Lucid ganoderma health-care flour composition and preparation method thereof

Abstract

The invention relates to the technical field of health-care products, and provides a ganoderma lucidum health-care flour composition and a preparation method thereof.The ganoderma lucidum and flour are used as main raw materials, the ganoderma lucidum is further treated, and a leavening agent, a sweetening agent, grease and other raw materials are mixed with water to prepare different types of food. The ganoderma lucidum health-care flour composition fully reserves rich nutritional ingredients in ganoderma lucidum raw materials, is easier to obtain, beneficial to storage and deep processing and suitable for industrial large-scale production, in addition, the ganoderma lucidum health-care flour composition is used as a raw material to be further processed into various foods with different types and flavors, the eating amount and the eating mode of ganoderma lucidum are increased, and the health-care ganoderma lucidum health-care flour composition is suitable for industrial large-scale production. And the health-care effect can be fully exerted.

Description

Technical Field

[0001] The present invention relates to the technical field of health care products, and particularly relates to a ganoderma lucidum health care flour composition and a preparation method thereof. Background Art

[0002] Ganoderma lucidum contains polysaccharides, nucleosides, furans, sterols, alkaloids, triterpenoids, oils, various amino acids and proteins, enzymes, organic germanium and various trace elements, etc. Ganoderma lucidum polysaccharides have immune regulation, hypoglycemic, hypolipidemic, antioxidant and anti-tumor effects; triterpenoid compounds can purify blood and protect liver function; various preparations of ganoderma lucidum have sedative, anti-convulsant, cardiotonic, anti-arrhythmic, blood pressure lowering, cough and asthma relieving effects respectively; in addition, ganoderma lucidum also has anticoagulant, anti-platelet aggregation and anti-allergic effects.

[0003] However, since ganoderma lucidum has been officially included in the medicine and food homology catalog for a short time and there is insufficient experience in the development and research of ganoderma lucidum foods, most of the current ganoderma lucidum foods are in the forms of tea, powder and tablets, which need to be brewed or cooked before consumption. The method is complex, inconvenient for regular consumption, and the consumption amount is insufficient, so the health care effect is difficult to be fully exerted. Summary of the Invention

[0004] To solve the above technical problems, the present invention provides a ganoderma lucidum health care flour composition and a preparation method thereof, which can be applied to industrial production, have uniform texture, are easy to store for a long time, are suitable for preparing various types of ganoderma lucidum foods, have comfortable taste and rich nutrition, can solve the deficiencies of the prior art and fill the market gap.

[0005] The present invention adopts the following technical scheme: a ganoderma lucidum health care flour composition, characterized in that: the raw materials include the following components in parts by weight: 1-20 parts of ganoderma lucidum extract, 100 parts of flour and an appropriate amount of water, and the preparation method of the ganoderma lucidum extract is any one of the following:

[0006] (1) Co-preparing ganoderma lucidum extract by bioenzymolysis-ultrasonic wave;

[0007] (2) Preparing ganoderma lucidum extract by supercritical carbon dioxide extraction-membrane filtration;

[0008] (3) After ganoderma lucidum is crushed, adding water and / or alcohol for extraction and then performing inclusion to prepare a ganoderma lucidum extract inclusion compound.

[0009] Specifically, the method for co-preparing ganoderma lucidum extract by bioenzymolysis-ultrasonic wave includes the following steps:

[0010] (1) Pretreatment: Cleaning and drying fresh ganoderma lucidum or dried ganoderma lucidum, then crushing it with a pulverizer to 80-100 meshes, sieving to obtain ganoderma lucidum coarse powder, and soaking it with a phosphate buffer solution or a citric acid-sodium citrate buffer solution with a pH of 5.5-6.0 for 40-60 minutes;

[0011] (2) Co - processing: Add cellulase and β - glucanase with a mass ratio of 1:1 to the above solution. The total enzyme addition amount is 0.8% of the mass of Ganoderma lucidum. Put it into an ultrasonic device for enzymatic catalysis. Control the temperature at 30 - 40 °C, set the ultrasonic power at 300 - 400 W, the frequency at 20 - 40 kHz, and the processing time at 25 - 45 minutes;

[0012] (3) Filtration and concentration: After the treatment, filter to remove residues through a 300 - mesh filter screen, and concentrate the filtrate under reduced pressure at 60 - 70 °C to 1 / 4 of the original volume to obtain a high - concentration Ganoderma lucidum extract.

[0013] Specifically, the method for preparing Ganoderma lucidum extract by supercritical carbon dioxide extraction - membrane filtration includes the following steps:

[0014] (1) Pretreatment: Wash and dry fresh Ganoderma lucidum or dried Ganoderma lucidum, then crush it with a pulverizer to 40 - 80 meshes, pre - soak it with water / alcohol for 30 - 60 minutes, and then dry it;

[0015] (2) Supercritical extraction: Load the pretreated Ganoderma lucidum into the extraction kettle, use carbon dioxide as the extraction agent, the carbon dioxide flow rate is 35 - 40 g / min, the entrainer is a 10% - 20% ethanol aqueous solution, set the extraction pressure at 25 - 35 MPa, the extraction temperature at 35 - 50 °C, and the extraction time at 1 - 3 hours;

[0016] (3) Pressure reduction and separation: After extraction, the mixed fluid is depressurized to 5 - 10 MPa through a pressure reducing valve and enters the separation kettle. Set the temperature at 30 - 35 °C and the separation time at 10 - 15 minutes to separate the Ganoderma lucidum extract;

[0017] (4) Membrane filtration and refinement: Dilute the separated Ganoderma lucidum extract with deionized water, pass it through a microfiltration membrane with a pore size of 0.1 - 0.2 μm to remove larger particle impurities, and then use an ultrafiltration membrane with a molecular weight cut - off of 5000 - 10000 Da for further separation and purification to remove macromolecular impurities and obtain a high - purity Ganoderma lucidum extract.

[0018] Specifically, the method for preparing the inclusion complex of Ganoderma lucidum extract includes the following steps:

[0019] (1) Pretreatment: After crushing fresh Ganoderma lucidum or dried Ganoderma lucidum, extract it with water and / or ethanol, with a material - to - liquid ratio of 1:10, reflux and extract at 60 - 70 °C for 2 - 3 times, 1 - 2 hours each time, combine the extraction liquids, recover ethanol by reduced - pressure distillation, and concentrate to a relative density of 1.1 - 1.2 to obtain a concentrated Ganoderma lucidum extract;

[0020] (2) Inclusion reaction: Concentrate the Ganoderma lucidum extract and dissolve one or several of the complexing agent, gelatin, modified starch, vegetable gum, and alginic acid in water, and stir and complex at 40-50°C for 1-2 hours. The complexing agent is cyclodextrin, and among them, the cyclodextrin is selected from α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin or their derivatives;

[0021] (3) Separation and drying: After the inclusion reaction is completed, let the mixed solution stand for 10-14 hours to fully precipitate the inclusion compound, then separate by centrifugation or filtration, collect the precipitate, place the precipitate in a vacuum drying oven, and dry to constant weight at 35-45°C and a vacuum degree of -0.08 MPa to obtain the Ganoderma lucidum extract inclusion compound.

[0022] Specifically, the flour includes flour ground from one or several of wheat, corn, rice, millet, barley, sorghum, coix seed, oats, buckwheat, naked oats, pumpkin, kudzu root, cassava, soybeans, adzuki beans, mung beans, kidney beans, broad beans, peas, chickpeas, water chestnuts, lilies, konjac, canna, fruits, and vegetables.

[0023] Specifically, the raw materials also include one or several of eggs, vegetables, dried fruits, raisins, coconut shreds, chocolate, cocoa powder, and minced meat floss.

[0024] The present invention also provides a preparation method of a Ganoderma lucidum health care flour composition, which is prepared by using the above Ganoderma lucidum health care flour composition and includes the following steps:

[0025] (1) Weigh each raw material according to the raw material formula by weight, and mix the Ganoderma lucidum extract, water, and flour to make a dough;

[0026] (2) After pressing the dough into shape, make any one of biscuits, bread, instant noodles, steamed buns, noodles, or cakes.

[0027] Specifically, the biscuit is a shortcrust biscuit and also includes the following components in parts by weight: leavening agent 0.1-2.5 parts, sweetener 1-35 parts, oil and fat 10-30 parts, salt 0.6-2 parts, edible essence 0.02-5 parts, starch 0.2-10 parts, milk powder 0.02-5 parts, and appropriate amount of water. Its preparation method is:

[0028] (1) Dough modulation: Weigh each raw material according to the raw material formula, mix the sweetener and oil and fat to obtain material A, mix the leavening agent, salt, and edible essence, and dissolve them in water to obtain material B. Put material A, material B, Ganoderma lucidum, starch, milk powder, and water into a blender in sequence, stir until uniform to obtain material C, mix the flour and material C, and continue to stir and add water until uniform to obtain the dough;

[0029] (2) Pressing into shape: Make the dough into biscuit blanks of various shapes through a forming machine;

[0030] (3) Baking: Feed the biscuit blanks into a baking machine for baking. The furnace is divided into four zones: In the first zone, the set surface temperature is 220 - 235°C and the bottom temperature is 200 - 220°C; in the second zone, the set surface temperature is 230 - 250°C and the bottom temperature is 190 - 210°C; in the third zone, the set surface temperature is 230 - 240°C and the bottom temperature is 200 - 210°C; in the fourth zone, the set surface temperature is 160 - 200°C and the bottom temperature is 170 - 210°C. The biscuits pass through the first, second, third, and fourth zones in sequence, and the residence time in each zone is 1 - 2 minutes, and the total baking time is 4 - 8 minutes;

[0031] (4) Oil spraying: Spray oil on the surface of the biscuits after they are taken out of the oven;

[0032] (5) Packaging: Sort and package the oil-sprayed biscuits into finished products.

