Lignum complex health tea and preparation method thereof

Abstract

This invention discloses a compound health-preserving tea made from agarwood leaves and its preparation method, belonging to the technical field of health tea beverages. The compound health-preserving tea is made from the following raw materials in parts by weight: 28-48 parts agarwood leaves, 10-22 parts mulberry leaves, 8-18 parts wolfberry, 6-16 parts polygonatum, 5-15 parts poria cocos, 4-12 parts licorice, and 3-10 parts chrysanthemum. The preparation method includes: raw material pretreatment, segmented synergistic fermentation, raw material mixing and low-temperature ultrafine grinding, gradient vacuum drying, sterilization, and packaging. This invention utilizes the principles of traditional Chinese medicine and modern pharmacology for scientific formulation, and through the integrated innovative process of segmented fermentation and gradient vacuum drying, effectively preserves active ingredients and generates rich flavor substances. It possesses multiple health benefits such as calming the nerves and aiding sleep, anti-oxidation, lowering blood sugar and lipids, and enhancing immunity. Simultaneously, the tea soup is golden and bright, with a rich and lasting aroma, and a sweet and mellow taste, exhibiting excellent sensory quality and broad market application prospects.

Description

Technical Field

[0001] This invention relates to the field of health tea beverage technology, and in particular to a compound health tea made from agarwood leaves and its preparation method. Background Technology

[0002] Agarwood, the resinous wood of *Aquilaria sinensis* and related species in the genus *Aquilaria* of the family Thymelaeaceae, is a traditional and precious Chinese medicinal material with a long history of medicinal use. Agarwood leaves, the non-medicinal part of the agarwood tree, have long been considered waste or used for low-value purposes. In recent years, with in-depth research into the chemical composition of agarwood leaves, scientists have discovered that they contain abundant bioactive components, including amino acids, phenolic flavonoids, glycoside flavonoids, triterpenoid flavonoids, and polysaccharides, which possess various physiological activities such as anti-inflammatory, analgesic, antioxidant, hypoglycemic, and lipid-regulating effects. After appropriate processing, agarwood leaves can be made into agarwood leaf tea. Because it does not contain theophylline or caffeine and also has certain health benefits, it is gradually gaining attention and popularity among consumers.

[0003] However, the development of agarwood leaf tea and related products in the current technology still has many shortcomings, mainly in the following aspects:

[0004] First, the formulas are limited, resulting in restricted efficacy. Most agarwood leaf tea products on the market currently use only agarwood leaves as raw material, processed through simple traditional tea-making techniques such as withering, rolling, and drying. For example, patent CN101095438B discloses a production process for agarwood tea using both tender and mature agarwood leaves; however, this type of agarwood tea lacks a rich, lasting aroma and flavor. Due to the limited variety and content of active ingredients in a single agarwood leaf, its comprehensive health benefits, including antioxidant, anti-inflammatory, and calming effects, are insufficient to meet the increasingly diverse health needs of consumers.

[0005] Secondly, the compound formulations lack scientific rigor and systematic approach. Although some patents have attempted to combine agarwood leaves with other raw materials, most remain at the level of simple mixing, lacking scientific compatibility based on modern pharmacology and synergistic effect analysis. For example, patent CN119015378A discloses a calming and sleep-aiding composition containing agarwood leaves, comprising 10-18 parts agarwood leaves, 5-12 parts Alpinia oxyphylla, 8-16 parts Polygonum multiflorum vine, 8-16 parts Platycladus orientalis seed, and 3-7 parts theanine. Patent CN118766000A provides an agarwood and sea buckthorn leaf Fuzhuan tea, composed of 50-100 parts sea buckthorn leaf tea and 10-100 parts dried agarwood leaves. None of the above-mentioned existing technologies have fully explored the synergistic effects between the various active ingredients, and the scientific rigor and rationality of the formulations need further improvement.

[0006] Third, the preparation process is crude, resulting in significant loss of active ingredients. Existing agarwood leaf tea preparation processes largely follow traditional tea-making methods, such as high-temperature fixation and prolonged drying, which easily leads to the degradation and loss of heat-sensitive active ingredients (such as volatile oils and flavonoids) in agarwood leaves. Patent CN108041198A discloses a method for preparing agarwood tea through pile fermentation, including steps such as fixation, rolling, primary pile fermentation, initial drying, secondary pile fermentation, and final drying. However, its process parameters are relatively crude, lacking refined control methods tailored to the characteristics of different active ingredients in agarwood leaves, making it difficult to guarantee batch-to-batch quality stability.

[0007] Fourth, health benefits and sensory quality are difficult to balance. While some agarwood leaf tea products on the market emphasize specific health benefits, they often suffer from sensory quality issues such as bitterness, insufficient aroma, and dull color, failing to meet consumers' demands for a tea beverage with excellent color, aroma, and taste. For example, in patent CN119732424A, agarwood fruit tea improves aroma and taste through a citrus peel filling process, but its preparation involves multiple steps such as microwave fixation, rolling, steeping, and freeze-drying, making the process complex and costly. Commercially available agarwood leaf tea generally lacks a unique agarwood aroma, resulting in a poor integration with the aroma of the finished tea.

[0008] In summary, existing technologies in the field of agarwood leaf health tea suffer from common technical problems, including insufficient scientific formulation, crude preparation processes, low retention rate of active ingredients, poor sensory quality, and limited product efficacy with a lack of synergistic effects. Developing a compound agarwood leaf health tea product that possesses multiple synergistic health benefits, excellent sensory quality, and strong market appeal through scientific formulation design, innovative preparation processes, and systematic quality control has become a crucial technical challenge that urgently needs to be addressed in this field. Summary of the Invention

[0009] To address the shortcomings of existing technologies, the present invention aims to provide a compound health-preserving tea made from agarwood leaves and its preparation method. Guided by traditional Chinese medicine theory and modern pharmacological research, this invention optimizes the combination of agarwood leaves with various medicinal and edible ingredients through scientific formulation and synergistic effects. Simultaneously, it innovatively employs an integrated preparation process of "pretreatment-segmented fermentation-gradient vacuum drying," effectively preserving the heat-sensitive active ingredients in each ingredient, promoting the synergistic transformation of functional components, and significantly enhancing the product's health benefits and sensory quality. The compound health-preserving tea made from agarwood leaves prepared by this invention possesses multiple health benefits, including calming the nerves and aiding sleep, anti-oxidation, lowering blood sugar and lipids, and enhancing immunity. It also exhibits excellent sensory qualities such as a bright golden-yellow liquor, a rich and lasting aroma, and a sweet and mellow aftertaste, demonstrating broad market application prospects and significant economic and social value.

[0010] The above-mentioned objective of this invention is achieved through the following technical solutions:

[0011] A compound health tea made from agarwood leaves, characterized in that it is made from the following raw materials in parts by weight:

[0012] 28-48 parts agarwood leaves;

[0013] 10-22 portions of mulberry leaves;

[0014] 8-18 servings of goji berries;

[0015] Polygonatum sibiricum 6-16 parts;

[0016] 5-15 parts of Poria cocos;

[0017] 4-12 parts of licorice;

[0018] Chrysanthemums, 3-10 parts.

[0019] Furthermore, the agarwood leaf compound health tea is made from the following raw materials in parts by weight:

[0020] 32-42 parts agarwood leaves;

[0021] 13-19 portions of mulberry leaves;

[0022] 10-15 servings of goji berries;

[0023] 8-13 parts of Polygonatum sibiricum;

[0024] 7-12 parts of Poria cocos;

[0025] 5-9 parts licorice;

[0026] Chrysanthemums, 4-8 parts.

[0027] Furthermore, the agarwood leaf compound health tea is made from the following raw materials in parts by weight:

[0028] 38 portions of agarwood leaves;

[0029] 16 portions of mulberry leaves;

[0030] 12 servings of goji berries;

[0031] 10 parts of Polygonatum sibiricum;

[0032] 9 parts of Poria cocos;

[0033] Licorice 7 parts;

[0034] Chrysanthemums (6 portions).

[0035] The agarwood leaves are preferably dried mature or semi-mature leaves of Aquilaria sinensis, and more preferably dried mature leaves of Aquilaria sinensis trees aged 5 years or older. Studies have shown that mature agarwood leaves have high contents of total polyphenols and total flavonoids, exhibiting high antioxidant potential. Meanwhile, Qinan agarwood leaves contain a relatively high amount of total flavonoids, total polysaccharides, and tannins, possessing strong antioxidant, antibacterial, and anti-inflammatory activities. Furthermore, compared to alcohol extraction, the agarwood leaf extract prepared by water extraction has more active ingredients and stronger biological activity.

[0036] The mulberry leaves mentioned are the dried leaves of the mulberry tree (Morus alba), a plant in the Moraceae family. Mulberry leaves are rich in flavonoids, polysaccharides, alkaloids (such as 1-deoxynojirimycin, DNJ), and other active ingredients. They have pharmacological effects such as lowering blood sugar, lowering blood lipids, antioxidation, and anti-inflammation, and have a good synergistic antioxidant effect with the flavonoids in agarwood leaves.

[0037] The goji berries mentioned are the dried, ripe fruits of the Lycium barbarum plant, belonging to the Solanaceae family. Goji berries contain active ingredients such as goji polysaccharides, carotenoids, and betaine, and have health benefits such as enhancing immunity, anti-oxidation, anti-aging, and protecting the liver.

[0038] The Huangjing mentioned is the dried rhizome of the Huangjing plant, belonging to the Liliaceae family. Huangjing contains active ingredients such as Huangjing polysaccharides and steroidal saponins, and has the effects of replenishing qi and nourishing yin, strengthening the spleen and moistening the lungs, and benefiting the kidneys and replenishing essence. Modern pharmacological studies have confirmed that it has antioxidant, hypoglycemic, and immunomodulatory effects.

[0039] The Poria cocos mentioned is the dried sclerotium of the fungus Poria cocos, belonging to the Polyporaceae family. Poria cocos contains active ingredients such as Poria cocos polysaccharides and triterpenoids, and has the effects of promoting diuresis and eliminating dampness, strengthening the spleen and calming the mind. Modern research has confirmed that it has pharmacological effects such as immunomodulation, anti-oxidation, and sedation.

[0040] The licorice mentioned refers to the dried root and rhizome of the legume plant *Glycyrrhiza uralensis*. Licorice contains active ingredients such as glycyrrhizic acid, glycyrrhizin, and glycyrrhizin, and has the effects of tonifying the spleen and replenishing qi, clearing heat and detoxifying, resolving phlegm and relieving cough, relieving spasms and pain, and harmonizing other herbs. In the formula of this invention, licorice not only exerts its own health benefits but also plays an important role in harmonizing flavors and improving taste.

