosa are not added.

[0131] The products obtained in the above examples and comparative examples were stored under sealed conditions, condition (1) at 25-30° C. in the dark for 180 days, and condition (2) at 25-30° C. in direct sunlight for 90 days. The polyphenol content in the samples before and after storage was detected by HPLC, and the polyphenol retention rate was calculated. The polyphenol retention rate is the percentage of the polyphenol content in the sample after storage to the polyphenol content in the sample before storage. The results are shown in Table 1.

[0132] Table 1 Polyphenol retention rate test results

[0133] sample Condition (1) Polyphenol retention rate % Condition (2) Polyphenol retention rate % Example 1 90.7 60.7 Example 2 94.9 69.6 Example 3 98.2 88.1 Example 4 98.8 89.7 Example 5 99.3 92.4 Comparative Example 1 74.8 45.3 Comparative Example 2 75.2 44.7 Comparative Example 3 57.3 31.4 Comparative Example 4 75.5 43.8 Comparative Example 5 58.1 30.5 Comparative Example 6 57.4 32.7 Comparative Example 7 55.6 30.3

[0134] By comparison, we found that the roxburghii extract significantly improved the stability of polyphenols in tea wine, and the roxburghii extract, selfheal extract and cicada fungus extract obviously produced a synergistic effect:

[0135] Antioxidant capacity of roxburgh extracts: Roxburgh is rich in vitamin C and polyphenolic compounds, which have strong antioxidant capacity and can effectively stabilize polyphenolic compounds. Roxburgh extracts may reduce the degradation of polyphenols by directly capturing free radicals or through other antioxidant mechanisms. Synergistic antioxidant effect: When roxburgh, cicada fungus, and selfheal extracts are present at the same time, a synergistic effect may occur to enhance the overall antioxidant capacity. Cicada fungus and selfheal may contain certain components that, when combined with roxburgh extract, produce an enhanced antioxidant effect that is not stimulated when they exist alone or are partially combined with roxburgh extract. Chemical interactions: Compounds in different extracts may interact with each other to form more stable compounds or complexes, thereby improving the stability of polyphenols. These complex chemical interactions may include hydrogen bonds, hydrophobic interactions, or other chemical bonding. Improved environmental stability: The combined extracts may change the chemical environment of the tea wine, such as pH, redox potential, etc., thereby providing a more suitable environment to protect polyphenols. This environmental change may reduce the degradation effects of light, temperature, or other factors on polyphenols. Possible enzyme inhibition effect: Certain enzymes may be involved in the degradation of polyphenols. The combined extracts may have the ability to inhibit the activity of these enzymes, thereby indirectly protecting polyphenols.

[0136] Synergistic effects during fermentation: Rosa roxburghii extract has been shown to have strong antioxidant capacity and may protect polyphenols from oxidation during fermentation. It may also affect the metabolic pathways of the fermentation microbiota, promoting the formation or stabilization of certain polyphenols. Cicadae confusa and Prunella vulgaris extracts may have a synergistic effect with Rosa roxburghii extract at certain stages of the fermentation process, enhancing the overall antioxidant capacity. Effects of fermentation products: During fermentation, microorganisms can use the components in these extracts to produce secondary metabolites, which may have stronger antioxidant properties or be able to stabilize polyphenols more effectively. Metabolites of Rosa roxburghii extract during fermentation may be produced or act more effectively in the presence of Cicadae confusa and Prunella vulgaris, increasing stability. Interactions of microbial communities: Different extracts may affect the composition and activity of the fermentation microbiota. For example, Rosa roxburghii extract may promote the growth of specific beneficial microorganisms, while Cicadae confusa and Prunella vulgaris extracts may further modulate the metabolic activities of these microorganisms and enhance the protection of polyphenols. Modulation of metabolic pathways: The combined extracts may activate or inhibit specific microbial metabolic pathways, which may lead to more efficient polyphenol synthesis or more effective antioxidant mechanisms. They may jointly participate in a new or enhanced metabolic pathway that can improve the stability of polyphenols during fermentation. Complex chemical reactions and binding: In the fermentation environment, the extracts of roxburghii, cicadae, and prunella vulgaris may undergo complex chemical reactions to form more stable polyphenol complexes or other antioxidant compounds. These complexes may be more resistant to degradation factors such as oxidation and light during fermentation.

