Ganoderma lucidum honey brewed vinegar and preparation method thereof

Abstract

The invention belongs to the technical field of table vinegar processing, and particularly relates to ganoderma lucidum honey brewed vinegar and a preparation method thereof. Fermented vinegar liquid obtained through fermentation of a fermentation inoculant culture solution and gluconacetobacter hansenii is mixed with nutrition particles capable of reducing irritation and obtained after freezing nano spray drying, and the prepared flavored fermented vinegar liquid is low in irritation and good in flavor; the stomach protection solution obtained through extraction is mixed with a stable solution containing behenic acid and morpholine fatty acid salt, and the prepared stomach protection soothing agent protects gastric mucosa and enamel from being damaged; the stomach-protecting soothing agent and the stability-maintaining calcium-supplementing solution are mixed and uniformly dispersed in the flavored fermented vinegar liquid for ultrahigh-temperature instantaneous sterilization, and the prepared ganoderma lucidum honey brewed vinegar is good in flavor, free of irritation to oral mucosa and gastric mucosa, free of damage to enamel, free of osteoporosis and free of deterioration after long-term storage.

Description

Technical Field

[0001] The invention belongs to the technical field of vinegar processing, and specifically relates to a vinegar brewed with ganoderma lucidum and honey and a preparation method thereof. Background Art

[0002] Ganoderma lucidum, also known as meat ganoderma, is a kind of slime bacteria between protists and fungi. Ganoderma lucidum has a strong vitality, and has the characteristics of both protists and fungi. Ganoderma lucidum can improve cellular immunity and humoral immunity, regulate the pH value of body fluids, effectively prevent gastrointestinal damage, enhance resistance, increase superoxide dismutase in the body, delay cell aging, nourish the skin, reduce swelling and disperse knots, and has an inhibitory effect on various tumors. It can quickly increase the hematopoietic function of the bone marrow, increase white blood cells and platelets, and significantly relieve the toxic side effects after chemotherapy. The polysaccharides and polypeptides contained in meat ganoderma have obvious anti-aging effects.

[0003] Edible vinegar is a condiment made through a fermentation process. It uses starch such as grains as raw materials and is brewed through stages such as microbial koji making, saccharification, alcohol fermentation, and acetic acid fermentation. In addition to acetic acid, its main ingredients also include amino acids, organic acids, sugars, vitamins, alcohols, esters and other nutrients and flavor ingredients. The color, aroma and taste of brewed vinegar are unique, with high nutritional value and a variety of uses, including seasoning, health care, and medicine. Substances such as amino acids and organic acids in vinegar can help digest excess fat in the body, promote the burning of nutrients in the body and improve the utilization rate of heat energy, prevent urinary retention, constipation and various stone diseases, reduce the accumulation of cholesterol and reduce urine sugar content, prevent cardiovascular disease and diabetes, and acetic acid has an inhibitory effect on putrefactive bacteria and intestinal pathogens in food.

[0004] At present, the existing vinegar brewing technology has the following problems: first, the existing vinegar has a bad flavor, has a peculiar smell, has a bad taste, has a low nutrient content, and is prone to deterioration after long-term storage; second, long-term consumption of existing vinegar will stimulate the stomach to secrete more gastric acid, damage the gastric mucosa and cause symptoms of stomach pain, bloating and nausea; third, the existing vinegar contains a large amount of acetic acid, which reacts with calcium carbonate in teeth, causing damage to the tooth enamel, and acetic acid will cause the loss of calcium in bones, causing osteoporosis. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a vinegar brewed with Ganoderma lucidum and honey and a preparation method thereof. In order to solve the problems that the existing brewed vinegar is easy to deteriorate, has a bad flavor, irritates the gastric mucosa and tooth enamel, and causes osteoporosis, the present invention uses a mixture of flavored fermented vinegar liquid, a stomach protecting and soothing agent, and a stabilizing and calcium supplementing solution. The prepared vinegar brewed with Ganoderma lucidum and honey has good flavor, is non-irritating to the gastric mucosa and tooth enamel, does not cause osteoporosis, and is not easy to deteriorate during long-term storage.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention proposes a kind of ginseng meat, ganoderma lucidum and honey brewed vinegar, and the raw materials for preparing the ginseng meat, ganoderma lucidum and honey brewed vinegar specifically include the following components in parts by weight: 100-120 parts of flavored fermented vinegar, 22-27 parts of stomach-protecting and soothing agents, 2-4 parts of calcium ascorbate, 3-5 parts of calcium lactate, 1-2 parts of L-lysine, 1.5-2.5 parts of potassium sorbate, 8-12 parts of honey, and 23-29 parts of ultrapure water.

[0007] Preferably, the raw materials for preparing the flavored fermented vinegar liquid include the following components in parts by weight: 37-43 parts of quinoa, 28-32 parts of coix seeds, 33-45 parts of rye, 1-2 parts of Monascus, 1.5-3 parts of Aspergillus sojae, 2-3 parts of Rhizopus arrhizus, 3-6 parts of Gluconacetobacter hansenii, 12-18 parts of Ganoderma lucidum, 7-11 parts of Agaricus blazei, 6-9 parts of Agaricus bisporus, 2-4 parts of cellulase, 1-3 parts of ficin, 7-10 parts of glycerol, and 8-13 parts of citric acid fatty acid glyceride.

[0008] Preferably, the raw materials for preparing the stomach-protecting and soothing agent include the following components in parts by weight: 9-11 parts of Ophiopogon japonicus, 8-13 parts of Bletilla striata, 5-8 parts of Licorice, 10-13 parts of Behenic acid, and 11-14 parts of morpholine fatty acid salt.

