Health-preserving tea and preparation method thereof

Abstract

The invention provides health-preserving tea and a preparation method thereof, and belongs to the field of health-care drinks, the health-preserving tea is prepared from a broadleaf holly leaf fermentation product, a compound extract and an amylase zymolyte, the broadleaf holly leaf fermentation product is obtained by performing compound fermentation on 40-50 parts of fructus gardeniae, 28-32 parts of broadleaf holly leaf and 40-50 parts of old pericarpium citri reticulatae, the compound extract is prepared by extracting 100-120 parts of motherwort, 65-75 parts of rhizoma cyperi and 80-120 parts of poria cocos with an alcohol solution. The health-preserving tea prepared by the invention has good brewing performance, can play a synergistic role of various health effects, and has the effects of promoting metabolism, expelling toxins, resisting depression, resisting tumors and reducing blood pressure.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of health-care drinks, and particularly relates to a health tea and a preparation method thereof. BACKGROUND

[0002] Kuding tea is a evergreen tree of the genus Kudingcha in the family Oleaceae, commonly known as tea Ding, rich tea and Gao Lu tea, and is a pure natural health drink. The finished tea has a bitter taste and then a sweet and cool taste, can clear heat and relieve summer-heat, produce saliva and quench thirst, and has multiple effects such as weight loss, cancer prevention and anti-aging, and is known as health tea and longevity tea.

[0003] In the prior art, kuding tea is used in combination with some traditional Chinese medicine components, and is ground into powder, so that a tea drink with both cooling and health-care effects can be obtained. However, there is still a deficiency in the balance between functional integration and drinking experience. If the powder particles are too fine, the tea is easy to disperse when brewing, but the clarity and taste of the tea are affected. If the powder particles are too coarse, the tea is difficult to brew completely, the effective components cannot be fully exerted, the stability of the effective components is poor, and the actual effect is affected.

[0004] Therefore, it is an urgent problem to be solved in the current tea drink technical field to develop a health tea which can guarantee the brewing performance and realize the synergistic effect of multiple health effects. SUMMARY

[0005] To solve the problems in the background art, the present application provides a health tea and a preparation method thereof.

[0006] The technical scheme provided by the present application is as follows.

[0007] A health tea is prepared from kuding tea fermentation, a composite extract and a starch enzymatic hydrolysate, wherein the kuding tea fermentation is obtained by mixing and fermenting gardenia 40-50 parts, kuding tea 28-32 parts and old dried tangerine peel 40-50 parts, and the composite extract is obtained by alcohol extraction of motherwort 100-120 parts, rhizoma corydalis 65-75 parts and poria cocos 80-120 parts.

[0008] Further, the preparation process of the kuding tea fermentation includes the following steps:

[0009] A1, raw material treatment: remove impurities, dry and mix kuding tea, old dried tangerine peel and gardenia, and then perform rolling treatment, sieve 16-30 meshes to obtain a rolled material;

[0010] A2, tea fermentation: glucose solution is added to the kneaded material of step A1, and after being mixed evenly, it is spread into a tea pile, covered with wet cotton cloth, and transferred to a fermentation chamber, the temperature in the fermentation chamber is controlled at 45-55℃, after 1-2h of fermentation, the temperature in the fermentation chamber is increased to 60-70℃, and after 4-8h of fermentation, the temperature in the fermentation chamber is reduced to room temperature, to obtain fermented material, which is sent to a dryer for drying treatment, to obtain the fermented material of the kuding tea.

[0011] Further, in step A2, the mass fraction of the glucose solution is 10-20%, and the added amount of the glucose solution is 2-4% of the mass of the kneaded material.

[0012] Further, during the fermentation process in step A2, the air humidity in the fermentation chamber is 75-85%, and the fermentation pile is stirred every 0.5-1h.

[0013] Further, the extraction process of the composite extract includes the following steps: the impurity-removed and dried motherwort, cyperus and poria cocos are crushed and sieved to 40-80 meshes to obtain composite crushed material, the composite crushed material is added to an ethanol solution, and after being mixed evenly, it is subjected to microwave treatment, centrifugal treatment, and the upper liquid is collected for distillation and drying to obtain the composite extract.

