Active edible and medicinal fungus capable of being directly eaten and preparation method thereof

Abstract

The invention discloses an active edible and medicinal fungus capable of being directly eaten and a preparation method thereof, and belongs to the technical field of edible and medicinal fungus processing. The method comprises the following steps: S1, preparing a solid culture medium, namely selecting one or more edible raw materials, pretreating, and adding water to prepare the solid culture medium with the water content of 50-80%; s2, sterilization treatment, wherein the solid culture medium is subjected to high-temperature and high-pressure sterilization or normal-pressure intermittent sterilization; s3, inoculation and solid culture: inoculating edible and medicinal fungus strains accounting for 3-10% of the mass of the culture medium under a sterile condition. The final product is a complex composed of active mycelia and a culture medium, an edible part comprises the culture medium degraded and converted by the mycelia and also comprises the mycelia which are spread in the culture medium, complete in cell structure and active in metabolism, and direct eating in an active form is achieved. The invention breaks the technical normal form of'processing must be inactivated 'followed for a long time in the industry, and provides a new way for instant application of edible and medicinal fungi.

Description

Technical Field

[0001] This invention relates to the field of processing technology for edible and medicinal fungi, specifically to a live edible and medicinal fungi that can be directly consumed and its preparation method. Background Technology

[0002] Edible and medicinal fungi such as Ganoderma lucidum, Poria cocos, and Tremella fuciformis are rich in bioactive components such as polysaccharides, triterpenes, proteins, and trace elements, and have extensive nutritional and health benefits. Currently, edible or medicinal products of this type of fungus mainly include dried products, broken-cell spore powder, and extracts. Their processing requires inactivation treatments such as drying, high-temperature extraction, and mechanical crushing to ensure product stability, ease of preservation, or to improve the dissolution rate of certain components.

[0003] However, the aforementioned traditional processing methods have significant limitations: firstly, high-temperature and drying processes lead to the loss of heat-sensitive active ingredients and inactivation of enzyme systems; secondly, the cell structure of the fungi is destroyed, resulting in the loss of their unique physiological state and continuous metabolic functions; and thirdly, the products often require rehydration, decoction, or extraction before consumption, which is inconvenient. For a long time, there has been a technical bias in this field that "edible and medicinal fungi must be inactivated before they are safe to eat," which has prevented the exploration of technical pathways for using active mycelium directly as a food form, and there are no corresponding products on the market. Therefore, a directly edible edible and medicinal fungal product and its preparation method have significant technological breakthrough significance and market application value. Summary of the Invention

[0004] Therefore, the present invention provides a directly edible active edible and medicinal fungus and its preparation method to solve the problems in the prior art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: Firstly, a live edible and medicinal fungus that can be directly consumed, comprising a solid culture medium and edible and medicinal fungal mycelium; The solid culture medium is composed of edible raw materials.

[0006] Furthermore, the edible raw materials are one or more of the following: grains, beans, food-medicine homology ingredients, edible fungi by-products, or algae.

[0007] Furthermore, the active edible and medicinal fungi are in a ready-to-eat food form.

[0008] Secondly, a method for preparing a live edible and medicinal fungus that can be directly consumed includes the following steps: S1: Solid culture substrate preparation: Select one or more edible raw materials, pre-treat them, and then add water to prepare a solid culture substrate with a water content of 50-80%. S2: Sterilization treatment: Sterilize the solid culture medium by high temperature and high pressure or by normal pressure intermittent sterilization. S3: Inoculation and solid-state culture: Under aseptic conditions, inoculate 3-10% of edible and medicinal fungal strains and place them in an environment with a temperature of 22-28℃ and a relative humidity of 60-80% for 7-20 days in the dark or with weak light. S4: Finished product acquisition: After cultivation, a compound edible product consisting of active mycelium and solid culture medium is directly obtained.

[0009] Furthermore, the pretreatment steps include washing, soaking, crushing, or mixing.

[0010] Furthermore, the edible and medicinal fungal strain is one or more of Ganoderma lucidum, Poria cocos, Tremella fuciformis, Hericium erinaceus, Phellinus linteus, Cordyceps militaris, or Lentinus edodes.

[0011] Furthermore, after the compound edible product matures in the culture container, it is a final product that can be directly opened and consumed without further processing or packaging.

[0012] The present invention has the following advantages: The present invention is successful.

[0013] Other features and advantages of the invention will be set forth in the description which follows, and will be apparent in part from the description, or may be learned by practicing the invention. Attached Figure Description

[0014] To more intuitively illustrate the prior art and this application, exemplary drawings are provided below. It should be understood that the specific shapes and structures shown in the drawings should not generally be regarded as limiting conditions for implementing this application; for example, based on the technical concept disclosed in this application and the exemplary drawings, those skilled in the art are able to easily make conventional adjustments or further optimizations to the addition / reduction / classification, specific shapes, positional relationships, connection methods, size ratios, etc. of certain units (components).

