阅读说明：本技术 一种植物活性液生产的功能性普洱茶的生产工艺 (Production process of functional Pu' er tea produced by plant active liquid ) 是由 杨昊 郭茸莲 于 2021-08-04 设计创作，主要内容包括：本发明公开了一种植物活性液生产的功能性普洱茶的生产工艺,本发明重点从食药同源中药材具有的功能活性提取液入手,将中医药养生理论和普洱茶加工工艺相结合,按照中医药理论进行配伍或单味使用,将植物的活性成分进行液态提取,充分利用干燥茶叶容易吸收液体和气味的特点,在已制成的干燥毛茶基础上进行精深加工。将具有生物活性的植物提取液作为发酵液体,进行普洱茶的发酵,让普洱茶充分吸附植物活性液的气味、吸收植物活性液的功能性成分。总结出中医药理论与普洱茶生产工艺相结合的功能性康养饮品生产工艺,生产出具有康养功能的普洱茶,提升传统普洱茶产品的康养功能和口感。(The invention discloses a production process of functional Pu 'er tea produced by plant active liquid, which is characterized in that the invention starts from functional active extract liquid of food and medicine homologous traditional Chinese medicinal materials, combines the traditional Chinese medicine health preserving theory and the Pu' er tea processing technology, carries out compatibility or single use according to the traditional Chinese medicine theory, carries out liquid extraction on active ingredients of plants, and fully utilizes the characteristic that dry tea leaves easily absorb liquid and smell to carry out deep processing on the basis of the prepared dry raw tea. The method comprises the steps of taking a plant extract with biological activity as a fermentation liquid, and fermenting Pu 'er tea to enable the Pu' er tea to fully adsorb the smell of the plant active liquid and absorb functional components of the plant active liquid. The functional health-care drink production process combining the traditional Chinese medicine theory and the Pu ' er tea production process is summarized, the Pu ' er tea with the health-care function is produced, and the health-care function and the taste of the traditional Pu ' er tea product are improved.)

1. A production process of functional Pu' er tea produced by plant active liquid is characterized by adopting the following process flow:

s1, determining main functions of an active liquid formula, selecting traditional Chinese medicinal materials as active liquid extraction raw materials according to a national medical and edible homology directory, and blending according to a traditional Chinese medicine compatibility application principle;

s2, pretreatment of raw materials: according to the characteristics of the traditional Chinese medicine raw materials in the formula, the traditional Chinese medicine is cut up or crushed, so that the powder size of the traditional Chinese medicine is 1mm-2 mm;

s3, raw material infiltration: selecting an extraction solvent according to the characteristics of the raw materials, putting the raw materials into a vacuum herbal medicine infiltrating machine according to the proportion of 1 (10-15) of the material-liquid ratio, keeping the temperature of the material liquid in a soaking tank constant at 10-20 ℃, and soaking for 24 hours;

s4, active liquid extraction: analyzing the characteristics of the active ingredients of the plant raw materials, extracting by a hot extraction method or a cold extraction method, and continuously extracting twice by the method;

s5, precipitation and filtration: precipitating the extractive solution for 3-4 hr, pouring out supernatant, placing in high pressure filter, adjusting filtration precision to 15 μm, and filtering;

s6, active liquid concentration: conveying the filtered semi-finished product to a vacuum concentration tank, concentrating at 0.08MPa70 ℃, and finishing concentration when the concentration of the active liquid reaches 15%;

s7, cooling and storing the active liquid: cooling in a closed cooling tank, conveying to a liquid storage tank by a pipeline, preferably storing at low temperature by adopting a vacuum liquid storage tank for later use, and keeping the temperature of a storage chamber at 5-10 ℃;

s8, pile fermentation

S9, deblocking and screening: sorting, screening out tea leaves which are fermented to achieve the quality standard, and dispersing and bonding the tea leaves into blocks

S10, drying: placing the fermented tea into drying equipment, drying at 60-70 deg.C for 12-24 hr, and controlling water content of tea below 12%.

2. The production process of the functional Pu' er tea produced by the plant active liquid according to the claim 1, characterized in that the quantitative packaging or the shaping and pressing are carried out according to the product design requirements.

