CN114304464A - Hypsizygus marmoreus and ginseng composite solid beverage and preparation method thereof - Google Patents
Hypsizygus marmoreus and ginseng composite solid beverage and preparation method thereof Download PDFInfo
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Abstract
The invention provides a hypsizygus marmoreus and ginseng composite solid beverage and a preparation method thereof, and relates to the technical field of food processing. The seafood mushroom and ginseng composite solid beverage is prepared by taking seafood mushroom and ginseng as raw materials and carrying out steps of pretreatment, extraction, enzymolysis, concentration, drying, granulation and the like. The hypsizygus marmoreus and ginseng composite solid beverage provided by the invention is simple in preparation process and low in cost, and is a hypsizygus marmoreus product with high added value, which is beneficial to large-scale industrial production. The invention overcomes the defects of difficult storage and transportation of the hypsizygus marmoreus, the obtained hypsizygus marmoreus and ginseng composite solid beverage not only retains the unique delicate flavor of the hypsizygus marmoreus, but also has very high nutritional value, not only can supplement amino acids required by a human body, and substances such as hypsizygus marmoreus polysaccharide and ginseng polysaccharide in the hypsizygus marmoreus and ginseng polysaccharide can improve the immunity of the organism, thereby having wide market prospect and great economic value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a hypsizygus marmoreus and ginseng composite solid beverage and a preparation method thereof.
Background
Hypsizygus marmoreus is also called Hypsizygus marmoreus, Hypsizygus of Lyophyllaceae, pileus meat, stipe white, hollow, bone crisp, middle and lower part swelling, spore colorless, egg-shaped with beak, smooth surface, and no texture. The seafood mushrooms are originally produced in broad-leaved forest areas such as beech in cold temperate zones, mostly occur in autumn, and are wood rot fungi; is distributed in northern hemisphere temperate region, including North America, Europe, Siberia, Japan, China, etc.
The dried Hypsizygus marmoreus has high nutritive value and rich and comprehensive nutritional ingredients, and each 100 g of Hypsizygus marmoreus contains 22.3 g of protein, 3.4 g of crude fat, 3.2 g of crude fiber, 5.4 g of polysaccharide, 65.7 mg of selenium, 1.308 mg of magnesium, 45.3 mg of manganese, 571 mg of phosphorus, 11.8 mg of copper, 237.9 mg of iron, 98 mg of zinc, 169.7 mg of sodium, 466.6 mg of calcium and the like, and also contains rich vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, folic acid, nicotinic acid, biotin and the like. In addition, the hypsizygus marmoreus also contains 18 common amino acids, the content of the amino acids accounts for 13.975% of the dry weight, wherein the content of glutamic acid 2.08% and aspartic acid 1.46% is the highest, and the hypsizygus marmoreus is the main source of the delicate flavor of the hypsizygus marmoreus, and has important effects on improving the intelligence and increasing the height of teenagers.
The hypsizygus marmoreus is a low-calorie low-fat health food and has high medicinal value. Several glucans in the hypsizygus marmoreus sporocarp have high anti-tumor activity, and a hot water extract and an organic solvent extract of the hypsizygus marmoreus sporocarp contain various glycosides, so that the hypsizygus marmoreus sporocarp has the effects of clearing free radicals in vivo and preventing cancers, cancers and aging, and has wide application prospects in medicine.
The current seafood mushroom products sold in the market are mainly fresh seafood mushrooms and dried seafood mushroom products. The fresh seafood mushrooms are easy to decay and deteriorate, have short shelf life and are very easy to damage in the transportation and sale processes, so that the value of the seafood mushrooms is reduced; the dried hypsizygus marmoreus is storage-resistant and easy to transport, but a large amount of nutrient substances are lost in the drying process, and the original taste of the fresh hypsizygus marmoreus is lost. And the added value of the product is low whether the fresh seafood mushroom or the dried seafood mushroom product is prepared, thereby restricting the development of the industry. Therefore, how to obtain a high value-added hypsizygus marmoreus product which can remarkably prolong the shelf life of the product, maximally preserve the nutrient components of the hypsizygus marmoreus and has good taste is a technical problem to be solved in the field.
