阅读说明：本技术 适合运动后饮用的药食同源发酵凉茶的制备方法及其产品 (Preparation method of medicinal and edible fermented herbal tea suitable for drinking after sports and product thereof ) 是由 刘彩华 黄训文 徐晓玲 黄斌 李荣峰 于 2021-08-27 设计创作，主要内容包括：本发明公开了一种适合运动后饮用的药食同源发酵凉茶的制备方法,包括以下重量组分原料制得：金银花10～30份、淡竹叶10～30份、罗汉果10～40份加适量水浸提得浸提液；薏苡仁5～25份和白扁豆5～25份加适量水,经米曲霉、根霉或酵母菌中的任一种发酵预处理,打浆得浆液；合并浸提液和浆液,并加入益生菌发酵,去固形物后,得发酵液；向发酵液中加入钙盐、铁盐、镁盐得凉茶。制备工艺简单,制得的凉茶呈淡褐色、口感酸甜适宜。公开了一种适合运动后饮用的药食同源发酵凉茶,适合人们运动后饮用,具有清热解毒、生津止渴、补充矿物元素、调节肠胃功能、促进肠道健康作用的有益效果。(The invention discloses a preparation method of medicinal and edible fermented herbal tea suitable for drinking after sports, which comprises the following raw materials in parts by weight: 10-30 parts of honeysuckle, 10-30 parts of lophatherum gracile and 10-40 parts of momordica grosvenori are added with a proper amount of water and extracted to obtain an extract; adding a proper amount of water into 5-25 parts of coix seeds and 5-25 parts of white hyacinth beans, performing fermentation pretreatment by any one of aspergillus oryzae, rhizopus or saccharomycetes, and pulping to obtain a pulp; mixing the leaching liquor and the slurry, adding probiotics for fermentation, and removing solid matters to obtain fermentation liquor; adding calcium salt, iron salt and magnesium salt into the fermentation liquor to obtain the herbal tea. The preparation process is simple, and the prepared herbal tea is light brown and has proper sour and sweet taste. Discloses a medicinal and edible fermented herbal tea suitable for drinking after sports, which is suitable for drinking after sports and has the beneficial effects of clearing heat and detoxicating, promoting the production of body fluid to quench thirst, supplementing mineral elements, regulating the functions of intestines and stomach and promoting the health of intestinal tracts.)

1. The preparation method of the medicinal and edible fermented herbal tea suitable for drinking after sports is characterized by comprising the following raw materials in parts by weight:

10-30 parts of honeysuckle, 10-30 parts of lophatherum gracile and 10-40 parts of momordica grosvenori are added with a proper amount of water and extracted to obtain an extract;

adding a proper amount of water into 5-25 parts of coix seeds and 5-25 parts of white hyacinth beans, performing fermentation pretreatment by any one of aspergillus oryzae, rhizopus or saccharomycetes, and pulping to obtain a pulp;

mixing the leaching liquor and the slurry, adding probiotics for fermentation, and removing solid matters to obtain fermentation liquor;

adding 160-1800 mg/kg of calcium salt, 10-20 mg/kg of iron salt and 30-60 mg/kg of magnesium salt into the fermentation liquor to obtain the herbal tea, wherein the concentrations are calculated by taking the fermentation liquor as a reference.

2. The method for preparing the herbal tea suitable for post-exercise medicinal and edible fermentation as claimed in claim 1, wherein the calcium salt comprises one or more of calcium gluconate, calcium citrate, calcium lactate, calcium hydrogen phosphate, calcium glycinate and calcium aspartate;

the ferric salt comprises one or more of ferrous gluconate, ferric citrate, ferrous citrate and ferrous lactate;

the magnesium salt includes one or more of magnesium sulfate, magnesium carbonate, magnesium chloride, and magnesium gluconate.

3. The method for preparing the herbal tea suitable for post-exercise edible and medicinal fermentation according to claim 1, wherein the probiotics comprise any of lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium, streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus.

4. The preparation method of the medicinal and edible fermented herbal tea suitable for drinking after sports as claimed in claim 1, wherein the lactic acid content in the herbal tea is 0.5-1.0%.

5. The method for preparing the medicinal and edible fermented herbal tea suitable for drinking after sports as claimed in claim 1, wherein before the fermentation pretreatment, the method further comprises: adding 2-5 times of hot water of 30-50 ℃ into the coix seed and the white hyacinth bean, soaking for 12-15 h, then filtering to remove water, taking the soaked raw materials, cooking for 30-60 min, and naturally cooling to room temperature.