3. The process for producing functional Pu' er tea by using plant active liquid according to claim 1, wherein the pile fermentation adopts the following process flow:

A. spraying and infiltrating: conveying the finished product of the active liquid to ultrasonic atomization equipment, and fusing the active liquid and the tea leaves by atomizing the active liquid to form mist of 50-100 mu m, wherein the tea leaves contain 30-35% of the active liquid;

B. stacking and fermenting: tea leaves are subjected to layered pile fermentation, the thickness of piled materials is 300mm per layer, and the piled materials are piled up to 1200 mm. The temperature of the fermentation workshop is controlled between 35 ℃ and 60 ℃, the humidity of the tea pile is controlled between 30 percent and 35 percent, the air circulation in the fermentation workshop is kept, and the sufficient oxygen amount is ensured during the microbial fermentation;

C. turning: turning over the pile once in 10 days to keep sufficient oxygen amount when various microorganisms are fermented;

D. and (3) uniform mixing: and mixing different pile fermentations after continuously fermenting for 40-50 days, and ending the fermentation.

4. The process for producing functional Pu' er tea by using plant active liquid according to claim 1, wherein the extraction solvent comprises water and edible alcohol.

5. The process for producing functional Pu' er tea by using plant active liquid as claimed in claim 1, wherein the heat extraction method adopts a numerical control closed heat reflux extraction concentration device for extraction at a temperature of 100 ℃ and 150 ℃ for 40-50 min.

6. The production process of the functional Pu' er tea produced by the plant active liquid according to claim 1, wherein the cold extraction method adopts an extraction method, and the extraction is carried out for 12-24 h.

Technical Field

The invention relates to the technical field of Pu 'er tea processing methods, in particular to a production process of functional Pu' er tea produced by plant active liquid.

Background

Tea is commonly called tea and is one of three major beverages in the world. Pu' er tea is one of the traditional historical famous tea and ten famous tea in China, and can be prosperous for more than one thousand years. Pu 'er tea is a primary raw tea obtained by picking tender leaves of a Yunnan large-leaf tea tree, deactivating enzymes, twisting and drying at low temperature, is used as a raw material, is fermented (or not fermented) according to the Pu' er tea production standard, has unique taste and easy storage, and also has various effects of reducing blood fat and losing weight, inhibiting bacteria, helping digestion, detoxifying, slowing down aging and the like, thereby being widely applied to the field of disease prevention and treatment of traditional Chinese medicine. The drinking mode of combining the food and medicine source plant raw materials and the tea is an important component of the medicine in China, the application history is very long, and medical books of all generations are recorded.

The food-medicine homologous plant raw materials are special raw materials separated from traditional Chinese medicines, can be used as raw materials of food and medicines, are summarized by clinical experiments of medical doctors in all ages, have definite curative effect and nutritional function, can be eaten for a long time without toxic and side effects, are used as high-frequency medicinal materials in the field of traditional Chinese medicines, and are particularly used in the regulation of disease recovery period.

With the rapid development of society, the living standard of human beings is improved, the types of diet are rich, the human body is excessively eaten with high fat, high salt, high sugar, high protein food and alcohol, and the metabolic abnormality of the human body causes the problem of low immunity due to the self-aging phenomena of the physiological function decline of the human body caused by the large living pressure, the fast living rhythm, the inexorable diet, the smoking, the drinking, the food preference and the insufficient dormancy, and the factors of environmental pollution, drug abuse, the eating of agricultural residue super-standard food, the bad drinking habit and the like all aggravate the burden of the human body organs, so that the human body can generate various serious diseases. The use of various chemicals can produce many side effects. Practice proves that the medicine treatment after diseases is far from ordinary regulation and good in body treatment effect, so that the concept of treating diseases by traditional Chinese medicine gradually becomes the key point of research in the fields of the medical field and the traditional Chinese medicine field.

The traditional Chinese medicine clinical practice proves that the traditional Chinese medicine can not break away from the whole concept of the traditional Chinese medicine in the application process, the treatment and the health preservation should be comprehensively considered, various plants for human medicine have the sex-taste bias due to the influence of factors such as growth environment, components, content of each component and the like, the discomfort caused by the maladjustment of the body can be caused by long-term use of a single medicine, and the medicine property can be harmonized by taking the advantages and the shortages through the application principle of the compatibility of the traditional Chinese medicine.

