Multifunctional honeysuckle tea and preparation method thereof

Abstract

The invention belongs to the technical field of health-care tea, and particularly relates to multifunctional honeysuckle tea and a preparation method thereof. The matrix comprises the following components: a main matrix and an auxiliary matrix, the main substrate is honeysuckle; the auxiliary matrix comprises the following components: cordyceps flowers, a cordyceps flower extracting solution, raw Pu'er tea, old Pu'er tea stems, a yeast extract, bacillus coagulans, pectinase, a PBS (phosphate buffer solution), glucose, a metal ion cofactor mixed solution, soybean peptide, an antioxidant and beta-cyclodextrin. Through staged fermentation culture and regulation, synergistic conversion and efficient release of functional components are effectively realized, and the functionality, stability and safety of the honeysuckle tea product are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of health tea, and particularly relates to multifunctional honeysuckle tea and a preparation method thereof. Background Art

[0002] As a traditional Chinese medicinal and edible plant, honeysuckle has been recorded as having the effects of "clearing away heat and detoxifying, promoting blood circulation and activating collaterals" in the Compendium of Materia Medica as early as 2014. It is often used to treat heat syndrome inflammation such as wind-heat cold, carbuncle, sore and ulcer. Modern pharmacology reveals that the core value of honeysuckle comes from its rich group of active ingredients: chlorogenic acid compounds inhibit excessive immune response by regulating the release of inflammatory factors, and flavonoids (such as luteolin) exert antioxidant effects by quenching free radical chain reactions. The two synergistically form an anti-inflammatory-antioxidant bidirectional regulatory mechanism. It is worth noting that there are still many trace components in honeysuckle that have not been fully developed (such as cyclopentadiene ether terpenes and triterpenoid saponins), and their synergistic potential with the main active ingredients remains to be explored. However, traditional applications mostly rely on simple decoction or brewing with a single raw material, which can neither accurately control the dissolution ratio of active ingredients nor avoid the structural destruction of heat-sensitive substances during processing, resulting in its theoretical efficacy being far from being converted into practical application effects. The current industrial production of honeysuckle tea still follows the traditional drying and extensive processing mode, and there are many significant defects. For example, the irreversible loss of active ingredients: high-temperature drying (such as hot air and microwave) in conventional processes leads to oxidative polymerization of chlorogenic acid and pyrolysis of flavonoids, while long-term light exposure causes degradation of photosensitive components. The types and contents of active ingredients in the final product are greatly reduced, making it difficult to meet the ingredient requirements of functional drinks; neglect of efficacy synergy: most commercially available products are limited to a single honeysuckle raw material, and no compound system is designed for the dual needs of antioxidant and anti-inflammatory, lacking both cross-ingredient synergy and antioxidant activity. The same pathway regulation (such as anti-inflammatory ingredients inhibiting the NF-κB pathway while antioxidant ingredients activating the Nrf2 pathway) cannot be compensated by exogenous addition of ingredients (such as polyphenols and terpenes) for the deficiencies of honeysuckle's own active spectrum; technical blind spots in bioavailability: fat-soluble active ingredients in honeysuckle (such as luteolin) are difficult to release through conventional water extraction, and the intestinal absorption barrier further limits its utilization in the body. Existing processing technology neither uses directional extraction technology to improve water solubility nor introduces carrier technology to protect the gastrointestinal stability of sensitive ingredients, resulting in the inactivation of a large number of active substances before metabolism. Therefore, based on the above problems, it is extremely necessary to develop a honeysuckle tea with antioxidant and anti-inflammatory multifunctional effects through innovative extraction technology and formula to efficiently extract active ingredients. Summary of the invention

[0003] In view of the defects of the prior art, the object of the present invention is to provide a multifunctional honeysuckle tea and a preparation method thereof.

[0004] The technical effect described in the present invention is achieved through the following technical scheme: a multifunctional honeysuckle tea, which comprises the following components: a main matrix and an auxiliary matrix; the main matrix is ​​honeysuckle; the auxiliary matrix comprises the following components: cordyceps flowers, cordyceps flower extract, Pu'er raw tea, Pu'er old tea stems, yeast extract, Bacillus coagulans, pectinase, PBS phosphate buffer, glucose, metal ion cofactor mixed solution, soybean peptide, antioxidant and β-cyclodextrin.

