Preparation technology of houttuynia cordata substitute tea based on odor converting enzyme deodorization
By using an odor-removing enzyme process, the problem of odor volatilization and loss of active ingredients in Houttuynia cordata tea has been solved, resulting in improved taste and preservation of nutritional value, making it suitable for a wider range of people and easier to store.
Patent Information
- Application Number
- CN202511263430.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-05
- Publication Date
- 2025-10-28
AI Technical Summary
In traditional houttuynia cordata tea-making techniques, the fishy-smelling substances are easily volatilized, affecting the drinking experience and causing the loss of beneficial components, making it difficult to remove the fishy smell while preserving the tea's efficacy.
The process employs an odor-reducing enzyme deodorization technique, which includes centrifugal dehydration, ultraviolet sterilization, withering and water removal, fermentation and quality improvement, and drying. The odor-causing substances are treated by precisely adding lipase, β-glucosidase, and laccase, and the addition of enzymes is dynamically controlled by real-time detection of decanal concentration.
It effectively removes fishy smells, enhances the taste and flavor of tea, retains the nutritional value and medicinal effects of tea, is suitable for a wider range of people, and is easy to store.
Smart Images
Figure CN120836632A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, and in particular to a process for preparing a herbal tea substitute for houttuynia cordata based on odor-removing enzymes. Background Technology
[0002] Houttuynia cordata, also known as fish mint, wildflower wheat, side ear root, and stinking grass, is the whole herb of Houttuynia cordata Thunb., a plant belonging to the genus Houttuynia in the family Saururaceae. Making tea from Houttuynia cordata is a traditional Chinese way of preserving health through the principle of food and medicine sharing the same origin. Its roots, stems, and leaves can all be used in tea, possessing unique pharmacological value and health benefits, such as clearing heat and detoxifying, antibacterial and antiviral properties, enhancing immunity, promoting diuresis and reducing swelling, and regulating metabolism.
[0003] Traditional methods of processing Houttuynia cordata into tea typically involve simple sun-drying, after which the tea is ready for brewing. However, Houttuynia cordata contains characteristic pungent substances (mainly decanoyl acetaldehyde, etc.), which are volatile. During brewing, the high temperature accelerates their volatilization, releasing a pungent odor and affecting the drinking experience. Furthermore, traditional sun-drying methods can easily lead to the loss of Houttuynia cordata's beneficial components. Therefore, how to retain the beneficial components of Houttuynia cordata tea while removing its pungent odor has become a challenge. Summary of the Invention
[0004] In view of the aforementioned deficiencies of the prior art, the technical problem to be solved by the present invention is to provide a process for preparing Houttuynia cordata substitute tea based on odor-removing enzymes, which aims to remove the odor from Houttuynia cordata substitute tea while preserving its efficacy and improving its flavor and taste.
[0005] To achieve the above objectives, this invention discloses a process for preparing a herbal tea substitute for houttuynia cordata based on an odor-removing enzyme, the process comprising:
[0006] Step S1: Select houttuynia cordata raw materials that meet the quality requirements, and clean the houttuynia cordata raw materials to remove impurities from the houttuynia cordata raw materials;
[0007] Step S2: Centrifuge and dehydrate the washed Houttuynia cordata raw material and sterilize it with ultraviolet light; control the ambient temperature of the Houttuynia cordata raw material between 26℃ and 30℃ and the relative humidity between 60% and 70%; wither the Houttuynia cordata raw material to reduce its moisture content to a first moisture content; after withering, knead and shape the Houttuynia cordata raw material to obtain the first coarse Houttuynia cordata tea.
[0008] Step S3: Place the first rough Houttuynia cordata tea into the first fermentation chamber, control the ambient temperature in the first fermentation chamber between 27℃ and 32℃, and the relative humidity between 80% and 90%, ferment and improve the quality of the Houttuynia cordata tea, and use a decanal electronic nose to detect the decanal concentration in the first fermentation chamber in real time.