6. The preparation method of the herbal tea suitable for post-exercise medicinal and edible fermentation as claimed in claim 1, wherein the total mass of the coix seed and the white hyacinth bean and the strain are inoculated with one of rhizopus, aspergillus oryzae or yeast at a mass ratio of 1: 0.003-0.02, and fermented for 24-72 hours at 28-38 ℃.

7. The method for preparing the post-exercise fermented herbal tea as claimed in claim 1, further comprising, before extraction: drying honeysuckle, lophatherum gracile and momordica grosvenori at 60 ℃, and crushing to obtain particles with the particle size of less than 10-20 meshes;

the leaching specifically comprises: adding purified water with the total mass of honeysuckle, lophatherum gracile and momordica grosvenori 6-15 times, uniformly stirring, leaching in water with the temperature of 70-90 ℃ for 1.5-3 h, and filtering to obtain filtrate, namely obtaining the leaching liquor.

8. The method for preparing the herbal tea suitable for post-exercise medicinal and edible fermentation according to claim 1, wherein the probiotic fermentation specifically comprises: inoculating the total mass of the leaching liquor and the slurry and the probiotic bacteria liquid according to the volume ratio of 1: 0.01-0.12, fermenting for 12-36 hours at 30-42 ℃ under the condition of 60-100 rpm, and filtering to obtain filtrate to obtain fermentation liquor.

9. Herbal tea prepared by the preparation method according to any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of herbal tea preparation. More particularly, the invention relates to a preparation method of medicinal and edible fermented herbal tea suitable for drinking after sports and a product thereof.

Background

In China, herbal tea has a long drinking history, especially in subtropical and tropical climate areas such as Guangdong, Guangxi, hong Kong, Hainan and the like. In recent years, with the development of economy and the increase of population mobility, diet culture in different areas is exchanged and fused, and herbal tea is widely accepted nationwide and even worldwide. The traditional herbal tea is mainly prepared by taking traditional Chinese medicinal herbs with the functions of clearing heat and removing toxicity, promoting the production of body fluid and quenching thirst as raw materials, decocting the raw materials by adding water and filtering the decoction, and has certain effects of clearing summer heat.

However, with the improvement of living standard of people, the functional requirements of people on the beverage are more and more developed towards the aspects of health and nutrition. Especially under exercise conditions, the human body dissipates heat through a large amount of perspiration. The sweat releasing not only loses moisture, but also discharges a large amount of inorganic salt, and compared with the sweat after bathing, the sweat releasing amount of chlorine, sodium, potassium and iron elements in the sports sweat is increased by more than 10 times, and the sweat releasing amount of calcium is increased by more than 5 times. For women aged 31-40 years old and men aged 41 years old or older, the iron content in sweat after exercise is significantly higher. Therefore, the human body loses more mineral elements after exercise. The loss of the mineral elements not only affects the metabolism activity of the organism and causes the weakness of the spleen and stomach functions, but also can cause harm to the cardiovascular system and reduce the movement capability of the organism. Therefore, the preparation of the herbal tea beverage which can provide mineral elements for people after exercise and has the functions of regulating intestines and stomach, clearing away heat and toxic materials, promoting the production of body fluid and quenching thirst is very necessary. However, at present, the market is lack of functional herbal tea products.

Disclosure of Invention

An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.

The invention also aims to provide a preparation method of the medicinal and edible fermented herbal tea suitable for drinking after sports, the preparation process is simple, and the prepared herbal tea is light brown and has proper sour and sweet taste.

Provides the medicinal and edible fermented herbal tea suitable for drinking after sports, is suitable for drinking after sports, and has the effects of clearing away heat and toxic materials, promoting the production of body fluid to quench thirst, supplementing mineral elements, regulating gastrointestinal functions and promoting intestinal health.

In order to achieve these objects and other advantages in accordance with the present invention, there is provided a method for preparing a medicinal and edible fermented herbal tea suitable for drinking after exercise, comprising the following raw materials by weight:

10-30 parts of honeysuckle, 10-30 parts of lophatherum gracile and 10-40 parts of momordica grosvenori are added with a proper amount of water and extracted to obtain an extract;

adding a proper amount of water into 5-25 parts of coix seeds and 5-25 parts of white hyacinth beans, performing fermentation pretreatment by any one of aspergillus oryzae, rhizopus or saccharomycetes, and pulping to obtain a pulp;

mixing the leaching liquor and the slurry, adding probiotics for fermentation, and removing solid matters to obtain fermentation liquor;

adding 160-1800 mg/kg of calcium salt, 10-20 mg/kg of iron salt and 30-60 mg/kg of magnesium salt into the fermentation liquor to obtain the herbal tea, wherein the concentrations are calculated by taking the fermentation liquor as a reference.

