CN112136943A - Preparation method of hairyvein agrimony and glossy ganoderma health-care tea - Google Patents

Abstract

A preparation method of hairyvein agrimony and glossy ganoderma health-care tea comprises the following specific steps: (1) cultivating, harvesting, picking leaves and cleaning the hairyvein agrimony and ganoderma lucidum; (2) drying and airing; (3) de-enzyming and turning green; (4) rolling and baking; (5) and (5) fragrance extraction and packaging. The health tea prepared by the preparation method has long shelf life, can keep most of functional nutritional ingredients of the hairyvein agrimony and glossy ganoderma, has good taste and high quality, has attractive cardamom tea fragrance, and is suitable for large-scale production.

Description

Preparation method of hairyvein agrimony and glossy ganoderma health-care tea

Technical Field

The invention belongs to the technical field of tea beverage preparation, and particularly relates to a preparation method of hairyvein agrimonia herb and ganoderma lucidum health-care tea.

Background

Rhinacanthus nasutus (also called Rhinacanthus nasutus (Mesona) Linn.) Kuntze, which is classified as Acanthaceae Linnaeus in botanicals, and the native wild species are mainly distributed in Kanga madaio and Soco Dela in tropical Africa; distributed mainly in india and mid-south peninsula in south asia; southeast Asia mainly distributes Philippines and surrounding countries; china is mainly distributed in Yunnan, Hainan, Shuangguang, Fujian and other southern areas. The hairyvein agrimony glossy ganoderma is a perennial and functional medicinal and edible health-preserving plant, and the flower of the hairyvein agrimony glossy ganoderma is similar to the spreading of wings of white hairyvein agrimony, so the hairyvein agrimony glossy ganoderma and the white hairyvein agrimony glossy ganoderma are called. Drying rhizoma Curculiginis twig and leaf in sunlight, and making into Chinese medicinal materials with fragrant smell, sweet taste and mild property; it has effects in relieving inflammation, clearing away lung-heat, relieving cough, calming liver, strengthening kidney, eliminating dampness, relieving itching, resisting fungi and viruses, promoting blood circulation, removing blood stasis, and reducing weight.

However, there is a study on preparing functional health tea from Rhinacanthus nasutus. Therefore, the method can provide the preparation method of the hairyvein agrimonia herb and glossy ganoderma health-care tea with good taste, good quality and good functionality, and is a problem to be solved urgently by research and development technicians in the field.

Disclosure of Invention

In view of the above, the invention provides a preparation method of hairyvein agrimonia herb and glossy ganoderma health-care tea, the health-care tea prepared by the preparation method has long shelf life, can keep most of the nutritional functional components of the hairyvein agrimonia herb and glossy ganoderma, and has good taste, good quality, obvious functionality and attractive cardamom tea fragrance.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of hairyvein agrimony and glossy ganoderma health-care tea specifically comprises the following steps:

(1) cultivating, harvesting, leaf picking and cleaning the hairyvein agrimony and ganoderma lucidum: organic planting Rhinacanthus nasutus, harvesting branches and leaves, picking leaves, and cleaning;

(2) drying and airing; drying the cleaned leaves outdoors for 1-3h, and then continuously drying the leaves indoors for 1-2 h;

(3) fixation and fixation: spreading, cooling and fermenting the leaves after being aired, deactivating enzyme at 80-110 ℃ for 3-4min after fermentation is finished, and finally spreading, cooling and reviving;

(4) rolling and baking: rolling the spread and cooled and turned green leaves at normal temperature for 5-8min, fermenting, after fermentation, continuously carding and rolling at 70-80 ℃ for 5-8min, then baking at 85-110 ℃ for 5-8min, and cooling and annealing;

(5) and (3) fragrance extraction and packaging: and (3) carrying out fragrance extraction on the cooled and annealed leaves, then removing impurities and packaging to obtain the hairyvein agrimony and glossy ganoderma health-care tea.

