CN111567654A

CN111567654A - Preparation method of four-season tea beverage with lucid ganoderma as main material

Info

Publication number: CN111567654A
Application number: CN202010492627.9A
Authority: CN
Inventors: 杨鹏; 万鲁长; 宫志远; 万婕; 綦智辉; 周长宏; 陈静; 韩建东; 黄春燕; 姚强; 李瑾; 谢红艳
Original assignee: Institute of Agricultural Resources and Environment of Shandong Academy of Agricultural Sciences
Current assignee: Institute of Agricultural Resources and Environment of Shandong Academy of Agricultural Sciences
Priority date: 2020-06-03
Filing date: 2020-06-03
Publication date: 2020-08-25

Abstract

The invention belongs to the technical field of agricultural product processing, and particularly relates to a preparation method of a four-season tea drink taking lucid ganoderma as a main material. The method for preparing the ganoderma lucidum tea comprises a preparation process for preparing spring tea, summer tea, autumn tea and winter tea, and mainly comprises the following steps of drying raw materials of ganoderma lucidum, phellinus igniarius, trametes cinnabarina dried product, dried lemon, white chrysanthemum, dried medlar, stevia rebaudiana, jasmine flower, sweet osmanthus flower, Chinese olive, mint, lotus leaf, honeysuckle flower, longan pulp, radix ophiopogonis, white hyacinth bean, lily and dried orange peel; then processing Poria, rhizoma Alpiniae Officinarum, radix astragali, and radix Codonopsis respectively; then adding seedless red dates, mixing all the raw materials, crushing, treating under ultrahigh pressure, and packaging to obtain the finished product of the ganoderma lucidum tea. The formula of the invention is optimized for many times, the soup color is pure and clear, the taste is fragrant and mellow, and the refined health care of human body is realized according to the human body requirements in different seasons. Different tastes in different seasons are realized through formula optimization, and the bitter taste of the ganoderma lucidum is obviously changed.

Description

Preparation method of four-season tea beverage with lucid ganoderma as main material

Technical Field

The invention belongs to the technical field of agricultural product processing, and particularly relates to a preparation method of a four-season tea drink taking lucid ganoderma as a main material.

Background

Regarding the production of ganoderma lucidum tea, the following patents are disclosed:

CN109511749A discloses a method for making ganoderma lucidum tea, which is characterized in that, according to the weight portion, 70-80 portions of tea, 40-50 portions of ganoderma lucidum, 5-10 portions of red date, 10-15 portions of tremella and 5-10 portions of medlar are taken as raw materials, and the preparation steps are as follows:

the method comprises the following steps: respectively crushing red dates, tremella and medlar, and sieving with a sieve of 80-100 meshes;

step two: pulverizing folium Camelliae sinensis and Ganoderma, sieving with 60-80 mesh sieve, adding water at 20-35 deg.C at a ratio of powder to water of 1-1.5:1-2.5g/ml, and performing ultrasonic wall breaking treatment to obtain mixture slurry with ultrasonic frequency of 2.2-2.4 kilohertz;

step three: adding the powder crushed in the step one into the mixture slurry obtained in the step two, and carrying out ultrasonic treatment for 10-15 minutes at the frequency of 40-50 Hz;

step four: adding 10-20 parts of cellulose plum into the mixed sauce obtained in the step three, controlling the temperature to be 28-30 ℃, adjusting the pH value to be 5-5.8, and reacting for 6-8 hours;

step five: concentrating the mixed solution obtained in the step four to obtain a concentrated solution;

step six: spray drying the concentrated solution to obtain Ganoderma tea, and packaging into tea bag.

The ganoderma lucidum tea is prepared from tea leaves and ganoderma lucidum serving as raw materials, and tea suitable for drinking in different seasons is not selected according to the characteristics and alternation of seasons. The characteristics of the product are different except for different temperatures in four seasons. For example, in spring, yang qi of the human body is upward and outward loosened; therefore, liver should be used in spring, heart in summer, spleen in long summer, lung in autumn and kidney in winter; when the season is related to the zang-fu organs, they are affected by the pathogenic factors. Therefore, the tea formula should not be the same in different seasons.

In addition, if the ganoderma lucidum is used as the raw material to prepare the ganoderma lucidum tea, the taste is bitter, and people can not enjoy the taste; in addition, the color of the ganoderma lucidum tea is light, turbidity is generated, and the appearance needs to be improved urgently; the above problems are also difficult to solve.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation method of four-season tea taking ganoderma lucidum as a main material; the Ganoderma tea retains active components of Ganoderma triterpene, eliminates bitter taste, and improves color of Ganoderma tea by introducing trametes cinnabarina to make it golden yellow and beautiful; in addition, the problem of turbidity of the ganoderma lucidum tea is solved, the ganoderma lucidum tea is realized by introducing the trametes cinnabarina serving as a raw material, and the ganoderma lucidum tea added with the trametes cinnabarina is golden and beautiful in liquor color, eliminates turbidity and greatly improves the sense of the ganoderma lucidum tea;

