Uric acid reducing fermented tea beverage based on plukenetia volubilis linneo branches and leaves and segmented temperature control production process thereof

Abstract

The invention belongs to the technical field of beverage preparation, and particularly relates to a uric acid reducing fermented tea beverage based on plukenetia volubilis linneo branches and leaves and a segmented temperature control production process thereof. The uric acid-reducing fermented tea beverage based on plukenetia volubilis linneo branches and leaves is prepared from the following specific raw material components: 10 to 15 parts of plukenetia volubilis linneo branches and leaves, 0.1 to 0.5 part of momordica grosvenori saponin, 0.5 to 1 part of lactic acid, 0.1 to 0.3 part of flavonoid compounds, 100 to 120 parts of fermentation strains, 30 to 40 parts of saccharides, 1000 to 1500 parts of water, 5 to 15 parts of pericarpium citri reticulatae, 5 to 15 parts of corn stigma, 0.1 to 0.5 part of an antioxidant and 0.1 to 1 part of a stabilizer. According to the application, double-bacterium staged fermentation and auxiliary material stepped boiling are combined, so that the degradation rate of oxalic acid is greater than or equal to 80%, the bioavailability of flavone is improved by 40%, more substances with the effect of reducing uric acid and unique flavor substances are generated, and the taste of the tea beverage is increased and the grass flavor is effectively reduced by adding the pericarpium citri reticulatae extract and the corn stigma extract.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage preparation, in particular to a uric acid-lowering fermented tea beverage based on Sacha Inchi branches and leaves and a segmented temperature-controlled production process thereof. Background Art

[0002] Sacha Inchi generally refers to the star oil vine, a perennial woody vine that can grow over 3 meters tall. It is native to the Andes Mountains region of South America, including Peru and Ecuador. It grows in the tropical rainforests of the Andes Mountains in South America at altitudes of 80-1700 meters. It prefers a climate with ample sunlight, warm weather, and abundant rainfall, with extreme winter temperatures not falling below 5°C. Sacha inchi leaves contain polyphenols, flavonoids, saponins, dietary fiber, and minerals such as calcium, iron, and zinc. Polyphenols and flavonoids can scavenge free radicals, delay cellular oxidative damage, and reduce the risk of chronic diseases; saponins can improve insulin sensitivity and help regulate blood sugar and lipid levels; dietary fiber can promote intestinal motility, relieve constipation, and absorb excess fat and toxins in the intestines. Tea beverages are becoming increasingly popular among consumers in daily life, and a variety of uric acid-lowering fermented tea beverages have emerged. However, the following technical problems still exist in current uric acid-lowering fermented tea beverages: Currently, most uric acid-lowering teas are made with a single decoction (such as corn silk tea), and the utilization rate of active ingredients is low. Under normal circumstances, the active ingredients are less than 30%. Fermented plant beverages often use a single strain of bacteria (such as kombucha), which cannot specifically degrade oxalic acid or purines. In addition, some uric acid-lowering fermented tea beverages on the market based on the branches and leaves of the fruit have a strong grassy taste and poor palatability.

[0003] To this end, a uric acid-lowering fermented tea beverage based on the branches and leaves of Sacha Inchi fruit and a segmented temperature-controlled production process thereof are proposed to solve the above-mentioned problems. Summary of the Invention

[0004] The object of the present invention is to provide a uric acid-lowering fermented tea beverage based on Sacha Inchi branches and leaves and a segmented temperature-controlled production process thereof, so as to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above-mentioned object, the present invention provides the following technical solution: a uric acid-lowering fermented tea beverage based on sacha inchi branches and leaves, wherein the specific raw materials of the uric acid-lowering fermented tea beverage based on sacha inchi branches and leaves include: 10-15 parts of sacha inchi branches and leaves, 0.1-0.5 parts of mogroside, 0.5-1 parts of lactic acid, 0.1-0.3 parts of flavonoids, 100-120 parts of fermentation bacteria, 30-40 parts of sugars, 1000-1500 parts of water, 5-15 parts of tangerine peel, 5-15 parts of corn silk, 0.1-0.5 parts of antioxidant, and 0.1-1 parts of stabilizer.

[0006] Preferably, the fermentation bacteria are yeast and Lactobacillus plantarum; the sugar is sucrose or fructose; the antioxidant is vitamin C; and the stabilizer is sodium carboxymethyl cellulose.

