71 results about "Matsutake" patented technology

The invention relates to a preparation method of a tricholoma matsutake fermentation product with anti-wrinkle and firming effects as well as a product and application of the tricholoma matsutake fermentation product. The preparation method comprises the following steps: mixing a composite plant extract, a carbon source, inorganic salt and water, then sterilizing to obtain a sterilized culture medium, inoculating a composite probiotic agent into the medium, and carrying out fermentation culture to obtain the tricholoma matsutake fermentation product with anti-wrinkle and firming effects. Centrifuging, filtering and sterilizing the culture product to obtain a tricholoma matsutake fermentation product; the bacterial strains in the compound probiotic agent comprise a combination of streptococcus thermophilus, a lactobacillus paracasei YK-L003 bacterial strain and a saccharomyces cerevisiae YK-S001 bacterial strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of the three strains has an excellent skin conditioning effect, can effectively improve the skin state and resist and weaken wrinkles, and has an excellent effect when being applied to moisturizing and anti-wrinkle cosmetics.

The invention discloses a tricholoma matsutake mushroom, which is classified and named as tricholoma matsutake mushroom 11, and is preserved in China Center for Type Culture Collection on March 24, 2025 with the preservation number of CCTCC NO: M 2025577. The molecular marker identification method comprises culture and collection of hyphae, extraction of genome DNA, DNA fingerprint PCR amplification and electrophoresis detection of PCR products. According to the method, the tricholoma matsutake mushroom 11 which inherits the advantage of high thermotype of two parents, is good in hypha temperature tolerance and high in vigor, is similar to tricholoma matsutake in sporocarp shape and is not opened is obtained by carrying out crossbreeding of the mushrooms and screening after mushroom cultivation and fruiting, and the tricholoma matsutake mushroom 11 has good development and application prospects.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

The invention discloses mushroom five-kernel sauce and a preparation method thereof. The mushroom five-kernel sauce is prepared from 45-60 parts of vegetable oil, 12-22 parts of chili powder, 12-22 parts of sunflower seed kernels, 7-12 parts of pine nut kernels, 7-12 parts of crushed peanuts, 7-12 parts of walnut kernels, 5-10 parts of white sesame seeds, 2-5 parts of tricholoma matsutake, 0.5-1 part of fermented soya beans, 0.5-1 part of soybeans, 1-2 parts of edible salt and 0.1-0.2 part of compound spice seasoning. The manufacturing method comprises the following steps: weighing raw materials for later use; heating the vegetable oil to 120-130 DEG C; stir-frying the sunflower seed kernels, the pine nut kernels and the walnut kernels for 10-15 minutes; the output power of the frying pan is 10-12kw, adding chilli powder, and frying for 5-10 minutes; adding crushed tricholoma matsutake, soybeans and complete fermented soybeans, and stir-frying for 10-20 minutes; adding edible salt, and stirring at a constant speed for 5-10 minutes; stopping heating, adding crushed peanuts and half of white sesame seeds, and frying for 10-15 minutes at the residual temperature of 100-110 DEG C; adding composite spicy seasonings, and uniformly stirring by using a mechanical arm to obtain composite seasoning sauce; closing the machine, taking out the composite seasoning sauce, uniformly spreading the other half of white sesame seeds layer by layer, and filling to obtain a semi-finished product; and sterilizing to obtain a finished product.

The utility model relates to the technical field of tricholoma matsutake strain cultivation, and particularly discloses a tricholoma matsutake strain cultivation device which comprises a cultivation box, a plurality of cultivation plates are arranged in the cultivation box, and connecting columns are fixedly connected to the left side and the right side of the upper end face of each cultivation plate. Two limiting plates are fixedly connected to the outer walls of the multiple connecting columns, positioning columns matched with the connecting openings are fixedly connected to the left side and the right side of the lower end face of the upper cultivation plate, stabilizing plates are fixedly connected to the outer walls of the positioning columns, and the upper cultivation plate is stacked above the lower cultivation plate; the upper cultivation plate and the lower cultivation plate are spliced through the connecting structures, the multiple cultivation plates can be spliced and stacked by arranging the connecting structures, expansion or reduction can be conveniently conducted according to cultivation requirements, the flexibility and the utilization rate of the cultivation device are improved, and then good ventilation conditions are kept in the cultivation process.

