Lucid ganoderma beer and preparation method thereof

Abstract

The invention belongs to the field of beer fermentation, and particularly relates to a beer preparation method based on a lucid ganoderma extracting solution low-temperature adding process, which comprises the following steps: raw material preparation, saccharification, boiling and cooling, primary fermentation, lucid ganoderma concentrated solution preparation and secondary fermentation. A ganoderma lucidum concentrated solution is added in the secondary fermentation, specifically, after the primary fermentation is finished, sediments at the bottom of the fermentation barrel are abandoned, and upper-layer clear beer liquid is taken; bottling the clarified beer liquid, and adding sugar and the ganoderma lucidum concentrated extracting solution into a bottle; then sealing at 20-22 DEG C for secondary fermentation until the sugar is consumed completely; obtaining the lucid ganoderma beer. The ganoderma lucidum beer prepared by the method is rich in functional components such as ganoderma lucidum polysaccharides and triterpenes, and keeps the original refreshing and mellow taste of beer. CO2 generated by secondary fermentation is retained in the bottle, so that the product has fine and lasting foam and good taste.

Description

Technical Field

[0001] This invention belongs to the field of beer fermentation, and specifically relates to a beer preparation method based on a low-temperature addition process of Ganoderma lucidum extract. Background Technology

[0002] With the improvement of living standards, people's demand for beer has shifted from traditional craft beer to functional beer that is rich in nutrients and low in alcohol. Based on the theory of "medicine and food sharing the same origin," modern technology is combined with traditional processes to give beer higher nutritional and health value. Ganoderma lucidum, as a common ingredient in health foods, contains active components such as polysaccharides and triterpenoids. Studies have shown that Ganoderma lucidum polysaccharides have the effects of improving immunity, lowering blood sugar, lowering blood lipids, anti-oxidation, anti-aging, and liver protection, making its comprehensive utilization significant. However, in current beer brewing processes, Ganoderma lucidum or its extracts are usually added during the high-temperature boiling or saccharification stage, which easily leads to the destruction of heat-sensitive components (such as triterpenoids) in Ganoderma lucidum at high temperatures.

[0003] For example, the method for preparing Ganoderma lucidum beer disclosed in patent CN1084382C uses malt, grains, Ganoderma lucidum, water, hops, and yeast as raw materials, wherein the ratio of Ganoderma lucidum to malt is 1:50~70 g. The method includes the following steps: A) Selecting and crushing Ganoderma lucidum, soaking it in warm water, and then boiling it; B) Crushing malt and grains, adding Ganoderma lucidum and its decoction, adding water for saccharification, and obtaining wort and malt residue; C) Boiling the filtrate after filtering the wort and malt residue, adding hops, and then adding yeast to ferment the separated wort to produce the finished product. This method adds the Ganoderma lucidum decoction during the wort boiling stage, making it difficult to retain active ingredients such as triterpenes under high-temperature conditions.

[0004] Invention CN109135983A, entitled "A Method for Manufacturing Ganoderma Lucidum Beer," discloses: (1) Prepare 8-18°P malt wort according to beer brewing process, inoculate with Ganoderma lucidum solid inoculum, and culture at 20-28°C for 72-96 h to make Ganoderma lucidum liquid inoculum; (2) Mix the cleaned barley with 20-40 mesh Ganoderma lucidum granules evenly, inoculate with 1-5 wt% Ganoderma lucidum liquid inoculum, mix evenly, add sterile water to make the barley-Ganoderma lucidum fermentation product have a moisture content of 40-50%, ferment at 10-16℃, ferment for 4-6 days to produce Ganoderma lucidum malt, and dry the prepared Ganoderma lucidum malt solid fermentation product. (3) Crush the dried Ganoderma lucidum malt solid fermentation material, add water and boil, filter, add hops, filter again, and obtain 8~18°P Ganoderma lucidum malt juice. (4) Inoculate beer yeast into Ganoderma lucidum malt wort at 8~18°P for fermentation. Fermentation ends when the diacetyl value drops to 0.03-0.06g / L. Filter to obtain Ganoderma lucidum beer broth. (5) Take cleaned Ganoderma lucidum, crush it into particles of 20-40 mesh size, add 15-20 times the amount of purified water, extract at 95-100℃ for 2-3 hours, filter to obtain the first extraction filtrate; add 10-15 times the amount of purified water to the Ganoderma lucidum residue, extract at 90-95℃ for 1-2 hours, filter to obtain the second extraction filtrate; mix the second extraction filtrate and the first extraction filtrate evenly and concentrate under reduced pressure to obtain Ganoderma lucidum extract concentrate; (6) Add Ganoderma lucidum extract concentrate to the filtered Ganoderma lucidum beer concentrate. The amount of Ganoderma lucidum extract concentrate added is 0.5~5% to make Ganoderma lucidum beer with 8~18°P.

