Granular purple tea with blood sugar-lowering function and preparation method

Abstract

The present application relates to the technical field of food processing, and particularly relates to a purple tea granule with blood sugar reducing function and a preparation method, the preparation method comprising the following steps: crushing dry purple tea raw materials to obtain purple tea fine powder; placing the purple tea fine powder in a groove mixer, and spraying purified water to mix the purple tea fine powder to obtain purple tea soft material; placing the purple tea soft material to stand for a set time to wake up the purple tea soft material; using a swing granulator to make the woken-up purple tea soft material into wet granule strips, and breaking the wet granule strips into wet granules; uniformly spreading the prepared wet granules on a baking tray, and placing the wet granules in a hot air circulation oven to dry the wet granules to obtain dried granules; and using a vibrating screen to make the dried granules into whole granules to obtain the purple tea granule with blood sugar reducing function. The present application uses the adhesion of natural components of the purple tea to directly convert 100% pure purple tea raw materials into granules with regular shape, accurate quantity, instant and stability, which is beneficial to the full release of effective components and improves the blood sugar reducing effect.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a type of purple tea with blood sugar lowering function and its preparation method. Background Technology

[0002] Diabetes, as a chronic metabolic disease, imposes a long-term economic and psychological burden on patients. While existing chemical hypoglycemic drugs are fast-acting, they have certain side effects and are difficult to achieve long-term stable blood sugar control. Therefore, the market urgently needs supplementary hypoglycemic foods that can address both the symptoms and root cause, are safe and economical, and easy to take long-term. Meanwhile, systematic scientific validation (such as human data) is still lacking in related products in China. However, while there are many types of supplementary hypoglycemic foods on the market, most suffer from problems such as single ingredients, unclear mechanisms of action, lack of systematic scientific validation, and unstable effects. In particular, the lack of human clinical trial data leads to low credibility of product efficacy, making it difficult to meet consumers' demands for "safety, effectiveness, and controllability." Therefore, the use of "dietary therapy" for supplementary blood sugar control is beginning to gain public attention.

[0003] Existing technical solutions and their shortcomings: Option 1: Traditional compound tea bags or tea powder. For example, a blood sugar-lowering tea made from a mixture of raw materials such as lettuce and corn silk. Its drawbacks are: cumbersome brewing process, unstable release of active ingredients, and difficulty for users to accurately control the dosage each time, affecting the consistency of effects and user experience.

[0004] Option Two: Development of specific tea varieties. For example, existing patents disclose the use of Yunnan Li Rui tea to produce purple tea with hypoglycemic activity. However, this product is still mainly in the traditional tea form and fails to effectively solve the problems of difficulty in accurately controlling the brewing dosage and the lack of stability in the auxiliary hypoglycemic effect.

[0005] Option 3: Extraction and modification of highly active ingredients. For example, preparing selenized or synergistic polysaccharides. These technologies focus on the chemical or biological modification of upstream raw materials, which are complex, costly, and the final product is not a convenient food product for ordinary consumers.

[0006] Based on the above analysis, the existing technology lacks a product and preparation method that can both retain the natural hypoglycemic activity of purple tea, make significant innovations in its form, ensure safety without additives, make it convenient to take, have accurate dosage, and have a pleasant taste, and have reliable hypoglycemic data to support it.

[0007] Therefore, it is necessary to provide a new ancient purple peony granule purple tea with hypoglycemic function and its preparation method to solve the above-mentioned technical problems. Summary of the Invention

[0008] The main objective of this invention is to provide a traditional purple tea with blood sugar lowering function and its preparation method, aiming to solve the problems of complex processes, difficulty in accurately controlling the brewing dosage, and limited blood sugar lowering effect of existing products.

[0009] To achieve the above objectives, this invention proposes a method for preparing Gu Zi Fu granules purple tea with hypoglycemic function, comprising the following steps: S1. Pretreatment: The dried purple tea raw material is crushed to obtain fine purple tea powder; S2. Mixing: Place the fine powdered purple tea in a trough mixer and spray in purified water to mix and obtain soft purple tea material; S3, Awakening the tea: Let the purple tea soft material stand for a set time to awaken the tea and obtain awakened purple tea soft material. S4. Granulation: The well-worn purple tea soft material is made into wet granules using a swing-type granulator, and the wet granules are then broken into wet granules. S5. Drying: The prepared wet granules are evenly spread on a drying tray and placed in a hot air circulating oven to dry, thus obtaining the dried granules. S6. Granulation: The dried granules are granulated through a vibrating sieve to obtain uniformly sized Gu Zi Fu Zi tea granules.

