CN105567496B - A kind of thick wine of gold cordyceps sinensis lotus seeds - Google Patents

Abstract

The present invention relates to a golden cordyceps lotus seed thick wine, which is prepared by the following method: fresh lotus seeds are peeled, cleaned, cooked at normal pressure and then cooled; put in a plastic pool with an interlayer for compaction, sealing and heat preservation; add water to grind the lotus seeds to obtain Add amylase, cellulase and hemicellulase to the lotus seed slurry, keep warm and enzymatically hydrolyze, plate and frame press filter to obtain lotus seed juice; add glucose, yeast extract and other nutrients to the lotus seed juice, sterilize, inoculate Cordyceps seed solution and cultivate for several days to obtain Cordyceps mycelium fermentation broth; add white sugar to adjust the sugar content, add lactic acid bacteria seed liquid, high-activity dry yeast, after anaerobic fermentation, filter, clarify, add konjac oligosaccharides to blend, filter bacteria membrane to sterilize, and get Cordyceps lotus seed thick wine. The invention has reasonable formula, golden color, sticky and smooth taste, strong ester fragrance, and has the effects of improving human immunity and the like. Cordyceps polysaccharide content > 0.4g/100mL, cordycepin content > 0.05g/100mL, viscosity > 200mPa·s in thick wine.

Description

A golden cordyceps lotus seed thick wine

technical field

The invention belongs to the technical field of food processing and brewing, and in particular relates to a golden cordyceps lotus seed thick wine.

Background technique

Cordyceps militaris, also known as Cordyceps militaris, is a model species of Ascomycota subphylum, Ergotomycetes, Ergotaceae, and Cordyceps genus. Cordyceps militaris is rich in nutrients and functional active substances such as cordycepin, cordycepic acid, cordyceps polysaccharide, superoxide dismutase (SOD), adenosine, ergosterol, etc., which can resist fatigue, relieve aging, and improve human immunity , anti-cancer, tumor prevention and so on. It is different from general nutritional supplements in that it regulates the balance of human body functions as a whole, mobilizes the internal vitality of the body, regulates human metabolism, improves human immunity, and promotes the normalization of all internal organ functions. The nutrient components produced by the liquid fermentation of Cordyceps mycelium are similar to the fruiting body, but the yield is higher, the production cycle is short, and the process is easy to control.

Lotus seed is the seed of lotus, an aquatic herbaceous plant of Nymphaeaceae. Lotus seeds are flat in nature, sweet and astringent in taste, and enter the heart, spleen, and kidney meridians; Modern pharmacological research has confirmed that lotus seeds are very rich in protein, calcium, iron, phosphorus and potassium, and also contain other vitamins, trace elements, nuciferine, hypericin and other substances. In addition to the ingredients, it also has the functions of promoting blood coagulation, activating certain enzymes, maintaining nerve conduction, calming nerves, maintaining muscle elasticity and heartbeat rhythm. Rich phosphorus is the main component of nuclear protein, which helps the body to metabolize protein, fat and sugar, and maintain acid-base balance. The alkaloids contained in the lotus seed core have a significant cardiotonic effect, and the lotus core has a strong anti-calcium and anti-arrhythmia effect.

Konjac oligosaccharides are hydrolyzed products of konjac polysaccharides, which taste slightly sweet, refreshing and pure, and have the unique fragrance of konjac. Group growth, regulate intestinal flora, laxative, improve human intestinal function.

Most of the existing patents on Cordyceps wine are made by soaking Cordyceps with white wine or blending Cordyceps extract with white wine, and the utilization of effective functional active substances in Cordyceps and Cordyceps is limited. The processed products of lotus seeds mainly include dried lotus seeds, lotus seed paste, lotus seed juice and lotus seed wine. Existing lotus seed wine production is mainly based on pure lotus seeds, dried lotus seeds are prepared by soaking in white wine, or lotus seeds are fermented in solid state and distilled in solid state through processes such as cooking and mixing koji. For example, CN101831371 discloses a production process of lotus seed liquor. In this process, lotus seeds are crushed, boiled, cooled, mixed with koji, fermented with large slag in a tank, fermented with fermented grains, distilled, and blended to obtain a finished wine; CN 103571682 discloses a A production process of lotus seed wine, which involves beating lotus seeds, steaming, fermenting, squeezing, and filtering to obtain finished wine; CN 102181343 discloses a production process of lotus seed wine, which involves making koji, cooking lotus seeds, crushing, and adding distiller's mother to ferment , distilled, aged, blended, and filtered to obtain lotus seed wine;