the invention solves the technical problems through the following technical scheme:

a preparation method of four-season tea with lucid ganoderma as main material comprises the following steps:

the making process of the spring tea comprises the following steps:

step 1: collecting Ganoderma, Phellinus Linteus, trametes cinnabarina, flos Jasmini sambac, dried fructus Citri Limoniae, sweet stevia, pericarpium Citri Tangerinae, herba Menthae, and fructus Chebulae, cleaning, removing impurities, and oven drying respectively;

step 2: s1, adding distilled water into Poria, and soaking Poria in distilled water; s2: bagging, sealing, standing, steaming at high temperature and high pressure, cooling, and oven drying;

s3, removing impurities from astragalus membranaceus, cutting into pieces, adding distilled water, stirring, and carrying out the operation according to the step S2;

in the step 2, if the poria cocos and the astragalus membranaceus are directly ground to be used as raw materials of the tea bag, the active ingredients in the tea bag are dissolved out less and have little effect on a human body; therefore, the inventor treats the tuckahoe and the astragalus root as above, and the main purpose of the invention is to increase the dissolution rate of effective active ingredients in the tuckahoe and the astragalus root, improve the beneficial effects of the tuckahoe and the astragalus root on human bodies and achieve the purposes of strengthening spleen, tonifying middle-jiao and replenishing qi;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

and 4, step 4: crushing the raw materials in the step 3, performing ultrahigh pressure treatment, and subpackaging the finished products under an ultraclean condition;

(II) the preparation process of the ganoderma lucidum summer tea is as follows:

step 1: collecting Ganoderma, Phellinus Linteus, trametes cinnabarina, flos Chrysanthemi, fructus Citri Limoniae, sweet stevia, flos Lonicerae, semen lablab album, fructus Chebulae and pericarpium Citri Tangerinae, cleaning, removing impurities, and oven drying respectively;

step 2-4: executing the steps 2-4 in the second step according to the methods of the steps 2-4 in the first step;

(III) the preparation process of the lucid ganoderma autumn tea is as follows:

step 1: cleaning Ganoderma, Phellinus Linteus, trametes cinnabarina, flos Osmanthi Fragrantis, dried fructus Citri Limoniae, sweet stevia, radix Ophiopogonis, Bulbus Lilii, fructus Chebulae, and pericarpium Citri Tangerinae, removing impurities, and oven drying respectively;

step 2-4: performing the steps 2-4 in the third step according to the methods of the steps 2-4 in the first step;

(IV) the preparation process of the lucid ganoderma and winter tea comprises the following steps:

step 1: picking and removing impurities from Ganoderma, Phellinus Linteus, trametes cinnabarina, dried fructus Jujubae, fructus Citri Limoniae, stevia rebaudiana (Bertoni) Hemsl, rhizoma Alpiniae Officinarum, arillus longan, fructus Lycii, fructus Chebulae, and pericarpium Citri Tangerinae, and oven drying respectively;

step 2-5: performing operations S1, S2 of step 2 in (a); in S3: removing impurities from galangal, chopping, and operating according to the step S2; in S4: removing impurities from radix Codonopsis, chopping, adding distilled water, stirring, and performing S2;

the method of step 2-4 is the same as that of step 2-4 in the first step.

Preferably, the preparation process of the spring tea (I) and the spring tea (II) is as follows:

step 1: taking 35-40 parts of lucid ganoderma, 35-40 parts of phellinus igniarius, 35-40 parts of trametes cinnabarina, 25-30 parts of jasmine, 25-30 parts of dried lemon, 25-30 parts of stevia rebaudiana, 30-35 parts of dried orange peel, 30-35 parts of mint and 30-35 parts of fructus chebulae immaturus, picking up and removing impurities, and drying respectively;

step 2: s1, adding distilled water accounting for 45-50% of the weight of the poria cocos into the poria cocos, and stirring for 15-20 min to enable the poria cocos to be fully soaked in the distilled water; s2: bagging, sealing, standing for 2-4 h, steaming at 120 ℃ for 20-30 min under high pressure, cooling to 70-80 ℃, and drying until the water content is 15-18%;

s3, removing impurities from astragalus membranaceus, cutting into pieces, adding distilled water accounting for 45-50% of the weight of the astragalus membranaceus, stirring for 15-20 min, and then operating according to the step S2;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

and 4, step 4: and (3) crushing the raw materials in the step (3) to 80-130 meshes, carrying out ultrahigh pressure treatment for 10s under 450Mpa, and then subpackaging the finished product under an ultraclean condition.