[0010] Optionally, S1 includes: The leaves of Gu Zi No. 1 purple tea are washed and dried to obtain dried purple tea raw material; Purple tea raw materials are pulverized and sieved to obtain fine purple tea powder under an environment below the set processing temperature.

[0011] Optionally, in step S1, the processing temperature is set to 40℃-80℃.

[0012] Optionally, the vibrating screen in S6 uses a screen mesh size of 10-15 mesh.

[0013] Optionally, in step S2, the weight ratio of fine purple tea powder to purified water is 1:0.8~1.4.

[0014] Optionally, after S6, the process further includes crushing the particles that did not pass through the vibrating sieve into fine purple tea powder and returning them to S2.

[0015] Optionally, in S3, the set duration is 3-8 minutes.

[0016] Optionally, during the settling process in S3, the water-soluble components in the purple tea soft material undergo a hydration reaction with purified water to produce an adhesive structure.

[0017] Optionally, the drying temperature in S5 is 50℃-70℃; the drying time is 60min-120min.

[0018] In addition, the present invention also provides a type of ancient purple pu-erh tea granules, which is prepared by the method described above for preparing ancient purple pu-erh tea granules with hypoglycemic function.

[0019] This invention employs a purely physical dry process. Without adding any auxiliary materials or binders, it precisely controls the moisture ratio, tea-awakening time, and granulation parameters. Utilizing the binding properties of the natural components of purple tea, 100% pure purple tea raw materials are directly transformed into regularly shaped, precisely quantified, rapidly soluble, and stable granules. This process also facilitates the full release of active ingredients, improving the blood sugar-lowering effect. This method changes the traditional way of consuming tea, solving problems such as complex processes, difficulty in precisely controlling the brewing dosage, and limitations in blood sugar-lowering effects. While improving user experience and consistency of efficacy, it achieves energy saving and zero waste of raw materials in the production process. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0021] Figure 1 This is a schematic flowchart of the method for preparing Gu Zi Fu granules purple tea with hypoglycemic function in an embodiment of the present invention; Figure 2 This is a schematic diagram illustrating the relative content of unique components of the ancient purple tea granules compared to ordinary black tea in this embodiment of the invention. Figure 3 This is a schematic diagram comparing the common components in the ancient purple tea granules of the present invention, where the relative content of these components is higher than that of ordinary black tea. Figure 4 This is a diagram showing the intersection of unique and common components in the ancient purple tea granules compared to ordinary black tea in the embodiments of the present invention for the treatment of type 2 diabetes. Figure 5 This is a schematic diagram of blood glucose results in mice in an embodiment of the present invention; Figure 6 This is a schematic diagram of the weight change of mice in an embodiment of the present invention.

[0022] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0023] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0024] Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0025] Furthermore, the technical solutions of the various embodiments of the present invention can be combined with each other, but only if they are feasible for those skilled in the art. If the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such combination of technical solutions does not exist and is not within the scope of protection claimed by the present invention.

[0026] This invention proposes a purple tea with blood sugar lowering function and its preparation method, aiming to solve the problems of complex processes, difficulty in accurately controlling the brewing dosage, and limited blood sugar lowering effect of existing products.

[0027] Example 1 See Figure 1 This embodiment provides a method for preparing Gu Zi Fu granules purple tea with hypoglycemic function, including the following steps: S1. Pretreatment: The dried purple tea raw material is crushed to obtain fine purple tea powder; S1 includes: Wash the purple tea leaves and dry them to obtain dried purple tea raw materials; Purple tea raw materials are pulverized and sieved to obtain fine purple tea powder under an environment below the set processing temperature.

[0028] In this embodiment, pesticide-free and dried purple tea raw materials are selected to ensure the high quality and efficacy of the raw materials. The purple tea raw materials are pulverized at a low temperature of less than 40°C and passed through an 80-mesh sieve to obtain uniform purple tea powder.

