Method for preparing functional grease through segmented solid-state fermentation of mixed fungi

A method for preparing functional grease through segmented solid-state fermentation of mixed fungi, comprising the following steps:

• (1) powder preparation:
• after crushing and peeling soybeans, rolling a blank, performing puffing by using a hydraulic conical plug puffing machine at a puffing temperature of 150-160° C. for the puffing time of 1-3 min, and then cooling to 25-35° C. to obtain soybean powder;
• and husking or peeling other oil seeds, crushing into 50-100 meshes, autoclaving crushed powder at 115-121° C. for 15-30 min, and cooling to 25-35° C. to obtain other oil seed powder;
• (2) fungus fermentation:
• mixing the puffed soybean powder and the other oil seed powder subjected to autoclaving at a mass ratio of 6-9:1-4, putting a mixture into a fermentation tank, adjusting moisture content of materials in the fermentation tank to be 20-30 wt %, adding 0.5-5 wt % of glucose, adding 0.05-0.5 wt % of NaCl, adjusting pH to be 3.5-9, inoculating 10-20 wt % of fungal strains, and performing segmented fermentation at a fermentation temperature of 25-35° C. for the total fermentation time of 3-7 days, wherein the fungi are mold or yeast, the mold comprises Aspergillus oryzae, Aspergillus niger and Mortierella isabellina, and the yeast comprises Rhodotorula glutinis, Candida albicans and Rhodosporidium toruloides;
• and
• (3) supercritical CO2 extraction fractionation:
• transferring a fermentation product into an extraction kettle, performing supercritical CO2 extraction, then performing reduced pressure fractionation to prepare nutrition-enhanced grease with different flavors and colors, and filling the grease with nitrogen so as to preserve the grease,
• wherein the segmented fermentation is as follows:
• when the fungi are the mold, the pH is adjusted to be 3.5-9, a dissolved oxygen amount is adjusted to be 30%-40% of a total material volume, firstly the Aspergillus oryzae is added for fermentation for 1-3 days, then 0.1 wt %-1 wt % of glucose is replenished, the pH is adjusted to be 3.5-9, the dissolved oxygen amount is adjusted to be 30%-40% of the total material volume, and then the Aspergillus niger and the Mortierella isabellina are added for culture for 2-6 days;
• or, when the fungi are the yeast, the pH is adjusted to be 5-9, the dissolved oxygen amount is adjusted to be 25%-35% of the total material volume, firstly the Candida albicans or the Candida albicans and the Rhodosporidium toruloides are added for fermentation for 2-5 days, then 1 wt %-3 wt % of glucose is replenished, the pH is adjusted to be 5-9, the dissolved oxygen amount is adjusted to be 10%-20% of the total material volume, and then the Rhodotorula glutinis and the Rhodosporidium toruloides or the Rhodotorula glutinis is added for fermentation for 1-4 days.