[0009] Step S4: In response to the decanal concentration in the first fermentation chamber reaching 17.9ppm-18.7ppm, lipase is added to the first crude Houttuynia cordata tea at a first addition rate, and the ambient temperature is increased to 32℃-34℃; In response to the decanal concentration in the first fermentation chamber reaching 11.1ppm-12.3ppm, β-glucosidase is added to the first crude Houttuynia cordata tea at a second addition rate, and the ambient temperature is increased to 35℃-37℃; In response to the decanal concentration in the first fermentation chamber reaching 7.6ppm-8.2ppm, laccase is added to the first crude Houttuynia cordata tea at a third addition rate, and the ambient temperature is decreased to 28℃-30℃.
[0010] Step S5: In response to the concentration of decanal in the first fermentation chamber reaching 2.5ppm-3.3ppm, the deodorization of the first Houttuynia cordata tea rough is completed; the first Houttuynia cordata tea rough is taken out and dried to obtain Houttuynia cordata substitute tea.
[0011] Optionally, in step S4, the process further includes:
[0012] Prepare enzyme solutions corresponding to the lipase, the β-glucosidase, and the laccase, respectively;
[0013] When adding the corresponding enzyme solution, the enzyme solution is preheated to the corresponding temperature and added by atomization injection.
[0014] Optionally, after step S4, the process further includes:
[0015] In response to the concentration of decanal in the first fermentation chamber reaching 2.5ppm-3.3ppm, the temperature in the first fermentation chamber is controlled to rise to between 80℃ and 85℃ and maintained for 2 minutes to inactivate various enzymes.
[0016] Optionally, in step S4, the process further includes:
[0017] The first addition rate, the second addition rate, and the third addition rate are determined based on the quantity of the first Houttuynia cordata tea coarse particles in the first fermentation chamber; wherein, the greater the quantity of the first Houttuynia cordata tea coarse particles, the faster the first addition rate, the second addition rate, and the third addition rate.
[0018] Optionally, the decanal electronic nose includes multiple decanal sensors arranged in an array, which obtain the decanal concentration by capturing decanal volatilized in the first fermentation chamber.
[0019] Optionally, in step S5, the first coarse piece of Houttuynia cordata tea is removed and dried to obtain Houttuynia cordata substitute tea, including:
[0020] The first coarse Houttuynia cordata tea was initially dried at a temperature of 60℃-75℃ to reduce the moisture content of the first coarse Houttuynia cordata tea to below 15%.
[0021] The second coarse Houttuynia cordata tea is dried at a temperature of 80℃-90℃ to reduce the moisture content of the first coarse Houttuynia cordata tea to below 6%.
[0022] Optionally, after step S5, the process further includes:
[0023] The Houttuynia cordata substitute tea is crushed and sieved, and then packaged to obtain the Houttuynia cordata substitute tea product.
[0024] Optionally, step S1 includes:
[0025] Select houttuynia cordata raw materials that meet the quality requirements, and perform initial spray washing on the houttuynia cordata raw materials;
[0026] The raw material of houttuynia cordata after initial spraying is placed in a bubble oscillation tank for secondary cleaning to remove impurities from the raw material.
[0027] Optionally, step S2, which involves centrifuging and dehydrating the washed houttuynia cordata raw material and then sterilizing it with ultraviolet light, includes:
[0028] The raw material of *Houttuynia cordata* was dehydrated by centrifugation at 800 rpm for 3 minutes; the raw material of *Houttuynia cordata* was then irradiated with a dose ≥40 mJ / cm². 2 UV sterilization.
[0029] Optionally, the first moisture content is between 62% and 65%.
[0030] The beneficial effects of this invention are as follows: 1. In the fermentation and quality improvement process, this invention sequentially adds lipase, β-glucosidase, and laccase to treat decanoyl acetaldehyde, bound odor glycosides, and polyphenol-odor complexes, effectively removing odors and improving the product's taste. 2. This invention adds various enzymes according to the concentration of decanal. Since the decanal concentration can dynamically reflect the initial release of odor (lipase action point), the hydrolysis of bound odor (β-glucosidase window), and the accumulation of oxidation byproducts (laccase intervention timing), the deodorization process can be precisely controlled, improving efficiency and avoiding waste. 3. Compared with the traditional sun-drying method, this invention, through centrifugal dehydration, ultraviolet sterilization, withering, fermentation and quality improvement, and drying, can retain the effective components of Houttuynia cordata to a limited extent, enhancing the nutritional value of Houttuynia cordata substitute tea. 4. This invention uses withering, fermentation, and oxidation technology to prepare Houttuynia cordata tea, which can change the cold nature and flavor of Houttuynia cordata, effectively increasing its appeal to a wider audience.