[0007] A segmented temperature-controlled production process for a uric acid-lowering fermented tea beverage, the specific steps of which are as follows: Step 1: Pre-treat the raw materials: Take sacha inchi branches and leaves by weight, wash them with ozone water to remove dust and dirt on the surface, place the washed sacha inchi branches and leaves in a steam sterilizer, control the steam temperature at 100-110 degrees Celsius, and continue sterilizing for 90 seconds to kill microorganisms on the branches and leaves. After sterilization, cut the sacha inchi branches and leaves into small pieces of appropriate length for subsequent processing; Step 2: Step-by-step boiling: Take the sacha inchi branches and leaves, tangerine peel, and corn silk in a ratio of 16:1:0.6, mix the pre-treated sacha inchi branches and leaves with tangerine peel and corn silk, place the mixture in a boiling device, and process it in a step-by-step boiling method. First, control the temperature of the boiling device to 80-100 degrees Celsius and continue boiling for 40 minutes to allow the ingredients in the raw materials to initially dissolve. Then, reduce the temperature of the boiling device to 65-75 degrees Celsius and boil for about 30 minutes to allow the effective ingredients to be fully extracted into the solution. The solution is then filtered and the liquid is retained to obtain an extract. Step 3: Cooling and inoculation: Transfer the boiled extract to a cooling device and quickly cool it to 35°C. Add 0.03 parts of yeast and 0.05 parts of Lactobacillus plantarum in sequence according to the weight of the extract. After inoculation, stir thoroughly to ensure that the fermentation bacteria are evenly distributed in the extract. Step 4: Staged fermentation: The inoculated extract is transferred to a fermentation tank for staged fermentation. The temperature of the fermentation tank is first set to 32°C and maintained for 24 hours for pre-fermentation. The pre-fermentation allows the bacteria to initially adapt to the environment and begin to proliferate, producing a small amount of metabolites. After the pre-fermentation is completed, the temperature of the fermentation tank is raised to 37°C for 48 hours of main fermentation. During the main fermentation stage, the bacteria reproduce in large quantities and have vigorous metabolism, which can fully ferment and transform the components in the extract, producing more substances with uric acid-lowering effects and unique flavor substances. Step 5, ultrafiltration and filling: After the fermentation is completed, the fermentation liquid is filtered through a 0.22 μm ultrafiltration membrane to remove microorganisms, impurities and macromolecular substances in the fermentation liquid to obtain a clarified fermentation liquid. According to the formula requirements, the corresponding number of mogrosides, lactic acid, flavonoids, sugars, antioxidants and stabilizers are added to the ultrafiltered fermentation liquid. Stir evenly, transfer the fermentation liquid to a homogenizer, and homogenize it under a pressure of 15-20 MPa to make the solution more uniform and stable. Finally, the homogenized fermentation liquid is sterilized, filled into a clean packaging container after sterilization, and sealed to obtain the finished product.

[0008] Preferably, in step 1, the branches and leaves of the fruit of Sacha Inchi need to be cut into small segments of 2-5 cm.

[0009] Preferably, the sterilization method in step five adopts ultra-high temperature instantaneous sterilization, and the temperature of the sterilization device is controlled to 120-130 degrees Celsius, and the sterilization is continued for 15-20 seconds.

[0010] Preferably, in step five, when filling the fermented tea beverage, aseptic hot filling is adopted and the temperature is controlled at 85-100 degrees Celsius.

[0011] Compared with the prior art, the present invention has the following beneficial effects: This application combines dual-bacteria staged fermentation with step-by-step boiling of auxiliary materials to achieve an oxalic acid degradation rate of ≥80%, increase the bioavailability of flavonoids by 40%, produce more substances with uric acid-lowering effects and unique flavor substances, and increase the taste of tea beverages by adding tangerine peel extract and corn silk extract, effectively reducing the grassy taste; by controlling the fermentation temperature and boiling molecular weight, the synergistic enhancement of uric acid-lowering ingredients is achieved, and finally, membrane filtration and UHT sterilization are used to ensure safety and extend the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 The figure is a flow chart of the preparation steps of the present invention. DETAILED DESCRIPTION

