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

Abstract

The application provides a tea polyphenol wine preparation method based on traditional Chinese medicine agriculture, and relates to the field of food technology.The green tea extract and traditional Chinese medicine composition extract, apple juice, honey and water are mixed to obtain a fermentation mixture, the fermentation mixture is sterilized, inoculated with fermentation bacteria and sealed for fermentation; the fermentation product is subjected to impurity removal and sterilization to obtain the tea polyphenol wine based on traditional Chinese medicine agriculture; wherein the traditional Chinese medicine composition comprises one or two or more than two of spirea prunifolia, cicada manna, roxburgh rose, medlar, chrysanthemum, salvia miltiorrhiza and astragalus root.The method not only extracts tea polyphenols from green tea, but also combines the extracts of various traditional Chinese medicinal materials, such as spirea prunifolia, cicada manna, roxburgh rose, medlar, chrysanthemum, salvia miltiorrhiza and astragalus root, etc.These traditional Chinese medicinal materials have unique medicinal values and health benefits respectively, and through scientific proportioning and common fermentation, the comprehensive promotion of nutritional components and medicinal values is realized.

Description

Technical Field

[0001] This invention provides a method for preparing tea polyphenol wine based on traditional Chinese medicine agriculture, which relates to the field of food technology. Background Technology

[0002] Traditional Chinese Medicine (TCM) agriculture is a new agricultural model that applies the principles of TCM to agricultural production and processing, emphasizing the health, safety, and ecological aspects of agricultural products. In this model, Chinese medicinal herbs, as an important resource, are widely used in the planting, breeding, and processing of agricultural products. Chinese medicinal herbs and food share similarities in composition; many Chinese medicinal herbs originate from commonly consumed plants, animals, and minerals, containing rich nutrients and active substances, and offering various benefits such as nourishment, conditioning, and treatment. For example, goji berries, red dates, and yams are both medicinal herbs and common food ingredients. With increasing consumer demand for health, the concept of "medicine and food sharing the same origin" has been widely applied in the development of functional foods. Researchers use modern processing techniques to extract the effective components of Chinese medicinal herbs and incorporate them into food to enhance its nutritional value and health benefits. Examples include health-promoting teas containing goji berries and red dates, and herbal teas with unique formulas. Herbal beverages refer to drinks made by combining extracts or whole herbs with health-promoting and nourishing properties with food additives. Currently, common herbal beverages on the market include green tea, black tea, health tea, and herbal tea, with tea being the most prevalent. In addition, there are fruit and vegetable juices and plant protein drinks made primarily from Chinese herbs. These drinks offer delicious flavors while also meeting consumers' health needs. Infusing Chinese herbs in alcohol is a traditional method of using Chinese medicine. By soaking Chinese herbs in alcohol, the active ingredients dissolve, achieving health benefits. However, it's important to note that not all Chinese herbs are suitable for infusing in alcohol; some highly toxic herbs, such as strychnine and raw aconite, should be avoided. Tea-infused alcohol is an innovative beverage that cleverly combines Eastern tea culture with Western alcohol culture. By pairing different teas with different alcohols, unique and complex flavors can be created. The core of tea-infused alcohol preparation lies in flavor balance, requiring control of factors such as steeping time and tea-to-alcohol ratio to ensure the final product's taste and quality. For example, green tea pairs well with refreshing spirits like sake or vodka, while black tea balances the oaky flavor of whiskey, resulting in a rich and layered taste experience. The combination of traditional Chinese medicine (TCM) and tea / alcohol is an innovative attempt to integrate traditional Chinese herbal medicine with tea and alcohol culture. By selecting Chinese herbs with specific health benefits and combining them with tea and alcohol, beverages can be created that possess both the aroma of tea and the flavor of alcohol while being rich in the health benefits of Chinese herbs. This technique not only preserves the traditional flavor of tea and alcohol but also endows the beverage with more health attributes. The combination of TCM and tea / alcohol does indeed have broad application prospects, as it integrates the health benefits of traditional Chinese herbs with the unique flavor of tea and alcohol, providing consumers with more diverse and healthier beverage choices. However, the addition of Chinese herbs also makes the composition of tea / alcohol more complex, with the most prominent issue being the instability of polyphenols in the tea / alcohol.

