Mulberry phellinus igniarius strain suitable for preparing fermented barley tea and application of mulberry phellinus igniarius strain

Abstract

The invention discloses a mulberry phellinus igniarius strain suitable for making fermented barley tea and application thereof, and belongs to the technical field of biology. The mulberry phellinus igniarius strain disclosed by the invention is preserved in the China General Microbiological Culture Collection Center on April 3, 2024, and the preservation number is CGMCC No.41280. The mulberry phellinus igniarius strain disclosed by the invention has the advantages that the mulberry phellinus igniarius strain can be applied to the field of biological engineering; the strain is suitable for solid fermentation of barley grains and is used for making barley tea. Hyphae of the strain can intrude into barley grains, nutritional ingredients of the barley grains are fully converted and utilized, and the barley grains have the advantages of being high in growth speed, good in condition and the like; the fried mulberry phellinus igniarius barley tea is yellow and moist in soup color, can overcome the defect that traditional barley tea is easy to cause internal heat, has mellow fragrance of barley tea and unique fresh scent of mulberry phellinus igniarius, and contains medicinal components of mulberry phellinus igniarius. The mulberry phellinus igniarius mycelium formed by fermenting and culturing barley grains serving as nutrient substances can effectively overcome the defects that mulberry phellinus igniarius is difficult to culture and high in price, and meanwhile the additional value of traditional barley tea can be greatly improved.

Description

Technical Field

[0001] The invention belongs to the field of biotechnology, and in particular relates to a mulberry phellinus linterus strain suitable for making fermented barley tea and an application thereof. Background Art

[0002] Barley (Hordeum vulgare L.) is an important cereal crop in the world. It is rich in various carbohydrates, dietary fiber, protein, various vitamins and other substances, and has multiple nutritional benefits. Barley tea made from barley grains is popular in my country and East Asian countries for its unique aroma and taste. Despite this, very few nutrients in barley actually enter the barley tea soup. Most of the nutrients are discarded with the live wheat flour of the barley grains that have been used to make tea and cannot be effectively utilized. Barley tea contains wheat husks, which is irritating to the stomach. People with poor spleen and stomach should not drink it. People with damp heat and food accumulation will easily get "burned" by drinking barley tea, which will aggravate symptoms such as abdominal distension and constipation. Therefore, traditional barley tea urgently needs to improve the utilization rate of barley grain nutrients, and at the same time improve the defects of some people who are prone to "burned" after drinking.

[0003] Phellinus igniarius is a rare medicinal fungus that parasitizes on mulberry trees (Morus L). It is rich in various polyphenols, polysaccharides, flavonoids and their derivatives, sterols and other active substances. It has multiple medicinal effects such as improving immunity, anti-cancer, anti-inflammatory and anti-oxidation. It is known as the "forest gold" and the "king of anti-cancer" and has great industrial development and application value.

[0004] There is only one authentic mulberry yellow, namely mulberry yellow (Sanghuangporus sanghuang), which specifically parasitizes mulberry trees and has extremely high medicinal value. However, due to its rarity, it has extremely stringent requirements for the growing environment and is difficult to cultivate artificially. In addition, medical books of all dynasties have regarded mulberry yellow as the authentic mulberry yellow, resulting in more than a dozen so-called "mulberry yellow" (imitation mulberry yellow) on the market. The common ones are poplar mulberry yellow (Sanghuangporus vaninii) (accounting for more than 90% of the market), pine mulberry yellow (phellinus pini), wild horse mulberry yellow (Sanghuangporus baumii), oak mulberry yellow (Sanghuangporusquercicola), and coarse hairy fibrous fungus (Inonotus hispidus); as well as several other uncommon imitation mulberry yellows: small-pore honeysuckle mulberry (Sanghuangporus lonicericola), ring-zone fibrous fungus (Inonotus zonatus), mulberry spot brown fibrous fungus (Fuscoporia mori), mulberry wood phylloporus (Phellinus mori), Inonotus linteus, Sanghuangporus alpinus, Sanghuangporus toxicodendri, Sanghuangporus weigelae, etc. Imitation mulberry is mistakenly called "mulberry", but some of them do not parasitize on mulberry trees. They are just similar in shape to the authentic mulberry (mulberry mulberry), and some are closely related species of mulberry.

