Probiotic fermented scented tea and preparation method thereof

Abstract

The invention discloses probiotic fermented scented tea and a preparation method thereof, and relates to the technical field of fermented beverages. The probiotic fermented scented tea is prepared from schizochytrium limacinum nanocellulose enhanced capsules, lactobacillus plantarum blueberry anthocyanin microcapsules, roses, jasmine flowers, sanchi flowers and trehalose. The schizochytrium limacinum nanocellulose enhanced capsule and the lactobacillus plantarum blueberry anthocyanin micro-capsule are combined for use, staged fermentation is performed on tea soup, competitive inhibition of the two strains is avoided, high activity of schizochytrium limacinum and lactobacillus plantarum is effectively guaranteed, and through barrier blocking of the micro-capsule and the bacteriostatic effect of components, the health care effect of the tea soup is improved. Intrusion and growth of harmful bacteria such as mould and escherichia coli are remarkably reduced, intestinal inflammation can be relieved through thalli and metabolites, intestinal flora balance is adjusted, and the symptoms of intestinal sensitivity and dyspepsia are relieved.

Description

Technical Field

[0001] The invention belongs to the technical field of fermented beverages, and specifically relates to a probiotic fermented scented tea and a preparation method thereof. Background Art

[0002] Probiotic fermented flower tea is a healthy drink that combines traditional flower tea with modern fermentation technology, and has multiple advantages and functions. Probiotic fermentation can significantly increase the content of antioxidant ingredients in flower tea, such as flavonoids and polyphenols, thereby enhancing antioxidant activity. Probiotics produce beneficial metabolites during the fermentation process, which can regulate the balance of intestinal flora, inhibit the growth of harmful bacteria, and promote digestion and absorption. The fermentation process can optimize the sensory quality of flower tea and improve the taste and aroma of the tea soup. The active ingredients such as polysaccharides and polyphenols in probiotic fermented flower tea can enhance immunity and reduce inflammatory responses. The probiotics and metabolites in fermented tea help detoxify the liver, improve liver function, support pancreatic health, and reduce abdominal discomfort. Therefore, probiotic fermented flower tea not only retains the nutritional components of traditional flower tea, but also enhances its antioxidant, prebiotic, and metabolic regulation functions through fermentation. It is suitable for people who pursue a healthy lifestyle.

[0003] The existing technology currently has the following problems:

[0004] During storage, the activity of probiotic fermented flower tea is inhibited by external factors such as high temperature and acidity. At the same time, harmful bacteria such as coliform bacteria and mold are introduced, causing the product to deteriorate and toxins to remain, thereby affecting food safety and fermentation effects. Summary of the Invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention proposes a probiotic fermented scented tea, comprising the following components in parts by weight: 20-40 parts of Schizochytrium nanocellulose enhanced capsules, 20-40 parts of Lactobacillus plantarum blueberry anthocyanin microcapsules, 60-80 parts of roses, 60-80 parts of jasmine flowers, 50-60 parts of Panax notoginseng flowers, and 3-5 parts of trehalose.

[0006] The schizochytrium nanocellulose-enhanced capsule comprises the following components in parts by weight: 1-5 parts of schizochytrium, 10-15 parts of sodium alginate, 8-14 parts of nanocellulose, 0.2-0.3 parts of cellulase, 5-10 parts of chitosan hydrochloride, 5-9 parts of calcium chloride, and 2-6 parts of zinc chloride.

[0007] The preparation method of the Schizochytrium nanocellulose-enhanced capsules specifically comprises the following steps:

[0008] (1) Schizochytrium was inoculated into B1 medium modified by artificial seawater for activation. The temperature was controlled at 30℃, the light intensity was 3000-5000 Lux, and sterile air was introduced. After activation for 48-72 hours, the well-grown and uncontaminated microorganisms were scraped into 10 mL of sterile water, shaken for 3-5 minutes, and made into bacterial suspension. Then, 3-5% of the inoculum was inoculated into B1 medium modified by artificial seawater, cultured at 25-28℃ for 36 hours, centrifuged at a speed of 9000-12000 rpm, and the centrifugation time was 15-20 minutes. The supernatant was removed, and the cells were washed twice with physiological saline. The cells were then resuspended in sterile water. The concentration of the bacterial suspension was 10 9 -10 10 CFU / g, Schizochytrium can convert the fat-soluble components in scented tea into ω-3 fatty acids, giving scented tea brain health functions. DHA combines with scented tea polyphenols to form a more stable antioxidant complex, upgrading traditional scented tea to a new type of tea that combines flavor enjoyment and health functions, and obtaining concentrated Schizochytrium fungus liquid;

[0009] (2) Anhydrous citric acid, xylitol, trehalose and water are stirred at a mass ratio of 1-2:3-4:2:3 at 50-60°C, and then 3.0-4.0g of food-grade microcrystalline cellulose is added, heated to 100-110°C, and condensed and refluxed for 1-2h. After the reaction is completed, the wood pulp is filtered and washed until the pH of the filtrate reaches neutral, and then dried. The treated wood pulp is then dissolved in 100mL of water, and treated with an ultrasonic cell crusher at a power of 800-900W for 20-30min, centrifuged, and the precipitate is freeze-dried. The nanocellulose prepared by this process is mild and safe. The nanofiber network can enhance the stability of the microcapsule wall material and prevent rupture, while improving the high temperature resistance. It can also be used as a carrier of probiotics to increase the survival rate of bacteria. It can also be used as dietary fiber to promote intestinal peristalsis and improve indigestion symptoms such as constipation, thereby obtaining nanocellulose.

[0010] (3) Add 1.0-1.5g of sodium alginate to 30mL of water and stir for 20-30min. Then add the nanocellulose described in step (2) and then add cellulase. Stir at 50-60℃ and use the mixed solution as the wall material. Add the concentrated Schizochytrium fungus solution described in step (1) to 10mL of soybean oil containing 0.1-0.2g of Tween 80 and use it as the core material. Then mix the wall material, core material and 0.2-0.3g of calcium carbonate and stir magnetically for 10min. -15min, slowly add 100-200μL glacial acetic acid, 30min later, first add 200-300mL chitosan hydrochloride solution as the primary crosslinking agent, crosslinking reaction for 5-10min, wherein the amount of chitosan hydrochloride added is 0.5-1.0g, then add 200-300mL secondary crosslinking agent, crosslinking for 5-10min, the secondary crosslinking agent is an aqueous solution formed by stirring 0.5-0.9g calcium chloride and 0.2-0.6g zinc chloride, and collect the formed microgels. The capsule is washed three times with normal saline and freeze-dried. A gradient cross-linked outer protective layer is formed by primary and secondary cross-linkers. The nanocellulose network structure serves as an intermediate transition layer and forms a connecting pore with the calcium carbonate porogenic microchannel, allowing the penetration of oxygen and nutrients, supporting the continuous growth and metabolism of Schizochytrium. The outer protective layer and the intermediate transition layer tightly wrap the concentrated Schizochytrium bacterial liquid, reducing the damage to the activity of the Schizochytrium caused by external high temperature, pH and other environments. The dense protective barrier also effectively blocks the invasion of harmful bacteria. In addition, chitosan hydrochloride has intestinal pH-responsive release, which enhances the protection of the gastrointestinal tract. Among them, the soybean oil wrapping prevents glacial acetic acid from directly contacting the bacteria. The Schizochytrium quickly consumes the carbon source during the fermentation process, inhibiting the growth of mold and putrefactive bacteria. The DHA produced by the Schizochytrium is released in the intestine, reducing intestinal inflammation and regulating the balance of intestinal flora. It can also decompose lipids in food through its own secreted lipase, etc., to relieve indigestion, thereby obtaining a Schizochytrium nanocellulose reinforced capsule;

[0011] Preferably, in step (1), the artificial seawater-modified B1 medium contains 20-25 g / L glucose, 1-2 g / L yeast extract, 0.5-1 g / L peptone, 10-15 g / L glycerol, 0.3-0.5 g / L potassium dihydrogen phosphate, 0.3-0.5 g / L magnesium sulfate heptahydrate, 0.1 g / L calcium chloride, 1 mg / L vitamin B1, and 10 mg / L vitamin B2. 12 0.1 mg / L, with a salinity of 30-32‰ and a pH of 6.8-7.2. This formula of culture medium is more suitable for the growth of Schizochytrium and the synthesis of DHA, which is conducive to the high-quality cultivation of Schizochytrium.

[0012] Preferably, in step (3), the amount of cellulase added is 20-30 mg, and the enzyme activity is 50 u / mg. The addition of cellulase is conducive to the formation of channels with enlarged pore size, achieving controlled release of probiotics, and can also simultaneously degrade cellulose in the scented tea leaves, releasing glucose, providing a substrate for Schizochytrium, and enhancing fermentation efficiency. At the same time, the cellulose oligosaccharides produced by its degradation can act as prebiotics and promote intestinal health.

