Lentinus edodes and lucid ganoderma wine and brewing method thereof

Abstract

The invention discloses mushroom and lucid ganoderma wine and a brewing method thereof.The mushroom and lucid ganoderma wine is prepared from 260-300 kg of rice wine, 430-470 kg of distilled liquor, 6-12 kg of mushrooms, 1-5 kg of lucid ganoderma, 2-7 kg of milkvetch roots, 2-7 kg of Chinese wolfberry fruits, 1-5 kg of mulberries, 6-12 kg of cistanche deserticola and 250-300 kg of cold boiled water according to 1000 kg of finished products. The lentinus edodes and lucid ganoderma wine brewed by the method integrates the effects of various medicinal and edible food materials such as the sticky rice, the lentinus edodes, the lucid ganoderma and the astragalus membranaceus, and has relatively high nutritional and medicinal values; the effects of resisting cancer, enhancing human immunity, tonifying qi, soothing the nerves, relieving cough and asthma, supporting healthy energy, protecting the liver, resisting fatigue, delaying senescence, reducing blood sugar, promoting circulation, expanding blood vessels, reducing blood cholesterol and triglyceride and the like can be achieved.

Description

Technical Field

[0001] This invention relates to the fields of rice wine brewing and food-medicine homology ingredient formulation technology, specifically to a mushroom and Ganoderma lucidum wine and its brewing method. Background Technology

[0002] With increasing consumer health awareness, the demand for formulated wines that combine nutritional value and functionality is growing. Currently, many formulated wines on the market suffer from the following shortcomings: First, the ingredients are often limited, with only one or two medicinal and edible ingredients simply soaked together, making it difficult to achieve a synergistic effect of multiple nutrients and benefits; second, some products add artificial colors, preservatives, and flavorings to enhance taste, color, or shelf life, failing to meet the demand for natural and healthy products; third, the brewing process is often unreasonable, such as insufficient pretreatment of ingredients leading to low release rates of active ingredients, or improper fermentation control resulting in an unbalanced flavor and nutrient loss, failing to balance medicinal value and drinking experience.

[0003] To address the aforementioned issues, there is an urgent need for a mushroom and Ganoderma lucidum wine and its brewing method to meet consumers' comprehensive needs for healthy formulated wines in terms of nutrition, efficacy, taste, and safety. Summary of the Invention

[0004] The purpose of this invention is to provide a mushroom and Ganoderma lucidum wine and its brewing method to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a mushroom and Ganoderma lucidum wine, wherein the raw materials for 1000 kg of finished product include 260-300 kg of rice wine, 430-470 kg of distilled liquor, 6-12 kg of shiitake mushrooms, 1-5 kg ​​of Ganoderma lucidum, 2-7 kg of Astragalus membranaceus, 2-7 kg of wolfberry, 1-5 kg ​​of mulberry, 6-12 kg of Cistanche deserticola, and 250-300 kg of cooled boiled water.

[0006] Preferably, the raw materials for 1000 kg of finished shiitake mushroom and Ganoderma lucidum wine include 280 kg of rice wine, 450 kg of distilled liquor, 9 kg of shiitake mushrooms, 3 kg of Ganoderma lucidum, 5 kg of Astragalus membranaceus, 5 kg of wolfberry, 3 kg of mulberry, 9 kg of Cistanche deserticola, and 270 kg of cooled boiled water.