[0029] In this embodiment, dried purple tea raw materials are pulverized to obtain fine purple tea powder. The golden flowers (i.e., *Aspergillus cristatus*, a probiotic beneficial to intestinal health) naturally present in the raw materials are evenly distributed in the fine powder, giving the fine powder a uniform yellowish-brown color.

[0030] S2. Mixing: Place the fine powdered purple tea in a trough mixer and spray in purified water to mix and obtain soft purple tea material; In this embodiment, the fine purple tea powder that has passed through an 80-mesh sieve is placed in a trough mixer, and then purified water is sprayed into the fine purple tea powder. The weight ratio of tea powder to water is 1:1.2. The mixture is then mixed in the trough mixer to obtain soft purple tea material.

[0031] In this embodiment, the processes of stirring, mixing, and compression can evenly retain the golden flowers in the purple tea soft material to ensure its probiotic content.

[0032] S3. Awakening the tea: Let the purple tea soft material stand for a set time to awaken the tea and obtain awakened purple tea soft material; In this embodiment, stand at room temperature for 3min-8min (6.5min in this embodiment) to allow enough time for moisture to penetrate from the surface of the tea powder into the internal cellular residual structure, causing soluble polysaccharides, pectin and other components to swell and form a uniform gel network, and proteins and other components to undergo appropriate hydration.

[0033] S4. Granulation: The prepared purple tea soft material is made into wet granule strips using a swing granulator, and the wet granule strips are broken into wet granules. In this embodiment, the prepared soft material is squeezed through a 12-mesh sieve using a swing granulator to form wet granule strips and then broken into wet granules.

[0034] S5. Drying: The prepared wet granules are evenly spread on a drying tray and placed in a hot air circulating oven to dry, thus obtaining dried granules; in this embodiment, the drying temperature is 60℃ and the drying time is 85min.

[0035] S6. Granulation and Packaging: The dried granules are granulated using a vibrating sieve to obtain uniformly sized Gu Zi Fu Zi tea granules. In this embodiment, the dried granules may have a small amount of adhesion or fine powder, which needs to be granulated using a vibrating sieve to remove fine powder and coarse lumps, resulting in uniform Gu Zi Fu Zi tea granules; subsequently, they are sealed and packaged in a dry environment using moisture-proof materials.

[0036] In this embodiment, the raw material weight of purple tea was 1 kg, yielding approximately 0.93 kg of finished granules, with a total yield of approximately 93% (based on initial dry tea). The granules are dark brown, forming a unique appearance with blackish-gold streaks and shimmering golden flecks, exhibiting a regular spherical shape, and without obvious powder. The moisture content was measured at 5.8%, meeting the storage safety requirements (≤8%).

[0037] The following experiments were also conducted in this embodiment to verify the effect of the Gu Zi Fu granules: In this embodiment, 3.0g of the finished product granules (approximately one level spoonful) were added to 150mL of 80℃ hot water without stirring. The granules sank to the bottom after being added to the water, maintaining their intact shape without disintegration or dispersion. The contents were released from within the granules, and the tea soup color gradually deepened, resulting in a clear and bright liquor. The granules exhibited good brewing resistance, allowing for multiple infusions with a gradual decline in color and flavor. The brewed tea soup was amber in color, clear and bright; the aroma was sweet and pure, a unique flavor of purple tea, without any off-flavors; the taste was mellow and full-bodied, with a smooth and sweet aftertaste, and a powdery texture; the purple tea granules did not disperse after brewing, but instead sank to the bottom, with the upper part becoming clear and the substances precipitated, resulting in a tea liquid without a powdery feel.

[0038] In this embodiment, 10 portions of finished product granules were randomly weighed, with a weight fluctuation range of 2.95g-3.05g (RSD=1.5%), which is significantly better than the error of manually grasping tea leaves (usually RSD>15%), demonstrating good dosage accuracy.

[0039] In this embodiment, there are 84 extractable components in purple tea, and the content of some of these extractable components is shown in Table 1.

[0040] Table 1. Content of extract components in the finished product of Gu Zi Fu granules in this embodiment. The method for preparing Gu Zi Fu granulated purple tea with blood sugar lowering function in this embodiment adopts a pure physical dry process. Without adding any auxiliary materials or binders, by precisely controlling the moisture ratio, tea awakening time and granulation parameters, and utilizing the binding effect of the natural components of purple tea, 100% pure purple tea raw materials are directly transformed into granules with regular shape, accurate quantity, fast dissolution and stability.

