Decaffeinated white tea freshly-stewed cubilose and preparation method thereof

Abstract

The invention discloses decaffeinated white tea freshly-stewed cubilose and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: adding citric acid serving as a cross-linking agent and polyethylene glycol diglycidyl ether PEGDE serving as an assistant cross-linking agent into a white tea extracting solution, catalyzing the citric acid and the polyethylene glycol diglycidyl ether PEGDE to form an ester bond by using caffeine in the white tea extracting solution, and synthesizing covalent cross-linked gel capable of coating caffeine. After separating, slowly stewing the cubilose at low temperature by using a decaffeinated white tea extracting solution to prepare the decaffeinated white tea freshly stewed cubilose; caffeine is deprotonated to initiate carboxylate ring opening of epoxide, a covalent cross-linked gel network is synthesized to retain caffeine, and caffeine in the white tea extracting solution is removed to the maximum extent, so that the damage of the caffeine to nutrient substances in the cubilose and the influence of the caffeine on the absorption efficiency are overcome, meanwhile, the cubilose and the white tea flavor are fully fused, gentle and harmonious, and the taste of the white tea is improved. The tender and delicate taste of the cubilose is kept; meanwhile, fresh and elegant white tea fragrance is added.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a decaffeinated white tea fresh stewed bird's nest and a preparation method thereof. BACKGROUND

[0002] Bird's nest, also known as yancai, yaren and yancai, is a nest built by the saliva and down of golden-collared fruit bat and other species of the same genus, which is shaped like a yuanbao. The outer wall of the nest is irregularly pronged with dense silk-like strips, the inner wall is irregularly netted with silk-like strips, the bowl root is solid, and the two ends have small corners. The diameter is generally 6-7 cm, and the depth is 3-4 cm. It is mainly produced in the South China Sea islands and Southeast Asian countries.

[0003] According to the Food Composition Table compiled by the Chinese Medical Science and Health Research Institute and the book "Bird's Nest Research" co-authored by Professors Guan Peisheng and Wang Runxiang of the Department of Biochemistry of the Chinese University of Hong Kong, bird's nest contains 49.9% protein, a large amount of bioactive protein molecules, and ingredients such as vector fat, phosphorus, sulfur, calcium, potassium, etc. It has the effect of nourishing yin and restoring vigor. Bird's nest can be eaten by men and women of all ages as a natural tonic food. Specifically, bird's nest has the following health benefits: nourishing yin, moistening lung, tonifying without dryness; beautifying and nourishing skin, making it smooth, elastic and lustrous; benefiting qi, tonifying middle and promoting blood circulation, improving digestion and intestinal absorption. It can treat lung yin deficiency, cough, night sweat, hemoptysis, etc.; it can treat stomach qi deficiency, stomach yin deficiency, and symptoms such as stomach upset and vomiting; it can treat qi deficiency, excessive sweating, and frequent urination.

[0004] The appearance of fresh stewed bird's nest brings bird's nest into a new era. Fresh stewed bird's nest simplifies the complicated cooking process through modern scientific and technological means, retains the nutritional ingredients of bird's nest, and has better taste. In recent years, with the gradual development of the health industry as a new engine of China's economic development, the fresh stewed bird's nest market has ushered in tremendous development opportunities. Fresh stewed tea bird's nest has received widespread attention. First, bird's nest is rich in protein and various amino acids, and tea extract also contains a certain amount of amino acids and bioactive substances, which enrich the nutritional ingredients of the product. Second, the combination of tea polyphenols and antioxidants in tea extract with salivary acid and other ingredients in bird's nest enhances the antioxidant effect and jointly resists the damage of free radicals, which has a positive effect on maintaining normal physiological functions of the human body, enhancing the body's resistance and promoting metabolism. In addition, fresh stewed tea bird's nest can combine the fresh and delicate flavor of tea leaves with the smooth and tender taste and unique aroma of bird's nest, making the product more delicious and helping to improve the drinking experience of consumers.

