Six kinds of tea products with arctium lappa and ganoderma lucidum as base sources and preparation method thereof

Abstract

This invention discloses six aroma types of tea products based on burdock and Ganoderma lucidum, and their preparation methods, belonging to the field of deep processing of medicinal and edible plants and tea fermentation technology. Using burdock tea and Ganoderma lucidum tea as a base, this invention combines tea base raw materials, flavoring agents, and food additives. Through five steps—raw material compatibility, raw material pretreatment, six independent directional fermentations, three-stage drying, and product form processing—six aroma types of tea products are prepared: soy sauce aroma, aged aroma, light aroma, mellow aroma, strong aroma, and rich aroma. These products can be processed into both solid compressed tea and liquid ready-to-drink tea. This invention solves the defects of existing burdock and Ganoderma lucidum compound teas, such as heavy earthy smell, low dissolution rate of effective components, unstable aroma, and single product form. Temperature control accuracy reaches ±1℃, the dissolution rate of effective components is ≥88%, the earthy smell removal rate is ≥62.3%, the flavor consistency of the two product forms is high, meeting relevant national standards, enabling stable industrial production, combining nutrition and flavor, and suitable for various drinking scenarios.

Description

Technical Field

[0001] This invention belongs to the field of deep processing of medicinal and edible raw materials and tea fermentation technology, specifically involving six types of aroma tea products based on burdock and Ganoderma lucidum and their preparation methods. Background Technology

[0002] Currently, most existing burdock and Ganoderma lucidum compound teas use simple physical mixing and lack directional fermentation processes, resulting in the following main problems: First, the raw material compatibility is unreasonable, the active ingredients cannot work synergistically, and the dissolution rate of effective ingredients is low, usually not exceeding 35%; Second, the temperature control precision is low, usually only ±5℃, resulting in poor aroma stability between batches, with a relative standard deviation of flavor greater than 10%, making it difficult to achieve industrialized repetitive production; Third, the earthy smell (mainly composed of 2-methylisoborneol) and bitterness of burdock and Ganoderma lucidum cannot be effectively removed, and their cellulose structure adsorbs and interferes with the flavor substances such as tea polyphenols and amino acids, resulting in low tea purity; Fourth, the product form is singular and cannot simultaneously meet the needs of solid brewing and liquid ready-to-drink; Fifth, there is a lack of standardized aroma systems and quantitative quality control indicators.

[0003] Existing patent CN110915966A discloses a compound burdock tea, which only involves mixing and drying raw materials, without a directional fermentation process. Patent CN114424793A discloses a method for preparing Ganoderma lucidum selenium-enriched burdock root fermented tea, which uses a single strain of bacteria for fermentation, does not form a multi-aroma directional fermentation system, has rudimentary process parameter control, and is not adapted to both solid-state compressed and liquid ready-to-drink processing routes, nor does it include a liquid tea preparation scheme.

[0004] Therefore, developing a series of tea product preparation methods that feature precise temperature control, stable flavor, and dual medicinal and edible properties, while simultaneously possessing both solid compressed tea and liquid ready-to-drink tea product forms, is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] The technical problem to be solved by this invention is to overcome the defects of existing burdock and Ganoderma lucidum compound tea, such as heavy earthy smell, low dissolution rate of effective ingredients, unstable aroma, single product form, poor precision control of process parameters, and difficulty in stable industrial production. The invention provides a six-fragrance tea product with burdock and Ganoderma lucidum as the base and its preparation method, which achieves the technical effects of precise temperature control, stable flavor, medicinal and edible homology, dual-form processing, high dissolution rate, and low earthy smell.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides six types of aroma tea products based on burdock and Ganoderma lucidum. The raw materials are composed of the following components in a total weight of 100 parts: 28-32 parts of burdock tea, 18-22 parts of Ganoderma lucidum tea, 44-50 parts of tea base raw materials, 0-4 parts of flavoring agents, and 0.1-1.0 parts of food additives.

[0008] The tea base raw material is selected from one of the following: Pu'er ripe tea, five-year aged white tea, yellow tea, Gongfu black tea, oolong tea, and Qimen black tea;

[0009] The flavoring ingredients are selected from one or more of the following: stir-fried Atractylodes macrocephala, dried tangerine peel, honeysuckle, and lily flower;

[0010] The food additive is microcrystalline cellulose or pectin;

[0011] Within the aforementioned range of raw material compatibility, by selecting different types of tea base raw materials and flavor additives, the following six aroma profiles with distinct flavors are formed:

[0012] (1) Sauce-flavored tea products: made from 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts ripe Pu'er tea, and 2 parts stir-fried Atractylodes macrocephala;

[0013] (2) Aged tea products: made from 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 47 parts 5-year aged white tea, and 3 parts dried tangerine peel;

[0014] (3) Lightly fragrant tea products: made from 32 parts burdock tea, 18 parts Ganoderma lucidum tea, 47 parts yellow tea, and 3 parts honeysuckle;

[0015] (4) Aromatic tea products: made from 30 parts burdock tea, 20 parts Ganoderma lucidum tea, and 49 parts black tea;

[0016] (5) Strong aroma type tea products: made from 28 parts burdock tea, 22 parts Ganoderma lucidum tea and 49 parts oolong tea;

[0017] (6) Fragrant tea products: made from 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts Qimen black tea, and 2 parts lily flowers.

