Oxidation-resistant mixed traditional Chinese medicinal material fermentation tea and preparation method thereof

Abstract

The application discloses an anti-oxidation fermented Chinese herbal medicine mixed substitute tea and a preparation method thereof, and relates to the technical field of substitute tea processing and preparation. The anti-oxidation fermented Chinese herbal medicine mixed substitute tea comprises Sanghuang, Huangqi, Huangjing, Renshen and Gouqi, and the weight ratio of the raw materials is as follows: Sanghuang:Huangqi:Huangjing:Renshen:Gouqi = 4:2:2:1:1. The preparation method comprises the following steps: crushing, fermentation, drying, sterilization, sub-packaging, vacuum sealing, outer packaging, sampling quality inspection and storage in a warehouse. The anti-oxidation fermented Chinese herbal medicine mixed substitute tea is prepared by using a specific formula and biological fermentation of Inonotus hispidus, and the dissolution rate of anti-oxidation active ingredients of Chinese herbal medicines is significantly improved, and the anti-oxidation capacity is far superior to that of conventional physical mixed substitute tea. The fermentation process can efficiently degrade the cell walls of Chinese herbal medicines, so that the polysaccharides and other core anti-oxidation substances in Sanghuang, Huangqi, Huangjing, Renshen and Gouqi are fully released, DPPH, hydroxyl and other free radicals can be directly removed, and the Keap1-Nrf2-ARE signal path in the body can be activated, so that the anti-oxidation defense system of the body is doubly strengthened, and the anti-oxidation effect is improved from the root.

Description

Technical Field

[0001] This invention relates to the field of substitute tea processing and preparation technology, specifically to an antioxidant fermented Chinese medicinal herb mixture substitute tea and its preparation method. Background Technology

[0002] Substitute tea refers to a health-preserving beverage made from the buds, leaves, flowers and buds, fruits, roots and stems of plants other than those of the Theaceae family that have been approved by the national health administration department for use in food. These parts are processed through washing, crushing, drying, compounding, and packaging, and are consumed using the same brewing, steeping, or boiling methods as traditional tea.

[0003] With the increasing health awareness of the public and the expansion of the sub-healthy population, mixed herbal teas made from various medicinal and edible herbs according to classic prescriptions are gradually becoming mainstream consumer products for daily health maintenance and improving sub-health conditions due to their advantages of convenient consumption, gentle conditioning, and targeted health benefits. Among them, herbal teas with antioxidant effects are experiencing continuous market demand growth because they can eliminate free radicals in the body, delay cell aging, and improve the body's oxidative stress state.

[0004] However, the mixed herbal tea substitutes developed for antioxidant effects in the current market and existing patented technologies have significant technical shortcomings: 1. Most products are merely physical drying and mixing of Chinese medicinal materials, without employing enhanced processing techniques such as bio-fermentation. As a result, the dissolution rate of antioxidant active ingredients such as polysaccharides, flavonoids, and polyphenols in Chinese medicinal materials is extremely low, making it difficult to exert stable and efficient antioxidant effects. 2. The formulation lacks scientific basis, fails to combine traditional Chinese medicine theory with modern pharmacological research, and is not sufficiently targeted or suitable; 3. Existing similar products have not passed standardized experimental verification of antioxidant activity, and their efficacy lacks supporting data; 4. The preparation process lacks standardized parameters, resulting in poor product quality stability and making it difficult to achieve industrial-scale production.

[0005] Based on patent searches and literature reviews, none of the authorized and published patents in my country provide a technical solution that directly matches this invention. 1. Authorized patent ZL201210387775.X discloses an edible plant substitute tea, which uses chrysanthemum, licorice, wolfberry, orange peel, lotus seed heart, malva nut, and rock sugar as raw materials. It only claims the effects of nourishing yin and reducing fire, clearing the lungs and removing phlegm, and replenishing qi. There is no experimental verification of its antioxidant effect. 2. Authorized patent ZL202011042115.9 discloses a medicinal and edible herbal composition, the raw materials of which include wolfberry, tangerine peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf, only adopts the drying and mixing process, does not involve biological fermentation, and has no antioxidant activity test data; 3. Patent CN113973947A discloses a process for preparing mixed substitute tea, which only involves the steps of crushing, weighing, drying and granulation, and does not disclose the specific raw material formula and efficacy. 4. Patent CN112753823A discloses a precise metering production process for mixed substitute teas, which focuses only on the automatic weighing and mixing of raw materials and does not involve formula compatibility or antioxidant effects.