At present, products with health preserving functions are abundant, tea with recuperating functions is more, but most of the products are made by directly adding raw materials into tea leaves and adding hot water for drinking, the original functions of plant raw materials cannot be completely exerted in the product form, the great waste of resources is caused, the health preserving and health care effects with prominent functions are not achieved, and the original intention of the products is against.

The invention discloses a bamboo tube Pu ' er tea and a preparation method and application thereof, the bamboo tube Pu ' er tea is prepared by taking sun-cured raw tea of large-leaf seed tea unique in Yunnan as a raw material, taking post-fermentation dominant bacteria of Pu ' er tea as fermentation microorganisms, taking an ecological bamboo tube as a fermentation container and adopting a solid state fermentation process. The bamboo tube in the production method of Pu ' er tea is not only a post-fermentation container of Pu ' er tea, but also a packaging container of the finished Pu ' er tea. The Pu ' er tea has the characteristics of sanitation, simplicity, convenience, low cost, easy operation and the like, but the Pu ' er tea material does not adopt the extract liquid prepared from medicinal and edible plant raw materials to ferment the Pu ' er tea, and does not have the health-care function. The invention patent with publication number CN111820292A provides a Pu 'er tea with gastrointestinal protection function and a preparation method thereof, and the Pu' er tea comprises the following components in percentage by mass: 65-75% of eight-grade and/or nine-grade Puer tea-blanches, 20-30% of six-grade and/or seven-grade Puer tea-blanches and 1-10% of five-grade Puer tea-blanches; on the other hand, the invention also discloses a preparation method of the Pu' er tea, which comprises the working procedures of preparing the raw material of the green tea, preparing the crude green tea, mixing, piling, fermenting, airing, screening, storing, preparing into slices and the like which are sequentially carried out. The method selects different grades of raw tea leaves in different producing areas to be blended, and the raw tea leaves in each grade are blended by spring tea, summer tea and autumn tea, so that the synergistic interaction effect among the tea leaves is fully exerted, and the Pu' er tea with higher tea polysaccharide and pectin contents is prepared by combining the regulation and control of a fermentation technology. The Pu ' er tea takes Pu ' er raw tea as a main raw material, and an ultrasonic atomization technology is adopted to add active liquid extracted from medicinal and edible traditional Chinese medicinal materials for fermentation, compared with a fermentation method, the Pu ' er tea has a health-preserving function and also has better drinking taste.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a production process of functional Pu 'er tea produced by plant active liquid, and solves the problem that the Pu' er tea has a good drinking taste while having a health-preserving function.

In order to achieve the purpose, the invention is realized by the following technical scheme: a production process of functional Pu' er tea produced by plant active liquid adopts the following process flow:

s1, determining main functions of an active liquid formula, selecting traditional Chinese medicinal materials as active liquid extraction raw materials according to a national medical and edible source list and a national medical and edible source list, and blending according to the traditional Chinese medicine compatibility application principle;

s2, pretreatment of raw materials: according to the characteristics of the plant raw materials in the formula, the Chinese medicinal materials are cut up or crushed to make the powder size of the Chinese medicinal materials be 1-2 mm;

s3, raw material infiltration: selecting an extraction solvent according to the characteristics of the raw materials, putting the raw materials into a vacuum herbal medicine infiltrating machine according to the proportion of 1 (10-15) of the material-liquid ratio, keeping the temperature of the material liquid in a soaking tank constant at 10-20 ℃, and soaking for 24 hours;

s4, active liquid extraction: analyzing the characteristics of the active ingredients of the plant raw materials, extracting by a hot extraction method or a cold extraction method, and continuously extracting twice by the method;

s5, precipitation and filtration: precipitating the extractive solution for 3-4 hr, pouring out supernatant, placing in high pressure filter, adjusting filtration precision to 15 μm, and filtering;

s6, active liquid concentration: conveying the filtered semi-finished product to a vacuum concentration tank, concentrating at 0.08MPa70 ℃, and finishing concentration when the concentration of the active liquid reaches 15%;

s7, cooling and storing the active liquid: cooling in a closed cooling tank, conveying to a liquid storage tank by a pipeline, preferably storing at low temperature by adopting a vacuum liquid storage tank for later use, and keeping the temperature of a storage chamber at 5-10 ℃;

s8, pile fermentation

S9, deblocking and screening: sorting, screening out tea leaves which are fermented to achieve the quality standard, and dispersing and bonding the tea leaves into blocks

S10, drying: placing the fermented tea into drying equipment, drying at 60-70 deg.C for 12-24 hr, and controlling water content of tea below 12%.