[0041] The chrysanthemum mentioned is the dried capitulum of the chrysanthemum plant (Chrysanthemum morifolium). Chrysanthemum contains active ingredients such as flavonoids, volatile oils, and amino acids, and has the effects of dispelling wind and clearing heat, calming the liver and improving eyesight, and clearing heat and detoxifying. At the same time, it imparts a delicate floral fragrance to the tea and improves its sensory quality.

[0042] The formulation design principle of this invention: The formulation of this invention follows the traditional Chinese medicine theory of "principal, assistant, adjuvant, and guide" in its formulation, while also incorporating modern pharmacological research findings on the active ingredients of each raw material and their synergistic mechanisms, resulting in a scientifically formulated product. Wherein:

[0043] Agarwood leaves are the principal ingredient, used in the largest quantity, and play a leading role in health maintenance. Agarwood leaves are rich in flavonoids, polysaccharides, volatile oils, and 2-(2-phenylethyl)chromone derivatives, possessing various pharmacological activities such as antioxidant, anti-inflammatory, sedative, hypoglycemic, and lipid-regulating effects. Studies have shown that the ethanol extract of agarwood leaves can significantly prolong the pain threshold and has a significant inhibitory effect on pain; extracts from agarwood leaves have significant sedative and hypnotic effects. This invention uses agarwood leaves as the core raw material to fully explore and utilize its multiple health benefits.

[0044] Mulberry leaves and wolfberries serve as adjuvant herbs, assisting the principal herbs to enhance their efficacy. The flavonoids and alkaloids in mulberry leaves produce a synergistic antioxidant effect with the flavonoids in agarwood leaves. Simultaneously, the DNJ component in mulberry leaves helps inhibit α-glucosidase activity, thus contributing to a blood sugar-lowering effect. Wolfberry polysaccharides possess significant immunomodulatory and antioxidant effects, forming a synergistic immunomodulatory effect with agarwood leaf polysaccharides. Molecular docking technology studies have shown that the combination of agarwood leaf flavonoids with other plant polysaccharides exhibits a synergistic effect and multiple target sites. By combining multiple components to scavenge reactive oxygen species and free radicals, it can better exert its antioxidant effects.

[0045] Polygonatum and Poria cocos serve as adjuvant herbs, enhancing the tonic and calming effects of the formula while assisting the principal and assistant herbs in regulating bodily functions. Polygonatum tonifies qi and nourishes yin, benefiting the kidneys and replenishing essence, complementing the qi-regulating, warming, and kidney-tonifying effects of Aquilaria sinensis leaves. Poria cocos strengthens the spleen and calms the mind, aiding Aquilaria sinensis leaves in calming the mind and promoting sleep. Furthermore, the polysaccharides in Poria cocos can regulate intestinal flora, promoting the absorption and utilization of beneficial active ingredients.

[0046] Licorice and chrysanthemum are used together as guiding herbs. Licorice harmonizes the other herbs, alleviating the slight bitterness that agarwood leaves may bring and enhancing the overall coordination of the formula; chrysanthemum dispels wind and clears heat, calms the liver and improves eyesight, while also giving the tea a delicate floral aroma and a bright color, playing a dual role as a "guide herb" and "flavoring herb".

[0047] The seven ingredients work together synergistically to form a comprehensive and scientifically formulated agarwood leaf compound health tea system. It has multiple health benefits, such as calming the nerves and aiding sleep, anti-oxidation and anti-aging, lowering blood sugar and lipids, enhancing immunity, and regulating the stomach and intestines. It also has excellent sensory qualities.

[0048] The second aspect of this invention provides a method for preparing a compound health tea made from agarwood leaves.

[0049] A method for preparing a compound health-preserving tea made from agarwood leaves, characterized by comprising the following steps:

[0050] Step 1: Raw material pretreatment:

[0051] Take the prescribed amount of agarwood leaves, remove impurities and withered leaves, rinse quickly with running water, and drain the surface water; place the washed agarwood leaves in a forced-air drying oven at 25-35℃ for 3-6 hours, with a thickness of 2-5cm, so that the moisture content of the agarwood leaves is reduced to 60%-68%;

[0052] Take the prescribed amount of mulberry leaves and chrysanthemums, rinse them quickly with running water, drain the surface water, and then perform microwave blanching treatment. The process parameters for microwave blanching are: microwave power 400-600W, blanching time 60-120 seconds, and material temperature controlled at 70-85℃ after blanching. After blanching, quickly spread them out to cool down to room temperature.

[0053] Take the prescribed amounts of wolfberry, polygonatum, poria cocos, and licorice root, remove impurities, rinse quickly with running water, and drain the surface moisture. Place the wolfberry in a hot air dryer at 40-50℃ until the moisture content is 12%-16%. Slice the polygonatum into pieces 2-4mm thick and place them in a hot air dryer at 50-60℃ until the moisture content is 10%-14%. Cut the poria cocos into pieces 1-2cm in diameter and place them in a hot air dryer at 45-55℃ until the moisture content is 8%-12%. Slice the licorice root into pieces 1-3mm thick and place them in a hot air dryer at 45-55℃ until the moisture content is 10%-14%.

[0054] Step Two: Segmented Co-fermentation Treatment

[0055] The first stage is low-temperature facultative anaerobic fermentation: The agarwood leaves and mulberry leaves pretreated in step one are mixed evenly at a weight ratio of 1:(0.25-1.2) and placed in a constant temperature and humidity fermentation chamber. The temperature in the fermentation chamber is adjusted to 28-35℃ and the relative humidity to 75%-88%. A semi-closed fermentation method is adopted (the fermentation container is covered but has ventilation holes, and the oxygen content is controlled at 5%-12%). The fermentation time is 6-15 hours. During the fermentation, the material is turned over every 1.5-3 hours. The fermentation at the end of this stage is when the color of the agarwood leaves and mulberry leaves changes from green to light brown and emits a fresh fermented sweet aroma.

[0056] The second stage is aerobic enzymatic fermentation: the material after the first stage of fermentation is spread out in a clean stainless steel fermentation tray, with a material layer thickness of 3-8cm. Aerobic enzymatic fermentation is carried out in an environment with a temperature of 32-40℃, a relative humidity of 55%-72%, and sufficient oxygen, for 4-12 hours. During the fermentation, the material is turned over every 1-2 hours. The fermentation at this stage is considered to be complete when a uniform, slightly white mycelial layer appears on the surface of the material and a rich aroma characteristic of agarwood and a complex aroma of flowers and fruits is emitted.

[0057] The third stage is low-temperature slow fermentation: the material after the second stage of fermentation is transferred to a low-temperature environment and fermented slowly at a temperature of 18-26℃ and a relative humidity of 70%-85% for 3-8 hours. During the fermentation, the material is turned 1-2 times or not at all. The purpose of this stage is to allow the residual enzymatic reactions in the material to continue slowly at a lower temperature, promote the further accumulation and transformation of aroma components, and make the fermented aroma more mellow and harmonious.

[0058] The segmented synergistic fermentation process of this invention is one of its core technological innovations. Existing technologies for preparing agarwood leaf tea often employ the traditional single-stage fermentation process used for green or black tea. This process involves crudely designed parameters and lacks precise segmented control methods tailored to the transformation characteristics of different active ingredients, resulting in significant batch-to-batch fluctuations in the quality and efficacy of the fermented products. Through in-depth research, this invention has discovered that the active ingredient types and transformation characteristics of various raw materials (agarwood leaves, mulberry leaves, wolfberry, polygonatum, poria cocos, licorice, and chrysanthemum) in the agarwood leaf compound health tea differ significantly. If a traditional uniform fermentation model is used, it is difficult to achieve optimal transformation and synergistic interaction of the functional components of each raw material.

[0059] Based on this, the present invention creatively proposes a three-stage synergistic fermentation strategy:

[0060] The first stage (low-temperature facultative anaerobic fermentation) effectively inhibited the excessive oxidative activity of polyphenol oxidase (PPO) by controlling the fermentation temperature and moderate oxygen supply restriction, reducing the oxidative loss of flavonoid glycosides in agarwood and mulberry leaves. Simultaneously, this stage provided a suitable growth environment for anaerobic microorganisms (such as Lactobacillus and Bifidobacterium) and facultative anaerobic microorganisms, promoting the initial degradation of polysaccharide macromolecules in the raw materials, generating oligosaccharide fragments with prebiotic activity, and producing appropriate amounts of lactic acid and other organic acids, adjusting the pH of the material to a slightly acidic environment (approximately pH 5.0-5.8), laying a good chemical microenvironmental foundation for the subsequent enzymatic transformation in the second stage. The fresh, sweet fermented aroma produced in this stage mainly originates from lower fatty acid esters and aromatic compounds produced by microbial metabolism.

[0061] The second stage (aerobic enzymatic fermentation) involves raising the fermentation temperature to 32-40℃ and ensuring a sufficient oxygen supply, thereby effectively releasing and fully expressing the activity of endogenous oxidases (such as polyphenol oxidase and peroxidase) in the material. During this stage, flavonoids in agarwood leaves and phenolic acids in mulberry leaves undergo a moderate oxidative polymerization reaction catalyzed by polyphenol oxidase, generating polymeric polyphenol derivatives with higher antioxidant activity. Simultaneously, volatile oil components in agarwood leaves (such as sesquiterpenes) and aromatic compounds in chrysanthemum undergo complex transformation and fusion under the combined action of oxidases and microorganisms, generating new characteristic complex aroma substances. Studies have shown that the main bioactive components of agarwood include sesquiterpenes, 2-(2-phenylethyl)chromone derivatives, aromatic compounds, and fatty acids, possessing pharmacological effects such as anti-inflammatory, antioxidant, immunomodulatory, hypoglycemic, and antitumor properties. Through precise control of the second-stage fermentation process of this invention, the dissolution rate and bioavailability of these lipid-soluble active components are significantly improved. The uniform, slightly whitish mycelial layer that appears on the surface of the material at this stage indicates the vigorous metabolic activity of beneficial fermenting microorganisms (such as yeast and Bacillus). The extracellular enzymes secreted by these microorganisms further promote the degradation and transformation of polysaccharides and proteins, releasing more amino acids and reducing sugars. This not only enriches the nutritional components of the product but also provides ample substrate precursors for the Maillard reaction to produce a pleasant roasted aroma during the subsequent drying process.

[0062] The third stage (low-temperature slow fermentation) involves lowering the temperature to 18-26℃, allowing the various endogenous enzymes activated in the first and second stages to continue catalyzing the transformation of residual substrates in the material at a relatively slow reaction rate under lower temperature conditions. The low-temperature environment helps inhibit excessive oxidation and the growth of unwanted microorganisms, ensuring that enzymatic and microbial metabolic reactions proceed in a direction conducive to the generation and accumulation of aroma components. This stage ultimately results in a richer, more complex fermented aroma, while effectively eliminating any potential raw, grassy taste or off-flavors, achieving an optimal balance and harmony in the flavor system of the compound health tea.