[0015] Figure 1 This is a flowchart illustrating the preparation method of a directly edible active edible and medicinal fungus according to the present invention. Detailed Implementation

[0016] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. It should be understood that these embodiments are merely for further explanation of the present invention and should not be construed as limiting the scope of protection of the present invention. Technical engineers in the field can make some non-essential improvements and adjustments to the present invention based on the above-described content. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] An edible, active edible and medicinal fungus includes an edible solid culture medium and a living edible and medicinal fungal mycelium growing inside the solid culture medium.

[0018] Please see Figure 1 A method for preparing a live edible and medicinal fungus that can be directly consumed includes the following steps: S1: Solid culture medium preparation: Select one or more edible raw materials, pre-treat them by washing, soaking, crushing or mixing, and then prepare them into a solid culture medium with a water content of 50-80%, which is used to provide nutrition and physical support for fungal growth and constitutes the edible main part of the final product.

[0019] Edible raw materials include one or more of the following: grains (such as rice, millet, oats, and Job's tears), legumes (such as red beans and mung beans), food and medicine homologous ingredients (such as yam and poria cocos), by-products of edible fungi (such as tremella fragments and cultivation waste), or algae (such as spirulina).

[0020] The specific steps of preprocessing are as follows: 1) Cleaning: Rinse the raw materials with clean water until the water is clear to remove dust and impurities.

[0021] 2) Soaking: Soak grains, beans, and other raw materials in clean water at 10-25℃ to allow them to fully absorb water and soften. The soaking time should be 6-12 hours to achieve grain expansion and eliminate the hard core in the center.

[0022] 3) Mixing and grinding: Grind some or all of the raw materials. The particle size should be 20-60 mesh to facilitate the uniform spread of mycelium. If multiple raw materials are used, mix them evenly according to the predetermined ratio.

[0023] S2: Sterilization treatment: The solid culture medium is sterilized by high temperature and high pressure or by normal pressure and intermittent sterilization to completely kill the miscellaneous bacteria and spores in the solid culture medium, so as to create sterile conditions for the subsequent pure culture of the target fungus and ensure food safety.

[0024] The high-temperature and high-pressure sterilization process involves temperatures of 115-130℃ and sterilization times of 20-70 minutes to ensure heat penetration and achieve thorough sterilization.

[0025] Atmospheric pressure intermittent sterilization is carried out at 100℃ steam for 60-90 minutes each time, for 3-5 consecutive days, 1-3 times a day.

[0026] S3: Inoculation and Solid-State Culture: Under aseptic conditions, inoculate 3-10% of the edible and medicinal fungal strain and place it in an environment with a temperature of 22-28℃ and a relative humidity of 60-80%, and culture it in the dark or with low light for 7-20 days. This facilitates the full growth and reproduction of the target edible and medicinal fungal strain in the solid culture medium, forming active mycelium throughout the solid culture medium. The edible and medicinal fungal strain is one or more of Ganoderma lucidum, Poria cocos, Tremella fuciformis, Hericium erinaceus, Phellinus linteus, Cordyceps militaris, or Lentinus edodes.

[0027] The amount of edible and medicinal fungal strains introduced accounts for 3%-10% of the wet weight of the sterilized solid culture medium.

[0028] S4: Finished Product Acquisition: After cultivation, without undergoing any treatments that would kill the mycelium, such as drying, freeze-drying, high-temperature cooking, solvent extraction, or mechanical cell disruption, a composite edible product consisting of active mycelium and solid culture medium is directly obtained. This product, after maturing in the cultivation container, can be used as the final product without further processing or packaging and can be consumed directly after opening.

[0029] The final product obtained by this invention is a fungal-edible complex; the edible part not only includes the solid culture medium partially degraded and transformed by the mycelium, but more importantly, it contains mycelium that is active and pervasive throughout the solid culture medium. This product can be consumed directly, thus realizing the transformation of edible and medicinal fungi from inactivation treatment to live consumption. Furthermore, it breaks the traditional technical pattern of "inactivation first, then consumption," providing a completely new processing path that maintains the integrity of life.

[0030] This avoids drastic post-sterilization treatment, ensuring the integrity of the mycelial cell structure in the final product. Theoretically, this maximizes the preservation of the full spectrum of active substances within the cells (including components sensitive to heat, oxygen, and mechanical force) and enzyme systems.

[0031] 4. Convenient to consume: The product requires no complicated cooking or extraction and can be consumed directly. It is easy to use as a functional food ingredient, creating new consumption scenarios.

[0032] Three more examples are given below: Example 1: Preparation of ready-to-eat Ganoderma lucidum products 1. Preparation of solid culture medium: Mix brown rice and oat granules in a 1:1 ratio, soak in water for 6 hours, and drain until the moisture content is about 60%.

[0033] 2. Bottling and sterilization: Dispense the solid culture medium into glass jars with breathable lids, autoclave at 121°C for 30 minutes, and cool to room temperature.

[0034] 3. Inoculation and Culture: Under aseptic conditions, inoculate with 5% Ganoderma lucidum liquid culture. Incubate in a constant temperature incubator at 25℃ and 65% relative humidity for 12 days in the dark. White mycelium will be visible covering the solid culture medium and showing a slight color change.

