Ginseng, cordyceps militaris and corn noodles and preparation method thereof

Abstract

The invention belongs to the technical field of noodle processing, and particularly relates to ginseng, cordyceps militaris and corn noodles and a preparation method thereof. The ginseng, cordyceps militaris and corn noodles are prepared from the following raw materials in parts by weight: 6306 to 6402 parts of corn flour, 132 to 176 parts of ginseng fermentation liquor, 130 to 210 parts of nano cordyceps militaris powder, 130 to 210 parts of salt and 3098 to 3206 parts of water. Wherein the ginseng fermentation liquor is prepared by mixing and fermenting ginseng, lactobacillus plantarum CCFM8661 and bacillus subtilis DE111 according to the proportion of 120 to 160 parts of ginseng to 8 to 10.7 parts of lactobacillus plantarum CCFM8661 to 4 to 5.3 parts of bacillus subtilis DE111. The particle size of the nanometer cordyceps sinensis powder is smaller than 1000 nm. The ginseng, cordyceps militaris and corn noodles disclosed by the invention are rich in ginsenoside Rh1 and cordycepin, high in bioavailability and beneficial to absorption and utilization by a human body, and the breaking rate is lower than 5%.

Description

Technical Field

[0001] This invention belongs to the field of noodle processing technology, specifically relating to a ginseng cordyceps corn noodle and its preparation method. Background Technology

[0002] Ginseng, a perennial herb belonging to the Araliaceae family and the Panax genus, is rich in saponins, polysaccharides, minerals, and other active substances. Ginsenosides are its main functional active ingredients, possessing multiple pharmacological effects, including anti-tumor, anti-inflammatory, and neuroprotective properties. Currently, more than 40 types of ginsenosides have been identified, including common ginsenosides such as Re, Rb1, and Rg1, and rare ginsenosides such as Rh1, Rh2, and CK. Studies have shown that rare ginsenoside Rh1 has significant pharmacological effects in inhibiting tumors and enhancing immune responses. Furthermore, its small molecular size allows for relatively strong selective penetration into cells, resulting in high bioavailability. However, the natural content of rare ginsenoside Rh1 is extremely low. To obtain rare ginsenoside Rh1, a common method is to convert common ginsenoside Re to a certain extent. Therefore, how to achieve efficient conversion of common ginsenoside Re to Rh1 is currently a research hotspot in the field of ginsenoside applications.

[0003] Cordyceps militaris, a fungus belonging to the genus Cordyceps in the family Clavicipitaceae, also known as North Cordyceps, contains cordycepin, polysaccharides, various essential amino acids, vitamins, and multiple minerals. It possesses effects such as preventing cardiovascular diseases, anti-oxidation, and scavenging free radicals. Cordycepin and cordycepin in Cordyceps militaris exhibit biological activities such as protecting the lungs and kidneys, anti-tumor activity, anti-inflammation, anti-oxidation, and immune regulation. Based on these functionalities, the addition of Cordyceps militaris to food has gradually become a research hotspot in food processing.

[0004] Corn, belonging to the Poaceae family and the Zea genus, is known for its anti-aging properties and its auxiliary therapeutic effects on cardiovascular diseases. Corn noodles are a type of whole-grain food made primarily from corn flour. In recent years, with increased health awareness, research on corn noodles has mainly focused on developing functional corn noodles with enhanced nutritional content and optimized properties.

[0005] Some existing noodles are made from ginseng powder and corn flour, or cordyceps powder and corn flour. However, these products have problems such as high breakage rate, low content of ginsenoside Rh1 or cordycepin, and low bioavailability. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides ginseng cordyceps corn noodles and a method for preparing the same.

[0007] The first objective of this invention is to provide ginseng cordyceps corn noodles, made from the following ingredients in parts by weight: 6306 to 6402 parts corn flour, 132 to 176 parts ginseng fermentation liquid, 130 to 210 parts nano cordyceps powder, 130 to 210 parts salt, and 3098 to 3206 parts water.