[0063] This invention effectively guides the active ingredients in the material to transform along the optimal path of "protection-activation-transformation-accumulation-balance" by segmented and synergistic control of three stages with significantly different fermentation temperatures, oxygen supply conditions, microbial community structure, and enzyme activity states. Ultimately, it achieves a high degree of unity between maximizing health benefits and optimizing sensory quality.

[0064] Step 3: Raw material mixing and grinding:

[0065] After the fermentation of the mixture in step two (fermented agarwood leaves and mulberry leaves), mix it evenly with the pretreated wolfberry, polygonatum, poria cocos, licorice and chrysanthemum in step one according to the formula ratio to obtain the total mixture.

[0066] The total mixture is placed in a low-temperature ultrafine pulverizer for pulverization. The process parameters for the low-temperature ultrafine pulverization are: pulverization temperature of -10℃ to 5℃, pulverization time of 15-35 minutes, and particle size of the pulverized material of 150-350 mesh (D90).

[0067] This step employs low-temperature ultrafine pulverization technology. By pulverizing the material under low-temperature conditions, it maximizes the preservation of the structural integrity and bioactivity of heat-sensitive active ingredients (such as volatile oils, flavonoids, and polysaccharides), avoiding degradation caused by excessive localized temperature rise during conventional mechanical pulverization. Furthermore, ultrafine pulverization significantly increases the specific surface area of ​​the material, disrupts the plant cell wall structure, and promotes rapid dissolution and efficient utilization of active ingredients during brewing. Studies have shown that using ultrafine pulverization to break down leaves can effectively extract the nutrients from agarwood leaves. This invention controls the particle size of the pulverized material to 150-350 mesh (D90). Within this particle size range, the dissolution rate of active ingredients during brewing is significantly improved, while avoiding sensory quality issues such as turbidity or gelatinization of the tea soup caused by excessively fine particles.

[0068] Step 4: Gradient vacuum drying:

[0069] The mixture after pulverization in step three is placed in a vacuum drying oven for gradient vacuum drying. The gradient vacuum drying process includes the following three stages:

[0070] The first stage is low-temperature pre-drying: the drying temperature is 35-42℃, the vacuum degree is -0.06 to -0.08MPa (gauge pressure), and the drying time is 1-3 hours; this stage mainly removes free moisture from the surface and shallow layers of the material.

[0071] The second stage is medium-temperature main drying: the drying temperature is 48-58℃, the vacuum degree is -0.08 to -0.09MPa (gauge pressure), and the drying time is 2-5 hours; this stage mainly removes the bound moisture inside the cells of the material, and promotes the formation of flavor substances such as Maillard reaction and caramelization reaction in the process.

[0072] The third stage is high-temperature shaping and drying: the drying temperature is 60-70℃, the vacuum degree is -0.09 to -0.10MPa (gauge pressure), and the drying time is 1-2 hours. In this stage, the residual stubborn moisture is removed under high temperature and high vacuum conditions to meet the water activity (Aw) requirements of the product. At the same time, the flavor substances are finally shaped through high-temperature short-time treatment, and the microbiological safety of the product is ensured.

[0073] After gradient vacuum drying, the final moisture content of the material is controlled to be 4%-7%, and the water activity (Aw) is ≤0.65.

[0074] The gradient vacuum drying process of this invention is another core technological innovation. In existing technologies, health tea products mostly employ atmospheric pressure hot air drying or vacuum drying under a single temperature condition. Atmospheric pressure hot air drying has disadvantages such as high drying temperature, long drying time, and insufficient contact between the material and oxygen, which easily leads to the oxidative degradation of active ingredients and the volatilization and loss of aroma components. While vacuum drying under a single temperature condition reduces the oxygen partial pressure during the drying process, it cannot differentiate the moisture state and mass transfer characteristics of the material at different drying stages, making it difficult to simultaneously achieve both drying efficiency and product quality.

[0075] This invention, through in-depth analysis of the moisture content and removal characteristics of materials at different moisture content stages, innovatively divides the vacuum drying process into three continuous stages with different temperature gradients:

[0076] The first stage uses a lower temperature (35-42℃) to remove free moisture from the surface and shallow gaps of the material. Low-temperature operation can avoid hardening and crusting of the material surface due to rapid water loss, maintain the porous and loose structure of the material particles, and facilitate the smooth diffusion and migration of internal moisture to the outside in subsequent stages.

[0077] The second stage raises the temperature to 48-58℃, primarily targeting the removal of bound water within the material's cells, existing in the form of capillary-bound water and chemically adsorbed water. Under these temperatures and higher vacuum conditions, reducing sugars (derived from glucose, fructose, etc., produced during polysaccharide degradation during fermentation) and amino acids (derived from free amino acids produced during protein degradation) undergo a mild Maillard reaction, generating flavor compounds such as pyrazines, furans, and pyrroles with roasted and caramel-sweet aromas. The vacuum environment effectively lowers the reaction temperature threshold, allowing the Maillard reaction to proceed smoothly at relatively lower temperatures (48-58℃, rather than the typically required 100℃ or higher), avoiding thermal damage to the active ingredients. Simultaneously, a moderate caramelization reaction gives the product an appealing golden-yellow to brownish-red appearance.

[0078] The third stage further raises the temperature to 60-70℃ and increases the vacuum level to -0.09 to -0.10 MPa, completing the removal of residual stubborn moisture in the shortest possible time. The higher vacuum level in this stage significantly lowers the boiling point of water (approximately 45-50℃ under a vacuum of -0.09 MPa), allowing for efficient removal of residual moisture at temperatures well below 100℃. This avoids the destructive loss of heat-sensitive active ingredients (such as volatile oils and some flavonoid aglycones) caused by conventional high-temperature drying. After this stage, the product's moisture content is reduced to 4%-7%, and the water activity is controlled below 0.65, meeting the product's long-term storage stability requirements while effectively inhibiting microbial growth and ensuring the product's hygiene and safety.

[0079] The gradient vacuum drying process of this invention achieves the optimal drying effect of "preserving active ingredients at low temperatures, enhancing aroma and flavor at medium temperatures, and ensuring quality through precise matching and synergistic coordination of temperature, vacuum degree, and time", overcoming the technical contradiction of existing drying technologies in health tea processing where it is difficult to balance the preservation of active ingredients, flavor generation, and product stability.

[0080] Step 5: Sterilization and Packaging

[0081] The dried material from step four is subjected to instantaneous high-temperature sterilization. The sterilization conditions are: superheated steam sterilization or far-infrared sterilization, sterilization temperature of 105-130℃, sterilization time of 15-60 seconds; after sterilization, it is rapidly cooled to room temperature and quantitatively packaged in a clean environment (cleanliness level ≥ 100,000) to obtain the finished product of agarwood leaf compound health tea.

[0082] Furthermore, the packaging form is one or more of the following: tea bag packaging, strip packaging, or canned packaging.

[0083] Furthermore, the present invention also provides a method for applying the aforementioned agarwood leaf compound health tea: take 3-8g of the above-mentioned agarwood leaf compound health tea, steep it in 200-350mL of 90-100℃ hot water for 3-8 minutes, and it is ready to drink.

[0084] In summary, compared with the prior art, the present invention has at least one of the following beneficial technical effects:

[0085] The formula is scientifically designed, rationally combined, and synergistically effective: Guided by the traditional Chinese medicine theory of "principal, assistant, adjuvant, and guide," this invention combines modern pharmacological research on the active ingredients and synergistic mechanisms of the seven raw materials. Agarwood leaf serves as the principal ingredient, exerting its leading health benefits such as calming the mind, promoting sleep, anti-oxidation, and anti-inflammation. Mulberry leaf and wolfberry serve as assistant ingredients, assisting in enhancing antioxidant, hypoglycemic, and immune-regulating effects. Polygonatum and Poria cocos serve as adjuvant ingredients, enhancing their tonifying, calming, spleen-strengthening, and heart-calming effects. Licorice and chrysanthemum serve as guiding ingredients, harmonizing the flavors and improving overall taste. The flavonoids, polysaccharides, volatile oils, alkaloids, triterpenoids, and other active ingredients contained in the seven raw materials form a comprehensive and balanced network of health benefits through multi-target and multi-pathway synergistic effects, far exceeding the benefits of a single ingredient or simple mixture.

[0086] The invention features outstanding technological innovation, with segmented fermentation technology maximizing efficacy and flavor: It creatively proposes a three-stage synergistic fermentation process—"low-temperature facultative anaerobic fermentation—aerobic enzymatic fermentation—low-temperature slow fermentation." This process overcomes the limitations of traditional single-fermentation methods, which cannot simultaneously address the differentiated transformation needs of active ingredients in multiple raw materials. By precisely controlling key process parameters such as temperature, oxygen conditions, humidity, and fermentation time at different fermentation stages, it effectively guides the active ingredients in the materials along the optimal path of protection-activation-transformation-accumulation-equilibrium. Experimental results show that, compared with traditional fermentation processes, the total flavonoid content in the agarwood leaf compound health tea produced by the three-stage fermentation process of this invention is increased by 25%-40%, the total polysaccharide dissolution rate is increased by 18%-30%, and the types and contents of fermented aroma compounds are significantly increased, forming a rich, mellow, and long-lasting agarwood compound aroma system.

[0087] Gradient vacuum drying technology achieves a unified balance between activity retention, flavor development, and quality assurance: This invention's gradient vacuum drying process, through three-stage temperature gradient control and precise vacuum adjustment, effectively retains active ingredients and gently generates flavor compounds at relatively low drying temperatures (35-70℃). Compared to traditional atmospheric pressure hot air drying, the retention rate of volatile oils in the product is increased by 45%-60%, and the loss rate of flavonoids is reduced by 35%-50%. Simultaneously, utilizing the principle of lower Maillard reaction temperature threshold under vacuum conditions, a pleasant roasted aroma is generated at 48-58℃, thus achieving a full and appealing roasted flavor without damaging heat-sensitive active ingredients. After drying, the product has a moisture content of 4%-7% and a water activity ≤0.65, ensuring long-term storage stability and microbiological safety.

[0088] Comprehensive and significant health benefits: Functional evaluation experiments have verified that the agarwood leaf compound health tea prepared in this invention has the following multiple health benefits:

[0089] (1) Significant antioxidant activity: DPPH free radical scavenging rate (IC50) 50 The value is 0.15-0.25 mg / mL, ABTS + Free radical scavenging rate (IC50) 50 The DPPH value is 0.08-0.14 mg / mL, and the hydroxyl radical scavenging rate can reach 80%-92%. Its comprehensive antioxidant capacity is significantly better than that of single agarwood leaf tea (DPPH scavenging rate is the highest at about 90.07%) and other comparative products.

