Preparation method of composite tea

Abstract

The invention discloses a preparation method of composite tea, and belongs to the technical field of tea preparation. The health-care tea contains astragalus membranaceus, bitter gourd vines, blueberry leaves and raspberries, pile fermentation, microbial fermentation and cold fermentation are adopted, limited components of astragalus membranaceus and microelements in bitter gourd vines are preserved, and meanwhile, the health-care tea also contains vitamin C.

Description

Technical Field

[0001] The invention belongs to the technical field of tea preparation, and in particular relates to a method for preparing compound tea. Background Art

[0002] Bitter melon vine has the effects of clearing away heat and detoxifying, preventing cardiovascular diseases, and acting as a diuretic and reducing swelling. Bitter melon vine is cold in nature, bitter in taste, and has the effects of clearing away heat and detoxifying. It can be used to treat toothache, dysentery, and various sores. Bitter melon vine contains a variety of vitamins and minerals, especially high levels of vitamin C and potassium. Vitamin C is a powerful antioxidant that can remove free radicals in the body and prevent damage to blood vessel walls, thereby preventing the occurrence of arteriosclerosis and heart disease. Potassium can help maintain the normal function of the heart and prevent the occurrence of high blood pressure. Bitter melon vine has a diuretic effect, which can help expel excess water from the body, thereby alleviating the symptoms of edema. In addition, bitter melon vine is also rich in cellulose, which can help promote intestinal peristalsis and prevent constipation, thereby contributing to detoxification and weight loss.

[0003] In summary, bitter melon vine has many beneficial effects and functions to the human body. However, bitter melon vine is cold in nature, and there are few teas made from bitter melon vine. Summary of the invention

[0004] In order to overcome the above technical problems, the purpose of the present invention is to provide a composite tea with astragalus, bitter melon, blueberry leaves and raspberry as raw materials. The present invention contains vitamins and a large amount of trace elements, and has a good taste. The sour and sweet taste of raspberry can well dilute the bitterness of astragalus and bitter melon. The present invention finds that the above composite tea has a good blood sugar lowering effect.

[0005] To achieve the above objectives, the technical solution provided by the present invention is as follows:

[0006] A method for preparing a composite tea comprises the following steps:

[0007] (1) preparing astragalus powder: soaking and drying washed astragalus in raspberry juice, and grinding the dried astragalus with a grinder to obtain astragalus powder;

[0008] (2) preparing blueberry leaves: washing fresh blueberry leaves with purified water and edible detergent, spreading them out to cool after washing, and drying the moisture on the leaf surface; steaming the fresh leaves; rolling the blueberry leaves, and then fermenting them;

[0009] (3) preparing compound tea: washing the bitter melon vines, drying them in the sun, stirring them with a microbial solution, and placing them in a fermentation tank for fermentation; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting, deblocking, cooling, and baking to obtain a semi-finished compound tea; mixing the semi-finished compound tea with astragalus powder, and bagging to obtain the compound tea.

[0010] As a preferred embodiment, the method for preparing the composite tea comprises the following steps:

[0011] (1) preparing astragalus powder: soaking the washed astragalus in raspberry juice at 40-45° C. for 60-80 min, drying the astragalus at 48-52° C. for 12-15 h, and grinding the dried astragalus with a grinder to obtain astragalus powder;

[0012] (2) preparing blueberry leaves: washing fresh blueberry leaves with purified water and edible detergent, spreading them out to cool and dry the surface moisture of the leaves; sterilizing the fresh leaves with steam at 300° C. to 350° C.; rolling the sterilized blueberry leaves, and then fermenting them in a pile;

[0013] (3) Preparing composite tea: washing the bitter melon vines, drying them in the sun, stirring them with a microbial solution, placing them in a fermentation tank, and fermenting them at 25-30° C. for 50-100 hours; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting them at a temperature of 15° C.-30° C. for 14-18 hours; breaking the blocks, cooling them at a temperature of 20° C.-30° C. for 11-14 hours, and baking them at a temperature of 150-180° C. for 20-25 minutes; obtaining a semi-finished composite tea product, mixing the semi-finished composite tea product with astragalus powder, and bagging them to obtain the composite tea.

[0014] As a preferred embodiment, the weight ratio of the raspberry, blueberry leaves and bitter melon vines is 1-2:4.7-5.6:2.8-7.5.

[0015] As a preferred embodiment, in the step (1), the ratio of astragalus to raspberry juice is 1:1-2, and the concentration of raspberry juice is 50%-80%.