Contents of the invention

The purpose of the present invention is to aim at the above-mentioned status quo, aiming to provide a kind of drinkable, black and bright color, thick and refreshing mouthfeel, rich ester aroma, can lower blood sugar, relieve fatigue, improve human immunity, clear away heat and relieve fire, nourish blood and nourish yin, Quenching thirst, regulating intestinal flora, laxative; simple process, reasonable method, easy operation, low cost of production equipment, high degree of automation, good operability, not easy to infect bacteria, low labor intensity, high production efficiency Golden Cordyceps and lotus seed thick wine.

The way to achieve the purpose of the present invention is that a kind of golden cordyceps lotus seed thick wine is prepared by the following method, and the specific steps of preparation are:

1) Wash the peeled fresh lotus seeds, cook at normal pressure for 10-20 minutes, and cool to 54-56°C;

2) Put the lotus seeds of step 1) into the pond, compact and seal, and keep warm at 40-55°C for 48-72h;

3) adding water to the lotus seeds that have been insulated in step 2) according to the ratio of 220-240 parts by weight to lotus seeds and water 1:1-1.5, to obtain lotus seed slurry, adding 0.024-0.031 parts by weight of amylase, 0.031-0.037 cellulase and 0.019-0.027 hemicellulase, 45-55 ℃ heat preservation enzymolysis for 5-7h, plate and frame press filter to extract juice, to obtain lotus seed juice;

4) Add its quality 1% glucose, 0.3% KH2PO4, 0.15% MgSO4.7H2O, 0.01% vitamin B1, 0.2% yeast extract, 4% soybean meal to the lotus seed juice obtained in step 3), sterilize, and inoculate 50 parts by weight Cordyceps seed liquid at -60°C, cultured at 23°C for 7 days, to obtain Cordyceps mycelium fermentation liquid;

5) directly add white granulated sugar of 80-100 parts by weight to the fermented liquid of Cordyceps mycelium obtained in step 4) to adjust the sugar content; or concentrate the fermented liquid of Cordyceps mycelium obtained in step 4) to the original volume by falling film 1/2 is added the white granulated sugar that is 80-100 parts by weight to adjust the sugar content;

After adjusting the sweetness, keep warm at 18-25°C for 2 hours, add 12.0-15.0 parts by weight of lactic acid bacteria seed liquid, and after anaerobic fermentation for 36-48 hours, then add activated high-activity dry yeast with 1.1-1.5 parts by weight After anaerobic fermentation at 10-15° C. for 15-20 days, filter, clarify, add konjac oligosaccharides in parts by weight of 10-16 to prepare, fill, and filter membrane to sterilize to obtain golden cordyceps lotus seed thick wine.

Cordyceps polysaccharide content>0.4g/100mL, cordycepin content>0.05g/100mL, viscosity>200mPa·s in golden cordyceps lotus seed thick wine.

Compared with prior art, the present invention has following advantage and remarkable progress:

1. The lotus seeds are steamed at atmospheric pressure to achieve the purpose of sterilization and enzyme elimination. On the one hand, it can prevent the lotus seeds from deteriorating. On the other hand, it can ensure the next step by inactivating the enzyme activity in the plastic pool. The lotus seeds are compacted, sealed, and kept at 40-55°C The process of keeping warm for 48-72 hours promotes the formation of thick liquid;

2. Add amylase, cellulase and hemicellulase to the lotus seed slurry to enzymolyze the lotus root juice, so that the lotus seed juice is more conducive to the growth of Cordyceps fungus;

3. Taking lotus seed juice as the culture medium for Cordyceps mycelium, making full use of the rich carbohydrates therein, the selected Cordyceps fungus can grow well in the environment of lotus seed juice as the culture medium and produce a large number of hyphae;