CN106962898A discloses a preparation method of instant seafood mushrooms, which can effectively maintain the original color, taste and nutritional ingredients of the seafood mushrooms, are spicy, delicious and convenient to carry, can effectively prolong the shelf life of the seafood mushrooms, and are green and healthy without adding preservatives and antioxidants; CN107822107A discloses a hypsizygus marmoreus chewable tablet which can effectively retain the original nutrient components and flavor of the hypsizygus marmoreus, and the nutrient components are easier to absorb, convenient to eat, easy to carry and easy to store; CN113662038A discloses a processing method of a quick-frozen seafood mushroom product, which not only maintains good appearance, but also maintains the special flavor and nutrient components of seafood mushroom; CN108669139A discloses a preparation method of a hypsizygus marmoreus crisp biscuit, the obtained biscuit is golden yellow, crisp in taste and pure in fragrance, has the special sea crab taste of hypsizygus marmoreus, reserves the nutritional ingredients of the hypsizygus marmoreus, has the effects of improving immunity and preventing constipation after being eaten for a long time, and is high in nutritional value.
The solid beverage belongs to the soft beverage category, and is mainly divided into a protein type solid beverage and a common type solid beverage. The protein type solid beverage is prepared from milk and dairy products, eggs and egg products, other animal and vegetable proteins, amino acids and the like as main raw materials, with or without auxiliary materials, and has a protein content of more than or equal to 4%; the common solid beverage is prepared from fruit powder or roasted coffee, tea, chrysanthemum, lalang grass rhizome and other plant extracts as main raw materials, with or without other adjuvants, and has protein content of less than 4%.
The solid beverage is prepared by removing water from liquid beverage, and can prevent beverage deterioration or spoilage, and facilitate storage and transportation. Compared with liquid beverage, the solid beverage has the advantages of light weight, small volume, convenient carrying, good flavor, good instant property, wide application range, convenient drinking, easy sanitation maintenance, simple packaging and convenient transportation.
Disclosure of Invention
In order to solve the main problems in the prior art, the invention combines the hypsizygus marmoreus with the solid beverage, and provides the hypsizygus marmoreus and ginseng composite solid beverage and the preparation method thereof. The preparation method of the hypsizygus marmoreus and ginseng composite solid beverage comprises the following steps of:
(1) pretreatment of raw materials: selecting fresh, mature, rot-free and insect-free seafood mushrooms, washing with water, drying, properly crushing with a crusher to obtain seafood mushroom granules, drying ginseng at a low temperature of 40 ℃ until the water content is 30%, and properly crushing with a crusher to obtain ginseng granules;
(2) extraction: mixing the hypsizygus marmoreus particles with water, carrying out water extraction, and filtering to obtain a hypsizygus marmoreus extracting solution; mixing Ginseng radix with 65% ethanol, reflux extracting, filtering to obtain Ginseng radix ethanol extractive solution, decocting the residue with boiling water, and filtering to obtain Ginseng radix extractive solution;
(3) enzymolysis: carrying out enzymolysis treatment on the hypsizygus marmoreus extracting solution by using protease, and filtering to obtain hypsizygus marmoreus enzymolysis solution;
(4) concentration: concentrating the hypsizygus marmoreus enzymolysis liquid, the ginseng alcohol extract and the ginseng extract respectively to obtain three concentrated solutions;
(5) and (3) drying: mixing the three concentrated solutions with maltodextrin, and spray drying to obtain spray dried powder;
(6) and (3) granulating: and mixing the spray-dried powder with other auxiliary materials, granulating and sterilizing to obtain the hypsizygus marmoreus and ginseng composite solid beverage.
Further, the feed-liquid ratio of the seafood mushroom particles to the water in the step (2) is 1 g/(10-20) mL.
Further, the water extraction temperature of the hypsizygus marmoreus in the step (2) is 45-68 ℃, the extraction time is 30-180 min, the ethanol reflux extraction temperature of the ginseng is 40 ℃, the extraction times are 2-3 times, and the decoction time of the ginseng filter residue is 20-30 min.
Further, the protease in the step (3) is subtilisin.
Further, the addition amount of the protease in the step (3) is 0.2-0.8 g/kg, the enzymolysis temperature is 30-45 ℃, and the enzymolysis time is 60-180 min.
Further, the concentration temperature in the step (4) is 40-45 ℃, and the vacuum degree is-0.07-0.09 MPa.
