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Abstract Cordyceps militaris， as a rare edible fungus， has high medicinal and nutritional value， and has attracted much attention. This paper summarized a series of functional foods developed with C. militaris as a raw material from the perspective of Cordyceps drinks， dry C. militaris products， Cordyceps seasonings， and other Cordyceps foods in four broad categories and ten sub-categories， providing reference for continuous development and utilization.
Key words Cordyceps militaris; Medicine use; Functional food; Resources
Cordyceps militaris is a medicinal and edible fungus that mainly contains active ingredients such as cordycepin， adenosine， Cordyceps polysaccharide and superoxide dismutase. It contains essential amino acids and various trace elements required by the human body. It has medicinal and nutritional values， including improving human immunity， reducing blood sugar and blood lipids， resisting oxidation and tumor and delaying aging， and is widely used in food， medicine， health products and other fields[1]. In recent years， there have been many products in the field of C. militaris development. The development of C. militaris food products in recent years was summarized below.
Cordyceps Drinks
Cordyceps beverages
C. militaris healthy beverages
Yang et al.[1] used C. militaris and navel orange as the main raw materials， and determined the best process as follows： C. militaris and navel orange mixed juice （volume mixing ratio of C. militaris juice and navel orange juice is 1∶6） 30% （addition amount）， white sugar 10%， citric acid addition amount 0.15%， the stabilizer CMC 0.20%， and water. The C. militaris-navel orange healthy beverage produced according to this formula has an orange-yellow color， sweet and sour taste and stable tissue state and possesses the best product quality. All physical and chemical indicators and microbiological indicators have been tested to meet national standards.
C. militaris and corn peptide functional beverage
Li et al.[2] developed C. militaris and corn peptide as the main raw materials to a functional beverage having various functions including resisting oxidation， lowering blood pressure， improving immunity， and reducing thrombus tendency. The results of orthogonal test showed that with the conditions of V （C. militaris extract）∶V （rose water） = 2∶1， 10 g/L corn peptide， 1 g/L ethyl maltol， 80 g/L honey and 0.15 g/L citric acid， the color， taste and odor of the beverage were optimal. C. militaris and hawthorn functional beverage
Liu et al.[3] used C. militaris extract and hawthorn extract to develop a solid beverage. Based on sensory evaluation， single factor and orthogonal tests were carried out to optimize the C. militaris and hawthorn extract solid beverage formula. The results showed that by dissolving 0.5 g of hawthorn extract， 2.0 g of hawthorn extract， 2.0 g of xylitol and 0.05 g of citric acid were dissolved in 100 ml of hot water， the solubility of the solid beverage was 98.35%， and the appearance， color， flavor and taste were all optimal.
C. militaris and jujube composite healthy beverage
Wang et al.[4] obtained the best formula for preparing composite healthy beverage with C. militaris and red dates as raw materials： jujube water added at 37.5%， C. militaris fermentation broth 80%， sucrose 8%， citric acid 0.10% and stabilizer 0.15%. The comprehensive sensory score of the obtained beverage was 85 points， and it showed a polysaccharide content of 18.26%， pH at 4.1， a sugar content of 11 °Be， turbidity of 80.3 NTU and a total number of bacteria≤1 CFU/ml.
C. militaris and mulberry leaf healthy beverage
Li et al.[5] used mulberry leaves and C. militaris as raw materials to develop a beverage. Each liter of beverage contained 50 g of C. militaris fruit body extract （5 g of C. militaris fruit body）， 150 g of mulberry leaf extract （20 g of mulberry leaf）， 50 g of xylitol， 0.9 g of citric acid， 25 g of honey and 2 g of xanthan gum， and the contents of cordycepin and flavonoids in the beverage were about 0.010 and 8.0 mg/ml， respectively. The beverage has a unique flavor， stable health function and qualified quality.
