CN111685253A - Wheat-flavor ganoderma lucidum fermented beverage and preparation method thereof - Google Patents
Wheat-flavor ganoderma lucidum fermented beverage and preparation method thereof Download PDFInfo
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- CN111685253A CN111685253A CN202010485401.6A CN202010485401A CN111685253A CN 111685253 A CN111685253 A CN 111685253A CN 202010485401 A CN202010485401 A CN 202010485401A CN 111685253 A CN111685253 A CN 111685253A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a wheat-flavor ganoderma lucidum fermented beverage and a preparation method thereof, wherein ganoderma lucidum strains are subjected to liquid culture by a barley malt juice liquid culture medium and then subjected to liquid fermentation to prepare the wheat-flavor ganoderma lucidum fermented beverage; the barley malt juice liquid culture medium comprises the following components in parts by weight: 100 parts of potato juice, 500 parts of barley malt juice, 1000 parts of water and 0.02 part of vitamin B1. The invention adopts a food-grade culture medium formula, directly converts the hypha liquid fermentation process into the production process of the health-care beverage, and the fermented product is the health-care beverage, and has simple production process and low production cost.
Description
Technical Field
The invention relates to the technical field of biological fermentation, in particular to a wheat-flavor ganoderma lucidum fermented beverage and a preparation method thereof.
Background
Ganoderma lucidum (Ganoderma lucidum H.W.) is a precious large-scale fungus and has high edible and medicinal values. Ganoderma lucidum polysaccharide, triterpene, sterol, nucleoside, etc. are the main active components in Ganoderma lucidum, and a large number of researches prove that the bioactive components have wide pharmacological activities, such as enhancing immunity, resisting tumor, resisting oxidation, resisting aging, protecting liver, reducing blood fat, etc. Recent research shows that the metabolic capacity of ganoderma lucidum mycelia is stronger, compared with the production period of solid cultivated ganoderma lucidum sporocarp, the liquid culture period of the mycelia is short, only about 1 week, the yield of main bioactive substances is higher, and the separation and extraction are easier, so that the liquid submerged fermentation has excellent development prospect.
However, most of the liquid fermentation of the ganoderma lucidum at present uses glucose, sucrose, corn flour, soybean meal, peptone, inorganic salt and the like as fermentation nutrient components, and the adopted nutrient components are traditional and single, so that the liquid fermentation product is single, and new development and utilization cannot be carried out; and because of the influence of the genetic characteristics of the ganoderma lucidum, primary metabolites and secondary metabolites in fermentation products are basically the same and mostly comprise polysaccharides, triterpenes, nucleosides, proteins, amino acids and the like, and further, the utilization and post-treatment of the fermentation products are lack of originality and innovation.
Therefore, how to provide a new ganoderma lucidum liquid fermentation product and method is a problem which needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a wheat-flavor ganoderma lucidum fermented beverage and a preparation method thereof, a food-grade culture medium formula is adopted, the hypha liquid fermentation process is directly converted into a production process of a health-care beverage, the fermented product is a very health-care beverage, the production process is simple, and the production cost is low.
In order to achieve the purpose, the invention adopts the following technical scheme:
the beneficial effects of the preferred technical scheme are as follows: in the fermentation process, the pure natural barley malt juice is used as a liquid culture medium, any artificially synthesized chemical component is not added, the fermentation product is directly used as a beverage, the biological active components of the ganoderma lucidum are not influenced by the separation and purification process, and the biological activity of the ganoderma lucidum is maintained to the maximum extent.
The invention provides a preparation method of a wheat-flavor ganoderma lucidum fermented beverage, which specifically comprises the following steps:
(1) preparing barley malt juice from barley malt;
(2) performing solid activation culture on the domesticated ganoderma lucidum strain to obtain a ganoderma lucidum mycelium strain;
(3) inoculating Ganoderma mycelia into barley malt juice liquid culture medium, adding vitamin B1, and performing liquid culture to obtain liquid strain;
(4) inoculating liquid strains into the barley malt juice in the step (1), and performing fermentation culture to obtain a submerged fermentation product;
(5) and (4) carrying out sterile filtration on the submerged fermentation product to obtain the wheat-flavor ganoderma lucidum fermented beverage.
The beneficial effects of the preferred technical scheme are as follows: according to the invention, barley malt juice is used as a fermentation culture solution, and a fermentation technology is utilized to prepare the malt-flavor ganoderma lucidum fermented beverage, so that the whole production process is simple, the production cost is low, and a complex separation and purification process is not needed, so that the ganoderma lucidum bioactive components are not influenced by the separation and purification process, the bioactivity is maintained to the greatest extent, and the nutritional value content of the product is improved.