[0005] Currently, there are relatively few studies on the combination process of tea and bird's nest and related products of fresh stewed tea bird's nest. One of the important reasons is that caffeine contained in tea affects the mechanism during the stewing process of bird's nest. The carbonyl (C=O) and nitrogen atom (N) of caffeine can form hydrogen bonds with the polar groups (such as carboxyl or hydroxyl) on the surface of the protein in bird's nest. At the same time, its conjugated plane can interfere with the natural structure of the protein by hydrophobic interaction, thereby forming a tannin protein precipitate that is not easily digested, destroying the stability and absorption efficiency of the protein in bird's nest, and reducing the nutritional value of bird's nest products. In addition, the caffeine contained in fresh stewed tea bird's nest will stimulate the nervous system after eating, thereby affecting the mild and nourishing effect of the tonic.

[0006] Chinese Patent No. CN114431459A, filed on February 28, 2022, discloses a tea-flavored bird's nest and its preparation method. The preparation method simulates the tea brewing process to prepare tea water, which is then combined with the soaked bird's nest to obtain a tea-flavored bird's nest product. The tea-flavored bird's nest prepared by this method not only effectively retains the nutritional ingredients of bird's nest, but also imparts a fresh and fragrant aroma to the bird's nest. However, this method does not address the reduction or removal of caffeine content in white tea or the promotion of flavor integration in tea-flavored bird's nest. It only physically combines tea water with bird's nest products, and cannot overcome the objective impact of caffeine on the nutritional value of bird's nest products. Chinese Patent No. CN104957619A, filed on July 6, 2015, provides a tea-flavored bird's nest can and its production method. The tea-flavored bird's nest can uses bird's nest and EGCG as main raw materials, and adds pectin, carrageenan, and sodium carboxymethyl cellulose to enhance the taste and flavor of the bird's nest product, making the bird's nest can have a smooth texture and a fresh tea aroma. However, tea essence is used as a raw material to impart a tea flavor to the bird's nest can, but it cannot provide the bird's nest product with the amino acids, tea polyphenols, vitamins, and other nutrients that tea leaves naturally contain. Moreover, this invention does not disclose how to reduce the impact of caffeine in white tea on bird's nest products.

[0007] Caffeine has a structure similar to weak alkaline organic compounds, which can catalyze simple organic reactions to form ester bonds to construct dynamic networks, synthesize polyesters, and finally form gels. Therefore, by combining the catalytic properties of caffeine, a related gel material that can consume or coat caffeine is designed, which effectively reduces or eliminates caffeine, greatly helping to fill the gaps and limitations in the current preparation process of fresh stewed tea bird's nest products, and is of great significance to the high-quality functional integration and rich taste and flavor of fresh stewed tea bird's nest products. SUMMARY

[0008] To solve the problems in the prior art, the present application provides a kind of decaffeinated white tea fresh stewed bird's nest and a preparation method thereof.The white tea fresh stewed bird's nest removes caffeine to the maximum extent, thereby overcoming the damage to the nutrients of bird's nest, and fully fuses the flavors of bird's nest and white tea.

[0009] The technical solution of the present application is as follows: One of the objectives of the present application is to provide a preparation method of decaffeinated white tea fresh stewed bird's nest, which uses citric acid as a crosslinking agent and polyethylene glycol diglycidyl ether PEGDE as an assistant crosslinking agent to add to the white tea extract, uses caffeine in the white tea extract to catalyze the formation of ester bond between citric acid and polyethylene glycol diglycidyl ether PEGDE, synthesizes covalent crosslinked gel coated with caffeine and separates it from the white tea extract, uses decaffeinated white tea extract to slow stew bird's nest at low temperature, and thus the decaffeinated white tea fresh stewed bird's nest is prepared.

[0010] Further, the method specifically includes the following steps: S1, preparing white tea extract using white tea as raw material, regulating the ratio of caffeine in the white tea extract to citric acid and polyethylene glycol diglycidyl ether PEGDE and mixing them uniformly, catalyzing the reaction to form a three-dimensional complete crosslinked network structure, and preparing covalent crosslinked gel in which caffeine is embedded; S2, separating the covalent crosslinked gel from the white tea extract to obtain decaffeinated white tea extract; S3, using decaffeinated white tea extract to slow stew instant bird's nest at low temperature, and adding decaffeinated white tea extract multiple times during the process and mixing them uniformly; S4, cooling the stewed bird's nest, filling and sterilizing, and thus the decaffeinated white tea fresh stewed bird's nest is prepared.

[0011] Further, the white tea extract in S1 is prepared by extracting 20-30 parts by mass of white tea with 200-350 parts by mass of water, and the caffeine content is quantified by HPLC analysis and external standard method.

