Ginseng and cordyceps sinensis beverage and preparation method thereof

Abstract

The invention discloses a ginseng cordyceps militaris beverage and a preparation method thereof.The preparation method comprises the steps that ginseng serves as a carrier, cordyceps militaris strains serve as a bacterium source, the cordyceps militaris strains are subjected to multi-stage domestication firstly, then the domesticated cordyceps militaris strains are inoculated to the ginseng, then the inoculated ginseng is placed in a culture device to be cultured, and the ginseng cordyceps militaris beverage is obtained. Culturing until cordyceps militaris sporocarp overgrows the ginseng body to obtain a ginseng and cordyceps complex, and finally soaking the ginseng and cordyceps complex in white spirit or boiling in clear water to prepare the beverage. By adopting a biological fermentation technology, the ginseng and cordyceps militaris components are organically compounded, so that the essence components of the ginseng and the cordyceps militaris are favorably absorbed and utilized by a human body, and the ginseng and cordyceps militaris beverage prepared by adopting the method disclosed by the invention not only is complete in color, fragrance, taste and nutrition and good in mouth feel, but also integrates the nutritional components of two natural herbal medicines, namely the ginseng and the cordyceps militaris; the prepared beverage is rich in substances such as cordycepin and ginsenoside, the content of the ginsenoside and the cordycepin is high, and the health-care effect is remarkable.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, and in particular to a ginseng and cordyceps beverage and a preparation method thereof. Background Art

[0002] Ginseng (Latin name: Panax ginseng CA Mey.) is a perennial herbaceous plant of the Araliaceae family and the genus Panax. It is mainly distributed in China, Russia and North Korea; in China, it is distributed in the eastern part of Liaoning, the eastern half of Jilin and the eastern part of Heilongjiang (especially the Changbai Mountain area) in the three northeastern provinces. Ginseng is a precious medicinal plant. Its aliases in Chinese medical books include human teeth, ghost cover, earth spirit, magic grass, blood ginseng, earth spirit, human gate, jade spirit, yellow ginseng, sea ship, young stone, hundred-foot pole, Jinjing Magnolia and baby ginseng, etc. It is known as the "king of herbs". "Panax" in its Latin name is a combination of "Pan" (meaning "total") and "Axos" (meaning "medicine"), and "Ginseng" is a transliteration of the Chinese word "ginseng". In Chinese medicine, ginseng is generally used to replenish qi, consolidate the body, promote the production of body fluids, calm the mind and improve intelligence. It is sweet, slightly bitter and slightly warm in nature and tastes, and it enters the spleen, lung, heart and kidney meridians. It is used for physical weakness and impotence, cold limbs and weak pulse, spleen deficiency and poor appetite, lung deficiency and wheezing and cough, thirst due to loss of body fluid, internal heat and thirst, weakness due to long-term illness, palpitations and insomnia, impotence and cold uterus.

[0003] In ancient my country, people knew how to use ginseng very early. For example, Shennong's Herbal Classic of the Eastern Han Dynasty listed ginseng as a top grade. Treatise on Febrile Diseases by Zhang Zhongjing of the Later Han Dynasty, Zhongzang Jing by Hua Tuo of the Wei Dynasty, Qianjin Beiji Fang by Sun Simiao of the Tang Dynasty, Yaoxing Bencao by Zhen Quan of the Tang Dynasty, Tang Bencao by Su Jing of the Tang Dynasty, and Zhujia Bencao by Shi Huazi of the Song Dynasty. Medical books such as The Method of Using Medicines by Li Dongyuan of the Yuan Dynasty, Jingyue Quanshu by Zhang Jiebin of the Ming Dynasty, Compendium of Materia Medica by Li Shizhen of the Ming Dynasty, and New Compilation of Materia Medica by Chen Shiduo of the Qing Dynasty all contain the medicinal properties of ginseng and prescriptions for using ginseng in combination. The Biography of Shi Le records that "ginseng grew in the garden of Shi Le at the beginning, and the flowers were very luxuriant". Shi Le was the ruler of the Later Zhao Dynasty in the Western Jin Dynasty. He was a Jie people. When he was young, he lived in Wuxiang, Shangdang (now northwest of Xiangyuan County, Shanxi Province) and made a living as a vendor. Shi Le cultivated wild ginseng for ginseng sales. Based on this research, it can be considered that Chinese ginseng cultivation can be traced back to the end of the Western Jin Dynasty, more than 1660 years ago. During the Qianlong and Tongzhi periods of the Qing Dynasty, ginseng cultivation developed rapidly and the scale gradually expanded.

[0004] The processing of ginseng began around the Three Kingdoms period (220-265 AD). According to the "Records of Natural History" by Zhang Hua of the Jin Dynasty, Emperor Wen of Wei wrote: "Shepherd's purse messes up ginseng". Shepherd's purse is a plant of the genus Adenophora in the Campanulaceae family, and its dried roots are very similar to ginseng roots. From this, it can be inferred that there was a method of processing dried ginseng, that is, raw sun-dried ginseng. "Goryeo Illustrated Book" by Xu Jing of the Southern Song Dynasty recorded: "Goryeo ginseng has two grades, raw and cooked. The raw one is white in color and weak in body, with full medicinal taste, but it is easy to be worm-eaten in summer. If it is cooked in a soup pot, it can be stored for a long time." This is the origin of the processing of "soup ginseng" or "soup ginseng". "Zunsheng Bajian" by Gao Hu of the Ming Dynasty recorded the method of processing ginseng: "Pick the yellow ginseng and select the firm ones, moisten them with honey water, put them in a silk bag and store them in dry wine and rice, steam them three or four times, and dry them in the sun." This is the basic method of steaming red ginseng. From the evolution of ginseng processing history, we can see that the development of ginseng processing is from simple to complex, from sun-drying to boiling and drying, and then to steaming and then baking and drying, and finally developed into the modern method of processing ginseng.

[0005] Modern medicine believes that the fleshy root of ginseng is a tonic. Ginseng has obvious effects on the nervous system, cardiovascular system, endocrine system, digestive system, reproductive system, respiratory system and surgical use. The stems, leaves, flowers, fruits and processing by-products of ginseng are all raw materials for light industry, and can be processed into products such as wine, tea, crystal, paste and other products containing ginseng ingredients. Ginseng wine is a kind of wine soaked with ginseng. Ginseng wine replenishes the middle qi, warms the blood vessels, greatly replenishes the vital energy, and treats all kinds of deficiency. It is used to treat physical weakness in old age or after illness, impotence, fatigue, lack of appetite and loose stools.

