Functional solid beverage obtained by fermenting edible mushrooms and preparation method of functional solid beverage

Abstract

The invention belongs to the field of preparation of solid beverages, and particularly relates to a functional solid beverage obtained by fermenting edible mushrooms and a preparation method of the functional solid beverage. The preparation method comprises the following steps: carrying out two-way liquid state fermentation on mushroom, caragana and apple powder, compounding the obtained substance with polysaccharide components of agaricus bisporus and needle mushroom to obtain an edible mushroom compound extract, preparing a liquid culture medium from a marine source extract, and carrying out two-time fermentation on grifola frondosa to obtain a multi-element fermented product. The edible mushroom composite extract and the multi-element fermentation product have a relatively strong synergistic anti-oxidation effect. The lactarius vomica liquid provides primary flavor and color, and maltitol and citric acid endow the functional solid beverage with appropriate sweetness and acidity. The functional solid beverage obtained by fermenting the edible mushrooms is fine and smooth in powder, easy to brew, uniform in color and luster, rich in fragrance, rich in layering sense and safe to eat, and animal experiments verify that the functional solid beverage has a certain effect of enhancing immunity.

Description

Technical Field

[0001] The invention belongs to the field of solid beverage preparation, and in particular relates to a functional solid beverage obtained by edible fungus fermentation and a preparation method thereof. Background Art

[0002] Edible fungi are not only widely used as a food source due to their unique taste and delicate flavor, but also an important source of medicine for the treatment of cancer, inflammation, liver damage, diabetes and neuropathy in many countries. The most cultivated edible fungi are Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus and Flammulina velutipes. Considering the role of edible fungi in promoting health, edible fungi including Ganoderma lucidum, Antrodia cinnamomea, Cordyceps sinensis, Poria cocos, and Trichoderma lucidum have obvious medicinal value. The functional active substances of edible fungi are most widely studied in nucleosides, flavonoids, polysaccharides, sterols and terpenes. These active substances have pharmacological effects such as immunomodulation, antioxidant, antiviral, hypoglycemic and lipid-lowering, and anti-tumor.

[0003] Fermentation technology is an effective way to improve the nutritional and health value of food. Solid-state fermentation refers to microbial fermentation technology using solid matrix as raw material. The culture medium substrate exists in solid form and is not easily soluble in water, providing the microorganisms with the required nutrients and growth environment. Liquid fermentation technology, also known as deep culture, is a process in which the nutrients and growth environment required for mycelium growth are prepared into liquid culture medium, and then the bacteria are inoculated for cultivation. Edible fungi are widely used in the development of functional foods because of their rich nutrition and low calories, and their fermentation process has the advantages of simplicity and short growth cycle. Therefore, the use of fermentation technology can efficiently, stably and quickly separate and obtain the bioactive components in edible fungi, and effectively increase the yield and production efficiency of bioactive components in fermentation products, and realize the industrial production of edible fungi. Summary of the invention

[0004] Based on the above problems, the present invention develops and utilizes a variety of edible fungi, performs bidirectional liquid fermentation on shiitake mushrooms, Caragana edulis and apple powder, and the obtained substances are compounded with the polysaccharide components of Agaricus bisporus and Flammulina velutipes to obtain a composite extract of edible fungi, and at the same time, Grifola frondosa is inoculated on wheat grains for preliminary fermentation, and the secondary fermentation adopts a liquid culture medium prepared by a marine source extract. The multi-fermented product obtained after the two fermentations has no fishy smell, and the composite extract of edible fungi and the multi-fermented product have good antioxidant effects, and under the formula of functional solid beverages, have a strong synergistic antioxidant effect. The milk pulp fungus liquid of the present invention provides the preliminary flavor and color of the functional solid beverage, and maltitol and citric acid give the functional solid beverage a suitable sweetness and acidity. The functional solid beverage finally obtained by fermentation of edible fungi has fine powder, is easy to brew, has uniform color, has a strong fragrance and rich sense of hierarchy, is safe to eat, and has a certain effect of enhancing immunity as verified by animal experiments.

[0005] The present invention provides a functional solid beverage obtained by fermenting edible fungi, comprising the following raw materials in parts by mass: 8-12 parts of edible fungi composite extract, 6-10 parts of multi-fermentation products, 1-3 parts of milk pulp fungus liquid, 0.8-1.5 parts of maltitol, 0.6-1.2 parts of locust bean gum, and 0.4-0.8 parts of citric acid.

[0006] The preparation method of the edible fungus composite extract is as follows: L1. Take fresh and mature shiitake mushrooms, wash them, drain them naturally, disinfect them, cut them into blocks, inoculate them into slant culture medium, culture them at 24-26℃ for 7-10 days, until mycelium grows all over the slant, obtain mother strains, inoculate the mother strains into plate culture medium, culture them at 25-28℃ for 6-8 days, centrifuge them at 5000-5500g for 20-30min, wash the precipitate with distilled water 3 times, and dry them at 60-65℃ to obtain activated strains; L2. The activated strain obtained in step L1 is inoculated into the seed culture medium, and cultured at 25-28°C for 2-3 days to obtain a mushroom culture liquid, and the caragana, apple powder, and talcum powder are added to the mushroom culture liquid, and cultured at 25-28°C for 6-10 days. After the culture is completed, the mixture is filtered, sterilized at high temperature, and naturally cooled to obtain a fermentation liquid. The pH of the fermentation liquid is adjusted to 4.0, and stirred at a speed of 100-150rpm for 8-10min. After the fermentation is completed, the mixture is centrifuged at a centrifugal force of 8000-10000g for 20-30min, and the precipitate is collected, dissolved in distilled water, adjusted to pH 7.0, dialyzed for 24-36h, and then freeze-dried to obtain substance 1; L3. Grind Agaricus bisporus and Flammulina velutipes into powder, sieve and weigh to obtain a mixed powder in a mass ratio of 1:3-5, weigh the mixed powder and deionized water in a mass volume ratio of 60-80g:1L, heat to boiling and keep for 2-4h, filter to obtain a filtrate, centrifuge the filtrate at a centrifugal force of 5000-6000g for 20-30min, mix the supernatant with anhydrous ethanol in a volume ratio of 1:3-5, stir until evenly dispersed, keep at 4°C for 10-15h, centrifuge at a centrifugal force of 8000-10000g for 8-10min, wash the precipitate with 75% ethanol, dry the precipitate and dissolve it in ultrapure water to obtain solution 1; L4. The solution 1 obtained in step L1 was frozen at -20°C for 8-9 times, each time for 9-10 hours, and thawed at 15°C after each freezing. The final thawed solution was centrifuged at 6000-8000g for 25-30 minutes, filtered through a 0.45 μm filter membrane, and the filtrate was recorded as solution 2; L5. Mix the substance 1 obtained in step L2 with the solution 2 obtained in step L4 at a mass volume ratio of 1 g: 60-100 mL, adjust the pH to 8.0, incubate in a water bath at 80-90°C for 24-30 hours, and naturally cool to room temperature to obtain solution 3. Add sodium alginate to solution 3, stir until evenly dispersed, and freeze-dry to obtain a powder, which is the composite extract of edible fungi.

