Beverage with effect of enhancing immunity and preparation method thereof

Abstract

The invention discloses a beverage with an immunity enhancing effect and a preparation method thereof. The beverage with the immunity enhancing effect is prepared from the following raw materials in parts by weight: 5-10 parts of liquorice, 5-10 parts of schizophyllumcommuneh, 5-10 parts of endive, 5-10 parts of semen torreya, 3-5 parts of astragalus membranaceus, 5-8 parts of scutellaria baicalensis leaves, 2-3 parts of L-cysteine, 5-8 parts of coffee, 2-3 parts of lemon and 1-3 parts of wild bolete. According to the drink with the immunity enhancing effect, the drink has the effects of tonifying spleen and replenishing qi, nourishing the body, tonifying qi and lifting yang, enhancing the immunity, promoting salivation and soothing the nerves, enhancing the physique, relieving fatigue and the like by limiting all the raw materials and the dosage, and under the combined action of all the raw materials, the symptoms of easy tiredness, fatigue and easy cold caused by low immunity can be relieved; therefore, the beverage with the effect of enhancing the immunity can improve the physique of the human body and enhance the immunity, and the effect is remarkable.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of drinks, in particular to a drink with the effect of enhancing immunity and a preparation method thereof. BACKGROUND

[0002] With the rapid development of economic society, people's material and cultural life level has been greatly improved, but people's life and learning pace is fast and the pressure is big, especially for office workers, their living habits are often irregular, and long-term accumulation can easily cause various health problems, the main reason is that the human body's immune ability is low.

[0003] At present, there are various beverages on the market, but most of them are mainly different in taste, and with people paying more and more attention to physical health, especially to appearance, people's requirements for the health care effect of various drinks are also getting higher and higher.

[0004] Therefore, the present application is proposed. SUMMARY

[0005] The present application aims to provide a drink with the effect of enhancing immunity and a preparation method thereof, and the present application can significantly improve human immunity by limiting the raw materials and their amounts.

[0006] In order to achieve the above-mentioned purpose of the present application, the following technical solutions are adopted:

[0007] The first aspect of the present application provides a drink with the effect of enhancing immunity, which is prepared from raw materials including the following amounts by weight:

[0008] Gancao 5-10 parts, Baishengjun 5-10 parts, Chufa 5-10 parts, Yazi 5-10 parts, Huangqi 3-5 parts, Huangqin leaves 5-8 parts, L-cysteine 2-3 parts, coffee 5-8 parts, lemon 2-3 parts and wild boletus 1-3 parts.

[0009] Preferably, the drink with the effect of enhancing immunity is prepared from raw materials including the following amounts by weight:

[0010] Gancao 8 parts, Baishengjun 8 parts, Chufa 8 parts, Yazi 8 parts, Huangqi 4 parts, Huangqin leaves 6 parts, L-cysteine 2 parts, coffee 6 parts, lemon 2 parts and wild boletus 2 parts.

[0011] The second aspect of the present application provides a preparation method of a drink with the effect of enhancing immunity, which includes the following steps:

[0012] (a) crushing the liquorice and adding it to an ethanol solution to perform a first water bath ultrasonic extraction, filtering, placing the filter residue in an ethanol solution to perform a second water bath ultrasonic extraction, filtering, placing the filter residue in an ethanol solution to perform a third water bath ultrasonic extraction, filtering, combining the three filtrates, drying, and obtaining liquorice dry powder; then dissolving the liquorice dry powder in an ethanol solution, adding a polyethylene glycol and β-cyclodextrin mixed solution, and performing ultrasonic treatment at 60-75°C for 1-2h, filtering using a 0.45μm microporous filter membrane, and concentrating to remove ethanol to obtain a first mixed solution;

[0013] (b) cutting the white ginseng mushroom into pieces and adding it to water to perform a first water bath ultrasonic extraction, filtering, placing the filter residue in water to perform a second water bath ultrasonic extraction, filtering, combining the two filtrates, and concentrating to obtain a second mixed solution;

[0014] (c) crushing the chicory and adding it to water to perform a first water bath ultrasonic extraction, filtering, placing the filter residue in water to perform a second water bath ultrasonic extraction, filtering, combining the two filtrates, and obtaining a third mixed solution;

[0015] (d) crushing and drying the ginkgo nut to obtain ginkgo nut powder, adding the ginkgo nut powder to an ethanol solution to perform a first water bath ultrasonic extraction, room temperature soaking, and filtering, placing the filter residue in an ethanol solution to perform a second water bath ultrasonic extraction, room temperature soaking, and filtering, combining the filtrates, concentrating to remove ethanol, and drying to obtain ginkgo nut extract; then dissolving the ginkgo nut extract in an ethanol solution, adding a polyethylene glycol and β-cyclodextrin mixed solution, and performing ultrasonic treatment at 50-60°C for 1-2h, filtering using a 0.45μm microporous filter membrane, and concentrating to remove ethanol to obtain a ginkgo extract solution;

[0016] (e) crushing the milkvetch root and adding it to an ethanol solution to perform a first water bath ultrasonic extraction, filtering, placing the filter residue in an ethanol solution to perform a second water bath ultrasonic extraction, filtering, combining the two filtrates, and concentrating to remove ethanol to obtain a milkvetch extract solution;

[0017] (f) crushing the scutellaria leaf and adding it to an ethanol solution to perform a first water bath ultrasonic extraction, filtering, placing the filter residue in an ethanol solution to perform a second water bath ultrasonic extraction, filtering, placing the filter residue in an ethanol solution to perform a third water bath ultrasonic extraction, filtering, combining the three filtrates, and drying to obtain scutellaria dry powder; then dissolving the scutellaria dry powder in an ethanol solution, adding a polyethylene glycol and β-cyclodextrin mixed solution, and performing ultrasonic treatment at 60-75°C for 1-2h, filtering using a 0.45μm microporous filter membrane, and concentrating to remove ethanol to obtain a fourth mixed solution;

[0018] (g) grinding the roasted coffee beans to obtain coffee powder, adding the coffee powder into the ethanol solution to perform ultrasonic extraction, and then standing, filtering, and concentrating to obtain a coffee extract liquid without ethanol;

[0019] adding the crushed lemon into water to perform ultrasonic extraction, filtering and concentrating to obtain a lemon extract liquid;

[0020] mixing the coffee extract liquid and the lemon extract liquid and performing ultrasonic treatment for 30-45 min, and filtering to obtain a fifth mixed liquid; wherein the mass ratio of the coffee powder to the ethanol solution is 1:(4-6); the volume concentration of the ethanol solution is 50%-60%, the ultrasonic extraction temperature is 50-60℃, the time is 50-70 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W; the standing time is 24-28 h; the mass ratio of the lemon to water is 1:(2-4), the ultrasonic extraction temperature is room temperature, and the time is 30-45 min; the mass of the lemon extract liquid is the same as that of the lemon;

[0021] (h) grinding the boletus and adding the boletus into water to perform first water bath ultrasonic extraction, filtering, placing the filter residue into water again to perform second water bath ultrasonic extraction, filtering, and combining the two filtrates to obtain a boletus extract liquid; wherein the first water bath ultrasonic extraction temperature is 60-65℃, the time is 25-40 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, and the water addition amount is 2-4 times the mass of the boletus; the second water bath ultrasonic extraction temperature is 60-65℃, the time is 25-40 min, the ultrasonic frequency is 50-70 kHz, the power is 55-65 W, and the water addition amount is 2-4 times the mass of the boletus;

[0022] (i) mixing the first mixed liquid, the second mixed liquid, the third mixed liquid, the torreya grandis extract liquid, the astragalus extract liquid, the fourth mixed liquid, the fifth mixed liquid, L-cysteine and the boletus extract liquid to obtain a mixed liquid, and then adding a diluent into the mixed liquid and stirring evenly to obtain the drink with the effect of enhancing immunity.

