Easy-to-swallow food based on oyster mushroom mycelium and preparation method of easy-to-swallow food

Abstract

The invention relates to an easy-to-swallow food based on oyster mushroom mycelia and a preparation method of the easy-to-swallow food. The oyster mushroom mycelium whole powder gel is formed by oyster mushroom mycelium powder, egg white protein and xanthan gum, by adding the egg white protein and the xanthan gum, the rheological property and the extrusion characteristic of oyster mushroom mycelium are adjusted, and the oyster mushroom mycelium whole powder gel can be suitable for 3D printing and can also be used for 3D printing. Meanwhile, the nutritional value of the food is harmoniously improved, and the food is applied to the elderly suffering from dysphagia and meets the requirements of daily nutrition intake and easy swallowing.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to an easy-to-swallow food based on oyster mushroom mycelium and a preparation method thereof. Background Art

[0002] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention, and should not necessarily be regarded as an admission or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art.

[0003] As the global aging population intensifies, dysphagia has become a growing public health issue. Dysphagia can affect patients' nutritional intake and quality of life, and can also lead to serious health problems such as coughing, choking, and malnutrition. Traditional dysphagia diets usually rely on soft or pureed foods; however, the texture and taste of these products often fail to satisfy patients' sensory experience. Therefore, it is urgent to find new nutritious foods to meet the needs of this special group.

[0004] In recent years, 3D food printing has emerged as a new technology that is expected to create foods that look, taste and resemble ordinary foods. Studies have shown that increasing the similarity to everyday foods can increase consumers' willingness to buy.

[0005] Edible fungi are rich in protein and amino acids, and their content is several to dozens of times that of general vegetables and fruits. Pleurotus ostreatus is a common edible fungus with multiple pharmacological effects. It is rich in protein, polysaccharides, dietary fiber, vitamins and minerals, and is considered a healthy food. At present, the main cultivation method of Pleurotus ostreatus is the traditional solid-state fermentation to produce fruiting bodies. However, the traditional cultivation method has a long growth cycle, occupies a large area, and is labor-intensive, which is not conducive to the large-scale commercial application of Pleurotus ostreatus. The use of liquid deep fermentation method can avoid these shortcomings. The biomass of Pleurotus ostreatus mycelium produced by liquid deep fermentation is extremely high, and the nutritional index in the mycelium is not lower than that of the fruiting body, and some active ingredients are even higher than that of the fruiting body, thus expanding its application potential in the development of related functional foods. However, the mycelium of Pleurotus ostreatus itself does not have much viscoelasticity and cannot be used for 3D printing. Summary of the invention

[0006] In order to overcome the above problems, the present invention provides an easy-to-swallow food based on Pleurotus ostreatus mycelium and a preparation method thereof.

[0007] In order to achieve the above technical objectives, the present invention adopts the following technical solutions:

[0008] In a first aspect of the present invention, a gel of whole powder of Pleurotus ostreatus mycelium is provided. The weight parts of each component are as follows:

[0009] 15-19 parts of oyster mushroom mycelium powder, 3.5-4.5 parts of egg white protein, 4.5-5.5 parts of xanthan gum, and the balance is water.

[0010] The second aspect of the present invention provides a method for preparing the whole powder gel of Pleurotus ostreatus mycelium according to the first aspect, comprising the following steps:

[0011] (1) dissolving the mycelium powder of Pleurotus ostreatus in water to obtain a mycelium solution of Pleurotus ostreatus, then adding xanthan gum, mixing well, and heating at 75 to 85° C. for 25 to 40 minutes to obtain a mixed solution A;

[0012] (2) dissolving egg white protein in water to obtain an egg white protein solution, heating at 55 to 60° C. for 4 to 6 minutes to obtain a mixed solution B;

[0013] (3) The mixed solution A in step (1) is cooled to 55-60° C., mixed evenly with the mixed solution B, and then heated at 55-60° C. for 9-12 minutes to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0014] The third aspect of the present invention provides a food-grade 3D printing ink, comprising the Pleurotus ostreatus mycelium powder gel described in the first aspect or the Pleurotus ostreatus mycelium powder gel prepared by the preparation method described in the second aspect.

[0015] A fourth aspect of the present invention provides an easy-to-swallow food based on Pleurotus ostreatus mycelium, which is printed using the food-grade 3D printing ink described in the third aspect.

