Preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D

The invention discloses a preparation method for low-purine edible fungus vinegar rich in amino acid and vitamin D. The method comprises the steps that edible fungi and arthrobacter ultrasound breaking liquid are prepared; the arthrobacter (ATCC21606) breaking liquid, 5% saccharose and active dry yeast are added for alcoholic fermentation, and acetic fermentation, plate-frame pressure filtration and preparation are performed with mixed acetic acid bacteria (an acetic acid bacterium AS1.01 and Gluconacetobacter hansenii, ATCC 23769). The preparation method is characterized in that the arthrobacter breaking liquid which is high in xanthine oxidase activity is added before alcoholic fermentation is performed, acetic fermentation is performed with the Gluconacetobacter (hansenii, ATCC 23769) which can generate fiber, intermittent fermentation with standing and stirring performed alternately is adopted, vinegar liquid is sterilized through plate-frame pressure filtration, and therefore the obtained fungus vinegar is rich in amino nitrogen, safe in purine content and high in vitamin D content.