[0005] At present, the artificial cultivation technology of authentic Phellinus igniarius (mulberry mulberry) mainly adopts mycelium fermentation culture, mulberry branch bag material or branch cultivation, but the cultivation technology is not mature, mainly reflected in the fact that fermentation culture easily causes mycelium variation, mulberry branch cultivation grows slowly, has low yield, and is easily contaminated by miscellaneous bacteria. It can be seen that although the authentic mulberry mulberry has extremely high medicinal value, its extremely scarce, difficult to cultivate, and expensive shortcomings are also very obvious. Therefore, the cultivation of mulberry mulberry is in urgent need of expanding the source of its nutrients, shortening the cultivation cycle, and reducing costs on the basis of maintaining its efficacy.

[0006] If mulberry mulberry can be used for solid fermentation of barley and then made into mulberry mulberry fermented barley tea, it can not only greatly transform and utilize the various nutrients in barley, but also have the unique medicinal ingredients of mulberry mulberry. This kind of mulberry mulberry fermented barley tea can effectively solve the shortcomings of mulberry mulberry difficult to cultivate and high price, and can greatly increase the added value of traditional barley tea.

[0007] So far, there are still few reports on using authentic mulberry Phellinus linteus to ferment barley to make medicinal fungus fermented barley tea. Therefore, it is urgent to breed an authentic mulberry Phellinus linteus strain suitable for solid fermentation of barley, and on this basis, develop a technology for making mulberry Phellinus linteus solid fermented barley tea, which has very important practical application value. Summary of the invention

[0008] Technical problem: The technical problem to be solved by the present invention is to provide a mulberry Phellinus linterus strain suitable for making fermented barley tea.

[0009] The technical problem that the present invention also aims to solve is to provide the application of the above-mentioned mulberry phellinus linterus strain in the preparation of mulberry phellinus linterus solid fermentation barley tea.

[0010] Technical solution: A mulberry tree suitable for making fermented barley tea, the classification name of the mulberry mulberry linder strain is: mulberry mulberry linder Sanghuangporus sanghuang (Wild Sangyuan No. 3), which has been deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration Committee (referred to as CGMCC; Address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; Postal Code: 100101) on April 3, 2024, and the deposit number is CGMCC No. 41280. The mulberry mulberry linder (Sanghuangporus sanghuang) strain described in the present invention belongs to the mulberry mulberry linder (Sanghuangporussanghuang) of the Hymenochaetaceae and Sanghuangporus genus in classification. The strain is isolated from the mulberry mulberry linder fruiting body on the trunk of a wild type of mulberry tree, and is screened and domesticated from generation to generation, and is named Wild Sangyuan No. 3.

[0011] The mulberry tree mulberry linterus strain Ye Sang Yuan No. 3 of the present invention is characterized in that:

[0012] This strain is suitable for solid fermentation culture using barley grains as nutrients, produces a large amount of mycelium, and has the following characteristics:

[0013] (1) The strain can use a single barley grain as a nutrient without the need to add other growth-aiding substances, and has a fast growth rate: after 45 days of cultivation, it can fill a 12*24 cm (folded width*length) polypropylene bag, completing the mycelium from inoculation to yellowing and mature harvesting.

[0014] (2) Good appearance: When the mycelium covers the entire barley grain and matures, it can secrete a large amount of yellow pigment, which is golden in color and has a uniform mycelium shape; the barley grain does not turn black during the solid fermentation process.

[0015] (4) Firmness: After the mycelium turns yellow and matures, it becomes very firm and can tightly wrap each wheat grain, making it difficult to tear.

[0016] (5) Mycelium can invade the interior of wheat grains and make full use of the nutrients in the grains.

[0017] (6) Fresh fragrance without peculiar smell: The barley obtained by solid fermentation has no peculiar smell and has the unique fragrance of mulberry phellinus. The mulberry phellinus solid fermentation barley tea made from the barley fermented by this strain has the following characteristics:

[0018] (1) It has the mellow aroma of barley tea and the unique fragrance of mulberry lindera;

[0019] (2) The tea soup is more yellowish than commercially available barley tea;

[0020] (3) It can overcome the shortcoming of traditional barley tea that it is easy to "get angry", and long-term drinking will not cause side effects such as "getting angry";

[0021] (4) The total flavonoid content of the fermented barley tea (dry powder) obtained by culture reached an average of 5.53 mg / g, containing medicinal substances such as quercetin, naringenin chalcone, kaempferol, and fibroporin D, dimerized mulberry yellow, pyranoflavone A and other medicinal ingredients of mulberry mulberry yellow;

[0022] The use of the mulberry Phellinus linterus strain suitable for making fermented barley tea in making mulberry Phellinus linterus fermented barley tea comprises the following steps:

[0023] 1. Configuration of barley culture medium

[0024] (1) Select dry barley kernels that are plump, not shriveled, clean and free of impurities.