Further, in the step (5), the weight ratio of the concentrated seafood mushroom enzymatic hydrolysate to the concentrated ginseng alcohol extract to the concentrated ginseng extract is (8-10) to (1-2) to (2-5), the air inlet temperature of spray drying is 130-150 ℃, the rotating speed of a constant flow pump is 40-45 r/min, the rotating speed of an atomizer is 18000-21000 r/min, and the addition amount of maltodextrin is 12-15%.
Further, the auxiliary materials in the step (6) comprise maltodextrin, stevioside and citric acid according to the weight ratio of (0.8-1) to (0.02-0.06) to (0.020-0.045).
Furthermore, the weight ratio of the spray-dried powder to the auxiliary material in the step (6) is (0.8-1.2) to (0.6-1.5).
The invention also provides the hypsizygus marmoreus and ginseng composite solid beverage prepared by the method.
Compared with the prior art, the invention has the beneficial technical effects that:
(1) according to the invention, the hypsizygus marmoreus and the solid beverage are combined, and the enzymolysis of protease is utilized to obtain the hypsizygus marmoreus and ginseng composite solid beverage, wherein the preparation method of the solid beverage is simple in process, low in cost and beneficial to large-scale industrial production;
(2) the seafood mushroom and ginseng composite solid beverage obtained by the invention has uniform color and good taste, not only retains the unique delicate flavor of seafood mushroom, but also has high nutritional value, can supplement amino acids required by human body, and the seafood mushroom polysaccharide in the seafood mushroom and ginseng composite solid beverage can improve the immunity of the organism, regulate blood pressure and blood fat, clear liver and improve eyesight, and prevent and resist cancers;
(3) the hypsizygus marmoreus and ginseng composite solid beverage is convenient to carry and easy to dissolve, overcomes the defects that the hypsizygus marmoreus is difficult to store and transport, greatly prolongs the quality guarantee period of the hypsizygus marmoreus product, and has high added value, wide market prospect and high economic value.
Detailed Description
The invention provides a preparation method of a hypsizygus marmoreus and ginseng composite solid beverage, which comprises the following steps:
(1) pretreatment of raw materials: selecting fresh, mature, rot-free and insect-free seafood mushrooms, washing with water, drying, properly crushing with a crusher to obtain seafood mushroom granules, drying ginseng at a low temperature of 40 ℃ until the water content is 30%, and properly crushing with a crusher to obtain ginseng granules;
(2) extraction: mixing the hypsizygus marmoreus particles with water, carrying out water extraction, and filtering to obtain a hypsizygus marmoreus extracting solution; mixing Ginseng radix with 65% ethanol, reflux extracting, filtering to obtain Ginseng radix ethanol extractive solution, decocting the residue with boiling water, and filtering to obtain Ginseng radix extractive solution;
(3) enzymolysis: carrying out enzymolysis treatment on the hypsizygus marmoreus extracting solution by using protease, and filtering to obtain hypsizygus marmoreus enzymolysis solution;
(4) concentration: concentrating the hypsizygus marmoreus enzymolysis liquid, the ginseng alcohol extract and the ginseng extract respectively to obtain three concentrated solutions;
(5) and (3) drying: mixing the three concentrated solutions with maltodextrin, and spray drying to obtain spray dried powder;
(6) and (3) granulating: and mixing the spray-dried powder with other auxiliary materials, granulating and sterilizing to obtain the hypsizygus marmoreus and ginseng composite solid beverage.
In one embodiment, the feed-liquid ratio of the seafood mushroom particles to the water in the step (2) is 1 g/(10-20) mL.
In one embodiment, the water extraction temperature of the hypsizygus marmoreus in the step (2) is 45-68 ℃, the extraction time is 30-180 min, the ethanol reflux extraction temperature of the ginseng is 40 ℃, the extraction times are 2-3 times, and the decoction time of the ginseng filter residue is 20-30 min.
In one embodiment, the protease in step (3) is subtilisin.
In one embodiment, the addition amount of the protease in the step (3) is 0.2-0.8 g/kg, the enzymolysis temperature is 30-45 ℃, and the enzymolysis time is 60-180 min.
In one embodiment, the concentration temperature in the step (4) is 40-45 ℃, and the vacuum degree is-0.07-0.09 MPa.
