Flavoring tea blending-brewing method for improving ganoderma lucidum bitterness and flavored tea

Abstract

The application discloses a flavor tea blending-brewing method for improving the bitterness of ganoderma lucidum and the flavor tea, and belongs to the technical field of flavor tea processing. The method comprises the following steps: extracting yellow large tea powder with boiling water and separating the tea soup from the tea powder while the tea powder is hot; mixing the tea soup with ganoderma lucidum fruiting body powder after boiling the tea soup; filling the mixture with food-grade CO2 after cooling; and removing the CO2. In this way, the soluble components of the ganoderma lucidum and the tea soup, such as triterpenes and polysaccharides, can be driven to assemble and aggregate to form self-assembled particles, the structure of the self-assembled particles is stabilized through degassing, the bitterness of the ganoderma lucidum is significantly reduced without adding an exogenous masking agent, the active ingredients of the tea and the ganoderma lucidum are retained, the flavor is coordinated, and the method is suitable for high-value development of the ganoderma lucidum flavor tea.

Description

Technical Field

[0001] This invention relates to the technical field of blending and brewing methods for flavored teas, and more particularly to a blending and brewing method for flavored teas that improves the bitterness of Ganoderma lucidum and the flavored tea itself. Background Technology

[0002] As blended tea products combining tea leaves and medicinal / edible ingredients become a direction for industry innovation, Ganoderma lucidum, a traditional and precious Chinese ingredient listed in the "List of Medicinal and Edible Substances," is rich in various active ingredients such as Ganoderma lucidum polysaccharides and triterpenoids. It possesses benefits including nourishing the stomach, calming the mind, improving eyesight, lowering blood pressure, lowering blood lipids, lowering blood sugar, enhancing immunity, and delaying aging. In recent years, numerous Ganoderma lucidum tea drinks have appeared on the market, with their sensory appeal and nutritional value being key factors in attracting consumers. However, the abundant ganoderic acids and other bitter triterpenoids in Ganoderma lucidum are highly hydrophobic, typically exhibiting a strong bitter taste. This leads to a prevalent problem of prominent bitterness and poor flavor harmony in Ganoderma lucidum-flavored teas, becoming a core bottleneck restricting the development of the Ganoderma lucidum-flavored tea industry.

[0003] There are three main solutions to address the prominent bitterness in Ganoderma lucidum tea, but all of them have obvious limitations: (1) Chemical masking method: using encapsulating agents such as β-cyclodextrin to encapsulate bitter components, but the introduced exogenous additives will affect the natural properties of the product; (2) Solvent debittering method: using ethanol to soak Ganoderma lucidum to remove bitterness, but a large amount of effective components are lost, and high concentrations of ethanol pose safety and compliance issues; although supercritical CO2 extraction can selectively remove triterpenes, the equipment investment is large and the operating pressure is high, making it difficult to achieve industrialization and promotion; (3) Simple blending method: focusing on the combination of Ganoderma lucidum with traditional teas such as green tea, white tea, and black tea, the core technology is concentrated on formula ratio optimization and raw material processing technology improvement, but the bitterness problem cannot be fundamentally solved by raw material combination alone, and the interaction between the active ingredients of tea soup and Ganoderma lucidum components is not utilized.

[0004] Huangda tea, a "low-cost, high-flavor" yellow tea variety from the Dabie Mountains in western Anhui, is made from coarse, mature fresh leaves through processes such as fixation, yellowing, and high-temperature roasting (long-fire roasting). It has a sweet, mellow, and refreshing taste, and its rich acidic polysaccharide components (LYTP series) have been proven to have significant blood sugar and lipid-lowering effects. This means that Huangda tea is not only a beverage but also a brewing solvent with potential for flavor balance and abundant water-soluble active components, possessing the potential to be blended with Ganoderma lucidum (reishi mushroom) to develop high-value flavored teas. However, current research on blending Huangda tea with Ganoderma lucidum is still lacking, and its natural colloidal carrier function has not yet received any attention or utilization in flavored tea processing. Furthermore, current national standards only establish standard brewing methods for the six major tea categories and flower teas, lacking blending-brewing methods for Ganoderma lucidum flavored teas such as Huangda tea, making it difficult to cover consumers' segmented needs for differentiated and multifunctional flavored teas. Summary of the Invention

[0005] The main objective of this invention is to provide a blending and brewing method for flavored tea that improves the bitterness of Ganoderma lucidum, and to solve the technical problems of existing flavored teas containing triterpenoid bitter substances that cannot be effectively masked, difficulty in balancing bitterness improvement and nutrient retention, and lack of utilization of the interaction between blending ingredients and active components of Ganoderma lucidum.