[0012] Further, the white tea extract, citric acid and polyethylene glycol diglycidyl ether PEGDE in S1 are incubated at 75-85°C, and when the viscosity of the reaction mixture is observed to increase rapidly to form a gel, the reaction mixture is transferred to a convection oven at 86-89°C to form a stable and homogeneous covalent crosslinked gel.

[0013] Further, the catalytic reaction in S1 is as follows: .

[0014] Further, the molar ratio of caffeine, citric acid and polyethylene glycol diglycidyl ether PEGDE in the white tea extract is 10: (1.1-1.2): 1.

[0015] Further, the S3 instant stewed bird's nest is free of cleaning, soaking, and picking.

[0016] Further, the initial stewing mass ratio of the S3 instant stewed bird's nest to the decaffeinated white tea extract is 1: (10-15), and the mass ratio of the decaffeinated white tea extract to the instant stewed bird's nest added each time during the stewing is (5-8):1.

[0017] Further, the low-temperature slow stewing condition in the S3 is to stew the bird's nest at 78-83℃ for 25-35 min, and the decaffeinated white tea extract is added every 5-7 min.

[0018] Further, the sterilization temperature of the bird's nest after filling in the S4 is 112-117℃, and the sterilization time is 20-25 min.

[0019] The second object of the present application is to provide a decaffeinated white tea fresh stewed bird's nest.

[0020] Compared with the prior art, the present application has the following beneficial effects: 1. The present application utilizes the property of caffeine that can deprotonate unstable carboxylic acid to form nucleophilic carboxylate, mixes caffeine with citric acid and PEGDE to open the oxygen bond in PEGDE to react with citric acid, and the potential carboxylic acid catalyzes bond exchange at high temperature to form a three-dimensional fully cross-linked network, and then synthesizes caffeine-catalyzed covalent cross-linked gel. On this basis, the present application further regulates the specific ratio of caffeine, citric acid and PEGDE to ensure that the excess carboxylic acid of citric acid in the gel matrix ensures the complete reaction of the epoxide, and the caffeine in the mixed solution reacts to the three-dimensional fully cross-linked network to the maximum extent, overcoming the defect of large amount of residual caffeine and simplifying the subsequent processing steps. The degree of network covalent cross-linking catalyzed by the coated caffeine further maintains the stability of the structure, which is beneficial to the separation of the subsequent covalent cross-linked gel and tea extract.

[0021] 2. The present application selects white tea with relatively low contents of caffeine and tannic acid as the raw material of tea extract, and designs the component combination of caffeine, citric acid and PEGDE. While utilizing the effective network caffeine of the gel, the excess and free citric acid in the system can neutralize the abundant phenolic substance catechin in white tea, reduce the bitter and astringent taste caused by the high content of tea polyphenols in white tea soup, and prepare decaffeinated white tea extract with light and balanced, refreshing and sweet aftertaste flavor. When the white tea extract is used to stew bird's nest at low temperature, not only the combination of caffeine and tannic acid in traditional tea and bird's nest protein is alleviated, but also the complementary nutrition of the two is promoted, and the strong astringency of catechin in white tea is avoided to cover the natural flavor of bird's nest, and the taste of white tea and bird's nest is coordinated.

[0022] 3. The decaffeinated white tea stewed bird's nest described in this invention is an innovative product that combines traditional nourishing ingredients with modern health needs, exhibiting excellent performance in both nutritional content and flavor. Nutritionally, it combines the protein, vitamins, minerals, and amino acids such as sialic acid abundant in bird's nest with the flavonoids, amino acids, vitamins, and antioxidants such as catechins abundant in white tea, fully leveraging their respective nutritional and health benefits to achieve complementary effects. In terms of flavor, it retains the delicious original taste and smooth, delicate texture of bird's nest, while adding a fresh and elegant white tea aroma, avoiding the bitterness that caffeine may bring, resulting in a more harmonious, mellow, and smooth overall taste. This meets the current market demand for high-quality, functional bird's nest products and the pursuit of richer, more layered flavors in bird's nest beverages. Attached Figure Description

[0023] Figure 1 These are combined infrared and nuclear magnetic resonance spectra of the covalently cross-linked gel at various time points during its formation process, as shown in the performance test of this invention. Detailed Implementation

[0024] The present invention will be further described below with reference to preferred embodiments. The endpoints and any values ​​of the ranges disclosed in the present invention are not limited to the precise ranges or values. These ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be regarded as specifically disclosed herein. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods, performed in accordance with the techniques or conditions described in the literature in this field or in accordance with the product instructions.