[0023] Preferably, in the step (a), the amount of ethanol solution added in the first water bath ultrasonic extraction is 6-10 times the mass of licorice, the concentration of the ethanol solution is 90%-95%, the temperature is 70-75℃, and the time is 2-3h; the amount of ethanol solution added in the second water bath ultrasonic extraction is 4-8 times the mass of licorice, the concentration of the ethanol solution is 90%-95%, the temperature is 70-75℃, and the time is 1-2h; the amount of ethanol solution added in the third water bath ultrasonic extraction is 2-6 times the mass of licorice, the concentration of the ethanol solution is 80%-85%, the temperature is 70-75℃, and the time is 1-2h; the drying temperature is 55-65℃; the mass ratio of the ethanol solution to the licorice dry powder in the licorice dry powder dissolved in the ethanol solution is (2-4) : 1, the concentration of the ethanol solution is 85%-95%, the amount of the polyethylene glycol and β-cyclodextrin mixed solution added is 4-6 times the mass of the licorice dry powder, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%-4%, and the mass concentration of polyethylene glycol is 6%-8%; the molecular weight of the polyethylene glycol is 1000.

[0024] Preferably, in the step (b), the temperature of the first water bath ultrasonic extraction is 65-75℃, the time is 100-140min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the amount of water added is 2-4 times the mass of the white ginseng mushroom; the temperature of the second water bath ultrasonic extraction is 65-75℃, the time is 50-70min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the amount of water added is 1-3 times the mass of the white ginseng mushroom; the mass of the second mixed solution is the same as that of the white ginseng mushroom.

[0025] Preferably, the white ginseng mushroom is prepared by the following method:

[0026] The verbena is crushed and added to water for ultrasonic extraction, and the filtrate is mixed with the greenwood shavings at a liquid-solid ratio of 1 :(2-4) to make a mushroom stick, which is then sterilized at high temperature, inoculated with the white ginseng mushroom, and cultured for 18-25 days to obtain the white ginseng mushroom, wherein the mass ratio of water to verbena is (2-4) : 1; the ultrasonic extraction is performed for 30-50min.

[0027] Preferably, in the step (c), the temperature of the first water bath ultrasonic extraction is 65-75℃, the time is 100-140min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the amount of water added is 2-4 times the mass of the chicory; the temperature of the second water bath ultrasonic extraction is 65-75℃, the time is 50-70min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the amount of water added is 1-3 times the mass of the chicory.

[0028] Preferably, in step (d), the amount of ethanol solution added in the first water bath ultrasonic extraction is 4 to 6 times the mass of the Torreya grandis kernel powder, the concentration of the ethanol solution is 85% to 95%, the temperature is 45 to 70°C, the time is 1 to 2 hours, and the soaking time is 24 to 48 hours; in the second water bath ultrasonic extraction, the amount of ethanol solution added is 4 to 6 times the mass of the Torreya grandis kernel powder, the concentration of the ethanol solution is 85% to 95%, the temperature is 45 to 70°C, the time is 1 to 2 hours, and the soaking time is 24 to 48 hours. The soaking time is 24–48 h; the mass ratio of ethanol to torreya kernel extract in the ethanol solution is (2–4):1, the concentration of ethanol solution is 90%–95%, the amount of polyethylene glycol and β-cyclodextrin mixture added is 4–6 times the mass of torreya kernel extract, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture is 3%–4%, the mass concentration of polyethylene glycol is 6%–8%, and the molecular weight of polyethylene glycol is 1000.

[0029] Preferably, in step (e), the amount of ethanol solution added in the first water bath ultrasonic extraction is 5 to 7 times the mass of Astragalus membranaceus, the concentration of the ethanol solution is 90% to 95%, the temperature is 60 to 75°C, and the time is 2 to 3 hours; in the second water bath ultrasonic extraction, the amount of ethanol solution added is 3 to 5 times the mass of Glycyrrhiza uralensis powder, the concentration of the ethanol solution is 90% to 95%, the temperature is 70 to 75°C, and the time is 1 to 2 hours.

[0030] Preferably, in step (f), the amount of ethanol solution added in the first water bath ultrasonic extraction is 6-10 times the mass of Scutellaria baicalensis leaves, the concentration of the ethanol solution is 60%-80%, the temperature is 65-75℃, and the time is 2-3 hours; the amount of ethanol solution added in the second water bath ultrasonic extraction is 4-8 times the mass of Glycyrrhiza uralensis, the concentration of the ethanol solution is 60%-80%, the temperature is 65-75℃, and the time is 1-2 hours; the amount of ethanol solution added in the third water bath ultrasonic extraction is 2-6 times the mass of Glycyrrhiza uralensis, and the concentration of the ethanol solution is... The concentration of ethanol in the solution is 60%–80%, the temperature is 65–75℃, and the time is 1–2 hours; the drying temperature is 55–65℃; the mass ratio of ethanol solution to dried Scutellaria baicalensis powder in the ethanol solution is (2–4):1, the concentration of ethanol solution is 60%–80%, the amount of polyethylene glycol and β-cyclodextrin mixture added is 2–4 times the mass of dried Scutellaria baicalensis powder, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture is 3%–4%, the mass concentration of polyethylene glycol is 6%–8%, and the molecular weight of polyethylene glycol is 1000.

[0031] Preferably, in step (i), the diluent is purified water or liquor; the amount of diluent added is 0.1 to 1.5 times the mass of the mixture.

[0032] Compared with the prior art, the beneficial effects of the present invention include at least the following:

[0033] This invention relates to a beverage that enhances immunity. By limiting the ingredients and their dosages, the beverage possesses the effects of tonifying the spleen and replenishing qi, nourishing the body, boosting yang, enhancing immunity, promoting body fluid production and calming the mind, strengthening the body, and relieving fatigue. Under the combined action of the ingredients, it can alleviate symptoms such as fatigue, weakness, loss of appetite, lethargy, diarrhea, and susceptibility to colds caused by low immunity. It is evident that the beverage with immune-enhancing effects of this application can improve the body's constitution and enhance immunity, with significant results.

[0034] The method for preparing the immune-enhancing beverage of the present invention can better extract the effective components from each raw material and better protect the absorption of each component by the body, thereby improving the overall efficacy of the prepared immune-enhancing beverage. Detailed Implementation

[0035] The embodiments of the technical solution of the present invention will be described in detail below with reference to the examples. The following embodiments are only used to illustrate the technical solution of the present invention more clearly, and are therefore only examples, and should not be used to limit the scope of protection of the present invention.

[0036] It should be noted that, unless otherwise stated, the technical or scientific terms used in this application should have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0037] Example 1

[0038] This embodiment describes a beverage that enhances immunity. The beverage is prepared from the following ingredients in parts by weight:

[0039] 5 parts licorice, 10 parts white ginseng fungus, 5 parts chicory, 5 parts torreya nuts, 5 parts astragalus, 8 parts scutellaria leaves, 3 parts L-cysteine, 5 parts coffee, 3 parts lemon, and 1 part wild boletus.

[0040] The preparation method of the above-mentioned beverage with immune-enhancing effects includes the following steps:

[0041] (a) After pulverizing licorice, it was added to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates were combined and dried to obtain licorice powder. Then, the licorice powder was dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin was added and ultrasonically treated at 60°C for 2 hours. The mixture was then filtered using a 0.45 μm microporous membrane and concentrated until no ethanol remained to obtain the first mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 70°C, and the time was 3 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 70℃, and the time was 2 hours. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 2 times the mass of licorice, the concentration of the ethanol solution was 80%, the temperature was 75℃, and the time was 1 hour. The drying temperature was 55℃. In the ethanol solution in which licorice powder was dissolved, the mass ratio of ethanol solution to licorice powder was 2:1, the concentration of ethanol solution was 85%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 4 times the mass of licorice powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 4%, and the mass concentration of polyethylene glycol was 6%. The molecular weight of polyethylene glycol was 1000.