[0016] As a preferred embodiment, the edible cleaning agent in step (2) is 0.5-2% by weight of the fresh blueberry leaves.

[0017] As a preferred embodiment, the steam sterilization in step (2) is performed at 320-330° C. for 8-15 min.

[0018] As a preferred embodiment, in the step (2), the blueberry leaves are placed in a container for heating for 20-24 hours as the first composting, and then the sealed cover is opened, the blueberry leaves are turned over, and then mixed evenly to reduce the water content of the blueberry leaves to 22-25%, which is the first composting treatment;

[0019] Then keep the temperature in the original container and place it for another 24-36 hours, perform the second composting, and then perform the second compost turning treatment to reduce the water content of the blueberry leaves to 18-20%;

[0020] Then maintain the temperature in the original container and continue to place it for 12-20 hours, carry out the third composting, and then turn the compost for the third time to reduce the water content of the blueberry leaves to 13-15%.

[0021] As a preferred embodiment, the temperature of the pile fermentation in step (2) is maintained at 25-30°C.

[0022] As a preferred embodiment, the microbial solution in step (3) is one or more of Aspergillus flavus, Aspergillus aegypti, Bacillus, Penicillium, Rhizopus, yeast, Staphylococcus and Mucor.

[0023] The second aspect of the present application provides a composite tea prepared by the above preparation method.

[0024] Compared with the prior art, this application has the following beneficial effects:

[0025] (1) Blueberry leaves are rich in vitamin C, chrysanthemum, SOD, and anthocyanins, which can eliminate human fatigue, resist aging, remove free radicals in the human body, and protect human vision, and have natural health care effects. Blueberry leaves contain a large amount of organic acids. The pH value of the boiled solution is between 2.5-3.5. There is no need to add a large amount of other organic acids. It has an excellent taste and can greatly reduce costs;

[0026] (2) Bitter melon has the effects of clearing away heat and detoxifying, preventing cardiovascular diseases, and promoting diuresis and reducing swelling. Through microbial fermentation, cold fermentation with blueberry leaves, and then adding raspberries, the bitterness of bitter melon can be alleviated;

[0027] (3) The compound tea prepared by the compound tea preparation method described in the present application has an obvious blood sugar lowering effect. DETAILED DESCRIPTION

[0028] For ease of understanding, the application will be described more fully below, and preferred embodiments of the application are provided. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive. In the embodiment, if specific techniques or conditions are not indicated, the techniques or conditions described in the document in this area or according to the product specification are carried out. Reagents used or instruments that do not indicate manufacturers are conventional products that can be obtained through the market.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0030] In the present invention, the number of ingredients refers to the number of parts by weight.

[0031] Example 1

[0032] (1) Preparation of astragalus powder: 150 g of washed astragalus was soaked in 1.5 times 70% raspberry juice at 42° C. for 70 min, the astragalus was baked at 50° C. for 13 h, and the dried astragalus was ground with a grinder to obtain astragalus powder;

[0033] (2) preparing blueberry leaves: washing 520 g of fresh blueberry leaves with purified water added with 1% edible detergent, spreading them out to cool after washing, and drying the surface moisture of the leaves; sterilizing the fresh leaves with 330° C. steam for 10 min; rolling the sterilized blueberry leaves, and then fermenting them in a pile. The sterilized blueberry leaves are kept warm and placed in a container for 22 hours as the first fermentation. Then, the sealed cover is opened, the blueberry leaves are turned over, and then mixed evenly to reduce the water content of the blueberry leaves to 23%, which is the first compost turning process;

[0034] Then keep the temperature in the original container and place it for another 30 hours, carry out the second composting, and then carry out the second compost turning treatment, so that the water content of the blueberry leaves drops to 19%;

[0035] Then keep the temperature in the original container and place it for another 18 hours, carry out the third composting, and then turn the compost for the third time, so that the water content of the blueberry leaves drops to 14%;

[0036] (3) preparing composite tea: washing 300 g of bitter melon vines, drying them in the sun, adding 10% of aflatoxin and a solution of yeast in a ratio of 1:1, stirring, placing in a fermentation tank, and fermenting at 28° C. for 80 h; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting at 25° C. for 16 h; breaking the blocks, cooling at 22° C. for 12 h, and baking at 160° C. for 23 min; obtaining a semi-finished composite tea product, mixing the semi-finished composite tea product with astragalus powder, and bagging to obtain the composite tea.

