Ganoderma lucidum wine and preparation method thereof

Abstract

The invention relates to the technical field of lucid ganoderma wine, in particular to lucid ganoderma wine and a preparation method thereof.The lucid ganoderma wine is prepared from broomcorn millet, lucid ganoderma, wheat koji and yeast, the lucid ganoderma is smashed, sieved, soaked with water, decocted and filtered to obtain a water extract and medicine residues, the broomcorn millet is washed, soaked and blanched, the blanched broomcorn millet, the decocted lucid ganoderma water extract and the medicine residues are boiled together, and the lucid ganoderma wine is obtained. Cooling after boiling until the minced meat is uniform and free of scorched taste, adding wheat koji for saccharification, adding yeast after saccharification, transferring into a fermentation vat for fermentation, squeezing after fermentation to obtain wine liquid, and standing for clarification after sterilization to obtain the lucid ganoderma wine. Therefore, by optimizing a ganoderma lucidum extraction process and a yellow wine fermentation process, the problems of high alcoholic strength and insufficient retention of active ingredients are solved.

Description

Technical Field

[0001] This invention relates to the field of Ganoderma lucidum wine technology, and in particular to a Ganoderma lucidum wine and its preparation method. Background Technology

[0002] Most commercially available Ganoderma lucidum wines are made using high-proof liquor as a base and prepared through a soaking method. While liquor can effectively extract the active ingredients from Ganoderma lucidum, its high alcohol content (usually above 40% vol) limits the acceptance of some consumers, and long-term consumption poses health risks. In addition, the soaking method may cause the degradation of some heat-sensitive active ingredients in Ganoderma lucidum (such as polysaccharides and triterpenoids), affecting the efficacy.

[0003] As a traditional brewed wine, rice wine is characterized by its low alcohol content (10-15% vol), rich nutrition, and mellow taste. However, there is relatively little research on its brewing process that combines it with traditional Chinese medicine.

[0004] Currently, most Ganoderma lucidum wines are brewed using the maceration method, which involves soaking Ganoderma lucidum and other medicinal herbs in baijiu (Chinese white liquor) or other high-proof liquors. The active ingredients in Ganoderma lucidum are extracted through the dissolving effect of alcohol. This method is simple and can effectively preserve the main functional components of Ganoderma lucidum, allowing them to fully integrate with the liquor, thus giving Ganoderma lucidum wine its unique pharmacological effects and flavor. However, the maceration method also has certain limitations (for example, due to the long-term soaking of Ganoderma lucidum in high-proof liquor, some active ingredients may degrade, affecting its efficacy). In addition, the alcohol content of Ganoderma lucidum wine obtained by the maceration method is relatively high, which may not be suitable for some consumers, especially those who are sensitive to high-proof liquor or prefer low-proof, healthier drinking. Therefore, exploring and optimizing other brewing processes, especially the preparation of Ganoderma lucidum wine based on traditional huangjiu (yellow wine) brewing techniques, may provide new directions for its development, further optimizing its flavor and functionality to better meet the health needs of modern consumers.

[0005] How to solve the problems of high alcohol content and insufficient retention of active ingredients by optimizing the Ganoderma lucidum extraction process and rice wine fermentation process has become a technical problem that needs to be solved.

[0006] In conclusion, the existing technology obviously has inconveniences and defects in practical use, so it is necessary to improve it. Summary of the Invention

[0007] To address the aforementioned shortcomings, the present invention aims to provide a Ganoderma lucidum wine and its preparation method, which can solve the problems of high alcohol content and insufficient retention of active ingredients by optimizing the Ganoderma lucidum extraction process and the rice wine fermentation process.

[0008] To achieve the above objectives, the present invention provides a method for preparing Ganoderma lucidum wine, comprising the following steps: S1. Pretreatment of main ingredients After the Ganoderma lucidum is crushed and sieved, it is soaked in water, decocted, filtered to obtain the water extract and dregs. The millet is washed, soaked, and scalded.

[0009] S2, Saccharification and Fermentation Scalded millet, decoction of Ganoderma lucidum extract, and medicinal residue are cooked together until the porridge is uniform and free of burnt taste. The mixture is then cooled, and wheat koji is added for saccharification. After saccharification, yeast is added, and the mixture is transferred to a fermentation tank for fermentation.