[0006] Modern pharmacological studies have confirmed that polysaccharide components in traditional Chinese medicine are the core substances that exert antioxidant effects. Their antioxidant mechanism includes a dual pathway: first, directly scavenging reactive oxygen species such as DPPH free radicals, hydroxyl free radicals, and superoxide anions in the body; second, activating the Keap1-Nrf2-ARE signaling pathway in the body, enhancing the cell's own antioxidant defense system, and improving the body's overall antioxidant capacity.

[0007] Phellinus linteus polysaccharides exhibit strong direct scavenging capabilities against DPPH and hydroxyl radicals; ginseng polysaccharides can increase mitochondrial membrane potential, restore normal mitochondrial function, and reduce reactive oxygen species (ROS) generation. Simultaneously, they can act as prebiotics to promote the proliferation of beneficial intestinal bacteria, indirectly providing antioxidant effects through metabolites; Astragalus membranaceus polysaccharides can specifically activate the Keap1 / Nrf2 signaling pathway, enhancing the activity of antioxidant enzymes in the body; Lycium barbarum polysaccharides can enhance cellular antioxidant capacity by activating the Nrf2 signaling pathway. Furthermore, these polysaccharides can also regulate the expression of Bcl-2 family proteins, downregulate the pro-apoptotic protein Bax, block the apoptosis program, and protect cells from oxidative damage.

[0008] However, conventional physical mixing and simple drying processing methods result in intact cell walls of Chinese medicinal herbs, making it difficult for antioxidant components such as polysaccharides to dissolve, thus significantly reducing the product's antioxidant effect. Based on this, this invention overcomes the technical challenges of poor antioxidant component extraction and weak efficacy by scientifically combining Chinese medicinal herb raw materials with a fermentation process using *Fomitopsis coarse-textured* bacteria. The result is a fermented Chinese medicinal herb blend tea with high antioxidant properties, a pleasant taste, and suitability for long-term consumption. Summary of the Invention

[0009] To address the technical problems of existing Chinese herbal medicine substitute teas, such as low dissolution rate of antioxidant active ingredients, weak antioxidant capacity, unreasonable formula, non-standard process, and lack of scientific efficacy verification, this invention provides a fermented Chinese herbal medicine mixture substitute tea with scientific formula, standardized process, excellent antioxidant activity, good drinking taste, and suitable for industrial production, as well as its preparation method.

[0010] The technical solution adopted by the present invention to solve its technical problem is as follows: The present invention provides an antioxidant fermented Chinese herbal medicine mixture substitute tea, including Sanghuang, Astragalus, Polygonatum, Ginseng and Goji berries, with the weight ratio of each raw material being: Sanghuang: Astragalus: Polygonatum: Ginseng: Goji berries = 4:2:2:1:1.

[0011] Furthermore, to ensure product efficacy and quality stability, the following raw materials are preferred: Sanghuang: Selected dried fruiting bodies of F. coarse-haired cilia from the old course of the Yellow River, with high polysaccharide content and strong antioxidant activity; Astragalus: Mongolian Astragalus, which has a high polysaccharide content, is selected, and its qi-tonifying effect is significant; Polygonatum: Selected Polygonatum sibiricum, which has stable effects in tonifying the spleen and replenishing qi, nourishing the kidneys and replenishing essence; Ginseng: Selected from 5-year-old cultivated ginseng, with the content of effective ingredients meeting the standards and high safety; Goji berries: Selected from Ningxia goji berries, a genuine medicinal material that nourishes the liver and kidneys, and benefits essence and eyesight.

