CN103315359A - Grifola frondosus solid state fermentation functional beverage and its preparation method - Google Patents

Abstract

The invention relates to a functional beverage of Grifola frondosa, which consists of the solid weight ratio of the extract comprising: solid-state fermentation compound 5 of Grifola frondosa-lentinus edodes or shiitake mushroom stalk-Apricot apricot leaves, Apricot apricot 1, Codonopsis 1, Lycium barbarum 1, Notoginseng 0.1, Mangosteen 0.1. Extraction methods include: extraction with distilled water or demineralized water, material-liquid ratio 1:10, temperature 45-55°C, pressure 0.06 MPa, leaching for 20 minutes, and filtering to obtain the first extraction; Under the condition of leaching for 20 minutes, the second extraction solution is obtained by filtration; the two extraction solutions are mixed to obtain the extraction solution. The present invention utilizes the ability of Grifola frondosa to decompose cellulose, and solid fermentation of Grifola frondosa is not only beneficial to the release of polysaccharides, amino acids, total flavonoids, dietary fiber, and carbohydrates from shiitake mushrooms or shiitake mushrooms, but also beneficial to the release of ash The synthesis of tree flower's own metabolites enriches its own nutritional value, thus making the composition of the fermentation product system more diversified.

Description

Grifola frondosa solid-state fermented functional drink and preparation method thereof

technical field

The present invention relates to a method of using shiitake mushrooms or shiitake stalks and apricot leaves as special substrates, and through cell engineering, a method for directional selection of excellent strains of the rare edible and medicinal fungi of Grifola frondosa, and using shiitake mushrooms or shiitake stalks and apricot leaves as the main A method for preparing a functional drink through solid fermentation of Grifola frondosa under a special matrix composed of materials.

Background technique

Grifola frondosa (Grifola frondosa), also known as Bayleaf polypore, chestnut mushroom, cloud mushroom, lotus fungus, etc., belongs to Basidiomycetes, Polyporaceae, Polyporaceae, and Polyporaceae. The fruiting bodies of Grifola frondosa are soft, not only rich in high-quality protein, vitamins and trace elements, but can be used as delicious food; at the same time, Grifola frondosa is also a very precious medicinal fungus. A large number of studies have shown that from its fruiting body or mycelium Grifola frondosa polysaccharide extracted from Grifola frondosa has significant anti-tumor, hypoglycemic, anti-hepatitis, anti-HIV virus and immune system improvement effects, and the trehalose it contains has the effect of beautifying and beautifying the skin. Grifola frondosa is a wood-rot fungus, which has a strong ability to decompose solid cellulose.

Known as the "Queen of Mushrooms", Lentinus edodel is deeply loved by the public because of its thick meat, delicious taste and rich nutrition, and is rated as one of the top ten best foods in the world integrating nutrition and health care , The shiitake mushroom industry developed thereupon also plays a decisive role in the development of my country's agricultural and sideline industries. Since the 1980s, the output of shiitake mushrooms in China has grown rapidly, reaching 90,000 tons in 2002, accounting for 78% of the total output of shiitake mushrooms in the world, ranking first in the world. The products are exported to 117 countries and regions such as Europe, America and Southeast Asia. The global market share of shiitake mushrooms is 92%. In 2010, the sales volume of shiitake mushrooms in China reached 427.6 trillion U.S. dollars. The annual output of shiitake mushrooms in China is about 500,000 tons, and the stalks of shiitake mushrooms account for about 30% of the total weight. Similarly, it is rich in a large number of nutritional active ingredients, which have various effects such as anti-oxidation, improving immunity, lowering blood fat, protecting liver and detoxifying, but most of them have not been fully developed and utilized, and the stems of shiitake mushrooms are treated as waste. Therefore, resource development and utilization of mushroom stalks is still a hot issue.