C. militaris and ginkgo leaf healthy beverage
Li et al.[6] determined the optimal formula of C. militaris and ginkgo leaf extract by the orthogonal test design and sensory quality evaluation： C. militaris and ginkgo lea extract added at the volume ratio of 1∶3， xylitol added at 40 g/L， citric acid 0.4 g/L， honey 20 g/L and sodium carboxymethyl cellulose 3 g/L. The beverage has outstanding health performance， coordinated taste， stable content of active ingredients， and quality in compliance with relevant standards.
C. militaris and kiwi healthy beverage
Dang et al.[7] studied the production process of C. militaris and kiwi healthy beverage using C. militaris and kiwi as main raw materials. The developed beverage contained C. militaris and kiwi juice at a mixing ratio of 1∶5， mixed juice added at 20%， white sugar 10%， citric acid 0.1%， and stabilizer CMC 0.20%. The appearance， color and taste of the beverage are all the best. The beverage is suitable for all kinds of people and has health care functions. It is a new type of natural healthy beverage with development prospects. Cordyceps tea
Bao et al.[8] reported the optimal formula of C. militaris polysaccharide healthy tea beverage as following： C. militaris polysaccharide solution 7.67 ml， Hangzhou white chrysanthemum extract 25.00 ml， jujube extract 19.33 ml， honey water 17.00 ml， lemon extract 12.00 ml and licorice extract 5.33 ml. The material-to-water ratios of the main raw materials were as follows： C. militaris polysaccharide 1∶100， Hangzhou white chrysanthemum extract 1∶50， jujube extract 1∶100， honey water 1∶9， lemon extract 1∶125 and licorice extract 1∶100. The beverage retains the fragrance of C. militaris and chrysanthemum tea to the greatest extent， with a delicate and smooth taste， sweet and sour taste， good quality and rich nutrition.
He et al.[9] coordinated and mixed natural health tea as the main raw material with the extracts of Ganoderma lucidum and C. militaris， and optimized the compounding parameters through multiple orthogonal experiments， finally obtaining a king of tea with fragrant and mellow taste and high-efficiency health care function. Yue[10] used natural health tea as the main raw material， and added an extract solution of C. militaris fruit body that can coordinate with the health function of tea. An orthogonal test was carried out to select the best ratio scheme： tea extract 65%， C. militaris fruit body extract 20%， D-sodium isoascorbiate 0.2%， and sucrose 10%. The tea beverage has pure taste， mellow fragrance， and dual health-care functions of tea and C. militaris.
Cordyceps wine
Cordyceps wine is also one of the more popular drinks in the public. The appearance of fermented Cordyceps wine has made up for the lack of taste of formulated Cordyceps wine on the market. Wu[11] developed a C. militaris-glutinous rice healthy wine using glutinous rice and C. militaris as the main raw materials by fermentation with distillers yeast. The optimal fermentation process conditions were as follows： distillers yeast added at 1.5%， C. militaris powder accounting for 7.5% of the weight of dry glutinous rice， fermentation temperature at 30 ℃， and yellow rice wine dry yeast added at 0.08%. The C. militaris-glutinous rice healthy wine obtained under the conditions of this process has not only strong aroma， fresh and delicious taste， elegant flavor， but also rich nutrition and health-care effects.
Ma[12] prepared selenium-rich Cordyceps Shen Jing healthy wine by using fresh-scent barley white wine as the base liquor， which was used to extract active ingredients in selenium-enriched fungal powder， C. sinensis， ginseng， Polygonatum and other medicinal and edible materials by soaking and adding plateau-specific resource juice. Wan et al.[13] developed a C. militaris mycelium healthy wine using C. militaris mycelium as a raw material and strong-flavor liquor as base liquor. The optimal extraction process conditions were extracting ethanol 50% vol， extraction time 21 d， and a ratio of extracting material to liquid at 1∶40; and the most suitable clarifying agent was chitosan， and the optimal amount of 1% chitosan was 12 ml/L. The finished wine is light yellow， clear， transparent， harmonious in flavor， unique in style， and has certain health effects. Dry Cordyceps Products
Cordyceps cookies
Jia et al.[14] proposed the best recipe for cookies： low-gluten flour 100 g， purple potato flour 15 g， C. militaris powder 6 g， white sugar 50 g， butter 70 g and eggs 25 g， and the product has a light brown color， moderate sweetness， and fine texture. Wang et al.[15] prepared crispy and economical grape seed cookies with good quality using grape dregs after brewing as an additive， based on flour 100 g， crushed grape dregs 7 g， egg white 30 g and C. militaris powder 5 g， through baking with upper fire at 190 ℃ and lower fire at 170 ℃ for 7 min.