[0018] Secondly, this invention provides a method for preparing six types of aroma tea products based on burdock and Ganoderma lucidum, including raw material formulation, unified pretreatment, directional fermentation, three-stage drying, and product morphology processing steps, as detailed below:

[0019] 1. Unified preprocessing

[0020] Step 1: Cleaning. Physical cleaning methods are used to remove impurities, dust, and residual dirt from the surface of the raw materials without using any chemical cleaning agents.

[0021] Step 2: Drying. Place the cleaned raw materials in a constant temperature drying device and dry them at 55±1℃ until the moisture content of the raw materials reaches 10.0±0.5%.

[0022] Step 3: Grinding. Grind the dried raw materials and then pass them through a 60-mesh pharmacopoeia sieve to ensure a 100% pass rate.

[0023] Step 4: Mixing. Put all the pulverized raw materials into a three-dimensional mixer and mix at a speed of 32±1 r / min for 28±1 min to ensure the uniformity of the raw material mixing. The relative standard deviation (RSD) of the mixing uniformity shall not exceed 0.5%.

[0024] 2. Directional fermentation process:

[0025] To address the flavor requirements of the six aroma types, and taking into account the high-fiber characteristics of the burdock-reishi mushroom system, six independent directional fermentation processes were designed. Process parameters were precisely controlled to ensure flavor stability for each aroma type. The specific fermentation steps for each aroma type are as follows:

[0026] (1) Sauce-flavored tea products: The two-stage fermentation process is adopted, and the specific steps are as follows:

[0027] Step 1: Adjust the moisture content of the pretreated raw materials to 50.0 ± 1.0%;

[0028] Step 2: Primary fermentation, fermented for 8.0±0.5 days at 40±1℃ and 70±1%RH;

[0029] Step 3: Secondary fermentation, fermented for 6.0±0.5 days at 45±1℃ and 75±1%RH.

[0030] (2) Aged tea products: The light fermentation withering aging process is adopted, and the specific steps are as follows:

[0031] Step 1: Withering, withering at 32±1℃ and 63±2%RH for 5.0±0.5h;

[0032] Step 2: Light fermentation, ferment for 30±1 hours at 26±1℃ and 68±1%RH;

[0033] Step 3: Aging, aged for 8.0±0.5 days at 22±1℃ and 58±1%RH.

[0034] (3) Lightly fragrant tea products: The light yellowing and aroma-enhancing process is adopted. The specific steps are: the pre-treated raw materials are yellowed for 2.5±0.5h at 43±1℃ and 0.07±0.01MPa.

[0035] (4) Aromatic tea products: The whole fermentation process is adopted. The specific steps are: the pretreated raw materials are fermented at 30±1℃ and 72±1%RH for 3.5±0.5h.

[0036] (5) Strong aroma type tea products: The process of withering, shaking, aroma-making, and roasting is adopted. The specific steps are as follows:

[0037] Step 1: Shaking. Shake the leaves 4 times under the conditions of 30±1℃ and 68±1%RH, each time for 18±1min, and let them stand for 35±2min between two shaking.

[0038] Step 2: Roasting. After shaking, roast at 62±1℃ for 25±2 minutes.

[0039] (6) Fragrant tea products: The controlled fermentation and light roasting process is used to lock in the aroma. The specific steps are as follows:

[0040] Step 1: Fermentation, fermented at 32±1℃ and 72±1%RH for 3.0±0.5h;

[0041] Step 2: Light roasting. After fermentation, lightly roast at 52±1℃ for 25±2 minutes.

[0042] 3. Three-stage drying

[0043] All materials after the aroma fermentation is completed are dried using a three-stage drying process, drying at 54±1℃, 58±1℃, and 52±1℃ for 60±5 minutes each, for a total drying time of 180±5 minutes. The moisture content of the dried materials does not exceed 10.5%.

[0044] 4. Product form processing

[0045] The dried material can be processed into either solid compressed tea or liquid ready-to-drink tea, depending on market demand. The processing routes for the two forms are independent and can ensure consistent flavor. The specific processing steps are as follows:

[0046] (1) Processing steps of solid compressed tea:

[0047] Step 1: Softening and humidifying: Place the dried material in a sealed container, add purified water to adjust the moisture content to 12.0±1.0%, which will facilitate subsequent steaming and shaping.