[0005] Preferably, the activity of the Bacillus coagulans is 1×10 8 ~5×10 8 CFU / g; Preferably, the activity of the pectinase is 50000 U / g; Preferably, the metal ion cofactor mixed solution is composed of 0.015-0.02% CuSO 4 and 0.01-0.02% CaCl 2 Proportion preparation; Preferably, the antioxidant is any one of L-ascorbic acid, phytic acid and tea polyphenols; Preferably, another aspect of the present invention is to provide a method for preparing a multifunctional honeysuckle tea, and the specific preparation steps are as follows: S1: Cut the cordyceps flowers and mix them with a pectinase solution, add an antioxidant, soak them at 35-40° C. for 2-3 hours, adjust the pH to 5-5.5 with citric acid, spray them with a metal ion cofactor mixed solution, and let them stand at room temperature for 1-2 hours to obtain pretreated cordyceps flowers; S2: drying and grinding honeysuckle and screening through a 40-mesh sieve to obtain pretreated honeysuckle; dissolving soybean peptide and yeast extract in PBS phosphate buffer to obtain a premix; mixing the pretreated honeysuckle, the premix, Pu'er raw tea fermentation Eurotium cristatum, Bacillus coagulans, β-cyclodextrin and the pretreated Cordyceps sinensis flower prepared in step S1 to obtain a fermentation matrix; S3: The fermentation substrate prepared in step S2 is subjected to closed fermentation in stages, maintained at 28°C before 48 to 72 hours, and oxygenated, turned over once every 24 hours, sprayed with 0.02% antioxidant once every 24 hours, supplemented with 5% cordyceps flower extract by substrate weight after 48 to 72 hours to proceed to the second stage of fermentation, the temperature is increased to 30 to 32°C, oxygenation is stopped, and 3% cordyceps flower extract by substrate weight is supplemented again after 24 hours of fermentation, after fermentation for 2 to 3 days, subjected to rapid dehydration treatment at 60 to 65°C with hot air for 10 minutes, heated to 80 to 85°C for wet heat treatment for 10 minutes, dried at 45°C until the water content is less than 8%, added with 0.1% antioxidant, and screened through 60 mesh to obtain multifunctional honeysuckle tea; Preferably, in step S1, the activity of the pectinase solution is 500U / mL; the ratio of the amount of the cordyceps flower, pectinase solution, antioxidant and metal ion cofactor mixed solution is 1g: 0.4-0.5mL: 0.005-0.008g: 0.01-0.02mL; Preferably, in step S2, the ratio of the amount of the soybean peptide, yeast extract and PBS phosphate buffer is 0.2g:0.1g:1mL; the ratio of the amount of the pretreated honeysuckle, premix and Pu'er raw tea fermented Eurotium cristatum is 5g:1-1.2mL:1-1.5g; the mass ratio of the pretreated honeysuckle, Bacillus coagulans, β-cyclodextrin and pretreated Cordyceps sinensis flower is 5:0.1-0.15:0.1-0.2:3-4; Preferably, in step S3, the oxygen supply parameter is DO 5-10%; the oxygen supply stop parameter is to maintain DO ≤ 2%; Preferably, in step S2, the specific steps of fermenting Pu'er raw tea with Eurotium cristatum are as follows: S101: Dry and crush the raw Pu'er tea and old Pu'er tea stems, sieve through a 20-40 mesh sieve, mix them according to proportion, and then sterilize them with steam at 121° C. for 20 minutes to obtain a sterilized raw material; S102: Spraying a 0.5-1 wt% glucose solution and a PBS phosphate buffer solution into the sterilized raw material in step S101 to adjust the water content to 45-50%, and then spraying a suspension prepared by spores of Eurotium cristatum and sterile water to obtain an inoculated raw material; S103: the inoculated raw materials prepared in step S102 are piled into a 50-60 cm trapezoidal pile, covered with sterile cotton and linen cloth for heat preservation, and fermented in stages, the pile is turned every 48 hours, the glucose solution is supplemented every 7 days, and the phosphate buffer is supplemented every 10 days. The fermentation process is 18-24 days. After the fermentation is completed, hot air drying is performed at 40-50° C. to a moisture content of less than 12%, and the pile is crushed and screened through a 60-mesh sieve to obtain Pu'er raw tea fermented Eurotium coronatum; Preferably, in step S101, the mass ratio of the Pu'er raw tea to the Pu'er old tea stems is 7:3; Preferably, in step S102, the ratio of the glucose solution to the sterilized raw material is 1 mL:20 g; the ratio of the phosphate buffer to the sterilized raw material is 1.6-2 mL:20 g; the concentration of the suspension is 1×10 6 CFU / mL; the ratio of the suspension to the sterilized raw material is 1-1.5mL:20g; Preferably, in step S103, the staged fermentation parameters are: maintaining the temperature at 28-30°C for 48 hours, maintaining the temperature at 25-28°C for subsequent fermentation, and maintaining the humidity at 75-85%.