Apricot leaves contain a variety of chemical components, mainly including flavonoids and terpenoids. These components have a strong antioxidant effect, which can remove excess free radicals in the human body, prevent lipid peroxidation in the body, and improve human health. Immunity and other effects, it is a natural medicine for treating cardiovascular and cerebrovascular diseases, which can partially or completely replace Ginkgo biloba extract. Flavonols (lactones), isoflavones, rulinose, xylan and other products extracted from the deep processing of apricot leaves are important medical raw materials and health products, with very good market prospects and great development potential. In 2012, someone made a comparative analysis of betulinic acid, oleanolic acid, ursolic acid and Jinsizizao jujube in the active ingredients of triterpene acids in the leaves of Prunus apricot, and found that oleanolic acid is the 9.9 times that of jujube fruit, ursolic acid is 9.6 times that of Jinsixiaozao jujube, and the content of total triterpene acids is the highest during the deciduous period, of which ursolic acid almost reaches 78% of the total triterpene acids of Jinsixiaozao. Research shows that, Pentacyclic triterpenoids are the main active ingredients of Chinese herbal medicine, and have various biological activities such as anti-tumor, anti-HIV, and antibacterial. At present, ursolic acid is called a functional food factor. Japan and other countries use it as a natural antioxidant for in food. Our country is rich in apricot resources, and the utilization of apricot leaves not only solves the problem of obtaining materials, but also turns waste into treasure, which is in line with the sustainable development of agricultural economy.

At present, most of the beverage development of Grifola frondosa is devoted to liquid fermentation. There are few reports on the preparation of functional drinks by solid fermentation of Grifola frondosa, and there is no report on the preparation of functional drinks by solid fermentation of Grifola frondosa under a specific substrate.

Contents of the invention

The purpose of the present invention is to select shiitake mushrooms or shiitake stalks and apricot leaves as special substrates, and use Grifola frondosa as the starting strain to prepare functional drinks by solid fermentation, so as to realize more functional factors of agricultural and sideline product leftovers, shiitake stalks and apricot leaves extraction and efficient utilization.

The solid-state fermented functional drink of Grifola frondosa comprises:

Distilled water or demineralized water extraction, material-to-liquid ratio 1:10, temperature 45-55 °C, pressure 0.06 MPa for 20 minutes, filtered to obtain the first extraction liquid; filter residue plus the first extraction water, extraction under the same conditions After 20 minutes, filter to obtain the second extract; mix the two extracts to obtain the extract; blend according to the sugar-acid ratio of conventional drinks.

The preparation method of the above-mentioned Grifola frondosa solid-state fermented functional drink comprises the following steps:

A, use the shake flask culture medium that contains shiitake mushroom or shiitake mushroom stipe and apricot leaf, make mycosphere through shaking flask culture, make protoplast after enzymatic hydrolysis;

B, protoplast carries out the selection and breeding of grifola frondosa solid fermentation ultraviolet mutagenesis strain;

C, use the parent plant culture medium containing shiitake mushroom or shiitake stalk and apricot leaf to regenerate

D, use the solid medium that contains shiitake mushroom or shiitake stalk and apricot leaf to carry out solid fermentation,

E, Grifola frondosa - shiitake mushroom or shiitake mushroom handle - apricot leaf solid medium solid fermentation compound post-processing;

F. Beverage formula combination and extraction;

G. Blending to get the finished product.

The above-mentioned preparation method of the frondosa frondosa solid-state fermentation functional drink, the breeding of the frondosa frondosa strain described in step A includes:

After activating the purchased Grifola frondosa strains, carry out shake flask culture, make protoplasts after enzymatic hydrolysis of the obtained bacterium balls, and regenerate them after ultraviolet mutagenesis treatment,

The shake flask culture medium composition that adopts is: Glucose 20g, potato 120g, bran 50g, shiitake mushroom or mushroom stalk 22g, apricot leaf 8g, add distilled water and dilute to 1000mL;

Potatoes and wheat bran are boiled for 20 minutes, filtered, and the filtrate is obtained; shiitake mushrooms or shiitake stalks, and apricot leaves are dried, crushed, and sieved through an 80-mesh sieve for powder.

