Natural composite aromatic tea drink containing east perilla volatile oil and preparation method of natural composite aromatic tea drink

Abstract

The invention provides a natural composite aromatic tea drink containing euryale ferox volatile oil and a preparation method thereof, and relates to the technical field of natural composite aromatic tea drinks, the tea drink comprises the following components: euryale ferox aromatic water, euryale ferox concentrated solution, euryale ferox concentrated solution, honey and purified water. According to the invention, through reasonable cooperation of the euryale ferox and the elsholtzia rugulosa, strong medicinal herb taste and slightly bitter earthy taste of the euryale ferox when the euryale ferox is independently brewed can be neutralized, the taste of the tea drink is improved, and the tea drink has the effects of dispelling wind, relieving exterior syndrome, clearing away heat and toxic materials and the like of the euryale ferox and the elsholtzia rugulosa of relieving exterior syndrome, abating fever, resolving dampness and regulating middle warmer, and makes up for the defect of insufficient function of a single raw material; pure natural plant raw materials are adopted, additives such as essence, pigments and preservatives in industrial tea drinks are avoided, the potential risk of intake of artificial chemical additives is reduced, self-adaptive dynamic blending of non-standard raw materials can cope with fluctuation of active ingredients of the raw materials due to factors such as growth environment and harvesting time, and the stability of the efficacy of the tea drinks is guaranteed.

Description

Technical Field

[0001] This invention belongs to the field of compound aromatic tea technology, specifically relating to a natural compound aromatic tea containing perilla volatile oil and its preparation method. Background Technology

[0002] With people's growing health awareness, herbal teas, as a traditional way of maintaining health, are gradually gaining popularity. Perilla frutescens has the effects of dispelling wind and releasing the exterior, clearing heat and detoxifying, regulating qi and stomach, relieving sore throat and cough, and eliminating food stagnation. It is often used to treat colds with fever, sore throat, cough, headache, and indigestion, and has the effects of clearing heat, relieving summer heat, and refreshing the mind. Wild purslane has the effects of relieving exterior fever, resolving dampness and harmonizing the middle jiao, detoxifying and reducing swelling, and promoting digestion and stopping diarrhea. It is often used to treat indigestion, food stagnation and abdominal distension, vomiting, and diarrhea, and has the effects of relieving summer heat, aiding digestion, and refreshing the mind.

[0003] In traditional Chinese medicine, perilla is often brewed directly from the dried whole plant, which results in a low dissolution rate of its active ingredients (such as flavonoids and volatile oils). Furthermore, perilla brewed alone has a strong herbal flavor with a slightly bitter and earthy taste, making it unpalatable and failing to meet the needs of the general public. Wild basil, on the other hand, has a slightly bitter taste but a noticeable sweet aftertaste. Combining the two can neutralize the bitter herbal flavor of perilla and improve the taste of the tea. From the perspective of traditional Chinese medicine compatibility, perilla has the functions of clearing heat and detoxifying, regulating qi and stomach, and eliminating food stagnation. Wild basil is mainly used for detoxification, reducing swelling, and relieving diarrhea. Combining the two can simultaneously alleviate external fever and internal food stagnation, compensating for the shortcomings of perilla as a single ingredient. Moreover, using pure natural plant materials avoids the use of flavorings, colorings, preservatives, and other additives found in industrial teas, reducing the potential risks associated with the intake of artificial chemical additives.

[0004] Existing aromatic tea drinks typically use only perilla or wild purslane, resulting in a limited range of functions that fail to meet multiple health needs. Furthermore, when perilla is used alone, it has a strong herbal flavor with a slightly bitter and earthy taste, directly impacting the drinking experience. Additionally, the content of active ingredients in plant materials is significantly affected by factors such as growth environment, harvest time, and storage conditions. This fluctuation directly leads to poor stability in the efficacy of the tea drinks. Current tea drink preparation methods often use fixed formula ratios and do not consider the impact of differences in raw material grades on efficacy. Summary of the Invention

[0005] This invention provides a natural compound aromatic tea beverage containing perilla volatile oil and its preparation method, in order to solve at least one of the technical problems mentioned above.

[0006] To solve the above-mentioned technical problems, this invention discloses a natural compound aromatic tea beverage containing perilla volatile oil and its preparation method. The tea beverage is composed of the following ingredients: perilla aromatic water, perilla concentrate, wild jujube concentrate, honey, and purified water.

[0007] Preferably, for the standard perilla aromatic water, standard perilla concentrate, and standard wild jujube concentrate, the natural compound aromatic tea beverage has the following composition by mass percentage: 1% standard perilla aromatic water, 10% standard perilla concentrate, 6% standard wild jujube concentrate, 0.4% honey, and purified water.

[0008] For non-standard perilla aromatic water, non-standard perilla concentrate, and non-standard wild basil concentrate, the mass percentage of the components of the natural compound aromatic tea beverage is adaptively and dynamically adjusted based on the raw material grade of the non-standard perilla aromatic water, non-standard perilla concentrate, and non-standard wild basil concentrate from the perspective of constant efficacy.

[0009] A method for preparing a natural compound aromatic tea containing volatile oil from perilla leaves, comprising the following steps:

[0010] S1. Take different grades of perilla as raw materials and extract them by volatilization to obtain perilla aromatic water of the corresponding grade;

[0011] S2. Take different grades of perilla as raw materials and concentrate them to prepare perilla concentrate of corresponding grades;

[0012] S3. Take different grades of wild jujube as raw materials and concentrate them to prepare wild jujube concentrate of corresponding grades;

[0013] S4. After adaptively and dynamically adjusting and mixing the different grades of Dongzisu aromatic water, Dongzisu concentrated liquid and Yebazi concentrated liquid obtained in steps S1, S2 and S3 respectively, honey and purified water are added to make up the volume and then fully mixed to obtain a health-care natural compound aromatic tea.

[0014] S5. Centrifuge the health-promoting natural compound aromatic tea beverage twice to remove sediment, then bottle and seal the supernatant. Then, sterilize the tea beverages prepared from different grades of raw materials using different methods to obtain the natural compound aromatic tea beverage.