[0025] (2) Add 3000 ml of tap water to every 1000 g of the above barley, soak at 25° C. for 2 h, boil the water and keep it for 20 min, filter out the remaining water and set aside.

[0026] (3) The cooked barley grains are placed into a 12*24 cm (folded width*length) polypropylene bag, and a 1 cm diameter plastic puncher is inserted into the middle to punch holes. After the punching is completed, the puncher is removed, and a plastic collar of appropriate size is put on and the bag is sealed with a cap.

[0027] (4) The polypropylene bag containing the barley grains was sterilized at 121° C. and then pressure-sterilized for 20 min to prepare a barley grain culture medium for large-scale fermentation and cultivation, and the culture medium was placed on a clean bench for cooling and standby use.

[0028] 2. Fermentation and culture of mulberry linterus in barley culture medium

[0029] (1) The mulberry lindera strain Ye Sangyuan 3 (CGMCC No. 41280) obtained through long-term artificial domestication was inoculated into the polypropylene bag containing the barley culture medium and cultured at 28°C in a completely dark environment.

[0030] (2) After 22 days of complete darkness, the indoor lighting was changed to low light (50-100 lux) for 10 to 12 hours per day, and the rest of the time was in darkness, and the culture was continued for another 8 days.

[0031] (3) After 30 days, the light yellow hyphae can fill the bag. The bag is squeezed manually to increase the gaps between the wheat grains in the bag. At the same time, weak light (200-300 lux) is maintained for 10 to 12 hours a day, and the rest of the time is kept in darkness. The culture is continued for 15 days.

[0032] (4) On the 45th day of culture, the bag has turned golden yellow. When the plastic cover of the bag is opened, the surface of the barley is covered with a large amount of golden mycelium membrane. When the fermented barley grains are broken open by hand, it can be seen that the grains are connected by mycelium and the structure is very tight. The mycelium is symmetrical, and the gaps between the barley grains are full of golden mulberry mycelium. When the barley that has been solid-state fermented with Ye Sangyuan No. 3 is cut longitudinally with a scalpel, it can be seen that most of the grains are embedded with golden mulberry mycelium. The barley that has been solid-state fermented with Ye Sangyuan No. 3 can clearly smell the unique fragrance of mulberry mycelium. At this time, it indicates that the mulberry mycelium fermented and cultured in the barley culture medium has matured and the fermentation is complete.

[0033] 3. Stir-frying of barley tea fermented with mulberry lindera

[0034] (1) kneading the fermented barley by hand until each grain is dispersed, and drying in an oven at 80° C. to constant weight;

[0035] (2) placing the dried barley grains fermented with mulberry and phellinus linteus in an iron pot, frying them over a low heat for 4 minutes, and then frying them at 250° C. for about 1.5 minutes, and when the aroma of barley and the strong aroma of mulberry and phellinus linteus is smelled, quickly taking them out and cooling them at room temperature;

[0036] (3) After cooling, the product is packaged in food bags to obtain the solid fermented barley tea product of mulberry linterus.

[0037] (4) Put the finished product of mulberry tree phellinus solid fermented barley tea into a cup, simmer it with boiling water or boil it with water before drinking.

[0038] Beneficial effects:

[0039] The present invention domesticates and selects a strain of mulberry phellinus suitable for solid fermentation with barley as a nutrient for the first time. The mycelium of the strain can invade the inside of the wheat grain, fully transform and utilize the nutrients of the wheat grain, and the mycelium has the characteristics of fast growth rate (only 45 days can be mature in a fungus bag with a folded width*length of 12*24cm), good appearance (golden color, and the fermented barley grains are not black). The mulberry phellinus fermented barley tea made by frying the barley grains obtained by fermentation of the strain has the following characteristics: the prepared mulberry phellinus barley tea soup is yellow and moist, and has both the mellow fragrance of barley tea and the unique fragrance of mulberry phellinus; the fried mulberry phellinus barley tea can overcome the disadvantage of traditional barley tea that it is easy to "get angry", the total flavonoids content is much higher than that of commercially available barley tea, and contains the medicinal ingredients of mulberry phellinus. The mulberry phellinus mycelium formed by fermentation and cultivation of the strain with barley as a nutrient can effectively solve the disadvantages of mulberry phellinus being difficult to cultivate and high in price, and at the same time can greatly improve the added value of traditional barley tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The surface of the barley grains is covered with the mycelium of Ye Sangyuan No. 3.

