Edible fungus lactic acid bacteria fermented beverage is a new type of edible fungus beverage developed in recent years, and it is also a new type of fermented beverage of lactic acid bacteria. Edible mushrooms are rich in nutrition. Suitable for lactic acid bacteria growth: Lactic acid bacteria itself is a kind of probiotics, and it can produce a variety of physiologically active substances and unique flavor during the growth process. Therefore, the combination of the two has complementary effects of complementary functions and complementary functions. It is an ideal nutritional health drink. The processing of this product is usually made by using the extract of the deep fermentation broth or fruiting body of edible fungi, and after being fermented by lactic acid bacteria. The following uses Lingzhi yogurt as an example to illustrate the processing process. 1 Inoculation. The ganoderma ganoderma seedlings were subjected to slant culture on PDA (potato, glucose, and agar medium) test tubes according to conventional methods. 2 Shake the bottle. The mother seed is inserted into the integrated PDA liquid medium and shaken at 26-28[deg.] C. The mycelial ball is 2/3 of the culture liquid. 3 Homogenate. Mycelial pellets and fermentation broth were placed in a homogenizer and homogenized for 10-15 minutes. 4 Filter. The homogenized broth was filtered using 4 layers of gauze. 5 ingredients. Milk, fermented liquid, and water are mixed in a ratio of 1:3:5 or 1:2:6. If it is fresh milk, mix the fermented liquid and the fresh milk at a ratio of 1:2, and add ingredients. The total amount of white sugar is 5%. 6 packs. The ready-made raw materials are packaged in yoghurt bottles or colorless glass bottles, and the amount is 4/5 of the containers. 7 Sterilization. After bottling, the ingredients are bathed in water at 90° C. for 5 minutes or in water at 80° C. for 10 minutes, and then removed and placed in a clean and well-ventilated place to cool. 8 Inoculation. When the bottle wall temperature drops to room temperature, fresh yoghurt is sold at a 5% to 10% inoculation amount; or the thermophilic lactic acid streptococci and Lactobacillus bulgaricus are mixed at a ratio of 1:1 and the inoculation volume is 2.5%. ~3%. 9 Fermentation. After the inoculation of the fermentation bottle mouth covered with a clean waterproof paper, and tied with a wire, constant temperature fermentation at 42 ~ 43 °C for 3 to 4 hours, pay attention to observe the curd condition. Do not shake the fermentation bottle during the inspection to avoid solid and liquid delamination and large amounts of whey precipitation, affecting product quality. After all the curds appear, take them out and post-ripening them. 10 cooked. The fermented yoghurt can be cooked at 10° C. or less and cooked for 12 to 18 hours. Ceremonial Matcha Powder,Ceremonial Matcha,Ceremonial Matcha Tea,Ceremonial Matcha Green Tea SHAOXING ROYAL TEA VILLAGE CO.,LTD , https://www.yccmatcha.com