[0006] At present, there are wines made from ginseng and other ingredients and Chinese medicinal materials on the market, such as ginseng and cordyceps wine made from ginseng and cordyceps, wolfberry ginseng wine made from wolfberry and ginseng, longan ginseng wine made from ginseng and longan meat, seal kidney ginseng wine made from ginseng and seal kidney, ginseng and deer antler wine made from ginseng and deer antler, etc., which are very popular among consumers. However, since ginseng is a complete entity, especially the dry ginseng carrier is hard, it is difficult to completely soak out the contents of ginseng, such as ginsenosides, by soaking ginseng in the above method. Ginseng beverages are also prepared from ginseng. Ginseng beverages are a kind of beverage produced by using ginseng as the main raw material, and then adding drinking water and other necessary raw materials. Summary of the invention

[0007] The purpose of the present invention is to provide a brand-new ginseng cordyceps beverage and a preparation method thereof. The present invention adopts biological fermentation technology to allow Cordyceps militaris hyphae to germinate and grow on a ginseng carrier to obtain a ginseng cordyceps complex, and finally the ginseng cordyceps complex is placed in white wine for soaking or boiled in water to prepare a beverage. The Cordyceps militaris hyphae penetrate various tissues of the ginseng body during the growth process. After the ginseng is transformed by the hyphae, the inside of the ginseng is effectively decomposed, and the macromolecules are converted into small molecules, which is conducive to the absorption and utilization of the essence of ginseng by the human body. The ginseng cordyceps beverage prepared by the method of the present invention combines the nutritional components of two natural herbs, ginseng and Cordyceps militaris. The prepared beverage has high contents of ginsenosides and cordycepin, and has significant health effects.

[0008] The technical solution adopted by the present invention is as follows: A preparation method of a ginseng and cordyceps beverage, which uses ginseng as a carrier and cordyceps militaris strains as a fungus source, firstly performing multi-stage domestication on the cordyceps militaris strains, then grafting the domesticated cordyceps militaris strains onto ginseng, and then culturing the grafted ginseng in a culture device until the cordyceps militaris fruiting bodies are fully grown on the ginseng body to obtain a ginseng and cordyceps complex, so that the ginseng and cordyceps components are organically compounded, and finally the ginseng and cordyceps complex is soaked in white wine or boiled in clear water to prepare the beverage.

[0009] Furthermore, in the preparation method of the ginseng cordyceps beverage, the Cordyceps militaris strains are subjected to multi-stage domestication, and the specific steps of the strain domestication method are as follows: (1) Primary strain domestication: Take 20 grams of potato, 1-4 grams of dried ginseng, 1-2 grams of ascorbic acid, 500 milliliters of water, 3-5 grams of peptone, 10-20 grams of glucose, 1-2 grams of potassium dihydrogen phosphate, 1-2 grams of magnesium sulfate, and 10-15 grams of silkworm pupa powder. Cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 milliliters. Filter the water to remove the residue and add ascorbic acid, peptone, glucose, potassium dihydrogen phosphate and magnesium sulfate to make a nutrient solution. Soak glutinous rice in the nutrient solution for 5-8 hours, remove the glutinous rice and drain the water, then divide it into test tubes, the amount of which is 1 / 5 of the test tube, and then sterilize it according to conventional methods, inoculate Cordyceps militaris strains, cultivate mycelium under dark light, and cultivate it under light until the mycelium changes color to obtain the primary strain. (2) Secondary strain domestication: Take a healthy whole root of ginseng as a plant, take 20 grams of potato, 5 grams of corn flour, 1-2 grams of ascorbic acid, 500 milliliters of water, 3-5 grams of peptone, 10-20 grams of glucose, and 10-15 grams of silkworm pupa powder. First, cut the potato into slices, then put the potato, corn flour and silkworm pupa powder into 500 milliliters of water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Make several inoculation holes on the ginseng body, then soak the whole ginseng in the nutrient solution for 10-12 hours, remove the ginseng and sterilize it according to the conventional method, then inoculate the first-level granular Cordyceps militaris into the inoculation hole on the ginseng body under a sterile environment, and cultivate it in dim light until the mycelium grows 2-3 cm around the inoculation hole, and then change the color of the mycelium to obtain the secondary strain. (3) Domestication of tertiary strains: Take 20 grams of potatoes, 10-20 grams of ginseng, 10-15 grams of silkworm pupa powder, 1-2 grams of ascorbic acid, 3-5 grams of peptone, 10-20 grams of glucose, and 500 milliliters of water. First, cut the potatoes and ginseng into slices, then put the potatoes, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Sterilize the nutrient solution according to the conventional method, inoculate the secondary Cordyceps militaris strain, and then cultivate it into a liquid strain according to the conventional method. Cultivate the liquid strain until it becomes viscous to obtain the tertiary strain.

[0010] Furthermore, in the preparation method of the ginseng and cordyceps beverage, the cultivation method of the ginseng and cordyceps complex comprises the following steps: (1) Raw material collection and processing: Collect whole ginseng roots of the required specifications and years as carriers according to demand. Fresh ginseng should be dried until the moisture content is less than 20%; (2) Preparation of nutrient solution: Take 20 g of potato, 20-30 g of ginseng, 10-15 g of silkworm pupa powder, 1-2 g of ascorbic acid, 3-5 g of peptone, 10-20 g of glucose, and 500 ml of water. First, cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 ml. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. (3) Soak in nutrient solution: Soak the whole ginseng root in nutrient solution for 24-36 hours; (4) Sterilization and inoculation: After sterilizing the ginseng according to conventional methods, soak the whole ginseng root in the third-level fungus in a sterile environment; (5) Dark light culture: The ginseng that has been in contact with the third-level fungus is placed on a rotating rod in a culture device and cultured in dark light until the mycelium grows all over the ginseng root; (6) Cultivation under light and color change: Turn on the light in the cultivation device for cultivation under light (fluorescent light), and start the motor, which drives the rotating rod to rotate. The ginseng placed on the rotating rod also rotates, and the entire ginseng is exposed to light evenly until the mycelium changes color; (7) Stimulating the mycelium: On the third day after the mycelium changes color, turn on the ultraviolet light and start the motor to drive the rotating rod to rotate so that the entire ginseng is evenly irradiated with ultraviolet light. The irradiation time is 15-30 minutes, twice a day, and continued for two days; (8) Scratching the mycelium: Two days after the mycelium is irradiated, the mycelium is scratched to induce the germination of the fruiting body; (9) Cultivating fruiting bodies: When fruiting bodies begin to sprout on the ginseng body, maintain the temperature of the culture device at 16-20°C and the humidity at 80-85%; (10) Light stimulation: When the fruiting bodies grow to 3-5 cm, turn on the red light in the cultivation device and start the motor at the same time. The motor drives the rotating rod to rotate so that the Cordyceps fruiting bodies growing on the whole ginseng root are evenly illuminated. Expose the fruiting bodies with red light 5-6 times a day, each time for 1-2 hours. (11) Temperature stimulation: When the fruiting bodies grow to 45-50 days, raise the temperature in the cultivation device to above 25°C, once a day, for more than 2 hours each time, for 4-5 days, and the ginseng and cordyceps complex is successfully cultivated.

