Fermented tea with alcoholic liver injury protection function and preparation method thereof

Abstract

The invention relates to the technical field of functional food processing, in particular to fermented tea with an alcoholic liver injury protection function and a preparation method of the fermented tea. The functional tea beverage is prepared by optimizing the fungus compatibility proportion, the fermentation condition and the subsequent blending process, and the method is provided for dietary intervention of alcoholic liver injury due to the regulation effect on hepatic cell oxidative stress and inflammatory factors. The preparation method comprises the following steps: mixing the lucid ganoderma, the phellinus igniarius, the grifola frondosa and pure water according to a weight ratio of 1: 30, carrying out water bath extraction at 90 DEG C for 2-4 hours, filtering, mixing extract liquids according to a ratio, and adjusting the pH value to 5.0-6.0; inoculating yeast into a YPD culture medium, culturing at 22-31 DEG C for 24-96 hours until the pH value is 5.0-6.5 to obtain a yeast liquid, inoculating the obtained yeast liquid into the extract liquid obtained in the step 1), fermenting at 28 DEG C for 72 hours, and adjusting the pH value to 5.5; and heating at 60-70 DEG C for 10-15 minutes to inactivate the yeast, filtering, and refrigerating and storing.

Description

Technical Field

[0001] This invention relates to the field of functional food processing technology, specifically to a fermented tea with protective function against alcoholic liver damage and its preparation method. Background Technology

[0002] Alcoholic liver disease (ALD) is one of the most common liver diseases worldwide. Long-term excessive alcohol consumption can lead to liver metabolic disorders, causing serious health problems such as fatty liver, hepatitis, liver fibrosis, and even cirrhosis. Acetaldehyde and reactive oxygen species (ROS), produced by alcohol metabolism in the liver, are the main factors causing oxidative stress and inflammatory responses in hepatocytes.

[0003] Currently, clinical treatments for alcoholic liver injury are limited, mainly relying on alcohol cessation and hepatoprotective drugs (such as silymarin and glycyrrhizic acid preparations). However, long-term drug treatment can lead to side effects. Therefore, developing natural, safe, and hepatoprotective functional foods or beverages has significant research value and application prospects.

[0004] Traditional medicinal fungi such as Phellinus linteus, Ganoderma lucidum, and Grifola frondosa have been shown in traditional Chinese medicine and modern pharmacological studies to possess significant hepatoprotective, antioxidant, and anti-inflammatory activities. However, the direct consumption or extraction of these fungi often suffers from poor taste and low absorption rates, limiting their widespread application.

[0005] In recent years, fermentation technology has been widely used in the development of functional foods. Through the metabolic action of microorganisms (such as yeast and lactic acid bacteria), large molecules in medicinal materials (such as polysaccharides and proteins) can be effectively transformed into more easily absorbed small molecule active ingredients (such as peptides and oligosaccharides), while enhancing their bioactivity. Yeast fermentation not only improves the flavor of products but also produces new functional components, further enhancing antioxidant and liver-protective effects. Liquid fermented tea beverages meet the convenience needs of modern consumers, and optimized fermentation processes can improve the dissolution rate and stability of active ingredients.