[0012] This invention also provides a method for preparing an antioxidant-rich fermented herbal medicine mixture substitute tea, comprising the following steps: S1. Crushing: Weigh out the raw materials of Sanghuang, Huangqi, Huangjing, Renshen and Gouqi according to the above weight ratio, mix them and add them to the crusher for crushing. After crushing, screen them with a 4-mesh sieve. The material trapped by the sieve is returned to the crusher for further crushing until all materials can pass through the 4-mesh sieve to ensure uniform particle size and improve fermentation efficiency. S2. Fermentation: The liquid coarse capillary filament liquid is thoroughly mixed with the crushed material, and the moisture content of the material is controlled at 20%~30%. It is placed in a constant temperature environment of 25℃~30℃ for 10~15 days to ferment. Through biological fermentation, the cell wall of Chinese medicinal materials is degraded, and the antioxidant components such as polysaccharides are fully dissolved. S3. Drying: Spread the fermented Chinese medicinal materials evenly on a drying tray, place the tray in a constant temperature oven, raise the temperature to 45℃~50℃, and continue drying until the moisture content of the material drops to below 8% to ensure the product's shelf life and prevent mold growth. S4. Sterilization: A food-grade ozone sterilization device is used to sterilize the dried materials in the drying trays with ozone for 30 to 60 minutes to kill harmful microorganisms in the materials and ensure food safety. S5. Packaging: In a Class 10,000 cleanroom or ultra-clean workbench, pack the sterilized substitute tea into food-grade inner packaging bags in a specification of 5~10g / portion. S6. Vacuum sealing: A vacuum sealing machine is used to vacuum and seal the inner packaging bag containing the substitute tea to prevent the product from getting damp, oxidized, or contaminated. S7. Outer Packaging: The vacuum-sealed inner packaging bag is placed into a customized outer packaging box, and the outer packaging box is heat-sealed with a film to improve the product's sealing performance and appearance. S8. Sampling and quality inspection: Randomly sample the packaged products at a ratio of 1000:(1~10) to test indicators such as moisture, microorganisms, and antioxidant activity to ensure that the product quality is qualified. S9. Warehousing and Storage: Products that pass the sampling quality inspection are stored in a cool, dry, and ventilated warehouse, awaiting shipment and sale.

[0013] Furthermore, the liquid coarse-textured microbial solution described in step S2 is prepared using liquid seed culture medium and liquid fermentation culture medium. The mycelium is uniformly dispersed in the liquid in the form of high-density mycelial balls, resulting in a highly active and fluid microbial solution that ensures efficient and stable fermentation.

[0014] Compared with the prior art, the beneficial effects of the present invention are: (1) This invention significantly improves the dissolution rate of antioxidant active ingredients in Chinese medicinal materials through specific formulation compounding and bio-fermentation with *Fomitopsis coarseness*, and its antioxidant capacity is far superior to that of conventional physically mixed substitute teas. The fermentation process can efficiently degrade the cell walls of Chinese medicinal materials, allowing the core antioxidant substances such as polysaccharides in *Sanghuang*, *Huangqi*, *Huangjing*, ginseng, and *Gouqi* to be fully released. This can not only directly scavenge free radicals such as DPPH and hydroxyl groups, but also activate the Keap1-Nrf2-ARE signaling pathway in the body, thus doubly strengthening the body's antioxidant defense system and improving the antioxidant effect from the root.

[0015] (2) The formula of this invention follows the theory of strengthening the body's resistance and consolidating its foundation in traditional Chinese medicine. Ginseng and astragalus replenish qi, polygonatum and wolfberry nourish yin, and mulberry fungus invigorates blood and regulates immunity. The five medicinal materials work synergistically and balance cold and heat, without being dry or hot, making it suitable for long-term conditioning for people with qi deficiency, yin deficiency, and sub-health conditions. At the same time, the fermentation process greatly improves the bitter taste of traditional Chinese medicine substitute tea. After brewing, the tea soup is clear in color, has a mellow aroma, and a smooth taste, providing a good drinking experience and high acceptance among consumers.

[0016] (3) The preparation process parameters of this invention are clear and controllable throughout the entire process. From crushing, fermentation, drying to sterilization and packaging, a standardized process is formed, which can realize large-scale industrial production and ensure stable and consistent product quality. The process uses food-grade ozone sterilization and vacuum sealing packaging, without chemical additives. The raw materials are all authentic medicinal materials that are both food and medicine. The microbiological indicators and safety meet the food production standards. It has both health benefits and food safety, and has broad market application prospects. Attached Figure Description

[0017] 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 these drawings without creative effort.