[0007] Preferably, during inoculation in step L2, the mass volume ratio of activated bacteria: seed culture medium is 1g:100-150mL, and the seed culture medium is prepared as follows: 100g glucose, 15g magnesium sulfate heptahydrate, 12g potassium dihydrogen phosphate, 5L water, the mass percentage concentration of Caragana in the edodes broth is 8-10%, the mass percentage concentration of apple powder in the edodes broth is 4-6%, the mass percentage concentration of talc in the edodes broth is 1-1.5%, the talc is preferably 800-1250 mesh, and dialysis preferably uses a dialysis bag with a molecular weight cutoff of 7KD.

[0008] Preferably, the sieving in step L3 is preferably a 10-mesh sieve, and the concentration of the precipitate in solution 1 is 5-8 g / L.

[0009] Preferably, in step L5, the concentration of sodium alginate in solution 3 is 0.4-0.6 g / L.

[0010] The preparation method of the multi-fermentation product is as follows: S1. Wash kelp and mussel meat, dry and crush, sieve and weigh according to the mass ratio of 1:2-4 to obtain a mixed powder, add water 15-20 times the mass of the mixed powder, heat to 80-90°C and keep for 5-8h, filter to obtain a filtrate, the filtrate is recorded as solution 4, control the temperature of solution 4 to 30-40°C, add hydroxypropyl-β-cyclodextrin aqueous solution, stir at a speed of 120-160rpm for 3-4h, centrifuge at a centrifugal force of 8000-10000g for 15-20min, and prepare the supernatant into a liquid culture medium; S2. Wash the wheat grains and soak them for 12-15h, take them out and spread them evenly, spray them with sucrose solution evenly, let them stand for 45-60s, then spray them with Grifola frondosa solution evenly, and incubate them at 26-28℃ for 3-4 days to obtain preliminary fermentation products; S3. The primary fermentation product obtained in step S2 is added to the liquid culture medium obtained in step S1. The amount of the primary fermentation product added is calculated in terms of wheat grains. 1200-1500 wheat grains are added to each liter of liquid culture medium. The fermentation is stirred at 26-28°C and 80-100 rpm for 48-54 hours. After the fermentation is completed, steam sterilization is performed. After natural cooling to room temperature, the fermentation is filtered and the filtrate is decolorized. After the completion, a secondary fermentation product is obtained. The secondary fermentation product is concentrated to 0.3-0.4 times of the original volume, which is recorded as solution 5. Solution 5 is freeze-dried to obtain a powdered multi-fermentation product.

[0011] Preferably, the sieving in step S1 is preferably a 2-mesh sieve, the volume ratio of solution 4: hydroxypropyl-β-cyclodextrin aqueous solution is 20-25:1, the mass percentage concentration of hydroxypropyl-β-cyclodextrin aqueous solution is 6-10%, and the liquid culture medium is prepared as follows: 10L supernatant, 300-350g soluble starch, 50-60g sucrose, 5-7g magnesium sulfate heptahydrate, 3-4g dipotassium hydrogen phosphate, 0.5-1g vitamin B1, and the pH is adjusted to 6.0.

[0012] Preferably, the mass percentage concentration of the sucrose aqueous solution in step S2 is 5-8%, and the method for obtaining the Grifola frondosa liquid is the same as that for obtaining the Lentinus edodes liquid.

[0013] Preferably, the decolorization and concentration in step S3 are performed in a manner acceptable in the food preparation process.

[0014] The preparation method of the milk pulp bacteria liquid is as follows: The milk bacteria was cleaned, drained, and then weighed and added with water in a mass volume ratio of 1g:40-50mL. The mixture was processed by colloid mill to obtain a mixture with a fineness of 30-40μm. The mixture was heated to boiling and maintained for 10-15min. After the boiling, it was centrifuged at a centrifugal force of 8000-10000g for 30-40min to obtain the supernatant, which was the milk bacteria liquid.

[0015] The present invention provides a method for preparing a functional solid beverage obtained by fermenting edible fungi, and the specific steps are as follows: V1. The edible fungus composite extract and the multi-fermentation product were mixed, 5-10 times the mass of the edible fungus composite extract was added to water, stirred until uniformly dispersed, the milk pulp liquid, maltitol, locust bean gum, citric acid were added to obtain a solution 6; V2. The solution 6 obtained in step V1 is spray-dried, and the centrifugal speed of the spray drying is 30000-35000 rpm, the inlet temperature is 150-160°C, and the outlet temperature is 70-80°C. After the spray drying, a functional solid beverage is obtained.

[0016] The beneficial effects of the present invention are as follows: The present invention develops and utilizes a variety of edible fungi, performs bidirectional liquid fermentation on shiitake mushrooms, Caragana edulis and apple powder, obtains a substance 1 rich in small molecule proteins after treatment, adds talcum powder during the process to avoid excessive growth of shiitake mushroom mycelium, affects material transfer, and adopts a method of water extraction and alcohol precipitation combined with multiple freeze-thaw to obtain the polysaccharide components of Agaricus bisporus and Flammulina velutipes, and finally uses the wet Maillard reaction to compound the substance 1 rich in small molecule proteins with solution 2 to obtain a composite extract of edible fungi, and adds sodium alginate to enhance the stability of the composite extract of edible fungi. The present invention inoculates grifola frondosa on wheat grains for preliminary fermentation, and the secondary fermentation uses a liquid culture medium prepared by a marine source extract. The multi-fermented product obtained after two fermentations has no fishy smell, has a certain antioxidant and anti-inflammatory effect, and can enhance the edible effect of the final functional solid beverage. The milk pulp fungus liquid of the present invention provides the initial flavor and color of the functional solid beverage. With the brewing of hot water, the edible fungus composite extract and the multi-fermented product will further release different levels of flavor, giving the functional solid beverage a better sensory experience. Experiments have verified that the edible fungus composite extract and multi-fermentation product of the present invention both have good antioxidant effects, and under the formula of the functional solid beverage provided by the present invention, have a strong synergistic antioxidant effect.

[0017] The functional solid beverage obtained by fermenting edible fungi obtained by the present invention has fine powder, is easy to brew, has uniform color, rich aroma and rich layered feeling, appropriate sweetness and sourness, is safe for consumption, and has certain immunity-enhancing effect verified by animal experiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings: Figure 1 This is the result of DPPH free radical scavenging test; Figure 2 For ABTS + Free radical scavenging test results diagram; Figure 3 This is an analysis chart of the antioxidant test of edible fungi composite extracts and multi-fermentation products; Figure 4 This is a graph showing the results of the NK cell activity assay. DETAILED DESCRIPTION

[0019] In order to more clearly explain the overall concept of the present application, the following is described in detail in conjunction with the accompanying drawings of the specification by way of embodiment. In the following description, a large number of specific details are provided to provide a more thorough understanding of the present invention. However, it is obvious to those skilled in the art that the present invention can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present invention, some technical features well known in the art are not described.

