Preparation process of lucid ganoderma and mesona chinensis essence

Abstract

The invention relates to the technical field of herbal beverage preparation, in particular to a preparation process of ganoderma lucidum and mesona chinensis essence, which is characterized in that multiple health-preserving raw materials such as ganoderma lucidum, astragalus membranaceus and the like are proportioned and have multiple effects of regulating immunity, clearing heat, moistening dryness, invigorating spleen, reinforcing stomach and the like, and the ganoderma lucidum and mesona chinensis essence is prepared by optimizing a soaking extraction process without using an enzyme preparation. By adopting a step-by-step temperature control and stirring mode, active ingredients such as polysaccharide and flavone in the raw materials are reserved to the maximum extent, so that the nutritional and health-preserving values of the beverage are remarkably higher than those of a plant beverage with a single or conventional formula, the raw materials such as momordica grosvenori and liquorice are used for blending the flavor, stevioside is matched for optimizing the sweet taste level, and the bitterness of the raw materials such as lucid ganoderma and rhizoma zingiberis is effectively balanced; the beta-carotene endows the beverage with natural and attractive color, and the ascorbic acid synergistically improves the color stability and does not damage the'pure natural 'attribute; through blending and constant volume and filtering and homogenizing processes, the beverage is clear and transparent, tastes fine and smooth, avoids layering and precipitation, and meets the requirements of consumers on natural healthy beverages.

Description

Technical Field

[0001] The invention relates to the technical field of herbal beverage preparation, and in particular to a preparation process of ganoderma lucidum herbal jelly. Background Art

[0002] As consumers' health awareness continues to rise, herbal beverages, with their natural, nutritious, and health-promoting properties, are occupying an increasingly important position in the beverage market. Currently, herbal beverages on the market have many shortcomings in terms of raw material formula and preparation process.

[0003] In terms of raw material formula, some products simply combine a few herbal ingredients, failing to fully utilize the synergistic health-promoting effects of different ingredients, and it is difficult to meet consumers' pursuit of diversified health needs; some beverages rely too much on artificial synthetic additives to improve taste and color, which not only destroys the "pure natural" attributes of the beverages, but may also cause consumers to worry about food safety. In terms of preparation technology, enzyme preparations are often used in the traditional soaking and extraction process to accelerate the dissolution of the effective ingredients of the raw materials, but the introduction of enzyme preparations may change the natural ingredient structure of the beverage and affect the original flavor and nutritional content of the product. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the present invention solves the technical problems thereof by adopting a technical solution: a preparation process of Ganoderma lucidum herbal dew, comprising the following steps: Step 1: Prepare raw materials: Ganoderma lucidum, monk fruit, Chinese yam, wolfberry, chrysanthemum, Poria cocos, tangerine peel, kudzu root, mulberry, licorice, cumin, dried ginger, astragalus, hawthorn, jujube, Yunnan black tea, white sugar, food additives and drinking water; All raw materials are selected from ingredients that meet quality standards. Among them, Ganoderma lucidum and Astragalus membranaceus have health-promoting effects, while monk fruit and licorice can harmonize the flavor. The selection of food additives is based on the premise of complying with the GB 2760 standard to ensure the stability, color and taste of the beverage. Drinking water is treated with reverse osmosis to ensure that it is free of impurities, providing pure solvents for subsequent production.