[0031] In summary, this invention retains the efficacy of Houttuynia cordata substitute tea while removing the fishy smell and enhancing its flavor and taste. Attached Figure Description
[0032] Figure 1 This is a schematic flowchart of a process for preparing a herbal tea substitute for houttuynia cordata based on odor-removing enzymes, according to a specific embodiment of the present invention. Detailed Implementation
[0033] This invention discloses a process for preparing a herbal tea substitute for houttuynia cordata based on odor-removing enzymes. Those skilled in the art can refer to this document and appropriately modify the technical details to achieve the desired result. It is particularly important to note that all similar substitutions and modifications are obvious to those skilled in the art and are considered to be included in this invention. The methods and applications of this invention have been described through preferred embodiments. Those skilled in the art can clearly modify or appropriately change and combine the methods and applications described herein without departing from the content, spirit, and scope of this invention to realize and apply the technology of this invention.
[0034] The applicant's research revealed that traditional methods of processing Houttuynia cordata into tea typically involve simple sun-drying, after which the tea is ready for brewing. However, Houttuynia cordata contains characteristic pungent substances (primarily decanoyl acetaldehyde), which are highly volatile. During brewing, the high temperatures accelerate this evaporation, releasing a pungent odor and negatively impacting the drinking experience. Furthermore, traditional sun-drying methods often lead to the loss of Houttuynia cordata's beneficial components. Therefore, finding a way to retain the beneficial components of Houttuynia cordata tea while simultaneously removing its pungent odor has become a significant challenge.
[0035] Therefore, embodiments of the present invention provide a process for preparing a herbal tea substitute for houttuynia cordata based on odor-removing enzymes, such as... Figure 1 As shown, the process includes:
[0036] Step S1: Select houttuynia cordata raw materials that meet the quality requirements, and clean the houttuynia cordata raw materials to remove impurities.
[0037] It should be noted that freshly purchased houttuynia cordata raw materials may contain impurities such as mud and sand. Therefore, it is necessary to clean them to avoid contamination of subsequent tea products and improve product quality.
[0038] It's worth mentioning that houttuynia cordata has a long history of consumption. The *Wu Yue Chun Qiu* records that King Goujian of Yue once ate houttuynia cordata (the ancient name for fish mint) to survive famine years. The Tang Dynasty's *Dietary Therapy Materia Medica* lists it as a "vegetable." Methods of consumption: In southwestern China, cold-dressed houttuynia cordata is still a seasonal delicacy on the spring table. The tender stems and leaves can be eaten raw, stir-fried, or used in soups, and can also be used as a condiment; its unique fragrance can cut through greasiness and stimulate the appetite. Houttuynia cordata tea can also utilize its nutritional and medicinal value. Nutritional value: Houttuynia cordata is rich in vitamin C, B vitamins, and minerals such as potassium, calcium, and magnesium. It also contains dietary fiber, which can promote intestinal peristalsis, prevent constipation, and reduce the risk of intestinal diseases. Medicinal value: Traditional medical records: The *Mingyi Bielu* is the earliest record of its medicinal use, listing it as a "medium-grade" herb. Traditional Chinese medicine believes that houttuynia cordata has the effects of clearing heat and detoxifying, eliminating carbuncles and draining pus, and promoting diuresis and relieving strangury. It enters the lung meridian and is particularly good at clearing lung heat. It can be used to treat lung abscess with purulent sputum, lung heat cough, carbuncles and boils, and damp-heat strangury. Modern medical research shows that houttuynia cordata mainly contains houttuynin, volatile oil, hyperoside, rutin, and other components. It has antibacterial, antiviral, immune-enhancing, diuretic, analgesic, antitussive, hemostatic, and anti-inflammatory effects. Clinically, it is often used to treat pediatric bronchopneumonia, chronic bronchitis, acute infectious jaundice hepatitis, chronic sinusitis, and skin carbuncles and ulcers.