The present invention provides an apricot forest tea meal with effects of assisting in lowering three highs and a preparation method thereof, and relates to the field of food, the apricot forest tea meal comprises the following raw materials: a component I: 1000 parts of Chinese yam, 100 parts of jerusalem artichoke, 200 parts of radix puerariae, 10 parts of tricholoma matsutake, 50 parts of onion powder, and 10 parts of low-sugar dry yeast; component II: 2000 parts of bitter gourd, 200 parts of jerusalem artichoke, 50 parts of endothelium corneum gigeriae galli, 50 parts of lotus root, 30 parts of stevia rebaudiana, 20 parts of tricholoma matsutake and 20 parts A component III: 50 parts of Adenophora stricta, 100 parts of Jerusalem artichoke, 200 parts of hulless oat, 1000 parts of radish and 10 parts of low-sugar dry yeast; component IV: 1000 parts of asparagus, 1000 parts of okra, 1000 parts of towel gourd, 1000 parts of small bamboo shoot, 1000 parts of lotus root, 1000 parts of garlic sprout, 1000 parts of kelp, 1000 parts of banana-plant, 1000 parts of radish and 1000 parts of green Chinese onion The traditional Chinese medicine is taken as the root, diet is taken as the basis, and aiming at the characteristics of diabetes, lung, spleen and kidney deficiency, yin deficiency and internal heat, three more and one less, and the like, according to the traditional Chinese medicine dialectical diet treatment, monarch, minister, assistant and guide formula rule, the traditional Chinese medicine is aimed at lowering hyperglycemia, hypertension and hyperlipidemia.

The invention relates to the technical field of baijiu production, in particular to a process for brewing tricholoma matsutake baijiu with distilled water, which comprises the following steps: firstly, selecting raw materials for pretreatment, using distilled water in the whole process, fermenting according to the flavor type requirement, distilling to obtain a stock solution, blending and ageing, and finally filling and packaging to obtain a finished product, and each link ensures the quality and flavor. By controlling the chloride ion concentration and the ferrous ion concentration in the solution, chlorides in the molten salt slag are completely contained in waste acid, insoluble substances are almost non-toxic and can be directly stacked, the distilled water white spirit brewing process can improve the purity of the white spirit, reduce impurities and peculiar smell, ensure stable quality, show fine and mellow taste and meet the hygienic standard, and the distilled water white spirit brewing process is suitable for large-scale popularization and application. The microbial pollution risk is reduced, the health is guaranteed, the requirements of different aroma types can be met, respective styles and characteristics are highlighted, the brand image can be enhanced, the storage life of the white spirit is prolonged, consumers are more relieved and satisfied, and products with higher quality are brought to the white spirit industry.

1. Name of the product in this design: Packaging Box (Matsutake Mushroom, Barley, and Quinoa Porridge). 2. Purpose of this design: Product packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

To enable high-sensitivity detection of Matsutake mushroom that might cause allergies contained in food ingredients and products even if the amount is minute.SOLUTION: A method of detecting Matsutake mushroom is provided, comprising extracting protein from a sample, obtaining an enzyme digest of the extracted protein using a protease, and analyzing the enzyme digest to detect at least one peptide selected from a group consisting of SEQ ID NOs: 1 and 2 using a mass spectrometer so as to qualitatively or quantitatively determine the presence or absence of Matsutake mushroom protein in the sample.SELECTED DRAWING: Figure 1

The invention relates to a brightening, anti-sugar and soothing composition and application thereof. The composition is prepared from the following components in parts by weight: 0.9 to 9 parts of ormosia henryi bark extract, 0.2 to 5 parts of tricholoma matsutake extract, 0.5 to 2 parts of inula flower extract and 0.5 to 5 parts of dunaliella salina extract. The composition has a good anti-sugar effect and an anti-oxidation effect, can improve darkness to realize brightening, forms an anti-inflammatory repair system to relieve skin, realizes complementary synergism, overcomes the effect limitation of a single component, and can comprehensively achieve the skin care effects of brightening, resisting sugar and relieving.