[0013] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0014] Example 1

[0015] See also Figure 1 , the present invention provides a technical solution: A uric acid-lowering fermented tea beverage based on sacha inchi branches and leaves. The specific raw materials of the uric acid-lowering fermented tea beverage based on sacha inchi branches and leaves include: 10-15 parts of sacha inchi branches and leaves, 0.1-0.5 parts of mogroside, 0.5-1 parts of lactic acid, 0.1-0.3 parts of flavonoids, 100-120 parts of fermentation bacteria, 30-40 parts of sugars, 1000-1500 parts of water, 5-15 parts of tangerine peel, 5-15 parts of corn silk, 0.1-0.5 parts of antioxidant, and 0.1-1 parts of stabilizer.

[0016] The fermentation bacteria are selected from yeast and Lactobacillus plantarum; the sugar is selected from sucrose or fructose; the antioxidant is selected from vitamin C; and the stabilizer is selected from sodium carboxymethyl cellulose.

[0017] A segmented temperature-controlled production process for a uric acid-lowering fermented tea beverage, the specific steps of which are as follows: Step 1: Pre-treat the raw materials: Take sacha inchi branches and leaves by weight and wash them with ozone water to remove dust and dirt from the surface. Place the washed sacha inchi branches and leaves in a steam sterilizer. Control the steam temperature at 100-110 degrees Celsius and sterilize for 90 seconds to kill microorganisms on the branches and leaves. After sterilization, cut the sacha inchi branches and leaves into small pieces of appropriate length for subsequent processing. The concentration of ozone in the water is 0.5ppm. Benefits of ozone water cleaning: Ozone (O3) has strong oxidizing properties and can quickly destroy the cell membrane structure and enzyme system of microorganisms such as bacteria, fungi, and viruses, thereby killing pathogenic bacteria (such as E. coli and Salmonella), putrefactive bacteria, and insect eggs attached to the surface of the leaves and branches of the fruit, reducing microbial contamination carried by the raw materials, reducing the risk of interference from miscellaneous bacteria during subsequent fermentation, and ensuring the stability of the fermentation system; the oxidizing properties of ozone water can decompose pesticides such as organophosphorus and carbamates, as well as pollutants such as dust, dirt, and oil, remaining on the surface of the leaves and branches, reducing the impact of harmful substances on the safety of the final product, while avoiding adverse reactions between pesticide residues and active ingredients (such as flavonoids) in the leaves and branches of the fruit; the infiltration effect of ozone water can slightly soften the fiber tissue of the leaves and branches of the fruit, facilitating the dissolution of active ingredients during subsequent cutting and boiling, improving raw material utilization, reducing pesticide residues, and retaining chlorophyll, with a chlorophyll retention rate of >95%; Benefits of steam sterilization: The high temperature of steam can further kill heat-resistant microorganisms (such as Bacillus) inside the branches and leaves of the fruit or that have not been completely removed by ozone water, ensuring that the microbial indicators of the raw materials meet the standards, providing a clean substrate for subsequent fermentation (especially pure fermentation), and preventing miscellaneous bacteria from competing for nutrients or producing harmful substances; If enzymes such as polyphenol oxidase and peroxidase contained in Sacha Inchi fruit branches and leaves are not inactivated, they will oxidize and degrade active ingredients such as flavonoids and polyphenols during subsequent processing, resulting in reduced efficacy or browning of the product. The high temperature of steam can quickly inactivate the activity of these enzymes, protecting the functional ingredients in the raw material; High-temperature steam can break the cell structure of the branches and leaves of the fruit, soften some cellulose and hemicellulose, facilitate subsequent boiling and extraction, promote the easier dissolution of flavonoids, organic acids and other uric acid-lowering related ingredients into the extract, and improve the utilization rate of the raw materials.

[0018] Step 2: Step-by-step boiling: Take the sacha inchi branches and leaves, tangerine peel, and corn silk in a ratio of 16:1:0.6, mix the pre-treated sacha inchi branches and leaves with tangerine peel and corn silk, place the mixture in a boiling device, and process it in a step-by-step boiling method. First, control the temperature of the boiling device to 80-100 degrees Celsius and continue boiling for 40 minutes to allow the ingredients in the raw materials to initially dissolve. Then, reduce the temperature of the boiling device to 65-75 degrees Celsius and boil for about 30 minutes to allow the effective ingredients to be fully extracted into the solution. The solution is then filtered and the liquid is retained to obtain an extract. Step 3: Cooling and inoculation: Transfer the boiled extract to a cooling device and quickly cool it to 35°C. Add 0.03 parts of yeast and 0.05 parts of Lactobacillus plantarum in sequence according to the weight of the extract. After inoculation, stir thoroughly to ensure that the fermentation bacteria are evenly distributed in the extract.

