CN114223758A

CN114223758A - Pu' er tea bag

Info

Publication number: CN114223758A
Application number: CN202111602835.0A
Authority: CN
Inventors: 吴世海; 谭梅英; 欧志杰
Original assignee: Haozhan Happy Tea Culture Zhuhai Hengqin Co ltd
Current assignee: Happy Tea Technology Guangning Co ltd
Priority date: 2021-12-24
Filing date: 2021-12-24
Publication date: 2022-03-25

Abstract

The invention provides a Pu' er tea bag which comprises the following raw materials in parts by weight: the Pu-Er ripe tea beverage is prepared by uniformly mixing 30-50 parts of Pu-Er ripe tea, 6-8 parts of China rose, 3-5 parts of hawthorn, 1-2 parts of lotus leaf and 1-2 parts of kudzu root, subpackaging by adopting triangular tea bags and carrying out vacuum packaging by aluminum foil. The Pu' er tea bag is convenient to carry and easy to brew, the tea soup is pure in color, the taste is more mellow and natural, and the tea bag is sweet for a long time.

Description

Pu' er tea bag

Technical Field

The invention relates to the technical field of tea processing, in particular to a Pu' er tea bag.

Background

The Pu' er tea is loose tea and compressed tea prepared by taking Yunnan big leaf sun-cured green tea as a raw material and carrying out post-fermentation processing and other processes. The Pu' er tea has brownish red color, unique fragrance, mellow taste and sweet aftertaste. The Pu' er tea contains tea polyphenol, catechin, theaflavin, thearubigin, theabrownin and the like, wherein most of the catechin, theaflavin and thearubigin are oxidized and polymerized to generate theabrownin, and the theabrownin has the effects of reducing blood sugar, blood pressure and the like. The common bottled and canned tea has the problems of easy storage and damp, inconvenient carrying when going out, unsanitary contact when being brewed and taken, and the like. In comparison, the tea bag has the advantages of convenient carrying, easy brewing, cleanness and sanitation, and is suitable for fast-paced life. Chinese patent CN104663949A discloses a chrysanthemum Pu 'er tea bag and a preparation method thereof, wherein the tea bag is prepared by matching 65-90 parts of Pu' er tea and 10-35 parts of chrysanthemum, tea bricks or tea cakes are prepared without shaping and slow drying and pressing, the efficacy of the Pu 'er tea and the chrysanthemum is exerted to the maximum extent, wherein the Pu' er tea is prepared by piling, fermenting, screening and blending of Yunnan big-leaf green-sun raw tea, the chrysanthemum is obtained by picking, drying and cutting fresh chrysanthemum, the tea bag is a double-chamber type bag tea bag formed by packaging non-heat-sealing type filter paper, the outer surface is paper, the inner film is PE, and the interlayer is a composite film of aluminum foil for heat sealing. The invention aims to provide a Pu 'er tea bag which is convenient to carry and use and can better exert the nutritive value and the health-care effects of reducing blood sugar and blood pressure of Pu' er tea.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a Pu' er tea bag.

The technical scheme adopted by the invention is as follows:

a Pu' er tea bag comprises the following raw materials in parts by weight:

30-50 parts of Pu-erh ripe tea, 6-8 parts of China rose, 3-5 parts of hawthorn, 1-2 parts of lotus leaf and 1-2 parts of kudzu root.

The preparation method of the Pu' er tea bag comprises the following steps: weighing the raw materials according to the formula, uniformly mixing, and subpackaging by adopting non-woven triangular tea bags, wherein each bag is 6-8 g; and finally, carrying out vacuum-pumping packaging by using aluminum foil to obtain the aluminum foil.

The invention selects four raw materials of China rose, hawthorn, lotus leaf and kudzu root, reasonably matches the Chinese rose, hawthorn, lotus leaf and kudzu root with the cooked Pu-erh tea, realizes coordinated coexistence through mutual compatibility, and exerts respective effects of the five raw materials to the maximum extent, thereby achieving good effects of reducing blood sugar, blood fat and blood pressure. The Pu-Er ripe tea contains active ingredients such as tea polyphenol, theabrownin, flavone and the like, can clear heat and promote diuresis, promote digestion and reduce phlegm, warm and nourish spleen and stomach, has the effects of reducing blood fat, blood pressure and blood sugar, and has good treatment effect on hypertension and cerebral arteriosclerosis after being drunk for a long time. Flos Rosae chinensis, flower of Rosa chinensis Jacqa, has effects of promoting blood circulation, relieving swelling, promoting diuresis, removing toxic substance, enhancing immunity, and preventing cardiovascular disease and cerebrovascular disease. The hawthorn and the fruit of hawthorn (Crataegus pinnatifida Bunge) have the effects of stimulating appetite and helping digestion, relieving asthma and reducing phlegm, and promoting blood circulation and removing blood stasis, and are also used as lipid-lowering adjuvants in traditional Chinese medicines. Folium Nelumbinis and flos Nelumbinis (Nelumbo SP) leaf contain alkaloids such as nuciferine and liensinine, and active ingredients such as polysaccharide, and have effects of clearing away heat and toxic materials and reducing blood lipid. Radix Puerariae and dried root of Pueraria thomsonii Benth contain puerarin, glucoside, daidzein, etc., and have effects of lowering blood sugar and blood lipid and controlling cholesterol content in blood serum.