[0008] The ginseng fermentation liquid is prepared by fermenting a mixture of ginseng, *Lactobacillus plantarum* CCFM8661, and *Bacillus subtilis* DE111 in a ratio of 120-160 parts: 8-10.7 parts: 4-5.3 parts. After fermentation by *Lactobacillus plantarum* CCFM8661 and *Bacillus subtilis* DE111, saponin Re is converted into saponin Rh1, thereby increasing the Rh1 content in the ginseng-cordyceps militaris corn noodles.

[0009] The particle size of nano-cordyceps powder is <1000nm. Processing cordyceps powder into nano-powder with a particle size of <1000nm greatly improves the bioavailability of cordycepin in cordyceps powder.

[0010] Preferably, the viable count of the *Lactobacillus plantarum* CCFM8661 is 1 × 10⁻⁶. 7 The cfu / g and viable count of Bacillus subtilis DE111 were 1×10⁻⁶. 6 cfu / g.

[0011] Preferably, the corn flour comprises 6377.3 parts, the ginseng fermentation liquid comprises 154 parts, the nano cordyceps powder comprises 170 parts, the salt comprises 170 parts, and the water comprises 3128.7 parts.

[0012] Preferably, the ginseng is 120 to 160 parts, Lactobacillus plantarum CCFM8661 is 8 to 10.7 parts, and Bacillus subtilis DE111 is 4 to 5.3 parts.

[0013] Preferably, the ginseng is 140 parts, Lactobacillus plantarum CCFM8661 is 9.3 parts, and Bacillus subtilis DE111 is 4.7 parts.

[0014] Preferably, the Bacillus subtilis DE111 is activated using LB liquid medium, and cultured with shaking at 36°C and 200 rpm for 12-16 hours. The Lactobacillus plantarum CCFM8661 is activated using MRS liquid medium, and cultured anaerobically at 37°C for 24-48 hours.

[0015] The second objective of this invention is to provide a method for preparing ginseng and cordyceps corn noodles, comprising the following steps: Preparation of ginseng fermentation broth: Ginseng slices were steamed, boiled, and pulped. Bacillus subtilis DE111 and Lactobacillus plantarum CCFM8661 were activated separately, mixed, and a compound bacterial solution was obtained. The ginseng pulp and the compound bacterial solution were mixed and fermented at 36℃~38℃ for 60h~72h, then sterilized to obtain the ginseng fermentation broth.

[0016] Preparation of nano-Cordyceps powder: Cordyceps militaris powder and water are mixed, finely ground with a colloid mill, then freeze-dried under vacuum and pulverized with ultra-fine airflow to obtain nano-Cordyceps powder.

[0017] Preparation of Ginseng and Cordyceps militaris Corn Noodles: Corn flour, nano-cordyceps powder, and salt are mixed evenly according to the specified ratio to obtain a mixed dough. Ginseng fermentation liquid and water are mixed and boiled to obtain a ginseng broth. This ginseng broth is then added to the mixed dough in 2-3 portions, stirring constantly to obtain a dough. The dough is rested at 26℃-32℃ and 90%-100% humidity for 3-3.5 hours, then instantaneously cooked at 105℃-110℃, extruded into strips, and dried to obtain ginseng and cordyceps militaris corn noodles.

[0018] Preferably, the method for resting the dough is as follows: The prepared dough is tightly covered with a damp cloth and plastic wrap to ensure humidity is controlled at 90%~100%. Resting the dough softens its structure and enhances the water-holding capacity of the gluten. The rested dough is then extruded into noodles using a fully automatic noodle machine, resulting in noodles of uniform quality and stable performance.

[0019] Preferably, the ginseng slices are round slices with a thickness of 0.1cm to 0.3cm and a diameter of 1cm to 2cm. The steaming temperature is 80℃ to 90℃, and the time is 1.5h to 2h.

[0020] Preferably, the sterilization temperature is 120℃~122.3℃ and the time is 15min~20min.

[0021] Preferably, the mass ratio of the dried Cordyceps militaris powder to water is 1:1 to 1.5. The wet milling time is 10 to 15 minutes. The freeze-drying time is 24 to 36 hours.

[0022] Preferably, the wet milling is performed using a colloid mill.