[0033] Specifically, the biscuits are soda biscuits, and also include the following components in parts by weight: leavening agent 0.1 - 2.5 parts, sweetener 1 - 35 parts, oil 10 - 30 parts, salt 0.6 - 2 parts, edible essence 0.02 - 5 parts, baking soda 1 - 4 parts, dry yeast 1 - 8 parts, and an appropriate amount of water. Its preparation method is as follows:

[0034] (1) First dough modulation and fermentation: Weigh each raw material according to the raw material formula. Put the flour and ganoderma lucidum into the dough mixer, and slowly add the uniformly turbid liquid prepared by dry yeast and an appropriate amount of water after the dough mixer starts, and mix into a dough. Pour the above dough into the fermentation tank, control the dough temperature at 28 - 32°C, and ferment for 6 - 10 hours to obtain a fermented dough;

[0035] (2) Second dough modulation and fermentation: Put the above fermented dough back into the dough mixer, add the leavening agent, sweetener, oil, salt, edible essence, baking soda, flour, and water, start the dough mixer, and mix into a secondary dough. Pour the secondary dough into the fermentation tank for secondary fermentation, control the dough temperature at 30 - 35°C, and ferment for 4 - 6 hours;

[0036] (3) Sheet rolling and forming: Roll or cut the dough finally obtained in step (2) through die stamping or rolling to cut out biscuit blanks with different outer contour shapes;

[0037] (3) Baking: Feed the biscuit blanks into a baking machine for baking. The furnace is divided into three zones: In the first zone, the set surface temperature is 190 - 210°C and the bottom temperature is 320 - 360°C; in the second zone, the set surface temperature is 240 - 280°C and the bottom temperature is 230 - 250°C; in the third zone, the set surface temperature is 180 - 220°C and the bottom temperature is 180 - 220°C. The biscuits pass through the first, second, and third zones in sequence, and the residence time in each zone is 1 - 4 minutes, and the total baking time is 5 - 10 minutes;

[0038] (4) Oil spraying: Spray oil on the surface of the biscuits after they are taken out of the oven;

[0039] (5) Packaging: After finishing and packaging the oil-sprayed cookies, the finished products are obtained.

[0040] Specifically, the leavening agent includes one or more of baking soda, baking powder, ammonium bicarbonate, alum, sodium metabisulfite, disodium dihydrogen pyrophosphate, yeast; the sweetening agent includes one or more of glucose, fructose, sucrose, maltose, starch sugar, lactose, stevioside, acesulfame potassium, trehalose, erythritol, sucralose, maltitol.

[0041] Compared with the prior art, the beneficial technical effects of the present invention are as follows: By further processing Ganoderma lucidum and adding flour and appropriate amount of water to make Ganoderma lucidum health care flour composition, it can be directly used as food raw material, which not only fully retains the rich nutritional components in Ganoderma lucidum raw material, but also is easier to obtain, is beneficial to storage and deep processing, and adapts to large-scale industrial production. The present invention further processes the Ganoderma lucidum health care flour composition as raw material into various different types and flavors of foods, increases the edible amount of Ganoderma lucidum and its edible methods, so that its health care function can be fully exerted. Detailed implementation mode

[0042] The following further describes the present invention in detail with reference to embodiments.

[0043] In order to increase the edible methods of Ganoderma lucidum foods and give full play to their health care functions, the present invention develops and researches Ganoderma lucidum foods, provides a Ganoderma lucidum health care flour composition and its preparation method, makes Ganoderma lucidum into Ganoderma lucidum and then adds it to flour, and obtains the Ganoderma lucidum health care flour composition through deep processing of the flour. The Ganoderma lucidum in this application can be fresh Ganoderma lucidum, dried Ganoderma lucidum or Ganoderma lucidum powder.

[0044] A Ganoderma lucidum health care flour composition, the raw materials include the following components in parts by weight: 1-20 parts of Ganoderma lucidum extract, 100 parts of flour and appropriate amount of water. The preparation method of the Ganoderma lucidum extract is any one of the following:

[0045] (1) Bioenzymolysis-ultrasonic wave is used in combination to prepare Ganoderma lucidum extract;

[0046] (2) Supercritical carbon dioxide extraction-membrane filtration is used to prepare Ganoderma lucidum extract;

[0047] (3) After Ganoderma lucidum is crushed, water and / or alcohol are added for extraction, and then inclusion is carried out to prepare Ganoderma lucidum extract inclusion compound.

[0048] In this embodiment, the method for preparing Ganoderma lucidum extract by combining bioenzymolysis and ultrasonic wave includes the following steps:

[0049] (1) Pretreatment: Wash and dry fresh Ganoderma lucidum or dried Ganoderma lucidum, then crush it with a pulverizer to 80 - 100 mesh, sieve to obtain Ganoderma lucidum coarse powder, and soak it in phosphate buffer solution with pH 5.5 - 6.0 or citric acid - sodium citrate buffer solution for 40 - 60 minutes;

[0050] (2) Synergistic treatment: Add cellulase and β - glucanase with a mass ratio of 1:1 to the above solution, and the total enzyme addition amount is 0.8% of the mass of Ganoderma lucidum. Put it into an ultrasonic device for enzymatic catalysis, control the temperature at 30 - 40 °C, set the ultrasonic power at 300 - 400 W, the frequency at 20 - 40 kHz, and the treatment time at 25 - 45 minutes.

[0051] (3) Filtration and concentration: After the treatment, filter through a 300 - mesh sieve to remove residues, and concentrate the filtrate under reduced pressure at 60 - 70 °C to 1 / 4 of the original volume to obtain a high - concentration Ganoderma lucidum extract.

[0052] The method of preparing Ganoderma lucidum extract by bio - enzymatic hydrolysis - ultrasonic synergy utilizes the cavitation effect of ultrasonic waves and the catalytic action of enzymes to accelerate the rupture of Ganoderma lucidum cell walls and the dissolution of active ingredients. This method is carried out under relatively mild conditions, and the low - temperature environment avoids the destruction of heat - sensitive active ingredients such as polysaccharides and triterpenoids in Ganoderma lucidum by high temperature, and can retain the nutritional components and biological activities of Ganoderma lucidum to the greatest extent. Compared with traditional methods, it can extract more active ingredients in a shorter time, saving time and energy costs.

[0053] In this embodiment, the method of preparing Ganoderma lucidum extract by supercritical carbon dioxide extraction - membrane filtration includes the following steps:

[0054] (1) Pretreatment: Wash and dry fresh Ganoderma lucidum or dried Ganoderma lucidum, then crush it with a pulverizer to 40 - 80 mesh, pre - soak it in water / alcohol for 30 - 60 minutes and then dry;

[0055] (2) Supercritical extraction: Load the pretreated Ganoderma lucidum into the extraction kettle, use carbon dioxide as the extraction agent, the carbon dioxide flow rate is 35 - 40 g / min, the entrainer is 10% - 20% ethanol aqueous solution, set the extraction pressure at 25 - 35 MPa, the extraction temperature at 35 - 50 °C, and the extraction time at 1 - 3 hours;

[0056] (3) Pressure reduction and separation: The mixed fluid after extraction is depressurized to 5 - 10 MPa through a pressure reducing valve and enters the separation kettle. Set the temperature at 30 - 35 °C and the separation time at 10 - 15 minutes to separate the Ganoderma lucidum extract;

[0057] (4) Membrane filtration and refinement: Dilute the separated Ganoderma lucidum extract with deionized water, and pass it through a microfiltration membrane with a pore size of 0.1 - 0.2 μm to remove larger particle impurities. Then, use an ultrafiltration membrane with a molecular weight cut-off of 5000 - 10000 Da for further separation and purification to remove macromolecular impurities, obtaining a high-purity Ganoderma lucidum extract solution.

[0058] In the supercritical state, carbon dioxide can quickly penetrate into the interior of Ganoderma lucidum cells to efficiently extract liposoluble active ingredients. Through the hierarchical filtration of the microfiltration membrane and ultrafiltration membrane in the membrane filtration and refinement process, particulate impurities, macromolecular proteins, polysaccharides, and other substances in the extract can be accurately removed, effectively improving the clarity and purity of the Ganoderma lucidum extract solution. At the same time, no other chemical reagents are introduced in this process, avoiding impurity residues and secondary pollution. The obtained extract solution has a pure quality and can better retain the active ingredients of Ganoderma lucidum.

[0059] In this embodiment, the preparation method of the Ganoderma lucidum extract inclusion complex includes the following steps:

[0060] (1) Pretreatment: After crushing fresh Ganoderma lucidum or dried Ganoderma lucidum, extract it with water and / or ethanol at a material-liquid ratio of 1:10, reflux and extract at 60 - 70 °C for 2 - 3 times, 1 - 2 hours each time. Combine the extract solutions, recover ethanol by vacuum distillation, and concentrate to a relative density of 1.1 - 1.2 to obtain a concentrated Ganoderma lucidum extract solution;

[0061] (2) Inclusion reaction: Dissolve the concentrated Ganoderma lucidum extract solution with one or several of the complexing agent, gelatin, modified starch, vegetable gum, and alginic acid in water, and stir and complex at 40 - 50 °C for 1 - 2 hours. The complexing agent is cyclodextrin, and among them, cyclodextrin is selected from α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, or their derivatives;

[0062] (3) Separation and drying: After the inclusion reaction is completed, let the mixed solution stand for 10 - 14 hours to fully precipitate the inclusion complex, then separate by centrifugation or filtration, collect the precipitate, and place the precipitate in a vacuum drying oven, and dry it to constant weight at 35 - 45 °C and a vacuum degree of -0.08 MPa to obtain the Ganoderma lucidum extract inclusion complex.