The invention relates to a beverage of modern health-care tea, which is directly researched and developed from the traditional Chinese medicine of Mesona chinensis Benth. Is based on the medicinal discovery and utilization of the previous Chinese traditional medicine, and shows that the Chinese traditional medicine is nontoxic and has pharmacological action. The invention firstly tests and discovers the nutritional efficacy of the mesona chinensis benth tea on the aspect of health preservation and health care, and the result shows that the mesona chinensis benth tea has very rich functional nutritional health preservation and health care value. The invention is based on the modern food low-temperature processing and traditional Chinese medicine baking principle, thereby integrating and innovating a preparation method of the Mesona chinensis health-care tea beverage, the method keeps the pharmacological components of Mesona chinensis to a large extent from being damaged, and can utilize low-temperature slow fire drying and supercritical baking to extract fragrance.

The core technology of the invention is to adopt a processing method of mild sun-drying and de-enzyming, rolling and strip tidying, primary baking and supercritical low-temperature drying, and is different from white tea and green tea (oolong tea) in time and temperature control, such as two rolling, wherein the first rolling is rolling for 5-8min at normal temperature, fermentation is 10-20min, the second rolling is strip tidying and rolling is cultural baking under the condition of synchronous combination of tea strip tidying and primary baking, namely after the first rolling, Mesona chinensis tea is rolled and primarily baked synchronously in an open type shaker at the temperature of 70-80 ℃ for 5-8min, then is conveyed into a three-layer crawler baking box by a lifter, is baked for 4-8min by hot air, is baked at the temperature of about 95-130 ℃ to complete supercritical baking, and is baked by slow fire for 2-3h after being cooled and annealed for 1-2 weeks, the temperature is controlled at 80-110 ℃, and the dryness reaches 5-6 percent, thus completing the processing and preparation process flow of the mesona chinensis benth health-care tea. The traditional green tea (oolong tea) preparation process has the advantages that the temperature of a de-enzyming cylinder reaches 260-290 ℃, the temperature of a baking box reaches 120-150 ℃, and the preparation methods of the de-enzyming cylinder and the baking box have large temperature control difference.

Preferably, the harvesting in step (1) is harvesting 2-3 times per year for 5-6 months, 7-8 months or 8-9 months, respectively.

The three seasons of spring, summer and autumn are the vigorous growth season of the immortal grass, the branches and leaves growing more fresh and tender can be picked by harvesting the immortal grass, the quality and the functionality of the tender leaves are good, the beneficial effects of increasing the yield and increasing the income are obvious, and the fresh and high-quality products of the immortal grass tea can be supplied to the market all the year round. Also is beneficial to the cultivation of multi-branch and reasonable tea tree canopies. After harvesting branches and leaves every time, immediately applying organic fertilizer. The height of the branches of the Chinese toon in the first harvest is not less than 50cm, and the height of the branches of the Chinese toon in the second and third harvests is respectively increased by 20cm-30cm on the basis of the height of the main stem of the Chinese toon in the last harvest, so that the branches can be promoted, and a reasonable canopy structure can be cultivated.

Preferably, in the organic planting and cultivating technology in the step (1), the farmland which is fallow for many years and has no heavy metal and pesticide residue is selected, and a natural farming method and deep-groove high-ridge farming are adopted; applying organic fertilizer fermented at high temperature, applying fertilizer deeply once, covering with plastic film, and transplanting the seedlings; chemical fertilizers, pesticides and herbicides are forbidden, and the water source ecology and the natural environment are free of pollution in the whole ecological planting process; adopts biological control, grass cutter weeding, and picking blade cleaning and other strict scientific management.

The planting and cultivating measures are beneficial to improving the quality of natural ecological organic tea products and preparing pollution-free safe high-quality immortal grass tea, particularly mulching film covering and one-time deep fertilization, do not use pesticides, can reduce the fertilizer loss in rainy seasons and water and fertilizer demand regulation and control of dry seasons and weed damage, are beneficial to preventing beneficial microorganisms (fixing N, solving K and solving P) in soil from being killed by a herbicide, and achieve the aims of 'three-reduction-one', yield increase, efficiency increase and food safety.

Preferably, in the process of sunning and sunning in the step (2), turning is carried out once every 25-35 min.

The withering and the sunning are the beginning of the withering of the tea, which promotes the 'reshaping and deterioration' of the immortal grass leaves in the enzymatic oxidation process, and the leaves are turned over once every half hour due to the difference of external conditions, so that the uniformity and the speed of the stem, leaf and bud water evaporation and the enzymatic oxidation reaction are promoted.