[0009] Preferably, the method for preparing the flavored fermented vinegar liquid specifically comprises the following steps: S1. Put quinoa, coix seed, rye and ultrapure water into a cooking pot with a power of 1.8-2.2 kW, cook for 15-20 min at a cooking temperature of 100-110°C, put into a grinder with a power of 1.5-1.8 kW after cooking, grind at a speed of 1200-1400 r / min, a temperature of 22-28°C, and a grinding time of 18-24 min, and grind to obtain a mixed substrate; S2, putting Monascus, Aspergillus sojae and Rhizopus arrhizus into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 100-120 r / min, a stirring temperature of 20-25° C., and a stirring time of 8-12 min to obtain a fermentation agent; S3, inoculate the fermentation agent prepared in S2 into 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.2-2.4 kW, the constant temperature shaking culture temperature is 32°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 220-240 r / min, and the constant temperature shaking culture is performed to obtain the fermentation agent culture solution; S4, placing the fermentation agent culture liquid prepared by S3 and the mixed substrate prepared by S1 into a fermentation tank with a power of 2.2-2.4 kW, the fermentation temperature is 33-35°C, the fermentation speed is 90-110 r / min, the fermentation time is 3-5 d, and after fermentation, Gluconacetobacter hansenii is added, the fermentation temperature is 25-30°C, the fermentation speed is 90-110 r / min, and the fermentation time is 5-7 d. After the fermentation is completed, filtering is performed using a sterile filter membrane filter with a pore size of 0.22 mm to obtain a fermented vinegar liquid; S5, putting the meat ganoderma, Agaricus blazei and Agaricus bisporus into a pulverizer with a power of 1.5-1.8 kW, the pulverizing speed is 1400 r / min, the pulverizing temperature is 20-26°C, the pulverizing time is 20-25 min, and after pulverizing, putting them into an enzymolysis tank with a power of 2.2-2.4 kW with cellulase and ficin, the enzymolysis temperature is 40°C, the enzymolysis time is 3-3.8 h, the enzymolysis speed is 120-140 r / min, after enzymolysis, putting them into a high-speed centrifuge with a power of 1.6-2.4 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000-26000 r / min, the centrifugal time is 15-20 min, centrifugation and discarding the precipitate to obtain a nutrient extract; S6, putting glycerol and citric acid fatty acid glyceride into a constant temperature stirring tank with a power of 1.6-1.9 kW, the constant temperature stirring temperature is 60-75°C, the constant temperature stirring time is 30-38 min, the constant temperature stirring speed is 400-500 r / min, after stirring, adding the nutrient extract prepared in S5, the constant temperature stirring temperature is 33-38°C, the constant temperature stirring time is 14-18 min, the constant temperature stirring speed is 300-400 r / min, after stirring and mixing, putting into a vacuum freeze nano spray dryer with a power of 2.3-2.8 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 2.5-3 h, and the nutrient particles with reduced irritation are obtained after freeze nano spray drying; S7. Put the reduced irritation nutrient particles prepared in S6 and the fermented vinegar liquid prepared in S4 into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 180-220 r / min, a stirring temperature of 20-25° C., a stirring time of 30-40 min, and mix them evenly to obtain flavored fermented vinegar liquid.

[0010] Furthermore, in S1, the weight ratio of the ultrapure water to quinoa is 1.2-1.4:1.

[0011] Further, in S2, the Monascus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.4617, the Aspergillus sojae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.1414, and the Rhizopus arrhizus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15655.

[0012] Furthermore, in S3, the inoculation amount of the fermentation bacteria in the 5% sterile glucose solution is 1%.

[0013] Further, in S4, the Gluconacetobacter hansenii was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC1.1811.

[0014] Preferably, the preparation method of the stomach-protecting and soothing agent comprises the following steps: L1. Put Ophiopogon japonicus, Bletilla striata and Licorice into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, put them into an ultrasonic extractor with a power of 1.6 kW and a volume fraction of 70% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extract to obtain a stomach protection solution; L2. Put behenic acid, morpholine fatty acid salt and anhydrous ethanol into a constant temperature stirring tank with a power of 1.6-1.9 kW, the constant temperature stirring temperature is 40-60°C, the constant temperature stirring time is 2.3-2.8 h, the constant temperature stirring speed is 700-900 r / min, and after stirring, a stable solution is obtained; L3. Put the stomach protecting solution prepared in L1 into the stable solution prepared in L2, keep the stirring temperature constant at 25-33°C, keep the stirring time constant at 20-30 h, keep the stirring speed constant at 600-800 r / min, stir and mix to obtain a stomach protecting and soothing agent.

[0015] Furthermore, in L1, the solid-liquid ratio of the Ophiopogon japonicus to the 70% by volume ethanol solution is 1:5 g / mL.

[0016] Furthermore, in L2, the mass fraction of the behenic acid in anhydrous ethanol is 18-27%.

[0017] The present invention also provides a method for preparing ginseng, ganoderma lucidum and honey vinegar, which specifically comprises the following steps: Step 1, put calcium ascorbate, calcium lactate, L-lysine, potassium sorbate, honey, and ultrapure water into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 180-220 r / min, a stirring temperature of 20-25°C, a stirring time of 12-16 min, and stir to mix to obtain a stabilizing calcium supplement solution; Step 2: Add the stomach-protecting and soothing agent into the stabilizing and calcium-supplementing solution prepared in step 1, stir at a speed of 230-260 r / min, at a temperature of 23-28°C, for 18-26 min, and mix evenly to obtain a functional solution; Step 3: Put the functional solution prepared in step 2 into the flavor fermented vinegar liquid, use an ultrasonic agitator with a power of 1.8-2.5 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25-30°C, and a stirring time of 10-15 min to evenly disperse it, put it into an ultra-high temperature instantaneous sterilizer with a power of 2.2-3.2 kW, the ultra-high temperature instantaneous sterilization temperature is 125-135°C, and the ultra-high temperature instantaneous sterilization time is 6-12 s. After sterilization, the Tai Sui meat Ganoderma lucidum honey brewed vinegar is obtained.