The above method for preparing the grifola frondosa solid-state fermentation functional drink, the enzymatic hydrolysis of the grifola frondosa frondosa coccus described in step A includes: the enzyme liquid required for protoplast preparation is 6g/L cellulase+6g/L helicase, and the enzyme liquid uses 109g/L L mannitol solution was prepared, the enzymolysis temperature was 30°C, and the enzymolysis time was 150min.

In the method for preparing the grifola frondosa solid-state fermentation functional drink, the breeding of the ultraviolet mutagenic strain described in step B includes: the protoplast suspension is prepared with a mannitol solution with a concentration of 108 g/L during the mutagenesis, and the concentration is 105/mL; 40s was used as the irradiation dose to mutagenize protoplasts of Grifola frondosa, 10 batches of continuous mutagenesis, each batch was diluted and coated on a plate; the irradiation conditions were UV lamp 15W, irradiation distance 30cm, irradiation dose 40s; 10 batches of continuous mutagenesis, each batch was diluted After coating the plate, the mutant strain with the largest colony diameter and the most vigorous growth was selected.

The above preparation method of Grifola frondosa solid-state fermented functional drink, step C regeneration culture includes: the regeneration medium adopts the mother seed medium formula: 22g of shiitake mushroom or shiitake stalk, 8g of apricot leaf 8g agar, 20g of agar, add distilled water to 1000mL; , Apricot apricot leaves are dried and pulverized, and passed through an 80-mesh sieve for powder;

Then select the starting strains through solid fermentation re-screening and enter the subsequent solid fermentation stage for use;

Cultivation material weight ratio formula: shiitake mushroom or shiitake mushroom stalk 62%, apricot leaf 16%, bran 20%, 2% sucrose, and the ratio of material to water is 1:1.4;

Select a strain with white, dense, fast-growing mycelia, high enzyme activity, high polysaccharide content, and stable genetic properties after multiple transfers, and transfer this strain to the PDA mother seed medium, and enter The solid fermentation stage is ready for use.

The preparation method of the above-mentioned Grifola frondosa solid-state fermentation functional drink, step D solid fermentation includes: shiitake mushrooms or shiitake stalks are pulverized with a pulverizer and sieved, the material particles are 20-40 mm in size, and the apricot leaves are lightly pulverized into a size of 80-100 mm with a pulverizer; bran The leather is commercially available; according to the proportion of the cultivation material in step C, 2/3 of the amount is put into a 500-gram volume glass bottle or a normal-sized polypropylene plastic bag, tied tightly with white cloth, and sterilized at 0.1 MPa for 2 hours;

Solid-state fermentation conditions: insert the strain obtained in step C under sterile conditions, control the temperature at 20-25°C for static cultivation, control the humidity at 60%-63%, and after the mycelium of Grifola frondosa is filled with the bottle/bag, the product is obtained Grifola frondosa - shiitake stipe - apricot leaf fermented complex.

In the above preparation method of the grifola frondosa solid-state fermentation functional drink, the post-treatment of the solid-state fermentation compound in step E includes: preliminary crushing, drying at 35-40°C for 3 hours, drying at 45-50°C for 3 hours, drying at 55-60°C for 1 hour , pulverized by a pulverizer and sieved, with a sieve size of 20-40mm; bagged for later use, and stored away from light.

In the above preparation method of the frondosa frondosa solid-state fermented functional drink, the solid-state weight ratio of the beverage formula in step F includes: solid-state fermentation compound 5 of frondosa frondosa-shinii mushroom or shiitake mushroom stalk-apricot leaf, apricot apricot 1, codonopsis 1, wolfberry 1, Radix Notoginseng or 0.1, Luo Han Guo 0.1.

