Graded red yeast rice and dried orange peel composite blended tea and preparation method thereof

Abstract

The invention discloses graded red yeast rice and pericarpium citri reticulatae composite blended tea and a preparation method thereof, and belongs to the technical field of deep processing of tea leaves. The health-preserving tea mainly comprises a daily health-preserving style and a reinforced Pro style, the daily style adopts food-grade red yeast rice with 0-0.2% of monacolin K, the proportion of the tea leaves to the red yeast rice is 50-60 parts, the proportion of the red yeast rice is 25-35 parts, and the proportion of the pericarpium citri reticulatae is 10-20 parts, the Pro style adopts food-grade red yeast rice with 3-3.5% of monacolin K, the proportion of the tea leaves to the red yeast rice is 80-85 parts, the proportion of the red yeast rice is 10-15 parts, and the proportion of the pericarpium citri reticulatae is 6-10 parts. Through cooperation of five-in-one technologies of grading proportioning, water content control, closed dry mixing, double-gradient red yeast rice and intake control, the problems that existing blended tea is split in mouth feel, easy to absorb moisture and mildew, unstable in mass production, single in product, high in compliance risk and the like are solved, and the technical effects of synergistic fusion of flavors, high storage stability and high batch consistency are achieved; the product is clear in hierarchy, adapts to health-preserving requirements of different crowds, can be industrially produced, and is suitable for long-term drinking as a health-preserving teabag.

Description

Technical Field

[0001] This invention relates to the field of deep processing technology of tea, and in particular to a graded red yeast rice and tangerine peel compound blended tea and its preparation method. Background Technology

[0002] With the popularization of health consumption concepts, blended teas combining medicinal and edible ingredients with tea have become a market hotspot. However, the existing preparation processes for blended teas are mostly simple mixing of binary or ternary ingredients, lacking a systematic technical system and exhibiting several core defects: First, the open mixing process lacks moisture-proof and aroma-preserving designs, easily leading to the loss of flavor substances, aroma separation, and a fragmented taste; second, there are no precise control standards for the moisture content of raw materials, and the mixing and packaging processes lack moisture-proof measures, making the products highly susceptible to moisture absorption, clumping, and even mold, resulting in poor storage stability and a short shelf life; third, there are no standardized process parameters, and the mixing equipment and raw material ratios are not compatible, leading to significant batch-to-batch differences and poor consistency; fourth, there is no graded design based on the content of red yeast rice functional components, resulting in a single product structure that cannot meet the differentiated needs of the general public for daily light health maintenance and professional high-level conditioning; fifth, the amount of red yeast rice added is not precisely controlled, easily causing excessive intake of monacolin K, and the mold content of red yeast rice raw materials is not properly controlled, posing a food safety compliance risk.

[0003] The prior art patent document CN109619221B discloses "a blended tea and its processing method," which is obtained by blending a tooth-leaf red-light ratio green tea with black tea, green tea, or dark tea. The tooth-leaf red-light ratio green tea is prepared from the tender buds and leaves of the tooth-leaf red-light ratio green tea using green tea processing methods. This invention blends tooth-leaf red-light ratio green tea with post-fermented dark tea, which can increase the catechin content and reduce the caffeine content in the post-fermented dark tea, overcoming the bitterness and astringency of dark tea, and obtaining a new tea product with good storage resistance, mellow taste, excellent aftertaste, and fragrant aroma.

[0004] Patent document CN118661795A discloses "a type of bamboo leaf tea, a blended bamboo leaf tea, and a method for preparing the same." The preparation of the bamboo leaf tea includes the following steps: slicing bamboo leaves into shreds, microwaving them to kill the green (or de-enzyming) leaves, and then drying the de-enzymed leaves to obtain bamboo leaf tea. This invention's blended bamboo leaf tea effectively improves the quality of bamboo leaf tea and bulk tea, blending the distinctive aroma and sweet aftertaste of bamboo leaf tea with the aroma and flavor of bulk tea, providing a new approach to compound tea drinking.