[0005] Step 2: Prepare instruments: prepare electronic scales, multi-layer vibration screening machine, stainless steel extraction tank, fermentation tank, plate and frame filter, mixing tank, filter, homogenizer, instant sterilizer and filling machine; Electronic platform scales are used to accurately weigh raw materials to ensure formula accuracy; multi-layer vibration screening machines can effectively remove impurities and moldy materials to avoid affecting the quality of beverages; stainless steel extraction tanks, plate and frame filters and other equipment meet food production hygiene standards, providing hardware guarantees for safe beverage production. Step 3: Raw material screening: Use an electronic platform scale to weigh Ganoderma lucidum, monk fruit, Chinese yam, wolfberry, chrysanthemum, Poria cocos, tangerine peel, Pueraria root, mulberry, licorice, cumin, dried ginger, astragalus, hawthorn, jujube, Yunnan black tea, and white sugar according to the mass ratio, and then use a multi-layer vibration screening machine to screen the raw materials to remove impurities and moldy materials; Weighing ensures a stable ratio of beverage ingredients and consistent product quality; the screening process removes impurities and moldy materials to prevent harmful substances in the raw materials from mixing into the beverage, thereby affecting the flavor and shortening the shelf life. At the same time, it reduces the risk of subsequent equipment blockage and improves production efficiency.

[0006] Step 4: Soaking and Extracting: Add the raw materials except white sugar and additives into a stainless steel extraction tank with temperature control and stirring functions, then use drinking water produced by reverse osmosis water treatment equipment and transport it to the extraction tank to soak the raw materials without using enzyme preparations to obtain the soaking extract; The raw materials are first moistened at room temperature to soften their cell structure, and then dynamically extracted at medium temperature. This not only avoids high temperature from destroying heat-sensitive components, but also efficiently extracts active substances such as polysaccharides and flavonoids. Stirring and temperature control work together to ensure full contact between the raw materials and water, thereby increasing the extraction rate of effective ingredients and giving the beverage rich nutrition and efficacy.

[0007] Step 5, fermentation preparation: transferring the soaked extract obtained in step 4 to a fermentation tank, and fermenting at a temperature of 25-35° C. and a humidity of 60%-75% for 3-7 days to obtain a fermentation product; Through fermentation, microorganisms can break down the large molecular polysaccharides in Ganoderma lucidum and Astragalus membranaceus into oligosaccharides or monosaccharides, thereby improving the bioavailability of polysaccharides; at the same time, the fermentation process can activate the flavonoids in Poria cocos and dried tangerine peel, enhancing the antioxidant activity of the beverage. The organic acids produced during the fermentation process can neutralize the alkaloids in Ganoderma lucidum and dried ginger, reducing the bitterness of the raw materials themselves; at the same time, the sweet components in monk fruit and licorice are more easily released after fermentation, and synergistically optimize the sweetness level with stevioside.

[0008] Step 6: Mixing and fixing the volume: Add the soaked extract to a plate and frame filter to filter and remove the residue, and transfer the filtrate to a mixing tank via a centrifugal pump. Then weigh white sugar and add it to the mixing tank and mix well. Then, transfer the food additives to the mixing tank via a micro pump, and add water to fix the volume via a reverse osmosis water treatment device to prepare a fixed solution. The plate and frame filter removes residue to ensure the clarity of the beverage; white sugar and food additives are accurately added, β-carotene is used to adjust the color, stevioside is used to add sweetness, ascorbic acid is used for antioxidants, and potassium sorbate is used for preservation, so that the beverage reaches the ideal flavor and quality standards; water is added to control the volume and control the concentration to ensure uniform product specifications.

[0009] Step 7: Filtration and homogenization: The fixed solution is transferred to the filter to filter and filtered again to remove impurities. After filtration, the solution is added to the high-pressure homogenizer for homogenization. The filter further removes tiny particle impurities and improves the purity of the beverage; the high-pressure homogenizer uses high pressure to refine the macromolecular particles, so that the beverage ingredients are evenly dispersed, avoiding stratification and precipitation, giving the beverage a delicate and smooth taste and extending the shelf life.

[0010] Step 8: Sterilization and filling: The homogenized material is transported to the instantaneous sterilizer for instantaneous sterilization, and the sterilized material is filled through the filling machine to complete the preparation of the Ganoderma Lucidum Herbal Dew.

[0011] Instantaneous high-temperature sterilization kills harmful microorganisms in a short period of time, preserving the nutritional components and flavor of the beverage to the greatest extent; the filling machine accurately controls the filling temperature and volume to ensure that the beverage is well sealed, prevent secondary contamination by microorganisms, ensure that the product meets food safety standards, and is easy to store and transport.