Preferably, the temperature of sunning in the step (2) is 25-35 ℃, and the temperature of sunning fermentation is 20-25 ℃.

Preferably, the water content of the leaves subjected to sun-drying in the step (2) is 25-35%

The withering and the air-drying are carried out under mild conditions, so that the enzymatic oxidation in cell tissues of leaves, veins and petioles and the reduction of water evaporation of fresh leaves are facilitated, the leaf quality is soft, and the leaf area is reduced. Under the condition of enzymatic oxidation reaction, the permeability of cell membrane is enhanced, and starch, sucrose, polysaccharide, protein and pectin are decomposed. Enzymatic reactions lead to the natural conversion of starch to glucose, disaccharides to monosaccharides, proteins to amino acids, protopectin to water-soluble pectins, etc. In the process of sunning and withering, through the drying capacity of sunlight and air and reasonable regulation and control of temperature, time, a withering method and the like, suitable conditions favorable for physicochemical change of an enzymatic reaction process are created, and the optimal raw materials are provided for the next step of water removing and rolling.

Preferably, the time of spreading for cooling and returning the green tea leaves after the green removing in the step (3) is 0.5-1h, and the temperature is 20-25 ℃.

The invention destroys the activity of enzyme by non-enzymatic enzyme deactivation, namely reduces the enzyme aggravating various chemical changes at the optimum temperature (50-60 ℃), which causes the time delay and influences the tea quality. The spread cooling and reviving (20-25 ℃) is adopted, which is favorable for preventing the polyphenol compounds from being oxidized into theaflavin and causing low fragrance and stuffiness, so that the spread cooling and reviving fermentation is a remedy for the steaming and stuffy environment caused by poor ventilation condition of the leaves in the de-enzyming of the barrel (80-110 ℃) at the room temperature of 20-25 ℃ and difficult rapid loss of water vapor. And spreading for cooling and returning to green for fermentation is favorable for further evaporation of hot gas, water and volatile gas in the tea leaves, and is favorable for regulating and controlling the uniformity of water in leaf tissues.

Preferably, the time for the deactivation of enzymes in the step (3) is 3-4 min.

The enzyme deactivation is a scientific method for tea making used by ancient civilization till now, and is a transient high-temperature (3-4min) thermal physical non-enzymatic reaction with the temperature of over 80 ℃ and the low-temperature critical value. If the enzyme deactivation time is too long, the non-enzymatic or enzymatic oxidation of the mesona phenolic compounds can be caused to cause deterioration and color change reaction, yellow theanine and black theanine are caused to form, chlorophyll is damaged, and the chemical properties of leaf buds are also changed. Only when the color, smell and taste are changed due to different degrees of enzyme deactivation, the drinker can sense the chemical change. The process of the invention ensures that the fixation time is selected to be 3-4min, integrates the green tea (oolong) and white tea process, and focuses on controlling the moderate water loss of the sun-cured tea, and the destruction and color change of chlorophyll histiocyte are combined, so that the fixation time and temperature are very important, and the unique cardamom tea fragrance of the mesona chinensis benth tea is formed.

Preferably, the spreading, cooling and fermenting time in the step (4) is 10-20min, and the fermenting temperature is 20-25 ℃.

Preferably, the aroma raising in the step (5) adopts an electric baking cage or an electric baking box, and the temperature is 95-150 ℃.

Preferably, the aroma raising temperature of the electric baking cage (made by bamboo) is 95-130 ℃, and the time is 2-3 h; the electric baking oven is used for raising fragrance at 130-150 deg.C for 5-15 min.

The aroma raising is the last procedure of five processes of baking green tea (oolong tea) into tea, and the faint scent Mesona tea can be prepared by adjusting the aroma and selecting the aroma of the dried tea, mainly depending on the regulation and control of different baking method temperatures and baking time, and electrically baking the tea at 95-130 ℃ for 1-3h to raise the aroma; baking in an electric baking oven to extract fragrance, and extracting fragrance at 130-150 deg.C for 5-15min to obtain XIANCAO tea with sweet taste and fragrant fragrance of fructus Amomi rotundus tea.

Preferably, the hairyvein agrimonia herb and glossy ganoderma health tea prepared by the preparation method is applied to medical food.

