Investigation of functional milk drink and nutritional analysis from Ganoderma lucidum.

The functional milk beverage was studied with fresh milk and the culture filtrate of Ganoderma lucidum as main raw material.The processing technique conditions were investigated,and the nutritional ingredients was also analysised.The best complex formula as follows: fresh milk and the culture filtrate of Ganoderma lucidum were mixed at a ratio of 9︰1(V / V),then added 7 g/mL sucrose,0.2 % PGA and 0.1 % CMC-Na of stabilizer agent,respectively.3% mixed fermenting agent were added(Lactobacillus bulgaricus and Streptococcus thermophilus in the ratio of 1︰1 mixed).The mixture was fermented at 45 ℃ for 3～4 hours,nutrient compositions were measured as follows: milk fat 2.99%,milk protein 2.87%,lactose 11.88%,total solids content of 18.19%,non-fat milk solids 15.92%,respectively.The milk beverage of Ganoderma lucidum was a newtype fermented functional one,with higher scores of indispensable amino acids,good flavour and top quality.