The above-mentioned preparation method of Grifola frondosa solid-state fermented functional drink, the step F of extracting the solid-state fermentation compound of Grifola frondosa-shinii mushroom or shiitake stalk-Prunus apricot leaf comprises: distilled water or demineralized water extraction, material-liquid ratio 1:10, temperature 45 Extract at -55°C for 20 minutes at a pressure of 0.06 MPa, and filter to obtain the first extract; filter residue plus the amount of water extracted for the first time, extract for 20 minutes under the same conditions as above, and filter to obtain the second extract; The extracts are mixed to obtain an extract; the second extract is obtained by filtering. The two extracts are mixed to obtain the extract, filtered; the residue is fed to pigs or fattened fields.

The invention adopts the compatibility of shiitake mushrooms or shiitake stalks and apricot leaves, and utilizes the ability of decomposing cellulose of the frondosa frondosa to solid ferment the frondosa frondosa to prepare the functional drink. Cultivating Grifola frondosa under a special substrate is not only conducive to the release of polysaccharides, amino acids, total flavonoids, dietary fiber, and carbohydrates from Lentinus lentinus or Lentinus edodes leaves, but also facilitates the synthesis of metabolites of Grifola frondosa itself, enriching Its own nutritional value, so that the composition of the fermentation product system is more diversified. The obtained complex will have the decomposition and synthesis products of the three substances, and will have better anti-aging, anti-oxidation, and beauty-beautifying effects.

Detailed ways

The method steps of the present invention will be described in detail below in conjunction with specific examples. The Grifola frondosa fungi used in the present invention are purchased from the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences.

The preparation method of the solid-state fermented functional drink of Grifola frondosa comprises the following steps:

A, use the shake flask culture medium that contains shiitake mushroom or shiitake mushroom stipe and apricot leaf, make mycosphere through shaking flask culture, make protoplast after enzymatic hydrolysis;

A-1 After activating the purchased Grifola frondosa strains, carry out shake flask culture, make the protoplasts after enzymatic hydrolysis of the obtained bacterium balls, and regenerate them after ultraviolet mutagenesis treatment,

The shake flask culture medium composition that adopts is: Glucose 20g, potato 120g, bran 50g, shiitake mushroom or mushroom stalk 22g, apricot leaf 8g, add distilled water and dilute to 1000mL;

Potatoes and wheat bran are boiled for 20 minutes, filtered, and the filtrate is obtained; shiitake mushrooms or shiitake stalks, and apricot leaves are dried, crushed, and sieved through an 80-mesh sieve for powder.

Among them, the primary selection of shiitake mushrooms or shiitake stalks and apricot leaves: select shiitake mushrooms or shiitake stalks and apricot leaves that are free from mildew and meet food processing standards, remove the sundries in the shiitake stalks and apricot leaves, and clean them with running water ; Dry at 60°C for 5 hours;

A-2 The preparation method of the above-mentioned Grifola frondosa solid-state fermentation functional drink, the enzymatic hydrolysis of the Grifola frondosa frondosa coccus described in step A includes: the enzyme liquid required for protoplast preparation is 6g/L cellulase+6g/L helicase, the enzyme liquid Prepared with 109g/L mannitol solution, the enzymolysis temperature is 30°C, and the enzymolysis time is 150min.

B, protoplast carries out the selection and breeding of grifola frondosa solid fermentation ultraviolet mutagenesis strain;

During B-1 mutagenesis, the protoplast suspension was prepared with a mannitol solution with a concentration of 108 g/L, and the concentration was 105 cells/mL; the protoplasts of Grifola frondosa were mutagenized with 40 s as the irradiation dose, 10 batches of continuous mutagenesis, and each batch was diluted After coating the plate; select the mutant strain with the largest colony diameter and the most vigorous growth.

B-2 was cultured on a slant surface and an Erlenmeyer flask respectively, cultured on a slant surface at 25°C for 6 days, measured the length of daily growth, and calculated the mycelial growth rate (cm/d);

B-3 Shake flask culture, cultivate to the end of fermentation, and measure the polysaccharide content of mycelia. From the 30 mutant strains, select 2 strains with better mycelial growth rate and polysaccharide content for re-screening by solid fermentation;

B-4. Take the 2 Grifola frondosa mutagenic strains that were re-screened and transfer them 5 times, and repeat the measurement of growth rate and polysaccharide content to carry out the stability experiment of genetic traits.