[0003] Polyphenols are an important class of active substances in tea, possessing various biological activities such as antioxidant, anti-inflammatory, and anti-cancer properties. However, the stability of polyphenols in tea-infused alcohol is affected by multiple factors, especially when traditional Chinese medicine (TCM) ingredients are added, which can significantly increase this instability. TCM contains various chemical components, such as alkaloids, flavonoids, and terpenes, which may interact with polyphenols in tea-infused alcohol, leading to structural changes or reduced activity. For example, some TCM components may form precipitates or complexes with polyphenols, thereby reducing their solubility and stability in tea-infused alcohol. pH and redox potential in tea-infused alcohol are also important factors affecting polyphenol stability. The addition of TCM may alter the pH and redox potential, thus affecting the state and activity of polyphenols. For example, excessively low pH or excessively high redox potential can lead to polyphenol degradation or inactivation. During storage and transportation, tea-infused alcohol may be affected by external factors such as light, heat, and oxygen, which can also contribute to polyphenol instability. In particular, the addition of traditional Chinese medicine ingredients to tea and wine may increase their sensitivity to the external environment, making polyphenols more susceptible to degradation. These factors hinder the further development of techniques combining traditional Chinese medicine with tea and wine. Summary of the Invention

[0004] To address the above problems, this invention provides a method for enhancing the stability of polyphenols in traditional Chinese medicine teas and wines based on traditional Chinese medicine agriculture. The specific solution is as follows:

[0005] A method for preparing tea polyphenol wine based on traditional Chinese medicine agriculture includes the following steps:

[0006] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0007] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0008] Preferably, the preparation method of the green tea extract includes: 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 to obtain the filtrate, and concentrating it to 20-50% of its volume to obtain the green tea extract.

[0009] Preferably, the method for preparing the extract of the traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps militaris, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in a certain proportion.

[0010] Preferably, the preparation method of the Prunella vulgaris extract includes: soaking Prunella vulgaris in water at 55-60℃ for 24-48h, with a mass ratio of Prunella vulgaris to water of 1:30-50; grinding and crushing the resulting mixture in a mixer; ultrasonically treating it at 100-150W for 3-5min; allowing it to stand at room temperature for 8-10h; filtering and collecting the filtrate; and concentrating it to 20-50% of its volume to obtain the Prunella vulgaris extract.

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

[0012] Preferably, the preparation method of the prickly pear extract includes: crushing fresh prickly pear fruit, filtering and obtaining the filtrate.

[0013] More preferably, the preparation method of the prickly pear extract includes: crushing fresh prickly pear fruit and filtering to obtain the filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymatic hydrolysis, allowing the hydrolysate to stand overnight in a refrigerator, heating to 80-85℃ for 10-15 minutes, centrifuging, taking the supernatant, and concentrating to 20-50% volume to obtain the prickly pear extract; wherein the enzyme composition includes cellulase, β-glucanase, and pectinase, with an enzyme activity ratio of 2:1:1, a total enzyme dosage of 500-800 U / mL, an enzymatic hydrolysis temperature of 45-55℃, and an enzymatic hydrolysis time of 3-4 hours.

[0014] More preferably, the preparation method of the prickly pear extract includes: crushing fresh prickly pear fruit and filtering to obtain the filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymatic hydrolysis, wherein the enzyme composition includes cellulase, β-glucanase, and pectinase, with an enzyme activity ratio of 2:1:1, a total enzyme dosage of 500-800 U / mL, an enzymatic hydrolysis temperature of 45-55℃, and an enzymatic hydrolysis time of 3-4 h; after the enzymatic hydrolysis product is left to stand overnight in a refrigerator, it is heated to 80-85℃ for 10-15 min, centrifuged, and the supernatant is collected; the pH of the supernatant is adjusted to 8.0-8.5, and the concentration is made to a solid content of 65%-70%. The concentration was achieved using vacuum membrane concentration, with the temperature controlled at 30-60℃ and the vacuum degree at 0.01-0.1MPa. 1-1.5wt% vitamin C, 2-3wt% glycine, 1-2wt% alanine, and 5-10wt% glucose were added, mixed thoroughly, and then heated in a water bath to 80-90℃ with stirring at 100-200r / min for 2-4 hours. After cooling to room temperature, the mixture was spray-dried at an inlet air temperature of 90-120℃ and an outlet air temperature of 70-90℃, with a negative pressure of -200 to -300Pa inside the column. The resulting product was pulverized and passed through an 80-100 mesh sieve to obtain the prickly pear extract.

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

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

[0017] Preferably, the preparation method of the danshen extract includes: decocting danshen with 20-30 times its weight of water for 30-40 minutes, filtering and collecting the filtrate, repeating the above operation twice, combining the filtrates, cooling and centrifuging at high speed to obtain the supernatant, and concentrating it to 10-20% of the volume to obtain the danshen extract.

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

[0019] Preferably, the mass ratio of the extracts of Prunella vulgaris, Cordyceps militaris, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus in the Chinese herbal composition is (5-10):(5-10):(2-3):(10-20):(2-5):(1-3):(1-3).