[0015] Preferably, step S1 includes:

[0016] Weigh 200g of dried perilla of the same grade and place it in a round-bottom distillation flask. Add 10 times the volume of purified water to completely submerge it and soak at room temperature for 2-3 hours. After soaking, start distillation and extract the volatile oil at a temperature of 90-110℃ for about 8 hours. Stop heating when the amount of volatile oil in the extractor no longer increases, and obtain about 1g of volatile oil. Finally, collect the perilla aromatic water containing volatile oil.

[0017] Preferably, step S2 includes:

[0018] Weigh 200g of dried Perilla frutescens of the same grade and put it in a pot. Add an appropriate amount of purified water to just cover the herb. Stir-fry at 90-100℃ for 20 minutes. Filter to obtain the liquid. Stir-fry the liquid three times and combine the three filtrates. Refrigerate overnight to allow initial precipitation. The next day, take out the supernatant to obtain the concentrated Perilla frutescens liquid.

[0019] Preferably, step S3 includes:

[0020] Weigh 200g of dried wild jujube of the same grade and put it in a pot. Add an appropriate amount of purified water to just cover the medicinal material. Stir-fry at 90-100℃ for 20 minutes. Filter to obtain the medicinal liquid. Stir-fry it three times and combine the three filtrates. Refrigerate it overnight to allow it to initially precipitate. The next day, take out the supernatant to obtain the wild jujube concentrate.

[0021] Preferably, step S0 is included before step S1, and step S0 includes:

[0022] S01. Near-infrared spectroscopy was performed on the raw materials of *Perilla frutescens* and *Pteris vittata* to obtain the absorbance data of the characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Pteris vittata*.

[0023] S02. Based on the absorbance data of the characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Prunus cerasifera*, the activity evaluation values ​​of *Perilla frutescens* and *Prunus cerasifera* were obtained.

[0024] S03. Based on the activity evaluation values ​​of *Perilla frutescens* and *Prunus armeniaca*, the raw materials of *Perilla frutescens* and *Prunus armeniaca* are classified into grades A, B, and C, and the raw materials of *Prunus armeniaca* are classified into grades A, B, and C.

[0025] When the activity evaluation value of Perilla frutescens AI e ≥95, classified as Grade A Dongzisu raw material;

[0026] When the activity evaluation value of Perilla frutescens is 85≤AI e ≤95, classified as Grade B Dongzisu raw material;

[0027] When the activity evaluation value of Perilla frutescens AI e <85, classified as Grade C Dongzisu raw material;

[0028] AI-based activity assessment value of Pteris vittata b ≥95, classified as Grade A wild jujube raw material;

[0029] When the activity assessment value of wild jujube is 85 ≤ AI b ≤95, classified as Grade B wild jujube raw material;

[0030] AI-based activity assessment value of Pteris vittata b <85, classified as Grade C wild jujube raw material.

[0031] Preferably, step S02 includes:

[0032] S021. Based on the absorbance data of characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Prunus armeniaca*, the contents of ketone, perilla aldehyde, elemol, and rosmarinic acid of *Perilla frutescens* and the contents of apigenin, kaempferol, and rosmarinic acid of *Prunus armeniaca* were obtained respectively.

[0033] S022. Based on the content of phenanthone, perillaldehyde, elemol and rosmarinic acid in *Perilla frutescens*, the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens* were obtained. Based on the content of apigenin, kaempferol and rosmarinic acid in *Prunus armeniaca*, the phenolic acid content and flavonoid content of *Prunus armeniaca* were obtained.

[0034] S023. Based on the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens*, the activity evaluation value of *Perilla frutescens* was obtained; based on the phenolic acid content and flavonoid content of *Prunus armeniaca*, the activity evaluation value of *Prunus armeniaca* was obtained.

[0035] Based on the comprehensive content of volatile oils and phenolic acids in Perilla frutescens, the activity evaluation value of Perilla frutescens was obtained as follows:

[0036] Among them, AI e The activity evaluation value of Perilla frutescens is ω. k and ω p The weights of volatile oil and phenolic acids in Perilla frutescens, K, are respectively. t0 and P a10 These are the standard values ​​for the comprehensive content of volatile oils and the total content of phenolic acids, respectively. t The total volatile oil content of Perilla frutescens, P a1 The content of phenolic acids in Perilla frutescens;

[0037] Based on the phenolic acid and flavonoid content of wild jujube, the activity evaluation values ​​of wild jujube were obtained:

[0038] Among them, AI b The activity evaluation value of wild jujube, ω p2 and ω F denoted as the weights of phenolic acids and flavonoids, respectively, where ln is the logarithm to the base e, and P is the weight of flavonoids. a20 and F v0 These are the standard values ​​for total phenolic acids and total flavonoids in wild jujube, respectively. a2 The content of phenolic acids in wild jujube, F v The content of flavonoids in wild jujube.

[0039] Preferably, step S4 involves adaptively and dynamically blending the different grades of perilla aromatic water, perilla concentrate, and wild jujube concentrate obtained in steps S1, S2, and S3, specifically including:

[0040] Dosage of Perilla Aromatic Water Added: V f =5ml*k e ;

[0041] Dosage of concentrated perilla extract added: V c =50ml*m e ;

[0042] Wild jujube concentrate addition amount: V b =30ml*n b ;

[0043] Where, k e m e and n b These are the efficacy correction factors for the addition of *Perilla frutescens* aromatic water, *Perilla frutescens* concentrate, and *Pueraria lobata* concentrate:

[0044]

[0045] After the aromatic water, concentrated liquid of perilla, and concentrated liquid of wild basil are adaptively and dynamically mixed, 2ml of honey and purified water are added to make up to 500ml and then thoroughly mixed to obtain a health-promoting natural compound aromatic tea.