C, use the parent plant culture medium containing shiitake mushrooms and apricot leaves to regenerate and cultivate

C-1 regeneration culture includes: the regeneration medium adopts the formula of the parent culture medium: 22g of shiitake mushroom or shiitake stalk, 8g of apricot leaf and 20g of agar, add distilled water to make the volume to 1000mL; Mesh sieve powder;

C-2 is then re-screened by solid fermentation to select the starting strains to enter the subsequent solid fermentation stage for use;

Cultivation material weight ratio formula: shiitake mushroom or shiitake mushroom stalk 62%, apricot leaf 16%, bran 20%, 2% sucrose, and the ratio of material to water is 1:1.4;

C-3 Select a strain with white, dense, fast-growing mycelia, high enzyme activity, high polysaccharide content, and stable genetic properties after multiple transfers, and transfer this strain to the PDA parent culture medium During the process, enter the solid fermentation stage for use.

D, use the solid medium that contains shiitake mushroom and apricot leaf to carry out solid fermentation,

D-1 shiitake mushrooms or shiitake stalks are pulverized and sieved with a pulverizer, the material particles are 20-40mm, and the apricot leaves are lightly pulverized to a size of 80-100mm with a pulverizer; the bran is commercially available;

D-2 According to the ratio of planting materials in step C, put 2/3 of the amount into a 500-gram volume glass bottle or a normal-sized polypropylene plastic bag, tie it tightly with white market cloth, and sterilize at 0.1MPa for 2 hours;

D-3 Solid-state fermentation conditions: insert the bacteria obtained in step C under sterile conditions, keep the temperature at 20-25°C for static culture, and control the humidity at 60%-63%, after the mycelium of Grifola frondosa is full of bottles/bags , that is, the fermentation compound of Grifola frondosa-lentinus edodes-Apricot leaves.

E, Grifola frondosa-lentinus edodes-Apricot leaf solid medium solid fermentation compound post-processing;

E-1 Preliminary crushing, drying at 35-40°C for 3 hours, drying at 45-50°C for 3 hours, drying at 55-60°C for 1 hour, pulverizing and sieving with a sieve size of 20-40mm; bagging for later use ,Keep away from light.

Put them on the grill after drying and putting them on a plate. Generally, they are placed in 8 to 10 layers, and the distance between each layer should be 20 cm. When the temperature of the drying room rises to 35°C, enter the room for drying. When drying, it must be low temperature first, and then gradually increase the temperature, increasing the temperature by 5°C in 1 hour.

F. Beverage formula combination and extraction;

The solid weight ratio of the F-1 extract is: 5 solid-state fermentation complexes of Grifola frondosa-lentinus edodes or shiitake mushroom stalk-Prunus apricot leaves, 1 apricot apricot, 1 codonopsis 1, wolfberry 1, notoginseng 0.1, and Luo Han Guo 0.1.

F-2 extraction method includes: distilled water or demineralized water extraction, solid-liquid ratio 1: 10, temperature 45-55 ℃, leaching 20 minutes under the condition of pressure 0.06 MPa, filter to obtain the first leaching liquid; The amount of water is leached for 20 minutes under the same conditions as above, and the second extraction solution is obtained by filtration; the two extraction solutions are mixed to obtain the extraction solution; the second extraction solution is obtained by filtration. The two extracts are mixed to obtain the extract, filtered; the residue is fed to pigs or fattened fields.

G. The finished product obtained by blending can be used to replace white granulated sugar with sweeteners allowed in food for use by special groups of people, and can also be used as a basic raw material for blending with other fruit juices.

H. Filling and storage: fill in accordance with the aseptic filling process requirements for food or pharmaceutical oral liquid, pop cans or brown oral liquid bottles, and store at low temperature and away from light.