[0011] Furthermore, in the above-mentioned method for preparing the ginseng and cordyceps beverage, the specific steps of soaking the ginseng and cordyceps complex in white wine to prepare the beverage are as follows: (1) Preparation of ginseng and cordyceps wine: placing the ginseng and cordyceps complex in a wine bottle, and then pouring 40-55 degree liquor into the wine bottle and soaking for more than 30 days to obtain the ginseng and cordyceps wine product; (2) Ginseng and cordyceps beverage: Place ginseng and cordyceps wine in a beverage bottle, and then add or not add sugar and honey according to people's preferences, and then sterilize according to conventional methods to obtain the finished ginseng and cordyceps beverage.

[0012] On the other hand, the present invention provides a ginseng and cordyceps beverage prepared according to the above-mentioned preparation method of the ginseng and cordyceps beverage.

[0013] In the present invention, the Cordyceps militaris strain is separated from Cordyceps militaris (Latin name Cordyceps militaris), which is a precious medicinal fungus. Cordyceps militaris and Cordyceps sinensis are of the same genus but different species. Studies have shown that Cordyceps militaris contains cordycepin, cordycepic acid, cordyceps polysaccharide, protein, superoxide dismutase (SOD), ergosterol, amino acids, vitamins and various trace elements, which are basically the same as the chemical composition of Cordyceps sinensis. Cordyceps militaris has extremely high medicinal value. Cordyceps militaris (Cordyceps militaris) contains a large amount of cordycepin and other effective ingredients, especially the special medical and health care function of cordycepin has attracted great attention from experts at home and abroad, and many health products, health foods, cosmetics and medicines based on cordycepin have been put on the market. In China, a new drug for the treatment of leukemia synthesized from cordycepin has also entered the clinical trial stage. The health care function components of Cordyceps militaris (Cordyceps militaris) include not only cordycepin, but also cordyceps polysaccharide, which is a human immune enhancer recognized by international medicine. Traditional Chinese medicine believes that Cordyceps militaris (Cordyceps sinensis) has the effect of strengthening the body and strengthening the body. It has significant therapeutic effects on senile chronic bronchitis and cor pulmonale. It can improve the liver's detoxification ability and improve the body's anti-virus and anti-radiation abilities. Modern medical research shows that cordycepic acid, or D-mannitol, is a basic drug for the treatment of cardiovascular and cerebrovascular diseases. It has the effects of scavenging free radicals, dilating blood vessels, and lowering blood pressure. Research on the physiology of Cordyceps militaris shows that Cordyceps militaris has the effects of improving human immunity, anti-tumor, anti-oxidation, anti-virus, anti-inflammatory, regulating endocrine, sedative and sleep-inducing, anti-fatigue, anti-aging, anti-spasmodic, reducing toxicity, lowering blood sugar, lowering blood lipids, replenishing deficiency, tonifying the kidney, moistening the lungs, protecting the liver, protecting the heart, resolving phlegm, and relieving asthma.

[0014] The beneficial effects of the present invention are: 1. The method of using the whole root of ginseng as a parasite to cultivate Cordyceps militaris fruiting bodies proposed in the present invention is novel in conception and easy to implement; the present invention utilizes biotechnology to allow Cordyceps militaris to grow on the body of ginseng, forming an organic optimized combination of two "immortal herbs" with richer nutrition.

[0015] 2. The present invention adopts ginseng as the main raw material to prepare the culture medium, and undergoes three-level domestication including test tube culture, ginseng carrier culture, and liquid culture, so that the Cordyceps militaris strains and ginseng have affinity, slowly adapt to germination and growth on the ginseng carrier, and have strong stress resistance. When the Cordyceps militaris strains are connected to the ginseng carrier, the mycelium germinates quickly, the mycelium is dense, and the mycelium quality is good.

[0016] 3. In the process of domesticating the primary strain, the present invention selects glutinous rice as the culture medium. The glutinous rice becomes ripe after absorbing the nutrient solution and being sterilized. The glutinous rice is in a granular state without adhesion and compaction. After the Cordyceps militaris strain is inoculated, the hyphae quickly grows over the culture medium when they grow downward and germinate. The hyphae grow rapidly, the strain preparation time is short, and the primary strain mother strain with short bacterial age and thick and dense hyphae is formed, which lays a solid foundation for the cultivation of high-quality Cordyceps militaris fruiting bodies with high biological conversion rate.

[0017] 4. In the method of the present invention, the liquid strain is cultured until it becomes viscous. When inoculating, the whole ginseng root is immersed in the liquid strain, and the viscous liquid strain is allowed to adhere to the ginseng body to achieve full coverage. Then, the ginseng with the Cordyceps militaris liquid strain is placed in a rotating rod so that the whole ginseng root can be suspended in the air without affecting the overall mycelial germination. When the color changes when exposed to light, the rotating rod is driven by a motor to rotate, and the ginseng placed on the rotating rod also rotates, so that the ginseng as a whole can change color evenly when exposed to light, and the Cordyceps militaris can grow all over the ginseng body.

[0018] 5. In the method of the present invention, the ultraviolet lamp is turned on on the third day after the mycelium changes color, and the motor is started to drive the rotating rod to rotate, so that the entire ginseng root can be evenly stimulated by ultraviolet radiation, thereby promoting fruiting body germination and cordycepin synthesis.

[0019] 6. In the method of the present invention, when the fruiting body grows to 3-5 cm, the red light is turned on for irradiation, and the motor drives the rotating rod to rotate, so that the Cordyceps fruiting body growing on the whole ginseng root can be evenly illuminated, further promoting the synthesis of cordycepin.

[0020] 7. In the method of the present invention, when the fruiting bodies grow to 45-50 days, the temperature of the culture environment is raised to above 25°C for temperature stimulation, which can further promote the maturation of the fruiting bodies of Cordyceps militaris and the synthesis of cordycepin.