[0023] Preferably, the drying temperature is 40℃~45℃ and the drying time is 14h~16h.

[0024] Preferably, the drying temperature is 40°C and the drying time is 14 hours.

[0025] Compared with the prior art, the present invention has the following beneficial effects: 0. The ginseng and cordyceps corn noodles of the present invention are made from the following raw materials in parts by weight: 6306-6402 parts corn flour, 132-176 parts ginseng fermentation liquid, 130-210 parts nano cordyceps powder, 130-210 parts salt, and 3098-3206 parts water. The ginseng fermentation liquid is prepared by fermenting a mixture of ginseng, *Lactobacillus plantarum* CCFM8661, and *Bacillus subtilis* DE111 in a ratio of 120-160 parts: 8-10.7 parts: 4-5.3 parts. *Lactobacillus plantarum* CCFM8661 and *Bacillus subtilis* DE111 convert ginsenoside Re into ginsenoside Rh1, increasing the Rh1 content in the ginseng fermentation liquid. The cordyceps is processed into nanoparticles with a particle size <1000nm, increasing the solubility of cordycepin by 40%-50%, greatly improving the bioavailability of cordycepin in the cordyceps powder. Ginseng and Cordyceps militaris corn noodles prepared by adding ginseng fermentation liquid and nano-cordyceps powder to corn flour not only increased the content of ginsenoside Rh1 and improved the bioavailability of cordycepin in cordyceps powder, but also reduced the breakage rate of ginseng and Cordyceps militaris corn noodles to less than 5%.

[0026] This invention utilizes the simultaneous fermentation of Bacillus subtilis DE111 and Lactobacillus plantarum CCFM8661. By precisely controlling fermentation temperature and time, the conversion rate of ginsenoside Re to ginsenoside Rh1 can exceed 45%. In contrast, the conversion rate of Bacillus subtilis DE111 alone is less than 20%, and the conversion rate of Lactobacillus plantarum CCFM8661 alone is less than 25%. Therefore, the synergistic effect of Bacillus subtilis DE111 and Lactobacillus plantarum CCFM8661 can significantly improve the conversion rate of ginsenoside Re to ginsenoside Rh1.

[0027] The nano-cordyceps powder of this invention reduces the particle size to below 1000 nm, making it easier to penetrate biological barriers such as the intestinal mucosa and cell membranes. Furthermore, the nano-processing can disrupt the cell wall structure of Cordyceps, increasing the release rate and extent of cordycepin. In this invention, conventionally treated and nano-treated Cordyceps powders were respectively subjected to dissolution tests in a pure water medium at 37°C. The results showed that at 120 min, the cumulative dissolution of cordycepin in the nano-cordyceps powder reached 71.8 μg / mL, an increase of 45.1% compared to 49.5 μg / mL in the conventionally treated group. Therefore, the nano-cordyceps powder of this invention can significantly improve the dissolution rate and final dissolution degree of cordycepin.

[0028] The bioavailability of the nano-cordyceps powder of this invention was verified using the Caco-2 cell transport model. The results showed that the apparent permeability coefficient of cordycepin in the nano-cordyceps powder was 2.5 × 10⁻⁶. −6 cm / s, significantly higher than the 0.8 × 10⁻⁶ cm / s of cordycepin contained in the traditional treatment method. −6The transport rate was cm / s. In a 2-hour transport experiment, the transport rate of cordycepin in the nano-group reached 12.5%, which is three times that of cordycepin in the traditional treatment (4.2%). This is because nano-cordyceps powder can be directly absorbed through endocytosis of intestinal epithelial cells. Nano-forming cordyceps not only protects its heat-sensitive components but also increases the specific surface area, exposing more active sites and enhancing the interaction with biological targets.

[0029] In summary, the ginseng and cordyceps corn noodles of this invention have a high Rh1 content, high cordycepin absorption and bioavailability, and antioxidant activity. The noodles produced by this invention enhance the body's absorption of ginsenosides and cordycepin, thus increasing the bioavailability of active substances in ginseng and cordyceps.