[0013] The present invention also provides a method for preparing probiotic fermented scented tea, which specifically comprises the following steps:

[0014] S1, 1.0-2.0g plant lactobacillus was inoculated into PDA medium and LB medium for activation, the temperature was controlled at 30℃, after 2-3d of activation, the well-grown and uncontaminated bacteria were scraped into 10mL sterile water, shaken for 3-5min, and made into bacterial suspension, and then inoculated into MRS liquid medium with 1-3% inoculum, cultured at 37℃ for 36h, centrifuged at a speed of 4000-9000rpm for 5-10min, the supernatant was removed, and the bacteria were washed twice with sterile water, and then the bacteria were resuspended in sterile water. At this time, the concentration of the bacterial suspension was 10 9 -10 10 CFU / g, Lactobacillus plantarum degrades ester catechins by secreting tannins and phytase, generating non-ester catechins and gallic acid, thereby reducing the bitterness in scented tea. It also promotes the hydrolysis of glycosides, releasing floral and fruity aroma compounds, giving scented tea a unique sour and fragrant flavor. Lactobacillus plantarum can also lower pH by producing lactic acid, inhibiting spoilage bacteria and pathogens. In addition, Lactobacillus plantarum can secrete β-galactosidase to decompose lactose and relieve abdominal distension and diarrhea, and produce butyric acid to stimulate intestinal nerves and relieve constipation, thereby effectively improving digestive discomfort symptoms, thereby obtaining a concentrated Lactobacillus plantarum liquid;

[0015] S2, dissolving blueberry anthocyanidin in 10mL pH4.0 citric acid buffer, first adding 0.1-0.3g monoglyceride, then adding the concentrated plant lactobacillus liquid described in step S1, stirring for 5-10min to form a core material solution, then adding 0.8-1.0g soy protein isolate and 0.6-0.8g sodium alginate to 30mL water in sequence, stirring evenly to form a wall material solution, then mixing the wall material solution and the core material solution, pre-treating at 3000-5000rpm for 1min, then homogenizing at 8000-10000rpm for 10-30s, and simmering at 4°C. The process forms a microcapsule structure with blueberry anthocyanidins and Lactobacillus plantarum as the main active ingredients, effectively buffers the adverse effects of tannic acid in scented tea on bacteria, and improves the survival rate of Lactobacillus plantarum. At the same time, anthocyanidins play a synergistic metabolic role, promoting the activity of Lactobacillus plantarum. The microcapsules reduce intestinal oxidative stress by slowly releasing anthocyanidins, better exert the anti-inflammatory effect and barrier repair of anthocyanidins and Lactobacillus plantarum, and improve intestinal sensitivity, thereby obtaining Lactobacillus plantarum blueberry anthocyanidin microcapsules.

[0016] S3, crush rose, jasmine and Panax notoginseng flower, place in a beaker filled with 1000mL pure water, stir evenly, put into 80 ℃ water bath and extract 10-15min, filter, collect filtrate, and extract the residue for secondary extraction, extraction temperature 90 ℃, extraction time 10-15min, combine the two filtrates, then add fructose to make the sugar content reach 6-8%, fructose provides nutrients for the fermentation of probiotics as a carbon source, sterilize in a high-pressure steam autoclave at 121 ℃ for 20-40min, cool, stand-by as tea, then add schizochytrium nanocellulose enhanced capsules, put in a shaker at 32 ℃, 150-180rpm and culture for 24h, then add the plant lactobacillus blueberry anthocyanin microcapsules described in step S2, seal and stand-still culture in a shaker at 32 ℃ for 48h, after the cultivation, add 0.3-0.5g trehalose, finally freeze-dry, and package. By separately microencapsulating Schizochytrium and Lactobacillus plantarum, competitive inhibition between the two strains is avoided, and the activity of Schizochytrium and Lactobacillus plantarum is effectively guaranteed. In addition, under the staged fermentation process, the high activity of Schizochytrium and Lactobacillus plantarum is further improved. The barrier effect of the microcapsules can also reduce the damage to the activity of the bacteria caused by external high temperature, pH and other environments, and can also significantly block the invasion of harmful bacteria. Among them, the metabolism of Lactobacillus plantarum reduces the pH, inhibits pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, Schizochytrium consumes carbon sources and oxygen during the fermentation process, inhibiting the growth of mold and spoilage bacteria, and blueberry anthocyanins directly destroy the cell membranes of harmful bacteria, thereby reducing the number of harmful bacteria during the fermentation process and storage, ensuring the fermentation quality and safety of the tea. At the same time, the bacteria and metabolites can more fully play the role of improving intestinal sensitivity and discomfort, reducing the stimulation of scented tea, and obtaining probiotic fermented scented tea.

[0017] Preferably, in step S2, the amount of blueberry anthocyanidins added is 10-30 mg. The prebiotic effect of blueberry anthocyanidins can enhance the biofilm formation ability of Lactobacillus plantarum and improve bacterial activity. At the same time, the antibacterial effect of anthocyanidins can destroy the cell membranes of Escherichia coli and Staphylococcus aureus, inhibit mold and spoilage bacteria, and reduce the growth of harmful bacteria.

[0018] The beneficial effects achieved by the present invention are as follows:

[0019] The present invention combines Schizochytrium nanocellulose-enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules to ferment tea in stages, thereby avoiding competitive inhibition between the two strains and effectively ensuring the high activity of Schizochytrium and Lactobacillus plantarum. The barrier function of the microcapsules and the antibacterial effect of the components significantly reduce the invasion and growth of harmful bacteria such as mold and Escherichia coli. In addition, the microbial bodies and metabolites can reduce intestinal inflammation, regulate the balance of intestinal flora, and alleviate intestinal sensitivity and indigestion symptoms. In the Schizochytrium nanocellulose-enhanced capsules, the primary crosslinking agent and the secondary crosslinking agent form a gradient crosslinked outer protective layer, and the nanocellulose network structure serves as an intermediate layer. The transition layer not only forms a connecting channel with the calcium carbonate porogenic microchannel, allowing the penetration of oxygen and nutrients to support the continuous growth and metabolism of Schizochytrium, but also forms an interpenetrating structure with the sodium alginate in the primary cross-linking agent, enhancing the mechanical strength of the microcapsule, resisting the mechanical shearing in the fermentation of scented tea, and improving the antioxidant protection of Schizochytrium DHA. The outer protective layer and the middle transition layer wrap the concentrated Schizochytrium fungus liquid in the core part, which not only reduces the damage of the external high temperature, pH and other environments to the activity of Schizochytrium, but also the dense protective barrier blocks the invasion of harmful bacteria, fully ensuring the fermentation quality, and reducing the adverse stimulation of harmful bacteria to the intestine. Among them, chitosan hydrochloride and zinc ions have intestinal pH response. The release of DHA in the secondary cross-linking agent also has an inhibitory effect on molds, etc. Zinc ions can also regulate intestinal 5-HT receptors, shorten gastric emptying time, and relieve functional bloating. In the Lactobacillus plantarum blueberry anthocyanin microcapsules, blueberry anthocyanin and Lactobacillus plantarum are used as the core to form a microcapsule structure with a wall material protective shell layer, which buffers the adverse effects of tannic acid in scented tea on the bacteria and improves the survival of Lactobacillus plantarum. The invention can improve the activity rate, and at the same time, anthocyanins play a synergistic metabolic role, promote the activity maintenance of Lactobacillus plantarum, and reduce intestinal oxidative stress by slow-release anthocyanins, so as to better exert the anti-inflammatory effect and barrier repair of anthocyanins and Lactobacillus plantarum, and improve intestinal sensitivity and indigestion symptoms. The present invention uses Schizochytrium nanocellulose enhanced capsules, Lactobacillus plantarum blueberry anthocyanin microcapsules, rose, jasmine, Panax notoginseng flower and trehalose to prepare a probiotic fermented scented tea, which improves the activity of Schizochytrium and Lactobacillus plantarum, reduces the growth and invasion of harmful bacteria such as Escherichia coli and mold, ensures the fermentation quality and safety, reduces the irritation of the scented tea, and effectively improves intestinal sensitivity and indigestion symptoms. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a scanning electron microscope image of the Schizochytrium nanocellulose-enhanced capsule prepared in Example 1 of the present invention;

[0021] Figure 2 The figures are the results of viable cell counts of Examples 1-4 and Comparative Examples 1-3 of the present invention;

[0022] Figure 3 This is a graph showing the E. coli removal rates of Examples 1-4 and Comparative Examples 1-3 of the present invention;

[0023] Figure 4 This is a graph showing the improvement effectiveness results of Examples 1-4 of the present invention and Comparative Examples 1-3. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0026] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials used in the following examples are purchased from commercial channels unless otherwise specified.

[0027] Example 1

[0028] This embodiment proposes a probiotic fermented scented tea, comprising the following components in parts by weight: 40 parts of Schizochytrium nanocellulose-enhanced capsules, 20 parts of Lactobacillus plantarum blueberry anthocyanin microcapsules, 80 parts of roses, 80 parts of jasmine flowers, 60 parts of Panax notoginseng flowers, and 5 parts of trehalose.

[0029] The schizochytrium nanocellulose enhanced capsule comprises the following components in parts by weight: 5 parts of schizochytrium, 15 parts of sodium alginate, 14 parts of nanocellulose, 0.3 parts of cellulase, 10 parts of chitosan hydrochloride, 9 parts of calcium chloride and 6 parts of zinc chloride.

[0030] The preparation method of Schizochytrium nanocellulose-enhanced capsules specifically comprises the following steps:

[0031] (1) Schizochytrium was inoculated into B1 medium modified by artificial seawater for activation. The B1 medium modified by artificial seawater contained 25 g / L glucose, 2 g / L yeast extract, 1 g / L peptone, 15 g / L glycerol, 0.5 g / L potassium dihydrogen phosphate, 0.5 g / L magnesium sulfate heptahydrate, 0.1 g / L calcium chloride, 1 mg / L vitamin B1, and 1 mg / L vitamin B2. 12 0.1 mg / L, and salinity 32‰, pH 7.2, the culture medium composed of this formula is more suitable for the growth of Schizochytrium and the synthesis of DHA, which is conducive to the high-quality culture of Schizochytrium. The temperature is controlled at 30℃, the light is 5000Lux, and sterile air is introduced. After activation for 72 hours, the well-grown and uncontaminated microbial cells are scraped into 10mL sterile water, shaken for 5 minutes, and made into a bacterial suspension. Then, 5% of the inoculum is inoculated into the B1 medium modified with artificial seawater, cultured at 28℃ for 36 hours, centrifuged at a speed of 12000rpm, and the centrifugal time is 20 minutes. The supernatant is removed, washed twice with physiological saline, and then the cells are resuspended in sterile water. At this time, the concentration of the bacterial suspension is 10 10 CFU / g, Schizochytrium can convert the fat-soluble components in scented tea into ω-3 fatty acids, giving scented tea brain health functions. DHA combines with scented tea polyphenols to form a more stable antioxidant complex, upgrading traditional scented tea to a new type of tea that combines flavor enjoyment and health functions, and obtaining concentrated Schizochytrium fungus liquid;

[0032] (2) Anhydrous citric acid, xylitol, trehalose and water were stirred at a mass ratio of 2:4:2:3 at 60°C, and then 4.0g of food-grade microcrystalline cellulose was added, heated to 110°C, and condensed and refluxed for 2h. After the reaction, the wood pulp was filtered and washed until the pH of the filtrate was neutral, and then dried. The treated wood pulp was then dissolved in 100mL of water, treated with an ultrasonic cell crusher at 900W power for 30min, centrifuged, and the precipitate was freeze-dried. The nanocellulose prepared by this process is mild and safe. The nanofiber network can enhance the stability of the microcapsule wall material and prevent rupture, while improving the high temperature resistance. It can also be used as a carrier of probiotics to increase the survival rate of bacteria. It can also be used as dietary fiber to promote intestinal peristalsis and improve indigestion symptoms such as constipation, thereby obtaining nanocellulose.