[0018] The beneficial effects achieved by the present invention are as follows: The invention adopts quinoa, coix seed and rye to be steamed and crushed to obtain a mixed substrate rich in starch, protein and vitamins, and uses a fermentation agent containing Monascus, Aspergillus sojae and Rhizopus arrhizus to ferment the mixed substrate, wherein the fermentation agent produces ethyl lactate, isopentanol, acetaldehyde and various amino acids during the fermentation process, and the flavor of the prepared fermented vinegar can be improved, and the meat ganoderma, Agaricus blazei and Agaricus bisporus are crushed and enzymolyzed to obtain a nutrient extract containing easily absorbed nutrient components such as ganoderma acid, polysaccharides and gallic acid, and glycerol and citric acid are added to the mixture. The citric acid fatty acid glyceride mixed nutrient extract, after freeze-nano spray drying, the obtained irritation-reducing nutrient particles have higher solubility in the fermented vinegar liquid. The glycerol and acetic acid molecules contained therein can form a stable composite structure through hydrogen bonds to reduce the volatility of the acetic acid molecules. Citric acid fatty acid glyceride is an anionic surfactant that can form an emulsion with acetic acid, so that the acetic acid is evenly distributed in the entire solution, thereby reducing the direct contact area between acetic acid and the oral mucosa and gastric mucosa, reducing the local concentration of acetic acid through dispersion, and reducing the irritation to the oral mucosa and gastric mucosa. The flavored fermented vinegar liquid prepared has low irritation and good flavor; Ophiopogon japonicus, Bletilla striata, and Licorice are crushed and extracted to obtain a gastric protection solution containing higenamine, Bletilla striata polysaccharide, glycyrrhizic acid and other components that soothe the gastrointestinal tract and protect the gastric mucosa. The molecular structure of behenic acid contains carboxyl groups, which can form chelates with calcium ions on the surface of calcium carbonate to enhance the adsorption effect. Morpholine fatty acid salt, as a surfactant, has hydrophilic and lipophilic groups, and can form a stable adsorption film on the surface of calcium carbonate to reduce the aggregation between particles. To improve dispersion stability, the stable solution prepared by mixing behenic acid, morpholine fatty acid salt and anhydrous ethanol can be physically adsorbed on the surface of calcium carbonate to form a stable adsorption layer, reducing the contact between acetic acid and tooth enamel. The prepared stomach-protecting soothing agent protects gastric mucosa and tooth enamel from damage; after mixing the stomach-protecting soothing agent with the stabilizing calcium supplement solution, it is evenly dispersed in the flavored fermented vinegar liquid. The prepared Ganoderma lucidum honey-brewed vinegar has good flavor, is non-irritating to the oral mucosa and gastric mucosa, does not damage tooth enamel, does not cause osteoporosis, and does not deteriorate during long-term storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1 This is a graph showing the total score of gastric mucosal lesions in rats described in Experimental Example 1 of the present invention; Figure 2 This is a graph showing the calcium release level after acid attack as described in Experimental Example 2 of the present invention; Figure 3This is the result of the right femoral head bone density of the rat described in Experimental Example 3. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0022] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0023] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0024] Example 1: This example provides a ginseng, ganoderma lucidum, honey-brewed vinegar and a preparation method thereof. The raw materials for preparing the ginseng, ganoderma lucidum, honey-brewed vinegar specifically include the following components in parts by weight: 100 parts of flavored fermented vinegar, 22 parts of stomach-protecting and soothing agents, 2 parts of calcium ascorbate, 3 parts of calcium lactate, 1 part of L-lysine, 1.5 parts of potassium sorbate, 8 parts of honey, and 23 parts of ultrapure water.

[0025] The raw materials for preparing the flavor fermented vinegar liquid include the following components in parts by weight: 37 parts of quinoa, 28 parts of coix seeds, 33 parts of rye, 1 part of Monascus, 1.5 parts of Aspergillus sojae, 2 parts of Rhizopus arrhizus, 3 parts of Gluconacetobacter hansenii, 12 parts of Ganoderma lucidum, 7 parts of Agaricus blazei, 6 parts of Agaricus bisporus, 2 parts of cellulase, 1 part of ficin, 7 parts of glycerol, and 8 parts of citric acid fatty acid glyceride.

[0026] The raw materials for preparing the stomach-protecting and soothing agent include the following components in parts by weight: 9 parts of Ophiopogon japonicus, 8 parts of Bletilla striata, 5 parts of Licorice, 10 parts of Behenic acid, and 11 parts of Morpholine fatty acid salt.

[0027] The method for preparing the flavored fermented vinegar liquid specifically comprises the following steps: S1. Put quinoa, coix seed, rye and ultrapure water into a cooking pot with a power of 1.8 kW, cook for 15 min at a cooking temperature of 100°C, put into a grinder with a power of 1.5 kW after cooking, grind at a speed of 1200 r / min, a temperature of 22°C, and a grinding time of 18 min, and obtain a mixed substrate after grinding; S2, put Monascus, Aspergillus sojae and Rhizopus arrhizus into a stirring tank with a power of 1.5 kW, stirring at a temperature of 100 r / min, a stirring temperature of 20°C, and a stirring time of 8 min to obtain a fermentation agent; S3, inoculate the fermentation agent prepared in S2 into 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.2 kW, the constant temperature shaking culture temperature is 32°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 220r / min, and the constant temperature shaking culture is performed to obtain the fermentation agent culture solution; S4, putting the fermentation agent culture liquid prepared by S3 and the mixed substrate prepared by S1 into a fermentation tank with a power of 2.2 kW, the fermentation temperature is 33°C, the fermentation speed is 90 r / min, the fermentation time is 3 d, and after fermentation, Gluconacetobacter hansenii is added, the fermentation temperature is 25°C, the fermentation speed is 90 r / min, and the fermentation time is 5 d. After the fermentation is completed, filtering is performed using a sterile filter membrane filter with a pore size of 0.22 mm to obtain a fermented vinegar liquid; S5, put the meat Ganoderma lucidum, Agaricus blazei and Agaricus bisporus into a 1.5 kW grinder, the grinding speed is 1400 r / min, the grinding temperature is 20°C, the grinding time is 20 min, and after the grinding, put them into an enzymolysis tank with a power of 2.2 kW with cellulase and ficin, the enzymolysis temperature is 40°C, the enzymolysis time is 3 h, the enzymolysis speed is 120 r / min, after enzymolysis, put them into a high-speed centrifuge with a power of 1.6 kW, the centrifugal temperature is 2°C, the centrifugal speed is 22000 r / min, the centrifugal time is 15 min, centrifuge and discard the precipitate to obtain a nutrient extract; S6, put glycerol and citric acid fatty acid glyceride into a constant temperature stirring tank with a power of 1.6 kW, the constant temperature stirring temperature is 60°C, the constant temperature stirring time is 30 min, the constant temperature stirring speed is 400 r / min, after stirring, add the nutrient extract prepared in S5, the constant temperature stirring temperature is 33°C, the constant temperature stirring time is 14 min, the constant temperature stirring speed is 300 r / min, after stirring and mixing, put into a vacuum freeze nano spray dryer with a power of 2.3 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 2.5 h, and the nutrient particles with reduced irritation are obtained after freeze nano spray drying; S7. Put the reduced irritation nutrient particles prepared in S6 and the fermented vinegar liquid prepared in S4 into a stirring tank with a power of 1.5 kW, stirring at a temperature of 180 r / min, a stirring temperature of 20°C, a stirring time of 30 min, mix them evenly, and obtain a flavored fermented vinegar liquid.

[0028] In S1, the weight ratio of the ultrapure water to quinoa is 1.2:1.

[0029] In S2, the Monascus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.4617, the Aspergillus sojae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.1414, and the Rhizopus arrhizus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15655.

[0030] In S3, the inoculation amount of the fermentation agent in the 5% sterile glucose solution is 1%.

[0031] In S4, the Gluconacetobacter hansenii was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC1.1811.