[0030] 2. The preparation method of the ginseng cordyceps corn noodles of the present invention includes the following steps: Ginseng is sliced, steamed, and pulped to obtain ginseng pulp. Bacillus subtilis DE111 and Lactobacillus plantarum CCFM8661 are activated separately, mixed, and a compound bacterial solution is obtained. The ginseng pulp and the compound bacterial solution are mixed and fermented at 36℃~38℃ for 60h~72h, then sterilized to obtain ginseng fermentation liquid. Dried cordyceps powder and water are mixed, finely ground using a colloid mill, vacuum freeze-dried, and then pulverized using ultra-micro airflow to reduce the particle size to less than 1000nm, obtaining nano-cordyceps powder. Corn flour, nano-cordyceps powder, and salt are mixed evenly according to the stated proportions to obtain a mixed dough. Mix ginseng fermentation liquid with water and boil to obtain ginseng liquid. Then add the ginseng liquid to the mixed dough in 2 to 3 batches, stir and mix well to obtain dough. Let the dough rest at 26℃ to 32℃ and humidity of 90% to 100% for 3 to 3.5 hours. Then, instantaneously cook it at 105℃ to 110℃, extrude it into strips, and dry it to obtain ginseng cordyceps corn noodles.

[0031] The preparation method of ginseng cordyceps corn noodles of the present invention adopts a two-step preparation process of "constant temperature fermentation and instant maturation", that is, the maturation temperature is ≤110℃ and the time is ≤3s. While ensuring the quality of noodles, the breakage rate can be controlled to be reduced to below 5%, while the breakage rate of ginseng cordyceps powder corn noodles produced according to the traditional corn noodle processing technology is >10%.

[0032] On the other hand, this invention uses untreated raw Cordyceps as a benchmark and analyzes it by HPLC. The results show that the retention rate of cordycepin after traditional processing is only 68.5%, while the retention rate of the ginseng and Cordyceps militaris corn noodles prepared by this invention is increased to 92.3%, effectively protecting the heat-sensitive components. In terms of antioxidant activity, the IC50 value of the nano-sized Cordyceps extract was found to be 0.82 mg / ml through DPPH free radical scavenging experiments, which is significantly lower than 2.48 mg / ml of the traditional treatment group, indicating that its antioxidant activity is increased by about 2 times. At a concentration of 0.5 mg / ml, the DPPH scavenging rate of the nano-sized group reached 78.5%, while that of the traditional group was only 32.1%. Therefore, the preparation method of the ginseng and Cordyceps militaris corn noodles of this invention significantly enhances its antioxidant capacity while efficiently retaining cordycepin.

[0033] 3. This invention combines compound microbial fermentation technology and innovative processes, resulting in noodles with a more delicate and smooth texture, enhancing the consumer's eating experience. Traditional noodles are nutritionally limited and cannot directly meet the nutritional needs of functional noodles. The nano-cordyceps powder and ginseng fermentation liquid added to the noodles in this invention not only enrich the nutritional components of the noodles but also endow them with antioxidant and blood-nourishing functions. This invention enriches the application of ginseng and cordyceps militaris in the food industry, making it suitable for industrial-scale production while expanding the application areas of corn noodles in the market. Detailed Implementation

[0034] To enable those skilled in the art to better understand and implement the technical solutions of the present invention, the following detailed description, in conjunction with preferred embodiments, provides a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0035] It should be noted that all technical terms used in this invention are for the purpose of describing specific embodiments only and are not intended to limit the scope of protection of this invention. Unless otherwise specified, all raw materials, reagents, instruments and equipment used in the following embodiments of this invention can be purchased from the market or prepared by existing methods.

[0036] The main materials used in this invention are Lactobacillus plantarum CCFM8661, Bacillus subtilis DE111, ginseng, corn flour and Cordyceps militaris.

[0037] Among them, *Lactobacillus plantarum* CCFM8661 and *Bacillus subtilis* DE111 were both purchased from Beijing Nanobiotechnology Co., Ltd. Ginseng was purchased from Jilin Changbaishan Zhengguanzhuang Ginseng Co., Ltd. Corn flour was purchased from Heilongjiang Hedongfang Food Technology Co., Ltd., the product name is corn flour, type is degermed corn flour, particle size is 100 mesh. Cordyceps militaris was purchased from Jiangmen Shanhaitang Cordyceps Co., Ltd.