[0041] In this embodiment, healthy mice were selected and acclimatized for one week. A hyperglycemic / insulin resistance mouse model was established through a high-sugar, high-fat diet combined with streptozotocin (STZ) or insulin resistance induction. After successful model establishment, mice with stable blood glucose levels within the target range were randomly divided into four groups: a blank control group, a metformin group (positive control), a regular black tea group, and a Gu Zi Fu granule purple tea group. Each group of mice underwent drug intervention as follows: mice in the blank control group were administered an equal volume of saline or solvent by gavage; mice in the metformin group were administered a suspension at a clinically equivalent dose by gavage; mice in the regular black tea group were administered an equal dose of regular black tea solution by gavage; and mice in the Gu Zi Fu granule purple tea group were administered an equal dose of Gu Zi Fu granule purple tea solution by gavage. Administering drugs at fixed times daily for 15 consecutive days was followed by blood glucose monitoring and analysis. According to the data collection method, on days 1, 3, 5, 7, 9, 11, 13, and 15, at fixed time points (e.g., 2 hours after drug administration), blood was collected via tail vein or orbital venous plexus. Random blood glucose (RBG) values ​​were measured using a blood glucose meter or glucose assay kit. Finally, using the baseline blood glucose value before drug administration (day 0) for each group of mice as a benchmark, the relative decrease in blood glucose (%) at each time point was calculated: Relative decrease in blood glucose (%) = (Baseline blood glucose value - Current time point blood glucose value) / Baseline blood glucose value × 100% (positive value indicates a decrease in blood glucose, negative value indicates an increase in blood glucose). The mouse experimental results of this embodiment can be found in [reference needed]. Figure 5 and Figure 6 As shown in Figure 5, the relative decrease in blood glucose in the mice group treated with Gu Zi Fu granules and purple tea was significantly higher than that in other groups, indicating that the Gu Zi Fu granules and purple tea in this embodiment have a good hypoglycemic effect; and Figure 6The figure shows the weight changes of mice during the experiment. It can be seen that the weight changes of mice in the control groups were not significant, further demonstrating that the Gu Zi Fu granules purple tea in this embodiment have high safety.

[0042] This embodiment monitored the blood glucose changes of 11 subjects after consuming the product following a meal. The blood glucose data of the 11 subjects showed that all subjects experienced a decrease in blood glucose within 2 hours after consuming the purple tea, with no increase in blood glucose. The average decrease was approximately 5.23 units, indicating that the purple tea has a clear blood glucose-lowering effect in the short term. Significant differences in blood glucose-lowering effects were observed between individuals, with decreases ranging from 3.0 to 8.2 units. However, over 70% of the subjects' blood glucose decreases were concentrated between 3.0 and 6.0 units, indicating that the blood glucose-lowering effect of the purple tea was stable in most populations. Furthermore, preliminary observations revealed that subjects with higher baseline blood glucose levels tended to experience greater blood glucose reductions, suggesting that the blood glucose-lowering effect of the purple tea may be more pronounced in individuals with hyperglycemia. Regarding feedback, the subjects reported that the convenience of brewing the Gu Zi Fu granules of this embodiment (including quantity, speed, and cleanliness) was significantly superior to traditional tea, and that the taste was highly acceptable. Their blood glucose changes are shown in Table 2.

[0043] Table 2. Blood glucose changes in 11 subjects Example 2 The difference from Example 1 is that the weight ratio of fine purple tea powder to purified water is 1:0.8.

[0044] In this embodiment, 3.0g of finished product granules (about one level spoon) were added to 150mL of 80℃ hot water. No stirring was required. The granules disintegrated and dispersed within 50 seconds. During this disintegration process, a large amount of powdered preparation was dispersed, and the solution appeared slightly turbid and unevenly dispersed.

[0045] Example 3 The difference from Example 1 is that the weight ratio of fine purple tea powder to purified water is 1:1.4.

[0046] In this embodiment, 3.0g of finished product granules (about one level spoon) are added to 150mL of 80℃ hot water. No stirring is required. The granules quickly sink to the bottom. After standing for 30 seconds, the purple tea granules are brewed and the upper solution is clear and light amber in color.