[0042] (b) The white ginseng fungus was cut into pieces and added to water for a first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second mixture. The first water bath ultrasonic extraction was performed at a temperature of 65°C for 140 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being twice the mass of the white ginseng fungus. The second water bath ultrasonic extraction was performed at a temperature of 65°C for 70 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being once the mass of the white ginseng fungus. The second mixture had the same mass as the white ginseng fungus.

[0043] White ginseng fungus is obtained by the following method:

[0044] After crushing verbena, add it to water and extract it by ultrasound for 40 minutes. Filter it and mix the filtrate with wood chips at a liquid-solid ratio of 1:3 to make a fungal substrate. Sterilize the fungal substrate at 105℃ for 30 minutes, inoculate it with white ginseng fungus, and cultivate it for 20 days to obtain white ginseng fungus. The mass ratio of water to verbena is 3:1.

[0045] (c) Chicory was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain a third mixture. The first water bath ultrasonic extraction was performed at a temperature of 65°C for 140 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was twice the mass of the chicory. The second water bath ultrasonic extraction was performed at a temperature of 65°C for 70 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was once the mass of the chicory.

[0046] (d) The kernels of Torreya grandis are pulverized and dried to obtain Torreya grandis kernel powder. The Torreya grandis kernel powder is added to an ethanol solution for a first water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The filtrates are combined, concentrated until no ethanol remains, and dried to obtain Torreya grandis kernel extract. Subsequently, the Torreya grandis kernel extract is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 50°C for 2 hours, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain Torreya grandis extract. The amount of ethanol solution added in the first water bath ultrasonic extraction is 4 times the mass of the Torreya grandis kernel powder. The concentration of the liquid was 85%, the temperature was 45℃, the time was 2 hours, and the soaking time was 24 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of Torreya grandis kernel powder, the concentration of the ethanol solution was 85%, the temperature was 45℃, the time was 2 hours, and the soaking time was 24 hours. In the Torreya grandis kernel extract dissolved in ethanol solution, the mass ratio of ethanol solution to Torreya grandis kernel extract was 2:1, the concentration of ethanol solution was 90%, the amount of polyethylene glycol and β-cyclodextrin mixture added was 4 times the mass of Torreya grandis kernel extract, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, the mass concentration of polyethylene glycol was 8%, and the molecular weight of polyethylene glycol was 1000.

[0047] (e) After pulverizing Astragalus membranaceus, add it to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The two filtrates are combined and concentrated until no ethanol remains to obtain Astragalus membranaceus extract. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 5 times the mass of Astragalus membranaceus, the concentration of the ethanol solution is 90%, the temperature is 75℃, and the time is 2h. In the second water bath ultrasonic extraction, the amount of ethanol solution added is 3 times the mass of Glycyrrhiza uralensis powder, the concentration of the ethanol solution is 90%, the temperature is 75℃, and the time is 1h.

[0048] (f) After pulverizing the Scutellaria baicalensis leaves, add them to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates are combined and dried to obtain Scutellaria baicalensis powder. Then, the Scutellaria baicalensis powder is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 60°C for 2 hours, filtered through a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain a fourth mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 10 times the mass of the Scutellaria baicalensis leaves, the concentration of the ethanol solution is 60%, the temperature is 75°C, and the time is 2 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 8 times the mass of licorice, the concentration of the ethanol solution was 60%, the temperature was 75℃, and the time was 1 hour. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 60%, the temperature was 75℃, and the time was 1 hour. The drying temperature was 55℃. In the ethanol solution of Scutellaria baicalensis powder, the mass ratio of ethanol solution to Scutellaria baicalensis powder was 2:1, the concentration of ethanol solution was 60%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 2 times the mass of Scutellaria baicalensis powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, and the mass concentration of polyethylene glycol was 8%. The molecular weight of polyethylene glycol was 1000.

[0049] (g) The roasted coffee beans are crushed to obtain coffee powder. The coffee powder is added to an ethanol solution for ultrasonic extraction. After standing, filtering and concentrating until no ethanol is present, coffee extract is obtained.

[0050] After crushing the lemon, add it to water for ultrasonic extraction, filtration and concentration to obtain lemon extract;

[0051] Lemon extract and coffee extract were mixed and ultrasonically treated for 30 minutes, then filtered to obtain the fifth mixture. The mass ratio of coffee powder to ethanol solution was 1:6; the volume concentration of ethanol solution was 50%; the ultrasonic extraction temperature was 50℃, the time was 50 minutes, the ultrasonic frequency was 60 kHz, and the power was 60 W; the standing time was 24 hours; the mass ratio of lemon to water was 1:2; the ultrasonic extraction temperature was room temperature, the time was 30 minutes, and the mass of lemon extract was the same as the mass of lemon.

[0052] (h) The porcini mushrooms were crushed and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain the porcini mushroom extract. The first water bath ultrasonic extraction was performed at a temperature of 60℃ for 40 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was twice the mass of the porcini mushrooms. The second water bath ultrasonic extraction was performed at a temperature of 60℃ for 40 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was twice the mass of the porcini mushrooms.

[0053] (i) The first mixture, the second mixture, the third mixture, the Torreya grandis extract, the Astragalus membranaceus extract, the fourth mixture, the fifth mixture, L-cysteine ​​and the Boletus edulis extract are mixed to obtain a mixture. A diluent is then added to the mixture and stirred thoroughly. The diluent is purified water. The amount of diluent added is 1 times the mass of the mixture, thus obtaining the beverage with the immune-enhancing effect.

[0054] Example 2

[0055] This embodiment describes a beverage that enhances immunity. The beverage is prepared from the following ingredients in parts by weight:

[0056] 10 parts licorice, 5 parts white ginseng fungus, 10 parts chicory, 10 parts torreya nuts, 3 parts astragalus, 5 parts scutellaria leaves, 2 parts L-cysteine, 8 parts coffee, 2 parts lemon, and 3 parts wild boletus.

[0057] The preparation method of the above-mentioned beverage with immune-enhancing effects includes the following steps:

[0058] (a) After pulverizing licorice, add it to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates are combined and dried to obtain licorice powder. Then, the licorice powder is dissolved in an ethanol solution and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 75°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain the first mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 10 times the mass of licorice, the concentration of the ethanol solution is 90%, the temperature is 75°C, and the time is 2 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 8 times the mass of licorice, the concentration of the ethanol solution was 90%, the temperature was 75℃, and the time was 1 hour. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 85%, the temperature was 70℃, and the time was 2 hours. The drying temperature was 65℃. In the ethanol solution in which licorice powder was dissolved, the mass ratio of ethanol solution to licorice powder was 4:1, the concentration of ethanol solution was 95%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 6 times the mass of licorice powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, and the mass concentration of polyethylene glycol was 8%. The molecular weight of polyethylene glycol was 1000.

[0059] (b) The white ginseng fungus was cut into pieces and added to water for a first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second mixture. The first water bath ultrasonic extraction was performed at a temperature of 75°C for 100 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 4 times the mass of the white ginseng fungus. The second water bath ultrasonic extraction was performed at a temperature of 75°C for 50 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 3 times the mass of the white ginseng fungus. The second mixture had the same mass as the white ginseng fungus.

[0060] White ginseng fungus is obtained by the following method:

[0061] After crushing verbena, add it to water and extract it by ultrasound for 40 minutes. Filter it and mix the filtrate with wood chips at a liquid-solid ratio of 1:3 to make a fungal substrate. Sterilize the fungal substrate at 105℃ for 30 minutes, inoculate it with white ginseng fungus, and cultivate it for 20 days to obtain white ginseng fungus. The mass ratio of water to verbena is 3:1.

[0062] (c) Chicory was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain a third mixture. The first water bath ultrasonic extraction was performed at a temperature of 75°C for 100 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 4 times the mass of chicory. The second water bath ultrasonic extraction was performed at a temperature of 75°C for 50 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 3 times the mass of chicory.