[0041] Figure 2 This is the state of barley in the fungus bag after 45 days of solid fermentation with Ye Sangyuan No. 3.

[0042] Figure 3 It is the golden yellow mycelium of Phellinus linterus growing between barley grains.

[0043] Figure 4 This is the cross-section of barley grains from the solid fermentation of Ye Sang Yuan No. 3.

[0044] Figure 5 Comparison of the soup color between commercially available barley tea and barley tea fermented from mulberry and Phellinus igniarius solid state (the left picture is commercially available barley tea, and the right picture is barley tea fermented from mulberry and Phellinus igniarius solid state). DETAILED DESCRIPTION

[0045] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0046] Example 1: Configuration of barley culture medium

[0047] 1. Select dry barley kernels that are full, not shriveled, clean and free of impurities.

[0048] 2. Add 3000ml of tap water to every 1000g of the above barley, boil the water for 20 minutes, filter out the remaining water and set aside.

[0049] 3. The boiled barley grains in step 2 above were placed into tissue culture bottles, with 50 g boiled barley grains placed into each 200 ml tissue culture bottle as barley culture medium.

[0050] 4. Sterilize the above culture medium at 121℃ and high pressure for 20min, and place it on a clean bench to cool for later use.

[0051] Example 2: Preliminary screening of various strains of Phellinus linterus suitable for solid fermentation of barley

[0052] 1. Strain selection

[0053] Five strains of mulberry linterus from different origins grown in PDA culture medium were selected, and various common imitation linterus strains on the market were also selected, including: poplar linterus, pine linterus, wild horse linterus, oak linterus, rough-haired inonotus, and several other uncommon types of imitation linterus strains, including small-pore honeysuckle linterus, ring-zone inonotus, mulberry-spotted brown inonotus, mulberry-wood layer inonotus, split-hoof inonotus, alpine linterus, mulberry linterus, and weigela linterus.

[0054] 2. Inoculation and cultivation:

[0055] (1) The above-mentioned various types of imitation phellinus linteus and mulberry phellinus linteus were respectively inoculated into the culture medium of Example 1, and the bottle caps were tightly closed;

[0056] (2) Culture the cells at 28°C in a completely dark environment for 22 days.

[0057] (3) After 22 days, the cells were cultured for another 8 days with low light (50-100 lux) for 10 to 12 hours a day and darkness for the rest of the time.

[0058] (4) After 30 days of cultivation, the growth status was investigated (Table 1). It was found that some of the imitation mulberry linterus could not grow or had difficulty growing, and some of them could not form yellow mycelium after growth and had a sour and rancid odor, which were not suitable as strains for fermenting barley tea. This showed that all types of imitation mulberry linterus were not suitable for solid fermentation of barley. The mulberry linterus of each mulberry tree could grow all over the surface of barley grains without any odor, and met the basic conditions for solid fermentation culture with barley grains. However, since a large amount of yellow mycelium could not be formed, and the barley grains turned black and black liquid oozed out, further artificial domestication was required.

[0059] Table 1. Growth status of various Phellinus linterus strains in barley grain culture medium

[0060]

[0061] Example 3: Domestication of Phellinus linterus strains suitable for barley cultivation

[0062] 1. Configuration of acclimatization medium

[0063] (1) taking dry barley grains with full, non-shrunken, clean and free of impurities, and crushing them into 300-mesh barley powder using a traditional Chinese medicine grinder (25,000 rpm) for later use;

[0064] (2) Take commercially available lemons, cut them into slices, and use a garlic press to squeeze out the lemon juice for later use;

[0065] (3) Take 200g of fresh potatoes, chop them, add 100g of the barley powder in step 1 above, and then add 10ml of the lemon juice, boil them together and keep them for 20min, filter out the juice with two layers of gauze, remove the residue, add 20g of glucose and 15g of agar powder, add water to 1000ml, and sterilize them at 121°C and high temperature and high pressure for 20min;

[0066] (4) After sterilization, place the plate in a clean bench and pour it into a culture dish. After cooling and solidification, it is made into acclimation culture medium for use.