Preferably, the product is quantitatively packaged or shaped and pressed according to the design requirements of the product.

Preferably, the pile fermentation adopts the following process flow:

A. spraying and infiltrating: conveying the finished product of the active liquid to ultrasonic atomization equipment, and fusing the active liquid and the tea leaves by atomizing the active liquid to form mist of 50-100 mu m, wherein the tea leaves contain 30-35% of the active liquid;

B. stacking and fermenting: tea leaves are subjected to layered pile fermentation, the thickness of piled materials is 300mm per layer, and the piled materials are piled up to 1200 mm. The temperature of the fermentation workshop is controlled between 35 ℃ and 60 ℃, the humidity of the tea pile is controlled between 30 percent and 35 percent, the air circulation in the fermentation workshop is kept, and the sufficient oxygen amount is ensured during the microbial fermentation;

C. turning: turning over the pile once in 10 days to keep sufficient oxygen amount when various microorganisms are fermented;

D. and (3) uniform mixing: and mixing different pile fermentations after continuously fermenting for 40-50 days, and ending the fermentation.

Preferably, the extraction solvent component is water or edible alcohol.

Preferably, the heat extraction method adopts numerical control closed heat reflux extraction concentration equipment for extraction at the temperature of 100 ℃ and 150 ℃ for 40-50 min.

Preferably, the cold extraction method adopts an extraction method, and the extraction is carried out for 12-24 h.

Advantageous effects

The production process of the functional Pu ' er tea produced by the plant active liquid comprises two steps of plant active liquid production and Pu ' er tea fermentation, wherein the production of the functional Pu ' er tea adopts hot extraction and cold extraction equipment, ultrasonic atomization equipment and a numerical control Pu ' er tea fermentation workshop, all the equipment are connected through pipelines, and the Pu ' er tea is processed in a completely closed loop mode and is produced in a standardized mode. The method can fully fuse the effective components in the active liquid with the Pu' er tea, improve the curative effect and prevent the components from losing. Through extracting active ingredients of food and medicine homologous traditional Chinese medicinal materials and carrying out biological fermentation on the Pu 'er tea by using an extracting solution, the health-care function of the traditional Chinese medicinal materials is increased on the basis of the characteristics of the traditional Pu' er tea, the Pu 'er tea beverage with the health-care function is produced, a consumer can nourish the body while drinking tea, meanwhile, the tea bias is adjusted through compatibility, and the Pu' er tea beverage is suitable for the requirements of modern large healthy life. The invention starts from functional active extract of food and medicine homologous traditional Chinese medicinal materials, innovates on the traditional Pu' er tea production process, and carries out deep processing on the basis of the prepared dried raw tea. According to the traditional Chinese medicine compatibility principle, medicinal and edible plant raw materials are selected for extraction, the characteristic that dry tea (Pu 'er tea, black tea, green tea and the like) is easy to absorb liquid and smell is fully utilized, the extracting solution is used as fermentation liquor, the extracting solution is fully contacted with the Pu' er tea by using an ultrasonic atomization technology, and then the Pu 'er tea is fermented, so that the functional Pu' er tea with the outstanding health-preserving function and better taste is produced. In addition, effective active ingredients and nutrient ingredients in the plant active liquid are decomposed into small molecular substances which are easy to absorb by human bodies by applying a Pu 'er tea fermentation technology, so that the functional Pu' er tea has a substantial health-preserving function. Summarizing the functional health food production process combining the traditional Chinese medicine theory and the Pu ' er tea production process, producing the functional Pu ' er tea with outstanding health efficacy, improving the health function and taste of the traditional Pu ' er tea product, and serving the human health

Detailed Description

The technical solutions in the embodiments of the present invention are 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.