This invention relates to the field of fungal strain cultivation technology, and particularly to a method for isolating and cultivating fungal strains from matsutake fruiting bodies. The method involves collecting matsutake mushrooms that are 70%–80% mature and free from insects, disinfecting them with alcohol, longitudinally splitting them in half, removing the flesh from the cap and stipe, and inoculating them onto a slant culture medium to obtain a primary strain. This primary strain is then inoculated into a culture medium and shaken to obtain a primary shake flask strain, which is then inoculated into a culture medium. The strain is then shaken and cultured, and the concentration of metabolites, dissolved oxygen, and pH in the culture medium are collected in real time to construct a strain growth time prediction model to predict the stage culture duration. The cell proliferation trend is determined based on the number of matsutake mycelial cells. Based on a comparison of the actual culture time during the initial adjustment period and the stage culture time, the adjustment method for the logarithmic growth phase of the current batch is determined. Based on a comparison of the shake flask culture time and the predicted culture time, the adjustment method for the initial culture conditions of the next batch is determined. This invention effectively optimizes shake flask culture conditions and improves strain quality.

The invention relates to a medicinal and edible compound extract for improving myelosuppression of a tumor patient after chemotherapy, and a preparation method and application of the medicinal and edible compound extract. The compound extract is extracted from a composition at least comprising the following raw material medicines in parts by weight: 0.9-10 parts of tricholoma matsutake, 0.9-10 parts of mulberry and 0.5-10 parts of rhizoma polygonati. The raw material medicine composition further comprises the following raw material medicines in parts by weight: 0.7-10 parts of longan, 0.5-10 parts of pericarpium citri reticulatae, 0.5-10 parts of scorched hawthorn fruit, 0.5-10 parts of fructus amomi, 1.1-10 parts of cordyceps sinensis rice flour and 2.5-15 parts of rice peptide. The selected raw material medicines are all medicinal and edible components, do not cause adverse effects on liver and kidney functions and gastrointestinal tracts of eaters, and are high in safety and high in patient acceptance degree. Effect verification results show that the mulberry compound extract has an improvement effect on the side effect of bone marrow suppression of tumor patients, especially in the early stage, no related adverse reaction is found, and a safe and effective treatment choice is provided for bone marrow suppression.

The invention relates to the field of solid beverages, and discloses a PQQ solid beverage capable of promoting collagen synthesis and a preparation technology of the PQQ solid beverage. 2-4 parts of a grape seed extract; 0.2 to 0.8 part of nicotinamide; 0.2 to 0.8 part of L-cysteine; 0.1 to 0.3 part of sodium hyaluronate; 1 to 2 parts of agaricus blazei murill; 0.05 to 0.1 part of pyrroloquinoline quinone disodium salt; 1 to 2 parts of SOD yeast; and 25-35 parts of an auxiliary material. The nicotinamide is used for improving the skin barrier function and promoting cell metabolism, the L-cysteine is used for providing key amino acid for synthesizing collagen and directly supporting collagen generation, and the nicotinamide and the L-cysteine interact with each other, so that generation of deep collagen of the skin is promoted, the anti-aging effect of the skin is remarkably improved, and the structure and elasticity of the skin are improved; therefore, a quicker and more effective anti-aging effect is provided.

The present invention relates to a preparation method and product and application of a matsutake fermented product with anti-wrinkle and firming effects, the preparation method comprising: sterilizing a composite plant extract, a carbon source, an inorganic salt, and water after mixing to obtain a sterilized culture matrix, accessing a composite probiotic agent into the matrix for fermentation and culture, and obtaining a matsutake fermented product by centrifugation, filtration, and sterilization of the culture product; the strains in the composite probiotic agent include a combination of thermophilic Streptococcus, Lactobacillus paracasei YK-L003 strain, and Saccharomyces cerevisiae YK-S001 strain. The present invention combines specific strains for composite and combined fermentation, and the fermented product filtrate after fermentation by the three bacteria has excellent skin conditioning effect, can effectively improve skin condition, resist weakening wrinkles, and has excellent effect in moisturizing and anti-wrinkle cosmetics.

