Views: 0 Author: Guan Yingxian, Jie Jie, Pan Ling, Xue Chenguang Publish Time: 2022-11-29 Origin: Research progress of edible mushroom fermented food [J/OL]. food industry technology.
Edible fungi are rich in nutrients and active ingredients such as protein, polysaccharides, polyphenols, terpenoids, amino acids, sterols, and nucleosides [1], which have anti-oxidation, antibacterial, anti-inflammatory, hypoglycemic, anti-tumor, immune regulation, Nerve regulation and other health care functions [2-7], it has the reputation of "meat in the vegetarian". Edible fungus mycelium and fruiting body are different forms of edible fungus growth stages[8], but fruiting body cultivation takes a long time and the technology is complicated, which is limited by seasons and raw materials. In comparison, the fermentation process of edible fungus mycelium is simple, the growth cycle is short, the raw materials are widely used, it is easy to scale production and there is no seasonal restriction, and it is easier to realize industrial production. The nutrient content contained in the mycelium of edible fungi is not lower than that of the fruiting body [9], and has the same anti-oxidation, anti-tumor, and other effects as the active substances in the fruiting body, and the product after mycelium fermentation The nutritional components and enzyme activity of mycelia are correspondingly improved; the bioactive components of mycelia are easy to separate and utilize, and the human body absorbs them better than fruiting bodies and spore powders, and its crude fiber is less than fruiting bodies, and the lectin properties are stable[ 10], can be used in food processing. Edible fungus mycelium and its fermentation products not only have unique nutritional and health value, but also have delicious taste, strong fragrance and good seasoning effect, and can be used as raw materials in food processing to prepare functional foods. However, as a fungus with fermentation function, edible fungus has not been widely used. In recent years, more and more foods have been researched and developed based on the fermentation of edible fungi, including rice products, flour products, miscellaneous grain products, beverage products and condiments, etc. The fermentation strains involved Ganoderma lucidum, Cordyceps militaris, Boletus, Morchella, Poria cocos, Hericium erinaceus, Lentinus edodes, Flammulina velutipes, etc. Fermentation research on edible fungi has also received some attention and many progresses have been made. This paper summarizes the types, fermentation strains, fermentation methods, production processes and characteristics of edible fungi fermented foods in recent years. On this basis, problems are pointed out and future research directions are proposed to provide reference for the further development of edible fungi fermented functional foods.
Edible mushroom fermented rice products
Composite rice is a kind of high-concentration nutrient-enhanced rice processed from starches added with various nutrient-enhanced substances. Fermentation of edible fungus mycelium can increase the content of nutritional active ingredients in rice quality, and the fermentation products can meet the requirements of compound rice. Nutritional fortification needs of rice, such as using rice and corn as substrates to inoculate Ganoderma lucidum strains for solid fermentation, compared with ordinary rice and corn, the obtained fermented bacteria powder has higher soluble protein, ash, soluble sugar, carotenoid content and total antioxidant activity. Improve [11], it can be used as raw material for compound rice processing. The preparation of edible fungus-fermented compound rice mainly uses Ganoderma lucidum and Cordyceps militaris as fermentation strains (Table 1), through solid fermentation of rice, corn and other grains, the fermented bacteria are processed through a series of processes such as crushing, blending, extrusion, molding, and drying In the shape of rice grains, its grain shape, size, color, and taste are similar to ordinary rice and have higher nutritional value. Li Yanfang et al[12] used the mycelium of Ganoderma lucidum to ferment corn grits, dried and crushed it into Ganoderma compound rice, and the mycelia of Ganoderma lucidum cultured through fermentation could degrade corn starch and increase the content of amino acids and polysaccharides of Ganoderma lucidum in rice. Using Ganoderma lucidum and probiotics to ferment rice together, the fermentation product not only contains the active ingredients of edible fungi, but also contains many probiotics and their