[0033] (3) 1.5 g of sodium alginate was added to 30 mL of water and stirred for 30 min. Then, the nanocellulose described in step (2) was added, followed by cellulase. The amount of cellulase added was 30 mg, and the enzyme activity was 50 u / mg. The addition of cellulase was conducive to the formation of channels with enlarged pore size, achieving controlled release of probiotics, and simultaneously degrading cellulose in the tea leaves to release glucose, providing substrate for Schizochytrium, and enhancing fermentation efficiency. At the same time, the cellulose oligosaccharides produced by its degradation can act as prebiotics and promote intestinal health. Stir evenly, and the mixed solution is used as a wall material. The concentrated Schizochytrium fungus solution described in step (1) is added to 10 mL of soybean oil containing 0.2 g of Tween 80 and used as a core material. Then, the wall material, core material and 0.3 g of calcium carbonate are mixed evenly, magnetically stirred for 15 minutes, and 200 μL of glacial acetic acid is slowly added. After 30 minutes, 300 mL of chitosan hydrochloride solution is first added as a primary cross-linking agent, and the cross-linking reaction is 10 minutes, wherein the amount of chitosan hydrochloride added is 1.0 g, and then 300 mL of secondary cross-linking agent is added, and cross-linking is carried out for 10 minutes. The secondary cross-linking agent is an aqueous solution formed by stirring 0.9g calcium chloride and 0.6g zinc chloride. The microcapsules formed are collected, washed three times with normal saline, and freeze-dried. A gradient cross-linked outer protective layer is formed by the primary cross-linking agent and the secondary cross-linking agent. The nanocellulose network structure serves as an intermediate transition layer and forms a connecting channel with the calcium carbonate porogenic microchannel, allowing the penetration of oxygen and nutrients to support the continuous growth and metabolism of Schizochytrium. The outer protective layer and the intermediate transition layer tightly wrap the concentrated Schizochytrium fungus liquid, which reduces the effects of external high temperature, pH and other environments on the Schizochytrium. The dense protective barrier effectively blocks the invasion of harmful bacteria, and chitosan hydrochloride has intestinal pH-responsive release, which enhances the protection of the gastrointestinal tract. The soybean oil wrapping prevents glacial acetic acid from directly contacting the bacteria. Schizochytrium quickly consumes carbon sources during the fermentation process, inhibiting the growth of mold and putrefactive bacteria. The DHA produced by its high efficiency is released in the intestine, reducing intestinal inflammation, regulating the balance of intestinal flora, and can also decompose lipids in food through its own secreted lipase, etc., to relieve indigestion, thus obtaining Schizochytrium nanocellulose enhanced capsules.

[0034] This embodiment provides a method for preparing probiotic fermented scented tea, which specifically comprises the following steps:

[0035] S1, 2.0g plant lactobacillus was inoculated into PDA medium and LB medium for activation, the temperature was controlled at 30℃, after activation for 3d, the well-grown uncontaminated bacteria were scraped into 10mL sterile water, shaken for 5min, made into bacterial suspension, and then accessed into MRS liquid medium with 3% inoculum, cultured at 37℃ for 36h, centrifuged at 9000rpm for 10min, removed the supernatant, washed twice with sterile water, and then resuspended in sterile water. The concentration of bacterial suspension was 10 10 CFU / g, Lactobacillus plantarum degrades ester catechins by secreting tannins and phytase, generating non-ester catechins and gallic acid, thereby reducing the bitterness in scented tea. It also promotes the hydrolysis of glycosides, releasing floral and fruity aroma compounds, giving scented tea a unique sour and fragrant flavor. Lactobacillus plantarum can also lower pH by producing lactic acid, inhibiting spoilage bacteria and pathogens. In addition, Lactobacillus plantarum can secrete β-galactosidase to decompose lactose and relieve abdominal distension and diarrhea, and produce butyric acid to stimulate intestinal nerves and relieve constipation, thereby effectively improving digestive discomfort symptoms, thereby obtaining a concentrated Lactobacillus plantarum liquid;

[0036] S2, dissolving blueberry anthocyanidin in 10mL pH4.0 citric acid buffer, the amount of blueberry anthocyanidin added is 30mg, the prebiotic effect of blueberry anthocyanidin can enhance the biofilm formation ability of Lactobacillus plantarum and improve bacterial activity, at the same time, the antibacterial effect of anthocyanidin can destroy the cell membrane of Escherichia coli and Staphylococcus aureus, inhibit mold and spoilage bacteria, and reduce the growth of harmful bacteria, first add 0.3g monoglyceride, then add the concentrated Lactobacillus plantarum bacterial solution described in step S1, stir for 10min to form a core material solution, then add 1.0g soy protein isolate and 0.8g sodium alginate to 30mL water in sequence, stir evenly to form a wall material solution, then mix the wall material solution and the core material solution, and stir at 5000℃ for 10min. The mixture was homogenized at rpm for 1 minute, then homogenized at 10,000 rpm for 30 seconds, and 20 mL of 0.5% calcium chloride solution was slowly sprayed at 4°C. The mixture was allowed to stand for 10 minutes and finally freeze-dried. This process formed a microcapsule structure with blueberry anthocyanins and Lactobacillus plantarum as the main active ingredients, which effectively buffered the adverse effects of tannic acid in scented tea on the bacteria and improved the survival rate of Lactobacillus plantarum. At the same time, anthocyanins played a synergistic metabolic role and promoted the activity of Lactobacillus plantarum. The microcapsules reduced intestinal oxidative stress by slowly releasing anthocyanins, better exerted the anti-inflammatory effects and barrier repair of anthocyanins and Lactobacillus plantarum, and improved intestinal sensitivity, thereby obtaining Lactobacillus plantarum blueberry anthocyanin microcapsules.

[0037] S3. Crush rose, jasmine and Panax notoginseng flowers, place them in a beaker filled with 1000mL of pure water, stir evenly, put them in an 80℃ water bath and extract for 15min, filter, collect the filtrate, and extract the residue for a second time at 90℃ for 15min. Combine the two filtrates, then add fructose to make the sugar content reach 8%. Fructose provides nutrients for the fermentation of probiotics as a carbon source, sterilize in a high-pressure steam sterilizer at 121℃ for 40min, cool, and use as tea. Then add schizochytrium nanocellulose enhanced capsules, place them in a shaker at 32℃ and 180rpm and culture for 24h, then add the plant lactobacillus blueberry anthocyanin microcapsules described in step S2, seal and culture in a shaker at 32℃ for 48h, after the culture is completed, add 0.5g trehalose, and finally freeze-dry and package. The separate microencapsulation protection of Lactobacillus avoids competitive inhibition between the two strains, effectively ensuring the activity of Schizochytrium and Lactobacillus plantarum, and under the staged fermentation process, the high activity of Schizochytrium and Lactobacillus plantarum is further improved. The barrier effect of the microcapsule can also reduce the damage to the activity of the bacteria caused by external high temperature, pH and other environments, and can also significantly block the invasion of harmful bacteria. Among them, the metabolism of Lactobacillus plantarum reduces pH, inhibits pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, Schizochytrium consumes carbon source and oxygen during the fermentation process, inhibits the growth of mold and putrefactive bacteria, and blueberry anthocyanins directly destroy the cell membrane of harmful bacteria, thereby reducing the number of harmful bacteria during the fermentation process and storage, ensuring the fermentation quality and safety of tea. At the same time, it gives full play to the improvement effect of bacteria and metabolites on intestinal sensitivity and discomfort, reduces the stimulation of flower tea, and obtains probiotic fermented flower tea.

[0038] In this example, the prepared Schizochytrium nanocellulose-enhanced capsules were subjected to scanning electron microscopy to observe their microscopic morphology. Figure 1 This is a 2000-fold magnified SEM image of the Schizochytrium nanocellulose-enhanced capsule prepared in Example 1. Figure 1 The surface of the Schizochytrium nanocellulose-enhanced capsules prepared in this example exhibits a dense cross-linked structure.

[0039] Example 2

[0040] This embodiment proposes a probiotic fermented scented tea, comprising the following components in parts by weight: 20 parts of Schizochytrium nanocellulose-enhanced capsules, 20 parts of Lactobacillus plantarum blueberry anthocyanin microcapsules, 60 parts of roses, 60 parts of jasmine flowers, 50 parts of Panax notoginseng flowers, and 3 parts of trehalose.

[0041] The schizochytrium nanocellulose enhanced capsule comprises the following components in parts by weight: 1 part of schizochytrium, 10 parts of sodium alginate, 8 parts of nanocellulose, 0.2 parts of cellulase, 5 parts of chitosan hydrochloride, 5 parts of calcium chloride and 2 parts of zinc chloride.

