Fermented tea for regulating intestinal tract and preparation method thereof
By using natural plant raw materials and microbial fermentation technology, intestinal fermentation tea with various health effects was prepared, which solved the problem of single flavor of cold grass fermented tea and bitter blue indigo fruit, and achieved tea drinks with diverse taste and rich functions.
Patent Information
- Application Number
- CN202510481268.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-17
- Publication Date
- 2025-07-08
AI Technical Summary
The existing cold grass fermented tea has a single flavor, and its function is mainly in terms of "reducing fire", which is difficult to meet consumers' diverse flavor needs. The blue indigo fruit tastes sour and bitter, and is not suitable for long-term consumption.
Natural plants such as fresh citron, fresh reed root, blue indigo fruit, mulberry leaves, black sesame seeds, tangerine peel, stevia, jujube seeds, mint, rock sugar, maltose and other natural plants are used as raw materials. Through microbial fermentation and salting treatment, intestinal regulation fermentation tea with the effects of clearing heat and detoxifying, moistening the lungs and relieving cough are prepared.
Preparation of fermented tea with a sweet and sour taste and a special fruity aroma will promote metabolism, regulate the gastrointestinal tract, regulate acid and alkali balance, eliminate fatigue, and enhance the diverse flavor and health benefits of herbal tea.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of health tea, and specifically relates to a fermented tea for intestinal regulation and a production method thereof. Background Art
[0002] Cool herb fermented tea is made by decocting and brewing Chinese herbal medicines with the functions of dispelling dampness, clearing heat and detoxifying, and is a kind of drink with certain functional effects. Modern cool herb fermented tea is classified as a herbal plant beverage, mainly referring to one or several of the plants or their extracts that are both edible and medicinal or permitted to be used by the state as the main raw materials, with or without adding other food raw materials and food additives and processed. With the continuous development of China's economy and the improvement of people's health awareness, the consumption of herbal tea beverages in the domestic market is constantly expanding, and the products of herbal tea beverages are becoming increasingly diversified. However, the current cool herb fermented tea products have a single flavor, and the functions are mainly only in the aspect of "reducing internal heat", and the sweetness mainly comes from sucrose, which is difficult to meet the diverse flavor needs of consumers.
[0003] The fruits of Lonicera caerulea are juicy and rich in various amino acids and vitamins. In addition to having extremely high nutritional value, there are also rich bioactive substances in the fruits, and the medicinal value is also extremely high. Lonicera caerulea is cold in nature, can clear heat and purge fire, detoxify and reduce swelling, and can effectively improve the liver's detoxification function and clear the liver and improve eyesight. However, Lonicera caerulea tastes sour and has a rather bitter taste, and is not suitable for long-term consumption. Therefore, the present invention provides a fermented tea for intestinal regulation and a production method thereof. Summary of the Invention
[0004] (1) Technical Problems to be Solved
[0005] In view of the deficiencies of the prior art, the present invention provides a fermented tea for intestinal regulation and a production method thereof, which solves the problems raised in the above background art.
[0006] (2) Technical Solutions
[0007] To achieve the above objectives, the present invention provides the following technical solutions: A fermented tea for intestinal regulation and a production method thereof, comprising the following raw materials in parts by weight: fresh citron 9-200 parts, fresh reed rhizome 2-50 parts, Lonicera caerulea 2-50 parts, mulberry leaf 2-50 parts, black sesame 2-40 parts, dried tangerine peel 1-25 parts, stevia 1-20 parts, wild jujube seed 0.5-10 parts, mint 0.5-10 parts, rock sugar 8-160 parts, maltose 4-85 parts, salt 0.3-10 parts, purified water 500-10000 parts, pure grain liquor of 50-65 degrees 1-25 parts, brown sugar 1-20 parts, dry yeast 0.01-0.15 parts, and cooled boiled water 10-250 parts.
[0008] Preferably, it includes the following raw materials in parts by weight: 40 parts of fresh citron, 10 parts of fresh reed rhizome, 10 parts of blue honeysuckle, 10 parts of mulberry leaf, 8 parts of black sesame, 5 parts of dried tangerine peel, 4 parts of stevia, 2 parts of wild jujube seed, 2 parts of mint, 32 parts of rock sugar, 17 parts of maltose, 2 parts of salt, 2000 parts of purified water, 5 parts of pure grain liquor at 50-65 degrees, 4 parts of brown sugar, 0.03 parts of dry yeast, and 50 parts of cooled boiled water.