[0006] The beneficial effects of the present invention are as follows: The present invention innovatively constructs a composite flora fermentation system based on Pu'er raw tea and Pu'er old tea stems, and realizes efficient conversion of functional components through dual bacteria synchronous fermentation and metabolic interlocking mechanism of Eurotium guanidinum and Bacillus coagulans. Specifically, the present invention first uses Pu'er raw tea and Pu'er old tea stems as raw materials, and autonomously cultivates and obtains Eurotium guanidinum through collaborative fermentation. The rich polyphenols in raw tea can effectively induce the enzyme activity of Eurotium guanidinum; the old tea stems contain a large amount of crude fiber and tea polysaccharides, which provide structural support and stable carbon and nitrogen source supply for mycelial growth, which is conducive to the stable proliferation of mycelium, and then directly use the whole fermentation product for subsequent fermentation, effectively maintaining the complete flora structure and enzyme activity system of Eurotium guanidinum, and the residual substances after fermentation of raw tea and old tea stems (such as tea polysaccharides, free amino acids, crude fiber after enzymatic hydrolysis) have a good nutritional support effect on the subsequent fermentation flora, effectively improving the metabolic activity of the flora and the yield of active products.

[0007] The present invention uses the Eurotium cristatum obtained by fermenting raw tea and old tea stems as the basic strain, and further forms a functional complementary bacterial community with Bacillus coagulans to carry out a subsequent fermentation process, wherein Cordyceps flower and honeysuckle are used as the core matrix to achieve synergistic enhancement of the dual bacterial community through solid-state fermentation. The polysaccharides and amino acids in Cordyceps flower provide a continuous and stable nutrient source for the bacterial community, and its fiber network structure forms an aerobic-microaerobic gradient environment to promote uniform distribution of hyphae. A low concentration of the metal ion cofactor CuSO is added during the fermentation process. 4 and CaCl 2 , effectively enhancing the enzyme activity of Eurotium cristatum: Cu 2+ Activates the copper cluster structure of polyphenol oxidase and esterase, significantly promoting the hydrolysis of chlorogenic acid ester bonds; Ca 2+Improve the binding efficiency of cellulase substrate and stabilize the permeability of Bacillus coagulans cell membrane. In addition, soybean peptide is added to the fermentation system to provide an efficient nitrogen source, and pectinase pre-decomposes the pectin layer of the cordyceps flower cell wall, significantly improving the utilization efficiency of Cordyceps flower polysaccharides and cordycepin precursors by Eurotium cristatum; phosphate buffer is used to adjust the fermentation pH stability, yeast extract is rich in peptides and B vitamins, activates the bacterial esterase-laccase synergistic system, and β-cyclodextrin is used to encapsulate active ingredients to improve ingredient stability. Then, the cordyceps flower extract is dynamically added in the middle and late stages of fermentation, and it quickly penetrates into the bacterial aggregation area in liquid form to provide cordycepin precursors, overcome the bottleneck of solid-state fermentation raw material conversion efficiency, and further improve the yield and release efficiency of active ingredients. During the fermentation process, the degradation of cellulose and polysaccharides is dominated by the crown-shaped Eurotium, and cellulase degrades the cordyceps flower fiber into glucose; glucose is used as a substrate for Bacillus coagulans to produce lactic acid, adjust the pH of the system to weak acidity, and participate in the pentose phosphate pathway as an auxiliary carbon source for the crown-shaped Eurotium to generate NADPH, promoting the synthesis of secondary metabolites; the esterase produced by the crown-shaped Eurotium specifically hydrolyzes the chlorogenic acid ester bond of honeysuckle, and polyphenol oxidase promptly oxidizes the hydrolysis product to prevent the reverse reaction; amylase and polyphenol oxidase synergistically degrade cordyceps flower polysaccharides to produce small molecular active substances. The L-lactic acid secreted by Bacillus coagulans synergizes with the citric acid of the crown-shaped Eurotium to form a dynamic weak acid antibacterial barrier, which effectively inhibits the growth of miscellaneous bacteria such as Aspergillus flavus. At the same time, Bacillus coagulans preferentially colonize on the surface of cordyceps flower fibers through competitive occupation, further preventing the attachment of pathogens. The lactic acid produced by it can also inhibit the growth of pathogenic bacteria such as Escherichia coli during use, regulate the balance between intestinal flora and host immunity, and enhance the overall anti-inflammatory effect of the product. In summary, the present invention effectively realizes the synergistic transformation and efficient release of functional ingredients through staged fermentation culture and regulation, and significantly improves the functionality, stability and safety of honeysuckle tea products. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings in the following description are only for the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0009] Figure 1 It is a graph showing the antioxidant test results of honeysuckle tea prepared in Example 2 of the present invention and Comparative Examples 1 to 4. DETAILED DESCRIPTION

[0010] The technical solution 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, not all of them; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. It should be noted that, unless otherwise specified, the raw materials involved in the present invention are purchased through conventional commercial channels.