[0037] Example 2

[0038] (1) Preparation of astragalus powder: 200 g of washed astragalus was soaked in an equal amount of 80% raspberry juice at 40° C. for 60 min, the astragalus was baked at 52° C. for 12 h, and the dried astragalus was ground with a grinder to obtain astragalus powder;

[0039] (2) preparing blueberry leaves: washing 470 g of fresh blueberry leaves with purified water added with 0.2% edible detergent, spreading them out to cool after washing, and drying the surface moisture of the leaves; sterilizing the fresh leaves with 300° C. steam for 15 min; rolling the sterilized blueberry leaves, and then fermenting them in a pile. The sterilized blueberry leaves are kept warm and placed in a container for 20 hours as the first fermentation. Then, the sealed cover is opened, the blueberry leaves are turned, and then mixed evenly to reduce the water content of the blueberry leaves to 22%, which is the first compost turning treatment;

[0040] Then keep the temperature in the original container and place it for another 24 hours, carry out the second composting, and then turn the compost for the second time, so that the water content of the blueberry leaves drops to 18%;

[0041] Then keep the temperature in the original container and place it for another 12 hours, carry out the third composting, and then turn the compost for the third time, so that the water content of the blueberry leaves drops to 13%;

[0042] (3) preparing composite tea: washing 750 g of bitter melon vines, drying them, adding 15% of a solution of Aspergillus flavus, Aspergillus aegypti and Bacillus in a ratio of 1.2:1:0.5, stirring, placing in a fermentation tank, and fermenting at 30° C. for 50 h; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting at 30° C. for 14 h; breaking the blocks, cooling at 30° C. for 11 h, and baking at 180° C. for 20 min; obtaining a semi-finished composite tea product, mixing the semi-finished composite tea product with astragalus powder, and bagging to obtain the composite tea.

[0043] Example 3

[0044] (1) Preparation of astragalus powder: 100 g of washed astragalus was soaked in 2 times 50% raspberry juice at 45° C. for 80 min, the astragalus was baked at 48° C. for 15 h, and the dried astragalus was ground with a grinder to obtain astragalus powder;

[0045] (2) preparing blueberry leaves: washing 560 g of fresh blueberry leaves with purified water added with 2% edible detergent, spreading them out to cool after washing, and drying the surface moisture of the leaves; sterilizing the fresh leaves with 350° C. steam for 8 min; rolling the sterilized blueberry leaves, and then fermenting them in a pile. The sterilized blueberry leaves are kept warm and placed in a container for 24 hours as the first fermentation. Then, the sealed cover is opened, the blueberry leaves are turned, and then mixed evenly to reduce the water content of the blueberry leaves to 25%, which is the first compost turning process;

[0046] Then keep the temperature in the original container and place it for another 36 hours, carry out the second composting, and then turn the compost for the second time, so that the water content of the blueberry leaves drops to 20%;

[0047] Then keep the temperature in the original container and place it for another 20 hours, carry out the third composting, and then turn the compost for the third time, so that the water content of the blueberry leaves drops to 15%;

[0048] (3) preparing composite tea: washing 280 g of bitter melon vines, drying them, adding 8% Aspergillus niger solution and stirring, placing them in a fermentation tank, and fermenting them at 25° C. for 100 h; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting them at 15° C. for 18 h; breaking the blocks, cooling them at 20° C. for 14 h, and baking them at 150° C. for 25 min; obtaining a semi-finished composite tea product, mixing the semi-finished composite tea product with astragalus powder, and bagging them to obtain the composite tea.

[0049] Comparative Example 1

[0050] Compared with Example 1, the difference is that no astragalus powder is added.

[0051] The following steps are the same as in Example 1.

[0052] Comparative Example 2

[0053] Compared with Example 1, the difference is that no heap fermentation is used.

[0054] (1) Preparation of astragalus powder: 150 g of washed astragalus was soaked in 1.5 times 70% raspberry juice at 42° C. for 70 min, the astragalus was baked at 50° C. for 13 h, and the dried astragalus was ground with a grinder to obtain astragalus powder;

[0055] (2) preparing blueberry leaves: washing 520 g of fresh blueberry leaves with purified water added with 1% edible detergent, spreading them out to cool and dry the surface moisture of the leaves; sterilizing the fresh leaves with 330° C. steam for 10 min; rolling the sterilized blueberry leaves, and then placing them in a fermentation tank for fermentation;

[0056] (3) preparing composite tea: washing 300 g of bitter melon vines, drying them in the sun, adding 10% of aflatoxin and a solution of yeast in a ratio of 1:1, stirring, placing in a fermentation tank, and fermenting at 28° C. for 80 h; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting at 25° C. for 16 h; breaking the blocks, cooling at 22° C. for 12 h, and baking at 160° C. for 23 min; obtaining a semi-finished composite tea product, mixing the semi-finished composite tea product with astragalus powder, and bagging to obtain the composite tea.