[0020] Embodiment 1: This embodiment provides a method for preparing a composite extract of edible fungi, and the specific steps are as follows: L1. Take fresh and mature shiitake mushrooms, wash them and drain them naturally, disinfect them with 75% ethanol, cut them into blocks with a length and width of 0.5 cm, inoculate them into slant culture medium, and culture them at 24°C for 10 days. When the mycelium grows all over the slant, the mother culture is obtained. Cut 1 cm × 1 cm of the mother culture evenly grown in the slant culture medium, inoculate it into a flat culture medium (90 mm culture dish), culture it at 25°C for 8 days, centrifuge it at 5000g for 20 minutes, wash the precipitate with distilled water 3 times, and dry it at 60°C to obtain the activated strain; L2. Prepare seed culture medium: 100 g glucose, 15 g magnesium sulfate heptahydrate, 12 g potassium dihydrogen phosphate, 5 L water, inoculate the activated strain obtained in step L1 into the seed culture medium, the mass volume ratio of activated strain: seed culture medium is 1 g: 100 mL, culture at 25 ° C for 3 days to obtain shiitake mushroom liquid, add caragana, apple powder and talcum powder to the shiitake mushroom liquid, the mass percentage concentrations of caragana, apple powder and talcum powder (800 mesh) in the shiitake mushroom liquid are 8%, 4% and 1%, respectively, culture at 25 ° C for 10 days, filter and sterilize at high temperature after completion, and obtain fermentation liquid after natural cooling, adjust the pH of the fermentation liquid to 4.0, stir at a speed of 100 rpm for 8 min, centrifuge at 8000 g centrifugal force for 20 min after completion, collect the precipitate, dissolve it in distilled water, adjust the pH to 7.0, dialyze for 24 h using a dialysis bag with a molecular weight cutoff of 7 KD, and then freeze-dry to obtain substance 1; L3. Grind Agaricus bisporus and Flammulina velutipes into powder, pass through a 10-mesh sieve, and weigh the mixed powder in a mass ratio of 1:3 to obtain a mixed powder. Weigh the mixed powder and deionized water in a mass volume ratio of 60 g:1 L, heat to boiling and keep for 2 hours, filter to obtain a filtrate, centrifuge the filtrate at 5000 g centrifugal force for 20 minutes, mix the supernatant with anhydrous ethanol in a volume ratio of 1:3, stir until evenly dispersed, keep at 4°C for 10 hours, centrifuge at 8000 g centrifugal force for 8 minutes, wash the precipitate with 75% ethanol, dry the precipitate, and dissolve it in ultrapure water to obtain solution 1. The concentration of the precipitate in solution 1 is 5 g / L. L4. Solution 1 obtained in step L1 was frozen at -20°C for 8 times, each time for 9 hours, and thawed at 15°C after each freezing. The final thawed solution was centrifuged at 6000g for 25 minutes, filtered through a 0.45μm filter membrane, and the filtrate was recorded as solution 2; L5. Mix the substance 1 obtained in step L2 and the solution 2 obtained in step L4 at a mass volume ratio of 1g:60mL, adjust the pH to 8.0, incubate in a water bath at 80°C for 24h, and naturally cool to room temperature to obtain solution 3. Add sodium alginate to solution 3. The concentration of sodium alginate in solution 3 is 0.4g / L. Stir until evenly dispersed, and freeze-dry to obtain a powder, which is the composite extract of edible fungi.

[0021] Embodiment 2: This embodiment provides a method for preparing a composite extract of edible fungi, and the specific steps are as follows: L1. Take fresh and mature shiitake mushrooms, wash them and drain them naturally, disinfect them with 75% ethanol, cut them into blocks with a length and width of 0.5 cm, inoculate them into slant culture medium, and culture them at 25℃ for 8 days. When the mycelium grows all over the slant, the mother culture is obtained. Cut 1cm×1cm of the mother culture evenly grown in the slant culture medium, inoculate it into a flat culture medium (90mm culture dish), culture it at 26℃ for 7 days, centrifuge it at 5200g for 25 minutes, wash the precipitate with distilled water 3 times, and dry it at 62℃ to obtain the activated strain; L2. Prepare seed culture medium: 100 g glucose, 15 g magnesium sulfate heptahydrate, 12 g potassium dihydrogen phosphate, 5 L water, inoculate the activated strain obtained in step L1 into the seed culture medium, the mass volume ratio of activated strain: seed culture medium is 1 g: 120 mL, culture at 27 ° C for 2 days to obtain shiitake mushroom liquid, add caragana, apple powder and talcum powder to the shiitake mushroom liquid, the mass percentage concentrations of caragana, apple powder and talcum powder (1000 mesh) in the shiitake mushroom liquid are 9%, 5% and 1.2%, respectively, culture at 27 ° C for 8 days, filter and sterilize at high temperature after the end, and obtain fermentation liquid after natural cooling, adjust the pH of the fermentation liquid to 4.0, stir at a speed of 120 rpm for 9 min, centrifuge at 9000 g centrifugal force for 25 min, collect the precipitate, dissolve it in distilled water, adjust the pH to 7.0, dialyze for 30 h in a dialysis bag with a molecular weight cutoff of 7 KD, and then freeze-dry to obtain substance 1; L3. Grind Agaricus bisporus and Flammulina velutipes into powder, pass through a 10-mesh sieve, and weigh the mixed powder in a mass ratio of 1:4 to obtain a mixed powder. Weigh the mixed powder and deionized water in a mass volume ratio of 70 g:1 L, heat to boiling and keep for 3 hours, filter to obtain a filtrate, centrifuge the filtrate at 5500 g centrifugal force for 24 minutes, mix the supernatant with anhydrous ethanol in a volume ratio of 1:4, stir until evenly dispersed, keep at 4°C for 12 hours, centrifuge at 9000 g centrifugal force for 9 minutes, wash the precipitate with 75% ethanol, dry the precipitate, and dissolve it in ultrapure water to obtain solution 1. The concentration of the precipitate in solution 1 is 6 g / L; L4. Solution 1 obtained in step L1 was frozen at -20°C for 9 times, each time for 9 hours, and thawed at 15°C after each freezing. The final thawed solution was centrifuged at 7000g for 28 minutes, filtered through a 0.45μm filter membrane, and the filtrate was recorded as solution 2; L5. Mix the substance 1 obtained in step L2 and the solution 2 obtained in step L4 at a mass volume ratio of 1g:80mL, adjust the pH to 8.0, incubate in a water bath at 85°C for 27h, and naturally cool to room temperature to obtain solution 3. Add sodium alginate to solution 3. The concentration of sodium alginate in solution 3 is 0.5g / L. Stir until evenly dispersed, and freeze-dry to obtain a powder, which is the composite extract of edible fungi.