[0005] Existing technologies only optimize the blending of single tea types, improving only the taste or sensory quality of some teas. They all employ open mixing processes, lacking precise control of raw material moisture content, graded management of red yeast rice functional components, and safe control of monacolin K intake. They also fail to disclose or achieve the integrated technical solution of "graded proportions + moisture content ≤9% + double-helix conical mixing with closed dry mixing + dual-gradient monacolin K + safe intake control." This fails to simultaneously address the pain points of existing blended teas, such as fragmented taste, susceptibility to moisture absorption, unstable mass production, product homogeneity, and high compliance risks. Furthermore, it cannot achieve the synergistic adaptation of proportions, moisture content control, and specialized mixing equipment. Therefore, this invention proposes a graded red yeast rice and tangerine peel compound blended tea and its preparation method. Through systematic process design and raw material control, it fundamentally solves the shortcomings of existing technologies, achieving flavor fusion, stable storage, consistent mass production, graded adaptation, and safety compliance. This provides a practical technical path for the industrial production of health-promoting blended teas. Summary of the Invention

[0006] Purpose of the invention: The purpose of this invention is to provide a graded red yeast rice and tangerine peel compound blended tea and its preparation method, so as to solve the problems mentioned in the background art.

[0007] Technical solution: To solve the above-mentioned technical problems, according to one aspect of the present invention, more specifically, a graded red yeast rice and tangerine peel compound blended tea, including: a daily health-preserving version and an enhanced Pro version; The daily health-preserving formula is made from the following ingredients by weight: 50-60 parts tea leaves, 25-35 parts red yeast rice, and 10-20 parts dried tangerine peel. The enhanced Pro version is made from the following ingredients by weight: 80-85 parts tea leaves, 10-15 parts red yeast rice, and 6-10 parts dried tangerine peel. All raw materials are only dried and pretreated until the moisture content is ≤9%, without crushing, and are prepared by a closed room temperature dry mixing process. The closed room temperature dry mixing refers to mixing at room temperature in a closed container of a double helix conical mixer without any openings or external humidity / temperature interference. The preparation process does not involve fermentation, extraction, or the addition of any chemical additives. The red yeast rice is food-grade. The daily health supplement version is made with food-grade red yeast rice with a Monacoline K content of 0-2‰, while the enhanced Pro version is made with food-grade red yeast rice with a Monacoline K content of 3-3.5‰. The aflatoxin B1 and citric acid content in the red yeast rice raw materials meet the national standards. The daily Monacoline K intake of the finished product is ≤10mg, which is considered a general food product.

[0008] Preferably, the tea leaves are selected from one or more of the following: white tea, black tea, Pu-erh tea, green tea, oolong tea, dark tea, yellow tea, and flower tea.

[0009] Preferably, the time for dry mixing at room temperature in a sealed environment is 10-20 minutes, and the mixing speed is 15-30 r / min; wherein the daily health care version has a dry mixing speed of 18-22 r / min and a dry mixing time of 14-16 min, and the enhanced Pro version has a dry mixing speed of 23-27 r / min and a dry mixing time of 11-13 min.

[0010] Preferably, it further includes 0.1-1 parts of a flavor-modifying component, wherein the flavor-modifying component is selected from one or more of flowers and fruits, herbs, natural spices, and natural extracts.

[0011] Preferably, the finished product is packaged in 5g bags, individually sealed in aluminum foil bags, and vacuum-sealed until the residual oxygen rate is ≤3% before sealing.