I. Relevant inspections:

(1) Sensory indicators

Dark red, free of impurities, with the special fruity aroma of shiitake mushrooms and apricots, and a mellow taste. Placed for 60 days without delamination, allowing a small amount of precipitation.

(2) Physical and chemical indicators

The polysaccharide content should be ≥ 4%, and the soluble solid content should be ≥ 5%.

(3) Microbial indicators

The total number of bacteria ≤ 100cfu/mL, coliform ≤ 3cfu/100mL, pathogenic bacteria shall not be detected.

Relevant comparative study description about the present invention:

1. The excellent strains 13y-03 and 13y-16 selected by the ultraviolet mutagenesis technology of Grifola frondosa protoplasts have strong ability to decompose the stipe of Lentinus edodes and Apricot apricot leaves, and mycelia grow rapidly on this medium with high polysaccharide content. And the 13y-16 strain is used as the starting strain of this technology.

Table 1: Comparison of the growth rate of the parent culture medium of different Grifola frondosa strains:

strain culture medium Long speed/cm/d growth ck A medium mother medium 0.19 + 13y-03 A medium mother medium 0.26 ++ 13y-16 A medium mother medium 0.32 +++

"+" indicates the growth potential and density; the data in the table are the average value of 3 experiments.

Table 2: Comparison of growth conditions of solid-state fermentation culture of different Grifola frondosa strains

strain culture medium Full bottle time/d ck Common media 45 13y-03 In B, the solid-state fermentation medium Zhongshan apricot leaf is replaced by the same amount of mushroom stalk 43 13y-16 B medium solid state fermentation medium 35

It can be seen from Table 2 that 13-y16 has the shortest time to fill the bottle in the solid-state fermentation medium.

The solid composite extract was analyzed by qualitative reaction and thin-layer color analysis, and its composition was determined to contain not only polysaccharides, but also functional factors such as flavonoids, polyphenols, alkaloids, and steroids. .

2. Drosophila longevity test

The four test substances were obtained by the classical extraction method of hot water extraction. Since the polysaccharide in the extract is the main functional substance, the polysaccharide concentration was used as the index factor of the extract. The content of polysaccharides was determined by the phenol-sulfuric acid method; the stalks of mushrooms and apricot leaves were taken from the same place.

Table 3 Drosophila Lifespan Experiment Concentration and Addition of Each Test Substance

Test substance Polysaccharide concentration (mg/mL) Amount added (mL) Grifola frondosa common culture extract 9.28 10 Mushroom stipe + apricot leaf extract 12.66 10 Compound prescription extract before solid fermentation 15.86 10 Culture extract after solid state fermentation 28.15 10

Note: for common culture of Grifola frondosa, cottonseed husks are used instead of shiitake stalks and apricot leaves;

Put the cotton ball dipped in ether into a 10ml syringe with a needle with an inner diameter of 1mm, pump it back and forth, inject ether vapor into an empty container with 500 fruit flies (male fruit flies) (prevent liquid ether from entering), After the fruit flies were completely paralyzed, they were kept for two minutes, then poured onto white paper, randomly divided into 5 groups with goose feathers, 100 in each group, and transferred to the fruit fly culture medium containing different test substances. Drosophila were divided into 4 groups in each medium, 25 in each group. Then place it in an incubator (25±0.5°C, humidity 60-65%). Observe once every morning and evening, record the number of dead fruit flies, and then calculate the life span of fruit flies. Pay attention to observe the shape of the culture, and replace the medium in time until the last fruit fly dies.

The impact of table 4 different tested substances on the lifespan of fruit flies

Note: the highest average lifespan: in each group of test medium, the average lifespan of the last five dead fruit flies.

a means P<0.05

The addition amount of different test substances in the basal medium was 10mL/100g. Drosophila basal medium: Pour 10g of corn flour into a beaker, add 36mL of tap water, heat to make a paste; put 1.5g of agar in a beaker, add 40mL of tap water, boil to fully dissolve, then add 13.5g of white sugar 1. 0.15g of benzoic acid (dissolved in 3mL of 95% alcohol) and boiled to dissolve; mix the above two, boil, weigh, add boiling water to make the total weight to 99g, add dry yeast powder 1g immediately when the temperature drops to a suitable temperature, and mix thoroughly That's it.