[0022] Embodiment 3: This embodiment provides a method for preparing a composite extract of edible fungi, and the specific steps are as follows: L1. Take fresh and mature shiitake mushrooms, wash them and drain them naturally, disinfect them with 75% ethanol, cut them into blocks with a length and width of 0.5 cm, inoculate them into slant culture medium, and culture them at 26℃ for 7 days. When the mycelium grows all over the slant, the mother culture is obtained. Cut 1cm×1cm of the mother culture evenly grown in the slant culture medium, inoculate it into a flat culture medium (90mm culture dish), culture them at 28℃ for 6 days, centrifuge them at 5500g for 30 minutes, wash the precipitate with distilled water 3 times, and dry it at 65℃ to obtain the activated strain; L2. Prepare seed culture medium: 100g glucose, 15g magnesium sulfate heptahydrate, 12g potassium dihydrogen phosphate, 5L water, inoculate the activated strain obtained in step L1 into the seed culture medium, the mass volume ratio of activated strain: seed culture medium is 1g:150mL, culture at 28°C for 2 days to obtain shiitake mushroom liquid, add caragana, apple powder and talcum powder to the shiitake mushroom liquid, the mass percentage concentrations of caragana, apple powder and talcum powder (1250 mesh) in the shiitake mushroom liquid are 10%, 6% and 1.5%, respectively, culture at 28°C for 6 days, filter and sterilize at high temperature after completion, obtain fermentation liquid after natural cooling, adjust the pH of the fermentation liquid to 4.0, stir at a speed of 150rpm for 10min, centrifuge at 10000g centrifugal force for 30min after completion, collect the precipitate, dissolve it in distilled water, adjust the pH to 7.0, dialyze for 36h in a dialysis bag with a molecular weight cutoff of 7KD, and then freeze-dry to obtain substance 1; L3. Grind Agaricus bisporus and Flammulina velutipes into powder, pass through a 10-mesh sieve, and weigh the mixed powder in a mass ratio of 1:5 to obtain a mixed powder. Weigh the mixed powder and deionized water in a mass volume ratio of 80 g:1 L, heat to boiling and keep for 4 hours, filter to obtain a filtrate, centrifuge the filtrate at 6000 g centrifugal force for 30 minutes, mix the supernatant with anhydrous ethanol in a volume ratio of 1:5, stir until evenly dispersed, keep at 4°C for 15 hours, centrifuge at 10000 g centrifugal force for 10 minutes, wash the precipitate with 75% ethanol after the end, dry the precipitate and dissolve it in ultrapure water to obtain solution 1, the concentration of the precipitate in solution 1 is 8 g / L; L4. The solution 1 obtained in step L1 was frozen at -20°C for 9 times, each time for 10 hours, and thawed at 15°C after each freezing. The final thawed solution was centrifuged at 8000g for 30 minutes, filtered through a 0.45μm filter membrane, and the filtrate was recorded as solution 2; L5. Mix the substance 1 obtained in step L2 and the solution 2 obtained in step L4 at a mass volume ratio of 1g:100mL, adjust the pH to 8.0, incubate in a 90°C water bath for 30h, and naturally cool to room temperature to obtain solution 3. Add sodium alginate to solution 3. The concentration of sodium alginate in solution 3 is 0.6g / L. Stir until evenly dispersed, and freeze-dry to obtain a powder, which is the composite extract of edible fungi.

[0023] The slant culture medium involved in Examples 1-3 was prepared as follows: 200 g peeled potatoes, 20 g glucose, 20 g agar, 3 g potassium dihydrogen phosphate, 1.5 g magnesium sulfate heptahydrate, and 1 L water, and the pH was adjusted to 6.0.

[0024] The plate culture medium involved in Examples 1-3 was prepared as follows: 240 g potato extract, 35 g glucose, 1 g anhydrous magnesium sulfate, 2 g potassium dihydrogen phosphate, 15 g agar, and 1 L water, and the pH was adjusted to 6.5.

[0025] Embodiment 4: This embodiment provides a method for preparing a multi-fermentation product, and the specific steps are as follows: S1. Wash and treat kelp and mussel meat, dry and crush them, pass through a 2-mesh sieve, weigh them in a mass ratio of 1:2 to obtain a mixed powder, add 15 times the mass of water of the mixed powder, heat to 80°C and keep for 5 hours, filter to obtain a filtrate, and record the filtrate as solution 4. Control the temperature of solution 4 to 30°C, add a 6% hydroxypropyl-β-cyclodextrin aqueous solution, the volume ratio of solution 4 to hydroxypropyl-β-cyclodextrin aqueous solution is 20:1, stir at a speed of 120 rpm for 3 hours, centrifuge at a centrifugal force of 8000g for 15 minutes, and prepare the supernatant into a liquid culture medium: 10L supernatant, 300g soluble starch, 50g sucrose, 5g magnesium sulfate heptahydrate, 3g potassium dihydrogen phosphate, 0.5g vitamin B1, and adjust the pH to 6.0; S2. Take fresh and mature Grifola frondosa, wash and drain naturally, disinfect with 75% ethanol, cut into blocks with a length and width of 0.5 cm, inoculate into slant medium, culture at 24℃ for 10 days, until the mycelium covers the slant, obtain the mother culture, cut 1cm×1cm of the mother culture uniformly grown in the slant medium, inoculate it into a plate medium (90mm culture dish), culture at 25℃ for 8 days, centrifuge at 5000g for 20min, wash the precipitate with distilled water 3 times, and incubate at 60℃. Dry to obtain activated strains, inoculate the activated strains into seed culture medium, the mass volume ratio of activated strains: seed culture medium is 1g:100mL, culture at 25℃ for 3 days to obtain Grifola frondosa liquid, clean the wheat grains and soak them for 12h, take them out and spread them evenly, separate them slightly, and each 1200 grains occupy a layer, evenly spray them with 5% mass percentage concentration of sucrose aqueous solution, let them stand for 45s, then evenly spray them with Grifola frondosa liquid, culture them at 26℃ for 4 days, and obtain preliminary fermentation products; S3. The primary fermentation product obtained in step S2 is added to the liquid culture medium obtained in step S1. The amount of the primary fermentation product added is calculated in terms of wheat grains. 1,200 wheat grains are added to each liter of liquid culture medium. The fermentation is stirred at 80 rpm at 26°C for 54 hours. After the fermentation is completed, steam sterilize is performed. After natural cooling to room temperature, the product is filtered and the filtrate is decolorized. After the completion, a secondary fermentation product is obtained. The secondary fermentation product is concentrated to 0.3 times of the original volume and recorded as solution 5. Solution 5 is freeze-dried to obtain a powdered multi-fermentation product.