[0010] S3, pressing and sterilization After fermentation, the liquid is pressed out, sterilized, and then left to stand and clarify to obtain Ganoderma lucidum wine.

[0011] According to the preparation method of Ganoderma lucidum wine of the present invention, in step S1, after Ganoderma lucidum is pulverized and passed through a 0.6 mm sieve, water is added at a material-to-liquid ratio of 1:13~15, soaked for 50 min, and decocted for 150 min.

[0012] According to the preparation method of Ganoderma lucidum wine of the present invention, in step S1, the soaking time is 18-20 h in spring and 22-24 h in winter, and the rice scalding temperature is 35-40℃ in spring and 40-44℃ in winter.

[0013] According to the preparation method of Ganoderma lucidum wine of the present invention, in step S2, the temperature is lowered to 60°C, and 14% of the weight of millet koji is added, followed by saccharification for 40 min.

[0014] According to the preparation method of Ganoderma lucidum wine of the present invention, in step S2, yeast of 0.2% of the weight of millet is added after completion, and fermentation is carried out at 25~28℃ for 7 days.

[0015] According to the preparation method of Ganoderma lucidum wine of the present invention, in step S3, the sterilization conditions are water bath sterilization at 80~85℃ for 30 minutes.

[0016] The present invention also provides a Ganoderma lucidum wine, comprising millet, Ganoderma lucidum, wheat koji and yeast, wherein the mass ratio of millet to Ganoderma lucidum is 15~17:1.

[0017] According to the Ganoderma lucidum wine of the present invention, the Ganoderma lucidum is the fruiting body of Ganoderma lucidum var. rubrum or Ganoderma lucidum var. purpurea.

[0018] According to the present invention, the Ganoderma lucidum wine has an alcohol content of 10-12% vol, a Ganoderma lucidum polysaccharide content of ≥1.5 mg / g, and a Ganoderma lucidum acid A content of ≥0.015 mg / mL.

[0019] The purpose of this invention is to provide a Ganoderma lucidum wine and its preparation method, comprising millet, Ganoderma lucidum, wheat koji, and yeast. It uses rice wine instead of baijiu (Chinese white liquor), and by optimizing the rice wine fermentation process, reduces alcohol content, minimizes alcohol harm, and solves the problem of high alcohol content. Ganoderma lucidum polysaccharides enhance immunity, while ganoderic acid A has anti-tumor and liver-protective effects, exhibiting significant in vitro antioxidant activity. Animal experiments have confirmed that it can increase liver glycogen reserves and reduce serum urea nitrogen levels, aligning with the trend of healthy drinking. This invention also provides a method for preparing Ganoderma lucidum wine, in which Ganoderma lucidum aqueous extract and medicinal residue are fermented together. By optimizing the Ganoderma lucidum extraction process and the rice wine fermentation process, the active ingredients are maximized, avoiding the component loss associated with traditional soaking methods, solving the problem of insufficient retention of active ingredients, and enhancing the health benefits of Ganoderma lucidum wine.

[0020] In summary, the beneficial effects of this invention are that it can solve the problems of high alcohol content and insufficient retention of active ingredients by optimizing the Ganoderma lucidum extraction process and the rice wine fermentation process. Attached Figure Description

[0021] Figure 1 This is a flowchart illustrating the preparation process of the Ganoderma lucidum wine of the present invention. Figure 2 A graph showing the in vitro antioxidant capacity of Ganoderma lucidum wine; Figure 3 The effect of Ganoderma lucidum wine on the body weight of mice is shown in the figure. Figure 4 The effect of Ganoderma lucidum wine on the liver and kidney coefficients in mice is shown in the figure. Figure 5 The effect of Ganoderma lucidum wine on pole climbing time in mice; Figure 6 The graph shows the effect of Ganoderma lucidum wine on the swimming time of mice under load. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0023] This invention provides a Ganoderma lucidum wine, comprising millet, Ganoderma lucidum (red or purple fruiting body), wheat koji, and yeast.

[0024] The mass ratio of millet to Ganoderma lucidum is 15-17:1.