Cordyceps bread
Zhu et al.[16] developed a kind of functional bread using liquid fermented mycelium and fermentation broth of C. militaris. After a single factor test and sensory evaluation， the optimal amount of Cordyceps fermentation broth in the Cordyceps bread was determined to be 30 ml of fermentation broth to 900 g of flour. It was determined that the Cordyceps bread was rich in Cordyceps polysaccharide.
Cordyceps soft sweets and buccal tablets
Wang and Dai reviewed the method for making soft sweets and buccal tablets. Specifically， a sweetener and agar are mixed and cooked at normal pressure to make a sugar paste. When the boil cooking is near the end， Cordyceps extract， citric acid and gelatin sol are added. The sugar paste are condensed in a plastic three-dimensional mold plate， and then dried to obtain Cordyceps soft sweets with a pleasant color， a good taste and a unique flavor of Cordyceps. After testing， the physical and chemical indicators and microbial indicators of the soft sweets comply with national standards. When making Cordyceps buccal tablets， a sweetener is mixed with Cordyceps extract and citric acid and then added with 50% ethanol， and the humidity of the material is adjusted to make a soft material， which is granulated， dried， and subjected to tabletting， sterilization and packaging， obtaining the finished product[17].
Cordyceps Seasonings
Cordyceps soy sauce
Li et al.[18] used soybean meal， bran， C. militaris fermentation broth and C. militaris mycelium as raw materials， and used low-salt solid state fermentation to produce soy sauce. Cordyceps fermentation broth or mycelium is added in different process stages such as koji making， paste making， blending， etc. The optimal production process for C. militaris healthy soy sauce is to add Cordyceps mycelia 10% of the weight of the raw materials during the koji making， with the koji making time of 72 h. The obtained soy sauce contains amino acid-state nitrogen 13.17 g/L， soluble non-salt solids 343.728 g/L， salt 170.826 g/L， Cordyceps polysaccharide 682.04 mg/L and cordycepin 3.71 g/L. The produced high-quality soy sauce not only maintains the nutritional content and flavor of traditional soy sauce， but also is rich in Cordyceps nutrient components （Cordyceps polysaccharide， cordycepin）. Zhang et al.[19] reported that producing special C. militaris soy sauce by the fermentation with 10 g of C. militaris culture medium and Aspergillus oryzae inoculated into the fermentation base at 0.3% under the salt concentration of 16% was more suitable. Yue et al.[20] concluded that the optimal ingredient formula was soybean meal 50 g， bran 20 g， flour 10 g， water 80 ml and C. militaris medium 30 g. Che[21] believes that the soy sauce produced by adding 5%-10% of the media residues is significantly better than ordinary soy sauce in sensory and physical and chemical indicators.
Cordyceps nutritional healthy vinegar
Peng[22] discussed the process conditions for the production of C. militaris aromatic vinegar using the separated supernatant of C. militaris after submerged fermentation as a supplement. The product produced under the condition has unique active ingredients such as cordycemic acid and cordycepin， and is rich in various amino acids. Zeng et al.[23] produced Cordyceps healthy vinegar using the medium residues obtained after harvesting C. militaris as a raw material through extraction and fermentation. The obtained product not only has the mellow flavor of fermented vinegar， but also contains various amino acids and unique nutrition and active ingredients of C. militaris， such as cordycepin and cordycepin. This product is rich in nutrition， mellow in taste， sweet and sour and delicious， and has great development and utilization value.