In one embodiment, in the step (5), the weight ratio of the concentrated seafood mushroom enzymatic hydrolysate to the concentrated ginseng alcohol extract to the concentrated ginseng extract is (8-10) to (1-2) to (2-5), the air inlet temperature of spray drying is 130-150 ℃, the rotating speed of a constant flow pump is 40-45 r/min, the rotating speed of an atomizer is 18000-21000 r/min, and the addition amount of maltodextrin is 12-15%.
In one embodiment, the auxiliary material in the step (6) is composed of maltodextrin, stevioside and citric acid according to the weight ratio of (0.8-1) to (0.02-0.06) to (0.020-0.045).
In one embodiment, the weight ratio of the spray-dried powder to the auxiliary material in the step (6) is (0.8-1.2): (0.6-1.5).
The invention also provides the hypsizygus marmoreus and ginseng composite solid beverage prepared by the method. .
The technical solution provided by the present invention is further illustrated by the following examples.
Example 1
A preparation method of a hypsizygus marmoreus and ginseng composite solid beverage comprises the following steps:
(1) pretreatment of raw materials: selecting fresh, mature, rot-free and insect-free seafood mushrooms, washing with water, drying, properly crushing with a crusher to obtain seafood mushroom granules, drying ginseng at a low temperature of 40 ℃ until the water content is 30%, and properly crushing with a crusher to obtain ginseng granules;
(2) extraction: mixing the hypsizygus marmoreus particles with water according to a material-to-liquid ratio of 1g/10mL, extracting for 180min at 45 ℃, filtering to obtain a hypsizygus marmoreus extracting solution, mixing the ginseng with 65% ethanol, extracting for 3 times at 40 ℃ in a refluxing manner, filtering to obtain a ginseng alcohol extracting solution, decocting residues after alcohol extraction with boiled water for 30min, and filtering to obtain a ginseng extracting solution;
(3) enzymolysis: performing enzymolysis on the hypsizygus marmoreus extract with subtilisin at 30 deg.C for 120min, and filtering to obtain hypsizygus marmoreus enzymolysis liquid;
wherein the addition amount of protease is 0.6 g/kg;
(4) concentration: concentrating the enzymatic hydrolysate, the Ginseng radix ethanol extractive solution and the Ginseng radix extractive solution at 40 deg.C under vacuum degree of-0.09 MPa to obtain three concentrated solutions;
(5) and (3) drying: mixing the concentrated solution of the hypsizygus marmoreus enzymatic hydrolysate, the concentrated solution of the ginseng alcohol extract and the concentrated solution of the ginseng extract with maltodextrin according to the weight ratio of 10:1:2, and performing spray drying to obtain spray-dried powder, wherein the air inlet temperature of the spray drying is 150 ℃, the rotating speed of a constant flow pump is 45r/min, the rotating speed of an atomizer is 18000r/min, and the addition amount of the maltodextrin is 15%;
(6) and (3) granulating: mixing the spray-dried powder with auxiliary materials, granulating and sterilizing to obtain the hypsizygus marmoreus and ginseng composite solid beverage;
the auxiliary materials are formed by mixing maltodextrin, stevioside and citric acid according to the weight ratio of 1:0.06:0.045, and the weight ratio of the dry powder to the auxiliary materials is 1:1.
Test example 1
Various indexes of the hypsizygus marmoreus and ginseng composite solid beverage obtained in the example 1 are measured, and the specific method is as follows:
(1) moisture content: the detection is carried out according to the method specified in GB 5009.3-2016 national standard for food safety food moisture determination.
(2) Total number of colonies: the detection is carried out according to the method specified in GB 4789.2-2016 (determination of total number of bacterial colonies for food safety national standard food microbiological inspection).
(3) Coli: the detection is carried out according to the method specified in GB 4789.3-2016 (national food safety Standard food microbiology test for coliform group count).
(4) And (3) determining the solubility: 10g of the hypsizygus marmoreus and ginseng composite solid beverage is dissolved in 100mL of water at 20 ℃, slowly stirred and the time for completely dissolving the powder is recorded.