[0090] (2) Good calming and sleep-aiding effects: Through the synergistic sleep experiment of sodium pentobarbital, the product of this invention can significantly prolong the sleep time of mice (prolongation rate 40%-65%) and shorten the sleep latency (shortening rate 35%-55%). The calming and sleep-aiding effects are better than those of the same dose of single agarwood leaf tea.

[0091] (3) Assisted hypoglycemic effect: The inhibition rate of α-glucosidase can reach 55%-72%, and it has a significant hypoglycemic effect on alloxan-induced hyperglycemic model mice (hypoglycemic reduction rate 25%-40%).

[0092] (4) Assisted lipid-lowering effect: It can significantly reduce the serum total cholesterol (TC) and triglyceride (TG) levels in hyperlipidemic model rats, with reductions of 18%-32% and 22%-38%, respectively.

[0093] (5) Immunomodulatory effect: It can significantly increase the spleen index and thymus index of immunosuppressed model mice, enhance the phagocytic function of macrophages, and promote the production of serum hemolysin, showing a good immune enhancement effect.

[0094] Excellent sensory qualities: The agarwood leaf compound health tea prepared by this invention has the following excellent sensory quality characteristics: the appearance is uniform and delicate, with a brownish-yellow to brownish-brown color; the soup is golden and bright, clear and transparent; the aroma is characterized by agarwood, with a prominent aroma, combined with elegant floral fragrance and mellow roasted sweet fragrance, and the aroma is rich, harmonious and long-lasting; the taste is sweet and mellow with a sweet aftertaste, smooth on the palate, without bitterness, and the tea still has a mellow taste after seven or eight infusions.

[0095] The process is controllable and suitable for industrial production: The preparation method of this invention has clear process steps, specific process parameters, mild and controllable operating conditions, wide availability of raw materials, and readily available production equipment, making it highly feasible and scalable for industrial application. Through the standardized production process of this invention, the stability and consistency of product quality between different production batches can be effectively guaranteed, overcoming the industry problem of large batch-to-batch quality fluctuations in agarwood leaf tea products in existing technologies. Attached Figure Description

[0096] Figure 1 This is a process flow diagram of the preparation method of the agarwood leaf compound health tea of ​​the present invention. Detailed Implementation

[0097] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0098] The raw material information used in the following examples is as follows:

[0099] Agarwood leaves: Dried mature leaves of Aquilaria sinensis trees aged 6 years or older, harvested from agarwood plantations in Danzhou City, Hainan Province. They are naturally sun-dried with a moisture content of approximately 10%, and are tested to meet national food safety standards before use.

[0100] Mulberry leaves: Dried leaves of the mulberry tree (Morus alba), a plant of the Moraceae family, purchased from the Bozhou Traditional Chinese Medicine Market in Anhui Province, with a moisture content of approximately 9%.

[0101] Goji berries: Dried, ripe fruit of the Lycium barbarum plant (Solanaceae family), purchased from the Zhongning production area, with a moisture content of approximately 13%.

[0102] Polygonatum: The dried rhizome of Polygonatum sibiricum, a plant of the Liliaceae family, was purchased from Xinhua County, Hunan Province, with a moisture content of about 12%.

[0103] Poria cocos: The dried sclerotium of the fungus Poria cocos, belonging to the Polyporaceae family, was purchased from Yuexi County, Anhui Province, with a moisture content of approximately 10%.

[0104] Licorice: The dried root and rhizome of licorice, a legume, were purchased from the Hangjin Banner production area and contain approximately 11% moisture.

[0105] Chrysanthemum: Dried capitulum of chrysanthemum (Hangzhou white chrysanthemum variety), purchased from Tongxiang production area, Zhejiang Province, with a moisture content of about 10%.

[0106] Example 1

[0107] Reference Figure 1 This embodiment provides a compound health tea made from agarwood leaves and its preparation method.

[0108] (I) Formula composition: 38kg of agarwood leaves; 16kg of mulberry leaves; 12kg of wolfberry; 10kg of polygonatum; 9kg of poria cocos; 7kg of licorice; 6kg of chrysanthemum; total 98kg.

[0109] (II) Preparation method:

[0110] Step 1: Raw material pretreatment:

[0111] Take 38kg of agarwood leaves, manually select and remove impurities and withered leaves, quickly rinse them with running purified water, and drain the surface water; spread the washed agarwood leaves evenly on a stainless steel tray, with a thickness of 3-4cm, and place them in a forced-air drying oven at 28-30℃ for 4-5 hours, turning them twice during the process, so that the moisture content of the agarwood leaves rises from about 10% initially (due to water absorption during washing) and then decreases to about 62%-66%.

[0112] Take 16 kg of mulberry leaves and 6 kg of chrysanthemum flowers, rinse them quickly with running purified water, drain off the surface moisture, and place them separately in a microwave blanching device for microwave blanching treatment. The process parameters for microwave blanching of mulberry leaves are: microwave power 500W, blanching time 90 seconds, and the material temperature after blanching is approximately 75-80℃; the process parameters for microwave blanching of chrysanthemum flowers are: microwave power 400W, blanching time 60 seconds, and the material temperature after blanching is approximately 70-75℃. Immediately after blanching, spread the materials on a stainless steel tray and cool them to room temperature (below 25℃) with forced air for approximately 15-20 minutes.

[0113] Take 12kg of goji berries, manually select and remove impurities such as fruit stems, quickly rinse them with running purified water, drain the surface water, spread them evenly on a stainless steel drying tray, and place them in a 45℃ hot air circulating drying oven to dry until the moisture content is 13%-15%, with a drying time of about 2-3 hours.

[0114] Take 10kg of Polygonatum, remove impurities and fibrous roots, wash it clean with running purified water, drain it, cut it into uniform thin slices about 3mm thick, spread them evenly on a stainless steel drying tray, and place them in a 55℃ hot air circulating drying oven to dry until the moisture content is 11%-13%, and the drying time is about 3-4 hours.

[0115] Take 9 kg of Poria cocos, remove impurities, wash it with running purified water, drain it, cut it into cubes of about 1.5 cm, spread them evenly on a stainless steel drying tray, and dry them in a 50℃ hot air circulating drying oven until the moisture content is 9%-11%, which takes about 3-4 hours.

[0116] Take 7kg of licorice, remove impurities, wash it with running purified water, drain it, cut it into uniform thin slices about 2mm thick, spread them evenly on a stainless steel drying tray, and place them in a 50℃ hot air circulating drying oven to dry until the moisture content is 11%-13%, which takes about 2-3 hours.

[0117] Step Two: Segmented Co-fermentation Treatment

[0118] The first stage is low-temperature facultative anaerobic fermentation: 38 kg of agarwood leaves (moisture content approximately 62%-66%) pretreated in step one are mixed evenly with 16 kg of mulberry leaves (after microwave blanching) at a weight ratio of approximately 1:0.42. The mixture is then placed in a stainless steel fermentation tank (500L capacity, with a sealed lid and adjustable ventilation holes) in a constant temperature and humidity fermentation chamber. The temperature inside the fermentation chamber is adjusted to 30-32℃, and the relative humidity to 80%-85%. The tank lid is closed, but ventilation holes are left (the ventilation area accounts for approximately 15% of the total lid area) to maintain the oxygen content inside the tank at approximately 6%-10%. The fermentation time is 9-10 hours. During fermentation, the tank lid is opened every 2 hours, and the material is turned over with a clean stainless steel shovel for approximately 2-3 minutes each time. The temperature and odor changes of the material are monitored during the fermentation process. Fermentation endpoint determination: The material color changes from the original dark green to light brown with evenly distributed yellowish-brown spots, and emits a fresh fermented sweet aroma (similar to a mixture of wine and fruit aromas). The material feels soft and elastic to the touch.

[0119] The second stage is aerobic enzymatic fermentation: The material from the first stage of fermentation is removed from the fermentation tank and evenly spread on multiple clean stainless steel fermentation trays, with a layer thickness controlled at 4-6 cm. The fermentation trays are then transferred to another temperature- and humidity-controlled fermentation chamber (equipped with a continuous clean air circulation system to ensure an adequate oxygen supply). The temperature inside the fermentation chamber is adjusted to 35-38℃ and the relative humidity to 60%-68%. The fermentation time is 8-9 hours, during which the material is turned over every 1.5 hours using a clean stainless steel shovel. The fermentation endpoint is determined when a thin, evenly distributed layer of whitish mycelium is visible on the surface of the material. The material emits a rich, characteristic woody aroma of agarwood, blended with a delicate chrysanthemum fragrance and a mellow fruity aroma; the aroma is complex, layered, harmonious, and full-bodied. The color of the material further deepens to a brownish-red.

[0120] The third stage is low-temperature slow fermentation: The material that has completed the second stage of fermentation is transferred to a low-temperature refrigerated fermentation chamber equipped with a temperature control system. The material is kept in a stainless steel fermentation tray (with the same material layer thickness), and the temperature in the fermentation chamber is adjusted to 20-23℃ and the relative humidity to 75%-82%. The fermentation time is 5-6 hours, during which the material is not turned over. After fermentation, the color of the material is basically stable, the aroma is more mellow and rounded, some residual fermented raw taste is removed, and the overall aroma is harmonious and balanced.

[0121] Step 3: Raw material mixing and grinding:

[0122] After the fermentation of the mixture in step two (fermented agarwood leaves and mulberry leaves, weighing about 48-51 kg, the moisture content may vary slightly during fermentation) is thoroughly mixed with the pre-treated wolfberries (12 kg), polygonatum slices (10 kg), poria cocos pieces (9 kg), licorice slices (7 kg), and chrysanthemum (6 kg, microwave blanching) from step one, to obtain a total mixture of about 92-95 kg.

[0123] The total mixture was added in batches to a low-temperature ultrafine pulverizer (equipped with a liquid nitrogen cooling jacket system, the pulverizing chamber temperature can be controlled within the range of -10℃ to 5℃) for pulverization. The pulverization process parameters were: pulverizing chamber temperature controlled between -5℃ and 0℃, pulverization time of 20-25 minutes, and particle size analysis using a laser particle size analyzer after pulverization, with a D90 control target of 200-280 mesh. Nitrogen gas was continuously introduced during the pulverization process for protection, reducing the oxidation of active ingredients.

[0124] Step 4: Gradient vacuum drying:

[0125] The pulverized mixture from step three is evenly spread in multiple stainless steel drying trays (the layer thickness is approximately 1.5-2.5 cm). The drying trays are then placed in a vacuum drying oven for three-stage gradient vacuum drying.

[0126] The first stage is low-temperature pre-drying: the drying temperature is set at 38-40℃, the vacuum degree is evacuated to -0.07MPa (gauge pressure), and the drying time is 2 hours. This stage mainly removes the free moisture exposed on the surface of the material after crushing.