[0014] A preparation method of a health tea, including the following steps:

[0015] S1. The starch is mixed with deionized water, and then subjected to gelatinization treatment to obtain a gelatinized material, amylase is added and subjected to enzymolysis treatment, and after the enzymolysis is completed, the enzyme is inactivated to obtain an enzymolysis liquid, the enzymolysis liquid is subjected to centrifugal separation and the lower precipitate is collected to obtain a starch enzymolysis material, which is prepared for use;

[0016] S2. The fermented material of kuding tea, the composite extract and the starch enzymolysis material obtained in step S1 are mixed evenly to obtain a mixture, and the mixture is transferred to a carbon roasting chamber for drying, sieved to 8-16 meshes to obtain the health tea.

[0017] Further, in step S1, the mass ratio of starch to deionized water is 100:20-30, and the added amount of amylase is 0.2-0.5% of the mass of the starch.

[0018] Further, in step S1, the gelatinization treatment temperature is 90-100℃, and the treatment time is 20-40min.

[0019] Further, in step S1, the enzymolysis treatment temperature is 50-60℃, and the treatment time is 3-5h.

[0020] Further, in step S2, the mass ratio of the fermented material of kuding tea to the starch enzymolysis material is 10:0.2-0.4.

[0021] Beneficial effects

[0022] 1. The health-preserving tea provided by this invention, through particle size control and process adjustment, ensures excellent brewing performance and achieves synergistic effects of multiple health benefits. This invention utilizes a scientific process to prepare a health-preserving tea by compound fermenting bitter tea with gardenia and aged tangerine peel, combining it with compound extracts of motherwort, cyperus, and poria, and using a specific amylase hydrolysate as a carrier. This effectively solves the problem in existing technologies where tea brewing performance and functional integration are difficult to achieve simultaneously.

[0023] 2. Through segmented temperature control of the compound fermentation process, the warm-natured components such as hesperidin in dried tangerine peel are transformed into the cold-natured components such as geniposide and ursolic acid in gardenia and bitter tea, reducing the conflict between the warm and cold medicinal properties while preserving the core functional components of each raw material. The compound extract, through microwave-assisted and alcohol extraction processes, helps to fully exert the performance of the effective components. The introduction of amylase hydrolysate optimizes the brewing performance of the health tea, making the effective components easier to dissolve, while enhancing the synergistic effect between the components, laying a solid material foundation for its multiple health benefits. Ultimately, the health tea achieves a synergistic effect of multiple health benefits, making it effective in promoting metabolism, detoxification, anti-depression, anti-tumor, and lowering blood pressure. Attached Figure Description

[0024] Figure 1 A visual representation of the effect of health-preserving tea on the yolk sac area of ​​zebrafish;

[0025] Figure 2 A visual representation of the effect of health-preserving tea on the fluorescence intensity of zebrafish intestines;

[0026] Figure 3 A visual representation of the effect of herbal tea on the fluorescence intensity and fluorescence area of ​​tumor cells in zebrafish. Detailed Implementation

[0027] The present application will be further described in detail below with reference to the embodiments.

[0028] Unless otherwise specified, the raw materials used in the embodiments and comparative examples of this application are all commercially available.

[0029] Example 1

[0030] A health-preserving tea is prepared by the following steps:

[0031] S1. Mix starch and deionized water at a mass ratio of 100:25 until homogeneous, then gelatinize at 95℃ for 30 minutes to obtain a gelatinized product. Add 0.3% (by weight of starch) of amylase and perform enzymatic hydrolysis at 55℃ for 4 hours. After hydrolysis, inactivate the enzyme to obtain the hydrolysate. Centrifuge the hydrolysate and collect the lower precipitate to obtain starch hydrolysate for later use.