[0012] According to another aspect of the present invention, a method for preparing a graded red yeast rice and tangerine peel blended tea is provided, comprising the following steps: S1. Raw material pretreatment: Tea leaves, red yeast rice, and dried tangerine peel are dried independently using a dedicated drying process until the moisture content is ≤9%. No crushing is performed during the entire process. If flavor adjustment components are added, the flavor adjustment components are dried using the same drying process as the dried tangerine peel until the moisture content is ≤9%. No crushing is performed during the process either. S2. Closed Mixing: Weigh the pre-treated raw materials precisely according to the formula. If flavor adjustment components are added, first put the flavor adjustment components and dried tangerine peel into a small closed mixer for pre-mixing. Then put the premixed material into the closed container of the double helix cone mixer together with tea leaves and red yeast rice. If no flavor adjustment components are added, put the tea leaves, red yeast rice and dried tangerine peel directly into the closed container of the double helix cone mixer and carry out closed dry mixing under normal temperature and pressure conditions. The mixing process is closed with no openings, does not absorb moisture, and does not dissipate aroma. The dry mixing speed is 15-30 r / min and the dry mixing time is 10-20 min. S3. Packaging and shaping: In a clean production area with a temperature of 20-25℃ and a relative humidity of ≤45%, the mixed raw materials are packaged into 5g bags, which are then sealed in food-grade aluminum foil bags after being vacuumed until the residual oxygen rate is ≤3%. This yields graded red yeast rice and tangerine peel compound blended tea. The entire preparation process involves no fermentation, extraction, or addition of any chemical additives.

[0013] Beneficial effects: The flavors blend harmoniously and the taste is smooth and unbroken: Relying on the five-in-one technology synergy system, the double helix cone mixer's ability to stir without dead angles makes the tea, red yeast rice, and tangerine peel mix more evenly. Combined with scientific grading and proportioning, it achieves the complementary and synergistic integration of tea aroma, aged aroma, and yeast aroma, resulting in a smooth taste without aroma separation or taste fragmentation. The sensory score can reach 8.8 to 9.0 points (out of 10).

[0014] Extremely strong storage stability and significantly extended shelf life: The five-in-one technology synergistically combines precise control of raw material moisture content ≤9%, closed dry mixing with a double-spiral conical mixer, and a triple moisture-proof and aroma-preserving design with vacuum sealing of aluminum foil bags. This ensures that the product's moisture content changes by <0.8% after 90 days of storage, with no moisture absorption, no clumping, no mold, and virtually no change in flavor, significantly extending the product's shelf life.

[0015] Standardized process and high consistency in mass production: The standardized process design with five-in-one technology collaboration enables the dry mixing speed, time and other parameters of the double helix conical mixer to form a fixed standard, with a mixing uniformity variation coefficient of <5% and small batch differences. This enables low-cost, high-consistency industrial mass production, which is suitable for large-scale production.

[0016] The product hierarchy is clear and adapts to different needs: One of the core designs of the five-in-one technology collaboration is the dual-gradient red yeast rice, which is based on the daily health care version and the enhanced Pro version designed with Monacoline K 0~2‰ / 3~3.5‰ dual-gradient food-grade red yeast rice. This forms a complete product matrix, which respectively adapts to the needs of the general public for daily light health care and the needs of professional people for advanced conditioning, thus solving the problem of the single structure of existing products.

[0017] Safe and compliant, with no food safety risks: The five-in-one technology works together to precisely control intake, ensuring that the core medicinal and edible raw materials meet national standards for aflatoxin B1 and citric acid content in the preparation process without chemical additives. At the same time, the daily intake of monacolin K in the finished product is strictly controlled to ≤10mg through differentiated grading and proportioning. It falls under the category of ordinary food and does not require approval as a health food, so there is no risk of compliance.

[0018] The process is simple and flexible, adapting to market demands: The five-in-one technology collaborative process design is simple and efficient, the raw materials are dried without being broken, and the operation is easy; the types of tea and flavor adjustment components can be flexibly selected as needed, which can quickly adapt to the diverse consumer demands of the market and has strong product scalability. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the method flow of the present invention. Detailed Implementation

[0020] To make the technical solution of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0021] Example 1 (Daily Health Care Formula - Standard Formula, Monacoline K 1.5‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Ingredient ratio: 55 parts tea leaves (black tea), 30 parts red yeast rice (monacolin K 1.5‰, food grade), and 15 parts dried tangerine peel.

[0022] Raw material pretreatment: The tea leaves, red yeast rice, and dried tangerine peel are dried to a moisture content of ≤9% and are not crushed throughout the process.