The Pu-Er ripe tea is prepared by the following method:

s1, picking and spreading for cooling: picking up tea leaves, removing impurities such as yellow leaves and rotten leaves, cleaning, placing in a shade place, spreading for cooling, controlling the thickness of the spread for cooling to be 4-8cm, the relative humidity of the environment to be 45-65%, the temperature for spreading for cooling to be 20-25 ℃, and the water content of the spread for cooling to be 55-80% to obtain spread for cooling tea leaves;

s2, twisting: putting the spread and cooled tea leaves into a tea rolling machine, rolling at 30-50rpm for 40-70min, keeping the room temperature of a rolling chamber at 18-22 deg.C and the relative humidity at 70-85%, to obtain rolled tea leaves;

s3, steaming: putting the rolled tea leaves into a steamer with a filter screen, spreading the tea leaves with the thickness of 1-3cm, and steaming at the temperature of 75-90 ℃ for 20-40min to obtain steamed tea leaves;

s4, fermentation: uniformly spraying the fermentation liquor on steamed tea, fermenting for 6-12h in a fermentation box with the fermentation temperature of 18-22 ℃ and the relative humidity of 60-80%, spraying the fermentation liquor which is equivalent to 0.8-2 wt% of the weight of the tea and the sodium glutamate aqueous solution which is 0.6-1.5 wt% of the weight of the tea on the leaf surface of the steamed tea before fermentation, wherein the stacking thickness of the tea is 8-12cm, and 4500m with 3000 thin materials³Ventilating for 4-8min at flow rate of/h, and turning over tea every 0.5-1.5h during fermentation;

s5, drying: stacking the fermented tea leaves in a dryer, wherein the stacking thickness is 1.5-4cm, and drying at 60-80 ℃ until the water content of the tea leaves is 8-15% to obtain dried tea leaves;

s6, pile fermentation: stacking the dried tea leaves into tea leaf piles with the height of 30-50cm, spraying water, wherein the spraying amount is 25-40% of the weight of the tea leaves, covering wet cloth, controlling the temperature to be 25-35 ℃, standing for 8-20h, lifting the wet cloth, turning over the piles, stacking the tea leaves into tea leaf piles with the height of 8-18cm, spraying the traditional Chinese medicine extracting solution diluted by 15-30 times with water, spraying 250mL of 180-fold organic chemicals to each cubic meter of tea leaves, heating to 30-40 ℃, and standing for 5-10h to obtain stacked tea leaves;

s7, finished product: drying the pile tea leaves in an environment with the temperature of 30-50 ℃ and the relative humidity of 40-60% until the water content is 6-9% to obtain the Pu-Er ripe tea.

The cooked puerh tea is rich in tea polyphenols, flavones and other active substances, has the effects of reducing fat, losing weight and lowering blood pressure, can cause physiological effects of vasodilatation, blood pressure reduction, heart rate slowing, cerebral blood flow reduction and the like of people after long-term drinking of the cooked puerh tea, and has good treatment effect on patients with hypertension and cerebral arteriosclerosis. However, in the processing process, due to the reduction of active substances caused by high temperature or improper processing technology, the loss of nutrient substances is further caused, and the use value is greatly reduced, so that a reasonable Pu-Er ripe tea processing technology needs to be developed to reduce the loss of the active substances, improve the use value and greatly exert the effect.

The key of the Pu-Er ripe tea treatment process for causing the loss of active substances lies in the fermentation process, microorganisms play a vital role in the fermentation process, and the Pu-Er ripe tea is difficult to form special quality characteristics without the metabolism heat production and enzyme production of the microorganisms. The present improved fermentation process is to directly utilize the artificial inoculation of dominant bacteria to ferment in tea, although the traditional fermentation process can improve theabrownin active substances to a certain extent, the research of the invention finds that the addition of a culture medium containing traditional Chinese medicine extract in the fermentation process can effectively promote the growth of bacteria and secrete a large amount of active enzymes, thereby providing effective active enzymes for the subsequent fermentation of tea, promoting the further conversion of substances such as tea polyphenol, catechin and the like in the tea into theabrownin, and meanwhile, the bacteria can further decompose and convert components such as saccharides, proteins, cellulose and the like in the traditional Chinese medicine into small molecules in the growth process, so that the tea can effectively absorb the active substances in the fermentation process.

The preparation method of the fermentation liquor comprises the following steps: inoculating the zymophyte liquid into a fermentation culture medium for culture and fermentation, wherein the inoculation amount is 3-8 wt%, and fermenting at 25-30 ℃ for 18-30d to obtain fermentation liquid.