[0063] Example 1

[0064] Preparation of Ganoderma lucidum extract by the synergistic action of biological enzymolysis and ultrasonic wave: 8 kg of fresh or dried Ganoderma lucidum is cleaned and dried, then pulverized by a pulverizer to 80 mesh, and the coarse Ganoderma lucidum powder is obtained by sieving. It is soaked in phosphate buffer solution with pH 5.5 for 40 minutes; cellulase and β-glucanase with a mass ratio of 1:1 are added to the above solution, and the total enzyme addition amount is 0.8% of the mass of Ganoderma lucidum. It is put into an ultrasonic device for enzymatic catalysis, the temperature is controlled at 30 °C, the ultrasonic power is set at 300 W, the frequency is 20 kHz, and the treatment time is 25 minutes; after the treatment, the residue is removed by filtering through a 300-mesh filter screen, and the filtrate is concentrated under reduced pressure at 60 °C to 1 / 4 of the original volume to obtain a high-concentration Ganoderma lucidum extract.

[0065] Example 2

[0066] Preparation of Ganoderma lucidum extract by the synergistic action of biological enzymolysis and ultrasonic wave: 12 kg of fresh or dried Ganoderma lucidum is cleaned and dried, then pulverized by a pulverizer to 90 mesh, and the coarse Ganoderma lucidum powder is obtained by sieving. It is soaked in citric acid-sodium citrate buffer solution with pH 5.8 for 50 minutes; cellulase and β-glucanase with a mass ratio of 1:1 are added to the above solution, and the total enzyme addition amount is 0.8% of the mass of Ganoderma lucidum. It is put into an ultrasonic device for enzymatic catalysis, the temperature is controlled at 35 °C, the ultrasonic power is set at 350 W, the frequency is 30 kHz, and the treatment time is 35 minutes; after the treatment, the residue is removed by filtering through a 300-mesh filter screen, and the filtrate is concentrated under reduced pressure at 65 °C to 1 / 4 of the original volume to obtain a high-concentration Ganoderma lucidum extract.

[0067] Example 3

[0068] Preparation of Ganoderma lucidum extract by the synergistic action of biological enzymolysis and ultrasonic wave: 18 kg of fresh or dried Ganoderma lucidum is cleaned and dried, then pulverized by a pulverizer to 100 mesh, and the coarse Ganoderma lucidum powder is obtained by sieving. It is soaked in phosphate buffer solution with pH 6.0 for 60 minutes; cellulase and β-glucanase with a mass ratio of 1:1 are added to the above solution, and the total enzyme addition amount is 0.8% of the mass of Ganoderma lucidum. It is put into an ultrasonic device for enzymatic catalysis, the temperature is controlled at 40 °C, the ultrasonic power is set at 400 W, the frequency is 40 kHz, and the treatment time is 45 minutes; after the treatment, the residue is removed by filtering through a 300-mesh filter screen, and the filtrate is concentrated under reduced pressure at 70 °C to 1 / 4 of the original volume to obtain a high-concentration Ganoderma lucidum extract.

[0069] Example 4

[0070] Preparation of Ganoderma lucidum extract by supercritical carbon dioxide extraction - membrane filtration: Wash and dry 6 kg of fresh or dried Ganoderma lucidum, then crush it to 40 mesh with a pulverizer, add ethanol for pre - soaking for 30 minutes and then dry; Load the pretreated Ganoderma lucidum into the extraction kettle, use carbon dioxide as the extraction agent, with a carbon dioxide flow rate of 35 g / min, select 10% ethanol aqueous solution as the entrainer, set the extraction pressure at 25 MPa, the extraction temperature at 35 °C, and the extraction time at 1 hour; After extraction, the mixed fluid is depressurized to 5 MPa through a pressure reducing valve and enters the separation kettle, set the temperature at 30 °C, and the separation time at 10 minutes to separate the Ganoderma lucidum extract; Dilute the separated Ganoderma lucidum extract with deionized water, pass it through a microfiltration membrane with a pore size of 0.1 μm to remove larger particle impurities, and then use an ultrafiltration membrane with a molecular weight cut - off of 5000 Da for further separation and purification to remove macromolecular impurities and obtain a high - purity Ganoderma lucidum extract.

[0071] Example 5

[0072] Preparation of Ganoderma lucidum extract by supercritical carbon dioxide extraction - membrane filtration: Wash and dry 10 kg of fresh or dried Ganoderma lucidum, then crush it to 60 mesh with a pulverizer, add water / ethanol for pre - soaking for 45 minutes and then dry; Load the pretreated Ganoderma lucidum into the extraction kettle, use carbon dioxide as the extraction agent, with a carbon dioxide flow rate of 38 g / min, select 10% ethanol aqueous solution as the entrainer, set the extraction pressure at 30 MPa, the extraction temperature at 42 °C, and the extraction time at 2 hours; After extraction, the mixed fluid is depressurized to 8 MPa through a pressure reducing valve and enters the separation kettle, set the temperature at 32 °C, and the separation time at 12 minutes to separate the Ganoderma lucidum extract; Dilute the separated Ganoderma lucidum extract with deionized water, pass it through a microfiltration membrane with a pore size of 0.15 μm to remove larger particle impurities, and then use an ultrafiltration membrane with a molecular weight cut - off of 8000 Da for further separation and purification to remove macromolecular impurities and obtain a high - purity Ganoderma lucidum extract.

[0073] Example 6

[0074] Preparation of Ganoderma lucidum extract by supercritical carbon dioxide extraction - membrane filtration: 20 kg of fresh or dried Ganoderma lucidum is cleaned and dried, then pulverized to 80 mesh with a pulverizer, pre-soaked in water / alcohol for 60 minutes and then dried; the pretreated Ganoderma lucidum is loaded into the extraction kettle, carbon dioxide is used as the extractant, the carbon dioxide flow rate is 40 g / min, the entrainer is a 20% ethanol aqueous solution, the extraction pressure is set at 35 MPa, the extraction temperature is 50 °C, and the extraction time is 3 hours; the extracted mixed fluid is depressurized to 10 MPa through a pressure reducing valve and enters the separation kettle, the temperature is set at 35 °C, and the separation time is 15 minutes to separate the Ganoderma lucidum extract; the separated Ganoderma lucidum extract is diluted with deionized water, passed through a microfiltration membrane with a pore size of 0.2 μm to remove larger particle impurities, and then an ultrafiltration membrane with a molecular weight cut-off of 10,000 Da is used for further separation and purification to remove macromolecular impurities, obtaining a high-purity Ganoderma lucidum extract.

[0075] Example 7

[0076] Preparation of Ganoderma lucidum extract inclusion complex: After 10 kg of fresh or dried Ganoderma lucidum is pulverized, it is extracted with water and / or ethanol, the solid-liquid ratio is 1:10, reflux extraction is carried out at 60 °C for 2 times, 1 hour each time, the extraction liquids are combined, ethanol is recovered by vacuum distillation, and concentrated to a relative density of 1.1 - 1.2 to obtain a concentrated Ganoderma lucidum extract; the concentrated Ganoderma lucidum extract is dissolved in water with one or several of a complexing agent, gelatin, modified starch, vegetable gum, alginic acid, and stirred for complexation at 40 °C for 1 hour, the complexing agent is cyclodextrin, and among them, cyclodextrin is selected from α-cyclodextrin; after the complexation reaction is completed, the mixed solution is allowed to stand for 10 hours to fully precipitate the inclusion complex, and then collected by centrifugation or filtration, the precipitate is placed in a vacuum drying oven and dried to constant weight at 35 °C and a vacuum degree of -0.08 MPa, obtaining the Ganoderma lucidum extract inclusion complex.

[0077] Example 8

[0078] Preparation of Ganoderma lucidum extract inclusion complex: After 8 kg of fresh or dried Ganoderma lucidum is pulverized, it is extracted with water and / or ethanol, the solid-liquid ratio is 1:10, reflux extraction is carried out at 65 °C for 2 times, 1.5 hours each time, the extraction liquids are combined, ethanol is recovered by vacuum distillation, and concentrated to a relative density of 1.1 - 1.2 to obtain a concentrated Ganoderma lucidum extract; the concentrated Ganoderma lucidum extract is dissolved in water with one or several of a complexing agent, gelatin, modified starch, vegetable gum, alginic acid, and stirred for complexation at 45 °C for 2 hours, the complexing agent is cyclodextrin, and among them, cyclodextrin is selected from β-cyclodextrin or its derivatives; after the complexation reaction is completed, the mixed solution is allowed to stand for 12 hours to fully precipitate the inclusion complex, and then collected by centrifugation or filtration, the precipitate is placed in a vacuum drying oven and dried to constant weight at 40 °C and a vacuum degree of -0.08 MPa, obtaining the Ganoderma lucidum extract inclusion complex.

