CN112119837B - Cordyceps militaris strain tiger rice base (H type) and application thereof - Google Patents
Cordyceps militaris strain tiger rice base (H type) and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/40—Cultivation of spawn
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- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention relates to the technical field of biology, in particular to a cordyceps militaris strain tiger rice base (H type) and application thereof. The Cordyceps militaris (Cordyceps militaris) strain tiger rice base (H type) is a new Cordyceps militaris strain, is a new spore hybrid strain of a plurality of wild parent Cordyceps militaris, has excellent commodity properties of high cordycepin content, high adenosine content and high Cordyceps polysaccharide content, and is an excellent product for processing food and health care products; the applicant develops and prepares the cordyceps sinensis beverage by applying the strain, and the cordyceps sinensis ethanol extract, the stevia rebaudiana leaf concentrated solution and the golden camellia extracting solution are put into the cordyceps sinensis sporocarp with the culture medium for soaking, so that the content of cordycepin and adenosine in the cordyceps sinensis extracting solution can be effectively increased; meanwhile, the mouthfeel of the beverage is improved, and the prepared beverage has good mouthfeel, good color and luster, less sediment and fragrant and sweet smell; is a health beverage with good taste.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of biology, in particular to a cordyceps militaris strain tiger rice base (H type) and application thereof.
[ background of the invention ]
Cordyceps militaris (Cordyceps militaris) is also called Cordyceps militaris, a model species of Cordyceps for short, and the chemical composition and pharmacological action of Cordyceps militaris are similar to those of Cordyceps militaris. As is known, the growing environment of Cordyceps sinensis is severe, the number of Cordyceps sinensis is reduced sharply when people dig the Cordyceps sinensis excessively, and the Cordyceps sinensis can be partially replaced by the cultivation, development and utilization of Cordyceps militaris.
The cordyceps militaris is distributed worldwide, the number of natural resources is small, but the medicinal value of the cordyceps militaris is high, so that in order to effectively utilize the precious resources, a plurality of cordyceps militaris germplasm resources are bred, the breeding method is also diversified, but the breeding of microorganisms is a long and long process, in order to enrich the germplasm resources of the cordyceps militaris and effectively improve the content of substances contained in the cordyceps militaris, the cordyceps militaris is required to be bred, high-quality cordyceps militaris with higher cordycepin content, higher adenosine content and higher cordyceps polysaccharide content is bred, and then the cordyceps militaris is used for processing health-care products such as wine, tea and the like, so that the health-care value of the cordyceps militaris is improved.
[ summary of the invention ]
In view of the above-mentioned development of higher commercial Cordyceps militaris, the present invention aims to provide a strain of Cordyceps militaris (Cordyceps militaris) Sammiki (H-type); the strain has high quality of cordycepin, adenosine and Cordyceps polysaccharide; the product can be used for processing food, and can effectively improve health promotion value of food.
In order to achieve the aim, the invention screens out a Cordyceps militaris (Cordyceps militaris) strain Humiji (H type), and the preservation number is CGMCC NO. 20216. Belongs to edible fungi and Cordyceps militaris (cordyces militaris) species. The cordyceps militaris is preserved in China general microbiological culture Collection center, and the address is as follows: the No. 3 Xilu No. 1 Beijing, Chaoyang, the area of Chaoyang has a preservation number of CGMCC No.20216 and a preservation date of 2020, 06 and 30 days.
Furthermore, the strain has the characteristics of high temperature resistance, high humidity resistance and high content of cordycepin, adenosine and cordyceps polysaccharide.
The application also comprises a method for breeding the Cordyceps militaris (cordyces militaris) strain tiger-miky (H type), which comprises the following steps: collecting Cordyceps militaris spore powder of multiple parents, mixing in sterile water and triangular flask, oscillating, diluting in gradient, coating and purifying in flat plate to obtain single strain, performing fruiting experiment on different strains, and selecting strain with yellow fruiting body color and high mycelium growth speed for repeated cultivation to ensure stable inheritance of the strain.
