What are the processing technologies for reishi (Ganoderma lucidum) products?

Reishi milk powder

I. Raw material formula

Fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, high-fructose corn syrup (70%) 15kg, reishi 8kg, vitamin A 1.2g, vitamin C 60g, vitamin E 1.2g, calcium lactate 5kg, ferrous lactate 62g, zinc gluconate 87g, lecithin 1.2kg.

II. Process flow

Whey powder, high-fructose corn syrup, vitamin C, etc. -> dissolve -> filter -> vegetable oil VA, VE fresh milk -> inspection -> purification -> standardization -> blending -> pre-cooking -> reishi -> washing -> crushing -> first extraction -> filtration -> second extraction -> filtration -> combined extracts -> concentration and homogenization -> sterilization -> concentration -> spray drying -> sieving, cooling -> measured packaging -> finished product

III. Key operating points

1. Preparation of reishi extract: select mature, dry, reddish-brown log-grown reishi as raw material, clean it, drain the water and crush into coarse granules, pass through a 40-mesh sieve. Add 10 times its weight of purified water, introduce steam into the extraction tank and heat to 80-90 degrees C, extract for 1h, then increase the steam pressure and heat to a gentle boil, with the extraction temperature at 95-103 degrees C; after 1h, filter through 60-mesh filter cloth to obtain extract I; add 8 times its weight of purified water to the filter residue, carry out a second extraction under the same conditions, and after 2h filter off the residue to obtain extract II. Combine the two filtrates, add beta-cyclodextrin at 0.2% of the weight of the extract (to increase viscosity and embed the bitter taste), stir and mix evenly, then send to a vacuum concentration unit for vacuum concentration at an evaporation temperature of 55 degrees C (vacuum degree 53Kpa), concentrate to 1/3 volume, cool to room temperature and set aside. In large-scale production, to save energy, the extract is first passed through a thin-film evaporator, then beta-cyclodextrin is added, and then vacuum concentration is carried out.

2. Fresh milk pretreatment: for the fresh milk used in the ingredients, routinely carry out acidity determination, specific gravity determination, alcohol test and total bacterial count testing in advance. Milk that passes inspection is passed through a duplex filter to remove larger impurities, then passed through a milk clarifier for centrifugal separation to remove fine solid impurities; then it is standardized according to its milk fat content.

3. Blending: weigh out whey powder, high-fructose corn syrup, calcium lactate, ferrous lactate, zinc gluconate, Vc, lecithin, etc. according to the formula proportions, add an appropriate amount of softened water to fully dissolve them, and pump them together with the reishi extract concentrate filtered through the duplex filter and the purified milk into the blending tank; then dissolve VA and Vz in 60 degrees C hot vegetable oil and add them to the blending tank; start the stirrer so that all materials are fully and evenly mixed.

4. Preheating and homogenization: heat the prepared mixed emulsion through a plate heat exchanger to 65 degrees C, then send it by centrifugal milk pump into a high-pressure homogenizer for two-stage pressure homogenization. Stage I homogenization pressure 20-25Mpa, Stage II homogenization pressure 3.5Mpa. Homogenization treatment can further refine and evenly disperse the fat globule particles in the emulsion, improve the emulsification effect and improve product quality.

5. Sterilization and concentration: the homogenized mixed emulsion is rapidly heated to 90 degrees C through a plate heater, held for 20-30S (seconds), and sent by centrifugal milk pump into a double-effect falling-film concentration unit for vacuum concentration. Stage I evaporation temperature 68 degrees C (vacuum degree 85.3Kpa, Stage II evaporation temperature 55 degrees C (vacuum degree 53Kpa). At the end of concentration, the solid content is 48%-50%).

6. Spray drying: the concentrated emulsion is sent by high-pressure pump into the spray drying tower and dispersed into fine milk droplets by a pressure spray device, and sprayed into dry hot air, so that most of the water evaporates instantly and becomes solid milk powder, which falls under its own gravity to the conical bottom of the drying tower and is quickly discharged from the drying tower to ensure its instant solubility. The hot air inlet temperature is about 150 degrees C, and the exhaust gas outlet temperature is 75 degrees C. The exhaust gas passes through a cyclone separator or bag filter, and the fine milk powder entrained in the exhaust gas is separated and recovered before being discharged into the atmosphere.