[0025] See Figure 1 The present invention also provides a method for preparing Ganoderma lucidum wine, comprising the following steps: S1. Pretreatment of main ingredients After pulverizing Ganoderma lucidum, pass it through a 0.6 mm sieve, add water at a ratio of 1:13~15, soak for 50 minutes, decoct for 150 minutes, filter to obtain water extract and dregs, wash millet and soak it, soak for 18~20 hours in spring and 22~24 hours in winter; the temperature for scalding the millet is 35~40℃ in spring and 40~44℃ in winter.

[0026] S2, Saccharification and Fermentation Cook millet, Ganoderma lucidum water extract and medicinal residue together for 1 hour, controlling the heat to prevent gelatinization, until the porridge is uniform and has no burnt taste. After the porridge is cooled to 60℃, add wheat koji (14% of the weight of millet) and saccharify for 40 minutes. After saccharification, add yeast (0.2% of the weight of millet) and transfer to a fermentation tank. Ferment at 25~28℃ for 7 days.

[0027] S3, pressing and sterilization After fermentation, press the liquid to extract the wine, sterilize it in a water bath at 80-85℃ for 30 minutes, and let it stand to clarify to obtain Ganoderma lucidum wine.

[0028] The alcohol content of Ganoderma lucidum wine is 10~12%vol, the content of Ganoderma lucidum polysaccharides is ≥1.5 mg / g, and the content of Ganoderma lucidum acid A is ≥0.015mg / mL.

[0029] To verify the above-mentioned Ganoderma lucidum wine, the present invention provides the following embodiments:

[0030] Example 1

[0031] Take 50 g of Ganoderma lucidum fruiting body, crush it, add 650 mL of water, soak for 50 min, decoct for 150 min, filter to obtain water extract and dregs. Soak 750 g of millet for 18 h, scald the millet, and then cook it together with Ganoderma lucidum water extract and dregs for 1 h (soak for 18 h, scald the millet at 35℃). Cool the cooked porridge to 60℃, add 112 g of wheat koji for saccharification for 40 min, then add 1.6 g of yeast for fermentation for 7 days, press the wine, sterilize at 80℃ for 30 min, and obtain Ganoderma lucidum wine.

[0032] Alcohol content 10% vol, total sugar 51.20 g / L, Ganoderma lucidum polysaccharide 1.68 mg / g, ganoderic acid A 0.0151 mg / mL, DPPH free radical scavenging rate 81.24%, ABTS + The clearance rate was 97.11%.

[0033] Example 2

[0034] Take 50 g of Ganoderma lucidum fruiting body, crush it, add 700 mL of water, soak for 50 min, decoct for 150 min, filter to obtain water extract and dregs. Soak 800 g of millet for 20 h, scald the millet, and then cook it together with Ganoderma lucidum water extract and dregs for 1 h (soak for 20 h, scald the millet at 40℃). Cool the cooked porridge to 60℃, add 112 g of wheat koji for saccharification for 40 min, then add 1.6 g of yeast for fermentation for 7 days, press the wine, sterilize at 80℃ for 30 min, and obtain Ganoderma lucidum wine.

[0035] Alcohol content 11.2% vol, total sugar 51.20 g / L, Ganoderma lucidum polysaccharide 1.82 mg / g, ganoderic acid A 0.0156 mg / mL, DPPH free radical scavenging rate 83.54%, ABTS + The clearance rate was 97.61%.

[0036] Example 3 Take 50 g of Ganoderma lucidum fruiting body, crush it, add 750 mL of water, soak for 50 min, decoct for 150 min, filter to obtain water extract and dregs. Soak 850 g of millet for 24 h, scald the millet, and then cook it together with Ganoderma lucidum water extract and dregs for 1 h (soak for 24 h, scald temperature of millet 44℃). Cool the cooked porridge to 60℃, add 112 g of wheat koji for saccharification for 40 min, then add 1.6 g of yeast for fermentation for 7 days, press the wine, sterilize at 80℃ for 30 min, and obtain Ganoderma lucidum wine.

[0037] Alcohol content 12% vol, total sugar 52.0 g / L, Ganoderma lucidum polysaccharide 1.8 mg / g, ganoderic acid A 0.0146 mg / mL, DPPH free radical scavenging rate 83.12%, ABTS + The clearance rate was 97.21%.

