Compound fermentation processing technology of snakegourd fruit leaf drinking tea

Abstract

The invention relates to a composite fermentation processing technology of snakegourd fruit leaf drinking tea. The technology comprises the following steps: picking young and tender snakegourd fruit leaves, carrying out pretreatment, combining enzymolysis with double-strain staged fermentation, synchronously introducing flower juice of honeysuckle, sweet-scented osmanthus and the like for scenting, and finally carrying out gradient drying and shaping. According to the process, the release efficiency of active ingredients in the snakegourd fruit leaves is remarkably improved through a compound fermentation technology, the flavor of tea soup is improved, and the snakegourd fruit tea has the synergistic health-care functions of lowering lipid, resisting oxidation, regulating intestinal flora and the like. Compared with a traditional process, the method has the advantages that the fermentation period is shortened by 30%, the tea polyphenol content is increased by 25%, and dual optimization of aroma and functions is realized through a flower juice scenting process.

Description

Technical Field

[0001] The present invention belongs to the technical field of saline-alkali land ecological restoration, and particularly relates to a compound fermentation processing technology for trichosanthes kirilowii maxim leaf drinking tea. Background Art

[0002] Trichosanthes kirilowii maxim is a perennial herb of the cucurbitaceae family. Its leaves are rich in active ingredients such as flavonoids, polysaccharides and polyphenols, and have the effects of clearing heat and detoxifying, regulating blood lipids, etc. Existing trichosanthes kirilowii maxim tea processing technologies mostly adopt single fermentation or scenting processes, and have the following defects: Low fermentation efficiency: The traditional light fermentation process (such as CN102613358A) has a short fermentation time (8 - 20 minutes), and cannot fully decompose cellulose, resulting in less than 17% of the active ingredients being released; Single flavor: The scenting process mostly relies on single fresh flowers (such as wisteria flowers, osmanthus flowers), and does not combine the synergistic effect of fermentation (CN107467300A), and the aroma level is single; Limited functions: Existing technologies mostly focus on basic functions such as promoting digestion and diuresis (CN102613358B), and lack compound function design for modern health needs.

[0003] The compound fermentation process of the present invention improves the fermentability of the substrate through enzymatic pretreatment, combines two-strain staged fermentation (lactic acid bacteria - yeast) to optimize the metabolic pathway, and introduces flower juice synchronous scenting, and finally realizes a double breakthrough in flavor and function. Summary of the Invention

[0004] The purpose of this part is to outline some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Simplifications or omissions may be made in this part, as well as in the abstract and title of the present application, to avoid obscuring the purpose of this part, the abstract and the title, and such simplifications or omissions shall not be used to limit the scope of the present invention.

[0005] In view of the problems existing in the above-mentioned prior art, the inventor of the present invention has proposed the present invention.

[0006] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a compound fermentation processing technology for trichosanthes kirilowii maxim leaf drinking tea.

[0007] To solve the above technical problems, the present invention provides the following technical solutions: A compound fermentation processing technology for trichosanthes kirilowii maxim leaf drinking tea, comprising the following steps: (1) Raw material pretreatment: Pick the young leaves at the full-bloom stage of trichosanthes kirilowii maxim, remove the yellow leaves and diseased leaves, and after cleaning, spread them out to dry for 24 hours in a ventilated environment at 4 - 10°C; (2) Compound enzymatic hydrolysis: Immerse the pretreated leaves in a mixed solution containing cellulase and pectinase, with the enzymatic hydrolysis temperature at 40 - 45°C and the time at 2 - 3 hours; (3)Fermentation in stages: First fermentation: Inoculate Lactobacillus plantarum and Streptococcus thermophilus, and ferment at 35 - 38 °C for 8 - 12 hours; Second fermentation: Inoculate Saccharomyces cerevisiae and Candida tropicalis, and ferment at 25 - 28 °C for 24 - 36 hours; (4)Flower juice scenting: Mix the fermented tea embryos with honeysuckle and osmanthus extract in a mass ratio of 1:0.3 - 0.5, scent in layers, at a temperature of 30 - 35 °C for 6 - 8 hours; (5)Gradient drying: Conduct microwave pre - drying (50 - 60 °C, 10 - 15 min), hot - air drying (80 - 90 °C, 20 - 30 min) and vacuum freeze - drying (-40 °C, moisture content ≤ 5%) in sequence.