[0063] (d) The kernels of Torreya grandis are pulverized and dried to obtain Torreya grandis kernel powder. The Torreya grandis kernel powder is added to an ethanol solution for a first water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The filtrates are combined, concentrated until no ethanol remains, and dried to obtain Torreya grandis kernel extract. Subsequently, the Torreya grandis kernel extract is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 60°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain Torreya grandis extract. The amount of ethanol solution added in the first water bath ultrasonic extraction is 6 times the mass of the Torreya grandis kernel powder. The concentration of the liquid was 95%, the temperature was 70℃, the time was 1 hour, and the soaking time was 48 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of Torreya grandis kernel powder, the concentration of the ethanol solution was 95%, the temperature was 70℃, the time was 1 hour, and the soaking time was 48 hours. In the Torreya grandis kernel extract dissolved in ethanol solution, the mass ratio of ethanol solution to Torreya grandis kernel extract was 4:1, the concentration of ethanol solution was 95%, the amount of polyethylene glycol and β-cyclodextrin mixture added was 6 times the mass of Torreya grandis kernel extract, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 4%, the mass concentration of polyethylene glycol was 6%, and the molecular weight of polyethylene glycol was 1000.

[0064] (e) After pulverizing Astragalus membranaceus, it was added to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated until no ethanol was found to obtain Astragalus membranaceus extract. In the first water bath ultrasonic extraction, the amount of ethanol solution added was 7 times the mass of Astragalus membranaceus, the concentration of the ethanol solution was 95%, the temperature was 60℃, and the time was 3h. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 5 times the mass of Glycyrrhiza uralensis powder, the concentration of the ethanol solution was 95%, the temperature was 70℃, and the time was 2h.

[0065] (f) After pulverizing the Scutellaria baicalensis leaves, add them to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates are combined and dried to obtain Scutellaria baicalensis powder. Then, the Scutellaria baicalensis powder is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 75°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain a fourth mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 6 times the mass of the Scutellaria baicalensis leaves, the concentration of the ethanol solution is 80%, the temperature is 65°C, and the time is 3 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 80%, the temperature was 65℃, and the time was 2 hours. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 2 times the mass of licorice, the concentration of the ethanol solution was 80%, the temperature was 65℃, and the time was 2 hours. The drying temperature was 65℃. In the ethanol solution of Scutellaria baicalensis powder, the mass ratio of ethanol solution to Scutellaria baicalensis powder was 4:1, the concentration of ethanol solution was 80%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 4 times the mass of Scutellaria baicalensis powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 4%, and the mass concentration of polyethylene glycol was 6%. The molecular weight of polyethylene glycol was 1000.

[0066] (g) The roasted coffee beans are crushed to obtain coffee powder. The coffee powder is added to an ethanol solution for ultrasonic extraction. After standing, filtering and concentrating until no ethanol is present, coffee extract is obtained.

[0067] After crushing the lemon, add it to water for ultrasonic extraction, filtration and concentration to obtain lemon extract;

[0068] Lemon extract and coffee extract were mixed and ultrasonically treated for 45 minutes, then filtered to obtain a fifth mixture. The mass ratio of coffee powder to ethanol solution was 1:4; the volume concentration of ethanol solution was 60%; the ultrasonic extraction temperature was 60℃, the time was 70 minutes, the ultrasonic frequency was 60 kHz, and the power was 60 W; the standing time was 28 hours; the mass ratio of lemon to water was 1:4; the ultrasonic extraction temperature was room temperature, the time was 45 minutes, and the mass of lemon extract was the same as the mass of lemon.

[0069] (h) The porcini mushrooms were crushed and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain the porcini mushroom extract. The first water bath ultrasonic extraction was performed at a temperature of 65℃ for 25 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was 4 times the mass of the porcini mushrooms. The second water bath ultrasonic extraction was performed at a temperature of 65℃ for 25 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was 4 times the mass of the porcini mushrooms.

[0070] (i) The first mixture, the second mixture, the third mixture, the Torreya grandis extract, the Astragalus membranaceus extract, the fourth mixture, the fifth mixture, L-cysteine ​​and the Boletus edulis extract are mixed to obtain a mixture. Then, a diluent is added to the mixture and stirred thoroughly. The diluent is 30-degree liquor. The amount of diluent added is 0.2 times the mass of the mixture, thus obtaining the beverage with the effect of enhancing immunity.

[0071] Example 3

[0072] This embodiment describes a beverage that enhances immunity. The beverage is prepared from the following ingredients in parts by weight:

[0073] 8 parts licorice, 8 parts white ginseng fungus, 8 parts chicory, 8 parts torreya nuts, 4 parts astragalus, 6 parts scutellaria leaves, 2 parts L-cysteine, 6 parts coffee, 2 parts lemon, and 2 parts wild boletus.

[0074] The preparation method of the above-mentioned beverage with immune-enhancing effects includes the following steps:

[0075] (a) After pulverizing licorice, it was added to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates were combined and dried to obtain licorice powder. Then, the licorice powder was dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin was added and ultrasonically treated at 70°C for 1 hour. The mixture was then filtered using a 0.45 μm microporous membrane and concentrated until no ethanol remained to obtain the first mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added was 8 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 75°C, and the time was 2 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 75℃, and the time was 1 hour. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 85%, the temperature was 75℃, and the time was 1 hour. The drying temperature was 60℃. In the ethanol solution in which licorice powder was dissolved, the mass ratio of ethanol solution to licorice powder was 3:1, the concentration of ethanol solution was 90%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 5 times the mass of licorice powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, and the mass concentration of polyethylene glycol was 7%. The molecular weight of polyethylene glycol was 1000.

[0076] (b) The white ginseng fungus was cut into pieces and added to water for a first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second mixture. The first water bath ultrasonic extraction was performed at a temperature of 70°C for 120 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 3 times the mass of the white ginseng fungus. The second water bath ultrasonic extraction was performed at a temperature of 70°C for 60 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 2 times the mass of the white ginseng fungus. The second mixture had the same mass as the white ginseng fungus.

[0077] White ginseng fungus is obtained by the following method:

[0078] After crushing verbena, add it to water and extract it by ultrasound for 40 minutes. Filter it and mix the filtrate with wood chips at a liquid-solid ratio of 1:3 to make a fungal substrate. Sterilize the fungal substrate at 105℃ for 30 minutes, inoculate it with white ginseng fungus, and cultivate it for 20 days to obtain white ginseng fungus. The mass ratio of water to verbena is 3:1.

[0079] (c) Chicory was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain a third mixture. The first water bath ultrasonic extraction was performed at a temperature of 70°C for 120 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 3 times the mass of chicory. The second water bath ultrasonic extraction was performed at a temperature of 70°C for 60 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 2 times the mass of chicory.

[0080] (d) The kernels of Torreya grandis are pulverized and dried to obtain Torreya grandis kernel powder. The Torreya grandis kernel powder is added to an ethanol solution for a first water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The filtrates are combined, concentrated until no ethanol remains, and dried to obtain Torreya grandis kernel extract. Subsequently, the Torreya grandis kernel extract is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 60°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain Torreya grandis extract. The amount of ethanol solution added in the first water bath ultrasonic extraction is 5 times the mass of the Torreya grandis kernel powder. The concentration of the liquid was 90%, the temperature was 60℃, the time was 1 hour, and the soaking time was 36 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 5 times the mass of Torreya grandis kernel powder, the concentration of the ethanol solution was 90%, the temperature was 60℃, the time was 1 hour, and the soaking time was 36 hours. In the Torreya grandis kernel extract dissolved in ethanol solution, the mass ratio of ethanol solution to Torreya grandis kernel extract was 3:1, the concentration of ethanol solution was 90%, the amount of polyethylene glycol and β-cyclodextrin mixture added was 5 times the mass of Torreya grandis kernel extract, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, the mass concentration of polyethylene glycol was 8%, and the molecular weight of polyethylene glycol was 1000.