[0006] To achieve the above objectives, the present invention provides a method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum, the method comprising the following steps: Boil water to obtain boiling water, add Huangda tea powder to the boiling water for extraction, and separate the solid and liquid while hot to obtain tea soup; The tea soup is boiled and then mixed with Ganoderma lucidum fruiting body powder to obtain Ganoderma lucidum tea soup; After the Ganoderma lucidum tea soup cools down, food-grade CO2 is added to obtain aerated Ganoderma lucidum tea soup. Food-grade CO2 is removed from the aerated Ganoderma lucidum tea infusion to obtain flavored tea.

[0007] In some embodiments of the present invention, the particle size of the Huangda tea powder is 40 mesh to 80 mesh; and / or, the particle size of the Ganoderma lucidum fruiting body powder is 40 mesh to 80 mesh.

[0008] In some embodiments of the present invention, the mass ratio of the Huangda tea powder to water is 1:(50~60).

[0009] In some embodiments of the present invention, the hot solid-liquid separation method includes vacuum filtration or centrifugation.

[0010] In some embodiments of the present invention, the hot solid-liquid separation method is centrifugation, with a centrifugation speed of 4000 rpm to 6000 rpm and a centrifugation time of 10 min to 15 min.

[0011] In some embodiments of the present invention, the temperature at which the tea soup is boiled and then mixed with Ganoderma lucidum fruiting body powder for brewing is 90°C to 100°C. And / or, the mass ratio of the Ganoderma lucidum fruiting body powder to the tea soup is 1:(10~50).

[0012] In some embodiments of the present invention, the Ganoderma lucidum tea infusion is cooled to 4±1℃ and then infused with food-grade CO2. And / or, the inflation endpoint of the food-grade CO2 is when the food-grade CO2 reaches a supersaturated state in the Ganoderma lucidum tea soup.

[0013] In some embodiments of the present invention, the inflation time for the food-grade CO2 is 1 min to 2 min.

[0014] In some embodiments of the present invention, the aerated Ganoderma lucidum tea soup is heated to 65°C~85°C to remove the food-grade CO2.

[0015] The present invention also provides a flavored tea, which is prepared by the flavored tea blending-brewing method described above for improving the bitterness of Ganoderma lucidum.

[0016] The beneficial effects that this invention can achieve are: This invention provides a blending-brewing method and flavored tea for improving the bitterness of Ganoderma lucidum. Huangda tea powder is extracted with boiling water, and the supernatant is collected during hot solid-liquid separation to obtain tea liquor. The reboiled tea liquor is then mixed with Ganoderma lucidum fruiting body powder and brewed. The mixture is then rapidly cooled and infused with food-grade CO2. The high solubility of CO2 at low temperatures causes gas expansion, driving the assembly and aggregation of soluble components such as triterpenes and polysaccharides in the solution to form self-assembled particles. CO2 is then removed. During this process, the physical driving force generated by the rapid expansion of supersaturated CO2 further promotes the collision, fusion, and growth of the assembled particles, ultimately stabilizing the structure of the self-assembled particles. This allows hydrophobic triterpenoid molecules to be embedded inside the particles, reducing their contact with bitterness receptors. Thus, without adding any exogenous chemical masking agents, a significant reduction in the bitterness of Ganoderma lucidum and the retention of the active ingredients in the tea-Ganoderma lucidum combination are simultaneously achieved. This method is particularly suitable for the high-value development of Ganoderma lucidum in the food and beverage industry. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0018] Figure 1 This is a schematic flowchart of a flavored tea blending and brewing method for improving the bitterness of Ganoderma lucidum according to an embodiment of the present invention.

[0019] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0020] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] In this invention, descriptions involving "first," "second," etc., are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. Furthermore, the technical solutions of the various embodiments can be combined with each other, but only on the basis of being achievable by those skilled in the art. If the combination of technical solutions is contradictory or impossible to implement, such a combination should be considered non-existent and not within the scope of protection claimed by this invention.