4. The finished wine is rich in soluble polysaccharides such as Cordyceps polysaccharides, konjac oligosaccharides and lotus seed mucus substances, making the wine more viscous

5. Functional active ingredients such as Cordyceps polysaccharide, cordycepin, glycoprotein in lotus seed mucus and soluble dietary fiber - konjac oligosaccharides contained in the finished wine not only effectively retain the original flavor of lotus seeds, but also make the finished wine translucent It is golden yellow, and has health functions such as anti-fatigue, anti-aging, improving human immunity, anti-cancer, preventing tumors, nourishing the spleen and stomach, nourishing blood and strengthening muscles, and regulating intestinal flora;

6. The process is simple, the method is reasonable, the operation is simple, the cost of production equipment is low, the degree of automation is high, the operability is good, it is not easy to infect bacteria, the labor intensity is low, and the production efficiency is high.

Detailed ways

The present invention is prepared by the following method: peel fresh lotus seeds, wash them, cook them under normal pressure and cool them down; put them in a plastic pool with an interlayer for compaction, sealing and heat preservation; add water to grind lotus seeds to obtain lotus seed slurry, add amylase and cellulose Enzyme and hemicellulase heat preservation enzymolysis, plate and frame pressure filtration to obtain lotus seed juice; add glucose, yeast extract and other nutrients to lotus seed juice, sterilize, inoculate Cordyceps seed liquid and cultivate for several days to obtain Cordyceps mycelium fermentation liquid; Add white granulated sugar to the silk fermented liquid to adjust the sugar content, add lactic acid bacteria seed liquid, high-activity dry yeast, after anaerobic fermentation, filter, clarify, add konjac oligosaccharides to blend, filter bacteria film to sterilize, and get golden cordyceps lotus seed thick wine.

In step 2), the lotus seeds of step 1) are put into the plastic pool with interlayer.

The Cordyceps militaris described in step 4) is Cordyceps militaris (China Industrial Microbial Strain Preservation Management Center, preservation number CICC14014), and the Cordyceps seed liquid is prepared as follows: the Cordyceps militaris preserved by activating the solid medium in a test tube, 28 After culturing at ℃ for 5 days, the mycelium block with an area of ⁴ cm was added to 100 mL of sterilized liquid seed culture medium, and cultivated at 23 ℃ for 3 days to obtain the seed liquid of Cordyceps militaris.

The solid medium consists of: 1.0L of 20% potato juice, 20g of glucose, 3g of KH2PO4, 1.5g of MgSO4.7H2O, 0.1g of vitamin B1, 2g of yeast extract and 15g of agar.

The liquid seed medium consists of: 1.0L of 20% potato juice, 20g of glucose, 3g of KH2PO4, 1.5g of MgSO4.7H2O, 30g of germinated rice, 40g of soybean meal, 0.1g of vitamin B1, and 2g of yeast extract.

The lactic acid bacteria seed solution described in step 5) is prepared as follows: activate the lactic acid bacteria with a test tube MRS solid medium, culture them at 30°C for 28 hours to obtain the activated lactic acid bacteria, scrape the hyphae with an inoculation loop and inoculate them into 200 mL of MRS liquid Cultivate and prepare the primary lactic acid bacteria seed solution in the culture medium, cultivate it at 28°C for 48h, inoculate the primary lactic acid bacteria seed solution into 2L of MRS liquid fermentation medium at an inoculum size of 10%, and expand the cultivation into a secondary lactic acid bacteria seed solution.

The lactic acid bacteria is Lactobacillus brevis (China Industrial Microorganism Culture Collection Management Center, preservation number CICC20014).

The activation method of the high-activity dry yeast (China Industrial Microorganism Culture Collection Management Center, preservation number CICC31121) described in step 5) is: according to the mass ratio of yeast and glucose solution 1:10, yeast is added to 2% glucose In the solution, activate at 30°C for 15-30min.

The konjac oligosaccharides are konjac oligosaccharides with a molecular weight of 30,000-150,000 Daltons obtained through proper enzymatic hydrolysis of konjac polysaccharides.