[0008] As a preferred embodiment of the composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea described in the present invention, wherein: in step (2), the composite enzyme is composed of cellulase and pectin in a mass ratio of 1:2, and the pH value for enzymatic hydrolysis is 4.5 - 5.5.

[0009] As a preferred embodiment of the composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea described in the present invention, wherein: in step (3), the inoculation amount of the strains for the first fermentation is 3 - 5% of the total mass, and the ratio of the number of Lactobacillus plantarum to Streptococcus thermophilus is 2:1.

[0010] As a preferred embodiment of the composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea described in the present invention, wherein: in step (4), the volume ratio of honeysuckle to osmanthus extract is 1:1, and the extract is prepared by ultrasonic - assisted aqueous extraction method with a concentration of 10 - 15%.

[0011] As a preferred embodiment of the composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea described in the present invention, wherein: in the vacuum freeze - drying stage of step (5), the heating rate of the baffle is 2 °C / h, and the vacuum degree ≤ 10 Pa.

[0012] As a preferred embodiment of the composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea described in the present invention, wherein: in step (1), the moisture content of the leaves after spreading is controlled at 60 - 65%, and 0.1 - 0.3% vitamin C solution is sprayed to inhibit browning.

[0013] As a preferred embodiment of the composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea described in the present invention, wherein: after the second fermentation in step (3), Trichosanthes kirilowii Maxim. seed oil (addition amount 0.5 - 1%) is added, and stirred and mixed at 35 °C for 20 minutes to enhance the smoothness of the tea soup.

[0014] As a preferred embodiment of the compound fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea of the present invention, wherein: before scenting in step (4), the tea embryo needs to be lightly roasted over a quick fire to make the temperature of the tea embryo 5-8°C higher than room temperature to enhance the fragrance absorption efficiency.

[0015] As a preferred embodiment of the compound fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea of the present invention, wherein: in the hot air drying stage of step (5), segmented temperature control is adopted. In the first stage, it is dried at 80°C for 10 minutes, and in the second stage, it is dried at 90°C for 15-20 minutes to reduce the loss of aroma.

[0016] As a preferred embodiment of the compound fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea of the present invention, wherein: the final finished tea powder is processed to 200-300 meshes by an air flow pulverizer, and konjac powder (1-2%) is added to improve the instant solubility.

[0017] Beneficial effects of the present invention: Through enzymatic hydrolysis pretreatment, the cellulose degradation rate of the present invention is increased by 40%. Combined with staged fermentation, the content of tea polyphenols reaches 12.8 mg / g (compared with 9.2 mg / g of the traditional process) 67; the synergistic scenting of the extracts of Lonicera japonica Thunb. and Osmanthus fragrans endows the tea soup with a unique flavor of intertwined floral and fruity aromas, and the sensory score is increased by 30% 29; the metabolites of Lactobacillus plantarum (such as lactic acid) and flavonoid components synergistically regulate the intestinal flora; the β-glucan produced by yeast fermentation and the polyphenols of flower juice synergistically enhance the antioxidant activity (DPPH scavenging rate ≥ 85%) 6; the fermentation cycle is shortened to 70% of the traditional process, and the use of Trichosanthes kirilowii Maxim. leaf waste (such as vines) reduces the raw material cost by 30% 17. Detailed implementation manners

[0018] To make the above objects, features and advantages of the present invention more obvious and understandable, the following detailed description of the specific implementation manners of the present invention will be given in conjunction with the embodiments of the specification.

[0019] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar promotions without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0020] Secondly, the so-called "one embodiment" or "embodiment" herein refers to a specific feature, structure or characteristic that can be included in at least one implementation manner of the present invention. The "in one embodiment" appearing in different places in this specification does not all refer to the same embodiment, nor is it an embodiment that is separately or selectively mutually exclusive with other embodiments.

[0021] Embodiment 1 This embodiment provides a compound fermentation processing technology of Trichosanthes kirilowii Maxim. leaf drinking tea.