[0032] S2. Mix the fermented bitter tea, the compound extract and the starch hydrolysate obtained in step S1 evenly to obtain a mixture, wherein the mass ratio of the fermented bitter tea to the starch hydrolysate is 10:0.3. Transfer the mixture to a charcoal roasting chamber to dry and pass it through a 12-mesh sieve to obtain the health tea.

[0033] The preparation process of fermented bitter tea includes the following steps:

[0034] A1. Raw material processing: Remove impurities and dry 45 parts of gardenia, 30 parts of bitter tea and 45 parts of aged tangerine peel. Mix them evenly and then knead them. Sift through a 20-mesh sieve to obtain the kneaded material.

[0035] A2. Tea Fermentation: Add a 15% glucose solution (by mass) to the kneaded material from step A1. The amount of glucose solution added is 3% of the kneaded material. After mixing evenly, spread the mixture into a tea pile, cover the tea pile with a damp cotton cloth, and transfer it to a fermentation chamber. Control the temperature in the fermentation chamber to 50℃ and the air humidity to 80%. After fermenting for 1.5 hours, raise the temperature in the fermentation chamber to 65℃ and ferment for 6 hours. During the fermentation process, turn the fermentation pile over every 0.5 hours and lower the temperature in the fermentation chamber to room temperature to obtain the fermented product. Send the fermented product to a dryer for drying to obtain the fermented bitter tea product.

[0036] The extraction process of the compound extract includes the following steps: 110 parts of Leonurus japonicus, 70 parts of Cyperus rotundus and 100 parts of Poria cocos are cleaned, dried, pulverized, and sieved through a 60-mesh sieve to obtain compound fragments. The compound fragments are added to a 70% ethanol solution, mixed evenly, microwaved, centrifuged, and the supernatant is collected for distillation and drying to obtain the compound extract.

[0037] Example 2

[0038] A health-preserving tea is prepared by the following steps:

[0039] S1. Mix starch and deionized water at a mass ratio of 100:20 until homogeneous, then gelatinize at 90℃ for 40 min to obtain a gelatinized product. Add 0.5% amylase (by weight of starch) and perform enzymatic hydrolysis at 50℃ for 5 h. After hydrolysis, inactivate the enzyme to obtain the hydrolysate. Centrifuge the hydrolysate and collect the lower precipitate to obtain starch hydrolysate for later use.

[0040] S2. Mix the fermented bitter tea, the compound extract and the starch hydrolysate obtained in step S1 evenly to obtain a mixture, wherein the mass ratio of the fermented bitter tea to the starch hydrolysate is 10:0.3. Transfer the mixture to a charcoal roasting chamber to dry and pass it through an 8-mesh sieve to obtain the health tea.

[0041] The preparation process of fermented bitter tea includes the following steps:

[0042] A1. Raw material processing: Remove impurities and dry 40 parts of gardenia, 28 parts of bitter tea and 40 parts of aged tangerine peel. Mix them evenly and then knead them. Sift them through a 16-mesh sieve to obtain the kneaded material.

[0043] A2. Tea Fermentation: Add a 20% glucose solution (by mass) to the kneading material from step A1. The amount of glucose solution added is 2% of the kneading material. After mixing evenly, spread the mixture into a tea pile, cover the tea pile with a damp cotton cloth, and transfer it to a fermentation chamber. Control the temperature in the fermentation chamber to 45℃ and the air humidity to 75%. After fermenting for 2 hours, raise the temperature in the fermentation chamber to 60℃ and ferment for 8 hours. During the fermentation process, turn the fermentation pile over every hour and lower the temperature in the fermentation chamber to room temperature to obtain the fermented product. Send the fermented product to a dryer for drying to obtain the bitter tea fermented product.

[0044] The extraction process of the compound extract includes the following steps: 100 parts of Leonurus japonicus, 65 parts of Cyperus rotundus and 80 parts of Poria cocos are cleaned, dried, pulverized and sieved through a 40-mesh sieve to obtain compound fragments. The compound fragments are added to a 70% ethanol solution, mixed evenly and then microwaved, centrifuged, and the supernatant is collected for distillation and drying to obtain the compound extract.