[0007] Glutinous rice, also known as sticky rice, is a common staple food. Because of its fragrant, sticky, and smooth texture, it is believed to nourish qi and blood, strengthen the spleen and stomach, regulate menstruation, and dispel blood stasis. Rich in B vitamins, glutinous rice can warm the spleen and stomach and replenish vital energy. It can alleviate symptoms such as spleen and stomach deficiency, poor appetite, abdominal distension, and diarrhea. Glutinous rice also has astringent properties, making it effective in treating frequent urination and spontaneous sweating. Shiitake mushrooms have the effects of strengthening the body, invigorating the spleen and stomach, dispelling wind and promoting rash eruption, resolving phlegm and regulating qi, and detoxifying. They also have certain therapeutic effects on cancer, loss of appetite, physical weakness, constipation, obesity, tumors and sores. Goji berries: Benefit the eyes and kidneys, protect the liver, and lower blood sugar. They also have certain therapeutic effects on softening blood vessels, preventing cancer, combating fatigue, delaying aging, fatty liver, and diabetes. Mulberry: It is cold in nature and sweet and sour in taste. It has certain therapeutic effects on liver and kidney yin deficiency, thirst, constipation, blurred vision and tinnitus, and premature graying of hair. Reishi mushroom: It invigorates qi and calms the mind, relieves cough and asthma, strengthens the body's resistance and protects the liver. It has certain therapeutic effects on symptoms such as general weakness, palpitations, insomnia, dizziness, fatigue, shortness of breath, and tumors. Cistanche deserticola: It tonifies the kidneys and strengthens yang, moistens the intestines and promotes bowel movements. It has certain therapeutic effects on kidney yang deficiency, insufficient essence and blood, impotence and premature ejaculation, cold uterus and infertility, soreness and weakness of the waist and knees, weakness and lack of strength, and constipation due to dryness of the intestines. Astragalus has the effects of tonifying qi and raising yang, consolidating the exterior and stopping sweating, promoting diuresis and reducing swelling, generating fluids and nourishing blood, promoting circulation and relieving pain, promoting pus drainage and detoxification, and promoting wound healing and tissue regeneration. It has certain therapeutic effects on symptoms such as qi deficiency and fatigue, poor appetite and loose stools, sinking of middle qi, chronic diarrhea and rectal prolapse, hematochezia and metrorrhagia, spontaneous sweating due to exterior deficiency, edema due to qi and blood deficiency, internal heat and thirst, weakness and chlorosis due to blood deficiency, hemiplegia, numbness and pain, and carbuncles that are difficult to heal and have been ulcerated for a long time. Traditional Chinese medicine clinical research shows that shiitake mushrooms, Ganoderma lucidum, Astragalus membranaceus, wolfberry, mulberry, and Cistanche deserticola not only have anti-cancer, immune-boosting, qi-tonifying, mind-calming, cough-relieving, asthma-relieving, liver-protecting, fatigue-fighting, and anti-aging effects, but can also enhance insulin activity, significantly lower blood sugar levels, normalize blood and qi, promote circulation, dilate blood vessels, and lower blood cholesterol and triglycerides.

[0008] A method for brewing shiitake mushroom and Ganoderma lucidum wine includes the following steps: Step 1: Soaking the rice: Wash the glutinous rice and soak it in water at 10-30℃ for 4 hours; Step 2: Steaming rice: Line a steamer with a cloth, put in glutinous rice and steam over high heat for 40 minutes. After steaming, sprinkle in a small bowl of water and stir to loosen the glutinous rice. Step 3: Mixing the yeast: Spread the steamed glutinous rice to cool to below 33℃, mix the yeast with the glutinous rice, and then put it into a clean fermentation tank; Step 4: Saccharification and fermentation of glutinous rice: Seal the fermentation tank and place it in a constant temperature room. After saccharification and fermentation for 3 days, filter the lees to obtain rice wine, and store the rice wine in a low-temperature cold storage. Step 5: Ingredient pretreatment: Crush shiitake mushrooms, Ganoderma lucidum and dried Astragalus membranaceus, grind goji berries, mulberries and sliced ​​dried Cistanche deserticola, and store them in separate containers; Step Six: Three Fermentations of Ingredients: The first fermentation involves adding crushed ingredients, slurry-like ingredients, and edible sodium bicarbonate to the fermentation tank, sealing it, and fermenting at 20-25℃ for no less than 48 hours; the second fermentation involves adding rice wine and distilled spirits, sealing it, and fermenting at 20-25℃ for no less than 48 hours, then storing it after sedimentation and filtration; the third fermentation involves adding rice wine and distilled spirits again, sealing it, and fermenting it at 20-25℃ for no less than 72 hours, then storing it after sedimentation and filtration. Step 7, Finished Product Processing: Press and filter the residue, collect the shiitake mushroom and Ganoderma lucidum wine, and perform a second sedimentation and filtration to obtain the finished product.