[0025] Unless otherwise specified, all materials and reagents used in the following examples are commercially available. In the examples below, citric acid and polyethylene glycol diglycidyl ether (PEGDE) were purchased from Sigma Aldrich and stored in a sealed, opaque container at 4°C.

[0026] Example 1 This embodiment provides a method for preparing decaffeinated white tea and freshly stewed bird's nest, including the following steps: S1. Pulverize 26 parts by weight of white tea, extract it with 160 parts by weight of purified water at 65℃ for 45 minutes, and then filter it. Extract the residue a second time with 120 parts by weight of purified water at 55℃ for 45 minutes, and then filter it. Mix the two filtrates to obtain white tea extract. S2, the ratio of caffeine, citric acid and polyethylene glycol diglycidyl ether PEGDE in the white tea extract is 10:1.1:1, and the white tea extract, citric acid and polyethylene glycol diglycidyl ether PEG are incubated at 80°C under constant temperature stirring, and stirred at 350 rpm for 5 min until fully mixed; S3, when the viscosity of the reaction mixture is observed to rapidly increase to form a gel, the reaction mixture is poured into a mold and transferred to a convection oven at 87°C for baking for 24 h to obtain a covalently cross-linked gel precipitate in which caffeine is wrapped and embedded; S4, the covalently cross-linked gel is separated from the solution by slow filtration of the white tea extract to obtain a decaffeinated white tea extract; S4, select a no-clean, no-soak, no-pick hair instant stew bird's nest, use the decaffeinated white tea extract to stew the instant bird's nest at 80°C under waterless low temperature for 30 min, wherein the stewing mass ratio of instant bird's nest to decaffeinated white tea extract is 1:13; S5, add a small amount of decaffeinated white tea extract to the bird's nest every 6 min during low-temperature slow stewing, and the mass ratio of decaffeinated white tea extract to instant bird's nest added each time is 7:1; S6, after the stewed bird's nest is cooled to room temperature, it is filled, sterilized at 115°C for 23 min, and the decaffeinated white tea fresh stewed bird's nest is obtained.

[0027] Example 2 The present embodiment provides a preparation method of decaffeinated white tea fresh stewed bird's nest, comprising the following steps: S1, 20 parts by mass of white tea powder is crushed, extracted by 100 parts by mass of 65°C pure water for 45 min, and then filtered. The filter residue is extracted by 100 parts by mass of 55°C pure water for 45 min, and then filtered. The two filtrates are mixed to obtain a white tea extract; S2, the ratio of caffeine, citric acid and polyethylene glycol diglycidyl ether PEGDE in the white tea extract is 10:1.2:1, and the white tea extract, citric acid and polyethylene glycol diglycidyl ether PEG are incubated at 75°C under constant temperature stirring, and stirred at 350 rpm for 5 min until fully mixed; S3, when the viscosity of the reaction mixture is observed to rapidly increase to form a gel, the reaction mixture is poured into a mold and transferred to a convection oven at 86°C for baking for 24 h to obtain a covalently cross-linked gel precipitate in which caffeine is wrapped and embedded; S4, the covalently cross-linked gel is separated from the solution by slow filtration of the white tea extract to obtain a decaffeinated white tea extract; S4, select the no cleaning, no soaking, no pick hair of instant stew bird's nest, use the decaffeination white tea extract 78 ℃ under water slow stew instant stew bird's nest 35 min, wherein the stewing mass ratio of instant stew bird's nest and decaffeination white tea extract is 1:10; S5, during the slow stew, add a small amount of decaffeination white tea extract to the bird's nest every 5 min, and the mass ratio of the decaffeination white tea extract added each time to the instant stew bird's nest is 5:1; S6, after the stewed bird's nest is cooled to room temperature, it is filled, sterilized at 112 ℃ for 25 min, and the decaffeination white tea fresh stew bird's nest is prepared.