The existing fermentation process is to ferment tea by artificially inoculating dominant bacteria, and most commonly adopted dominant bacteria comprise aspergillus niger, yeast and the like. The invention adopts the Isaria island iso-basidiomycetes bacterial liquid and the Lactobacillus brevis bacterial liquid to carry out compounding according to a certain proportion, and the health care effect of the Pu-erh ripe tea is improved together.

The adopted isobasidiomycetes can produce a large amount of laccase in polyphenol oxidase in the early fermentation process, can efficiently promote and non-enzymatically oxidize polyphenol substances under the action of damp heat and microorganisms, generate orange theaflavin through oxidative polymerization, further oxidize the orange theaflavin to generate red thearubigin, and the thearubigin is quickly oxidized and combined with nitrogen-containing substances, caffeine and other substances to form dark brown theabrownin, so that in the fermentation process, a large amount of substances such as tea polyphenol, caffeine and the like are reduced, the oxidized end product theabrownin is accumulated in a large amount, and the effect of reducing blood pressure is further improved. The lactobacillus brevis can promote the conversion of sodium glutamate into gamma-aminobutyric acid, the sodium glutamate can be converted into the gamma-aminobutyric acid under the combined action of glutamate decarboxylase in the lactobacillus brevis and tea, the gamma-aminobutyric acid has high physiological activity, has the effects of reducing blood pressure, blood sugar, improving lipid metabolism and the like, and has the effects of synergy and blood sugar reduction.

The zymophyte liquid is an allobasidiomycetes liquid and/or a lactobacillus brevis liquid, preferably, the zymophyte liquid is composed of the allobasidiomycetes liquid and the lactobacillus brevis liquid according to a mass ratio of (1-5) to (1-3), and further, the zymophyte liquid is composed of the allobasidiomycetes liquid and the lactobacillus brevis liquid according to a mass ratio of 3: 2.

The preparation method of the heterobasidiomycete liquid comprises the following steps: uniformly mixing 10-30 parts by weight of peptone, 30-50 parts by weight of maltose, 5-15 parts by weight of corn flour, 5-15 parts by weight of bran, 2-6 parts by weight of sodium chloride, 1-4 parts by weight of dipotassium hydrogen phosphate and 1200 parts by weight of water, adjusting the pH to 6.0-7.0, carrying out steam sterilization at the temperature of 110-130 ℃ for 20-40min, cooling to room temperature, inoculating 0.3-0.8 wt% of allophycocus daemodi, and culturing for 24-72h under a shaking table at the temperature of 24-30 ℃ and the rotation speed of 200-300rpm to obtain an allophycocus daemodi bacterial liquid;

the preparation method of the lactobacillus brevis liquid comprises the following steps: uniformly mixing 10-30 parts by weight of glucose, 10-30 parts by weight of yeast powder, 10-40 parts by weight of corn flour, 0.3-1.5 parts by weight of magnesium sulfate, 0.5-3 parts by weight of sodium acetate, 1-3 parts by weight of dipotassium hydrogen phosphate and 800 parts by weight of water, adjusting the pH value to 5.7-6.5, carrying out steam sterilization at the temperature of 110-130 ℃ for 20-40min, cooling to the room temperature, inoculating 0.2-0.6 wt% of lactobacillus brevis, and culturing at the temperature of 25-34 ℃ for 12-36h to obtain the lactobacillus brevis liquid.

The fermentation medium is composed of the following raw materials in parts by weight: uniformly mixing 5-20 parts by weight of glucose, 10-30 parts by weight of peptone, 5-20 parts by weight of corn flour, 0.5-3 parts by weight of dipotassium hydrogen phosphate, 0.1-3 parts by weight of magnesium sulfate, 0.5-4 parts by weight of ammonium nitrate, 20-60 parts by weight of traditional Chinese medicine extracting solution and 80-200 parts by weight of water, adjusting the pH value of a culture medium to 5.8-6.5, performing steam sterilization at the temperature of 110-.

The preparation method of the traditional Chinese medicine extracting solution comprises the following steps: mixing and crushing 15-40 parts by weight of semen cassiae, 10-25 parts by weight of motherwort fruit, 10-30 parts by weight of rehmannia root, 20-50 parts by weight of radix ophiopogonis, 15-40 parts by weight of Chinese yam, 5-25 parts by weight of scutellaria baicalensis and 10-20 parts by weight of rhizoma polygonati, sieving with a 20-80-mesh sieve, adding 1000 parts by weight of 30-60 wt% ethanol aqueous solution 600, uniformly mixing, performing ultrasonic treatment at 70-90 ℃, ultrasonic power of 200W and ultrasonic frequency of 25-60kHz for 1-3 hours, filtering, and keeping filtrate; adding 500 parts by weight of 200-fold water and 1000 parts by weight of 0.5-2mol/L ionic liquid 1-butyl-3-methylimidazolium chloride into filter residues, uniformly mixing, performing vortex oscillation for 25-40s, placing in a pulse electric field with the electric field strength of 15-22kV and the pulse number of 5-7, continuously extracting for 40-70min, filtering, combining the filtrates for 2 times, and placing at 55-70 ℃ for reduced pressure rotary evaporation and concentration to 18-25% of the original volume to obtain the traditional Chinese medicine extracting solution.