A production process of functional Pu' er tea produced by plant active liquid adopts the following process flow:

s1, determining main functions of an active liquid formula, selecting traditional Chinese medicinal materials as active liquid extraction raw materials according to a national medical and edible source list and a national medical and edible source list, and blending according to the traditional Chinese medicine compatibility application principle;

s2, pretreatment of raw materials: according to the characteristics of the plant raw materials in the formula, the Chinese medicinal materials are cut up or crushed to make the powder size of the Chinese medicinal materials be 1-2 mm;

s3, raw material infiltration: selecting an extraction solvent according to the characteristics of the raw materials, putting the raw materials into a vacuum herbal medicine infiltrating machine according to the proportion of 1 (10-15) of the material-liquid ratio, keeping the temperature of the material liquid in a soaking tank constant at 10-20 ℃, and soaking for 24 hours;

s4, active liquid extraction: analyzing the characteristics of the active ingredients of the plant raw materials, extracting by a hot extraction method or a cold extraction method, and continuously extracting twice by the method;

s5, precipitation and filtration: precipitating the extractive solution for 3-4 hr, pouring out supernatant, placing in high pressure filter, adjusting filtration precision to 15 μm, and filtering;

s6, active liquid concentration: conveying the filtered semi-finished product to a vacuum concentration tank, concentrating at 0.08MPa70 ℃, and finishing concentration when the concentration of the active liquid reaches 15%;

s7, cooling and storing the active liquid: cooling in a closed cooling tank, conveying to a liquid storage tank by a pipeline, preferably storing at low temperature by adopting a vacuum liquid storage tank for later use, and keeping the temperature of a storage chamber at 5-10 ℃;

s8, pile fermentation

S9, deblocking and screening: sorting, screening out tea leaves which are fermented to achieve the quality standard, and dispersing and bonding the tea leaves into blocks

S10, drying: putting the fermented tea leaves into drying equipment, drying for 12-24h at 60-70 ℃, controlling the water content of the tea leaves to be below 12%, quantitatively packaging or shaping and pressing according to the design requirements of products, wherein the pile fermentation adopts the following process flow:

A. spraying and infiltrating: conveying the finished product of the active liquid to ultrasonic atomization equipment, and fusing the active liquid and the tea leaves by atomizing the active liquid to form mist of 50-100 mu m, wherein the tea leaves contain 30-35% of the active liquid;

B. stacking and fermenting: tea leaves are subjected to layered pile fermentation, the thickness of piled materials is 300mm per layer, and the piled materials are piled up to 1200 mm. The temperature of the fermentation workshop is controlled between 35 ℃ and 60 ℃, the humidity of the tea pile is controlled between 30 percent and 35 percent, the air circulation in the fermentation workshop is kept, and the sufficient oxygen amount is ensured during the microbial fermentation;

C. turning: turning over the pile once in 10 days to keep sufficient oxygen amount when various microorganisms are fermented;

D. and (3) uniform mixing: mixing different pile fermentation after continuous fermentation for 40-50 days, ending fermentation, wherein the extraction solvent components comprise water and edible alcohol, the hot extraction method adopts numerical control closed hot reflux extraction concentration equipment for extraction at the temperature of 100-150 ℃ for 40-50min, and the cold extraction method adopts an extraction method for extraction for 12-24 h.

Example 1: the Pu' er tea for reducing fat and building body in the embodiment

The lipid-lowering body-building tea comprises the following raw materials in percentage by mass:

(1) pu' er tea: 30 portions of

(2) The traditional Chinese medicine formula is as follows: 12 parts of lotus leaf, 20 parts of coix seed, 8 parts of hawthorn, 10 parts of cassia seed, 10 parts of fingered citron, 10 parts of dried orange peel and 10 parts of honey-fried licorice root.

The blood fat reducing and body building tea is suitable for treating obesity, inappetence, epigastric fullness and distention due to spleen deficiency and dampness and fat accumulation due to spleen dysfunction. The Pu' er tea in the formula is bitter and carved in taste, has the effects of promoting digestion and relieving greasiness, descending qi and eliminating phlegm, and reducing fat, and the lotus leaves are bitter and astringent in taste and have the effects of promoting diuresis, excreting dampness, ascending the clear yang, clearing away heat and relieving summer heat and the like. The coix seed is good at strengthening the spleen and promoting diuresis, is a common medicine for spleen deficiency and dampness retention, and has the functions of strengthening the spleen and promoting diuresis, reducing fat and losing weight together with the lotus leaf. Haw is sour and sweet in flavor and is a good herb for promoting digestion, dissipating food stagnation, dissipating blood stasis and promoting the circulation of qi. Semen cassiae is sweet in nature and taste and salty, has the effects of relaxing bowel, and pericarpium citri reticulatae has the effects of regulating qi, strengthening spleen, eliminating dampness and phlegm, is aromatic in smell and can regulate qi and relieve epigastric distention. The liquorice has sweet and mild nature and flavor, and can tonify middle-jiao and Qi and regulate various medicines. The medicines have the advantages that the lipid-lowering and weight-losing effects of the Pu' er tea are enhanced once and the weight-losing curative effect is more remarkable. In addition, the health-care tea can be used as a daily health-care drink for patients with diabetes, fatty liver, gall-stone and other diseases. The mix of the prescription is prepared with honey-fried licorice root and dried orange peel to harmonize the cold and cool nature of the monarch drug, so that the patient with obesity can also eat the medicine for patients with symptoms of yin deficiency.