(II) the preparation process of the ganoderma lucidum summer tea is as follows:

step 1: taking 30-35 parts of lucid ganoderma, 30-35 parts of phellinus igniarius, 30-35 parts of trametes cinnabarina, 25-30 parts of white chrysanthemum, 25-30 parts of lemon, 25-30 parts of stevia rebaudiana, 30-35 parts of honeysuckle, 30-35 parts of white hyacinth beans, 30-35 parts of fructus chebulae immaturus and 30-35 parts of dried orange peel, picking up and removing impurities, and drying respectively;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

(III) the preparation process of the lucid ganoderma autumn tea is as follows:

step 1: taking 35-40 parts of lucid ganoderma, 35-40 parts of phellinus igniarius, 35-40 parts of trametes cinnabarina, 25-30 parts of sweet osmanthus, 25-30 parts of dried lemon, 25-30 parts of stevia rebaudiana, 30-35 parts of radix ophiopogonis, 30-35 parts of lily, 30-35 parts of fructus chebulae immaturus and 30-35 parts of pericarpium citri reticulatae, picking up and removing impurities, and drying respectively;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

step 1: taking 35-40 parts of lucid ganoderma, 35-40 parts of phellinus igniarius, 35-40 parts of trametes cinnabarina, 30-35 parts of dried red dates, 30-35 parts of lemons, 30-35 parts of stevia rebaudiana, 30-35 parts of galangal, 25-30 parts of codonopsis pilosula, 25-30 parts of eye flesh, 25-30 parts of medlar, 25-30 parts of fructus chebulae immaturus and 25-30 parts of dried orange peel, picking, removing impurities, and drying respectively;

s3, removing impurities from galangal, chopping, and then operating according to the step S2;

in S4: removing impurities from radix Codonopsis, chopping, and performing operation according to S2;

and step 3: frying the seedless red dates with impurities removed at 190-200 ℃ for 3-5 min;

and 4, step 4: uniformly mixing the raw materials in the steps 1, 2 and 3;

and 5: and (4) crushing the raw materials in the step (4) to 80-130 meshes, carrying out ultrahigh pressure treatment for 10s under 450Mpa, and then subpackaging the finished product under an ultraclean condition.

Preferably, in the step 1, the raw material is dried for 6 to 8 hours at a temperature of between 50 and 70 ℃ so that the water content of the raw material is kept between 12 and 15 percent.

In the step 1, low-speed rotary drying equipment with the speed of 30-40 revolutions per minute is adopted for drying.

When the finished product is subpackaged, a non-woven fabric filter tea bag is used as a packaging bag.

The invention has the beneficial effects that:

(1) by the method, the ganoderma lucidum tea which is suitable for different seasons and has different tastes is obtained, and refined health care of a human body is realized;

(2) the materials are finely crushed, so that the nutrient substances are easy to leach out, the substances such as tea polyphenol, polysaccharide, triterpenes, flavonoids and the like are rich, and the health care effect is further enhanced;

(3) the taste of the ganoderma is improved, the bitter taste of the ganoderma is obviously reduced, and specifically, the bitter taste of the ganoderma in the ganoderma tea is eliminated by introducing two raw materials, namely stevia rebaudiana and citric acid, and the content of main active ingredients, namely ganoderma triterpene, is still reserved;

(4) by introducing the trametes cinnabarina raw material, the characteristic of light color of the ganoderma lucidum tea is improved, and the turbidity of the ganoderma lucidum tea is eliminated, so that the ganoderma lucidum tea is beautiful golden yellow, is not turbid, has transparent color and is more easily accepted by people.

Drawings

FIG. 1 is a photograph after three infusions of spring tea of example 1A of the present invention;

fig. 2 is a picture of summer tea of example 2A of the present invention after five minutes of brewing;

fig. 3 is a picture of the example 3A of the present invention after five minutes of autumn tea brewing;

FIG. 4 is a picture of the winter tea of example 4A of the present invention after five minutes brewing;

FIG. 5 is a photograph of finished products of spring tea, summer tea, autumn tea and winter tea of the present invention and tea of a control example;

FIG. 6 is a photograph of trametes cinnabarina added and a tea added with trametes cinnabarina;

FIG. 7 is a comparison of the appearance of the Ganoderma lucidum spring tea without adding trametes cinnabarina suppository and the appearance of the Ganoderma lucidum spring tea with adding trametes cinnabarina;

FIG. 8 is a photograph of a finished tea bag product with trametes cinnabarina added;

FIG. 9 is a photograph of a finished product of a teabag without trametes cinnabarina;

FIG. 10 is a picture of Ganoderma lucidum after autumn tea infusion without trametes cinnabarina;

FIG. 11 is a chromatogram of Ganoderma lucidum triterpenes in Ganoderma lucidum material;

FIG. 12 is a chromatogram detection chart of Ganoderma lucidum triterpenes in Ganoderma lucidum finished tea.

Detailed Description

The invention will be further described with reference to the accompanying drawings and specific embodiments so that those skilled in the art may better understand the invention, but the invention is not limited thereto.