[0067] 2. Inoculation and cultivation

[0068] (1) Five mulberry trees Phellinus linterus from different origins in Example 2 were selected, inoculated with the above-mentioned acclimation medium, and cultured in a completely dark environment at 28° C. for 22 days.

[0069] (2) After 22 days, the cells were cultured for another 8 days with low light (50-100 lux) for 10 to 12 hours a day and darkness for the rest of the time.

[0070] (3) After 30 days of cultivation, the growth status of each strain in the above-mentioned acclimation medium was observed. Mycelium with good growth status (yellow color, uniform mycelium, and no black spots) was picked each time and inoculated into the same acclimation medium for subculture.

[0071] (4) Follow the above method and subculture once a month for more than 3 years.

[0072] Example 4: Re-screening of Phellinus linterus strains suitable for solid fermentation of barley

[0073] 1. Prepare barley grain culture medium according to steps 1-4 in Example 1 and place it in a 200 ml tissue culture bottle.

[0074] 2. The five domesticated Phellinus linterus strains in Example 3 were inoculated into the above-mentioned barley culture medium and cultured in a completely dark environment at 28°C for 22 days.

[0075] 3. After 22 days, culture for another 8 days with low light (50-100 lux) for 10 to 12 hours a day and darkness for the rest of the time.

[0076] 4. After 30 days of cultivation, it was found that the 5 strains of Phellinus igniarius for screening could grow normally in the above barley culture medium, of which 3 strains could only form a small amount of yellow mycelium and were eliminated; 1 strain could form more yellow mycelium, but there was still a small amount of black juice oozing out of the black barley grains in the culture bottle, which was also eliminated; only 1 strain of Phellinus igniarius had more outstanding comprehensive characteristics. This strain could use a single barley grain as a nutrient without adding other growth auxiliary substances, and grew rapidly. After 30 days of cultivation in a 200ml tissue culture bottle, the surface of the barley grains was covered with a large amount of yellow mycelium ( Figure 1 ), barley grains do not turn black during the solid fermentation process, and no black liquid seeps out of the culture bottle. When the bottle cap is opened, the unique fragrance of authentic mulberry mulberry can be smelled. This strain is used as the target strain selected after domestication and used for the subsequent solid fermentation culture of barley grains.

[0077] Example 5: Identification and naming of target strains

[0078] The target strain is derived from the trunk of a wild type mulberry tree (non-cultivated type). The strain DNA of the mulberry lindera obtained by the extraction embodiment 4 screening was carried out, and the universal primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3') and ITS4 (5'-TCCTCCGCTTATTGATATGC-3') of the ribosomal gene rDNA internal transcribed spacer (internal transcribed spacer, ITS) sequence were used for PCR amplification, and the amplified product was gel-recovered and purified. After sequencing, the sequence of the mulberry lindera (Sanghuangporus sanghuang) with accession number MZ424788.1 in GenBank was completely consistent, confirming that all test strains were mulberry lindera (Sanghuangporus sanghuang) strains belonging to Hymenochaetaceae (Hymenochaetaceae), Sanghuangporus (Sanghuangporus) in classification. The strain was named "No. 3 of Wild Mulberry Yuan" (the deposit number is CGMCC No.41280).

[0079] Example 6: Large-scale fermentation culture of Phellinus linteus in barley culture medium

[0080] The purpose of this example is to enable large-scale and efficient fermentation and cultivation. The small container (200 ml tissue culture bottle) used for screening the mulberry linterus strain in Example 4 is replaced with a polypropylene bag with a width*length of 12*24 cm. The specific steps are as follows:

[0081] 1. Prepare cooked barley grains according to the method of steps 1-2 in Example 1.

[0082] 2. Put the cooked barley grains into the polypropylene bag until the bag is about 2 / 3 of the height of the bag mouth. Insert a 1 cm diameter plastic puncher in the middle to punch holes. After the punching is completed, remove the puncher, put on a plastic collar of appropriate size, and seal it with a cap.

[0083] 3. Sterilize the polypropylene bag containing barley grains at 121°C for 20 min to prepare a large-scale fermentation culture medium of barley grains, and place it on a clean bench to cool for later use.

[0084] 4. The domesticated mulberry linder strain Ye Sangyuan No. 3 was inoculated into the polypropylene bacteria bag containing the barley culture medium and cultured in a completely dark environment at 28°C.

