Detailed Explanation of the Production Method for Lingzhi Health Beverage

The lingzhi (Ganoderma) used in this product includes varieties such as red lingzhi, black lingzhi, white lingzhi, yellow lingzhi, and purple lingzhi.

When preparing the lingzhi extract, first dry and pulverize the lingzhi, add 5 to 30 times its volume of hot or warm water to the dried material, and carry out extraction.

The cyclodextrin used is produced from starch or starch hydrolysates.

Sweeteners, flavorings, natural fruit juice, and the like may also be added as needed.

First, dry the lingzhi and cut it into slices 5mm thick. Then, add warm water at 60 to 80°C (1L of water per 100g of dried lingzhi), extract for 1h, and separate out the residue with a decanter. After pulverizing the residue, add water again (at the same temperature as before) and extract for 3h. Mix the two extracts to obtain 1L of extract. The concentration is 1L of extract per 100g of dried lingzhi. If desired, 0.5 to 3L of extract may also be obtained.

Then, to 100 parts of the aqueous solution containing the lingzhi extract, add 2 to 5 parts of cyclodextrin. When the amount added is 2% or less, more than 60% of the bitter components in the extract remain, giving a strong bitter taste. When the amount added is 5% or more, although the extract has no bitter taste, it loses the distinctive character of a lingzhi beverage. In this product, 2% to 5% cyclodextrin is added to the lingzhi extract to produce a refreshing beverage with a slight lingzhi bitterness.