Example 1A

The making process of the spring tea comprises the following steps:

step 1: taking 38 parts of lucid ganoderma, 38 parts of phellinus igniarius, 38 parts of trametes cinnabarina, 26 parts of jasmine, 26 parts of dried lemon, 26 parts of stevia rebaudiana, 32 parts of dried orange peel, 32 parts of mint and 32 parts of Chinese olive, picking up and removing impurities, and respectively drying at 60 ℃ for about 7 hours to keep the water content of the raw materials at about 13%;

step 2: s1, adding distilled water about 45 wt% of Poria into Poria, and stirring for 20min to make Poria thoroughly infiltrate into distilled water;

s2: bagging, sealing, standing for 3h, steaming at 120 deg.C under high pressure for 25min, cooling to 75 deg.C, and drying with low-speed rotary drying equipment until the water content is about 16%;

s3, removing impurities from radix astragali, cutting into pieces, adding distilled water accounting for about 48% of the weight of the radix astragali, stirring for 18min, and then operating according to the step S2;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

and 4, step 4: and (3) crushing the raw materials in the step (3) to about 120 meshes, carrying out ultrahigh pressure treatment for 10s under 450MPa, and then subpackaging the finished product under an ultraclean condition.

Example 1B

Step 1: taking 35 parts of lucid ganoderma, 37 parts of phellinus igniarius, 36 parts of trametes cinnabarina, 28 parts of jasmine, 27 parts of dried lemon, 26 parts of stevia rebaudiana, 33 parts of dried orange peel, 34 parts of mint and 33 parts of Chinese olive, picking up and removing impurities, and respectively drying at 60 ℃ for about 7 hours to keep the water content of the raw materials at about 13%;

the rest of the steps and conditions were the same as in example 1A;

example 1C

Step 1: taking 38 parts of lucid ganoderma, 37 parts of phellinus igniarius, 38 parts of trametes cinnabarina, 26 parts of jasmine, 26 parts of dried lemon, 26 parts of stevia rebaudiana, 32 parts of dried orange peel, 32 parts of mint and 32 parts of Chinese olive, picking up and removing impurities, and respectively drying at 60 ℃ for about 7 hours to keep the water content of the raw materials at about 13%;

the remaining steps and conditions were the same as in example 1A.

Example 2A

The preparation process of the ganoderma lucidum summer tea comprises the following steps:

step 1: taking 32 parts of lucid ganoderma, 32 parts of phellinus igniarius, 32 parts of trametes cinnabarina, 28 parts of white chrysanthemum, 28 parts of lemon, 28 parts of stevia rebaudiana, 32 parts of honeysuckle, 32 parts of white hyacinth bean, 32 parts of Chinese olive and 32 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials about 14%;

step 2: s1, adding distilled water 45 wt% of Poria into Poria, stirring for 18min to make Poria thoroughly infiltrate into distilled water;

s3, removing impurities from astragalus membranaceus, cutting into pieces, adding distilled water accounting for 45-50% of the weight of the astragalus membranaceus, stirring for 18min, and then operating according to the step S2;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

and 4, step 4: crushing the raw materials in the step 3 to 120 meshes, carrying out ultrahigh pressure treatment for 10s under 450Mpa, and then subpackaging the finished products under ultraclean conditions.

Example 2B

Step 1: taking 30 parts of lucid ganoderma, 32 parts of phellinus igniarius, 34 parts of trametes cinnabarina, 26 parts of white chrysanthemum, 27 parts of lemon, 26 parts of stevia rebaudiana, 31 parts of honeysuckle, 31 parts of white hyacinth bean, 31 parts of Chinese olive and 30 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials about 14%;

example 2C

Step 1: taking 33 parts of lucid ganoderma, 34 parts of phellinus igniarius, 32 parts of trametes cinnabarina, 26 parts of white chrysanthemum, 25 parts of lemon, 27 parts of stevia rebaudiana, 34 parts of honeysuckle, 33 parts of white hyacinth bean, 34 parts of Chinese olive and 33 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials at about 14 percent.

Example 3

The preparation process of the lucid ganoderma autumn tea comprises the following steps:

step 1: taking 38 parts of lucid ganoderma, 37 parts of phellinus igniarius, 39 parts of trametes cinnabarina, 28 parts of sweet osmanthus, 27 parts of dried lemon, 26 parts of stevia rebaudiana, 32 parts of radix ophiopogonis, 34 parts of lily, 33 parts of fructus chebulae immaturus and 33 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials at about 14%;

step 2: s1, adding distilled water 48 wt% of Poria into Poria, stirring for 18min to make Poria thoroughly infiltrate into distilled water; s2: bagging, sealing, standing for 3h, steaming at 120 deg.C under high pressure for 25min, cooling to 75 deg.C, and drying with low-speed rotary drying equipment until the water content is about 16%;

s3, removing impurities from radix astragali, cutting into pieces, adding distilled water accounting for 48% of the weight of the radix astragali, stirring for 18min, and then operating according to the step S2;

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

and 4, step 4: and (3) crushing the raw materials in the step (3) to about 130 meshes, carrying out ultrahigh pressure treatment for 10s under 450MPa, and then subpackaging the finished product under an ultraclean condition.