[0022] (1)Raw material pretreatment: Pick 5 kg of young leaves of Trichosanthes kirilowii Maxim. at the full-bloom stage, remove impurities, spread them out to dry at 5°C for 24 hours, and spray 0.2% vitamin C solution to control the moisture content to 62%. At this time, the content of flavonoids (such as quercetin and kaempferol) in the leaves of Trichosanthes kirilowii Maxim. at the full-bloom stage reaches the peak, and picking at this time can maximize the retention of active ingredients. Low-temperature spreading and drying slows down the enzymatic browning reaction (the activity of polyphenol oxidase is reduced by 50%), and at the same time promotes partial dehydration of the leaves (the moisture content drops from 75% to 62%), providing a suitable substrate for subsequent enzymatic hydrolysis.

[0023] (2)Complex enzymatic hydrolysis: Immerse the leaves in a solution containing 0.5% cellulase and 1% pectinase (pH 5.0), and carry out enzymatic hydrolysis at 45°C for 2.5 hours; the cellulase and pectinase are compounded in a ratio of 1:2, which can synergistically degrade the cellulose-pectin network in the leaf cell wall (the degradation rate ≥ 85%) and release intracellular polysaccharides and polyphenols. pH 5.0 is the optimal activity range for the two enzymes (cellulase pH 4.5 - 5.5, pectinase pH 4.0 - 5.5), and the enzymatic hydrolysis temperature of 45°C can balance the reaction rate and enzyme stability (the enzyme activity retention rate ≥ 90%) (3)Staged fermentation: First fermentation: Inoculate Lactobacillus plantarum (3%) and Streptococcus thermophilus (1.5%), and ferment at 37°C for 10 hours; Lactobacillus plantarum metabolizes to produce lactic acid (the final concentration is 1.2 g / L), reducing the system pH to 4.3 to inhibit the growth of miscellaneous bacteria; at the same time, it secretes β-glucosidase to hydrolyze flavonoid glycosides into aglycones (the quercetin content increases by 35%). Streptococcus thermophilus enhances the viscoelasticity of the tea embryo by producing exopolysaccharides (EPS), providing physical support for subsequent yeast fermentation.

[0024] Second fermentation: Inoculate Saccharomyces cerevisiae (2%) and Candida tropicalis (1%), and ferment at 26°C for 30 hours; the yeast metabolizes residual sugar through the glycolysis pathway to produce ethanol (the final concentration is 0.8%), which synergistically forms an alcohol-acid flavor with lactic acid; Candida tropicalis secretes esterase to catalyze the synthesis of aroma esters such as ethyl acetate (12 new flower and fruit fragrance components are detected by GC-MS).

[0025] (4)Flower juice scenting: Mix the tea embryo with honeysuckle-osmanthus extract (1:0.4), and carry out scenting at 32°C for 7 hours. Before scenting, the tea embryo is quickly baked with gentle fire at 85°C for 5 minutes; the honeysuckle extract contains chlorogenic acid (content ≥ 5 mg / mL) and luteoloside, giving the tea soup a cool feeling; the osmanthus extract contains linalool (≥ 1.2 mg / mL) and ionone, providing a sweet fragrance base. During the scenting process, the pore structure of the tea embryo (SEM shows that the pore diameter expands to 20 - 50 μm) efficiently adsorbs the components of the flower juice, combined with the temperature-induced molecular diffusion (the adsorption rate reaches 78% calculated by Fick's law).

[0026] (5)Gradient drying: Microwave drying (55 °C, 12 min) → Stepwise hot air drying (80 °C → 90 °C, 25 min) → Vacuum freeze drying (-40 °C until the moisture content reaches 4.5%); Microwave drying generates heat energy through the high-frequency vibration of polar molecules, quickly inactivating enzymes and shaping the tea embryos; Stepwise hot air drying avoids high-temperature coking (the Maillard reaction inhibition rate ≥ 60%); Vacuum freeze drying retains volatile aroma components (the loss rate detected by GC ≤ 8%, while the loss in traditional hot air drying ≥ 30%).

[0027] (6)Post-treatment: Mix with 0.8% Trichosanthes kirilowii Maxim. seed oil and grind to 250 mesh; Trichosanthes kirilowii Maxim. seed oil coats the tea powder particles (particle size D50 = 15 μm), reducing the surface roughness (the contact angle drops from 85° to 32°), improving the instant solubility; Linoleic acid forms a complex with tea polyphenols, delaying oxidation (the retention rate of tea polyphenols ≥ 90% after 6 months of storage).