[0046] Preferred options also include:

[0047] The distilled residue of *Perilla frutescens* from step S1, the concentrated residue of *Perilla frutescens* from step S2, and the concentrated residue of *Pueraria lobata* from step S3 are mixed, then pulverized and dried. After drying, 10 times the weight of the dried residue is added to purified water, followed by the addition of a compound enzyme preparation. The mixture is then placed at a constant temperature of 50±1℃ for 2 hours for enzymatic hydrolysis, maintaining the pH at 5-6. The hydrolysate is then initially filtered through a filter cloth, and the filtrate is ultrafiltered through a ceramic membrane. The retentate is collected and concentrated to solids to obtain dietary fiber powder.

[0048] The compound enzyme preparation includes cellulase and xylanase, wherein the amount of cellulase added is 0.5% of the dry medicinal residue weight, and the amount of xylanase added is 0.3% of the dry medicinal residue weight.

[0049] Compared with the prior art, the present invention has the following beneficial effects:

[0050] This invention, through the rational combination of Perilla frutescens and Prunus armeniaca, can neutralize the strong herbal taste and slightly bitter and earthy flavor of Perilla frutescens when brewed alone, thus improving the taste of the tea. At the same time, it combines the effects of Perilla frutescens in dispelling wind and relieving exterior syndromes, clearing heat and detoxifying with the effects of Prunus armeniaca in relieving exterior syndromes, reducing fever, resolving dampness and harmonizing the middle, thus making up for the shortcomings of single raw materials. Moreover, it uses pure natural plant raw materials, avoiding the additives such as flavorings, colorings, and preservatives in industrial tea drinks, reducing the potential risk of ingesting artificial chemical additives. The adaptive dynamic adjustment of non-standard raw materials can cope with the fluctuation of active ingredients caused by factors such as the growth environment and harvesting time of the raw materials, ensuring the stability of the tea's efficacy. Attached Figure Description

[0051] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0052] Figure 1 This is the total ion chromatogram of the aromatic water of Perilla frutescens according to the present invention. Detailed Implementation

[0053] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0054] Furthermore, in this invention, the use of terms such as "first" and "second" is for descriptive purposes only and does not specifically refer to any order or sequence, nor is it intended to limit the invention. They are merely used to distinguish components or operations described using the same technical terms and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions and features of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If a combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0055] The present invention provides the following embodiments.

[0056] Example 1

[0057] This invention provides a natural compound aromatic tea beverage containing volatile oil from perilla leaves, such as... Figure 1 As shown, it consists of the following ingredients: perilla aromatic water, perilla concentrate, wild jujube concentrate, honey, and purified water.

[0058] Preferably, for the standard perilla aromatic water, standard perilla concentrate, and standard wild jujube concentrate, the natural compound aromatic tea beverage has the following composition by mass percentage: 1% standard perilla aromatic water, 10% standard perilla concentrate, 6% standard wild jujube concentrate, 0.4% honey, and purified water.

[0059] For non-standard perilla aromatic water, non-standard perilla concentrate, and non-standard wild basil concentrate, the mass percentage of the components of the natural compound aromatic tea beverage is adaptively and dynamically adjusted based on the raw material grade of the non-standard perilla aromatic water, non-standard perilla concentrate, and non-standard wild basil concentrate from the perspective of constant efficacy.

[0060] In this embodiment, the standard perilla aromatic water is perilla aromatic water prepared from grade B perilla raw materials;

[0061] Standard perilla concentrate is perilla concentrate prepared from grade B perilla raw materials;

[0062] The standard wild jujube concentrate is a wild jujube concentrate prepared from Grade B wild jujube raw materials;

[0063] The aromatic water, concentrated liquid, and concentrated liquid prepared from Grade A or C Perilla frutescens raw materials are non-standard aromatic water, non-standard Perilla frutescens concentrated liquid, and non-standard concentrated liquid, respectively.

[0064] The working principle and beneficial effects of the above technical solution are as follows: This invention is composed of perilla aromatic water, perilla concentrate, wild jujube concentrate, honey and purified water. For standard perilla aromatic water, standard perilla concentrate, and standard wild jujube concentrate, they are mixed with purified water at mass percentages of 1%, 10%, 6%, and 0.4%, respectively. For non-standard components, the above ingredients are dynamically adjusted based on their raw material grade from the perspective of constant efficacy to form a natural compound aromatic tea.

[0065] This invention, through the rational combination of Perilla frutescens and Prunus armeniaca, can neutralize the strong herbal taste and slightly bitter and earthy flavor of Perilla frutescens when brewed alone, thus improving the taste of the tea. At the same time, it combines the effects of Perilla frutescens in dispelling wind and relieving exterior syndromes, clearing heat and detoxifying with the effects of Prunus armeniaca in relieving exterior syndromes, reducing fever, resolving dampness and harmonizing the middle, thus making up for the shortcomings of single raw materials. Moreover, it uses pure natural plant raw materials, avoiding the additives such as flavorings, colorings, and preservatives in industrial tea drinks, reducing the potential risk of ingesting artificial chemical additives. The adaptive dynamic adjustment of non-standard raw materials can cope with the fluctuation of active ingredients caused by factors such as the growth environment and harvesting time of the raw materials, ensuring the stability of the tea's efficacy.

[0066] Example 2

[0067] Based on Example 1, a method for preparing a natural compound aromatic tea containing volatile oil from perilla leaves includes the following steps:

[0068] S1. Take different grades of perilla as raw materials and extract them by volatilization to obtain perilla aromatic water of the corresponding grade;

[0069] S2. Take different grades of perilla as raw materials and concentrate them to prepare perilla concentrate of corresponding grades;

[0070] S3. Take different grades of wild jujube as raw materials and concentrate them to prepare wild jujube concentrate of corresponding grades;

[0071] S4. After adaptively and dynamically adjusting and mixing the different grades of Dongzisu aromatic water, Dongzisu concentrated liquid and Yebazi concentrated liquid obtained in steps S1, S2 and S3 respectively, honey and purified water are added to make up the volume and then fully mixed to obtain a health-care natural compound aromatic tea.