Example 3B

Step 1: taking 35 parts of lucid ganoderma, 36 parts of phellinus igniarius, 36 parts of trametes cinnabarina, 26 parts of sweet osmanthus, 26 parts of dried lemon, 27 parts of stevia rebaudiana, 31 parts of radix ophiopogonis, 31 parts of lily, 32 parts of fructus chebulae immaturus and 34 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials at about 14%.

Example 3C

Step 1: taking 36 parts of lucid ganoderma, 39 parts of phellinus igniarius, 38 parts of trametes cinnabarina, 29 parts of sweet osmanthus, 29 parts of dried lemon, 28 parts of stevia rebaudiana, 33 parts of radix ophiopogonis, 34 parts of lily, 34 parts of fructus chebulae immaturus and 34 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials at about 14%.

Example 4

The preparation process of the lucid ganoderma and winter tea comprises the following steps:

step 1: taking 38 parts of lucid ganoderma, 36 parts of phellinus igniarius, 37 parts of trametes cinnabarina, 33 parts of dried red dates, 32 parts of lemons, 32 parts of stevia rebaudiana, 32 parts of galangal, 28 parts of codonopsis pilosula, 28 parts of eye flesh, 28 parts of medlar, 28 parts of Chinese olive and 280 parts of dried orange peel, picking up and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials about 13%;

step 2: s1, adding distilled water 48 wt% of Poria into Poria, stirring for 16min to make Poria thoroughly infiltrate into distilled water; s2: bagging, sealing, standing for 3h, steaming at 120 deg.C under high pressure for 25min, cooling to 75 deg.C, and drying with low-speed rotary drying equipment until the water content is about 17%;

s3, removing impurities from galangal, chopping, adding distilled water accounting for 48 percent of the weight of the galangal, stirring for 18min, and then operating according to the step S2;

and step 3: frying the seedless dried red dates with the impurities removed at 190-200 ℃ for about 4min, wherein the fried dried red dates are brown;

and 4, step 4: uniformly mixing the raw materials in the steps 1, 2 and 3;

and 5: pulverizing the raw materials in step 4 to 130 mesh, treating under 450Mpa for 10s, and packaging under ultraclean condition.

Example 4B

Step 1: taking 35 parts of lucid ganoderma, 36 parts of phellinus igniarius, 35 parts of trametes cinnabarina, 30 parts of dried red dates, 32 parts of lemons, 31 parts of stevia rebaudiana, 30 parts of galangal, 25 parts of codonopsis pilosula, 26 parts of eye flesh, 25 parts of medlar, 28 parts of Chinese olive and 280 parts of dried orange peel, completely picking and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials about 13%;

example 4C

Step 1: taking 35 parts of lucid ganoderma, 36 parts of phellinus igniarius, 35 parts of trametes cinnabarina, 30 parts of dried red dates, 30 parts of lemons, 32 parts of stevia rebaudiana, 30 parts of galangal, 27 parts of codonopsis pilosula, 28 parts of eye flesh, 29 parts of medlar, 29 parts of Chinese olive and 280 parts of dried orange peel, completely picking and removing impurities, and respectively drying at 60 ℃ for 7 hours to keep the water content of the raw materials at about 13%.

Example 5

The glossy ganoderma tea of example 1A, example 2A, example 3 and example 4 was tasted and evaluated for spring tea, summer tea, autumn tea and winter tea, specifically as follows:

sensory evaluation index:

1 color and luster: the liquid is clear and transparent; there may be a small amount of suspended biofilm, or a small amount of sediment; the full score is 30 minutes;

2, smell: has the fragrance of glossy ganoderma; the sour and sweet taste is palatable, and no other peculiar smell exists; the full score is 20 points;

3, mouthfeel: has the special taste of glossy ganoderma but has no bitter taste, and is fully divided into 50 points;

4 turbidity degree: denoted by "+", the more turbid the "+" is;

physical and chemical indexes: soluble solid matter: the pH value is more than or equal to 5 percent, the pH value is 2.7-3.0, and the heavy metal content meets the GB11671 standard;

microorganism indexes are as follows: the total number of bacteria is less than or equal to 100cfu/mL, the coliform group is less than or equal to 6MPN/100mL, and pathogenic bacteria cannot be detected.

TABLE 1 sensory evaluation table of Ganoderma lucidum tea in each example

As can be seen from the description or data in the above tables, the ganoderma lucidum tea of each embodiment of the invention has different seasonal characteristic aroma types, golden and clear soup color, mellow taste, and shows the characteristics of slight sweetness, no bitterness or slight bitterness.

In order to remove the bitter taste of the ganoderma lucidum, the inventor conducts a large number of experiments and takes creative labor to obtain the formula of the invention, which comprises the following specific steps:

comparative example 1A

The difference from example 1A is that the stevia is removed; the rest is the same as in example 1A.

Comparative example 1B

The difference from example 1A is that the lemon was removed; the rest is the same as in example 1A.

Comparative example 1C

A difference from example 1A is that stevia is replaced with 3 parts of rock candy; the rest is the same as in example 1A.

Comparative example 1D

The difference from example 1A is that stevia is replaced with 3 parts of xylitol; the rest is the same as in example 1A.