[0016] The fifth aspect of the present invention provides a method for preparing the easy-to-swallow food based on Pleurotus ostreatus mycelium described in the fourth aspect, filling the food-grade 3D printing ink described in the third aspect into the reservoir of a 3D printer, and printing to obtain the easy-to-swallow food based on Pleurotus ostreatus mycelium.

[0017] The beneficial effects of the present invention are:

[0018] (1) The present invention provides a whole powder gel of Pleurotus ostreatus mycelium formed by Pleurotus ostreatus mycelium powder, egg white protein and xanthan gum. The addition of egg white protein and xanthan gum not only adjusts the rheological properties and extrusion characteristics of Pleurotus ostreatus mycelium, making the whole powder gel of Pleurotus ostreatus mycelium suitable for 3D printing, but also coordinately improves the nutritional value of food, and is applicable to elderly people with dysphagia to meet the needs of daily nutritional intake and easy swallowing.

[0019] (2) During the 3D printing process of the whole powder gel of Pleurotus ostreatus mycelium provided by the present invention, the 3D printed product is easy to form, the printing process is smooth, and the shape can be maintained after printing without collapse.

[0020] (3) The raw material source of the whole powder gel of Pleurotus ostreatus mycelium provided by the present invention is simple, no food additives are required, and the preparation method is simple. It can be used as food-grade 3D printing ink to obtain 3D printed food with high printing accuracy, good modeling support and easy swallowing. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The accompanying drawings in the specification, which constitute a part of the present invention, are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations on the present invention.

[0022] Figure 1 Physical pictures of the easy-to-swallow foods based on Pleurotus ostreatus mycelia prepared in Examples 2 to 4 and the foods based on Pleurotus ostreatus mycelia prepared in Comparative Examples 1 and 2;

[0023] Figure 2 The texture diagrams of the easy-to-swallow foods based on Pleurotus ostreatus mycelia prepared in Examples 2 to 4 and the foods based on Pleurotus ostreatus mycelia prepared in Comparative Examples 1 and 2, wherein A is the cohesiveness and viscosity test results; B is the hardness and chewiness test results; C is the elasticity test result;

[0024] Figure 3 It is a diagram showing the IDDSI test results of the easy-to-swallow foods based on Pleurotus ostreatus mycelium prepared in Examples 2 to 4 and the foods based on Pleurotus ostreatus mycelium prepared in Comparative Examples 1 and 2. DETAILED DESCRIPTION

[0025] It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meanings as those commonly understood by those skilled in the art to which the present invention belongs.

[0026] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprising" and / or "including" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0027] A first typical embodiment of the present invention provides a whole powder gel of Pleurotus ostreatus mycelium. The weight parts of each component are as follows:

[0028] 15-19 parts of oyster mushroom mycelium powder, 3.5-4.5 parts of egg white protein, 4.5-5.5 parts of xanthan gum, and the balance is water.

[0029] In one or more embodiments, the method for preparing the oyster mushroom mycelium powder comprises:

[0030] The oyster mushroom strain is inoculated into a fermentation medium to obtain a oyster mushroom mycelium fermentation liquid, the precipitate is collected by centrifugation to obtain oyster mushroom mycelium, and the oyster mushroom mycelium powder is obtained after freeze-drying.

[0031] Preferably, the fermentation medium comprises: 2.0 wt% glucose, 2.0 wt% yeast powder, KH 2 PO 4 0.05wt%MgSO 4 7H 2 O 0.15wt%, pH 6.0.

[0032] Preferably, the culture conditions are: culture at 28-30°C and 180-220 rpm / min in a shaking environment for 6-8 days, preferably culture at 30°C and 200 rpm / min in a shaking environment for 7 days.

[0033] Preferably, the centrifugal conditions are 7800-8200 r / min for 8-12 min, preferably 8000 r / min for 10 min.

[0034] In one or more embodiments, the protein content in the egg white protein is 80-90%, preferably 85.03%.

[0035] A second typical embodiment of the present invention provides a method for preparing the whole powder gel of Pleurotus ostreatus mycelium according to the first aspect, comprising the following steps:

[0036] (1) dissolving the mycelium powder of Pleurotus ostreatus in water to obtain a mycelium solution of Pleurotus ostreatus, then adding xanthan gum, mixing well, and heating at 75 to 85° C. for 25 to 40 minutes to obtain a mixed solution A;

[0037] (2) dissolving egg white protein in water to obtain an egg white protein solution, heating at 55 to 60° C. for 4 to 6 minutes to obtain a mixed solution B;

[0038] (3) The mixed solution A in step (1) is cooled to 55-60° C., mixed evenly with the mixed solution B, and then heated at 55-60° C. for 9-12 minutes to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0039] The temperature setting in step (1) can make the Pleurotus ostreatus mycelium and xanthan gum in the mixed solution A mature.