The invention belongs to the technical field of edible fungus cultivation, and particularly relates to a tricholoma matsutake culture medium based on tunnel fermentation and a tricholoma matsutake semi-artificial cultivation method. The tricholoma matsutake culture medium comprises 45-55% of wheat straw, 10-20% of soybean meal, 19-21% of Korean pine leaves and 14-16% of leaf mold; a secondary tunnel fermentation process is adopted to prepare the feed additive, high throughput is adopted in primary fermentation, and low throughput is adopted in secondary fermentation. The semi-artificial cultivation method of the tricholoma matsutake comprises the following steps: inoculating a tricholoma matsutake strain into a liquid culture medium, fermenting to obtain a liquid strain, then mixing the liquid strain with the tricholoma matsutake culture medium, and pre-culturing to obtain an inoculation material; burying the inoculation material in a tree pit, covering a mixture of decomposed pine needles and black sandy soil and living moss on the inoculation material, and culturing. The tricholoma matsutake culture medium is high in fermentation efficiency and low in fermentation energy consumption, the mycelium planting rate is high when the tricholoma matsutake culture medium is used for tricholoma matsutake culture, and the tricholoma matsutake semi-artificial cultivation method is high in mycorrhiza forming rate, high in annual yield and low in sporocarp malformation rate.

1. Name of the product in this design: Packaging bag (Matsutake mushroom). 2. Intended use of this design: This design is intended for use as a packaging bag. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a thin product, so the left view is omitted; this design is a thin product, so the right view is omitted; this design is a thin product, so the top view is omitted; this design is a thin product, so the bottom view is omitted.

The invention belongs to the technical field of biology, and particularly relates to a method for preparing composite pentapeptide with a lipid-lowering and blood-glucose-lowering function by utilizing an enzymolysis-fermentation-enzymolysis technology and application of the composite pentapeptide. According to the composite pentapeptide with the lipid-lowering and blood-glucose-reducing functions, the soybeans, the highland barley, the folium mori, the ginseng and the tricholoma matsutake are specifically combined, synergistic interaction can be achieved, and the lipid-lowering and blood-glucose-reducing effects are remarkably improved. In addition, the invention also provides a scheme for preparing the polypeptide by using an enzymolysis-fermentation-enzymolysis triple biotransformation technology combined process, which is beneficial to decomposing plant macromolecular substances into easily absorbed micromolecular nutritional ingredients, and simultaneously directionally extracting the five-dimensional plant composite pentapeptide with the effect of reducing blood sugar and blood fat. The biological activity and functionality of the composite pentapeptide are improved, and high-quality raw materials are provided for prevention and treatment of diabetes and hyperlipidemia. Therefore, the technical scheme of the invention has the advantages of safety, reliability, good effect and no side effect.

1. The name of the design product: gift box (matsutake and macadamia nut). 2. The use of the design product: gift box for nut snacks. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: front view. 5. The right view is the same as the left view, and the bottom view is the same as the top view, so the right view and the bottom view are omitted.

The present invention discloses a tricholoma gambosum beef sauce preparation method, and relates to the technical field of seasoning processing, and the method comprises the following steps: S1, pretreatment: tricholoma gambosum is soaked for 1-2 days, and is cut into particles for later use; spices are weighed in advance; beef with fat and lean is selected and cut into small pieces or diced meat for standby application; the preparation method comprises the following steps: weighing the following raw materials in parts by mass in advance: 60-65 parts of composite rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of tricholoma gambosum, 1-2 parts of tricholoma matsutake, 1-2 parts of black truffle, 3-5 parts of thick broad-bean sauce, 1-3 parts of fermented soya beans, 5-8 parts of garlic, 1-3 parts of fresh ginger, 1-3 parts of white granulated sugar, 1-3 parts of table salt, 0.1-0.5 part of spices, 0.5-1 part of Chinese prickly ash powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame, 3-5 parts of sesame oil and 2-4 parts of high-salt diluted tricholoma gambosum crude oil. And S2, performing stir-frying. The tricholoma gambosum beef paste provided by the invention combines the fresh fragrance of tricholoma gambosum and the rich flavor of beef, and can add unique flavor to various dishes.