[0042] The preparation method of Schizochytrium nanocellulose-enhanced capsules specifically comprises the following steps:

[0043] (1) Schizochytrium was inoculated into B1 medium modified by artificial seawater for activation. The B1 medium modified by artificial seawater contained 20 g / L glucose, 1 g / L yeast extract, 0.5 g / L peptone, 10 g / L glycerol, 0.3 g / L potassium dihydrogen phosphate, 0.3 g / L magnesium sulfate heptahydrate, 0.1 g / L calcium chloride, 1 mg / L vitamin B1, and 10 mg / L vitamin B6. 12 0.1 mg / L, and the salinity is 30‰, the pH is 6.8, the culture medium composed of this formula is more suitable for the growth of Schizochytrium and the synthesis of DHA, which is conducive to the high-quality culture of Schizochytrium. The temperature is controlled at 30℃, the light is 3000Lux, and sterile air is introduced. After activation for 48 hours, the well-grown and uncontaminated microbial cells are scraped into 10mL sterile water, shaken for 3 minutes, and made into a bacterial suspension. Then, the inoculum is inoculated into the B1 medium modified with artificial seawater at a volume of 3%, cultured at 25℃ for 36 hours, centrifuged at a speed of 9000rpm, and the centrifugal time is 15 minutes. The supernatant is removed, washed twice with physiological saline, and then the cells are resuspended in sterile water. At this time, the concentration of the bacterial suspension is 10 9 CFU / g, Schizochytrium can convert the fat-soluble components in scented tea into ω-3 fatty acids, giving scented tea brain health functions. DHA combines with scented tea polyphenols to form a more stable antioxidant complex, upgrading traditional scented tea to a new type of tea that combines flavor enjoyment and health functions, and obtaining concentrated Schizochytrium fungus liquid;

[0044] (2) Anhydrous citric acid, xylitol, trehalose and water were stirred at a mass ratio of 1:3:2:3 at 50°C, and then 3.0g of food-grade microcrystalline cellulose was added. The mixture was heated to 100°C and condensed under reflux for 1h. After the reaction, the wood pulp was filtered and washed until the pH of the filtrate was neutral, and then dried. The treated wood pulp was then dissolved in 100mL of water, treated with an ultrasonic cell crusher at 800W power for 20min, centrifuged, and the precipitate was freeze-dried. The nanocellulose prepared by this process is mild and safe. The nanofiber network can enhance the stability of the microcapsule wall material and prevent rupture, while improving the high temperature resistance. It can also be used as a carrier of probiotics to increase the survival rate of bacteria. It can also be used as dietary fiber to promote intestinal peristalsis and improve indigestion symptoms such as constipation, thereby obtaining nanocellulose.

[0045] (3) 1.0 g of sodium alginate was added to 30 mL of water and stirred for 20 min. Then, the nanocellulose described in step (2) was added, followed by cellulase. The amount of cellulase added was 20 mg, and the enzyme activity was 50 u / mg. The addition of cellulase was conducive to the formation of channels with enlarged pore size, achieving controlled release of probiotics, and simultaneously degrading cellulose in the tea leaves to release glucose, providing substrate for Schizochytrium, and enhancing fermentation efficiency. At the same time, the cellulose oligosaccharides produced by its degradation can act as prebiotics and promote intestinal health. Stir evenly, and the mixed solution is used as a wall material. The concentrated Schizochytrium fungus solution described in step (1) is added to 10 mL of soybean oil containing 0.1 g of Tween 80 to be used as a core material. The wall material, core material and 0.2 g of calcium carbonate are then mixed evenly, magnetically stirred for 10 minutes, and 100 μL of glacial acetic acid is slowly added. After 30 minutes, 200 mL of chitosan hydrochloride solution is first added as a primary cross-linking agent, and the cross-linking reaction is carried out for 5 minutes, wherein the amount of chitosan hydrochloride added is 0.5 g, and then 200 mL of secondary cross-linking agent is added and cross-linked for 5 minutes. The secondary cross-linking agent is an aqueous solution formed by stirring 0.5g calcium chloride and 0.2g zinc chloride. The microcapsules formed are collected, washed three times with normal saline, and freeze-dried. A gradient cross-linked outer protective layer is formed by the primary cross-linking agent and the secondary cross-linking agent. The nanocellulose network structure serves as an intermediate transition layer and forms a connecting channel with the calcium carbonate pore microchannel, allowing the penetration of oxygen and nutrients to support the continuous growth and metabolism of Schizochytrium. The outer protective layer and the intermediate transition layer tightly wrap the concentrated Schizochytrium fungus liquid, which reduces the external high temperature, pH and other environmental effects on the schizochytrium. The dense protective barrier effectively blocks the invasion of harmful bacteria, and chitosan hydrochloride has intestinal pH-responsive release, which enhances the protection of the gastrointestinal tract. The soybean oil wrapping prevents glacial acetic acid from directly contacting the bacteria. Schizochytrium quickly consumes carbon sources during the fermentation process, inhibiting the growth of mold and putrefactive bacteria. The DHA produced by its high efficiency is released in the intestine, reducing intestinal inflammation, regulating the balance of intestinal flora, and can also decompose lipids in food through its own secreted lipase, etc., to relieve indigestion, thus obtaining Schizochytrium nanocellulose enhanced capsules.

[0046] This embodiment provides a method for preparing probiotic fermented scented tea, which specifically comprises the following steps:

[0047] S1. 1.0 g of plant lactobacillus was inoculated into PDA medium and LB medium for activation. The temperature was controlled at 30 ° C. After activation for 2 days, the well-grown and uncontaminated bacteria were scraped into 10 mL of sterile water and shaken for 3 minutes to make a bacterial suspension. Then, 1% of the inoculum was inoculated into MRS liquid medium, cultured at 37 ° C for 36 hours, centrifuged at a speed of 4000 rpm for 5 minutes, the supernatant was removed, and the bacteria were washed twice with sterile water. The bacteria were then resuspended in sterile water. The concentration of the bacterial suspension was 10 9 CFU / g, Lactobacillus plantarum degrades ester catechins by secreting tannins and phytase, generating non-ester catechins and gallic acid, thereby reducing the bitterness in scented tea. It also promotes the hydrolysis of glycosides, releasing floral and fruity aroma compounds, giving scented tea a unique sour and fragrant flavor. Lactobacillus plantarum can also lower pH by producing lactic acid, inhibiting spoilage bacteria and pathogens. In addition, Lactobacillus plantarum can secrete β-galactosidase to decompose lactose and relieve abdominal distension and diarrhea, and produce butyric acid to stimulate intestinal nerves and relieve constipation, thereby effectively improving digestive discomfort symptoms, thereby obtaining a concentrated Lactobacillus plantarum liquid;

[0048] S2, dissolving blueberry anthocyanidin in 10mL pH4.0 citric acid buffer, the amount of blueberry anthocyanidin added is 10mg, the prebiotic effect of blueberry anthocyanidin can enhance the biofilm formation ability of Lactobacillus plantarum and improve the activity of the bacteria. At the same time, the antibacterial effect of anthocyanidin can destroy the cell membrane of Escherichia coli and Staphylococcus aureus, inhibit mold and spoilage bacteria, and reduce the growth of harmful bacteria. First, add 0.1g monoglyceride, then add the concentrated Lactobacillus plantarum bacterial solution described in step S1, stir for 5min, form a core material solution, then add 0.8g soy protein isolate and 0.6g sodium alginate to 30mL water in sequence, stir evenly to form a wall material solution, then mix the wall material solution and the core material solution, and stir at 3000℃. The mixture was homogenized at rpm for 1 minute, then homogenized at 8000 rpm for 10 seconds, and 20 mL of 0.5% calcium chloride solution was slowly sprayed at 4°C. The mixture was allowed to stand for 10 minutes and finally freeze-dried. This process formed a microcapsule structure with blueberry anthocyanins and Lactobacillus plantarum as the main active ingredients, which effectively buffered the adverse effects of tannic acid in scented tea on the bacteria and improved the survival rate of Lactobacillus plantarum. At the same time, anthocyanins played a synergistic metabolic role and promoted the activity of Lactobacillus plantarum. The microcapsules reduced intestinal oxidative stress by slowly releasing anthocyanins, better exerted the anti-inflammatory effects and barrier repair of anthocyanins and Lactobacillus plantarum, and improved intestinal sensitivity, thereby obtaining Lactobacillus plantarum blueberry anthocyanin microcapsules.

[0049] S3. Crush rose, jasmine and Panax notoginseng flowers, place them in a beaker filled with 1000mL of pure water, stir evenly, put them in an 80℃ water bath and extract for 10min, filter, collect the filtrate, and extract the residue for a second time at 90℃ for 10min. Combine the two filtrates, then add fructose to make the sugar content reach 6%. Fructose provides nutrients for the fermentation of probiotics as a carbon source, sterilize in a high-pressure steam autoclave at 121℃ for 20min, cool, and use as tea. Then add schizochytrium nanocellulose enhanced capsules, place them in a shaker at 32℃ and 150rpm and culture for 24h, then add the plant lactobacillus blueberry anthocyanin microcapsules described in step S2, seal and culture in a shaker at 32℃ for 48h, after the culture is completed, add 0.3g trehalose, and finally freeze-dry and subpackage. The separate microencapsulation protection of Lactobacillus avoids competitive inhibition between the two strains, effectively ensuring the activity of Schizochytrium and Lactobacillus plantarum, and under the staged fermentation process, the high activity of Schizochytrium and Lactobacillus plantarum is further improved. The barrier effect of the microcapsule can also reduce the damage to the activity of the bacteria caused by external high temperature, pH and other environments, and can also significantly block the invasion of harmful bacteria. Among them, the metabolism of Lactobacillus plantarum reduces pH, inhibits pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, Schizochytrium consumes carbon source and oxygen during the fermentation process, inhibits the growth of mold and putrefactive bacteria, and blueberry anthocyanins directly destroy the cell membrane of harmful bacteria, thereby reducing the number of harmful bacteria during the fermentation process and storage, ensuring the fermentation quality and safety of tea. At the same time, it gives full play to the improvement effect of bacteria and metabolites on intestinal sensitivity and discomfort, reduces the stimulation of flower tea, and obtains probiotic fermented flower tea.