[0048] Step 2: Steaming. Use saturated steam at 100±2℃ for 30±5 seconds to soften the material, increase its viscosity, and facilitate shaping.

[0049] Step 3: Compression molding. Two molding methods can be selected according to product requirements: Method 1: Compress into 8g cakes, molding pressure is 8±1MPa, and holding time is 10±2s; Method 2: Roll into beads, molding pressure is 6±1MPa, and rolling time is 20±3s.

[0050] Step 4: Low-temperature setting. Place the molded product in an environment of 45±1℃ to dry until the moisture content does not exceed 6.0%, ensuring that the product shape is stable and not easily loosened.

[0051] Step 5: Packaging. Individually packaged with food-grade aluminum foil composite film conforming to GB4806.7 to prevent moisture and oxidation and extend shelf life.

[0052] (2) Processing steps for liquid ready-to-drink tea:

[0053] Step 1: Ultrafine grinding. The dried material is further ultrafine ground to 200 mesh to increase the specific surface area of ​​the raw material and improve the leaching efficiency of the effective ingredients.

[0054] Step 2: Extraction. Add pure water to the ultrafine pulverized material at a material-to-water ratio of 1:8-12 (w / v), and extract at 85±2℃ for 30±2 minutes with a stirring speed of 100±10 rpm to ensure that the active ingredients are fully extracted.

[0055] Step 3: Coarse filtration. Use a 200-mesh sieve to coarsely filter the extract to remove larger particulate impurities.

[0056] Step 4: Centrifugation. Place the coarsely filtered extract in a centrifuge and centrifuge for 20±1 min at 10500±500 r / min and 25±1℃ to remove minor impurities and precipitates.

[0057] Step 5: Homogenization. The supernatant after centrifugation is homogenized at a pressure of 23±1MPa and a temperature of 48±1℃. The homogenization is repeated twice to make the tea soup system uniform and stable.

[0058] Step 6: Sterilization. Use tubular sterilization at 87±1℃ for 20±1 minutes to thoroughly kill microorganisms and ensure product safety.

[0059] Step 7: Aseptic filling. After UHT sterilization, the product is filled into pre-sterilized containers (glass bottles or aluminum foil bags) in a Class 100 clean environment. The finished product is tested after being kept at 36℃±1℃ for 7 days. It meets the requirements for commercial sterility and ensures the product's shelf life.

[0060] Compared with existing technologies, this invention overcomes many shortcomings of existing technologies through precise raw material matching, directional fermentation process, and dual-form processing route, and has the following beneficial effects:

[0061] 1. Reduced earthy smell: Through targeted fermentation, the earthy smell of burdock and Ganoderma lucidum is effectively removed, and the relative content of 2-methylisoborneol is reduced by 62.3%, resulting in a tea soup without any off-flavor and improved purity.

[0062] Second, the aroma is stable, with six independent directional fermentation processes, temperature control accuracy of ±1℃, and the relative standard deviation (RSD) between batches of the six aroma characteristic substances not exceeding 1.5%, making it suitable for industrial production;

[0063] Third, one material can be used to produce multiple forms. The same fermented material can be made into solid compressed tea and liquid ready-to-drink tea. The two forms of products have a high consistency in flavor, which can meet a variety of drinking scenarios and broaden the application range of the products.

[0064] IV. Solid tea is of excellent quality, with a solid tea formation integrity rate of ≥99%, a brewing capacity of ≥6 times, a mellow tea soup flavor, and a stable content of active ingredients.

[0065] Fifth, the liquid tea system is stable, the centrifugal sedimentation rate of ready-to-drink liquid tea does not exceed 0.5%, the soluble solids are not less than 1.2°Bx, the tea soup is clear and transparent, the system is stable, and there is no layering or sedimentation.

[0066] VI. High dissolution rate of effective ingredients: Through optimization of processes such as pulverization and fermentation, the dissolution rate of effective ingredients such as arctiin and Ganoderma lucidum polysaccharides is ≥88%, and the relative content of 2-methylisoborneol is ≥62.3%, which meets the requirements of GB7101-2022 and is suitable for industrial production. Attached Figure Description

[0067] Figure 1 The preparation process flow diagram of the present invention. Detailed Implementation

[0068] The following combination Figure 1 The embodiments of the present invention will be described below. Other embodiments obtained by those skilled in the art based on the content of the present invention are all within the protection scope of the present invention.

[0069] Example 1: Soy sauce aroma type solid compressed tea (8g small cake)

[0070] Ingredients: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts ripe Pu-erh tea, 2 parts stir-fried Atractylodes macrocephala, 0.5 parts microcrystalline cellulose (food additive, in accordance with GB1886.103).