[0006] Patent No. 2021111643391 discloses a processing technology for Ganoderma lucidum fermented tea, including the following steps: 1) Soaking *Achyranthes bidentata* leaves, tea leaves, mulberry leaves, and *Dendrobium officinale* in purified water for 20-30 minutes, stirring thoroughly during the soaking process, draining the water, and then sterilizing at 200-220℃; 2) Collecting Ganoderma lucidum, aseptically separating it on a sterile operating table, and inoculating the strain separately into potato dextrose agar medium. Activation culture: culture at 32℃ for 3 days to obtain Ganoderma lucidum mycelium; 3) Pack the crushed Moringa shavings into bags, sterilize at 200-220℃, and then use them as fermentation substrate to inoculate Ganoderma lucidum mycelium. Cultivate at 28℃ for 28 days to obtain Moringa Ganoderma lucidum fungus; 4) Use the sterilized leaves of Niu Dali, tea leaves, mulberry leaves and Dendrobium officinale from step 1) as fermentation substrate, inoculate Moringa Ganoderma lucidum fungus, and ferment at 30-35℃ for 30 days to obtain Ganoderma lucidum fermented tea. Patent No. 2012102464139 discloses a Ganoderma lucidum tea, Ganoderma lucidum tea bags, and their processing technology. The steps for making the Ganoderma lucidum tea are: A) preparing Inonotus obliquus powder, Phellinus linteus powder, Fomitopsis pinnatifida powder, and Ganoderma lucidum extract; B) mixing 50-60 parts of Inonotus obliquus powder, 10-20 parts of Phellinus linteus powder, 10-20 parts of Fomitopsis pinnatifida powder, and 5-30 parts of Ganoderma lucidum extract evenly; C) drying and sterilizing the evenly mixed materials to obtain Ganoderma lucidum tea. However, this process results in significant loss of the effective components of Ganoderma lucidum, failing to protect its efficacy, and producing a relatively poor taste and low absorption rate. Furthermore, the release conditions of active ingredients from different fungal powders vary greatly, making it impossible to achieve a uniform brewing method that accommodates all components, leading to excessive dissolution of some components and insufficient dissolution of others, resulting in an unbalanced ratio. Finally, the final product is in a single form (only powder), making it inconvenient to use.

[0007] Therefore, developing a tea beverage that combines liver-protective effects with good palatability is of significant innovative importance. Summary of the Invention

[0008] In view of this, the present invention provides a fermented tea with protective function against alcoholic liver injury and its preparation method, based on the natural liver-protective properties of medicinal fungi and the synergistic effect of yeast fermentation technology.

[0009] To achieve the above objectives, the present invention provides the following technical solution: a fermented tea with protective function against alcoholic liver injury, comprising the following raw materials in parts by weight: 15-40 parts of Ganoderma lucidum, 15-40 parts of Phellinus linteus, 15-40 parts of Grifola frondosa, and 1-5 parts of sucrose.

[0010] The preparation method of a fermented tea with protective function against alcoholic liver injury includes the following steps:

[0011] 1) Preparation of extract

[0012] Ganoderma lucidum, Phellinus linteus, and Grifola frondosa were mixed with pure water at a weight ratio of 1:30 and extracted in a 90℃ water bath for 2-4 hours. After filtering with a 200-mesh filter cloth, the filter residue was discarded to obtain Ganoderma lucidum extract, Phellinus linteus extract, and Grifola frondosa extract. The extracts were mixed in proportion and the pH was adjusted to 5.0-6.0.

[0013] 2) Yeast fermentation

[0014] Strain activation: Inoculate yeast into YPD medium and culture at 22-31℃ for 24-96 hours until the pH reaches 5.0-6.5 to obtain yeast culture. Inoculate the obtained yeast culture into the extract obtained in step 1), add sucrose, and ferment at 28℃ for 72 hours to adjust the pH to 5.5.

[0015] 3) Termination of fermentation and post-treatment

[0016] Inactivate yeast by heating at 60-70℃ for 10-15 minutes. After cooling to room temperature, filter coarsely through a filter cloth and then aseptically filter through a 0.22μm microporous membrane to obtain a clear liquid, which can be stored under cold.

[0017] Furthermore, in step 1), the weight ratio of Ganoderma lucidum extract: Phellinus linteus extract: Grifola frondosa extract is 2:2:1.

[0018] Furthermore, in step 2), the inoculation amount of yeast culture is 2% of the extract.

[0019] Compared with the prior art, the present invention has the following significant advantages and beneficial effects:

[0020] 1) This invention prepares a functional tea beverage by optimizing the fungal compatibility ratio, fermentation conditions (such as temperature, time, and yeast strain screening) and subsequent blending process. It provides a method for dietary intervention for alcoholic liver injury by regulating the oxidative stress and inflammatory factors of hepatocytes.