The application also comprises an application of the Cordyceps militaris (Cordyceps militaris) strain tiger rice base (H type), and the strain is used as a parent to carry out cross breeding.
The application also comprises cordyceps militaris spores which are obtained by culturing the strain.
The application also includes a cordyceps militaris mycelium obtained by culturing the strain.
The application also comprises a cordyceps militaris sporocarp which is obtained by culturing the strain.
The application also includes the application of the sporocarp in food processing.
The present application also includes a method of making the beverage, the method comprising:
(1) preparing the extract of the tiger rice-based (H type) cordyceps militaris: sun drying the fruiting body, pulverizing, extracting with ethanol, filtering, concentrating the filtrate to relative density of 1.05-1.20kg/m3:
(2) Preparing a stevia leaf extracting solution: decocting stevia rebaudiana with water, and filtering;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water, and filtering;
(4) mixing the stevia rebaudiana leaf concentrated solution, the golden camellia extracting solution and the cordyceps militaris extract according to the mass ratio of 1:1:1, pouring the mixture into the H-type cordyceps militaris fruiting body with the culture medium, soaking the cordyceps militaris fruiting body and the mixture for 7-10 days at the temperature of 25 ℃ in a dark condition, wherein the mass ratio of the cordyceps militaris fruiting body to the mixture is 1: 2; filtering, sterilizing, and sealing to obtain the beverage.
The invention has the following beneficial effects:
the Cordyceps militaris (Cordyceps militaris) strain tiger rice base (H type) is a new Cordyceps militaris strain, the fruiting body of the strain is more symmetrical, rod-shaped and more slender than the parent, and the strain is a new spore hybridization strain of parent Cordyceps militaris C1 (collected from wild species of Changbai mountain of Jilin), parent Cordyceps militaris N1 (collected from wild species of Qinghai lake bird island) and parent Cordyceps militaris K1 (collected from wild species of Sichuan corning), compared with 3 parents, the strain has the characteristics that the fruiting body is more slender, symmetrical and rod-shaped than the parent, particularly has high cordycepin content, high adenosine content and high Cordyceps polysaccharide content, and is a good commodity for processing food and health care products; the applicant develops and prepares the cordyceps sinensis beverage by the strain, and the cordyceps sinensis ethanol extract, the stevia rebaudian leaf concentrated solution and the golden camellia extracting solution are put into cordyceps sinensis sporocarp with a culture medium for soaking, so that the content of cordycepin and adenosine in the cordyceps sinensis extracting solution can be effectively increased; meanwhile, the mouthfeel of the beverage is improved, and the prepared beverage has good mouthfeel, good color and luster, less sediment and fragrant and sweet smell; is a health beverage with good taste.
[ description of the drawings ]
FIG. 1 is a diagram showing the culture of the fruit body of the Humicola base (H-type) strain of the present invention;
FIG. 2 is a diagram showing the cultivation of the fruiting body of Cordyceps militaris C1 strain, one of the parents of the present invention;
FIG. 3 is a diagram showing the culture of the fruit body of the Humicola base (H-type) strain according to the present invention;
FIG. 4 is a diagram showing the culture of the fruit body of the Humicola base (H-type) strain of the present invention in a culture flask.
[ detailed description ] embodiments
The invention is further illustrated below with reference to the figures, examples and tests.
Parents of the embodiment of the application are obtained by field collection:
parent 1: cordyceps militaris C1: wild species collected from Changbai mountain in Yanbian City of Jilin province; the fruiting body is yellow, the head of the fruiting body is large and uneven, whitening phenomenon occurs, the fungus stick spore powder is moderate, aging and lodging are easy, the height of the fruiting body stroma is 2.78-3.65cm, and the diameter is 0.54-0.68cm (as shown in figure 2 of the application).