Wei HUANG et al. Development of Functional Foods with Cordyceps militaris as a Raw Material
Other Products
C. militaris paste
Lin[24] used Cordyceps mycelium obtained from deep culture of C. militaris as a raw material and common edible carrageenan as a carrier to organically combine Cordyceps mycelium with edible carrageenan. The produced C. militaris paste has good color， fragrance， taste and shape， and is rich in nutrition， green and healthy， low in cost， and easy to eat.
Others
As Cordyceps itself can be eaten directly， it can be used for making cordyceps medicinal food. It can also be developed into C. militaris stew （pigs， dogs， etc.）， steamed C. militaris soy chicken， C. militaris stewed roosters and other nutritious dishes.
References
[1] YANG ZC， WANG H， QIN XL. Study on technological conditions of Cordyceps militaris and navel orange functional beverage[J]. Heilongjiang Agricultural Sciences， 2019（5）： 121-124. （in Chinese） [2] LI GL， ZHENG XQ， LIU XL， et al. Development of a functional beverage containing Cordyceps militaris and corn peptide and its antioxidant activity[J]. Food and Fermentation Industries， 2019， 45（14）： 163-169. （in Chinese）
[3] LIU CY， ZHU ZY， SUN HQ， et al. Study on preparation technology of Cordyceps militaris and hawthorn extract solid beverage[J]. Food Research and Development， 2018， 39（24）： 77-82. （in Chinese）
[4] WANG SS， ZHOU SY， LIU XR， et al. Study on the formula of Cordyceps militaris jujube healthy beverage[J]. Storage and Process， 2017， 17（6）： 33-38. （in Chinese）
[5] LI JZ， YE ZW， HUANG YQ. Preparation of healthy beverage with mulberry leaves and Cordyceps militaris[J]. Food Research and Development， 2016， 37（3）： 77-79. （in Chinese）
[6] LI JZ， HUANG YQ， YE ZW. Development of healthy beverage of Cordyceps militaries and Ginkgo biloba[J]. China Brewing， 2015， 34（12）： 175-178. （in Chinese）
[7] DANG HL， QIN XL. Study on Cordyceps militaris-kiwi healthy beverage[J]. Edible fungi of China， 2014， 36（5）： 58-60. （in Chinese）
[8] BAO KT， SHAN QY， LIU XX， et al. Study on production of Cordyceps polysaccharide healthful tea beverage[J]. Journal of Jiaxing University， 2014， 26（3）： 114-119. （in Chinese）
[9] HE YP， ZHOU K， YUE C， et al. Development of compounded militaris-lucidum-tea beverage[J]. The Beverage Industry， 2009， 12（3）： 25-28， 33. （in Chinese）
[10] YUE C. Development of Cordyceps militaris healthy tea beverage[J]. China Brewing， 2008（18）： 86-89. （in Chinese）
[11] WU CH. Process for making Cordyceps militaris and glutinous rice healthy wine[J]. Journal of Puyang Vocational and Technical College， 2019， 32（6）： 46-48. （in Chinese）
[12] MA SC. Preparation process of selenium-rich Cordyceps-ginseng healthy wine[J]. China Food Safety Magazine， 2019（18）： 148. （in Chinese）
[13] WANG Q， TU FY， HU YQ， et al. Development of Cordyceps militaris mycelial Healthy Wine [J]. Liquor-Making Science & Technology， 2016（9）： 94-98. （in Chinese）
[14] JIA J， CAO M. Grinding of Cordyceps militaris-purple sweet potato cookies[J]. Storage and Process， 2019， 19（1）： 84-88. （in Chinese）
[15] WANG F， CHEN XK， WU Z， et al. Preparation of grape dregs and Cordyceps biscuits[J]. China Food Safety Magazine， 2015， （17）： 69-71. （in Chinese）
[16] ZHU YL， SONG H， ZHOU WD， et al. Manufacture bread of Cordyceps militaris[J]. Food Science and Technology， 2009， 34（4）： 136-137. （in Chinese） [17] WANG YL， DAI LL. Status and prospect of cordyceps functional food development[J]. Edible fungi of China， 2008（3）： 1-2. （in Chinese）
[18] LI LB， BIAN HJ， CUI JD. Study on technology of Cordyceps militaris healthy soy sauce[J]. China Condiment， 2016， 41（7）： 100-103. （in Chinese）