[0023] Closed mixing: Accurately weigh the pretreated raw materials and put them directly into the closed container of the double helix cone mixer. Dry mix at 20 r / min for 15 min under normal temperature and pressure conditions. The mixing process is closed, without openings, moisture absorption, or aroma loss.

[0024] Repackaging: In a clean production area with a temperature of 22℃ and a relative humidity of 42%, the mixed raw materials are repackaged into 5g bags, which are then packaged in food-grade aluminum foil bags and vacuum-sealed until the residual oxygen rate is ≤3%.

[0025] Test results: Mixing uniformity coefficient of variation 3.5%, moisture content change over 90 days of storage 0.5%, daily monacolin K intake 2.25 mg, sensory score 8.8.

[0026] Example 2 (Daily Health Formula - High Red Yeast Rice Formula, Monacoline K 2‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Ingredient ratio: 50 parts tea leaves (white tea), 35 parts red yeast rice (monacolin K2‰, food grade), and 15 parts dried tangerine peel.

[0027] Raw material pretreatment: Same as in Example 1.

[0028] Closed mixing: Same as in Example 1.

[0029] Dispensing and molding: Same as in Example 1.

[0030] Test results: Mixing uniformity coefficient of variation 3.2%, moisture content change over 90 days of storage 0.6%, daily Monacoline K intake 3.5 mg, sensory score 8.9.

[0031] Example 3 (Daily Health Formula - High Tea Aroma, Monacoline K 1‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Ingredient ratio: 60 parts tea leaves (white tea), 25 parts red yeast rice (monacolin K1‰, food grade), and 15 parts dried tangerine peel.

[0032] Raw material pretreatment: Same as in Example 1.

[0033] Closed mixing: Same as in Example 1.

[0034] Dispensing and molding: Same as in Example 1.

[0035] Test results: Mixing uniformity coefficient of variation 3.8%, moisture content change over 90 days of storage 0.4%, daily monacolin K intake 1.25 mg, sensory score 9.0.

[0036] Example 4 (Enhanced Pro Formula - Compliant Standard Formulation, Monacoline K 3.5‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Ingredient ratio: 82 parts tea leaves (Pu-erh tea), 10 parts red yeast rice (Monacoline K3.5‰, food grade), and 8 parts dried tangerine peel.

[0037] Raw material pretreatment: The tea leaves, red yeast rice, and dried tangerine peel are dried to a moisture content of ≤9% and are not crushed throughout the process.

[0038] Closed mixing: Accurately weigh the pretreated raw materials and put them directly into the closed container of the double helix cone mixer. Dry mix at 25 r / min for 12 min under normal temperature and pressure conditions. The mixing process is closed, without openings, moisture absorption, or aroma loss.

[0039] Repackaging: In a clean production area with a temperature of 22℃ and a relative humidity of 42%, the mixed raw materials are repackaged into 5g bags, which are then packaged in food-grade aluminum foil bags and vacuum-sealed until the residual oxygen rate is ≤3%.

[0040] Test results: Mixing uniformity coefficient of variation 3.0%, moisture content change over 90 days of storage 0.3%, daily monacolin K intake 8.75 mg, sensory score 8.8.

[0041] Example 5 (Enhanced Pro Formula - Low Red Yeast Rice Formula, Monacoline K 3‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Ingredient ratio: 85 parts tea leaves (black tea), 8 parts red yeast rice (Monacoline K3‰, food grade), and 7 parts dried tangerine peel.

[0042] Raw material pretreatment: Same as in Example 4.

[0043] Closed mixing: Same as in Example 4.

[0044] Dispensing and molding: Same as Example 4.

[0045] Test results: Mixing uniformity coefficient of variation 2.8%, moisture content change over 90 days of storage 0.5%, daily Monacoline K intake 6.0 mg, sensory score 8.9.

[0046] Example 6 (Enhanced Pro Formula - Flavor Adjustment Formula, Monacoline K 3.5‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Raw material ratio: 82 parts tea leaves (Wuyi rock tea), 10 parts red yeast rice (Monacoline K 3.5‰, food grade), 7 parts dried tangerine peel, and 1 part flavor modifier of flowers and fruits.