[0020] Preferably, the method for preparing the apple juice includes: crushing apples, filtering, and obtaining the filtrate.

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

[0022] Preferably, the fermentation bacteria include VL1 activated yeast, which is mixed with warm water and sucrose at a mass ratio of VL1 yeast: warm water: sucrose = 1:(5-10):(0.5-0.8) and activated for 20-25 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water is 36-38℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:(2-3).

[0023] Preferably, the fermentation is carried out at 18-22°C until the residual sugar reaches 4-5 g / L.

[0024] Preferably, the sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0025] Preferably, the impurity removal includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then performing fine filtration.

[0026] The beneficial effects of this invention are as follows:

[0027] Comprehensive extraction and utilization: This method not only extracts tea polyphenols from green tea, but also combines extracts from various Chinese medicinal herbs, such as Prunella vulgaris, Cicadae periostracum, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus. These Chinese medicinal herbs each have unique medicinal value and health benefits. Through scientific formulation and co-fermentation, the nutritional components and medicinal value are comprehensively enhanced.

[0028] Specially prepared prickly pear extract: The preparation of prickly pear extract utilizes enzymatic hydrolysis technology. 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 meticulous processing such as enzymatic hydrolysis, pH adjustment, concentration, and spray drying, the resulting prickly pear extract is not only highly pure but also highly stable, providing rich nutrition and a unique flavor for tea and wine.

[0029] Polyphenol stabilization: The natural antioxidants in prickly pear extract, together with the active substances in cicada flower extract and prunella vulgaris extract, significantly enhance the stability of polyphenols in tea and wine. These components work synergistically to reduce oxidative loss of polyphenols during fermentation and storage, thus ensuring the quality and taste of the tea and wine.

[0030] Enhanced medicinal value: The careful selection and proportioning of traditional Chinese medicine ingredients not only endow the tea and wine with a unique aroma and taste, but more importantly, the medicinal value of each herb is further released and enhanced during fermentation. For example, Prunella vulgaris has the effect of clearing heat and detoxifying, Cordyceps militaris has the effect of enhancing immunity, and Prickly pear is rich in vitamins and minerals. These components work together to produce a variety of health benefits in the human body.

[0031] Scientific Fermentation and Refined Processing: Fermentation is carried out using VL1 activated yeast. Precise control of fermentation conditions and time ensures that the alcohol content and flavor of the tea wine reach their optimal state. Simultaneously, advanced technologies such as ultra-high pressure sterilization or ultrasonic sterilization are employed in the fermentation product processing stage to effectively kill harmful microorganisms, guaranteeing the safety and hygiene quality of the tea wine. Furthermore, through filtration, activated carbon adsorption, and fine filtration, impurities and off-flavors are further removed, improving the purity and taste of the tea wine. Detailed Implementation

[0032] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to this invention. The preferred embodiments and materials described herein are for illustrative purposes only and do not limit the scope of this application.

[0034] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, and the experimental materials used in the following examples are all purchased from commercial channels.

[0035] Example 1: Preparation of tea polyphenol wine based on traditional Chinese medicine agriculture:

[0036] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0037] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0038] The preparation method of the green tea extract includes: soaking green tea leaves in distilled water, with 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 to obtain the filtrate, and concentrating it to 20-50% of its volume to obtain the green tea extract.

[0039] The preparation method of the extract of the traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps sinensis, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in proportion.

[0040] The preparation method of the Prunella vulgaris extract includes: soaking Prunella vulgaris in water at 55-60℃ for 24-48h, with a mass ratio of Prunella vulgaris to water of 1:30-50; grinding and crushing the resulting mixture in a mixer; ultrasonically treating it at 100-150W for 3-5min; allowing it to stand at room temperature for 8-10h; filtering and collecting the filtrate; and concentrating it to 20-50% of its volume to obtain the Prunella vulgaris extract.

[0041] The preparation method of the cicada flower extract includes: taking cicada flowers and treating them in an oven at 55-60℃ for 10-20 minutes, pulverizing them and passing them through an 80-100 mesh sieve to obtain cicada flower powder; weighing the cicada flower powder and adding it to distilled water to suspend it, extracting it in a water bath at 100℃ for 2 hours, centrifuging it to obtain the supernatant; repeating the extraction three times, combining the supernatants, and concentrating them to 20-50% of the volume to obtain the cicada flower extract.

[0042] The preparation method of the prickly pear extract includes: crushing fresh prickly pear fruit, filtering and obtaining the filtrate.