[0018] Figure 1 It is a flowchart of the preparation method for the invention of the substitute tea; Figure 2 This is a graph showing the DPPH free radical scavenging ability of the tea substitute of this invention. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0020] Example 1: This invention provides an antioxidant fermented herbal medicine mixture substitute tea and its preparation method. The raw material ratio of the substitute tea is: Sanghuang: Astragalus: Polygonatum: Ginseng: Goji berries = 4:2:2:1:1. Weigh out 400g of Sanghuang, 200g of Astragalus, 200g of Polygonatum, 100g of Ginseng, and 100g of Goji berries by weight, for a total of 1000g of raw materials.

[0021] The preparation method of the substitute tea includes the following steps: S1. Grinding: Mix the five kinds of Chinese medicinal materials evenly and put them into a multi-functional Chinese medicinal material grinder for coarse grinding for 3 minutes. Then, pass the ground material through a 4-mesh standard medicine sieve. The coarse particles retained by the sieve are returned to the grinder for secondary grinding for 2 minutes and then sieved again. Repeat the grinding-sieving operation until all materials can pass through the 4-mesh sieve completely to obtain a uniformly sized mixed coarse powder for later use.

[0022] S2. Fermentation: Take the above mixed coarse powder and place it in a food-grade stainless steel fermentation tray. Spray the prepared liquid coarse capillary fungal solution evenly and stir it evenly while spraying to ensure that the material and the fungal solution are in full contact. Control the final moisture content of the material to 20%. Spread the mixed material evenly on the multi-layer fermentation rack in the fermentation chamber. Control the ambient temperature of the fermentation chamber to 25℃ and the relative humidity to 65%. Seal and statically ferment for 10 days. During the fermentation period, ventilate for 10 minutes every day to keep the fermentation environment free from contamination by other microorganisms. Observe the mycelial growth status of the material to ensure that the fermentation proceeds normally.

[0023] The liquid *Fotomyces coarse-textured* bacterial solution is prepared using conventional liquid seed culture medium and liquid fermentation culture medium in the art. Specifically, *Fotomyces coarse-textured* strains are inoculated into liquid seed culture medium and cultured on a shaker at 28°C and 150 r / min for 72 h to obtain seed liquid. Then, the seed liquid is inoculated into liquid fermentation culture medium at an inoculation rate of 10% and fermented at 28°C and 180 r / min for 96 h to obtain a flowable bacterial solution with uniform mycelial ball density and stable activity, and mycelial biomass ≥15 g / L, which can be directly used for the fermentation of traditional Chinese medicinal materials.

[0024] S3. Drying: After fermentation, spread the fermented material evenly on a stainless steel drying tray with a thickness of ≤2cm to avoid uneven drying due to excessive thickness. Place the tray in an electric constant temperature forced-air drying oven, close the door, and slowly raise the temperature to 45℃ for constant temperature drying. Take a sample every 2 hours to test the moisture content of the material until the moisture content drops to 5%, then stop drying, remove the tray, and cool to room temperature.

[0025] S4. Sterilization: Place the cooled and dried material in a food-grade ozone sterilization cabinet, close the cabinet door, turn on the ozone generator, control the ozone concentration to 20mg / m³, and continue sterilization for 30 minutes; after sterilization, turn off the ozone generator, ventilate for 10 minutes to dissipate odors, and then remove the material.

[0026] S5. Packaging: The sterilized materials are transferred to the ultra-clean workbench in the Class 10,000 cleanroom. An automatic quantitative packaging machine is used to accurately weigh the materials according to the specification of 5g / portion and pack them into food-grade composite film inner packaging bags to ensure that there is no dust or external contamination during the packaging process.

[0027] S6. Vacuum sealing: Place the inner packaging bag containing the materials into the multi-functional vacuum packaging machine, set the vacuum degree to -0.09MPa and the heat sealing temperature to 160℃, and heat seal immediately after vacuuming to ensure a tight seal and no air leakage.

[0028] S7. Outer Packaging: The vacuum-sealed inner bags are packed into customized paper outer packaging boxes according to specifications, with 20 bags in each box. The outer packaging boxes are then laminated and sealed using a heat shrink film machine to prevent moisture, dust, and damage.

[0029] S8. Sampling and quality inspection: Samples are randomly selected from the packaged finished products at a sampling ratio of 1000:6. The moisture content, total bacterial count, mold, yeast and other microbial indicators are tested according to the food substitute tea standard. At the same time, the DPPH method is used to test the antioxidant activity to ensure that all indicators are qualified.