[0012] The present invention is further configured as follows: in the step 1, the weight portion of Ganoderma lucidum is 5-16 parts, the weight portion of Momordica grosvenori is 15-30 parts, the weight portion of yam is 15-30 parts, the weight portion of wolfberry is 16-33 parts, the weight portion of chrysanthemum is 13-28 parts, the weight portion of Poria cocos is 10-25 parts, the weight portion of dried tangerine peel is 20-36 parts, the weight portion of Pueraria lobata is 18-26 parts, the weight portion of mulberry is 20-35 parts, the weight portion of licorice is 9-32 parts, the weight portion of fennel is 9-33 parts, the weight portion of dried ginger is 18-33 parts, the weight portion of astragalus is 21-36 parts, the weight portion of hawthorn is 9-16 parts, the weight portion of jujube is 9-22 parts, the weight portion of Yunnan black tea is 9-23 parts, and the weight portion of white granulated sugar is 15-28 parts.

[0013] The present invention is further configured such that the additives in step one include an antioxidant, a colorant, a sweetener and a preservative, the antioxidant is ascorbic acid, the colorant is β-carotene, the sweetener is steviol glycoside, and the preservative is potassium sorbate.

[0014] Ascorbic acid has strong reducing properties and can react preferentially with oxygen and free radicals in beverages, inhibiting the oxidation of phenols, flavonoids and other substances in the raw materials, preventing the beverages from browning and discoloring, and effectively maintaining the natural color and nutritional components of the beverages. In beverages, ascorbic acid can synergize with β-carotene to slow down the oxidative degradation of β-carotene and stabilize the color of the beverages. β-carotene is a natural yellow to orange-red pigment that can give Ganoderma Lucidum Herbal Dew a natural and attractive color, making up for the color deficiencies or differences of the raw materials themselves and making the product more attractive. β-carotene can be converted into It is converted into vitamin A, which has the effect of supplementing vitamins and enhancing immunity; steviol glycoside is a natural sweetener extracted from stevia, which can provide pure and long-lasting sweetness for Ganoderma Lucidum Herbal Dew. Stevioside can synergize with the natural sweetness of ingredients such as monk fruit and licorice to balance the bitter taste of ingredients such as Ganoderma Lucidum and dried ginger in the beverage; potassium sorbate, as an acidic preservative, can effectively inhibit the growth and reproduction of mold, yeast and aerobic bacteria, and by destroying the enzyme system or cell membrane structure of microbial cells, it prevents their metabolism, extends the shelf life of the beverage, prevents spoilage caused by microbial contamination, and ensures the food safety of the product.

[0015] Ascorbic acid is used as an antioxidant, and the added amount complies with the limit of GB2760 for plant-based beverages, helping to improve the quality and stability of the beverage. Food additives such as β-carotene, steviol glycosides, potassium sorbate, etc. are added in accordance with GB2760 and work synergistically with the flavor of the raw materials without compromising the "pure natural" properties and safety.

[0016] The present invention is further configured such that the mass of the antioxidant is 0.1%-0.2% of the mass of the soaked extract, the mass of the colorant is 0.004%-0.008% of the mass of the soaked extract, the mass of the sweetener is 0.06%-0.12% of the mass of the soaked extract, and the mass of the preservative is 0.06%-0.12% of the mass of the soaked extract.

[0017] The present invention is further configured such that the fourth step of soaking and extracting specifically comprises the following steps: Step S1, add the raw materials except white sugar and additives into a stainless steel extraction tank, then deliver drinking water into the extraction tank, add water so that the surface of the raw materials is covered by 3-5 cm, turn on the low-speed stirring motor in the extraction tank at 30-50 rpm to evenly disperse the raw materials in the water, and then soak them statically at 20-25°C for 1-2 hours for preliminary moistening; Step S2: slowly raise the temperature to 80-85°C through the temperature control system of the extraction tank, maintain the temperature for dynamic soaking for 2-4 hours, and start stirring for 1-3 minutes every 30 minutes by the stirring control system to promote full contact between the raw materials and water.

