A kind of ganoderma lucidum tender mushroom collaborative soybean fermented nutritional soy sauce and its preparation method
By using a method of co-fermentation of Ganoderma lucidum and young Ganoderma lucidum with soybeans and wheat, the problem of the difficulty in absorbing the effective ingredients and the bitter taste in Ganoderma lucidum soy sauce has been solved, resulting in a soy sauce with high nutritional value and good palatability, suitable for large-scale production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHEYANG SHENYUANZHI AGRICULTURAL TECHNOLOGY CO LTD
- Filing Date
- 2026-06-10
- Publication Date
- 2026-07-17
AI Technical Summary
Most existing Ganoderma lucidum soy sauces use mature Ganoderma lucidum that has grown for more than 30 days. The woody structure of the fungus is highly lignified, making it difficult for the human body to absorb and utilize the active ingredients. It also has a bitter taste, which affects the flavor and consumer acceptance. At the same time, the chemical extraction process is costly and loses active substances.
A nutritious soy sauce was prepared by co-fermenting young Ganoderma lucidum (aged 18-22 days) with soybeans and wheat using steam blanching and segmented temperature-controlled gradient fermentation processes. This process eliminated the bitterness of Ganoderma lucidum and transformed it into easily absorbed small molecules, while increasing the content of Ganoderma lucidum polysaccharides and triterpenoids.
It improves the dissolution rate of Ganoderma lucidum polysaccharides and triterpenoids, forming a unique mushroom aroma, enhancing the nutritional value and taste of soy sauce, making it highly palatable and suitable for large-scale production and promotion.
Smart Images
Figure CN122397898A_ABST