[0005] Step (3) of the method shows that: Ganoderma lucidum malt solid fermentation material is crushed and boiled with water; therefore, it will lead to damage to active ingredients such as triterpenes. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a fermentation preparation method for Ganoderma lucidum beer based on a low-temperature addition process of Ganoderma lucidum extract.

[0007] To address the aforementioned technical problems, this invention provides a method for preparing Ganoderma lucidum beer, including raw material preparation, saccharification, boiling and cooling, primary fermentation, and also includes the preparation of Ganoderma lucidum concentrate and secondary fermentation; Ganoderma lucidum concentrate is added during the secondary fermentation.

[0008] An improvement to the preparation method of Ganoderma lucidum beer of the present invention includes the following steps: 1) Raw material preparation: According to the dry weight ratio (g / g) of wheat malt: barley malt = 1: (1.2±0.1), wheat malt and Australian barley malt were mixed to obtain mixed malt. Grind the mixed malt until the skin is damaged, then add water and stir evenly to moisten the mixed malt. The resulting mixture is named coarse malt mixture. Note: The optimal grind size is one where the malt bran is broken but not crushed; 2) Glycation: According to the dry weight of mixed malt: water = 2.2kg / 5.5~6.5L, the malt powder mixture and water are added to a container (saccharification pot), and then heated to 60~65℃ for treatment (saccharification treatment) for 1±0.2 h; After the processing (saccharification) is completed, solid and liquid are separated to obtain wort and lees, respectively; According to the ratio of dry weight of mixed malt to hot water = 2.2kg / 3.5~4.5L, the malt washer fluid was rinsed with hot water, and the collected rinsing liquid was combined with the wort. The resulting liquid was named total wort liquid. 3) Boiling and cooling: Place the total wort obtained in step 2) in a container and heat it to a boil (temperature 95±2℃), and then maintain the boil for 60±2 min. Add the first stage of hops 45±1 min after the start of boiling, and add the second stage of hops 55±1 min after the start of boiling. First stage of hop preparation: Step 1) Dry weight of mixed malt = 4.5~5.5g: 2.2kg; Second stage of hop preparation: Step 1) Dry weight of mixed malt = 4.5~5.5g: 2.2kg; After boiling, cool (rapidly cool at a rate of 2-3℃ / min) to ≤25℃ (generally 10-25℃) to prevent wort oxidation and reduce off-flavor formation; let the cooled wort stand for 20-30 minutes, then filter to remove sediment and obtain clear wort; 4) Primary fermentation: The clear wort obtained in step 3) is poured into a fermentation tank, and brewer's yeast is added for the first fermentation (primary fermentation) at 20~22℃. The fermentation time is 6±0.5 days (during the fermentation process, the protein in the wort precipitates and the beer gradually becomes clear). The brewer's yeast: In step 1), the dry weight of the mixed malt is 4.5~5.5g: 2.2kg; 5) Preparation of Ganoderma lucidum concentrate: The fruiting body of Ganoderma lucidum is extracted with water and then concentrated to obtain Ganoderma lucidum concentrate. 6) Secondary fermentation: After the first fermentation in step 4) is completed, discard the sediment at the bottom of the fermentation tank and take the clear beer liquid from the top. The clarified beer liquid is bottled (secondary fermentation bottle), and sugar (white sugar) and concentrated Ganoderma lucidum extract are added to the bottle (secondary fermentation bottle); then it is sealed at 20~22℃ for secondary fermentation until the sugar (white sugar) is consumed; the result is Ganoderma lucidum beer (a pale yellow transparent liquid).