[0018] The present invention is further configured such that the filter cloth of the plate and frame filter in step five is made of food-grade polypropylene with a pore size of 5-10 μm, and the temperature for water replenishment and volume setting is 60-70°C.

[0019] The present invention is further configured such that the filter element of the filter in step six is made of polytetrafluoroethylene, has a filtration accuracy of 1-3 μm, and the working pressure of the homogenizer is controlled to be 20-30 MPa.

[0020] The present invention is further configured such that the setting temperature of the instantaneous sterilizer in step seven is 110-120° C., the sterilization time is 3-6 seconds, and the filling temperature set by the filling machine is ≥68° C.

[0021] The beneficial effects of the present invention are as follows: The present invention combines a variety of raw materials with health benefits such as Ganoderma lucidum and Astragalus membranaceus to cover multiple functions such as immune regulation, clearing heat and moistening dryness, strengthening the spleen and stomach, etc., and optimizes the soaking and extraction process. No enzyme preparations are used, and step-by-step temperature control and stirring methods are adopted to maximize the retention of active ingredients such as polysaccharides and flavonoids in the raw materials, so that the nutritional and health value of the beverage is significantly higher than that of plant beverages with a single or conventional formula. Raw materials such as monk fruit and licorice are used to blend the flavor, and stevioside is used to optimize the sweetness level, effectively balancing the bitterness of raw materials such as Ganoderma lucidum and dried ginger; β-carotene gives the beverage a natural and attractive color, and ascorbic acid synergistically improves the color stability without damaging the "pure natural" attribute; through the deployment of constant volume and filtration homogenization processes, the beverage is ensured to be clear and bright, with a delicate and smooth taste, and stratification and precipitation are avoided, which meets consumers' demand for natural and healthy drinks. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a process flow chart of the present invention; DETAILED DESCRIPTION

[0023] The present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments. The embodiments of the present invention are provided for purposes of illustration and description and are not intended to be exhaustive or to limit the invention to the disclosed forms. Many modifications and variations will be apparent to those skilled in the art. The embodiments are chosen and described to better illustrate the principles of the invention and its practical application, and to enable those skilled in the art to understand the invention and design various embodiments with various modifications suitable for specific applications.