[0028] Effect verification: The tea polyphenol content is 13.1 mg / g, the DPPH scavenging rate is 88.7%, the sensory score is 95 points, and the proliferation rate of intestinal probiotics is 2.3 times higher than that of the traditional process; At the same time, the score of a 30-person blind evaluation group is 95 / 100, and the main positive descriptive words are "long-lasting floral fragrance", "smooth taste", and "obvious aftertaste".

[0029] Example 2 This example provides another compound fermentation processing technology for Trichosanthes kirilowii Maxim. leaves drinking tea.

[0030] (1)Raw material pretreatment: Select 8 kg of Trichosanthes kirilowii Maxim. leaves growing on the shady slope, and control the moisture content at 63% after spreading out; The leaves on the shady slope accumulate more secondary metabolites (the total phenol content is 18% higher than that on the sunny slope); Calcium ascorbate inhibits enzymatic browning (the browning index decreases by 40%) by chelating metal ions (such as Fe²⁺).

[0031] (2)Compound enzymatic hydrolysis: Add 0.1% tea polyphenol oxidase inhibitor (calcium ascorbate) to the enzymatic hydrolysis solution, pH 4.8, enzymatic hydrolysis at 42 °C for 3 hours; Calcium ascorbate reduces Cu²⁺ in the active center of polyphenol oxidase to Cu⁺, inactivating the enzyme (the inhibition rate ≥ 70%), and reducing the loss of polyphenols (the polyphenol retention rate increases by 25% compared with the group without addition).

[0032] (3)Staged fermentation: The first fermentation: Lactobacillus plantarum (4%) and Streptococcus thermophilus (2%), ferment at 36 °C for 12 hours; The second fermentation: Saccharomyces cerevisiae (2.5%) and Candida tropicalis (1.5%), ferment at 27 °C for 28 hours; Increasing the inoculation amount of lactic acid bacteria can accelerate the pH drop (final pH 3.9) and shorten the fermentation cycle; Candida tropicalis produces a high yield of β-glucan (final content 1.2 mg / g), enhancing the immune regulation function.

[0033] (4)Flower juice scenting: Use a mixed extract of jasmine and osmanthus (volume ratio 1:2), scenting temperature 34°C, time 6.5 hours; Benzyl alcohol (≥0.8mg / mL) and indole (≥0.05mg / mL) in jasmine endow the tea soup with a fresh floral fragrance; The ultrasonic cavitation effect increases the cell wall breaking rate of flowers by 50% and the extraction efficiency by 30%.

[0034] (5)Gradient drying: Microwave drying (58°C, 10min) → Hot air drying (85°C, 28min) → Vacuum freeze drying (-40°C to moisture content 4.8%); Reduce the microwave power (600W) and extend the drying time to avoid the escape of aroma caused by local overheating (the retention rate of key aroma components detected by GC ≥ 92%).

[0035] (6)Post-treatment: Add 1% konjac powder and grind to 300 mesh; Konjac powder combines with tea powder through hydrogen bonds to form a three-dimensional network structure (SEM shows pore diameter ≤ 5μm), improving the instant solubility (dissolution time ≤ 15 seconds).

[0036] Effect verification: The content of tea polyphenols is 12.5mg / g, the content of β-glucan is 15% higher than that in Example 1, the sensory score is 93 points, and the accelerated test (40°C, RH75%) shows that the storage period reaches 12 months, without caking or mildew within 12 months, and the aroma retention rate ≥ 80%.

[0037] Example 3 This example provides another composite fermentation processing technology for Trichosanthes kirilowii Maxim. leaf drinking tea.

[0038] (1)Raw material pretreatment: Use 10kg of Trichosanthes kirilowii Maxim. leaves cultivated in a greenhouse, spread them out and spray 0.3% citric acid solution; The greenhouse environment extends the growth period of the leaves (15 days more than open-field planting), and the total flavonoid accumulation increases by 22%; Citric acid chelates the cofactors (Fe²⁺ / Cu²⁺) of polyphenol oxidase to inhibit browning (ΔE value ≤ 2.5). (2)Compound enzymatic hydrolysis: Add 0.05% xylanase to the enzymatic hydrolysis solution, pH5.2, enzymatic hydrolysis at 40°C for 2 hours; Xylanase degrades hemicellulose (degradation rate ≥ 65%), releases bound phenolic acids (such as the content of ferulic acid increases by 0.8mg / g), and synergistically enhances the antioxidant activity. (3)Staged fermentation: The first fermentation: Lactobacillus plantarum (3.5%) and Streptococcus thermophilus (1.8%), ferment at 38°C for 9 hours; The second fermentation: Saccharomyces cerevisiae (3%) and Candida tropicalis (2%), ferment at 25°C for 36 hours; Low-temperature and long-time fermentation promotes the synthesis of terpenoid compounds by yeast (such as geraniol and nerolidol, 9 new terpenes are detected by GC-MS), endowing the tea soup with a woody fragrance base.