[0071] Preparation process: uniform pretreatment of raw materials → secondary fermentation (adjusting moisture content to 50.0±1.0%; fermentation at 40±1℃ and 70±1%RH for 8.0±0.5 days; secondary fermentation at 45±1℃ and 75±1%RH for 6.0±0.5 days) → three-stage drying → softening and humidification (moisture content 12.0±1.0%) → steaming (100±2℃, 30±5s) → pressing into 8g cakes (pressure 8±1MPa, holding pressure for 10±2s) → low-temperature shaping (45±1℃, moisture content ≤6.0%) → individual packaging with food-grade aluminum foil composite film.

[0072] The product test results (3 batches, mean ± standard deviation) are as follows:

[0073] detection indicators Test results RSD (%) Ganoderma lucidum polysaccharide content (%) 3.21±0.03 0.94 Tea polyphenol content (%) 13.6±0.1 0.74 Relative content of pyrazines (%) 0.092±0.001 1.09 Water extract content (%) 37.2±0.2 0.54 Molding integrity rate (%) 99.2±0.15 0.15 Moisture content (%) 5.6±0.1 1.79

[0074] Sensory evaluation (blind test by 15 people, out of 100 points): 96.5±1.2 points. The aroma of soy sauce is rich and harmonious, without any earthy smell. The soup is bright red and has a mellow and sweet taste.

[0075] Example 2: Aged-aroma solid compressed tea (round beads)

[0076] Ingredients: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 47 parts 5-year aged white tea, 3 parts dried tangerine peel, and 0.5 parts microcrystalline cellulose.

[0077] Preparation process: uniform pretreatment of raw materials → light fermentation withering and aging (withering at 32±1℃ and 63±2%RH for 5.0±0.5h; light fermentation at 26±1℃ and 68±1%RH for 30±1h; aging at 22±1℃ and 58±1%RH for 8.0±0.5d) → three-stage drying → softening and humidification → steaming → rolling into round beads (pressure 6±1MPa, rolling for 20±3s) → low-temperature shaping → packaging.

[0078] Product testing results: The round bead formation rate is 99.1%, the aroma is prominent and accompanied by the fragrance of dried tangerine peel, the soup color is bright orange-yellow, and the taste is mellow; after accelerated aging test (38℃, 75%RH, 3 months), the aroma component retention rate is 96.2%, with no obvious deterioration, and the product has good stability.

[0079] Example 3: Lightly Roasted Solid Compressed Tea (8g Cake)

[0080] Ingredients: 32 parts burdock tea, 18 parts Ganoderma lucidum tea, 47 parts yellow tea, 3 parts honeysuckle, and 0.5 parts microcrystalline cellulose.

[0081] Preparation process: uniform pretreatment of raw materials → light yellowing and aroma enhancement (yellowing at 43±1℃ and 0.07±0.01MPa for 2.5±0.5h) → three-stage drying → softening and moisture conditioning → steaming → pressing into 8g cakes → low-temperature shaping → packaging.

[0082] Product testing results: It has a refreshing and pleasant aroma with a delicate honeysuckle fragrance, no earthy smell, a light yellow and clear soup color, a cool and sweet taste, and a sensory score of 94.8±1.5 points.

[0083] Example 4: Aromatic Solid Compressed Tea (8g cake)

[0084] Ingredients: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 49 parts black tea, and 0.5 parts microcrystalline cellulose.

[0085] Preparation process: uniform pretreatment of raw materials → full fermentation and alcohol extraction (fermentation at 30±1℃ and 72±1%RH for 3.5±0.5h) → three-stage drying → softening and humidification → steaming → pressing into 8g cakes → low-temperature shaping → packaging.

[0086] Product testing results: Sweet, mellow, and smooth, the aroma of black tea blends harmoniously with the nutritional flavors of burdock and Ganoderma lucidum, the tea liquor is bright red and clear, and the theaflavins content is 0.82%±0.03%, indicating excellent quality.

[0087] Example 5: Strongly aromatic solid compressed tea (round beads)

[0088] Ingredients: 28 parts burdock tea, 22 parts Ganoderma lucidum tea, 49 parts oolong tea, and 0.5 parts microcrystalline cellulose.

[0089] Preparation process: uniform pretreatment of raw materials → withering, shaking and roasting (shaking 4 times at 30±1℃ and 68±1%RH for 18±1min, standing for 35±2min; roasting at 62±1℃ for 25±2min) → three-stage drying → softening and humidification → steaming → rolling into round beads → low-temperature setting → packaging.

[0090] Product testing results: It has a distinct rocky flavor, a rich floral and fruity aroma, no earthy smell, can be brewed up to 8 times, and has a mellow and smooth taste with stable quality.