[0024] Example 1: See also Figure 1 The present invention provides a technical solution: a preparation process of Ganoderma Lucidum Herbal Dew, characterized by comprising the following steps: Step 1, raw material preparation: select 5 parts by weight of Ganoderma lucidum, 15 parts by weight of Momordica grosvenori, 15 parts by weight of yam, 16 parts by weight of wolfberry, 13 parts by weight of chrysanthemum, 10 parts by weight of Poria, 20 parts by weight of dried tangerine peel, 18 parts by weight of Pueraria root, 20 parts by weight of mulberry, 9 parts by weight of licorice, 9 parts by weight of fennel, 18 parts by weight of dried ginger, 21 parts by weight of astragalus, 9 parts by weight of hawthorn, 9 parts by weight of jujube, 9 parts by weight of Dianhong tea, 15 parts by weight of white sugar, food additives and drinking water for preparation; Step 2: Prepare instruments: prepare electronic scales, multi-layer vibration screening machine, stainless steel extraction tank, fermentation tank, plate and frame filter, mixing tank, filter, homogenizer, instant sterilizer and filling machine; Step 3: Raw material screening: Use an electronic platform scale to weigh Ganoderma lucidum, monk fruit, Chinese yam, wolfberry, chrysanthemum, Poria cocos, tangerine peel, Pueraria root, mulberry, licorice, cumin, dried ginger, astragalus, hawthorn, jujube, Yunnan black tea, and white sugar according to the mass ratio, and then use a multi-layer vibration screening machine to screen the raw materials to remove impurities and moldy materials; Step 4: Soaking and Extraction: Add all raw materials except sugar and additives into a stainless steel extraction tank, then deliver drinking water into the extraction tank so that the amount of water added covers the surface of the raw materials by 3 cm, turn on the low-speed stirring motor in the extraction tank at 30 r / min to evenly disperse the raw materials in the water, and then soak them statically at 20°C for 1-2 hours for preliminary moistening; The temperature of the extraction tank is then slowly raised to 80°C by the temperature control system, and the temperature is maintained for dynamic soaking for 2 hours. During this period, the stirring control system starts stirring for 1 minute every 30 minutes to promote full contact between the raw materials and water, thereby obtaining the soaking extract; Step 5, fermentation preparation: transferring the soaked extract obtained in step 4 to a fermentation tank, and fermenting it for 3 days at a temperature of 25° C. and a humidity of 60% to obtain a fermentation product; Step 6. Mixing and fixing the volume: adding the soaking extract to a plate and frame filter with a pore size of 5 μm to filter and remove the residue, and the filtrate is transported to a mixing tank via a centrifugal pump, and then weighing white sugar and adding it to the mixing tank to mix evenly, and using a micro pump to transport 0.1% of the weight of the soaking extract by antioxidant, 0.004% of the weight of the soaking extract by colorant, 0.06% of the weight of the soaking extract by sweetener, and 0.06% of the weight of the soaking extract by preservative to the mixing tank, and adding water to fix the volume at 60° C. through reverse osmosis water treatment equipment to prepare a fixed solution; Step 7: Filtration and homogenization: The fixed solution is transferred to a filter with a filtration accuracy of 1 μm to filter and remove impurities again. After filtration, it is added to a high-pressure homogenizer with a working pressure of 20 MPa for homogenization; Step 8: Sterilization and filling: The homogenized material is transported to an instantaneous sterilizer and sterilized at a temperature of 110° C. for 3 seconds for instantaneous sterilization. The sterilized material is then filled through a filling machine to complete the preparation of the Ganoderma Lucidum Herbal Dew.

[0025] Example 2: Based on the first embodiment, a preparation process of Ganoderma Lucidum Herbal Dew is characterized by comprising the following steps: Step 1, raw material preparation: select 16 parts by weight of Ganoderma lucidum, 30 parts by weight of Momordica grosvenori, 30 parts by weight of yam, 33 parts by weight of wolfberry, 28 parts by weight of chrysanthemum, 25 parts by weight of Poria, 36 parts by weight of dried tangerine peel, 26 parts by weight of Pueraria root, 35 parts by weight of mulberry, 32 parts by weight of liquorice, 33 parts by weight of fennel, 33 parts by weight of dried ginger, 36 parts by weight of astragalus, 16 parts by weight of hawthorn, 22 parts by weight of jujube, 23 parts by weight of Yunnan black tea, 28 parts by weight of white sugar, food additives and drinking water for preparation; Step 2: Prepare the equipment: prepare electronic platform scale, multi-layer vibration screening machine, stainless steel extraction tank, plate and frame filter, mixing tank, filter, homogenizer, instant sterilizer and filling machine; Step 3: Raw material screening: Use an electronic platform scale to weigh Ganoderma lucidum, monk fruit, Chinese yam, wolfberry, chrysanthemum, Poria cocos, tangerine peel, Pueraria root, mulberry, licorice, cumin, dried ginger, astragalus, hawthorn, jujube, Yunnan black tea, and white sugar according to the mass ratio, and then use a multi-layer vibration screening machine to screen the raw materials to remove impurities and moldy materials; Step 4: Soaking and Extraction: Add all raw materials except sugar and additives into a stainless steel extraction tank, then deliver drinking water to the extraction tank so that the amount of water added is 5 cm above the surface of the raw materials. Turn on the low-speed stirring motor in the extraction tank at 50 r / min to evenly disperse the raw materials in the water, and then soak them statically at 25°C for 1-2 hours for preliminary moistening. The temperature of the extraction tank is then slowly raised to 85°C by the temperature control system, and the temperature is maintained for dynamic soaking for 4 hours. During this period, the stirring control system starts stirring for 3 minutes every 30 minutes to promote full contact between the raw materials and water, thereby obtaining the soaking extract; Step 5, fermentation preparation: transferring the soaked extract obtained in step 4 to a fermentation tank, and fermenting at a temperature of 5° C. and a humidity of 75% for 7 days to obtain a fermentation product; Step 6. Mixing and fixing the volume: adding the soaking extract to a plate and frame filter with a pore size of 10 μm to filter and remove the residue, and the filtrate is transported to a mixing tank via a centrifugal pump, and then weighing white sugar and adding it to the mixing tank to mix evenly, and using a micro pump to transport 0.2% of the weight of the soaking extract by antioxidant, 0.008% of the weight of the soaking extract by colorant, 0.12% of the weight of the soaking extract by sweetener, and 0.12% of the weight of the soaking extract by preservative to the mixing tank, and adding water to fix the volume at 70° C. through reverse osmosis water treatment equipment to prepare a fixed solution; Step 7: Filtration and homogenization: The fixed solution is transferred to a filter with a filtration accuracy of 3 μm to filter and remove impurities again. After filtration, it is added to a high-pressure homogenizer with a working pressure of 30 MPa for homogenization; Step 8: Sterilization and filling: The homogenized material is transported to an instantaneous sterilizer and sterilized at a temperature of 120°C for 6 seconds for instantaneous sterilization. The sterilized material is then filled through a filling machine to complete the preparation of the Ganoderma Lucidum Herbal Dew.