[0009] Note: The above-mentioned secondary fermentation allows the beer to be fully aerated and evenly blended with the Ganoderma lucidum extract. The resulting Ganoderma lucidum beer has a fine and long-lasting foam. Figure 2 (As shown) and has a good taste.

[0010] As an improvement to the preparation method of Ganoderma lucidum beer of the present invention, step 6) is: 550 mL of clarified beer liquid was poured into a 600 mL bottle (secondary fermentation bottle), and 8 ± 0.5 g of white sugar and 30 ± 1 mL of Ganoderma lucidum concentrated extract were added to the bottle. The bottle was then sealed and fermented at 20~22℃ until the white sugar was completely consumed (the secondary fermentation time was about 7 days) to obtain Ganoderma lucidum beer.

[0011] As a further improvement to the preparation method of Ganoderma lucidum beer of the present invention, the preparation method of Ganoderma lucidum concentrate in step 5) includes the following steps: Ganoderma lucidum fruiting bodies (dried product, moisture content ≤10.3%, preferably 8~10.3%) are ground into powder (passed through a 100-mesh sieve) to obtain coarse Ganoderma lucidum powder; At a material-to-liquid ratio of 1g:25±2 mL, water was added to the crude Ganoderma lucidum powder, and the mixture was heated to 75±2℃ and extracted at a constant temperature for 5±0.5 h (with slow stirring during the process to prevent precipitation). Then, while still hot, filter the solution (through a 200-mesh filter cloth) and concentrate the collected filtrate to obtain Ganoderma lucidum concentrate.

[0012] As a further improvement to the preparation method of Ganoderma lucidum beer of the present invention: the concentration is carried out by concentrating the filtrate under vacuum (0.08~0.09 MPa), 45~50℃, and 100±20 rpm until the volume is 45~55% of the filtrate volume, to obtain Ganoderma lucidum concentrate.

[0013] As a further improvement to the preparation method of Ganoderma lucidum beer of the present invention: In step 1), the amount of water used is 1.5 to 2.5% (preferably 2%) of the dry weight of the mixed malt.

[0014] As a further improvement to the preparation method of Ganoderma lucidum beer of the present invention: In step 2): During the treatment (saccharification), the liquid in the container (saccharification pot) is kept circulating so that the starch in the malt crude mixture is fully converted into sugar.

[0015] As a further improvement to the preparation method of Ganoderma lucidum beer of the present invention: in step 2), the temperature of the hot water is 75~78℃; As a further improvement to the preparation method of Ganoderma lucidum beer of the present invention: the hops in step 3) are Cascade hops.

[0016] The present invention also provides Ganoderma lucidum beer prepared using any of the above methods.

[0017] This invention proposes a new low-temperature addition process to preserve the nutritional and active components of Ganoderma lucidum.

[0018] This invention provides a technical solution to address the problem of loss of Ganoderma lucidum active ingredients due to high-temperature processes in existing technologies. The invention employs a method of adding Ganoderma lucidum extract (Ganoderma lucidum concentrate) during the secondary fermentation stage. Specifically, after the primary fermentation of beer is completed, the clarified beer is bottled (in a secondary fermentation bottle), and Ganoderma lucidum extract (Ganoderma lucidum concentrate) and an appropriate amount of white sugar are added as fermentation substrates. After sealing, a gentle, low-temperature fermentation reaction occurs again within the bottle, generating CO2 and simultaneously forming bubbles while thoroughly mixing the Ganoderma lucidum extract. The entire secondary fermentation process is carried out at low temperatures (20–22°C), effectively avoiding the destruction of heat-sensitive active ingredients such as triterpenes and polysaccharides in Ganoderma lucidum by high-temperature saccharification or boiling processes, thus maximizing the retention of the main nutrients in Ganoderma lucidum.

[0019] The resulting Ganoderma lucidum beer is rich in functional components such as Ganoderma lucidum polysaccharides and triterpenoids, while maintaining the original refreshing and mellow taste of beer. Because the CO2 produced during secondary fermentation remains in the bottle, the product has a delicate and long-lasting foam and a good taste. Compared with existing technologies, the Ganoderma lucidum beer prepared by this invention has both high nutritional and health value and excellent flavor quality.

[0020] The process of this invention is simple and easy to implement, requires no special equipment, facilitates large-scale production, and conforms to the concept of "medicine and food from the same source" and the research and development trend of modern health drinks. Attached Figure Description

[0021] The specific embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.