[0072] S5. Centrifuge the health-promoting natural compound aromatic tea beverage twice to remove sediment, then bottle and seal the supernatant. Then, sterilize the tea beverages prepared from different grades of raw materials using different methods to obtain the natural compound aromatic tea beverage.

[0073] Preferably, tea made from Grade A perilla leaves is sterilized by filtration through a 0.22μm polyethersulfone membrane, tea made from Grade B perilla leaves is pasteurized at 85℃ for 15 minutes, and tea made from Grade C perilla leaves is sterilized at 115℃ for 15 minutes. Using different sterilization methods maximizes the preservation of the active ingredients of perilla leaves.

[0074] The working principle and beneficial effects of the above technical solution are as follows: First, take different grades of perilla as raw materials, and obtain perilla aromatic water of corresponding grades through evaporation extraction and prepare perilla concentrate of corresponding grades through concentration. Take different grades of wild jujube as raw materials and prepare wild jujube concentrate of corresponding grades through concentration. Then, the above-mentioned components of different grades are adaptively and dynamically adjusted and mixed. Honey and purified water are added and the volume is adjusted and mixed thoroughly to obtain a health-preserving natural compound aromatic tea. Then, centrifuge twice to remove the sediment, and put the supernatant into a can and seal it. Finally, the tea prepared from different grades of raw materials is sterilized in different ways to obtain a natural compound aromatic tea.

[0075] This invention's preparation method processes raw materials of different grades in stages, laying the foundation for subsequent adaptive dynamic blending. Adaptive dynamic blending ensures that the efficacy of tea beverages prepared from different grades of raw materials remains constant. This avoids waste caused by adding high-grade raw materials with sufficient active ingredients in a fixed proportion, and also prevents substandard efficacy caused by adding low-grade raw materials with insufficient active ingredients in a fixed proportion. This guarantees the stability and reliability of the natural compound aromatic tea beverage in terms of taste and health benefits, meeting consumers' continuous demand for tea beverage efficacy. Centrifugation to remove sediment improves the clarity of the tea beverage, and sealing in jars ensures the stability of the tea beverage during storage. Using different sterilization methods for different grades of raw materials maximizes the retention of the active ingredients of perilla. The overall process is scientific and reasonable, and can stably prepare natural compound aromatic tea beverages that combine efficacy and taste.

[0076] Example 3

[0077] Based on Example 2, step S1 includes:

[0078] Weigh 200g of dried perilla of the same grade and place it in a round-bottom distillation flask. Add 10 times the volume of purified water to completely submerge it and soak at room temperature for 2-3 hours. After soaking, start distillation and extract the volatile oil at a temperature of 90-110℃ for about 8 hours. Stop heating when the amount of volatile oil in the extractor no longer increases, and obtain about 1g of volatile oil. Finally, collect the perilla aromatic water containing volatile oil.

[0079] Step S2 includes:

[0080] Weigh 200g of dried Perilla frutescens of the same grade and put it in a pot. Add an appropriate amount of purified water to just cover the herbs. Stir-fry at 90-100℃ for 20 minutes. Filter to obtain the liquid. Stir-fry the liquid three times and combine the three filtrates. Refrigerate overnight to allow initial precipitation. The next day, take out the supernatant to obtain the concentrated Perilla frutescens liquid.

[0081] Step S3 includes:

[0082] Weigh 200g of dried wild jujube of the same grade and put it in a pot. Add an appropriate amount of purified water to just cover the medicinal material. Stir-fry at 90-100℃ for 20 minutes. Filter to obtain the medicinal liquid. Stir-fry it three times and combine the three filtrates. Refrigerate it overnight to allow it to initially precipitate. The next day, take out the supernatant to obtain the wild jujube concentrate.

[0083] Preferably, GC-MC was used in conjunction with the NIST 5.0 standard spectral library to analyze the aromatic components of the perilla frutescens extracted by steam distillation. It was found that 41 compounds were detected in the perilla frutescens aromatic water, accounting for 92.41% of the total ion peak. The specific components with relatively high content in perilla frutescens were phenanthone, perillaldehyde, and elemol. These three compounds are important substances in nature that give plants their unique flavor, which is why perilla frutescens volatile oil has a unique herbal spiciness.

[0084] Analysis conditions for aromatic water components of Perilla frutescens: injection volume 1 μL, split ratio 10:1, inlet temperature 200℃, initial temperature 35℃, hold for 3 min, increase temperature to 80℃ at 3℃ / min, hold for 10 min, increase temperature to 110℃ at 3℃ / min, hold for 3 min, and finally increase temperature to 200℃ at 1.5℃ / min and hold for 3 min.

[0085] Mass spectrometry conditions: Electron impact (EI) ion source, ion source temperature 230℃; quadrupole temperature 150℃; ionization energy 70 eV; mass scan range 50–500 amu; solvent delay time 3 min.

[0086] Preferably, the anti-influenza virus activity of Dongzisu aromatic water was evaluated by infecting MDCK cells with A / WSN / 33 / 2009 (H1N1) virus. Specifically:

[0087] MDCK cells were seeded at a density of 1010 cells / well in 96-well plates. After overnight culture, MDCK cells were infected with A / WSN / 33 / 2009 (H1N1) virus (MOI1 / 40.1) to evaluate the anti-influenza virus activity of the volatile oil components of Perilla frutescens. Cells were suspended in DMEM containing 1% fetal bovine serum, which also contained the test compound and 2 μg / mL TPCK (tosylate-phenylalanine chloromethyl ketone) treated trypsin. Finally, 1% DMSO was added to the blank control group, with oseltamivir as a positive control. After incubation for 40 h, Celltier-glo reagent was added, and fluorescence of the 96-well plates was detected using a fluorescence detector. The initial screening concentration was 6 mg / mL. The virus inhibition rate was calculated using IBM SPSS Statistics 20.

[0088] Virus inhibition rate = (1 - (average fluorescence absorbance of compound group - average fluorescence absorbance of compound plus virus group) / (fluorescence absorbance of negative control group - fluorescence absorbance of virus group)) × 100%

[0089] Negative control group: DMSO added; Virus group: DMSO and virus added.