[0011] Embodiment 1: A multifunctional honeysuckle tea, comprising the following components: a main matrix and an auxiliary matrix; the main matrix is ​​honeysuckle; the auxiliary matrix comprises the following components: cordyceps flowers, cordyceps flower extract, Pu'er raw tea, Pu'er old tea stems, yeast extract, Bacillus coagulans, pectinase, PBS phosphate buffer, glucose, metal ion cofactor mixed solution, soybean peptide, antioxidant and β-cyclodextrin.

[0012] The activity of Bacillus coagulans was 1×10 8 CFU / g; The activity of pectinase is 50000U / g; The metal ion cofactor mixed solution is composed of 0.015% CuSO 4 and 0.01% CaCl 2 Proportion preparation; The specific steps of fermenting Pu'er raw tea with Eurotium cristatum are as follows: S101: 700 g of Pu'er raw tea and 300 g of Pu'er old tea stems are dried, crushed, sieved through a 20-mesh sieve, mixed according to a certain proportion, and then sterilized by steam at 121° C. for 20 min to obtain a sterilized raw material; S102: Spray 50 mL of 0.5 wt % glucose solution and 80 mL of PBS phosphate buffer into 100 g of the sterilized raw material in step S101 to adjust the water content to 50%, and then spray 50 mL of a suspension prepared by spores of Eurotium cristatum and sterile water to obtain an inoculated raw material; S103: The inoculated raw materials prepared in step S102 are piled into a 50 cm trapezoidal pile, covered with sterile cotton and linen cloth for heat preservation, and fermented in stages, the temperature is maintained at 30°C for 48 hours, the subsequent fermentation temperature is maintained at 28°C, the humidity is maintained at 85%, the pile is turned every 48 hours, 50 mL of glucose solution is supplemented every 7 days, and 80 mL of phosphate buffer is supplemented every 10 days. The fermentation process is carried out for 18 days. After the fermentation is completed, hot air drying is carried out at 40°C to a moisture content of less than 12%, and the mixture is crushed and screened through a 60-mesh sieve to obtain Pu'er raw tea fermented Eurotium coronatum; The specific preparation steps of honeysuckle tea are as follows: S1: 1000g of cordyceps flowers were cut and mixed with 400mL of 500U / mL pectinase solution, 5g of phytic acid was added, and the mixture was soaked at 35°C for 2h, pH was adjusted to 5.5 with citric acid, 10mL of metal ion cofactor mixed solution was sprayed, and the mixture was allowed to stand at room temperature for 1h to obtain pretreated cordyceps flowers; S2: 1500g of honeysuckle was dried and crushed and screened through a 40-mesh sieve to obtain pretreated honeysuckle; 60g of soybean peptide and 30g of yeast extract were dissolved in 300mL of PBS phosphate buffer to obtain a premix; 1500g of pretreated honeysuckle, 300mL of the premix, 300g of Pu'er raw tea fermented Eurotium cristatum, 30g of Bacillus coagulans, 30g of β-cyclodextrin and 600g of the pretreated Cordyceps sinensis flower prepared in step S1 were mixed to obtain a fermentation matrix; S3: The fermentation substrate prepared in step S2 is subjected to closed fermentation in stages, maintained at 28°C before 48 hours, and oxygenated to maintain DO 5%, stirred once every 24 hours, sprayed with 0.42g of phytic acid once every 24 hours, supplemented with 105g of cordyceps flower extract after 48 hours to proceed to the second stage of fermentation, the temperature is increased to 30°C, oxygenation is stopped to maintain DO ≤2%, and 63g of cordyceps flower extract is supplemented again after fermentation for 24 hours. After fermentation for 2 days, the substrate is subjected to rapid dehydration treatment at 60°C with hot air for 10 minutes, the temperature is raised to 80°C for wet heat treatment for 10 minutes, dried at 45°C until the water content is less than 8%, 2.1g of phytic acid is added, and the substrate is screened through 60 mesh to obtain multifunctional honeysuckle tea.

[0013] Example 2: A multifunctional honeysuckle tea, comprising the following components: a main matrix and an auxiliary matrix; the main matrix is ​​honeysuckle; the auxiliary matrix comprises the following components: cordyceps flowers, cordyceps flower extract, Pu'er raw tea, Pu'er old tea stems, yeast extract, Bacillus coagulans, pectinase, PBS phosphate buffer, glucose, metal ion cofactor mixed solution, soybean peptide, antioxidant and β-cyclodextrin.