The preparation method of the lipid-lowering bodybuilding tea comprises the following steps of:

and the production and processing of the functional Pu' er tea are completed by utilizing a TQ-300 type ultrasonic extraction and concentration production line. The processing water meets the national drinking water standard.

(1) Pretreatment of raw materials:

the Pu' er tea is subjected to green removing, rolling and low-temperature drying to prepare 30 parts of primary raw tea;

12 parts of lotus leaf, 20 parts of coix seed, 8 parts of hawthorn, 10 parts of cassia seed and 10 parts of honey-fried licorice root, wherein impurities are removed, the mixture is crushed into particles with the particle size of 1mm, 10 parts of fingered citron and 10 parts of dried orange peel are cut into pieces.

Moistening the drugs: the raw materials of the traditional Chinese medicine formula are added with 1050 parts of water for soaking for 24 hours, and the temperature of a workshop is controlled to be 10-20 ℃.

Active liquid extraction: putting lotus leaf, coix seed, hawthorn and honey-fried licorice root into an extraction tank, extracting for 50min at 100 ℃, pouring out supernatant, and repeating the above operations twice. 20 parts of water is added to the dried orange peel and the fingered citron to be leached for 24 hours.

Precipitation and filtration: mixing the supernatant and the leaching solution, standing for 3 hr, pouring out the supernatant, adjusting the accuracy of the filter opening to 15 μm, and removing insoluble impurities.

Active liquid concentration: transferring the filtrate to a vacuum concentration tank, concentrating under 0.08MPa at 70 deg.C, and finishing concentration when the concentration of active liquid reaches 15%.

Cooling and storing: cooling in a closed cooling tank, conveying to a liquid storage tank by a pipeline, and storing for later use by a vacuum liquid storage tank.

Pile fermentation

Preparing: and cleaning the digital control workshop, and debugging the parameter control facilities to determine whether the facilities are normal or not. Transferring the active liquid to an ultrasonic atomization device, adjusting the atomization device to 50 μm, and placing the Pu' er tea in a fermentation room.

Spraying and infiltrating: and starting ultrasonic atomization equipment to spray the active liquid onto the Pu 'er tea, wherein the humidity of the Pu' er tea is 30-35%.

Pile fermentation: tea leaves are subjected to layered pile fermentation, the thickness of piled materials is 300mm per layer, and the piled materials are piled up to 1200 mm. The temperature of the fermentation workshop is controlled between 35 ℃ and 60 ℃, the humidity of the tea pile is controlled between 20 percent and 30 percent, the air circulation in the fermentation workshop is kept, and the sufficient oxygen amount is ensured during the microbial fermentation.

Turning: turning over once for 10 days, checking the water content of the fermented Pu' er tea to be 30-35%, and spraying active liquid according to the requirement.

And (3) uniform mixing: and (4) uniformly piling, mixing different piles after continuously fermenting for 50 days, and finishing the fermentation.

Deblocking and screening: sorting, screening out tea leaves which are fermented to reach the quality standard, and dispersing and bonding the tea leaves into blocks.

And (3) drying: putting the fermented tea leaves into a drying device, and drying for 12 hours at the temperature of 60-70 ℃. The water content of the dried tea leaves is below 12%.

Quality inspection: and (4) checking whether the fermented product meets the standard requirements according to the factory inspection standard of the functional Pu-Er ripe tea.

Subpackaging: quantitatively packaging in a clean packaging workshop according to the design requirements of products; or shaping and pressing according to the pressing tea production process.