[0137] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0138] The present invention and its implementation methods are described above, which is not restrictive and is only one of the implementation methods of the present invention. The actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture, characterized in that: The following steps are involved: Green tea extract, Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, which is then sterilized, inoculated with fermentation bacteria, and sealed for fermentation; the fermentation product is impurity-removed and sterilized to obtain tea polyphenol wine extracted from tea leaves based on traditional Chinese agriculture; The Chinese medicine composition comprises one or more of Prunella vulgaris, Cicadae Contagiosum, Rosa roxburghii, Lycium barbarum, Chrysanthemum, Salvia miltiorrhiza and Astragalus.

2. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 1, characterized in that: The preparation method of the Chinese medicine composition extract comprises: preparing extracts of Prunella Vulgaris, Cicadae Concha, Rosa Roxb, Lycium Barbarum, Chrysanthemum, Salvia Miltiorrhiza and Astragalus respectively, and then mixing them according to proportion.

3. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The preparation method of the roxburghii extract comprises: taking fresh roxburghii fruit, crushing it, filtering it and obtaining a filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymolysis, allowing the enzymolysis product to stand overnight in a refrigerator, heating it to 80-85° C. for 10-15 min, taking the supernatant after centrifugation, and concentrating it to 20-50% volume to obtain the roxburghii extract; wherein the enzyme composition comprises cellulase, beta-glucanase and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55° C., and the enzymolysis time is 3-4 h.

4. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The preparation method of the roxburghii extract comprises: taking fresh roxburghii fruit, crushing it, filtering it and obtaining a filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymolysis, wherein the enzyme composition comprises cellulase, β-glucanase and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 g / mL, the enzymolysis temperature is 45-55° C., and the enzymolysis time is 3-4 hours; after the enzymolysis product is left to stand overnight in a refrigerator, it is heated to 80-85° C. for 10-15 minutes, centrifuged and obtained a supernatant, the pH of the supernatant is adjusted to 8.0-8.5, concentrated to a solid content of 65%-70%, and concentrated The method adopts vacuum film concentration, controls the temperature at 30-60 DEG C, and the vacuum degree at 0.01-0.1MPa; adds 1-1.5wt% of vitamin C, 2-3wt% of glycine, 1-2wt% of alanine, and 5-10wt% of glucose, mixes well, heats to 80-90 DEG C in a water bath, stirs at 100-200r / min, processes for 2-4h, cools to room temperature, and then spray-dries, wherein the inlet air temperature of the spray-drying is 90-120 DEG C, the outlet air temperature is 70-90 DEG C, the negative pressure in the tower is -200 to -300Pa, and the obtained product is crushed and sieved through an 80-100 mesh sieve to obtain the roxburghii extract.

5. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The preparation method of the selfheal extract comprises: soaking the selfheal in water at 55-60° C. for 24-48 hours, wherein the mass ratio of the selfheal to the water is 1:30-50, putting the obtained mixture into a blender for grinding and crushing, subjecting the mixture to ultrasonic treatment at 100-150W for 3-5 minutes, standing the mixture at room temperature for 8-10 hours, filtering the filtrate, and concentrating the filtrate to 20-50% volume to obtain the selfheal extract.

6. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 2, characterized in that: The preparation method of the cicada flower extract comprises: treating cicada flowers in an oven at 55-60° C. for 10-20 minutes, crushing and sieving through an 80-100 mesh sieve to obtain cicada flower pollen; weighing cicada flower pollen, adding distilled water to suspend, extracting in a water bath at 100° C. for 2 hours, and centrifuging to obtain a supernatant; repeating the extraction three times, combining the supernatants, and concentrating to 20-50% volume to obtain the cicada flower extract.

7. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 2, characterized in that: In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella Vulgaris, Cicadae Concha, Rosa Roxb, Lycium Barbarum, Chrysanthemum, Salvia Miltiorrhiza and Astragalus Membranaceus is (5-10):(5-10):(2-3):(10-20):(2-5):(1-3):(1-3).

8. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 1, characterized in that: The mass ratio of the green tea extract, the medicinal composition extract, apple juice, honey and water is (5-8):(10-15):(30-40):(5-8):(45-60).

9. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 1, characterized in that: The fermentation bacteria include VL1 activated yeast, which are mixed in a mass ratio of VL1 yeast: warm water: sucrose = 1: (5-10): (0.5-0.8), and activated for 20min-25min to obtain VL1 activated yeast liquid; the temperature of the warm water is 36-38°C; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1: (2-3).

10. The method for preparing tea polyphenol wine extracted from tea leaves based on traditional Chinese medicine agriculture according to claim 1, characterized in that: The fermentation is carried out at 18-22° C. until the residual sugar reaches 4-5 g / L; the sterilization includes ultra-high pressure sterilization or ultrasonic sterilization; the impurity removal includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then fine filtering.