Preferably, the calcium salt comprises one or more of calcium gluconate, calcium citrate, calcium lactate, calcium hydrogen phosphate, calcium glycinate and calcium aspartate;

the ferric salt comprises one or more of ferrous gluconate, ferric citrate, ferrous citrate and ferrous lactate;

the magnesium salt includes one or more of magnesium sulfate, magnesium carbonate, magnesium chloride, and magnesium gluconate.

Preferably, the probiotic bacteria comprise any of lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium, streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus.

Preferably, the lactic acid content in the herbal tea is 0.5-1.0%.

Preferably, before the fermentation pretreatment, the method further comprises the following steps: adding 2-5 times of hot water of 30-50 ℃ into the coix seed and the white hyacinth bean, soaking for 12-15 h, then filtering to remove water, taking the soaked raw materials, cooking for 30-60 min, and naturally cooling to room temperature.

Preferably, the total mass of the coix seed and the white hyacinth bean and the strain are inoculated with one of rhizopus, aspergillus oryzae or yeast according to the mass ratio of 1: 0.003-0.02, and fermented for 24-72 hours at the temperature of 28-38 ℃.

Preferably, the method further comprises the following steps of: drying honeysuckle, lophatherum gracile and momordica grosvenori at 60 ℃, and crushing to obtain particles with the particle size of less than 10-20 meshes;

the leaching specifically comprises: adding purified water with the total mass of honeysuckle, lophatherum gracile and momordica grosvenori 6-15 times, uniformly stirring, leaching in water with the temperature of 70-90 ℃ for 1.5-3 h, and filtering to obtain filtrate, namely obtaining the leaching liquor.

Preferably, the probiotic fermentation specifically comprises: inoculating the total mass of the leaching liquor and the slurry and the probiotic bacteria liquid according to the volume ratio of 1: 0.01-0.12, fermenting for 12-36 hours at 30-42 ℃ under the condition of 60-100 rpm, and filtering to obtain filtrate to obtain fermentation liquor.

Provides the herbal tea prepared by the preparation method.

The invention at least comprises the following beneficial effects:

firstly, the function and the efficacy of probiotic fermentation:

1. maintain the ecological balance of intestinal flora and enhance the intestinal function.

2. Inhibiting pathogenic bacteria and resisting infection. Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus bulgaricus can inhibit the growth of pathogenic bacteria such as staphylococcus; the extracellular glycosidase produced by the bifidobacterium can degrade complex polysaccharide of intestinal mucosa epithelial cells and prevent the adhesion of pathogenic bacteria toxin to the epithelial cells; lactic acid bacteria produce lactobacillin and bifidobactin and have antagonistic action on staphylococcus, salmonella, shigella and the like.

3. Has resistance to mutagen. The peptidoglycan of lactobacillus cell wall has adsorption effect on thermal decomposition product, volatile nitrogen, nitrosamine, etc., and can reduce and eliminate toxic effect of mutagen.

4. Lactobacillus delbrueckii and Lactobacillus lactis subspecies lactis have inhibitory activity to mutation induced by 4-nitroquinoline-N-Oxide, and can reduce carcinogenicity.

5. The effective components in the Chinese herbal medicine are modified or converted, the biological activity is enhanced, the quick absorption by human bodies is facilitated, and the function is greatly improved.

6. Enhancing phagocyte function, stimulating monocyte secretion, and regulating nonspecific immunity; promote the proliferation of T cells and B cells, enhance the cellular immunity and stimulate specific immune response.

7. The storage stability of the herbal tea is improved, and the generation of precipitates is avoided.

Secondly, the main functional components and the functions of the medicinal and edible Chinese herbal medicines are as follows:

1. honeysuckle flower: the nature and taste are sweet and cold, the qi is fragrant, the sweet and cold can clear heat without hurting the stomach, and the fragrance can also eliminate pathogenic factors. The honeysuckle flower mainly comprises organic acids, volatile oils, flavonoids, iridoids, triterpenes and triterpenoid saponins, and has obvious liver protection effect and stronger anti-inflammatory and antipyretic activities; has 15 kinds of inorganic elements including trace elements Fe, Mn, Cu, Zn, Ti, Sr, Mo, etc. and has the functions of clearing away heat and toxic material, resisting inflammation, protecting liver, benefiting gallbladder, lowering blood sugar and blood fat and strengthening immunity.