Semen Cassiae (Cassia obtusifolia L.) has effects of reducing blood lipid and blood pressure, and preventing angiosclerosis; fructus Leonuri (Leonurus japonicus Houtt.) can be used for lowering blood pressure; rehmannia (Rehmannia luteinosa Libosch) can reduce blood sugar and blood pressure, and has strong physiological activity on cardiovascular system; radix Ophiopogonis (Ophiogon japonica (L.f) Ker-GawL) has effects in reducing blood sugar, promoting islet cell recovery, and increasing liver glycogen; rhizoma Dioscoreae (Dioscorea opposita Thunb.) has effects of lowering blood sugar, and resisting blood sugar increase; scutellariae radix (Scutellaria baicalensis Georgi) can lower blood pressure, and improve symptoms such as headache, chest distress, and dysphoria; rhizoma Polygonati (Polygonatum kingianum Coll. et Hemsl.) has blood sugar lowering effect.

The cassia seed, the motherwort fruit, the rehmannia root, the dwarf lilyturf tuber, the Chinese yam, the baical skullcap root and the manyflower solomonseal rhizome are rich in a large amount of active substances such as polysaccharide substances, polyphenol, flavone and the like, and also contain amino acid, protein, organic acid and the like, and the traditional Chinese medicine extracting solution is added into the culture medium, because the polysaccharide in the traditional Chinese medicine can effectively promote the growth and mass propagation of the polysaccharide in the process of culturing the island-grown iso-basidiomycetes and/or the lactobacillus brevis, so that active enzymes such as polyphenol oxidase can be secreted, and a large amount of polyphenol oxidase can be provided for the subsequent fermentation by spraying zymophyte liquid (zymophyte liquid containing the traditional Chinese medicine extracting solution) in the tea leaves; in addition, during the growth process, the bacteria can further decompose and convert components such as saccharides, proteins and cellulose in the traditional Chinese medicines into small molecules so as to be sprayed on the tea leaves for fermentation, the tea leaves can effectively absorb active substances of the active substances, the pharmacological property of the traditional Chinese medicine extracting solution can be acted on the Pu-er ripe tea, the Pu-er ripe tea can fully absorb the active components in the traditional Chinese medicines in the fermentation liquor during the fermentation process, the prepared Pu-er ripe tea releases the active components of the traditional Chinese medicines in the fermentation liquor during the brewing process, the Pu-er ripe tea has good effects of reducing blood pressure and blood sugar, preserving health and protecting health, and the health care effect of the Pu-er ripe tea is greatly improved.

The influence of the content of theabrownin on the quality of the Pu-Er ripe tea is very critical, in order to improve the content of the theabrownin of the Pu-Er ripe tea in the prior art, a natural fermentation method or an Aspergillus niger pile fermentation method is usually adopted in the treatment process, and the 2 fermentation methods have the problems that the content of catechin or polyphenol substances converted into the theabrownin is very low, the concentration of the active substance theabrownin in the Pu-Er ripe tea is often low in the tea making process, and the efficacy of the Pu-Er ripe tea is reduced.

The invention solves the problems by simultaneously adopting fermentation and pile fermentation, and effectively improves the quality of the Pu-Er ripe tea. The method specifically comprises the following steps: the traditional Chinese medicine extracting solution is sprayed for natural fermentation in the pile fermentation process, the traditional Chinese medicine extracting solution contains a large amount of active substances such as polyphenol substances, polysaccharides, flavones and amino acids, water-soluble sugar and free amino acids in the traditional Chinese medicine extracting solution provide sufficient carbon sources and nitrogen sources for growth and reproduction of microorganisms, microorganisms such as aspergillus niger and yeast and the like propagate in a large amount in the pile fermentation process, the microorganisms can also generate certain polyphenol oxidase, the generated polyphenol oxidase can reversely promote catechin and tea polyphenol substances in tea leaves to be further converted into theabrownin, the theabrownin content is further improved, meanwhile, effective active substances in the traditional Chinese medicine extracting solution can be fully and effectively absorbed by the tea leaves, and the efficacy of the tea leaves is improved.

The invention has the beneficial effects that: the Pu' er tea bag is convenient to carry and easy to brew, the tea soup is pure in color, the taste is more mellow and natural, and the tea bag is sweet for a long time. The Pu-Er ripe tea is prepared by processes of spreading for cooling, rolling, steaming, fermenting, piling and the like, is rich in theabrownin, soluble sugar and other active ingredients, and has good health care effects of reducing blood sugar and blood pressure.