[0090] The working principle and beneficial effects of the above technical solution are as follows: Step S1, by precisely controlling the amount of perilla, the ratio of purified water, the soaking time, the distillation temperature and duration, can fully extract the volatile oil in perilla and obtain perilla aromatic water containing volatile oil. The extraction time of about 8 hours ensures that the volatile oil is completely extracted, and about 1g of volatile oil ensures the flavor and active ingredient base of the aromatic water. In steps S2 and S3, perilla and wild jujube are stir-fried at specific temperatures, and the filtrate is extracted multiple times and then refrigerated for precipitation. This not only improves the dissolution rate of active ingredients in the raw materials, but also removes impurities through repeated extraction and precipitation, improving the purity and efficacy stability of the concentrate. The operation of combining the filtrates from the three stir-fryings can maximize the use of raw materials and avoid the waste of effective ingredients. The overnight refrigeration and precipitation further purifies the medicinal liquid, making the final perilla concentrate and wild jujube concentrate of better quality. This lays a high-quality raw material foundation for the subsequent formulation of compound tea drinks with unique aroma and good health benefits.

[0091] The aromatic water components of *Perilla frutescens* were separated and identified according to GC-MS conditions, and the total ion chromatogram is shown below. Figure 1 The chromatographic peaks were identified by searching and matching the NIST 5.0 standard spectral library and consulting relevant literature. The relative percentage content of each component of the volatile oil was determined by the area normalization method. The identification results of the volatile oil components of Perilla frutescens are shown in [link to relevant documentation]. Figure 1 ,Depend on Figure 1 It was found that 41 compounds were detected in the perilla, accounting for 92.43% of the total ion peak, including terpenes, aldehydes, ethers, alcohols, ketones, hydrocarbons, phenols, etc. Among them, terpenes had the highest content, accounting for 25.85% of the total volatile components. The relatively high content of specific components in perilla were ketone, perillaldehyde, and elemol. These three compounds are important substances that give plants their unique flavor in nature and play a key role in the fragrance industry.

[0092] The results of the anti-influenza virus activity evaluation were conducted using oseltamivir phosphate as a positive control and DMSO as a negative control. The in vitro anti-influenza virus A / WSN / 33 (H1N1) activity of Dongzisu aromatic water was evaluated. It was found that Dongzisu aromatic water had certain anti-influenza virus activity at a concentration of 6 mg / mL, with an inhibition rate of 16.90%.

[0093] Example 4

[0094] Based on Example 2, step S0 is included before step S1, and step S0 includes:

[0095] S01. Near-infrared spectroscopy was performed on the raw materials of *Perilla frutescens* and *Pteris vittata* to obtain the absorbance data of the characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Pteris vittata*.

[0096] S02. Based on the absorbance data of the characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Prunus cerasifera*, the activity evaluation values ​​of *Perilla frutescens* and *Prunus cerasifera* were obtained.

[0097] S03. Based on the activity evaluation values ​​of *Perilla frutescens* and *Prunus armeniaca*, the raw materials of *Perilla frutescens* and *Prunus armeniaca* are classified into grades A, B, and C, and the raw materials of *Prunus armeniaca* are classified into grades A, B, and C.

[0098] When the activity evaluation value of Perilla frutescens AI e ≥95, classified as Grade A Dongzisu raw material;

[0099] When the activity evaluation value of Perilla frutescens is 85≤AI e ≤95, classified as Grade B Dongzisu raw material;

[0100] When the activity evaluation value of Perilla frutescens AI e <85, classified as Grade C Dongzisu raw material;

[0101] AI-based activity assessment value of Pteris vittata b ≥95, classified as Grade A wild jujube raw material;

[0102] When the activity assessment value of wild jujube is 85 ≤ AI b ≤95, classified as Grade B wild jujube raw material;

[0103] AI-based activity assessment value of Pteris vittata b <85, classified as Grade C wild jujube raw material.

[0104] Preferably, before step S0, a raw material pretreatment step is also included, in which the raw materials of *Perilla frutescens* and *Pteris vittata* are dried at a low temperature of 30-40°C and then pretreated with an ultra-high pressure pulse electric field. The pretreatment can increase the subsequent extraction rate of volatile oil from *Perilla frutescens* by 15-20% and the dissolution rate of flavonoids from *Pteris vittata* by 10-15%.

[0105] The working principle and beneficial effects of the above technical solution are as follows: Step S0 firstly, near-infrared spectroscopy is performed on the raw materials of *Perilla frutescens* and *Pteris vittata* to obtain absorbance data at characteristic wavelength points. Then, based on this data, the activity evaluation values ​​of *Perilla frutescens* and *Pteris vittata* are obtained. Finally, the raw materials are classified according to the evaluation values. The activity evaluation value of *Perilla frutescens* ≥95 is grade A, 85-95 is grade B, and <85 is grade C. The activity evaluation value of *Pteris vittata* is classified into grades A, B, and C according to the same standard. The raw material pretreatment adopts low-temperature drying at 30-40℃ and ultra-high voltage pulse electric field treatment.

[0106] Near-infrared spectroscopy can quickly and accurately acquire absorbance data at characteristic wavelengths of raw materials, providing a basis for activity assessment. The grading based on activity assessment values ​​is scientific and reasonable, and can accurately distinguish the quality of raw materials, ensuring the stability of the efficacy of tea. Ultra-high voltage pulsed electric field pretreatment can improve the subsequent extraction rate of volatile oil from perilla and the dissolution rate of flavonoids from wild jujube, laying the foundation for the subsequent preparation of highly active tea. The grading results also provide a clear basis for subsequent adaptive dynamic blending, ensuring the stability of the efficacy of tea.

[0107] Example 5

[0108] Based on Example 4, step S02 includes:

[0109] S021. Based on the absorbance data of characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Prunus armeniaca*, the contents of ketone, perilla aldehyde, elemol, and rosmarinic acid of *Perilla frutescens* and the contents of apigenin, kaempferol, and rosmarinic acid of *Prunus armeniaca* were obtained respectively.