[19] ZHANG J， WANG J， CUI CB， et al. Fermentation process of soy sauce using Cordyceps militaris[J]. Journal of Anhui Agricultural Sciences， 2014， 42（21）： 7184-7186. （in Chinese）
[20] YUE C， JI EY， HUANG DW， et al. Study on using Cordyceps militaris culture medium to produce health soy sauce[J]. China Condiment， 2007（3）： 34-37， 46. （in Chinese）
[21] CHEN ZM. Functional soy sauce with Cordyceps militaris culture medium[J]. The Food Industry， 2003（5）： 30-31. （in Chinese）
[22] PENG K. Study on production technology of Cordyceps militaris aromatic vinegar[J]. China Condiment， 2017， 42（11）： 83-84. （in Chinese）
[23] ZENG HB， LI TH， ZHONG YJ， et al. Study on development of Cordyceps militaris health vinegar[J]. Food Science， 2009， 30（2）： 289-291. （in Chinese）
[24] LIN SJ. Preliminary report on the development of Cordyceps militaris paste[J]. Edible fungi of China， 2004（3）： 44-45. （in Chinese）
Key words Cordyceps militaris; Medicine use; Functional food; Resources
Cordyceps militaris is a medicinal and edible fungus that mainly contains active ingredients such as cordycepin， adenosine， Cordyceps polysaccharide and superoxide dismutase. It contains essential amino acids and various trace elements required by the human body. It has medicinal and nutritional values， including improving human immunity， reducing blood sugar and blood lipids， resisting oxidation and tumor and delaying aging， and is widely used in food， medicine， health products and other fields[1]. In recent years， there have been many products in the field of C. militaris development. The development of C. militaris food products in recent years was summarized below.
Cordyceps Drinks
Cordyceps beverages
C. militaris healthy beverages
Yang et al.[1] used C. militaris and navel orange as the main raw materials， and determined the best process as follows： C. militaris and navel orange mixed juice （volume mixing ratio of C. militaris juice and navel orange juice is 1∶6） 30% （addition amount）， white sugar 10%， citric acid addition amount 0.15%， the stabilizer CMC 0.20%， and water. The C. militaris-navel orange healthy beverage produced according to this formula has an orange-yellow color， sweet and sour taste and stable tissue state and possesses the best product quality. All physical and chemical indicators and microbiological indicators have been tested to meet national standards.
C. militaris and corn peptide functional beverage
Li et al.[2] developed C. militaris and corn peptide as the main raw materials to a functional beverage having various functions including resisting oxidation， lowering blood pressure， improving immunity， and reducing thrombus tendency. The results of orthogonal test showed that with the conditions of V （C. militaris extract）∶V （rose water） = 2∶1， 10 g/L corn peptide， 1 g/L ethyl maltol， 80 g/L honey and 0.15 g/L citric acid， the color， taste and odor of the beverage were optimal. C. militaris and hawthorn functional beverage
Liu et al.[3] used C. militaris extract and hawthorn extract to develop a solid beverage. Based on sensory evaluation， single factor and orthogonal tests were carried out to optimize the C. militaris and hawthorn extract solid beverage formula. The results showed that by dissolving 0.5 g of hawthorn extract， 2.0 g of hawthorn extract， 2.0 g of xylitol and 0.05 g of citric acid were dissolved in 100 ml of hot water， the solubility of the solid beverage was 98.35%， and the appearance， color， flavor and taste were all optimal.
