| 摘要 |
An improved food product has an enhanced nutritional profile by utilizing solid substrate fermentation and ultraviolet irradiation. A solid substrate is mixed with water and other nutrients. The mixture is then sterilized and cooled before aseptically adding UV irradiated mushroom mycelium and maintaining the temperature so as to encourage the growth of the irradiated mycelium onto the surface of the substrate. Other materials capable of carrying out fermentation reactions can also be included such as yeast. Once colonization is complete, the mixture is heated to stop the growth process, and to begin the removal of water through evaporation. Evaporation of water continues until a sufficient moisture level is achieved such that the mixture can be further processed by milling into a fine flour type consistency. The flour has increased protein and carbohydrate content as well as an enhanced vitamin and mineral profile as a result of the fermentation process, with high vitamin D content attributable to the UV irradiation process.
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