[0038] Example 1 A method for preparing ginseng and cordyceps corn noodles includes the following steps: Preparation of ginseng fermentation broth: 120 portions of ginseng were cut into round slices with a diameter of 1 cm and a thickness of 0.1 cm, steamed at 80℃ for 1.5 h, and then pulped. Four portions of Bacillus subtilis DE111 and eight portions of Lactobacillus plantarum CCFM8661 were mixed to obtain a compound bacterial solution. The ginseng pulp and the compound bacterial solution were mixed and fermented at 37℃ for 72 h, then sterilized at 120℃ for 15 min to obtain the ginseng fermentation broth. The content of ginsenoside Rh1 in the ginseng fermentation broth was measured to be 460.8 mg.

[0039] Preparation of nano-Cordyceps powder: Cordyceps militaris powder and water were mixed at a mass ratio of 1:1.5, finely ground with a colloid mill for 10 min, freeze-dried under vacuum for 24 h, and then pulverized with ultra-fine airflow to obtain nano-Cordyceps powder.

[0040] Preparation of Ginseng and Cordyceps militaris Corn Noodles: 6402 parts corn flour, 130 parts nano-cordyceps powder, and 130 parts salt were mixed evenly to obtain a mixed dough. 132 parts ginseng fermentation liquid and 3206 parts water were mixed and boiled to obtain a ginseng liquid. This ginseng liquid was then added to the mixed dough in two batches, stirring thoroughly to obtain a dough. The dough was rested at 26℃ and 90% humidity for 3 hours, then instantaneously cooked at 105℃ and extruded into strips. The strips were dried at 40℃ for 14 hours until the moisture content was ≤10%, thus obtaining ginseng and cordyceps militaris corn noodles.

[0041] Tests showed that the ginseng and cordyceps corn noodles contained 48.3 mg / kg of ginsenoside Rh1 and 37.6 mg / kg of cordycepin, with a breakage rate of 4%.

[0042] Example 2 A method for preparing ginseng and cordyceps corn noodles includes the following steps: Preparation of ginseng fermentation broth: 140 portions of ginseng were cut into round slices with a diameter of 2 cm and a thickness of 0.3 cm, steamed at 90℃ for 2 hours, and then pulped. 4.7 portions of Bacillus subtilis DE111 and 9.3 portions of Lactobacillus plantarum CCFM8661 were mixed separately to obtain a compound bacterial solution. The ginseng pulp and the compound bacterial solution were mixed and fermented at 38℃ for 72 hours, then sterilized at 122.3℃ for 20 minutes to obtain the ginseng fermentation broth. The content of ginsenoside Rh1 in the ginseng fermentation broth was measured to be 537.6 mg.

[0043] Preparation of nano-Cordyceps powder: Cordyceps militaris powder and water were mixed at a mass ratio of 1:1, finely ground with a colloid mill for 15 min, freeze-dried under vacuum for 36 h, and then pulverized with ultra-fine airflow to obtain nano-Cordyceps powder.

[0044] Preparation of Ginseng and Cordyceps militaris Corn Noodles: 6377.3 parts corn flour, 170 parts nano-cordyceps powder, and 170 parts salt were mixed evenly to obtain a mixed dough. 154 parts ginseng fermentation liquid and 3128.7 parts water were mixed and boiled to obtain a ginseng liquid. The ginseng liquid was then added to the mixed dough in three batches, stirring and mixing thoroughly to obtain a dough. The dough was rested at 32℃ and 100% humidity for 3.5 hours, then instantaneously cooked at 105℃ and extruded into strips. The strips were dried at 45℃ for 16 hours until the moisture content was ≤10%, thus obtaining ginseng and Cordyceps militaris corn noodles.

[0045] Tests showed that the ginseng and cordyceps corn noodles contained 54.72 mg / kg of ginsenoside Rh1 and 50.4 mg / kg of cordycepin, with a breakage rate of 3%.