In recent years, the development of Chinese special medical foods and the discovery and utilization of Chinese medical and special medical foods are very important by the national health and welfare committee, and policy support is provided for the Chinese medical industry, so that the Chinese medicinal food has very important strategic significance for promoting the inheritance and discovery of Chinese medicine and pharmacology. According to the indexes of the total-nutrient formula food in the formula food registration management method for special medical purposes, the invention carries out qualitative and quantitative component detection on functional health-preserving effective components in the agrimony and glossy ganoderma tea, and discovers that the contents of energy, protein, tea polyphenol, dietary fiber, polysaccharide vitamin C, vitamin E, vitamin K1, vitamin B1, B2, B3, seventeen amino acids and trace elements, such as zinc, iron, magnesium, potassium, calcium, selenium and the like, necessary for a human body are very rich for the first time. The functional nutrient components have good effects of preserving health, improving human immunity, preventing and controlling human respiratory system diseases, and diseases such as liver diseases, stomach diseases, heart diseases, diabetes, cancers and the like. The industrial development of the agrimony and ganoderma lucidum tea is an innovative drink for special medical foods.

Preferably, the hairyvein agrimonia herb and ganoderma lucidum health-care tea is compatible with special medical foods such as stevia rebaudiana (0.6-1.6%), empire tea (20-30%) or liquorice (0.5-1%), mint (1-2%) and the like.

The Mesona chinensis tea ceremony health-care drink has compatibility and synergism, can be prepared by using the original Mesona chinensis health-care tea as a basis and matching with 20% -30% of Diwang hemp tea, has complementary effects, is rich in fragrance, is mellow and smooth when entering the throat, is enhanced in function and has better effect. If the stevia rebaudiana bertoni is matched with 0.5 to 2 percent of stevia rebaudiana bertoni, the taste is sweet and mild, and the taste is fragrant. If drunk frequently, the health-care effect is good, and the mind is relaxed. The invention also can be combined with the traditional scented tea process, and the jasmine flower or the cinnamon containing bud to be released is used for fumigating and scenting the immortal grass tea to prepare the immortal grass scented tea, after the organic cultivation and the compatibility of the prepared product are carried out, the taste is better, the taste and the health preserving and health care functions are more comprehensive, if 3 healthy and nutritious drinks are taken for certain diseases, each drink can be 5-8g, the effect is better, and the life can be prolonged after long-term drinking.

After the compatibility of medicines, the taste is better, and the mouthfeel and the health-care function are more comprehensive.

Preferably, the health tea is prepared by the following steps: the health tea is packaged in a dose of 3-5g per day, and is drunk 3 times a day in the morning, noon and evening; the best usage is that the kungfu tea is boiled by an electric heating glass kettle or is brewed by a portable vacuum cup or a glass cup by hot water, the tea rhythm is better, the temperature of the brewed tea is above 95 ℃, functional health-preserving nutritional health-care ingredients in the immortal grass tea can be fully extracted, the flavor of the cardamom is fragrant and natural, the taste is mellow and sweet, the fatigue is relieved after drinking, the mind is relaxed, the ears are clever and the eyes are clear, the energy is extended, and the broad-spectrum health-preserving efficacy is self-seen for a long time.

The Mesona chinensis Benth health tea has abundant and diversified nutrients and health-care drinking and treating effects, 50 component detection items are set, and the content of functional components related to health care and health care of more than 46 nutrients and trace elements is found to be very rich and diversified. In the comprehensive nutrients, the plant protein content of each cactus tea reaches 26.3g, which is more than 3 times of that of high-quality rice, the dietary fiber reaches 39.6g/100g, the total saponin (calculated by ginsenoside Be) reaches 124mg/100g, the crude polysaccharide reaches 0.9g/100g, the carbohydrate reaches 6.9g/100g, various plant fats reach 3.8g/100g, the energy reaches 1007KL/100g, the vitamin C reaches 4.0mg/100g, the tea polyphenol reaches 0.9g/100g, the beta carotene reaches 12.2mg/100g, the vitamin B3 (nicotinic acid) reaches 5.64mg/100g, the vitamin E reaches 4.8mg/100g, the vitamin K1 reaches 0.916mg/100g, the content of 17 amino acids is obviously improved compared with other plants, and the content is 193.2 g/kg. Among the important essential trace elements which can not be synthesized by human body, each kilogram of zinc reaches 62.7g/kg, magnesium reaches 4.1g/kg, potassium reaches 43.1g/kg, calcium reaches 28.7g/kg, selenium reaches 0.070mg/kg, the standard of high amino acid, high potassium, high calcium, high zinc and high selenium is reached, and iron reaches 462 mg/kg. The nutrient and trace elements which are necessary and cannot be synthesized by human bodies are very rich, and the immortal grass tea has special effects on health preservation, development and utilization in traditional Chinese medicine, can be used for diminishing inflammation, resisting viruses, curing injuries, nourishing and preserving health, improving immunity, preventing and controlling diseases, preventing and treating various diseases such as lung, liver, stomach, kidney, large intestine, small intestine, high blood pressure, high blood sugar, high blood fat, high blood sugar. In the aspect of preventing and controlling the new coronavirus epidemic situation, the Mesona chinensis tea is a good choice for improving the immunity and preventing and controlling the virus as the traditional Chinese medicine.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