Detailed Description

Introduction of some raw materials in this application:

the tea is fresh leaves of Yunnan big leaf sun-dried tea.

The Isaria island, Aureobasidium pululanvar. melangenum, purchased from China general microbiological culture Collection center, and the strain number: CGMCC 5.1579.

Lactobacillus brevis, purchased from China agricultural microbial strain preservation management center, and the strain number is as follows: ACCC 03953.

Example 1

A Pu' er tea bag comprises the following raw materials in parts by weight:

35 parts of Pu-erh ripe tea, 7 parts of China rose, 5 parts of hawthorn, 2 parts of lotus leaf and 1 part of kudzu root.

The preparation method of the Pu' er tea bag comprises the following steps: weighing the raw materials according to the formula, uniformly mixing, and subpackaging by adopting non-woven triangular tea bags, wherein each bag contains 6g of the raw materials; and finally, carrying out vacuum-pumping packaging by using aluminum foil to obtain the aluminum foil.

The Pu-Er ripe tea is prepared by the following method:

s1, picking and spreading for cooling: picking up tea leaves, removing impurities such as yellow leaves and rotten leaves, cleaning, placing in a shade place, spreading for cooling, controlling the thickness of the spread for cooling to be 5cm, the relative humidity of the environment to be 55%, the temperature for spreading for cooling to be 22 ℃, and the water content of the spread for cooling to be 60% to obtain spread for cooling tea leaves;

s2, twisting: putting the spread and cooled tea leaves into a tea rolling machine, rolling for 50min at the speed of 35rpm, keeping the room temperature of a rolling chamber at 20 ℃, and keeping the relative humidity at 80% to obtain rolled tea leaves;

s3, steaming: putting the rolled tea leaves into a steamer with a filter screen, spreading the tea leaves with the thickness of 2cm, and steaming at the temperature of 80 ℃ for 30min to obtain steamed tea leaves;

s4, fermentation: uniformly spraying the fermentation liquor on steamed tea, fermenting for 8h in a fermentation box with the fermentation temperature of 20 ℃ and the relative humidity of 70%, spraying the fermentation liquor which is 1 wt% of the weight of the tea and the sodium glutamate aqueous solution which is 1 wt% of the weight of the tea on the leaves of the steamed tea before fermentation, wherein the stacking thickness of the tea is 10cm, and the stacking thickness of the tea is 4000m³Ventilating for 5min at flow rate of/h, and turning over every 1h in the fermentation processTea is taken once;

s5, drying: stacking the fermented tea leaves in a dryer, wherein the stacking thickness is 2.5cm, and drying at the temperature of 70 ℃ until the water content of the tea leaves is 10% to obtain dried tea leaves;

s6, finished product: drying the dried tea leaves in an environment with the temperature of 40 ℃ and the relative humidity of 50% until the water content is 8% to obtain the Pu-Er ripe tea.

The preparation method of the fermentation liquor comprises the following steps:

inoculating the zymophyte liquid into a fermentation culture medium for culture and fermentation, wherein the inoculation amount is 5 wt%, and fermenting for 20d at 28 ℃ to obtain fermentation liquid; the fermentation medium is composed of the following raw materials in parts by weight: mixing glucose 15 weight parts, peptone 20 weight parts, corn flour 15 weight parts, dipotassium hydrogen phosphate 1 weight parts, magnesium sulfate 2 weight parts, ammonium nitrate 2 weight parts, and water 170 weight parts, adjusting pH of the culture medium to 6.0, steam sterilizing at 120 deg.C for 30min, and cooling to room temperature.

The fermentation bacterial liquid is lactobacillus brevis bacterial liquid; the preparation method of the lactobacillus brevis liquid comprises the following steps:

uniformly mixing 20 parts by weight of glucose, 10 parts by weight of yeast powder, 20 parts by weight of corn flour, 0.5 part by weight of magnesium sulfate, 1 part by weight of sodium acetate, 2 parts by weight of dipotassium hydrogen phosphate and 1000 parts by weight of water, adjusting the pH to 6.0, sterilizing at 120 ℃ for 20min, cooling to room temperature, inoculating 0.4 wt% of lactobacillus brevis, and culturing at 30 ℃ for 16h to obtain the lactobacillus brevis liquid.

Example 2

Essentially the same as in example 1, except that the fermentation broth was prepared as follows:

inoculating the zymophyte liquid into a fermentation culture medium for culture and fermentation, wherein the inoculation amount is 5 wt%, and fermenting for 20d at 28 ℃ to obtain fermentation liquid; the fermentation medium is composed of the following raw materials in parts by weight: uniformly mixing 15 parts by weight of glucose, 20 parts by weight of peptone, 15 parts by weight of corn flour, 1 part by weight of dipotassium hydrogen phosphate, 2 parts by weight of magnesium sulfate, 2 parts by weight of ammonium nitrate, 50 parts by weight of traditional Chinese medicine extracting solution and 120 parts by weight of water, adjusting the pH value of a culture medium to be 6.0, carrying out steam sterilization at 120 ℃ for 30min, and cooling to room temperature for later use.