[0021] 2) This invention selects three edible and medicinal fungi—Ganoderma lucidum, Phellinus linteus, and Grifola frondosa—as fermentation substrates and uses their fruiting bodies as fermentation raw materials. The three are combined and fermented, which is not a simple physical mixing, but rather a biotransformation process during fermentation. Phellinus linteus is rich in flavonoids and polysaccharides, which can inhibit hepatocyte apoptosis and enhance the liver's antioxidant capacity. The triterpenoids in Ganoderma lucidum can regulate lipid metabolism and reduce alcohol-induced liver damage. Grifola frondosa, due to its β-glucan component, performs well in immune regulation and liver protection, thereby enhancing the protective effect against alcoholic liver damage.

[0022] 3) This invention selects the fruiting bodies of Ganoderma lucidum, Phellinus linteus, and Grifola frondosa, which are not used for tea fermentation, nor does it simply use mycelium, thus reducing material costs. Furthermore, the fruiting bodies contain all the primary and secondary metabolites synthesized by these fungi under specific growth conditions, such as diverse polysaccharides, proteins, terpenes, alkaloids, sterols, enzyme systems, and abundant trace elements. Fermentation using the fruiting bodies as a substrate can degrade the macromolecules (such as cellulose, chitin, and large proteins) originally present in the fruiting bodies into more easily absorbed small peptides, amino acids, and oligosaccharides. Simultaneously, it may convert some precursors of active ingredients into more active forms. The vast precursor library provided by the fruiting bodies cannot be replicated by any artificially formulated synthetic culture medium. The contribution of endogenous enzyme systems: the fruiting bodies themselves contain rich enzyme systems. Under appropriate fermentation conditions, these endogenous enzymes may be activated and work synergistically with the enzyme systems of exogenous fermenting bacteria to produce more complex biotransformation effects, generating new compounds that cannot be obtained in simple strain fermentation.

[0023] 4) The fermented tea prepared by the method of this invention can prevent fatty liver, hepatitis, liver fibrosis and cirrhosis. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of the invention.

[0025] In this invention, Phellinus linteus is rich in flavonoids and polysaccharides, which can inhibit hepatocyte apoptosis and enhance the liver's antioxidant capacity; the triterpenoids in Ganoderma lucidum can regulate lipid metabolism and reduce alcohol-induced liver damage; and Grifola frondosa has excellent performance in immune regulation and liver protection due to its β-glucan component.

[0026] Example 1:

[0027] A fermented tea with protective function against alcoholic liver damage, comprising the following ingredients by weight: 40 parts Ganoderma lucidum, 40 parts Phellinus linteus, 20 parts Grifola frondosa, and 2 parts sucrose.

[0028] The preparation method of a fermented tea with protective function against alcoholic liver injury includes the following steps:

[0029] 1) Preparation of extract

[0030] Ganoderma lucidum, Phellinus linteus, and Grifola frondosa were mixed with pure water at a weight ratio of 1:30 and extracted in a 90℃ water bath for 2-4 hours. After filtration through a 200-mesh filter cloth, the filter residue was discarded to obtain Ganoderma lucidum extract, Phellinus linteus extract, and Grifola frondosa extract. The extracts were then mixed at a weight ratio of 2:2:1 to obtain a compound extract. The pH was adjusted to 5.5 with citric acid solution and set aside for later use.

[0031] 2) Yeast fermentation

[0032] Strain activation: The preserved brewer's yeast strain was inoculated into fresh YPD liquid medium and cultured at 30℃ and 150 rpm for 24 hours with shaking to obtain yeast culture (live count ≥ 1×10^8 CFU / mL). The culture was then brought to pH 5.0. The obtained yeast culture was then inoculated into the extract obtained in step 1) and placed in a 2L fermenter (the inoculation amount of yeast culture was 2% of the extract). 1g of yeast nutrient was added, and sucrose was added. Fermentation was carried out at 28℃ for 72 hours, and the pH was adjusted to 5.5. During this period, micro-aeration (0.1 vvm) was performed using sterile air.