[0021] 8. The dry ginseng carrier is hard in texture, and it is difficult for people to eat it directly. Even if it is crushed and then eaten, it is difficult for the human body to absorb it. The preparation method of the ginseng and cordyceps beverage of the present invention is adopted, and the Cordyceps militaris hyphae are allowed to germinate and grow on the ginseng carrier by adopting biological fermentation technology. The hyphae also penetrates various tissues of the ginseng body during the growth process. After the ginseng is transformed by the hyphae, the inside of the ginseng is effectively decomposed, and the macromolecules are converted into small molecules. After eating, people can easily absorb it, and the essence of the ginseng components is fully utilized. In addition, by soaking the ginseng fermented by the cordyceps hyphae with high alcohol, most or all of the ginseng contents, such as ginsenosides, can be quickly soaked out; it is also easy to release most or all of the ginseng contents, such as ginsenosides, etc. by boiling; and it is easier to be absorbed and utilized by the human body.

[0022] 9. According to the determination of relevant national departments, only one-twenty-eighth of the amount of fermented Chinese medicine is needed to achieve the efficacy of one-part of the amount of ordinary water extract. By implementing the present invention and utilizing biological fermentation technology, the efficacy of fermented ginseng is increased by 4-28 times compared to traditional ginseng itself.

[0023] 10. Ginseng tastes bitter and has a strong stinky green taste. In addition, chemical fertilizers are applied during the planting process of ginseng, so agricultural residues are common in ginseng. By implementing the present invention, in addition to sterilizing ginseng with high temperature and high pressure, ginseng is fermented with Cordyceps militaris, so that the original bitter taste and strong stinky green taste and smell are gone. More importantly, high temperature and high pressure sterilization and fermentation can also remove pesticide residues in ginseng, making the safety performance of ginseng better.

[0024] 11. Through the implementation of the present invention, ginseng with small size and poor commercial performance can be used as raw materials, so that the ginseng can be expanded and increased in value without limit, solving the post-production outlet of ginseng with poor commercial performance, and promoting the development of related industries, forming a new economic growth point, with huge economic and social benefits.

[0025] 12. In the present invention, Cordyceps militaris grows on the body of ginseng, and the ginseng maintains its original shape under the interweaving of hyphae, forming a very beautiful ginseng-cordyceps combination. The ginseng-cordyceps combination is placed in a bottle and then soaked with strong liquor to form a wine product with golden color and attractive shape. Since the body of ginseng has been penetrated by the hyphae of Cordyceps militaris, although it looks intact from the main body, the hyphae have actually penetrated all tissues of the ginseng body, and the ginseng itself is effectively decomposed and converted from large molecules to small molecules. After being soaked in strong liquor, not only a bottle of wine product with color, fragrance, taste, nutrition and ornamental properties is formed, but the strong liquor can quickly extract the effective ingredients of ginseng and dissolve them in the liquor. When people drink the liquor, it is equivalent to absorbing the effective ingredients of ginseng and cordyceps very well, and the health care effect is better.

[0026] 13. In the method of the present invention, the ginseng and cordyceps combination is placed in a bottle, and drinking water and other auxiliary materials are added and boiled. The effective ingredients of the ginseng can be quickly extracted and dissolved in water to form a bottle of beverage with color, fragrance, taste and nutrition. When people drink the beverage, it is equivalent to combining and absorbing the effective ingredients of ginseng and cordyceps well, and the health care effect is better.

[0027] 14. Ginseng and Cordyceps militaris, as precious herbs in the treasure house of Chinese medicine, have been hailed as the "king of tonics" since ancient times. By implementing the present invention, the nutritional components of two natural herbs, ginseng and Cordyceps militaris, are combined, which has rich effects and plays an important role in physical health. First, ginseng and Cordyceps militaris have the effect of strengthening the body and enhancing immunity. Ginseng is known as the "Emperor's Grass" and has the effects of nourishing qi and blood, nourishing essence and kidney, and can improve the body's disease resistance. Cordyceps militaris is called the "Emperor of Grasses" and has the characteristics of nourishing the lungs and kidneys, nourishing yin and blood, and can effectively enhance the body's disease resistance. The organic combination of the two can effectively improve the body's immune function and prevent and resist various diseases. Secondly, ginseng and Cordyceps militaris help regulate the endocrine system. Both ginseng and Cordyceps militaris are rich in a variety of bioactive ingredients and have the effect of regulating endocrine function. They can balance the hormone levels of the human body, adjust physiological functions, and relieve physical fatigue and sub-health status. It is especially suitable for people who face work pressure and mood swings for a long time, and can help them stay energetic and happy. In addition, ginseng and Cordyceps militaris have anti-aging and anti-aging effects. Ginseng is rich in a variety of antioxidants, which can remove free radicals and delay the aging process of cells. Cordyceps militaris has the characteristics of beauty and can nourish the skin and reduce the formation of wrinkles and spots. Long-term consumption of ginseng and Cordyceps militaris can keep the human body young and energetic and delay the speed of aging.

[0028] 15. In the present invention, the ginseng and cordyceps complex is soaked in aged wine, so that the ginseng and cordyceps are perfectly integrated with the aged wine. The Cordyceps militaris wine is soft in the mouth and has the fragrance of cordyceps, which is an important innovation in the health wine industry. The preparation method of the ginseng and cordyceps beverage provided by the present invention is simple and easy. The ginseng and cordyceps wine prepared by the method is not only color, fragrance, taste, and nutrition, but also has a good taste, and is rich in cordycepin, ginsenosides and other substances, wherein the cordycepin content is 303mg / kg, and the ginsenosides are as high as 1.62%; the content of ginsenosides and cordycepin is high, and the health care effect is remarkable. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 A diagram showing the process of preparing an inoculation site on a ginseng body when using ginseng as a carrier to cultivate secondary bacteria in the method for preparing a ginseng cordyceps beverage of the present invention; Figure 2 A diagram showing the germination of granular bacteria after the inoculation site on the ginseng body is inoculated when the secondary bacteria are cultivated using ginseng as a carrier in the preparation method of the ginseng cordyceps beverage of the present invention; Figure 3 A diagram showing the germination of ginseng after it is inoculated with Cordyceps militaris in the preparation method of the ginseng and cordyceps beverage of the present invention; Figure 4 A diagram showing the situation in which the ginseng body begins to tangle and form a Cordyceps militaris fruiting body in the method for preparing the ginseng and cordyceps beverage of the present invention; Figure 5 A diagram showing the growth of Cordyceps militaris fruiting bodies on ginseng bodies in the preparation method of the ginseng cordyceps beverage of the present invention; Figure 6 It is also a diagram showing the growth of Cordyceps militaris fruiting bodies on ginseng bodies in the method for preparing the ginseng and cordyceps beverage of the present invention; Figure 7 A diagram showing the preparation of a wine product using a ginseng and cordyceps complex in the preparation method of the ginseng and cordyceps beverage of the present invention; Figure 8 A diagram showing the process of preparing a new type of beverage using a ginseng and cordyceps complex in the method for preparing a ginseng and cordyceps beverage of the present invention. DETAILED DESCRIPTION

[0030] The method of the present invention is further described below with reference to embodiments. Example 1

[0031] A method for preparing a ginseng and cordyceps beverage comprises the following steps: 1. Use 4-year-old dried ginseng as the carrier, which is intact, strong, undamaged, and free of foreign matter.