[0019] Step 4: Staged fermentation: The inoculated extract is transferred to a fermentation tank for staged fermentation. The temperature of the fermentation tank is first set to 32°C and maintained for 24 hours for pre-fermentation. The pre-fermentation allows the bacteria to initially adapt to the environment and begin to proliferate, producing a small amount of metabolites. After the pre-fermentation is completed, the temperature of the fermentation tank is raised to 37°C for 48 hours of main fermentation. During the main fermentation stage, the bacteria reproduce in large quantities and have vigorous metabolism, which can fully ferment and transform the components in the extract, producing more substances with uric acid-lowering effects and unique flavor substances. Step 5, ultrafiltration and filling: After the fermentation is completed, the fermentation liquid is filtered through a 0.22 μm ultrafiltration membrane to remove microorganisms, impurities and macromolecular substances in the fermentation liquid to obtain a clarified fermentation liquid. According to the formula requirements, the corresponding number of mogrosides, lactic acid, flavonoids, sugars, antioxidants and stabilizers are added to the ultrafiltered fermentation liquid. The mixture is stirred evenly and the fermentation liquid is transferred to a homogenizing device and homogenized at a pressure of 15-20 MPa to make the solution more uniform and stable. Finally, the homogenized fermentation liquid is sterilized and filled into a clean packaging container after sterilization and sealed to obtain the finished product, ensuring that the flavonoid loss rate is less than 5%.

[0020] In the step 1, the branches and leaves of the fruit of Sacha Inchi need to be cut into small sections of 2-5 cm.

[0021] The sterilization method in step 5 adopts ultra-high temperature instantaneous sterilization, and the temperature of the sterilization device is controlled to 120-130 degrees Celsius, and the sterilization is continued for 15-20 seconds.

[0022] In the step 5, when filling the fermented tea beverage, aseptic hot filling is adopted and the temperature is controlled at 85-100 degrees Celsius.

[0023]

[0024] The specific method for measuring the oxalic acid content in uric acid-lowering fermented tea beverages is as follows: Step 1: Preparation of oxalic acid standard solution: Preparation of standard stock solution: Accurately weigh 0.1000 g of oxalic acid standard, dissolve it in ultrapure water, transfer it to a 100 mL volumetric flask and make up to volume to obtain a 1.0 mg / mL oxalic acid standard stock solution. Store in a refrigerator at 4°C away from light. Preparation of standard working solution: dilute the above stock solution with ultrapure water to a series of standard working solutions with concentrations of 10 μg / mL, 20 μg / mL, 50 μg / mL, 100 μg / mL, and 200 μg / mL, shake well, and set aside. Step 2: Sample pretreatment: Sample dilution: Accurately measure 5 mL of fermented tea beverage sample, place it in a 25 mL volumetric flask, add ultrapure water to the mark, and shake well; Ultrasonic extraction: Transfer the diluted sample to a centrifuge tube and ultrasonicate for 15-20 minutes (power 300W, temperature 30°C) to promote the complete dissolution of oxalic acid; Centrifugation: The ultrasonicated sample was centrifuged at 8000 r / min for 10 minutes to remove suspended impurities and macromolecular particles; Filtration: Take the supernatant after centrifugation and filter it through a 0.45μm water-based microporous filter membrane. Collect the filtrate as the sample solution for HPLC analysis. Step 3: HPLC detection conditions: Chromatographic column: C18 reverse phase column; Mobile phase: 0.02 mol / L potassium dihydrogen phosphate solution (adjust pH to 2.5-3.0 with phosphoric acid); Flow rate: 1.0 mL / min; Detection wavelength: 210nm; Column temperature: 30°C; Injection volume: 10 μL; Step 4: Draw the standard curve: Inject a series of oxalic acid standard working solutions using the HPLC conditions described above and record the peak area corresponding to each concentration. Plot a standard curve with oxalic acid standard concentration (μg / mL) as the abscissa and peak area as the ordinate. Calculate the regression equation (e.g., y = ax + b, where a is the slope and b is the intercept). Step 5: Sample determination: The pretreated sample solution was injected and tested under the same HPLC conditions. The peak area of the sample was recorded and the concentration of oxalic acid (μg / mL) in the sample solution was calculated according to the regression equation of the standard curve. Step 6: Calculate the results: The oxalic acid content (mg / 100mL) in fermented tea beverages was calculated according to the following formula: oxalic acid content = m × 1000C × V × D × 100; Where: C: oxalic acid concentration in the sample solution obtained from the standard curve (μg / mL); V: fixed volume of the sample after dilution (mL, such as 25mL); D: dilution factor (if no additional dilution is performed, D=1); m: volume of the sample taken (mL, such as 5mL); 1000: unit conversion factor (μg→mg); 100: converted to content per 100mL of sample.

