Ganoderma Milk Powder 1. Raw material formula: fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, fructose syrup (70%) 15kg, Ganoderma lucidum 8kg, vitamin A 1.2g, vitamin C 60g, vitamin E 1.2g, calcium lactate 5kg, 62 g of ferrous lactate, 87 g of zinc gluconate, and 1.2 kg of lecithin. Second, the process of whey powder, fructose syrup, vitamin C, etc. → dissolve → filter → vegetable oil VA, VE fresh milk → inspection → purification → standardization → deployment → precooked → Ganoderma lucidum → cleaning → smash → once leaching → filtration → Secondary leaching → filtration → immersing and merging → concentrated homogenization → sterilization → concentration → spray drying → sieving powder, jelly powder → measuring and packaging → finished products III. Ganoderma lucidum extract preparation: selected mature, dry, red-brown raw ganoderma lucidum as raw material, clean, drain water and crushed into coarse particles, sieved through 40 mesh. Add 10 times the weight of purified water, steam in the extraction tank heated to 80-90 °C, after leaching 1h, increase steam pressure heated to micro-boil, extraction temperature of 95 to 103 °C, 1h after the use of 60 mesh filter cloth Filtration to obtain the extract I; added 8 times the weight of purified water in the filter residue, under the same conditions for the second extraction, 2h, the residue was filtered out extract II. Combine the two filtrates and add 0.2% by weight of β-cyclodextrin (increase the consistency and embedding bitterness). Stir and mix. Transfer to a vacuum concentrator for vacuum concentration at an evaporation temperature of 55°C (vacuum). 53Kpa). Concentrate to 1/3 volume and cool to room temperature before use. In large-scale production, in order to save energy consumption, the extract is first evaporated by the thin film, and then added to the cyclodextrin, followed by vacuum concentration. 2. Fresh milk pretreatment: Acidity determination, specific gravity determination, alcohol testing and total bacterial count testing are performed on conventional fresh milk for ingredients. The milk that has passed the inspection passes a double filter to remove impurities with a large particle size, and is then centrifuged by a milk purifier to remove fine solid impurities; and then normalized according to the milk fat content. 3. Preparation: Weigh whey powder, fructose syrup, calcium lactate, ferrous lactate, zinc gluconate, Vc, lecithin, etc. according to the formula ratio, add sufficient amount of demineralized water to fully dissolve, and filter with Ganoderma lucidum after filtering with double filters. Extract the concentrate, purify the milk and pump it into the spice jar; then dissolve the VA and Vz in hot vegetable oil at 60°C and add it to the blending tank; start the stirrer so that the materials are thoroughly mixed. 4. Preheating and homogenization: The prepared mixed emulsion is heated to 65° C. through a plate heat exchanger, and then the centrifugal milk is pumped into the high pressure homogenizer for secondary pressure homogenization. Level I homogenization pressure 20 ~ 25Mpa, II level homogeneous pressure 3.5Mpa. After homogenization treatment, the fat globules in the emulsion can be further refined and uniformly dispersed to improve the emulsification effect and improve product quality. 5. Sterilization and Concentration: The homogenized mixed emulsion is rapidly heated to 90° C. by a plate heater and maintained for 20 to 30 seconds (seconds). The centrifugal milk pump is then sent to a double-effect falling film concentration device for vacuum concentration. I effect evaporation temperature of 68 °C (vacuum 85.3Kpa, view evaporation temperature 55 °C (vacuum 53Kpa). Concentrate the final solids content of 48%? 50%). 6. Spray drying: The concentrated emulsion is sent to the spray drying tower by a high pressure pump and is dispersed into tiny droplets by a pressure spray device, and is sprayed into the dry hot air, so that most of the moisture evaporates instantly and becomes solid milk powder. The self-gravity drops down to the conical bottom of the drying tower and quickly exits the drying tower to ensure its instant solubility. The hot air inlet temperature is about 150°C and the exhaust gas discharge temperature is 75°C. The exhaust gas is discharged into the atmosphere through a cyclone separator or a bag-type helium separator to separate and recover the fine powdered milk entrained in the exhaust gas. 7. Sieve powder and jelly powder: The milk powder discharged from the drying tower is sifted through a vibrating sieve to break up the bonded mass powder, then cooled to room temperature with dehumidified air at about 10° C., and weighed and packaged. Bags are required to have good sealing and light protection. PET/AL/PE composite bags are generally used. 400g per bag, the error does not exceed 5g. Fourth, product quality standards Sensory index: The color is light yellow-brown, uniform and uniform powder, no agglomeration, no clumping phenomenon; complete dissolution after rehydration, no precipitation, layering phenomenon; delicate taste, pure and soft sweet, unique with milk Days, natural fragrance, no bitterness of Ganoderma lucidum, no smell. 