[0022] Figure 1 This is a schematic diagram of the primary fermentation process in beer. Figure 2 This is a schematic diagram of the finished product of Ganoderma lucidum beer; Figure 3 Bottles used for secondary fermentation; Figure 4 Regression curve of ursolic acid standard; Figure 5 This is a regression curve for glucose standards. Detailed Implementation

[0023] The present invention will be further described below with reference to specific embodiments, but the scope of protection of the present invention is not limited thereto: The moisture content of wheat germ is generally 3.5-5.5%. For example, the moisture content of wheat germ purchased from Tiber is controlled at about 4.2%, and the color is 3-3.5 EBC. The moisture content of Australian barley malt is generally 11.0% to 13.0%. For example, the moisture content of Australian barley malt (AH grade) purchased from Tibers has been tested to be about 12.2%, and the color is 3 to 3.5 EBC.

[0024] Cascade hops were purchased from Pellet Hops T90.

[0025] WEISS brewer's yeast was purchased from DISBER (WB-06).

[0026] Example 1: Preparation method of Ganoderma lucidum beer, comprising the following steps: 1) Raw material preparation: Wheat malt and Australian barley malt were mixed according to a dry weight ratio of 1:1.2 g to obtain mixed malt.

[0027] Take 2.2 kg of mixed malt (dry weight) and grind it. The optimal grinding degree is when the malt skin is broken but not crushed. Then add 44 g of water and stir evenly to moisten the mixed malt. The result is named coarse malt mixture.

[0028] That is, the amount of water used is 2% of the dry weight of the mixed malt.

[0029] 2) Glycation: Add the above crude malt mixture to a saccharification vessel, add 6L of water, and heat the vessel to 60-65°C. Maintain this temperature for 1 hour, ensuring the liquid in the vessel circulates throughout the process to fully convert the starch in the crude malt mixture into sugar. After saccharification, separate the solids and liquids to obtain wort and spent grains. Rinse the spent grains with approximately 4L of hot water at 75-78°C, collect the rinsing liquid, and combine it with the wort. The resulting liquid is named total wort.

[0030] 3) Boiling and cooling: Place the total wort obtained in step 2) in a boiling kettle and heat to a boil (temperature approximately 95°C), then maintain boiling for 1 hour. Add 5g of the first stage Casquet hops 45 minutes after the start of boiling; add 5g of the second stage Casquet hops 55 minutes after the start of boiling.

[0031] After boiling, rapidly cool the wort (at a rate of 2.2°C / min) to 10-25°C to prevent oxidation and reduce off-flavors. Let the cooled wort stand for 20-30 minutes, then filter to remove sediment, yielding clear wort.

[0032] 4) Primary fermentation: Pour the clear wort obtained in step 3) into a fermentation tank, add 5g of brewer's yeast, and carry out the first fermentation (primary fermentation) at 20-22℃ for 6 days. During fermentation, the proteins in the wort precipitate, and the beer gradually becomes clear.

[0033] 5) Preparation of Ganoderma lucidum concentrate: Take the fruiting body of Ganoderma lucidum and dry it at a temperature of 60~65℃ until the moisture content is 10.3% to obtain dried fruiting body of Ganoderma lucidum; then take 150 g and grind it into coarse powder (pass through a 100-mesh sieve) to obtain coarse powder of Ganoderma lucidum for later use.

[0034] Place the coarse Ganoderma lucidum powder in an extraction pot, add approximately 3.75 L of pure water (liquid-to-solid ratio approximately 25 mL: 1 g), heat to 75 ± 2 °C, and extract at this constant temperature for 5 hours, stirring slowly during extraction to prevent precipitation. After extraction, filter the hot solution through a 200-mesh filter cloth, collect the filtrate (approximately 2.2 L), and discard the residue. Transfer the filtrate to a rotary evaporator for vacuum concentration. Set the water bath temperature to 45–50 °C, and concentrate the solution at a vacuum of 0.08–0.09 MPa and a rotation speed of 100 rpm until the volume is approximately half of the original volume (approximately 1.1 L), obtaining the concentrated Ganoderma lucidum solution for later use.