[0079] Example 9

[0080] Preparation of Ganoderma lucidum extract inclusion complex: After crushing 15 kg of fresh Ganoderma lucidum or dried Ganoderma lucidum, extract with water and / or ethanol, with a material-liquid ratio of 1:10, reflux extract at 70 °C for 3 times, 2 hours each time, combine the extracts, recover ethanol by vacuum distillation, and concentrate to a relative density of 1.1 - 1.2 to obtain the concentrated Ganoderma lucidum extract; Dissolve the concentrated Ganoderma lucidum extract with one or several of complexing agents, gelatin, modified starch, vegetable gum, alginic acid in water, stir and complex at 50 °C for 2 hours, the complexing agent is cyclodextrin, among which, cyclodextrin is selected from γ-cyclodextrin or their derivatives; After the complexation reaction is completed, let the mixture stand for 14 hours to fully precipitate the inclusion complex, then collect the precipitate by centrifugation or filtration, place the precipitate in a vacuum drying oven, and dry to constant weight at 45 °C and a vacuum degree of -0.08 MPa to obtain the Ganoderma lucidum extract inclusion complex.

[0081] The flour in this application includes flour ground from one or several of wheat, corn, rice, millet, barley, sorghum, coix seed, oats, buckwheat, naked oats, pumpkin, kudzu root, cassava, soybeans, adzuki beans, mung beans, kidney beans, broad beans, peas, chickpeas, water chestnuts, lilies, konjac, canna, fruits, vegetables as raw materials.

[0082] The raw materials in this application also include one or several of eggs, vegetables, dried fruits, raisins, shredded coconut, chocolate, cocoa powder, shredded meat floss. Add one or several of the above raw materials to the Ganoderma lucidum health care flour composition to increase nutrition and improve taste.

[0083] The raw materials also include one or several of vitamins, starch, salt, five-spice powder, food additives, etc. Food additives include but are not limited to one or several of acidity regulators, anticaking agents, defoaming agents, antioxidants, colorants, color protectants, enzyme preparations, flavor enhancers, nutritional fortifiers, preservatives, sweeteners, thickeners, spices. The essence includes but is not limited to one or several of vanillin, milk turbidity essence, etc.

[0084] The present invention also provides a preparation method of the above Ganoderma lucidum health care flour composition, including the following steps:

[0085] (1) Weigh each raw material according to the raw material formula by weight, and mix the Ganoderma lucidum extract, water and flour to make dough;

[0086] (2) After pressing the dough into shape, make any one of biscuits, bread, instant noodles, steamed buns, noodles or cakes.

[0087] The food made in this application can be a single piece or a sandwich food made by spreading chocolate sauce, jam or other flavoring sauces between two single pieces.

[0088] Example 9

[0089] The Ganoderma lucidum health care flour composition comprises 1 part of the Ganoderma lucidum extract in any of Examples 1-2, 100 parts of wheat flour and an appropriate amount of water. The above raw materials are stirred and mixed evenly to obtain the Ganoderma lucidum health care flour composition.

[0090] Example 10

[0091] The Ganoderma lucidum health care flour composition comprises 5 parts of the Ganoderma lucidum extract in Example 3, 100 parts of wheat flour and an appropriate amount of water. The Ganoderma lucidum extract is dissolved in water and then placed in a fluidized bed granulator together with the wheat flour, and the two are spray-mixed and dried to obtain the Ganoderma lucidum health care flour composition.

[0092] Example 11

[0093] The Ganoderma lucidum health care flour composition comprises 10 parts of the Ganoderma lucidum extract in Example 4 or 5, 2 parts of baking soda, 15 parts of white sugar, an appropriate amount of water, and 100 parts of wheat flour. The Ganoderma lucidum powder, baking soda and white sugar are dissolved in water and then placed in a fluidized bed granulator together with the wheat flour, and the two are spray-mixed and dried to obtain the Ganoderma lucidum health care flour composition.

[0094] Example 12

[0095] The Ganoderma lucidum health care flour composition comprises 20 parts of any of the Ganoderma lucidum extracts in Example 6, 3 parts of baking soda, 20 parts of stevioside, an appropriate amount of water, 90 parts of wheat flour and 10 parts of glutinous rice flour. The Ganoderma lucidum extract, baking soda and stevioside are dissolved in water and then placed in a fluidized bed granulator together with the wheat flour and glutinous rice flour, and the two are spray-mixed and dried to obtain the Ganoderma lucidum health care flour composition.

[0096] Example 13

[0097] The Ganoderma lucidum health care flour composition comprises 30 parts of the Ganoderma lucidum extract inclusion complex in any of Examples 7-9, 1 part of baking soda, 15 parts of white sugar, an appropriate amount of water, 90 parts of flour and 10 parts of glutinous rice flour. The Ganoderma lucidum extract microcapsule, baking soda and white sugar are dissolved in water and then placed in a fluidized bed granulator together with the wheat flour and glutinous rice flour, and the two are spray-mixed and dried to obtain the Ganoderma lucidum health care flour composition.

[0098] In this application, the Ganoderma lucidum health care flour composition is used to prepare shortcrust biscuits, and it also comprises the following components in parts by weight: 0.1-2.5 parts of leavening agent, 1-35 parts of sweetening agent, 10-30 parts of oil, 0.6-2 parts of salt, 0.02-5 parts of edible essence, 0.2-10 parts of starch, 0.02-5 parts of milk powder and an appropriate amount of water. The preparation method is as follows:

[0099] (1) Dough preparation: Weigh each raw material according to the raw material formula. Mix the sweetener and the oil to obtain Material A. Mix the leavening agent, salt, and edible essence, and dissolve them in water to obtain Material B. Put Material A, Material B, Ganoderma lucidum, starch, milk powder, and water into a blender in sequence, and stir until uniform to obtain Material C. Mix the flour and Material C, and continue to stir with water until uniform to obtain the dough;

[0100] (2) Pressing and forming: Make the dough into biscuit blanks of various shapes by a forming machine;

[0101] (3) Baking: Send the biscuit blanks into a baking machine for baking. The furnace is divided into four zones: In the first zone, the surface temperature is set at 220 - 235 °C, and the bottom temperature is set at 200 - 220 °C; in the second zone, the surface temperature is set at 230 - 250 °C, and the bottom temperature is set at 190 - 210 °C; in the third zone, the surface temperature is set at 230 - 240 °C, and the bottom temperature is set at 200 - 210 °C; in the fourth zone, the surface temperature is set at 160 - 200 °C, and the bottom temperature is set at 170 - 210 °C. The biscuits pass through the first zone, the second zone, the third zone, and the fourth zone in sequence, and the residence time in each zone is 1 - 2 minutes, and the whole baking time is 4 - 8 minutes;

[0102] (4) Oil spraying: Spray oil on the surface of the biscuits after they are taken out of the oven;

[0103] (5) Packaging: Arrange, package, and obtain the finished products of the oil-sprayed biscuits.

[0104] In this application, when using the Ganoderma lucidum health care flour composition to prepare soda biscuits, it also includes the following components in parts by weight: 0.1 - 2.5 parts of leavening agent, 1 - 35 parts of sweetener, 10 - 30 parts of oil, 0.6 - 2 parts of salt, 0.02 - 5 parts of edible essence, 1 - 4 parts of baking soda, 1 - 8 parts of dry yeast, and an appropriate amount of water. The preparation method is as follows:

[0105] (1) First dough preparation and fermentation: Weigh each raw material according to the raw material formula. Put the flour and Ganoderma lucidum into a dough mixing tank, and slowly add the uniformly turbid liquid prepared by dry yeast and an appropriate amount of water after starting the dough mixer, and mix into a dough. Pour the above dough into a fermentation tank, control the dough temperature at 28 - 32 °C, and ferment for 6 - 10 hours to obtain the fermented dough;

[0106] (2) Second dough preparation and fermentation: Put the above fermented dough back into the dough mixing tank, add the leavening agent, sweetener, oil, salt, edible essence, baking soda, flour, and water, start the dough mixer, and mix into a secondary dough. Pour the secondary dough into a fermentation tank for secondary fermentation, control the dough temperature at 30 - 35 °C, and ferment for 4 - 6 hours;

[0107] (3) Sheet rolling and forming: Roll or cut the dough finally obtained in step (2) by die stamping or rolling to cut out biscuit blanks with different outer contours;

[0108] (3) Baking: Feed the biscuit blanks into a baking machine for baking. The furnace is divided into three zones: Zone 1 is set with a surface temperature of 190 - 210°C and a bottom temperature of 320 - 360°C; Zone 2 is set with a surface temperature of 240 - 280°C and a bottom temperature of 230 - 250°C; Zone 3 is set with a surface temperature of 180 - 220°C and a bottom temperature of 180 - 220°C. The biscuits pass through Zone 1, Zone 2, and Zone 3 in sequence, and the residence time in each zone is 1 - 4 minutes. The total baking time is 5 - 10 minutes.

[0109] (4) Oil spraying: Spray oil on the surface of the biscuits after they are taken out of the oven.

[0110] (5) Packaging: Sort and package the oil-sprayed biscuits into finished products.

[0111] In this application, the leavening agent includes one or more of baking soda, baking powder, ammonium bicarbonate, alum, sodium metabisulfite, disodium dihydrogen pyrophosphate, yeast.

[0112] The sweetening agent includes one or more of glucose, fructose, sucrose, maltose, starch sugar, lactose, stevioside, acesulfame potassium, trehalose, erythritol, sucralose, maltitol.

[0113] The oil includes one or more of butter, beef tallow, lard, shortening, edible vegetable oil. The edible vegetable oil includes one or more of coconut oil, palm oil, olive oil, salad oil, peanut oil, camellia oil, soybean oil, sesame oil, rapeseed oil.