[0032] 2. Use pollution-free, thick mycelium, and golden color Cordyceps militaris test tube strains as the source of bacteria.

[0033] 3. Domestication of strains: (1) Primary strain domestication: Take 20g potato, 2g dried ginseng, 1.2g ascorbic acid, 500ml water, 3g peptone, 10g glucose, 1g potassium dihydrogen phosphate, 1g magnesium sulfate, 10g silkworm pupa powder. Cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water and heat until the water in the container is reduced to 100ml. Filter the water to remove the residue and add ascorbic acid, peptone, glucose, potassium dihydrogen phosphate, magnesium sulfate, and 10g silkworm pupa powder. The method comprises the following steps: preparing a nutrient solution with magnesium sulfate; soaking glutinous rice in the nutrient solution for 6 hours, taking out the glutinous rice and draining the water, and then dispensing the glutinous rice into test tubes, wherein the amount of the glutinous rice is 1 / 5 of the test tubes, sterilizing the glutinous rice according to a conventional method, inoculating the Cordyceps militaris strains under a sterile environment, placing the test tubes inoculated with the Cordyceps militaris strains under a dark light environment and cultivating the glutinous rice culture medium in the test tubes until the mycelium grows full of the glutinous rice culture medium, and then placing the glutinous rice test tubes full of mycelium under light to change color, and cultivating the mycelium until it turns orange-yellow to obtain a primary mother strain; (2) Secondary strain domestication: Take a healthy whole ginseng root as the plant, take 20 grams of potato, 5 grams of corn flour, 1.3 grams of ascorbic acid, 500 milliliters of water, 3 grams of peptone, 11 grams of glucose, and 12 grams of silkworm pupa powder. First, cut the potato into slices, then put the potato, corn flour and silkworm pupa powder into 500 milliliters of water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Make several inoculation holes on the ginseng body, then soak the whole ginseng root in the nutrient solution for 10 hours, remove the ginseng and sterilize it according to the conventional method, then inoculate the first-level granular Cordyceps militaris into the inoculation hole on the ginseng body under a sterile environment, and cultivate it in the dark light until the mycelium grows 2-3 cm around the inoculation hole, then place the mycelium under light to change color, and cultivate it until the mycelium turns orange-yellow to obtain the second-level strain. (3) Domestication of tertiary strains: Take 20 g of potatoes, 15 g of ginseng, 13 g of silkworm pupa powder, 1.3 g of ascorbic acid, 3.5 g of peptone, 15 g of glucose, and 500 ml of water. Cut the potatoes and ginseng into slices first, then put the potatoes, ginseng, and silkworm pupa powder into water and heat and boil until the water in the container is reduced to 100 ml. Filter the water to remove the residue and add ascorbic acid, peptone, and glucose to make a nutrient solution. Sterilize the nutrient solution according to conventional methods, inoculate the secondary Cordyceps militaris strain, and then cultivate it into a liquid strain according to conventional methods. Cultivate the liquid strain until it becomes viscous to obtain the tertiary strain.

[0034] 4. Cultivate ginseng and cordyceps complex: (1) Raw material collection and processing: Use 4-year-old dried ginseng that is intact, strong, undamaged, and free of foreign matter as the carrier; (2) Preparation of nutrient solution: Take 20 g of potato, 22 g of ginseng, 12 g of silkworm pupa powder, 1.2 g of ascorbic acid, 4 g of peptone, 15 g of glucose, and 500 ml of water. First, cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 ml. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. (3) Soaking in nutrient solution: Soak the whole ginseng root in nutrient solution for 28 hours; (4) Sterilization and inoculation: After sterilizing the ginseng according to conventional methods, soak the whole ginseng root in the third-level fungus in a sterile environment; (5) Dark light culture: The ginseng that has been in contact with the third-level fungus is placed on a rotating rod in a culture device and cultured in dark light until the mycelium grows all over the ginseng root; (6) Cultivation under light to change color: Turn on the light (fluorescent lamp) in the cultivation device to perform cultivation under light, and start the motor, which drives the rotating rod to rotate. The ginseng placed on the rotating rod also rotates, and the entire ginseng is exposed to light evenly until the mycelium changes color; (7) Stimulating the mycelium: On the third day after the mycelium changes color, turn on the ultraviolet light and start the motor to drive the rotating rod to rotate so that the entire ginseng is evenly irradiated with ultraviolet light. The irradiation time is 20 minutes, twice a day, and continued for two days; (8) Scratching the mycelium: Two days after the mycelium is irradiated, the mycelium is scratched to induce the germination of the fruiting body; (9) Cultivating fruiting bodies: When fruiting bodies begin to sprout on the ginseng body, maintain the temperature of the culture device at 16-20°C and the humidity at 80-85%; (10) Light stimulation: When the fruiting bodies grow to 3-5 cm, turn on the red light in the cultivation device and start the motor at the same time. The motor drives the rotating rod to rotate so that the Cordyceps fruiting bodies growing on the whole ginseng root are evenly illuminated. Red light is irradiated 5 times a day, each time for 1.5 hours. (11) Temperature stimulation: When the fruiting body grows to 48 days, the temperature in the cultivation device is raised to above 25°C, once a day, for 2 hours each time, for 5 days, and the ginseng and cordyceps complex is successfully cultivated.

[0035] 5. Preparation of ginseng and cordyceps drink: (1) Preparation of ginseng and cordyceps wine: placing the ginseng and cordyceps complex in a wine bottle, and then pouring 40-degree liquor into the wine bottle and soaking it for 40 days to obtain the ginseng and cordyceps wine product; (2) Ginseng and cordyceps beverage: Place ginseng and cordyceps wine in a beverage bottle, and then add or not add sugar and honey according to people's preferences, and then sterilize according to conventional methods to obtain the finished ginseng and cordyceps beverage.