[0026] Example 5: This example provides a method for preparing a multi-fermentation product, and the specific steps are as follows: S1. Wash and treat kelp and mussel meat, dry and crush them, pass through a 2-mesh sieve and weigh them in a mass ratio of 1:3 to obtain a mixed powder, add water 18 times the mass of the mixed powder, heat to 85°C and keep for 6 hours, filter to obtain a filtrate, and record the filtrate as solution 4. Control the temperature of solution 4 to 35°C, add 8% hydroxypropyl-β-cyclodextrin aqueous solution by mass percentage concentration, the volume ratio of solution 4 to hydroxypropyl-β-cyclodextrin aqueous solution is 22:1, stir at a speed of 140 rpm for 3.5 hours, centrifuge at a centrifugal force of 9000g for 18 minutes, and prepare the supernatant into a liquid culture medium: 10L supernatant, 320g soluble starch, 55g sucrose, 6g magnesium sulfate heptahydrate, 3.5g potassium dihydrogen phosphate, 0.8g vitamin B1, and adjust the pH to 6.0; S2. Take fresh and mature Grifola frondosa, wash and naturally dry, disinfect with 75% ethanol, cut into blocks with a length and width of 0.5 cm, inoculate into slant medium, culture at 25℃ for 8 days, until the mycelium covers the slant, obtain the mother culture, cut 1cm×1cm of the mother culture uniformly grown in the slant medium, inoculate it into a plate medium (90mm culture dish), culture at 26℃ for 7 days, centrifuge at 5200g for 25min, wash the precipitate with distilled water 3 times, and incubate at 62℃ Dry to obtain activated strains, inoculate the activated strains into seed culture medium, the mass volume ratio of activated strains: seed culture medium is 1g:120mL, culture at 27°C for 2 days to obtain Grifola frondosa liquid, clean the wheat grains and soak them for 14h, take them out and spread them evenly, separate them slightly, and each 1400 grains occupy a layer, evenly spray them with a sucrose aqueous solution with a mass percentage concentration of 6%, let them stand for 50s, then evenly spray them with Grifola frondosa liquid, and culture them at 27°C for 4 days to obtain preliminary fermentation products; S3. The primary fermentation product obtained in step S2 is added to the liquid culture medium obtained in step S1. The amount of the primary fermentation product added is calculated in terms of wheat grains. 1,400 wheat grains are added to each liter of liquid culture medium. The fermentation is stirred at 27°C and 90 rpm for 52 hours. After the fermentation is completed, steam sterilization is performed. After natural cooling to room temperature, the product is filtered and the filtrate is decolorized. After the completion, a secondary fermentation product is obtained. The secondary fermentation product is concentrated to 0.35 times of the original volume and recorded as solution 5. Solution 5 is freeze-dried to obtain a powdered multi-fermentation product.

[0027] Example 6: This example provides a method for preparing a multi-fermentation product, and the specific steps are as follows: S1. Wash and treat kelp and mussel meat, dry and crush them, pass through a 2-mesh sieve, weigh them in a mass ratio of 1:4 to obtain a mixed powder, add 20 times the mass of water of the mixed powder, heat to 90°C and keep for 8 hours, filter to obtain a filtrate, and record the filtrate as solution 4. Control the temperature of solution 4 to 40°C, add a 10% mass percentage concentration of hydroxypropyl-β-cyclodextrin aqueous solution, the volume ratio of solution 4 to hydroxypropyl-β-cyclodextrin aqueous solution is 25:1, stir at a speed of 160rpm for 4 hours, centrifuge at a centrifugal force of 10000g for 20 minutes, and prepare the supernatant into a liquid culture medium: 10L supernatant, 350g soluble starch, 60g sucrose, 7g magnesium sulfate heptahydrate, 4g dipotassium hydrogen phosphate, 1g vitamin B1, and adjust the pH to 6.0; S2. Take fresh and mature Grifola frondosa, wash and naturally dry, disinfect with 75% ethanol, cut into blocks with a length and width of 0.5 cm, inoculate into slant medium, culture at 26℃ for 7 days, until the mycelium covers the slant, obtain the mother culture, cut 1cm×1cm of the mother culture uniformly grown in the slant medium, inoculate it into a plate medium (90mm culture dish), culture at 28℃ for 6 days, centrifuge at 5500g for 30min, wash the precipitate with distilled water 3 times, and incubate at 65℃. Dry to obtain activated strains, inoculate the activated strains into seed culture medium, the mass volume ratio of activated strains: seed culture medium is 1g:150mL, culture at 28℃ for 2 days to obtain Grifola frondosa liquid, clean the wheat grains and soak them for 15h, take them out and spread them evenly, separate them slightly, and each 1500 grains occupy a layer, evenly spray them with 8% mass percentage concentration of sucrose aqueous solution, let them stand for 60s, then evenly spray them with Grifola frondosa liquid, culture them at 28℃ for 3 days, and obtain preliminary fermentation products; S3. The primary fermentation product obtained in step S2 is added to the liquid culture medium obtained in step S1. The amount of the primary fermentation product added is calculated in terms of wheat grains. 1,500 wheat grains are added to each liter of liquid culture medium. The fermentation is stirred at 28°C and 100 rpm for 48 hours. After the fermentation is completed, steam sterilization is performed. After natural cooling to room temperature, the product is filtered and the filtrate is decolorized. After the completion, a secondary fermentation product is obtained. The secondary fermentation product is concentrated to 0.4 times of the original volume and recorded as solution 5. Solution 5 is freeze-dried to obtain a powdered multi-fermentation product.

[0028] The preparation of the slant culture medium, plate culture medium and seed culture medium in Examples 4-6 is the same as that in Examples 1-3.

[0029] Embodiment 7: This embodiment provides a method for preparing a functional solid beverage obtained by fermenting edible fungi, and the specific contents are as follows: The functional solid beverage obtained by edible fungus fermentation in this embodiment comprises the following raw materials in parts by weight: 8 parts of edible fungus composite extract, 6 parts of multi-fermentation products, 1 part of milk pulp fungus liquid, 0.8 parts of maltitol, 0.6 parts of locust bean gum, and 0.4 parts of citric acid, wherein the edible fungus composite extract is prepared by the method of Example 1, and the multi-fermentation product is prepared by the method of Example 4; The preparation method of the milk pulp fungus liquid is as follows: the milk pulp fungus is cleaned, and after being controlled to dryness, water is weighed and added according to a mass volume ratio of 1g:40mL, and a colloid mill is used to obtain a mixture with a fineness of 30μm, and the mixture is heated to boiling and maintained for 10 minutes, and then centrifuged at a centrifugal force of 8000g for 30 minutes to obtain a supernatant, which is the milk pulp fungus liquid; The preparation method of the functional solid beverage obtained by edible fungus fermentation comprises the following specific steps: V1. The edible fungus composite extract and the multi-fermentation product were mixed, 5 times the mass of the edible fungus composite extract was added to water, stirred until uniformly dispersed, the milk pulp liquid, maltitol, locust bean gum, citric acid were added to obtain a solution 6; V2. The solution 6 obtained in step V1 is spray-dried. The centrifugal speed of the spray drying is 30,000 rpm, the inlet temperature is 150°C, and the outlet temperature is 70°C. After the spray drying, a functional solid beverage is obtained.