[0009] Preferably, it includes the following steps:
[0010] (1) Preparation of fresh reed rhizome and blue honeysuckle vinegar
[0011] S1. Remove impurities from the fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. Wash the fresh blue honeysuckle fruits clean and dry them for later use.
[0012] S2. Put the fresh reed rhizome, blue honeysuckle, pure grain liquor at 50-65 degrees, brown sugar, cooled boiled water, and dry yeast into a sealed and light-proof container, seal it for 7-30 days. When there is a vinegar aroma, stop the fermentation, and then filter it with a microporous filter membrane to obtain the fresh reed rhizome and blue honeysuckle vinegar.
[0013] (2) Preparation of citron sugar paste Use the fresh citron and beat it into a paste with a wall breaker. Put it in a sealed container, add maltose and rock sugar, and steam it over water until the citron is mushy to obtain the citron sugar paste.
[0014] (3) Preparation of salted citron Wash the fresh citron with water, cut it into slices 0.5-1 cm thick, dry it in a cool and ventilated place, and then put it in a sterilized sealed container. Place one layer of citron and one layer of salt layer by layer, store it in a cool and dry place in a sealed manner, and keep it sealed for 10-30 days.
[0015] (4) Preparation of herbal tea liquid S1. Put the mulberry leaf, black sesame, dried tangerine peel, stevia, and wild jujube seed into purified water, boil it at 90-110 °C for 3-7 minutes, and then boil it at 80-90 °C for 25-35 minutes, and then filter to obtain the filter residue and the herbal tea extract 1. S2. Add purified water to the above filter residue, boil it at 90-100 °C for 3-7 minutes, and then boil it at 80-90 °C for 10-20 minutes, and then filter to obtain the herbal tea extract 2. Then add mint and ultrasonicate it at 60-80 °C for 10-20 minutes, and then filter to obtain the herbal tea extract 3.
[0016] (5) Preparation of fermented herbal tea Combine the herbal tea extracts 1 and 3, add the above-mentioned reed rhizome and blue honeysuckle vinegar, citron sugar paste, salted citron, granulated sugar, and the remaining rock sugar, stir evenly, ferment for 9 hours, and then filter to obtain a fermented herbal tea containing fresh reed rhizome and blue honeysuckle vinegar.
[0017] Preferably, the steaming time in the step (2) is 30-180 min, and the weight ratio of fresh citron, maltose and rock sugar in the step (2) is 2:1:1.
[0018] Preferably, the weight ratio of citron and salt in the step (3) is 3:1, and the ultrasonic frequency in the step (4) is 20-60 KHz, and the ultrasonic power is 600-1000 w.
[0019] (III) Beneficial effects
[0020] Compared with the prior art, the present invention provides a fermented tea for intestinal regulation and its preparation method, having the following beneficial effects:
[0021] For the fermented tea for intestinal regulation and its preparation method, by combining the characteristics of different sweeteners, the efficacy of the herbal tea and the sensory characteristics, instead of using artificial synthetic sweeteners, natural sweeteners with good efficacy are selected. Stevia rebaudiana, a natural plant, is specially selected. The main component of it is stevioside, which has high sweetness, low calories, and has multiple effects such as promoting metabolism, lowering blood sugar, lowering blood pressure, anti-tumor, improving immunity, and regulating gastric acid. At the same time, maltose with the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and rock sugar with the effects of tonifying the middle qi, soothing the stomach and moistening the lungs, nourishing yin and promoting fluid production, and moistening the lungs and relieving cough are selected. Fresh reed rhizome with the effects of clearing away heat and promoting fluid production, moistening the lungs and soothing the stomach, removing vexation and stopping vomiting, and Lonicera caerulea L. with the effects of clearing heat and detoxifying, anti-inflammatory, anti-viral, and anti-tumor are used, and the two are fermented by using the method of microbial fermentation to prepare reed rhizome and Lonicera caerulea L. vinegar, which contains more than ten organic acids and various amino acids required by the human body, has a sweet and fresh taste, a suitable sour taste, and a special fruit aroma, can promote metabolism, effectively regulate the gastrointestinal tract, regulate the acid-base balance, and eliminate fatigue. The citron used has an aroma, is pungent, slightly bitter and sour, and is warm in nature, with the effects of soothing the liver and regulating qi, widening the chest and resolving phlegm, removing dampness and regulating the middle. However, as the boiling time of the citron prolongs, its sour and bitter taste becomes stronger and stronger, irritating the throat, and it is difficult for the prepared herbal tea to be accepted by the public. Therefore, in this application, maltose with the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and rock sugar with the effects of tonifying the middle qi, soothing the stomach and moistening the lungs, nourishing yin and promoting fluid production, and moistening the lungs and relieving cough are used. The citron sugar paste prepared by the three has a golden color, is sweet, sour, soft, glutinous and smooth, has a special fruit aroma, effectively neutralizes the bitterness and sourness of the citron, that is, enhances the special fruit aroma of the citron and improves its effects of resolving phlegm, promoting qi movement, relieving cough and asthma. At the same time, in this application, the citron is pickled with salt, which largely removes the bitter and astringent taste of the citron, neutralizes the strong sour taste, makes the citron fresh, sour and crispy, and can enhance its effects of promoting qi movement to relieve pain and strengthening the stomach and promoting digestion. Specific embodiments
[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.