2. Herba lophatheri: cold in nature and sweet in taste. Has effects of clearing heat-fire, relieving restlessness, quenching thirst, inducing diuresis and treating stranguria. Contains flavonoid components such as luteolin, afzerin, swertisin, etc., triterpene compounds such as luzhu element, imperatorin, taraxacin alcohol, etc., and phenolic acids such as tea polyphenol, etc., and has effects of resisting oxidation, resisting bacteria and virus, protecting liver, contracting blood vessel, reducing blood lipid, protecting myocardium, etc.

3. Momordica grosvenori: cool in nature and sweet in taste. Contains abundant fructus Siraitiae Grosvenorii total glycosides, proteins, amino acids, vitamin C, and multiple minerals or trace elements essential to human body such as calcium, magnesium, potassium, ferrum, zinc, selenium, etc. Has effects in clearing away lung heat, relieving sore throat, eliminating phlegm, relieving inflammation, enhancing immunity, protecting liver, reducing transaminase, and resisting oxidation.

4. Coix seed: cool in nature, sweet and bland in flavor, and entering spleen, stomach and lung meridians. Contains rich active ingredients such as fatty acid and ester compounds thereof, sterol compounds, triterpenes compounds, saccharides compounds, alkaloids compounds, etc., and has effects of invigorating spleen, eliminating dampness, clearing heat, expelling pus, removing adverse effects, and promoting diuresis. Modern pharmacological research shows that the coix seed has the effects of resisting tumors, improving the immunity of the organism, reducing blood sugar, resisting inflammation, easing pain, regulating blood fat and the like.

5. White hyacinth bean: it is slightly warm in nature and sweet in flavor, and enters spleen and stomach meridians. Contains nutrients such as fat, polysaccharide, protein, calcium, ferrum, phosphorus, and vitamins. The saccharide is the main component of white hyacinth bean, has a content of about 50%, and has the effects of invigorating spleen, regulating stomach, eliminating dampness, etc. The modern pharmacological research result shows that the white hyacinth bean water extract has the antibacterial and antiviral effects.

Thirdly, the fermentation pretreatment of the coix seed and the white hyacinth bean can promote the dissolution of the active ingredients, improve the overall stability of the herbal tea, avoid the generation of precipitates and improve the sensory quality of the herbal tea.

Fourthly, the fermented herbal tea obtained by the invention has the effects of clearing away heat and toxic materials, strengthening spleen and excreting dampness, regulating gastrointestinal functions, supplementing mineral elements, inhibiting bacteria and the like, and sensory evaluation can be comparable with commercial products with excellent market effects, so that the fermented herbal tea has better economic benefits and social benefits.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.

It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.

Preparing raw materials: the preparation of the probiotic bacterial liquid comprises the following steps: the strains of lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium, streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus which are preserved in a ring slope are picked by an inoculating ring, and are respectively inoculated into 150ml of MRS liquid culture medium, and are cultured for 48h at the temperature of 35 ℃ for strain propagation. And (4) preparing the propagated strains into probiotic bacteria liquid according to the needs.

< example 1>

The preparation method of the medicinal and edible fermented herbal tea suitable for drinking after sports comprises the following raw materials in parts by weight:

10 parts of honeysuckle, 10 parts of lophatherum gracile, 10 parts of momordica grosvenori,

5 parts of coix seeds and 5 parts of white hyacinth beans, wherein the mass of each part is 100 g;

(1) pretreatment before fermentation, comprising: adding 2 times of 30 deg.C hot water into Coicis semen and semen lablab album, soaking for 12 hr, filtering to remove water, decocting the soaked materials for 30min, and naturally cooling to room temperature;

(2) fermentation pretreatment comprising: inoculating Aspergillus oryzae to the total mass of Coicis semen and semen lablab album at a mass ratio of 1:0.003, fermenting at 30 deg.C for 72 hr, pulping with pulping machine, and making into slurry;

(3) pre-treatment in advance of leaching, comprising: drying flos Lonicerae, folium Bambusae, and fructus Siraitiae Grosvenorii at 60 deg.C, and pulverizing to particle size smaller than 20 mesh;

leaching: adding purified water 6 times the total mass of flos Lonicerae, folium Bambusae, and fructus Siraitiae Grosvenorii, stirring, leaching in 70 deg.C water for 1.5h, and filtering to obtain filtrate.