[0045] Example 3

[0046] A health-preserving tea is prepared by the following steps:

[0047] S1. Mix starch and deionized water at a mass ratio of 100:30 until homogeneous, then gelatinize at 100℃ for 20 min to obtain a gelatinized product. Add 0.2% (by weight of starch) of amylase and perform enzymatic hydrolysis at 60℃ for 3 h. After hydrolysis, inactivate the enzyme to obtain the hydrolysate. Centrifuge the hydrolysate and collect the lower precipitate to obtain starch hydrolysate for later use.

[0048] S2. Mix the fermented bitter tea, the compound extract and the starch hydrolysate obtained in step S1 evenly to obtain a mixture, wherein the mass ratio of the fermented bitter tea to the starch hydrolysate is 10:0.2. Transfer the mixture to a charcoal roasting chamber to dry and sieve through a 16-mesh sieve to obtain the health tea.

[0049] The preparation process of fermented bitter tea includes the following steps:

[0050] A1. Raw material processing: Remove impurities and dry 50 parts of gardenia, 32 parts of bitter tea and 50 parts of aged tangerine peel. Mix them evenly and then knead them. Sift them through a 30-mesh sieve to obtain the kneaded material.

[0051] A2. Tea Fermentation: Add a 20% glucose solution (by mass) to the kneading material from step A1. The amount of glucose solution added is 2% of the kneading material. After mixing evenly, spread the mixture into a tea pile, cover the tea pile with a damp cotton cloth, and transfer it to a fermentation chamber. Control the temperature in the fermentation chamber to 55℃ and the air humidity to 85%. After fermenting for 1 hour, raise the temperature in the fermentation chamber to 70℃ and ferment for 4 hours. During the fermentation process, turn the fermentation pile over every 0.5 hours and lower the temperature in the fermentation chamber to room temperature to obtain the fermented product. Send the fermented product to a dryer for drying to obtain the bitter tea fermented product.

[0052] The extraction process of the compound extract includes the following steps: 120 parts of Leonurus japonicus, 75 parts of Cyperus rotundus and 120 parts of Poria cocos are cleaned, dried, pulverized and sieved through an 80-mesh sieve to obtain compound fragments. The compound fragments are added to a 70% ethanol solution, mixed evenly and then microwaved, centrifuged, and the supernatant is collected for distillation and drying to obtain the compound extract.

[0053] Proof of effectiveness

[0054] Sample preparation and maximum tolerable concentration (MTC) testing in zebrafish:

[0055] Take 5g of the health-preserving tea prepared in Example 1 into a beaker, add 100mL of boiling water and steep for 15min as the test sample. Randomly select 4-month-old healthy wild-type AB line zebrafish embryos and place them in beakers, 10 fish / group. Prepare health-preserving tea solutions with volume concentrations of 0.125%, 0.25%, and 0.5% using E3 culture water. The control group is added with E3 culture water, and the other groups are added with the corresponding concentrations of health-preserving tea solutions. Incubate in a 28.5℃ biochemical incubator for 3 days. Determine the MTC based on the zebrafish malformation rate and mortality rate, and then conduct the following performance tests:

[0056] 1. The effects of health-preserving tea on the metabolism of zebrafish:

[0057] (1) Experimental groups: normal group and health tea group.

[0058] (2) Model construction and test substance intervention: 2-day-fiber healthy wild-type AB zebrafish embryos were randomly selected and placed in 6-well cell culture plates. The normal group was treated with E3 culture water, and the herbal tea group was treated with 0.125% herbal tea solution. The plates were placed in a 28.5℃ biochemical incubator for several days for intervention.

[0059] (3) Zebrafish yolk sac area detection: After the intervention, the zebrafish were washed twice with E3 culture water. The zebrafish in each group were placed under a stereomicroscope to observe and photograph the size of the zebrafish yolk sac. The zebrafish yolk sac area was analyzed using imageJ software.

[0060] (4) Experimental data: All data are expressed as mean ± sem. Data analysis was performed using GraphPad Prism software. The t-test was used to analyze the data. Compared with the normal group, ***P<0.001.