[0091] Example 6: Fragrant Solid Compressed Tea (8g cake)

[0092] Ingredients: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts Qimen black tea, 2 parts lily flowers, and 0.5 parts microcrystalline cellulose.

[0093] Preparation process: uniform pretreatment of raw materials → controlled fermentation and light roasting to lock in aroma (fermentation at 32±1℃ and 72±1%RH for 3.0±0.5h; light roasting at 52±1℃ for 25±2min) → three-stage drying → softening and humidification → steaming → pressing into 8g cakes → low-temperature shaping → packaging.

[0094] Product testing results: The aroma is rich and multi-layered, with a distinct rose and honey fragrance that blends harmoniously with the aromas of Qimen black tea and lily, and has a long-lasting sweet aftertaste; the relative content of neroli tertrol and geraniol is 0.071%±0.002%, which meets the characteristic indicators of a rich aroma type.

[0095] Example 7: Lightly Flavored Liquid Ready-to-Drink Tea

[0096] Ingredients: 32 parts burdock tea, 18 parts Ganoderma lucidum tea, 47 parts yellow tea, 3 parts honeysuckle, 0.3 parts pectin (food additive, in compliance with GB25533).

[0097] Preparation process: uniform pretreatment of raw materials → light yellowing and aroma extraction → three-stage drying → ultra-fine grinding (200 mesh) → extraction with a material-to-water ratio of 1:10 (85±2℃, 30±2min, stirring speed 100±10rpm) → coarse filtration through a 200-mesh sieve → centrifugation (10500±500r / min, 20±1min, 25±1℃) → homogenization (23±1MPa, 48±1℃, 2 times) → sterilization (87±1℃, 20±1min) → aseptic filling (Class 100 clean environment).

[0098] Product testing results (3 batches, mean):

[0099] detection indicators Test results RSD (%) Ganoderma lucidum polysaccharide content (mg / 100mL) 38.2 1.2 Tea polyphenol content (mg / 100mL) 156 0.9 Soluble solids (°Bx) 1.28 1.5 Centrifugal sedimentation rate (%) 0.32 5.2 Total bacterial count (CFU / mL) <1 - Commercial sterile Compliant with GB4789.26 standard -

[0100] Sensory evaluation: 94.5±1.2 points. The tea soup is clear and bright, with a fresh and refreshing aroma, accompanied by the elegant fragrance of honeysuckle. The taste is cool and sweet, without any earthy smell or sediment.

[0101] Example 8: Aromatic Liquid Ready-to-Drink Tea

[0102] Ingredients: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 49 parts black tea, 0.3 parts pectin.

[0103] Preparation process: uniform pretreatment of raw materials → full fermentation and alcohol extraction → three-stage drying → ultra-fine grinding → extraction with a material-to-water ratio of 1:10 → filtration → centrifugation → homogenization → sterilization → aseptic filling.

[0104] Product test results: soluble solids 1.35°Bx, centrifugal sedimentation rate 0.28%, commercial sterility qualified; the tea soup is bright red and clear, with a mellow and sweet taste, and good consistency with the flavor of solid-state mellow tea.

[0105] Example 9: Fragrant Liquid Ready-to-Drink Tea

[0106] Ingredients: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts Qimen black tea, 2 parts lily flowers, and 0.3 parts pectin.

[0107] Preparation process: uniform pretreatment of raw materials → controlled fermentation and light roasting to lock in aroma → three-stage drying → ultra-fine grinding → extraction with a material-to-water ratio of 1:10 → filtration → centrifugation → homogenization → sterilization → aseptic filling.

[0108] Product testing results: The relative content of nerolidol and geraniol is 0.065%±0.003%, the soluble solids are 1.32°Bx, and the commercial sterility is qualified; the tea soup has a rich aroma, a mellow and sweet taste, and a rich flavor profile.

[0109] Experiment Example 1: Optimization of Secondary Fermentation Temperature for Maotai-flavor Tea

[0110] Experimental objective: To optimize the secondary fermentation temperature of soy sauce-flavored tea products and determine the optimal temperature threshold for the formation of soy sauce-flavored characteristic substances (pyrazines).

[0111] Experimental conditions: The parameters for primary fermentation (40℃, 70%RH, 8d) and other parameters for secondary fermentation (75%RH, 6d) were fixed. Only the temperature of secondary fermentation was changed, and five temperature gradients (38℃, 39℃, 40℃, 41℃, 42℃) were set. Each temperature gradient was repeated three times.

[0112] Detection and evaluation methods: The relative peak area percentage of pyrazines (2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and trimethylpyrazine in total) was determined by GC-MS (Agilent 7890B-5977B, HP-5MS column); Five professional tea tasters conducted sensory evaluations on a 10-point scale, with the evaluation indicators being aroma intensity, harmony, and absence of off-odors.