[0114] The Ganoderma lucidum health care flour composition of the present invention deeply processes ordinary flour, and there is a substantial leap in efficacy compared with ordinary flour. In order to compare the quality of shortbread biscuits made with different ratios to obtain the optimal food taste, this application conducts comparison and verification through Examples 14 - 18. The specific situations are as follows:

[0115] Example 14

[0116] The Ganoderma lucidum health care flour composition includes the following components in parts by weight: 4 kg of flour, 0.3 kg of Ganoderma lucidum extract, 50 g of leavening agent, 1.2 kg of oil, 0.7 kg of sweetening agent, 8 g of salt, 6 g of edible essence, 1 kg of starch, 40 g of milk powder, and an appropriate amount of water.

[0117] Example 15

[0118] The Ganoderma lucidum health care flour composition includes the following components in parts by weight: 4 kg of flour, 0.4 kg of Ganoderma lucidum extract, 68 g of leavening agent, 1.5 kg of oil, 0.8 kg of sweetening agent, appropriate other auxiliary materials, and an appropriate amount of water.

[0119] Example 16

[0120] The Ganoderma lucidum health care flour composition comprises the following components in parts by weight: 8 kg of low-gluten flour, 0.5 kg of Ganoderma lucidum extract, 52 g of leavening agent, 1.1 kg of oil, 0.7 kg of sweetener, appropriate other excipients and an appropriate amount of water.

[0121] Example 17

[0122] The Ganoderma lucidum health care flour composition comprises the following components in parts by weight: 15 kg of flour, 1 kg of Ganoderma lucidum extract, 200 g of leavening agent, 4.5 kg of oil, 2.1 kg of sweetener, appropriate other excipients and an appropriate amount of water.

[0123] Example 18

[0124] The Ganoderma lucidum health care flour composition comprises the following components in parts by weight: 20 kg of flour, 1.5 kg of Ganoderma lucidum extract, 250 g of leavening agent, 6 kg of oil, 3.5 kg of sweetener, appropriate other excipients and an appropriate amount of water.

[0125] The preparation methods of Examples 14 - 18 are as follows:

[0126] (1) Weigh each raw material according to the raw material formula: First, mix the sweetener and the oil to obtain Material A; mix the leavening agent, salt, edible essence, starch and milk powder, and dissolve them in water to obtain Material B; put Material A, Material B, Ganoderma lucidum extract and water into a blender in sequence, and stir until uniform to obtain Material C; mix the flour and the above-mentioned Material C, and continue to stir with water until uniform to obtain dough;

[0127] (2) Make the dough into biscuit blanks of various shapes by a roll-printing forming machine;

[0128] (3) Send the biscuit blanks into a baking machine for baking. The furnace is divided into four zones: the surface temperature of the first zone is set at 235 °C, and the bottom

[0129] temperature is 210 °C; the surface temperature of the second zone is set at 230 °C, and the bottom temperature is 200 °C; the surface temperature of the third zone is set at 230 °C, and the bottom temperature is 200 °C; the surface temperature of the fourth zone is set at 190 °C, and the bottom temperature is 200 °C. Bake for 1 minute in each zone, and the total baking time is 4 minutes;

[0130] (4) Spray oil: Spray oil on the surface of the biscuits after they are taken out of the oven;

[0131] Packaging: Sort and pack the oil-sprayed biscuits into finished products.

[0132] After the biscuits of the above Examples 14 - 18 are made and cooled, 50 experienced persons are selected, including 25 males and 25 females, aged 20 - 50 years old, and they are scored according to the sensory index scoring standard of shortbread biscuits as shown in Table 1. Finally, the average value is taken, with a total score of 100 points, and the results are shown in Table 2.

[0133] Table 1: Sensory index scoring standard of shortbread biscuits

[0134]

[0135] Table 2: Summary Table of Sensory Index Scoring for Shortcrust Biscuits

[0136]

[0137] The above experimental results show that when 0.5 - 30 parts by weight of Ganoderma lucidum are added to 100 parts by weight of flour, the prepared food has a good taste.

[0138] This application further illustrates the method for preparing various foods with the Ganoderma lucidum flour composition in Examples 19 - 32. Among them, the Ganoderma lucidum health care flour composition is prepared by any one or several of the methods in Examples 1 - 13, and the specific process will not be elaborated here.

[0139] Example 19

[0140] Preparation of Ganoderma lucidum shortcrust biscuits:

[0141] Weigh 20 kg of Ganoderma lucidum health care flour composition, 0.4 kg of maltose, 0.6 kg of milk powder, 130 g of salt, 2 kg of starch, 200 g of baking powder, 2 kg of lard, 2 kg of palm oil, and 1 kg of soybean oil. Add the materials except the Ganoderma lucidum health care flour composition and starch of the present invention into the mixer in sequence, add water and stir evenly for 6 minutes; add the Ganoderma lucidum health care flour composition, starch and water of the present invention into the above homogeneous materials, stir until homogeneous for 5 minutes, and set aside. A total of 3.5 kg of water is added during the whole process;

[0142] Form the above - stirred homogeneous dough into shape by die - roll printing and bake to obtain semi - finished biscuit A; or form the above - stirred homogeneous dough into shape by die - roll printing, bake and spray oil to obtain semi - finished biscuit B;

[0143] The formed dough sheet passes through four baking temperature zones in sequence, and stays in each zone for about one and a half minutes, with a total baking time of 6 minutes. Baking parameters: Zone 1: Set surface temperature at 230 °C and set bottom temperature at 200 °C. Zone 2: Set surface temperature at 240 °C and set bottom temperature at 210 °C. Zone 3: Set surface temperature at 230 °C and set bottom temperature at 210 °C. Zone 4: Set surface temperature at 190 °C and set bottom temperature at 200 °C. The surface temperature is the temperature of the side of the biscuit facing up on the conveyor belt; the bottom temperature is the temperature of the side of the biscuit facing down on the conveyor belt. The speed of the furnace mesh belt: 650 cm / min. Spray sesame oil on the surface of the baked semi - finished product. Spraying parameters: Set oil temperature at 65 °C and conveyor belt speed at 700 cm / min;

[0144] Slice the semi - finished biscuits through a slicer and then package them to obtain finished biscuits A and B.

[0145] Example 20

[0146] Preparation of Ganoderma lucidum shortbread

[0147] Weigh 20 kg of Ganoderma lucidum health care flour composition, 0.6 kg of milk powder, 0.2 kg of salt, 0.12 kg of ammonium bicarbonate, 10 g of vanillin, 60 g of disodium dihydrogen pyrophosphate, 8 g of sodium metabisulfite, 3 kg of olive oil, 1 kg of butter, and 4 kg of celery;

[0148] Juice the celery; Dissolve disodium dihydrogen pyrophosphate and sodium metabisulfite in water for later use; Put the other materials except the Ganoderma lucidum health care flour composition of the present invention into a blender in sequence, add 2.5 liters of water and stir evenly for 5 minutes; Add the Ganoderma lucidum health care flour composition of the present invention, pre-dissolved disodium dihydrogen pyrophosphate, sodium metabisulfite and celery juice into the above-mentioned evenly mixed materials, stir until evenly mixed for 6 minutes, and set aside;

[0149] Roll and print the above-mentioned evenly mixed dough through a mold, bake it, spray oil, and the formed dough sheets pass through four baking temperature zones in sequence, staying in each zone for about one and a half minutes, and baking for a total of 6 minutes. Baking parameters: Zone 1: Set surface temperature at 235 °C, set bottom temperature at 210 °C; Zone 2: Set surface temperature at 240 °C, set bottom temperature at 200 °C; Zone 3: Set surface temperature at 235 °C, set bottom temperature at 200 °C; Zone 4: Set surface temperature at 210 °C, set bottom temperature at 200 °C; Conveyor belt speed: 600 cm / min;

[0150] Spray sesame oil on the surface of the semi-finished product after baking. Spraying parameters: Set oil temperature at 60 °C, conveyor belt speed 600 cm / min.

[0151] Example 21

[0152] Preparation of Ganoderma lucidum shortbread

[0153] Weigh 16 kg of Ganoderma lucidum health care flour composition, 0.6 kg of maltose, 0.3 kg of milk powder, 0.2 kg of salt, 0.5 kg of starch, 0.1 kg of ammonium bicarbonate, 10 g of vanillin, 50 g of disodium dihydrogen pyrophosphate, 6 g of sodium metabisulfite, 30 g of milk turbidity essence, 2.5 kg of butter, and 1 kg of palm oil;

[0154] Dissolve disodium dihydrogen pyrophosphate and sodium metabisulfite in water for later use; Put the other materials except the Ganoderma lucidum health care flour composition and starch of the present invention into a blender in sequence, add water and stir evenly for 6 minutes; Add the Ganoderma lucidum health care flour composition of the present invention, starch, pre-dissolved disodium dihydrogen pyrophosphate, sodium metabisulfite and water into the above-mentioned evenly mixed materials, stir until evenly mixed for 4 minutes, and set aside. A total of 3 kg of water is added during the whole process;

[0155] The above-mentioned evenly stirred fabric is formed by roll printing through a mold and then baked to obtain semi-finished biscuit A; or the above-mentioned evenly stirred fabric is formed by roll printing through a mold, baked, and then sprayed with oil to obtain semi-finished biscuit B.

[0156] The formed dough sheet passes through four baking temperature zones in sequence, staying in each zone for one minute or one and a half minutes, and is baked for a total of 5 minutes. Baking parameters: Zone 1: Set surface temperature 235°C, set bottom temperature 210°C; Zone 2: Set surface temperature 240°C, set bottom temperature 200°C; Zone 3: Set surface temperature 235°C, set bottom temperature 200°C; Zone 4: Set surface temperature 190°C, set bottom temperature 200°C; The speed of the furnace mesh belt: 700 cm / min.