Parent 2: cordyceps militaris N1: collecting wild species from the Qinghai lake bird island of Hainan Tibetan autonomous State of Qinghai province; the fruiting body is yellow and rod-shaped, the head has whitening phenomenon, the head is bigger, the content of spore powder is more, the spore powder is yellow, the height of the fruiting body stroma is 2.63-3.32cm, and the diameter is 0.46-0.63 cm;
parent 3: cordyceps militaris K1: collected from wild species of Kangding City of Ganzui of Sichuan Ganjin Tibetan; the fruiting body is yellowish and uniform, no whitening phenomenon is observed on head, the content of spore powder is low, the spore powder is yellowish, the height of fruiting body stroma is 5.12-6.36cm, and the diameter is 0.38-0.60 cm.
Example 1:
in this example, a Cordyceps militaris (cordyces militaris) strain Humiji (type H) with a preservation number of CGMCC NO.20216 was selected. Belongs to edible fungi and Cordyceps militaris (cordyces militaris) species. The cordyceps militaris is preserved in China general microbiological culture Collection center, and the address is as follows: the No. 3 Xilu No. 1 Beijing, Chaoyang, the area of Chaoyang has a preservation number of CGMCC No.20216 and a preservation date of 2020, 06 and 30 days.
The Cordyceps militaris (Cordyceps militaris) strain is characterized by the fact that the strain is tigernyl (H type): white on solid culture medium, yellow, rod-like and uniform mature fruiting body, uniform color, less whitening phenomenon, height of fruiting body seat of 8.35-9.26cm, and diameter of 0.36-0.53 cm; yellow color, and yellow spore powder at maturity (shown in figure 1, figure 3, and figure 4 of the present application).
In FIG. 1, the phenotype of the head whitening phenomenon (as shown in FIG. 2) was not observed, and the whole fruiting body had much spore powder, as can be seen in FIG. 3, the whole of the Humiji (H-type) Cordyceps was uniform and had no phenotype of extremely large head (as shown in FIG. 2); in FIG. 3, the whole stick of the fruiting body of the Humiji (H-type) Cordyceps sinensis substantially filled the whole culture flask, showing a slender characteristic.
The breeding method of the cordyceps militaris strain comprises the following steps:
(1) putting Cordyceps militaris C1, Cordyceps militaris N1 and Cordyceps militaris K1 into a cave with perennial temperature of 16-23 deg.C and humidity of 70-80% for cultivation;
(2) collecting Cordyceps militaris spores, mixing, adding into sterile water, shaking, and diluting to about 10%4Uniformly coating in a flat plate after each ml, then culturing for 7 days under the cave condition of the step (1), selecting edge hyphae to perform purification culture in another culture dish, then continuously coating and culturing in the flat plate, culturing the single bacterial colony for 5 days under the illumination condition when the single bacterial colony grows out in the flat plate, selecting 10 strains with the yellowest color and the highest hyphae growth speed to perform repeated culture;
(3) observing the growth condition of Cordyceps militaris in the cultivation process, selecting the strain with the deepest color and high hypha growth speed, further purifying, reserving seeds to obtain Humi base (H type) Cordyceps militaris, and measuring the contents of cordycepin, adenosine and Cordyceps polysaccharide in the fruiting body of Cordyceps militaris.
The cordyceps sinensis strain of the application is determined by an HPLC method: the contents of cordycepin, adenosine and cordyceps polysaccharide of the tiger rice base (H type) and 3 parent varieties are shown in the following table 1:
TABLE 1 effective ingredient content of Cordyceps strains
Cordyceps strain variety | Cordycepin (mg/g) | Adenosine (mg/g) | Cordyceps sinensis polysaccharide (mg/g) |
Tiger rice base (H type) | 2.45 | 3.15 | 73.11 |
Cordyceps militaris C1 | 0.95 | 1.82 | 50.32 |
Cordyceps militaris N1 | 1.75 | 1.96 | 60.36 |
Cordyceps militaris K1 | 0.78 | 1.87 | 58.69 |
As can be seen from Table 1, the Cordyceps strain of the present application, Humiji (H type), has higher cordycepin, adenosine and Cordyceps polysaccharide contents in its fruiting body than the parent.