[0081] (e) After pulverizing Astragalus membranaceus, add it to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The two filtrates are combined and concentrated until no ethanol remains to obtain Astragalus membranaceus extract. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 6 times the mass of Astragalus membranaceus, the concentration of the ethanol solution is 90%, the temperature is 70℃, and the time is 2h. In the second water bath ultrasonic extraction, the amount of ethanol solution added is 4 times the mass of Glycyrrhiza uralensis powder, the concentration of the ethanol solution is 90%, the temperature is 70℃, and the time is 1h.

[0082] (f) After pulverizing the Scutellaria baicalensis leaves, add them to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates are combined and dried to obtain Scutellaria baicalensis powder. Then, the Scutellaria baicalensis powder is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 70°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain a fourth mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 8 times the mass of the Scutellaria baicalensis leaves, the concentration of the ethanol solution is 70%, the temperature is 70°C, and the time is 2 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 70%, the temperature was 70℃, and the time was 1 hour. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 70%, the temperature was 70℃, and the time was 1 hour. The drying temperature was 60℃. In the ethanol solution of Scutellaria baicalensis powder, the mass ratio of ethanol solution to Scutellaria baicalensis powder was 3:1, the concentration of ethanol solution was 70%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 3 times the mass of Scutellaria baicalensis powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, and the mass concentration of polyethylene glycol was 8%. The molecular weight of polyethylene glycol was 1000.

[0083] (g) The roasted coffee beans are crushed to obtain coffee powder. The coffee powder is added to an ethanol solution for ultrasonic extraction. After standing, filtering and concentrating until no ethanol is present, coffee extract is obtained.

[0084] After crushing the lemon, add it to water for ultrasonic extraction, filtration and concentration to obtain lemon extract;

[0085] Lemon extract and coffee extract were mixed and ultrasonically treated for 40 minutes, then filtered to obtain a fifth mixture. The mass ratio of coffee powder to ethanol solution was 1:5; the volume concentration of ethanol solution was 50%; the ultrasonic extraction temperature was 50℃, the time was 60 minutes, the ultrasonic frequency was 60 kHz, and the power was 60 W; the standing time was 26 hours; the mass ratio of lemon to water was 1:3; the ultrasonic extraction temperature was room temperature, the time was 40 minutes, and the mass of lemon extract was the same as the mass of lemon.

[0086] (h) The porcini mushrooms were crushed and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain the porcini mushroom extract. The first water bath ultrasonic extraction was performed at a temperature of 60℃ for 30 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was three times the mass of the porcini mushrooms. The second water bath ultrasonic extraction was performed at a temperature of 60℃ for 30 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was three times the mass of the porcini mushrooms.

[0087] (i) The first mixture, the second mixture, the third mixture, the Torreya grandis extract, the Astragalus membranaceus extract, the fourth mixture, the fifth mixture, L-cysteine ​​and Boletus edulis extract are mixed to obtain a mixture. Then, a diluent is added to the mixture and stirred thoroughly. The diluent is purified water. The amount of diluent added is 0.8 times the mass of the mixture, thus obtaining the beverage with the immune-enhancing effect.

[0088] Comparative Example 1

[0089] This comparative example is a beverage with immune-boosting effects, which is prepared from raw materials comprising the following parts by weight:

[0090] 8 parts licorice, 8 parts white ginseng fungus, 8 parts chicory, 8 parts torreya nuts, 4 parts astragalus, 6 parts scutellaria leaves, 2 parts L-cysteine, 6 parts coffee, 2 parts lemon, and 2 parts wild boletus.

[0091] The preparation method of the above-mentioned beverage with immune-enhancing effects includes the following steps:

[0092] (a) After pulverizing licorice, it was added to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates were combined and dried to obtain licorice powder. Then, the licorice powder was dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin was added and ultrasonically treated at 70°C for 1 hour. The mixture was then filtered using a 0.45 μm microporous membrane and concentrated until no ethanol remained to obtain the first mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added was 8 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 75°C, and the time was 2 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 75℃, and the time was 1 hour. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 85%, the temperature was 75℃, and the time was 1 hour. The drying temperature was 60℃. In the ethanol solution in which licorice powder was dissolved, the mass ratio of ethanol solution to licorice powder was 3:1, the concentration of ethanol solution was 90%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 5 times the mass of licorice powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, and the mass concentration of polyethylene glycol was 7%. The molecular weight of polyethylene glycol was 1000.

[0093] (b) The white ginseng fungus was cut into pieces and added to water for a first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second mixture. The first water bath ultrasonic extraction was performed at a temperature of 70°C for 120 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 3 times the mass of the white ginseng fungus. The second water bath ultrasonic extraction was performed at a temperature of 70°C for 60 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 2 times the mass of the white ginseng fungus. The second mixture had the same mass as the white ginseng fungus.

[0094] White ginseng fungus is obtained by the following method:

[0095] Water and wood chips are mixed at a liquid-solid ratio of 1:3 to form a mushroom stick. The mushroom stick is then sterilized at 105℃ for 30 minutes, inoculated with white ginseng fungus, and cultured for 20 days to obtain white ginseng fungus.

[0096] (c) Chicory was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain a third mixture. The first water bath ultrasonic extraction was performed at a temperature of 70°C for 120 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 3 times the mass of chicory. The second water bath ultrasonic extraction was performed at a temperature of 70°C for 60 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 2 times the mass of chicory.

[0097] (d) The kernels of Torreya grandis are pulverized and dried to obtain Torreya grandis kernel powder. The Torreya grandis kernel powder is added to an ethanol solution for a first water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction, followed by soaking at room temperature and filtration. The filtrates are combined, concentrated until no ethanol remains, and dried to obtain Torreya grandis kernel extract. Subsequently, the Torreya grandis kernel extract is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 60°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain Torreya grandis extract. The amount of ethanol solution added in the first water bath ultrasonic extraction is 5 times the mass of the Torreya grandis kernel powder. The concentration of the liquid was 90%, the temperature was 60℃, the time was 1 hour, and the soaking time was 36 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 5 times the mass of Torreya grandis kernel powder, the concentration of the ethanol solution was 90%, the temperature was 60℃, the time was 1 hour, and the soaking time was 36 hours. In the Torreya grandis kernel extract dissolved in ethanol solution, the mass ratio of ethanol solution to Torreya grandis kernel extract was 3:1, the concentration of ethanol solution was 90%, the amount of polyethylene glycol and β-cyclodextrin mixture added was 5 times the mass of Torreya grandis kernel extract, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, the mass concentration of polyethylene glycol was 8%, and the molecular weight of polyethylene glycol was 1000.

[0098] (e) After pulverizing Astragalus membranaceus, add it to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The two filtrates are combined and concentrated until no ethanol remains to obtain Astragalus membranaceus extract. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 6 times the mass of Astragalus membranaceus, the concentration of the ethanol solution is 90%, the temperature is 70℃, and the time is 2h. In the second water bath ultrasonic extraction, the amount of ethanol solution added is 4 times the mass of Glycyrrhiza uralensis powder, the concentration of the ethanol solution is 90%, the temperature is 70℃, and the time is 1h.

[0099] (f) After pulverizing the Scutellaria baicalensis leaves, add them to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates are combined and dried to obtain Scutellaria baicalensis powder. Then, the Scutellaria baicalensis powder is dissolved in an ethanol solution, and a mixture of polyethylene glycol and β-cyclodextrin is added. The mixture is ultrasonically treated at 70°C for 1 hour, filtered using a 0.45 μm microporous membrane, and concentrated until no ethanol remains to obtain a fourth mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 8 times the mass of the Scutellaria baicalensis leaves, the concentration of the ethanol solution is 70%, the temperature is 70°C, and the time is 2 hours. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 70%, the temperature was 70℃, and the time was 1 hour. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 70%, the temperature was 70℃, and the time was 1 hour. The drying temperature was 60℃. In the ethanol solution of Scutellaria baicalensis powder, the mass ratio of ethanol solution to Scutellaria baicalensis powder was 3:1, the concentration of ethanol solution was 70%, and the amount of polyethylene glycol and β-cyclodextrin mixture added was 3 times the mass of Scutellaria baicalensis powder. The mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixture was 3%, and the mass concentration of polyethylene glycol was 8%. The molecular weight of polyethylene glycol was 1000.

