Biological type beverage with ganoderma cultivated by brown rice used as carrier

Abstract

The invention discloses biological type beverage with ganoderma cultivated by brown rice used as a carrier. Brown rice milk is used as a liquid medium, and ganoderma strains are inoculated into the brown rice milk medium after the brown rice milk medium is sterilized, and then are cultivated until ganoderma hyphae or fungus balls fully grow on the brown rice milk medium to obtain the biological type beverage with the brown rice and the ganoderma. The biological type beverage has the advantages that the brown rice and ganoderma fungi are organically combined with one another, and accordingly the biological type beverage not only contains nutritional components of the brown rice, but also contains nutritional components of the ganoderma; obvious healthcare effects can be realized by the brown rice and the ganoderma for diseases of human bodies, and further supplement one another after the brown rice and the ganoderma are integrated with each other, and accordingly healthcare effects of the biological type beverage with the brown rice and the ganoderma liquid strains can be obviously realized; processes for producing and preparing a final product, namely the biological type beverage with the brown rice and the ganoderma liquid strains, are short in cultivation period and are simple, the product is high and stable in production efficiency, and the like.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a bio-based drink for cultivating ganoderma lucidum with brown rice as a carrier. Background technique [0002] Brown rice is a kind of whole-grain rice obtained after rice hulls are removed by a rice huller. It still retains a little outer tissue after shelling, so it has a thicker taste and a dense texture, and it takes more time to cook. However, compared with ordinary refined white rice, it is richer in many vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. 60% - 70% of the vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue. Although the delicate white rice we usually eat is white and delicate, its nutritional value has been lost in the process of processing. When washed repeatedly, the vitamins, brown rice flour and minerals in the outer layer are further lost, and the res...

AI Technical Summary

Problems solved by technology

It still retains a little outer tissue after shelling, so the taste is thicker, the texture is tight, and it takes more time to cook