[0050] Example 3

[0051] This embodiment proposes a probiotic fermented scented tea, comprising the following components in parts by weight: 30 parts of Schizochytrium nanocellulose-enhanced capsules, 30 parts of Lactobacillus plantarum blueberry anthocyanin microcapsules, 70 parts of roses, 70 parts of jasmine flowers, 55 parts of Panax notoginseng flowers, and 4 parts of trehalose.

[0052] The schizochytrium nanocellulose enhanced capsule comprises the following components in parts by weight: 3 parts of schizochytrium, 12.5 parts of sodium alginate, 11 parts of nanocellulose, 0.25 parts of cellulase, 7.5 parts of chitosan hydrochloride, 7 parts of calcium chloride and 4 parts of zinc chloride.

[0053] The preparation method of Schizochytrium nanocellulose-enhanced capsules specifically comprises the following steps:

[0054] (1) Schizochytrium was inoculated into B1 medium modified by artificial seawater for activation. The B1 medium modified by artificial seawater contained 22.5 g / L glucose, 1.5 g / L yeast extract, 0.75 g / L peptone, 12.5 g / L glycerol, 0.4 g / L potassium dihydrogen phosphate, 0.4 g / L magnesium sulfate heptahydrate, 0.1 g / L calcium chloride, 1 mg / L vitamin B1, and 1 mg / L vitamin B2. 12 0.1 mg / L, and the salinity is 31‰, the pH is 7.0, the culture medium composed of this formula is more suitable for the growth of Schizochytrium and the synthesis of DHA, which is conducive to the high-quality culture of Schizochytrium. The temperature is controlled at 30℃, the light is 4000Lux, and sterile air is introduced. After activation for 60 hours, the well-grown and uncontaminated microbial cells are scraped into 10mL sterile water, shaken for 4 minutes, and made into a bacterial suspension. Then, the inoculum is inoculated into the B1 medium modified with artificial seawater at a volume of 4%, cultured at 26.5℃ for 36 hours, centrifuged at a speed of 10500rpm, and the centrifugal time is 17.5 minutes. The supernatant is removed, washed twice with physiological saline, and then the cells are resuspended in sterile water. At this time, the concentration of the bacterial suspension is 10 10 CFU / g, Schizochytrium can convert the fat-soluble components in scented tea into ω-3 fatty acids, giving scented tea brain health functions. DHA combines with scented tea polyphenols to form a more stable antioxidant complex, upgrading traditional scented tea to a new type of tea that combines flavor enjoyment and health functions, and obtaining concentrated Schizochytrium fungus liquid;

[0055] (2) Anhydrous citric acid, xylitol, trehalose and water were stirred at a mass ratio of 1.5:3.5:2:3 at 55°C, and then 3.5g of food-grade microcrystalline cellulose was added. The mixture was heated to 105°C and refluxed for 1.5h. After the reaction, the wood pulp was filtered and washed until the pH of the filtrate was neutral, and then dried. The treated wood pulp was then dissolved in 100mL of water, and treated with an ultrasonic cell crusher at 850W for 25min. The mixture was centrifuged and the precipitate was freeze-dried. The nanocellulose prepared by this process is mild and safe. The nanofiber network can enhance the stability of the microcapsule wall material and prevent rupture. At the same time, it improves the high temperature resistance. It can also be used as a carrier of probiotics to increase the survival rate of bacteria. It can also be used as dietary fiber to promote intestinal peristalsis and improve indigestion symptoms such as constipation, thereby obtaining nanocellulose.

[0056] (3) 1.25 g of sodium alginate was added to 30 mL of water and stirred for 25 min. Then, the nanocellulose described in step (2) was added, followed by cellulase. The amount of cellulase added was 25 mg, and the enzyme activity was 50 u / mg. The addition of cellulase was conducive to the formation of channels with enlarged pore size, achieving controlled release of probiotics, and simultaneously degrading cellulose in the tea leaves to release glucose, providing substrate for Schizochytrium, and enhancing fermentation efficiency. At the same time, the cellulose oligosaccharides produced by its degradation can act as prebiotics to promote intestinal health. Stir at 55 °C. Stir evenly, and the mixed solution is used as the wall material for later use. The concentrated Schizochytrium fungus solution described in step (1) is added to 10 mL soybean oil containing 0.15 g Tween 80 for later use as the core material. The wall material, core material and 0.25 g calcium carbonate are then mixed evenly, magnetically stirred for 12.5 min, and 150 μL glacial acetic acid is slowly added. After 30 min, 250 mL chitosan hydrochloride solution is first added as the primary cross-linking agent, and the cross-linking reaction is carried out for 7.5 min, wherein the amount of chitosan hydrochloride added is 0.75 g, and then 250 mL secondary cross-linking agent is added, and the cross-linking reaction is carried out for 7. 5min, the secondary cross-linking agent is an aqueous solution formed by stirring 0.7g calcium chloride and 0.4g zinc chloride, the formed microcapsules are collected, washed 3 times with normal saline, and freeze-dried. A gradient cross-linked outer protective layer is formed by the primary cross-linking agent and the secondary cross-linking agent. The nanocellulose network structure serves as an intermediate transition layer and forms a connecting channel with the calcium carbonate porogenic microchannel, allowing the penetration of oxygen and nutrients, supporting the continuous growth and metabolism of Schizochytrium. The outer protective layer and the intermediate transition layer tightly wrap the concentrated Schizochytrium fungus liquid, reducing the external high temperature, pH and other environmental The dense protective barrier can effectively block the invasion of harmful bacteria and damage the activity of Schizochytrium. Moreover, chitosan hydrochloride has the property of intestinal pH responsive release, which enhances the protection of the gastrointestinal tract. The soybean oil wrapping prevents glacial acetic acid from directly contacting the bacteria. Schizochytrium quickly consumes carbon sources during the fermentation process, inhibiting the growth of mold and putrefactive bacteria. The DHA produced by it is efficiently released in the intestine, reducing intestinal inflammation, regulating the balance of intestinal flora, and can also decompose lipids in food through its own secreted lipase, so as to relieve indigestion and obtain Schizochytrium nanocellulose enhanced capsules.

[0057] This embodiment provides a method for preparing probiotic fermented scented tea, which specifically comprises the following steps:

[0058] S1. 1.5 g of plant lactobacillus was inoculated into PDA medium and LB medium for activation, the temperature was controlled at 30 ° C. After activation for 2.5 days, the well-grown and uncontaminated bacteria were scraped into 10 mL of sterile water and shaken for 4 minutes to make a bacterial suspension. Then, 2% of the inoculum was inoculated into MRS liquid medium, cultured at 37 ° C for 36 hours, centrifuged at a speed of 6500 rpm for 7.5 minutes, the supernatant was removed, and the bacteria were washed twice with sterile water. Then, the bacteria were resuspended in sterile water. The concentration of the bacterial suspension was 10 10 CFU / g, Lactobacillus plantarum degrades ester catechins by secreting tannins and phytase, generating non-ester catechins and gallic acid, thereby reducing the bitterness in scented tea. It also promotes the hydrolysis of glycosides, releasing floral and fruity aroma compounds, giving scented tea a unique sour and fragrant flavor. Lactobacillus plantarum can also lower pH by producing lactic acid, inhibiting spoilage bacteria and pathogens. In addition, Lactobacillus plantarum can secrete β-galactosidase to decompose lactose and relieve abdominal distension and diarrhea, and produce butyric acid to stimulate intestinal nerves and relieve constipation, thereby effectively improving digestive discomfort symptoms, thereby obtaining a concentrated Lactobacillus plantarum liquid;

[0059] S2, dissolving blueberry anthocyanidin in 10mL pH4.0 citric acid buffer, the amount of blueberry anthocyanidin added is 20mg, the prebiotic effect of blueberry anthocyanidin can enhance the biofilm formation ability of Lactobacillus plantarum and improve the activity of the bacteria. At the same time, the antibacterial effect of anthocyanidin can destroy the cell membrane of Escherichia coli and Staphylococcus aureus, inhibit mold and spoilage bacteria, and reduce the growth of harmful bacteria. First, add 0.2g monoglyceride, then add the concentrated Lactobacillus plantarum liquid described in step S1, stir for 7.5min to form a core material solution, then add 0.9g soy protein isolate and 0.7g sodium alginate to 30mL water in sequence, stir evenly to form a wall material solution, then mix the wall material solution and the core material solution, and stir at 400℃ for 10min. The mixture was homogenized at 0 rpm for 1 min, then homogenized at 9000 rpm for 20 s, and 20 mL of 0.5% calcium chloride solution was slowly sprayed at 4°C. The mixture was allowed to stand for 10 min, and finally freeze-dried. This process formed a microcapsule structure with blueberry anthocyanins and Lactobacillus plantarum as the main active ingredients, which effectively buffered the adverse effects of tannic acid in scented tea on the bacteria and improved the survival rate of Lactobacillus plantarum. At the same time, anthocyanins played a synergistic metabolic role and promoted the activity of Lactobacillus plantarum. The microcapsules reduced intestinal oxidative stress by slowly releasing anthocyanins, better exerted the anti-inflammatory effects and barrier repair of anthocyanins and Lactobacillus plantarum, and improved intestinal sensitivity, thereby obtaining Lactobacillus plantarum blueberry anthocyanin microcapsules.