[0023] Example 1
[0024] It includes the following raw materials by weight: 9 g of fresh citron, 2 g of fresh reed rhizome, 2 g of blue honeysuckle, 2 g of mulberry leaf, 2 g of black sesame, 1 g of dried tangerine peel, 1 g of stevia, 0.5 g of wild jujube seed, 0.5 g of mint, 8 g of rock sugar, 4 g of maltose, 0.3 g of edible salt, 500 mL of purified water, 1 mL of 52-degree pure grain liquor, 1 g of brown sugar, 0.01 g of dry yeast, and 10 mL of cold boiled water.
[0025] (1) Preparation of fresh reed rhizome and blue honeysuckle vinegar
[0026] S1. Remove impurities from the fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. Wash the fresh blue honeysuckle fruits clean and dry them for later use.
[0027] S2. Put the fresh reed rhizome, blue honeysuckle, 52-degree pure grain liquor, brown sugar, cold boiled water, and dry yeast into a sealed and light-shielded container, seal it for 20 days. When there is a vinegar aroma, stop fermentation, and then filter it with a microporous filter membrane to obtain the fresh reed rhizome and blue honeysuckle vinegar.
[0028] (2) Preparation of citron sugar paste. Use 8 g of fresh citron and beat it into a paste with a wall breaker. Put it in a sealed container, add 4 g of maltose and 4 g of rock sugar, and steam it in water for 90 minutes until the citron is soft and rotten to obtain the citron sugar paste.
[0029] (3) Preparation of salted citron. Wash the remaining 1 g of fresh citron with water, cut it into slices 0.5 - 1 cm thick, dry it in a cool and ventilated place, and then put it into a sterilized sealed container. Place one layer of citron and one layer of salt, 0.3 g of edible salt, layer by layer, and store it in a cool and dry place in a sealed manner for 20 days.
[0030] (4) Preparation of herbal tea liquid
[0031] S1. Put the mulberry leaf, black sesame, dried tangerine peel, stevia, and wild jujube seed into purified water, boil it at 100°C for 5 minutes, and then boil it at 85°C for 20 minutes, and then filter to obtain the filter residue and the first extraction liquid of cold herbal tea.
[0032] S2. Add purified water to the above filter residue and boil it at 100°C for 5 minutes, and then boil it at 85°C for 15 minutes, and then filter to obtain the second extraction liquid of cold herbal tea. Then add mint, and ultrasonically treat it at a temperature of 70°C, a frequency of 40 KHz, and a power of 800 w for 15 minutes, and then filter to obtain the third extraction liquid of cold herbal tea.
[0033] (5) Preparation of cool herb fermented tea: After combining cool tea water extracts 1 and 3, add the above-mentioned reed rhizome, blue honeysuckle vinegar, citron sugar paste, salted citron, granulated sugar and the remaining rock sugar, stir evenly, ferment for 9 hours, and then filter to obtain a kind of cool herb fermented tea containing fresh reed rhizome and blue honeysuckle vinegar.