The preparation method of the traditional Chinese medicine extracting solution comprises the following steps:

mixing and crushing 30 parts by weight of semen cassiae, 20 parts by weight of motherwort fruit, 20 parts by weight of rehmannia, 40 parts by weight of radix ophiopogonis, 30 parts by weight of Chinese yam, 20 parts by weight of radix scutellariae and 15 parts by weight of rhizoma polygonati, sieving with a 30-mesh sieve, adding 800 parts by weight of 50 wt% ethanol aqueous solution, uniformly mixing, performing ultrasonic treatment at 80 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 40kHz for 2 hours, filtering, and keeping filtrate; adding 400 parts by weight of water and 800 parts by weight of 1mol/L ionic liquid 1-butyl-3-methylimidazolium chloride into filter residues, uniformly mixing, performing vortex oscillation for 30s, placing in a pulse electric field with the electric field intensity of 20kV and the pulse number of 6, continuously extracting for 60min, and filtering; mixing the filtrates, and concentrating at 60 deg.C under reduced pressure by rotary evaporation to 20% of the original volume to obtain Chinese medicinal extractive solution.

Comparative example 1

A Pu' er tea bag comprises the following raw materials in parts by weight:

The Pu-Er ripe tea is prepared by the following method:

s4, fermentation: uniformly spraying the fermentation liquor on steamed tea, fermenting for 8h in a fermentation box with the fermentation temperature of 20 ℃ and the relative humidity of 70%, spraying the fermentation liquor which is 1 wt% of the weight of the tea and the sodium glutamate aqueous solution which is 1 wt% of the weight of the tea on the leaves of the steamed tea before fermentation, wherein the stacking thickness of the tea is 10cm, and the stacking thickness of the tea is 4000m³Ventilating for 5min at a flow rate of/h, and turning over tea every 1h in the fermentation process;

s6, pile fermentation: piling the dried tea leaves into a tea pile with the height of 40cm, spraying water, covering wet cloth, controlling the temperature to be 28 ℃, standing for 10 hours, lifting the wet cloth, turning over the pile, piling the tea leaves into a tea pile with the height of 12cm, heating to 35 ℃, and standing for 6 hours to obtain pile-piled tea leaves;

s7, finished product: drying the pile tea leaves in an environment with the temperature of 40 ℃ and the relative humidity of 50% until the water content is 8% to obtain the Pu-Er ripe tea.

Example 3

A Pu' er tea bag comprises the following raw materials in parts by weight:

The Pu-Er ripe tea is prepared by the following method:

s6, pile fermentation: stacking the dried tea leaves into tea leaf piles with the height of 40cm, spraying water, wherein the spraying amount is 35% of the weight of the tea leaves, covering wet cloth, controlling the temperature to be 28 ℃, standing for 10 hours, lifting the wet cloth, turning over the piles, stacking the tea leaves into tea leaf piles with the height of 12cm, spraying the traditional Chinese medicine extracting solution diluted by 20 times with water, spraying 200mL of the traditional Chinese medicine extracting solution to each cubic meter of tea leaves, heating to 35 ℃, and standing for 6 hours to obtain pile-fermented tea leaves;

Example 4

Essentially the same as in example 3, except that the fermentation broth was prepared as follows:

The zymophyte liquid is an anoectobasidiomycetes liquid; the preparation method of the heterobasidiomycete liquid comprises the following steps:

uniformly mixing 15 parts by weight of peptone, 45 parts by weight of maltose, 10 parts by weight of corn flour, 10 parts by weight of bran, 5 parts by weight of sodium chloride, 2 parts by weight of dipotassium hydrogen phosphate and 1000 parts by weight of water, adjusting the pH to 6.5, sterilizing at 120 ℃ for 20min, cooling to room temperature, inoculating 0.4 wt% of allophycocus insulans, and culturing for 48h in a shaking table at the temperature of 26 ℃ and 250rpm to obtain an allophycocus insulans liquid.

Example 5

The zymocyte liquid consists of an isobasidiomycetes liquid and a lactobacillus brevis liquid according to the mass ratio of 3: 2.

The preparation method of the heterobasidiomycete liquid comprises the following steps:

The preparation method of the lactobacillus brevis liquid comprises the following steps:

Test example 1

Determining the content of theabrownin in the Pu-erh ripe tea: referring to the research on the relationship between the content of theabrownine and the quality evaluation of Pu 'er tea (author: Matai, Lixu, Wangjia, 3 months of 2020), 1.3.3 Pu' er tea brownine contents were measured, and the average value was obtained after 5 times of average tests.