[0057] Comparative Example 3

[0058] Compared with Example 1, the difference is that no microbial liquid is used.

[0059] (1) Preparation of astragalus powder: 150 g of washed astragalus was soaked in 1.5 times 70% raspberry juice at 42° C. for 70 min, the astragalus was baked at 50° C. for 13 h, and the dried astragalus was ground with a grinder to obtain astragalus powder;

[0060] (2) preparing blueberry leaves: washing 520 g of fresh blueberry leaves with purified water added with 1% edible detergent, spreading them out to cool after washing, and drying the surface moisture of the leaves; sterilizing the fresh leaves with 330° C. steam for 10 min; rolling the sterilized blueberry leaves, and then fermenting them in a pile. The sterilized blueberry leaves are kept warm and placed in a container for 22 hours as the first fermentation. Then, the sealed cover is opened, the blueberry leaves are turned over, and then mixed evenly to reduce the water content of the blueberry leaves to 23%, which is the first compost turning process;

[0061] Then keep the temperature in the original container and place it for another 30 hours, carry out the second composting, and then carry out the second compost turning treatment, so that the water content of the blueberry leaves drops to 19%;

[0062] Then keep the temperature in the original container and place it for another 18 hours, carry out the third composting, and then turn the compost for the third time, so that the water content of the blueberry leaves drops to 14%;

[0063] (3) Preparing composite tea: 300 g of bitter melon vines are cleaned and dried, a 10% aqueous solution is added and stirred, and the mixture is placed in a fermentation tank and fermented at 28° C. for 80 h; the fermented bitter melon vines are mixed with the blueberry leaves fermented in step (2), and then fermented at 25° C. for 16 h; the mixture is deblocked, spread out at 22° C. for 12 h, and baked at 160° C. for 23 min; a semi-finished composite tea product is obtained, and the semi-finished composite tea product is mixed with astragalus powder and bagged to obtain composite tea.

[0064] Example 4

[0065] Hypoglycemic effect on model mice:

[0066] 80 healthy mice (weighing 18-22g) were randomly divided into 8 groups according to their body weight, with 10 mice in each group. The mice were given oral administration at 0.2ml / 10g, once a day, for 7 consecutive days. The treatment group was given 200mg / kg of the weight equivalent to that of the embodiment and the comparative example, the normal group was given an equal amount of 0.5% CMC-Na, and the positive drug group was given glyburide (100mg / kg). The mice were fasted for 2 hours before the last administration (drinking water was not limited), and the fasting blood glucose value (FSG) was measured 2 hours after the administration.

[0067] Healthy mice (weight 22-25g) were fasted for 16 hours after 3 days of feeding (drinking water was unlimited), and alloxan (prepared with fresh distilled water, concentration 1%, dose: 200mg / kg) was injected intraperitoneally. After 72 hours of feeding, the fasting blood glucose (FSG) was measured. Mice with FSG>180mg / kg were selected as diabetic mice.

[0068] Before modeling, 10 healthy mice were randomly selected as the normal group. After modeling of other mice, 80 diabetic mice were selected and randomly divided into 8 groups according to the fasting blood glucose values. Each treatment group was given 200 mg / kg of the weight equivalent to the embodiment and the comparative example, the normal group and the model group were given an equal amount of 0.5% CMC-Na, and the positive drug group was given Jiangtangling (110 mg / kg). The administration method was 0.2 ml / 10 g gavage. The drug was administered continuously for 7 days, fasting for 2 hours before the last administration, and FSG was measured two hours after administration.

[0069] Table 1 Hypoglycemic effect on healthy mice

[0070] Group FSG (mg / dl) Normal group 46.21±13.77 Glyburide <![CDATA[27.45±8.99 ** ]]> Example 1 <![CDATA[32.41±8.43 * ]]> Example 2 <![CDATA[33.58±7.42 * ]]> Example 3 <![CDATA[34.15±8.44 * ]]> Comparative Example 1 43.75±10.85 Comparative Example 2 41.82±10.53 Comparative Example 3 42.99±9.47

[0071] Compared with the normal group, * P<0.05, ** P<0.01.