Example 2:
in order to enhance the further food processing of the cordyceps strain of example 1, the applicant processed the strain of the present application into a cordyceps drink, the specific method being:
(1) preparing the extract of the tiger rice-based (H type) cordyceps militaris: pulverizing Cordyceps militaris, soaking in 75% (v/v) ethanol at a mass ratio of 1:5 for 24 hr, filtering, concentrating the filtrate to relative density of 1.20kg/m3Obtaining the product;
(2) preparing a stevia leaf extracting solution: pulverizing stevia rebaudiana Bertoni, mixing and decocting according to the mass ratio of 1:5, decocting for 20min, filtering, and taking the filtrate to obtain the stevia rebaudiana Bertoni extract;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
(4) mixing the stevia rebaudiana leaf concentrated solution, the golden camellia extracting solution and the cordyceps militaris extract according to the mass ratio of 1:1:1, pouring the mixture into a tiger rice base (H type) cordyceps militaris fruit body with a culture medium, soaking the cordyceps militaris fruit body and the mixture for 10 days at the temperature of 25 ℃ in a dark condition, wherein the mass ratio of the cordyceps militaris fruit body to the mixture is 1: 2; filtering, sterilizing, and sealing to obtain the beverage.
The research on the raw materials and the mixture ratio of the cordyceps sinensis beverage comprises the following steps:
preparing beverage raw materials:
(1) preparing the extract of the tiger rice-based (H type) cordyceps militaris: pulverizing Cordyceps militaris, soaking in 75% (v/v) ethanol at a mass ratio of 1:5 for 24 hr, filtering, concentrating the filtrate to relative density of 1.20kg/m3Obtaining the product;
(2) preparing a stevia leaf concentrated solution: pulverizing stevia rebaudiana Bertoni, mixing and decocting according to the mass ratio of 1:5, decocting for 20min, filtering, and taking the filtrate to obtain the stevia rebaudiana Bertoni extract;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
(4) preparing a gynostemma pentaphylla extracting solution: decocting herba Gynostemmatis and water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
(5) preparing a momordica grosvenori extracting solution: decocting leaves of Camellia Chysantha with water at a ratio of 1:5 for 20min, filtering, and collecting filtrate;
mixing the above extractive solutions, selecting raw materials according to Table 2, mixing, pouring into Cordyceps militaris fruiting body with culture medium, and soaking at 25 deg.C in dark condition for 10 days; filtering, sterilizing and sealing to obtain the beverage:
TABLE 2 beverage materials Table
Group of | Raw materials | Group of | Raw materials |
Group 1 | Cordyceps militaris fruit body: cordyceps militaris extract 1:2 | Group 4 | Cordyceps militaris fruit body: gynostemma pentaphylla extract 1:2 |
Group 2 | Cordyceps militaris fruit body: stevia leaf concentrate 1:2 | Group 5 | Cordyceps militaris fruit body: fructus Siraitiae Grosvenorii extractive solution 1:2 |
Group 3 | Cordyceps militaris fruit body: camellia nitidissima extract 1:2 | Group 6 | Cordyceps militaris fruit body: distilled water 1:2 |
The contents of cordycepin and adenosine in the above groups were tested after making the beverage, as specified in table 3:
TABLE 3 beverage active ingredient content
Group of | Cordycepin (mg/g) | Adenosine (mg/g) | Group of | Cordycepin (mg/g) | Adenosine (mg/g) |
Group 1 | 1.06 | 1.23 | Group 4 | 0.04 | —— |
Group 2 | 0.47 | 0.11 | Group 5 | —— | —— |
Group 3 | 0.16 | 0.08 | Group 6 | —— | —— |
As can be seen from Table 3, the contents of cordycepin and adenosine in the beverages of groups 4 to 6 could not be detected basically, indicating that the extractive solutions of Momordica grosvenori and Gynostemma pentaphyllum could not extract cordycepin and adenosine from the fruiting bodies of Cordyceps; the cordycepin and adenosine contents in the group 1 are derived from cordyceps militaris extract, which indicates that ethanol can extract cordycepin and adenosine from cordyceps fruiting bodies; while the groups 2 and 3 can extract a certain amount of cordycepin and adenosine, but the extraction capacity is far lower than that of ethanol.