[0060] S3, crush rose, jasmine and Panax notoginseng flower, place them in a beaker filled with 1000mL of pure water, stir evenly, put them in an 80℃ water bath and extract for 12.5min, filter, collect the filtrate, and extract the residue for a second time at 90℃ for 12.5min. Combine the two filtrates, then add fructose to make the sugar content reach 7%. Fructose provides nutrients for the fermentation of probiotics as a carbon source, sterilize in a high-pressure steam autoclave at 121℃ for 30min, cool, and use as tea soup. Then add schizochytrium nanocellulose enhanced capsules, culture in a shaker at 32℃ and 165rpm for 24h, then add the plant lactobacillus blueberry anthocyanin microcapsules described in step S2, seal and culture in a shaker at 32℃ for 48h, after the culture is completed, add 0.4g trehalose, and finally freeze-dry and subpackage. The separate microencapsulation protection of Lactobacillus plantarum avoids competitive inhibition between the two strains, effectively ensuring the activity of Schizochytrium and Lactobacillus plantarum, and under the staged fermentation process, the high activity of Schizochytrium and Lactobacillus plantarum is further improved. The barrier effect of the microcapsule can also reduce the damage to the activity of the bacteria caused by external high temperature, pH and other environments, and can also significantly block the invasion of harmful bacteria. Among them, the metabolism of Lactobacillus plantarum reduces pH, inhibits pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, Schizochytrium consumes carbon source and oxygen during the fermentation process, inhibits the growth of mold and putrefactive bacteria, and blueberry anthocyanins directly destroy the cell membrane of harmful bacteria, thereby reducing the number of harmful bacteria during the fermentation process and storage, ensuring the fermentation quality and safety of tea. At the same time, it gives full play to the improvement effect of bacteria and metabolites on intestinal sensitivity and discomfort, reduces the stimulation of flower tea, and obtains probiotic fermented flower tea.

[0061] Example 4

[0062] This embodiment proposes a probiotic fermented scented tea, comprising the following components in parts by weight: 20 parts of Schizochytrium nanocellulose-enhanced capsules, 40 parts of Lactobacillus plantarum blueberry anthocyanin microcapsules, 80 parts of roses, 80 parts of jasmine flowers, 60 parts of Panax notoginseng flowers, and 5 parts of trehalose.

[0063] The schizochytrium nanocellulose enhanced capsule comprises the following components in parts by weight: 5 parts of schizochytrium, 15 parts of sodium alginate, 8 parts of nanocellulose, 0.3 parts of cellulase, 10 parts of chitosan hydrochloride, 5 parts of calcium chloride and 2 parts of zinc chloride.

[0064] The preparation method of Schizochytrium nanocellulose-enhanced capsules specifically comprises the following steps:

[0065] (1) Schizochytrium was inoculated into B1 medium modified by artificial seawater for activation. The B1 medium modified by artificial seawater contained 25 g / L glucose, 2 g / L yeast extract, 1 g / L peptone, 15 g / L glycerol, 0.5 g / L potassium dihydrogen phosphate, 0.5 g / L magnesium sulfate heptahydrate, 0.1 g / L calcium chloride, 1 mg / L vitamin B1, and 1 mg / L vitamin B2. 12 0.1 mg / L, and the salinity is 32‰, the pH is 7.2, the culture medium composed of this formula is more suitable for the growth of Schizochytrium and the synthesis of DHA, which is conducive to the high-quality culture of Schizochytrium. The temperature is controlled at 30℃, the light is 5000Lux, and sterile air is introduced. After activation for 48 hours, the well-grown and uncontaminated microbial cells are scraped into 10mL sterile water, shaken for 3-5 minutes, and made into a bacterial suspension. Then, 5% of the inoculum is inoculated into the B1 medium modified by artificial seawater, cultured at 28℃ for 36 hours, centrifuged at a speed of 12000rpm, and the centrifugal time is 15 minutes. The supernatant is removed, washed twice with physiological saline, and then the cells are resuspended in sterile water. At this time, the concentration of the bacterial suspension is 10 9 CFU / g, Schizochytrium can convert the fat-soluble components in scented tea into ω-3 fatty acids, giving scented tea brain health functions. DHA combines with scented tea polyphenols to form a more stable antioxidant complex, upgrading traditional scented tea to a new type of tea that combines flavor enjoyment and health functions, and obtaining concentrated Schizochytrium fungus liquid;

[0066] (2) Anhydrous citric acid, xylitol, trehalose and water were stirred at a mass ratio of 2:4:2:3 at 60°C, and then 4.0g of food-grade microcrystalline cellulose was added, heated to 110°C, and condensed and refluxed for 1h. After the reaction, the wood pulp was filtered and washed until the pH of the filtrate was neutral, and then dried. The treated wood pulp was then dissolved in 100mL of water, treated with an ultrasonic cell crusher at 900W power for 20min, centrifuged, and the precipitate was freeze-dried. The nanocellulose prepared by this process is mild and safe. The nanofiber network can enhance the stability of the microcapsule wall material and prevent rupture, while improving the high temperature resistance. It can also be used as a carrier of probiotics to increase the survival rate of bacteria. It can also be used as dietary fiber to promote intestinal peristalsis and improve indigestion symptoms such as constipation, thereby obtaining nanocellulose.

[0067] (3) 1.5 g of sodium alginate was added to 30 mL of water and stirred for 20 min. Then, the nanocellulose described in step (2) was added, followed by cellulase. The amount of cellulase added was 30 mg, and the enzyme activity was 50 u / mg. The addition of cellulase was conducive to the formation of channels with enlarged pore size, achieving controlled release of probiotics, and simultaneously degrading cellulose in the tea leaves to release glucose, providing substrate for Schizochytrium, and enhancing fermentation efficiency. At the same time, the cellulose oligosaccharides produced by its degradation can act as prebiotics and promote intestinal health. Stir evenly, and the mixed solution is used as a wall material. The concentrated Schizochytrium fungus solution described in step (1) is added to 10 mL of soybean oil containing 0.2 g of Tween 80 and used as a core material. Then, the wall material, the core material and 0.2 g of calcium carbonate are mixed evenly, and magnetic stirring is performed for 10 minutes. 100 μL of glacial acetic acid is slowly added. After 30 minutes, 300 mL of chitosan hydrochloride solution is first added as a primary cross-linking agent, and the cross-linking reaction is carried out for 5 minutes, wherein the amount of chitosan hydrochloride added is 1.0 g. Then, 200 mL of a secondary cross-linking agent is added and cross-linking is carried out for 5 minutes. The secondary cross-linking agent is an aqueous solution formed by stirring 0.5g calcium chloride and 0.2g zinc chloride. The microcapsules formed are collected, washed three times with normal saline, and freeze-dried. A gradient cross-linked outer protective layer is formed by the primary cross-linking agent and the secondary cross-linking agent. The nanocellulose network structure serves as an intermediate transition layer and forms a connecting channel with the calcium carbonate pore microchannel, allowing the penetration of oxygen and nutrients to support the continuous growth and metabolism of Schizochytrium. The outer protective layer and the intermediate transition layer tightly wrap the concentrated Schizochytrium fungus liquid, which reduces the external high temperature, pH and other environmental effects on the schizochytrium. The dense protective barrier effectively blocks the invasion of harmful bacteria, and chitosan hydrochloride has intestinal pH-responsive release, which enhances the protection of the gastrointestinal tract. The soybean oil wrapping prevents glacial acetic acid from directly contacting the bacteria. Schizochytrium quickly consumes carbon sources during the fermentation process, inhibiting the growth of mold and putrefactive bacteria. The DHA produced by its high efficiency is released in the intestine, reducing intestinal inflammation, regulating the balance of intestinal flora, and can also decompose lipids in food through its own secreted lipase, etc., to relieve indigestion, thus obtaining Schizochytrium nanocellulose enhanced capsules.

[0068] This embodiment provides a method for preparing probiotic fermented scented tea, which specifically comprises the following steps:

[0069] S1. 2.0 g of plant lactobacillus was inoculated into PDA medium and LB medium for activation. The temperature was controlled at 30 ° C. After activation for 2 days, the well-grown and uncontaminated bacteria were scraped into 10 mL of sterile water and shaken for 3 minutes to make a bacterial suspension. The inoculum was then inoculated into MRS liquid medium at a rate of 3%, cultured at 37 ° C for 36 hours, centrifuged at a speed of 9000 rpm for 5 minutes, the supernatant was removed, and the bacteria were washed twice with sterile water. The bacteria were then resuspended in sterile water. The concentration of the bacterial suspension was 10 9 CFU / g, Lactobacillus plantarum degrades ester catechins by secreting tannins and phytase, generating non-ester catechins and gallic acid, thereby reducing the bitterness in scented tea. It also promotes the hydrolysis of glycosides, releasing floral and fruity aroma compounds, giving scented tea a unique sour and fragrant flavor. Lactobacillus plantarum can also lower pH by producing lactic acid, inhibiting spoilage bacteria and pathogens. In addition, Lactobacillus plantarum can secrete β-galactosidase to decompose lactose and relieve abdominal distension and diarrhea, and produce butyric acid to stimulate intestinal nerves and relieve constipation, thereby effectively improving digestive discomfort symptoms, thereby obtaining a concentrated Lactobacillus plantarum liquid;

[0070] S2, dissolving blueberry anthocyanidin in 10mL pH4.0 citric acid buffer, the amount of blueberry anthocyanidin added is 30mg, the prebiotic effect of blueberry anthocyanidin can enhance the biofilm formation ability of Lactobacillus plantarum and improve the activity of the bacteria. At the same time, the antibacterial effect of anthocyanidin can destroy the cell membrane of Escherichia coli and Staphylococcus aureus, inhibit mold and spoilage bacteria, and reduce the growth of harmful bacteria. First, add 0.1g monoglyceride, then add the concentrated Lactobacillus plantarum bacterial solution described in step S1, stir for 5min, form a core material solution, then add 1.0g soy protein isolate and 0.8g sodium alginate to 30mL water in sequence, stir evenly to form a wall material solution, then mix the wall material solution and the core material solution, and stir at 5000℃ for 1min. The mixture was homogenized at rpm for 1 minute, then homogenized at 10,000 rpm for 10 seconds, and 20 mL of 0.5% calcium chloride solution was slowly sprayed at 4°C. The mixture was allowed to stand for 10 minutes and finally freeze-dried. This process formed a microcapsule structure with blueberry anthocyanins and Lactobacillus plantarum as the main active ingredients, which effectively buffered the adverse effects of tannic acid in scented tea on the bacteria and improved the survival rate of Lactobacillus plantarum. At the same time, anthocyanins played a synergistic metabolic role and promoted the activity of Lactobacillus plantarum. The microcapsules reduced intestinal oxidative stress by slowly releasing anthocyanins, better exerted the anti-inflammatory effects and barrier repair of anthocyanins and Lactobacillus plantarum, and improved intestinal sensitivity, thereby obtaining Lactobacillus plantarum blueberry anthocyanin microcapsules.