Preferably, the parts by weight of each raw material are 230-240 parts by weight of lotus seeds, 53-55 parts of Cordyceps seed liquid, 90-95 parts of white sugar, 0.029-0.031 amylase, 0.035-0.037 cellulase, 0.025-0.027 hemicellulase, Lactic acid bacteria seed liquid 14.0-15.0, high activity dry yeast 1.2-1.4, konjac oligosaccharides 13-16.

More preferably, the parts by weight of each raw material are 230 parts by weight of lotus seeds, 55 parts of Cordyceps seed liquid, 95 parts of white sugar, 0.031 amylase, 0.037 cellulase, 0.027 hemicellulase, 15.0 parts of lactic acid bacteria seed liquid, and high activity dry yeast 1.4. Konjac oligosaccharides 16.

More preferably, the parts by weight of each raw material are 235 lotus seeds, 54 cordyceps seed liquid, 92 white sugar, 0.030 amylase, 0.036 cellulase, 0.026 hemicellulase, 14.3 lactic acid bacteria seed liquid, and high-activity dry yeast 1.3. Konjac oligosaccharides14.

The present invention will be further described below with specific examples.

Example 1:

1) Wash the peeled fresh lotus seeds, cook at normal pressure for 20 minutes, and cool to 55°C;

2) Put the lotus seeds from step 1) into a plastic pool with an interlayer, compact and seal, and keep warm at 55°C for 48h;

3) adding water to the lotus seeds that have been insulated in step 2) according to the ratio of 220 parts by weight to lotus seeds and water 1:1, to obtain lotus seed slurry, and adding 0.024 parts by weight of amylase, 0.031 cellulase and 0.027 hemicellulase, enzymatic hydrolysis at 55°C for 5 hours, plate and frame pressure filtration to extract juice to obtain lotus seed juice;

4) Add its quality 1% glucose, 0.3% KH2PO4, 0.15% MgSO4.7H2O, 0.01% vitamin B1, 0.2% yeast extract, 4% soybean meal to the lotus seed juice obtained in step 3), sterilize, and the number of inoculated parts by weight is 60 The Cordyceps fungus seed liquid was cultivated at 23°C for 7 days to obtain the Cordyceps mycelium fermentation liquid;

5) Concentrate the Cordyceps mycelium fermentation liquid obtained in step 4) to 1/2 of the original volume by a falling film evaporator, add 80 parts by weight of white sugar to adjust the sugar content, keep it warm at 25°C for 2 hours, and add 12.0 parts by weight lactic acid bacteria seed liquid, after anaerobic fermentation for 36h, then add activated high-activity dry yeast with a weight fraction of 1.1, and after anaerobic fermentation at 10°C for 20 days, filter, clarify, and add konjac oligosaccharides with a weight fraction of 10 Blending, filling, and filter membrane sterilization, the golden cordyceps lotus seed thick wine is obtained.

Embodiment 2, with embodiment 1, the difference is,

1) Wash the peeled fresh lotus seeds, cook at normal pressure for 15 minutes, and cool to 56°C;

2) Put the lotus seeds from step 1) into a plastic pool with an interlayer, compact and seal, and keep warm at 40°C for 72 hours;

3) adding water to the lotus seeds incubated in step 2) according to the ratio of 240 parts by weight to lotus seeds and water 1:1.3, to obtain lotus seed slurry, adding 0.031 parts by weight of amylase, 0.037 cellulase and 0.019 hemicellulase, heat-preserved at 50°C for 6 hours, press-filtered to extract the juice, and obtained lotus seed juice;

4) Add 1% glucose, 0.3% KH2PO4, 0.15% MgSO4 7H2O, 0.01% vitamin B1, 0.2% yeast extract, 4% soybean meal to the lotus seed juice obtained in step 3), sterilize, and inoculate 50 parts by weight of Cordyceps sinensis Bacteria seed liquid;

5) Add 100 parts by weight of white granulated sugar directly to the fermented broth of Cordyceps mycelia obtained in step 4) to adjust the sugar content, keep warm at 20°C for 2 hours, add 15.0 parts by weight of lactic acid bacteria seed liquid, and after anaerobic fermentation for 48 hours, add Activated high activity dry yeast with 1.5 parts by weight is anaerobically fermented at 15°C for 15 days, filtered, clarified, prepared by adding konjac oligosaccharides with 16 parts by weight, filled, and sterilized by filter membrane to obtain golden caterpillar fungus Liquor with lotus seeds.

