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Detailed Explanation of the Key Processing Techniques for Reishi Mushroom Fine Powder

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For the processing technology, direct grinding into powder or drying an extract into powder is generally used. For direct grinding into powder, the reishi fruiting bodies are first crushed into small pieces, then repeatedly ground with an electric grinder and sifted to obtain fine powder. For drying an extract into powder, the reishi fruiting bodies are first crushed into granular form, then soaked in warm water. After that, the extract liquid is dried into powder. This kind of fine powder contains no cellulose, has higher commercial value, and has better market prospects. This processing method is described in detail below. 1. Preparatory work: The raw material is dried reishi fruiting bodies selected to be free of soil and dust and free of mold; the equipment includes a grinder, a jacketed reaction tank

For the processing technology, direct grinding into powder or drying an extract into powder is generally used. For direct grinding into powder, the reishi fruiting bodies are first crushed into small pieces, then repeatedly ground with an electric grinder and sifted to obtain fine powder. For drying an extract into powder, the reishi fruiting bodies are first crushed into granular form, then soaked in warm water. After that, the extract liquid is dried into powder. This kind of fine powder contains no cellulose, has higher commercial value, and has better market prospects. This processing method is described in detail below.

1. Preparatory work: The raw material is dried reishi fruiting bodies selected to be free of soil and dust and free of mold; the equipment includes a grinder, a jacketed reaction tank, a vacuum thin-film concentrator, and a spray dryer.

2. Preparation of reishi concentrated liquid: Wash the reishi fruiting bodies, crush them, place them in a jacketed reaction tank, add an appropriate amount of water, and boil them in soaking. Keep at 100 degrees for 2 hours, then press and squeeze out the liquid. Repeat 3 times, combine the extracts, and filter to obtain the filtrate. Then guide the filtrate into a vacuum film concentrator and concentrate the liquid to above 10 Baume degrees for later use.

3. Preparation of reishi fine powder using the function of fine powder. Use the spray drying method: after uniformly stirring the reishi concentrated liquid with a certain proportion of filler, guide it into a spray dryer and dry it into powder. The temperature of the gas input to the spray dryer is controlled between 95-100%, and the nozzle pressure is maintained at 3.5-4 standard pressures; the temperature of the exhaust gas is 95 degrees, and the temperature error does not exceed ±2 degrees.

4. Packaging of reishi fine powder: Seal and package the prepared reishi fine powder in colored food-grade plastic bags or specially made glass bottles to prevent moisture and mold.

5. During the grinding process, the particle size of the reishi must be uniform and moderate. If the particles are too large, the solids are not easy to dissolve; if the particles are too small, filtration is not smooth, and either case will affect the extraction rate.

6. During spray drying, the content of effective solids in the reishi concentrated liquid directly affects the quality of the reishi fine powder. Practice shows that an extract solid content of 11-13 Baume degrees is the optimal concentration for spray drying, and the quality and color of the reishi fine powder are both superior.

7. During the spray drying process, because the flow rate per unit time of the concentrated liquid introduced into the spray tank is inversely related to the temperature inside the tank. Therefore, if the liquid flow rate is too small, the temperature rises, and it is easy to form burnt powder; if the liquid flow rate is too large, the temperature drops, and sticking to the wall is likely to occur, making it difficult to form powder. Therefore, during operation, special attention must be paid to changes in liquid volume and temperature, and adjustments must be made at any time.

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