[0039] In this specific embodiment, step S1 includes:
[0040] Select raw materials of houttuynia cordata that meet the quality requirements and perform initial washing by spraying;
[0041] After the initial spraying and washing, the raw material of houttuynia cordata is placed in an air bubble oscillation tank for a second cleaning to remove impurities from the raw material.
[0042] It should be noted that the initial spray rinse is used to remove larger impurities, while the secondary bubble oscillation rinse is used to remove smaller impurities. This separate removal process ensures more thorough removal of impurities and prevents large impurities from entering the bubble oscillation tank and causing problems for subsequent equipment cleaning and maintenance.
[0043] Step S2: Centrifuge and dehydrate the cleaned Houttuynia cordata raw material and sterilize it with ultraviolet light; control the ambient temperature of the Houttuynia cordata raw material between 26℃ and 30℃ and the relative humidity between 60% and 70%; wither the Houttuynia cordata raw material to reduce its moisture content to the first moisture content; after withering, knead and shape the Houttuynia cordata raw material to obtain the first coarse Houttuynia cordata tea.
[0044] It should be noted that centrifugal dehydration prepares the product for subsequent withering and water removal, while ultraviolet sterilization prevents toxic bacteria and germs from appearing in the final product, ensuring product quality. Withering and water removal enhances aroma, taste, and brewability, and also prepares the product for subsequent kneading and shaping.
[0045] In this specific embodiment, step S2, which involves centrifuging and dehydrating the washed houttuynia cordata raw material and then sterilizing it with ultraviolet light, includes:
[0046] The raw material of *Houttuynia cordata* was centrifuged at 800 rpm for 3 minutes to remove water; the raw material was then irradiated with an dose ≥40 mJ / cm². 2 UV sterilization.
[0047] It should be noted that the data in this embodiment is the optimal data obtained after experimentation, which can fully dehydrate and sterilize while avoiding waste of resources.
[0048] In this specific embodiment, the first moisture content is between 62% and 65%.
[0049] Step S3: Place the first batch of Houttuynia cordata tea into the first fermentation chamber, control the ambient temperature in the first fermentation chamber between 27℃ and 32℃, and the relative humidity between 80% and 90%, to ferment and improve the quality of the Houttuynia cordata tea, and use a decanal electronic nose to detect the decanal concentration in the first fermentation chamber in real time.
[0050] It should be noted that, compared to sun-drying, fermentation can ensure that the active ingredients are not lost too much, while also improving the taste.
[0051] It is worth mentioning that the fishy odor substances in houttuynia cordata mainly come from decanoyl acetaldehyde, bound odor glycosides, and polyphenol-odor complexes. The changes in these odor substances and decanoyl acetaldehyde are synchronous; the concentration of decanoyl acetaldehyde can dynamically reflect the stage of these odor substances, thereby allowing for precise control of the addition of corresponding enzymes, improving the efficiency of enzyme treatment of odor substances, and shortening the preparation process. Furthermore, decanoyl acetaldehyde is volatile and easy to detect. Therefore, this embodiment of the invention performs real-time detection of decanoyl acetaldehyde concentration.
[0052] In this specific embodiment, the decanal electronic nose includes multiple decanal sensors arranged in an array. The decanal sensors obtain the decanal concentration by capturing the decanal volatilized in the first fermentation chamber.