[0047] Raw material pretreatment: Tea leaves, red yeast rice, dried tangerine peel, and flavor-modifying components such as flowers and fruits are dried to a moisture content of ≤9% without any crushing process.

[0048] Closed mixing: First, put the flavor-regulating components of flowers and fruits and tangerine peel into a small closed mixer for premixing. Then, put the premixed material, tea leaves and red yeast rice into the closed container of a double helix cone mixer. Dry mix at 27 r / min for 11 minutes under normal temperature and pressure conditions. The mixing process is closed, without openings, moisture absorption and aroma loss.

[0049] Dispensing and molding: In a clean production area with a temperature of 25℃ and a relative humidity of 45%, the mixed raw materials are dispensed into 5g bags, packaged in food-grade aluminum foil bags, and sealed after vacuuming until the residual oxygen rate is ≤3%.

[0050] Test results: Mixing uniformity coefficient of variation 3.1%, moisture content change over 90 days of storage 0.4%, daily Monacoline K intake 8.5 mg, sensory score 9.0.

[0051] Example 7 (Enhanced Pro Formula - High Red Yeast Rice Formula, Monacoline K 3.5‰) A graded red yeast rice and tangerine peel blended tea and its preparation method, comprising: Ingredient ratio: 80 parts tea leaves (Pu-erh tea), 15 parts red yeast rice (Monacoline K 3.5‰, food grade), and 6 parts dried tangerine peel.

[0052] Raw material pretreatment: The tea leaves, red yeast rice, and dried tangerine peel are dried to a moisture content of ≤9% and are not crushed throughout the process.

[0053] Closed mixing: Accurately weigh the pretreated raw materials and put them directly into the closed container of the double helix cone mixer. Dry mix at 25 r / min for 12 min under normal temperature and pressure conditions. The mixing process is closed, without openings, moisture absorption, or aroma loss.

[0054] Repackaging: In a clean production area with a temperature of 22℃ and a relative humidity of 42%, the mixed raw materials are repackaged into 5g bags, which are then packaged in food-grade aluminum foil bags and vacuum-sealed until the residual oxygen rate is ≤3%.

[0055] Test results: Mixing homogeneity coefficient of variation 3.2%, moisture content change over 90 days 0.4%, daily monacolin K intake 9.8 mg, sensory score 8.8 points. Comparative Example 1 (Open mixed packaging, no precise moisture content control, everyday Monacoline K 1.5‰) Raw material ratio: Same as in Example 1.

[0056] Preparation process: The raw materials are not dried or moisture-controlled, and have a natural moisture content of 12%. No crushing is performed throughout the process. An open electric stirrer is used to stir the mixture at a speed of 15 r / min for 15 min. The mixed raw materials are then packaged into 5 g / bags under normal production conditions without vacuum sealing.

[0057] Test results: Mixing uniformity coefficient of variation 18.5%, moisture content change of 4.2% after 90 days of storage, severe clumping and damp odor after storage, daily Monacoline K intake 2.25mg, sensory score 5.2.

[0058] Comparative Example 2 (moisture content > 9%, double helix conical blend, closed dry blend, everyday Monacoline K 1.5‰) Raw material ratio: Same as in Example 1.

[0059] Preparation process: The raw materials are dried to a moisture content of 12% without breaking. The remaining closed mixing and packaging processes are the same as in Example 1.

[0060] Test results: Mixing uniformity coefficient of variation 4.0%, moisture content change after 90 days of storage 3.5%, slight clumping and slight loss of aroma after storage, daily intake of monacolin K 2.25mg, sensory score 6.8.

[0061] Comparative Example 3 (no graded design, single gradient red yeast rice ratio, Monacoline K 1.5‰) Raw material ratio: 70 parts tea leaves (white tea), 20 parts red yeast rice (monacolin K 1.5‰, food grade), 10 parts dried tangerine peel, no flavor-modifying components.

[0062] Preparation process: Same as in Example 1.