[0071] S3. Crush rose, jasmine and Panax notoginseng flowers, place them in a beaker filled with 1000mL of pure water, stir evenly, put them in an 80℃ water bath and extract for 10min, filter, collect the filtrate, and extract the residue for a second time at 90℃ for 10min. Combine the two filtrates, then add fructose to make the sugar content reach 8%. Fructose provides nutrients for the fermentation of probiotics as a carbon source, sterilize in a high-pressure steam sterilizer at 121℃ for 20min, cool, and use as tea. Then add schizochytrium nanocellulose enhanced capsules, culture in a shaker at 32℃ and 180rpm for 24h, then add the plant lactobacillus blueberry anthocyanin microcapsules described in step S2, seal and culture in a shaker at 32℃ for 48h, add 0.5g trehalose after the culture is completed, and finally freeze-dry and subpackage. The separate microencapsulation protection of Lactobacillus avoids competitive inhibition between the two strains, effectively ensuring the activity of Schizochytrium and Lactobacillus plantarum, and under the staged fermentation process, the high activity of Schizochytrium and Lactobacillus plantarum is further improved. The barrier effect of the microcapsule can also reduce the damage to the activity of the bacteria caused by external high temperature, pH and other environments, and can also significantly block the invasion of harmful bacteria. Among them, the metabolism of Lactobacillus plantarum reduces pH, inhibits pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, Schizochytrium consumes carbon source and oxygen during the fermentation process, inhibits the growth of mold and putrefactive bacteria, and blueberry anthocyanins directly destroy the cell membrane of harmful bacteria, thereby reducing the number of harmful bacteria during the fermentation process and storage, ensuring the fermentation quality and safety of tea. At the same time, it gives full play to the improvement effect of bacteria and metabolites on intestinal sensitivity and discomfort, reduces the stimulation of flower tea, and obtains probiotic fermented flower tea.

[0072] Comparative Example 1

[0073] This comparative example provides a probiotic fermented scented tea, which differs from Example 1 in that the Schizochytrium nanocellulose-enhanced capsules do not contain nanocellulose, and the Schizochytrium nanocellulose-enhanced capsules and the Lactobacillus plantarum blueberry anthocyanidin microcapsules are added together for culture; the preparation method of the Schizochytrium nanocellulose-enhanced capsules does not include step (2); in the preparation method of the probiotic fermented scented tea, the Schizochytrium nanocellulose-enhanced capsules and the Lactobacillus plantarum blueberry anthocyanidin microcapsules are added together in step S3, and the mixture is first cultured in a shaker at 32°C and 180 rpm for 24 hours, and then sealed and statically cultured for 48 hours. The rest is the same as Example 1.

[0074] Comparative Example 2

[0075] This comparative example provides a probiotic fermented scented tea, which differs from Example 1 in that the Schizochytrium nanocellulose-enhanced capsules do not contain calcium chloride and zinc chloride, and the Schizochytrium nanocellulose-enhanced capsules and the Lactobacillus plantarum blueberry anthocyanidin microcapsules are added together for culture; in the step (3) of the preparation method of the Schizochytrium nanocellulose-enhanced capsules, no secondary cross-linking agent is added; in the step S3 of the preparation method of the probiotic fermented scented tea, the Schizochytrium nanocellulose-enhanced capsules and the Lactobacillus plantarum blueberry anthocyanidin microcapsules are added together, and the mixture is placed in a shaker at 32°C and 180 rpm for first culturing for 24 hours, and then sealed and statically cultured for 48 hours. The rest is the same as in Example 1.

[0076] Comparative Example 3

[0077] This comparative example provides a probiotic fermented scented tea, which differs from Example 1 in that the probiotic fermented scented tea does not contain blueberry anthocyanidins, and Schizochytrium nanocellulose-enhanced capsules and Lactobacillus plantarum blueberry anthocyanidin microcapsules are added and cultured together; the preparation method of Schizochytrium nanocellulose-enhanced capsules is the same as that of Example 1; in the preparation method of the probiotic fermented scented tea, blueberry anthocyanidins are not added in step S2, and Schizochytrium nanocellulose-enhanced capsules and Lactobacillus plantarum blueberry anthocyanidin microcapsules are added together in step S3, and the tea is first cultured in a shaker at 32°C and 180 rpm for 24 hours, and then sealed and cultured for 48 hours.

[0078] Experimental Example 1

[0079] Bacterial activity test

[0080] Test sample: the probiotic fermented scented tea prepared in Examples 1-4 and Comparative Examples 1-3.

[0081] Test method: Collect 5 g of the test sample in a sterile glass bottle and store it in a 25°C environment for 8 weeks. Then use the plate count method to determine the number of viable bacteria (1g CFU / g) of Schizochytrium and Lactobacillus plantarum in the sample.

[0082] Figure 2The results of the viable bacterial counts of Examples 1-4 and Comparative Examples 1-3 are shown in FIG. As shown in the figure, the viable bacterial counts of Schizochytrium and Lactobacillus plantarum of Examples 1-4 are 8.6-9.81gCFU / g and 8.5-9.71gCFU / g, respectively, indicating that the bacterial activity is strong; the viable bacterial counts of Schizochytrium and Lactobacillus plantarum of Comparative Examples 1-3 are 6.0-7.41gCFU / g and 5.8-7.21gCFU / g, respectively, indicating that the bacterial activity is weak; the Schizochytrium nanocellulose enhanced capsules of Comparative Example 1 do not contain nanocellulose, and the Schizochytrium nanocellulose enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, which is not conducive to enhancing the stability and high temperature resistance of the microcapsule wall material and increases the risk of rupture. Under the condition that the two strains are added to the culture together, The competitive inhibition between strains is further increased, resulting in weaker bacterial activity; the Schizochytrium nanocellulose enhanced capsules of Comparative Example 2 do not contain calcium chloride and zinc chloride, and the Schizochytrium nanocellulose enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, which is not conducive to the formation of a dense barrier, and increases the risk of the bacteria entering each other's capsule layer during co-culture, thereby causing competitive inhibition and weaker bacterial activity; the probiotic fermented scented tea of ​​Comparative Example 3 does not contain blueberry anthocyanins, and the Schizochytrium nanocellulose enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, which cannot exert the metabolic effect of anthocyanins, is not conducive to the maintenance of the activity of Lactobacillus plantarum, and adding them to the culture together increases the risk of competitive inhibition between strains, resulting in weaker bacterial activity.

[0083] Experimental Example 2

[0084] Harmful bacteria inhibition experiment

[0085] Test sample: the probiotic fermented scented tea prepared in Examples 1-4 and Comparative Examples 1-3.

[0086] Test method: Prepare 10 7 CFU / mL Escherichia coli suspension (Escherichia coli was selected as the harmful bacteria for testing in this experiment), 10 mg of test sample was added to a centrifuge tube, and then 10 mL of the above Escherichia coli suspension was added as the experimental group. A 10 mL Escherichia coli suspension (without test sample) was added as the control group. Both were placed in a 37°C constant temperature water bath shaker for 4 hours, and then centrifuged to collect the supernatant. The concentration of Escherichia coli in the supernatant (CFU / mL) was measured, and the Escherichia coli removal rate (%) was calculated according to the following formula:

[0087] Escherichia coli removal rate (%) = (1-concentration of experimental group / concentration of control group) × 100%

[0088] Figure 3The results of the E. coli removal rates of Examples 1-4 and Comparative Examples 1-3 are shown in FIG. As shown in the figure, the E. coli removal rates of Examples 1-4 are 90-95%, indicating that E. coli is effectively inhibited; the E. coli removal rates of Comparative Examples 1-3 are 61-76%, indicating that E. coli cannot be effectively inhibited; the Schizochytrium nanocellulose-enhanced capsules of Comparative Example 1 do not contain nanocellulose, and the Schizochytrium nanocellulose-enhanced capsules and the Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, which cannot form an interpenetrating structure with the sodium alginate in the primary cross-linking agent, which is not conducive to forming a dense protective barrier, thereby not being conducive to blocking the invasion of harmful bacteria, and not being conducive to the high activity of Schizochytrium. The carbon source is quickly consumed, which inhibits the growth of Escherichia coli, resulting in the inability to effectively inhibit Escherichia coli; the Schizochytrium nanocellulose enhanced capsules of Comparative Example 2 do not contain calcium chloride and zinc chloride, and the Schizochytrium nanocellulose enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, and a gradient cross-linked outer protective layer cannot be formed, nor can the antibacterial property of zinc ions be exerted, resulting in the inability to effectively inhibit Escherichia coli; the probiotic fermented scented tea of ​​Comparative Example 3 does not contain blueberry anthocyanins, and the Schizochytrium nanocellulose enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, and the antibacterial effect of anthocyanins cannot be exerted, resulting in the inability to effectively inhibit Escherichia coli.

[0089] Experimental Example 3

[0090] Indigestion improvement experiment

[0091] Test sample: the probiotic fermented scented tea prepared in Examples 1-4 and Comparative Examples 1-3.

[0092] Test method: 140 volunteers with varying degrees of indigestion symptoms, including abdominal distension, abdominal pain, diarrhea, and constipation, were selected. Their ages ranged from 25 to 65 years old. A random number table was used to determine the volunteers' enrollment. They were divided into 7 groups, each with 20 participants. Each group received the corresponding test sample. The test sample was consumed daily, and the effects were observed after 20 days. The improvement effect was determined according to the following criteria, and the improvement efficiency (%) was calculated. Specifically,

[0093] Effective: Indigestion symptoms completely disappeared, and indigestion symptoms changed from severe to moderate, from moderate to mild, and from mild to normal;

[0094] Ineffective: There was no significant improvement in the symptoms of indigestion.