[0053] It should be noted that the principle of the electronic nose is as follows: multiple sensors are arranged into an array to collect dynamic reaction data when they come into contact with gases, realizing the combination and encoding of dynamic characteristics, and then decoding the signals through linear discriminant analysis, thus giving different gases an "electronic fingerprint" and enabling gas identification. Based on this, in this invention, decanal is pre-identified to obtain its mechanical characteristic combination code, which is used for subsequent decanal concentration collection. Typically, the electronic nose can be a decanal electronic nose, a decanoyl acetaldehyde electronic nose, or a full-component electronic nose of Houttuynia cordata; among them, when using a full-component electronic nose of Houttuynia cordata, the odor components of the entire Houttuynia cordata can be detected, giving the overall gas composition of Houttuynia cordata an "electronic fingerprint" (comprehensive mechanical characteristic combination code).
[0054] The number of decanal sensors ensures improved detection accuracy.
[0055] Step S4: In response to the decanal concentration in the first fermentation chamber reaching 17.9ppm-18.7ppm, lipase is added to the first crude Houttuynia cordata tea at a first addition rate, and the ambient temperature is increased to 32℃-34℃; In response to the decanal concentration in the first fermentation chamber reaching 11.1ppm-12.3ppm, β-glucosidase is added to the first crude Houttuynia cordata tea at a second addition rate, and the ambient temperature is increased to 35℃-37℃; In response to the decanal concentration in the first fermentation chamber reaching 7.6ppm-8.2ppm, laccase is added to the first crude Houttuynia cordata tea at a third addition rate, and the ambient temperature is decreased to 28℃-30℃.
[0056] It should be noted that, based on the concentration of decanal, the embodiments of the present invention precisely control the addition time of various enzymes and the corresponding optimal activity temperature, so that the efficiency of enzyme action reaches the ideal state, thereby improving the overall deodorization efficiency and the preparation efficiency.
[0057] In this specific embodiment, in step S4, the process further includes:
[0058] Prepare enzyme solutions for lipase, β-glucosidase and laccase respectively;
[0059] When adding the corresponding enzyme solution, the enzyme solution is preheated to the corresponding temperature and added by atomization injection.
[0060] It should be noted that preheating serves two purposes: firstly, to ensure enzyme activity, and secondly, to prevent a sudden temperature drop caused by abrupt addition to the first fermentation chamber. The atomized injection has a larger contact surface with the coarse tea leaves in the first fermentation chamber, thus improving enzyme processing efficiency.
[0061] In this specific embodiment, after step S4, the process further includes:
[0062] In response to the concentration of decanal in the first fermentation chamber reaching 2.5ppm-3.3ppm, the temperature in the first fermentation chamber is controlled to rise to between 80℃ and 85℃ and maintained for 2 minutes to inactivate various enzymes.
[0063] It should be noted that after the deodorization process is completed, the enzymes are inactivated to prevent them from affecting the product.
[0064] In this specific embodiment, in step S4, the process further includes:
[0065] The first addition rate, the second addition rate, and the third addition rate are determined based on the quantity of the first thick Houttuynia cordata tea in the first fermentation chamber; wherein, the greater the quantity of the first thick Houttuynia cordata tea, the faster the first addition rate, the second addition rate, and the third addition rate.
[0066] It should be noted that the addition rate is the ratio of the amount added to the time. Based on the number of bolded samples of the first batch of Houttuynia cordata tea, the stability of enzyme treatment efficiency can be ensured.
[0067] Step S5: In response to the decanal concentration in the first fermentation chamber reaching 2.5ppm-3.3ppm, the deodorization of the first Houttuynia cordata tea rough is completed; the first Houttuynia cordata tea rough is taken out and dried to obtain Houttuynia cordata substitute tea.
[0068] It should be noted that drying further reduces moisture, which can enhance aroma and extend shelf life.
[0069] In this specific embodiment, step S5 involves removing the first coarse piece of Houttuynia cordata tea and drying it to obtain Houttuynia cordata substitute tea, including:
[0070] The first batch of rough Houttuynia cordata tea was initially dried at a temperature of 60℃-75℃ to reduce the moisture content of the first batch of rough Houttuynia cordata tea to below 15%.
[0071] The second batch of crude houttuynia cordata tea was dried at a temperature of 80℃-90℃ to reduce the moisture content of the first batch of crude houttuynia cordata tea to below 6%.