The invention relates to the technical field of food processing, and discloses a low-temperature efficient extraction method of tricholoma matsutake active ingredients, which comprises the following steps: S1, antioxidant pretreatment; s2, vacuum ultrasonic synergistic extraction: transferring the tricholoma matsutake slices soaked in the step S1 to vacuum ultrasonic extraction equipment, synchronously performing drying and active ingredient extraction under low-temperature and vacuum conditions in combination with ultrasonic assistance, and collecting tricholoma matsutake small molecular group cell stock solution in real time; s3, gradient interception solid-liquid separation; s4, modified membrane separation and purification; s5, performing falling film concentration under nitrogen protection; and S6, performing pressure gradient non-thermal sterilization. According to the method, the technical scheme of combining antioxidant protection of composite pretreatment liquid with vacuum ultrasonic synergistic extraction is adopted, so that the technical effect of efficiently retaining active ingredients in tricholoma matsutake is achieved; the defects that the active components are easily degraded or structurally damaged due to oxidation and mechanical action, and the retention effect is poor are overcome.

1. Name of the product of this design: Packaging bottle (Fresh Matsutake Vegetarian Oyster Sauce). 2. Application of this design product: for food packaging. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

The invention belongs to the field of skin care products, and discloses an anti-aging skin care product composition containing plant extracts and application of the anti-aging skin care product composition. The anti-aging composition containing the plant extract comprises a tricholoma matsutake extract, a silybum marianum seed extract, ergothioneine and a flaxseed extract, wherein the mass ratio of the tricholoma matsutake extract to the silybum marianum seed extract to the ergothioneine to the flaxseed extract is (4-8): (3-6): (0.02-0.05): (2-4). According to the anti-aging skin care product composition, various substances have a synergistic effect, non-enzymatic glycosylation reaction is inhibited to the maximum extent, the raw materials are wide in source and relatively low in price, and the anti-aging skin care product composition has an extremely good application prospect in the field of anti-aging skin care products.

The utility model relates to the technical field of tricholoma matsutake seed production, and particularly discloses a tricholoma matsutake seed production raw material pre-wetting device which comprises a device body, the upper end face of the device body is fixedly connected with a fixing frame through a connecting column, and the interior of the fixing frame is rotationally connected with a threaded rod. A motor with the output end fixedly connected with the threaded rod is installed on the left side of the fixing frame, a sliding block is in threaded connection with the outer wall of the threaded rod, a water collecting cavity is fixedly connected to the lower end face of the sliding block, and a plurality of spray heads communicate with the lower end face of the water collecting cavity. Water is evenly sprayed into the material containing groove through left-right movement of the multiple spray heads, it is guaranteed that the spraying range is fully covered, the wetted area of raw materials is increased, then the stirring frame moves left and right in the material containing groove, the raw materials in the material containing groove can be stirred, the raw materials are more fully mixed, the raw materials are evenly wetted, and the pre-wetting effect is improved.

This invention discloses a dietary factor and its combination that targets gut microbiota to improve exercise performance, belonging to the fields of microbial technology and pharmaceutical technology. Experimental verification shows that the dietary factor combination can increase the abundance of *Eubacterium rectale*, *Faecalibacterium prausnitzii*, and *Veillonella* species; a combination of galactooligosaccharides, burdock seed, matsutake polysaccharide, and galactooligosaccharides; a combination of burdock seed and matsutake polysaccharide; and a combination of burdock seed and galactooligosaccharides can increase the concentration of fatty acid amides; curcumin and the combination of curcumin, burdock seed, and galactooligosaccharides show the best effect in promoting the content of fecal microbiota after acetic acid fermentation; and a mixed combination of *Bifidobacterium adolescentis* CCFM1066, *Bifidobacterium longum* CCFM1306, curcumin, inulin, burdock seed, matsutake polysaccharide, and galactooligosaccharides shows the most significant effect in increasing the time spent swimming at exhaustion under load in exercised mice.