[0034] Example 2
[0035] It includes the following raw materials by weight: 200 g of fresh citron, 50 g of fresh reed rhizome, 50 g of blue honeysuckle, 50 g of mulberry leaves, 40 g of black sesame seeds, 25 g of dried tangerine peel, 20 g of stevia, 10 g of wild jujube seeds, 10 g of mint, 160 g of rock sugar, 85 g of maltose, 10 g of edible salt, 10000 mL of pure water, 25 mL of 52-degree pure grain liquor, 20 g of brown sugar, 0.15 g of dry yeast, 250 mL of cooled boiled water;
[0036] (1) Preparation of fresh reed rhizome and blue honeysuckle vinegar
[0037] S1. Remove impurities from fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. After washing fresh blue honeysuckle fruits clean, dry them for later use;
[0038] S2. Put fresh reed rhizome, blue honeysuckle, 52-degree pure grain liquor, brown sugar, cooled boiled water, and dry yeast into a sealed and light-shielded container, seal it for 20 days. When there is a vinegar aroma, stop fermentation, and then filter with a microporous filter membrane to obtain fresh reed rhizome and blue honeysuckle vinegar;
[0039] (2) Preparation of citron sugar paste: Use 170 g of fresh citron, beat it into a paste with a wall breaker, put it in a sealed container, add 85 g of maltose and 85 g of rock sugar, steam it over water for 90 minutes until the citron is mushy to obtain citron sugar paste; (3) Preparation of salted citron: Wash the remaining 30 g of fresh citron with water, cut it into slices 0.5 - 1 cm thick, dry it in a cool and ventilated place, then put it in a sterilized sealed container, layer by layer with one layer of citron and one layer of 10 g of edible salt, store it in a cool and dry place, and seal it for 20 days;
[0040] (4) Preparation of cool tea liquid
[0041] S1. Put mulberry leaves, black sesame seeds, dried tangerine peel, stevia and wild jujube seeds into pure water, boil at 100 °C for 5 minutes, then boil at 85 °C for 20 minutes, and then filter to obtain filter residue and cool tea water extract 1;
[0042] S2. Add pure water to the above filter residue, boil at 100 °C for 5 minutes, then boil at 85 °C for 15 minutes, filter to obtain cool tea water extract 2, then add mint, and ultrasonic wave at a temperature of 70 °C, a frequency of 40 KHz, and a power of 800 w for 15 minutes, and then filter to obtain cool tea water extract 3;
[0043] (5) Preparation of Liangcao fermented tea: After combining Liangcha water extract 1 and 3, add the above-mentioned reed rhizome, blue honeysuckle vinegar, citron sugar paste, salted citron, granulated sugar and the remaining rock sugar, stir evenly, ferment for 9 hours, and then filter to obtain a kind of Liangcao fermented tea containing fresh reed rhizome and blue honeysuckle vinegar.
[0044] Example 3
[0045] It includes the following raw materials by weight: 40 g of fresh citron, 10 g of fresh reed rhizome, 10 g of blue honeysuckle, 10 g of mulberry leaves, 8 g of black sesame seeds, 5 g of dried tangerine peel, 4 g of stevia, 2 g of wild jujube seeds, 2 g of mint, 32 g of rock sugar, 17 g of maltose, 2 g of edible salt, 2000 mL of purified water, 5 mL of 52-degree pure grain liquor, 4 g of brown sugar, 0.03 g of dry yeast, and 50 mL of cooled boiled water.
[0046] The following preparation method is adopted:
[0047] (1) Preparation of fresh reed rhizome and blue honeysuckle vinegar
[0048] S1. Remove impurities from the fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. After washing the fresh blue honeysuckle fruits clean, dry them for later use;
[0049] S2. Put the fresh reed rhizome, blue honeysuckle, 52-degree pure grain liquor, brown sugar, cooled boiled water, and dry yeast into a sealed and light-shielded container, seal it for 20 d. When there is a vinegar aroma, stop the fermentation, and then filter it with a microporous filter membrane to obtain fresh reed rhizome and blue honeysuckle vinegar;
[0050] (2) Preparation of citron sugar paste
[0051] Use 34 g of fresh citron to make a paste with a wall breaker, put it in a sealed container, add 17 g of maltose and 17 g of rock sugar, and steam it in a water bath for 90 min until the citron is mushy to obtain citron sugar paste;
[0052] (3) Preparation of salted citron: Wash the remaining 6 g of fresh citron with water, cut it into 0.5 - 1 cm thin slices, dry it in a cool and ventilated place, then put it into a sterilized sealed container, layer by layer with citron and 2 g of edible salt, and store it in a cool and dry place for 20 d in a sealed manner;
[0053] (4) Preparation of Liangcha liquid
[0054] S1. Put the mulberry leaves, black sesame seeds, dried tangerine peel, stevia, and wild jujube seeds into purified water, boil it at 100 °C for 5 min, then boil it at 85 °C for 20 min, and then filter to obtain the filter residue and Liangcha water extract 1;
[0055] S2. Add the above filter residue to pure water continuously. After boiling at 100 °C for 5 minutes and then boiling at 85 °C for 15 minutes, filter to obtain the cool tea water extract 2. Then add mint and ultrasonicate for 15 minutes at a temperature of 70 °C, a frequency of 40 KHz, and a power of 800 w, and then filter to obtain the cool tea water extract solution 3;
[0056] (5) Preparation of cool herb fermented tea
[0057] After combining the cool tea water extracts 1 and 3, add the above-mentioned fresh reed rhizome, blueberry fruit vinegar, citron sugar paste, salted citron, granulated sugar and the remaining rock sugar, stir evenly and ferment for 9 hours, and then filter to obtain a kind of cool herb fermented tea containing fresh reed rhizome and blueberry fruit vinegar.