[0085] 5. After 22 days of complete darkness, change the indoor light to weak light (50-100 lux) for 10 to 12 hours a day and keep it dark for the rest of the time for another 8 days of cultivation.

[0086] 6. Since the weight of the barley grains in the fungus bag is higher than that in the tissue culture bottle, the culture time is also longer. After 30 days, the light yellow hyphae can grow all over the fungus bag. Manually squeeze the fungus bag to increase the gap between the grains in the fungus bag. At the same time, keep weak light (200-300 lux) for 10 to 12 hours a day, and keep it dark for the rest of the time. Continue to culture for 15 days.

[0087] 7. On the 45th day of cultivation, the fungus bag has completely turned golden yellow ( Figure 2 ), confirming that the strain can use a single barley grain as a nutrient and grow rapidly without adding other growth-aiding substances. After 45 days of cultivation, the mycelium can fill a 12*24cm (folded width*length) polypropylene bag. Open the plastic cover of the bag and remove the collar. It can be seen that the surface of the barley is covered with a large amount of golden mycelium membrane, and the barley grains do not turn black during the solid fermentation process. At this time, the fermented barley grains were broken open by hand, and it was found that the grains were connected by mycelium and the structure was very tight and firm, with good appearance. The gaps between the barley grains were full of golden and uniform mulberry lindera mycelium ( Figure 3 ), tightly wrapping each grain without tearing it; using a scalpel to cut the solid fermented barley of Ye Sang Yuan No. 3 longitudinally, it can be seen with the naked eye that most of the grains are also embedded with golden yellow mulberry mycelium, indicating that Ye Sang Yuan No. 3 mycelium can fully utilize and transform the nutrients on the surface and inside of the grains, producing a large amount of golden yellow mycelium ( Figure 4); at the same time, the barley after solid fermentation has no peculiar smell, but can clearly smell the unique fragrance of mulberry mulberry. At this time, it indicates that the mulberry mulberry mycelium fermented and cultured in the barley culture medium has matured and the fermentation is complete. Since barley is low in cost, the fermentation and culture method of the strain using barley as a nutrient is simple, and the formed mulberry mulberry mycelium can effectively solve the shortcomings of mulberry mulberry difficult to culture and high price; at the same time, since the fermented barley tea is endowed with the medicinal ingredients of mulberry mulberry, it can greatly enhance the added value of traditional barley tea.

[0088] Example 7: Stir-frying of mulberry phellinus linterus fermented barley tea

[0089] 1. Pour out the fermented barley grains grown in the polypropylene bag of Example 5, rub them manually until each grain is dispersed, and dry them in an oven at 80°C to constant weight;

[0090] 2. Place the dried barley grains fermented with mulberry and phellinus in an iron pan, fry for 4 minutes over low heat, and then fry for about 1.5 minutes at 250°C. When the burnt aroma of barley and the strong fragrance of mulberry and phellinus are smelled, quickly take them out and cool them at room temperature;

[0091] 3. After cooling, pack in food bag to make the finished product of mulberry phellinus solid fermented barley tea.

[0092] 4. Put the finished product of mulberry phellinus solid fermented barley tea in a cup and simmer it in boiling water for 5 minutes, or boil it in boiling water for 2 minutes. You can smell the aroma of wheat and the unique fragrance of mulberry phellinus. It can be drunk after it cools down a little. Compared with the barley tea available on the market, the barley tea fermented by mulberry phellinus solid fermentation has a more yellow and smooth soup color ( Figure 5 ), the taste is more mellow. Long-term drinking will not cause stomach discomfort, and there will be no discomfort such as "getting angry".

[0093] Example 8: Determination of the content of medicinal ingredients in barley tea fermented with mulberry linterus

[0094] 1. Take commercially available barley tea and the finished product of mulberry phellinus solid fermented barley tea obtained in step 3 of Example 6, grind them into 300 mesh powder using a traditional Chinese medicine grinder (25000 rpm) as samples for determining the content of medicinal ingredients in mulberry phellinus fermented barley tea.

[0095] 2. The standard curve equation was established using rutin standard, and the total flavonoids content in the samples was determined using the NaNO2-Al(NO3)3 colorimetric method. The average total flavonoids content of the mulberry linder barley tea was 5.53 mg / g, which was much higher than the average total flavonoids content of commercially available barley tea (0.79 mg / g).

