Process for producing functional beverage using mixed fermented extract of Inonotus Obliquus, Phellinus linteus and Ganoderma lucidum fermented with probiotic Lactobacillus and functional drinks thereof

摘要

The present invention uses a fermented extract of fermented mixed mushroom fermented by inoculating probiotic lactic acid bacteria into a mixture of crushed mushrooms, crushed mushrooms, and mushrooms, each of which is in the spotlight as a functional food, in a certain weight ratio. A method for manufacturing a functional beverage and a functional beverage thereof, and more specifically, after cultivating chaga mushrooms, shiitake mushrooms, and reishi mushrooms, washing each of the mushrooms to remove foreign substances, crushing each finely to prepare a mushroom pulverized product, , The first step of inoculating probiotic lactic acid bacteria in a mixture of the mushroom pulverized products in a constant weight ratio, and then fermenting in a sterile room within a temperature range of 30-40 ° C. for 24 to 48 hours; and the fermentation of the first process is completed. A second step of obtaining a fermentation extract by solvent extraction of the fermentation product; and a third step of filtering the fermentation extract of the second process with a filter, followed by heat treatment sterilization in a sterilizer; and, the fermentation sterilized in the third step A fourth step of cooling the extract at room temperature for 30 to 60 minutes; and a capsule-type probiotic lactic acid bacteria powder, sugar, acidity, spices, and bubble inhibitors to the cooled fermentation extract of the fourth step to drink Commercialization discloses a method for producing a functional beverage using a mixed fermentation extract of chaga, falcon, and fern mushrooms fermented with probiotic lactic acid bacteria in a fifth step.