[0113] The experimental results are shown in the table below:

[0114] Secondary fermentation temperature (°C) Relative content of pyrazines (%, mean ± SD) Sensory rating (out of 10) 38 0.048±0.005 5.2 39 0.062±0.004 6.8 40 0.092±0.003 9.4 41 0.071±0.006 7.1 42 0.053±0.008 4.6

[0115] Conclusion: 40±1℃ is the preferred temperature range for the formation of soy sauce aroma substances (pyrazines). When the temperature exceeds this range, the content of pyrazines and the sensory score both decrease (p<0.01).

[0116] Experiment Example 2: Verification of the effect of removing earthy odor

[0117] Experimental objective: To verify the effect of the directional fermentation process of the present invention on removing the earthy odor from burdock and Ganoderma lucidum, the main component of which is 2-methylisoborneol.

[0118] Experimental samples: the finished product of sauce-flavored tea in Example 1 (process of this invention), and the sample of Comparative Example 1 (unfermented, with the same raw material ratio as in Example 1). Each sample was measured 3 times.

[0119] Detection method: The relative content of 2-methylisoborneol in the two samples was determined by GC-MS, and the earthy odor removal rate was calculated (removal rate = (content of unfermented sample - content of fermented sample) / content of unfermented sample × 100%).

[0120] The experimental results are shown in the table below:

[0121] Sample type 2-Methylisoborneol relative content (%, mean ± SD) Earthy odor removal rate (%) Comparative Example 1 (Unfermented) 0.061±0.007 - Example 1 (Invention) 0.023±0.003 62.3

[0122] Conclusion: The directional fermentation process of this invention can effectively remove the earthy smell of burdock and Ganoderma lucidum, with a removal rate of 62.3% (p<0.01), and significantly improve the purity of the tea soup.

[0123] Experiment Example 3: Optimization of the Water Ratio for Liquid Tea Ingredients

[0124] Experimental objective: To optimize the material-to-water ratio of ready-to-drink liquid tea to ensure that the flavor and soluble solids content of the tea soup meet the standards.

[0125] Experimental conditions: Fixed extraction parameters (85℃, 30min), changed material-to-water ratio (w / v), set 5 gradients (1:6, 1:8, 1:10, 1:12, 1:14), repeated the experiment 3 times for each gradient, and took the average value.

[0126] Testing and evaluation methods: The soluble solids content of liquid tea was determined, and a professional tea taster conducted a 10-point sensory evaluation to assess the flavor of the tea soup.

[0127] The experimental results are shown in the table below:

[0128] Material-to-water ratio (w / v) Soluble solids (°Bx) Sensory rating (out of 10) 1:6 2.15 7.2 1:8 1.52 8.8 1:10 1.28 9.2 1:12 1.05 8.5 1:14 0.86 7.0

[0129] Conclusion: When the material-to-water ratio is within the range of 1:8-1:12, liquid tea can achieve good flavor and soluble solids content, resulting in a high sensory score. Outside this range, a material-to-water ratio that is too low results in an overly strong tea soup with a bitter taste, while a ratio that is too high results in an overly weak tea soup with insufficient flavor, both leading to a decline in quality. The optimal material-to-water ratio is 1:10.

[0130] Comparative Example 1: Comparison with existing technology (CN114424793A)

[0131] Purpose of comparison: To clarify the performance differences between the process of the present invention and the prior art, and to verify the technical advantages of the present invention.

[0132] Comparison conditions: Using the method of Example 1 of CN114424793A (single fermentation process, temperature control ±5℃), a sauce-flavored tea was prepared with the same raw material base as Example 1 of the present invention (30 parts of burdock tea, 20 parts of Ganoderma lucidum tea, and 48 parts of ripe Pu'er tea), and the indicators were compared with those of the product of Example 1 of the present invention.

[0133] The comparison results are shown in the table below:

[0134] Comparison indicators Embodiment 1 of the present invention Comparative Example 1 (Prior Art) Difference rate (%) Relative content of pyrazines (%) 0.092±0.003 0.048±0.012 +91.7 Aroma RSD (3 lots, %) 1.09 8.7 -87.5 Water extract content (%) 37.2 28.6 +30.1 Arucin dissolution rate (%) 89.3 34.2 +161 Ganoderma lucidum polysaccharide dissolution rate (%) 88.6 35.1 +152 Relative content of 2-methylisoborneol (%) 0.023 0.061 -62.3 Sensory rating (out of 10) 9.4 5.8 +62

[0135] Conclusion: Compared with CN114424793A, the present invention has improvements in aroma content, aroma stability, dissolution rate, removal of earthy odor, and sensory score.