Through detection, the content of water in the hypsizygus marmoreus and ginseng composite solid beverage obtained in the embodiment 1 is 5.21%, the total number of colonies is 92cfu/g, and escherichia coli is not detected, so that the hypsizygus marmoreus and ginseng composite solid beverage is a safe and healthy product meeting the national food safety standard. The dissolution time of the hypsizygus marmoreus and ginseng composite solid beverage is 4.8s, which shows that the hypsizygus marmoreus and ginseng composite solid beverage has good solubility.
Example 2
A preparation method of a hypsizygus marmoreus and ginseng composite solid beverage comprises the following steps:
(1) pretreatment of raw materials: selecting fresh, mature, rot-free and insect-free seafood mushrooms, washing with water, drying, properly crushing with a crusher to obtain seafood mushroom granules, drying ginseng at a low temperature of 40 ℃ until the water content is 30%, and properly crushing with a crusher to obtain ginseng granules;
(2) extraction: mixing the hypsizygus marmoreus particles with water according to a material-to-liquid ratio of 1g/20mL, extracting for 120min at 55 ℃, filtering to obtain a hypsizygus marmoreus extracting solution, mixing the ginseng with 65% ethanol, extracting for 3 times at 40 ℃ in a refluxing manner, filtering to obtain a ginseng alcohol extracting solution, decocting residues after alcohol extraction with boiled water for 20min, and filtering to obtain a ginseng extracting solution;
(3) enzymolysis: performing enzymolysis on the hypsizygus marmoreus extract with subtilisin at 35 deg.C for 100min, and filtering to obtain hypsizygus marmoreus enzymolysis liquid;
wherein the addition amount of protease is 0.2 g/kg;
(4) concentration: concentrating the enzymatic hydrolysate, the Ginseng radix ethanol extractive solution and the Ginseng radix extractive solution at 40 deg.C under vacuum degree of-0.09 MPa to obtain three concentrated solutions;
(5) and (3) drying: mixing the concentrated solution of the hypsizygus marmoreus enzymolysis solution, the concentrated solution of the ginseng alcohol extract and the concentrated solution of the ginseng extract with maltodextrin according to the weight ratio of 8:1:2, and performing spray drying to obtain spray-dried powder, wherein the air inlet temperature of the spray drying is 130 ℃, the rotating speed of a constant flow pump is 40r/min, the rotating speed of an atomizer is 21000r/min, and the addition amount of the maltodextrin is 12%;
(6) and (3) granulating: mixing the spray-dried powder with auxiliary materials, granulating and sterilizing to obtain the hypsizygus marmoreus and ginseng composite solid beverage;
the auxiliary materials are formed by mixing maltodextrin, stevioside and citric acid according to the weight ratio of 0.8:0.04:0.030, and the weight ratio of the dry powder to the auxiliary materials is 1:1.
Example 3
A preparation method of a hypsizygus marmoreus and ginseng composite solid beverage comprises the following steps:
(1) pretreatment of raw materials: selecting fresh, mature, rot-free and insect-free seafood mushrooms, washing with water, drying, properly crushing with a crusher to obtain seafood mushroom granules, drying ginseng at a low temperature of 40 ℃ until the water content is 30%, and properly crushing with a crusher to obtain ginseng granules;
(2) extraction: mixing the hypsizygus marmoreus particles with water according to a material-to-liquid ratio of 1g/15mL, extracting for 90min at 50 ℃, filtering to obtain a hypsizygus marmoreus extracting solution, mixing the ginseng with 65% ethanol, extracting for 2 times at 40 ℃ in a refluxing manner, filtering to obtain a ginseng alcohol extracting solution, decocting residues after alcohol extraction with boiled water for 30min, and filtering to obtain a ginseng extracting solution;
(3) enzymolysis: performing enzymolysis on the hypsizygus marmoreus extract with subtilisin at 35 deg.C for 110min, and filtering to obtain hypsizygus marmoreus enzymolysis liquid;
wherein the addition amount of protease is 0.3 g/kg;
(4) concentration: concentrating the enzymatic hydrolysate, the Ginseng radix ethanol extractive solution and the Ginseng radix extractive solution at 40 deg.C under vacuum degree of-0.09 MPa to obtain three concentrated solutions;
(5) and (3) drying: mixing the concentrated solution of the hypsizygus marmoreus enzymatic hydrolysate, the concentrated solution of the ginseng alcohol extract and the concentrated solution of the ginseng extract with maltodextrin according to the weight ratio of 8:2:4 for spray drying to obtain spray dried powder, wherein the air inlet temperature of the spray drying is 145 ℃, the rotating speed of a constant flow pump is 40r/min, the rotating speed of an atomizer is 20000r/min, and the addition amount of the maltodextrin is 14%;