The present invention relates to a fermentation filtrate of pine mushroom mycelium with soothing, repairing and antioxidant effects, as well as a preparation method and application thereof. The preparation method comprises the following steps: inoculating pine mushroom liquid seeds into a sterilized fermentation medium for a first-stage culture to obtain a first fermentation liquid; the first-stage culture is continued at 25-28°C for 5-10 days; then the first fermentation liquid is cultured in a second stage to obtain a second fermentation liquid; the second-stage culture is continued at 20-24°C for 5-8 days; and the second fermentation liquid is filtered to separate the pine mushroom mycelium and the fermentation filtrate. The present invention creatively performs a two-stage fermentation of pine mushroom liquid seeds. By controlling the fermentation time and fermentation temperature of each stage, it is possible to well balance the rapid growth of pine mushrooms and the rapid production of active ingredients such as pine mushroom polysaccharides. The final fermentation product filtrate has excellent soothing, moisturizing, repairing and antioxidant effects.

The invention discloses a production process of an alcohol tricholoma matsutake fungus bag, which realizes standardized production of the fungus bag by optimizing the raw material ratio (70-80 parts of sawdust, 15-25 parts of wheat bran and the like), innovating a four-stage sterilization method (preheating at the temperature of 55 DEG C, sterilizing at the temperature of 125 DEG C and cooling in a gradient manner) and a closed liquid inoculation technology. According to the process, the biotransformation rate of the fungus bags is increased to 1: 1.8, the single-stick productivity is 0.8-1.2 kg, the pollution rate is reduced to 0.3%, the technical problems of insufficient raw material standardization, high sterilization energy consumption, high pollution rate and the like in the traditional process are solved, and reliable guarantee is provided for industrial cultivation of the mellow tricholoma matsutake.

1. The name of this design product: Street Lamp (Four-Leaf Matsutake). 2. Purpose of this design product: used for road lighting. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

To provide a perfume composition capable of giving a natural feeling and an earthy feeling which are the fragrance of natural mint.SOLUTION: A fragrance composition comprising the following components (A), (B), and (C): (A) a menthol, (B) matsutake ol, and (C) water, wherein the mass ratio (A) / (B) of the component (A) to the component (B) is 10 to 400.SELECTED DRAWING: None

1. Name of the design product: Packaging bag (dried matsutake, dried shiitake). 2. Use of the design product: For packaging food. 3. Design points of the design product: The combination of shape, pattern and color. 4. Picture or photograph that best shows the design points: 3D view of Design 1. 5. The claimed design includes color. 6. This design product is a thin product, so the left view of Design 1 is omitted; this design product is a thin product, so the right view of Design 1 is omitted; this design product is a thin product, so the top view of Design 1 is omitted; this design product is a thin product, so the bottom view of Design 1 is omitted; this design product is a thin product, so the left view of Design 2 is omitted; this design product is a thin product, so the right view of Design 2 is omitted; this design product is a thin product, so the top view of Design 2 is omitted; this design product is a thin product, so the bottom view of Design 2 is omitted. 7. Design 1 is designated as the basic design.

The invention relates to the technical field of wine brewing production, in particular to a tricholoma matsutake beer brewing method which comprises the following steps: mixing wort, white sugar and distilled water in a fermentation barrel according to a specific proportion, heating, adding saccharomycetes in a specific proportion, stirring, fermenting for the first time at a specific temperature for a specific time, adding tricholoma matsutake extracting solution, and fermenting for the second time; transferring to a wine storage tank, cooling, carrying out secondary fermentation, and finally clarifying, filtering and sub-packaging. The malt wort, the tricholoma matsutake extracting solution and the like are prepared by specific preparation methods. The tricholoma matsutake beer prepared by the invention is endowed with unique flavor and fragrance, and has nutritional and health-care functions; distilled water and a unique extraction process are adopted, so that the purity and the quality stability are improved; through segmented fermentation and accurate control, component fusion and nutrition retention are ensured; stable quality is guaranteed through filtration and wine storage period control, and the method is suitable for large-scale production; the market blank is filled, and high market potential and additional value are achieved; the process is easy to operate and environment-friendly, product application scenes are diversified, and remarkable economic benefits can be brought.