[0136] Comparative Example 2: Liquid Tea vs. Commercially Available Products

[0137] Purpose of comparison: To verify the quality differences between the liquid ready-to-drink tea of ​​this invention and existing commercially available products, and to demonstrate the product's competitiveness.

[0138] Comparative samples: Example 7 of this invention (fragrant liquid ready-to-drink tea), and a commercially available brand of burdock and Ganoderma lucidum beverage (ingredients: water, burdock, Ganoderma lucidum, white sugar, food additives).

[0139] The comparison results are shown in the table below:

[0140] Comparison indicators Embodiment 7 of the present invention Commercially available products Ganoderma lucidum polysaccharide content (mg / 100mL) 38.2 12.5 Tea polyphenol content (mg / 100mL) 156 28 Relative content of 2-methylisoborneol (%) 0.018 0.087 Sensory rating (out of 10) 9.2 5.6

[0141] Conclusion: The liquid ready-to-drink tea prepared by this invention is significantly superior to existing commercially available products in terms of active ingredient content, removal of earthy odor, and sensory quality, making it highly competitive.

[0142] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art can make various improvements and modifications without departing from the spirit and principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A tea product with six aroma profiles based on burdock and Ganoderma lucidum, characterized in that, Based on a total weight of 100 parts, the raw materials include: 28-32 parts burdock tea, 18-22 parts Ganoderma lucidum tea, 44-50 parts tea base raw materials, 0-4 parts flavoring ingredients, and 0.1-1.0 parts food additives; The tea base raw material is selected from one of the following: Pu'er ripe tea, five-year aged white tea, yellow tea, Gongfu black tea, oolong tea, and Qimen black tea; The flavoring ingredients are selected from one or more of the following: stir-fried Atractylodes macrocephala, dried tangerine peel, honeysuckle, and lily flower; The food additive is microcrystalline cellulose or pectin; The tea products have one of six aroma types: soy sauce aroma, aged aroma, light aroma, mellow aroma, strong aroma, and rich aroma. The product form is solid compressed tea or liquid ready-to-drink tea.

2. The six types of aroma tea products based on burdock and Ganoderma lucidum as described in claim 1, characterized in that, Based on a total weight of 100 parts, the specific ingredient ratios for the six flavor types are as follows: (1) Sauce-flavored type: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts ripe Pu'er tea, and 2 parts stir-fried Atractylodes macrocephala; (2) Aged aroma type: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 47 parts 5-year aged white tea, and 3 parts dried tangerine peel; (3) Lightly fragrant type: 32 parts burdock tea, 18 parts Ganoderma lucidum tea, 47 parts yellow tea, and 3 parts honeysuckle; (4) Mellow and fragrant type: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, and 49 parts black tea; (5) Strong aroma type: 28 parts burdock tea, 22 parts Ganoderma lucidum tea, 49 parts oolong tea; (6) Rich aroma: 30 parts burdock tea, 20 parts Ganoderma lucidum tea, 48 parts Qimen black tea, and 2 parts lily flowers.

3. A method for preparing six types of aroma tea products based on burdock and Ganoderma lucidum as described in claim 1, characterized in that, The process includes raw material formulation, unified pretreatment, directional fermentation, three-stage drying, and product morphology processing. The unified pretreatment includes the following steps: Step 1: Cleaning. Physical cleaning methods are used to remove impurities, dust, and residual dirt from the surface of the raw materials without using any chemical cleaning agents. Step 2: Drying. Place the cleaned raw materials in a constant temperature drying device and dry them at 55±1℃ until the moisture content of the raw materials reaches 10.0±0.5%. Step 3: Grinding. Grind the dried raw materials and then pass them through a 60-mesh pharmacopoeia sieve to ensure a 100% pass rate. Step 4: Mixing. Put all the pulverized raw materials into a three-dimensional mixer and mix at a speed of 32±1 r / min for 28±1 min to ensure the uniformity of the raw material mixing. The relative standard deviation (RSD) of the mixing uniformity should not exceed 0.5%.