[0100] (g) The roasted coffee beans are crushed to obtain coffee powder. The coffee powder is added to an ethanol solution for ultrasonic extraction. After standing, filtering and concentrating until no ethanol is present, coffee extract is obtained.

[0101] After crushing the lemon, add it to water for ultrasonic extraction, filtration and concentration to obtain lemon extract;

[0102] Lemon extract and coffee extract were mixed and ultrasonically treated for 40 minutes, then filtered to obtain a fifth mixture. The mass ratio of coffee powder to ethanol solution was 1:5; the volume concentration of ethanol solution was 50%; the ultrasonic extraction temperature was 50℃, the time was 60 minutes, the ultrasonic frequency was 60 kHz, and the power was 60 W; the standing time was 26 hours; the mass ratio of lemon to water was 1:3; the ultrasonic extraction temperature was room temperature, the time was 40 minutes, and the mass of lemon extract was the same as the mass of lemon.

[0103] (h) The porcini mushrooms were crushed and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain the porcini mushroom extract. The first water bath ultrasonic extraction was performed at a temperature of 60℃ for 30 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was three times the mass of the porcini mushrooms. The second water bath ultrasonic extraction was performed at a temperature of 60℃ for 30 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was three times the mass of the porcini mushrooms.

[0104] (i) The first mixture, the second mixture, the third mixture, the Torreya grandis extract, the Astragalus membranaceus extract, the fourth mixture, the fifth mixture, L-cysteine ​​and Boletus edulis extract are mixed to obtain a mixture. Then, a diluent is added to the mixture and stirred thoroughly. The diluent is purified water. The amount of diluent added is 0.8 times the mass of the mixture, thus obtaining the beverage with the immune-enhancing effect.

[0105] Comparative Example 2

[0106] This comparative example is a beverage with immune-boosting effects, which is prepared from raw materials comprising the following parts by weight:

[0107] 8 parts licorice, 8 parts white ginseng fungus, 8 parts chicory, 8 parts torreya nuts, 4 parts astragalus, 6 parts scutellaria leaves, 2 parts L-cysteine, 6 parts coffee, 2 parts lemon, and 2 parts wild boletus.

[0108] The preparation method of the above-mentioned beverage with immune-enhancing effects includes the following steps:

[0109] (a) After pulverizing licorice, it was added to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue was then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates were combined and dried to obtain licorice powder. Then, the licorice powder was dissolved in water and filtered through a 0.45 μm microporous membrane to obtain a first mixture. In the first water bath ultrasonic extraction, the amount of ethanol solution added was 8 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 75℃, and the time was 2 h. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 6 times the mass of licorice, the concentration of the ethanol solution was 95%, the temperature was 75℃, and the time was 1 h. In the third water bath ultrasonic extraction, the amount of ethanol solution added was 4 times the mass of licorice, the concentration of the ethanol solution was 85%, the temperature was 75℃, and the time was 1 h. The drying temperature was 60℃. The mass ratio of water to licorice powder in the water was 5:1.

[0110] (b) The white ginseng fungus was cut into pieces and added to water for a first water bath ultrasonic extraction and filtration. The filter residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined and concentrated to obtain a second mixture. The first water bath ultrasonic extraction was performed at a temperature of 70°C for 120 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 3 times the mass of the white ginseng fungus. The second water bath ultrasonic extraction was performed at a temperature of 70°C for 60 min, an ultrasonic frequency of 60 kHz, and a power of 60 W, with the amount of water added being 2 times the mass of the white ginseng fungus. The second mixture had the same mass as the white ginseng fungus.

[0111] White ginseng fungus is obtained by the following method:

[0112] After crushing verbena, add it to water and extract it by ultrasound for 40 minutes. Filter it and mix the filtrate with wood chips at a liquid-solid ratio of 1:3 to make a fungal substrate. Sterilize the fungal substrate at 105℃ for 30 minutes, inoculate it with white ginseng fungus, and cultivate it for 20 days to obtain white ginseng fungus. The mass ratio of water to verbena is 3:1.

[0113] (c) Chicory was pulverized and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain a third mixture. The first water bath ultrasonic extraction was performed at a temperature of 70°C for 120 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 3 times the mass of chicory. The second water bath ultrasonic extraction was performed at a temperature of 70°C for 60 min, an ultrasonic frequency of 60 kHz, a power of 60 W, and the amount of water added was 2 times the mass of chicory.

[0114] (d) The kernels of Torreya grandis were crushed and dried to obtain Torreya grandis kernel powder. The Torreya grandis kernel powder was added to an ethanol solution for a first water bath ultrasonic extraction, soaking at room temperature, and filtration. The filter residue was placed in an ethanol solution for a second water bath ultrasonic extraction, soaking at room temperature, and filtration. The filtrates were combined, concentrated until no ethanol remained, and dried to obtain Torreya grandis kernel extract. Subsequently, the Torreya grandis kernel extract was dissolved in water and filtered through a 0.45 μm microporous membrane to obtain Torreya grandis extract. In the first water bath ultrasonic extraction, the amount of ethanol solution added was 5 times the mass of Torreya grandis kernel powder, the concentration of the ethanol solution was 90%, the temperature was 60℃, the time was 1 h, and the soaking time was 36 h. In the second water bath ultrasonic extraction, the amount of ethanol solution added was 5 times the mass of Torreya grandis kernel powder, the concentration of the ethanol solution was 90%, the temperature was 60℃, the time was 1 h, and the soaking time was 36 h. The mass ratio of water to Torreya grandis kernel extract in the solution was 5:1.

[0115] (e) After pulverizing Astragalus membranaceus, add it to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The two filtrates are combined and concentrated until no ethanol remains to obtain Astragalus membranaceus extract. In the first water bath ultrasonic extraction, the amount of ethanol solution added is 6 times the mass of Astragalus membranaceus, the concentration of the ethanol solution is 90%, the temperature is 70℃, and the time is 2h. In the second water bath ultrasonic extraction, the amount of ethanol solution added is 4 times the mass of Glycyrrhiza uralensis powder, the concentration of the ethanol solution is 90%, the temperature is 70℃, and the time is 1h.

[0116] (f) After pulverizing Scutellaria baicalensis leaves, add them to an ethanol solution for a first water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a second water bath ultrasonic extraction and filtration. The residue is then placed in an ethanol solution for a third water bath ultrasonic extraction and filtration. The three filtrates are combined and dried to obtain Scutellaria baicalensis powder. Then, the Scutellaria baicalensis powder is dissolved in water and filtered through a 0.45 μm microporous membrane to obtain a fourth mixture. The amount of ethanol solution added in the first water bath ultrasonic extraction is equal to the amount of Scutellaria baicalensis leaves. The first extraction was performed using an ethanol solution at 70% concentration (8 times the mass of licorice), at 70℃ for 2 hours. The second extraction was also performed using an ethanol solution at 6 times the mass of licorice, at 70% concentration, at 70℃ for 1 hour. The third extraction was performed using an ethanol solution at 4 times the mass of licorice, at 70% concentration, at 70℃ for 1 hour. The drying temperature was 60℃. The water-to-powder mass ratio of Scutellaria baicalensis powder to licorice powder was 5:1.

[0117] (g) The roasted coffee beans are crushed to obtain coffee powder. The coffee powder is added to an ethanol solution for ultrasonic extraction. After standing, filtering and concentrating until no ethanol is present, coffee extract is obtained.