[0036] Alternatively, add a proper amount of water to the ginseng and cordyceps complex and boil it, then make a ginseng and cordyceps drink according to the conventional method. Example 2

[0037] A method for preparing a ginseng and cordyceps beverage comprises the following steps: 1. Use 5-year-old dried ginseng that is intact, strong, undamaged, and free of foreign matter as the carrier.

[0038] 2. Use pollution-free, thick mycelium, and golden color Cordyceps militaris test tube strains as the source of bacteria.

[0039] 3. Domestication of strains: (1) Primary strain domestication: Take 20g potato, 3g dried ginseng, 1.8g ascorbic acid, 500ml water, 4g peptone, 14g glucose, 1.5g potassium dihydrogen phosphate, 1.1g magnesium sulfate, 13g silkworm pupa powder. Cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water and heat until the water in the container is reduced to 100ml. Filter the water to remove the residue and add ascorbic acid, peptone, glucose and potassium dihydrogen phosphate. , magnesium sulfate to make a nutrient solution; soak the glutinous rice in the nutrient solution for 7 hours, remove the glutinous rice and drain the water, then divide it into test tubes, the filling amount is 1 / 5 of the test tube, and then sterilize it according to the conventional method, inoculate the Cordyceps militaris strains under a sterile environment, place the test tubes inoculated with the Cordyceps militaris strains under a dark light environment and cultivate until the mycelium fills the glutinous rice culture medium in the test tube, then place the glutinous rice test tubes filled with mycelium under light to change color, and cultivate until the mycelium turns orange to obtain a first-level mother strain; (2) Secondary strain domestication: Take a healthy whole ginseng root as the plant, take 20 grams of potato, 5 grams of corn flour, 1.8 grams of ascorbic acid, 500 milliliters of water, 4 grams of peptone, 14 grams of glucose, and 13 grams of silkworm pupa powder. First, cut the potato into slices, then put the potato, corn flour and silkworm pupa powder into 500 milliliters of water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Make several inoculation holes on the ginseng body, then soak the whole ginseng root in the nutrient solution for 12 hours, remove the ginseng and sterilize it according to the conventional method, then inoculate the first-level granular Cordyceps militaris into the inoculation hole on the ginseng body under a sterile environment, and cultivate it in the dark light until the mycelium grows 2-3 cm around the inoculation hole, then place the mycelium under light to change color, and cultivate it until the mycelium turns orange-yellow to obtain the second-level strain. (3) Domestication of tertiary strains: Take 20 grams of potatoes, 18 grams of ginseng, 14 grams of silkworm pupa powder, 1.8 grams of ascorbic acid, 4 grams of peptone, 19 grams of glucose, and 500 milliliters of water. First, cut the potatoes and ginseng into slices, then put the potatoes, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Sterilize the nutrient solution according to the conventional method, inoculate the secondary Cordyceps militaris strain, and then cultivate it into a liquid strain according to the conventional method. Cultivate the liquid strain until it becomes viscous to obtain the tertiary strain.

[0040] 4. Cultivate ginseng and cordyceps complex: (1) Raw material collection and processing: Use 5-year-old dried ginseng that is intact, strong, undamaged, and free of foreign matter as the carrier; (2) Preparation of nutrient solution: Take 20 g of potato, 25 g of ginseng, 13 g of silkworm pupa powder, 1.6 g of ascorbic acid, 4.5 g of peptone, 18 g of glucose, and 500 ml of water. First, cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 ml. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. (3) Soaking in nutrient solution: Soak the whole ginseng root in nutrient solution for 30-36 hours; (4) Sterilization and inoculation: After sterilizing the ginseng according to conventional methods, soak the whole ginseng root in the third-level fungus in a sterile environment; (5) Dark light culture: The ginseng that has been in contact with the third-level fungus is placed on a rotating rod in a culture device and cultured in dark light until the mycelium grows all over the ginseng root; (6) Cultivation under light and color change: Turn on the light in the cultivation device for cultivation under light (fluorescent light), and start the motor, which drives the rotating rod to rotate. The ginseng placed on the rotating rod also rotates, and the entire ginseng is exposed to light evenly until the mycelium changes color; (7) Stimulating the mycelium: On the third day after the mycelium changes color, turn on the ultraviolet light and start the motor to drive the rotating rod to rotate so that the entire ginseng is evenly irradiated with ultraviolet light. The irradiation time is 15 minutes, twice a day, and continued for two days; (8) Scratching the mycelium: Two days after the mycelium is irradiated, the mycelium is scratched to induce the germination of the fruiting body; (9) Cultivating fruiting bodies: When fruiting bodies begin to sprout on the ginseng body, maintain the temperature of the culture device at 16-20°C and the humidity at 80-85%; (10) Light stimulation: When the fruiting bodies grow to 3-5 cm, turn on the red light in the cultivation device and start the motor at the same time. The motor drives the rotating rod to rotate so that the Cordyceps fruiting bodies growing on the whole ginseng root are evenly illuminated. Red light is irradiated 6 times a day, each time for 1 hour. (11) Temperature stimulation: When the fruiting body grows to 45 days, the temperature in the cultivation device is raised to above 25°C, once a day, for more than 2 hours each time, for 5 days, and the ginseng and cordyceps complex is successfully cultivated.

[0041] 5. Preparation of ginseng and cordyceps drink: (1) Preparation of ginseng and cordyceps wine: placing the ginseng and cordyceps complex in a wine bottle, and then pouring 50% liquor into the wine bottle and soaking for more than 30 days to obtain the ginseng and cordyceps wine product; (2) Ginseng and cordyceps beverage: Place ginseng and cordyceps wine in a beverage bottle, and then add or not add sugar and honey according to people's preferences, and then sterilize according to conventional methods to obtain the finished ginseng and cordyceps beverage. Example 3

[0042] 1. Use dry ginseng that is intact, strong, undamaged, free of foreign matter, and over 10 years old as the carrier.

[0043] 2. Use pollution-free, thick mycelium, and golden color Cordyceps militaris test tube strains as the source of bacteria.