metabolites, and can develop fermented rice rich in nutrients from the two bacteria, Zhang Zhao et al. [13] Rice is used as the substrate, first inoculated with Ganoderma lucidum for 4 days, and then inoculated with lactic acid bacteria for co-fermentation, so that the lactic acid bacteria can use the nutrients decomposed by the fermentation of Ganoderma lucidum mycelia to grow more vigorously, and the fermented rice obtained is rich in reducing sugar and lactic acid. There are a wide range of raw materials for edible fungus-fermented compound rice, and resources such as broken rice, indica rice, brown rice, and japonica rice can also be fully utilized. Three kinds of compound rice are prepared by twin-screw extrusion technology: cordycepin indica rice compound rice, cordycepin brown rice compound rice, and cordycepin japonica rice compound rice, which increase the protein and fat content in rice, and contain rich cordycepin. It has excellent hot paste stability and cold paste stability, which helps to optimize the quality of rice, and the processed and edible taste is more delicate. In addition, edible fungi produce various enzymes such as α-amylase, β-amylase, cellulase, acid protease and xylanase during the fermentation process, which can relieve starch aging [15-18] and help Ma Yuchang et al. [19] found that the aging degree of brown rice starch after treatment with Ganoderma lucidum fermentation liquid decreased, and the ratio of retrogradation value was as high as 24.0%, and the esters and hydrocarbons in the treated brown rice increased, and the aroma of brown rice increased. , after cooking, the viscosity increases, the hardness decreases, the taste improves, and the quality of brown rice is improved.
Edible mushroom fermented miscellaneous grain products
The mycelia of edible fungi have the ability to decompose and utilize cellulose and lignin[29]. In addition to being rich in cellulose and lignin, grains are also rich in protein, vitamins, minerals and other nutrients, which can be used as edible fungi. Raw material for mycelium growth. The preparation of edible fungus fermented miscellaneous grain powder mainly adopts the method of solid fermentation (Table 1). The grain substrate is fermented with Cordyceps militaris and Ganoderma lucidum, and the fermented bacteria are dried, crushed and mixed. It also has the characteristics of balanced nutrition and convenient eating. The fungus powder obtained through the fermentation of edible fungi has a rough taste and a bitter taste. In order to improve the palatability of the finished miscellaneous grain powder, cassava flour, oat flour, etc. need to be added during the processing to make the taste more delicate, as well as purple potato powder and blueberry powder. , Hami melon powder, etc. to cover up the bitterness. Hu Long et al.[21] used oat, rice and soybean meal as substrates to ferment Cordyceps militaris in a solid state. After drying and crushing the fermented bacteria, oat powder, cantaloupe powder and xylitol were added to prepare low GI cereal powder. The content of active ingredients such as cordycepin and pentostatin in miscellaneous grain powder has been significantly increased, which has unique health care effects. The by-products produced by food processing, such as bean dregs, bean curd residue, bagasse, etc., can be used as the fermentation and conversion medium of edible fungi, through solid fermentation of mycelia, to change their nutritional components, obtain corresponding enzymes and functional components, and improve palatability at the same time , improve its bioavailability [30], and its fermentation products can be used as raw materials for functional miscellaneous grain products. Wei Yufang et al. [31] used bagasse, bean dregs, and wheat bran to make culture medium, fermented Ganoderma lucidum solid, dried the fermented bacteria, mixed with tapioca starch and flour, and went through pulping, ripening, microwave puffing, crushing and sieving, adding sugar and milk powder to make ganoderma-type dietary fiber instant miscellaneous grain powder. During the fermentation process of Ganoderma lucidum mycelium, the cells of bean dregs and sugar cane bagasse are degraded, and the cellulase, hemicellulase, pectinase and other extracellular enzymes secreted by them can degrade the indigestible crude fiber in the raw material of dietary fiber to form polysaccharides, Promote the release of okara and bagasse nutrients, change the composition and taste of dietary fiber raw materials, and increase the use value of bagasse, okara, and bran [30, 31].