[0030] S9. Warehousing: Transfer the qualified finished products to a cool, dry, ventilated and light-proof finished product warehouse for storage. Control the warehouse temperature to ≤25℃ and relative humidity to ≤60%. Make batch records and wait for shipment.

[0031] The antioxidant activity of the substitute tea prepared in Example 1 was tested.

[0032] (1) Reagents and instruments: Reagents: DPPH reagent (purity ≥98%), anhydrous ethanol (analytical grade), distilled water; Instruments: UV-Vis spectrophotometer, electronic analytical balance, volumetric flasks, pipettes, centrifuge tubes.

[0033] (2) Detection method: Accurately weigh 0.1 g of the tea substitute powder used in this example, add 50 mL of distilled water, extract in an 80°C water bath for 30 min, cool and centrifuge (3000 r / min, 10 min), and take the supernatant to dilute into test solutions of different concentrations; accurately weigh DPPH reagent, prepare a 0.2 mmol / L DPPH working solution with anhydrous ethanol, and store in the dark; mix 2 mL of the test solution with 2 mL of DPPH working solution, react in the dark for 30 min, and measure the absorbance A1 at a wavelength of 517 nm; at the same time, measure the blank absorbance A0 of 2 mL of anhydrous ethanol and 2 mL of DPPH working solution, and the background absorbance A2 of 2 mL of test solution and 2 mL of anhydrous ethanol.

[0034] Free radical scavenging rate calculation formula: Scavenging rate (%) = [1 - (A1 - A2) / A0] × 100%; Plot a standard curve with sample concentration on the x-axis and clearance rate on the y-axis, and calculate IC50. 50 Value (sample concentration when free radical scavenging rate is 50%).

[0035] (3) Test results: Testing revealed that the fermented herbal medicine mixture substitute tea prepared in this embodiment exhibited a DPPH free radical scavenging IC50. 50 =0.15mg / mL, with stable antioxidant activity, significantly higher than that of unfermented physically mixed substitute tea of ​​the same formula.

[0036] Example 2: This invention provides an antioxidant fermented herbal medicine mixture substitute tea and its preparation method. The raw material ratio of the substitute tea is: Sanghuang: Astragalus: Polygonatum: Ginseng: Goji berries = 4:2:2:1:1. Weigh out 800g of Sanghuang, 400g of Astragalus, 400g of Polygonatum, 200g of Ginseng, and 200g of Goji berries by weight, for a total of 2000g of raw materials.

[0037] The preparation method of the substitute tea includes the following steps: S1. Grinding: Thoroughly mix the weighed raw materials of Sanghuang, Huangqi, Huangjing, Renshen, and Gouqi, and put them into a high-power Chinese herbal medicine grinder for coarse grinding for 5 minutes. Then, sieve the coarsely ground material through a 4-mesh standard medicine sieve. Large particles that do not pass through the sieve are returned to the machine for secondary grinding for 3 minutes and then sieved again. Continue grinding until all materials can pass through the 4-mesh sieve smoothly to obtain a mixed coarse powder with uniform particle size and no large particles. Seal and store for later use.

[0038] S2 Fermentation: The mixed coarse powder is transferred to a food-grade 304 stainless steel fermentation tank. The pre-prepared liquid coarse capillary filament bacteria solution is thoroughly mixed using spraying and mechanical stirring, and the moisture content of the material is precisely controlled to reach 30% throughout the process. The mixed material is then spread evenly on the fermentation rack, with a single layer thickness of ≤3cm. The fermentation chamber temperature is controlled at 25℃ and the relative humidity at 70%, and the fermentation is carried out in a sealed static state for 15 days. During the fermentation period, the material is ventilated for 15 minutes every day, and the material temperature and the presence of miscellaneous bacteria are monitored in real time to ensure uniform colonization and growth of mycelium and a stable and abnormal fermentation process.

[0039] S3 Drying: After fermentation, quickly transfer the material to an electric constant temperature forced-air drying oven, spread it evenly on a stainless steel drying tray, with a thickness not exceeding 3cm; close the oven door, raise the temperature to 45℃ in a gradient manner, maintain constant temperature drying, take samples every 1.5 hours to test the moisture content until the moisture content of the material drops below 8%, stop drying, and allow it to cool naturally to room temperature to avoid high temperature damage to active ingredients.