[0038] Specifically, the determination of the polysaccharide content includes the following steps: 1.1 Preparation of reference solution Accurately weigh 50 mg of anhydrous glucose and prepare a reference solution containing 0.12 mg per 1 mL.

[0039] 1.2 Preparation of the test solution Accurately pipette 5 mL of the Ganoderma lucidum wine prepared in Example 2 above into a 50 mL volumetric flask, add 25 mL of anhydrous ethanol, let stand at 4°C for 12 h, filter, dissolve the polysaccharide on the filter paper with distilled water, transfer to a 50 mL volumetric flask, sonicate to mix, and make up to volume to obtain the sample solution for later use.

[0040] 1.3 Preparation of colorimetric reagent Accurately weigh 0.1g of anthrone, add 100mL of sulfuric acid to dissolve, and shake well to obtain the product.

[0041] 1.4 Examination of Linear Relationships Accurately pipette 0.08 mL, 0.16 mL, 0.24 mL, 0.36 mL, 0.50 mL, and 0.64 mL of the solution prepared in section "1.1" into six stoppered test tubes. Shake well, accurately add distilled water to a final volume of 2 mL, and then quickly and accurately add 6 mL of freshly prepared anthrone sulfate. Mix well, let stand for 15 min, and then immediately incubate on ice for 15 min. Measure the absorbance at 625 nm. Plot a standard curve with polysaccharide concentration on the ordinate and absorbance on the abscissa.

[0042] Specifically, the determination of the above-mentioned ganoderic acid A content includes the following steps: 2.1 Chromatographic conditions (see table below) project chromatographic column mobile phase Column temperature Flow rate Detection wavelength Injection volume condition Kromasil 100-5C18 250×4.6 mm Acetonitrile (A) - 0.05% phosphoric acid solution (B) isocratic elution (0 min ~ 20 min, 35% A → 65% A) 30℃ 1mL / min 254 nm 20 μL 2.2 Preparation of the test solution Extract 50 mL of Ganoderma lucidum wine obtained in Example 2 twice with an equal amount of ethyl acetate. Combine the extracts and recover approximately 10 mL using a rotary evaporator. Transfer the extract to an evaporating dish, evaporate to dryness in a water bath, redissolve in methanol, and dilute to a 5 mL volumetric flask. Filter the solution through a 0.45 μm microporous membrane to obtain the final product.

[0043] 2.3 Preparation of reference solution Accurately weigh 0.82 mg of ganoderic acid A reference standard, dissolve it in methanol, mix well, and dilute to a 25 mL volumetric flask. Filter through a 0.45 μm microporous membrane to obtain the final product.

[0044] 2.4 Examination of Linear Relationships Accurately pipette 0.5 mL, 1 mL, 2 mL, 3 mL, 4 mL, 5 mL, and 8 mL of the reference solution from section "2.3" into volumetric flasks, mix well, and dilute to a final volume of 10 mL in each flask. Determine the peak area under the chromatographic conditions described in section "2.1". Plot the peak area on the ordinate and the injection concentration of ganoderic acid A on the abscissa to investigate the linear relationship.

[0045] The test results from the above examples show that the resulting Ganoderma lucidum wine has a low alcohol content, with the finished product having an alcohol content of 10~12% vol. The content of Ganoderma lucidum polysaccharides is ≥1.68 mg / g, and the content of Ganoderma lucidum acid A is ≥0.0146 mg / mL. It is rich in Ganoderma lucidum polysaccharides and triterpenoids, and has significant antioxidant and anti-fatigue effects, meeting the needs of modern health consumption.

[0046] To verify the efficacy of the Ganoderma lucidum wine of the present invention, animal experiments were conducted, including exercise endurance testing, liver glycogen reserve analysis, and serum urea nitrogen detection, to systematically evaluate the anti-fatigue and antioxidant effects of the Ganoderma lucidum wine and provide experimental evidence for its application in the fields of health foods and functional beverages.