Edible Mushroom Fermented Beverage
1. Edible mushroom fermented tea
Edible fungus fermented tea is made of tea leaves or tea soup as the main raw material, adding a small amount of natural edible auxiliary materials, and fermenting and cultivating edible fungi. It is different from the general tea beverage mixing and blending process. Fermented and grown, the natural fusion of tea and bacteria makes the organic nutrients easy to be absorbed by the human body. Using solid fermentation to prepare fermented tea, tea leaves can be used as the substrate, Ganoderma lucidum, Cordyceps militaris, and Poria cocos are selected as fermentation strains, and the fermented tea leaves are prepared into teabags and other products; tea soup is used as the substrate, and fermented tea soup is prepared by liquid fermentation. The fermented strains are mainly Ganoderma lucidum and Cordyceps militaris, or Pleurotus eryngii with a clear mushroom flavor and fermented liquid of Lentinus edodes as raw materials, which are prepared by blending the fermented liquid with tea juice (Table 1).
Tea polyphenols, tannic acid and other substances in tea have a certain antibacterial effect[32], which can inhibit the growth of mycelia of edible fungi, so the edible fungi used for fermentation must have a strong ability to secrete polyphenol oxidase in order to It can effectively degrade tea polyphenols and relieve their inhibition[33]. At the same time, tea is rich in nutrients and minerals, which can be used as a fermentation substrate for the growth and metabolism of mycelium. Gao Jiajia et al. [34] used Ganoderma lucidum, Monascus, and Kombucha to ferment black tea in a solid state. The nutrients contained in black tea can promote bacteria The synthesis of metabolites in the body, and the content of active ingredients can be improved under the appropriate tea concentration. By adding corn oil to promote the fermentation of the mixed strain system and optimizing the mixed fermentation process conditions, a new black tea deep processing technology has been developed. In addition, Ganoderma lucidum spore powder contains substances that can stimulate the rapid growth of Ganoderma lucidum hyphae. A compound Ganoderma lucidum health tea rich in nutrients from Ganoderma lucidum, Ginkgo tea and green tea has been developed [35], which can be added to Ginkgo tea leaves and green tea leaves. Ganoderma lucidum spore powder is prepared by soaking in boiling water, adding Ganoderma lucidum fermentation liquid for solid fermentation, and the fermented bacteria are dried, kneaded, and baked.
Through the fermentation of edible fungi, the content of tea polyphenols in tea can be reduced, the ratio of tea phenols to ammonia can be adjusted, the degree of tea alcohol, freshness and clarity can be improved, and new aroma components can be produced while retaining the original characteristic aroma components of tea, thereby improving the quality of tea . Using Ganoderma lucidum mycelium to ferment green tea soup [33], it has strong adaptability in green tea soup medium, can discharge metabolites into green tea tea soup, increase amino acid content, and make the ratio of tea phenols to ammonia reach a reasonable level, improving Overall quality of green tea. Jin Xing[36] used summer tea to ferment the liquid fermentation of Cordyceps militaris mycelium, so that the phenol-ammonia ratio of the tea was reduced by 54.38%, the freshness was increased by 36.17%, the alcohol was increased by 117.39%, and the clarity was increased by 72.51%. Soak in the seed liquid medium, add 5% bran and 5% corn flour as auxiliary materials, and process it into teabags through solid fermentation of Cordyceps militaris mycelia, so that the content of tea and caffeine remains unchanged, while the ratio of tea polyphenols and phenol to ammonia is different degree of reduction. Fermenting vine tea with Poria cocos mycelium solid can increase the polysaccharide content in tea by 218%, and the DPPH free radical scavenging ability can be increased by 246%. The ingredient 2-methylpentanoate gives vine tea a strong fruity aroma and improves its original bitterness [37].
After filtering and centrifuging the mycelia fermentation liquid, adding tea juice and other substances to prepare edible fungus fermented tea can enrich the active components of various raw materials. For example, Dong Yuwei et al. [38] fermented burdock with Ganoderma lucidum liquid, After the fermentation liquid is filtered and centrifuged, stabilizers, citric acid and jasmine tea juice are added to prepare the Ganoderma lucidum burdock jasmine tea, which not only contains the aroma and flavor of jasmine tea, but also contains the unique flavor of Ganoderma lucidum and burdock. To prepare fruit tea fermented with edible fungi [39], fruit juices, such as white fruit juice and chrysanthemum juice, can be added during the blending process to further increase the nutritional and health value of the tea.