[0072] It should be noted that staged drying can more fully bring out the aroma of the houttuynia cordata substitute tea, thereby improving product quality.
[0073] In this specific embodiment, after step S5, the process further includes:
[0074] The Houttuynia cordata substitute tea is crushed and sieved, and then packaged to obtain the Houttuynia cordata substitute tea product.
[0075] It should be noted that crushing and screening can ensure that the product size meets the requirements.
[0076] The herbal tea made from houttuynia cordata prepared according to the embodiments of the present invention has the following characteristics:
[0077] Improving taste and flavor: Fermentation and other processes further oxidize the houttuynia cordata, giving it a unique color, aroma, and flavor. This can neutralize the houttuynia cordata's distinctive odor to some extent, making the tea more fragrant and mellow, with a richer color and the unique aroma of houttuynia cordata, thus enriching the flavor of the tea.
[0078] Reducing its cold nature: Houttuynia cordata is cold in nature, and long-term consumption in large quantities by some people may burden their spleen and stomach. Through fermentation, by appropriately extending the fermentation time and increasing the fermentation temperature, the cold nature of Houttuynia cordata can be neutralized to a certain extent, making it slightly warm, and more suitable as a health drink for long-term consumption, especially for people with weak spleen and stomach.
[0079] Enhanced health benefits: Houttuynia cordata has the effects of clearing heat and detoxifying, reducing swelling and draining pus, and promoting urination. It can be used to treat lung abscess with purulent sputum, urinary tract infections, carbuncles, and boils. In terms of health care, it may have a synergistic effect, exerting the antibacterial, anti-inflammatory, and immune-boosting effects of Houttuynia cordata.
[0080] Easy to store and drink: Through fermentation, oxidation, and drying processes, the resulting houttuynia cordata tea has a low moisture content, making it easy to store and less prone to spoilage. Furthermore, its tea-like form makes it convenient to use and brew anytime, making it even more convenient to drink.
[0081] In one specific application, take 5-7 grams of houttuynia cordata tea, pour in 500-700 ml of boiling water, and steep for 5-7 minutes before drinking.
[0082] In this embodiment of the invention, lipase, β-glucosidase and laccase are added sequentially during the fermentation and quality improvement process to treat fishy substances such as decanoyl acetaldehyde, bound odor glycosides and polyphenol-odor complexes, which can effectively remove fishy smells and improve the taste of the product.
[0083] In this embodiment of the invention, various enzymes are added according to the concentration of decanal. Since the concentration of decanal can dynamically reflect the initial release of fishy smell (lipase action site), hydrolysis of bound fishy smell (β-glucosidase window), and accumulation of oxidation byproducts (laccase intervention timing), the deodorization process can be precisely controlled, improving efficiency and avoiding waste.
[0084] Compared to traditional sun-drying methods, the embodiments of the present invention, through processes such as centrifugal dehydration, ultraviolet sterilization, withering and water removal, fermentation and quality improvement, and drying, can retain the effective components of houttuynia cordata to a limited extent and enhance the nutritional value of houttuynia cordata substitute tea.
[0085] The present invention uses withering, fermentation and oxidation technology to prepare Houttuynia cordata tea, which can change the cold nature and flavor of Houttuynia cordata and can effectively increase its audience.
[0086] In summary, the embodiments of the present invention retain the efficacy of Houttuynia cordata substitute tea while removing the fishy smell from Houttuynia cordata tea and improving its flavor and taste.
[0087] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.
[0088] The various embodiments in this specification are described in a related manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions of the method embodiments.
[0089] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention are included within the scope of protection of the present invention.