[0032] The preparation method of the stomach-protecting and soothing agent specifically comprises the following steps: L1. Put Ophiopogon japonicus, Bletilla striata and Licorice into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, put them into an ultrasonic extractor with a power of 1.6 kW and a volume fraction of 70% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extract to obtain a stomach protection solution; L2. Put behenic acid, morpholine fatty acid salt and anhydrous ethanol into a constant temperature stirring tank with a power of 1.6 kW, the constant temperature stirring temperature is 40°C, the constant temperature stirring time is 2.3 h, the constant temperature stirring speed is 700 r / min, and after stirring, a stable solution is obtained; L3. Put the stomach protecting solution prepared in L1 into the stable solution prepared in L2, keep the stirring temperature at 25°C, keep the stirring time at 20 h, keep the stirring speed at 600 r / min, stir and mix to obtain a stomach protecting and soothing agent.

[0033] In L1, the solid-liquid ratio of the Ophiopogon japonicus to the 70% by volume ethanol solution is 1:5 g / mL.

[0034] In L2, the mass fraction of the behenic acid in anhydrous ethanol is 18%.

[0035] This embodiment also provides a method for preparing Ganoderma lucidum honey-brewed vinegar, which specifically comprises the following steps: Step 1: put calcium ascorbate, calcium lactate, L-lysine, potassium sorbate, honey and ultrapure water into a stirring tank with a power of 1.5 kW, stirring at a temperature of 180 r / min, a stirring temperature of 20°C, a stirring time of 12 min, and stir to mix to obtain a stabilizing calcium supplement solution; Step 2: Add the stomach-protecting and soothing agent into the stabilizing and calcium-supplementing solution prepared in step 1, stir at a speed of 230 r / min, a temperature of 23° C., and a stirring time of 18 min, and mix well to obtain a functional solution; Step 3: Put the functional solution prepared in step 2 into the flavor fermented vinegar liquid, use an ultrasonic agitator with a power of 1.8 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 min to evenly disperse it, put it into an ultra-high temperature instantaneous sterilizer with a power of 2.2 kW, the ultra-high temperature instantaneous sterilization temperature is 125°C, and the ultra-high temperature instantaneous sterilization time is 6 s. After sterilization, the Tai Sui meat Ganoderma lucidum honey brewed vinegar is obtained.

[0036] Example 2: This example provides a ginseng, ganoderma lucidum, honey-brewed vinegar and a preparation method thereof. The raw materials for preparing the ginseng, ganoderma lucidum, honey-brewed vinegar specifically include the following components in parts by weight: 110 parts of flavored fermented vinegar, 25 parts of stomach-protecting and soothing agents, 3 parts of calcium ascorbate, 4 parts of calcium lactate, 1.5 parts of L-lysine, 2 parts of potassium sorbate, 10 parts of honey, and 26 parts of ultrapure water.

[0037] The raw materials for preparing the flavor fermented vinegar liquid include the following components in parts by weight: 40 parts of quinoa, 30 parts of coix seeds, 38 parts of rye, 1.5 parts of Monascus, 2 parts of Aspergillus sojae, 2.5 parts of Rhizopus arrhizus, 5 parts of Gluconacetobacter hansenii, 15 parts of Ganoderma lucidum, 9 parts of Agaricus blazei, 7 parts of Agaricus bisporus, 3 parts of cellulase, 2 parts of ficin, 9 parts of glycerol, and 11 parts of citric acid fatty acid glyceride.

[0038] The raw materials for preparing the stomach-protecting and soothing agent include the following components in parts by weight: 10 parts of Ophiopogon japonicus, 11 parts of Bletilla striata, 6 parts of Licorice, 12 parts of Behenic acid, and 12 parts of Morpholine fatty acid salt.

[0039] The method for preparing the flavored fermented vinegar liquid specifically comprises the following steps: S1. Put quinoa, coix seed, rye and ultrapure water into a cooking pot with a power of 2.1 kW, cook for 18 min at a cooking temperature of 105°C, put into a grinder with a power of 1.6 kW after cooking, grind at a speed of 1300 r / min, a temperature of 24°C, and a grinding time of 21 min, and obtain a mixed substrate after grinding; S2, put Monascus, Aspergillus sojae and Rhizopus arrhizus into a stirring tank with a power of 1.7 kW, stirring at a temperature of 110 r / min, a stirring temperature of 23° C., and a stirring time of 10 min to obtain a fermentation agent; S3, inoculate the fermentation agent prepared in S2 into 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.3 kW, the constant temperature shaking culture temperature is 32°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 230r / min, and the constant temperature shaking culture is performed to obtain the fermentation agent culture solution; S4, putting the fermentation agent culture liquid prepared by S3 and the mixed substrate prepared by S1 into a fermentation tank with a power of 2.3 kW, the fermentation temperature is 34°C, the fermentation speed is 100 r / min, the fermentation time is 4 days, and after fermentation, Gluconacetobacter hansenii is added, the fermentation temperature is 28°C, the fermentation speed is 100 r / min, and the fermentation time is 6 days. After the fermentation is completed, filtering is performed using a sterile filter membrane filter with a pore size of 0.22 mm to obtain a fermented vinegar liquid; S5, put the meat Ganoderma lucidum, Agaricus blazei and Agaricus bisporus into a pulverizer with a power of 1.6 kW, the pulverizing speed is 1400 r / min, the pulverizing temperature is 23°C, the pulverizing time is 22 min, and after pulverizing, put them into an enzymolysis tank with a power of 2.3 kW with cellulase and ficin, the enzymolysis temperature is 40°C, the enzymolysis time is 3.4 h, the enzymolysis speed is 130 r / min, after enzymolysis, put them into a high-speed centrifuge with a power of 1.9 kW, the centrifugal temperature is 2°C, the centrifugal speed is 24000 r / min, the centrifugal time is 18 min, centrifuge and discard the precipitate to obtain a nutrient extract; S6, putting glycerol and citric acid fatty acid glyceride into a constant temperature stirring tank with a power of 1.7 kW, the constant temperature stirring temperature is 65°C, the constant temperature stirring time is 35 min, the constant temperature stirring speed is 400 r / min, after stirring, add the nutrient extract prepared in S5, the constant temperature stirring temperature is 36°C, the constant temperature stirring time is 16 min, the constant temperature stirring speed is 400 r / min, after stirring and mixing, put into a vacuum freeze nano spray dryer with a power of 2.6 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 2.8 h, and the nutrient particles with reduced irritation are obtained after freeze nano spray drying; S7. Put the reduced-irritation nutrient particles prepared in S6 and the fermented vinegar liquid prepared in S4 into a stirring tank with a power of 1.6 kW, stirring at a temperature of 200 r / min, a stirring temperature of 23°C, a stirring time of 35 min, mix them evenly, and obtain a flavored fermented vinegar liquid.