2. Edible fungus fermented wine
The edible fungus mycelium is used to ferment the wine, and the active ingredients rich in the mycelium are leached into the wine liquid during the fermentation process. In the later stage, an appropriate amount of honey is added to balance the wine body and buffer the taste. The obtained edible fungus health wine such as rice wine and yellow rice wine , fruit wine, etc., both the umami taste of edible fungi and the mellow aroma of wine. Edible fungus fermentation to prepare wine mainly uses Cordyceps militaris, Ganoderma lucidum, and Morchella as fermentation strains (Table 1). There are three types of production processes. One is to use mycelia, fermentation broth or fermentation bacteria as raw materials to participate in alcohol fermentation. . Using glutinous rice as the substrate, after cooking, cooling and puffing, adding koji for pre-fermentation, and adding fermented bacteria for post-fermentation, edible mushroom health-care rice wine can be prepared. For example, Wang Jinliang et al. Ganoderma lucidum solid fermented wheat, the fermented bacteria, white fungus, fungus, jujube, shiitake mushroom, wolfberry, enoki mushroom and other raw materials added with purified water are made into colloidal liquid by means of aseptic colloidal grinding, added to fermented mash to participate in post-fermentation, and developed both Baiye Zhushou health wine with rice fragrance and plant fragrance. Using the co-fermentation method to brew nutrition-enhanced rice wine has a simple process and easy control of production conditions, which is conducive to large-scale production. Zhang Shuai[41] cooked and cooled the glutinous rice, added sweet wine koji and ganoderma lucidum mycelia fermentation liquid, and solid-state fermentation produced ganoderma glutinous rice wine. The obtained ganoderma lucidum glutinous rice wine is sweet and sour, with a strong aroma; Shi Siwen et al. [42] used morel mushrooms to ferment glutinous rice solids, and the fermented bacteria were saccharified and fermented to brew morel nutrition-enhanced rice wine, which has a pure and mellow fermented wine. fragrant. Wei Jiaqian et al. [43] used morel mushroom liquid culture medium to add licorice, angelica, codonopsis, and Radix Radix Chinese medicinal liquid, and used mycelia suspension and added yellow sticky rice as raw materials, combined with traditional rice wine brewing technology to develop morel fungus functional rice wine. Has nourishing and health benefits. The second type of production process improves the strain fermentation process, and adopts three-step fermentation technology to make the product have higher physiological activity functions. Qian Jingya et al[44] used ginkgo fruit and rice as raw materials to develop ginkgo ginkgo wine with anti-oxidation and liver protection effects by adopting three-step fermentation technology of ganoderma lucidum fermentation, ginkgo fruit fermentation of ganoderma transformation and yeast fermentation. The third type is obtained by extracting the mycelium obtained by liquid fermentation as the main raw material, adding certain auxiliary materials, and using base wine. Zeng Li et al[45] added Cordyceps militaris mycelia, Ganoderma lucidum spore powder, and Lycium barbarum to pure sorghum Fen-flavor liquor for cold soaking, added mulberry juice and honey to prepare, and developed Ganoderma lucidum and Cordyceps wine after alcohol reduction, clarification, and aging , has the effect of anti-fatigue and improving immunity. This kind of soaking wine is very important to the selection of base wine. It is necessary to highlight the flavor of the raw materials in the product and retain the fragrance of the base wine. Therefore, it is better to use the light-flavored liquor produced by the Xiaoqu process as the base wine.