[0047] 3.1 In vitro antioxidant activity assay The experiment was divided into four groups: a rice wine group (brewed according to the national rice wine standard GB / T13662-2010 "Rice Wine"), a baijiu maceration group (50 g of Ganoderma lucidum fruiting body was weighed and macerated in 52-degree baijiu (Beijing Red Star Erguotou) for 7 days, then leveled to the same alcohol content), a Ganoderma lucidum wine group (Ganoderma lucidum wine prepared in Example 2), and a vitamin C group (VC group, 0.3 mg·mL). -1 For each group, six volume gradients of 10, 20, 30, 40, 50, and 60 μL were set up to measure DPPH radical scavenging rate and hydroxyl radical scavenging rate; for each group, six volume gradients of 6, 8, 10, 12, 14, and 16 μL of ABTS were set up. + Free radical scavenging ability and iron ion reducing ability.

[0048] See Figure 2 (In the figure, a represents the effect of Ganoderma lucidum wine on DPPH free radical scavenging rate; b represents the effect of Ganoderma lucidum wine on hydroxyl free radical scavenging rate; c represents the effect of Ganoderma lucidum wine on iron ion reducing capacity; d represents the effect of Ganoderma lucidum wine on ABTS.) + The effect of scavenging rate: DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) is a free radical widely used to assess antioxidant capacity. Its scavenging ability is often used to measure the antioxidant performance of samples such as food, plant extracts, and cosmetics. Hydroxyl radicals (OH·) are highly reactive free radicals that can cause oxidative damage to biological macromolecules (such as DNA, lipids, and proteins). Therefore, measuring the scavenging ability of samples against hydroxyl radicals is of great significance for evaluating their antioxidant performance. Experimental results showed that, under the same volume of alcohol, the antioxidant capacity of the baijiu-infused group and the Ganoderma lucidum wine group was better than that of the huangjiu group. Moreover, at a volume of 60 μL, the DPPH free radical scavenging rate of the Ganoderma lucidum wine reached 83.54%, close to that of the VC control group. In addition, the hydroxyl radical scavenging capacity of the huangjiu group and the Ganoderma lucidum wine group was significantly higher than that of the baijiu-infused group. The hydroxyl radical scavenging capacity of the Ganoderma lucidum wine group at a volume of 50 μL was close to that of the VC control group. When the volume of alcohol increased to 60 μL, its hydroxyl radical scavenging rate reached 77.23%.

[0049] Iron ion reducing power and ABTS + Free radical scavenging rate is also an indicator for evaluating the antioxidant performance of samples. Six volume gradients of 6 μL, 8 μL, 10 μL, 12 μL, 14 μL, and 16 μL were set up. It was found that the iron ion scavenging ability of the Ganoderma lucidum wine group was significantly better than that of the rice wine group and the baijiu-infused group. According to ABTS + Free radical scavenging rate revealed the effects of each group on ABTS +All three groups exhibited a certain degree of scavenging ability, with the Ganoderma lucidum wine group showing superior performance compared to the rice wine and baijiu-infused groups as the volume increased. In vitro antioxidant experiments revealed that the Ganoderma lucidum wine's DPPH free radical scavenging ability was significantly better than its iron ion reducing ability, and the free radical scavenging ability also increased with increasing wine volume.

[0050] 3.2 Experimental Animals and Methods Male KM mice, Certificate No.: 370726221100548287; laboratory animals were provided by Jinan Pengyue Laboratory Animal Breeding Co., Ltd., Laboratory Animal Production License No. SCXK (Lu) 20220006; they were housed at the Animal Center of Qingdao Academy of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, with feed and bedding provided by Jinan Pengyue Laboratory Animal Breeding Co., Ltd. Housing conditions: temperature 20℃~26℃, humidity 40%~70%, mice had free access to food and drink, and were kept under a 12-hour light-dark cycle.

[0051] 3.3 Grouping and Dosing Sixty healthy SPF-grade male KM mice (6-7 weeks old), weighing 18-22 g, were randomly divided into six groups of eight mice each after one week of acclimatization. A blank control group (administered an equal volume of physiological saline by gavage) and a group treated with Ganoderma lucidum soaked in baijiu (5 mL / kg) were included. -1 ); Positive control group (American ginseng tablets 625 mg / kg) -1 ); A low-dose group of Ganoderma lucidum wine (5 mL·kg) was set up. -1 ), Ganoderma lucidum wine medium dose group (10mL·kg) -1 ), Ganoderma lucidum wine high-dose group (15mL·kg) -1 ) Administer once daily for 32 consecutive days. During the gavage period, weigh and record the mice every three days, and observe and record the general condition of the mice daily, including appetite, coat luster, and mental state.