[0063] Test results: Mixing uniformity coefficient of variation 4.2%, moisture content change after 90 days of storage 0.6%, daily Monacoline K intake 1.5mg, sensory score 7.5 points. The lack of a graded gradient design makes it unsuitable for the advanced conditioning needs of professional users and fails to achieve the graded effect of the five-in-one technology synergy.

[0064] Comparative Example 4 (Excessive addition of red yeast rice in the enhanced Pro version, with no intake control, Monacoline K 3.5‰) Raw material ratio: Same as in Example 4, with 20 parts of red yeast rice added (exceeding the limit of 10-15 parts).

[0065] Preparation process: Same as in Example 4.

[0066] Test results: The coefficient of variation for mixing uniformity was 3.0%, the moisture content changed by 0.5% after 90 days of storage, the daily intake of Monacoline K was 17.5mg with a risk of exceeding the limit, the aroma of fermented rice after storage was too strong and masked the tea aroma, and the taste was bitter. The sensory score was 7.2 points. The intake control requirements of the five-in-one technology were not followed, and there is a risk of food safety compliance.

[0067] Comparative Example 5 The difference between Comparative Example 5 and Examples 1-7 is that: Comparative Example 5 (refer to the prior art document CN109619221B in the background section) uses a blend of light-colored green tea and post-fermented black tea to prepare a blended tea, without adding red yeast rice, aged tangerine peel, or flavor-regulating components, and does not employ the five-in-one synergistic technology system, specifically: Preparation of post-fermented dark tea: Pick one bud and three leaves of the small-leaf variety of tea tree in the Theaceae family. Use pine firewood and iron barrel to kill the greenness for 10 minutes until there is no green taste. Knead until the tea juice no longer drips out. Use pine branches to make fire and roast the tea leaves. Keep the open flame 70cm away from the bamboo weaving. Roast the tea leaves until they turn black and are easy to break. Remove the green inferior products. After sorting, the tea leaves are transferred to a wooden steamer, covered with a damp towel, and steamed over a pine fire for 30 minutes until the tea leaves become soft and do not break. Then, the tea leaves are kneaded in a machine at 30 revolutions per minute, and the process is repeated until more than 95% of the tea leaves are formed into strips. The tea leaves are roasted in an 85℃ oven until the moisture content reaches 7.5%, then placed in a breathable food bag and fermented indoors for 2 years under ventilated conditions to obtain post-fermented black tea.

[0068] Preparation of green tea with light red and light red leaves: Pick fresh leaves with red and light red teeth and three leaves, and quickly fix them at 260℃ for 9 minutes. Then, use a rolling machine to roll them at 50 rpm for 5 minutes without pressure, 5 minutes under medium pressure, 10 minutes under heavy pressure, and 5 minutes without pressure until tea juice adheres to the leaf surface. Bake at 115℃ for 10 minutes until the moisture content is 35%. After cooling, knead again according to the above kneading parameters until more than 95% of the leaves are curled into strips. Stir-fry at 100℃ for 2 hours until the moisture content is 5.5% to obtain a light-colored green tea with a tooth-leaf red color.

[0069] Preparation by blending: The prepared tooth-leaf red-light ratio green tea and post-fermented black tea were mixed in a weight ratio of 3:7 using an open mixer at 20 r / min for 10 minutes in a conventional production environment (temperature 25℃, relative humidity 60%). After mixing, the mixture was directly packaged into 5g / bag non-woven fabric triangular bags, with a sealing temperature of 125℃ and a sealing pressure of 0.25MPa. There were no steps for precise moisture content detection, mixing uniformity detection, or functional component control.

[0070] Comparative Example 6 The difference between Comparative Example 6 and Examples 1-7 is that: Comparative Example 6 (refer to the prior art document CN118661795A in the background section) uses a blend of bamboo leaf tea and bulk tea leaves to prepare a blended bamboo leaf tea, without adding red yeast rice, dried tangerine peel, or flavor-modifying components, and does not employ a five-in-one synergistic technology system, specifically: Preparation of bamboo leaf tea: Select mature bamboo leaves from Qimen County, Anhui Province, from September to November, wash and dry them until there is no surface moisture, and cut them into strips 3cm long and 1cm wide; Microwave blanching was performed at 1200W power and 150℃ for 3 minutes to obtain blanched leaves; The leaves are first dried at 100℃ for 20 minutes, and then dried at 70℃ for 30 minutes to obtain bamboo leaf tea.