[0047] Example 4 The difference from Example 1 is that in S3, the duration is set to 3 minutes.

[0048] In this embodiment, 3.0g of finished product granules (about one level spoon) were put into 150mL of 80℃ hot water and observed after standing. The granules were loose and slightly disintegrated within 2min-5min. After disintegration, some unbrewed tea base was present in the solution. After standing, it settled at the bottom of the cup and had a slightly powdery taste.

[0049] The difference from Example 5 is that in S3, the duration is set to 8 minutes.

[0050] In this embodiment, 3.0g of finished product granules (about one level spoon) were put into 150mL of hot water at 80℃ and observed after standing. The granules slightly disintegrated within 2-5 minutes. After disintegration, a large amount of precipitate was deposited at the bottom of the cup, and the upper solution was relatively turbid.

[0051] Example 6 The difference from Example 1 is that in S3, the drying time is 60 minutes.

[0052] In this embodiment, the finished granules contain moisture and have a loose structure; take 3.0g of finished granules (about one level spoon) and put them into 150mL of 80℃ hot water. No stirring is required, and the granules disintegrate instantly after entering the water.

[0053] Example 7 The difference from Example 1 is that the drying time is 120 minutes.

[0054] In this embodiment, the finished product granules have a relatively compact structure. Take 3.0g of finished product granules (about one level spoon) and put them into 150mL of 80℃ hot water. No stirring is required. After standing for 30 seconds, the purple tea granules will open up and sink to the bottom, and the upper solution will be clear.

[0055] Through comparison of the above embodiments, it was found that the Gu Zi Fu granules produced under the conditions adopted in Example 1 had the best effect after brewing, with better taste and more complete dissolution of active ingredients.

[0056] Comparative Example There are 44 extractable components in black tea, and the content of some of these extractable components is shown in Table 3.

[0057] Table 3. Content of components in existing common dark tea extracts In this comparative example, 3.0g of ordinary dark tea (about one level spoonful) prepared using traditional methods was added to 150mL of 80℃ hot water. It disintegrated within 5-15 minutes, and no obvious tea aroma was released after brewing. Dark tea brewed without aroma is easy to dissipate, has a poor taste, unpleasant flavor, cloudy solution, large particles, and is inconvenient to brew.

[0058] As demonstrated by the above embodiments and comparative examples, the effective components of the Gu Zi Fu granules in this embodiment are released more rapidly, completely, and stably. Comparison of Example 1 and the comparative examples shows that the extract composition of the purple tea product prepared using the method of this embodiment undergoes significant changes after granulation: a substantial increase in the components of the granule extract was observed, with the addition of 46 substances including epigallocatechin, gallic acid, protocatechuic aldehyde, quercetin, and myricetin. Most of these substances have been shown to be associated with the treatment of diabetes. The caffeine content in the Gu Zi Fu granules of this embodiment is lower than that of existing ordinary black tea, while the anthocyanin content is higher, thereby reducing the stimulating effect of tea, preserving the natural activity of purple tea, enhancing antioxidant capacity, and benefiting cardiovascular health.

[0059] See Figure 2 To assess the hypoglycemic effect of the Gu Zi Fu granules in this embodiment, the component content of the Gu Zi Fu granules extract was compared with that of common black tea extracts on the market. The results showed that the Gu Zi Fu granules extract contained 24 unique substances: +)-catechin; L-theanine; shampooside; 5'-adenosine monophosphate; L-aspartic acid; indole; 4-indolecarboxaldehyde; 3,4-dihydroxybenzaldehyde; L-pyroglutamic acid; isoquinoline; xanthoside; erythritol; protocatechuic aldehyde; adenosine; serotonin; cytosine; shikimic acid; styracin; p-hydroxybenzoic acid; naringenin; epigallocatechin gallate; L-tryptophan; 5'-inosine monophosphate (IMP); and isochlorogenic acid C. Among these, +)-catechin; shampooside; styracin; and naringenin have been shown to be associated with the treatment of diabetes. The top five components by content were protocatechuic aldehyde; α-catechin; L-theanine; shampooside; and adenosine. In this embodiment, the difference in components between purple tea and black tea is the key reason for their superior hypoglycemic effect.