4. The method for preparing six types of aroma-type tea products based on burdock and Ganoderma lucidum according to claim 3, characterized in that, The directional fermentation consists of six independent processes: (1) Soy sauce aroma type tea products: The two-stage fermentation process is adopted, and the specific steps are as follows: Step 1: Adjust the moisture content of the pretreated raw materials to 50.0 ± 1.0%; Step 2: Primary fermentation, fermented for 8.0±0.5 days at 40±1℃ and 70±1%RH; Step 3: Secondary fermentation, fermented for 6.0±0.5 days at 45±1℃ and 75±1%RH; (2) Aged tea products: The process of light fermentation and withering is adopted, and the specific steps are as follows: Step 1: Withering, withering at 32±1℃ and 63±2%RH for 5.0±0.5h; Step 2: Light fermentation, ferment for 30±1 hours at 26±1℃ and 68±1%RH; Step 3: Aging, aged for 8.0±0.5 days at 22±1℃ and 58±1%RH; (3) Lightly aromatic tea products: The light yellowing and aroma-enhancing process is adopted. The specific steps are: the pre-treated raw materials are yellowed for 2.5±0.5h at 43±1℃ and 0.07±0.01MPa. (4) Aromatic tea products: The whole fermentation process is adopted. The specific steps are: ferment the pretreated raw materials at 30±1℃ and 72±1%RH for 3.5±0.5h. (5) Strong-aroma tea products: The process of withering, shaking, aroma-inducing, and roasting is adopted. The specific steps are as follows: Step 1: Shaking. Shake the leaves 4 times under the conditions of 30±1℃ and 68±1%RH, each time for 18±1min, and let them stand for 35±2min between two shaking. Step 2: Roasting. After shaking, roast at 62±1℃ for 25±2 minutes. (6) Richly aromatic tea products: These employ a controlled fermentation and light roasting process to lock in the aroma. The specific steps are as follows: Step 1: Fermentation, fermented at 32±1℃ and 72±1%RH for 3.0±0.5h; Step 2: Light roasting. After fermentation, lightly roast at 52±1℃ for 25±2 minutes.

5. The method for preparing six types of aroma-type tea products based on burdock and Ganoderma lucidum according to claim 3, characterized in that, The three-stage drying process is as follows: After all the aroma fermentation is completed, the materials are dried at 54±1℃, 58±1℃ and 52±1℃ for 60±5 minutes each, for a total drying time of 180±5 minutes. The moisture content of the dried materials does not exceed 10.5%.

6. The method for preparing six types of aroma-type tea products based on burdock and Ganoderma lucidum according to claim 3, characterized in that, The product processing steps are as follows: the dried material is processed into either solid compressed tea or liquid ready-to-drink tea according to market demand. The two processing routes are independent and can ensure consistent flavor.

7. The method for preparing six types of aroma-type tea products based on burdock and Ganoderma lucidum according to claim 6, characterized in that... The solid compressed tea processing steps are as follows: Step 1: Softening and humidifying: Place the dried material in a sealed container, add purified water to adjust the moisture content to 12.0±1.0%, which will facilitate subsequent steaming and shaping. Step 2: Steaming. Use saturated steam at 100±2℃ for 30±5 seconds to soften the material, increase its viscosity, and facilitate shaping. Step 3: Compression molding. Two molding methods can be selected according to product requirements: Method 1: Compress into 8g cakes, molding pressure is 8±1MPa, and holding time is 10±2s; Method 2: Roll into beads, molding pressure is 6±1MPa, and rolling time is 20±3s. Step 4: Low-temperature setting. Place the molded product in an environment of 45±1℃ to dry until the moisture content does not exceed 6.0%, ensuring that the product shape is stable and not easily loosened. Step 5: Packaging. Individually packaged with food-grade aluminum foil composite film conforming to GB4806.7 to prevent moisture and oxidation and extend shelf life.

8. The method for preparing six types of aroma-type tea products based on burdock and Ganoderma lucidum according to claim 6, characterized in that... The processing steps for the liquid ready-to-drink tea are as follows: Step 1: Ultrafine grinding. The dried material is further ultrafine ground to 200 mesh to increase the specific surface area of ​​the raw material and improve the leaching efficiency of the effective ingredients. Step 2: Extraction. Add pure water to the ultrafine pulverized material at a material-to-water ratio of 1:8-12 (w / v), and extract at 85±2℃ for 30±2 minutes with a stirring speed of 100±10 rpm to ensure that the active ingredients are fully extracted. Step 3: Coarse filtration. Use a 200-mesh sieve to coarsely filter the extract to remove larger particulate impurities. Step 4: Centrifugation. Place the coarsely filtered extract in a centrifuge and centrifuge for 20±1 min at 10500±500 r / min and 25±1℃ to remove minor impurities and precipitates. Step 5: Homogenization. The supernatant after centrifugation is homogenized at a pressure of 23±1MPa and a temperature of 48±1℃. The homogenization is repeated twice to make the tea soup system uniform and stable. Step 6: Sterilization, using tubular sterilization at 87±1℃ for 20±1 min, to thoroughly kill microorganisms and ensure product safety; Step 7: Aseptic filling. After UHT sterilization, the product is filled into pre-sterilized containers (glass bottles or aluminum foil bags) in a Class 100 clean environment. The finished product is tested after being kept at 36℃±1℃ for 7 days. It meets the requirements for commercial sterility and ensures the product's shelf life.

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