[0023] This invention provides a method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum, and the flavored tea itself, as described in the following reference. Figure 1 The preparation and brewing method for flavored tea includes the following steps: S10. Boil water to obtain boiling water, add Huangda tea powder to boiling water for extraction, and separate solid and liquid while hot to obtain tea soup; S20. After boiling the tea, mix it with Ganoderma lucidum fruiting body powder to obtain Ganoderma lucidum tea. S30. After the Ganoderma lucidum tea soup cools down, food-grade CO2 is added to obtain aerated Ganoderma lucidum tea soup. S40. Remove food-grade CO2 from the aerated Ganoderma lucidum tea soup to obtain flavored tea.

[0024] Existing Ganoderma lucidum flavored teas are all brewed with pure water, and the tea and Ganoderma lucidum components dissolve independently. However, this invention uses Huangda tea infusion instead of pure water as the brewing solvent for Ganoderma lucidum. Huangda tea infusion itself is sweet, mellow and refreshing, which can balance the bitterness of Ganoderma lucidum in terms of flavor.

[0025] Furthermore, Huangda tea infusion is not only a beverage but also a brewing solvent that enriches water-soluble active components. Specifically, this invention first extracts Huangda tea with boiling water and separates the solid and liquid components while hot to obtain tea infusion. This tea infusion is then reboiled and used to brew Ganoderma lucidum fruiting body powder, allowing the polysaccharides, polyphenols, and other components in the tea infusion to fully contact the dissolved components of Ganoderma lucidum at high temperature. This provides a material basis for subsequent gas expansion and assembly promotion by adding food-grade CO2. Further, after mixing and brewing the reboiled tea infusion with the Ganoderma lucidum fruiting body powder, it is then rapidly cooled and infused with food-grade CO2. The gas expansion effect generated by the high solubility of CO2 at low temperature drives the assembly and aggregation of soluble components such as triterpenes and polysaccharides in the solution. The CO2 is then removed to stabilize the self-assembled particle structure. Thus, without adding any exogenous chemical masking agents, a significant reduction in the bitterness of Ganoderma lucidum and the retention of tea-Ganoderma lucidum active components are simultaneously achieved, making it particularly suitable for the high-value development of Ganoderma lucidum in the food and beverage industry.

[0026] In step S10, Huangda tea is pulverized to obtain Huangda tea powder, which facilitates the leaching of substances. Boiling water extraction and hot solid-liquid separation can keep water-soluble active ingredients such as polysaccharides and polyphenols in the tea soup in a dissolved state, avoiding the loss of components with tea residue due to cooling.

[0027] It is understandable that the conditions for boiling water in step S10 are as follows: heating to 100°C under standard atmospheric pressure to reach a boiling state.

[0028] In some embodiments, Huangda tea originates from the Dabie Mountains in western Anhui Province. Huangda tea from this region is made from coarse, old fresh leaves through processes such as fixation, yellowing, and high-temperature roasting (long-fire roasting). It has a sweet, mellow, and refreshing taste, and its rich acidic polysaccharide components (LYTP series) have been proven to have significant hypoglycemic and lipid-lowering effects. The tea soup obtained by grinding it into powder is also a brewing solvent with both flavor balance potential and rich water-soluble active components, and has the potential to be blended with Ganoderma lucidum to develop high-value flavored teas.

[0029] In some embodiments, the particle size of Huangda tea powder is 40 mesh to 80 mesh.

[0030] In some embodiments, the mass ratio of Huangda tea powder to water is 1:(50~60), which can be 1:50, 1:55, 1:60, etc.

[0031] In some embodiments, hot solid-liquid separation includes vacuum filtration or centrifugation.

[0032] In some embodiments, hot solid-liquid separation includes vacuum filtration, in which a vacuum pump is used to perform vacuum filtration to obtain a supernatant.

[0033] In some embodiments, hot solid-liquid separation includes centrifugation at a speed of 4000 rpm to 6000 rpm, which can maintain the sweet and smooth taste and aroma of the tea soup, and achieve the effect of removing insoluble impurities while retaining the flavor components of the tea soup.

[0034] In some embodiments, the centrifugation time while hot is 10 min to 15 min.

[0035] In step S20, the tea soup is boiled again and then mixed with Ganoderma lucidum fruiting body powder for brewing. Compared with brewing Ganoderma lucidum with pure water, on the one hand, the tea soup of Huangda tea itself is sweet and refreshing, which can balance the bitterness of Ganoderma lucidum in terms of flavor. On the other hand, the rich polysaccharides, polyphenols and other water-soluble components in the tea soup come into full contact with the dissolved components of Ganoderma lucidum at high temperature, which can provide a material basis for subsequent CO2 gas to be introduced for expansion and assembly.