[0039] (4)Flower juice scenting: Using the extraction solutions of roses and chrysanthemums (volume ratio 2:1), the scenting temperature is 30°C and the time is 8 hours; the synergistic effect of citronellol (≥1.5mg / mL) in roses and chlorogenic acid (≥3mg / mL) in chrysanthemums forms a "flower fragrance - medicinal fragrance" composite flavor; microwave extraction increases the polyphenol yield by 40%.

[0040] (5)Gradient drying: Microwave drying (60°C, 15min) → Hot air drying (90°C, 20min) → Vacuum freeze drying (-40°C until the moisture content reaches 5%); Increasing the final drying temperature (90°C) promotes the moderate occurrence of the Maillard reaction (browning index ΔE = 4.2), forming a caramel fragrance flavor. (6)Post-treatment: Adding 0.5% kudzu root powder and grinding to 200 meshes. Puerarin and tea polyphenols form a π-π conjugate structure, enhancing the ultraviolet absorption (the absorbance detected by UV-Vis increases by 20%) and extending the shelf life.

[0041] Effect verification: The total flavonoid content reaches 8.7mg / g, the antioxidant activity (ABTS method) is 40% higher than that of the traditional process, and the instant brewing time ≤ 15 seconds.

[0042] Experimental data comparison In summary, by integrating the processes of enzymatic hydrolysis pretreatment, staged compound fermentation, flower juice scenting and gradient drying, the three core problems in the processing of traditional Trichosanthes kirilowii Maxim. leaf tea, namely insufficient release of active ingredients, single flavor and functional limitations, are systematically solved. Its innovation is mainly reflected in the following dimensions: Technical synergy: Linkage of enzymatic hydrolysis - fermentation: Pretreatment with cellulase and pectinase significantly improves the fermentability of the substrate (cellulose degradation rate ≥ 85%), provides sufficient carbon sources for the metabolism of subsequent lactic acid bacteria and yeast, and at the same time, through the staged fermentation design (first lactic acid bacteria and then yeast), realizes the pH gradient regulation (4.3 → 3.9 → neutral adsorption environment), which not only inhibits miscellaneous bacteria but also optimizes the generation path of secondary metabolites.

[0043] Complementary functions of strains: The acidification environment dominated by Lactobacillus plantarum and the ester synthesis ability of yeast are complementary. Combining with the β-glucan secretion characteristics of Candida tropicalis, the tea soup has antioxidant, immune regulation and intestinal probiotic functions.

[0044] Integration of flavor and function: Directional fragrance imparting of flower juice: By using ultrasonic / microwave-assisted extraction technology to maximize the retention of active ingredients in flower juice (such as chlorogenic acid, linalool), and using the porous structure of tea embryos (pore size 20 - 50μm) during the scenting process to achieve efficient adsorption of aroma molecules (adsorption rate ≥ 78%), forming a three-level flavor system of "tea fragrance - flower fragrance - fruit fragrance".

[0045] Functional ingredient synergy: Lactic acid bacteria metabolites (such as lactic acid and short-chain fatty acids) and flavonoid aglycones form stable complexes through hydrogen bonds and hydrophobic interactions, synergistically improving bioavailability (in vitro simulated absorption rate increased by 42%).

[0046] Green and efficient process: Energy saving and consumption reduction: The staged fermentation reduces the total cycle to 70% of the traditional process, and combined with the microwave-hot air-freeze drying gradient drying strategy, energy consumption is reduced by 35%.

[0047] Resource recycling: Fermentation residues (such as pectin degradation products) and Trichosanthes vine waste can be further used to prepare dietary fiber additives, achieving zero waste in the entire industry chain.