(1) the invention establishes a set of process technology under the processing conditions of low-temperature dehydration and drying and low-temperature supercritical baking, can remove the Chinese herbal medicine taste of the original Mesona chinensis Benth, can maintain the nutritional quality of the Mesona chinensis Benth health tea and can generate the natural round cardamom fragrance of the Mesona chinensis Benth tea and the deep-depression flavor.

(2) The invention can carry out compatibility and synergism of the mesona chinensis benth tea ceremony health-care beverage, is based on the original mesona chinensis benth health-care tea and is compatible with 20-30% of monarch health-care tea, and has complementary efficacy, rich fragrance, mellow throat, enhanced function and better efficacy; if the health-care tea is matched with 0.5 to 2 percent of stevia rebaudiana, the taste is sweet, the taste is fragrant, and the health-care tea can be kept healthy and kept healthy after being drunk frequently and has no appetite and prosperity; or combined with conventional scented tea process, and fumigating herba Mesonae chinensis tea with flos Jasmini sambac or cortex Cinnamomi bud to obtain herba Mesonae chinensis scented tea.

(3) The health tea prepared by the preparation scheme of the invention has more than 50 nutrient components detected, wherein the Mesona chinensis tea has rich energy, protein, tea polyphenol, dietary fiber, polysaccharide vitamin C, vitamin E, vitamin K1, vitamin B1, B2, B3, seventeen amino acids and trace elements such as zinc, iron, magnesium, potassium, calcium, selenium and the like which are necessary for human bodies.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A preparation method of hairyvein agrimony and glossy ganoderma health-care tea specifically comprises the following steps:

(1) cultivating, harvesting and cleaning Rhinacanthus nasutus: the southern climate is high-temperature and rainy, which is beneficial to seedling transplantation and organic ecological planting, namely, farming is selected in a non-pollution natural ecological fine farmland in mountainous areas, deep groove high ridge furrows are adopted, deep layer fertilization (organic) is carried out, mulching is carried out, 400-450 plants are rated per mu, after transplantation, irrigation and seedling irrigation are carried out, biological control, mechanical weeding, three times of harvesting in spring, summer and autumn are carried out, and organic cultivation is carried out in the whole process; picking can be started in the second year after planting, and harvesting is respectively carried out in spring (5-6 months), summer (7-8 months) and autumn (9-10 months) three times every year, which is favorable for improving the vegetative growth of the mesona chinensis benth, the accumulation of functional active ingredients and the quality standard of organic quality; the method comprises clustering branches of Mesona chinensis in spring and summer, harvesting branches and leaves with a plant height of 2/3 in sunny days when the plant height reaches about 1m, harvesting at 7-8 am or 1-3 pm, transporting to tea plant, washing with clear water, placing the harvested leaves on water permeable net frame, arranging on cement field, and drying in the sun;

(2) drying and airing green: drying the cleaned branches and leaves outdoors for 1-3h, turning over the cleaned branches and leaves up and down for 25-35min, and then moving the cleaned branches and leaves indoors for airing for 1-2h, and turning over the cleaned branches and leaves up and down for 25-35 min; the purpose of sunning is to promote the enzymatic reaction of the leaves of the immortal grass and further evaporation of water in the leaves and promote the enzymatic reaction of physiologically active substances in the leaves. The water content of the Mesona chinensis Benth leaf is controlled at 0.5-2h according to the temperature of the day or the spreading cooling fermentation time; the temperature of sunshine green drying is 25-35 ℃, insolation is avoided as much as possible, mild withering of leaves is facilitated, and the temperature of green drying is 20-35 ℃;