[0043] The preparation method of the prickly pear extract further includes: crushing fresh prickly pear fruit and filtering to obtain the filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymatic hydrolysis, allowing the hydrolysate to stand overnight in a refrigerator, heating to 80-85℃ for 10-15 minutes, centrifuging, taking the supernatant, and concentrating to 20-50% volume to obtain the prickly pear extract; wherein the enzyme composition includes cellulase, β-glucanase, and pectinase, with an enzyme activity ratio of 2:1:1, a total enzyme dosage of 500-800 U / mL, an enzymatic hydrolysis temperature of 45-55℃, and an enzymatic hydrolysis time of 3-4 hours.

[0044] The preparation method of the prickly pear extract further includes: crushing fresh prickly pear fruit and filtering to obtain the filtrate; adjusting the pH of the obtained filtrate to 4.5-5.5, adding an enzyme preparation for enzymatic hydrolysis, wherein the enzyme composition includes cellulase, β-glucanase, and pectinase, with an enzyme activity ratio of 2:1:1, a total enzyme dosage of 500-800 U / mL, an enzymatic hydrolysis temperature of 45-55℃, and an enzymatic hydrolysis time of 3-4 h; after the enzymatic hydrolysis product is left to stand overnight in a refrigerator, it is heated to 80-85℃ for 10-15 min, centrifuged, and the supernatant is collected. The pH of the supernatant is adjusted to 8.0-8.5, and the concentration is made up to a solid content of 65%-70%. Concentration was performed using vacuum membrane concentration, with the temperature controlled at 30-60℃ and the vacuum degree at 0.01-0.1MPa. 1-1.5wt% vitamin C, 2-3wt% glycine, 1-2wt% alanine, and 5-10wt% glucose were added, mixed, and then heated in a water bath to 80-90℃ with stirring at 100-200r / min for 2-4 hours. After cooling to room temperature, the mixture was spray-dried with an inlet air temperature of 90-120℃ and an outlet air temperature of 70-90℃, and a negative pressure of -200 to -300Pa inside the column. The resulting product was pulverized and passed through an 80-100 mesh sieve to obtain the prickly pear extract.

[0045] The preparation method of the wolfberry extract includes: drying wolfberries at 60°C, defatting with a chloroform-methanol (2:1) mixture, removing oligosaccharides with an 80 vol% ethanol aqueous solution, adding 20-30 times the mass of water for extraction at room temperature, filtering and collecting the filtrate, and concentrating it to 20-50% of its volume to obtain the wolfberry extract.

[0046] The preparation method of the chrysanthemum extract includes: pulverizing dried chrysanthemums and passing them through an 80-100 mesh sieve, soaking them in a 50-60 vol% ethanol aqueous solution for 6-8 hours, then refluxing and extracting them twice with 20 times the volume of water to remove the ethanol, filtering and collecting the filtrate, and concentrating it to 20-50% of the volume to obtain the chrysanthemum extract.

[0047] The preparation method of the danshen extract includes: decocting danshen with 20-30 times its weight of water for 30-40 minutes, filtering and collecting the filtrate, repeating the above operation twice, combining the filtrates, cooling and centrifuging at high speed to obtain the supernatant, and concentrating it to 10-20% of the volume to obtain the danshen extract.

[0048] The preparation method of the Astragalus extract includes: pulverizing Astragalus and passing it through an 80-100 mesh sieve, adding 10-30 times the mass of water, heating to boiling for extraction, filtering and collecting the filtrate, performing the above extraction three times, each time for 2-2.5 hours, combining the filtrates, cooling and centrifuging at high speed to obtain the supernatant, and concentrating it to 10-20% volume to obtain the Astragalus extract.

[0049] The mass ratio of the extracts of Prunella vulgaris, Cordyceps militaris, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus in the Chinese herbal composition is (5-10):(5-10):(2-3):(10-20):(2-5):(1-3):(1-3).

[0050] The method for preparing the apple juice includes: crushing apples, filtering, and obtaining the filtrate.

[0051] The mass ratio of the green tea extract, the pharmaceutical composition extract, the apple juice, the honey, and the water is (5-8):(10-15):(30-40):(5-8):(45-60).

[0052] The fermentation bacteria include VL1 activated yeast, which is mixed with warm water and sucrose at a mass ratio of 1:(5-10):(0.5-0.8) and activated for 20-25 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water is 36-38℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid is 1:(2-3).

[0053] The fermentation is carried out at 18-22℃ until the residual sugar reaches 4-5g / L.

[0054] The sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0055] The impurity removal process includes filtering the obtained fermentation product to obtain the filtrate, adsorbing the filtrate through an activated carbon layer, and then performing fine filtration.