[0028] Example 3 The embodiment provides a decaffeination white tea fresh stew bird's nest, and a preparation method thereof comprises the following steps: S1, 30 parts by mass of white tea is crushed, soaked in 200 parts by mass of 65 ℃ pure water for 45 min, filtered, and the filter residue is soaked in 150 parts by mass of 55 ℃ pure water for 45 min, filtered, and the two filtrates are mixed to obtain a white tea extract; S2, the molar ratio of the proportion of caffeine, citric acid and polyethylene glycol diglycidyl ether PEGDE in the white tea extract is adjusted to 10:1.1:1, and the white tea extract, citric acid and polyethylene glycol diglycidyl ether PEG are incubated at 85 ℃ under constant temperature stirring, and stirred at 350 rpm for 5 min until fully mixed; S3, when the viscosity of the reaction mixture is observed to rapidly increase to form a gel, the reaction mixture is poured into a mold and transferred to a convection oven at 89 ℃ for baking for 24 h, to obtain a covalently cross-linked gel precipitate in which caffeine is embedded; S4, the covalently cross-linked gel is separated from the solution by slow filtration of the white tea extract, to obtain a decaffeination white tea extract; S4, select the no cleaning, no soaking, no pick hair of instant stew bird's nest, use the decaffeination white tea extract 78 ℃ under water slow stew instant stew bird's nest 35 min, wherein the stewing mass ratio of instant stew bird's nest and decaffeination white tea extract is 1:10; S5, during the slow stew, add a small amount of decaffeination white tea extract to the bird's nest every 5 min, and the mass ratio of the decaffeination white tea extract added each time to the instant stew bird's nest is 5:1; S6, after the stewed bird's nest is cooled to room temperature, it is filled, sterilized at 112 ℃ for 25 min, and the decaffeination white tea fresh stew bird's nest is prepared.

[0029] Comparative Example 1 The comparative example provides a preparation method of a fresh stew bird's nest, comprising the following steps: S1, select the instant bird's nest which is free of cleaning, soaking, and picking, and use pure water to stew the instant bird's nest at 80°C for 30 min, wherein the stewing mass ratio of the instant bird's nest to the pure water is 1:45; S2, after the stewed bird's nest is cooled to room temperature, it is filled, sterilized at 115°C for 23 min, and then the fresh stewed bird's nest is obtained.

[0030] Performance test 1, infrared spectrum and nuclear magnetic resonance combined analysis The Fourier transform infrared spectrum data of the covalently crosslinked gel described in Example 1 at each time point in the formation process was collected on an ALPHA FT-IR spectrometer, and analyzed using OPUS v. 6.5 software, and 1 H NMR hydrogen spectrum analysis was performed on an AVANCE 400 nuclear magnetic resonance spectrometer with a 5mm PABBOBB / 19F-1H / DZ-GRD z10861810556 probe, and the spectrum was analyzed using MNOVA software, and the results are shown in Figure 1

[0031] The state of the covalently crosslinked gel was determined by observing the changes in the characteristic ester peak at 1755 cm -1 and the carboxylic acid peak at 12.5 ppm in the H NMR nuclear magnetic hydrogen spectrum. 1 The characteristic IR stretching frequency intensity of the ester at 1755 cm -1 increased over time, verifying the formation of polyester bonds, while the peak intensity at 12.5 ppm decreased over time, indicating that the formation of ester bonds was supported by consuming the carboxylic acid protons in the citric acid monomers. When t = 15 min, the polymerization reaction was not crosslinked, and the crosslinking reaction mixture was still a liquid, and when t = 600 min, the crosslinking reaction mixture had formed a separable gel solid.

[0032] 2, index content test According to existing measurement standards and methods, the finished bird's nest prepared in Example 1 and Comparative Example 1 was measured, the protein content in the finished bird's nest was tested according to GB5009.5-2016, and the bound sialic acid content in the finished bird's nest was tested according to GB / 31614.1-2023, and the test results are shown in Tables 1-2.

[0033] Table 1 Index content data table of decaffeinated white tea fresh stewed bird's nest prepared in Example 1

[0034] Table 2 Index content data table of fresh stewed bird's nest prepared in Comparative Example 1 ​

[0035] Analysis of the above data shows that, compared with the blank control group (comparative example 1 fresh stewed bird's nest), the protein and sialic acid content of the decaffeinated white tea fresh stewed bird's nest prepared in example 1 is still within the normal range, and the nutrients of the bird's nest product prepared by the preparation method of the present application are not destroyed.