[0033] 3) Termination of fermentation and post-treatment

[0034] After fermentation, the fermentation broth is heated at 70°C for 10 minutes to stop fermentation and inactivate yeast cells. After cooling to room temperature, it is coarsely filtered through a 200-mesh filter cloth and then aseptically filtered through a 0.22μm microporous membrane to obtain a clear liquid, which can be stored at 4°C.

[0035] The product in this embodiment has the following characteristics: polysaccharide content is 42.7 mg / g, flavonoid content is 52.3 mg / g, triterpenoid content is 25.2 mg / g, and DPPH scavenging rate is 66.3%.

[0036] Example 2:

[0037] A fermented tea with protective function against alcoholic liver damage, comprising the following ingredients by weight: 36 parts Ganoderma lucidum, 36 parts Phellinus linteus, 18 parts Grifola frondosa, and 3 parts sucrose.

[0038] The preparation method of a fermented tea with protective function against alcoholic liver injury includes the following steps:

[0039] 1) Preparation of extract

[0040] Ganoderma lucidum, Phellinus linteus, and Grifola frondosa were mixed with pure water at a weight ratio of 1:30 and extracted in a 90℃ water bath for 2-4 hours. After filtration through a 200-mesh filter cloth, the filter residue was discarded to obtain Ganoderma lucidum extract, Phellinus linteus extract, and Grifola frondosa extract. The extracts were then mixed at a weight ratio of 2:2:1 to obtain a compound extract. The pH was adjusted to 5.5 with citric acid solution and set aside for later use.

[0041] 2) Yeast fermentation

[0042] Strain activation: The preserved brewer's yeast strain was inoculated into fresh YPD liquid medium and cultured at 31℃ and 150 rpm for 48 hours to obtain yeast culture (live count ≥ 1×10^8 CFU / mL). The culture was brought to pH 6.0. The obtained yeast culture was then inoculated into the extract obtained in step 1) and placed in a 2L fermenter (the inoculation amount of yeast culture was 2% of the extract). 1g of yeast nutrient was added, and sucrose was added. Fermentation was carried out at 28℃ for 72 hours, and the pH was adjusted to 5.5. During this period, micro-aeration (0.1 vvm) was performed using sterile air.

[0043] 3) Termination of fermentation and post-treatment

[0044] After fermentation, heat the fermentation broth at 60-70℃ for 10-15 minutes to stop fermentation and inactivate yeast cells. After cooling to room temperature, coarsely filter through a 200-mesh filter cloth, and then aseptically filter through a 0.22μm microporous membrane to obtain a clear liquid. Store at 4℃.

[0045] In step 2), the inoculation amount of yeast culture is 2% of the extract.

[0046] In this embodiment, the product contained 36.32 mg / g of polysaccharides, 44.48 mg / g of flavonoids, and 21.29 mg / g of triterpenes, with a DPPH scavenging rate of 55.98%. Both the active ingredients and antioxidant capacity were reduced.

[0047] Example 3:

[0048] A fermented tea with protective function against alcoholic liver damage, comprising the following ingredients by weight: 38 parts Ganoderma lucidum, 38 parts Phellinus linteus, 19 parts Grifola frondosa, and 3 parts sucrose.

[0049] The preparation method of a fermented tea with protective function against alcoholic liver injury includes the following steps:

[0050] 1) Preparation of extract

[0051] Ganoderma lucidum, Phellinus linteus, and Grifola frondosa were mixed with pure water at a weight ratio of 1:30 and extracted in a 90℃ water bath for 2-4 hours. After filtration through a 200-mesh filter cloth, the filter residue was discarded to obtain Ganoderma lucidum extract, Phellinus linteus extract, and Grifola frondosa extract. The extracts were then mixed at a weight ratio of 2:2:1 to obtain a compound extract. The pH was adjusted to 5.5 with citric acid solution and set aside for later use.