[0025] The effects of adding flavonoids during the preparation of this tea beverage are as follows: Enhanced uric acid-lowering activity: Flavonoids are a class of natural ingredients with significant biological activity. Many flavonoids have been shown to inhibit the activity of xanthine oxidase, a key enzyme in the production of uric acid. Inhibition of xanthine oxidase reduces uric acid synthesis in the body, thereby enhancing the fermented tea's uric acid-lowering efficacy. This synergistic effect is achieved with the natural active ingredients in ingredients such as sacha inchi leaves, tangerine peel, and corn silk. Antioxidant and anti-inflammatory: Flavonoids have strong antioxidant properties, which can scavenge free radicals in the body and reduce the damage caused by oxidative stress. At the same time, elevated uric acid levels are often accompanied by inflammatory reactions. Flavonoids can inhibit the release of inflammatory factors and exert anti-inflammatory effects, helping to alleviate problems such as joint inflammation caused by hyperuricemia and enhance the overall health value of the beverage. Improve beverage stability: Flavonoids can enhance the stability of beverage systems to a certain extent. They may interact with other ingredients in beverages (such as polysaccharides and proteins), reduce precipitation and stratification, extend the shelf life of products, and help maintain the color and texture of beverages. Enhanced Flavor and Nutrition: Some flavonoids possess unique flavor profiles. Adding them in appropriate amounts can improve the taste of fermented tea beverages and mask any unpleasant flavors, such as bitterness, that may be introduced by the raw materials. Furthermore, flavonoids are natural phytonutrients, enriching the nutritional profile of beverages and enhancing their health properties.

[0026] The effects of adding antioxidants (vitamin C) during the preparation of this tea beverage are as follows: Enhanced uric acid-lowering function: By inhibiting uric acid production, vitamin C can help lower uric acid levels in the body by promoting uric acid excretion (increasing uric acid solubility in urine) and mildly inhibiting xanthine oxidase activity. This synergistic effect with the natural active ingredients in Sacha Inchi leaves and branches (such as flavonoids and polyphenols) enhances the beverage's uric acid-lowering function. Hyperuricemia is often accompanied by oxidative stress and inflammatory responses. Vitamin C, as a powerful antioxidant, can scavenge free radicals and reduce oxidative damage, while also inhibiting the release of inflammatory factors (such as IL-6 and TNF-α), alleviating joint and kidney inflammation caused by elevated uric acid and enhancing the product's overall health value. Protecting the stability of active ingredients: Flavonoids, polyphenols, and other uric acid-lowering active ingredients in Sacha Inchi's branches and leaves are susceptible to oxidation (especially during heating, exposure to light, or post-fermentation storage), leading to decreased efficacy, darker color, or an unpleasant odor. Vitamin C, through its own oxidation, preferentially consumes oxygen in the system, protecting these sensitive ingredients from damage and maintaining the functional stability of the beverage. During fermentation, microbial metabolism may produce small amounts of oxidation products such as hydrogen peroxide. Vitamin C neutralizes these substances, reducing oxidative damage to probiotics (such as lactic acid bacteria and yeast used in fermentation) and ensuring smooth fermentation.

[0027] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the appended claims rather than the above description. Therefore, it is intended that all changes that fall within the meaning and scope of the equivalent elements of the claims are included in the present invention, and any figure signs in the claims should not be regarded as limiting the claims involved.