7. Sieving and cooling the powder: the milk powder discharged from the drying tower is sieved through a vibrating screen to break up caked milk powder, then cooled to room temperature with dehumidified cold air at about 10 degrees C, and packaged after weighing. The packaging bag is required to have good sealing and light-blocking properties, generally using PET/AL/PE composite packaging bags. Each bag contains 400g, with an error not exceeding 5g.

IV. Product quality standards

1. Sensory indicators:

The color is light yellow-brown, in the form of a powder with uniform and consistent granules, with no caking and no clumping; after reconstitution it dissolves completely, with no precipitation or layering; the mouthfeel is fine, the sweetness is pure and mild, with the natural aroma unique to milk, without the bitterness of reishi and without off-flavors.

2. Physicochemical indicators:

Moisture (%) <=5.0, protein (%) 14-16, carbohydrates (%) 55-65, fat (%) 18-21, reishi polysaccharides (mg/100g) 100-120, organic germanium (mg/100g) 5-8, vitamin A (1U/100g) 2000-2200, vitamin E (1U/100g) 10-12, vitamin C (mg/100g) 40-60, calcium (mg/100g) 600-700, iron (mg/100g) 8-10, zinc (mg/100g) 6-8.

This product is rich in nutrients and has a balanced and reasonable ratio of various nutrients, and is rich in a variety of bioactive components such as reishi polysaccharides, triterpenoid compounds, nucleoside compounds and organic germanium. Therefore, reishi milk powder has the physiological functions of immune function, enhancing cancer prevention ability, delaying aging, and preventing cardiovascular diseases. It is suitable for middle-aged and elderly people to prevent the occurrence of various diseases, and can help in the recovery of tumor patients.

Reishi yogurt

I. Raw material formula

Milk 6%, white granulated sugar 6%, sodium cyclamate 0.04%, citric acid 0.165%, reishi extract 2.5%, CMC 0.2%, PGA 0.1%, the rest is purified water.

II. Process flow

Milk, reishi extract, white granulated sugar, sodium cyclamate, PGA, CMC, citric acid, lactic acid -> blending -> heating -> homogenization -> degassing -> filling -> sterilization -> finished product

III. Key operating points

1. Preparation of reishi extract: select high-quality reishi fruiting bodies, wash them, drain them, slice them, add 6 times purified water based on the dry weight of reishi, heat at 90 degrees C for 6h, filter, take the filtrate, and vacuum concentrate at 50 degrees C (vacuum degree 0.095Mpa) to about the equivalent of 0.7g/ml of dry reishi.

2. Blending: add the ingredients in the order of the formula into the blending pot (the acid is added last), so that they dissolve in the reishi extract, stir evenly, and make up to volume.

3. Homogenization: homogenize twice at 80 degrees C (vacuum degree 20Mpa).

4. Degassing: at 50 degrees C (vacuum degree 0.1Mpa) lead (calculated as Pb, mg/kg) <=1.0 arsenic (calculated as As, mg/kg) <=0.5 copper (calculated as Cu, mg/kg) <=10

V. Product characteristics and functional characteristics:

This product is rich in nutrients and has a balanced and reasonable ratio of various nutrients, and is rich in a variety of bioactive components such as reishi polysaccharides, triterpenoid compounds, nucleoside compounds and organic germanium. Therefore, reishi milk powder has the physiological functions of immune function, enhancing cancer prevention ability, delaying aging, and preventing cardiovascular and cerebrovascular diseases. It is suitable for middle-aged and elderly people to prevent the occurrence of various diseases, and can help in the recovery of tumor patients. Carry out vacuum degassing.

5. Sterilization: the liquid material is filled into containers at above 80 degrees C, covered and sealed, and sterilized at 90 degrees C for 20min.