[0036] In some embodiments, the tea soup is reboiled under standard atmospheric pressure, and the temperature for mixing and brewing is 90°C to 100°C. Mixing and brewing under this temperature condition is conducive to the full dissolution of active ingredients such as Ganoderma lucidum polysaccharides and triterpenes, and to full contact with the abundant water-soluble components such as polysaccharides and polyphenols in the tea soup, providing a material basis for subsequent expansion and assembly by filling with CO2 gas.

[0037] In some embodiments, the mass ratio of Ganoderma lucidum fruiting body powder to tea soup is 1:(10~50), which can achieve better sensory harmony, with a prominent fungal aroma and a harmonious blend of tea aroma, sweet aroma, and mellow taste.

[0038] In step S30, according to Henry's law, the solubility of CO2 in aqueous solution increases significantly with decreasing temperature, allowing a large amount of CO2 to dissolve into the liquid phase in a short time, forming a supersaturated state. Simultaneously, the dissolved CO2 generates carbonic acid, causing a sharp drop in the system's pH, which alters the solubility state and intermolecular interactions of the tea and Ganoderma components, promoting aggregation. At this point, protonation reduces electrostatic repulsion between molecules, facilitating the initial assembly of triterpenes and polysaccharides, forming initial assemblies. Combined with the subsequent heating and degassing in step S40, the physical driving force generated by the rapid expansion of supersaturated CO2 further promotes the collision, fusion, and growth of the assemblies, ultimately stabilizing the structure of the self-assembled particles and thus reducing the bitter taste of Ganoderma.

[0039] In some embodiments, the aeration endpoint of introducing food-grade CO2 into Ganoderma lucidum tea soup is when the food-grade CO2 reaches a supersaturated state in the Ganoderma lucidum tea soup.

[0040] In some embodiments, after the Ganoderma lucidum tea soup is cooled to 4±1℃, food-grade CO2 is introduced, which can cause a large amount of CO2 to dissolve into the liquid phase in a short time to form a supersaturated state.

[0041] In some embodiments, the inflation time for food-grade CO2 is 1 min to 2 min, so that the food-grade CO2 reaches a supersaturated state in the Ganoderma lucidum tea soup.

[0042] In step S40, CO2 is removed from the aerated Ganoderma lucidum tea infusion to obtain flavored tea. During the heating process, the supersaturated CO2 expands rapidly, generating microscopic shear forces that drive the initial assembly nuclei to collide and fuse, forming larger and more uniformly distributed submicron-sized self-assembled particles. On the one hand, this eliminates the astringent and irritating sensation caused by carbonation, allowing the tea infusion to return to a neutral pH and have a mild and smooth taste; on the other hand, eliminating the gas expansion environment allows the CO2-induced particle structure to achieve structural stabilization through multiple non-covalent interactions such as hydrophobic interactions, hydrogen bonds, and steric hindrance of polysaccharides. When triterpenoid bitter substances such as ganoderic acid in Ganoderma lucidum exist in free molecular form, they can directly bind to bitter taste receptors on the tongue, producing a strong bitter taste. When triterpenoids and polysaccharides assemble into self-assembled particles through CO2 gas expansion, the hydrophobic triterpenoid molecules are embedded inside the particles, while the hydrophilic polysaccharides form a hydrophilic protective layer on the particle surface. This steric hindrance shields the contact between triterpenoid molecules and bitter taste receptors, and simultaneously reduces the concentration of free triterpenoid molecules in the solution. Thus, bitterness masking is achieved through both physical barrier and concentration reduction. After CO2 removal, the self-assembled particle structure tends to stabilize, and the bitterness masking effect is maintained for a long time, ultimately resulting in a flavorful tea product with a harmonious taste.

[0043] In some embodiments, the aerated Ganoderma lucidum tea infusion is heated to 65°C~85°C to remove food-grade CO2. The temperature can be 65°C, 70°C, 75°C, 80°C, 85°C, etc. Below 65°C, CO2 removal is incomplete, leaving a sour taste in the product; above 85°C, tea polyphenols are oxidized and polysaccharides are degraded, affecting the product's flavor. Under conditions of 65°C~85°C, supersaturated CO2 easily escapes, and the pH of the Ganoderma lucidum tea infusion system returns to near neutral, resulting in a mild taste. Moreover, during the degassing process at this temperature, the self-assembled particle structure formed by gas expansion tends to be stable, preserving the bitterness-improving effect.