Comparative example 1E

The difference from example 1A is that the lemon was replaced with 3 parts of malic acid; the rest is the same as in example 1A.

Comparative example 2A

The difference from example 2A is that the stevia is removed; the rest is the same as in example 2A.

Comparative example 2B

The difference from example 2A is that the lemon was removed; the rest is the same as in example 2A.

Comparative example 2C

A difference from example 2A is that stevia is replaced with 3 parts of rock candy; the rest is the same as in example 2A.

Comparative example 2D

The difference from example 2A is that stevia is replaced with 3 parts of xylitol; the rest is the same as in example 2A.

Comparative example 2E

The difference from example 2A is that the lemon was replaced with 3 parts of malic acid; the rest is the same as in example 2A.

Comparative example 3A

The difference from example 3A is that the stevia is removed; the rest is the same as in example 3A.

Comparative example 3B

The difference from example 3A is that the lemon was removed; the rest is the same as in example 3A.

Comparative example 3C

A difference from example 3A is that stevia is replaced with 3 parts of rock candy; the rest is the same as in example 3A.

Comparative example 3D

The difference from example 3A is that stevia is replaced with 3 parts of xylitol; the rest is the same as in example 3A.

Comparative example 3E

The difference from example 3A is that the lemon was replaced with 3 parts of malic acid; the rest is the same as in example 3A.

Comparative example 4A

The difference from example 4A is that the stevia is removed; the rest is the same as in example 4A.

Comparative example 4B

The difference from example 4A is that the lemon was removed; the rest is the same as in example 4A.

Comparative example 4C

A difference from example 4A is that stevia is replaced with 3 parts of rock candy; the rest is the same as in example 4A.

Comparative example 4D

A difference from example 4A is that stevia is replaced with 3 parts of xylitol; the rest is the same as in example 4A.

Comparative example 4E

A difference from example 4A is that the lemon was replaced with 3 parts of malic acid; the rest is the same as in example 4A.

TABLE 2 taste evaluation table of Ganoderma tea in comparative example

From the description of the taste in the above table, it can be seen that the taste of the four season glossy ganoderma spring tea in the comparative examples 1A, 2A, 3A and 4A is sour and the bitter taste is serious, while the citric acid is not used in the above comparative examples, which indicates that the citric acid plays a role in the spring tea to mask or suppress the bitter taste of the glossy ganoderma, and the specific action mechanism is unknown, but the inventor finds that the citric acid and the stevia can mask or eliminate the bitter taste of the glossy ganoderma together through the comparison and a large number of experiments.

In other comparative examples, bitter and astringent taste was still not eliminated or masked as a result of using stevia alone without lemon (comparative examples 1B, 2B, 3B, 4B); if stevia and other acids such as malic acid are used (comparative examples 1E, 2E, 3E, 4E), the result is still not ideal, and the product still has bitter and astringent taste; if citric acid is used with other sweeteners such as crystal sugar, xylitol (comparative examples 1C, 1D, 2C, 2D, 3C, 3D, 4C, 4D), the results show that the product still has a bitter taste.

Stevia rebaudiana is a Chinese herbal medicine per se, leaves of stevia rebaudiana of the family Compositae have the effects of promoting the production of body fluid to quench thirst, dispelling wind and heat, lowering blood pressure, calming the liver and improving eyesight, and are often used as sweeteners in the field of food.

In general, a taste-modifying agent is often used to mask the bitter or astringent taste of foods or drugs, to improve or mask the unpleasant taste of drugs or foods, and to make it difficult for the consumer to perceive the strong bitter taste of foods or drugs. The correctant generally comprises sweetener (such as various sugar alcohols), aromatic (such as artificial synthetic perfume), and effervescent (such as various effervescent tablets). Although sweeteners have some degree of bitterness inhibition, they do not provide the desired effect for partially bitter tasting foods.

In order to mask or eliminate the bitter taste of ganoderma lucidum, the present inventors tried various methods, such as adding sugar alcohols, which are sweeteners, with little effect. The inventor creatively uses the stevia rebaudiana and the citric acid in the preparation of the ganoderma lucidum tea through a large number of experiments, and can obtain the ganoderma lucidum tea with good mouthfeel and no bitter taste (or basically no bitter taste), which is unexpected. The inventor searches a large amount of literature and finds that the stevia rebaudiana is rarely applied to the literature of masking or eliminating the bitter taste, particularly eliminating the bitter taste of the ganoderma lucidum.

The lucid ganoderma tea disclosed by the invention is supplemented with other raw materials, so that the raw material of lucid ganoderma for improving the human immunity is well utilized, the middle-jiao and Qi can be timely supplemented according to the season of four seasons and the characteristics of qi and blood circulation of a human body, the lucid ganoderma tea is beneficial to the human body, the taste is good, the bitter taste of the lucid ganoderma is eliminated or covered, and the lucid ganoderma tea can be enjoyably accepted by people.