Embodiment 3, with embodiment 1, the difference is,

1) Wash the peeled fresh lotus seeds, cook at normal pressure for 10 minutes, and cool to 54°C;

2) Put the lotus seeds from step 1) into a plastic pool with an interlayer, compact and seal, and keep warm at 40°C for 72 hours;

3) adding water to the lotus seeds incubated in step 2) according to the ratio of 230 parts by weight to lotus seeds and water 1:1.5, to obtain lotus seed slurry, adding 0.031 parts by weight of amylase, 0.037 cellulase and 0.025 hemicellulase, 45°C heat preservation enzymolysis for 7 hours, plate and frame press filtration to get juice, to obtain lotus seed juice;

4) Add its quality 1% glucose etc. to the lotus seed juice gained in step 3), sterilize, and inoculate the Cordyceps seed liquid with 55 parts by weight;

5) The Cordyceps mycelium fermentation liquid obtained in step 4) is directly added with 95 parts by weight of white granulated sugar to adjust the sugar content, kept at 18°C for 2 hours, added 15.0 parts by weight of lactic acid bacteria seed liquid, and after anaerobic fermentation for 40 hours, then added 1.4 parts by weight of activated high-activity dry yeast is anaerobically fermented at 10°C for 18 days, filtered, clarified, and 16 parts by weight of konjac oligosaccharides are added for preparation.

Embodiment 4, with embodiment 1, the difference is,

1) Wash the peeled fresh lotus seeds, cook at normal pressure for 10 minutes, and cool to 55°C;

2) Put the lotus seeds of step 1) into a plastic pool with an interlayer, compact and seal, and keep warm at 50°C for 50h;

3) adding water to the lotus seeds that have been insulated in step 2) according to the ratio of 240 parts by weight to lotus seeds and water 1:1.3, to obtain a lotus seed slurry, adding 0.029 parts by weight of amylase, 0.035 parts of cellulase and 0.027 hemicellulase, heat preservation at 45°C for 7 hours, plate and frame press filter to extract juice, to obtain lotus seed juice;

4) Add its quality 1% glucose etc. to the lotus seed juice gained in step 3), sterilize, and inoculate the Cordyceps seed liquid with 53 parts by weight;

5) The Cordyceps mycelia fermentation liquid obtained in step 4) is directly added with 90 parts by weight of white granulated sugar to adjust the sugar content, kept at 18°C for 2 hours, added 14.0 parts by weight of lactic acid bacteria seed liquid, and after anaerobic fermentation for 40 hours, then added 1.2 parts by weight of activated high-activity dry yeast is anaerobically fermented at 12°C for 18 days, filtered, clarified, and 13 parts by weight of konjac oligosaccharides are added for preparation.

Embodiment 5, with embodiment 1, the difference is,

1) Wash the peeled fresh lotus seeds, cook at normal pressure for 15 minutes, and cool to 55°C;

2) Put the lotus seeds of step 1) into a plastic pool with an interlayer, compact and seal, and keep warm at 50°C for 50h;

3) adding water to the lotus seeds incubated in step 2) according to the ratio of 230 parts by weight to lotus seeds and water 1:1.3, to obtain lotus seed slurry, adding 0.031 parts by weight of amylase, 0.037 cellulase and 0.027 hemicellulase, heat preservation at 45°C for 7 hours, plate and frame press filter to extract juice, to obtain lotus seed juice;

4) Add its quality 1% glucose etc. to the lotus seed juice gained in step 3), sterilize, and inoculate the Cordyceps seed liquid with 55 parts by weight;

5) Concentrate the Cordyceps mycelium fermentation liquid obtained in step 4) to 1/2 of the original volume by a falling film evaporator, add 95 parts by weight of white granulated sugar to adjust the sugar content, keep warm at 20°C for 2 hours, and add 15.0 parts by weight lactic acid bacteria seed liquid, after anaerobic fermentation for 40h, then add activated high-activity dry yeast in parts by weight of 1.4, after anaerobic fermentation at 12°C for 18 days, filter, clarify, and add konjac oligosaccharides in parts by weight of 16 deployment.