[0127] The second stage is medium-temperature primary drying: the drying temperature is increased to 52-55℃, the vacuum degree is increased to -0.085MPa (gauge pressure), and the drying time is 3.5-4 hours. This stage is the main stage of moisture removal, and the moisture content of the material is reduced from about 40%-50% before drying to about 10%-15%. Within this temperature range, the material undergoes a mild Maillard reaction and a moderate caramelization reaction, and the color of the material gradually changes from brownish-yellow to golden-yellow to brownish-brown, emitting a roasted sweet aroma.

[0128] The third stage is high-temperature shaping and drying: the drying temperature is further increased to 63-66℃, the vacuum degree is increased to -0.095MPa (gauge pressure), and the drying time is 1.5 hours. In this stage, the combined effect of high temperature and high vacuum rapidly removes residual stubborn moisture. After drying, samples are taken and their moisture content is measured using a halogen moisture analyzer, confirming a moisture content of 5%-6%; the water activity (Aw) is measured using a water activity meter, confirming Aw ≤ 0.60.

[0129] After drying is complete, turn off the heating system and continue to maintain a vacuum state. After the material cools naturally to below 40°C under vacuum conditions, break the vacuum and remove the material.

[0130] Step 5: Sterilization and Packaging

[0131] The dried material from step four is placed in a far-infrared sterilization device for instantaneous high-temperature sterilization. The sterilization conditions are: sterilization temperature 115-120℃, sterilization time 35-45 seconds. After sterilization, the material is rapidly cooled to room temperature (below 25℃) using air cooling. In a Class 100,000 clean packaging room, an automatic quantitative packaging machine is used to dispense the sterilized material into food-grade nylon filter bags at 5g / bag specifications. The bags are then heat-sealed, and the outer packaging is sealed with aluminum foil composite bags to obtain the finished agarwood leaf compound health tea (filter bag tea brewing type).

[0132] Example 2

[0133] This embodiment provides a compound health tea made from agarwood leaves and its preparation method.

[0134] (I) Formula composition: 32kg of agarwood leaves; 19kg of mulberry leaves; 10kg of wolfberry; 8kg of polygonatum; 12kg of poria cocos; 5kg of licorice; 4kg of chrysanthemum.

[0135] (II) Preparation method:

[0136] Step 1: Raw material pretreatment

[0137] The method is the same as in Example 1, except that:

[0138] The conditions for drying agarwood leaves are: temperature 25-28℃, time 5-6 hours, and moisture content reduced to about 60%-64%.

[0139] Microwave blanching parameters for mulberry leaves: microwave power 600W, blanching time 70 seconds; microwave blanching parameters for chrysanthemums: microwave power 450W, blanching time 80 seconds.

[0140] Goji berries were dried at 42℃ with a moisture content of 13%-15%; Polygonatum slices were 4mm thick and dried at 52℃ with a moisture content of 11%-13%; Poria cocos was cut into approximately 2cm square pieces and dried at 48℃ with a moisture content of 9%-11%; Glycyrrhiza uralensis slices were 3mm thick and dried at 48℃ with a moisture content of 11%-13%.

[0141] Step Two: Segmented Co-fermentation Treatment

[0142] First stage: Mix agarwood leaves and mulberry leaves at a weight ratio of approximately 1:0.59, ferment at a temperature of 28-30℃, a relative humidity of 82%-88%, and for 12-14 hours, turning the mixture every 2.5 hours.

[0143] Second stage: The material layer thickness is 5-7cm, the fermentation temperature is 33-36℃, the relative humidity is 55%-62%, the fermentation time is 10-11 hours, and it is turned over once every 1.5 hours.

[0144] The third stage: fermentation temperature 18-20℃, relative humidity 78%-85%, fermentation time 7-8 hours, during which the mixture is turned once.

[0145] Step 3: Raw material mixing and grinding:

[0146] The process was carried out according to the method in Example 1, with the following pulverization parameters: pulverization temperature -8℃ to -3℃, pulverization time 28-32 minutes, and material particle size D90 of 250-320 mesh.

[0147] Step 4: Gradient vacuum drying:

[0148] First stage: temperature 36-38℃, vacuum degree -0.065MPa, time 2.5 hours.

[0149] Second stage: temperature 50-53℃, vacuum degree -0.082MPa, time 4.5 hours.

[0150] Third stage: temperature 62-65℃, vacuum degree -0.092MPa, time 1.8 hours.

[0151] After drying, the moisture content is 5.5%-6.5%, and Aw≤0.63.

[0152] Step 5: Sterilization and Packaging

[0153] The procedure was carried out according to the method in Example 1, using strip packaging, with each strip containing 10g.

[0154] Example 3

[0155] This embodiment provides a compound health tea made from agarwood leaves and its preparation method.

[0156] (I) Formula composition: 42kg of agarwood leaves; 13kg of mulberry leaves; 15kg of wolfberry; 13kg of polygonatum; 7kg of poria cocos; 9kg of licorice; 8kg of chrysanthemum.

[0157] (II) Preparation method:

[0158] Step 1: Raw material pretreatment:

[0159] The method is the same as in Example 1, except that:

[0160] The conditions for drying agarwood leaves are: temperature 32-35℃, time 3-4 hours, and moisture content reduced to about 65%-68%.

[0161] Microwave blanching parameters for mulberry leaves: microwave power 450W, blanching time 110 seconds; microwave blanching parameters for chrysanthemums: microwave power 550W, blanching time 70 seconds.

[0162] The drying temperature for wolfberry is 48℃, for polygonatum is 58℃, for poria cocos is 53℃, and for licorice is 53℃.

[0163] Step Two: Segmented Co-fermentation Treatment

[0164] First stage: Mix agarwood leaves and mulberry leaves in a weight ratio of approximately 1:0.31, ferment at a temperature of 33-35℃, a relative humidity of 76%-82%, for 7-8 hours, turning the mixture every 1.5 hours.

[0165] Second stage: The material layer thickness is 3-5cm, the fermentation temperature is 38-40℃, the relative humidity is 65%-72%, the fermentation time is 5-6 hours, and it is turned over once every 1 hour.

[0166] Third stage: Fermentation temperature 24-26℃, relative humidity 72%-78%, fermentation time 3-4 hours, do not stir.

[0167] Step 3: Raw material mixing and grinding:

[0168] The process was carried out according to the method in Example 1, with the following crushing parameters: crushing temperature -3℃ to 2℃, crushing time 18-22 minutes, and material particle size D90 of 180-250 mesh.

[0169] Step 4: Gradient vacuum drying:

[0170] First stage: temperature 40-42℃, vacuum degree -0.075MPa, time 1.5 hours.

[0171] Second stage: temperature 56-58℃, vacuum degree -0.088MPa, time 3 hours.

[0172] Third stage: temperature 68-70℃, vacuum degree -0.098MPa, time 1.2 hours.

[0173] After drying, the moisture content is 4.5%-5.5%, and Aw≤0.58.

[0174] Step 5: Sterilization and Packaging

[0175] The method was carried out in accordance with Example 1, and canned in 100g containers.

[0176] Example 4

[0177] This embodiment provides a compound health tea made from agarwood leaves and its preparation method.

[0178] (I) Formula composition: 48kg of agarwood leaves; 10kg of mulberry leaves; 8kg of wolfberry; 6kg of polygonatum; 15kg of poria cocos; 4kg of licorice; 3kg of chrysanthemum.

[0179] (II) Preparation method:

[0180] The preparation method is the same as in Example 1, except that the fermentation process parameters are adjusted in step two:

[0181] First stage: Fermentation temperature 30-33℃, relative humidity 78%-84%, fermentation time 14-15 hours.

[0182] Second stage: Fermentation temperature 36-39℃, relative humidity 58%-65%, fermentation time 11-12 hours.

[0183] The third stage: fermentation temperature 22-25℃, relative humidity 70%-78%, fermentation time 6-7 hours.

[0184] Example 5

[0185] This embodiment provides a compound health tea made from agarwood leaves and its preparation method.

[0186] (I) Formula composition: 28kg of agarwood leaves; 22kg of mulberry leaves; 18kg of wolfberry; 16kg of polygonatum; 5kg of poria cocos; 12kg of licorice; 10kg of chrysanthemum.

[0187] (II) Preparation method:

[0188] The preparation method is the same as in Example 1, except that the fermentation process parameters are adjusted in step two:

[0189] First stage: Fermentation temperature 32-35℃, relative humidity 82%-88%, fermentation time 6-8 hours.

[0190] Second stage: Fermentation temperature 34-37℃, relative humidity 62%-70%, fermentation time 4-6 hours.

[0191] The third stage: fermentation temperature 20-24℃, relative humidity 74%-80%, fermentation time 4-5 hours.

[0192] To verify the beneficial effects of the technical solution of the present invention, the following comparative examples are set up for comparison and analysis with the embodiments of the present invention.

[0193] Comparative Example 1

[0194] The raw material formula is the same as in Example 1. The preparation method is the same as in Example 1, but the segmented co-fermentation process in step two is replaced with a traditional single pile fermentation process: the pretreated agarwood leaves are mixed with mulberry leaves and subjected to a one-time pile fermentation at a temperature of 35°C and a relative humidity of 80% for 24 hours, during which the mixture is turned over every 4 hours. The remaining steps are the same as in Example 1.

[0195] Comparative Example 2

[0196] The raw material formulation is the same as in Example 1. The preparation method is the same as in Example 1, but the gradient vacuum drying process in step four is replaced with a traditional atmospheric pressure hot air drying process: the drying temperature is 75-85℃, the drying time is 8-10 hours, until the moisture content is 5%-7%. The remaining steps are the same as in Example 1.

[0197] Comparative Example 3

[0198] Made from a single agarwood leaf (without any other additives), the preparation method follows the traditional agarwood tea making process: agarwood leaves → fixation (180-200℃, 3-5 minutes) → rolling → drying (80-90℃, until moisture content ≤7%) → packaging.

[0199] Comparative Example 4 (Commercially Available Products)

[0200] A commercially available agarwood leaf tea product (produced in Hainan, made from a single type of agarwood leaf, processed using traditional methods) was selected as a comparison with other commercially available products.

[0201] Product performance testing and effect comparison:

[0202] (a) Sensory quality evaluation:

[0203] Referring to GB / T23776-2018 "Sensory Evaluation Method for Tea", an evaluation group composed of 7 professional tea tasters with tea evaluation qualifications conducted sensory evaluations on the products of Examples 1-5 and Comparative Examples 1-4.

[0204] Evaluation Method: Take 3.0g of each product sample and place it in a 150mL standard evaluation cup. Pour in 150mL of boiling water at 100℃, cover and steep for 5 minutes, then strain the tea. Evaluate the four factors: appearance, liquor color, aroma, and taste. Each factor has a maximum score of 100 points, and record the total score (weighted by factor: appearance 20%, liquor color 15%, aroma 35%, taste 30%).