[0060] This embodiment uses high-performance liquid chromatography (HPLC) to compare and analyze the active ingredients in the extracts of Gu Zi Fu granules and ordinary black tea. The results show that although they share some components, there are significant differences in their specific contents and unique components. Specifically, both contain 56 common active ingredients; the Gu Zi Fu granule extract contains 24 unique active ingredients, while the ordinary black tea extract contains 27 unique components. Both exhibit high levels of active ingredient dissolution.

[0061] The changes in the content of common components in purple tea compared to black tea are shown in Table 4.

[0062] Table 4. Content of common components in purple tea compared to black tea As shown in Table 4: 1. Purple tea contains 2231.67% more theanine, which can help calm anxiety, improve sleep, alleviate the stimulating effects of caffeine, enhance the freshness and smoothness of the tea, and be more gentle on the nerves.

[0063] 2. In purple tea, the gallic acid content increases by 1736.71%, which can help enhance antioxidant, anti-inflammatory, and antibacterial capabilities and protect the liver.

[0064] 3. In purple tea, the trans-3-indoleacrylicacid content increased by 4483.33%, which can help enhance antioxidant capacity, regulate human metabolism, and play a neuroprotective role.

[0065] 4. In purple tea, epigallocatechin increased by 292.63% and epicatechin increased by 126.18%, which can help enhance antioxidant activity, protect blood vessels, fight sugar, and aid in weight loss.

[0066] 5. In purple tea, procyanidin B1 increases by 241.12% and cryptochlorogenic acid increases by 375.93%, which can help to provide strong antioxidant effects, protect the cardiovascular system, and improve human microcirculation.

[0067] 6. In purple tea, the caffeic acid content increases by 684.21%, which can help with anti-inflammation, anti-oxidation, liver protection, and assist in regulating blood lipids.

[0068] 7. In purple tea, choline increases by 439.29%, which can help promote brain development, improve memory, and assist liver metabolism.

[0069] 8. Purple tea contains 128.98% more myricetin and 88.64% more dihydromyricetin, which can help with hangover relief, liver protection, anti-oxidation, anti-inflammation, and lower uric acid levels.

[0070] 9. Purple tea contains 34.41% less caffeine, which can help reduce the risk of insomnia, palpitations, and gastrointestinal irritation, making it more suitable for sensitive people, people who drink tea at night, and people with high blood pressure.

[0071] 10. Purple tea contains 75.76% less hypoxanthine, which can help reduce the risk of elevated uric acid, making it more suitable for people with high uric acid and at risk of gout.

[0072] The 11,3-methylxanthine content was reduced by 72.73%, which helps to reduce the stimulation caused by stimulants and makes the tea drink milder.

[0073] 12. In purple tea, ellagic acid is reduced by 65.45% and vitexin by 66.92%, which helps to make the tea more mild and does not weaken the overall antioxidant capacity.

[0074] Table 5 shows the comparison data of the unique components of purple tea and ordinary black tea.

[0075] Table 5 Comparison of Unique Components between Purple Tea and Black Tea Table 5 shows that by comparing the unique components and relative contents of purple tea and black tea, and combining the physiological effects and drinking value of each component, it is clear that purple tea is superior to black tea in terms of nutritional supply, health benefits, palatability, and compatibility. Its core advantages are reflected in the following aspects, all based on the analysis of the differences in their unique components: Purple tea contains a variety of unique components, including amino acids, active flavonoids, nucleotides, and organic acids, with relatively high levels of core beneficial components. This combination of nutritional and health benefits is the key reason why it is superior to black tea. 1. Significant advantages in core nutrition and soothing ingredients: Purple tea is unique to L-theanine (relative content 0.51%), which can calm anxiety, relieve nerve excitation, and improve sleep, while enhancing the freshness of the tea soup and making the tea drink milder; it also contains unique amino acid components such as L-aspartic acid and L-tryptophan, which can supplement the body's essential nutrients and help maintain the body's normal metabolism, while black tea does not contain these high-value amino acids.

[0076] 2. Rich and highly effective antioxidant and protective components: Purple tea is unique to protocatechuic aldehyde (relative content 1.814%, the highest content among unique components of purple tea), which has strong antioxidant, anti-inflammatory, and vascular protective effects. It also contains polyphenolic components such as (+)-catechin (1.183%) and epigallocatechin gallate, as well as flavonoids such as schafod, coumarin, and naringenin. These components work synergistically to enhance the body's antioxidant capacity, protect the liver, and regulate metabolism. However, black tea lacks such highly effective antioxidant components. The unique components of black tea are mostly flavonoid glycosides, organic acids, and a small amount of active substances, with generally low relative contents (most below 0.1%).