[0028] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A uric acid-lowering fermented tea beverage based on the branches and leaves of Sacha Inchi, characterized in that: The specific raw materials of the uric acid-lowering fermented tea beverage based on sacha inchi branches and leaves include: 10-15 parts of sacha inchi branches and leaves, 0.1-0.5 parts of mogroside, 0.5-1 parts of lactic acid, 0.1-0.3 parts of flavonoids, 100-120 parts of fermentation bacteria, 30-40 parts of sugars, 1000-1500 parts of water, 5-15 parts of tangerine peel, 5-15 parts of corn silk, 0.1-0.5 parts of antioxidant, and 0.1-1 parts of stabilizer.

2. The uric acid-lowering fermented tea beverage based on Sacha Inchi branches and leaves according to claim 1, characterized in that: The fermentation bacteria are selected from yeast and Lactobacillus plantarum; the sugar is selected from sucrose or fructose; the antioxidant is selected from vitamin C; and the stabilizer is selected from sodium carboxymethyl cellulose.

3. A staged temperature-controlled production process for a uric acid-lowering fermented tea beverage according to any one of claims 1-2, characterized in that: The specific steps of the segmented temperature control production process are as follows: Step 1: Pre-treat the raw materials: Take sacha inchi branches and leaves by weight and wash them with ozone water to remove dust and dirt from the surface. Place the washed sacha inchi branches and leaves in a steam sterilizer. Control the steam temperature at 100-110 degrees Celsius and sterilize for 90 seconds to kill microorganisms on the branches and leaves. After sterilization, cut the sacha inchi branches and leaves into small pieces of appropriate lengths. Step 2: Step-by-step boiling: Take the sacha inchi branches and leaves, tangerine peel, and corn silk in a ratio of 16:1:0.6, mix the pre-treated sacha inchi branches and leaves with tangerine peel and corn silk, place the mixture in a boiling device, and process it in a step-by-step boiling method. First, control the temperature of the boiling device to 80-100 degrees Celsius and continue boiling for 40 minutes, then reduce the temperature of the boiling device to 65-75 degrees Celsius and boil for about 30 minutes. Filter the solution and retain the liquid to obtain the extract. Step 3: Cooling and inoculation: Transfer the boiled extract to a cooling device and quickly cool it to 35°C. Add 0.03 parts of yeast and 0.05 parts of Lactobacillus plantarum in sequence according to the weight of the extract. After inoculation, stir thoroughly to ensure that the fermentation bacteria are evenly distributed in the extract. Step 4: Fermentation: The inoculated extract was transferred to a fermentation tank for fermentation. The temperature of the fermentation tank was set to 32°C for 24 hours for pre-fermentation. After the pre-fermentation, the temperature of the fermentation tank was raised to 37°C for 48 hours for main fermentation. Step 5, ultrafiltration and filling: After the fermentation is completed, the fermentation liquid is filtered through a 0.22 μm ultrafiltration membrane to remove microorganisms, impurities and macromolecular substances in the fermentation liquid to obtain a clarified fermentation liquid. According to the formula requirements, the corresponding number of mogrosides, lactic acid, flavonoids, sugars, antioxidants and stabilizers are added to the ultrafiltered fermentation liquid. Stir evenly, transfer the fermentation liquid to a homogenizer, and homogenize it under a pressure of 15-20 MPa to make the solution more uniform and stable. Finally, the homogenized fermentation liquid is sterilized, filled into a clean packaging container after sterilization, and sealed to obtain the finished product.

4. The process for producing a uric acid-lowering fermented tea beverage by staged temperature control according to claim 3, characterized in that: In the step 1, the branches and leaves of the fruit of Sacha Inchi need to be cut into small sections of 2-5 cm.

5. The staged temperature-controlled production process for a uric acid-lowering fermented tea beverage according to claim 3, characterized in that: The sterilization method in step 5 adopts ultra-high temperature instantaneous sterilization, and the temperature of the sterilization device is controlled to 120-130 degrees Celsius, and the sterilization is continued for 15-20 seconds.

6. The staged temperature-controlled production process for a uric acid-lowering fermented tea beverage according to claim 3, characterized in that: In the step 5, when filling the fermented tea beverage, aseptic hot filling is adopted and the temperature is controlled at 85-100 degrees Celsius.

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