(6) and (3) granulating: mixing the spray-dried powder with auxiliary materials, granulating and sterilizing to obtain the hypsizygus marmoreus and ginseng composite solid beverage;
the auxiliary materials are formed by mixing maltodextrin, stevioside and citric acid according to the weight ratio of 1:0.05:0.045, and the weight ratio of the dry powder to the auxiliary materials is 1: 1.2.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (10)
1. A preparation method of a hypsizygus marmoreus and ginseng composite solid beverage is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting fresh, mature, rot-free and insect-free seafood mushrooms, washing with water, drying, properly crushing with a crusher to obtain seafood mushroom granules, drying ginseng at a low temperature of 40 ℃ until the water content is 30%, and properly crushing with a crusher to obtain ginseng granules;
(2) extraction: mixing the hypsizygus marmoreus particles with water, carrying out water extraction, and filtering to obtain a hypsizygus marmoreus extracting solution; mixing Ginseng radix with 65% ethanol, reflux extracting, filtering to obtain Ginseng radix ethanol extractive solution, decocting the residue with boiling water, and filtering to obtain Ginseng radix extractive solution;
(3) enzymolysis: carrying out enzymolysis treatment on the hypsizygus marmoreus extracting solution by using protease, and filtering to obtain hypsizygus marmoreus enzymolysis solution;
(4) concentration: concentrating the hypsizygus marmoreus enzymolysis liquid, the ginseng alcohol extract and the ginseng extract respectively to obtain three concentrated solutions;
(5) and (3) drying: mixing the three concentrated solutions with maltodextrin, and spray drying to obtain spray dried powder;
(6) and (3) granulating: and mixing the spray-dried powder with other auxiliary materials, granulating and sterilizing to obtain the hypsizygus marmoreus and ginseng composite solid beverage.
2. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage according to claim 1, wherein the material-liquid ratio of the hypsizygus marmoreus particles to water in the step (2) is 1 g/(10-20) mL.
3. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage according to claim 1, wherein the water extraction temperature of the hypsizygus marmoreus in the step (2) is 45-68 ℃, the extraction time is 30-180 min, the ethanol reflux extraction temperature of the ginseng is 40 ℃, the extraction times are 2-3 times, and the decoction time of the ginseng filter residue is 20-30 min.
4. The method for preparing hypsizygus marmoreus and ginseng composite solid beverage according to claim 1, wherein the protease in the step (3) is subtilisin.
5. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage according to claim 1, wherein the addition amount of the protease in the step (3) is 0.2-0.8 g/kg, the enzymolysis temperature is 30-45 ℃, and the enzymolysis time is 60-180 min.
6. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage according to claim 1, wherein the concentration temperature in the step (4) is 40-45 ℃ and the vacuum degree is-0.07-0.09 MPa.
7. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage according to claim 1, wherein the weight ratio of the hypsizygus marmoreus enzymatic hydrolysis solution concentrated solution, the ginseng alcohol extraction solution concentrated solution and the ginseng extraction solution concentrated solution in the step (5) is (8-10): 1-2): 2-5, the air inlet temperature of spray drying is 130-150 ℃, the rotating speed of a constant flow pump is 40-45 r/min, the rotating speed of an atomizer is 18000-21000 r/min, and the addition amount of maltodextrin is 12-15%.
8. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage as claimed in claim 1, wherein the auxiliary materials in the step (6) comprise maltodextrin, stevioside and citric acid in a weight ratio of (0.8-1): (0.02-0.06): (0.020-0.045).
9. The preparation method of the hypsizygus marmoreus-ginseng composite solid beverage as claimed in claim 1, wherein the weight ratio of the spray-dried powder to the auxiliary materials in the step (6) is (0.8-1.2): (0.6-1.5).
10. A hypsizygus marmoreus and ginseng composite solid beverage is characterized by being prepared by the method of any one of claims 1 to 9.
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