[0052] See Figure 3 During the gavage, the mice in each group were in good general condition, had normal appetite, and had shiny and smooth fur. The mice in the Ganoderma lucidum wine group were more active and liked to climb and play compared to the mice in the Ganoderma lucidum soaked in rice wine group. As can be seen from the weight change curve of each group of mice, the weight of each group of mice steadily increased during the gavage, and there was no significant difference between the groups (P>0.05).

[0053] 3.4 Determination of rod climbing time in mice On day 30 of the experiment, 30 minutes after the last gavage, mice in each group underwent a pole-climbing experiment. The pole-climbing device was placed in a feeding bowl with bedding at the bottom. The feeding bowl measured 80*60cm. Mice were placed on the pole of the self-made climbing device, head down, with their heads 5cm from the top, so that their leg muscles were under tension. The time from the start of the pole-climbing experiment to the time when the mouse could no longer support itself and fell from the pole was recorded. This was repeated 3 times, and the total time of the three attempts was the mouse's pole-climbing time. After the pole-climbing experiment, all mice were returned to their cages and continued to be fed. After resting for 12 hours, the mice underwent a weight-bearing swimming experiment to exhaustion.

[0054] See Figure 5 The time spent climbing poles and swimming to exhaustion in mice directly reflects their exercise capacity and anti-fatigue effect. Experimental results showed that the normal group of mice had shorter pole-climbing times; compared with the normal group, the low, medium, and high dose Ganoderma lucidum wine feeding groups showed increases in pole-climbing time of 12.41%, 14.2%, and 17.43%, respectively.

[0055] 3.5 Determination of swimming time in mice under load On day 30 of the experiment, after the pole-climbing experiment ended and the mice rested for 3 hours, they were successively weighted with lead sheets at the base of their tails, representing 5% of their body weight. They were then placed in a swimming tank (50cm long, 50cm wide, and 40cm high) at a depth of 30cm and a water temperature of 25°C. The mice's movement was observed throughout the swimming process. During swimming, the mice's limbs were kept in constant motion, which could be achieved using a glass rod for distraction. The time from the start of swimming until exhaustion (5 seconds of sinking) was recorded as the weighted swimming time. After the weighted swimming, the mice were dried with clean towels, and all groups of mice were returned to their cages for 2 days. The mice then rested for 2 days.

[0056] See Figure 6 The time to exhaustion during weight-bearing swimming was increased by 56.52%, 69.07%, and 84.01% in mice fed with low, medium, and high doses of Ganoderma lucidum wine, respectively. The pole-climbing time and time to exhaustion during swimming were significantly different in the low, medium, and high doses of Ganoderma lucidum wine compared to the normal group (P < 0.05), and the exercise time was significantly prolonged with increasing dose of Ganoderma lucidum wine (P < 0.05). These results indicate that Ganoderma lucidum wine can significantly improve the anti-fatigue exercise ability of mice.

[0057] 3.6 Determination of SOD, GSH, BUN, and HG in mice On day 32 of the experiment, 30 minutes after the last administration, the mice swam in water at 30°C without load for 90 minutes. After drying with a clean towel and resting for 60 minutes, 0.5 mL of whole blood (without anticoagulant) was collected from each mouse's eye. The blood was placed in a 4°C refrigerator for 3 hours. After coagulation, the blood was centrifuged at 3500 rpm for 15 minutes, and the serum was collected for later use. The liver was removed, weighed, and its weight, liver coefficient, and glycogen content were measured. The kidneys were also removed, weighed, and their kidney coefficients were measured. The results are shown in the table below.

[0058] Group <![CDATA[Serum BUN content (mmol·L -1 ).]]> normal group 14.87±1.66 Yellow wine group 13.37±1.44 Lingzhi soaked in baijiu 10.92±1.19 American ginseng tablets 6.79±0.76* Low-dose group of Ganoderma lucidum wine 11.08±1.20*## Medium dose group of Ganoderma lucidum wine 9.46±1.04*## High-dose group of Ganoderma lucidum wine 6.91±0.77*## Note: Compared with the normal control group, *P<0.05; compared with the liquor soaking group, ##P<0.01.