[0061] Table 1

[0062] Group Relative area of zebrafish yolk sac (%) Normal group 100.00±2.98 Health tea group 76.22±2.53***

[0063] Based on the above testing methods, the effect of health-preserving tea on the fluorescence intensity of zebrafish intestines is as follows: Figure 1 As shown in Table 1, compared with the normal group, the area of ​​the zebrafish yolk sac in the health tea group was significantly reduced (P<0.001), indicating that the health tea provided by the present invention can significantly promote the absorption of zebrafish yolk sac and has a significant effect on promoting metabolism.

[0064] 2. The effects of health-preserving tea on depressive-like behavior in zebrafish:

[0065] (1) Experimental groups: normal group, model group, positive group, health tea group.

[0066] (2) Model Construction and Test Substance Intervention: Four-month-old healthy wild-type AB zebrafish were randomly selected and placed in beakers. The normal group was exposed to E3 culture water, while the model group, positive control group, and herbal tea group were exposed to reserpine solution for several hours to establish a depression model. After model construction, the fish were washed twice with E3 culture water, and the remaining solution was discarded. The normal group and model group were exposed to E3 culture water, the positive control group was exposed to fluoxetine hydrochloride solution, and the herbal tea group was exposed to 0.125% herbal tea solution. All fish were incubated at 28.5℃ for several days for intervention.

[0067] (3) Light and dark box experiment: After the intervention, each group of zebrafish was poured into the light-transmitting side of the light and dark box with the water flow. After they stabilized, the number of times the zebrafish entered the light box was recorded and the duration was 2 minutes.

[0068] (4) Experimental data: All data are expressed as mean ± sem. Data analysis was performed using GraphPad Prism software. The t-test was used to analyze the data. Compared with the normal group: ##P<0.01, compared with the model group: **P<0.01, *P<0.05.

[0069] Table 2

[0070]

[0071]

[0072] Based on the above testing methods, the effects of the herbal tea on the intestinal fluorescence intensity of zebrafish are shown in Table 2. It can be seen that, compared with the normal group, the number of times zebrafish in the model group entered the open box was significantly reduced (P<0.01), indicating that the zebrafish depression model was successfully constructed in this test. Compared with the model group, the number of times zebrafish in the positive group entered the open box was significantly increased (P<0.01), indicating that this test was effective. Compared with the model group, the number of times zebrafish in the herbal tea group entered the open box increased with a statistically significant difference (P<0.05), indicating that the herbal tea provided by this invention can significantly alleviate depressive-like behavior in zebrafish and has a significant antidepressant effect.

[0073] 3. The effect of health-preserving tea on zebrafish detoxification:

[0074] (1) Experimental groups: normal group, model group, health tea group.

[0075] (2) Model construction and test substance intervention: 6-day-fiber healthy wild-type AB zebrafish embryos were randomly selected. All zebrafish in each group were incubated with Nile Red dye in the dark for several hours. After incubation, the solution in the wells was discarded. The normal group was added with E3 culture water, the model group was added with aluminum sulfate working solution, and the herbal tea group was added with a 0.125% herbal tea solution containing aluminum sulfate. All were placed in a 28.5℃ biochemical incubator for several hours for intervention.

[0076] (3) Intestinal fluorescence intensity detection: After the intervention, the zebrafish were washed twice with E3 culture water. The intestinal fluorescence of each group was observed and photographed under a fluorescence microscope. The intestinal fluorescence intensity was analyzed using imageJ software.

[0077] (4) Experimental data: All data are expressed as mean ± sem. Data analysis was performed using GraphPad Prism software. The t-test was used to analyze the data. Compared with the normal group, ###P<0.001. Compared with the model group, **P<0.01.