[0048] Product adaptability: Diversified expansion: By adjusting the types of flower juice (such as honeysuckle / osmanthus, jasmine / chrysanthemum) and the ratio of fermentation bacteria, we can develop lipid-lowering, nerve-soothing or liver-protecting functional tea drinks to meet the needs of segmented markets.

[0049] Industrial compatibility: The process parameters (such as enzymatic hydrolysis pH, fermentation temperature) are all adapted to the standardized production line, and the solubility (dissolution time ≤ 15 seconds) and storage stability (shelf life ≥ 12 months) of the finished tea powder are significantly better than existing products.

[0050] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A compound fermentation processing technology for Trichosanthes kirilowii Maxim. leaf drinking tea, characterized in that: It includes the following steps: (1) Raw material pretreatment: Pick the young and tender leaves of Trichosanthes kirilowii Maxim. during the full-bloom period, remove the yellow and diseased leaves, and spread them out to dry for 24 hours in a ventilated environment at 4-10°C after cleaning; (2) Compound enzymolysis: Immerse the pretreated leaves in a mixed solution containing cellulase and pectinase, with an enzymolysis temperature of 40-45°C and a time of 2-3 hours; (3) Stage-by-stage fermentation: The first fermentation: Inoculate Lactobacillus plantarum and Streptococcus thermophilus, and ferment at 35-38°C for 8-12 hours; The second fermentation: Inoculate Saccharomyces cerevisiae and Candida tropicalis, and ferment at 25-28°C for 24-36 hours; (4) Floral juice scenting: Mix the fermented tea embryo with the extraction solutions of honeysuckle and osmanthus in a mass ratio of 1:0.3-0.5, and scent in layers at a temperature of 30-35°C for 6-8 hours; (5) Gradient drying: Perform microwave pre-drying (50-60°C, 10-15 min), hot air drying (80-90°C, 20-30 min) and vacuum freeze-drying (-40°C, moisture content ≤ 5%) in sequence.

2. The compound fermentation processing technology of the trichosanthes leaf drinking tea according to claim 1, characterized in that: In step (2), the compound enzyme is composed of cellulase and pectinase in a mass ratio of 1:2, and the enzymolysis pH is 4.5-5.

5.

3. The compound fermentation processing technology of the Trichosanthes kirilowii leaf drinking tea according to claim 2, characterized in that: In step (3), the inoculation amount of the strains in the first fermentation is 3-5% of the total mass, and the cell number ratio of Lactobacillus plantarum to Streptococcus thermophilus is 2:

1.

4. The composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea according to claim 1, wherein: In step (4), the volume ratio of the extraction solutions of honeysuckle and osmanthus is 1:1, and the extraction solution is prepared by ultrasonic-assisted water extraction method with a concentration of 10-15%.

5. The composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea according to claim 1, characterized in that: In the vacuum freeze-drying stage of step (5), the heating rate of the baffle is 2°C / h, and the vacuum degree ≤ 10 Pa.

6. The composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea according to claim 1, characterized in that: In step (1), the moisture content of the spread leaves is controlled at 60-65%, and 0.1-0.3% of vitamin C solution is sprayed to inhibit browning.

7. The composite fermentation processing technology of the Trichosanthes kirilowii Maxim. leaf drinking tea according to claim 1, characterized in that: After the second fermentation in step (3) is completed, add Trichosanthes kirilowii Maxim. seed oil (addition amount 0.5-1%), and stir and mix at 35°C for 20 minutes to enhance the smoothness of the tea soup.

8. The compound fermentation processing technology of the Trichosanthes kirilowii leaf drinking tea according to claim 3, characterized in that: Before scenting in step (4), the tea embryo needs to be treated with light fire and fast roasting to make the temperature of the tea embryo 5-8°C higher than room temperature to enhance the fragrance absorption efficiency.

9. The composite fermentation processing technology of the Trichosanthes kirilowii leaf drinking tea as described in claim 1, characterized in that: In the hot air drying stage of step (5), segmented temperature control is adopted. The first stage is dried at 80°C for 10 minutes, and the second stage is dried at 90°C for 15-20 minutes to reduce the loss of aroma.

10. The compound fermentation processing technology of the trichosanthes leaf drinking tea as described in claim 1, characterized in that: The final finished tea powder is processed by an air-flow pulverizer to 200-300 meshes, and konjac powder (1-2%) is added to improve the instant solubility.

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