The golden cordyceps lotus seed thick wine is golden yellow, with strong ester aroma and smooth taste, with an alcohol content of 10.4% (volume fraction), reducing sugar content of 0.46g/100mL, ethyl acetate content of 239.33mg/L, and ethyl lactate content of 121.17mg /L, Cordyceps polysaccharide content 0.88g/100mL, cordycepin content 0.20g/100mL, lotus seed mucus content 13.0g/100mL, viscosity 287mPa·s.

Embodiment 6, with embodiment 1, the difference is,

1) Wash the peeled fresh lotus seeds, cook them under normal pressure for 20 minutes, and cool to 54°C;

2) Put the lotus seeds from step 1) into a plastic pool with an interlayer, compact and seal, and keep warm at 40°C for 72 hours;

3) adding water to the lotus seeds incubated in step 2) according to the ratio of 235 parts by weight to lotus seeds and water 1:1.5, to obtain lotus seed slurry, adding 0.030 parts by weight of amylase, 0.036 cellulase and 0.026 hemicellulase, heat preservation at 45°C for 7 hours, plate and frame press filter to extract juice, to obtain lotus seed juice;

4) Add its quality 1% glucose etc. to the lotus seed juice obtained in step 3), sterilize, and inoculate the Cordyceps seed liquid with 54 parts by weight;

5) The Cordyceps mycelium fermentation liquid obtained in step 4) is directly added with 92 parts by weight of white granulated sugar to adjust the sugar content, kept at 18°C for 2 hours, added 14.3 parts by weight of lactic acid bacteria seed liquid, and after anaerobic fermentation for 40 hours, then added 1.3 parts by weight of activated high-activity dry yeast is anaerobically fermented at 12°C for 20 days, filtered, clarified, and 14 parts by weight of konjac oligosaccharides are added for preparation.

The golden cordyceps lotus seed thick wine prepared by the above operation, compared with Example 1, has a richer ester aroma and a thicker wine body, with an alcohol content of 12.6% (volume fraction), a reducing sugar content of 0.48g/100mL, and an ethyl acetate content of 259.16 mg/L, ethyl lactate content 192.12mg/L, cordyceps polysaccharide content 0.46g/100mL, cordycepin content 0.11g/100mL lotus seed mucus content 15.2g/100mL, viscosity 363mPa·s.

Claims (8)