[0035] 4. Activity Verification and Product Acquisition: Activity Verification: At the end of the culture, random samples were taken, stained with 0.4% trypan blue, and examined under a microscope. More than 95% of the hyphal cells in the field of view were not stained, indicating good cell membrane integrity and strong viability.

[0036] Finished product acquisition: No drying or heat treatment is performed; the culture tank is used directly as the final packaging. The product has a rich mushroom aroma and a moist, soft texture.

[0037] How to eat: After opening, you can eat it directly with a spoon, or mix it into yogurt or porridge.

[0038] Example 2: Preparation of ready-to-eat Poria cocos products 1. Preparation of solid culture medium: Millet is used as the main solid culture medium, with 10% Job's tears added. After soaking, the moisture content is adjusted to 58%.

[0039] 2. Sterilization and inoculation: Dispense the solid culture medium into glass jars with breathable lids, autoclave at 121℃ for 30 minutes, cool to room temperature, and inoculate with 4% Poria cocos solid culture blocks after sterilization.

[0040] 3. Cultivation: Cultivate at 24℃ and 70% humidity for 15 days to form a dense and firm mycelium-solid culture substrate block.

[0041] 4. Product Characteristics: The product is obtained directly after the culture is completed. At the end of the culture, random samples are taken and examined under a microscope after staining with 0.4% trypan blue. More than 95% of the mycelial cells in the field of view are not stained, indicating good cell membrane integrity and strong viability. The product can be sliced ​​and eaten directly, or soaked in water and then consumed.

[0042] Example 3: Preparation of ready-to-eat active Tremella fuciformis products 1. Preparation of solid culture medium: Mix glutinous rice flour and yam powder in a 3:1 ratio, add 5% of tremella fuciformis fragments, and prepare a paste-like solid culture medium with a water content of 70%.

[0043] 2. Autoclave at 115°C for 25 minutes. After sterilization, cool to room temperature in a sterile environment. Use a slightly lower temperature at this stage to prevent excessive deformation of the paste.

[0044] 3. Cultivation: After packaging and sterilization, inoculate with 3% Tremella fuciformis spores and cultivate at 23℃ and high humidity (75%) for 13 days to form a gelatinous product.

[0045] Observations during cultivation: Around day 3-4, sporadic mycelia appear on the surface of the solid culture medium; around day 8, the mycelial network covers the solid culture medium, and the solid culture medium begins to become moist and viscous; by day 13, a uniform product with a semi-transparent gel-like consistency is formed.

[0046] 4. Finished Product Characteristics: The product has a semi-transparent, gelatinous consistency, and the mycelial activity has been verified. It can be consumed directly as a dessert.

[0047] The following is a specific comparison with the traditional process: Take the same number of days of culture of Ganoderma lucidum mycelium-solid culture medium as in Example 1, place it in a 60℃ oven and dry it to constant weight to obtain the dried product.

[0048] Comparative Explanation: The comparative product, due to drying treatment, has inactivated mycelium, becoming a traditional "fungal substrate" raw material. It requires boiling or extraction before consumption and loses the unique physiological state of live mycelium. In contrast, the product of this invention is in an active state, with a completely different consumption method and theoretical physiological effect.

[0049] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A live edible and medicinal fungus that can be directly consumed, characterized in that, Including solid culture media and mycelia of edible and medicinal fungi; The solid culture medium is composed of edible raw materials.

2. The edible active edible and medicinal fungus according to claim 1, characterized in that, The edible raw materials are one or more of the following: grains, beans, food and medicine homology ingredients, edible fungi by-products, or algae.

3. The edible, active edible and medicinal fungus according to claim 1, characterized in that, The active edible and medicinal fungi are in a ready-to-eat food form.

4. A method for preparing a directly edible, active edible and medicinal fungus, characterized in that, Includes the following steps: S1: Solid culture substrate preparation: Select one or more edible raw materials, pre-treat them, and then add water to prepare a solid culture substrate with a water content of 50-80%. S2: Sterilization treatment: Sterilize the solid culture medium by high temperature and high pressure or by normal pressure intermittent sterilization. S3: Inoculation and solid-state culture: Under aseptic conditions, inoculate 3-10% of edible and medicinal fungal strains and place them in an environment with a temperature of 22-28℃ and a relative humidity of 60-80% for 7-20 days in the dark or with weak light. S4: Finished product acquisition: After cultivation, a compound edible product consisting of active mycelium and solid culture medium is directly obtained.

5. The method for preparing a directly edible active edible and medicinal fungus according to claim 4, characterized in that, The pretreatment steps include washing, soaking, crushing or mixing.

6. The method for preparing a directly edible active edible and medicinal fungus according to claim 4, characterized in that, The edible and medicinal fungal strains are one or more of the following: Ganoderma lucidum, Poria cocos, Tremella fuciformis, Hericium erinaceus, Phellinus linteus, Cordyceps militaris, or Lentinus edodes.

7. The method for preparing a directly edible active edible and medicinal fungus according to claim 4, characterized in that, After maturing in the culture container, the compound edible product, as the final product, requires no further processing or packaging and can be directly opened and consumed.

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