[0118] After crushing the lemon, add it to water for ultrasonic extraction, filtration and concentration to obtain lemon extract;

[0119] Lemon extract and coffee extract were mixed and ultrasonically treated for 40 minutes, then filtered to obtain a fifth mixture. The mass ratio of coffee powder to ethanol solution was 1:5; the volume concentration of ethanol solution was 50%; the ultrasonic extraction temperature was 50℃, the time was 60 minutes, the ultrasonic frequency was 60 kHz, and the power was 60 W; the standing time was 26 hours; the mass ratio of lemon to water was 1:3; the ultrasonic extraction temperature was room temperature, the time was 40 minutes, and the mass of lemon extract was the same as the mass of lemon.

[0120] (h) The porcini mushrooms were crushed and added to water for a first water bath ultrasonic extraction and filtration. The residue was then placed in water for a second water bath ultrasonic extraction and filtration. The two filtrates were combined to obtain the porcini mushroom extract. The first water bath ultrasonic extraction was performed at a temperature of 60℃ for 30 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was three times the mass of the porcini mushrooms. The second water bath ultrasonic extraction was performed at a temperature of 60℃ for 30 minutes, an ultrasonic frequency of 60kHz, and a power of 60W. The amount of water added was three times the mass of the porcini mushrooms.

[0121] (i) The first mixture, the second mixture, the third mixture, the Torreya grandis extract, the Astragalus membranaceus extract, the fourth mixture, the fifth mixture, L-cysteine ​​and Boletus edulis extract are mixed to obtain a mixture. Then, a diluent is added to the mixture and stirred thoroughly. The diluent is purified water. The amount of diluent added is 0.8 times the mass of the mixture, thus obtaining the beverage with the immune-enhancing effect.

[0122] Experimental Example 1

[0123] The beverages with immune-enhancing effects prepared in Example 3 and Comparative Examples 1-2 were obtained respectively:

[0124] Sixty volunteers with at least three symptoms—decreased appetite, frequent illness (colds about once every two months), insomnia, diarrhea, slow wound healing, fatigue, and lethargy—were randomly divided into three groups of 20 each.

[0125] The volunteers in Group 1 drank the immune-boosting beverage prepared in Example 3 twice a day, 200ml each time.

[0126] The second group of volunteers drank the beverage prepared in Comparative Example 1, which has the effect of enhancing immunity, twice a day, 200ml each time;

[0127] The volunteers in Group 3 drank the immune-boosting beverage prepared in Comparative Example 2 twice a day, 200ml each time.

[0128] A follow-up visit will be conducted after 4 weeks to assess the treatment effect;

[0129] The efficacy is judged as follows:

[0130] Significant effect: at least one clinical symptom disappears;

[0131] Effective: Clinical symptoms improved;

[0132] Ineffective; clinical symptoms showed no change or worsened.

[0133] The statistical results are as follows:

[0134] Table 1

[0135] group excellent effective ineffective example 3 14 6 0 comparative example 1 7 13 0 comparative example 2 8 12 0

[0136] As shown in Table 1:

[0137] The beverage prepared according to the embodiments of this application, which has the effect of enhancing immunity, can improve bodily functions and alleviate symptoms caused by low immunity such as fatigue, lethargy, insomnia, and loss of appetite. Compared with the comparative example, the beverage prepared according to this application, which has the effect of enhancing immunity, can better improve the body's immunity.

[0138] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.

Claims

1. A drink having an immune-enhancing effect, characterized by comprising, The drink with the immune-enhancing effect is prepared from raw materials including the following components by weight: Glycyrrhiza 5-10 parts, white mushroom 5-10 parts, chicory 5-10 parts, ginkgo nut 5-10 parts, milk vetch 3-5 parts, scurfpea leaf 5-8 parts, L-cysteine 2-3 parts, coffee 5-8 parts, lemon 2-3 parts, and wild boletus 1-3 parts.

2. The drink having an enhanced immunity effect according to claim 1, characterized by, The drink with the immune-enhancing effect is prepared from raw materials including the following components by weight: Glycyrrhiza 5-10 parts, white mushroom 5-10 parts, chicory 5-10 parts, ginkgo nut 5-10 parts, milk vetch 3-5 parts, scurfpea leaf 5-8 parts, L-cysteine 2-3 parts, coffee 5-8 parts, lemon 2-3 parts, and wild boletus 1-3 parts.

3. The method of preparing a drink having an enhanced immunity effect according to claim 1 or 2, characterized in that, The drink with the immune-enhancing effect is prepared from raw materials including the following components by weight: Glycyrrhiza 5-10 parts, white mushroom 5-10 parts, chicory 5-10 parts, ginkgo nut 5-10 parts, milk vetch 3-5 parts, scurfpea leaf 5-8 parts, L-cysteine 2-3 parts, coffee 5-8 parts, lemon 2-3 parts, and wild boletus 1-3 parts. The drink with the immune-enhancing effect is prepared from raw materials including the following components by weight: Glycyrrhiza 5-10 parts, white mushroom 5-10 parts, chicory 5-10 parts, ginkgo nut 5-10 parts, milk vetch 3-5 parts, scurfpea leaf 5-8 parts, L-cysteine 2-3 parts, coffee 5-8 parts, lemon 2-3 parts, and wild boletus 1-3 parts. including the following steps: (a) Glycyrrhiza is crushed and added to an ethanol solution for first water bath ultrasonic extraction, filtration, the residue is placed in an ethanol solution for second water bath ultrasonic extraction, filtration, the residue is placed in an ethanol solution for third water bath ultrasonic extraction, filtration, the three filtrates are combined and dried to obtain glycyrrhiza dry powder; then, the glycyrrhiza dry powder is dissolved in an ethanol solution and a polyethylene glycol and β-cyclodextrin mixture is added and ultrasonically treated at 60-75°C for 1-2h, filtration is performed using a 0.45μm microporous filter membrane, and ethanol is removed by concentration to obtain a first mixture; (b) White mushroom is cut into pieces and added to water for first water bath ultrasonic extraction, filtration, the residue is placed in water for second water bath ultrasonic extraction, filtration, the two filtrates are combined and concentrated to obtain a second mixture; (c) Chicory is crushed and added to water for first water bath ultrasonic extraction, filtration, the residue is placed in water for second water bath ultrasonic extraction, filtration, the two filtrates are combined to obtain a third mixture; (d) Ginkgo nut is crushed and dried to obtain ginkgo nut powder, the ginkgo nut powder is added to an ethanol solution for first water bath ultrasonic extraction, room temperature soaking, and filtration, the residue is placed in an ethanol solution for second water bath ultrasonic extraction, room temperature soaking, and filtration, the filtrates are combined, ethanol is removed by concentration, and drying is performed to obtain ginkgo nut extract; subsequently, the ginkgo nut extract is dissolved in an ethanol solution and a polyethylene glycol and β-cyclodextrin mixture is added and ultrasonically treated at 50-60°C for 1-2h, filtration is performed using a 0.45μm microporous filter membrane, and ethanol is removed by concentration to obtain ginkgo extract solution; (e) Milk vetch is crushed and added to an ethanol solution for first water bath ultrasonic extraction, filtration, the residue is placed in an ethanol solution for second water bath ultrasonic extraction, filtration, the two filtrates are combined, and ethanol is removed by concentration to obtain milk vetch extract solution; (f) Scurfpea leaf is crushed and added to an ethanol solution for first water bath ultrasonic extraction, filtration, the residue is placed in an ethanol solution for second water bath ultrasonic extraction, filtration, the residue is placed in an ethanol solution for third water bath ultrasonic extraction, filtration, the three filtrates are combined and dried to obtain scurfpea dry powder; then, the scurfpea dry powder is dissolved in an ethanol solution and a polyethylene glycol and β-cyclodextrin mixture is added and ultrasonically treated at 60-75°C for 1-2h, filtration is performed using a 0.45μm microporous filter membrane, and ethanol is removed by concentration to obtain a fourth mixture; (g) roasting the coffee beans to obtain coffee powder, and adding the coffee powder into the ethanol solution to perform ultrasonic extraction, and then standing, filtering, and concentrating to remove ethanol to obtain a coffee extract; adding the crushed lemon into water to perform ultrasonic extraction, filtering and concentrating to obtain a lemon extract; mixing the coffee extract and the lemon extract, and performing ultrasonic treatment for 30-45 min, and filtering to obtain a fifth mixed solution; wherein the mass ratio of the coffee powder to the ethanol solution is 1:(4-6); the volume concentration of the ethanol solution is 50%-60%, the ultrasonic extraction temperature is 50-60°C, the ultrasonic extraction time is 50-70 min, the ultrasonic frequency is 50-70 kHz, and the ultrasonic power is 55-65 W; the standing time is 24-28 h; the mass ratio of the lemon to water is 1:(2-4), the ultrasonic extraction temperature is room temperature, and the ultrasonic extraction time is 30-45 min; the mass of the lemon extract is the same as the mass of the lemon; (h) crushing the boletus and adding the boletus into water to perform first water bath ultrasonic extraction, filtering, and then adding the filter residue into water to perform second water bath ultrasonic extraction, filtering, and combining the two filtrates to obtain a boletus extract; wherein the first water bath ultrasonic extraction temperature is 60-65°C, the first water bath ultrasonic extraction time is 25-40 min, the first water bath ultrasonic frequency is 50-70 kHz, the first water bath ultrasonic power is 55-65 W, and the water addition amount is 2-4 times the mass of the boletus; the second water bath ultrasonic extraction temperature is 60-65°C, the second water bath ultrasonic extraction time is 25-40 min, the second water bath ultrasonic frequency is 50-70 kHz, the second water bath ultrasonic power is 55-65 W, and the water addition amount is 2-4 times the mass of the boletus; (i) mixing the first mixed solution, the second mixed solution, the third mixed solution, the torreya grandis extract, the astragalus extract, the fourth mixed solution, the fifth mixed solution, L-cysteine, and the boletus extract to obtain a mixed solution, and then adding a diluent into the mixed solution and stirring evenly to obtain the drink with the effect of enhancing immunity.