[0014] The activity of Bacillus coagulans was 5×10 8 CFU / g; The activity of pectinase is 50000U / g The metal ion cofactor mixed solution is composed of 0.018% CuSO 4 and 0.015% CaCl 2 Proportion preparation; The specific steps of fermenting Pu'er raw tea with Eurotium cristatum are as follows: S101: 700 g of Pu'er raw tea and 300 g of Pu'er old tea stems are dried, crushed, sieved through a 40-mesh sieve, mixed according to a certain proportion, and then sterilized by steam at 121° C. for 20 min to obtain a sterilized raw material; S102: Spray 50 mL of 1 wt% glucose solution and 100 mL of PBS phosphate buffer into the 1000 g sterilized raw material in step S101 to adjust the water content to 45%, and then spray a suspension prepared by 75 mL of Eurotium cristatum spores and sterile water to obtain an inoculated raw material; S103: Pile 1000g of the inoculated raw material prepared in step S102 into a 60cm trapezoidal pile, cover with sterile cotton and linen cloth for heat preservation, and ferment in stages, maintain the temperature at 28°C for 48h before fermentation, maintain the temperature at 25°C for subsequent fermentation, maintain the humidity at 75%, turn the pile every 48h, supplement 50mL of glucose solution every 7 days, supplement 100mL of phosphate buffer every 10 days, ferment for 22 days, and after the fermentation is completed, dry with hot air at 50°C until the moisture content is less than 12%, crush and screen through a 60-mesh sieve to obtain Pu'er raw tea fermented Eurotium coronatum; The specific preparation steps of honeysuckle tea are as follows: S1: 1000 g of cordyceps flowers were cut and mixed with 500 mL of active 500 U / mL pectinase solution, 8 g of L-ascorbic acid was added, and the mixture was soaked at 40°C for 2.5 h, the pH was adjusted to 5 with citric acid, and 20 mL of metal ion cofactor mixed solution was sprayed, and the mixture was allowed to stand at room temperature for 1.5 h to obtain pretreated cordyceps flowers; S2: 1500g of honeysuckle was dried and crushed and screened through a 40-mesh sieve to obtain pretreated honeysuckle; 60g of soybean peptide and 30g of yeast extract were dissolved in 300mL of PBS phosphate buffer to obtain a premix; 1500g of pretreated honeysuckle, 360mL of the premix, 450g of Pu'er raw tea fermented Eurotium cristatum, 45g of Bacillus coagulans, 60g of β-cyclodextrin and 800g of the pretreated Cordyceps sinensis prepared in step S1 were mixed to obtain a fermentation matrix; S3: The fermentation substrate prepared in step S2 is subjected to closed fermentation in stages, maintained at 28°C before 72 hours, and oxygenated to maintain DO 10%, stirred once every 24 hours, sprayed with 0.46g L-ascorbic acid once every 24 hours, supplemented with 115g cordyceps flower extract after 72 hours to proceed to the second stage of fermentation, the temperature is increased to 32°C, oxygenation is stopped to maintain DO ≤2%, and 69g cordyceps flower extract is supplemented again after fermentation for 24 hours, and after fermentation for 3 days, the product is subjected to rapid dehydration treatment at 65°C hot air for 10 minutes, the temperature is raised to 85°C for wet heat treatment for 10 minutes, dried at 45°C until the water content is less than 8%, 2.3g L-ascorbic acid is added, and the product is screened through 60 mesh to obtain multifunctional honeysuckle tea.

[0015] Example 3: A multifunctional honeysuckle tea, comprising the following components: a main matrix and an auxiliary matrix; the main matrix is ​​honeysuckle; the auxiliary matrix comprises the following components: cordyceps flowers, cordyceps flower extract, Pu'er raw tea, Pu'er old tea stems, yeast extract, Bacillus coagulans, pectinase, PBS phosphate buffer, glucose, metal ion cofactor mixed solution, soybean peptide, antioxidant and β-cyclodextrin.