[0044] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following specific embodiments are only used to explain the present invention and are not intended to limit the present invention.

[0045] Example 1 The following is the brewing method for the flavored tea blend that improves the bitterness of Ganoderma lucidum in this embodiment: S10. Grind Huangda tea and Ganoderma lucidum fruiting bodies separately to 60 mesh to obtain Huangda tea powder and Ganoderma lucidum fruiting body powder. Prepare Huangda tea powder and water at a mass ratio of 1:50. After boiling the water under standard atmospheric pressure, add Huangda tea powder to the boiling water for extraction. Then, while still hot, centrifuge at 5000 rpm for 12 minutes to remove tea residue and insoluble impurities to obtain tea soup. Keep the temperature of the tea soup at about 85℃ for later use.

[0046] S20. Reheat the tea soup to boiling point under standard atmospheric pressure, add the Ganoderma lucidum fruiting body powder and tea soup liquid at a mass ratio of 1:50, and brew at 100℃ for 8 minutes to obtain Ganoderma lucidum tea soup.

[0047] S30. Quickly cool the brewed Ganoderma lucidum tea to 4°C, then fill a sealed container with food-grade CO2 for 1 to 2 minutes until it reaches a supersaturated state to obtain aerated Ganoderma lucidum tea.

[0048] S40. Heat the aerated tea to 75°C to remove the dissolved CO2, and then return it to room temperature of 25°C to obtain the Ganoderma lucidum flavored tea beverage.

[0049] Example 2 The following is the brewing method for the flavored tea blend that improves the bitterness of Ganoderma lucidum in this embodiment: S10. Grind Huangda tea and Ganoderma lucidum fruiting bodies into 40 mesh to obtain Huangda tea powder and Ganoderma lucidum fruiting body powder respectively. Prepare Huangda tea powder and water at a mass ratio of 1:50. After boiling the water under standard atmospheric pressure, add Huangda tea powder to the boiling water for extraction. Then, while it is hot, use a vacuum pump to filter and remove tea residue and insoluble impurities to obtain tea soup. Keep the temperature of the tea soup at about 85℃ for later use.

[0050] S20. Reheat the obtained tea soup to boiling point under standard atmospheric pressure, mix it with Ganoderma lucidum fruiting body powder and tea soup supernatant at a mass ratio of 1:50, and steep it at 90℃ for 8 minutes to obtain Ganoderma lucidum tea soup.

[0051] S30. Quickly cool the brewed Ganoderma lucidum tea to 3°C, then fill a sealed container with food-grade CO2 for 1 to 2 minutes until it reaches a supersaturated state to obtain aerated Ganoderma lucidum tea.

[0052] S40. Heat the aerated tea to 65°C to remove the dissolved CO2, and then return it to room temperature of 25°C to obtain the Ganoderma lucidum flavored tea beverage.

[0053] Example 3 The following is the brewing method for the flavored tea blend that improves the bitterness of Ganoderma lucidum in this embodiment: S10. Grind Huangda tea and Ganoderma lucidum fruiting bodies separately to 80 mesh to obtain Huangda tea powder and Ganoderma lucidum fruiting body powder. Prepare Huangda tea powder and water at a mass ratio of 1:50. After boiling the water under standard atmospheric pressure, add Huangda tea powder to the boiling water for extraction. Then, while hot, centrifuge at 4000 rpm for 15 minutes to remove tea residue and insoluble impurities to obtain tea soup. Keep the temperature of the tea soup at about 85℃ for later use.

[0054] S20. Reheat the obtained tea soup to boiling point under standard atmospheric pressure, mix it with Ganoderma lucidum fruiting body powder and tea soup supernatant at a mass ratio of 1:50, and brew it at 100℃ for 10 minutes to obtain Ganoderma lucidum tea soup.

[0055] S30. Quickly cool the brewed Ganoderma lucidum tea to 5°C, then fill a sealed container with food-grade CO2 for 1 to 2 minutes until it reaches a supersaturated state to obtain aerated Ganoderma lucidum tea.

[0056] S40. Heat the aerated tea to 85°C to remove the dissolved CO2, and then return it to room temperature of 25°C to obtain the Ganoderma lucidum flavored tea beverage.