[0040] S4 Sterilization: Place the cooled and dried material into a food-grade ozone sterilization cabinet, close the cabinet door to seal it, adjust the ozone concentration to 25mg / m³, and continue sterilization for 60 minutes. After sterilization, let it stand and ventilate for 15 minutes. After the ozone has completely dissipated, take out the material to ensure thorough sterilization without any residue.

[0041] S5 Packaging: The materials are transferred to a Class 10,000 clean production workshop, where the packaging operation is completed in an ultra-clean workbench. A high-precision quantitative packaging machine is used to accurately weigh the materials according to the standard of 10g / portion, and then pack them into food-grade high-temperature resistant composite inner packaging bags. The entire process is aseptic and prevents secondary contamination.

[0042] S6 Vacuum Sealing: Place the packaged inner bags into the fully automatic vacuum packaging machine, set the vacuum level to -0.095MPa and the heat sealing temperature to 165℃, complete the vacuuming and heat sealing, and check that the seal is wrinkle-free, leak-free, and has good sealing performance.

[0043] S7 Outer Packaging: Vacuum-sealed inner bags are packed into a fixed quantity into a customized gift-grade outer packaging box. A heat shrink film packaging machine is used to fully wrap the packaging box, improving the product's sealing, moisture resistance, and appearance integrity, and facilitating transportation and storage.

[0044] S8 Sampling Quality Inspection: The finished products are randomly sampled at a ratio of 1000:10, and a comprehensive test is conducted on items such as moisture, microbial limits, sensory indicators, and antioxidant activity. Only after all indicators meet the standards for food-grade substitute tea can the product be deemed qualified.

[0045] S9 Warehousing: Qualified finished products are transferred to a standardized finished product warehouse. The warehouse is kept cool, dry, ventilated, and protected from light, with a temperature controlled at 18-25℃ and a relative humidity of ≤60%. Products are stored according to production batches, and a complete warehouse ledger is established to ensure product traceability.

[0046] The antioxidant activity of the substitute tea prepared in Example 1 was tested.

[0047] (1) Reagents and instruments: Reagents: DPPH standard (purity ≥98.5%), analytical grade anhydrous ethanol, purified water; Instruments: UV-Vis spectrophotometer, 0.0001g electronic balance, constant temperature water bath, high-speed centrifuge, stoppered test tubes.

[0048] (2) Detection method: Accurately weigh 0.1 g of the tea substitute sample used in this example, add 50 mL of purified water, and extract in an 80°C constant temperature water bath for 30 min, shaking once every 5 min during extraction. After cooling the extract to room temperature, centrifuge at 3000 r / min for 10 min, and use the supernatant to serially dilute to prepare a series of test solutions of different concentrations. Accurately prepare a 0.2 mmol / L DPPH ethanol solution, and store it in the dark for later use. Take 2 mL of the test solution and 2 mL of DPPH working solution, mix them well, and let them stand in the dark for 30 min. Measure the absorbance A1 at a wavelength of 517 nm. Simultaneously measure the absorbance A0 of the blank group (2 mL of anhydrous ethanol and 2 mL of DPPH solution) and the absorbance A2 of the background group (2 mL of test solution and 2 mL of anhydrous ethanol).

[0049] Free radical scavenging rate calculation formula: Scavenging rate (%) = [1 - (A1 - A2) / A0] × 100%; Plot a fitted curve with sample concentration on the x-axis and free radical scavenging rate on the y-axis, and calculate IC50. 50 The value was determined by taking the average of three parallel measurements.

[0050] (3) Test results: Testing revealed that the fermented herbal medicine mixture substitute tea prepared in this embodiment exhibited a DPPH free radical scavenging IC50. 50 =0.11mg / mL, the antioxidant activity is better than that of Example 1, which proves that extending the fermentation time and increasing the fermentation moisture content can further promote the dissolution of antioxidant components and enhance the antioxidant effect of the product.