[0016] The activity of Bacillus coagulans was 3×10 8 CFU / g; The activity of pectinase is 50000U / g The metal ion cofactor mixed solution is composed of 0.02% CuSO 4 and 0.02% CaCl 2 Proportion preparation; The specific steps of fermenting Pu'er raw tea with Eurotium cristatum are as follows: S101: 700 g of Pu'er raw tea and 300 g of Pu'er old tea stems are dried, crushed, sieved through a 30-mesh sieve, mixed according to a certain proportion, and then sterilized by steam sterilization at 121° C. for 20 min to obtain a sterilized raw material; S102: Spray 50 mL of 0.8 wt % glucose solution and 90 mL of PBS phosphate buffer into the 1000 g sterilized raw material in step S101 to adjust the water content to 48%, and then spray 70 mL of a suspension prepared by spores of Eurotium cristatum and sterile water to obtain an inoculated raw material; S103: The inoculated raw materials prepared in step S102 are piled into a 55 cm trapezoidal pile, covered with sterile cotton and linen cloth for heat preservation, and fermented in stages, the temperature is maintained at 29° C. for 48 hours, the subsequent fermentation temperature is maintained at 26° C., the humidity is maintained at 80%, the pile is turned every 48 hours, 50 mL of glucose solution is supplemented every 7 days, and 90 mL of phosphate buffer is supplemented every 10 days. The fermentation process is carried out for 24 days. After the fermentation is completed, hot air drying is carried out at 45° C. to a moisture content of less than 12%, and the pile is crushed and screened through a 60-mesh sieve to obtain Pu'er raw tea fermented Eurotium coronatum; The specific preparation steps of honeysuckle tea are as follows: S1: 1000 g of cordyceps flowers were cut and mixed with 450 mL of pectinase solution, 7 g of tea polyphenols were added, and the mixture was soaked at 38°C for 3 h, the pH was adjusted to 5.2 with citric acid, 18 mL of metal ion cofactor mixed solution was sprayed, and the mixture was allowed to stand at room temperature for 2 h to obtain pretreated cordyceps flowers; S2: 1500g of honeysuckle was dried and crushed, and the mixture was screened through a 40-mesh sieve to obtain pretreated honeysuckle; 60g of soybean peptide and 30g of yeast extract were dissolved in 300mL of PBS phosphate buffer to obtain a premix; 1500g of pretreated honeysuckle, 350mL of the premix, 420g of Pu'er raw tea fermented Eurotium cristatum, 42g of Bacillus coagulans, 50g of β-cyclodextrin and 700g of the pretreated Cordyceps sinensis flower prepared in step S1 were mixed to obtain a fermentation matrix; S3: The fermentation substrate prepared in step S2 is subjected to closed fermentation in stages, maintained at 28°C before 60 hours, and oxygenated to maintain DO 8%, stirred once every 24 hours, sprayed with 0.44g of tea polyphenols once every 24 hours, supplemented with 110g of cordyceps flower extract after 60 hours to proceed with the second stage of fermentation, the temperature is increased to 31°C, oxygenation is stopped to maintain DO ≤2%, and 66g of cordyceps flower extract is supplemented again after fermentation for 24 hours. After fermentation for 3 days, the substrate is subjected to rapid dehydration treatment at 63°C with hot air for 10 minutes, the temperature is raised to 83°C for wet heat treatment for 10 minutes, dried at 45°C until the water content is less than 8%, 2.2g of tea polyphenols is added, and the substrate is screened through 60 mesh to obtain multifunctional honeysuckle tea.

[0017] Comparative Example 1: The operation of Comparative Example 1 is basically the same as that of Example 2, except that commercially available Eurotium cristatum (activity 1×10 8 CFU / g) to replace the cristatum cristatum in the fermentation of Pu'er raw tea.

[0018] Comparative Example 2: The operation of Comparative Example 2 is substantially the same as that of Example 2, except that Bacillus coagulans is not added in Comparative Example 2.

[0019] Comparative Example 3: The operation of Comparative Example 3 is substantially the same as that of Example 2, except that no metal ion cofactor solution is added in Comparative Example 3.

[0020] Comparative Example 4: The operation of Comparative Example 4 is basically the same as that of Example 2, except that no Cordyceps flower extract is added in Comparative Example 4.

[0021] Performance Test: Microbiological test: Take 1g of the honeysuckle tea sample prepared in Examples 1 to 3 and Comparative Examples 1 to 4, add 9mL of sterile saline and dilute it tenfold, then apply it to the culture medium, use EMB culture medium to measure the number of Escherichia coli, and culture it at 37°C for 24h and count it; use Bengal red culture medium to measure the number of Aspergillus flavus, and culture it at 28°C for 120h and count it. The results are shown in Table 1 below.

[0022] Table 1. Microbiological test results of honeysuckle tea

[0023] As shown in Table 1, no obvious pathogens were detected in the honeysuckle tea prepared by the present invention, the production process was safe and reliable, and met the food safety standards; as shown in Comparative Example 1 and Example 2, compared with the use of Pu'er raw tea for fermentation, commercial bacteria may have poor colonization effect, poor synergy with subsequent fermentation, and low fermentation efficiency, which led to the residual polysaccharide / fiber not being degraded and the growth of miscellaneous bacteria; as shown in Comparative Example 2 and Example 2, the lack of the effect of Bacillus coagulans, the lack of lactic acid inhibition and the lack of competitive occupancy may lead to the rapid proliferation of Aspergillus flavus; as shown in Comparative Example 3 and Example 2, the metal cofactor Ca 2+ The absence of may lead to a decrease in the membrane permeability of Bacillus coagulans and a decrease in the antibacterial efficiency, which in turn leads to the influence of foreign bacteria; from the results of Comparative Example 4 and Example 2, it can be seen that the failure to perform the rehydration operation may lead to insufficient nutrition in the late fermentation period, and foreign bacteria may rob the remaining resources, resulting in an increase in the biomass of foreign bacteria.