[0077] 3. The content of components is generally low, and the efficacy is weak: Among the unique components of black tea, the highest content of guanine is only 0.977%, which is lower than the content of protocatechuic aldehyde (1.814%) and (+)-catechin (1.183%) in purple tea; the content of other components such as nicotinic acid, L-carnitine, and taurine is all lower than 0.32%, and most of them are basic metabolic components with no strong health care effects.

[0078] See Figure 3 Further comparison of the common component content of the extract from Gu Zi Fu granules with that of commonly available ordinary black tea extracts revealed significantly increased levels of 30 substances, including epicatechin, epigallocatechin, gallic acid, and dihydromyricetin. Specifically, the content of epicatechin increased by 126.18%, and the content of epigallocatechin increased by 292.63%. These two substances effectively lower blood sugar in diabetes treatment by acting on specific targets, including MAPK14 and INSR. The increased content of these effective components further illustrates the unique advantages of the Gu Zi Fu granules product in lowering blood sugar in this embodiment.

[0079] See Figure 4 In this embodiment, a Venn diagram was drawn using the potential targets of various components and potential targets for diabetes. The Venn diagram identified 28 common targets for diabetes treatment and 24 unique targets for diabetes treatment. This resulted in 36 targets for lowering blood sugar in the extract of the Gu Zi Fu granules. These targets mainly include MAPK14, INSR, GSK3B, AKT1, and ADORA1. Therefore, the Gu Zi Fu granules product has a certain therapeutic effect on diabetes.

[0080] In summary, the method for preparing Gu Zi Fu granules purple tea with hypoglycemic function in this embodiment has the following beneficial effects: 1. Significantly improved ease of use and efficiency: Traditional purple tea products, such as loose tea or tea bricks, require multiple steps including weighing, brewing, waiting, and filtering, taking approximately 5-10 minutes. This invention's product is an instant granule, individually packaged in measured quantities, which can be directly added to water and stirred to dissolve. The entire preparation process is shortened to less than 30 seconds, fundamentally improving user experience efficiency.

[0081] 2. Consistency of Dosage Accuracy and Quality Control: Traditional brewing methods rely on personal experience for tea quantity, water temperature, brewing time, and number of servings, leading to significant fluctuations in the effective ingredient dosage per serving (differences can reach ±30% or more). This invention achieves highly uniform weight and effective ingredient content in each granule (controlled by 80-mesh sieving and 12-mesh granulation, with weight differences within ±3%), enabling precise quantitative dosing and ensuring the consistency and predictability of the auxiliary hypoglycemic effect.

[0082] 3. Optimization of the stability of active ingredient release and utilization: Traditional brewing involves non-equilibrium extraction, resulting in incomplete dissolution of tea components with each subsequent brew. This invention maximizes the contact area between all materials and water by homogenizing the raw materials into 80-mesh ultrafine powder and forming porous particles. During brewing, the particles rapidly disintegrate, allowing water-soluble components (such as pectin and polysaccharides) activated through the "tea awakening" step to dissolve almost instantaneously (<60 seconds) and nearly completely (>95%). This avoids the instability in component release caused by differences in steeping time and water temperature, facilitating the full release of blood sugar-lowering components and further ensuring the blood sugar-lowering effect.

[0083] 4. Enhanced physical stability and storage convenience: Traditional loose tea is prone to moisture absorption, deterioration, oxidation, and aroma loss, and its bulky size makes it inconvenient to carry. This invention transforms loose tea leaves into high-density granules (reducing volume by approximately 60-70%) through physical molding and low-temperature drying at 60℃. Combined with sealed packaging, this greatly improves the product's physical stability and moisture resistance, extends shelf life, and facilitates carrying and quantitative consumption.