Claims
1. A preparation process for a herbal tea substitute made from houttuynia cordata based on odor-removing enzymes, characterized in that, The process includes: Step S1: Select houttuynia cordata raw materials that meet the quality requirements, and clean the houttuynia cordata raw materials to remove impurities from the houttuynia cordata raw materials; Step S2: Centrifuge and dehydrate the washed Houttuynia cordata raw material and sterilize it with ultraviolet light; control the ambient temperature of the Houttuynia cordata raw material between 26℃ and 30℃ and the relative humidity between 60% and 70%; wither the Houttuynia cordata raw material to reduce its moisture content to a first moisture content; after withering, knead and shape the Houttuynia cordata raw material to obtain the first coarse Houttuynia cordata tea. Step S3: Place the first rough Houttuynia cordata tea into the first fermentation chamber, control the ambient temperature in the first fermentation chamber between 27℃ and 32℃, and the relative humidity between 80% and 90%, ferment and improve the quality of the Houttuynia cordata tea, and use a decanal electronic nose to detect the decanal concentration in the first fermentation chamber in real time. Step S4: In response to the decanal concentration in the first fermentation chamber reaching 17.9ppm-18.7ppm, lipase is added to the first crude Houttuynia cordata tea at a first addition rate, and the ambient temperature is increased to 32℃-34℃; In response to the decanal concentration in the first fermentation chamber reaching 11.1ppm-12.3ppm, β-glucosidase is added to the first crude Houttuynia cordata tea at a second addition rate, and the ambient temperature is increased to 35℃-37℃; In response to the decanal concentration in the first fermentation chamber reaching 7.6ppm-8.2ppm, laccase is added to the first crude Houttuynia cordata tea at a third addition rate, and the ambient temperature is decreased to 28℃-30℃. Step S5: In response to the concentration of decanal in the first fermentation chamber reaching 2.5ppm-3.3ppm, the deodorization of the first Houttuynia cordata tea rough is completed; the first Houttuynia cordata tea rough is taken out and dried to obtain Houttuynia cordata substitute tea.
2. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, In step S4, the process further includes: Prepare enzyme solutions corresponding to the lipase, the β-glucosidase, and the laccase, respectively; When adding the corresponding enzyme solution, the enzyme solution is preheated to the corresponding temperature and added by atomization injection.
3. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, Following step S4, the process further includes: In response to the concentration of decanal in the first fermentation chamber reaching 2.5ppm-3.3ppm, the temperature in the first fermentation chamber is controlled to rise to between 80℃ and 85℃ and maintained for 2 minutes to inactivate various enzymes.
4. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, In step S4, the process further includes: The first addition rate, the second addition rate, and the third addition rate are determined based on the quantity of the first Houttuynia cordata tea coarse particles in the first fermentation chamber; wherein, the greater the quantity of the first Houttuynia cordata tea coarse particles, the faster the first addition rate, the second addition rate, and the third addition rate.
5. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, The decanal electronic nose includes multiple decanal sensors arranged in an array. The decanal sensors obtain the decanal concentration by capturing the decanal volatilized in the first fermentation chamber.
6. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, In step S5, the first coarse Houttuynia cordata tea is removed and dried to obtain Houttuynia cordata substitute tea, including: The first coarse Houttuynia cordata tea was initially dried at a temperature of 60℃-75℃ to reduce the moisture content of the first coarse Houttuynia cordata tea to below 15%. The second coarse Houttuynia cordata tea is dried at a temperature of 80℃-90℃ to reduce the moisture content of the first coarse Houttuynia cordata tea to below 6%.
7. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, After step S5, the process further includes: The Houttuynia cordata substitute tea is crushed and sieved, and then packaged to obtain the Houttuynia cordata substitute tea product.
8. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, The step S1 comprises: Select houttuynia cordata raw materials that meet the quality requirements, and perform initial spray washing on the houttuynia cordata raw materials; The raw material of houttuynia cordata after initial spraying is placed in a bubble oscillation tank for secondary cleaning to remove impurities from the raw material.
9. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, Step S2, which involves centrifuging and dehydrating the cleaned Houttuynia cordata raw material and sterilizing it with ultraviolet light, includes: The raw material of *Houttuynia cordata* was dehydrated by centrifugation at 800 rpm for 3 minutes; the raw material of *Houttuynia cordata* was then irradiated with a dose ≥40 mJ / cm². 2 UV sterilization.
10. The preparation process of Houttuynia cordata substitute tea based on odor-removing enzyme according to claim 1, characterized in that, The first moisture content is between 62% and 65%.