[0009] Preferably, in step five, Astragalus membranaceus needs to be cleaned, dried, and then pulverized; Cistanche deserticola needs to be cleaned, dried, sliced, and then pulped.

[0010] Preferably, during the saccharification and fermentation process of glutinous rice in step four, the fermentation tank needs to be opened periodically for ventilation to prevent the fermentation lid from bursting due to the gas produced during fermentation.

[0011] Preferably, the fermentation process of rice wine in step four is as follows: glutinous rice starch is converted into monosaccharides and oligosaccharides under the action of yeast, some of the monosaccharides and oligosaccharides are fermented by yeast under anaerobic conditions to produce alcohol, some proteins are converted into amino acids and polypeptides, and Rhizopus in the yeast converts starch into acid.

[0012] Compared with the prior art, the beneficial effects of the present invention are: The mushroom and Ganoderma lucidum wine brewed by this invention combines the effects of various medicinal and edible ingredients such as glutinous rice, mushrooms, Ganoderma lucidum, and astragalus. It has high nutritional and medicinal value and can achieve effects such as anti-cancer, enhancing human immunity, invigorating qi and calming the mind, relieving cough and asthma, strengthening the body and protecting the liver, anti-fatigue, delaying aging, lowering blood sugar, promoting circulation, dilating blood vessels, and lowering blood cholesterol and triglycerides. Moreover, the finished product contains no artificial additives, is natural and healthy, and has excellent color, taste and aroma, meeting consumers' demand for healthy blended wines. Attached Figure Description

[0013] Figure 1 This is a flowchart illustrating the brewing process of the present invention. Detailed Implementation

[0014] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0015] Please see Figure 1 This invention provides a mushroom and Ganoderma lucidum wine. The ingredients of the mushroom and Ganoderma lucidum wine, based on 1000 kg of finished product, include 260-300 kg of rice wine, 430-470 kg of distilled liquor, 6-12 kg of shiitake mushrooms, 1-5 kg ​​of Ganoderma lucidum, 2-7 kg of Astragalus membranaceus, 2-7 kg of wolfberry, 1-5 kg ​​of mulberry, 6-12 kg of Cistanche deserticola, and 250-300 kg of cooled boiled water.