[0058] Example 4
[0059] It includes the following raw materials by weight: 9 g of fresh citron, 2 g of fresh reed rhizome, 2 g of blueberry fruit, 2 g of mulberry leaves, 2 g of black sesame seeds, 1 g of dried tangerine peel, 1 g of stevia, 0.5 g of wild jujube seeds, 0.5 g of mint, 8 g of rock sugar, 4 g of maltose, 0.3 g of edible salt, 500 mL of pure water, 1 mL of 60-degree pure grain liquor, 1 g of brown sugar, 0.01 g of dry yeast, and 10 mL of cooled boiled water;
[0060] Adopt the following preparation method:
[0061] (1) Preparation of fresh reed rhizome and blueberry fruit vinegar
[0062] S1. Remove impurities from the fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. After washing the fresh blueberry fruit clean, dry it for later use;
[0063] S2. Put the fresh reed rhizome, blueberry fruit, 60-degree pure grain liquor, brown sugar, cooled boiled water, and dry yeast into a sealed and light-shielded container, seal it for 7 days, stop fermenting when there is a vinegar aroma, and then filter it with a microporous filter membrane to obtain the fresh reed rhizome and blueberry fruit vinegar;
[0064] (2) Preparation of citron sugar paste. Use 8 g of fresh citron to make a paste with a wall breaker, put it in a sealed container, add 4 g of maltose and 4 g of rock sugar, and steam it in a water bath for 30 minutes until the citron is mushy to obtain the citron sugar paste;
[0065] (3) Preparation of salted citron. Wash the remaining 1 g of fresh citron with water, cut it into thin slices of 0.5 - 1 cm, dry it in a cool and ventilated place, then put it in a sterilized sealed container, layer by layer with citron and salt, 0.3 g of edible salt, layer by layer, and store it in a cool and dry place in a sealed manner for 10 days;
[0066] (4) Preparation of cool tea liquid
[0067] S1. Put mulberry leaves, black sesame seeds, dried tangerine peel, stevia rebaudiana, and wild jujube seeds into pure water, bring to a boil at 90 °C for 3 min, then boil at 80 °C for 25 min, and then filter to obtain filter residue and cool tea water extract 1;
[0068] S2. Add pure water to the above-mentioned filter residue, bring to a boil at 90 °C for 3 min, then boil at 80 °C for 10 min, and then filter to obtain cool tea water extract 2. Then add mint, and ultrasonicate at a temperature of 60 °C, a frequency of 20 KHz, and a power of 600 w for 10 min, and then filter to obtain cool tea water extract 3;
[0069] (5) Preparation of cool herb fermented tea. After combining cool tea water extracts 1 and 3, add the above-mentioned reed rhizome, blueberry fruit vinegar, citron sugar paste, salted citron, granulated sugar, and the remaining rock sugar, stir evenly, ferment for 9 hours, and then filter to obtain a kind of cool herb fermented tea containing fresh reed rhizome and blueberry fruit vinegar.