[0110] S022. Based on the content of phenanthone, perillaldehyde, elemol and rosmarinic acid in *Perilla frutescens*, the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens* were obtained. Based on the content of apigenin, kaempferol and rosmarinic acid in *Prunus armeniaca*, the phenolic acid content and flavonoid content of *Prunus armeniaca* were obtained.

[0111] S023. Based on the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens*, the activity evaluation value of *Perilla frutescens* was obtained; based on the phenolic acid content and flavonoid content of *Prunus armeniaca*, the activity evaluation value of *Prunus armeniaca* was obtained.

[0112] Based on the comprehensive content of volatile oils and phenolic acids in Perilla frutescens, the activity evaluation value of Perilla frutescens was obtained as follows:

[0113] Among them, AI e The activity evaluation value of Perilla frutescens is ω. k and ω p The weights of volatile oil and phenolic acids in Perilla frutescens, K, are respectively. t0 and P a10 These are the standard values ​​for the comprehensive content of volatile oils and the total content of phenolic acids, respectively. t The total volatile oil content of Perilla frutescens, P a1 The content of phenolic acids in Perilla frutescens;

[0114] Based on the phenolic acid and flavonoid content of wild jujube, the activity evaluation values ​​of wild jujube were obtained:

[0115] Among them, AI b The activity evaluation value of wild jujube, ω p2 and ω Fdenoted as the weights of phenolic acids and flavonoids, respectively, where ln is the logarithm to the base e, and P is the weight of flavonoids. a20 and F v0 These are the standard values ​​for total phenolic acids and total flavonoids in wild jujube, respectively. a2 The content of phenolic acids in wild jujube, F v The content of flavonoids in wild jujube.

[0116] In this embodiment, the content of ketone, perillaldehyde, elemol, and rosmarinic acid in perilla and the content of apigenin, kaempferol, and rosmarinic acid in wild basil are obtained based on the characteristic wavelength absorbance data of the raw materials. This is an existing technology. The basic principle is to use the characteristic absorption characteristics of near-infrared spectroscopy, combined with a chemometric model, to achieve quantitative analysis of specific active ingredients in perilla and wild basil. In essence, it is to establish a quantitative relationship model of "absorbance-content" by establishing the correlation between the near-infrared characteristic absorption of functional groups in the molecules and the content of the components, and finally obtain the content of the target components by the characteristic wavelength absorbance of the unknown sample.

[0117] In this embodiment, the comprehensive volatile oil content of *Perilla frutescens* is obtained based on the content of perillaldehyde, limonene, and elemol.

[0118] K t =αC nt +βC zs +γC lx Among them, K t The total volatile oil content of *Perilla frutescens* is given, with α, β, and γ representing the efficacy weights of perillaldehyde, limonene, and elemol, respectively. nt C zs and C lx These are the contents of perillaldehyde, perillaldehyde, and elemol in perilla frutescens, respectively.

[0119] Based on the rosmarinic acid content of *Perilla frutescens*, the phenolic acid content of *Perilla frutescens* was obtained:

[0120] P a1 =C dmd δ; where P a1 The content of phenolic acids in perilla, C dmd The value represents the rosmarinic acid content of *Perilla frutescens*, and δ represents the weighting value of rosmarinic acid on the efficacy of *Perilla frutescens*.

[0121] Based on the apigenin and kaempferol content of wild sedge, the flavonoid content of wild sedge was obtained:

[0122] F v =ζC qc +ηC sn Among them, F vThe content of flavonoids in wild jujube is given by ζ and η, which are the efficacy weight values ​​of apigenin and kaempferol in wild jujube, respectively. qc and C sn These are the contents of apigenin and kaempferol in wild jujube;

[0123] Based on the rosmarinic acid content of wild sedge, the phenolic acid content of wild sedge was obtained:

[0124] P a2 =C ymd ∈; where P a2 The content of phenolic acids in wild jujube, C ymd The value represents the rosmarinic acid content of wild sedge, and ∈ represents the efficacy weight of rosmarinic acid on wild sedge.

[0125] The working principle and beneficial effects of the above technical solution are as follows: Step S02 firstly, based on the absorbance data of characteristic wavelength points of *Perilla frutescens* and *Prunus armeniaca*, the contents of phenanthone, perillaldehyde, elemol, and rosmarinic acid in *Perilla frutescens* and the contents of apigenin, kaempferol, and rosmarinic acid in *Prunus armeniaca* are obtained. Then, the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens*, and the phenolic acid content and flavonoid content of *Prunus armeniaca* are calculated. Finally, the activity evaluation values ​​of *Perilla frutescens* and *Prunus armeniaca* are calculated using formulas respectively.

[0126] This invention accurately obtains the content of specific active ingredients through characteristic wavelength absorbance data. When calculating the content of volatile oils, phenolic acids, and flavonoids, it considers the efficacy weights of different components, making the results more consistent with actual efficacy. In the formula for evaluating the activity value of Perilla frutescens, the contribution of highly active ingredients is highlighted by the square of the ratio of volatile oils and phenolic acids to the standard values ​​and their corresponding weights. In the formula for evaluating the activity value of Pteris vittata, the logarithmic transformation and the setting of the 0.8 power reasonably balance the influence of phenolic acids and flavonoids. Both formulas are calculated based on standard values, ensuring the objectivity and consistency of the evaluation, accurately quantifying the activity of raw materials, and providing a reliable basis for grade classification.

[0127] Example 6

[0128] Based on Example 2, step S4 involves adaptively and dynamically blending the different grades of perilla aromatic water, perilla concentrate, and wild jujube concentrate obtained in steps S1, S2, and S3, specifically including:

[0129] Dosage of Perilla Aromatic Water Added: V f =5ml*k e ;

[0130] Dosage of concentrated perilla extract added: V c =50ml*m e ;

[0131] Wild jujube concentrate addition amount: V b =30ml*nb ;

[0132] Where, k e m e and n b These are the efficacy correction factors for the addition of *Perilla frutescens* aromatic water, *Perilla frutescens* concentrate, and *Pueraria lobata* concentrate:

[0133]

[0134]

[0135] After the aromatic water, concentrated liquid of perilla, and concentrated liquid of wild basil are adaptively and dynamically mixed, 2ml of honey and purified water are added to make up to 500ml and then thoroughly mixed to obtain a health-promoting natural compound aromatic tea.