[0035] 6) Secondary fermentation: After the first fermentation in step 4), discard the sediment at the bottom of the fermentation tank, retaining only the clear beer liquid on top. Bottle 550 mL of the clear beer liquid (600 mL, for secondary fermentation), and add 8 g of white sugar and 30 mL of the Ganoderma lucidum concentrate obtained in step 5). Then seal and ferment at 20-22℃ until the white sugar is completely consumed (secondary fermentation time is approximately 7 days), thereby fully aerating the beer and uniformly blending it with the Ganoderma lucidum extract.

[0036] After the secondary fermentation, a pale yellow, transparent liquid, reishi beer is obtained. The product has a fine and long-lasting foam. Figure 2 (As shown) and has a good taste.

[0037] Comparative Example 1, Control Group (with Ganoderma lucidum concentrate added during the first fermentation) That is, the following changes are made compared to Example 1: In step 4): Add Ganoderma lucidum concentrate to the clear wort at a ratio of 30 mL of Ganoderma lucidum concentrate to every 550 mL of clear wort. Accordingly, in step 6), the use of Ganoderma lucidum concentrate is cancelled, while the amount of white sugar remains unchanged; The rest is the same as in Example 1.

[0038] Experiment 1: Detect the content of Ganoderma triterpenes in Ganoderma beer according to the pharmacopoeia method.

[0039] To verify the retention effect of the preparation method of this invention on the active ingredients in Ganoderma lucidum, the total triterpenoid content in Ganoderma lucidum beer was determined by the vanillin-glacial acetic acid colorimetric method. The specific experimental steps are as follows: 1. Sample Pretreatment: Take the Ganoderma lucidum beer prepared in Example 1 of this invention and let it stand for 12 h to degas. Take 100 mL of the degassed sample and place it in a rotary evaporator. Concentrate it under reduced pressure of 0.08 MPa in a water bath at 45-50°C to remove ethanol and concentrate it to 25 mL. Mix the obtained concentrate with an equal volume of anhydrous ethanol (25 mL) and perform ultrasonic extraction for 30 min (at a frequency of 40 kHz, a power of 250 W, and a constant temperature of 30°C). Centrifuge the extract at 8000 rpm for 10 min, take the supernatant, filter it through filter paper, and use it as the test solution.

[0040] 2. Preparation of Standard Curve: Using ursolic acid as the standard, standard solutions with concentrations of 0, 20, 40, 60, 80, and 100 μg / mL were prepared in methanol. 1.0 mL of each concentration standard solution was taken, and 0.4 mL of 5% vanillin-glacial acetic acid colorimetric reagent (vanillin mass fraction 5%, w / v) was added. Then, 2.0 mL of concentrated sulfuric acid (analytical grade, density 1.84 g / mL) was slowly added. After mixing, the mixture was placed in a 60°C water bath for 15 min for color development. The mixture was then cooled in an ice-water bath for 15 min to terminate the reaction and stabilize the colorimetric product. The absorbance was measured at 548 nm, and a standard curve of ursolic acid concentration versus absorbance was plotted. Figure 4 As shown.

[0041] 3. Sample Detection: Take 1.0 mL of the test solution obtained in step 1, add 0.4 mL of 5% vanillin-glacial acetic acid colorimetric reagent, then slowly add 2.0 mL of concentrated sulfuric acid, mix well, and place in a 60°C water bath for color development for 15 min. Then place in an ice-water bath for cooling for 15 min to terminate the reaction and stabilize the colorimetric product, and then measure the absorbance at a wavelength of 548 nm. Calculate the content of total triterpenoids (calculated as ursolic acid) in the test solution according to the standard curve formula.

[0042] 4. Results and Analysis: The content data were obtained by ultraviolet spectrophotometry and calculated based on the standard curve equation Y = 0.0098X +0.0143 (ursolic acid is the standard substance). The results showed good linear correlation, with correlation coefficients R² all greater than 0.99, indicating good repeatability and reliability.

[0043] The absorbance of the test solution (experimental group) obtained in Example 1 was 0.0349, and the total triterpenoid content was calculated to be 2.1 mg / L based on the ursolic acid standard curve.

[0044] After three parallel determinations, the average value of the data was calculated to yield a triterpenoid content of 2.10 ± 0.04 mg / L.

[0045] The absorbance of the test solution (control group) obtained in Comparative Example 1 was 0.02, corresponding to a total triterpenoid content of approximately 0.58 mg / L.