[0052] 2) Yeast fermentation

[0053] Strain activation: The preserved brewer's yeast strain was inoculated into fresh YPD liquid medium and cultured at 25℃ and 150 rpm for 96 hours to obtain yeast culture (live count ≥ 1×10^8 CFU / mL). The culture was brought to pH 6.0. The obtained yeast culture was then inoculated into the extract obtained in step 1) and placed in a 2L fermenter (the inoculation amount of yeast culture was 2% of the extract). 1g of yeast nutrient was added, and sucrose was added. Fermentation was carried out at 28℃ for 72 hours, and the pH was adjusted to 5.5. During this period, micro-aeration (0.1 vvm) was performed using sterile air.

[0054] 3) Termination of fermentation and post-treatment

[0055] After fermentation, the fermentation broth is heated at 65°C for 13 minutes to stop fermentation and inactivate yeast cells. After cooling to room temperature, it is coarsely filtered through a 200-mesh filter cloth and then aseptically filtered through a 0.22μm microporous membrane to obtain a clear liquid, which can be stored at 4°C.

[0056] In step 2), the inoculation amount of yeast culture is 2% of the extract.

[0057] In this embodiment, the product contains 40.70 mg / g of polysaccharides, 49.84 mg / g of flavonoids, 23.86 mg / g of triterpenes, and a DPPH scavenging rate of 62.73%. The active ingredients and antioxidant capacity are better than those obtained with high temperature and short-time treatment.

[0058] Raw materials for this invention: Ganoderma lucidum fruiting bodies (from Shaanxi Province, sliced, moisture content ≤12%). Phellinus linteus fruiting bodies (artificially cultivated, moisture content ≤10%). Grifola frondosa fruiting bodies (moisture content ≤13%). Commercially available brewer's yeast for fermentation. Yeast nutrient solution (Angel FN502, commercially available), YPD medium: yeast extract 10g / L, peptone 20g / L, glucose 20g / L. Pure water, food-grade citric acid / sodium bicarbonate (for pH adjustment).

[0059] The product of this invention is clear amber in color, has a unique mushroom fermentation ester aroma, significantly reduces the original bitterness, and has a mellow taste.

[0060] In the formula of this invention, Grifola frondosa can activate NK cells and macrophages; Ganoderma lucidum can regulate the Nrf2 / ARE pathway, directly scavenge free radicals, and upregulate antioxidant enzymes; Phellinus linteus can stabilize mitochondrial membrane potential and regulate the Bcl-2 / Bax ratio.

[0061] The effectiveness of the three main ingredients: Ganoderma lucidum is the first choice, with a clear effect and fast onset, but it has a noticeable astringent taste. Therefore, the ratio is set as Ganoderma lucidum: Phellinus linteus: Grifola frondosa in 2:2:1.

[0062] The process experiment of this invention is as follows:

[0063] (1) Fermentation temperature optimization

[0064] With other conditions fixed (fermentation time 48 h, inoculum size 2%, pH 5.5), the effects of different temperatures (25℃, 28℃, 31℃) on the fermentation effect were investigated using the scavenging rates of polysaccharides, flavonoids, triterpenes, and DPPH as evaluation indicators.

[0065]

[0066] The results showed that the content of polysaccharides, flavonoids, triterpenes and antioxidant capacity were significantly better at fermentation at 28℃ than at other temperature groups, so 28℃ was selected as the optimal fermentation temperature.

[0067] (2) Fermentation time optimization

[0068] With other conditions fixed (temperature 28℃, inoculum size 2%, pH 5.5), the effects of different time periods (24h, 48h, 72h) on the fermentation effect were investigated.

[0069]

[0070] The results showed that after 72 hours of fermentation, the content of polysaccharides, flavonoids, triterpenes and antioxidant capacity were significantly better than those of other temperature groups. Therefore, 72 hours was selected as the optimal fermentation time.