[0071] Preparation by blending: Commercially available ripe Pu-erh tea was selected as the raw material for blending. The prepared bamboo leaf tea and ripe Pu-erh tea were mixed in a 1:1 weight ratio in a conventional production environment (temperature 25℃, relative humidity 60%) using an open mixer at 20r / min for 8 minutes. After mixing, the mixture was directly packaged into 5g / bag non-woven fabric triangular packets. The sealing temperature was 125℃ and the sealing pressure was 0.25MPa. There were no steps for precise detection of moisture content, detection of mixing uniformity, or control of functional components.

[0072] To illustrate the use of the blended tea described in this invention, tests were conducted on the blended teas prepared in Examples 1-7 and Comparative Examples 1-6. The test methods are as follows: Mixing uniformity (coefficient of variation): Using a random sampling method, 10 test points are randomly selected from each sample to determine the content ratio of red yeast rice and dried tangerine peel at each point. The coefficient of variation is calculated using statistical methods. The lower the value, the more uniform the mixing.

[0073] Change in moisture content after 90 days of storage: According to the direct drying method in GB5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food", the initial moisture content of the sample and the moisture content after 90 days of storage at 25℃ and 60% relative humidity were measured respectively, and the difference was calculated as the change in moisture content.

[0074] 90-day storage status: After 90 days of storage, the physical state and flavor changes of the samples are evaluated by sensory observation combined with tactile evaluation. The observation indicators include whether the samples clump together, whether they become moldy, whether the aroma is lost / changed, and whether the taste changes. The tactile indicator is the looseness of the sample. The results are determined and recorded by more than 3 food inspectors.

[0075] Monacoline K Daily Intake: The content of Monacoline K in a single bag (5g) of sample was determined by high performance liquid chromatography (HPLC) according to GB / T23531-2009 "Red Yeast Rice" and directly used as the daily intake result; samples without added red yeast rice were labeled "none".

[0076] Sensory evaluation (out of 10): Five professional tea tasters conducted a blind evaluation, scoring the tea based on three dimensions: aroma integration (4 points), smoothness of taste (4 points), and harmony of flavor (2 points). The average score was taken as the final sensory evaluation score. 8 points and above is considered excellent, 6-8 points is considered acceptable, and below 6 points is considered unacceptable.

[0077] Food safety compliance: The content of aflatoxin B1 and citrinin in red yeast rice raw materials was tested according to the "GB2761-2017 National Food Safety Standard Limits for Mycotoxins in Food". The compliance of functional ingredients was determined according to the daily intake limit of Monacoline K (≤10mg). The comprehensive test results of raw materials and finished products were combined to determine whether the samples meet the national safety standards for ordinary food.

[0078] The test results are shown in the table below: As can be seen from the comparison of the embodiments and comparative examples, the five-in-one technical synergy system of graded proportioning, moisture content control, closed dry mixing, dual-gradient red yeast rice, and intake control adopted in this invention has significant scientific merit and superiority. It can improve product quality from multiple dimensions such as raw material control, process implementation, and compliance assurance, effectively ensuring the product's mixing uniformity, storage stability, and flavor integration. At the same time, based on the precise proportion of Monacoline K 0~2‰ / 3~3.5‰ dual-gradient food-grade red yeast rice, the daily intake of Monacoline K is strictly controlled, ensuring the product's food safety compliance. The graded product design can also better adapt to the health needs of different groups. In contrast, existing blended tea preparation processes do not adopt the five-in-one technical synergy system. Problems such as open mixing, lack of precise moisture content control, and lack of graded design can lead to substandard product quality indicators, poor taste experience, and even compliance risks. The technical solution of this invention specifically solves these pain points in the prior art, providing a practical and feasible technical path for the preparation of red yeast rice and tangerine peel compound blended tea.