[0040] In S1, the weight ratio of the ultrapure water to quinoa is 1.3:1.

[0041] In S2, the Monascus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.4617, the Aspergillus sojae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.1414, and the Rhizopus arrhizus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15655.

[0042] In S3, the inoculation amount of the fermentation agent in the 5% sterile glucose solution is 1%.

[0043] In S4, the Gluconacetobacter hansenii was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC1.1811.

[0044] The preparation method of the stomach-protecting and soothing agent specifically comprises the following steps: L1. Put Ophiopogon japonicus, Bletilla striata and Licorice into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, put them into an ultrasonic extractor with a power of 1.6 kW and a volume fraction of 70% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extract to obtain a stomach protection solution; L2. Put behenic acid, morpholine fatty acid salt and anhydrous ethanol into a constant temperature stirring tank with a power of 1.7 kW, the constant temperature stirring temperature is 50°C, the constant temperature stirring time is 2.6 h, the constant temperature stirring speed is 800 r / min, and after stirring, a stable solution is obtained; L3. Put the stomach protecting solution prepared in L1 into the stable solution prepared in L2, keep the stirring temperature at 28°C, keep the stirring time at 25 h, keep the stirring speed at 700 r / min, stir and mix to obtain a stomach protecting and soothing agent.

[0045] In L1, the solid-liquid ratio of the Ophiopogon japonicus to the 70% by volume ethanol solution is 1:5 g / mL.

[0046] In L2, the mass fraction of the behenic acid in anhydrous ethanol is 22%.

[0047] This embodiment also provides a method for preparing Ganoderma lucidum honey-brewed vinegar, which specifically comprises the following steps: Step 1: put calcium ascorbate, calcium lactate, L-lysine, potassium sorbate, honey and ultrapure water into a stirring tank with a power of 1.6 kW, stirring at a temperature of 200 r / min, a stirring temperature of 23°C, a stirring time of 14 min, and stir to mix to obtain a stabilizing calcium supplement solution; Step 2: Add the stomach-protecting and soothing agent into the stabilizing and calcium-supplementing solution prepared in step 1, stir at a speed of 240 r / min, a temperature of 26° C., and a stirring time of 22 min, and mix well to obtain a functional solution; Step 3: Put the functional solution prepared in step 2 into the flavor fermented vinegar liquid, use an ultrasonic agitator with a power of 2.3 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 28°C, and a stirring time of 12 min to evenly disperse it, put it into an ultra-high temperature instantaneous sterilizer with a power of 2.6 kW, the ultra-high temperature instantaneous sterilization temperature is 130°C, and the ultra-high temperature instantaneous sterilization time is 10 s. After sterilization, the Tai Sui meat Ganoderma lucidum honey brewed vinegar is obtained.

[0048] Example 3: This example provides a ginseng, ganoderma lucidum, honey-brewed vinegar and a preparation method thereof. The raw materials for preparing the ginseng, ganoderma lucidum, honey-brewed vinegar specifically include the following components in parts by weight: 120 parts of flavored fermented vinegar, 27 parts of stomach soothing agent, 4 parts of calcium ascorbate, 5 parts of calcium lactate, 2 parts of L-lysine, 2.5 parts of potassium sorbate, 12 parts of honey, and 29 parts of ultrapure water.

[0049] The raw materials for preparing the flavor fermented vinegar liquid include the following components in parts by weight: 43 parts of quinoa, 32 parts of coix seeds, 45 parts of rye, 2 parts of Monascus, 3 parts of Aspergillus sojae, 3 parts of Rhizopus arrhizus, 6 parts of Gluconacetobacter hansenii, 18 parts of Ganoderma lucidum, 11 parts of Agaricus blazei, 9 parts of Agaricus bisporus, 4 parts of cellulase, 3 parts of ficin, 10 parts of glycerol, and 13 parts of citric acid fatty acid glyceride.

[0050] The raw materials for preparing the stomach-protecting and soothing agent include the following components in parts by weight: 11 parts of Ophiopogon japonicus, 13 parts of Bletilla striata, 8 parts of Licorice, 13 parts of Behenic acid, and 14 parts of Morpholine fatty acid salt.

[0051] The method for preparing the flavored fermented vinegar liquid specifically comprises the following steps: S1. Put quinoa, coix seed, rye and ultrapure water into a cooking pot with a power of 2.2 kW, cook for 20 min at a cooking temperature of 110°C, put into a grinder with a power of 1.8 kW after cooking, grind at a speed of 1400 r / min, a temperature of 28°C, and a grinding time of 24 min, and obtain a mixed substrate after grinding; S2, put Monascus, Aspergillus sojae and Rhizopus arrhizus into a stirring tank with a power of 1.8 kW, stirring at a temperature of 120 r / min, a stirring temperature of 25 ° C, and a stirring time of 12 min to obtain a fermentation agent; S3, inoculate the fermentation agent prepared in S2 into 5% sterile glucose solution, put it into a constant temperature shaking incubator with a power of 2.4 kW, the constant temperature shaking culture temperature is 32°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 240r / min, and the constant temperature shaking culture is performed to obtain the fermentation agent culture solution; S4, putting the fermentation agent culture liquid prepared by S3 and the mixed substrate prepared by S1 into a fermentation tank with a power of 2.4 kW, the fermentation temperature is 35°C, the fermentation speed is 110 r / min, the fermentation time is 5 d, and after fermentation, Gluconobacter hansenii is added, the fermentation temperature is 30°C, the fermentation speed is 110 r / min, and the fermentation time is 7 d. After the fermentation is completed, filtering is performed using a sterile filter membrane filter with a pore size of 0.22 mm to obtain a fermented vinegar liquid; S5, put the meat Ganoderma lucidum, Agaricus blazei and Agaricus bisporus into a 1.8 kW grinder, the grinding speed is 1400 r / min, the grinding temperature is 26°C, the grinding time is 25 min, and after the grinding, put them into an enzymolysis tank with a power of 2.4 kW with cellulase and ficin, the enzymolysis temperature is 40°C, the enzymolysis time is 3.8 h, the enzymolysis speed is 140 r / min, after enzymolysis, put them into a high-speed centrifuge with a power of 2.4 kW, the centrifugal temperature is 2°C, the centrifugal speed is 26000 r / min, the centrifugal time is 20 min, centrifuge and discard the precipitate to obtain a nutrient extract; S6, put glycerol and citric acid fatty acid glyceride into a constant temperature stirring tank with a power of 1.9 kW, the constant temperature stirring temperature is 75°C, the constant temperature stirring time is 38 min, the constant temperature stirring speed is 500 r / min, after stirring, add the nutrient extract prepared in S5, the constant temperature stirring temperature is 38°C, the constant temperature stirring time is 18 min, the constant temperature stirring speed is 400 r / min, after stirring and mixing, put into a vacuum freeze nano spray dryer with a power of 2.8 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 3 h, and the nutrient particles with reduced irritation are obtained after freeze nano spray drying; S7. Put the reduced irritation nutrient particles prepared in S6 and the fermented vinegar liquid prepared in S4 into a stirring tank with a power of 1.8 kW, stir at a temperature of 220 r / min, a stirring temperature of 25°C, and a stirring time of 40 min, mix them evenly to obtain a flavored fermented vinegar liquid.