Preferably, the step (1) is specifically: taking high-quality barley malt, crushing and then carrying out saccharification treatment to obtain clear wort; washing the wheat groove with high-temperature deionized water to obtain spent grain wort; mixing the clear wort with the laundered wort to obtain a mixed wort; boiling the mixed malt wort, filtering at multiple stages, sterilizing at high temperature, and cooling to obtain barley malt juice.
It is to be noted that the spent grains are filter materials, and the spent grains are washed to obtain the wort in the washing tank.
Preferably, the saccharification treatment temperature is 65-68 ℃, the time is 60-90min, and the circulation filtration is carried out until clear wort is obtained; the temperature of the high-temperature deionized water is 78 ℃; the mixing mass ratio of the clear wort to the washtrough wort is (1-2): (1-2); the boiling time is 60-90 min; the aperture of the filter element adopted by the multistage filtration is gradually reduced to 1 μm from 180 μm; the high-temperature sterilization temperature is 115 ℃, and the time is 10-15 min; the cooling is carried out to 25-30 ℃.
Preferably, the activation culture temperature in the step (2) is 22-26 ℃; the temperature of the enlarged culture is 26-28 ℃; the culture medium adopted by the activation culture and the amplification culture is a seed culture medium; the seed culture medium comprises the following raw materials in parts by weight in 1000 parts of the total weight: 200 parts of peeled potato, 20 parts of glucose, 2 parts of peptone and 2 parts of (NH)4)2SO41 part of MgSO4·7H2O, 1 part of KH2PO420 parts of agar and the balance of deionized water, and the pH of the seed culture medium is adjusted to 6.5.
Wherein 200 parts of peeled potatoes need to be boiled in water for 20min and then filtered by gauze for use.
Preferably, the liquid culture process in step (3) is: firstly, culturing for 2d under the shaking condition of 140-180 rpm at 26-30 ℃, and then carrying out ultrasonic treatment for 15s under the condition of 200W; repeating the above operations, and performing shaking culture at 26-30 deg.C and 140-180 rpm for 5-7 d.
The beneficial effects of the preferred technical scheme are as follows: proper ultrasonic stimulation is adopted in the liquid culture process, which is favorable for ensuring the fine growth and the uniform size of the mycelium pellets.
Preferably, the barley malt juice liquid culture medium in the step (3) comprises the following components in percentage by mass: 70% of barley malt juice, 29.8% of potato juice, 0.1% of MgSO4·7H2O and 0.1% KH2PO4(ii) a The pH value of the barley malt juice liquid culture medium is 6.0-6.5; the barley malt juice is prepared in the step (1); the potato juice is prepared by boiling potato in water and filtering; the vitamin B1 is added in an amount of 10 mg/L.
Preferably, vitamin B1 tablets are first dissolved in 10mL of deionized water and then passed through a 0.2 μm sterile filter and added dropwise.
Preferably, the potato boiling time is 20 min.
Preferably, the inoculation amount of the fermentation culture in the step (4) is 5-10%, the stirring speed is 150-.
Preferably, the aseptic filtration in the step (5) is to perform aseptic filtration on the submerged fermentation product sequentially through stainless steel filter screens of 60 meshes, 80 meshes, 150 meshes and 300 meshes, add aseptic distilled water to adjust the concentration, perform aseptic filtration through a filter membrane of 0.2 μm, and finally perform high-temperature pasteurization and filling to obtain the mythic fungus fermented beverage.
Preferably, the high-temperature pasteurization temperature is 90-100 ℃ and the time is 5-10 s.
The concentration required by the final product is adjusted by adding sterile distilled water, the final concentration is different, the price is different, and therefore, the standard is not unified, and the concentration can be adjusted according to the requirement of the effective concentration of the final product.
The invention also provides a wheat-flavor ganoderma lucidum fermented beverage, which is prepared by adopting the method.
According to the technical scheme, compared with the prior art, the invention discloses a wheat-flavor ganoderma lucidum fermented beverage and a preparation method thereof, and the wheat-flavor ganoderma lucidum fermented beverage has the following beneficial effects:
(1) the invention adopts a food-grade culture medium formula, and directly converts the hypha liquid fermentation process into the production process of the health-care beverage, and the fermented product is extremely the health-care beverage, so the production process is simple and the production cost is low;
(2) the wheat-flavor ganoderma lucidum fermented beverage obtained by the invention is healthier without adding any chemical components such as preservatives, sweeteners and the like except distilled water.
