| 摘要 |
The functional healthy food is provided by adding one or more auxiliary components to the fermentate prepared by liquid fermentation, sterilizing, and optionally preparing in a certain form. One kilogram of SUSEOL(mushroom; Ganoderma lucidum)is sliced to 1-4 mm and dried in a drier. Ten liters of purified water and 0.5 kg of NaOH are added and dissolved with stirring. The mixed liquid is placed in an extractor equipped with a stirrer and a cooler, and then extracted at 100 centigrades for 3 hours. Then it is filtrated and concentrated to yield 2 liters of extract. To the extract, 6 liters of ethanol is added and left for 12 hours. After lyophilized it, 80 grams of the obtained lyophilizate is redissolved in 5 liters of purified water. Then Corynebacterium glutamicum and Rhizopys oryzae are inoculated. The inoculate is fermented at 25 centigrades for 8 hours.To the femantate thus obtained, honey, citric acid, sodium L-glutamic acid, vitmin C, micotinic amide, vitamin B6 hydrochloric acid and sugar may be mixed to prepare beverage.
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