[0070] Working steps;
[0071] (1) Preparation of fresh reed rhizome and blueberry fruit vinegar
[0072] S1. Remove impurities from fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. Wash fresh blueberry fruits clean and dry them for later use;
[0073] S2. Put fresh reed rhizome, blueberries, 50-65-degree pure grain white wine, brown sugar, cool boiled water, and dry yeast into a sealed and light-shielded container, seal it for 7-30 d. When there is a vinegar aroma, stop fermentation, and then filter it with a microporous filter membrane to obtain fresh reed rhizome and blueberry fruit vinegar;
[0074] (2) Preparation of citron sugar paste. Use fresh citron to make a paste with a wall-breaking machine, put it in a sealed container, add maltose and rock sugar, and steam it over water until the citron is mushy to obtain citron sugar paste;
[0075] (3) Preparation of salted citron. Wash fresh citron with water, cut it into 0.5-1 cm thin slices, dry it in a cool and ventilated place, and then put it in a sterilized sealed container. Place layer by layer with one layer of citron and one layer of salt, and store it in a cool and dry place in a sealed manner for 10-30 d;
[0076] (4) Preparation of cool tea liquid. S1. Put mulberry leaves, black sesame seeds, dried tangerine peel, stevia rebaudiana, and wild jujube seeds into pure water, bring to a boil at 90-110 °C for 3-7 min, then boil at 80-90 °C for 25-35 min, and then filter to obtain filter residue and cool tea water extract 1; S2. Add pure water to the above-mentioned filter residue, bring to a boil at 90-100 °C for 3-7 min, then boil at 80-90 °C for 10-20 min, and then filter to obtain cool tea water extract 2. Then add mint, ultrasonicate at 60-80 °C for 10-20 min, and then filter to obtain cool tea water extract 3;
[0077] (5) Preparation of Liangcao fermented tea After combining Liangcha water extracts 1 and 3, add the above-mentioned reed rhizome, blue honeysuckle vinegar, citron sugar paste, salted citron, granulated sugar and the remaining rock sugar, stir evenly, ferment for 9 hours, and then filter to obtain a Liangcao fermented tea containing fresh reed rhizome and blue honeysuckle vinegar.
[0078] In summary, for the fermented tea used for intestinal regulation and its production method, by considering the characteristics of different sweeteners, combining the efficacy and sensory characteristics of Liangcha, without using artificial synthetic sweeteners, natural sweeteners with good efficacy are selected. Stevia rebaudiana, a natural plant, is specifically selected. The main component of it is stevioside, which has a high sweetness, low calories, and has various effects such as promoting metabolism, lowering blood sugar, lowering blood pressure, anti-tumor, enhancing immunity, and regulating gastric acid. At the same time, maltose with the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and rock sugar with the effects of tonifying the middle qi, regulating the stomach and moistening the lungs, nourishing yin and promoting fluid production, and moistening the lungs and relieving cough are selected. By using fresh reed rhizome with the effects of clearing heat and promoting fluid production, moistening the lungs and regulating the stomach, removing vexation and stopping vomiting, and blue honeysuckle with the effects of clearing heat and detoxifying, anti-inflammatory, anti-viral, and anti-tumor, and through the method of microbial fermentation, the two are fermented to prepare reed rhizome and blue honeysuckle vinegar, which contains more than ten organic acids and various amino acids required by the human body, has a sweet and fresh taste, a suitable sour taste, and a special fruity aroma, can promote metabolism, effectively regulate the gastrointestinal tract, regulate the acid-base balance, and relieve fatigue. The citron used has an aroma, tastes pungent, slightly bitter, sour, and is warm in nature, with the effects of soothing the liver and regulating qi, widening the chest and resolving phlegm, removing dampness and regulating the middle. However, as the boiling time of the citron prolongs, its bitter and sour taste becomes stronger and stimulates the throat, and it is difficult for the prepared Liangcha to be accepted by the public. Therefore, in this application, maltose with the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and rock sugar with the effects of tonifying the middle qi, regulating the stomach and moistening the lungs, nourishing yin and promoting fluid production, and moistening the lungs and relieving cough are used to prepare the citron sugar paste, which has a golden color, is sweet, sour, soft, glutinous and smooth, has a special fruity aroma, effectively neutralizes the bitter and sour taste of the citron, that is, enhances the special fruity aroma of the citron and improves its effects of resolving phlegm, promoting qi, relieving cough, and calming asthma. At the same time, in this application, the citron is pickled with salt, which largely removes the bitter and astringent taste of the citron, neutralizes the strong sour taste, makes the citron fresh, sour and crispy, and can enhance its effects of promoting qi and relieving pain, strengthening the stomach and promoting digestion.
[0079] It should be noted that, in this document, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprising", "including" or any other variant thereof are intended to cover non-exclusive inclusion, such that a process, method, article or device comprising a series of elements not only includes those elements but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "comprising an..." does not exclude the presence of additional identical elements in the process, method, article or device comprising the element.