[0040] The temperature setting in step (2) can ensure the maturation of egg white protein and also prevent the protein from denaturing due to too high a temperature, thereby directly forming a strong gel (egg white protein has good gel properties), which is not conducive to 3D printing.

[0041] In one or more embodiments, in step (1), the oyster mushroom mycelium powder is dissolved in water and sheared to obtain the oyster mushroom mycelium solution;

[0042] Preferably, the shearing rate is 7000-8000 rpm, and the shearing time is 4-6 min.

[0043] In one or more embodiments, in step (2), egg white protein is dissolved in water and sheared to obtain an egg white protein solution;

[0044] Preferably, the shearing rate is 7000-8000 rpm, and the shearing time is 4-6 min.

[0045] A third typical embodiment of the present invention provides a food-grade 3D printing ink, comprising the whole powder gel of Pleurotus ostreatus mycelium described in the first aspect or the whole powder gel of Pleurotus ostreatus mycelium prepared by the preparation method described in the second aspect.

[0046] A fourth typical embodiment of the present invention provides an easy-to-swallow food based on Pleurotus ostreatus mycelium, which is printed using the food-grade 3D printing ink described in the third aspect.

[0047] A fifth typical embodiment of the present invention provides a method for preparing the easy-to-swallow food based on Pleurotus ostreatus mycelium described in the fourth aspect, wherein the food-grade 3D printing ink described in the third aspect is filled into the reservoir of a 3D printer to print and obtain the easy-to-swallow food based on Pleurotus ostreatus mycelium.

[0048] In one or more embodiments, after the food-grade 3D printing ink is filled into the reservoir of the 3D printer, the reservoir is preheated at a printing temperature of 38 to 42° C. for 18 to 22 minutes.

[0049] In one or more embodiments, the easy-to-swallow food based on Pleurotus ostreatus mycelium has a hardness of 75 to 305 g, an elasticity of 0.31 to 0.89 g, and a stickiness of 54 to 118 g.

[0050] In one or more embodiments, the swallowing performance of the easy-to-swallow food based on Pleurotus ostreatus mycelium is level five.

[0051] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below in conjunction with specific embodiments.

[0052] Example 1

[0053] The oyster mushroom mycelium is prepared by the following method: inoculating oyster mushroom strains into a fermentation medium, culturing at 30°C and 200 rpm / min in a shaking environment for 7 days to obtain oyster mushroom mycelium fermentation liquid, centrifuging the fermentation liquid in an 8000 r / min centrifuge for 10 minutes, harvesting the precipitate to obtain oyster mushroom mycelium, and freeze-drying the oyster mushroom mycelium to obtain oyster mushroom mycelium powder.

[0054] The fermentation medium includes: glucose 2.0wt%, yeast powder 2.0wt%, KH 2 PO 4 0.05wt%MgSO 4 7H 2 O 0.15wt%, pH 6.0.

[0055] Example 2

[0056] Preparation of Pleurotus ostreatus mycelium powder gel:

[0057] (1) 15 parts of Pleurotus ostreatus mycelium powder were dissolved in 38 parts of water, and the mixture was sheared at 7200 rpm to obtain a Pleurotus ostreatus mycelium solution, followed by adding 5 parts of xanthan gum, mixing well, and heating at 80° C. for 30 min to obtain a mixed solution A;

[0058] (2) dissolving 4 parts of egg white protein in 38 parts of water, shearing at 7200 rpm to obtain an egg white protein solution, and heating at 57° C. for 5 min to obtain a mixed solution B;

[0059] (3) The mixed solution A in step (1) is cooled to 57° C., mixed evenly with the mixed solution B, and then heated at 57° C. for 10 min to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0060] The prepared whole powder gel of Pleurotus ostreatus mycelium was filled into the 3D printing barrel, and a print nozzle with a diameter of 1.2 mm was selected. The 3D model was made, and the slice parameters were set by the slice software. The printing speed was 15 mm / s, the printing temperature was 40°C, the printing platform height was 1 mm, and the filling density was 50%. 3D printing was performed. Before 3D printing, the barrel needed to be preheated at a printing temperature of 40°C for 20 minutes to obtain the following Figure 1 3D printed easy-to-swallow food based on oyster mushroom mycelium shown.