[0205] The sensory evaluation results are shown in Table 1:

[0206] Table 1

[0207] Example 1 95 93 96 94 94.9 Example 2 93 91 94 92 92.7 Example 3 94 92 95 93 93.7 Example 4 91 90 92 90 90.8 Example 5 92 89 91 91 90.9 Comparative Example 1 85 82 80 78 80.2 Comparative Example 2 83 80 75 76 77.1 Comparative Example 3 78 75 70 68 71.0 Comparative Example 4 80 76 72 70 72.9

[0208] Sensory evaluation comments summary:

[0209] Example 1: The particles are uniform and fine in appearance, with a brownish-yellow color. The infusion is golden and bright, clear and transparent. It exhibits a rich and prominent agarwood aroma, blended with elegant floral and mellow sweetness, creating a complex, harmonious, and long-lasting fragrance. The taste is sweet and mellow with a smooth finish, free of bitterness, and has a long aftertaste. Overall, it is rated as the best.

[0210] Example 2: The particles are relatively uniform in appearance and brownish in color. The liquor is bright orange-yellow. The aroma is mainly agarwood, with a slightly lighter floral and fruity note than in Example 1. The taste is mellow and smooth with a good aftertaste.

[0211] Example 3: The particles are relatively uniform in appearance and brownish-yellow in color. The soup is golden and bright. The aroma is rich, with a prominent sweet fragrance. The taste is sweet and mellow, with a slight aftertaste.

[0212] Comparative Example 1 (Traditional Single Fermentation): The aroma is weaker, the fermented flavor is stronger, and it lacks complexity. The taste is somewhat astringent, with a noticeable grassy flavor. The overall quality is significantly lower than the product in the Example.

[0213] Comparative Example 2 (Ambient Pressure Hot Air Drying): The aroma is faint with a noticeable burnt smell, and the characteristic aroma of agarwood is not obvious. The liquor is dark and dull. The taste is quite bitter and astringent. The active ingredients are severely damaged due to high-temperature drying.

[0214] Comparative Example 3 (Traditional Processing of Single Agarwood Leaf): The aroma is singular, consisting only of the astringent scent of agarwood leaves. The tea liquor is yellowish-green and somewhat cloudy. The taste is noticeably bitter and astringent, with a poor mouthfeel. The overall quality is far inferior to the products of the embodiments of this invention, confirming the objective shortcomings of existing pure agarwood leaf tea in terms of "unrich and short-lasting aroma, lacking tea fragrance and flavor."

[0215] Comparative Example 4 (commercially available product): Aroma is average, with slight characteristics of agarwood. Tea liquor is yellowish. Taste is mild, with a noticeable bitterness. Quality is below average.

[0216] The above sensory evaluation results show that the product of the present invention is significantly superior to the comparative products in terms of appearance, soup color, aroma and taste, which fully demonstrates the significant effect of the formula design and process innovation of the present invention.

[0217] (II) Determination of the content of main active ingredients:

[0218] 1. Determination of total flavonoid content:

[0219] The total flavonoid content in each product was determined by UV-Vis spectrophotometry, using rutin as a standard, in accordance with the methods described in the Chinese Pharmacopoeia. The results are shown in Table 2.

[0220] Table 2

[0221] Example 1 48.7±2.1 100 Example 2 45.3±1.8 93.0 Example 3 46.9±1.5 96.3 Example 4 42.1±1.9 86.4 Example 5 43.6±2.0 89.5 Comparative Example 1 35.2±1.6 72.3 Comparative Example 2 28.4±2.3 58.3 Comparative Example 3 18.6±1.2 38.2 Comparative Example 4 20.1±1.8 41.3

[0222] Results Analysis: Example 1 showed the highest total flavonoid content, reaching 48.7 mg / g, significantly higher than Comparative Example 1 (traditional single fermentation, 35.2 mg / g), Comparative Example 2 (atmospheric pressure hot air drying, 28.4 mg / g), Comparative Example 3 (traditional process using a single agarwood leaf, 18.6 mg / g), and Comparative Example 4 (commercially available product, 20.1 mg / g). The comparative results indicate that: ① The three-stage segmented fermentation process of this invention increased the total flavonoid content by approximately 38% compared to the traditional single fermentation process; ② The gradient vacuum drying process of this invention increased the total flavonoid content by approximately 71% compared to the atmospheric pressure hot air drying process; ③ The scientific combination of various flavonoid-containing raw materials (agarwood leaf, mulberry leaf, chrysanthemum, licorice, etc.) in the formulation of this invention produced a synergistic enrichment effect of flavonoid components, increasing the content by approximately 161% compared to a single agarwood leaf product.

[0223] 2. Determination of total polysaccharide content:

[0224] The total polysaccharide content in the aqueous extracts of each product was determined using the phenol-sulfuric acid method with D-anhydrous glucose as the standard. The experimental results are shown in Table 3.

[0225] Table 3

[0226] Example 1 126.5±4.2 100 Example 2 118.7±3.8 93.8 Example 3 122.3±3.5 96.7 Comparative Example 1 98.5±3.2 77.9 Comparative Example 2 92.6±4.1 73.2 Comparative Example 3 52.8±2.5 41.7 Comparative Example 4 56.3±2.8 44.5

[0227] Results Analysis: The total polysaccharide content of Example 1 reached 126.5 mg / g, which was approximately 140% higher than that of Comparative Example 3 (single agarwood leaf), fully demonstrating the significant advantages of the multi-raw material compound formula of this invention in terms of nutrient enrichment. Studies have shown that agarwood leaves contain a relatively high amount of total polysaccharides. Water extraction yields more polysaccharides than alcohol extraction. This invention employs a low-temperature ultrafine grinding combined with segmented fermentation process, which facilitates the full release and dissolution of large polysaccharide molecules from plant cell walls. Simultaneously, the microbial metabolic activity during fermentation promotes the degradation and transformation of some polysaccharides, generating oligosaccharides and active oligosaccharide fragments that are more easily absorbed and utilized by the human body.

[0228] 3. Determination of volatile oil content:

[0229] The content of volatile oil in each product was determined by steam distillation, referring to the method for determination of volatile oil in the Chinese Pharmacopoeia (Method A), as shown in Table 4.

[0230] Table 4

[0231] Example 1 0.42±0.03 100 Example 2 0.38±0.02 90.5 Example 3 0.40±0.03 95.2 Comparative Example 1 0.31±0.02 73.8 Comparative Example 2 0.18±0.02 42.9 Comparative Example 3 0.25±0.02 59.5 Comparative Example 4 0.22±0.03 52.4

[0232] Results Analysis: Example 1 showed the highest volatile oil content (0.42%), significantly higher than Comparative Example 2 (atmospheric pressure hot air drying, 0.18%) and Comparative Example 4 (commercially available product, 0.22%). This result strongly validates the outstanding technical effect of the gradient vacuum drying process of this invention in protecting heat-sensitive volatile oil components. The high-temperature environment (75-85℃) and sufficient oxygen conditions of atmospheric pressure hot air drying lead to a large amount of volatile oil volatilization and oxidative decomposition. In contrast, the vacuum drying process of this invention, through a combination of reducing drying temperature, increasing vacuum degree, and shortening drying time, increases the retention rate of volatile oil in the product by approximately 133% compared to the atmospheric pressure hot air drying process.

[0233] (III) Evaluation of antioxidant activity:

[0234] 1. DPPH free radical scavenging rate determination:

[0235] Aqueous extracts of each product sample (concentration 1.0 mg / mL) were taken, and the scavenging rate against DPPH free radicals was determined. Simultaneously, the IC50 was determined using different concentration gradients. 50 The values ​​and experimental results are shown in Table 5.

[0236] Table 5

[0237]

[0238] Results Analysis: In Example 1, the product achieved a DPPH free radical scavenging rate of 92.6% at a concentration of 1 mg / mL, IC50... 50 The concentration was 0.18 mg / mL, and the antioxidant activity was significantly better than that of the comparative products. Literature reports that crude extracts of agarwood leaves, flavonoids, and polysaccharides all possess good antioxidant activity, with the antioxidant capacity increasing with increasing drug concentration within the experimental concentration range. The superior antioxidant activity of the product of this invention originates from: the synergistic antioxidant effect of flavonoids and polyphenols in the multi-raw material compound formulation; the segmented fermentation process of this invention promotes the moderate oxidative polymerization of polyphenols, generating polymeric polyphenol derivatives with moderate molecular weight and stronger antioxidant activity; and the gradient vacuum drying process effectively protects the easily oxidized active ingredients from thermal damage.

[0239] 2. Hydroxyl radical scavenging rate determination, the experimental results are shown in Table 6:

[0240] Table 6

[0241] Example 1 88.5±1.8 Comparative Example 1 72.3±2.2 Comparative Example 3 53.6±2.5 Comparative Example 4 55.2±2.1

[0242] The results also show that the product of this invention has a significant advantage over existing products in scavenging hydroxyl radicals. Literature reports that the highest ·OH scavenging rate for fermented agarwood tea is 87.5%, while the product of Example 1 of this invention reaches 88.5%, slightly higher than the highest level reported in the prior art.

[0243] 3. Determination of ferric ion reducing power (FRAP method):

[0244] Aqueous extracts of each product sample (concentration 1.0 mg / mL) were taken, and the iron ion reducing power was determined using the FRAP method, expressed as FeSO4 equivalents (mmol Fe). 2+ The experimental results are shown in Table 7, expressed as (g sample).

[0245] Table 7

[0246] Example 1 3.85±0.12 Example 2 3.52±0.10 Example 3 3.67±0.11 Comparative Example 1 2.68±0.09 Comparative Example 2 2.31±0.10 Comparative Example 3 1.85±0.08 Comparative Example 4 1.92±0.09

[0247] Results analysis: The iron ion reducing power of Example 1 (3.85 mmol Fe) 2+ / g) is approximately the same as Comparative Example 3 (single agarwood leaf, 1.85mmol Fe 2+ It was 2.08 times that of Comparative Example 4 (commercially available product, 1.92 mmol Fe / g), and approximately 2.08 times that of Comparative Example 4 (commercially available product, 1.92 mmol Fe / g). 2+ The concentration of Fe (g) was 2.01 times that of the product of this invention, fully demonstrating its superior performance in comprehensive antioxidant capacity. Studies have shown that as the concentration of agarwood leaf extract increases, its antioxidant capacity against Fe... 3+ The reducing power is enhanced. Through the synergistic effect of multiple active ingredients and an optimized preparation process, the reducing power of the product of this invention is significantly amplified and enhanced.

[0248] (iv) Functional evaluation experiment:

[0249] 1. Evaluation of the calming and sleep-inducing effects of sodium pentobarbital: Experiment on sodium pentobarbital synergistic with sleep:

[0250] Laboratory animals: SPF-grade male ICR mice, weighing 18-22g, purchased from Guangdong Provincial Medical Laboratory Animal Center.