[0078] Table 3

[0079] Group Fluorescence intensity of zebrafish intestinal tract (a.u.) Normal group 79707.55±5525.07 Model group 133091.46±9892.44### Health tea group 97724.13±3250.38**

[0080] Based on the above testing methods, the effect of health-preserving tea on the fluorescence intensity of zebrafish intestines is as follows: Figure 2 As shown in Table 3, compared with the normal group, the intestinal fluorescence intensity of zebrafish in the model group was significantly increased (P<0.001), indicating that the zebrafish intestinal toxicity model was successfully constructed in this test. Compared with the model group, the intestinal fluorescence intensity of zebrafish in the health-preserving tea group was significantly decreased (P<0.01), indicating that the health-preserving tea provided by this invention can significantly reduce the intestinal fluorescence intensity of zebrafish and has a significant detoxification effect.

[0081] 4. The effect of health-preserving tea on the number of tumor cells in zebrafish:

[0082] (1) Experimental groups: normal group, model group, health tea group.

[0083] (2) Model construction and test substance intervention: Healthy wild-type zebrafish embryos with normal development (48 hpf) were randomly selected and placed on agarose. DiI-stained BV2 cells (mouse microglia) were injected into the zebrafish yolk sac using a microinjection device. Zebrafish embryos with tumor cells of similar size were selected under a fluorescence microscope, and tumor cell fluorescence was captured at 0 hpi. After microinjection, E3 culture water was added to the model group, and 0.125% health tea solution was added to the health tea group.

[0084] (3) Tumor fluorescence intensity and fluorescence area detection: After the intervention, the zebrafish were washed twice with E3 culture water, and the yolk sac tumors were observed and photographed under a fluorescence microscope at 48 hpi. The tumor fluorescence intensity and fluorescence area were analyzed using imageJ software.

[0085] Zebrafish tumor cell fluorescence intensity proliferation (%) = (48hpi tumor cell fluorescence intensity - 0hpi tumor cell fluorescence intensity) / 0hpi tumor cell fluorescence intensity

[0086] The fluorescence area proliferation of zebrafish tumor cells (%) = (fluorescence area of ​​tumor cells at 48 hpi - fluorescence area of ​​tumor cells at 0 hpi) / fluorescence area of ​​tumor cells at 0 hpi.

[0087] (4) Experimental data: All data are expressed as mean ± sem. Data analysis was performed using GraphPad Prism software. The t-test was used to analyze the data. Compared with the model group, ***P<0.001.

[0088] Table 4

[0089]

[0090] Based on the above testing methods, the effect of health-preserving tea on the fluorescence intensity of zebrafish intestines is as follows: Figure 3 As shown in Table 4, compared with the model group, the fluorescence intensity and fluorescence area of ​​tumor cells in zebrafish in the health tea group were significantly reduced (P<0.001), indicating that the health tea provided by the present invention can significantly reduce the number of tumor cells in zebrafish and has a significant tumor-inhibiting effect.

[0091] 5. The effect of health-preserving tea on the heart rate of zebrafish:

[0092] (1) Experimental groups: normal group, model group, health tea group.

[0093] (2) Model Construction and Test Substance Intervention: Healthy wild-type AB zebrafish embryos (2 dpf) were randomly selected and placed on agar plates. The normal group received microinjection of PBS, while the model group and the herbal tea group received microinjection of angiotensin. After microinjection, the zebrafish were placed in cell culture plates. E3 culture water was added to the normal and model groups, while 0.125% herbal tea solution was added to the herbal tea group. The plates were then placed in a 28.5℃ biochemical incubator for several days for intervention.

[0094] (3) Heart rate detection: After the intervention, the zebrafish were washed twice with E3 culture water and the heart rate of each group of zebrafish was counted under a stereomicroscope.

[0095] (4) Experimental data: All data are expressed as mean ± sem. Data analysis was performed using GraphPad Prism software. The t-test was used to analyze the data. Compared with the normal group: ###P<0.001, compared with the model group: ***P<0.001.