3. Mushroom fermented milk
The preparation of edible mushroom fermented milk mainly adopts the method of liquid fermentation, with Ganoderma lucidum, Cordyceps militaris, Lentinus edodes, and Bailing mushroom as fermentation strains (Table 1), the obtained mycelium or fermented liquid is mixed with fresh milk, sucrose, stabilizer , emulsifier, etc., after homogenization, sterilization, and cooling, it is inoculated with lactic acid bacteria for secondary fermentation. Adding Ganoderma lucidum fermentation filtrate to fresh milk to prepare Ganoderma lucidum fermented yoghurt can make up the high content of lysine and leucine in fresh milk to make up for the shortage of these two limiting amino acids in Ganoderma lucidum[46], and play a complementary role in protein. Cordyceps militaris fermented milk is made by obtaining dry powder of Cordyceps militaris mycelium through liquid submerged fermentation, mixed with raw milk and sucrose, and then processed by homogenization, sterilization, cooling, inoculation of lactic acid bacteria, and fermentation[47]. Cordyceps polysaccharide and cordycepin have the effect of enhancing immunity. Lentinus edodes fermented yoghurt[48] is obtained by ultrasonic crushing, hot water leaching, and centrifugation of the mushroom mycelia cultured in liquid fermentation, and the crude polysaccharide liquid is mixed with raw material milk, sucrose, stabilizers (monoglyceride, gelatin, carboxymethyl Sodium cellulose) and emulsifier are mixed and prepared, filtered, homogenized, pasteurized, and then fermented with lactic acid bacteria. The functional components contained in edible fungi can improve the quality of fermented milk. For example, Pleurotus eryngii polysaccharide has a protective effect on the starter and can better maintain the hardness and stickiness of fermented milk[49]; Ganoderma lucidum polysaccharide, Ganoderma acid, tea Polysaccharides from new polysaccharides and polysaccharides from mushrooms can promote the proliferation of lactic acid bacteria in yogurt, and the prepared yogurt with polysaccharides from edible fungi can delay skin aging[50]. Li Jing[51] obtained functional components of crude polysaccharides, proteins, and polypeptides through rough separation of the fermentation broth of Ganoderma lucidum, Bailing mushroom, and Lentinus edodes, and added them to milk for fermentation to prepare yogurt. The polysaccharide extract of the fermentation broth can promote yogurt production. The proliferation of lactic acid bacteria in yogurt can improve the tissue shape of yogurt, increase the content of acetaldehyde in yogurt, protein extract can increase the amino acid content of yogurt, and its polypeptide extract can promote the synthesis of diacetyl in yogurt, thereby increasing the acidity Milk nutrition and quality.
4. Other beverages fermented by edible fungi
Using mycelium fermented fruit juice, wort juice, soybean juice, asparagus, burdock and other plant raw materials, it can combine the advantages of plants and edible fungi to prepare new functional drinks, and form many new nutritional and health ingredients and flavor substances. It is a compound beverage for fruiting bodies irreplaceable. Using fruit juice as the fermentation substrate to produce mycelia fermented beverages, its fresh fruity taste can greatly improve the mellow flavor of edible fungi, and it is easier to be accepted by people while taking into account nutrition; for example, Yang Qianqian [52] supplemented with Sydney juice, soybean protein powder, and corn oil As the substrate, through the liquid fermentation of staghorn ganoderma lucidum, white sugar, honey, vitamin C, and xanthan gum are added to develop the ganoderma lucidum pear beverage. Using soybean protein as raw material, the liquid submerged fermentation of Ganoderma lucidum strains is used to degrade soybean protein into small molecule peptides and amino acids. The prepared Ganoderma lucidum converted peptide beverage integrates the functions of Ganoderma lucidum and soybean peptide, and has immune regulation, anti-fatigue, anti-oxidation, etc. function [53]. Dong Yuwei et al[54] fermented Flammulina velutipes and Ganoderma lucidum, and found that there was a certain synergistic effect between the mixed strains, which increased the content of biologically active substances. Function. Using solid fermentation to prepare functional beverages, the obtained fermented bacteria can be extracted with water and blended with other juices; for example, Zhang Weiguo et al[55] fermented soybean meal with Ganoderma lucidum solid, and soaked the fungus containing Ganoderma lucidum polysaccharide in water The extract is blended with jujube extract juice to obtain the Ganoderma lucidum polysaccharide health drink. The use of microcapsule cell technology to ferment and cultivate edible fungus mycelium is suitable for the development of new fermented beverage deep processing technology. Miao Jingzhi et al[56] prepared microcapsules with sodium alginate as the carrier, 2.1% CaCl2 solution as the carrier liquid, and Flammulina velutipes mycelium as the core material and inoculated them into the culture medium for liquid fermentation. The fermentation filtrate was mixed with citric acid and sucrose , honey, etc. to prepare Flammulina velutipes fermented beverage.