[0046] Example 3 A method for preparing ginseng and cordyceps corn noodles includes the following steps: Preparation of ginseng fermentation broth: 160 portions of ginseng were cut into round slices with a diameter of 1.5 cm and a thickness of 0.2 cm, steamed at 85℃ for 1.8 h, and then pulped. 5.3 portions of Bacillus subtilis DE111 and 10.7 portions of Lactobacillus plantarum CCFM8661 were mixed separately to obtain a compound bacterial solution. The ginseng pulp and the compound bacterial solution were mixed and fermented at 38℃ for 66 h, then sterilized at 121℃ for 18 min to obtain the ginseng fermentation broth. The content of ginsenoside Rh1 in the ginseng fermentation broth was measured to be 614.4 mg.

[0047] Preparation of nano-Cordyceps powder: Dry Cordyceps militaris powder and water were mixed at a mass ratio of 1:1.2, finely ground with a colloid mill for 12 min, freeze-dried under vacuum for 30 h, and then pulverized with ultra-fine airflow to obtain nano-Cordyceps powder.

[0048] Preparation of Ginseng and Cordyceps militaris Corn Noodles: 6306 parts corn flour, 210 parts nano-cordyceps powder, and 210 parts salt were mixed evenly to obtain a mixed dough. 176 parts ginseng fermentation liquid and 3098 parts water were mixed and boiled to obtain a ginseng liquid. This ginseng liquid was then added to the mixed dough in two batches, stirring thoroughly to obtain a dough. The dough was rested at 30℃ and 95% humidity for 3.2 hours, then instantaneously cooked at 105℃ and extruded into strips. The strips were dried at 43℃ for 15 hours until the moisture content was ≤10%, thus obtaining ginseng and cordyceps militaris corn noodles.

[0049] Tests showed that the ginseng and cordyceps corn noodles contained 58.5 mg / kg of ginsenoside Rh1 and 61.2 mg / kg of cordycepin, with a breakage rate of 5%.

[0050] Comparative Example 1 A method for preparing ginseng and cordyceps corn noodles includes the following steps: Preparation of ginseng fermentation liquid: 100 portions of ginseng slices were boiled for 1.5 hours and then crushed using a high-speed blender to obtain ginseng pulp. Ten portions of Bacillus subtilis DE111 solution were added and fermented for 72 hours. The mixture was then filtered to obtain the ginseng fermentation liquid. The content of ginsenoside Rh1 in the ginseng fermentation liquid was measured to be 120 mg.

[0051] Preparation of Cordyceps powder: 100 parts of Cordyceps militaris were selected, dried and then coarsely pulverized by dry method, and the particle size was controlled between 106µm and 150µm.

[0052] Preparation of Ginseng and Cordyceps Corn Noodles: Ginseng fermentation liquid, cordyceps powder, 100 parts salt, and 3230 parts water were added to 6460 parts corn flour according to their weight proportions. Other processes followed the conventional noodle-making process. Testing revealed that the corn noodles contained 10.6 g / kg of ginsenoside Rh1, 18.6 mg / kg of cordycepin, and had a breakage rate of 11%.

[0053] Comparative Example 2 A method for preparing ginseng and cordyceps corn noodles includes the following steps: Preparation of ginseng fermentation liquid: 100 portions of ginseng slices were boiled for 1.5 hours and then crushed using a high-speed blender to obtain ginseng pulp. Ten portions of *Lactobacillus plantarum* CCFM8661 were added and fermented for 72 hours. The mixture was then filtered to obtain the ginseng fermentation liquid. The content of ginsenoside Rh1 in the ginseng fermentation liquid was measured to be 200 mg.

[0054] Preparation of Cordyceps powder: 100 parts of Cordyceps militaris were selected, dried and then coarsely pulverized by dry method, and the particle size was controlled between 106µm and 150µm.