The specific testing steps are as follows: (1) preparing a test solution: the cooked puerh tea prepared in the embodiment is weighed by an analytical balance to be 3.00g, is added into water with the volume of 125mL at the temperature of 100 ℃, is extracted for 30min, is filtered, and is immersed in cold water to reach the room temperature.

(2) And (3) extraction: the theabrownin is separated by an extraction method. The main process is as follows: filtrate → addition of n-butanol of the same volume of filtrate for 2 extractions → separation → retention of the aqueous phase (solution m).

(3) And (4) colorimetric determination, namely determining the absorbance of the solution A. And (4) calculating a result: the formula for theabrownin is as follows: theabrownin (%) - (2A)_mX 7.6)/Pu-Er ripe tea dry matter mass fraction x 100%. A. the_mRepresents the absorbance of the solution m.

TABLE 1 determination of theabrownin content in Pu-Er ripe tea

	Theabrownin content (%)
		Example 1	10.67
Example 2	13.82
		Comparative example 1	14.28
Example 3	15.61
		Example 5	16.87

As can be seen from the examples 1 and 2 in Table 1, the content of theabrownin is further increased by adding the traditional Chinese medicine components in the fermentation liquor in the example 2, because the polysaccharide in the traditional Chinese medicine can effectively promote the growth and mass propagation of the heterobasidiomycetes in the culture process of the heterobasidiomycetes, thereby secreting active enzyme, such as polyphenol oxidase, providing a large amount of polyphenol oxidase for the subsequent fermentation by spraying zymophyte liquid (zymophyte liquid containing traditional Chinese medicine extract) in the tea leaves, and efficiently carrying out enzymatic and non-enzymatic oxidation on polyphenol substances in the Pu-Er ripe tea under the action of moist heat and microorganisms, generating orange-yellow theaflavin through oxidative polymerization, further oxidizing to generate red thearubigin, quickly oxidizing the thearubigin and combining the thearubigin with nitrogen-containing substances, caffeine and other substances to form dark brown theabrownin, and greatly accumulating the oxidized final product theabrownin; in addition, during the growth process, the bacteria can further decompose and convert components such as saccharides, proteins, cellulose and the like in the traditional Chinese medicines into small molecules, so that the small molecules can be sprayed on the tea leaves for fermentation together, and the tea leaves can be promoted to effectively absorb active substances. The spraying of the traditional Chinese medicine extracting solution in pile fermentation can effectively promote the generation of theabrownin, and the reason is that the traditional Chinese medicine extracting solution is sprayed in the pile fermentation process for natural fermentation, the traditional Chinese medicine extracting solution contains a large amount of active substances such as polyphenol substances, polysaccharides, flavones, amino acids and the like, water-soluble sugar and free amino acids in the traditional Chinese medicine extracting solution provide sufficient carbon sources and nitrogen sources for the growth and the propagation of microorganisms, and microorganisms such as aspergillus niger and yeast and the like propagate in a large amount in the fermentation process, and the microorganisms can also produce a certain polyphenol oxidase, and the produced polyphenol oxidase can reversely promote catechin and tea polyphenol substances in tea leaves to be further converted into theabrownin, so that the content of the theabrownin is further improved, and meanwhile, the effective active substances in the traditional Chinese medicine extracting solution can be fully and effectively absorbed by the tea leaves, and the efficacy of the tea leaves is improved.

Test example 2

And (3) blood sugar reduction test: mice of 30 + -5 g were selected and randomly and evenly divided into 8 groups, male and female halves. Of these, 6 experimental groups, 1 positive control group and 1 model group. When the medicine intervention is started, the positive control group is filled with 100mg/kg. BW metformin, the 6 experimental groups are respectively filled with the tea soup of the Pu-Er ripe tea prepared in the embodiment of stomach filling (obtained by adding 3.00g of Pu-Er ripe tea into water with the volume of 125mL at 100 ℃ for leaching for 30min and filtering), the dose is 100mg/kg. BW, the model group is filled with stomach pure water, the stomach is continuously filled for 15 days, the stomach is filled for 1 time every day, all mice eat and drink water normally, the fasting conditions before and after the experiment are consistent, and the fasting blood sugar values before and after the experiment are measured.