(4) Probiotic fermentation specifically comprises the following steps: inoculating the total mass of the leaching liquor and the slurry with probiotic bacteria liquid according to the volume ratio of 1:0.01, fermenting at 30 ℃ and 60rpm for 12h, and filtering to obtain filtrate to obtain fermentation liquid, wherein the probiotic bacteria liquid is obtained by mixing lactobacillus acidophilus, lactobacillus bulgaricus and bifidobacterium according to the volume ratio of 1:1: 1.

(5) Blending: 160mg/kg of calcium gluconate, 30mg/kg of magnesium gluconate and 10 parts of white granulated sugar are added into the fermentation liquor, stirred uniformly and blended.

(6) And (3) sterilization: pumping into an ultra-high temperature sterilizer by a pump, sterilizing at 135 deg.C for 4 s.

(7) Filling: filling under aseptic conditions.

(8) And (3) storage: and (4) storing the filled finished product at room temperature to avoid direct irradiation of sunlight. Or storing in refrigerator.

< example 2>

The preparation method of the medicinal and edible fermented herbal tea suitable for drinking after sports comprises the following raw materials in parts by weight:

30 parts of honeysuckle, 30 parts of lophatherum gracile, 40 parts of momordica grosvenori,

25 parts of coix seeds and 25 parts of white hyacinth beans, wherein the mass of each part is 100 g;

(1) pretreatment before fermentation, comprising: adding 5 times of hot water of 50 deg.C into Coicis semen and semen lablab album, soaking for 15 hr, filtering to remove water, decocting the soaked materials for 60min, and naturally cooling to room temperature;

(2) fermentation pretreatment comprising: inoculating rhizopus to the total mass of the coix seeds and the white hyacinth beans and the strains according to the mass ratio of 1:0.02, fermenting for 24 hours at the temperature of 28 ℃, pulping by a pulping machine, and preparing into slurry;

(3) pre-treatment in advance of leaching, comprising: drying flos Lonicerae, folium Bambusae, and fructus Siraitiae Grosvenorii at 60 deg.C, and pulverizing to particle size less than 10 mesh;

leaching: adding purified water 15 times the total mass of flos Lonicerae, folium Bambusae, and fructus Siraitiae Grosvenorii, stirring, extracting in 90 deg.C water for 3 hr, and filtering to obtain filtrate.

(4) Probiotic fermentation specifically comprises the following steps: inoculating the total mass of the leaching liquor and the slurry with probiotic bacteria liquid according to the volume ratio of 1:0.12, fermenting at 42 ℃ for 36h at 100rpm, filtering and taking filtrate to obtain fermentation liquid, wherein the probiotic bacteria liquid is obtained by mixing streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus according to the volume ratio of 1:1: 1.

(5) Blending: adding 1800mg/kg of calcium citrate, 60mg/kg of magnesium chloride and 10 parts of white granulated sugar into the fermentation liquor, stirring uniformly and blending.

(6) And (3) sterilization: pumping into an ultra-high temperature sterilizer by a pump, sterilizing at 135 deg.C for 4 s.

(7) Filling: filling under aseptic conditions.

(8) And (3) storage: and (4) storing the filled finished product at room temperature to avoid direct irradiation of sunlight. Or storing in refrigerator.

< example 3>

The preparation method of the medicinal and edible fermented herbal tea suitable for drinking after sports comprises the following raw materials in parts by weight:

15 parts of honeysuckle, 20 parts of lophatherum gracile, 20 parts of momordica grosvenori,

15 parts of coix seeds and 10 parts of white hyacinth beans, wherein the mass of each part is 100 g;

(1) pretreatment before fermentation, comprising: adding 3 times of hot water of 40 deg.C into Coicis semen and semen lablab album, soaking for 13 hr, filtering to remove water, decocting the soaked materials for 40min, and naturally cooling to room temperature;

(2) fermentation pretreatment comprising: inoculating yeast into the total mass of the coix seed and the white hyacinth bean and the strain according to the mass ratio of 1:0.01, fermenting for 48 hours at the temperature of 32 ℃, pulping by using a pulping machine, and preparing into slurry;

(3) pre-treatment in advance of leaching, comprising: drying flos Lonicerae, folium Bambusae, and fructus Siraitiae Grosvenorii at 60 deg.C, and pulverizing to particle size smaller than 20 mesh;

leaching: adding purified water with the total mass of 10 times of that of the honeysuckle, the lophatherum gracile and the momordica grosvenori, stirring uniformly, leaching for 2h in water with the temperature of 80 ℃, and filtering to obtain filtrate, namely obtaining the leaching liquor.