Example 2: lung-clearing and lung-moistening Pu' er tea

The lung-clearing lung-moistening Pu' er tea comprises the following raw materials in parts by mass:

pu' er tea: 40 portions of

The traditional Chinese medicine formula comprises the following components in parts by mass: 10 parts of oldenlandia diffusa, 10 parts of dandelion, 15 parts of honeysuckle, 10 parts of semen cassiae, 10 parts of chrysanthemum, 8 parts of radix ophiopogonis, 10 parts of mulberry leaves, 15 parts of Chinese dates and 8 parts of liquorice.

The tea set has the effects of clearing lung, moistening dryness, clearing heat, eliminating phlegm, clearing liver, improving eyesight and the like, and has a good relieving effect on lung heat dryness cough and liver fire flaming caused by lung heat and liver heat. The product has positive regulating effect for patients with hypertension and hyperlipidemia.

The preparation method of the lung-clearing and lung-moistening Pu' er tea comprises the following steps:

and the production and processing of the functional Pu' er tea are completed by utilizing a TQ-300 type ultrasonic extraction and concentration production line. The processing water meets the national drinking water standard.

(1) Pretreatment of raw materials:

the Pu' er tea is subjected to green removing, rolling and low-temperature drying to prepare 40 parts of primary raw tea;

10 parts of oldenlandia diffusa, 10 parts of dandelion, 15 parts of honeysuckle, 10 parts of semen cassiae, 10 parts of chrysanthemum, 8 parts of radix ophiopogonis, 10 parts of mulberry leaves, 15 parts of Chinese dates and 8 parts of liquorice.

Moistening the drugs: 1440 parts of water is added into the raw materials of the traditional Chinese medicine formula to be soaked for 24 hours, and the temperature of a workshop is controlled to be 10-20 ℃.

Active liquid extraction: spreading herba Hedyotidis Diffusae, herba Taraxaci, flos Lonicerae, semen Cassiae, flos Chrysanthemi, radix Ophiopogonis, folium Mori, fructus Jujubae, and Glycyrrhrizae radix into an extraction tank, extracting at 100 deg.C for 50min, decanting the supernatant, and repeating the above operation twice.

Precipitation and filtration: mixing the two extracted supernatants, standing for 3 hr, pouring out the supernatant, adjusting the accuracy of the filter opening to 15 μm, and removing insoluble impurities.

Active liquid concentration: transferring the filtrate to a vacuum concentration tank, concentrating under 0.08MPa at 70 deg.C, and finishing concentration when the concentration of active liquid reaches 15%.

Cooling and storing: cooling in a closed cooling tank, conveying to a liquid storage tank by a pipeline, and storing for later use by a vacuum liquid storage tank.

Pile fermentation

Preparing: and cleaning the digital control workshop, and debugging the parameter control facilities to determine whether the facilities are normal or not. Transferring the active liquid to an ultrasonic atomization device, adjusting the atomization device to 50 μm, and placing the Pu' er tea in a fermentation room.

Spraying and infiltrating: and starting ultrasonic atomization equipment to spray the active liquid onto the Pu 'er tea, wherein the humidity of the Pu' er tea is 30-35%.

Pile fermentation: tea leaves are subjected to layered pile fermentation, the thickness of piled materials is 300mm per layer, and the piled materials are piled up to 1200 mm. The temperature of the fermentation workshop is controlled between 35 ℃ and 60 ℃, the humidity of the tea pile is controlled between 20 percent and 30 percent, the air circulation in the fermentation workshop is kept, and the sufficient oxygen amount is ensured during the microbial fermentation.

Turning: turning over once for 10 days, checking the water content of the fermented Pu' er tea to be 30-35%, and spraying active liquid according to the requirement.

And (3) uniform mixing: and (4) uniformly piling, mixing different piles after continuously fermenting for 50 days, and finishing the fermentation.

Deblocking and screening: sorting, screening out tea leaves which are fermented to reach the quality standard, and dispersing and bonding the tea leaves into blocks.

And (3) drying: putting the fermented tea leaves into a drying device, and drying for 12 hours at the temperature of 60-70 ℃. The water content of the dried tea leaves is below 12%.

Quality inspection: and (4) checking whether the fermented product meets the standard requirements according to the factory inspection standard of the functional Pu-Er ripe tea.

Subpackaging: quantitatively packaging in a clean packaging workshop according to the design requirements of products; or shaping and pressing according to the pressing tea production process.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation. The use of the phrase "comprising one of the elements does not exclude the presence of other like elements in the process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.