[0030] Embodiment 8: This embodiment provides a method for preparing a functional solid beverage obtained by fermenting edible fungi, and the specific contents are as follows: The functional solid beverage obtained by edible fungus fermentation in this embodiment comprises the following raw materials in parts by weight: 10 parts of edible fungus composite extract, 8 parts of multi-fermentation products, 2 parts of milk pulp fungus liquid, 1 part of maltitol, 0.8 parts of locust bean gum, and 0.5 parts of citric acid, wherein the edible fungus composite extract is prepared by the method of Example 2, and the multi-fermentation product is prepared by the method of Example 5; The preparation method of the milk pulp fungus liquid is as follows: the milk pulp fungus is cleaned, and after being controlled to dryness, water is weighed and added according to a mass volume ratio of 1g:45mL, and a colloid mill is used to obtain a mixture with a fineness of 35μm, and the mixture is heated to boiling and maintained for 12 minutes, and then centrifuged at a centrifugal force of 9000g for 34 minutes to obtain a supernatant, which is the milk pulp fungus liquid; The preparation method of the functional solid beverage obtained by edible fungus fermentation comprises the following specific steps: V1. The edible fungus composite extract and the multi-fermentation product were mixed, 8 times the mass of the edible fungus composite extract was added to water, stirred until uniformly dispersed, the milk pulp liquid, maltitol, locust bean gum, citric acid were added to obtain a solution 6; V2. The solution 6 obtained in step V1 is spray-dried. The centrifugal speed of the spray drying is 32000 rpm, the inlet temperature is 155°C, and the outlet temperature is 72°C. After the spray drying, a functional solid beverage is obtained.

[0031] Embodiment 9: This embodiment provides a method for preparing a functional solid beverage obtained by fermentation of edible fungi, the specific contents of which are as follows: The functional solid beverage obtained by edible fungus fermentation in this embodiment comprises the following raw materials in parts by weight: 12 parts of edible fungus composite extract, 10 parts of multi-fermentation product, 3 parts of milk pulp fungus liquid, 1.5 parts of maltitol, 1.2 parts of locust bean gum, and 0.8 parts of citric acid, wherein the edible fungus composite extract is prepared by the method of Example 3, and the multi-fermentation product is prepared by the method of Example 6; The preparation method of the milk pulp fungus liquid is as follows: the milk pulp fungus is cleaned, and after being controlled to dryness, water is weighed and added according to a mass volume ratio of 1g:50mL, and a colloid mill is used to obtain a mixture with a fineness of 40μm, and the mixture is heated to boiling and maintained for 15min, and then centrifuged at a centrifugal force of 10000g for 40min to obtain a supernatant, which is the milk pulp fungus liquid; The preparation method of the functional solid beverage obtained by edible fungus fermentation comprises the following specific steps: V1. The edible fungus composite extract and the multi-fermentation product were mixed, 10 times the mass of the edible fungus composite extract was added to water, stirred until uniformly dispersed, the milk pulp liquid, maltitol, locust bean gum, citric acid were added to obtain a solution 6; V2. The solution 6 obtained in step V1 is spray-dried. The centrifugal speed of the spray drying is 35000 rpm, the inlet temperature is 160°C, and the outlet temperature is 80°C. After the spray drying, a functional solid beverage is obtained.

[0032] The maltitol, locust bean gum, and citric acid used in Examples 7-9 are all food grade and purchased from Zhengzhou Kunli Food Additive Co., Ltd., and the shiitake mushrooms, Agaricus bisporus, Flammulina velutipes, Grifola frondosa, and Milk Fungus used in Examples 1-9 are all edible fungi produced by Dalian Kangzhiyuan Biotechnology Co., Ltd.

[0033] Experimental test: Solid beverage sensory scoring rules: With reference to the national standard GB / T 29602-2013 "Solid Beverages", the sensory scoring criteria for solid beverages shown in Table 1 were formulated, and the functional solid beverages obtained by edible fungi fermentation in Examples 7-9 were used for evaluation. Taking Example 7 as an example, 3g of the functional solid beverage obtained by edible fungi fermentation was taken, and 350mL of hot water was added. The hot water temperature was 60, 70, 80, 90, and 100°C, respectively. After brewing, it was slightly stirred until it was evenly dispersed. The brewing method of Examples 8 and 9 was the same as that of Example 7. Invite 10 food professionals to score the appearance, color, flavor and taste of the functional solid beverages obtained by edible fungi fermentation according to Table 1. The flavor was limited to within five minutes from the start of hot water brewing, and the total score was 100 points.

[0034] Table 1 Sensory scoring criteria for solid beverages

[0035] Table 2 Sensory evaluation results of functional solid beverages obtained in Examples 7-9 at different temperatures

[0036] The sensory scoring results of the functional solid beverages obtained by fermenting edible fungi in Examples 7-9 are shown in Table 2. It can be seen from Table 2 that the functional solid beverages obtained by fermenting edible fungi in Examples 7-9 performed best in the four scoring items of appearance, color, flavor and taste when brewed with hot water at 80°C or 90°C. When brewed with hot water at 60°C, the powder cannot dissolve quickly in a short time, but more stirring can alleviate this problem.

[0037] Antioxidant test: The edible fungus composite extracts obtained in Examples 1-3 and the multi-fermented products obtained in Examples 4-6 were used for antioxidant tests. The antioxidant tests mainly involved DPPH free radical scavenging tests and ABTS + Free radical scavenging test, the specific contents are as follows: 1) DPPH free radical scavenging test: Use anhydrous ethanol to dissolve DPPH to obtain a mother solution with a concentration of 0.2mM, store it in a dark place, and use it within 24 hours. Prepare the edible fungus composite extract / multi-fermentation product into solutions with concentrations of 2, 4, 8, 16, and 32mg / mL. Take 2mL of the solution at each concentration and place it in a centrifuge tube. Add 2mL of DPPH mother solution to each centrifuge tube, mix well, react for 25min in a dark place, measure the absorbance at 517nm with an ultraviolet spectrophotometer, and calculate the DPPH free radical scavenging rate according to the following formula: DPPH free radical scavenging rate = (OD0-(OD1-OD2)) / OD0×100%; OD0 is the absorbance value of the control group, OD1 is the absorbance value of the sample group, OD2 is the absorbance value of the blank group, the control group is mother solution + anhydrous ethanol, and the blank group is sample solution + anhydrous ethanol.

[0038] 2) ABTS + Free radical scavenging test: ABTS+ (7mM, 5mL) was mixed with potassium persulfate solution (140mM, 80μL) to obtain a mother solution, which was stored at room temperature in the dark. Before the test, the mother solution was diluted with phosphate buffer to an absorbance of 0.6 to obtain a mother solution dilution. The edible fungus composite extract / multi-fermentation product was prepared into solutions with concentrations of 0.05, 0.1, 0.2, 0.4, and 0.8mg / mL. 0.4mL of the solution at each concentration was taken, and 3.6mL of the mother solution dilution was added. The mixture was thoroughly mixed and stored in the dark for 6min at room temperature. The absorbance at 734nm was measured, and the ABTS was calculated according to the following formula: + Free radical scavenging rate: ABTS + Free radical scavenging rate = (OD0-(OD1-OD2)) / OD0×100%; Among them, OD0 is the absorbance value of the control group, OD1 is the absorbance value of the sample group, OD2 is the absorbance value of the blank group, the control group is the mother solution dilution + water, and the blank group is the sample solution + anhydrous ethanol. Parallel groups have been set up for the above experiments.