[0016] Glutinous rice, also known as sticky rice, is a common staple food. Because of its fragrant, sticky, and smooth texture, it is believed to nourish qi and blood, strengthen the spleen and stomach, regulate menstruation, and dispel blood stasis. Rich in B vitamins, glutinous rice can warm the spleen and stomach and replenish vital energy. It can alleviate symptoms such as spleen and stomach deficiency, poor appetite, abdominal distension, and diarrhea. Glutinous rice also has astringent properties, making it effective in treating frequent urination and spontaneous sweating. Shiitake mushrooms have the effects of strengthening the body, invigorating the spleen and stomach, dispelling wind and promoting rash eruption, resolving phlegm and regulating qi, and detoxifying. They also have certain therapeutic effects on cancer, loss of appetite, physical weakness, constipation, obesity, tumors and sores. Goji berries: Benefit the eyes and kidneys, protect the liver, and lower blood sugar. They also have certain therapeutic effects on softening blood vessels, preventing cancer, combating fatigue, delaying aging, fatty liver, and diabetes. Mulberry: It is cold in nature and sweet and sour in taste. It has certain therapeutic effects on liver and kidney yin deficiency, thirst, constipation, blurred vision and tinnitus, and premature graying of hair. Reishi mushroom: It invigorates qi and calms the mind, relieves cough and asthma, strengthens the body's resistance and protects the liver. It has certain therapeutic effects on symptoms such as general weakness, palpitations, insomnia, dizziness, fatigue, shortness of breath, and tumors. Cistanche deserticola: It tonifies the kidneys and strengthens yang, moistens the intestines and promotes bowel movements. It has certain therapeutic effects on kidney yang deficiency, insufficient essence and blood, impotence and premature ejaculation, cold uterus and infertility, soreness and weakness of the waist and knees, weakness and lack of strength, and constipation due to dryness of the intestines. Astragalus has the effects of tonifying qi and raising yang, consolidating the exterior and stopping sweating, promoting diuresis and reducing swelling, generating fluids and nourishing blood, promoting circulation and relieving pain, promoting pus drainage and detoxification, and promoting wound healing and tissue regeneration. It has certain therapeutic effects on symptoms such as qi deficiency and fatigue, poor appetite and loose stools, sinking of middle qi, chronic diarrhea and rectal prolapse, hematochezia and metrorrhagia, spontaneous sweating due to exterior deficiency, edema due to qi and blood deficiency, internal heat and thirst, weakness and chlorosis due to blood deficiency, hemiplegia, numbness and pain, and carbuncles that are difficult to heal and have been ulcerated for a long time. Traditional Chinese medicine clinical research shows that shiitake mushrooms, Ganoderma lucidum, Astragalus membranaceus, wolfberry, mulberry, and Cistanche deserticola not only have anti-cancer, immune-boosting, qi-tonifying, mind-calming, cough-relieving, asthma-relieving, liver-protecting, fatigue-fighting, and anti-aging effects, but can also enhance insulin activity, significantly lower blood sugar levels, normalize blood and qi, promote circulation, dilate blood vessels, and lower blood cholesterol and triglycerides.

[0017] A method for brewing shiitake mushroom and Ganoderma lucidum wine includes the following steps: Step 1: Soaking rice Use glutinous rice as the raw material. After washing the glutinous rice, soak it in water at 10-30℃ for 4 hours.

[0018] Step 2: Steaming rice Line a steamer with a cloth, place the soaked glutinous rice in it, and steam over high heat for 40 minutes. Once the glutinous rice is cooked, sprinkle a small bowl of water into it and then stir to loosen the rice.

[0019] Step 3: Mixing the starter culture Spread out the steamed glutinous rice and let it cool down until the temperature drops below 33℃. Mix the yeast starter with the cooled glutinous rice thoroughly, and then put the mixture into a clean fermentation tank.

[0020] Step 4: Saccharification and Fermentation of Glutinous Rice Seal the fermentation tank tightly and place it in a constant temperature room for saccharification. After 3 days of saccharification and fermentation, the wine will separate into layers, with the glutinous rice mostly sinking to the bottom, and surface fermentation will be complete. Then filter out the lees to obtain rice wine. After removing the rice wine, store it in a low-temperature cold storage to prevent over-fermentation and spoilage.

[0021] Step 5: Ingredient Pre-treatment Grinding: Take shiitake mushrooms, Ganoderma lucidum, and Astragalus membranaceus, and remove any impurities; wash the Astragalus membranaceus and dry it in the sun, then grind the shiitake mushrooms, Ganoderma lucidum, and dried Astragalus membranaceus separately, and store the ground materials in a container.

[0022] Pulping: Take wolfberries, mulberries, and cistanche, and remove any impurities; wash the cistanche clean, dry it in the sun, and then cut it into slices; pulverize the wolfberries, mulberries, and sliced ​​cistanche into a pulp, and store the pulp in a container.

[0023] Step Six: Three Fermentations of Ingredients First fermentation: Take crushed shiitake mushrooms, Ganoderma lucidum, and Astragalus membranaceus, as well as goji berries, mulberries, and Cistanche deserticola, and place them together in a fermentation tank; add edible sodium bicarbonate to the fermentation tank, seal the fermentation tank, and carry out the first fermentation at a temperature of 20-25℃ for no less than 48 hours.