[0096] Table 5

[0097] Group Heart rate of zebrafish (times / min) Normal group 163.80±1.87 Model group 198.30±2.42### Health tea group 160.70±2.16***

[0098] Based on the above testing methods, the effects of the health-preserving tea on the intestinal fluorescence intensity of zebrafish are shown in Table 5. It can be seen that, compared with the normal group, the heart rate of zebrafish in the model group was significantly increased (P<0.001), indicating that the zebrafish hypertension model was successfully established in this test. Compared with the model group, the heart rate of zebrafish in the health-preserving tea group was significantly decreased (P<0.001), indicating that the health-preserving tea provided by this invention can significantly reduce the heart rate of zebrafish and has a significant effect on assisting in lowering blood pressure.

[0099] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

[0100] Furthermore, various different embodiments of the present invention can be combined in any way, as long as they do not violate the spirit of the present invention, they should also be regarded as the content disclosed by the present invention.

Claims

1. A health-preserving tea, characterized in that, It was prepared from bitter tea fermentation product, compound extract and amylase hydrolysate. The bitter tea fermentation product was obtained by mixing and fermenting 40-50 parts of gardenia, 28-32 parts of bitter tea and 40-50 parts of aged tangerine peel. The compound extract was obtained by alcohol extraction of 100-120 parts of motherwort, 65-75 parts of cyperus and 80-120 parts of poria.

2. The health-preserving tea according to claim 1, characterized in that, The preparation process of fermented bitter tea includes the following steps: A1. Remove impurities from bitter tea, aged tangerine peel and gardenia, dry them, mix them evenly and then knead them. Sift them through a 16-30 mesh to obtain the kneaded material. A2. Add glucose solution to the kneaded material from step A1, mix well, spread it into a tea pile, cover the tea pile with a damp cotton cloth, transfer it to a fermentation chamber, control the temperature of the fermentation chamber to 45-55℃, ferment for 1-2 hours, then raise the temperature of the fermentation chamber to 60-70℃, ferment for 4-8 hours, and then lower the temperature of the fermentation chamber to room temperature to obtain the fermented material. Send the fermented material into a dryer for drying to obtain the bitter tea fermented material.

3. The health-preserving tea according to claim 1, characterized in that, In step A2, the glucose solution has a mass fraction of 10-20%, and the amount of glucose solution added is 2-4% of the kneading mass.

4. The health-preserving tea according to claim 1, characterized in that, During the fermentation process in step A2, the air humidity in the fermentation chamber is 75-85%, and the fermentation pile is turned over and shaken every 0.5-1 hour.

5. The health-preserving tea according to claim 1, characterized in that, The extraction process of the compound extract includes the following steps: the dried and cleaned motherwort, cyperus and poria cocos are pulverized and sieved through a 40-80 mesh to obtain compound fragments. The compound fragments are added to an ethanol solution, mixed evenly, and then microwaved and centrifuged. The supernatant is collected, distilled, and dried to obtain the compound extract.

6. A method for preparing a health-preserving tea, used to prepare the health-preserving tea according to any one of claims 1-5, characterized in that, Includes the following steps: S1. Mix starch with deionized water evenly, then gelatinize the mixture to obtain a gelatinized product. Add amylase and perform enzymatic hydrolysis. After enzymatic hydrolysis, inactivate the enzyme to obtain the hydrolysate. Centrifuge the hydrolysate and collect the lower precipitate to obtain starch hydrolysate for later use. S2. Mix the fermented bitter tea, the compound extract and the starch hydrolysate obtained in step S1 evenly to obtain a mixture. Transfer the mixture to a charcoal roasting chamber to dry and sieve through an 8-16 mesh to obtain the health tea.

7. The preparation method according to claim 6, characterized in that, In step S1, the mass ratio of starch to deionized water is 100:20-30, and the amount of amylase added is 0.2-0.5% of the starch mass.

8. The preparation method according to claim 6, characterized in that, In step S1, the gelatinization temperature is 90-100℃ and the processing time is 20-40 min.

9. The preparation method according to claim 6, characterized in that, In step S1, the enzymatic hydrolysis temperature is 50-60℃ and the treatment time is 3-5 hours.

10. The preparation method according to claim 6, characterized in that, In step S2, the mass ratio of bitter tea fermentation product to starch hydrolysate is 10:0.2-0.4.

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