[0079] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A graded blended tea of ​​red yeast rice and aged tangerine peel, characterized in that, include: Daily health care version and enhanced Pro version; The daily health-preserving formula is made from the following ingredients by weight: 50-60 parts tea leaves, 25-35 parts red yeast rice, and 10-20 parts dried tangerine peel. The enhanced Pro version is made from the following ingredients by weight: 80-85 parts tea leaves, 10-15 parts red yeast rice, and 6-10 parts dried tangerine peel. All raw materials are only dried and pretreated until the moisture content is ≤9%, without crushing, and are prepared by a closed room temperature dry mixing process. The closed room temperature dry mixing refers to mixing at room temperature in a closed container of a double helix conical mixer without any openings or external humidity / temperature interference. The preparation process does not involve fermentation, extraction, or the addition of any chemical additives. The red yeast rice is food-grade. The daily health supplement version is made with food-grade red yeast rice with a Monacoline K content of 0-2‰, while the enhanced Pro version is made with food-grade red yeast rice with a Monacoline K content of 3-3.5‰. The aflatoxin B1 and citric acid content in the red yeast rice raw materials meet the national standards. The daily Monacoline K intake of the finished product is ≤10mg, which is considered a general food product.

2. The graded red yeast rice and tangerine peel compound blended tea according to claim 1, characterized in that: The tea leaves are selected from one or more of the following: white tea, black tea, Pu-erh tea, green tea, oolong tea, dark tea, yellow tea, and flower tea.

3. The graded red yeast rice and tangerine peel compound blended tea according to claim 1, characterized in that: The time for dry mixing at room temperature in a sealed environment is 10-20 minutes, and the mixing speed is 15-30 r / min; the dry mixing speed for the daily health care version is 18-22 r / min and the dry mixing time is 14-16 minutes, while the dry mixing speed for the enhanced Pro version is 23-27 r / min and the dry mixing time is 11-13 minutes.

4. The graded red yeast rice and tangerine peel compound blended tea according to claim 1 further includes 0.1-1 parts of flavor-regulating components, wherein the flavor-regulating components are selected from one or more of flowers and fruits, herbs, natural spices, and natural extracts.

5. A graded red yeast rice and tangerine peel blended tea according to claim 1, characterized in that: The finished product is packaged in 5g bags, individually sealed in aluminum foil bags, and vacuum-sealed until the residual oxygen rate is ≤3% before sealing.

6. A method for preparing a graded red yeast rice and tangerine peel blended tea, comprising the graded red yeast rice and tangerine peel blended tea as described in any one of claims 1-5, characterized in that, Includes the following steps: S1. Raw material pretreatment: Tea leaves, red yeast rice, and dried tangerine peel are dried independently using a dedicated drying process until the moisture content is ≤9%. No crushing is performed during the entire process. If flavor adjustment components are added, the flavor adjustment components are dried using the same drying process as the dried tangerine peel until the moisture content is ≤9%. No crushing is performed during the process either. S2. Closed Mixing: Weigh the pre-treated raw materials precisely according to the formula. If flavor adjustment components are added, first put the flavor adjustment components and dried tangerine peel into a small closed mixer for pre-mixing. Then put the premixed material into the closed container of the double helix cone mixer together with tea leaves and red yeast rice. If no flavor adjustment components are added, put the tea leaves, red yeast rice and dried tangerine peel directly into the closed container of the double helix cone mixer and carry out closed dry mixing under normal temperature and pressure conditions. The mixing process is closed with no openings, does not absorb moisture, and does not dissipate aroma. The dry mixing speed is 15-30 r / min and the dry mixing time is 10-20 min. S3. Packaging and shaping: In a clean production area with a temperature of 20-25℃ and a relative humidity of ≤45%, the mixed raw materials are packaged into 5g bags, which are then sealed in food-grade aluminum foil bags after being vacuumed until the residual oxygen rate is ≤3%. This yields graded red yeast rice and tangerine peel compound blended tea. The entire preparation process involves no fermentation, extraction, or addition of any chemical additives.

Images