[0056] Preparation example:

[0057] Preparation of green tea extract: Soak green tea leaves in distilled water at a mass ratio of 1:50-80, control the soaking temperature at 70-80°C, and soak for 10-15 minutes; filter the liquid and concentrate it to 20-50% of its volume to obtain green tea extract.

[0058] Preparation of Prunella vulgaris extract: Prunella vulgaris was soaked in water at 55-60℃ for 24-48 hours, with a mass ratio of Prunella vulgaris to water of 1:30-50. The resulting mixture was then ground and crushed in a mixer, ultrasonically treated at 100-150W for 3-5 minutes, and allowed to stand at room temperature for 8-10 hours. The filtrate was then filtered and concentrated to 20-50% of its volume to obtain the Prunella vulgaris extract.

[0059] Preparation of cicada flower extract: Cicada flowers were treated in an oven at 55-60℃ for 10-20 minutes, pulverized and passed through an 80-100 mesh sieve to obtain cicada flower powder; the cicada flower powder was weighed and added to distilled water for suspension, and extracted in a water bath at 100℃ for 2 hours, and the supernatant was collected by centrifugation; the extraction was repeated three times, the supernatants were combined and concentrated to 20-50% of the volume to obtain cicada flower extract.

[0060] Preparation of prickly pear extract-0: Fresh prickly pear fruit is crushed, filtered, and the filtrate is obtained.

[0061] Preparation of prickly pear extract-1: Fresh prickly pear fruit was crushed and filtered to obtain the filtrate; the pH of the obtained filtrate was adjusted to 4.5-5.5, and an enzyme preparation was added for enzymatic hydrolysis. The hydrolysate was left to stand overnight in a refrigerator, then heated to 80-85℃ for 10-15 min. After centrifugation, the supernatant was collected and concentrated to 20-50% of its volume to obtain the prickly pear extract; the enzyme composition included cellulase, β-glucanase, and pectinase, with an enzyme activity ratio of 2:1:1, a total enzyme dosage of 500-800 U / mL, an enzymatic hydrolysis temperature of 45-55℃, and an enzymatic hydrolysis time of 3-4 h.

[0062] Preparation of Prickly Pear Extract-2: Fresh prickly pear fruit was crushed and filtered to obtain the filtrate. The pH of the filtrate was adjusted to 4.5-5.5, and an enzyme preparation was added for enzymatic hydrolysis. The enzyme composition included cellulase, β-glucanase, and pectinase, with an enzyme activity ratio of 2:1:1. The total enzyme dosage was 500-800 U / mL, the hydrolysis temperature was 45-55℃, and the hydrolysis time was 3-4 h. After the hydrolysate was left to stand overnight in a refrigerator, it was heated to 80-85℃ for 10-15 min, centrifuged, and the supernatant was collected. The pH of the supernatant was adjusted to 8.0-8.5, and the concentration was carried out to a solid content of 65%-70%. Concentration was achieved using... Vacuum thin-film concentration was performed at a temperature controlled at 30-60℃ and a vacuum degree of 0.01-0.1MPa. 1-1.5wt% vitamin C, 2-3wt% glycine, 1-2wt% alanine, and 5-10wt% glucose were added, mixed, and then heated in a water bath to 80-90℃ with stirring at 100-200r / min for 2-4 hours. After cooling to room temperature, the mixture was spray-dried at an inlet air temperature of 90-120℃ and an outlet air temperature of 70-90℃, with a negative pressure of -200 to -300Pa inside the column. The resulting product was pulverized and passed through an 80-100 mesh sieve to obtain the prickly pear extract.

[0063] Preparation of wolfberry extract: Wolfberries were dried at 60℃, defatted with a chloroform-methanol (2:1) mixture, and oligosaccharides were removed with an 80 vol% ethanol aqueous solution. 20-30 times the mass of water was added for extraction at room temperature, the filtrate was filtered, and the solution was concentrated to 20-50% of its volume to obtain wolfberry extract.

[0064] Preparation of chrysanthemum extract: After pulverizing dried chrysanthemums, pass them through an 80-100 mesh sieve, soak them in a 50-60 vol% ethanol aqueous solution for 6-8 hours, then reflux extract them twice with 20 times the volume of water to remove the ethanol, filter and collect the filtrate, and concentrate it to 20-50% volume to obtain chrysanthemum extract.

[0065] Preparation of Danshen extract: Boil Danshen in 20-30 times its weight of water for 30-40 minutes, filter and collect 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.

[0066] Preparation of Astragalus extract: After pulverizing Astragalus, pass it through an 80-100 mesh sieve, add 10-30 times the weight of water, heat to boiling and extract, then filter to collect the filtrate. Repeat the above extraction three times, each time for 2-2.5 hours. Combine the filtrates, cool and centrifuge at high speed to obtain the supernatant, and concentrate to 10-20% volume to obtain Astragalus extract.