[0059] As shown in Table 2, compared with the blank control group, the BUN content of mice in the American ginseng tablet group and the high-dose Ganoderma lucidum wine group was significantly reduced (P<0.05); compared with the Ganoderma lucidum soaked in liquor group, the BUN content of mice in the high-dose Ganoderma lucidum wine group was significantly reduced (P<0.01); Ganoderma lucidum wine reduced the BUN content of mice in a dose-dependent manner.

[0060] Components <![CDATA[HG content (mg·g -1 ).]]> normal group 3.26±0.09 Yellow wine group 3.36±0.11 Baijiu soaking group 3.98±0.07 American ginseng tablets 11.16±0.08**# Low-dose group of Ganoderma lucidum wine 4.71±0.11 Medium dose group of Ganoderma lucidum wine 6.74±0.13 High-dose group of Ganoderma lucidum wine 9.76±0.10*## Note: Compared with the normal control group, **P<0.01; compared with the liquor soaking group, #P<0.05, ##P<0.01.

[0061] As shown in Table 3, there were significant differences in liver glycogen among mice in the high-dose Ganoderma lucidum wine group, the American ginseng tablet group, and the normal group (P < 0.01); there were also significant differences in hemoglobin (HG) among mice in the high-dose Ganoderma lucidum wine group, the American ginseng tablet group, and the baijiu-soaked group (P < 0.05). The high-dose Ganoderma lucidum wine group showed a 135.7% increase in HG compared to the normal group, while the medium-dose group showed a 62.8% increase. This indicates that Ganoderma lucidum wine can significantly increase HG reserves in mice and has good anti-fatigue capabilities.

[0062] Results of linear regression analysis (n=42) Y = a + bx Regression equation y = 9.1695x + 53.441 <![CDATA[R 2 ]]> 0.979 <![CDATA[Adjusted R 2 > 0.979 Sum of Squares of Residuals 2207.136 DW value 0.719 T-test P<0.01 F-test P<0.01 Referring to Table 4, to establish the relationship between the antioxidant activity and anti-fatigue ability of Ganoderma lucidum wine, this study plotted a scatter plot with SOD activity as the ordinate and exhaustive swimming time as the abscissa, involving the rice wine, baijiu-infused group, Ganoderma lucidum wine group, and VC group. By analyzing the relationship between SOD activity and exhaustive swimming time, the research team revealed a significant positive correlation between antioxidant activity and anti-fatigue ability. Linear regression analysis showed a determination coefficient of 0.979 between antioxidant activity and anti-fatigue ability, indicating that SOD activity can almost completely explain the relevant variance. The significance level of the F test was 0.01, confirming the high statistical reliability of this result. This high correlation indicates that the in vivo antioxidant mechanism plays a key role in prolonging exercise endurance and anti-fatigue. As an important antioxidant enzyme, SOD helps reduce exercise-induced muscle damage and fatigue by alleviating oxidative stress. This study not only provides a scientific basis for the application of Ganoderma lucidum wine in anti-fatigue, but also provides strong theoretical support for further clinical research and health product development, especially in the fields of sports science and human health management.

[0063] 3.7 Determination of Liver and Kidney Indices in Mice Organ index: The liver and kidneys of mice were taken, weighed, and the liver and kidney index of the mice was calculated. Organ index % = organ weight (g) / mouse body weight (g) * 100%.

[0064] See Figure 4 There was no significant difference in liver and kidney coefficients between mice in each dose group of Ganoderma lucidum wine and the normal group.

[0065] 3.8 Statistical Analysis Methods Statistical analysis was performed using GraphPadPrism 9.00 (121) software. Data were expressed as mean ± standard deviation (x ± s). One-way ANOVA was used for comparisons between groups, and P < 0.05 was considered statistically significant.

[0066] In summary, Ganoderma lucidum wine can not only enhance the sustained exercise capacity and anti-fatigue ability of mice (and this effect is dose-dependent), but also enhance the anti-fatigue ability of mice by increasing glycogen reserves. In addition, Ganoderma lucidum polysaccharides can also help improve the ability of mice to decompose blood urea nitrogen, thereby delaying the fatigue of skeletal muscle tissue.