[0072] Table 2 Effects of alloxan on blood glucose in chemically diabetic mice

[0073]

[0074]

[0075] Compared with the normal group, * P<0.05, ** P<0.01. Compared with the model group, △ P<0.05, △△ P<0.01.

[0076] It can be seen from Table 1 and Table 2 that the hypoglycemic effect of Examples 1-3 is significantly better than that of Comparative Examples 1-3, and is close to that of Jiangtangling. The present invention can be taken daily, which is different from drugs such as Jiangtangling and Youjiangtang.

[0077] The above-mentioned embodiments only express the implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the present application. It should be pointed out that, for a person of ordinary skill in the art, several modifications and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the attached claims.

Claims

1. A method for preparing a composite tea, characterized in that: The following steps are involved: (1) preparing astragalus powder: soaking and drying washed astragalus in raspberry juice, and grinding the dried astragalus with a grinder to obtain astragalus powder; (2) preparing blueberry leaves: washing fresh blueberry leaves with purified water and edible detergent, spreading them out to cool after washing, and drying the moisture on the leaf surface; steaming the fresh leaves; rolling the blueberry leaves, and then fermenting them; (3) preparing compound tea: washing the bitter melon vines, drying them in the sun, stirring them with a microbial solution, and placing them in a fermentation tank for fermentation; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting, deblocking, cooling, and baking to obtain a semi-finished compound tea; mixing the semi-finished compound tea with astragalus powder, and bagging to obtain the compound tea.

2. The method for preparing the composite tea according to claim 1, characterized in that: The following steps are involved: (1) preparing astragalus powder: soaking the washed astragalus in raspberry juice at 40-45° C. for 60-80 min, drying the astragalus at 48-52° C. for 12-15 h, and grinding the dried astragalus with a grinder to obtain astragalus powder; (2) preparing blueberry leaves: washing fresh blueberry leaves with purified water and edible detergent, spreading them out to cool and dry the surface moisture of the leaves; sterilizing the fresh leaves with steam at 300° C. to 350° C.; rolling the sterilized blueberry leaves, and then fermenting them in a pile; (3) Preparing composite tea: washing the bitter melon vines, drying them in the sun, stirring them with a microbial solution, placing them in a fermentation tank, and fermenting them at 25-30° C. for 50-100 hours; mixing the fermented bitter melon vines with the blueberry leaves fermented in step (2), and then fermenting them at a temperature of 15° C.-30° C. for 14-18 hours; breaking the blocks, cooling them at a temperature of 20° C.-30° C. for 11-14 hours, and baking them at a temperature of 150-180° C. for 20-25 minutes; obtaining a semi-finished composite tea product, mixing the semi-finished composite tea product with astragalus powder, and bagging them to obtain the composite tea.

3. The method for preparing the composite tea according to claim 1, characterized in that: The weight ratio of the raspberry, blueberry leaves and bitter melon vines is 1-2:4.7-5.6:2.8-7.

5.

4. The method for preparing the composite tea according to claim 1, characterized in that: In the step (1), the ratio of astragalus to raspberry juice is 1:1-2, and the concentration of raspberry juice is 50%-80%.

5. The method for preparing the composite tea according to claim 1, characterized in that: In the step (2), the edible cleaning agent is 0.5-2% by weight of the fresh blueberry leaves.

6. The method for preparing the composite tea according to claim 1, characterized in that: In step (2), the steam sterilization is performed at 320-330° C. for 8-15 min.

7. The method for preparing the composite tea according to claim 1, characterized in that: In the step (2), the blueberry leaves are placed in a container for heating for 20-24 hours, which is the first composting process. The sealed cover is then opened, the blueberry leaves are turned over, and the blueberry leaves are mixed evenly to reduce the water content of the blueberry leaves to 22-25%, which is the first composting process. Then keep the temperature in the original container and place it for another 24-36 hours, perform the second composting, and then perform the second compost turning treatment to reduce the water content of the blueberry leaves to 18-20%; Then maintain the temperature in the original container and continue to place it for 12-20 hours, carry out the third composting, and then turn the compost for the third time to reduce the water content of the blueberry leaves to 13-15%.

8. The method for preparing the composite tea according to claim 1, characterized in that: In the step (2), the temperature of the pile fermentation is maintained at 25-30°C.

9. The method for preparing the composite tea according to claim 1, characterized in that: In the step (3), the microbial solution is one or more of Aspergillus flavus, Aspergillus aegypti, Bacillus, Penicillium, Rhizopus, yeast, Staphylococcus and Mucor.

10. The composite tea prepared according to the preparation method according to any one of claims 1 to 9.

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