[0080] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A fermented tea for intestinal regulation and its production method, characterized in that: It comprises the following raw materials in parts by weight: 9 - 200 parts of fresh citron, 2 - 50 parts of fresh reed rhizome, 2 - 50 parts of blue honeysuckle, 2 - 50 parts of mulberry leaf, 2 - 40 parts of black sesame, 1 - 25 parts of dried tangerine peel, 1 - 20 parts of stevia, 0.5 - 10 parts of wild jujube seed, 0.5 - 10 parts of mint, 8 - 160 parts of rock sugar, 4 - 85 parts of maltose, 0.3 - 10 parts of salt, 500 - 10000 parts of purified water, 1 - 25 parts of 50 - 65-degree pure grain liquor, 1 - 20 parts of brown sugar, 0.01 - 0.15 parts of dry yeast, and 10 - 250 parts of cooled boiled water.
2. The intestinal regulation fermented tea according to claim 1 and its production method are characterized in that: It comprises the following raw materials in parts by weight: 40 parts of fresh citron, 10 parts of fresh reed rhizome, 10 parts of blue honeysuckle, 10 parts of mulberry leaf, 8 parts of black sesame, 5 parts of dried tangerine peel, 4 parts of stevia, 2 parts of wild jujube seed, 2 parts of mint, 32 parts of rock sugar, 17 parts of maltose, 2 parts of salt, 2000 parts of purified water, 5 parts of 50 - 65-degree pure grain liquor, 4 parts of brown sugar, 0.03 parts of dry yeast, and 50 parts of cooled boiled water.
3. A kind of fermented tea for intestinal regulation and its production method according to claim 1, characterized in that: It comprises the following steps: (1) Preparation of fresh reed rhizome and blue honeysuckle vinegar S1. Remove impurities from fresh reed rhizome, cut it into small sections, wash it clean, and dry it for later use. Wash fresh blue honeysuckle fruits clean and dry them for later use. S2. Put fresh reed rhizome, blue honeysuckle, 50 - 65-degree pure grain liquor, brown sugar, cooled boiled water, and dry yeast into a sealed and light-shielded container, seal it for 7 - 30 d. When there is a vinegar aroma, stop fermentation, and then filter it with a microporous filter membrane to obtain fresh reed rhizome and blue honeysuckle vinegar. (2) Preparation of citron sugar paste: Use a wall breaker to mash fresh citron into a paste, put it into a sealed container, add maltose and rock sugar, and steam it over water until the citron is mushy to obtain citron sugar paste. (3) Preparation of salted citron: Wash fresh citron with water, cut it into 0.5 - 1 cm thin slices, dry it in a cool and ventilated place, then put it into a sterilized sealed container, layer the citron and salt layer by layer, store it in a cool and dry place in a sealed manner for 10 - 30 d. (4) Preparation of cool tea liquid: S1. Put mulberry leaf, black sesame, dried tangerine peel, stevia, and wild jujube seed into purified water, boil it at 90 - 110 °C for 3 - 7 min, then boil it at 80 - 90 °C for 25 - 35 min, and then filter to obtain filter residue and cool tea water extract 1. S2. Add purified water to the above filter residue, boil it at 90 - 100 °C for 3 - 7 min, then boil it at 80 - 90 °C for 10 - 20 min, filter to obtain cool tea water extract 2, then add mint, ultrasonicate it at 60 - 80 °C for 10 - 20 min, and filter to obtain cool tea water extract 3. (5) Preparation of cool grass fermented tea: After combining cool tea water extracts 1 and 3, add the above-mentioned reed rhizome and blue honeysuckle vinegar, citron sugar paste, salted citron, granulated sugar, and the remaining rock sugar, stir evenly, ferment for 9 hours, and then filter to obtain a kind of cool grass fermented tea containing fresh reed rhizome and blue honeysuckle vinegar.
4. A kind of intestinal regulation fermented tea and its manufacturing method according to claim 1, characterized in that: In the step (2), the steaming time over water is 30 - 180 min, and the weight ratio of fresh citron, maltose, and rock sugar in the step (2) is 2:1:
1.
5. A fermented tea for intestinal regulation and its production method according to claim 1, characterized in that: In the step (3), the weight ratio of citron to salt is 3:
1. In the step (4), the ultrasonic frequency is 20 - 60 KHz, and the ultrasonic power is 600 - 1000 w.