Edible mushroom fermented seasoning
1. Mushroom fermented soy sauce
The process of making soy sauce by edible fungus fermentation is divided into two categories. One is to use solid fermented fungi to crush, mix raw materials, and make it through cooking, inoculation, koji making, fermentation, oil pouring, blending, packaging and other processes. Che Zhenming et al. [57] added 5% to 10% of artificial Cordyceps militaris culture medium residues to the raw materials for soy sauce brewing. With the increase of medium addition, the content of Cordyceps polysaccharide in the product increased, the flavor of Cordyceps sinensis improved, and the mycelia of Cordyceps militaris The ingredients in the body can inhibit the growth of harmful bacteria, and the developed Cordyceps militaris soy sauce has pure taste and antibacterial function. The second type of production process is made by adding mycelium, fermented liquid or fermented bacteria in different process stages such as koji making, unstrained spirits making, and blending of soy sauce brewing. Jie Jie et al[58] added 10% of the boletus fermented liquid to the soy sauce raw material in the pre-fermentation, post-fermentation and oil pouring of soy sauce brewing, and the content of amino acid nitrogen and total nitrogen in the boletus soy sauce developed The content is improved, and adding it in the oil pouring process can maximize the amino acid nitrogen and total nitrogen content of boletus soy sauce. Adding edible fungus mycelium in the koji making stage is beneficial to the growth of Aspergillus oryzae, promotes the production of enzymes, makes the koji material decompose more thoroughly, and improves the utilization rate of raw materials. Li Linbo[59] added dried mycelium of Cordyceps militaris in the koji preparation stage The Cordyceps militaris fermented liquid is added in the stage of salt application fermentation and finished product blending. The content of ingredients in the developed Cordyceps militaris soy sauce is much higher than that of ordinary soy sauce, and it is rich in Cordyceps polysaccharide and cordycepin, which has anti-oxidation and anti-fatigue effects. Germium-enriched medium is fermented by edible fungi to transform and absorb germanium, and the product is added to the brewing process as a raw material to prepare germanium-enhanced soy sauce; The most suitable culture medium for Ganoderma lucidum No.3 strain to absorb and transform germanium was screened out. Wheat grains were added with 20% bean curd residue and soybean hulls as a germanium-rich medium. The red sesame mycelium was cultivated by solid fermentation. The soy sauce raw material was added after cooking and cooling. Aspergillus oryzae and fermented fungus jointly make koji, and develop Ganoderma lucidum soy sauce rich in organic germanium and polysaccharides.
2. Mushroom fermented vinegar
Adding mycelium fermentation products in the koji-making process of vinegar production can improve the saccharification and fermentation performance of vinegar koji and the quality of finished vinegar. With wheat and bran as the substrate, the mycelium of Cordyceps militaris is solid-state fermented, and the fermentation product is added to the production of vinegar koji after leaching, which can improve the liquefaction and saccharification power of the finished koji, shorten the production and fermentation time of vinegar koji, Moreover, the solid matter extracted by solid-state fermentation contains active components and nutrients that are beneficial to the growth and reproduction of bacteria, which can be effectively used for secondary use [61].
Adding mycelium fermentation liquid in the alcohol fermentation process of vinegar production, because it contains a certain amount of glucose, can shorten the pre-fermentation period of yeast, and at the same time, the unique nutrients of edible fungi are dissolved in the fermentation liquid, which is more easily used by the bacteria. The produced vinegar has a better flavor and a softer taste. Peng Kai [62] added Cordyceps militaris fermented liquid with a solid-to-liquid ratio of 8% and yeast inoculum of 0.12% in batches to carry out alcoholic fermentation in the process of vinegar production. The developed Cordyceps militaris vinegar contains a variety of amino acids and Cordyceps The active ingredients of acid and cordycepin improve the nutrition and health function of vinegar.