Regarding the ganoderma lucidum tea with the bitter taste eliminated, the inventor further discusses that the bitter taste of the ganoderma lucidum tea is prevented from being eliminated by sacrificing active ingredients such as ganoderma lucidum triterpene, and the content of the ganoderma lucidum triterpene in the ganoderma lucidum tea is not obviously changed by comparing HPLC (high performance liquid chromatography) images 11 and 12 (the detection conditions are the same); and through analyzing the process of the invention, the process which can generate enough damage to the active ingredients in the ganoderma lucidum is not adopted, so the principle of eliminating the bitter taste in the ganoderma lucidum tea by the stevia rebaudiana and the citric acid in the invention is about to cover or embed the bitter taste.

As can be seen from the attached drawings 1-4, after the spring tea is brewed for three times, the soup color still presents faint yellow, the color is bright, and the brewing resistance is strong; in FIG. 2, the color of the summer tea is slightly darker than that of the spring tea brewed for three times in FIG. 1, and is more consistent with the liquor color of the tea; the color of autumn flower is darker than that of summer tea, and the color of winter tea is bright yellow; the tea in the figures 1-4 is relatively bright in color, basically free of sediment and turbidity, good in appearance color and luster and easy to accept by people. The inventor creatively adds trametes cinnabarina into the ganoderma lucidum tea, obviously improves the liquor color and the brewing resistance of the ganoderma lucidum tea, and is shown in figure 6.

Trametes cinnabarina, flat and semi-spherical, flat, without stalk, and soft meat quality when fresh, and becomes into cork quality after dried. The diameter of the pileus is 2-11 cm, the thickness of the pileus is 0.5-1 cm, the surface is orange to red, and the pileus is slightly faded and darkened in the later period, has no ring lines, fine fluff or hair and has slight wrinkles. The whole bacteria contains Ardisic acid, Ardisia crenata, trametes cinnabarina (tramesanguin), etc. Is mainly used for treating carbuncle, deep-rooted carbuncle, sore and furuncle, sore throat and traumatic injury.

As can be seen from the attached figure 7, the ganoderma lucidum tea without adding trametes cinnabarina has lighter color after being brewed; the tea added with trametes cinnabarina is bright red in color, and the tea is clear in liquor color;

FIG. 8 is a photograph of a tea bag product containing trametes cinnabarina; FIG. 9 is a photograph of a finished tea bag without trametes cinnabarina;

in the attached drawing 10, the picture (i.e. the sample of the control in the attached drawing 5) after the ganoderma lucidum autumn tea without adding trametes cinnabarina is lighter in color of the tea in the drawing, flocculent suspended matters are presented in the tea soup, the tea soup is cloudy, and on the contrary, in the attached drawing 3, the autumn tea after adding trametes cinnabarina is golden yellow in color, and the tea soup is clear in color, free of suspended matters and free of turbidity. The ganoderma lucidum tea added with trametes cinnabarina is fully demonstrated to have bright golden yellow color, and the trametes cinnabarina has a special velvet structure, so that the brightness of the soaked tea soup is improved; in the experimental process, the inventor intends to apply trametes cinnabarina to the ganoderma lucidum tea, so that the color of the tea is improved, and the color of the tea is more beautiful, but the trametes cinnabarina is found to have an obvious effect on eliminating turbidity or suspended matters in the liquor color of the ganoderma lucidum tea.

The inventors of the present invention examined the transmittance of each sample, and the differences between the controls 1, 2, 3, and 4 and the examples 1A, 2A, 3A, and 4A are only that trametes cinnabarinus is not added, and the other results are exactly the same as the examples 1A, 2A, 3A, and 4A, and the specific results are as follows:

TABLE 3 comparison of light transmittance after brewing of Ganoderma lucidum tea of example and each control example

	Light transmittance%		Light transmittance%
				Example 1A	97.64	Control 1	72.18
Example 2A	95.86	Control 2	70.36
				Example 3A	95.15	Control 3	71.05
Example 4A	94.32	Control 4	70.39

The light transmittance measurement method comprises the following steps: pouring the tea brewed in each sample (250 mL per 1 bag, one time of brewing, and detecting 5min after brewing) into a 1cm cuvette, and measuring the light transmittance at 680nm by using distilled water as a reference;

by comparing the colors, the spring tea of example 1A, which is darker than the yellowish color of control 1, exhibited a clear yellow color;

the summer tea of example 2A is darker in color than that of example 1A because the formula of the summer tea is different from that of the spring tea, resulting in a change in color of the two; the color of the example 3A is darker than that of the example 2A, and the yellow color is slightly brownish yellow; the winter tea of example 4A exhibited a slightly lighter color than that of example 2A. The color of the tea of each control example was lighter.