4. The production method according to claim 3, characterized by, In the step (a), in the first water bath ultrasonic extraction, the ethanol solution addition amount is 6-10 times the mass of the licorice, the ethanol solution concentration is 90%-95%, the temperature is 70-75°C, and the time is 2-3 h; in the second water bath ultrasonic extraction, the ethanol solution addition amount is 4-8 times the mass of the licorice, the ethanol solution concentration is 90%-95%, the temperature is 70-75°C, and the time is 1-2 h; in the third water bath ultrasonic extraction, the ethanol solution addition amount is 2-6 times the mass of the licorice, the ethanol solution concentration is 80%-85%, the temperature is 70-75°C, and the time is 1-2 h; the drying temperature is 55-65°C; in the process of dissolving the licorice dry powder in the ethanol solution, the mass ratio of the ethanol solution to the licorice dry powder is (2-4):1, the ethanol solution concentration is 85%-95%, the polyethylene glycol and β-cyclodextrin mixed solution addition amount is 4-6 times the mass of the licorice dry powder, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%-4%, and the mass concentration of polyethylene glycol is 6%-8%; the polyethylene glycol molecular weight is 1000.

5. The preparation method according to claim 3, characterized in that, In step (b), the first water bath ultrasonic extraction temperature is 65-75℃, the time is 100-140min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the water addition amount is 2-4 times the mass of the white ginseng fungus; the second water bath ultrasonic extraction temperature is 65-75℃, the time is 50-70min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the water addition amount is 1-3 times the mass of the white ginseng fungus; and the second mixed solution has the same mass as the white ginseng fungus. The white ginseng fungus is prepared by the following method: The verbena is crushed and added to water for ultrasonic extraction, filtration, mixing of the filtrate and greenwood shavings at a liquid-solid ratio of 1:(2-4) to prepare a fungus stick, high-temperature sterilization of the fungus stick, inoculation of the white ginseng fungus, and cultivation for 18-25 days to obtain the white ginseng fungus.

6. The preparation method according to claim 3, characterized in that, In step (c), the first water bath ultrasonic extraction temperature is 65-75℃, the time is 100-140min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the water addition amount is 2-4 times the mass of the chicory; the second water bath ultrasonic extraction temperature is 65-75℃, the time is 50-70min, the ultrasonic frequency is 50-70kHz, the power is 55-65W, and the water addition amount is 1-3 times the mass of the chicory.

7. The preparation method according to claim 3, characterized in that, In step (d), the addition amount of the ethanol solution in the first water bath ultrasonic extraction is 4-6 times the mass of the ginkgo nut powder, the concentration of the ethanol solution is 85%-95%, the temperature is 45-70℃, the time is 1-2h, and the soaking time is 24-48h; the addition amount of the ethanol solution in the second water bath ultrasonic extraction is 4-6 times the mass of the ginkgo nut powder, the concentration of the ethanol solution is 85%-95%, the temperature is 45-70℃, the time is 1-2h, and the soaking time is 24-48h; the mass ratio of the ethanol solution to the ginkgo nut extract in the ginkgo nut extract dissolved in the ethanol solution is (2-4):1, the concentration of the ethanol solution is 90%-95%, the addition amount of the polyethylene glycol and β-cyclodextrin mixed solution is 4-6 times the mass of the ginkgo nut extract, the mass concentration of β-cyclodextrin in the polyethylene glycol and β-cyclodextrin mixed solution is 3%-4%, and the mass concentration of polyethylene glycol is 6%-8%; and the molecular weight of the polyethylene glycol is 1000.

8. The preparation method according to claim 3, characterized in that, In step (e), the addition amount of the ethanol solution in the first water bath ultrasonic extraction is 5-7 times the mass of the astragalus root, the concentration of the ethanol solution is 90%-95%, the temperature is 60-75℃, and the time is 2-3h; the addition amount of the ethanol solution in the second water bath ultrasonic extraction is 3-5 times the mass of the licorice powder, the concentration of the ethanol solution is 90%-95%, the temperature is 70-75℃, and the time is 1-2h.

9. The preparation method according to claim 3, characterized in that, In the step (f), the added amount of the ethanol solution in the first water bath ultrasonic extraction is 6-10 times of the mass of the Scutellaria leaf, the concentration of the ethanol solution is 60%-80%, the temperature is 65-75 DEG C, and the time is 2-3 h; the added amount of the ethanol solution in the second water bath ultrasonic extraction is 4-8 times of the mass of the liquorice, the concentration of the ethanol solution is 60%-80%, the temperature is 65-75 DEG C, and the time is 1-2 h; the added amount of the ethanol solution in the third water bath ultrasonic extraction is 2-6 times of the mass of the liquorice, the concentration of the ethanol solution is 60%-80%, the temperature is 65-75 DEG C, and the time is 1-2 h; the drying temperature is 55-65 DEG C; the mass ratio of the ethanol solution to the Scutellaria dry powder in the Scutellaria dry powder dissolved in the ethanol solution is (2-4) : 1, the concentration of the ethanol solution is 60%-80%, the added amount of the polyethylene glycol and beta-cyclodextrin mixed solution is 2-4 times of the mass of the Scutellaria dry powder, the mass concentration of beta-cyclodextrin in the polyethylene glycol and beta-cyclodextrin mixed solution is 3%-4%, and the mass concentration of the polyethylene glycol is 6%-8%; the molecular weight of the polyethylene glycol is 1000.

10. The method of claim 3, wherein, In the step (i), the diluent is pure water or white wine; and the added amount of the diluent is 0.1-1.5 times of the mass of the mixed solution.