[0046] Experimental results show that the low-temperature addition and secondary fermentation design of Ganoderma lucidum concentrate in the process of this invention effectively reduces the degradation of heat-sensitive active substances (such as triterpenoids).

[0047] Experiment 2: Detection of polysaccharides in Ganoderma lucidum beer 1. Sample pretreatment: Take 500 mL of Ganoderma lucidum beer sample, let it stand for 12 h to degas, and concentrate it to 1 / 4 of the original volume (125 mL) under reduced pressure in a rotary evaporator at 45~50°C water bath. Add 3% trichloroacetic acid (TCA) to precipitate the protein (precipitation time is 15 min), centrifuge (centrifuge at 8000 rpm for 10 min), take the supernatant, add deionized water to make up to the original volume (125 mL), and use it as the test solution.

[0048] 2. Preparation of standard curve: Prepare a series of standard solutions with concentrations of 10, 20, 40, 60, 80, and 100 μg / mL using glucose standard. Take 1.0 mL of each standard solution, add 1.0 mL of 5% phenol, and quickly add 5.0 mL of concentrated sulfuric acid. After mixing, heat in a 90°C water bath for 15 min, and then cool in an ice-water bath for 15 min to terminate the reaction and stabilize the colorimetric product. Measure the absorbance at a wavelength of 490 nm and plot the standard curve.

[0049] 3. Sample detection: Take 1.0 mL of the test solution obtained in step 1, add phenol and sulfuric acid sequentially according to the method described in step 2, react in a water bath, and then cool in an ice-water bath for 15 min to terminate the reaction and stabilize the colorimetric product. Measure the absorbance at a wavelength of 490 nm and substitute it into the standard curve to calculate the polysaccharide content (in glucose equivalent).

[0050] The content data were obtained by ultraviolet spectrophotometry and calculated according to the standard curve equation Y = 0.0095X + 0.0205 (glucose as the standard substance). The results showed good linear correlation, with correlation coefficients R² all greater than 0.99, indicating good repeatability and reliability. Figure 5 As shown.

[0051] The absorbance of the test solution (experimental group) obtained in Example 1 was 0.100, and the corresponding polysaccharide content after substituting into the standard curve was 8.37 mg / L; after three parallel determinations, the polysaccharide content was 8.30±0.15 mg / L.

[0052] The absorbance of the test solution (control group) obtained in Comparative Example 1 was 0.070, and the polysaccharide content was 5.2 mg / L.

[0053] The test results show that the addition method of Ganoderma lucidum concentrate and the secondary low-temperature fermentation process described in this invention can effectively preserve the polysaccharide functional factors in Ganoderma lucidum, demonstrating the nutritional enhancement value of Ganoderma lucidum beer.

[0054] The Ganoderma lucidum beer prepared by this invention has a mellow taste and stable and long-lasting foam. The process of this invention can effectively preserve the active ingredients of Ganoderma lucidum, thereby giving the beer additional health benefits.

[0055] During the invention process, it was also discovered that if the moisture content of the dried Ganoderma lucidum fruiting body is changed from 10.3% to 6% during the drying process, while remaining the same as in Example 1, the content of triterpenoids and polysaccharides in the test solution will decrease to a certain extent, by about 5%. This may be related to the damage to the active ingredients caused by excessive drying. If the moisture content of the dried Ganoderma lucidum fruiting body is changed from 10.3% to 17%, the content of triterpenoids and polysaccharides in the test solution will also decrease by about 9% due to the reduction in the amount of active ingredients.

[0056] Finally, it should be noted that the above examples are merely some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments and many variations are possible. All variations that can be directly derived or conceived by those skilled in the art from the disclosure of the present invention should be considered within the scope of protection of the present invention.

Claims

1. A method for preparing Ganoderma lucidum beer, comprising raw material preparation, saccharification, boiling and cooling, and primary fermentation, characterized in that: It also includes the preparation of Ganoderma lucidum concentrate and secondary fermentation; and the addition of Ganoderma lucidum concentrate during secondary fermentation.