2. Physical and chemical indicators: Moisture (%) ≤ 5.0, Protein (%) 14-16, Carbohydrate (%) 55-65, Fat (%) 18-21, Ganoderma lucidum polysaccharide (mg/l00g) 100-120, Organic germanium (mg/100g) 5 to 8, vitamin A (1U/100g) 2000 to 2200, vitamin E (1U/100g) 10 to 12, vitamin C (mg/100g) 40 to 60, calcium ( Mg/100g) 600 to 700, iron (mg/100g) 8 to 10, and zinc (mg/100g) 6 to 8 3. Microbiological indicators The total number of bacteria (units/g) ≤ 30000, and the coliform bacteria (units/100g) ≤ 90. The pathogenic bacteria may not be detected. 5. Product characteristics and functional characteristics The resulting nutrient-rich and reasonable balance of various nutrients, rich in Ganoderma lucidum polysaccharides, triterpenoids, nucleoside compounds and organic germanium and other biological active ingredients. Therefore, Ganoderma lucidum milk powder has the functions of immune function, anti-cancer function, anti-aging, and
Cardiovascular disease prevention. It is suitable for middle-aged and elderly people to prevent various diseases and can help the recovery of cancer patients. Ganoderma lucidum yogurt 1. 6% formula milk, sugar 6%, sodium cyclamate 0.04%, citric acid 0.165%, 2.8% Ganoderma extract, CMC 0.2%, PGA 0.1%, the rest is purified water. Second, the process flow milk, Ganoderma lucidum extract, white sugar, cyclamate, PGA, CMC, citric acid, lactic acid → deployment → heating → homogenization → degassing → filling → sterilization → finished product three, the operation points 1. Ganoderma lucidum extract preparation: Select quality Ganoderma lucidum fruit body, wash, drain, slice, add 6 times purified water according to dry weight of Ganoderma lucidum, heat at 90°C for 6h, filter, and take the filtrate at 50°C (vacuum level 0.095Mpa) Concentrate under vacuum to about the equivalent of dry ganoderma 0.7g/ml. 2. Mixing: Feed in the order of formula, add in the ingredient pot (acid is added in the last), make it soluble in Ganoderma lucidum extract, stir well, and set the volume. 3. Homogenization: Homogenize twice at 80°C (degree of vacuum 20 Mpa). 4. Degassing: At 50°C (vacuum 0.1Mpa) Lead (Pb, mg/kg) ≤ 1.0 Arsenic (calculated as As, mg/kg) ≤ 0.5 Copper (calculated as Cu, mg/kg) ≤ 10 3. Microbial indicators: Total number of bacteria (units/g) -30000 Coliform bacteria (cells/100g) ≤ 90 Pathogens cannot be detected IV. Quality criteria (abbreviated) V. Product features and functional characteristics: The product is rich in nutrients and various The balanced ratio of nutrients is reasonable, and it is rich in various biological active ingredients such as ganoderma lucidum polysaccharides, triterpenoids, nucleoside compounds and organic germanium. Therefore, Ganoderma lucidum milk powder has the functions of immune function, anti-cancer function, anti-aging, and prevention of cardiovascular and cerebrovascular diseases. It is suitable for middle-aged and elderly people to prevent various diseases and can help the recovery of cancer patients. Under vacuum degassing. 5. Sterilization: The stock solution was placed in a container above 80° C., capped and sealed, and quenched at 90° C. for 20 min. Ganoderma lucidum Golden mushroom drink one, raw material formulation Ganoderma lucidum 20kg, Flammulina velutipes 10kg, Isomalt oligosaccharide 4kg, White granulated sugar 5kg, Protein sugar 0.06kg, Citric acid 0.15kg, D Cyclodextrin 0.8kg, CMC-DNa 0.3kg, Multi Sodium polyphosphate 0.02kg. Second, the process fresh Flammulina softening beating Centrifugal mushroom juice Ganoderma lucidum cleaning and sifting once leaching filtration secondary lixiviation leachate extract combined with 1 beta-ring dextrin deployment filter sterilizing filling, sealing secondary sterilization cooling product filtration Dissolving white sugar, isomaltose, protein sugar, citric acid, etc. III. Ganoderma lucidum extract preparation: Select high-quality dry raw ganoderma lucidum fruit body, clean water, drain water, smash, over 40 mesh sieve. The crushed Ganoderma lucidum soaked in 10 times the weight of purified water, heated with a sandwich pot steam to 80 ~ 90 °C, hot dip lh, with 60 mesh filter cloth obtained extract I; in the filter residue plus 10 times the weight of purification Water, under the same conditions for secondary leaching, time 4h, the residue was filtered out of the extract ll; the two extracts were combined, after fine filtration was added 2% of β-β-cyclodextrin, fully stirred Mix evenly to achieve the purpose of embedding bitterness and improving the texture of the product. Allow to stand at room temperature after cooling. 