[0157] Spray sesame oil on the surface of the semi-finished product after baking. Spraying parameters: Set oil temperature 70°C, conveyor belt speed 560 cm / min. After slicing each semi-finished biscuit by a slicing machine, it is packaged to obtain finished biscuits A and B.

[0158] Example 22

[0159] Preparation of Ganoderma soda biscuits:

[0160] Weigh 10 kg of Ganoderma health flour composition, 0.18 kg of yeast, 1.2 kg of palm oil, 0.2 kg of maltose, and 0.1 kg of salt.

[0161] First, put 6 kg of flour into the dough mixing tank. After starting the dough mixer, slowly add the evenly turbid liquid made of yeast and appropriate amount of water, and mix for 5 minutes to form a dough. Then pour the dough into the fermentation tank, control the dough temperature at 30°C, and ferment for 8 hours to complete the first dough preparation and fermentation.

[0162] Put the dough that has completed the first fermentation back into the dough mixing tank, add the remaining 4 kg of the Ganoderma health flour composition of the present invention as specified in the formula, add oil, maltose and water, start the dough mixer, and mix for 6 minutes. After the dough is formed, sprinkle in the salt and mix for another 2 minutes. The second dough preparation is completed. Pour the dough into the fermentation tank, control the dough temperature at 32°C, and ferment for 4 hours.

[0163] Put 2 kg of Ganoderma health flour composition, 0.8 kg of palm oil and 0.1 kg of salt into the dough mixing tank, stir and mix for about 15 minutes until the materials are evenly mixed to form a shortening, which is then sub-packed in shortening trays for later use.

[0164] Rolling and laminating with shortening, rolling and forming the dough sheet. The formed dough sheet passes through three baking temperature zones in sequence, staying in each zone for one and a half minutes, and is baked for a total of 6 minutes. Baking parameters: Zone 1: Set surface temperature 200°C, set bottom temperature 360°C. Zone 2: Set surface temperature 280°C, set bottom temperature 250°C. Zone 3: Set surface temperature 190°C, set bottom temperature 210°C;

[0165] Spray the surface of the semi-finished product after baking with coconut oil. The spraying parameters are as follows: set the oil temperature at 50°C, and the oil consumption is 14% of the weight of the finished product. Then cool it to obtain the Ganoderma lucidum soda crackers of the present invention, and package them.

[0166] Example 23

[0167] Preparation of Ganoderma lucidum soda crackers:

[0168] Weigh 10 kg of Ganoderma lucidum health care flour composition, 0.15 kg of yeast, 1.5 kg of sesame oil, 0.5 kg of coconut oil, 0.3 kg of maltose, and 0.2 kg of salt;

[0169] First, put 5 kg of Ganoderma lucidum health care flour composition into the dough mixing tank. After starting the dough mixer, slowly add the evenly turbid liquid prepared by yeast and appropriate amount of water, and mix for 6 minutes to form a dough. Then pour the dough into the fermentation tank, control the dough temperature at 32°C, and ferment for 6 hours to complete the first dough preparation and fermentation.

[0170] Put the dough after the first fermentation back into the dough mixing tank, add the remaining 5 kg of Ganoderma lucidum health care flour composition as specified in the formula, add oil, maltose and water, start the dough mixer, and mix for 6 minutes. After the dough is formed, sprinkle in the salt and mix for another 3 minutes to complete the second dough preparation. Then pour the dough into the fermentation tank, control the dough temperature at 30°C, and ferment for 4 hours;

[0171] Put 3 kg of Ganoderma lucidum health care flour composition, 300 g of palm oil and 18 g of salt into the dough mixing tank, stir and mix for about 20 minutes until the materials are evenly mixed to form a pastry, and divide it into pastry trays for later use;

[0172] Rolling and laminating with pastry, rolling and shaping the dough sheet. The shaped dough sheet passes through three baking temperature zones in sequence, and stays in each zone for one and a half minutes, with a total baking time of 5 minutes. The baking parameters are as follows: Zone 1: set the surface temperature at 200°C and the bottom temperature at 320°C. Zone 2: set the surface temperature at 250°C and the bottom temperature at 280°C. Zone 3: set the surface temperature at 180°C and the bottom temperature at 220°C.

[0173] Spray the surface of the semi-finished product after baking with refined coconut oil. The spraying parameters are as follows: set the oil temperature at 60°C, and the oil consumption is 16% of the weight of the finished product. Then cool it to obtain the Ganoderma lucidum soda crackers of the present invention, and package them.

[0174] Example 24

[0175] Preparation of Ganoderma lucidum soda crackers:

[0176] Weigh 5 kg of the Ganoderma lucidum health care flour composition of the present invention obtained according to the method of Example 20, 0.1 kg of yeast, 0.8 kg of palm oil, and 80 g of salt. First, put the Ganoderma lucidum health care flour composition of the present invention and other raw materials into the dough mixer. After starting the dough mixer, slowly add the uniformly turbid liquid prepared by yeast and appropriate amount of water, and mix for 8 minutes to form a dough. Then pour the dough into the fermentation tank, control the dough temperature at 33 °C, and ferment for 4 hours. Roll and shape the dough sheet. The shaped dough sheet passes through three baking temperature zones in sequence, staying in each zone for one and a half minutes, and baking for a total of 5 minutes. Baking parameters: Zone 1: Set the surface temperature at 200 °C and the bottom temperature at 360 °C. Zone 2: Set the surface temperature at 250 °C and the bottom temperature at 280 °C. Zone 3: Set the surface temperature at 180 °C and the bottom temperature at 220 °C. The surface temperature refers to the temperature of the upper side of the biscuit on the conveyor belt; the bottom temperature refers to the temperature of the lower side of the biscuit on the conveyor belt. Spray refined coconut oil on the surface of the semi-finished product after baking. Spraying parameters: Set the oil temperature at 55 °C, and the oil consumption is 10% of the weight of the finished product. Cool to obtain the Ganoderma lucidum soda crackers of the present invention, and package them.

[0177] Example 25

[0178] Preparation of Ganoderma lucidum soda crackers:

[0179] Weigh 15 kg of Ganoderma lucidum health care flour composition, 0.27 kg of yeast, 2 kg of blended oil, 1 kg of coconut oil, 0.2 kg of salt, and 2 kg of onions;

[0180] Chop the onions and dry them for later use; First, put 10 kg of the Ganoderma lucidum health care flour composition of the present invention into the dough mixer. After starting the dough mixer, slowly add the uniformly turbid liquid prepared by yeast and appropriate amount of water, and mix for 5 minutes to form a dough. Then pour the dough into the fermentation tank, control the dough temperature at 31 °C, and ferment for 4 hours to complete the first dough preparation and fermentation;

[0181] Put the dough after the first fermentation into the dough mixer again, add the remaining 5 kg of the Ganoderma lucidum health care flour composition specified in the formula, add oil, onion scraps and water, start the dough mixer, and mix for 6 minutes. After the dough is formed, sprinkle in the salt and mix for another 3 minutes to complete the second dough preparation. Pour the dough into the fermentation tank, control the dough temperature at 30 °C, and ferment for 4 hours;

[0182] Roll and shape the dough sheet. The shaped dough sheet passes through three baking temperature zones in sequence, staying in each zone for about one minute, and baking for a total of 5 minutes. Baking parameters: Zone 1: Set the surface temperature at 200 °C and the bottom temperature at 330 °C. Zone 2: Set the surface temperature at 250 °C and the bottom temperature at 280 °C. Zone 3: Set the surface temperature at 180 °C and the bottom temperature at 220 °C;

[0183] Spray the surface of the semi-finished product after baking with coconut oil. Spraying parameters: set the oil temperature at 60°C, and the oil consumption is 16% of the weight of the finished product. Cool it to obtain the Ganoderma lucidum soda crackers of the present invention, and then package them.

[0184] Example 26

[0185] Preparation of Ganoderma lucidum wafer biscuits:

[0186] Weigh 10 kg of Ganoderma lucidum health care flour composition, 0.6 kg of maltose, 0.4 kg of milk powder, 0.1 kg of salt, 0.3 kg of starch, 80 g of ammonium bicarbonate, 5 g of vanillin, 40 g of disodium dihydrogen pyrophosphate, 3 g of sodium metabisulfite, 20 g of milk turbidity essence, 1.2 kg of lard, and 1 kg of palm oil;

[0187] Dissolve disodium dihydrogen pyrophosphate and sodium metabisulfite in water for later use; put the remaining materials except the Ganoderma lucidum health care flour composition and starch of the present invention into a blender in sequence, add water and stir evenly for 5 minutes;

[0188] Add the Ganoderma lucidum health care flour composition, starch, pre-dissolved disodium dihydrogen pyrophosphate and sodium metabisulfite of the present invention to the above-mentioned evenly mixed materials, stir until evenly mixed for 6 minutes, and set aside. A total of 4 kg of water is used in the whole process;

[0189] Roll and form the above-mentioned evenly mixed dough through a mold, bake it, and spray oil. The formed dough sheet passes through three baking temperature zones in sequence, and stays in each zone for about one and a half minutes, with a total baking time of 5 minutes. Baking parameters: Zone 1: set the surface temperature at 230°C and the bottom temperature at 220°C; Zone 2: set the surface temperature at 230°C and the bottom temperature at 200°C; Zone 3: set the surface temperature at 220°C and the bottom temperature at 190°C. The speed of the furnace mesh belt: 600 cm / min;

[0190] Spray the surface of the semi-finished product after baking with sesame oil. Spraying parameters: set the oil temperature at 60°C and the conveyor belt speed at 600 cm / min.