[0039] The results of the antioxidant test were as follows Figure 1 and Figure 2 As shown by Figure 1 and Figure 2 It can be seen that the edible fungus composite extracts obtained in Examples 1-3 and the multi-fermentation products obtained in Examples 4-6 have high DPPH free radical scavenging rates and ABTS + The free radical scavenging rate proves that the edible fungus composite extracts obtained in Examples 1-3 and the multi-fermentation products obtained in Examples 4-6 have strong antioxidant capacity.

[0040] The DPPH free radical scavenging test was used to study the antioxidant effects of different concentrations of edible fungus composite extracts (Example 2) and multi-fermentation products (Example 4). The experimental results were analyzed using the SynergyFinder program. Figure 3 As shown, Figure 3The 2D synergy map obtained by the ZIP model is displayed. In the 2D synergy map, red indicates the synergistic dose area, and green indicates the antagonistic dose area. According to experience, a synergy score <-10 means that the interaction between the two substances is antagonistic, a synergy score between -10 and 10 means that the interaction between the two substances may be additive, and a synergy score >10 means that the interaction between the two substances is synergistic. Figure 3 It can be seen that the edible fungus composite extract is 1-6mg / mL, and the multi-fermentation product is 1-5mg / mL, and the two have a better synergistic antioxidant effect. Further considering the overall effect of the edible fungus composite extract and the multi-fermentation product after adding them to the functional solid beverage, as well as the concentration after brewing, the present invention clarifies the mass fraction of the edible fungus composite extract and the multi-fermentation product in the functional solid beverage, and recommends brewing the functional solid beverage with 3g: 300-350mL hot water. At this time, not only the synergistic antioxidant effect of the edible fungus composite extract and the multi-fermentation product is better, but also the flavor of the functional solid beverage is better, with rich layers and suitable taste.

[0041] 3. Verification of immunity-related effects: SPF-grade ICR mice weighing 18-22g were used and kept in a clean environment. The ambient temperature was maintained at 22±2℃, and a 12h day / night cycle was maintained. After one week of adaptive feeding, immunity-related tests were performed. The mice were randomly divided into 4 groups, namely a control group (sterile water), a low-dose group (29.2mL / kg BW), a medium-dose group (58.3mL / kg BW), and a high-dose group (166.7mL / kg BW). The above doses corresponded to 5 times, 10 times, and 20 times the recommended human dose, respectively. The recommended human dose is 350mL (based on an adult weighing 60kg), and the dose was administered by gavage every day for 28 days. The functional solid beverage obtained by fermentation of edible fungi obtained in Examples 7-9 was added with water (3g: 350mL) to prepare a beverage and then gavaged to mice. The beverage was concentrated using a rotary evaporator, and the gavage volume per mouse was 0.4mL.

[0042] The test verification projects involved mouse thymus and spleen index, thymus and spleen morphological observation, antibody-producing cell detection, serum hemolysin determination, delayed-type hypersensitivity test, mouse carbon clearance test and NK cell activity determination test. The test methods and results of delayed-type hypersensitivity test and NK cell activity determination test are shown below: 1) Delayed allergic reaction test: Mice were intraperitoneally injected with 2% (V / V) SRBC (0.2 mL / mouse). Four days after sensitization, the thickness of the left hind paw plantar was measured. Then, 20% (V / V) SRBC (20 μL / mouse) was subcutaneously injected at the measurement site. The thickness of the left hind paw plantar was measured 24 h after injection. The same site was measured three times and the average value was taken.

[0043] Table 3 Results of delayed-type hypersensitivity test in mice

[0044] The results of the delayed-type hypersensitivity test in mice are shown in Table 3. As can be seen from Table 3, the paw swelling of mice in the low, medium and high dose groups of the functional solid beverage obtained by fermentation of edible fungi in Example 7 were all greater than that in the control group, and the difference was significant (P<0.001 (***)). Similarly, the paw swelling of mice in the low, medium and high dose groups of the functional solid beverage obtained by fermentation of edible fungi in Examples 8 and 9 was also significantly different from that in the control group (P<0.001, or P<0.05 (**)).

[0045] 2) NK cell activity assay: Mouse lymphoma cells (YAC-1 cells) were used as target cells. They were subcultured 24 h before the experiment and washed three times with Hank's solution before use. The cell number was adjusted to 4 × 10 cells using RPMI1640 complete culture medium. 5 / mL. The effector cells are spleen cells. Specifically, the spleen is sterilely taken and placed in a small dish containing an appropriate amount of sterile Hank's solution. The spleen is gently ground with tweezers to make a single cell suspension, and washed twice with Hank's solution, centrifuged at 1000rpm for 10min each time. The supernatant is discarded and the cell slurry is flicked off, and 0.5mL of sterile water is added for 20s. After the red blood cells are lysed, 0.5mL of 2x Hank's solution and 8mL of Hanks solution are added, and centrifuged at 1000rpm for 10min. Resuspend with 1mL of RPMI1640 complete culture medium containing 10% calf serum, dilute with 1% glacial acetic acid and count, and use trypan blue staining to count the number of live cells (reaching more than 95%). Finally, the cell concentration is adjusted to 2×10 with RPMI1640 complete culture medium. 7 Pieces / mL.

[0046] 100 μL of target cells and effector cells were added to the U-shaped 96-well plate as reaction wells, and target cell natural release wells (adding 100 μL of target cells and culture medium) and target cell maximum release wells (adding 100 μL of target cells and 1% NP40) were set up at the same time. Three duplicate wells were set up for each of the above three items, and cultured in a 37°C, 5% CO2 incubator for 4 hours. After the end, the 96-well plate was centrifuged at 1500 rpm for 5 minutes, 100 μL of supernatant was aspirated from each well and placed in a flat-bottomed 96-well plate, and 100 μL of LDH matrix solution was added at the same time. The reaction was carried out at room temperature (25°C) for 8 minutes, and 30 μL of 1 mol / L hydrochloric acid was added to each well. The OD value was measured at 490 nm, and the NK cell activity was calculated according to the following formula: NK cell activity = (OD1-OD2) / (OD3-OD2) × 100%; OD1 is the OD value of the natural pore, OD2 is the OD value of the natural release pore, and OD3 is the OD value of the maximum release pore.

[0047] NK cell activity assay results Figure 4 As shown by Figure 4 It can be seen that the NK cell activity of the medium and high dose groups of the functional solid beverage obtained by fermentation of edible fungi in Example 7 is significantly higher than that of the control group. The same rule can also be seen in the functional solid beverages obtained by fermentation of edible fungi in Examples 8 and 9. Therefore, the functional solid beverages obtained by fermentation of edible fungi in Examples 7-9 have a positive effect on the nonspecific immunity of mice.

[0048] The results of the mouse delayed-type hypersensitivity test and the NK cell activity assay test were both positive, which preliminarily indicated that the functional solid beverage obtained by fermentation of edible fungi obtained in Examples 7-9 had a certain effect of enhancing immunity.