[0024] Second fermentation: After the first fermentation is completed, add the rice wine obtained in step four and the preset amount of distilled liquor to the fermentation tank, seal the fermentation tank again, and maintain a temperature of 20-25℃ for the second fermentation. The fermentation time shall not be less than 48 hours. After the second fermentation is completed, the preliminary shiitake mushroom and Ganoderma lucidum wine is obtained. After sedimentation and filtration, it is stored in a storage tank.

[0025] Third fermentation: After the second fermentation is completed and a portion of the mushroom and Ganoderma lucidum wine is removed, add the rice wine obtained in step four and the pre-set amount of distilled liquor to the fermentation tank again. Seal the fermentation tank and maintain a temperature of 20-25℃ for the third fermentation. The fermentation time shall not be less than 72 hours. After the third fermentation is completed, the remaining mushroom and Ganoderma lucidum wine is obtained. After sedimentation and filtration, it is stored in a storage tank.

[0026] Step 7: Finished Product Processing After all three fermentations are completed, the remaining residue in the fermentation tank is pressed and filtered to collect the mushroom and Ganoderma lucidum wine. All the collected mushroom and Ganoderma lucidum wine is then settled and filtered again to finally obtain the finished mushroom and Ganoderma lucidum wine.

[0027] During the saccharification and fermentation process, the fermentation tank needs to be opened regularly to allow for ventilation, in order to prevent the fermentation lid from bursting open and injuring people due to excessively vigorous fermentation and the resulting gas.

[0028] The finished shiitake mushroom and Ganoderma lucidum wine is clear and bright in color, has a pure taste, and a fragrant aroma of shiitake mushrooms. It contains no pigments, preservatives, flavorings, or sucrose.

[0029] The fermentation principle of rice wine is as follows: the starch in glutinous rice is converted into monosaccharides, mainly glucose, and some oligosaccharides under the action of yeast; simultaneously, some monosaccharides and oligosaccharides are fermented by yeast under anaerobic conditions to produce alcohol; some proteins are converted into amino acids and polypeptides; and Rhizopus in the yeast converts starch into acid. After brewing, the active ingredients (containing polysaccharides, 19 kinds of amino acids, various vitamins, and various trace elements) in shiitake mushrooms, Ganoderma lucidum, Astragalus membranaceus, wolfberry, mulberry, and Cistanche deserticola, together with the above-mentioned conversion products, determine the efficacy and flavor of shiitake mushroom and Ganoderma lucidum wine.

[0030] Example 1: 1. Raw material preparation (based on 1000 kg of finished product) 280 kg of rice wine, 450 kg of distilled liquor (pure grain liquor), 9 kg of shiitake mushrooms, 3 kg of Ganoderma lucidum, 5 kg of Astragalus membranaceus, 5 kg of wolfberry, 3 kg of mulberry, 9 kg of Cistanche deserticola, 270 kg of cooled boiled water; glutinous rice (for soaking rice), yeast, and edible sodium bicarbonate.

[0031] 2. Brewing steps Soaking rice: Wash the glutinous rice and soak it in 20℃ water for 4 hours.

[0032] Steamed rice: Line a steamer with a cloth, put in the soaked glutinous rice, and steam over high heat for 40 minutes; after steaming, sprinkle in a small bowl of water and stir to loosen the glutinous rice.

[0033] Mixing the yeast: Spread the steamed glutinous rice to cool to 30℃, add the yeast and mix well, then put it into a clean fermentation tank.

[0034] Glutinous rice saccharification and fermentation: Seal the fermentation tank and place it in a constant temperature room. After 3 days, the wine will separate into layers and the glutinous rice will sink. Filter the lees to obtain rice wine and store the rice wine in a low-temperature cold storage.

[0035] Ingredient pretreatment: Remove impurities from shiitake mushrooms, Ganoderma lucidum, and Astragalus membranaceus. Wash and dry the Astragalus membranaceus, then grind it together with the shiitake mushrooms and Ganoderma lucidum and store it in a container. Remove impurities from goji berries, mulberries, and Cistanche deserticola. Wash and dry the Cistanche deserticola, slice it, and then grind it together with the goji berries and mulberries into a paste and store it in a container.