[0036] 3. Sensory test The finished bird's nest products prepared in examples 1-3 were subjected to sensory test, and a sensory evaluation table of the finished bird's nest product was designed according to GB / T10786. 30 consumers were randomly selected to comprehensively evaluate the smell, color, texture state, etc. of the bird's nest, and the evaluation was divided into three grades: 7-9 excellent, 5-6 good, and 1-4 poor. The better the taste of the finished product, the higher the score. The test results are shown in Table 3.

[0037] Table 3 Sensory evaluation results

[0038] As can be seen from Table 3, the decaffeinated white tea fresh stewed bird's nest prepared by the preparation method of the present application has better overall effect, and has good performance in smell, color, texture state and taste. The sensory evaluation of the finished product is ideal, and the comprehensive score is excellent. It is a high-quality bird's nest product and can be recognized by most people.

[0039] The above is only an embodiment of the present application, and does not limit the patent scope of the present application. Any equivalent structure or equivalent process conversion using the content of the present application specification, or direct or indirect application in other related technical fields, is also included in the patent protection scope of the present application.

Claims

1. A method for preparing decaffeinated white tea and freshly stewed bird's nest, characterized in that, Citric acid was used as a crosslinking agent and polyethylene glycol diglycidyl ether (PEGDE) was used as a co-crosslinking agent. The caffeine in the white tea extract catalyzed the formation of ester bonds between citric acid and PEGDE, thus synthesizing a covalently crosslinked gel coated with caffeine. This gel was then separated from the white tea extract. The decaffeinated white tea extract was then used to slowly stew bird's nest at low temperature to obtain the decaffeinated white tea stewed bird's nest.

2. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 1, characterized in that, Specifically, the following steps are included: S1. White tea extract was prepared using white tea as raw material. The ratio of caffeine to citric acid and polyethylene glycol diglycidyl ether (PEGDE) in the white tea extract was adjusted and mixed evenly. A three-dimensional fully cross-linked network structure was formed by catalytic reaction, and a covalent cross-linked gel in which caffeine was encapsulated and embedded was obtained. S2. Separate the covalently cross-linked gel from the white tea extract to obtain a decaffeinated white tea extract; S3. Use decaffeinated white tea extract to slow-cook the ready-to-stew bird's nest at a low temperature, adding the decaffeinated white tea extract multiple times and mixing it evenly during the process. S4. After cooling and stewing, the bird's nest is packaged and sterilized to obtain the decaffeinated white tea stewed bird's nest.

3. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 2, characterized in that, The white tea extract in S1 was prepared by immersion extraction of 20-30 parts by weight of white tea and 200-350 parts by weight of water, and its caffeine content was quantified by HPLC analysis and external standard method.

4. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 2, characterized in that, S1 involves constant-temperature stirring and incubation of white tea extract, citric acid, and polyethylene glycol diglycidyl ether (PEGDE) at 75-85°C. When the viscosity of the reaction mixture rapidly increases to the point of gel formation, the reaction mixture is transferred to a convection oven at 86-89°C to form a stable and homogeneous covalently cross-linked gel.

5. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 4, characterized in that, The molar ratio of caffeine, citric acid and polyethylene glycol diglycidyl ether (PEGDE) in the white tea extract is 10:(1.1-1.2):

1.

6. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 2, characterized in that, The ready-to-cook bird's nest in S3 is ready-to-cook bird's nest that requires no washing, soaking, or feather removal.

7. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 2, characterized in that, In S3, the initial stewing mass ratio of ready-to-stew bird's nest to decaffeinated white tea extract is 1:(10-15), and the mass ratio of decaffeinated white tea extract to ready-to-stew bird's nest added each time during stewing is (5-8):

1.

8. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 2, characterized in that, The low-temperature slow-cooking conditions in S3 are as follows: stew the bird's nest in a water bath at 78-83℃ for 25-35 minutes, adding decaffeinated white tea extract every 5-7 minutes during the process.

9. The method for preparing decaffeinated white tea and freshly stewed bird's nest according to claim 2, characterized in that, The sterilization temperature of the bird's nest after filling in S4 is 112-117℃, and the sterilization time is 20-25 min.

10. A decaffeinated white tea-stewed bird's nest prepared by the method according to any one of claims 1 to 9.

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