C. militaris and jujube composite healthy beverage
Wang et al.[4] obtained the best formula for preparing composite healthy beverage with C. militaris and red dates as raw materials： jujube water added at 37.5%， C. militaris fermentation broth 80%， sucrose 8%， citric acid 0.10% and stabilizer 0.15%. The comprehensive sensory score of the obtained beverage was 85 points， and it showed a polysaccharide content of 18.26%， pH at 4.1， a sugar content of 11 °Be， turbidity of 80.3 NTU and a total number of bacteria≤1 CFU/ml.
C. militaris and mulberry leaf healthy beverage
Li et al.[5] used mulberry leaves and C. militaris as raw materials to develop a beverage. Each liter of beverage contained 50 g of C. militaris fruit body extract （5 g of C. militaris fruit body）， 150 g of mulberry leaf extract （20 g of mulberry leaf）， 50 g of xylitol， 0.9 g of citric acid， 25 g of honey and 2 g of xanthan gum， and the contents of cordycepin and flavonoids in the beverage were about 0.010 and 8.0 mg/ml， respectively. The beverage has a unique flavor， stable health function and qualified quality.
C. militaris and ginkgo leaf healthy beverage
Li et al.[6] determined the optimal formula of C. militaris and ginkgo leaf extract by the orthogonal test design and sensory quality evaluation： C. militaris and ginkgo lea extract added at the volume ratio of 1∶3， xylitol added at 40 g/L， citric acid 0.4 g/L， honey 20 g/L and sodium carboxymethyl cellulose 3 g/L. The beverage has outstanding health performance， coordinated taste， stable content of active ingredients， and quality in compliance with relevant standards.
C. militaris and kiwi healthy beverage
Dang et al.[7] studied the production process of C. militaris and kiwi healthy beverage using C. militaris and kiwi as main raw materials. The developed beverage contained C. militaris and kiwi juice at a mixing ratio of 1∶5， mixed juice added at 20%， white sugar 10%， citric acid 0.1%， and stabilizer CMC 0.20%. The appearance， color and taste of the beverage are all the best. The beverage is suitable for all kinds of people and has health care functions. It is a new type of natural healthy beverage with development prospects. Cordyceps tea
Bao et al.[8] reported the optimal formula of C. militaris polysaccharide healthy tea beverage as following： C. militaris polysaccharide solution 7.67 ml， Hangzhou white chrysanthemum extract 25.00 ml， jujube extract 19.33 ml， honey water 17.00 ml， lemon extract 12.00 ml and licorice extract 5.33 ml. The material-to-water ratios of the main raw materials were as follows： C. militaris polysaccharide 1∶100， Hangzhou white chrysanthemum extract 1∶50， jujube extract 1∶100， honey water 1∶9， lemon extract 1∶125 and licorice extract 1∶100. The beverage retains the fragrance of C. militaris and chrysanthemum tea to the greatest extent， with a delicate and smooth taste， sweet and sour taste， good quality and rich nutrition.
He et al.[9] coordinated and mixed natural health tea as the main raw material with the extracts of Ganoderma lucidum and C. militaris， and optimized the compounding parameters through multiple orthogonal experiments， finally obtaining a king of tea with fragrant and mellow taste and high-efficiency health care function. Yue[10] used natural health tea as the main raw material， and added an extract solution of C. militaris fruit body that can coordinate with the health function of tea. An orthogonal test was carried out to select the best ratio scheme： tea extract 65%， C. militaris fruit body extract 20%， D-sodium isoascorbiate 0.2%， and sucrose 10%. The tea beverage has pure taste， mellow fragrance， and dual health-care functions of tea and C. militaris.