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
The embodiment 1 of the invention provides a preparation method of a wheat-flavor ganoderma lucidum fermented beverage, which specifically comprises the following steps:
(1) taking high-quality barley malt, crushing and then carrying out saccharification treatment to obtain clear wort; washing the filtering device by using deionized water at 78 ℃ to obtain spent grain wort; mixing clear wort and washing tank wort according to the mass ratio of 1: 2, mixing to obtain mixed wort; boiling the mixed malt extract for 60min, performing multi-stage filtration, sterilizing at 115 deg.C for 10min, and cooling to 28 deg.C to obtain fructus Hordei Germinatus extract; the temperature of saccharification treatment is 67 ℃, the time is 60min, and a circulating filtration mode is adopted; the aperture of a filter element adopted by the multi-stage filtration is gradually reduced to 1 mu m;
(2) sequentially carrying out activation culture and solid culture on the domesticated ganoderma lucidum strains to obtain ganoderma lucidum mycelium strains; wherein the activation culture temperature is 26 ℃, and the amplification culture temperature is 28 ℃; the culture temperature from activation culture to expansion culture is gradually increased, and a culture medium adopted by the activation culture and the expansion culture is a seed culture medium; the total 1000 parts of the seed culture medium comprises the following raw materials in parts by weight: 200 parts of peeled potato, 20 parts of glucose, 2 parts of peptone and 2 parts of (NH)4)2SO41 part of MgSO4·7H2O, 1 part of KH2PO420 parts of agar and the balance of deionized water, specifically, 200 parts of peeled potatoes are boiled in water for 20min, then are filtered by gauze, are mixed with other raw materials, and then the pH is adjusted to 6.5 to obtain a seed culture medium;
(3) inoculating Ganoderma mycelia strain into barley malt juice liquid culture medium, simultaneously adding vitamin B1 according to 10mg/L amount, culturing at 26-30 deg.C under 150rpm oscillation condition for 2d, and performing ultrasonic treatment at 200W for 15 s; repeating the above operations, and performing shaking culture at 26-30 deg.C and 150rpm for 5d to obtain liquid strain; the barley malt juice liquid culture medium comprises the following components in percentage by mass: 70% of barley malt juice, 29.8% of potato juice, 0.1% of MgSO4·7H2O and 0.1% KH2PO4(ii) a Big (a)The pH value of the wort liquid culture medium is 6.0-6.5; wherein the barley malt juice is prepared in the step (1); the potato juice is prepared by boiling potato in water for 20min and filtering; wherein, the vitamin B1 is prepared by dissolving vitamin B1 tablets in 10mL of deionized water, passing through a 0.2 μm sterile filter, and adding dropwise;
(4) inoculating liquid strains into the barley malt juice prepared in the step (1), and performing fermentation culture to obtain a submerged fermentation product; wherein the inoculation amount of the fermentation culture is 8 percent, the stirring speed is 180rpm, the ventilation rate is 0.1 m/(m.min), the fermentation culture temperature is 28 ℃, and the fermentation culture time is 8 d;
(5) sequentially carrying out aseptic filtration on the submerged fermentation product by stainless steel filter screens of 60 meshes, 80 meshes, 150 meshes and 300 meshes, adding aseptic distilled water to adjust the concentration, carrying out aseptic filtration by a filter membrane of 0.2 mu m, and finally carrying out high-temperature pasteurization and filling to obtain the wheat-flavor ganoderma lucidum fermented beverage; the high temperature pasteurization temperature is 100 ℃ and the time is 5 s.
Example 2
The embodiment 2 of the invention provides a preparation method of a wheat-flavor ganoderma lucidum fermented beverage, which has the same basic steps as the embodiment 1, and only has the following differences:
in the step (1), the mixing mass ratio of the clear wort to the washtrough wort is 1: 1; boiling mixed wort for 90min, sterilizing for 15min, and cooling to 25 deg.C; the temperature of saccharification treatment is 65 ℃, and the time is 90 min;
the activation culture temperature in the step (2) is 22 ℃, and the amplification culture temperature is 26 ℃;
after inoculation in the step (3), firstly culturing for 2d under the oscillation condition of 26 ℃ and 150rpm, and then carrying out ultrasonic treatment for 15s under the condition of 200W; repeating the above operations, and performing shaking culture at 26 deg.C and 150rpm for 7d to obtain liquid strain; the pH value of the barley malt juice liquid culture medium is 6.5;
the inoculation amount of the fermentation culture in the step (4) is 5%, the stirring speed is 150rpm, the fermentation culture temperature is 26 ℃, and the fermentation culture time is 9 d.