[0052] In S1, the weight ratio of the ultrapure water to quinoa is 1.4:1.

[0053] In S2, the Monascus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.4617, the Aspergillus sojae was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.1414, and the Rhizopus arrhizus was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC3.15655.

[0054] In S3, the inoculation amount of the fermentation agent in the 5% sterile glucose solution is 1%.

[0055] In S4, the Gluconacetobacter hansenii was purchased from China General Microbiological Culture Collection Center with a collection number of CGMCC1.1811.

[0056] The preparation method of the stomach-protecting and soothing agent specifically comprises the following steps: L1. Put Ophiopogon japonicus, Bletilla striata and Licorice into a 1.5 kW grinder, the grinding temperature is 23°C, the grinding time is 15 min, the grinding speed is 3500 r / min, and after grinding, put them into an ultrasonic extractor with a power of 1.6 kW and a volume fraction of 70% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, the extraction time is 13 min, and extract to obtain a stomach protection solution; L2. Put behenic acid, morpholine fatty acid salt and anhydrous ethanol into a constant temperature stirring tank with a power of 1.9 kW, the constant temperature stirring temperature is 60°C, the constant temperature stirring time is 2.8 h, the constant temperature stirring speed is 900 r / min, and after stirring, a stable solution is obtained; L3. Put the stomach protecting solution prepared in L1 into the stable solution prepared in L2, keep the stirring temperature at 33°C, keep the stirring time at 30 h, keep the stirring speed at 800 r / min, stir and mix to obtain a stomach protecting and soothing agent.

[0057] In L1, the solid-liquid ratio of the Ophiopogon japonicus to the 70% by volume ethanol solution is 1:5 g / mL.

[0058] In L2, the mass fraction of the behenic acid in anhydrous ethanol is 27%.

[0059] This embodiment also provides a method for preparing Ganoderma lucidum honey-brewed vinegar, which specifically comprises the following steps: Step 1: put calcium ascorbate, calcium lactate, L-lysine, potassium sorbate, honey and ultrapure water into a stirring tank with a power of 1.8 kW, stirring at a temperature of 220 r / min, a stirring temperature of 25°C, a stirring time of 16 min, and stir to mix to obtain a stabilizing calcium supplement solution; Step 2: Add the stomach-protecting and soothing agent into the stabilizing and calcium-supplementing solution prepared in step 1, stir at a speed of 260 r / min, a temperature of 28° C., and a stirring time of 26 min, and mix well to obtain a functional solution; Step 3: Put the functional solution prepared in step 2 into the flavor fermented vinegar liquid, use an ultrasonic agitator with a power of 2.5 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 30°C, and a stirring time of 15 min to evenly disperse it, put it into an ultra-high temperature instantaneous sterilizer with a power of 3.2 kW, the ultra-high temperature instantaneous sterilization temperature is 135°C, and the ultra-high temperature instantaneous sterilization time is 12 s. After sterilization, the Tai Sui meat Ganoderma lucidum honey brewed vinegar is obtained.

[0060] Comparative Example 1: This comparative example provides a brewed vinegar and a preparation method thereof. The difference from Example 1 is that the prepared flavored fermented vinegar liquid does not contain irritation-reducing nutrient particles, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0061] Comparative Example 2: This comparative example provides a brewed vinegar and a preparation method thereof. The only difference from Example 1 is that the prepared stomach-protecting and soothing agent does not contain a stabilizing solution, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0062] Experimental Example 1: Rat gastric mucosal injury measurement test.

[0063] The test steps of the gypsophila ganoderma and honey vinegar prepared in Examples 1-3 of the present invention on gastric mucosal injury in rats are as follows: (1) Sixty male SD rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed with 5 mL of the Ganoderma lucidum honey vinegar prepared in Example 1-3 each time, the rats in Comparative Example 1-2 groups were fed with 5 mL of the vinegar prepared in Comparative Example 1-2 each time, and the rats in the control group were fed with 5 mL of commercially available common vinegar (purchased from Jiangsu Hengshun Vinegar Co., Ltd.) each time, by gavage, 3 times a day, and continued for 13 weeks; (3) After 13 weeks of feeding, the rats in each group were fasted for 24 h and killed by cervical dislocation. The stomachs of the rats were removed and cut open along the greater curvature of the stomach. The stomachs were rinsed with saline. The most severely damaged gastric mucosa was cut off and immediately fixed in 10% neutral buffered formaldehyde, dehydrated with 70%, 80%, 90%, and 100% ethanol, transparentized with xylene, embedded in paraffin and sliced. The sections were routinely dewaxed, stained with HE, and sealed with neutral gum. The pathological histological changes of the gastric mucosa were observed under a microscope. Scoring method: The extent of congestion, hemorrhage, and mucosal cell degeneration and necrosis in the entire mucosal epithelial layer of the sections was divided into 5 levels, with a weight of 1 for congestion, 2 for hemorrhage, and 3 for epithelial cell degeneration and necrosis. The scoring criteria and the total score formula of the lesion are shown in Table 1. The graphics were drawn using Origin2022.