TABLE 2 hypoglycemic test results

As can be seen from table 2, after the traditional Chinese medicine extracting solution is added for fermentation, the semen cassiae, motherwort fruit, rehmannia glutinosa, radix ophiopogonis, Chinese yam, scutellaria baicalensis and sealwort are selected to have the health-care function of reducing blood sugar, the pharmacological properties of the semen cassiae, the motherwort fruit, the rehmannia glutinosa, the radix ophiopogonis, the Chinese yam, the scutellaria baicalensis and the sealwort can be acted on the Pu-er ripe tea in the fermentation process, so that the Pu-er ripe tea can fully absorb polysaccharide substances in the traditional Chinese medicines in the fermentation liquor in the fermentation process, finally, the polysaccharides and the like in the traditional Chinese medicines in the fermentation liquor can be effectively released during the brewing of the Pu-er ripe tea, so that the Pu-er ripe tea has good blood pressure, blood sugar and health-care functions of the health-preserving Pu-er ripe tea, and the health-care functions of the Pu-care tea are greatly improved. Example 5 the heterobasidiomycetes and the lactobacillus brevis are compounded, so that the blood sugar can be further reduced, the heterobasidiomycetes can produce a large amount of polyphenol oxidase in the fermentation process, orange theaflavin can be generated, and then red thearubigin is generated by further oxidation, the thearubigin is quickly oxidized and combined with substances such as nitrogen-containing substances and caffeine to form dark brown theabrownin, and the theabrownin has the blood sugar reducing effect; the lactobacillus brevis can promote the conversion of sodium glutamate into gamma-aminobutyric acid, the sodium glutamate can be converted into the gamma-aminobutyric acid under the combined action of glutamate decarboxylase in the lactobacillus brevis and tea, the gamma-aminobutyric acid has high physiological activity, has the effects of reducing blood sugar, improving lipid metabolism and the like, and has the effects of synergistic interaction and blood sugar reduction.

Claims

1. The Pu' er tea bag is characterized by comprising the following raw materials in parts by weight:

2. The Pu-erh tea bag according to claim 1, wherein the Pu-erh ripe tea is prepared by the following method:

s4, fermenting;

s6, pile fermentation;

3. The Pu' er tea bag according to claim 2, wherein the S4 fermentation is specifically: uniformly spraying the fermentation liquorFermenting on steamed tea in a fermentation box with the fermentation temperature of 18-22 ℃ and the relative humidity of 60-80% for 6-12h, spraying fermentation liquor which is 0.8-2 wt% of the weight of the tea and sodium glutamate aqueous solution which is 0.6-1.5 wt% of the weight of the tea on the leaves of the steamed tea before fermentation, wherein the stacking thickness of the tea is 8-12cm, and the stacking thickness of the tea is 3000 plus 4500m³Ventilating for 4-8min at flow rate/h, and turning over tea every 0.5-1.5h during fermentation.

4. The Pu' er tea bag according to claim 2, wherein the S6 pile fermentation is specifically as follows: piling up the dried tea leaves into tea leaf piles with the height of 30-50cm, spraying water, wherein the spraying amount is 25-40% of the weight of the tea leaves, covering wet cloth, controlling the temperature to be 25-35 ℃, standing for 8-20h, lifting the wet cloth, turning over the piles, piling up the tea leaves into tea leaf piles with the height of 8-18cm, spraying the traditional Chinese medicine extracting solution diluted by 15-30 times with water, spraying 250mL of organic solvent for every cubic meter of tea leaves, heating to 30-40 ℃, and standing for 5-10h to obtain the pile-piled tea leaves.

5. The Pu' er tea bag according to claim 3, wherein the fermentation broth is prepared by the following steps: inoculating the zymophyte liquid into a fermentation culture medium for culture and fermentation, wherein the inoculation amount is 3-8 wt%, and fermenting at 25-30 ℃ for 18-30d to obtain fermentation liquid.

6. The Pu' er tea bag according to claim 5, wherein the fermentation medium is composed of the following raw materials in parts by weight: uniformly mixing 5-20 parts by weight of glucose, 10-30 parts by weight of peptone, 5-20 parts by weight of corn flour, 0.5-3 parts by weight of dipotassium hydrogen phosphate, 0.1-3 parts by weight of magnesium sulfate, 0.5-4 parts by weight of ammonium nitrate, 20-60 parts by weight of traditional Chinese medicine extracting solution and 80-200 parts by weight of water, adjusting the pH value of a culture medium to 5.8-6.5, performing steam sterilization at the temperature of 110-.

7. The Pu' er tea bag according to claim 4 or 6, wherein the preparation method of the Chinese medicinal extract is as follows: pulverizing semen Cassiae, fructus Leonuri, rehmanniae radix, radix Ophiopogonis, rhizoma Dioscoreae, Scutellariae radix, and rhizoma Polygonati, adding ethanol water solution, mixing, ultrasonic extracting, filtering, and keeping filtrate; adding water and ionic liquid 1-butyl-3-methylimidazolium chloride into the filter residue, mixing, performing vortex oscillation, placing in pulsed electric field for continuous extraction, filtering, mixing the filtrates, and placing in reduced pressure rotary evaporation for concentration to obtain Chinese medicinal extractive solution.

8. The Pu' er tea bag according to claim 5, wherein the fermented bacterial liquid is a bacterial liquid of Exophiala islandica and/or a bacterial liquid of Lactobacillus brevis.

9. The method for preparing Pu' er tea bag according to any of claims 1-8, comprising the following steps: weighing the raw materials according to the formula, uniformly mixing, and then subpackaging by adopting triangular tea bags; and finally, carrying out vacuum-pumping packaging by using aluminum foil to obtain the aluminum foil.