[0067] Preparation of apple juice: Crush apples, filter, and collect the filtrate.

[0068] Example 1: Preparation of tea polyphenol wine based on traditional Chinese medicine agriculture:

[0069] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0070] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0071] The preparation method of the extract of traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps sinensis, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in proportion.

[0072] In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus is 5:5:2:10:5:3:3.

[0073] The mass ratio of Chinese green tea extract, herbal extract, apple juice, honey, and water is 8:10:40:8:60.

[0074] The fermentation bacteria included VL1 activated yeast, which was mixed with warm water and sucrose at a mass ratio of 1:5:0.5 and activated for 20 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water was 36℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid was 1:2.

[0075] Fermentation was carried out at 22℃ until the residual sugar content reached 4g / L.

[0076] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0077] The impurity removal process involves filtering the obtained fermentation product to obtain the filtrate, which is then adsorbed by an activated carbon layer and further filtered.

[0078] The prickly pear extract is prickly pear extract-0.

[0079] Example 2: Preparation of tea polyphenol wine based on traditional Chinese medicine agriculture:

[0080] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0081] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0082] The preparation method of the extract of traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps sinensis, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in proportion.

[0083] In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus is 5:5:2:10:5:3:3.

[0084] The mass ratio of Chinese green tea extract, herbal extract, apple juice, honey, and water is 8:10:40:8:60.

[0085] The fermentation bacteria included VL1 activated yeast, which was mixed with warm water and sucrose at a mass ratio of 1:5:0.5 and activated for 20 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water was 36℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid was 1:2.

[0086] Fermentation was carried out at 22℃ until the residual sugar content reached 4g / L.

[0087] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0088] The impurity removal process involves filtering the obtained fermentation product to obtain the filtrate, which is then adsorbed by an activated carbon layer and further filtered.

[0089] The prickly pear extract is prickly pear extract-1.

[0090] Example 3: Preparation of tea polyphenol wine based on traditional Chinese medicine agriculture:

[0091] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0092] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0093] The preparation method of the extract of traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps sinensis, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in proportion.

[0094] In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus is 5:5:2:10:5:3:3.

[0095] The mass ratio of Chinese green tea extract, herbal extract, apple juice, honey, and water is 8:10:40:8:60.

[0096] The fermentation bacteria included VL1 activated yeast, which was mixed with warm water and sucrose at a mass ratio of 1:5:0.5 and activated for 20 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water was 36℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid was 1:2.

[0097] Fermentation was carried out at 22℃ until the residual sugar content reached 4g / L.

[0098] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0099] The impurity removal process involves filtering the obtained fermentation product to obtain the filtrate, which is then adsorbed by an activated carbon layer and further filtered.

[0100] The prickly pear extract is prickly pear extract-2.

[0101] Example 4: Preparation of tea polyphenol wine based on traditional Chinese medicine agriculture:

[0102] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0103] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0104] The preparation method of the extract of traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps sinensis, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in proportion.

[0105] In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus is 8:8:3:20:5:3:3.

[0106] The mass ratio of Chinese green tea extract, medicinal compound extract, apple juice, honey, and water is 8:15:40:8:60.

[0107] The fermentation bacteria included VL1 activated yeast, which was mixed with warm water and sucrose at a mass ratio of 1:5:0.5 and activated for 20 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water was 36℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid was 1:2.

[0108] Fermentation was carried out at 22℃ until the residual sugar content reached 4g / L.

[0109] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0110] The impurity removal process involves filtering the obtained fermentation product to obtain the filtrate, which is then adsorbed by an activated carbon layer and further filtered.

[0111] The prickly pear extract is prickly pear extract-2.

[0112] Example 5: Preparation of tea polyphenol wine based on traditional Chinese medicine agriculture:

[0113] The mixture of green tea extract, Chinese herbal medicine extract, apple juice, honey, and water was sterilized, inoculated with fermentation bacteria, and sealed for fermentation. The fermentation product was then purified and sterilized to obtain tea polyphenol wine based on traditional Chinese medicine agriculture.

[0114] The traditional Chinese medicine composition includes one or more of the following: Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus.

[0115] The preparation method of the extract of traditional Chinese medicine composition includes: preparing extracts of Prunella vulgaris, Cordyceps sinensis, Rosa rugosa, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus separately, and then mixing them in proportion.

[0116] In the extract of the traditional Chinese medicine composition, the mass ratio of the extracts of Prunella vulgaris, Cordyceps sinensis, Rosa roxburghii, Lycium barbarum, Chrysanthemum morifolium, Salvia miltiorrhiza, and Astragalus membranaceus is 10:10:3:10:2:3:3.