[0136] The working principle and beneficial effects of the above technical solution are as follows: The dynamic blending method of the present invention adjusts the amount of each component added according to the grade of raw materials by setting an efficacy correction factor. Among them, the amount of Grade A raw materials added is reduced due to their high activity, the amount of Grade C raw materials added is increased due to their low activity, and Grade B raw materials are added according to the standard amount, which ensures that the efficacy of tea drinks prepared from raw materials of different grades is constant. The formula for the amount added is simple and clear. Based on the product of the standard amount and the correction factor, the calculation is convenient and accurate, which can effectively cope with the activity fluctuations caused by the difference in raw material grades, and finally obtain a tea drink with stable efficacy and appropriate component ratio.

[0137] Example 7

[0138] Based on Example 2, it also includes:

[0139] The distilled residue of *Perilla frutescens* from step S1, the concentrated residue of *Perilla frutescens* from step S2, and the concentrated residue of *Pueraria lobata* from step S3 are mixed, then pulverized and dried. After drying, 10 times the weight of the dried residue is added to purified water, followed by the addition of a compound enzyme preparation. The mixture is then placed at a constant temperature of 50±1℃ for 2 hours for enzymatic hydrolysis, maintaining the pH at 5-6. The hydrolysate is then initially filtered through a filter cloth, and the filtrate is ultrafiltered through a ceramic membrane. The retentate is collected and concentrated to solids to obtain dietary fiber powder.

[0140] The compound enzyme preparation includes cellulase and xylanase, wherein the amount of cellulase added is 0.5% of the dry medicinal residue weight, and the amount of xylanase added is 0.3% of the dry medicinal residue weight.

[0141] The working principle and beneficial effects of the above technical solution are as follows: This invention realizes the full utilization of the medicinal residue generated during the processing of Perilla frutescens and wild purslane, avoids resource waste, and improves the comprehensive utilization rate of raw materials. Through crushing and drying, the medicinal residue becomes more uniform in texture, which facilitates the subsequent enzymatic hydrolysis reaction. The addition of compound enzyme preparations (cellulase and xylanase) and the control of appropriate enzymatic hydrolysis conditions can effectively decompose the cellulose and other components in the medicinal residue, improve the extraction rate of dietary fiber, and remove impurities through the filter cloth primary filtration and ceramic membrane ultrafiltration steps, thereby improving the purity of dietary fiber powder. The final dietary fiber powder can be used as a functional ingredient in other foods or health products, increasing the added value of the product.

[0142] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A natural compound aromatic tea beverage containing volatile oil from perilla, characterized in that: It consists of the following ingredients: perilla aromatic water, perilla concentrate, wild jujube concentrate, honey, and purified water.

2. The natural compound aromatic tea beverage containing perilla volatile oil according to claim 1, characterized in that: For the standard perilla aromatic water, standard perilla concentrate, and standard wild jujube concentrate, the natural compound aromatic tea beverage has the following composition by mass percentage: standard perilla aromatic water 1%, standard perilla concentrate 10%, standard wild jujube concentrate 6%, honey 0.4%, and purified water. For non-standard perilla aromatic water, non-standard perilla concentrate, and non-standard wild basil concentrate, the mass percentage of the components of the natural compound aromatic tea beverage is adaptively and dynamically adjusted based on the raw material grade of the non-standard perilla aromatic water, non-standard perilla concentrate, and non-standard wild basil concentrate from the perspective of constant efficacy.

3. A method for preparing a natural compound aromatic tea beverage containing perilla volatile oil, used to prepare a natural compound aromatic tea beverage containing perilla volatile oil as described in any one of claims 1-2, characterized in that: Includes the following steps: S1. Take different grades of perilla as raw materials and extract them by volatilization to obtain perilla aromatic water of the corresponding grade; S2. Take different grades of perilla as raw materials and concentrate them to prepare perilla concentrate of corresponding grades; S3. Take different grades of wild jujube as raw materials and concentrate them to prepare wild jujube concentrate of corresponding grades; S4. After adaptively and dynamically adjusting and mixing the different grades of Dongzisu aromatic water, Dongzisu concentrated liquid and Yebazi concentrated liquid obtained in steps S1, S2 and S3 respectively, honey and purified water are added to make up the volume and then fully mixed to obtain a health-care natural compound aromatic tea. S5. Centrifuge the health-promoting natural compound aromatic tea beverage twice to remove sediment, then bottle and seal the supernatant. Then, sterilize the tea beverages prepared from different grades of raw materials using different methods to obtain the natural compound aromatic tea beverage.

4. The method for preparing a natural compound aromatic tea beverage containing perilla volatile oil according to claim 3, characterized in that: Step S1 includes: Weigh 200g of dried perilla of the same grade and place it in a round-bottom distillation flask. Add 10 times the volume of purified water to completely submerge it and soak at room temperature for 2-3 hours. After soaking, start distillation and extract the volatile oil at a temperature of 90-110℃ for about 8 hours. Stop heating when the amount of volatile oil in the extractor no longer increases, and obtain about 1g of volatile oil. Finally, collect the perilla aromatic water containing volatile oil.

5. The method for preparing a natural compound aromatic tea beverage containing perilla volatile oil according to claim 3, characterized in that: Step S2 include: Weigh 200g of dried Perilla frutescens of the same grade and put it in a pot. Add an appropriate amount of purified water to just cover the herb. Stir-fry at 90-100℃ for 20 minutes. Filter to obtain the liquid. Stir-fry the liquid three times and combine the three filtrates. Refrigerate overnight to allow initial precipitation. The next day, take out the supernatant to obtain the concentrated Perilla frutescens liquid.