[0191] Example 27

[0192] Preparation of Ganoderma lucidum wafer biscuits:

[0193] Weigh 20 kg of Ganoderma lucidum health care flour composition, 1 kg of maltose, 0.7 kg of milk powder, 0.25 kg of salt, 0.6 kg of starch, 0.1 kg of ammonium bicarbonate, 15 g of vanillin, 60 g of disodium dihydrogen pyrophosphate, 5 g of sodium metabisulfite, 40 g of milk turbidity essence, 2 kg of lard, 0.5 kg of sesame oil, 5 kg of eggs, and 0.3 kg of cocoa powder;

[0194] Dissolve disodium dihydrogen pyrophosphate and sodium metabisulfite in water for later use. Then, put the remaining materials except for the Ganoderma lucidum health care flour composition and starch of the present invention into a blender in sequence, add 3.5 liters of water and stir evenly for 5 minutes. Add the Ganoderma lucidum health care flour composition, starch, pre-dissolved disodium dihydrogen pyrophosphate and sodium metabisulfite of the present invention to the above-mentioned evenly mixed materials, stir until evenly mixed for 6 minutes, and set aside.

[0195] Roll and form the above-mentioned evenly stirred dough through a mold, bake it, and spray oil. The formed dough sheets pass through three baking temperature zones in sequence, staying in each zone for about one and a half minutes, with a total baking time of 5 minutes. Baking parameters: Zone 1: Set surface temperature at 230 °C and set bottom temperature at 220 °C; Zone 2: Set surface temperature at 230 °C and set bottom temperature at 200 °C; Zone 3: Set surface temperature at 220 °C and set bottom temperature at 190 °C; Conveyor belt speed of the furnace grid: 600 cm / min.

[0196] Spray sesame oil on the surface of the semi-finished product after baking; Spraying parameters: Set oil temperature at 60 °C and conveyor belt speed at 600 cm / min.

[0197] Example 28

[0198] Preparation of Ganoderma lucidum bread:

[0199] Weigh 15 kg of Ganoderma lucidum health care flour composition and 0.6 kg of dry yeast.

[0200] First, put the Ganoderma lucidum health care flour composition of the present invention into a dough mixing tank. After starting the dough mixer, slowly add the uniform turbid liquid prepared by yeast and appropriate amount of water, mix for 5 minutes to form a dough. Then pour the dough into a fermentation tank, control the dough temperature at 28 °C, ferment for 4 hours, make small doughs, and put them into a bread oven to bake for 20 minutes to obtain the Ganoderma lucidum health care bread of the present invention.

[0201] Example 29

[0202] Preparation of Ganoderma lucidum bread:

[0203] Weigh 20 kg of Ganoderma lucidum health care flour composition and 0.8 kg of dry yeast.

[0204] First, put the Ganoderma lucidum health care flour composition of the present invention into a dough mixing tank. After starting the dough mixer, slowly add the uniform turbid liquid prepared by yeast and appropriate amount of water, mix for 7 minutes to form a dough. Then pour the dough into a fermentation tank, control the dough temperature at 30 °C, ferment for 4 hours, make small doughs, and put them into a bread oven to bake for 20 minutes to obtain the Ganoderma lucidum health care bread of the present invention.

[0205] Example 30

[0206] Preparation of Ganoderma lucidum health care noodles:

[0207] Weigh 10 kg of the Ganoderma lucidum health care flour composition of the present invention, 5 kg of corn flour and 5 kg of millet flour, and 0.1 kg of salt;

[0208] Put the raw materials into a tank, add an appropriate amount of water, stir evenly, discharge the material, put it into the hopper of the noodle machine, and form it through the rolling of the noodle machine, and convey the hanging noodles by chain;

[0209] Then carry out drying treatment, and cut and package according to a length of 24 cm after drying.

[0210] Example 31

[0211] Preparation of Ganoderma lucidum health care instant noodles:

[0212] Weigh 15 kg of Ganoderma lucidum health care flour composition and 0.15 kg of salt;

[0213] Premix the raw materials for 1 minute, quickly and evenly add water and stir for about 12 minutes, and then stir slowly for 3 - 4 minutes to form a dough with processing performance;

[0214] Put the kneaded dough into a ripening tray and stir and ripen it at 25 °C and a rotation speed of 6 revolutions per minute for 11 minutes;

[0215] The ripened dough is then continuously compounded and rolled and shredded to form the unique wavy shape of instant noodles;

[0216] Put the formed dough into a steaming box for gelatinization, set the inlet temperature to 65 °C and the outlet temperature to 95 °C, then cut the gelatinized dough into noodle blocks for frying, cooling, and packaging.

[0217] Example 32

[0218] Preparation of Ganoderma lucidum health care steamed buns:

[0219] Weigh 10 kg of Ganoderma lucidum health care flour and 0.5 kg of yeast;

[0220] First, put the Ganoderma lucidum health care flour of the present invention into a dough mixing tank, and slowly add a uniformly turbid liquid prepared by yeast and an appropriate amount of water after starting the dough mixer, and mix for 5 minutes to form a dough. Then pour the dough into a fermentation tank, control the dough temperature at 32 °C, ferment for 6 hours to make a small dough, and put it into a steamer for 30 minutes to obtain the Ganoderma lucidum health care steamed buns of the present invention.

[0221] Example 33

[0222] Preparation of Ganoderma lucidum cake:

[0223] Weigh 10 kg of Ganoderma lucidum health care flour composition, 0.2 kg of yeast, 1.2 kg of palm oil, 1 kg of salad oil, 0.5 kg of maltose, 0.1 kg of baking powder, and 0.2 kg of salt;

[0224] Wash 15 eggs, remove the shells, break them, add 1 kg of white sugar, stir evenly for 1 - 2 minutes, and then stir at high speed until it becomes foamy;

[0225] Put the Ganoderma lucidum flour of the present invention into the dough mixer. After the dough mixer starts, slowly add the uniformly turbid liquid prepared by yeast and an appropriate amount of water, mix for 5 min, pour the dough into the fermentation tank, control the dough temperature at 32 °C, and ferment for 4 hours;

[0226] Add oil, baking powder, maltose, salt, eggs and water to the fermented dough, start the dough mixer, and mix for 6 min to form a batter;

[0227] Apply a layer of salad oil on the baking mold, pour the prepared batter into the baking mold, bake, control the bottom temperature and surface temperature at 180 °C, and brush a layer of palm oil on the surface. Demold to obtain the Ganoderma lucidum cake of the present invention.

[0228] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above - mentioned exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, from any point of view, the embodiments should be regarded as exemplary and non - restrictive. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention, and any scheme label in the claims should not be regarded as limiting the claimed rights.

[0229] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

[0230] Through various combinations and tests, it is found that consuming foods containing 5 - 10 g of Ganoderma lucidum crude drug content per day by humans can achieve daily health care effects. The Ganoderma lucidum health care flour composition of the present invention is prepared into snack foods such as biscuits, bread, instant noodles, steamed buns, noodles or cakes, which solves the inconvenience that people need to brew, cook, which is time - consuming and limited by the venue when consuming Ganoderma lucidum in daily life, and enables Ganoderma lucidum, a food with extremely high nutritional value and health care effects, to enter people's daily diet. The foods prepared from the Ganoderma lucidum health care flour composition of the present invention are not only convenient to carry but also easy to store. For people who are busy at work and cannot eat on time, such foods can timely supplement energy for them. In addition, because such foods have multiple health care functions, when people consume such foods, they can not only relieve hunger but also play a health care role, which can kill two birds with one stone.

[0231] Ganoderma lucidum foods in the prior art need to add Ganoderma lucidum fresh products or dried products after decocting and pulping or add the fermentation broth obtained by fermenting Ganoderma lucidum strains during preparation. Compared with the Ganoderma lucidum health care flour composition of the present invention, it can be directly used as a food raw material, not only fully retaining the rich nutritional components in the Ganoderma lucidum raw material, but also being easier to obtain, facilitating storage and further processing, and adapting to large-scale industrial production. When the Ganoderma lucidum health care flour composition of the present invention contains a relatively high amount of Ganoderma lucidum extract, its taste is slightly bitter. Considering that consumers often attach great importance to the taste of food, the present invention does not adopt the method of adding flavoring agents such as sugar to cover up the bitter taste, but through repeated experiments and explorations, determines the inclusion technology parameters of the Ganoderma lucidum extract, and solves the problem of its lacking taste through inclusion. While ensuring the taste of the food, the addition of sweeteners is also minimized as much as possible, providing the possibility for diabetics or other people who need to control sugar intake to consume such foods. In addition, due to the strong hygroscopicity of the Ganoderma lucidum extract, the health care flour composition prepared with it is prone to moisture absorption and deterioration during storage, thus affecting the stability of the product. The inclusion technology can prevent the Ganoderma lucidum extract from absorbing moisture, thereby improving the stability of the prepared Ganoderma lucidum health care flour composition. In addition, the inventor also found that the Ganoderma lucidum extract inclusion complex or microcapsule obtained by using the inclusion technology can significantly increase the solubility of the effective health care components of the Ganoderma lucidum extract, improve its bioavailability, and at the same time improve its stability and reduce irritation.

[0232] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A Ganoderma lucidum health care flour composition, characterized in that: The raw materials include the following components in parts by weight: 1-20 parts of Ganoderma lucidum extract, 100 parts of flour, and an appropriate amount of water. The preparation method of the Ganoderma lucidum extract is any one of the following: (1) Preparing Ganoderma lucidum extract by the synergistic action of biological enzymolysis and ultrasonic wave; (2) Preparing Ganoderma lucidum extract by supercritical carbon dioxide extraction and membrane filtration; (3) Crushing Ganoderma lucidum, adding water and / or alcohol for extraction, and then performing inclusion to prepare Ganoderma lucidum extract inclusion compound.