Add mycelium fermentation liquid in the vinegar-drenching process of vinegar production; Xiao Jinchuan et al.[63] mixed morel, Hericium erinaceus, and shiitake mushroom fermentation liquid obtained through liquid submerged fermentation, and added it in the vinegar-drenching process to prepare compound edible fungus functional vinegar. The crude polysaccharide content reached 1.01g/dL, an increase of 124.4%, and its nutritional value was further improved.
Edible mushroom vinegar is prepared from mycelia fermentation filtrate, because most of the sugar in the culture medium is absorbed and utilized by mycelia, and the sugar content is significantly scarce during alcoholic fermentation. It is made by combining the vinegar making process. Sun et al[64] studied the production process of functional vinegar of Ganoderma lucidum through the biological reaction caused by self-isolated acetic acid bacteria in submerged fermentation broth of Ganoderma lucidum. Through the method of orthogonal experiment and neural network, the optimal process parameters were obtained: the dosage of ethanol was 6.7%, the dosage of Ganoderma lucidum fermentation broth was 32%, the reaction time was 74h, and the inoculum concentration of acetic acid bacteria was 10%.
3. Edible fungi ferment other condiments
Edible mushroom fermented seasonings are rich in nutrition and have complex flavors, such as mushroom mycelium dry powder obtained by liquid fermentation, fermented concentrated liquid, mixed with full-fat nutritious soybean powder, soybean meal, glutinous rice flour, The soy sauce ingredients are made by adding mushroom seed liquid for secondary fermentation. It has a strong mushroom and fruity aroma. Morel fermented bean curd is prepared by spraying morel strains or mycelium evenly on the fermented bean curd until the mycelium completely wraps the milk germ and naturally lodging, and then it is fermented and pickled[66]. Edible fungus fermented seasoning is made by enzymatically hydrolyzing mycelia, mixing salt, sodium glutamate, disodium nucleotide, sucrose, starch, vegetable oil and other auxiliary materials, and then granulating and drying[67]; or as a liquid The mycelial balls cultured by fermentation are raw materials processed by vacuum drying and mixed with auxiliary materials, and the finished product is smooth and elastic[68]. Soybean sauce can be used as raw material to prepare morel seasoning sauce, and morel mycelium cultured by liquid fermentation is added during the sauce frying process, and the edible fungus seasoning sauce developed has a strong morel flavor[69], which can be used in Season to enhance aroma.
outlook
The research and development of edible fungi fermented food is an important trend in the deep processing of edible fungi products in the future. At present, the types of functional foods developed by fermentation of edible fungi mycelium continue to increase, but most of them are rough processed products with low cost and simple process, which do not give full play to the flavor, active ingredients and nutritional properties of edible fungi, and the characteristic flavor is not enough Obviously, the scale of industrial industrialization is not large enough. The development of edible fungi fermented food should strengthen the basic theoretical research, including the flavor characteristics of different edible fungi, the extraction and retention technology of flavor substances, the influence of processing on flavor substances, and the influence of fermentation products on food quality, etc. Secondly, it is necessary to strengthen technological innovation, optimize the production process, and shorten the production cycle. In the production process, advanced biotechnology such as enzyme engineering is adopted, combined with modern processing technology, to prepare edible fungus fermented food more efficiently, and to improve its nutritional value and health care function. Finally, make full use of scientific achievements and new technologies, research and develop relatively mature industrialization technologies, build a full-industrialized fermentation production technology for edible fungus fermentation from strain cultivation to products, and expand the scale of industrialized production. Edible mushroom fermented food has a special flavor, and the products are diversified, which can meet the needs of different consumers and give consumers ample choice space. The market potential is huge and the development advantages are obvious. Therefore, the development of edible fungi fermented food can promote the development of edible fungus intensive processing and improve the industrial value of edible fungi in our country.