[0084] 5. Simplified production process and improved raw material utilization: Compared to conventional granule production processes that require complex extraction, concentration, addition of excipients, and subsequent drying (as described in Background Technology Scheme 4), this invention employs a pure physical dry method for one-step molding. This process eliminates several energy-intensive steps that can lead to the loss of heat-sensitive components, such as extraction, concentration, and the addition of exogenous excipients, thereby directly saving approximately 40-50% of processing energy consumption. It also achieves 100% physical utilization of all raw materials (without extraction residue), avoiding the loss of approximately 15-25% of effective components in traditional extraction processes.

[0085] The preparation method of this embodiment transforms traditional purple tea from an agricultural product that requires complex brewing and has unstable quality into a standardized modern health product that is precise in quantity, highly efficient in dissolution, stable in quality, and easy to carry and store. While improving user experience and consistency of efficacy, it also achieves energy saving and zero waste of raw materials in the production process.

[0086] This embodiment also provides a Gu Zi Fu granule purple tea, which is prepared using the Gu Zi Fu granule purple tea preparation method with hypoglycemic function as described above.

[0087] Since this ancient purple sesame granule purple tea includes the ancient purple sesame granule purple tea preparation method with blood sugar lowering function as described above, this ancient purple sesame granule purple tea has all the beneficial effects of the ancient purple sesame granule purple tea preparation method with blood sugar lowering function, which will not be elaborated here.

[0088] The above description is only a preferred embodiment of the present invention and does not limit the scope of the present invention. All equivalent structural transformations made under the inventive concept of the present invention using the contents of the present invention specification and drawings, or direct / indirect applications in other related technical fields, are included within the protection scope of the present invention.

Claims

1. A method for preparing Gu Zi Fu granules purple tea with hypoglycemic function, characterized in that, Includes the following steps: S1. Pretreatment: The dried purple tea raw material is crushed to obtain fine purple tea powder; S2. Mixing: Place the fine powdered purple tea in a trough mixer and spray in purified water to mix and obtain soft purple tea material; S3, Awakening the tea: Let the purple tea soft material stand for a set time to awaken the tea and obtain awakened purple tea soft material. S4. Granulation: The well-worn purple tea soft material is made into wet granules using a swing-type granulator, and the wet granules are then broken into wet granules. S5. Drying: The prepared wet granules are evenly spread on a drying tray and placed in a hot air circulating oven to dry, thus obtaining the dried granules. S6. Granulation: The dried granules are granulated through a vibrating sieve to obtain uniformly sized Gu Zi Fu Zi tea granules.

2. The method for preparing Gu Zi Fu granular purple tea with hypoglycemic function according to claim 1, characterized in that, S1 includes: The leaves of Gu Zi No. 1 purple tea are washed and dried to obtain dried purple tea raw material; Purple tea raw materials are pulverized and sieved to obtain fine purple tea powder under an environment below the set processing temperature.

3. The method for preparing Gu Zi Fu granules purple tea with hypoglycemic function according to claim 2, characterized in that, In step S1, the processing temperature is set to 40℃-80℃.

4. The method for preparing Gu Zi Fu granules purple tea with hypoglycemic function according to claim 3, characterized in that, The vibrating screen in S6 uses a mesh size of 10-15.

5. The method for preparing Gu Zi Fu granules purple tea with hypoglycemic function according to claim 4, characterized in that, In step S2, the weight ratio of fine purple tea powder to purified water is 1:0.8~1.

4.

6. The method for preparing Gu Zi Fu granules purple tea with hypoglycemic function according to claim 5, characterized in that, The process after S6 further includes crushing the particles that did not pass through the vibrating sieve into fine purple tea powder and returning them to S2.

7. The method for preparing Gu Zi Fu granular purple tea with hypoglycemic function according to claim 6, characterized in that, In S3, the set duration is 3-8 minutes.

8. The method for preparing Gu Zi Fu granular purple tea with hypoglycemic function according to claim 7, characterized in that, During the settling process in S3, the water-soluble components in the purple tea soft material undergo a hydration reaction with purified water to produce an adhesive structure.

9. The method for preparing Gu Zi Fu granular purple tea with hypoglycemic function according to claim 8, characterized in that, The drying temperature in S5 is 50℃-70℃; the drying time is 60min-120min.

10. A type of ancient purple sesame granule purple tea, characterized in that, The ancient purple tea with hypoglycemic function, as described in any one of claims 1 to 9, was prepared using the method for preparing purple tea granules with hypoglycemic function.

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