(4) Probiotic fermentation specifically comprises the following steps: inoculating the total mass of the leaching liquor and the slurry with probiotic bacteria liquid according to the volume ratio of 1:0.05, fermenting at 35 ℃ and 80rpm for 24 hours, and filtering to obtain filtrate to obtain fermentation liquid, wherein the probiotic bacteria liquid is obtained by mixing lactobacillus acidophilus, lactobacillus bulgaricus, bifidobacterium, streptococcus thermophilus, lactobacillus plantarum and lactobacillus rhamnosus according to the volume ratio of 1:1:0.5:0.8:0.5: 1.

(5) Blending: adding 500mg/kg of calcium lactate, 40mg/kg of magnesium carbonate, 15mg/kg of ferrous lactate and 10 parts of white granulated sugar into the fermentation liquor, stirring uniformly, and blending.

(6) And (3) sterilization: pumping into an ultra-high temperature sterilizer by a pump, sterilizing at 135 deg.C for 4 s.

(7) Filling: filling under aseptic conditions.

(8) And (3) storage: and (4) storing the filled finished product at room temperature to avoid direct irradiation of sunlight. Or storing in refrigerator.

< comparative example 1>

The preparation method is the same as example 3, except that the probiotic fermentation in step (4) is not performed, but lactic acid is directly added, so that the mass percent of the lactic acid is 0.8%.

< comparative example 2>

The preparation method was the same as in example 3, except that the yeast in the step (2) was inactivated yeast.

< evaluation test >

Storing the herbal tea prepared in the examples 1-3 and the comparative examples 1 and 2 at room temperature for 90 days, performing sensory evaluation, investigating 4 indexes of appearance, taste, flavor and personal preference degree, wherein each index is fully divided into 10 points, the number of evaluators is 20, meanwhile, the product participating in evaluation also comprises two types of commercially available herbal tea which is popular in the market, the brand and manufacturer of the herbal tea are not listed for avoiding the suspicion of advertisement, all the herbal tea is blindly evaluated, and the evaluation result is shown in the following table:

from the blind evaluation results in table 1, it can be seen that the total score of the herbal tea prepared in examples 1 to 3 can be comparable to that of two popular herbal tea products in the market, indicating that the appearance, taste and flavor all reach the standard.

As can be seen from comparative example 2, if the coix seed and the white hyacinth bean are not subjected to the fermentation pretreatment, the taste of the product is relatively weak, and the fermentation pretreatment can change the protein in the raw materials into small peptides and amino acids and change the starch into low-polymerization-degree sugar and monosaccharide, so the taste is rich.

As can be seen from the results of comparative examples 1 and 2, both of the probiotic fermentation and the yeast fermentation affected the appearance and taste of herbal tea, particularly, precipitation in appearance, and here, in order to investigate the cause of precipitation, the following experiments were conducted.

< test 1>

On the basis of comparative example 1, the prepared herbal tea was stored at room temperature for 0, 90d, and 180d, respectively, without performing a sterilization operation.

< test 2>

On the basis of comparative example 2, the prepared herbal tea was stored at room temperature for 0, 90d, and 180d, respectively, without performing a sterilization operation.

By observing the herbal teas of test 1 and test 2, it was found that the herbal tea of test 1 had a precipitate, while the herbal tea of test 2 had no precipitate.

And (4) analyzing results: 1. as can be seen from comparison between test 1 and comparative example 1, when herbal tea is prepared by directly adding lactic acid, precipitation is generated, and when lactic acid is generated in herbal tea by means of probiotic fermentation, precipitation is not generated.

2. As can be seen from comparison between test 2 and comparative example 2, when the sterilization operation is not performed, no precipitate is generated regardless of whether the fermentation pretreatment is performed on the coix seed and the white hyacinth bean, and when the sterilization operation is performed, no fermentation pretreatment is performed on the coix seed and the white hyacinth bean, a precipitate is generated, which indicates that the fermentation pretreatment on the coix seed and the white hyacinth bean can improve the overall stability of the herbal tea and prevent the generation of the precipitate.

While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.