The four test substances can prolong the lifespan of fruit flies. Through the comparison of the above data, it is found that after the solid fermentation of this process, the release of the functional factors of the mushroom stalk and the apricot leaf has been significantly improved, and the high efficiency of 1+1>2 has been achieved. model.

The solid composite extract was analyzed by qualitative reaction and thin-layer color analysis, and its composition was determined to contain not only polysaccharides, but also functional factors such as flavonoids, polyphenols, alkaloids, and steroids. .

Therefore, it has been fully shown from the above experiments that the prepared Grifola frondosa-lentinus edodes-Apricot leaf solid-state fermentation complex extract has stronger anti-aging and anti-oxidation effects.

Example 2

In the embodiment of the present invention, the solid-state fermentation compound of Grifola frondosa-lentinus edodes-hawthorn leaves, and then compatible components of mountain apricot, Codonopsis pilosula, wolfberry, Panax notoginseng, Luo Han Guo, the ratio is 5:1:1:1:0.1:0.1 ( w/w); change Panax notoginseng to kudzu root, the same as the rest.

Claims (10)

1. A Grifola frondosa solid-state fermented functional drink, the solid weight ratio of the extract in its composition comprises: Distilled water or demineralized water extraction, material-to-liquid ratio 1:10, temperature 45-55 °C, pressure 0.06 MPa for 20 minutes, filtered to obtain the first extraction liquid; filter residue plus the first extraction water, extraction under the same conditions After 20 minutes, filter to obtain the second extract; mix the two extracts to obtain the extract; blend according to the sugar-acid ratio of conventional drinks. 2. A method for preparing a solid-state fermented functional beverage of Grifola frondosa, characterized in that it comprises the following steps: A, use the shake flask culture medium that contains shiitake mushroom or shiitake mushroom stipe and apricot leaf, make mycosphere through shaking flask culture, make protoplast after enzymatic hydrolysis; B, protoplast carries out the selection and breeding of grifola frondosa solid fermentation ultraviolet mutagenesis strain; C, use the parent plant culture medium containing shiitake mushroom or shiitake stalk and apricot leaf to regenerate D, use the solid medium that contains shiitake mushroom or shiitake stalk and apricot leaf to carry out solid fermentation, E, Grifola frondosa - shiitake mushroom or shiitake mushroom handle - apricot leaf solid medium solid fermentation compound post-treatment; F. Beverage formula combination and extraction; G. Blending to get the finished product. 3. According to the preparation method of the frondosa frondosa solid-state fermentation functional drink according to claim 2, the characteristics of the frondosa frondosa strain breeding described in step A include: After activating the purchased Grifola frondosa strains, carry out shake flask culture, make protoplasts after enzymatic hydrolysis of the obtained bacterium balls, and regenerate them after ultraviolet mutagenesis treatment, The shake flask culture medium composition that adopts is: Glucose 20g, potato 120g, bran 50g, shiitake mushroom or mushroom stalk 22g, apricot leaf 8g, add distilled water and dilute to 1000mL; Potatoes and wheat bran are boiled for 20 minutes, filtered, and the filtrate is obtained; shiitake mushrooms or shiitake stalks, and apricot leaves are dried, crushed, and sieved through an 80-mesh sieve for powder. 4. According to the preparation method of the frondosa frondosa solid-state fermentation functional drink according to claim 2, the enzymatic hydrolysis of the frondosa frondosa frondosa coccus described in step A is characterized in that: the enzyme liquid required for protoplast preparation is 6g/L cellulase+6g/L L snail enzyme, the enzyme liquid is prepared with 109g/L mannitol solution, the enzymolysis temperature is 30°C, and the enzymolysis time is 150min. 5. according to the preparation method of the grifola frondosa solid-state fermentation functional drink described in claim 2, the characteristics of the breeding of the ultraviolet mutagenic strain described in step B include: the protoplast suspension is prepared with a 108 g/L mannitol solution with a concentration during the mutagenesis , the concentration was 105/mL; 40s was used as the irradiation dose to mutate the protoplasts of Grifola frondosa, 10 batches were continuously mutagenized, and each batch was diluted and coated on a plate; the irradiation conditions were UV lamp 15W, irradiation distance 30cm, and irradiation dose 40s; 10 batches of mutagenesis were performed continuously, each batch was diluted and plated, and the mutant strain with the largest colony diameter and the most vigorous growth was selected. 