2. The method for preparing Ganoderma lucidum beer according to claim 1, characterized in that... The steps are as follows: 1) Raw material preparation: According to the dry weight ratio of wheat malt to barley malt = 1: (1.2 ± 0.1), wheat malt and Australian barley malt are mixed to obtain mixed malt. Grind the mixed malt until the skin is damaged, then add water and stir evenly to moisten the mixed malt. The resulting mixture is named coarse malt mixture. 2) Glycation: According to the dry weight of mixed malt: water = 2.2kg / 5.5~6.5L, the malt powder mixture and water are added to a container, and then heated to 60~65℃ for 1±0.2 h. After processing, solid and liquid are separated to obtain wort and lees, respectively. According to the ratio of dry weight of mixed malt to hot water = 2.2kg / 3.5~4.5L, the malt washer fluid was rinsed with hot water, and the collected rinsing liquid was combined with the wort. The resulting liquid was named total wort liquid. 3) Boiling and cooling: Place the total wort obtained in step 2) in a container and heat it to a boil, then maintain the boil for 60 ± 2 min. Add the first stage of hops 45±1 min after the start of boiling, and add the second stage of hops 55±1 min after the start of boiling. First stage of hop preparation: Step 1) Dry weight of mixed malt = 4.5~5.5g: 2.2kg; Second stage of hop preparation: Step 1) Dry weight of mixed malt = 4.5~5.5g: 2.2kg; After boiling, cool to ≤25℃, then let stand for 20~30 minutes, then filter to remove sediment to obtain clear wort; 4) Primary fermentation: The clear wort obtained in step 3) is poured into a fermentation tank, brewer's yeast is added, and the first fermentation is carried out at 20~22℃ for 6±0.5 days. The brewer's yeast: In step 1), the dry weight of the mixed malt is 4.5~5.5g: 2.2kg; 5) Preparation of Ganoderma lucidum concentrate: The fruiting body of Ganoderma lucidum is extracted with water and then concentrated to obtain Ganoderma lucidum concentrate. 6) Secondary fermentation: After the first fermentation in step 4) is completed, discard the sediment at the bottom of the fermentation tank and take the clear beer liquid from the top. The clarified beer liquid is bottled, and sugar and concentrated Ganoderma lucidum extract are added to the bottle; then it is sealed and fermented at 20~22℃ until the sugar is completely consumed; thus, Ganoderma lucidum beer is obtained.

3. The method for preparing Ganoderma lucidum beer according to claim 2, characterized in that... Step 6) is as follows: 550 mL of clarified beer liquid was poured into a 600 mL bottle, and 8±0.5 g of white sugar and 30±1 mL of Ganoderma lucidum concentrated extract were added to the bottle. The bottle was then sealed and fermented at 20~22℃ until the white sugar was completely consumed, thus obtaining Ganoderma lucidum beer.

4. The method for preparing Ganoderma lucidum beer according to claim 2 or 3, characterized in that... The method for preparing the Ganoderma lucidum concentrate in step 5) includes the following steps: Grind the fruiting body of Ganoderma lucidum into powder to obtain coarse Ganoderma lucidum powder; At a material-to-liquid ratio of 1g:25±2 mL, water was added to the crude Ganoderma lucidum powder, and the mixture was heated to 75±2℃ and extracted at a constant temperature for 5±0.5 hours. Then, while still hot, the solution is filtered, and the collected filtrate is concentrated to obtain Ganoderma lucidum concentrate.

5. The method for preparing Ganoderma lucidum beer according to claim 4, characterized in that: The concentration process involves concentrating the filtrate under vacuum, at 45-50°C and 100±20 rpm until the volume reaches 45-55% of the filtrate volume, thus obtaining a concentrated Ganoderma lucidum extract.

6. The method for preparing Ganoderma lucidum beer according to any one of claims 1 to 5, characterized in that: In step 1), the amount of water used is 1.5 to 2.5% of the dry weight of the mixed malt.

7. The method for preparing Ganoderma lucidum beer according to claim 6, characterized in that: In step 2): Keep the liquid in the container circulating during the process.

8. The method for preparing Ganoderma lucidum beer according to claim 7, characterized in that: In step 2), the temperature of the hot water is 75~78℃.

9. The method for preparing Ganoderma lucidum beer according to claim 8, characterized in that: The hops in step 3) are Cascade hops.

10. Ganoderma lucidum beer prepared by any one of claims 1 to 9.

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