[0061] Example 3

[0062] Preparation of Pleurotus ostreatus mycelium powder gel:

[0063] (1) 17 parts of Pleurotus ostreatus mycelium powder were dissolved in 37 parts of water, and the mixture was sheared at 7200 rpm to obtain a Pleurotus ostreatus mycelium solution, followed by adding 5 parts of xanthan gum, mixing well, and heating at 80° C. for 30 min to obtain a mixed solution A;

[0064] (2) dissolving 4 parts of egg white protein in 37 parts of water, shearing at 7200 rpm to obtain an egg white protein solution, and heating at 57° C. for 5 min to obtain a mixed solution B;

[0065] (3) The mixed solution A in step (1) is cooled to 57° C., mixed evenly with the mixed solution B, and then heated at 57° C. for 10 min to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0066] The prepared whole powder gel of Pleurotus ostreatus mycelium was filled into the 3D printing barrel, and a print nozzle with a diameter of 1.2 mm was selected. The 3D model was made, and the slice parameters were set by the slice software. The printing speed was 15 mm / s, the printing temperature was 40°C, the printing platform height was 1 mm, and the filling density was 50%. 3D printing was performed. Before 3D printing, the barrel needed to be preheated at a printing temperature of 40°C for 20 minutes to obtain the following Figure 1 3D printed easy-to-swallow food based on oyster mushroom mycelium shown.

[0067] Example 4

[0068] Preparation of Pleurotus ostreatus mycelium powder gel:

[0069] (1) 19 parts of Pleurotus ostreatus mycelium powder were dissolved in 36 parts of water, and the mixture was sheared at 7200 rpm to obtain a Pleurotus ostreatus mycelium solution, followed by adding 5 parts of xanthan gum, mixing well, and heating at 80° C. for 30 min to obtain a mixed solution A;

[0070] (2) dissolving 4 parts of egg white protein in 36 parts of water, shearing at 7200 rpm to obtain an egg white protein solution, and heating at 57° C. for 5 min to obtain a mixed solution B;

[0071] (3) The mixed solution A in step (1) was cooled to 57° C., mixed evenly with the mixed solution B, and then heated at 57° C. for 10 min to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0072] The prepared whole powder gel of Pleurotus ostreatus mycelium was filled into the 3D printing barrel, and a print nozzle with a diameter of 1.2 mm was selected. The 3D model was made, and the slice parameters were set by the slice software. The printing speed was 15 mm / s, the printing temperature was 40°C, the printing platform height was 1 mm, and the filling density was 50%. 3D printing was performed. Before 3D printing, the barrel needed to be preheated at a printing temperature of 40°C for 20 minutes to obtain the following Figure 1 3D printed easy-to-swallow food based on oyster mushroom mycelium shown.

[0073] Comparative Example 1

[0074] Preparation of Pleurotus ostreatus mycelium powder gel:

[0075] (1) 13 parts of Pleurotus ostreatus mycelium powder were dissolved in 39 parts of water, and the mixture was sheared at 7200 rpm to obtain a Pleurotus ostreatus mycelium solution, followed by adding 5 parts of xanthan gum, mixing well, and heating at 80° C. for 30 min to obtain a mixed solution A;

[0076] (2) dissolving 4 parts of egg white protein in 39 parts of water, shearing at 7200 rpm to obtain an egg white protein solution, and heating at 57° C. for 5 min to obtain a mixed solution B;

[0077] (3) The mixed solution A in step (1) is cooled to 57° C., mixed evenly with the mixed solution B, and then heated at 57° C. for 10 min to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0078] The prepared whole powder gel of Pleurotus ostreatus mycelium was filled into the 3D printing barrel, and a print nozzle with a diameter of 1.2 mm was selected. The 3D model was made, and the slice parameters were set by the slice software. The printing speed was 15 mm / s, the printing temperature was 40°C, the printing platform height was 1 mm, and the filling density was 50%. 3D printing was performed. Before 3D printing, the barrel needed to be preheated at a printing temperature of 40°C for 20 minutes to obtain the following Figure 1 3D printed easy-to-swallow food based on oyster mushroom mycelium shown.