6. According to claim 2, the preparation method of Grifola frondosa solid-state fermented functional drink, the characteristics of step C regeneration culture include: the regeneration medium adopts the mother seed medium formula: 22g of shiitake mushroom or shiitake stalk, 8g of apricot leaf, 20g of agar, adding Make up to 1000mL with distilled water; among them, dried mushroom stalks and apricot leaves are crushed and sieved with 80 mesh for powder; Then select the starting strains through solid fermentation re-screening and enter the subsequent solid fermentation stage for use; Cultivation material weight ratio formula: shiitake mushroom or shiitake mushroom stalk 62%, apricot leaf 16%, bran 20%, 2% sucrose, and the ratio of material to water is 1:1.4; Select a strain with white, dense, fast-growing mycelia, high enzyme activity, high polysaccharide content, and stable genetic properties after multiple transfers, and transfer this strain to the PDA mother seed medium, and enter The solid fermentation stage is ready for use. 7. According to claim 2, the preparation method of Grifola frondosa solid-state fermentation functional drink, step D solid fermentation is characterized in that it comprises: shiitake mushroom or shiitake stalk is pulverized and sieved with a pulverizer, the particle size of the material is 20-40mm, and the apricot leaf is pulverized with a pulverizer Slightly crushed to a size of 80-100mm; bran is commercially available; according to the ratio of cultivation materials in step C, 2/3 of the amount is put into a 500-gram volume glass bottle or a normal-sized polypropylene plastic bag, tied tightly with a white market cloth, and sterilized at 0.1MPa 2 Hour; Solid-state fermentation conditions: insert the strain obtained in step C under sterile conditions, control the temperature at 20-25°C for static cultivation, control the humidity at 60%-63%, and after the mycelium of Grifola frondosa is filled with the bottle/bag, the product is obtained Grifola frondosa - shiitake stipe - apricot leaf fermented complex. 8. According to claim 2, the preparation method of Grifola frondosa solid-state fermentation functional drink, step E, the post-treatment of solid-state fermentation compound is characterized by: preliminary crushing, drying at 35-40°C for 3 hours, drying at 45-50°C for 3 hours , dried at 55-60°C for 1 hour, crushed by a pulverizer and sieved with a sieve size of 20-40mm; bagged for later use, and stored away from light. 9. The method for preparing a solid-state fermented functional drink of Grifola frondosa according to claim 2, the solid-state weight ratio of the formula in step F comprises: solid-state fermentation compound 5 of Grifola frondosa-shintake mushroom or shiitake stalk-Apricot apricot leaf, Apricot apricot 1, Codonopsis 1, Lycium barbarum 1, Panax notoginseng or Pueraria 0.1, Luo Han Guo 0.1. 10. The method for preparing a frondosa frondosa solid-state fermented functional drink according to claim 2, step F extracting the solid-state fermentation compound of frondosa frondosa-shinii mushroom or shiitake stipe-apricot leaf comprises: distilled water or demineralized water extraction, material The liquid ratio is 1:10, the temperature is 45-55 °C, and the pressure is 0.06 MPa, and the leaching is performed for 20 minutes, and the first extraction solution is obtained by filtration; The second extraction solution; the two extraction solutions are mixed to obtain the extract solution; the second extraction solution is obtained by filtration, the two extraction solutions are mixed to obtain the extract solution, and the residue is fed to pigs or fertilized fields.