[0044] 3. Domestication of strains: (1) Primary strain domestication: Take 20g potato, 4g dried ginseng, 2g ascorbic acid, 500ml water, 5g peptone, 15g glucose, 1.5g potassium dihydrogen phosphate, 1g magnesium sulfate, 12g silkworm pupa powder. Cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water and heat until the water in the container is reduced to 100ml. Filter the water to remove the residue and add ascorbic acid, peptone, glucose, potassium dihydrogen phosphate, magnesium sulfate, and 12g silkworm pupa powder. The method comprises the following steps: preparing a nutrient solution with magnesium sulfate; soaking glutinous rice in the nutrient solution for 8 hours, taking out the glutinous rice and draining the water, and then dispensing the glutinous rice into test tubes, wherein the amount of the glutinous rice is 1 / 5 of the test tubes, sterilizing the glutinous rice according to a conventional method, inoculating the Cordyceps militaris strains under a sterile environment, placing the test tubes inoculated with the Cordyceps militaris strains under a dark light environment and cultivating the glutinous rice culture medium in the test tubes until the mycelium grows full of the glutinous rice culture medium, and then placing the glutinous rice test tubes full of mycelium under light to change color, and cultivating the mycelium until it turns orange-yellow to obtain a primary mother strain; (2) Secondary strain domestication: Take a healthy whole ginseng root as the plant, take 20 grams of potato, 5 grams of corn flour, 2 grams of ascorbic acid, 500 milliliters of water, 5 grams of peptone, 15 grams of glucose, and 10 grams of silkworm pupa powder. First, cut the potato into slices, then put the potato, corn flour and silkworm pupa powder into 500 milliliters of water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Make several inoculation holes on the ginseng body, then soak the whole ginseng root in the nutrient solution for 11 hours, remove the ginseng and sterilize it according to the conventional method, then inoculate the first-level granular Cordyceps militaris into the inoculation hole on the ginseng body under a sterile environment, and cultivate it in the dark light until the mycelium grows 2-3 cm around the inoculation hole, then place the mycelium under light to change color, and cultivate it until the mycelium turns orange-yellow to obtain the second-level strain. (3) Domestication of tertiary strains: Take 20 grams of potatoes, 20 grams of ginseng, 15 grams of silkworm pupa powder, 2 grams of ascorbic acid, 5 grams of peptone, 20 grams of glucose, and 500 milliliters of water. First, cut the potatoes and ginseng into slices, then put the potatoes, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Sterilize the nutrient solution according to the conventional method, inoculate the secondary Cordyceps militaris strain, and then cultivate it into a liquid strain according to the conventional method. Cultivate the liquid strain until it becomes viscous to obtain the tertiary strain.

[0045] 4. Cultivate ginseng and cordyceps complex: (1) Raw material collection and processing: Use dry ginseng that is intact, strong, undamaged, free of foreign matter, and over 10 years old as the carrier; (2) Preparation of nutrient solution: Take 20 g of potato, 30 g of ginseng, 15 g of silkworm pupa powder, 2 g of ascorbic acid, 5 g of peptone, 20 g of glucose, and 500 ml of water. First, cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 ml. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. (3) Soaking in nutrient solution: Soak the whole ginseng root in nutrient solution for 35 hours; (4) Sterilization and inoculation: After sterilizing the ginseng according to conventional methods, soak the whole ginseng root in the third-level fungus in a sterile environment; (5) Dark light culture: The ginseng that has been in contact with the third-level fungus is placed on a rotating rod in a culture device and cultured in dark light until the mycelium grows all over the ginseng root; (6) Cultivation under light and color change: Turn on the light in the cultivation device for cultivation under light (fluorescent light), and start the motor, which drives the rotating rod to rotate. The ginseng placed on the rotating rod also rotates, and the entire ginseng is exposed to light evenly until the mycelium changes color; (7) Stimulating the mycelium: On the third day after the mycelium changes color, turn on the ultraviolet light and start the motor to drive the rotating rod to rotate so that the entire ginseng is evenly irradiated with ultraviolet light. The irradiation time is 15 minutes, twice a day, and continued for two days; (8) Scratching the mycelium: Two days after the mycelium is irradiated, the mycelium is scratched to induce the germination of the fruiting body; (9) Cultivating fruiting bodies: When fruiting bodies begin to sprout on the ginseng body, maintain the temperature of the culture device at 16-20°C and the humidity at 80-85%; (10) Light stimulation: When the fruiting bodies grow to 3-5 cm, turn on the red light in the cultivation device and start the motor at the same time. The motor drives the rotating rod to rotate so that the Cordyceps fruiting bodies growing on the whole ginseng root are evenly illuminated. Red light is irradiated 5 times a day, each time for 2 hours. (11) Temperature stimulation: When the fruiting body grows to 50 days, the temperature in the cultivation device is raised to above 25°C, once a day, for more than 2 hours each time, for 4 days, and the ginseng and cordyceps complex is successfully cultivated.

[0046] 5. Preparation of ginseng and cordyceps drink: (1) Preparation of ginseng and cordyceps wine: placing the ginseng and cordyceps complex in a wine bottle, and then pouring 55-degree liquor into the wine bottle and soaking for 35 days to obtain the ginseng and cordyceps wine product; (2) Ginseng and cordyceps beverage: Place ginseng and cordyceps wine in a beverage bottle, then add sugar and honey according to people's preferences, and then sterilize according to conventional methods to obtain the finished ginseng and cordyceps beverage.

[0047] The ginseng and cordyceps wine prepared in Example 3 of the present invention was commissioned to a testing agency with food testing qualifications for testing. The test report results are shown in Table 1 below:

[0048] From the test results in Table 1 above, it can be seen that the ginseng cordyceps wine prepared by the method of the present invention contains rich cordycepin and ginsenosides. Among them, the cordycepin content is 303 mg / kg, and the total amount of ginsenosides is as high as 1.62%. Under the combined effect of high content of ginsenosides and high cordycepin, the health care effect of ginseng cordyceps wine is remarkable.

[0049] Application effect: Application Example 1: Wen, male, 57 years old, had symptoms of weakness, frequent urination at night, and dull complexion. After being introduced by someone, he took the ginseng cordyceps wine product produced by the method of the present invention. After taking it for 1 week, he felt strong, his complexion became shiny, and the number of times he went to the bathroom at night decreased.

[0050] Application Example 2: Ling, female, 41 years old, symptoms: severe insomnia, fatigue, listlessness, easy fatigue, pale and haggard complexion, dull and dull skin. After taking the ginseng and cordyceps drink prepared by the method of the present invention after being introduced by someone, after 2 weeks of persistence, the insomnia condition was significantly improved, the sleep quality was improved, the mental state of the whole person was improved, the complexion became healthy and ruddy, and the skin condition was improved.