[0024] Antioxidant test: Take 2mL DPPH solution and 2mL sample solution (0.1g of honeysuckle tea prepared in Example 2 and Comparative Examples 1 to 4 is dissolved in 5mL anhydrous ethanol), mix well, place in dark for 30min, and measure the absorbance at 517nm with anhydrous ethanol solution as reference. The DPPH solution is a 0.1mM solution prepared with anhydrous ethanol as solvent. Calculate the DPPH free radical scavenging rate (scavenging rate = [1-(absorbance of sample and DPPH mixture-absorbance of sample solution without DPPH) / absorbance of DPPH solution only] × 100%). The results are as follows: Figure 1 shown.

[0025] Depend on Figure 1 As can be seen from the results, the honeysuckle tea prepared by the present invention has an excellent antioxidant effect; from the results of Comparative Example 1 and Example 2, it can be seen that the commercial bacterial enzyme system is not induced by tea polyphenols, and the hydrolysis rate of chlorogenic acid is low, which may lead to insufficient production of antioxidant substances and decreased antioxidant properties; from the results of Comparative Example 2 and Example 2, it can be seen that the lack of lactic acid synergistic antibacterial may cause the metabolites of miscellaneous bacteria to interfere with the stability of polyphenols, resulting in the impact of the antioxidant network; from the results of Comparative Example 3 and Example 2, it can be seen that the lack of metal ion cofactor solution may lead to the inactivation of polyphenol oxidase and cellulase, and the oxidation of chlorogenic acid and fiber degradation are hindered; from the results of Comparative Example 4 and Example 2, it can be seen that the absence of Cordyceps flower extract may lead to the conversion rate of cordycepin precursor being reduced, resulting in the antioxidant performance being affected to a certain extent.

[0026] Taste and flavor test: 15 tasters were selected and randomly divided into 3 groups, with 5 people in each group. The honeysuckle tea prepared in Example 2 and Comparative Examples 1 to 4 (autoclaved at 121°C for 20 min to ensure sterility, and then quickly dried with hot air at 60°C for 15 min to maintain the flavor) was tasted in each group. The brewing conditions were unified, that is, 3g of sample was prepared with 150mL of boiling water, soaked for 5min, filtered and tasted, and scores were given from four aspects: bitterness, grassy taste, mellowness and aftertaste. The scores ranged from 1 to 5, with 1 point being the lightest feeling and 5 points being the heaviest feeling. The results are shown in Table 2.

[0027] Table 2. Evaluation results of honeysuckle taste and flavor

[0028] From the results in Table 2, it can be seen that the honeysuckle tea prepared by the present invention has moderate bitterness, and both mellowness and aftertaste are highly evaluated; from the results of Comparative Example 1 and Example 2, it can be seen that the bitterness and grassy smell are significant, and the mellowness and aftertaste are insufficient, which may be due to the loss of fermentation synergy, resulting in incomplete fermentation; from the results of Comparative Example 2 and Example 2, it can be seen that the grassy taste, mellowness and aftertaste are significantly affected, which may be due to the sensory degradation caused by grassy smell and contamination by miscellaneous bacteria; from the results of Comparative Example 3 and Example 2, it can be seen that the mellowness and aftertaste are significantly reduced, which may be due to insufficient cellulose degradation; from the results of Comparative Example 4 and Example 2, it can be seen that the mellowness and aftertaste are significantly reduced, which may be due to insufficient fermentation efficiency.

[0029] 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.

Claims

1. A multifunctional honeysuckle tea, characterized in that: The composition includes the following components: a main matrix and an auxiliary matrix; the main matrix is ​​honeysuckle; the auxiliary matrix includes the following components: cordyceps flowers, cordyceps flower extract, Pu'er raw tea, Pu'er old tea stems, yeast extract, bacillus coagulans, pectinase, PBS phosphate buffer, glucose, metal ion cofactor mixed solution, soybean peptide, antioxidant and beta-cyclodextrin.

2. The multifunctional honeysuckle tea according to claim 1, characterized in that: The metal ion cofactor mixed solution is prepared by mixing CuSO4 with a concentration of 0.015-0.02% and CaCl2 with a concentration of 0.01-0.02%.