[0079] Comparative Example 2

[0080] Preparation of Pleurotus ostreatus mycelium powder gel:

[0081] (1) 21 parts of Pleurotus ostreatus mycelium powder were dissolved in 35 parts of water, and the mixture was sheared at 7200 rpm to obtain a Pleurotus ostreatus mycelium solution, followed by adding 5 parts of xanthan gum, mixing well, and heating at 80° C. for 30 min to obtain a mixed solution A;

[0082] (2) dissolving 4 parts of egg white protein in 35 parts of water, shearing at 7200 rpm to obtain an egg white protein solution, and heating at 57° C. for 5 min to obtain a mixed solution B;

[0083] (3) The mixed solution A in step (1) is cooled to 57° C., mixed evenly with the mixed solution B, and then heated at 57° C. for 10 min to form a gel of whole powder of Pleurotus ostreatus mycelium.

[0084] The prepared whole powder gel of Pleurotus ostreatus mycelium was filled into the 3D printing barrel, and a print nozzle with a diameter of 1.2 mm was selected. The 3D model was made, and the slice parameters were set by the slice software. The printing speed was 15 mm / s, the printing temperature was 40°C, the printing platform height was 1 mm, and the filling density was 50%. 3D printing was performed. Before 3D printing, the barrel needed to be preheated at a printing temperature of 40°C for 20 minutes to obtain the following Figure 1 3D printed easy-to-swallow food based on oyster mushroom mycelium shown.

[0085] Example 6

[0086] The easy-to-swallow foods based on Pleurotus ostreatus mycelium prepared in Examples 2 to 4 and the foods based on Pleurotus ostreatus mycelium prepared in Comparative Examples 1 and 2 were tested. The specific tests included:

[0087] (1) Texture: including cohesion, viscosity, hardness, chewiness and elasticity. Test results are as follows: Figure 2 As shown, from Figure 2 It can be seen that for samples with a mycelium content of 13% to 19%, their elasticity, chewiness, and viscosity were maintained within a specific range with little change. However, for samples with a mycelium content of 21%, their elasticity, chewiness, and viscosity were significantly reduced (p<0.05), which may be due to the formation of a fiber network by mycelium during the 3D printing process and the formation of a gel matrix by egg white protein. As the mycelium content of oyster mushrooms increased, the inter-fiber spacing of mycelium fibers expanded; however, due to the corresponding increase in fixed moisture content, the internal structure of the sample showed a denser configuration. When the mycelium content of oyster mushrooms increased further (17% to 21%), the space between mycelium fibers increased further, causing the internal structure to become looser. Therefore, the elasticity, chewiness, and viscosity of the sample with a mycelium content of 21% decreased. High elasticity helps to form the shape of the printed sample. High viscosity indicates that the sample has a lower degree of deformation during compression, which is conducive to the retention of the sample shape. The stronger the chewiness of the sample, the more complete its internal network structure. Therefore, when the concentration of P. ostreatus mycelium is 21%, the internal structure and stability of the sample are poor. The viscosity and hardness of the samples with a concentration of 13% to 19% of P. ostreatus mycelium are basically the same, while the viscosity and hardness of the samples with a concentration of 21% of P. ostreatus mycelium are significantly increased (p<0.05). The increase in hardness and viscosity in the 21% P. ostreatus mycelium sample can be attributed to the increase in the concentration of P. ostreatus mycelium, which leads to an increase in the solid content in the system and enhances the molecular interaction between P. ostreatus mycelium, xanthan gum and egg white protein. For patients with dysphagia, overly viscous food may trigger dangerous behaviors such as coughing and choking. Therefore, the sample with a concentration of 21% P. ostreatus mycelium may not be suitable for patients with dysphagia.

[0088] (2) The IDDSI test of swallowing performance is graded according to the international standard for dysphagia-prone foods. The results are as follows: Figure 3 As shown, from Figure 3It can be seen that in the fork drop test, all samples can be piled on the fork, and no short tail is formed under the fork, which meets the five-level standard in the IDDSI framework. In the fork pressure test, all samples can be easily crushed with a fork, and there are no obvious particles, which also meets the five-level standard in the IDDSI framework. In the spoon tilt test, the sample of comparative example 1 has a large amount of water in the system and poor cohesion, which will make the sample more adhered to the spoon. Similarly, for patients with dysphagia, it is not easy to swallow the whole piece, while the samples in Examples 2 to 4 and Comparative Example 2 have good cohesion and can slide off the spoon in a whole piece, which is easy to swallow. Therefore, although the sample of comparative example 1 passed the fork pressure test and the fork drop test, it did not pass the spoon tilt test, so the sample of comparative example 1 did not meet the IDDSI framework, while the samples in Examples 2 to 4 and Comparative Example 2 belong to the five-level dysphagia standard in the IDDSI framework.