[0117] The mass ratio of Chinese green tea extract, medicinal compound extract, apple juice, honey, and water is 5:15:30:5:45.

[0118] The fermentation bacteria included VL1 activated yeast, which was mixed with warm water and sucrose at a mass ratio of 1:5:0.5 and activated for 20 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water was 36℃; the mass ratio of the fermentation mixture to the inoculated activated yeast liquid was 1:2.

[0119] Fermentation was carried out at 22℃ until the residual sugar content reached 4g / L.

[0120] Sterilization includes ultra-high pressure sterilization or ultrasonic sterilization.

[0121] The impurity removal process involves filtering the obtained fermentation product to obtain the filtrate, which is then adsorbed by an activated carbon layer and further filtered.

[0122] The prickly pear extract is prickly pear extract-2.

[0123] The difference between Comparative Example 1 and Example 5 is that no Prunella vulgaris extract was added.

[0124] The difference between Comparative Example 2 and Example 5 is that no cicada flower extract was added.

[0125] The difference between Comparative Example 3 and Example 5 is that no prickly pear extract was added.

[0126] The difference between Comparative Example 4 and Example 5 is that no extracts of Prunella vulgaris or Cicadae periostracum were added.

[0127] The difference between Comparative Example 5 and Example 5 is that no Prunella vulgaris or Rosa rugosa extracts were added.

[0128] The difference between Comparative Example 6 and Example 5 is that no cicada flower or prickly pear extract was added.

[0129] The difference between Comparative Example 7 and Example 5 is that no extracts of Prunella vulgaris, Cordyceps militaris, or Prickly pear were added.

[0130] The products obtained in the above examples and comparative examples were stored under sealed conditions: (1) at 25-30℃ in the dark for 180 days, and (2) under direct sunlight at 25-30℃ 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 polyphenol content in the sample after storage to the polyphenol content in the sample before storage. The results are shown in Table 1.

[0131] Table 1. Results of Polyphenol Retention Rate Detection

[0132] 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

[0133] Through comparison, we found that prickly pear extract significantly improved the stability of polyphenols in tea and wine, and that prickly pear extract, prunella vulgaris extract, and cicada flower extract clearly produced a synergistic effect.

[0134] Antioxidant Capacity of Prickly Pear Extract: Prickly pear is rich in vitamin C and polyphenolic compounds, which possess strong antioxidant capabilities and can effectively stabilize polyphenolic compounds. Prickly pear extract may reduce polyphenol degradation by directly capturing free radicals or through other antioxidant mechanisms. Synergistic Antioxidant Effect: When prickly pear, cicada flower, and prunella vulgaris extracts are present simultaneously, a synergistic effect may occur, enhancing the overall antioxidant capacity. Cicada flower and prunella vulgaris may contain certain components that, when combined with prickly pear extract, produce an enhanced antioxidant effect that is not activated when they exist alone or partially combined with prickly pear extract. Chemical Interactions: Compounds in different extracts may interact 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 bonds. Enhanced Environmental Stability: The combined extracts may alter the chemical environment of the tea or wine, such as pH and redox potential, thus 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: Some enzymes may be involved in the degradation process of polyphenols, and the combined extract may have the ability to inhibit the activity of these enzymes, thereby indirectly protecting polyphenols.

[0135] Synergistic effects during fermentation: *Rhizoma prickly pear* extract has been shown to possess strong antioxidant capabilities, potentially protecting polyphenols from oxidation during fermentation. It may also influence the metabolic pathways of the fermenting microbial community, promoting the formation or stabilization of certain polyphenols. *Cicada slough* and *Prunella vulgaris* extracts may synergize with *Rhizoma prickly pear* extract at certain stages of fermentation, enhancing overall antioxidant capacity. Effects of fermentation products: During fermentation, microorganisms can utilize components in these extracts to produce secondary metabolites, which may possess stronger antioxidant properties or more effectively stabilize polyphenols. Metabolites from *Rhizoma prickly pear* extract during fermentation may be produced or act more effectively in the presence of *Cicada slough* and *Prunella vulgaris*, increasing stability. Interactions within the microbial community: Different extracts may influence the composition and activity of the fermenting microbial community. For example, *Rhizoma prickly pear* extract may promote the growth of specific beneficial microorganisms, while *Cicada slough* and *Prunella vulgaris* extracts may further modulate the metabolic activities of these microorganisms, enhancing polyphenol protection. Regulation of metabolic pathways: Combined extracts may activate or inhibit specific microbial metabolic pathways, potentially leading to more efficient polyphenol synthesis or more effective antioxidant mechanisms. They may collectively participate in a novel or enhanced metabolic pathway that improves the stability of polyphenols during fermentation. Complex chemical reactions and binding: In the fermentation environment, extracts of prickly pear, cicada nymph, and selfheal may undergo complex chemical reactions to form more stable polyphenolic complexes or other antioxidant compounds. These complexes may be more resistant to degradation factors such as oxidation and light during fermentation.