[0096] 3. The medicinal ingredients in step 1 of this embodiment were determined by HPLC method, and medicinal substances such as quercetin, naringenin chalcone, and kaempferol were detected at a wavelength of 365nm. It was found that the contents of quercetin, naringenin chalcone, and kaempferol in mulberry linder barley tea were 0.562mg / g, 0.0041mg / g, and 0.039mg / g, respectively. However, quercetin, naringenin chalcone, and kaempferol were not detected in commercial barley tea, which is presumably related to their low content.

[0097] 4. Ultra-high performance liquid chromatography-tandem quadrupole-time of flight mass spectrometry (UPLC-QTOF-MS) technology was used to quickly identify and characterize the compound monomers in the components. It was found that mulberry lindera barley tea contains active substances such as fibroporin D, dimerized mulberry lindera, and pyranoflavone A, which are unique to mulberry lindera, while these substances are not found in commercially available barley tea.

Claims

1. A strain of Phellinus linteus suitable for making fermented barley tea, the classification name of the strain of Phellinus linteus is: Sanghuangporus sanghuang, which has been deposited in the General Microbiology Center of China Culture Collection Administration on April 3, 2024, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, Postal Code: 100101, and the deposit number is CGMCC No. 41280.

2. Use of the mulberry Phellinus linterus strain suitable for making fermented barley tea according to claim 1 in making mulberry Phellinus linterus fermented barley tea.

3. A method for preparing barley tea fermented with mulberry phellinus linteus, characterized in that: The method comprises taking barley as a fermentation matrix and taking mulberry lindera Sanghuangporus sanghuang Ye Sangyuan No. 3 as a fermentation strain, fermenting and culturing, and then frying to obtain mulberry lindera lindera fermented barley tea.

4. The method for preparing barley tea fermented by mulberry phellinus linterus according to claim 3, characterized in that: The steps include: (1) draining the boiled barley grains, putting them into polypropylene bags, sterilizing them, and inoculating the mulberry Phellinus linterus strain suitable for making fermented barley tea as claimed in claim 1 after cooling, and culturing them at 28° C. in a completely dark environment for 22 days; (2) After 22 days of culture, the indoor light was changed to 10-12 hours per day, 50-100 lux, and the rest of the time was dark, and culture was continued for another 8 days; (3) After 30 days of culture, when the light yellow mycelium has grown all over the bag, squeeze the bag manually to increase the gaps between the wheat grains in the bag. Keep the light at 200-300 lux for 10-12 hours a day and keep it in the dark for the rest of the time. Continue the culture for 15 days. (4) After a total of 45 days of cultivation, when the fungus bag has turned golden yellow, the fungus bag is opened and the barley fermented with Phellinus linterus is collected; (5) taking out the fermented barley grains and kneading them until each grain is dispersed, and drying them in an oven to a constant weight; (6) The dried barley grains fermented with mulberry and phellinus linteus are placed in an iron pot and fried. When the burnt aroma of barley and the strong fragrance of mulberry and phellinus linteus are smelled, the barley grains are quickly taken out and cooled to room temperature to obtain the finished product of mulberry and phellinus linteus fermented barley tea.

5. The method for preparing barley tea fermented by mulberry and phellinus linteus according to claim 4, characterized in that: In step (1), the barley grains are cooked as follows: Add 3000 ml of tap water to every 1000 g of barley grains, soak at 25°C for 2 hours, boil the water and keep it for 20 minutes, filter out the remaining water, and obtain the boiled barley grains.

6. The method for preparing barley tea fermented by mulberry and phellinus linteus according to claim 4, characterized in that: In step (1), after the barley grains are put into the polypropylene bag, a plastic puncher with a diameter of 1 cm is inserted into the middle of the barley grains to punch holes. After the punching is completed, the puncher is removed, and then a plastic collar is put on and sealed with a mushroom cap.

7. The method for preparing barley tea fermented by mulberry and phellinus linteus according to claim 4, characterized in that: In step (1), the sterilization treatment is carried out under the following sterilization conditions: 121° C., 20 min.

8. The method for preparing barley tea fermented by mulberry and phellinus linteus according to claim 4, characterized in that: In step (5), the drying temperature is 80°C.

9. The method for preparing barley tea fermented by mulberry and Phellinus linteus according to claim 4, characterized in that: In step (6), the frying conditions are as follows: first fry over low heat for 4 minutes, and then fry at 250° C. for about 1.5 minutes.

10. Barley tea prepared by the method for preparing barley tea fermented with mulberry linterus according to any one of claims 3 to 9.

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