[0051] The two embodiments described above were prepared using different feed amounts, fermentation parameters, drying parameters, and packaging specifications. The results showed that the present invention, through the bio-fermentation process of *Fomitopsis coarse-fleurone*, can efficiently degrade the cell walls of Chinese medicinal materials, significantly increase the dissolution rate of antioxidant active ingredients such as polysaccharides in *Sanghuang*, *Huangqi*, *Huangjing*, ginseng, and *Lycium barbarum*, and the product has excellent DPPH free radical scavenging ability. The process parameters can be flexibly adjusted according to the needs of large-scale production, and both methods can produce substitute tea products with good sensory quality, stable quality, and outstanding antioxidant effects, fully possessing the feasibility and stability for industrial-scale mass production.

[0052] The substitute tea prepared in this embodiment of the invention has a bright amber color, a light and elegant aroma, no bitter taste of Chinese medicine, and a mellow and smooth taste. While enhancing its antioxidant and health-preserving effects, it greatly improves the drinking experience of traditional Chinese medicine substitute tea and can meet the long-term health conditioning needs of different groups of people.

[0053] Of course, the above description is not limited to the examples above. Technical features not described in this invention can be implemented by or using existing technology, and will not be repeated here. The above embodiments and drawings are only used to illustrate the technical solutions of this invention and are not intended to limit this invention. This invention has been described in detail with reference to preferred embodiments. Those skilled in the art should understand that any changes, modifications, additions or substitutions made by those skilled in the art within the scope of this invention do not depart from the spirit of this invention and should also fall within the scope of protection of the claims of this invention.

Claims

1. A fermented herbal medicine substitute tea with antioxidant properties, characterized in that, The ingredients include Phellinus linteus, Astragalus membranaceus, Polygonatum sibiricum, ginseng, and wolfberry, with the following weight ratio: Phellinus linteus: Astragalus membranaceus: Polygonatum sibiricum: Ginseng: Wolfberry = 4:2:2:1:

1.

2. A method for preparing an antioxidant-rich fermented herbal medicine mixture substitute tea, characterized in that, Includes the following steps: S1. Crushing: Weigh out the following proportions by weight: Sanghuang: Huangqi: Huangjing: Renshen: Gouqi = 4: 2: 2: 1: 1, mix them, add them to the crusher and crush them. After crushing, screen the material with a sieve. The material retained by the sieve is returned to the crusher to continue crushing until all the material can pass through the sieve. S2. Fermentation: The liquid coarse capillary microbial liquid is thoroughly mixed with the crushed material, and the moisture content of the material is controlled at 20%~30%. It is then placed in a constant temperature environment of 25℃~30℃ for 10~15 days to ferment. S3. Drying: Spread the fermented Chinese medicinal materials evenly on a drying tray, place the tray in a constant temperature oven, raise the temperature to 45℃~50℃, and continue drying until the moisture content of the material drops below 8%. S4. Sterilization: A food-grade ozone sterilization device is used to sterilize the dried materials in the drying trays with ozone for 30 to 60 minutes. S5. Packaging: In a Class 10,000 cleanroom or ultra-clean workbench, pack the sterilized substitute tea into food-grade inner packaging bags in a specification of 5~10g / portion. S6. Vacuum sealing: A vacuum sealing machine is used to vacuum and seal the inner packaging bag containing the substitute tea. S7. Outer Packaging: The vacuum-sealed inner packaging bag is placed into the customized outer packaging box, and the outer packaging box is heat-sealed with a film. S8. Sampling and quality inspection: Randomly sample the packaged products at a ratio of 1000:(1~10) to test for moisture, microorganisms, and antioxidant activity indicators. S9. Warehousing and Storage: Products that pass the sampling quality inspection shall be stored in a cool, dry, and ventilated warehouse.

3. The antioxidant-rich fermented herbal medicine mixture substitute tea according to claim 1, characterized in that, The Sanghuang is the dried fruiting body of *Fomitopsis coarse-haired* from the old course of the Yellow River; the Huangqi is Mongolian Huangqi; the Huangjing is *Polygonatum sibiricum*; the Renshen is 5-year-old artificially cultivated ginseng; and the Goji berry is Ningxia Goji berry.

4. The antioxidant-rich fermented herbal medicine mixture substitute tea according to claim 2, characterized in that, The liquid *Fotomyces coarse-textured* culture in step S2 is prepared using liquid seed culture medium and liquid fermentation culture medium.

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