[0095] The formula for calculating the improvement efficiency is as follows:

[0096] Improvement efficiency (%) = effective number of people / 20×100%

[0097] Figure 4The improvement efficiency results of Examples 1-4 and Comparative Examples 1-3 are shown in FIG. As shown in the figure, the improvement efficiency of Examples 1-4 is 75-90%, indicating that the improvement effect of indigestion is better; the improvement efficiency of Comparative Examples 1-3 is 55-65%, indicating that the improvement effect of indigestion is not good; the Schizochytrium nanocellulose enhanced capsules of Comparative Example 1 do not contain nanocellulose, and the Schizochytrium nanocellulose enhanced capsules and the Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, and an intermediate transition layer cannot be formed to support the continuous growth and metabolism of Schizochytrium, which is not conducive to the Schizochytrium playing a role in reducing intestinal inflammation and regulating the balance of intestinal flora. The competition between strains also limits the intestinal repair effect of Lactobacillus plantarum, resulting in indigestion. The effect of improving indigestion is not good; the Schizochytrium nanocellulose enhanced capsules of Comparative Example 2 do not contain calcium chloride and zinc chloride, and the Schizochytrium nanocellulose enhanced capsules and the Schizochytrium nanocellulose enhanced capsules are added to the culture together, which is not conducive to the improvement and repair effect of the strain on the intestine, and the zinc ions cannot regulate the intestine, resulting in poor indigestion improvement effect; the probiotic fermented flower tea of ​​Comparative Example 3 does not contain blueberry anthocyanins, and the Schizochytrium nanocellulose enhanced capsules and the Lactobacillus plantarum blueberry anthocyanin microcapsules are added to the culture together, which cannot exert the anti-inflammatory effect of anthocyanins, and is not conducive to the strain to play an intestinal repair role due to limiting the activity of the strain, resulting in poor indigestion improvement effect.

[0098] The above experimental results show that the bacterial activity, E. coli inhibition and indigestion improvement of Examples 1-4 of the present invention are significantly better than those of the samples of Comparative Examples 1-3. Among them, Example 1 using Schizochytrium nanocellulose-enhanced capsules and Schizochytrium nanocellulose-enhanced capsules and fermented in stages has stronger bacterial activity, better E. coli removal rate and better indigestion improvement effect. The combination of Schizochytrium nanocellulose-enhanced capsules and Lactobacillus plantarum blueberry anthocyanin microcapsules is used to ferment the tea soup in stages, which not only avoids competitive inhibition between the two strains and effectively ensures the high activity of Schizochytrium and Lactobacillus plantarum, but also significantly reduces the invasion and growth of harmful bacteria such as mold and E. coli through the barrier effect of the microcapsules and the antibacterial effect of the components, and can also reduce intestinal inflammation, regulate the balance of intestinal flora, and relieve intestinal sensitivity and indigestion symptoms through bacteria and metabolites.

[0099] While the embodiments of the present invention have been shown and described, it will be apparent to those skilled in the art that various changes, modifications, substitutions, and alterations can be made to the embodiments without departing from the principles and spirit of the invention.

[0100] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A probiotic fermented scented tea, characterized in that: The probiotic fermented scented tea comprises the following components in parts by weight: 20-40 parts of Schizochytrium nanocellulose-enhanced capsules, 20-40 parts of Lactobacillus plantarum blueberry anthocyanin microcapsules, 60-80 parts of rose flowers, 60-80 parts of jasmine flowers, 50-60 parts of Panax notoginseng flowers, and 3-5 parts of trehalose; the Schizochytrium nanocellulose-enhanced capsules comprise the following components in parts by weight: 1-5 parts of Schizochytrium, 10-15 parts of sodium alginate, 8-14 parts of nanocellulose, 0.2-0.3 parts of cellulase, 5-10 parts of chitosan hydrochloride, 5-9 parts of calcium chloride, and 2-6 parts of zinc chloride.

2. A method for preparing the probiotic fermented scented tea according to claim 1, characterized in that: The specific steps include: S1, 1.0-2.0g plant lactobacillus was inoculated into PDA medium and LB medium for activation, the temperature was controlled at 30℃, after 2-3d of activation, the well-grown and uncontaminated bacteria were scraped into 10mL sterile water, shaken for 3-5min, and made into bacterial suspension, and then inoculated into MRS liquid medium with 1-3% inoculum, cultured at 37℃ for 36h, centrifuged at a speed of 4000-9000rpm for 5-10min, the supernatant was removed, and the bacteria were washed twice with sterile water, and then the bacteria were resuspended in sterile water. At this time, the concentration of the bacterial suspension was 10 9 -10 10 CFU / g, and the concentrated Lactobacillus plantarum liquid was obtained; S2, dissolving blueberry anthocyanidins in 10mL pH 4.0 citric acid buffer, first adding 0.1-0.3g monoglyceride, then adding the concentrated plant lactobacillus liquid described in step S1, stirring for 5-10min to form a core material solution, then adding 0.8-1.0g soy protein isolate and 0.6-0.8g sodium alginate to 30mL water in sequence, stirring evenly to form a wall material solution, then mixing the wall material solution and the core material solution, pre-treating with homogenization at a speed of 3000-5000rpm for 1min, then homogenizing at a speed of 8000-10000rpm for 10-30s, slowly spraying 20mL of 0.5% calcium chloride solution at 4°C, letting it stand for 10min, and finally freeze-drying to obtain plant lactobacillus blueberry anthocyanidin microcapsules; S3. Crush rose, jasmine and Panax notoginseng flower, place them in a beaker filled with 1000mL of pure water, stir evenly, put them into an 80°C water bath and extract for 10-15min, filter, collect the filtrate, and perform secondary extraction on the filter residue at 90°C for 10-15min. Combine the two filtrates, then add fructose to make the sugar content reach 6-8%, sterilize in a high-pressure steam autoclave at 121°C for 20-40min, cool, and use as tea soup. Then add Schizochytrium nanocellulose enhanced capsules, put them in a shaker at 32°C and 150rpm and culture for 24h, then add the plant lactobacillus blueberry anthocyanin microcapsules described in step S2, seal and statically culture in a shaker at 32°C for 48h, after the culture is completed, add 0.3-0.5g trehalose, and finally freeze-dry and package to obtain probiotic fermented scented tea.

3. The method for preparing the probiotic fermented scented tea according to claim 2, wherein: In step S2, the amount of blueberry anthocyanidins added is 10-30 mg.

4. The method for preparing the probiotic fermented scented tea according to claim 3, wherein: The preparation method of the Schizochytrium nanocellulose-enhanced capsules specifically comprises the following steps: (1) Schizochytrium was inoculated into B1 medium modified by artificial seawater for activation. The temperature was controlled at 30℃, the light intensity was 3000-5000 Lux, and sterile air was introduced. After activation for 48-72 hours, the well-grown and uncontaminated microorganisms were scraped into 10 mL of sterile water, shaken for 3-5 minutes, and made into bacterial suspension. Then, 3-5% of the inoculum was inoculated into B1 medium modified by artificial seawater, cultured at 25-28℃ for 36 hours, centrifuged at a speed of 9000-12000 rpm, and the centrifugation time was 15-20 minutes. The supernatant was removed, and the cells were washed twice with physiological saline. The cells were then resuspended in sterile water. The concentration of the bacterial suspension was 10 9 -10 10 CFU / g, to obtain concentrated Schizochytrium bacterial solution; (2) Anhydrous citric acid, xylitol, trehalose and water were stirred at a mass ratio of 1-2:3-4:2:3 at 50-60°C, and then 3.0-4.0 g of food-grade microcrystalline cellulose was added, and the mixture was heated to 100-110°C and refluxed for 1-2 hours. After the reaction, the wood pulp was filtered and washed until the pH of the filtrate was neutral, and then dried. The treated wood pulp was then dissolved in 100 mL of water, and treated with an ultrasonic cell crusher at a power of 800-900 W for 20-30 minutes. The mixture was centrifuged and the precipitate was freeze-dried to obtain nanocellulose. (3) Add 1.0-1.5g of sodium alginate to 30mL of water and stir for 20-30min, then add the nanocellulose described in step (2), then add cellulase, stir at 50-60℃, and use the mixed solution as the wall material. Add the concentrated Schizochytrium fungus solution described in step (1) to 10mL of soybean oil containing 0.1-0.2g of Tween 80 and use it as the core material. Then mix the wall material, core material and 0.2-0.3g of calcium carbonate, stir magnetically for 10-15min, and slowly add 100-20 0μL glacial acetic acid, after 30 minutes, first add 200-300mL chitosan hydrochloride solution as a primary cross-linking agent, cross-linking reaction for 5-10 minutes, wherein the amount of chitosan hydrochloride added is 0.5-1.0g, then add 200-300mL secondary cross-linking agent, cross-linking for 5-10 minutes, the secondary cross-linking agent is an aqueous solution formed by stirring 0.5-0.9g calcium chloride and 0.2-0.6g zinc chloride, collect the formed microcapsules, wash them three times with physiological saline, and freeze-dry to obtain Schizochytrium nanocellulose reinforced capsules.

5. The method for preparing the probiotic fermented scented tea according to claim 4, wherein: In step (1), the artificial seawater-modified B1 medium contains 20-25 g / L glucose, 1-2 g / L yeast extract, 0.5-1 g / L peptone, 10-15 g / L glycerol, 0.3-0.5 g / L potassium dihydrogen phosphate, 0.3-0.5 g / L magnesium sulfate heptahydrate, 0.1 g / L calcium chloride, 1 mg / L vitamin B1, and 10 mg / L vitamin B6. 12 0.1mg / L, salinity 30-32‰, pH 6.8-7.

2.

6. The method for preparing probiotic fermented scented tea according to claim 5, wherein: In step (3), the amount of cellulase added is 20-30 mg, and the enzyme activity is 50 u / mg.

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