(3) de-enzyming and turning green: the water removing is carried out by using an electric heating converter of a tea factory, rolling at 80-110 ℃ for water removing, and controlling the water removing time to be 3-4min generally according to the withering degree after the water removing and the cooling; after the water is removed, the leaves are further spread and cooled for 10-20min, which is beneficial to the homogenization and further evaporation of water in the leaves; the mastering of the enzyme deactivating degree influences the rolling time and the forming effect;

(4) rolling and baking: the leaves of the Mesona chinensis Benth are formed by kneading, because the leaves of the Mesona chinensis Benth are not as thick as those of the traditional tea plant and are relatively tender, if the water removing and drying are not enough, the leaves can be twisted into a ball, and the forming and the effect are influenced; the cactus leaves are generally rolled and formed by a rolling machine, a little wet liquid seeps out, the rolling time is controlled to be 5-8min, the cactus leaves are loosened by hand as much as possible after rolling, and the fermentation time is 10-20min to meet the technical standard requirement; during the second rolling, the primarily formed tea leaves can be sent to an open type carding table dryer by an automatic lifter to further accelerate the strip rope forming and dry the moisture, the time is controlled to be 5-8min, and the temperature is controlled to be 70-80 ℃;

baking for two times: the process comprises directly feeding rolled and strip-shaped mesona chinensis benth leaf strip ropes into a hot air baking box through a lifter for baking, drying and aroma raising, wherein the time is controlled to be 5-8min, feeding the tea leaves after strip arrangement into a semi-open type drying box for further drying, dividing a crawler type drying conveyor belt into three layers, gradually heating the upper layer from 85 ℃ to two layers and three layers to 110 ℃, not heating when the temperature of the hot air baking box reaches 85-110 ℃, checking the dryness condition and determining the regulation and control of the drying time, sampling for the quality and aroma identification of the baking of the mesona chinensis benth tea when the baking is finished, and finally cooling and annealing.

(5) And (3) fragrance extraction and packaging: baking and extracting aroma after 1-2 weeks, controlling the temperature at 95-150 ℃, extracting aroma by using an electric baking cage (made by bamboo) at 95-130 ℃, and keeping the time at 2-3 h; extracting fragrance with electric baking oven at 130-150 deg.C for 5-15min, and pouring out after desired fragrance effect is achieved; if the Mesona chinensis tea is baked again and dried to extract fragrance, the Mesona chinensis tea is easy to be fragmented; then, manually removing impurities, sorting out overlong leaves, stems and impurities in the processing to improve quality requirements and product impression, and finally, packaging in big bags after cooling to obtain the original agrimony and ganoderma lucidum health-care tea for packaging and selling.

The method comprises two methods of using an electric baking cage to raise aroma and using an electric baking box to raise aroma, wherein the temperature is gradually raised and cannot be raised in one step, the aroma raising time is different due to different equipment, for example, if bamboo electric baking cages are used for raising aroma, the temperature is 95-130 ℃, the time is 2-3h, the initial time is 1h, and the temperature is controlled at 95-110 ℃; the middle time is 1h, and the temperature is controlled to be 110-120 ℃; finally, controlling the temperature at 120-130 ℃ for 0.5-1 h; the temperature of the electric baking oven is 130-150 ℃, the time is 5-15min, and the initial 5min temperature is controlled at 130-140 ℃; raising the temperature to 140-145 ℃ in the middle 5 min; finally, the temperature is raised to 150 ℃ for 5min, and the progressive method can create an attractive cardamom fragrance in non-enzymatic physicochemical fragrance extraction for nutrition and flavor transformation.