[0049] The food safety of the functional solid beverages obtained by fermentation of edible fungi in Examples 7-9 has been verified by acute toxicity tests and short-term feeding tests. The mice did not show any abnormalities during the test period, and there was no difference in body weight and organs such as heart, liver, and kidneys compared with the control group.

[0050] The above are only several embodiments of the present invention and are not intended to limit the present invention in any form. Although the present invention is disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Any technician familiar with the profession, without departing from the scope of the technical solution of the present invention, using the technical content disclosed above to make slight changes or modifications are equivalent to equivalent implementation cases and fall within the protection scope of the technical solution of the present invention.

Claims

1. A functional solid beverage obtained by fermentation of edible fungi, characterized in that: The functional solid beverage obtained by edible fungus fermentation contains the following raw materials in parts by mass: 8-12 parts of edible fungus compound extract, 6-10 parts of multi-fermentation products, 1-3 parts of milk mushroom liquid, 0.8-1.5 parts of maltitol, 0.6-1.2 parts of locust bean gum, and 0.4-0.8 parts of citric acid.

2. The functional solid beverage obtained by fermentation of edible fungi according to claim 1, characterized in that: The preparation method of the edible fungus composite extract is as follows: L1. Take fresh and mature shiitake mushrooms, wash them, drain them naturally, disinfect them, cut them into blocks, inoculate them into slant culture medium, let the mycelium cover the slant, obtain the mother strain, inoculate the mother strain into the plate culture medium, centrifuge after cultivation, wash the precipitate with distilled water, and dry it at 60-65℃ to obtain the activated strain; L2. The activated strain obtained in step L1 is inoculated into the seed culture medium to obtain a mushroom culture liquid after cultivation, and Caragana, apple powder, and talcum powder are added to the mushroom culture liquid, and the cultivation is continued. After the cultivation is completed, the fermentation liquid is filtered, sterilized at high temperature, and naturally cooled to obtain a fermentation liquid, and the pH of the fermentation liquid is adjusted to 4.0, stirred, and centrifuged after the fermentation is completed. The precipitate is collected, dissolved in distilled water, the pH is adjusted, and the substance 1 is obtained by freeze-drying after dialyzing; L3. Grind Agaricus bisporus and Flammulina velutipes into powder, sieve and weigh them in a mass ratio of 1:3-5 to obtain a mixed powder, weigh the mixed powder and deionized water in a mass volume ratio of 60-80g:1L, heat to boiling and keep boiling, filter to obtain a filtrate, centrifuge the filtrate, mix the supernatant with anhydrous ethanol in a volume ratio of 1:3-5, stir until evenly dispersed, keep at 4°C, centrifuge, wash the precipitate with 75% ethanol, dry the precipitate and dissolve it in ultrapure water to obtain solution 1; L4. The solution 1 obtained in step L1 was frozen at -20°C for 8-9 times, each time for 9-10 hours, and thawed at 15°C after each freezing. The final thawed solution was centrifuged and filtered through a 0.45 μm filter membrane. The filtrate was recorded as solution 2; L5. Mix the substance 1 obtained in step L2 and the solution 2 obtained in step L4 at a mass volume ratio of 1g:60-100mL, adjust the pH to 8.0, incubate in a water bath, and naturally cool to room temperature after the incubation to obtain solution 3. Add sodium alginate to solution 3, stir until it is evenly dispersed, and freeze-dry to obtain a powder, which is the edible fungus composite extract.

3. The functional solid beverage obtained by fermentation of edible fungi according to claim 2, characterized in that: During inoculation in step L2, the mass volume ratio of activated bacteria: seed culture medium is 1 g: 100-150 mL, and the mass percentage concentrations of Caragana, apple powder and talcum powder in the mushroom liquid are 8-10%, 4-6% and 1-1.5% respectively.

4. The functional solid beverage obtained by fermentation of edible fungi according to claim 3, characterized in that: The concentration of the precipitate in solution 1 in step L3 is 5-8 g / L, and the concentration of sodium alginate in solution 3 in step L5 is 0.4-0.6 g / L.

5. The functional solid beverage obtained by fermentation of edible fungi according to claim 4, characterized in that: The preparation method of the multi-fermentation product is as follows: S1. Wash kelp and mussel meat, dry and crush, sieve and weigh according to the mass ratio of 1:2-4 to obtain a mixed powder, add water 15-20 times the mass of the mixed powder, heat and maintain, filter to obtain a filtrate, the filtrate is recorded as solution 4, control the temperature of solution 4 to 30-40°C, add hydroxypropyl-β-cyclodextrin aqueous solution, stir, centrifuge after completion, and prepare the supernatant into a liquid culture medium; S2. Wash and soak the wheat grains, remove them and spread them evenly, spray them evenly with sucrose solution, let them stand for 45-60s, and then spray them evenly with Grifola frondosa solution, culture them, and obtain a preliminary fermentation product; S3. The primary fermentation product obtained in step S2 is added to the liquid culture medium obtained in step S1. The amount of the primary fermentation product added is calculated in terms of wheat grains. 1200-1500 wheat grains are added to each liter of liquid culture medium. The fermentation is performed and steam sterilized after completion. The product is naturally cooled to room temperature and then filtered. The filtrate is decolorized. After completion, a secondary fermentation product is obtained. The secondary fermentation product is concentrated to 0.3-0.4 times of the original volume and recorded as solution 5. Solution 5 is freeze-dried to obtain a powdered multi-fermentation product.

6. The functional solid beverage obtained by fermentation of edible fungi according to claim 5, characterized in that: In step S1, the volume ratio of solution 4:hydroxypropyl-β-cyclodextrin aqueous solution is 20-25:1, and the mass percentage concentration of the hydroxypropyl-β-cyclodextrin aqueous solution is 6-10%.

7. The functional solid beverage obtained by fermentation of edible fungi according to claim 6, characterized in that: The mass percentage concentration of the sucrose aqueous solution in step S2 is 5-8%.

8. The functional solid beverage obtained by fermentation of edible fungi according to claim 7, characterized in that: The preparation method of the milk pulp bacteria liquid is as follows: The milk bacteria was cleaned, drained, and then weighed and added with water in a mass volume ratio of 1g:40-50mL. The mixture was processed by colloid mill to obtain a mixture with a fineness of 30-40μm. The mixture was heated to boiling and maintained, and then centrifuged to obtain the supernatant, which is the milk bacteria liquid.

9. A method for preparing a functional solid beverage obtained by fermenting edible fungi according to any one of claims 1 to 8, characterized in that: The specific steps are as follows: V1. The edible fungus composite extract and the multi-fermentation product were mixed, 5-10 times the mass of the edible fungus composite extract was added to water, stirred until uniformly dispersed, the milk pulp liquid, maltitol, locust bean gum, citric acid were added to obtain a solution 6; V2. The solution 6 obtained in step V1 is spray-dried, and a functional solid beverage is obtained after the spray-drying.

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