[0036] First fermentation: Place the crushed or slurry-like ingredients into a fermentation tank, add sodium bicarbonate, seal, and ferment at 22°C for 48 hours.

[0037] Second fermentation: Add 140 kg of rice wine from 280 kg of rice wine and 225 kg of distilled spirits from 450 kg of distilled spirits. Seal and ferment at 22°C for 48 hours. After sedimentation and filtration, store in a storage tank.

[0038] Third fermentation: Add the remaining 140 kg of rice wine and the remaining 225 kg of distilled spirits, seal and ferment at 22°C for 72 hours, then filter and store in a storage tank after sedimentation.

[0039] Finished product processing: Press and filter the residue, collect all the shiitake mushroom and Ganoderma lucidum wine, and then let it settle and filter again to obtain the finished product.

[0040] 3. Finished Product Characteristics The finished product has a clear and bright color, a pure taste, and a rich aroma of shiitake mushrooms. It contains no pigments, preservatives, flavorings, or sucrose. Tests have shown that it contains polysaccharides, 19 kinds of amino acids, and various vitamins and trace elements.

[0041] Example 2: 1. Raw material preparation (based on 1000 kg of finished product) Same as Example 1, namely 280 kg of rice wine, 450 kg of distilled liquor (pure grain liquor), 9 kg of shiitake mushrooms, 3 kg of Ganoderma lucidum, 5 kg of Astragalus membranaceus, 5 kg of wolfberry, 3 kg of mulberry, 9 kg of Cistanche deserticola, 270 kg of cooled boiled water; glutinous rice, yeast, and edible sodium bicarbonate.

[0042] 2. Brewing steps Soaking rice: Wash the glutinous rice and soak it in 25℃ water for 4 hours.

[0043] Steamed rice: Line a steamer with a cloth, put in the soaked glutinous rice, and steam over high heat for 40 minutes; after steaming, sprinkle in a small bowl of water and stir to loosen the glutinous rice.

[0044] Mixing the yeast: Spread the steamed glutinous rice to cool to 32℃, add the yeast and mix well, then put it into a clean fermentation tank.

[0045] Glutinous rice saccharification and fermentation: Seal the fermentation tank and place it in a constant temperature room. After 3 days, the wine will separate into layers and the glutinous rice will sink. Filter the lees to obtain rice wine and store the rice wine in a low-temperature cold storage.

[0046] Food pretreatment: Same as in Example 1, that is, crush shiitake mushrooms, Ganoderma lucidum, and dried Astragalus membranaceus, pulp goji berries, mulberries, and sliced ​​dried Cistanche deserticola, and store them in separate containers.

[0047] First fermentation: Place the crushed or slurry-like ingredients into a fermentation tank, add sodium bicarbonate, seal, and ferment at 24°C for 50 hours.

[0048] Second fermentation: Add 140 kg of rice wine from 280 kg of rice wine and 225 kg of distilled spirits from 450 kg of distilled spirits. Seal and ferment at 24°C for 50 hours. After sedimentation and filtration, store in a storage tank.

[0049] Third fermentation: Add the remaining 140 kg of rice wine and the remaining 225 kg of distilled spirits, seal and ferment at 24℃ for 75 hours, then filter after sedimentation and store in a storage tank.

[0050] Finished product processing: Same as in Example 1, press and filter the residue, collect and precipitate the shiitake mushroom and Ganoderma lucidum wine a second time to obtain the finished product.

[0051] 3. Finished Product Characteristics The finished product has a clear and bright color, a pure taste, a prominent shiitake mushroom aroma, no artificial additives, and the content of nutritional and medicinal components is consistent with that in Example 1, meeting the preset standards.