Sensory evaluation of the beverages of groups 1 to 3 shows that group 1 has strong grassy smell, group 2 has sweet taste but still has fishy smell, and group 3 has bitter taste, therefore, the inventor thinks that the raw materials with certain extraction effect on cordyceps fruiting bodies are as follows: stevia rebaudian leaf concentrated solution: the golden camellia extracting solution is mixed with the cordyceps extract to improve the taste of the beverage, and the research shows that the taste of the beverage, the soaking time and whether the beverage is soaked in a culture medium or not have great relations, and the specific experimental process is as follows: mixing the following raw materials: mixing liquid: cordyceps militaris extract: stevia rebaudian leaf concentrated solution: the camellia nitidissima extract is mixed at a ratio of 1:1:1 and then soaked for different time under different conditions (the specific grouping mode is shown in table 4), and the sensory evaluation is shown in table 5:
TABLE 4 raw material soak time
Group of | Grouping (quality ratio) | Soaking time (d) |
Experimental example 1 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 5 |
Experimental example 2 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 6 |
Experimental example 3 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 7 |
Experimental example 4 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 8 |
Experimental example 5 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 9 |
Experimental example 6 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 10 |
Experimental example 7 | Cordyceps fruiting body with culture medium: mixed solution 1:2 | 11 |
Experimental example 8 | Cordyceps fruiting body without culture medium: mixed solution 1:2 | 10 |
In table 4, the medium preparation method is: adding 300mL of water into 30g of rice, boiling for 50min, covering a cover when boiling, filtering, taking the filtrate, adding 20g of glucose into the filtrate, stirring until the glucose is completely dissolved, adding water to a constant volume of 1000mL, adding 1.8 agar powder, and adjusting the pH value to obtain the health food.
Sensory evaluation was performed according to the above groups, as specified in table 5 below:
TABLE 5 Cordyceps beverage sensory evaluation
Group of | Smell(s) | Color | Taste of the product |
Experimental example 1 | Strong fishy smell | Light yellow and less precipitate | Light taste, sweet taste and light bitter taste |
Experimental example 2 | Light fishy smell and faint scent | Slightly dark yellow, clear and less precipitate | Has sweet taste, slight bitter taste, and no gradation in taste |
Experimental example 3 | Basically no fishy smell and strong fragrance | Slightly dark yellow, clear and without precipitate | Slightly better sweetness than example 2 |
Experimental example 4 | Basically no fishy smell and strong fragrance | Golden yellow, clear, transparent and no precipitate | Fresh and sweet taste similar to example 3, full bodied |
Experimental example 5 | Basically no fishy smell and strong fragrance | Golden yellow, clear, transparent and no precipitate | Fresh and sweet taste similar to example 3, strong mouthfeelDepression of the liver |
Experimental example 6 | Basically no fishy smell and strong fragrance | Golden yellow, clear, transparent and no precipitate | Slightly bitter and fresh sweet like example 3 |
Experimental example 7 | Light fishy smell and rancid smell | Dark yellow, transparent and much precipitate | Slightly bitter, sweet and sour |
Experimental example 8 | Strong fishy smell and strong fragrance | Dark yellow, opaque and much precipitate | Although sweet, the bitter taste is heavy and sour |
As can be seen from Table 5, the examples 1-2 are superior to the examples 3-6 in that the soaking time is not enough to make the fishy smell heavier, the color is not deep enough, and the taste is not good, while the examples 3-6 are superior to the examples 1-2 in that the smell, color and taste are all superior, and the examples 7 are superior to the examples 3-6 in that the soaking time is too long, the color is too deep, the precipitation is too much, the color becomes sour, and the taste is not as good; the soaking time of the cordyceps sinensis beverage is 7-10d, and the mouthfeel of the beverage is affected too early and too late; the soaking time of the experimental examples 8 and 6 is consistent, but the difference of the smell, the color and the taste is large, which indicates that the taste of the cordyceps sinensis beverage with the culture medium is better than that of the cordyceps sinensis beverage without the culture medium, probably because the organic matter components in the culture medium are more suitable for the propagation of microorganisms, part of microorganisms except the cordyceps sinensis can play a role in fermenting the beverage, the taste is softer after fermentation, the color is clearer, and the smell is improved.