[0071] (3) Initial pH optimization

[0072] With other conditions fixed (temperature 28℃, time 48h, inoculum size 2%), the effect of different initial pH (5.0, 5.5, 6.0) on fermentation efficiency was investigated.

[0073]

[0074] The results showed that at pH 5.5, the content of polysaccharides, flavonoids, triterpenes and antioxidant capacity were significantly better than those at other temperatures. Therefore, pH 5.5 was selected as the optimal fermentation pH.

[0075] (4) Orthogonal experimental design (L9(3□))

[0076] Based on the single-factor results, three factors with significant influence were selected, and each was optimized with three levels.

[0077]

[0078] The results of the orthogonal experiment are as follows:

[0079]

[0080]

[0081] The results showed that the fermentation broth exhibited the highest polysaccharide, flavonoid, and triterpene content, and the best DPPH scavenging effect, when the fermentation temperature was 28℃, the fermentation time was 72h, and the pH was maintained at 5.5. Excessively high temperatures inhibited yeast activity, fermentation times exceeding 72h may lead to polysaccharide degradation, and excessively low pH levels were also detrimental to fermentation.

[0082] The order of influencing factors is: temperature > time > pH. In terms of flavor, yeast fermentation can reduce the earthy taste of Grifola frondosa and the astringency of Ganoderma lucidum.

[0083] Conclusion: Through verification experiments, it was demonstrated that at a fermentation temperature of 28℃, a fermentation time of 72h, and a pH of 5.5, the polysaccharide content was 42.7mg / g, the flavonoid content was 52.3mg / g, the triterpenoid content was 25.2mg / g, and the DPPH scavenging rate was 66.3%. Example 1 showed the best results.

[0084] Pharmacodynamic study of the fermented tea of ​​this invention (protective effect against alcoholic liver injury in mice).

[0085] Experimental methods

[0086] 1. Animal grouping

[0087] Twenty-five mice were randomly divided into five groups of five: a blank control group, an alcohol injury model group, and low, medium, and high dose tea groups (the low, medium, and high dose tea groups were the tea preparations from Example 1).

[0088] 2. Modeling and drug administration

[0089] Experimental animals were divided into a low-dose group (0.1 mL), a medium-dose group (0.2 mL), and a high-dose group (0.4 mL), and were administered the corresponding doses of tea solution orally via gavage. The control and model groups were given 0.4 mL of physiological saline as a control. Two hours after the first administration, all animals except the blank control group, which continued to receive 0.4 mL of physiological saline, were given 0.55 mL of 45% (v / v) ethanol solution. The administration regimen was repeated once each at 12 and 24 hours, for a total of three administration interventions.

[0090] 3. Sampling and testing

[0091] Eight hours after the last gavage, whole blood was collected, and liver tissue was rapidly separated after euthanasia. Blood samples were incubated at 37°C for 1 hour, then allowed to stand at 4°C for 6 hours. Serum was separated, and ALT and AST activities were detected using a kit. Liver tissue was homogenized with physiological saline at a ratio of 1:9 (w / v) to prepare a 10% homogenate. After centrifugation, the supernatant was collected, and GSH and TG levels were detected. The procedure was strictly performed according to the kit instructions.

[0092] Experimental results

[0093] Table 1. Effects of fermented tea on serum ALT levels in mice administered alcohol by gavage.

[0094] Note: Data are expressed as x±s (n=5); * indicates P<0.05 compared with the control group; # indicates P<0.05 compared with the model group.

[0095] The results showed that low, medium, and high doses of fermented tea had a significant effect on alanine aminotransferase levels compared with the alcohol-damaged model group.

[0096] Table 2. Effects of fermented tea on serum AST levels in mice administered alcohol by gavage.

[0097] Note: Data are expressed as x±s (n=5); * indicates P<0.05 compared with the control group; # indicates P<0.05 compared with the model group.