[0064] Table 1. Scoring criteria for pathological sections of acute gastric mucosal injury in mice

[0065] Result analysis: Figure 1 The total score of gastric mucosal lesions in rats described in Experimental Example 1 of the present invention is shown in the figure. As shown in the figure, the rats in Examples 1-3 groups were fed 5 mL of the Ganoderma lucidum honey brewed vinegar prepared in Examples 1-3 each time, 3 times a day, and after continuous feeding for 13 weeks, the total scores of gastric mucosal lesions in the rats were 4.0 points, 3.4 points, and 1.8 points, respectively. The rats in Comparative Example 1 group were fed 5 mL of brewed vinegar prepared in Comparative Example 1 each time, 3 times a day, and after continuous feeding for 13 weeks, the total score of gastric mucosal lesions in the rats was 8.6 points. The rats in Comparative Example 2 group were fed 5 mL of brewed vinegar prepared in Comparative Example 2 each time, 3 times a day, and after continuous feeding for 13 weeks, the total score of gastric mucosal lesions in the rats was 4.2 points. The rats in the control group were fed 5 mL of commercially available ordinary vinegar each time. mL, fed 3 times a day, after 13 weeks of continuous feeding, the total score of gastric mucosal lesions in rats was 19.4 points, indicating that long-term consumption of the Ganoderma lucidum honey vinegar prepared by the present invention is non-irritating to the gastric mucosa and will not cause damage to the gastric mucosa.

[0066] Experimental Example 2: Tooth erosion measurement test.

[0067] The test steps for measuring the tooth erosion of the vinegar brewed with Ganoderma lucidum and honey prepared in Examples 1-3 of the present invention are as follows: Atomic absorption (AA) spectroscopy is one of the most reliable and sensitive methods for evaluating tooth erosion by monitoring mineral loss. The typical test procedure used is as follows. First, the sintered hydroxyapatite disk was immersed in a 1% citric acid (pH = 2.5) solution at room temperature for 15 min, then immersed in water and ultrasonically treated for 30 min. The hydroxyapatite disk was fixed on a 6-well plate using a KERR compound. Note that only the top surface of the hydroxyapatite was exposed to the solution. After air drying, the fixed hydroxyapatite disk was attacked by 1% citric acid (pH = 3.8) for 15 min at 37 ° C and a vibration speed of 50 rpm. The solution was collected and the calcium concentration was referred to as [Ca] reference. After washing the hydroxyapatite disk with phosphate buffer (PBS, pH = 7.0), it was treated with the Tai Sui Rou Lingzhi Honey Brewed Vinegar prepared in Example 1-3, the brewed vinegar prepared in Comparative Example 1-2, and the commercially available ordinary vinegar in the control group (purchased from Jiangsu Hengshun Vinegar Co., Ltd.) for 2 min. After washing again with PBS, hydroxyapatite was challenged with citric acid again. After 15 min, the solution was collected and the calcium concentration [Ca] was measured by AA spectroscopy. Due to the heterogeneity in the hydroxyapatite sample, the relative calcium level (Ca level) calculated by the following equation was used as an index to evaluate the protective efficacy against acid corrosion, calculated according to the formula: Ca level = Ca treatment / Ca reference × 100%, and recorded.

[0068] Result analysis: Figure 2 This is a result graph of the calcium release level after the acid erosion attack described in Experimental Example 2 of the present invention. As shown in the figure, the hydroxyapatite was treated with the Ganoderma lucidum honey brewed vinegar prepared in Examples 1-3 for 2 min, washed again with PBS, and then attacked with citric acid again for 15 min. The calcium release in the hydroxyapatite was 35.9%, 31.8%, and 26.7%, respectively. The hydroxyapatite was treated with the brewed vinegar prepared in Comparative Example 1 for 2 min, washed again with PBS, and then attacked with citric acid again for 15 min. The calcium release in the hydroxyapatite was 37.6%. The hydroxyapatite was treated with the brewed vinegar prepared in Comparative Example 2 for 2 min, washed again with PBS, and then attacked with citric acid again for 15 min. The calcium release in the hydroxyapatite was 72.8%. The hydroxyapatite was treated with commercially available ordinary vinegar in the control group for 2 min, washed again with PBS, and then attacked with citric acid again for 15 min. min later, the release amount of calcium in hydroxyapatite was 98.4%, indicating that the vinegar brewed with ganoderma lucidum and honey prepared by the present invention does not damage tooth enamel and does not irritate the oral mucosa.

[0069] Experimental Example 3: Test on the effect on bone density and stability measurement.

[0070] The test steps for determining the effect of the ginseng meat, ganoderma lucidum and honey-brewed vinegar on bone density and stability prepared in Examples 1-3 of the present invention are as follows: (1) Sixty male SD rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed with 5 mL of the Ganoderma lucidum honey vinegar prepared in Example 1-3 each time, the rats in Comparative Example 1-2 groups were fed with 5 mL of the vinegar prepared in Comparative Example 1-2 each time, and the rats in the control group were fed with 5 mL of commercially available common vinegar (purchased from Jiangsu Hengshun Vinegar Co., Ltd.) each time, by gavage, 3 times a day, and continued to be fed for 30 days; (3) After being fed for 30 days, the rats in each group were fasted for 24 hours and killed by cervical dislocation. The femurs were separated and digested by heating with strong acid. The bone calcium content was measured by atomic force spectrophotometer and recorded. (4) Take 100 mL of the Tai Sui meat, Ganoderma lucidum and honey vinegar prepared in Examples 1-3 as vinegar samples of Example 1-3, take 100 mL of the brewed vinegar prepared in Comparative Examples 1-2 as vinegar samples of Comparative Examples 1-2, and take 100 mL of commercially available ordinary vinegar (purchased from Jiangsu Hengshun Vinegar Co., Ltd.) as vinegar samples of the control group. Take 6 parallel samples in each group; (5) Using Table 2 as the sensory test scoring standard for each group of vinegar samples, the color, appearance, smell and taste of the vinegar samples were evaluated and scored, and the average values ​​were recorded. The results are shown in Table 2; (6) The vinegar samples of each group in step (4) were stored at 20° C. in the dark. On the 120th day of storage, the vinegar samples of each group were taken out and their color, appearance, smell and taste were evaluated and scored, and the average values ​​were recorded.