[0057] Example 4 The following is the brewing method for the flavored tea blend that improves the bitterness of Ganoderma lucidum in this embodiment: S10. Grind Huangda tea and Ganoderma lucidum fruiting bodies separately to 50 mesh to obtain Huangda tea powder and Ganoderma lucidum fruiting body powder. Prepare Huangda tea powder and water at a mass ratio of 1:50. After boiling the water under standard atmospheric pressure, add Huangda tea powder to the boiling water for extraction. Then, while still hot, centrifuge at 6000 rpm for 10 minutes to remove tea residue and insoluble impurities to obtain tea soup. Keep the temperature of the tea soup at about 85℃ for later use.

[0058] S20. Reheat the obtained tea soup to boiling point under standard atmospheric pressure, add Ganoderma lucidum fruiting body powder at a mass ratio of 1:50 to tea soup supernatant, and steep at 100℃ for 7 minutes to obtain Ganoderma lucidum tea soup.

[0059] S30. Quickly cool the brewed Ganoderma lucidum tea to 4°C, then fill a sealed container with food-grade CO2 for 1 to 2 minutes until it reaches a supersaturated state to obtain aerated Ganoderma lucidum tea.

[0060] S40. Heat the aerated tea to 70°C to remove the dissolved CO2, and then return it to room temperature (25°C) to obtain the Ganoderma lucidum flavored tea beverage.

[0061] Example 5 The following is the brewing method for the flavored tea blend that improves the bitterness of Ganoderma lucidum in this embodiment: S10. Grind Huangda tea and Ganoderma lucidum fruiting bodies separately to 70 mesh to obtain Huangda tea powder and Ganoderma lucidum fruiting body powder. Prepare Huangda tea powder and water at a mass ratio of 1:50. After boiling the water under standard atmospheric pressure, add Huangda tea powder to the boiling water for extraction. Then, while hot, centrifuge at 5500 rpm for 13 minutes to remove tea residue and insoluble impurities to obtain tea soup. Keep the temperature of the tea soup at about 85℃ for later use.

[0062] S20. Reheat the obtained tea soup to boiling point under standard atmospheric pressure, mix it with Ganoderma lucidum fruiting body powder and tea soup supernatant at a mass ratio of 1:50, and steep it at 100℃ for 9 minutes to obtain Ganoderma lucidum tea soup.

[0063] S30. Quickly cool the brewed Ganoderma lucidum tea to 4°C, then fill a sealed container with food-grade CO2 for 1 to 2 minutes until it reaches a supersaturated state to obtain aerated Ganoderma lucidum tea.

[0064] S40. Heat the aerated tea to 80°C to remove the dissolved CO2, and then return it to room temperature (25°C) to obtain the Ganoderma lucidum flavored tea beverage.

[0065] Comparative Example 1 The preparation method of Ganoderma lucidum tea in this comparative example includes the following steps: Grind the Ganoderma lucidum fruiting body into 60 mesh, add the Ganoderma lucidum fruiting body powder to boiling water at a mass ratio of 1:50, steep for 8 minutes, filter to remove tea residue, and obtain Ganoderma lucidum tea soup.

[0066] Comparative Example 2 The preparation method of Ganoderma lucidum tea soup in this comparative example is the same as that in Example 1, but the difference is that the gasification and degassing operations in steps S30 and S40 are not performed.

[0067] Comparative Example 3 The preparation method of the Ganoderma lucidum tea soup in this comparative example is the same as that in Example 1, but the difference is that pure water is used instead of tea soup to brew the Ganoderma lucidum fruiting body powder.

[0068] Sensory evaluation test The sensory evaluation of the Ganoderma lucidum flavored teas prepared in Examples 1 to 5 and Comparative Examples 1 to 3 was conducted according to GB / T 23776-2018, the sensory evaluation method for tea. The evaluation panel consisted of 10 trained sensory evaluators, using a 100-point scoring system. The total evaluation score was calculated as: liquor color + aroma + taste (with corresponding weights of 15:40:45). Bitterness intensity was scored on a 15-point scale (higher scores indicate stronger bitterness), and taste harmony was scored on a 15-point scale (higher scores indicate better harmony). The results are shown in Table 1.