6. The method for preparing a natural compound aromatic tea beverage containing perilla volatile oil according to claim 3, characterized in that: Step S3 include: Weigh 200g of dried wild jujube of the same grade and put it in a pot. Add an appropriate amount of purified water to just cover the medicinal material. Stir-fry at 90-100℃ for 20 minutes. Filter to obtain the medicinal liquid. Stir-fry it three times and combine the three filtrates. Refrigerate it overnight to allow it to initially precipitate. The next day, take out the supernatant to obtain the wild jujube concentrate.

7. The method for preparing a natural compound aromatic tea containing perilla volatile oil according to claim 3, characterized in that: Step S0 precedes step S1, and step S0 includes: S01. Near-infrared spectroscopy was performed on the raw materials of *Perilla frutescens* and *Pteris vittata* to obtain the absorbance data of the characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Pteris vittata*. S02. Based on the absorbance data of the characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Prunus cerasifera*, the activity evaluation values ​​of *Perilla frutescens* and *Prunus cerasifera* were obtained. S03. Based on the activity evaluation values ​​of *Perilla frutescens* and *Prunus armeniaca*, the raw materials of *Perilla frutescens* and *Prunus armeniaca* are classified into grades A, B, and C, and the raw materials of *Prunus armeniaca* are classified into grades A, B, and C. When the activity evaluation value of Perilla frutescens AI e ≥95, classified as Grade A Dongzisu raw material; When the activity evaluation value of Perilla frutescens is 85≤AI e ≤95, classified as Grade B Dongzisu raw material; When the activity evaluation value of Perilla frutescens AI e <85, classified as Grade C Dongzisu raw material; AI-based activity assessment value of Pteris vittata b ≥95, classified as Grade A wild jujube raw material; When the activity assessment value of wild jujube is 85 ≤ AI b ≤95, classified as Grade B wild jujube raw material; AI-based activity assessment value of Pteris vittata b <85, classified as Grade C wild jujube raw material.

8. The method for preparing a natural compound aromatic tea beverage containing perilla volatile oil according to claim 7, characterized in that: Step S02 includes: S021. Based on the absorbance data of characteristic wavelength points corresponding to the raw materials of *Perilla frutescens* and *Prunus armeniaca*, the contents of ketone, perilla aldehyde, elemol, and rosmarinic acid of *Perilla frutescens* and the contents of apigenin, kaempferol, and rosmarinic acid of *Prunus armeniaca* were obtained respectively. S022. Based on the content of phenanthone, perillaldehyde, elemol and rosmarinic acid in *Perilla frutescens*, the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens* were obtained. Based on the content of apigenin, kaempferol and rosmarinic acid in *Prunus armeniaca*, the phenolic acid content and flavonoid content of *Prunus armeniaca* were obtained. S023. Based on the comprehensive volatile oil content and phenolic acid content of *Perilla frutescens*, the activity evaluation value of *Perilla frutescens* was obtained; based on the phenolic acid content and flavonoid content of *Prunus armeniaca*, the activity evaluation value of *Prunus armeniaca* was obtained. Based on the comprehensive content of volatile oils and phenolic acids in Perilla frutescens, the activity evaluation value of Perilla frutescens was obtained as follows: Among them, AI e The activity evaluation value of Perilla frutescens is ω. k and ω p The weights of volatile oil and phenolic acids in Perilla frutescens, K, are respectively. t0 and P a10 These are the standard values ​​for the comprehensive content of volatile oils and the total content of phenolic acids, respectively. t The total volatile oil content of Perilla frutescens, P a1 The content of phenolic acids in Perilla frutescens; Based on the phenolic acid and flavonoid content of wild jujube, the activity evaluation values ​​of wild jujube were obtained: Among them, AI b The activity evaluation value of wild jujube, ω p2 and ω F denoted as the weights of phenolic acids and flavonoids, respectively, where ln is the logarithm to the base e, and P is the weight of flavonoids. a20 and F v0 These are the standard values ​​for total phenolic acids and total flavonoids in wild jujube, respectively. a2 The content of phenolic acids in wild jujube, F v The content of flavonoids in wild jujube.

9. The method for preparing a natural compound aromatic tea beverage containing perilla volatile oil according to claim 3, characterized in that: Step S4 involves adaptively and dynamically blending the different grades of perilla aromatic water, perilla concentrate, and wild jujube concentrate obtained in steps S1, S2, and S3, specifically including: Dosage of Perilla Aromatic Water Added: V f =5ml*k e ; Dosage of concentrated perilla extract added: V c =50ml*m e ; Wild jujube concentrate addition amount: V b =30ml*n b ; Where, k e m e and n b These are the efficacy correction factors for the addition of *Perilla frutescens* aromatic water, *Perilla frutescens* concentrate, and *Pueraria lobata* concentrate: After the aromatic water, concentrated liquid of perilla, and concentrated liquid of wild basil are adaptively and dynamically mixed, 2ml of honey and purified water are added to make up to 500ml and then thoroughly mixed to obtain a health-promoting natural compound aromatic tea.

10. The method for preparing a natural compound aromatic tea containing perilla volatile oil according to claim 3, characterized in that: Also includes: The distilled residue of *Perilla frutescens* from step S1, the concentrated residue of *Perilla frutescens* from step S2, and the concentrated residue of *Pueraria lobata* from step S3 are mixed, then pulverized and dried. After drying, 10 times the weight of the dried residue is added to purified water, followed by the addition of a compound enzyme preparation. The mixture is then placed at a constant temperature of 50±1℃ for 2 hours for enzymatic hydrolysis, maintaining the pH at 5-6. The hydrolysate is then initially filtered through a filter cloth, and the filtrate is ultrafiltered through a ceramic membrane. The retentate is collected and concentrated to solids to obtain dietary fiber powder. The compound enzyme preparation includes cellulase and xylanase, wherein the amount of cellulase added is 0.5% of the dry medicinal residue weight, and the amount of xylanase added is 0.3% of the dry medicinal residue weight.

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