[0052] The shiitake mushroom and Ganoderma lucidum wine prepared in the above embodiments was tested by a professional testing institution, and the test report is shown in the table below: Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A mushroom and Ganoderma lucidum wine, characterized in that, The ingredients for the shiitake mushroom and Ganoderma lucidum wine, calculated per 1000 kg of finished product, include 260-300 kg of rice wine, 430-470 kg of distilled liquor, 6-12 kg of shiitake mushrooms, 1-5 kg ​​of Ganoderma lucidum, 2-7 kg of Astragalus membranaceus, 2-7 kg of wolfberry, 1-5 kg ​​of mulberry, 6-12 kg of Cistanche deserticola, and 250-300 kg of cooled boiled water.

2. The mushroom and Ganoderma lucidum wine according to claim 1, characterized in that, The ingredients for the shiitake mushroom and Ganoderma lucidum wine, calculated per 1000 kg of finished product, include 280 kg of rice wine, 450 kg of distilled liquor, 9 kg of shiitake mushrooms, 3 kg of Ganoderma lucidum, 5 kg of Astragalus membranaceus, 5 kg of wolfberry, 3 kg of mulberry, 9 kg of Cistanche deserticola, and 270 kg of cooled boiled water.

3. A method for brewing shiitake mushroom and Ganoderma lucidum wine according to any one of claims 1-2, characterized in that, Includes the following steps: Step 1: Soaking the rice: Wash the glutinous rice and soak it in water at 10-30℃ for 4 hours; Step 2: Steaming rice: Line a steamer with a cloth, put in glutinous rice and steam over high heat for 40 minutes. After steaming, sprinkle in a small bowl of water and stir to loosen the glutinous rice. Step 3: Mixing the yeast: Spread the steamed glutinous rice to cool to below 33℃, mix the yeast with the glutinous rice, and then put it into a clean fermentation tank; Step 4: Saccharification and fermentation of glutinous rice: Seal the fermentation tank and place it in a constant temperature room. After saccharification and fermentation for 3 days, filter the lees to obtain rice wine, and store the rice wine in a low-temperature cold storage. Step 5: Ingredient pretreatment: Crush shiitake mushrooms, Ganoderma lucidum and dried Astragalus membranaceus, grind goji berries, mulberries and sliced ​​dried Cistanche deserticola, and store them in separate containers; Step Six: Three Fermentations of Ingredients: The first fermentation involves adding crushed ingredients, slurry-like ingredients, and edible sodium bicarbonate to the fermentation tank, sealing it, and fermenting at 20-25℃ for no less than 48 hours; the second fermentation involves adding rice wine and distilled spirits, sealing it, and fermenting at 20-25℃ for no less than 48 hours, then storing it after sedimentation and filtration; the third fermentation involves adding rice wine and distilled spirits again, sealing it, and fermenting it at 20-25℃ for no less than 72 hours, then storing it after sedimentation and filtration. Step 7, Finished Product Processing: Press and filter the residue, collect the shiitake mushroom and Ganoderma lucidum wine, and perform a second sedimentation and filtration to obtain the finished product.

4. The method for preparing a mushroom and Ganoderma lucidum wine according to claim 3, characterized in that, In step five, Astragalus membranaceus needs to be cleaned, dried, and then pulverized; Cistanche deserticola needs to be cleaned, dried, sliced, and then pulped.

5. The method for preparing a mushroom and Ganoderma lucidum wine according to claim 3, characterized in that, In step four, during the saccharification and fermentation of glutinous rice, the fermentation tank needs to be opened periodically to allow for ventilation, preventing the fermentation lid from bursting due to the gas produced during fermentation.

6. The method for preparing a mushroom and Ganoderma lucidum wine according to claim 3, characterized in that, The fermentation process of rice wine in step four is as follows: glutinous rice starch is converted into monosaccharides and oligosaccharides under the action of yeast. Some of the monosaccharides and oligosaccharides are fermented by yeast under anaerobic conditions to produce alcohol. Some of the proteins are converted into amino acids and polypeptides. Rhizopus in the yeast converts starch into acid.

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