[0069] Table 1. Sensory evaluation results of Examples 1-5 and Comparative Examples 1-3

[0070] As shown in Table 1: Examples 1-5 all scored above 80 points, significantly higher than Comparative Examples 1, 2, and 3. Regarding bitterness intensity, Examples 1-5 scored only 4.0-6.5, far lower than Comparative Examples 1-3, indicating that the method of this invention can significantly reduce the bitterness of the Ganoderma lucidum tea. In terms of flavor harmony, Examples 1-5 scored 10.5-13.0, far higher than Comparative Examples 1-3, indicating that the Ganoderma lucidum flavored tea prepared by the method of this invention has a mellow and harmonious flavor.

[0071] Comparative Example 1, brewed only with pure water, produced a strong bitter taste and poor flavor harmony in the Ganoderma lucidum tea, with a total sensory score of only 63.0 points, far lower than Example 1.

[0072] Although Comparative Example 2 used Huangda tea soup as the brewing solvent, the bitterness improvement effect was limited due to the lack of CO2 aeration-degassing treatment, with a bitterness intensity of 8.0. This indicates that the CO2 gas expansion-promoting assembly process can effectively reduce the bitterness of Ganoderma lucidum.

[0073] Although Comparative Example 3 underwent CO2 aeration-degassing treatment, it lacked sufficient contact between the polysaccharides, polyphenols, and other components in the tea liquor and the Ganoderma lucidum extract components at high temperatures because Huangda tea liquor was not used as a brewing solvent. As a result, it could not provide a sufficient material basis for CO2 gas expansion to promote assembly, and the bitterness improvement effect was also limited, with a bitterness intensity of 9.5. This indicates that there is a synergistic effect between Huangda tea liquor and CO2 gas expansion to promote assembly.

[0074] Mixing ratio screening experiment Six groups of Ganoderma lucidum flavored tea beverages were prepared according to the process in Example 1. The difference between the six groups was that the mass ratio of Ganoderma lucidum fruiting body powder to tea supernatant was 1:10, 1:25, 1:50 (same as Example 1), 1:100, 1:125, and 1:150, respectively. Sensory evaluation was conducted on the above six groups of Ganoderma lucidum flavored tea beverages (referring to GB / T 23776-2018, the total evaluation score = liquor color + aroma + taste, with a corresponding weight of 15:40:45). The sensory evaluation results for each ratio are shown in Table 2.

[0075] Table 2 Sensory evaluation results for different blending ratios

[0076] As shown in Table 2, the optimal sensory harmony (highest total score) is achieved when the ratio of Ganoderma lucidum fruiting body powder to tea supernatant is 1:50. This ratio exhibits a pronounced fungal aroma along with tea and sweet notes, resulting in a mellow and harmonious taste. When the ratio is too high (e.g., 1:100–1:150), the contribution of Ganoderma lucidum flavor is insufficient, and the tea flavor masks the characteristic fungal aroma of Ganoderma lucidum.

[0077] Brewing temperature screening experiment Six groups of Ganoderma lucidum flavored tea beverages were prepared according to the process in Example 1. The difference between the six groups was that the brewing temperature in step S20 was 20℃, 40℃, 60℃, 80℃, 90℃, and 100℃, respectively (data as in Example 1). Sensory evaluation of the six groups of Ganoderma lucidum flavored tea beverages was performed, and the results are shown in Table 3.

[0078] Table 3 Sensory evaluation results at different brewing temperatures

[0079] As shown in Table 3, the optimal brewing temperature range is 90–100℃, where the sweet and mushroom aromas are prominent, and the flavor is mellow and harmonious. Ideal sensory qualities cannot be achieved at temperatures between 20–80℃.

[0080] Degassing temperature screening experiment Five groups of Ganoderma lucidum flavored tea beverages were prepared according to the process of Example 1. The five groups differed in that the degassing temperature in step S40 was 60℃, 65℃, 75℃, 85℃ and 90℃, respectively. The effects of different degassing temperatures on the improvement of product flavor and bitterness were investigated, and the results are shown in Table 4.

[0081] Table 4. Effects of different degassing temperatures on product quality

[0082] As shown in Table 4, CO2 removal is incomplete below 65℃, leaving a sour taste in the product; above 85℃, tea polyphenols are oxidized and polysaccharides are degraded, affecting the product flavor and slightly increasing the bitterness intensity.