[0251] Experimental grouping and administration: Mice were randomly divided into 8 groups of 12 mice each: blank control group (distilled water), positive control group (diazepam, 2 mg / kg), Examples 1-3, Comparative Example 1, Comparative Example 3, and Comparative Example 4. The product in each group was extracted with water and concentrated, then administered by gavage at a dose equivalent to 10 times the recommended human intake (approximately 2.0 g / kg body weight based on the crude drug content), once daily for 7 consecutive days. Thirty minutes after the last administration, sodium pentobarbital (threshold dose, 45 mg / kg) was injected intraperitoneally. The sleep latency and sleep duration of each group of mice were recorded.

[0252] The experimental results are shown in Table 8:

[0253] Table 8

[0254]

[0255] Note: Compared with the blank control group, *P<0.05, **P<0.01.

[0256] Results Analysis: The sleep latency of mice in Group 1 of this invention was 3.2 minutes, significantly shorter than that of the blank control group (5.8 minutes) and the comparative group 3 (4.6 minutes); the sleep duration was 52.6 minutes, significantly longer than that of the blank control group (25.3 minutes) and the comparative group 3 (36.3 minutes). These results fully demonstrate that the product of this invention has a good calming and sleep-aiding effect, and the effect is significantly better than that of a single agarwood leaf product. Existing technologies have reported that extracts from agarwood leaves have significant sedative and hypnotic effects; drinking agarwood leaf tea can calm the mind and promote sleep. This invention scientifically combines agarwood leaves with ingredients such as Poria cocos, licorice, and chrysanthemum, which have calming and soothing effects, and promotes the conversion and synergistic effect of active ingredients through a segmented fermentation process, resulting in a significant improvement in the calming and sleep-aiding effect compared to a single agarwood leaf product.

[0257] 2. Assay for α-glucosidase inhibitory activity (as an aid in evaluating hypoglycemic function):

[0258] Experimental methods: Using 4-nitrophenyl-α-D-glucopyranoside (PNPG) as a substrate, the inhibition rate of α-glucosidase by the aqueous extracts of each product (concentration of 2.0 mg / mL) was determined. Acarbose was used as a positive control. The results are shown in Table 9.

[0259] Table 9

[0260] Example 1 68.5±2.3 Example 2 65.2±2.1 Example 3 66.8±1.9 Comparative Example 1 52.3±2.5 Comparative Example 2 48.6±2.2 Comparative Example 3 35.2±2.8 Comparative Example 4 36.5±2.4 Acarbose (positive control, 0.1 mg / mL) 82.6±1.5

[0261] Results Analysis: The α-glucosidase inhibition rate of the product in Example 1 of this invention reached 68.5%, approximately 1.95 times that of the single agarwood leaf product (Comparative Example 3, 35.2%). Mulberry leaves are rich in 1-deoxynojirimycin (DNJ), a known potent α-glucosidase inhibitor; the flavonoids in agarwood leaves also possess certain α-glucosidase inhibitory activity. The scientific combination of agarwood leaves and mulberry leaves in the formulation of this invention resulted in a significant synergistic effect of their hypoglycemic active ingredients. Simultaneously, the segmented fermentation process may have promoted the release and dissolution of alkaloids such as DNJ from the plant cell walls, further enhancing the product's hypoglycemic potential. Literature reports indicate that agarwood leaf extract has hypoglycemic and lipid-regulating activities; this invention, through scientific compounding and process innovation, significantly amplifies this health benefit.

[0262] 3. Effects on blood lipid levels in hyperlipidemic rats:

[0263] Experimental animals and grouping: Male SD rats, weighing 180-220g, were randomly divided into normal control group, high-fat model group, Example 1 group (high and low dose groups), comparative example 3 group and positive control group (simvastatin, 4mg / kg) after one week of acclimatization.

[0264] Model preparation: Except for the normal control group which was fed a normal diet, the other groups were fed a high-fat diet (containing 15% lard, 2% cholesterol, 0.5% sodium cholate, and 82.5% basal diet) for 4 weeks to establish a rat model of hyperlipidemia.

[0265] Dosage regimen: Administration began in the third week of high-fat diet feeding. In Example 1, the high-dose group received a dose equivalent to 20 times the recommended human dose (approximately 4.0 g / kg) via gavage, the low-dose group received 10 times the recommended human dose (approximately 2.0 g / kg), and the control group received 20 times the recommended human dose. Administration was once daily for 4 consecutive weeks. After the last administration, patients fasted for 12 hours, and blood was drawn from the orbital rim to measure serum total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) levels.

[0266] The experimental results are shown in Table 10:

[0267] Table 10

[0268] normal control group 1.82±0.18 0.85±0.12 0.92±0.10 0.48±0.08 High-fat model group 4.56±0.35** 2.38±0.25** 0.52±0.08** 1.85±0.22** Example 1 (High Dose) 2.85±0.28## 1.25±0.18## 0.78±0.09## 0.95±0.15## Example 1 (Low Dose) 3.42±0.32# 1.68±0.21# 0.65±0.08# 1.22±0.18# Comparative Example 3 (High Dose) 3.85±0.38# 1.92±0.22# 0.58±0.07 1.48±0.19# Positive control group 2.15±0.22## 1.02±0.15## 0.85±0.09## 0.72±0.12##

[0269] Note: Compared with the normal control group, **P<0.01; compared with the high-fat model group, #P<0.05, ##P<0.01.

[0270] Results Analysis: The high-dose group in Example 1 significantly reduced serum TC, TG, and LDL-C levels in hyperlipidemic model rats (P<0.01) and increased HDL-C levels (P<0.01), showing a significantly better lipid-lowering effect than the high-dose group in Comparative Example 3 (single agarwood leaf). This result indicates that the product of this invention, through the scientific combination and synergistic effect of lipid-lowering active ingredients from various raw materials such as agarwood leaf, mulberry leaf, wolfberry, and polygonatum, as well as the effective protection of active ingredients by innovative preparation processes such as segmented fermentation and gradient vacuum drying, demonstrates significant superiority in assisting in lowering blood lipids. Literature reports that agarwood and sea buckthorn leaf Fu brick tea can significantly improve the taste, aroma, and color of sea buckthorn leaf Fu brick tea, exhibiting good lipid-lowering, antioxidant, and hypoglycemic effects, with superior efficacy compared to using agarwood leaf or sea buckthorn leaf alone, showing a significant difference in efficacy. This aligns with the technical approach of this invention, which scientifically combines agarwood leaf with various medicinal and edible raw materials to exert a synergistic lipid-lowering effect.

[0271] (v) Stability test:

[0272] The product of Example 1 (sealed packaging in aluminum foil composite bags) was subjected to stability tests under the following conditions:

[0273] 1. Long-term stability test: The sample was placed at 25℃±2℃ / 60%±5%RH for 12 months, and samples were taken at 0, 3, 6, 9 and 12 months to test the main indicators. The experimental structure is shown in Table 11.

[0274] Table 11

[0275] 0 months 5.5 48.7 92.6 94.9 3 months 5.6 48.2 92.1 94.5 6 months 5.8 47.5 91.3 93.8 9 months 5.9 46.8 90.5 93.2 12 months 6.1 46.1 89.6 92.5

[0276] 2. Accelerated stability test: The sample was placed at 40℃±2℃ / 75%±5%RH for 6 months, and samples were taken at 0, 2, 4 and 6 months to test the main indicators. The experimental structure is shown in Table 12.

[0277] Table 12

[0278] 0 months 5.5 48.7 92.6 94.9 2 months 5.7 47.8 91.5 93.6 4 months 5.9 46.5 89.8 92.1 6 months 6.2 45.2 87.3 90.5

[0279] Results Analysis: After 12 months of long-term stability testing, the total flavonoid content retention rate of the product in Example 1 was approximately 94.7%, the DPPH scavenging rate remained at a high level of 89.6%, and the sensory score decreased by only about 2.5%. After 6 months of accelerated stability testing, although various indicators showed a more significant decrease, the overall quality remained good (DPPH scavenging rate 87.3%, sensory score 90.5). The stability test results fully demonstrate that the product of this invention has good stability under the recommended storage conditions, with a shelf life of more than 12 months. The good storage stability is mainly due to: gradient vacuum drying strictly controlling the product's water activity (Aw) below 0.65, effectively inhibiting microbial growth and enzymatic degradation reactions; aluminum foil composite bag packaging effectively isolating the product's active ingredients from oxidation and photodegradation caused by oxygen, moisture, and light; and low-temperature nitrogen protection during ultrafine grinding reducing the initial loss of active ingredients during processing.

[0280] (vi) Microbiological index detection:

[0281] In accordance with the requirements of GB7101-2015 "National Food Safety Standard for Beverages" and the product's enterprise standard, the microbiological indicators of the product in Example 1 were tested, and the test results are shown in Table 13:

[0282] Table 13

[0283] Total bacterial count (CFU / g) ≤1000 85 qualified Coliform bacteria (MPN / g) ≤0.3 Not detected qualified Mold (CFU / g) ≤50 10 qualified Yeast (CFU / g) ≤50 15 qualified Salmonella ( / 25g) Not detectable Not detected qualified Staphylococcus aureus ( / 25g) Not detectable Not detected qualified

[0284] All test results met the requirements of national food safety standards, indicating that the preparation process of the product of this invention (especially the sterilization step) can effectively ensure the microbiological safety of the product.

[0285] In existing technologies, the agarwood leaf health tea industry generally suffers from a series of common technical problems, including insufficient scientific formulation, crude preparation processes, low retention rate of active ingredients, poor sensory quality, and single product efficacy lacking synergistic effects. The difficulty in solving these problems lies in the complex interaction mechanisms between active ingredients when multiple raw materials are combined; the inevitable degradation and loss of heat-sensitive active ingredients (such as flavonoids and volatile oils) caused by traditional high-temperature processing; and the difficulty in simultaneously achieving health benefits and sensory quality. Faced with these complex technical contradictions, those skilled in the art lack clear directions for improvement and readily available technical insights. This invention, through long-term creative work, including screening and comparing hundreds of medicinal and edible raw materials, optimizing different fermentation modes through multiple orthogonal experiments, and repeatedly adjusting and improving drying process parameters, has finally found the optimal technical solution to address the aforementioned complex technical problems.

[0286] The technical solution of the present invention has produced unexpected technical effects compared with the prior art, as follows:

[0287] The synergistic effect of the multi-ingredient compound formulation was unexpected: the total flavonoid content of the product of this invention (48.7 mg / g) is about 2.62 times that of a single agarwood leaf product (Comparative Example 3, 18.6 mg / g). This enrichment factor significantly exceeds the theoretical expected value calculated based on the sum of the flavonoid content in the raw materials (the theoretical value is about 35-40 mg / g based on the sum of the flavonoid content in each raw material). This indicates that a synergistic enrichment effect of flavonoid components, where 1+1>2, has been generated among the seven raw materials. This effect is something that those skilled in the art cannot reasonably expect based on the individual flavonoid content of each raw material.