In summary, the cordyceps militaris strain tiger rice base (H type) belongs to a new strain, the strain is obtained by mixed group cross of 3 parents, the strain has higher content of cordycepin, adenosine and cordyceps polysaccharide than the parents, and the strain has higher content of cordycepin, adenosine and cordyceps polysaccharide and higher health care and nutritive value; meanwhile, the applicant also prepares the beverage by using the strain, the beverage is obtained by mixing the alcohol extract of the cordyceps sinensis, the stevia rebaudian extract and the golden camellia extract, soaking the mixture with cordyceps sinensis sporocarp with a culture medium and fermenting, the beverage is fresh and sweet in taste and high in nutritive value, and is a novel health-care product.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. Scarlet caterpiller fungus (scarlet caterpiller fungus)Cordyceps militaris) The strain is Humiji H type, and the preservation number is CGMCC NO. 20216.
2. Cordyceps militaris (L) according to claim 1 (L)Cordyceps militaris) The strain is Humiji H type, and is characterized in that the strain is high temperature resistant, high humidity resistant and high in cordycepin, adenosine and cordyceps polysaccharide content.
3. A method for breeding Cordyceps militaris (L.) Link of claim 1 or 2Cordyceps militaris) The method for preparing the strain Humiji H type is characterized by comprising the following steps: collecting Cordyceps militaris spore powder of multiple parents, mixing in sterile water and triangular flask, oscillating, diluting in gradient, coating and purifying in flat plate to obtain single strain, performing fruiting experiment on different strains, and selecting strain with yellow fruiting body color and high mycelium growth speed for repeated cultivation to ensure stable inheritance of the strain.
4. Cordyceps militaris (L.) Link as defined in claim 1Cordyceps militaris) Application of strain Humiji H type, and its applicationCharacterized in that the strain is used as a parent for cross breeding.
5. A Cordyceps militaris spore obtained by culturing the strain of claim 1.
6. A mycelium of Cordyceps militaris obtained by culturing the strain of claim 1.
7. A fruiting body of Cordyceps militaris, obtained by culturing the strain of claim 1.
8. An application of the fruiting body of Cordyceps militaris as claimed in claim 7 in food processing.
9. A method for preparing a beverage by using the cordyceps militaris sporocarp in claim 7, which is characterized by comprising the following steps:
(1) preparing the tiger rice base H-type cordyceps militaris extract: sun drying and crushing the sporocarp, extracting with alcohol, filtering, concentrating the filtrate until the relative density is 1.05-1.20kg/m for carrying out heavy planting;
(2) preparing a stevia leaf extracting solution: decocting stevia rebaudiana with water, and filtering;
(3) preparing a golden camellia extracting solution: decocting leaves of Camellia Chysantha with water, and filtering;
(4) mixing the stevia rebaudiana leaf concentrated solution, the golden camellia extracting solution and the cordyceps militaris extract according to the mass ratio of 1:1:1, pouring the mixture into the H-type cordyceps militaris sporocarp with the culture medium, soaking the cordyceps militaris sporocarp and the mixture at the temperature of 25 ℃ for 7-10 days in a dark condition, wherein the mass ratio of the cordyceps militaris sporocarp to the mixture is 1: 2; filtering, sterilizing, and sealing to obtain the beverage.
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