[0083] Assembly Aggregation Verification Experiment To verify that the CO2 gas expansion-promoting assembly process in this invention does indeed induce the tea infusion and the Ganoderma lucidum dissolution components to form self-assembled particles, the particle size distribution of the tea infusions of Example 1, Comparative Example 1, and Comparative Example 2 was measured, and the results are shown in Table 5.

[0084] Table 5. Particle size distribution of tea liquor under different processing methods

[0085] As shown in Table 5, particles with an average diameter of approximately 252.5 nm were detected in the tea infusion of Example 1, and the particle size distribution was relatively narrow (PDI = 0.18), indicating that relatively uniform submicron-sized self-assembled particles were formed in the tea infusion. Examples 2-5 also detected submicron-sized particles with an average diameter in the range of 238.1-295.8 nm, with PDI all below 0.25 and relatively uniform particle size distribution, further verifying the repeatability of the CO2 gas expansion-induced assembly process of this invention.

[0086] Comparative Example 1 only used pure water to brew Ganoderma lucidum. No submicron particles (average particle size of about 38.0 nm, PDI as high as 0.82) were detected. The particles were in a molecular and small aggregate dispersion state, indicating that under pure water conditions, components such as triterpenes and polysaccharides were dispersed in free form and no obvious assembly was observed.

[0087] Although Comparative Example 2 used Huangda tea infusion to brew Ganoderma lucidum, it was not treated with CO2 aeration-degassing. The average particle size was only about 78.2 nm, and the PDI was as high as 0.68. The particle size distribution was wide and unstable, and it did not reach the submicron level. This indicates that although there is a weak interaction between the tea infusion components and the Ganoderma lucidum components, it lacks the driving force of the CO2 gas expansion effect and cannot form stable submicron self-assembled particles.

[0088] Although Comparative Example 3 underwent CO2 aeration-degassing treatment, the Ganoderma lucidum was brewed with pure water, which lacked water-soluble components such as polysaccharides and polyphenols in the Huangda tea soup. After aeration, the average particle size was only about 23.6 nm, and after degassing, it only increased to about 45.5 nm. The PDI was as high as 0.71, and no stable submicron particles were detected. This indicates that the active components of the tea soup were lacking as assembly participants, and CO2 treatment alone could not effectively induce the formation of self-assembled particles.

[0089] The above are merely preferred embodiments of the present invention and do not limit the patent scope of the present invention. Any equivalent method or process transformation made based on the content of the present invention specification and drawings, or directly or indirectly applied to other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum, characterized in that, The flavored tea blending and brewing method includes the following steps: Boil water to obtain boiling water, add Huangda tea powder to the boiling water for extraction, and separate the solid and liquid while hot to obtain tea soup; The tea soup is boiled and then mixed with Ganoderma lucidum fruiting body powder to obtain Ganoderma lucidum tea soup; After the Ganoderma lucidum tea soup cools down, food-grade CO2 is added to obtain aerated Ganoderma lucidum tea soup. Food-grade CO2 is removed from the aerated Ganoderma lucidum tea infusion to obtain flavored tea.

2. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The particle size of the Huangda tea powder is 40-80 mesh; and / or the particle size of the Ganoderma lucidum fruiting body powder is 40-80 mesh.

3. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The mass ratio of Huangda tea powder to water is 1:(50~60).

4. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The hot solid-liquid separation methods include vacuum filtration or centrifugation.

5. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The hot solid-liquid separation method is centrifugation, with a centrifugation speed of 4000 rpm to 6000 rpm and a centrifugation time of 10 min to 15 min.

6. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The temperature at which the tea soup is boiled and then mixed with Ganoderma lucidum fruiting body powder for brewing is 90℃~100℃. And / or, the mass ratio of the Ganoderma lucidum fruiting body powder to the tea soup is 1:(10~50).

7. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The Ganoderma lucidum tea soup was cooled to 4±1℃ and then infused with food-grade CO2. And / or, the inflation endpoint of the food-grade CO2 is when the food-grade CO2 reaches a supersaturated state in the Ganoderma lucidum tea soup.

8. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The inflation time for the food-grade CO2 is 1 min to 2 min.

9. The method for blending and brewing flavored tea to improve the bitterness of Ganoderma lucidum according to claim 1, characterized in that, The aerated Ganoderma lucidum tea soup is heated to 65℃~85℃ to remove the food-grade CO2.

10. A flavored tea, characterized in that, It is prepared by the blending and brewing method for improving the bitterness of Ganoderma lucidum according to any one of claims 1 to 9.

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