Example 3
The embodiment 3 of the invention provides a preparation method of a wheat-flavor ganoderma lucidum fermented beverage, which has the same basic steps as the embodiment 1, and only has the following differences:
in the step (1), the mixing mass ratio of the clear wort to the washtrough wort is 1.5: 2, boiling the mixed wort for 90min, sterilizing for 13min, and cooling to 30 ℃; the temperature of saccharification treatment is 68 ℃, and the time is 80 min;
the activation culture temperature in the step (2) is 24 ℃, and the amplification culture temperature is 27 ℃;
after inoculation in the step (3), firstly culturing for 2d under the shaking condition of 30 ℃ and 150rpm, and then carrying out ultrasonic treatment for 15s under the condition of 200W; repeating the above operations, and performing shaking culture at 30 deg.C and 150rpm for 6d to obtain liquid strain; the pH value of the barley malt juice liquid culture medium is 6.0;
the inoculation amount of the fermentation culture in the step (4) is 10%, the stirring speed is 200rpm, the fermentation culture temperature is 30 ℃, and the fermentation culture time is 7d.
Example 4
Embodiment 4 of the invention provides a preparation method of a wheat-flavor ganoderma lucidum fermented beverage, which has the same basic steps as embodiment 1, and only has the following differences:
2625 ℃ of the clear wort and the laundered wort mixture of step (1); the temperature of saccharification treatment is 66 ℃ and the time is 80 min;
the activation culture temperature in the step (2) is 23 ℃, and the amplification culture temperature is 26 ℃;
after inoculation in the step (3), culturing for 2d under the oscillation condition of 29 ℃ and 150rpm, and then carrying out ultrasonic treatment for 15s under the condition of 200W; repeating the above operations, and performing shaking culture at 29 deg.C and 150rpm for 6d to obtain liquid strain; the pH value of the barley malt juice liquid culture medium is 6.3;
the inoculation amount of the fermentation culture in the step (4) is 9 percent, the stirring speed is 180rpm, the fermentation culture temperature is 29 ℃, and the fermentation culture time is 8 d.
Effect detection
1. The active ingredients and the content of the wheat-flavor ganoderma lucidum fermented beverage prepared in examples 1 to 5 were respectively detected, and the results are shown in table 1 below.
TABLE 1
| Ganoderma lucidum polysaccharide | Ganoderma triterpene | |
| Example 1 | 1.86-2.00g/L | 0.5g/L |
| Example 2 | 1.33-1.75g/L | 0.43g/L |
| Example 3 | 1.55-1.89g/L | 0.44g/L |
| Example 4 | 1.64-1.95g/L | 0.44g/L |
The detection method comprises the following steps:
ganoderma lucidum polysaccharide: mixing ethanol with concentration of more than 90% 4 times with sample, precipitating at 4 deg.C for 12hur, centrifuging to remove supernatant to obtain crude polysaccharide, and quantifying polysaccharide in the crude polysaccharide by anthrone-sulfuric acid method to obtain pure polysaccharide content.
Ganoderma triterpene: measuring the content of the ganoderma triterpene by adopting a vanillin-concentrated sulfuric acid visible light colorimetric method. Reacting vanillin-concentrated sulfuric acid with Ganoderma triterpene to obtain colored compound, and determining total amount of Ganoderma triterpene in sample with oleanolic acid as control.
2. Evaluation of mouthfeel
30 volunteers, divided into 5 groups according to professional background, each group members were different in professional background and age as much as possible. And (3) conclusion of a taste test: no unpleasant experience, fresh and cool mouthfeel, palatability and higher acceptance.
3. Shelf life detection
Filling 500ml of sample in an aseptic manner, and placing the sample in a refrigerator at 4 ℃ for 3 months, wherein no obvious precipitate is generated at the bottom of the bottle, and the smell and the components (taking the contents of ganoderan and ganoderma triterpene as reference indexes) are basically unchanged.