In appearance, the glossy ganoderma tea in each of the comparative examples is turbid, the inventor uses a transparent glass cup to contain the brewed tea, places a piece of white paper with characters behind a tea cup, and observes the characters on the white paper behind the tea cup, so that the characters on the white paper are not clear when being seen through each tea cup in the comparative example. Further, the present inventors measured the transmittance, and found that the transmittance of the ganoderma lucidum tea in the control example was far inferior to that of the example. Therefore, it can be seen from the data in the above table that the light transmittance of the controls 1, 2, 3 and 4 is much lower than that of the examples 1A, 2A, 3A and 4A, and the data in the figures and the above table prove that the content of the ganoderma lucidum tea suspension in each control example is higher than that in the corresponding example, and fully shows that the trametes cinnabarinus has a significant effect on eliminating the suspension in the ganoderma lucidum tea.

The inventor does not find the patent literature or journal literature describing the use of trametes cinnabarina for eliminating the precipitate in the tea through search; the analytical reason may be related to the villous or flocculent structure of trametes cinnabarina, which has the function of adsorbing or eliminating turbidity or suspended matters in the tea. The trametes cinnabarina is an anti-tumor fungus, has no side effect on a human body, has the effect of clearing heat and removing toxicity, is added as a suspended matter eliminating raw material, and can avoid the side effect of other chemical components for eliminating suspended matters on the human body.

Claims

1. A preparation method of four-season tea with lucid ganoderma as a main material is characterized by comprising the following steps:

the making process of the spring tea comprises the following steps:

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

and 4, step 4: crushing the raw materials in the step 3, performing ultrahigh pressure treatment, and subpackaging finished products under an ultraclean condition to obtain the ganoderma lucidum spring tea;

(II) the preparation process of the ganoderma lucidum summer tea is as follows:

(III) the preparation process of the lucid ganoderma autumn tea is as follows:

step 1: collecting Ganoderma, Phellinus Linteus, trametes cinnabarina, flos Osmanthi Fragrantis, dried fructus Citri Limoniae, sweet stevia, radix Ophiopogonis, Bulbus Lilii, fructus Chebulae, and pericarpium Citri Tangerinae, cleaning, removing impurities, and oven drying respectively;

step 1: collecting Ganoderma, Phellinus Linteus, trametes cinnabarina, dried fructus Jujubae, fructus Citri Limoniae, sweet stevia, rhizoma Alpiniae Officinarum, arillus longan, fructus Lycii, fructus Chebulae and pericarpium Citri Tangerinae, cleaning, removing impurities, and oven drying respectively;

step 2: performing operations S1, S2 of step 2 in (a); in S3: removing impurities from galangal, chopping, and operating according to the step S2; in S4: removing impurities from radix Codonopsis, chopping, adding distilled water, stirring, and performing S2;

and step 3: parching to remove impurity and dry fructus Jujubae;

and 4, step 4: uniformly mixing the raw materials in the steps 1, 2 and 3;

and 5: and (4) crushing the raw materials in the step (4), carrying out ultrahigh pressure treatment, and subpackaging the finished product under an ultraclean condition.

2. The method for preparing the four-season tea with the ganoderma lucidum as the main material according to claim 1, wherein the method comprises the following steps:

the making process of the spring tea comprises the following steps:

step 2: s1, adding distilled water accounting for 45-50% of the weight of the poria cocos into the poria cocos, and stirring for 15-20 min to enable the poria cocos to be fully soaked in the distilled water; s2: bagging, sealing, standing for 2-4 h, steaming at 120 ℃ for 20min under high pressure, cooling to 70-80 ℃, and drying until the water content is 15-18%;

and step 3: taking the raw materials in 1 and 2, and uniformly mixing;

3. The method for preparing the four-season tea with the ganoderma lucidum as the main material according to claim 1, wherein the method comprises the following steps:

(II) the preparation process of the ganoderma lucidum summer tea is as follows:

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

4. The method for preparing the four-season tea with the ganoderma lucidum as the main material according to claim 1, wherein the method comprises the following steps:

(III) the preparation process of the lucid ganoderma autumn tea is as follows:

and step 3: uniformly mixing the raw materials in the steps 1 and 2;

5. The method for preparing the four-season tea with the ganoderma lucidum as the main material according to claim 1, wherein the method comprises the following steps:

in S4: removing impurities from codonopsis pilosula, cutting, adding distilled water accounting for 45-50% of the weight of the codonopsis pilosula, stirring for 15-20 min, and then operating according to the step S2;

and 4, step 4: uniformly mixing the raw materials in the steps 1, 2 and 3;

6. The method for preparing the four-season tea with the lucid ganoderma as the main material according to any one of claims 2 to 5, wherein the four-season tea is prepared by the following steps:

in the step 1, the drying conditions are as follows: drying for 6-8 hours at 50-70 ℃ to keep the water content of the raw materials at 12-15%.

7. The method for preparing the four-season tea with the lucid ganoderma as the main material according to any one of claims 2 to 5, wherein the four-season tea is prepared by the following steps:

in the step 1, drying is carried out by adopting low-speed rotary drying equipment of 30-40 r/min.

8. The method for preparing the four-season tea with the lucid ganoderma as the main material according to any one of claims 2 to 5, wherein the four-season tea is prepared by the following steps: when the finished product is subpackaged, a non-woven fabric filter tea bag is used as a packaging bag.