Cordyceps wine
Cordyceps wine is also one of the more popular drinks in the public. The appearance of fermented Cordyceps wine has made up for the lack of taste of formulated Cordyceps wine on the market. Wu[11] developed a C. militaris-glutinous rice healthy wine using glutinous rice and C. militaris as the main raw materials by fermentation with distillers yeast. The optimal fermentation process conditions were as follows： distillers yeast added at 1.5%， C. militaris powder accounting for 7.5% of the weight of dry glutinous rice， fermentation temperature at 30 ℃， and yellow rice wine dry yeast added at 0.08%. The C. militaris-glutinous rice healthy wine obtained under the conditions of this process has not only strong aroma， fresh and delicious taste， elegant flavor， but also rich nutrition and health-care effects.
Ma[12] prepared selenium-rich Cordyceps Shen Jing healthy wine by using fresh-scent barley white wine as the base liquor， which was used to extract active ingredients in selenium-enriched fungal powder， C. sinensis， ginseng， Polygonatum and other medicinal and edible materials by soaking and adding plateau-specific resource juice. Wan et al.[13] developed a C. militaris mycelium healthy wine using C. militaris mycelium as a raw material and strong-flavor liquor as base liquor. The optimal extraction process conditions were extracting ethanol 50% vol， extraction time 21 d， and a ratio of extracting material to liquid at 1∶40; and the most suitable clarifying agent was chitosan， and the optimal amount of 1% chitosan was 12 ml/L. The finished wine is light yellow， clear， transparent， harmonious in flavor， unique in style， and has certain health effects. Dry Cordyceps Products
Cordyceps cookies
Jia et al.[14] proposed the best recipe for cookies： low-gluten flour 100 g， purple potato flour 15 g， C. militaris powder 6 g， white sugar 50 g， butter 70 g and eggs 25 g， and the product has a light brown color， moderate sweetness， and fine texture. Wang et al.[15] prepared crispy and economical grape seed cookies with good quality using grape dregs after brewing as an additive， based on flour 100 g， crushed grape dregs 7 g， egg white 30 g and C. militaris powder 5 g， through baking with upper fire at 190 ℃ and lower fire at 170 ℃ for 7 min.
Cordyceps bread
Zhu et al.[16] developed a kind of functional bread using liquid fermented mycelium and fermentation broth of C. militaris. After a single factor test and sensory evaluation， the optimal amount of Cordyceps fermentation broth in the Cordyceps bread was determined to be 30 ml of fermentation broth to 900 g of flour. It was determined that the Cordyceps bread was rich in Cordyceps polysaccharide.
Cordyceps soft sweets and buccal tablets
Wang and Dai reviewed the method for making soft sweets and buccal tablets. Specifically， a sweetener and agar are mixed and cooked at normal pressure to make a sugar paste. When the boil cooking is near the end， Cordyceps extract， citric acid and gelatin sol are added. The sugar paste are condensed in a plastic three-dimensional mold plate， and then dried to obtain Cordyceps soft sweets with a pleasant color， a good taste and a unique flavor of Cordyceps. After testing， the physical and chemical indicators and microbial indicators of the soft sweets comply with national standards. When making Cordyceps buccal tablets， a sweetener is mixed with Cordyceps extract and citric acid and then added with 50% ethanol， and the humidity of the material is adjusted to make a soft material， which is granulated， dried， and subjected to tabletting， sterilization and packaging， obtaining the finished product[17].