[0089] At the same time, preliminary experiments have shown that too little amount of Pleurotus ostreatus mycelium is not conducive to printing and molding, making the sample easy to collapse, while too much amount will hinder the extrusion of the sample during 3D printing.

[0090] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A gel of whole powder of Pleurotus ostreatus mycelium, characterized in that: Taking the total mass of the whole powder gel of Pleurotus ostreatus mycelium as 100 parts, the mass parts of each component are: 15-19 parts of oyster mushroom mycelium powder, 3.5-4.5 parts of egg white protein, 4.5-5.5 parts of xanthan gum, and the balance is water.

2. The whole powder gel of Pleurotus ostreatus mycelium according to claim 1, characterized in that: The preparation method of Pleurotus ostreatus mycelium powder comprises: The oyster mushroom strain is inoculated into a fermentation medium to obtain a oyster mushroom mycelium fermentation liquid, the precipitate is collected by centrifugation to obtain oyster mushroom mycelium, and the oyster mushroom mycelium powder is obtained after freeze-drying.

3. The whole powder gel of Pleurotus ostreatus mycelium according to claim 1, characterized in that: The components of the fermentation medium include: 2.0wt% glucose, 2.0wt% yeast powder, 0.05wt% KH2PO4, 0.15wt% MgSO4·7H2O, and pH 6.

0.

4. The whole powder gel of Pleurotus ostreatus mycelium according to claim 1, characterized in that: The culture conditions are: culture at 28-30°C and 180-220 rpm / min in a shaking environment for 6-8 days, preferably culture at 30°C and 200 rpm / min in a shaking environment for 7 days.

5. The method for preparing the whole powder gel of Pleurotus ostreatus mycelium according to any one of claims 1 to 4, characterized in that: The steps include: (1) dissolving the mycelium powder of Pleurotus ostreatus in water to obtain a mycelium solution of Pleurotus ostreatus, then adding xanthan gum, mixing well, and heating at 75 to 85° C. for 25 to 40 minutes to obtain a mixed solution A; (2) dissolving egg white protein in water to obtain an egg white protein solution, heating at 55 to 60° C. for 4 to 6 minutes to obtain a mixed solution B; (3) The mixed solution A in step (1) is cooled to 55-60° C., mixed evenly with the mixed solution B, and then heated at 55-60° C. for 9-12 minutes to form a gel of whole powder of Pleurotus ostreatus mycelium.

6. The preparation method according to claim 5, characterized in that: In step (1), the oyster mushroom mycelium powder is dissolved in water and sheared to obtain the oyster mushroom mycelium solution; Preferably, the shearing rate is 7000-8000 rpm, and the shearing time is 4-6 min; Or, in step (2), egg white protein is dissolved in water and sheared to obtain an egg white protein solution; Preferably, the shearing rate is 7000-8000 rpm, and the shearing time is 4-6 min.

7. A food-grade 3D printing ink, characterized in that: The invention comprises the whole powder gel of Pleurotus ostreatus mycelium according to any one of claims 1 to 4r or the whole powder gel of Pleurotus ostreatus mycelium prepared by the preparation method according to claim 5.

8. An easy-to-swallow food based on Pleurotus ostreatus mycelium, characterized in that: Obtained by printing using the food-grade 3D printing ink described in claim 7.

9. The method for preparing an easy-to-swallow food based on Pleurotus ostreatus mycelium according to claim 9, characterized in that: The food-grade 3D printing ink of claim 7 is filled into the reservoir of a 3D printer to print and obtain an easy-to-swallow food based on Pleurotus ostreatus mycelium.

10. The preparation method according to claim 9, characterized in that: After the food-grade 3D printing ink is filled into the reservoir of the 3D printer, the reservoir is preheated at a printing temperature of 38 to 42°C for 18 to 22 minutes; Or, the hardness of the easy-to-swallow food based on the mycelium of Pleurotus ostreatus is 75 to 305 g; the elasticity is 0.31 to 0.89 g; the adhesive force is 54 to 118 g; Or, the swallowing performance of the easy-to-swallow food based on Pleurotus ostreatus mycelium is level five.

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