3. The multifunctional honeysuckle tea according to claim 2, characterized in that: The antioxidant is any one of L-ascorbic acid, phytic acid and tea polyphenols.

4. A method for preparing the multifunctional honeysuckle tea according to any one of claims 1 to 3, characterized in that: The specific preparation steps are as follows: S1: cutting cordyceps flowers and mixing them with a pectinase solution, adding an antioxidant, soaking them, adjusting the pH with citric acid, spraying them with a mixed solution of metal ion cofactors, and standing them at room temperature to obtain pretreated cordyceps flowers; S2: drying, crushing and screening the honeysuckle to obtain pretreated honeysuckle; The soybean peptide and yeast extract were dissolved in PBS phosphate buffer to obtain a premix; The pretreated honeysuckle, the premix, the Pu'er raw tea fermentation Eurotium cristatum, Bacillus coagulans, β-cyclodextrin and the pretreated cordyceps flowers prepared in step S1 are mixed to obtain a fermentation matrix; S3: The fermentation matrix prepared in step S2 is subjected to closed fermentation in stages, maintained at 28°C before 48 to 72 hours, and oxygenated, turned over once every 24 hours, sprayed with 0.02% antioxidant once every 24 hours, supplemented with cordyceps flower extract after 48 to 72 hours to proceed with the second stage of fermentation, the temperature is increased to 30 to 32°C, oxygenation is stopped, and cordyceps flower extract is supplemented again after 24 hours of fermentation, and after fermentation for 2 to 3 days, hot air is used for rapid dehydration, the temperature is increased for wet heat treatment, dried to a moisture content of less than 8%, antioxidants are added, and screened through 60 mesh to obtain multifunctional honeysuckle tea.

5. A method for preparing the multifunctional honeysuckle tea according to claim 4, characterized in that: In step S1, the activity of the pectinase solution is 500U / mL; the ratio of the amount of the cordyceps flower, pectinase solution, antioxidant and metal ion cofactor mixed solution is 1g:0.4-0.5mL:0.005-0.008g:0.01-0.02mL.

6. A method for preparing the multifunctional honeysuckle tea according to claim 5, characterized in that: In step S2, the ratio of the amount of the soybean peptide, yeast extract and PBS phosphate buffer is 0.2g:0.1g:1mL; the ratio of the amount of the pretreated honeysuckle, premix and Pu'er raw tea fermented Eurotium cristatum is 5g:1-1.2mL:1-1.5g; the mass ratio of the pretreated honeysuckle, Bacillus coagulans, β-cyclodextrin and pretreated Cordyceps sinensis flower is 5:0.1-0.15:0.1-0.2:3-4.

7. A method for preparing the multifunctional honeysuckle tea according to claim 6, characterized in that: In step S3, the oxygen supply parameter is DO 5-10%; the oxygen supply stop parameter is to maintain DO ≤ 2%.

8. A method for preparing the multifunctional honeysuckle tea according to claim 7, characterized in that: In step S2, the specific steps of fermenting Pu'er raw tea with Eurotium cristatum are as follows: S101: Drying, crushing, screening, mixing Pu'er raw tea and Pu'er old tea stems according to a certain proportion, and then sterilizing with steam to obtain sterilized raw materials; S102: spraying glucose solution and PBS phosphate buffer solution into the sterilized raw material in step S101 to adjust the water content, and then spraying a suspension prepared by spores of Eurotium cristatum and sterile water to obtain an inoculated raw material; S103: The inoculated raw materials prepared in step S102 are piled into a trapezoidal pile, covered with sterile cotton and linen cloth for heat preservation, and fermented in stages, turning the pile every 48 hours, replenishing glucose solution every 7 days, and replenishing phosphate buffer every 10 days. The fermentation process is 18 to 24 days. After the fermentation is completed, hot air drying is performed to a moisture content of less than 12%, and the pile is crushed and screened through a 60-mesh sieve to obtain Pu'er raw tea fermented Eurotium cristatum.

9. A method for preparing the multifunctional honeysuckle tea according to claim 8, characterized in that: In step S101, the mass ratio of the Pu'er raw tea to the Pu'er old tea stems is 7:3; in step S102, the mass ratio of the glucose solution to the sterilized raw material is 1 mL:20 g; the mass ratio of the phosphate buffer to the sterilized raw material is 1.6-2 mL:20 g; the concentration of the suspension is 1×10 6 CFU / mL; the ratio of the suspension to the sterilized raw material is 1-1.5mL:20g.

10. A method for preparing the multifunctional honeysuckle tea according to claim 9, characterized in that: In step S103, the staged fermentation parameters are: maintaining the temperature at 28-30°C for 48 hours, maintaining the temperature at 25-28°C for subsequent fermentation, and maintaining the humidity at 75-85%.

Images