Cordyceps Seasonings
Cordyceps soy sauce
Li et al.[18] used soybean meal， bran， C. militaris fermentation broth and C. militaris mycelium as raw materials， and used low-salt solid state fermentation to produce soy sauce. Cordyceps fermentation broth or mycelium is added in different process stages such as koji making， paste making， blending， etc. The optimal production process for C. militaris healthy soy sauce is to add Cordyceps mycelia 10% of the weight of the raw materials during the koji making， with the koji making time of 72 h. The obtained soy sauce contains amino acid-state nitrogen 13.17 g/L， soluble non-salt solids 343.728 g/L， salt 170.826 g/L， Cordyceps polysaccharide 682.04 mg/L and cordycepin 3.71 g/L. The produced high-quality soy sauce not only maintains the nutritional content and flavor of traditional soy sauce， but also is rich in Cordyceps nutrient components （Cordyceps polysaccharide， cordycepin）. Zhang et al.[19] reported that producing special C. militaris soy sauce by the fermentation with 10 g of C. militaris culture medium and Aspergillus oryzae inoculated into the fermentation base at 0.3% under the salt concentration of 16% was more suitable. Yue et al.[20] concluded that the optimal ingredient formula was soybean meal 50 g， bran 20 g， flour 10 g， water 80 ml and C. militaris medium 30 g. Che[21] believes that the soy sauce produced by adding 5%-10% of the media residues is significantly better than ordinary soy sauce in sensory and physical and chemical indicators.
Cordyceps nutritional healthy vinegar
Peng[22] discussed the process conditions for the production of C. militaris aromatic vinegar using the separated supernatant of C. militaris after submerged fermentation as a supplement. The product produced under the condition has unique active ingredients such as cordycemic acid and cordycepin， and is rich in various amino acids. Zeng et al.[23] produced Cordyceps healthy vinegar using the medium residues obtained after harvesting C. militaris as a raw material through extraction and fermentation. The obtained product not only has the mellow flavor of fermented vinegar， but also contains various amino acids and unique nutrition and active ingredients of C. militaris， such as cordycepin and cordycepin. This product is rich in nutrition， mellow in taste， sweet and sour and delicious， and has great development and utilization value.
Wei HUANG et al. Development of Functional Foods with Cordyceps militaris as a Raw Material
Other Products
C. militaris paste
Lin[24] used Cordyceps mycelium obtained from deep culture of C. militaris as a raw material and common edible carrageenan as a carrier to organically combine Cordyceps mycelium with edible carrageenan. The produced C. militaris paste has good color， fragrance， taste and shape， and is rich in nutrition， green and healthy， low in cost， and easy to eat.
Others
As Cordyceps itself can be eaten directly， it can be used for making cordyceps medicinal food. It can also be developed into C. militaris stew （pigs， dogs， etc.）， steamed C. militaris soy chicken， C. militaris stewed roosters and other nutritious dishes.
References
[1] YANG ZC， WANG H， QIN XL. Study on technological conditions of Cordyceps militaris and navel orange functional beverage[J]. Heilongjiang Agricultural Sciences， 2019（5）： 121-124. （in Chinese） [2] LI GL， ZHENG XQ， LIU XL， et al. Development of a functional beverage containing Cordyceps militaris and corn peptide and its antioxidant activity[J]. Food and Fermentation Industries， 2019， 45（14）： 163-169. （in Chinese）
[3] LIU CY， ZHU ZY， SUN HQ， et al. Study on preparation technology of Cordyceps militaris and hawthorn extract solid beverage[J]. Food Research and Development， 2018， 39（24）： 77-82. （in Chinese）
[4] WANG SS， ZHOU SY， LIU XR， et al. Study on the formula of Cordyceps militaris jujube healthy beverage[J]. Storage and Process， 2017， 17（6）： 33-38. （in Chinese）
[5] LI JZ， YE ZW， HUANG YQ. Preparation of healthy beverage with mulberry leaves and Cordyceps militaris[J]. Food Research and Development， 2016， 37（3）： 77-79. （in Chinese）
[6] LI JZ， HUANG YQ， YE ZW. Development of healthy beverage of Cordyceps militaries and Ginkgo biloba[J]. China Brewing， 2015， 34（12）： 175-178. （in Chinese）
[7] DANG HL， QIN XL. Study on Cordyceps militaris-kiwi healthy beverage[J]. Edible fungi of China， 2014， 36（5）： 58-60. （in Chinese）
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