[0067] This invention provides a Ganoderma lucidum wine, comprising millet, Ganoderma lucidum, wheat koji, and yeast. It replaces baijiu (Chinese white liquor) with huangjiu (Chinese white liquor), and by optimizing the huangjiu fermentation process, reduces alcohol content, minimizing the harmful effects of alcohol and addressing the problem of high alcohol concentration. Ganoderma lucidum polysaccharides enhance immunity, while ganoderic acid A has anti-tumor and liver-protective effects, exhibiting significant in vitro antioxidant activity. Animal experiments have confirmed that it can increase liver glycogen reserves and reduce serum urea nitrogen levels, aligning with the trend of healthy drinking. This invention also provides a method for preparing Ganoderma lucidum wine, involving the co-fermentation of Ganoderma lucidum aqueous extract and medicinal residue. By optimizing the Ganoderma lucidum extraction process and the huangjiu fermentation process, the active ingredients are maximized, avoiding the component loss associated with traditional soaking methods, thus solving the problem of insufficient retention of active ingredients and enhancing the health benefits of the Ganoderma lucidum wine. In summary, the beneficial effects of this invention are: it can solve the problems of high alcohol content and insufficient retention of active ingredients by optimizing the Ganoderma lucidum extraction process and the huangjiu fermentation process.

[0068] Of course, the present invention may have other various embodiments. Without departing from the spirit and essence of the present invention, those skilled in the art can make various corresponding changes and modifications according to the present invention, but these corresponding changes and modifications should all fall within the protection scope of the appended claims.

Claims

1. A method for preparing ganoderma wine, characterized in that, It comprises the following steps: S1, pretreatment of main materials After the pulverization of Ganoderma lucidum, it is sieved, soaked and decocted, and then filtered to obtain water extract and residue. After the washing and soaking of Setaria italica, it is scalded; S2, saccharification and fermentation After the scalding of Setaria italica and the decoction of water extract and residue of Ganoderma lucidum, it is boiled until the paste is uniform and no burnt smell is generated, and then cooled down. Then, wheat starter is added for saccharification, and after the completion of saccharification, yeast is added and transferred into a fermentation vat for fermentation. S3, pressing and sterilization After the completion of fermentation, the fermented liquid is pressed and sterilized, and then clarified after standing, thereby obtaining Ganoderma lucidum wine.

2. The method of claim 1, wherein the Ganoderma lucidum wine is prepared by the steps of: In S1, the pulverized Ganoderma lucidum is sieved through a 0.6 mm sieve, and then soaked in water at a material-to-liquid ratio of 1:13-15 for 50 min, and then decocted for 150 min.

3. The method of claim 1, wherein the Ganoderma lucidum wine is prepared by the steps of: In S1, the soaking time is 18-20 h in spring and 22-24 h in winter, and the scalding temperature is 35-40℃ in spring and 40-44℃ in winter.

4. The method of claim 1, wherein the Ganoderma lucidum wine is prepared by the steps of: In S2, the temperature is cooled down to 60℃, and then 14% of the weight of Setaria italica is added as wheat starter for saccharification for 40 min.

5. The method of claim 1, wherein the Ganoderma lucidum wine is prepared by the steps of: In S2, after the completion, 0.2% of the weight of Setaria italica is added as yeast, and then fermented at 25-28℃ for 7 days.

6. The method of claim 1, wherein the Ganoderma lucidum wine is prepared by the steps of: In S3, the sterilization condition is water bath sterilization at 80-85℃ for 30 min.

7. Ganoderma wine produced by the method of any one of claims 1 to 6, characterized in that, It comprises Setaria italica, Ganoderma lucidum, wheat starter and yeast, and the mass ratio of Setaria italica to Ganoderma lucidum is 15-17:

1.

8. The ganoderma wine according to claim 7, characterized in that, The Ganoderma lucidum is the fruiting body of Ganoderma lucidum or Ganoderma sinense.

9. The ganoderma wine according to claim 7, characterized in that, The alcohol content of the Ganoderma lucidum wine is 10-12 %vol, the Ganoderma lucidum polysaccharide content is ≥1.5 mg / g, and the Ganoderma lucidum acid A content is ≥0.015 mg / mL.

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