1. a golden cordyceps lotus seed thick wine is characterized in that: it is prepared by the following method, and the concrete steps of preparation are: 1) Wash the peeled fresh lotus seeds, cook at normal pressure for 10-20 minutes, and cool to 54-56°C; 2) Put the lotus seeds of step 1) into the pond, compact and seal, and keep warm at 40-55°C for 48-72h; 3) adding water to the lotus seeds that have been insulated in step 2) according to the ratio of 220-240 parts by weight to lotus seeds and water 1:1-1.5, to obtain lotus seed slurry, adding 0.024-0.031 parts by weight of amylase, 0.031-0.037 cellulase and 0.019-0.027 hemicellulase, 45-55 ℃ heat preservation enzymolysis for 5-7h, plate and frame press filter to extract juice, to obtain lotus seed juice; 4) Add its quality 1% glucose, 0.3% KH2PO4, 0.15% MgSO4.7H2O, 0.01% vitamin B1, 0.2% yeast extract, 4% soybean meal to the lotus seed juice obtained in step 3), sterilize, and inoculate 50 parts by weight Cordyceps seed liquid at -60°C, cultured at 23°C for 7 days, to obtain Cordyceps mycelium fermentation liquid; 5) directly add white granulated sugar of 80-100 parts by weight to the fermented liquid of Cordyceps mycelium obtained in step 4) to adjust the sugar content; or concentrate the fermented liquid of Cordyceps mycelium obtained in step 4) to the original volume by falling film 1/2 is added the white granulated sugar that is 80-100 parts by weight to adjust the sugar content; After adjusting the sugar content, keep warm at 18-25°C for 2 hours, add lactic acid bacteria seed liquid with a weight ratio of 12.0-15.0, and after anaerobic fermentation for 36-48 hours, add activated high-activity dry yeast with a weight ratio of 1.1-1.5, After anaerobic fermentation at 10-15°C for 15-20 days, filter, clarify, add konjac oligosaccharides in parts by weight of 10-16 to prepare, fill, filter membrane to sterilize, and obtain golden cordyceps lotus seed thick wine. 2. a kind of golden cordyceps lotus seed thick wine according to claim 1 is characterized in that: in step 2), the lotus seed of step 1) is put into the plastic pond with interlayer. 3. a kind of golden cordyceps lotus seed thick wine according to claim 1, is characterized in that: the cordyceps fungus described in step 4) is China Industrial Microorganism Strain Preservation Management Center, the cordyceps militaris of preservation number CICC14014, cordyceps seed liquid Prepared by the following method: activate the preserved Cordyceps militaris with test tube solid medium, culture at 28°C for 5 days, take a piece of mycelium with an area of ^4cm2 and add it to 100mL sterilized liquid fermentation medium, and cultivate at 23°C 3d, to obtain the Cordyceps militaris seed liquid; The solid medium consists of: 1.0L of 20% potato juice, 20g of glucose, 3g of _KH2PO4 , 1.5g of _{MgSO4 · 7H2O} , 0.1g of vitamin B1, 2g _of yeast extract, and 15g of agar; The composition of the liquid fermentation medium is: 1.0L of 20% potato juice, 20g of glucose, 3g of KH ₂ PO ₄ , 1.5g of MgSO ₄ 7H ₂ O, 30g of germinated rice, 40g of soybean meal, 0.1g of vitamin B ₁ , and 2g of yeast extract . 4. A kind of golden cordyceps lotus seed thick wine according to claim 1, characterized in that: the lactic acid bacteria seed solution described in step 5) is prepared as follows: activate the lactic acid bacteria with a test tube MRS solid medium, and cultivate them at 30°C After 28 hours, the activated lactic acid bacteria were obtained, and the mycelium was scraped with an inoculation loop and inoculated into 200 mL of MRS liquid medium for cultivation to prepare a first-grade lactic acid bacteria seed solution, cultivated at 28°C for 48 hours, and the first-grade lactic acid bacteria seed solution was inoculated with a 10% inoculation amount To 2L of MRS liquid fermentation medium to expand the culture into secondary lactic acid bacteria seed liquid; The lactic acid bacterium is Lactobacillus brevis with the preservation number CICC20014 in China Industrial Microorganism Culture Collection Management Center. 5. a kind of golden cordyceps lotus seed thick wine according to claim 1 is characterized in that: in step 5), the activation method of the China Industrial Microorganism Strain Preservation Management Center, the preservation number CICC31121 high activity dry yeast is: press yeast and Glucose solution with a mass ratio of 1:10, adding yeast to 2% glucose solution, and activating high-activity dry yeast at 30°C for 15-30min; The konjac oligosaccharides are konjac oligosaccharides with a molecular weight of 30,000-150,000 Daltons obtained through appropriate enzymatic hydrolysis of konjac polysaccharides. 6. A golden cordyceps lotus seed thick wine according to claim 1, characterized in that: the parts by weight of each raw material are lotus seeds 230-240, cordyceps seed liquid 53-55, white granulated sugar 90-95, amylase 0.029 -0.031, cellulase 0.035-0.037, hemicellulase 0.025-0.027, lactic acid bacteria seed liquid 14.0-15.0, high activity dry yeast 1.2-1.4, konjac oligosaccharides 13-16. 7. A kind of golden cordyceps lotus seed thick wine according to claim 1, is characterized in that: the parts by weight of each raw material is lotus seed 230, cordyceps seed liquid 55, white granulated sugar 95, amylase 0.031, cellulase 0.037, Hemicellulase 0.027, lactic acid bacteria seed solution 15.0, high activity dry yeast 1.4, konjac oligosaccharide 16. 8. A kind of golden cordyceps lotus seed thick wine according to claim 1, characterized in that: the parts by weight of each raw material are lotus seeds 235, cordyceps seed liquid 54, white granulated sugar 92, amylase 0.030, cellulase 0.036, Hemicellulase 0.026, lactic acid bacteria seed solution 14.3, high activity dry yeast 1.3, konjac oligosaccharide 14.