[0098] The results showed that high doses of fermented tea had a significant effect on aspartate transferase content compared with the alcohol-damaged model group.

[0099] Table 3. Effects of fermented tea on liver triglyceride (TG) levels in mice administered alcohol via gavage.

[0100] Note: Data are expressed as x±s (n=5); * indicates P<0.05 compared with the control group; # indicates P<0.05 compared with the model group.

[0101] The results showed that medium and high doses of fermented tea had a significant effect on triglyceride levels compared with the alcohol-damaged model group.

[0102] Table 4. Effects of fermented tea on liver reduced glutathione (GSH) levels in mice administered alcohol by gavage.

[0103] Note: Data are expressed as x±s (n=5); * indicates P<0.05 compared with the control group; # indicates P<0.05 compared with the model group.

[0104] The results showed that high-dose fermented tea had a significant effect on the content of reduced glutathione compared with the alcohol-damaged model group.

[0105] In the alcohol-induced liver injury model group, serum ALT and AST levels were significantly elevated compared to the normal control group. Meanwhile, fermented tea showed an inhibitory effect on the increase of ALT and AST, with the high-dose fermented tea group showing a significant effect. This preliminarily demonstrates that the establishment of the acute alcoholic liver injury model in mice was successful, and that fermented tea has a protective effect against alcohol-induced liver injury in mice. GSH is a well-studied antioxidant, and GSH levels in hepatocytes are correlated with alcoholic liver injury. In this experiment, alcohol intake significantly reduced GSH levels in mouse liver tissue, while medium and high doses of fermented tea significantly inhibited the increase of GSH in liver tissue.

[0106] The above results demonstrate that the present invention can effectively protect against alcoholic liver damage, and the raw materials used in the present invention have no toxic side effects. In other words, the present invention can be used as a safe liver protection product, which is in line with the current health trend and is conducive to market promotion.

[0107] The above embodiments are only the preferred embodiments of the present invention and do not limit any modifications to the present invention. Any modifications, changes and optimizations made according to the embodiments of the present invention shall fall within the scope of protection of the present invention.

Claims

1. A fermented tea with protective function against alcoholic liver damage, characterized in that, The ingredients include the following parts by weight: 15-40 parts Ganoderma lucidum, 15-40 parts Phellinus linteus, 15-40 parts Grifola frondosa, and 1-5 parts sucrose.

2. The method for preparing a fermented tea with protective function against alcoholic liver injury according to claim 1, characterized in that, The steps are as follows: 1) Preparation of extract Ganoderma lucidum, Phellinus linteus, and Grifola frondosa were mixed with pure water at a weight ratio of 1:30 and extracted in a 90℃ water bath for 2-4 hours. After filtering with a 200-mesh filter cloth, the filter residue was discarded to obtain Ganoderma lucidum extract, Phellinus linteus extract, and Grifola frondosa extract. The extracts were mixed in proportion and the pH was adjusted to 5.0-6.

0. 2) Yeast fermentation Strain activation: Inoculate yeast into YPD medium and culture at 22-31℃ for 24-96 hours until the pH reaches 5.0-6.5 to obtain yeast culture. Inoculate the obtained yeast culture into the extract obtained in step 1), add sucrose, and ferment at 28℃ for 72 hours to adjust the pH to 5.

5. 3) Termination of fermentation and post-treatment Inactivate yeast by heating at 60-70℃ for 10-15 minutes. After cooling to room temperature, filter coarsely through a filter cloth and then aseptically filter through a 0.22μm microporous membrane to obtain a clear liquid, which can be stored under cold.

3. The method for preparing a fermented tea with protective function against alcoholic liver injury according to claim 2, characterized in that, In step 1), the weight ratio of Ganoderma lucidum extract, Phellinus linteus extract, and Grifola frondosa extract is 2:2:

1.

4. The method for preparing a fermented tea with protective function against alcoholic liver injury according to claim 2, characterized in that, In step 2), the inoculation amount of yeast culture is 2% of the extract.

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