The ganoderma lucidum fermentation liquor prepared by the invention has biological active components such as ganoderma lucidum polysaccharide, ganoderma lucidum triterpene, sterol, nucleoside and the like, no non-edible component is introduced in the production process, no preservative is added, the ganoderma lucidum fermentation liquor contains bacteriostatic components, the quality guarantee period is longer (the quality guarantee period is 3 months at the low temperature of 4 ℃), the product is healthy, safe and nontoxic, the taste is good, and a certain health care effect is achieved after long-term drinking.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
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 (10)
1. A preparation method of a wheat-flavor ganoderma lucidum fermented beverage is characterized by comprising the following steps:
(1) preparing barley malt juice from barley malt;
(2) performing solid activation culture on the domesticated ganoderma lucidum strain to obtain a ganoderma lucidum mycelium strain;
(3) inoculating Ganoderma mycelia into barley malt juice liquid culture medium, adding vitamin B1, and performing liquid culture to obtain liquid strain;
(4) inoculating liquid strains into the barley malt juice in the step (1), and performing fermentation culture to obtain a submerged fermentation product;
(5) and (4) carrying out sterile filtration on the submerged fermentation product to obtain the wheat-flavor ganoderma lucidum fermented beverage.
2. The preparation method of the wheat-flavor ganoderma lucidum fermented beverage according to claim 1, wherein the step (1) is specifically as follows: taking high-quality barley malt, crushing and then carrying out saccharification treatment to obtain clear wort; washing the wheat groove with high-temperature deionized water to obtain spent grain wort; mixing the clear wort with the laundered wort to obtain a mixed wort; boiling the mixed malt wort, filtering at multiple stages, sterilizing at high temperature, and cooling to obtain barley malt juice.
3. The method for preparing a fermented beverage of Ganoderma with wheat flavor according to claim 2, wherein the saccharifying temperature is 65-68 deg.C for 60-90min, and circulating filtering is adopted to obtain clear wort; the temperature of the high-temperature deionized water is 78 ℃; the mixing mass ratio of the clear wort to the washtrough wort is (1-2): (1-2); the boiling time is 60-90 min; the aperture of the filter element adopted by the multistage filtration is gradually reduced to 1 μm from 180 μm; the high-temperature sterilization temperature is 115 ℃, and the time is 10-15 min; the cooling temperature is 25-30 ℃.
4. The method for preparing a fermented beverage of Ganoderma lucidum with wheat flavor according to claim 1, wherein the activation culturing temperature in step (2) is 22-26 ℃; the temperature of the enlarged culture is 26-28 ℃; the culture medium adopted by the activation culture and the amplification culture is a seed culture medium; the total amount of the seed culture medium is 1000 parts and comprises the following componentsThe raw materials in parts by weight: 200 parts of peeled potato, 20 parts of glucose, 2 parts of peptone and 2 parts of (NH)4)2SO41 part of MgSO4·7H2O, 1 part of KH2PO420 parts of agar and the balance of deionized water, and the pH of the seed culture medium is adjusted to 6.5.
5. The method for preparing a fermented beverage of Ganoderma lucidum with wheat flavor according to claim 1, wherein the liquid culture process in step (3) is: firstly, culturing for 2d under the shaking condition of 140-180 rpm at 26-30 ℃, and then carrying out ultrasonic treatment for 15s under the condition of 200W; repeating the above operations, and performing shaking culture at 26-30 deg.C and 140-180 rpm for 5-7 d.
6. The method for preparing a malt-flavored ganoderma lucidum fermented beverage according to claim 1, wherein the barley malt juice liquid culture medium in the step (3) comprises the following components in percentage by mass: 70% of barley malt juice, 29.8% of potato juice, 0.1% of MgSO4·7H2O and 0.1% KH2PO4(ii) a The pH value of the barley malt juice liquid culture medium is 6.0-6.5; the barley malt juice is prepared in the step (1); the potato juice is prepared by boiling potato in water and filtering; the vitamin B1 is added in an amount of 10 mg/L.
7. The method for preparing a fermented beverage of Ganoderma lucidum with wheat flavor as claimed in claim 1, wherein the inoculation amount of the fermentation culture in step (4) is 5% -10%, the stirring speed is 150-.
8. The method according to claim 1, wherein the aseptic filtration in step (5) is performed by sequentially subjecting the submerged fermentation product to aseptic filtration through stainless steel screens of 60 mesh, 80 mesh, 150 mesh and 300 mesh, adding sterile distilled water to adjust the concentration, performing aseptic filtration through a 0.2 μm filter membrane, and performing high temperature pasteurization and filling to obtain the Maixiang Ganoderma fermented beverage.
9. The method for preparing a wheat-flavor ganoderma lucidum fermented beverage according to claim 8, wherein the high-temperature pasteurization temperature is 90-100 ℃ and the time is 5-10 s.
10. A wheat-flavor ganoderma lucidum fermented beverage is characterized by being prepared by the method of any one of claims 1-9.
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