Claims

1. A method for preparing a ginseng and cordyceps beverage, characterized in that: The method uses ginseng as a carrier and Cordyceps militaris strains as a fungus source. The Cordyceps militaris strains are first subjected to multi-stage domestication, and then the domesticated Cordyceps militaris strains are grafted onto ginseng. The grafted ginseng is then cultured in a culture device until Cordyceps militaris fruiting bodies grow all over the ginseng body to obtain a ginseng-cordyceps complex, so that the ginseng and cordyceps components are organically combined. Finally, the ginseng-cordyceps complex is soaked in white wine or boiled in clear water to prepare a beverage.

2. The method for preparing the ginseng and cordyceps beverage according to claim 1, characterized in that: The Cordyceps militaris strains are subjected to multi-stage domestication, and the specific strain domestication method is as follows: (1) Primary strain domestication: Take 20 grams of potato, 1-4 grams of dried ginseng, 1-2 grams of ascorbic acid, 500 milliliters of water, 3-5 grams of peptone, 10-20 grams of glucose, 1-2 grams of potassium dihydrogen phosphate, 1-2 grams of magnesium sulfate, and 10-15 grams of silkworm pupa powder. Cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 milliliters. Filter the water to remove the residue and add ascorbic acid, peptone, glucose, potassium dihydrogen phosphate and magnesium sulfate to make a nutrient solution. Soak glutinous rice in the nutrient solution for 5-8 hours, remove the glutinous rice and drain the water, then divide it into test tubes, the amount of which is 1 / 5 of the test tube, and then sterilize it according to conventional methods, inoculate Cordyceps militaris strains, cultivate mycelium under dark light, and cultivate it under light until the mycelium changes color to obtain the primary strain. (2) Secondary strain domestication: Take a healthy whole root of ginseng as a plant, take 20 grams of potato, 5 grams of corn flour, 1-2 grams of ascorbic acid, 500 milliliters of water, 3-5 grams of peptone, 10-20 grams of glucose, and 10-15 grams of silkworm pupa powder. First, cut the potato into slices, then put the potato, corn flour and silkworm pupa powder into 500 milliliters of water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Make several inoculation holes on the ginseng body, then soak the whole ginseng in the nutrient solution for 10-12 hours, remove the ginseng and sterilize it according to the conventional method, then inoculate the first-level granular Cordyceps militaris into the inoculation hole on the ginseng body under a sterile environment, and cultivate it in dim light until the mycelium grows 2-3 cm around the inoculation hole, and then change the color of the mycelium to obtain the secondary strain. (3) Domestication of tertiary strains: Take 20 grams of potatoes, 10-20 grams of ginseng, 10-15 grams of silkworm pupa powder, 1-2 grams of ascorbic acid, 3-5 grams of peptone, 10-20 grams of glucose, and 500 milliliters of water. First, cut the potatoes and ginseng into slices, then put the potatoes, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 milliliters. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. Sterilize the nutrient solution according to the conventional method, inoculate the secondary Cordyceps militaris strain, and then cultivate it into a liquid strain according to the conventional method. Cultivate the liquid strain until it becomes viscous to obtain the tertiary strain.

3. The method for preparing the ginseng and cordyceps beverage according to claim 1, characterized in that: The cultivation method of ginseng cordyceps complex is as follows: (1) Raw material collection and processing: Collect whole ginseng roots of the required specifications and years as carriers according to demand. Fresh ginseng should be dried until the moisture content is less than 20%; (2) Preparation of nutrient solution: Take 20 g of potato, 20-30 g of ginseng, 10-15 g of silkworm pupa powder, 1-2 g of ascorbic acid, 3-5 g of peptone, 10-20 g of glucose, and 500 ml of water. First, cut the potato and ginseng into slices, then put the potato, ginseng and silkworm pupa powder into water, and heat and boil until the water in the container is reduced to 100 ml. After filtering the water to remove the residue, add ascorbic acid, peptone and glucose to make a nutrient solution. (3) Soak in nutrient solution: Soak the whole ginseng root in nutrient solution for 24-36 hours; (4) Sterilization and inoculation: After sterilizing the ginseng according to conventional methods, soak the whole ginseng root in the third-level fungus in a sterile environment; (5) Dark light culture: The ginseng that has been in contact with the third-level fungus is placed on a rotating rod in a culture device and cultured in dark light until the mycelium grows all over the ginseng root; (6) Cultivation under light and color change: Turn on the light in the cultivation device to perform light cultivation, and start the motor, which drives the rotating rod to rotate. The ginseng placed on the rotating rod also rotates, and the entire ginseng is exposed to light evenly until the mycelium changes color; (7) Stimulating the mycelium: On the third day after the mycelium changes color, turn on the ultraviolet light and start the motor to drive the rotating rod to rotate so that the entire ginseng is evenly irradiated with ultraviolet light. The irradiation time is 15-30 minutes, twice a day, and continued for two days; (8) Scratching the mycelium: Two days after the mycelium is irradiated, the mycelium is scratched to induce the germination of the fruiting body; (9) Cultivating fruiting bodies: When fruiting bodies begin to sprout on the ginseng body, maintain the temperature of the culture device at 16-20°C and the humidity at 80-85%; (10) Light stimulation: When the fruiting bodies grow to 3-5 cm, turn on the red light in the cultivation device and start the motor at the same time. The motor drives the rotating rod to rotate so that the Cordyceps fruiting bodies growing on the whole ginseng root are evenly illuminated. Expose the fruiting bodies with red light 5-6 times a day, each time for 1-2 hours. (11) Temperature stimulation: When the fruiting bodies grow to 45-50 days, raise the temperature in the cultivation device to above 25°C, once a day, for more than 2 hours each time, for 4-5 days, and the ginseng and cordyceps complex is successfully cultivated.

4. The method for preparing the ginseng and cordyceps beverage according to claim 1, characterized in that: The specific steps of soaking the ginseng and cordyceps complex in white wine to prepare a beverage are as follows: (1) Preparation of ginseng and cordyceps wine: placing the ginseng and cordyceps complex in a wine bottle, and then pouring 40-55 degree liquor into the wine bottle and soaking for more than 30 days to obtain the ginseng and cordyceps wine product; (2) Ginseng and cordyceps beverage: Place ginseng and cordyceps wine in a beverage bottle, and then add or not add sugar and honey according to people's preferences, and then sterilize according to conventional methods to obtain the finished ginseng and cordyceps beverage.

5. The ginseng and cordyceps beverage prepared by the method for preparing the ginseng and cordyceps beverage according to any one of claims 1 to 4.

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