[0071] Table 2. Vinegar sample scoring standard table

[0072] Table 3. Vinegar sample score table

[0073] Table 4. Score table of vinegar samples after 120 days of storage

[0074] Result analysis: Figure 3The right femoral head bone density result diagram of the rats described in Experimental Example 3 of the present invention is shown in the figure. As shown in the figure, the rats in Example 1-3 groups were fed 5 mL of the Ganoderma lucidum honey brewed vinegar prepared in Example 1-3 each time, 3 times a day, and continued to feed for 30 days. After the femurs were heated and digested with strong acid, the right femoral head bone density of the rats in Example 1-3 groups was measured to be 249.64 mg / g, 253.76 mg / g, and 259.75 mg / g, respectively. The rats in Comparative Example 1 group were fed 5 mL of the brewed vinegar prepared in Comparative Example 1 each time, 3 times a day, and continued to feed for 30 days. After the femurs were heated and digested with strong acid, the right femoral head bone density of the rats in Comparative Example 1 group was measured to be 247.54 mg / g. The rats in Comparative Example 2 groups were fed 5 mL of the brewed vinegar prepared in Comparative Example 2 each time, 3 times a day, and continued to feed for 30 days. d later, the femur was heated and digested with strong acid, and the bone density of the right femoral head of the rats in the comparison group 2 was measured to be 248.59 mg / g. The rats in the control group were fed 5 mL of commercially available ordinary vinegar each time, 3 times a day, and fed continuously for 30 d. After the femur was heated and digested with strong acid, the bone density of the right femoral head of the rats in the control group was measured to be 205.43 mg / g, and As shown in Tables 3 and 4, the color, appearance, smell and taste scores of the Ganoderma lucidum honey vinegar prepared in Examples 1-3 were higher than those of the commercially available ordinary vinegar in the control group, and the Ganoderma lucidum honey vinegar prepared in Examples 1-3 were stored at 20°C and protected from light. At the 120th d of storage, the color, appearance, smell and taste of the Ganoderma lucidum honey vinegar prepared in Examples 1-3 were stable, indicating that the Ganoderma lucidum honey vinegar prepared in the present invention has good flavor, does not cause osteoporosis, and is not easy to deteriorate after long-term storage.

[0075] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0076] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A vinegar brewed from Ganoderma lucidum, honey and Ganoderma lucidum, characterized in that: The raw materials for preparing the Tai Sui meat, Ganoderma lucidum and honey brewed vinegar include the following components in parts by weight: 100-120 parts of flavored fermented vinegar, 22-27 parts of stomach-protecting and soothing agents, 2-4 parts of calcium ascorbate, 3-5 parts of calcium lactate, 1-2 parts of L-lysine, 1.5-2.5 parts of potassium sorbate, 8-12 parts of honey, and 23-29 parts of ultrapure water; The raw materials for preparing the flavor fermented vinegar liquid include the following components in parts by weight: 37-43 parts of quinoa, 28-32 parts of coix seeds, 33-45 parts of rye, 1-2 parts of Monascus, 1.5-3 parts of Aspergillus sojae, 2-3 parts of Rhizopus arrhizus, 3-6 parts of Gluconacetobacter hansenii, 12-18 parts of Ganoderma lucidum, 7-11 parts of Agaricus blazei, 6-9 parts of Agaricus bisporus, 2-4 parts of cellulase, 1-3 parts of ficin, 7-10 parts of glycerol, and 8-13 parts of citric acid fatty acid glyceride; The raw materials for preparing the stomach-protecting and soothing agent include the following components in parts by weight: 9-11 parts of Ophiopogon japonicus, 8-13 parts of Bletilla striata, 5-8 parts of Licorice, 10-13 parts of Behenic acid, and 11-14 parts of Morpholine fatty acid salt.

2. The ginseng, ganoderma and honey vinegar according to claim 1, characterized in that: The method for preparing the flavored fermented vinegar liquid specifically comprises the following steps: S1, mixing quinoa, coix seeds, rye and ultrapure water, steaming and then crushing to obtain a mixed substrate; S2, stirring and mixing Monascus, Aspergillus sojae and Rhizopus arrhizus to obtain a fermentation agent; S3, inoculating the fermentation bacteria prepared in S2 into a 5% sterile glucose solution, culturing at a constant temperature with shaking, and obtaining a fermentation bacteria culture solution; S4, after mixing and fermenting the fermentation agent culture liquid prepared by S3 and the mixed substrate prepared by S1, adding Gluconacetobacter hansenii to continue fermentation, after the fermentation is completed, filtering with a sterile filter membrane with a pore size of 0.22 mm to obtain a fermented vinegar liquid; S5, crushing the Ganoderma lucidum, Agaricus blazei and Agaricus bisporus, enzymolyzing them with cellulase and ficin, and centrifuging and discarding the precipitate to obtain a nutrient extract; S6, stirring and mixing glycerol and citric acid fatty acid glyceride, adding the nutrient extract prepared in S5, stirring and mixing, and freeze-nano spray drying to obtain irritation-reducing nutrient particles; S7, uniformly mixing the irritation reducing nutrient particles prepared in S6 and the fermented vinegar liquid prepared in S4 to obtain flavored fermented vinegar liquid.

3. The vinegar brewed with Ganoderma lucidum and honey according to claim 2, characterized in that: In S1, the weight ratio of the ultrapure water to quinoa is 1.2-1.4:

1.

4. The ginseng, ganoderma and honey vinegar according to claim 3, characterized in that: In S3, the inoculation amount of the fermentation agent in the 5% sterile glucose solution is 1%.

5. The vinegar brewed with Ganoderma lucidum and honey according to claim 4, characterized in that: The preparation method of the stomach-protecting and soothing agent specifically comprises the following steps: L1. Grind Radix Ophiopogonis, Radix Bletillae Sinensis and Radix Glycyrrhizae and extract them with 70% by volume ethanol solution to obtain a stomach-protecting solution; L2, stirring and mixing behenic acid, morpholine fatty acid salt and anhydrous ethanol to obtain a stable solution; L3. Add the stomach protecting solution prepared in L1 into the stable solution prepared in L2, stir and mix, and obtain a stomach protecting and soothing agent.

6. The vinegar brewed with Ganoderma lucidum and honey according to claim 5, characterized in that: In L1, the solid-liquid ratio of the Ophiopogon japonicus to the 70% by volume ethanol solution is 1:5 g / mL.

7. The vinegar brewed with Ganoderma lucidum and honey according to claim 6, characterized in that: In L2, the mass fraction of the behenic acid in anhydrous ethanol is 18-27%.

8. A method for preparing the Ganoderma lucidum honey vinegar according to any one of claims 1 to 7, characterized in that: The specific steps include: Step 1: Stir and mix calcium ascorbate, calcium lactate, L-lysine, potassium sorbate, honey and ultrapure water to obtain a calcium supplement solution; Step 2: Add the stomach-protecting and soothing agent into the stabilizing and calcium-supplementing solution prepared in step 1, mix well, and obtain a functional solution; Step 3: evenly disperse the functional solution prepared in step 2 in the flavor fermented vinegar solution, and sterilize it by ultra-high temperature instantaneous sterilization to obtain the Tai Sui meat, Ganoderma lucidum and honey brewed vinegar.

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