2. The Ganoderma lucidum health care flour composition according to claim 1, wherein: The method for preparing Ganoderma lucidum extract by the synergistic action of biological enzymolysis and ultrasonic wave includes the following steps: (1) Pretreatment: Cleaning and drying fresh or dried Ganoderma lucidum, crushing it with a crusher to 80-100 mesh, screening to obtain Ganoderma lucidum coarse powder, and soaking it in phosphate buffer solution with pH 5.5-6.0 or citric acid-sodium citrate buffer solution for 40-60 minutes; (2) Synergistic treatment: Adding cellulase and β-glucanase with a mass ratio of 1:1 to the above solution, with the total enzyme addition amount being 0.8% of the mass of Ganoderma lucidum, putting it into an ultrasonic device for enzymatic catalysis, controlling the temperature at 30-40 °C, setting the ultrasonic power at 300-400 W, the frequency at 20-40 kHz, and the treatment time at 25-45 minutes; (3) Filtration and concentration: After the treatment, filtering through a 300-mesh sieve to remove residues, and concentrating the filtrate under reduced pressure at 60-70 °C to 1 / 4 of the original volume to obtain a high-concentration Ganoderma lucidum extract.

3. The Ganoderma lucidum health care flour composition according to claim 1, wherein: The method for preparing Ganoderma lucidum extract by supercritical carbon dioxide extraction and membrane filtration includes the following steps: (1) Pretreatment: Cleaning and drying fresh or dried Ganoderma lucidum, crushing it with a crusher to 40-80 mesh, pre-soaking it in water / alcohol for 30-60 minutes and then drying; (2) Supercritical extraction: Loading the pretreated Ganoderma lucidum into an extraction kettle, using carbon dioxide as the extraction agent, with the carbon dioxide flow rate being 35-40 g / min, selecting 10%-20% ethanol aqueous solution as the entrainer, setting the extraction pressure at 25-35 MPa, the extraction temperature at 35-50 °C, and the extraction time at 1-3 hours; (3) Pressure reduction and separation: Reducing the pressure of the mixed fluid after extraction to 5-10 MPa through a pressure reducing valve, entering the separation kettle, setting the temperature at 30-35 °C, and the separation time at 10-15 minutes to separate the Ganoderma lucidum extract; (4) Membrane filtration and refinement: Diluting the separated Ganoderma lucidum extract with deionized water, passing it through a microfiltration membrane with a pore size of 0.1-0.2 μm to remove larger particle impurities, and then using an ultrafiltration membrane with a molecular weight cut-off of 5000-10000 Da for further separation and purification to remove macromolecular impurities and obtain a high-purity Ganoderma lucidum extract.

4. The Ganoderma lucidum health care flour composition according to claim 1, characterized in that: The preparation method of the Ganoderma lucidum extract inclusion compound includes the following steps: (1) Pretreatment: Crushing fresh or dried Ganoderma lucidum, extracting it with water and / or ethanol, with the material-liquid ratio being 1:10, refluxing and extracting at 60-70 °C for 2-3 times, each time for 1-2 hours, combining the extraction liquids, recovering ethanol by reduced pressure distillation, and concentrating to a relative density of 1.1-1.2 to obtain a concentrated Ganoderma lucidum extract; (2) Inclusion reaction: Concentrate the Ganoderma lucidum extract and dissolve one or several of the complexing agent, gelatin, modified starch, vegetable gum, and alginic acid in water, and stir and include them at 40 - 50 °C for 1 - 2 hours. The complexing agent is cyclodextrin, and among them, the cyclodextrin is selected from α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin or their derivatives; (3) Separation and drying: After the inclusion reaction is completed, let the mixed solution stand for 10 - 14 hours to fully precipitate the inclusion compound, then separate by centrifugation or filtration, collect the precipitate, place the precipitate in a vacuum drying oven, and dry it to constant weight at 35 - 45 °C and a vacuum degree of -0.08 MPa to obtain the Ganoderma lucidum extract inclusion compound.

5. The Ganoderma lucidum health care flour composition according to claim 1, characterized in that: The flour includes flour ground from one or several of wheat, corn, rice, millet, barley, sorghum, coix seed, oats, buckwheat, naked oats, pumpkin, kudzu root, cassava, soybeans, adzuki beans, mung beans, kidney beans, broad beans, peas, chickpeas, water chestnuts, lilies, konjac, canna, fruits, and vegetables.

6. The Ganoderma lucidum health care flour composition according to claim 1, wherein: The raw materials also include one or several of eggs, vegetables, dried fruits, raisins, shredded coconut, chocolate, cocoa powder, and dried meat floss.

7. A preparation method of a Ganoderma lucidum health care flour composition, characterized in that, Prepared using the Ganoderma lucidum health care flour composition described in any one of claims 1 - 6, including the following steps: (1) Weigh each raw material according to the raw material formula by weight, and mix the Ganoderma lucidum extract, water, and flour to make a dough; (2) After pressing the dough into shape, make any one of biscuits, bread, instant noodles, steamed buns, noodles, or cakes.

8. The preparation method of the Ganoderma lucidum health care flour composition according to claim 7, characterized in that: The biscuits are crispy biscuits and also include the following components by weight: 0.1 - 2.5 parts of leavening agent, 1 - 35 parts of sweetener, 10 - 30 parts of oil, 0.6 - 2 parts of salt, 0.02 - 5 parts of edible essence, 0.2 - 10 parts of starch, 0.02 - 5 parts of milk powder, and an appropriate amount of water. Its preparation method is: (1) Dough modulation: Weigh each raw material according to the raw material formula, mix the sweetener and oil to obtain material A, mix the leavening agent, salt, and edible essence, and dissolve them in water to obtain material B. Add material A, material B, Ganoderma lucidum, starch, milk powder, and water into the mixer in sequence, stir until uniform to obtain material C, mix the flour and material C, and continue to stir with water until uniform to obtain the dough; (2) Pressing into shape: Make the dough into biscuit blanks of various shapes through a shaping machine; (3) Baking: Send the biscuit blanks into a baking machine for baking. The furnace is divided into four zones: the first zone is set with a surface temperature of 220 - 235 °C and a bottom temperature of 200 - 220 °C; the second zone is set with a surface temperature of 230 - 250 °C and a bottom temperature of 190 - 210 °C; the third zone is set with a surface temperature of 230 - 240 °C and a bottom temperature of 200 - 210 °C; the fourth zone is set with a surface temperature of 160 - 200 °C and a bottom temperature of 170 - 210 °C; the biscuits pass through the first zone, the second zone, the third zone, and the fourth zone in sequence, and the residence time in each zone is 1 - 2 minutes, and the entire baking time is 4 - 8 minutes; (4) Oil spraying: Spray oil on the surface of the biscuits after they are taken out of the oven; (5) Packaging: Sort and package the oil-sprayed biscuits to obtain the finished product.

9. The preparation method of the Ganoderma lucidum health care flour composition according to claim 7, characterized in that: The biscuit is a soda cracker and further comprises the following components in parts by weight: 0.1 - 2.5 parts of leavening agent, 1 - 35 parts of sweetener, 10 - 30 parts of oil, 0.6 - 2 parts of salt, 0.02 - 5 parts of edible essence, 1 - 4 parts of baking soda, 1 - 8 parts of dry yeast and appropriate amount of water. Its preparation method is as follows: (1) First dough modulation and fermentation: Weigh each raw material according to the raw material formula. Put the flour and Ganoderma lucidum into the dough mixer. After starting the mixer, slowly add the uniformly turbid liquid prepared by dry yeast and appropriate amount of water to mix into a dough. Pour the above dough into the fermentation tank, control the dough temperature at 28 - 32 °C, and ferment for 6 - 10 hours to obtain the fermented dough. (2) Second dough modulation and fermentation: Put the above fermented dough back into the dough mixer, add the leavening agent, sweetener, oil, salt, edible essence, baking soda, flour and water. Start the mixer to mix into the secondary dough. Pour the secondary dough into the fermentation tank for secondary fermentation, control the dough temperature at 30 - 35 °C, and ferment for 4 - 6 hours. (3) Sheet rolling and forming: Roll or cut the dough finally obtained in step (2) through die stamping or rolling to cut out the biscuit blanks with different outer contour shapes. (3) Baking: Send the biscuit blanks into the baking machine for baking. The furnace is divided into three zones: In zone one, the surface temperature is set at 190 - 210 °C and the bottom temperature is set at 320 - 360 °C; in zone two, the surface temperature is set at 240 - 280 °C and the bottom temperature is set at 230 - 250 °C; in zone three, the surface temperature is set at 180 - 220 °C and the bottom temperature is set at 180 - 220 °C. The biscuits pass through zone one, zone two and zone three in sequence, and the residence time in each zone is 1 - 4 minutes, and the whole baking time is 5 - 10 minutes. (4) Oil spraying: Spray oil on the surface of the biscuits after they are taken out of the oven. (5) Packaging: Sort and package the oil-sprayed biscuits to obtain the finished products.

10. The preparation method of the Ganoderma lucidum health care flour composition according to claim 8 or 9, characterized in that: The leavening agent includes one or more of baking soda, baking powder, ammonium bicarbonate, alum, sodium metabisulfite, sodium acid pyrophosphate, yeast; the sweetener includes one or more of glucose, fructose, sucrose, maltose, starch sugar, lactose, stevioside, Acesulfame-K, trehalose, erythritol, sucralose, maltitol.

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