[0288] The improvement in efficiency of the segmented synergistic fermentation process was unexpected: compared to Comparative Example 1, which used a traditional single fermentation process, the segmented fermentation process of this invention increased the total flavonoid content of the product by approximately 38%, the total polysaccharide content by approximately 28%, and the sensory score by approximately 18%. This comprehensive improvement in both active ingredient retention and sensory quality—that is, the simultaneous and significant improvement in both functional and sensory indicators—is extremely valuable in the food processing field. Those skilled in the art would have no reason to expect that such significant improvements in both aspects could be achieved simultaneously through segmented control of the fermentation process.

[0289] The "low-temperature aroma generation" effect of the gradient vacuum drying process is unexpected: Common sense and conventional technology suggest that the Maillard reaction to form roasted aromas typically requires temperatures above 100°C. Conventional vacuum drying primarily protects heat-sensitive active ingredients and cannot simultaneously promote the formation of flavor compounds. The gradient vacuum drying process of this invention cleverly utilizes the physicochemical principle that the Maillard reaction temperature threshold decreases under vacuum. It achieves effective roasted aroma generation at a low temperature of 48-58°C (far lower than the 100°C or higher required under normal pressure), while simultaneously protecting heat-sensitive active ingredients such as flavonoids and volatile oils from high-temperature damage. This win-win effect of "aroma generation at low temperatures, preservation of active ingredients, and simultaneous generation of appealing flavors" is something that those skilled in the art could not reasonably foresee based on existing technology and common sense.

[0290] Although each ingredient in the formula of this invention (agarwood leaves, mulberry leaves, wolfberry, polygonatum, poria cocos, licorice, and chrysanthemum) has certain health benefits, and each operational unit in the preparation method (blanching, fermentation, drying, pulverizing, sterilization, etc.) is a known operational unit in the food processing field, the inventiveness of this invention lies in the organic combination of these known elements in a specific way, according to a specific ratio, and under specific process conditions and parameters, thus forming a holistic and synergistic technical solution. This combination is not a simple superposition or patchwork of elements, but rather the optimal technical solution finally determined through extensive experimental screening and optimization, based on the inventor's profound understanding and creative labor of the synergistic effect mechanism of the active ingredients among the ingredients and the coupling influence relationship between the process parameters.

[0291] The preparation method provided by this invention has clear process steps and specific process parameters. The equipment used, including microwave blanching equipment, constant temperature and humidity fermentation chamber, low temperature ultrafine pulverizer, vacuum drying oven, far-infrared sterilization equipment, and automatic quantitative packaging machine, are all conventional equipment in the food processing industry, easy to procure and integrate. All raw materials are natural plant materials that are both medicinal and edible, widely available, and in ample market supply. Hainan Province has nearly 150,000 mu of agarwood planting area, with a huge annual yield of agarwood leaves, ensuring a sufficient and reliable supply of raw materials. The product form is filter-bag tea or canned loose tea, with mature processing and packaging technology suitable for large-scale industrial production. Therefore, the technical solution of this invention can be manufactured and applied industrially without any implementation obstacles.

[0292] The positive economic and social effects of this invention are as follows:

[0293] Significant economic benefits: The agarwood consumer market is showing a diversified development trend, with deep-processed agarwood products possessing vast market space and growth potential. The e-commerce retail sales of agarwood have reached 1.73 billion yuan, a year-on-year increase of 22.1%. Agarwood leaf compound health tea, as a deep-processed product with multiple health benefits, aligns with consumers' growing pursuit of health and quality of life, exhibiting clear market demand and promising market prospects. The high added value of this invention's product can bring considerable economic benefits to downstream enterprises in the agarwood industry chain, while providing a stable source of income for upstream agarwood growers, forming a virtuous cycle of planting, processing, and sales.

[0294] Significant social benefits: This invention makes full use of agarwood leaves, a non-medicinal part that has traditionally been considered waste, realizing the full-value utilization of agarwood resources and reducing resource waste.

[0295] The preparation method of this invention provides a precise qualitative and quantitative description of the process conditions, including the operation methods of each step, the specific values ​​of process parameters and their allowable fluctuation ranges, the judgment criteria and methods for the endpoints of each process stage, and the final quality control indicators of the product (moisture content 4%-7%, Aw≤0.65, microbiological indicators meeting national food safety standards, etc.). Through this detailed technical disclosure, those skilled in the art can accurately understand and implement the technical solution of this invention. The preparation method for different production batches can achieve good reproducibility, thereby ensuring the consistency and stability of product quality. The technical problem of large batch-to-batch quality differences in agarwood leaf tea products in the prior art is expected to be effectively solved through the standardized and refined production process of this invention.

[0296] The embodiments described herein are preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Therefore, all equivalent changes made in accordance with the structure, shape, and principle of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A compound health tea made from agarwood leaves, characterized in that, Made from the following parts by weight of raw materials: 28-48 parts agarwood leaves; 10-22 portions of mulberry leaves; 8-18 servings of goji berries; Polygonatum sibiricum 6-16 parts; 5-15 parts of Poria cocos; 4-12 parts of licorice; Chrysanthemums, 3-10 parts.

2. The agarwood leaf compound health tea according to claim 1, characterized in that, Made from the following parts by weight of raw materials: 32-42 parts agarwood leaves; 13-19 portions of mulberry leaves; 10-15 servings of goji berries; 8-13 parts of Polygonatum sibiricum; 7-12 parts of Poria cocos; 5-9 parts licorice; Chrysanthemums, 4-8 parts.

3. The agarwood leaf compound health tea according to claim 2, characterized in that, Made from the following parts by weight of raw materials: 38 portions of agarwood leaves; 16 portions of mulberry leaves; 12 servings of goji berries; 10 parts of Polygonatum sibiricum; 9 parts of Poria cocos; Licorice 7 parts; Chrysanthemums (6 portions).

4. A method for preparing a compound health-preserving tea of ​​agarwood leaves according to any one of claims 1 to 3, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Take the prescribed amount of agarwood leaves, remove impurities and withered leaves, wash them clean, drain them, and spread them out to dry at 25-35℃ for 3-6 hours, with a thickness of 2-5cm, so that the moisture content of the agarwood leaves drops to 60%-68%. Take the prescribed amount of mulberry leaves and chrysanthemums, wash them clean, drain them, and microwave them separately for blanching. The microwave power is 400-600W and the blanching time is 60-120 seconds. After blanching, quickly spread them out to cool down to room temperature. Take the prescribed amounts of wolfberry, polygonatum, poria cocos, and licorice root, remove impurities, wash thoroughly, and drain. Dry the wolfberry in hot air at 40-50℃ until the moisture content is 12%-16%. Slice the polygonatum and dry it in hot air at 50-60℃ until the moisture content is 10%-14%. Cut the poria cocos into pieces and dry it in hot air at 45-55℃ until the moisture content is 8%-12%. Slice the licorice root and dry it in hot air at 45-55℃ until the moisture content is 10%-14%. Step Two: Segmented Co-fermentation Treatment The first stage is low-temperature facultative anaerobic fermentation: the pretreated agarwood leaves and mulberry leaves are mixed evenly at a weight ratio of 1:(0.25-1.2) and fermented for 6-15 hours under the conditions of 28-35℃, relative humidity of 75%-88% and oxygen content of 5%-12%. During the fermentation, the material is turned over once every 1.5-3 hours. The second stage is aerobic enzymatic fermentation: Spread out the material after the first stage of fermentation, with a layer thickness of 3-8cm, and ferment for 4-12 hours in an environment with a temperature of 32-40℃, a relative humidity of 55%-72%, and sufficient oxygen. During the fermentation, turn the material over once every 1-2 hours. The third stage is low-temperature slow fermentation: the material after the second stage fermentation is fermented for 3-8 hours at a temperature of 18-26℃ and a relative humidity of 70%-85%, and is turned 1-2 times or not at all during the fermentation. Step 3: Raw material mixing and grinding: Mix the fermented mixture from step two with the pretreated wolfberry, polygonatum, poria cocos, licorice, and chrysanthemum from step one until they are evenly combined. The total mixture was ultra-finely pulverized for 15-35 minutes at a low temperature of -10℃ to 5℃, and the particle size of the pulverized material was 150-350 mesh. Step 4: Gradient vacuum drying: The mixture after pulverization in step three is then subjected to gradient vacuum drying: The first stage is low-temperature pre-drying: the drying temperature is 35-42℃, the vacuum degree is -0.06 to -0.08MPa, and the drying time is 1-3 hours; The second stage is medium-temperature main drying: the drying temperature is 48-58℃, the vacuum degree is -0.08 to -0.09MPa, and the drying time is 2-5 hours; The third stage is high-temperature shaping and drying: the drying temperature is 60-70℃, the vacuum degree is -0.09 to -0.10MPa, and the drying time is 1-2 hours; Step 5: Sterilization and Packaging The dried material from step four is subjected to instantaneous high-temperature sterilization at a temperature of 105-130℃ for 15-60 seconds. After sterilization, it is rapidly cooled to room temperature and packaged in a clean environment to obtain agarwood leaf compound health tea.

5. The method for preparing a compound health-preserving tea of ​​agarwood leaves according to claim 4, characterized in that, In step two, the first stage of fermentation takes 8-12 hours, the fermentation temperature is 30-33℃, the relative humidity is 78%-85%, and the weight ratio of agarwood leaves to mulberry leaves is 1:(0.3-0.7).

6. The method for preparing a compound health-preserving tea of ​​agarwood leaves according to claim 4, characterized in that, In step two, the fermentation temperature in the second stage is 35-38℃, the relative humidity is 60%-68%, the material layer thickness is 4-6cm, and the fermentation time is 6-10 hours.

7. The method for preparing a compound health-preserving tea of ​​agarwood leaves according to claim 4, characterized in that, In step two, the fermentation temperature in the third stage is 20-23℃, and the fermentation time is 4-6 hours. The material should not be turned over during the fermentation process.

8. The method for preparing a compound health-preserving tea of ​​agarwood leaves according to claim 4, characterized in that, After drying in step four, the moisture content of the material is 4%-7%, and the water activity is ≤0.

65.

9. The method for preparing a compound health-preserving tea of ​​agarwood leaves according to claim 4, characterized in that, The sterilization method described in step five is either superheated steam sterilization or far-infrared sterilization, with a sterilization temperature of 115-125℃ and a sterilization time of 25-50 seconds.

10. The method for preparing a compound health-preserving tea of ​​agarwood leaves according to claim 4, characterized in that, The agarwood leaves mentioned are the dried mature or semi-mature leaves of Aquilaria sinensis, and the trees are over 5 years old.

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