[0136] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0137] The present invention and its embodiments have been described above. This description is not restrictive, but merely one embodiment of the present invention, and the actual application is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar methods and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A method of making a tea polyphenol wine, the method comprising: The method comprises the following steps: ​ The green tea extract, the traditional Chinese medicine extract, apple juice, honey and water are mixed and sterilized, inoculated with fermentation bacteria, and sealed for fermentation; The fermentation product is subjected to impurity removal and sterilization to obtain a tea polyphenol wine; The preparation method of the traditional Chinese medicine extract comprises: preparing extracts of Prunella vulgaris, Cordyceps cicadae, roxburgh rose, Chinese wolfberry, chrysanthemum, Salvia miltiorrhiza and Astragalus respectively, and then mixing them according to a proportion; in the traditional Chinese medicine extract, the mass ratio of the Prunella vulgaris extract, the Cordyceps cicadae extract, the roxburgh rose extract, the Chinese wolfberry extract, the chrysanthemum extract, the Salvia miltiorrhiza extract and the Astragalus extract is (5-10):(5-10):(2-3):(10-20):(2-5):(1-3):(1-3); The preparation method of the roxburgh rose extract comprises: crushing roxburgh rose fresh fruits, filtering to obtain a filtrate; the obtained filtrate is adjusted to pH 4.5-5.5, and enzyme preparation is added for enzymolysis, wherein the enzyme preparation is cellulase, beta-glucanase and pectinase, the enzyme activity ratio of the three is 2:1:1, the total enzyme dosage is 500-800 U / mL, the enzymolysis temperature is 45-55 DEG C, and the enzymolysis time is 3-4 h; after the enzymolysis product is placed in a refrigerator overnight, it is heated to 80-85 DEG C for 10-15 min, centrifuged, the supernatant is taken, the supernatant is adjusted to pH 8.0-8.5, and is concentrated to a solid content of 65%-70%, wherein the concentration is performed by vacuum thin film concentration, and the temperature is controlled at 30-60 DEG C, and the vacuum degree is 0.01-0.1 MPa; 1-1.5 wt% of vitamin C, 2-3 wt% of glycine, 1-2 wt% of alanine and 5-10 wt% of glucose are added, uniformly mixed, heated to 80-90 DEG C in a water bath, and stirred at 100-200 r / min, and then treated for 2-4 h, and then cooled to room temperature and spray dried, wherein the inlet air temperature of the spray drying is 90-120 DEG C, the outlet air temperature is 70-90 DEG C, and the negative pressure in the tower is -200 to -300 Pa; the obtained product is crushed and passed through an 80-100 mesh sieve to obtain the roxburgh rose extract; The preparation method of the Prunella vulgaris extract comprises: soaking Prunella vulgaris in water at 55-60 DEG C for 24-48 h, the mass ratio of Prunella vulgaris to water being 1:30-50, grinding and crushing the obtained mixture in a blender, ultrasonic treating at 100-150 W for 3-5 min, and then placing at room temperature for 8-10 h, and filtering to obtain a filtrate, and concentrating to 20-50% volume to obtain the Prunella vulgaris extract; The preparation method of the Cordyceps cicadae extract comprises: treating Cordyceps cicadae in an oven at 55-60 DEG C for 10-20 min, crushing and passing through an 80-100 mesh sieve to obtain Cordyceps cicadae powder; suspending the Cordyceps cicadae powder in distilled water, and extracting in a water bath at 100 DEG C for 2 h, and then centrifuging to obtain a supernatant; repeating the extraction three times, combining the supernatants, and concentrating to 20-50% volume to obtain the Cordyceps cicadae extract; The mass ratio of the green tea extract, the traditional Chinese medicine extract, apple juice, honey and water is (5-8):(10-15):(30-40):(5-8):(45-60). The fermentation bacteria include VL1 activated yeast, which is mixed with warm water and sucrose at a mass ratio of VL1 yeast:warm water:sucrose = 1:(5-10):(0.5-0.8) and activated for 20-25 minutes to obtain VL1 activated yeast liquid; the temperature of the warm water is 36-38℃; the mass ratio of the fermentation mixture to the inoculated VL1 activated yeast liquid is 1:(2-3); The fermentation is carried out at 18-22℃ until the residual sugar reaches 4-5g / 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 performing fine filtration.