The inventive process can replace the traditional cultivation ofPoriausing pine or other agricultural waste products as nutritional media； it is instead of cereals or beans as media. Through solid-state fermentation, thePoriasolid-state fermented cereals can be pure and rapid obtained without contamination, and they have several characteristics such as environmental protection, food safety and functional food. ThePoriamycelium can be pre-activated by liquid fermentation, and then cereals or legumes such as: adlay, brown rice,wheat, oats, soybeans as a solid-state media with 40~60% moisture content. The media can be placed in the plastic bag, plastic or glass containers, and then be sterilized, cooled. The 1~10% pre-activatedPoriamycelium can be injected or freshPoriasolid-state mycelium block can be buried in the media. They are cultivated at 25 ~ 30℃ to obtain agglomerated mycelium in the bags or containers under solid-state fermentation. ThePoriasolid-state fermented products have high polysaccharide content in the early fermentation stage, but they need several weeks to months to improve triterpenoid content.Poriasolid-state fermented products were sterilized by autoclaving or RF heating, and then dried, milled. ThePoriasolid-state fermented cereal flours, soy flour can be directly prepared capsules, feed additives and added as a health food raw materials such as； cereal fluid, brewing flour, noodles, biscuits and other food or as raw materials for further extraction, purification of polysaccharides and triterpenoids.本發明製程取代傳統茯苓栽培以松木或其他農產廢棄物為營養基質栽培，而改以穀類、豆類作為茯苓培養基，進行固態發酵以生產茯苓固態發酵穀物，此可快速無汙染純種培養生產具環保、食品安全及保健食品功能的茯苓固態發酵產物。本製程先進行茯苓菌絲預活化的液態發酵，再採用穀類或豆類如：薏仁、糙米、小麥、燕麥、大豆等作為固態基質，並控制水分含量為40~60%，將此基質裝於太空包或其他塑膠、玻璃容器中，先進行殺菌，冷卻後即可注入1~10%已預活化的茯苓菌液或埋入1~10%新鮮的茯苓固態菌絲塊，在溫度控制在25~30℃下進行固態發酵培養，使菌絲長滿且結塊。茯苓固態發酵產物在培養初期即可產生茯苓多醣，但需要數週至數月後才會提高三萜含量高。茯苓固態發酵產物可經殺菌釜或射頻加熱殺菌後，再進行乾燥、磨粉。此茯苓固態發酵穀粉、豆粉可直接製備保健食品的膠囊、飼料添加物及食品如：穀液、沖泡穀粉、麵條、餅乾等的保健成分添加原料或可作為進一步萃取、純化茯苓多醣及三萜的原料。