The product of the example 1 is detected, 50 component detection items are set by Fujian agriculture and forestry university on the basis of preliminary test, and are sent to the third party of the Fujian province product quality inspection research institute for further detection, and more than 46 nutrients and trace elements are found to have rich and various functional components related to health maintenance and health care, and the characteristics are obvious; in the comprehensive nutrients, the plant protein content of each cactus tea reaches 26.3g, which is more than 3 times of that of high-quality rice, the dietary fiber reaches 39.6g/100g, the total saponin (calculated by ginsenoside Be) reaches 124mg/100g, the crude polysaccharide reaches 0.9g/100g, the carbohydrate reaches 6.9g/100g, various plant fats reach 3.8g/100g, the energy reaches 1007KL/100g, the vitamin C reaches 4.0mg/100g, the tea polyphenol reaches 0.9g/100g, the beta carotene reaches 12.2mg/100g, the vitamin B3 (nicotinic acid) reaches 5.64mg/100g, the vitamin E reaches 4.8mg/100g, the vitamin K1 reaches 0.916mg/100g, the content of 17 amino acids is obviously improved compared with other plants, and the content is 193.2 g/kg. Among the important essential trace elements which can not be synthesized by human body, each kilogram of zinc reaches 62.7g/kg, magnesium reaches 4.1g/kg, potassium reaches 43.1g/kg, calcium reaches 28.7g/kg, selenium reaches 0.070mg/kg, the standard of high selenium, high potassium, high zinc and high calcium is reached, and iron reaches 462 mg/kg. The nutrient and trace elements which are necessary for human bodies and cannot be synthesized are very rich, and the immortal grass tea has special effects on health preservation, development and utilization in traditional Chinese medicine, can be used for diminishing inflammation, resisting viruses, curing wounds, keeping health, improving immunity, preventing and controlling diseases, preventing and treating various diseases such as lung, liver, stomach, kidney, large intestine, small intestine, high blood pressure, high blood sugar and high blood sugar, and has potential important effects of multiple effects.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (9)

1. A preparation method of hairyvein agrimony and glossy ganoderma health-care tea is characterized by comprising the following steps:

(1) cultivating, harvesting, leaf picking and cleaning the hairyvein agrimony and ganoderma lucidum: organic planting Rhinacanthus nasutus, harvesting branches and leaves, picking leaves, and cleaning;

(2) drying and airing; drying the cleaned leaves outdoors for 1-3h, and then continuously drying the leaves indoors for 1-2 h;

(3) fixation and fixation: deactivating enzyme of the leaves after being dried by the sun for 3-4min at 80-110 ℃, and spreading for cooling and turning to green;

(4) rolling and baking: rolling the spread and cooled and turned green leaves at normal temperature for 5-8min, fermenting, after fermentation, continuously carding and rolling at 70-80 ℃ for 5-8min, then baking at 85-110 ℃ for 5-8min, and cooling and annealing;

(5) and (3) fragrance extraction and packaging: and (3) carrying out fragrance extraction on the cooled and annealed leaves, then removing impurities and packaging to obtain the hairyvein agrimony and glossy ganoderma health-care tea.

2. The preparation method of Rhinacanthus nasutus health tea as claimed in claim 1, wherein the harvesting in step (1) is harvesting 2-3 times per year for 5-6 months, 7-8 months or 8-9 months.

3. The method for preparing Rhinacanthus nasutus health tea as claimed in claim 1, wherein in the step (2), the leaves are turned over every 25-35min during the sunning and sunning processes.

4. The preparation method of Rhinacanthus nasutus health tea as claimed in claim 3, wherein the temperature of sun-drying in the sun in step (2) is 25-35 ℃ and the temperature of sun-drying in the sun is 20-25 ℃.

5. The preparation method of Rhinacanthus nasuta Lindl health tea as claimed in claim 1, wherein the water content of the sun-dried leaves in step (2) is 25-35%.

6. The preparation method of Rhinacanthus nasutus health tea as claimed in claim 4, wherein the cooling and green-turning time in step (3) is 0.5-1h and the temperature is 20-25 ℃.

7. The method for preparing Rhinacanthus nasuta Lindl health tea as claimed in claim 1, wherein the fermentation time in step (4) is 10-20min, and the fermentation temperature is 20-25 ℃.

8. The preparation method of Rhinacanthus nasutus health tea as claimed in claim 1, wherein the aroma raising in step (5) is carried out in an electric baking cage or an electric baking oven at a temperature of 95-150 ℃.

9. The application of the Rhinacanthus nasutus health tea prepared by the preparation method according to any one of claims 1-8 in medical food.