2. Preparation of Golden Needle Mushroom Juice: Select fresh white or golden yellow pest-free mushroom as raw material, cut the mushroom root after selection, wash with clean water, immerse in ascorbic acid solution to protect color, and inhibit the activity of polyphenol oxidase; With the color protection solution added to the sandwich pot, pass the steam heated to 90 ~ 95 °C and keep warm 10 ~ 15min, precooked to passivate the activity of polyphenol oxidase, to avoid browning, but also soften the mushroom cells , improve the pulp rate. The pre-cooked and softened E. velutipes power enters into 2 times the weight of purified water and is sent to a pulper for beating. The resulting slurry is centrifuged and filtered to remove the slag to obtain mushroom juice. 3. Preparation: According to the formula, white sugar, isomalto-oligosaccharides, protein sugar, citric acid, stabilizers, sodium polyphosphate, etc. are weighed, and water is added to dissolve the mixture. After the impurities are removed by the double filter, the extract is extracted with Ganoderma lucidum. The mushroom juice is pumped into a blending tank for mixing and blending. 4. Sterilization and filling: After mixing and mixing the uniform juices, they are finely filtered and quickly heated to 95 to 100° C. in a plate heat exchanger for 3 minutes. When cooled to 85°C, it is filled with heat and sealed. The containers and lids used must be cleaned and sterilized. 5. Secondary sterilization and cooling: After sealing, the mixed juice is placed in hot water at 85 to 90°C for 15 minutes in a water bath and then sprayed with cold water to cool to room temperature. The water on the outer wall of the container is wiped and labelled to obtain finished products. Fourth, the quality standards l, sensory index products for light brown turbidity beverage, no precipitation, no stratification; taste sweet and sour taste, with the unique flavor of Ganoderma lucidum and Flammulina, no Ganoderma bitter, without any odor. 2. Physical and chemical indicators: Soluble solid (%)) 8.0 Total acid (% based on citric acid) 0.08 to 0.12 Ganoderma lucidum polysaccharide (mg/l00ml) 60 to 100 锗 (mg/100m1) 4 to 6 Flammulina velutipes polysaccharide (mg /?00ml) 30?40 Lead (based on pb, mg/kg) ≤ 1.0 As (ars, mg/kg) ≤ 0.5 Copper (in terms of Cu, mg/kg) (10 3. Microbial Indicator: Total Bacteria (Units/ml) ≤100 Coliform bacteria (cells/l00ml) ≤6 No pathogenic bacteria can be detected. 5. Product Features and Functional Properties This product is rich in many physiologically active substances such as Ganoderma lucidum polysaccharides, Flammulina velutipes polysaccharides, and triterpenoids. , Has anti-tumor, blood fat, lower blood pressure, prevention of cardiovascular and cerebrovascular diseases and other functions, is suitable for high blood pressure, high cholesterol, cancer patients eat nutrient health foods, but also suitable for normal people to drink, there are cancer prevention and cardiovascular and cerebrovascular diseases The role of Ganoderma lucidum Scutellariae, raw materials formula Astragalus 30k, Ganoderma lucidum 30kg, Codonopsis 15kg, Atractylodes 45kg, white wine l00kg, white sugar, flavor appropriate amount.. Second, the process of purified water plus sugar heating and purification acid cooling filter raw material processing soaked filter deployment Sterilization product packaging cooling sterilization sterilization filter cooling three, operating points 1, soaking: Astragalus, Ganoderma lucidum, Codonopsis pilosula, and Atractylodes macrocephala were sliced, wrapped in white muslin, immersed in high-quality base wine, and immersed for 20-30 days at room temperature, and then pressed and filtered by a cotton cake filter to obtain the wine. Daqu is better, and the resulting blended wine is pure and aroma-flavored, with a natural, coordinated, good taste, and a refreshing fragrance. 2. Blending: Attention should be paid to the blending of sugar, alcohol, and drug dosage. Purify the water, warm indirectly, keep it at a constant temperature for about half an hour to fully dissolve it, then use a multi-layer gauze filter to remove impurities, and quickly cool it to about 35 tons for deployment. Highlighting the aroma does not cover up the medicinal notes of Ganoderma lucidum and Astragalus membranaceus (3) The drug concentration should not be too strong, but it must ensure the efficacy of the wine and the stability of the wine quality. Make the wine color and taste consistent and harmonized 3. After the second sterilization deployment, in the sandwich pot with steam sterilization, bottling after filtration, and then use the steam sterilization tank heat sterilization. Using the second sterilization method, can clarify the wine Transparent, Maintain the stability of the wine, extend the shelf life, generally can be stored for more than 8 months, not turbid, no precipitation, no discoloration Fourth, quality standards 1. Sensory index: Color: clear and transparent, orange-red, no suspension, no Precipitation: Aroma: Pure and aromatic, moderate drug, and perfect; taste: soft, sweet and sour, sweet and delicious entrance, cool and odorous entrance 2. Physical and chemical indicators: Alcohol content (soluble) 20 sugar (in glucose, g / 100ml) 20 total acid (g/100ml acetic acid) 0.3 3, microbiological indicators: In line with the relevant provisions of wine.
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