[0055] Preparation of Ginseng and Cordyceps Corn Noodles: Ginseng fermentation liquid, cordyceps powder, 100 parts salt, and 3230 parts water were added to 6460 parts corn flour according to their weight proportions. Other processes followed the conventional noodle-making process. Testing revealed that the corn noodles contained 19.6 mg / kg of ginsenoside Rh1, 20.4 mg / kg of cordycepin, and had a breakage rate of 12%.

[0056] It should be noted that when numerical ranges are involved in this invention, it should be understood that both endpoints of each numerical range and any value between the two endpoints can be selected. Since the steps and methods used are the same as in the embodiments, preferred embodiments are described in this invention to avoid redundancy. Although preferred embodiments of this invention have been described, those skilled in the art, once they understand the inventive concept of this invention, can make other changes and modifications to these embodiments, and all such changes and modifications fall within the scope of this invention.

[0057] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. If such modifications and variations fall within the scope of equivalents of this invention, then this invention also intends to include these modifications and variations.

Claims

1. A type of ginseng and cordyceps corn noodles, characterized in that, It is made from the following ingredients in parts by weight: 6306 to 6402 parts corn flour, 132 to 176 parts ginseng fermentation liquid, 130 to 210 parts nano cordyceps powder, 130 to 210 parts salt, and 3098 to 3206 parts water. The ginseng fermentation liquid is prepared by fermenting a mixture of ginseng, Lactobacillus plantarum CCFM8661 and Bacillus subtilis DE111 in a ratio of 120-160 parts: 8-10.7 parts: 4-5.3 parts. The particle size of the nano-cordyceps powder is <1000nm.

2. The ginseng and cordyceps corn noodles according to claim 1, characterized in that, The composition of the ingredients is as follows: corn flour 6377.3 parts, ginseng fermentation liquid 154 parts, nano cordyceps powder 170 parts, salt 170 parts, and water 3128.7 parts.

3. The ginseng and cordyceps corn noodles according to claim 1, characterized in that, The composition of the sample included 140 ginseng samples, 9.3 samples of Lactobacillus plantarum CCFM8661, and 4.7 samples of Bacillus subtilis DE111.

4. The method for preparing ginseng and cordyceps corn noodles according to claim 1, characterized in that, Includes the following steps: Preparation of ginseng fermentation liquid: Ginseng slices are steamed, boiled, and pulped to obtain ginseng pulp; Bacillus subtilis DE111 and Lactobacillus plantarum CCFM8661 are mixed to obtain a compound bacterial solution; ginseng pulp and compound bacterial solution are mixed and fermented at 36℃~38℃ for 60h~72h, then sterilized to obtain ginseng fermentation liquid; Preparation of nano-Cordyceps powder: mix Cordyceps militaris powder with water, pulverize, and obtain nano-Cordyceps powder with a particle size <1000nm; Preparation of Ginseng and Cordyceps militaris Corn Noodles: Corn flour, nano Cordyceps powder, and salt are mixed evenly according to the stated weight ratio to obtain a mixed dough; ginseng fermentation liquid and water are mixed and boiled to obtain ginseng liquid, which is then added to the mixed dough and stirred evenly to obtain a dough; the dough is rested at 26℃~32℃ and humidity of 90%~100% for 3h~3.5h, then instantaneously cooked at 105℃~110℃, extruded into strips, and dried to obtain ginseng and Cordyceps militaris corn noodles.

5. The method for preparing ginseng and cordyceps corn noodles according to claim 4, characterized in that, The ginseng slices are round slices with a thickness of 0.1cm to 0.3cm and a diameter of 1cm to 2cm; the steaming temperature is 80℃ to 90℃ and the time is 1.5h to 2h.

6. The method for preparing ginseng and cordyceps corn noodles according to claim 4, characterized in that, The sterilization temperature is 120℃~122.3℃, and the time is 15min~20min.

7. The method for preparing ginseng and cordyceps corn noodles according to claim 4, characterized in that, The mass ratio of dried Cordyceps militaris powder to water is 1:1 to 1.5; the wet milling time is 10 min to 15 min; and the freeze-drying time is 24 h to 36 h.

8. The method for preparing ginseng and cordyceps corn noodles according to claim 4, characterized in that, The drying temperature is 40℃~45℃, and the time is 14h~16h.