[0026] Ganoderma lucidum herbal jelly was prepared according to the methods of Example 1 and Example 2, respectively, and the Ganoderma lucidum herbal jelly prepared by the methods of Example 1 and Example 2 were tested, the polysaccharide content was detected by the phenol-sulfuric acid method, the total flavonoid content was detected by aluminum salt colorimetry, the vitamin C content was detected by 2,6-dichloroindophenol titration, the β-carotene content was detected by high performance liquid chromatography, the antibacterial rate of Escherichia coli was detected by the inhibition zone method, and the antibacterial rate of Staphylococcus aureus was detected by the inhibition zone method. According to GB7101-2022 "National Food Safety Standard Beverages", a comprehensive judgment of sensory, physical and chemical and microbiological indicators was performed. The results are shown in the table below; Test items Example 1 Example 2 Polysaccharide content (mg / 100mL) 38.6 62.3 Total flavonoids content (mg / 100mL) 12.5 18.7 Vitamin C content (mg / 100mL) 8.2 12.1 β-carotene content (μg / 100mL) 0.12 0.25 Antibacterial rate of Escherichia coli (%) 98.5 99.2 Antibacterial rate of Staphylococcus aureus (%) 97.8 98.9 Product qualification rate (%) 99.1 99.5 Due to the increased amount of raw materials used in Example 2, the contents of polysaccharides, total flavonoids, vitamin C and β-carotene were significantly higher than those in Example 1, indicating that higher raw material input can improve the nutritional density of the beverage. Both examples showed high antibacterial rates against Escherichia coli and Staphylococcus aureus. Example 2 had a better antibacterial effect due to the increased amount of preservatives and the increased concentration of active ingredients. The product qualification rates: both exceeded 99%, indicating good process stability. Example 2 further reduced the risk of non-conformity by optimizing parameters to ensure product quality consistency. The detection methods all adopted national standards or industry-recognized methods to ensure scientific and reliable data.

[0027] Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field and related fields without making creative work should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention are implemented in accordance with conventional means in the field unless otherwise specified or limited.

Claims

1. A preparation process of Ganoderma Lucidum Herbal Dew, characterized in that: The following steps are involved: Step 1: Prepare raw materials: Ganoderma lucidum, monk fruit, Chinese yam, wolfberry, chrysanthemum, Poria cocos, tangerine peel, kudzu root, mulberry, licorice, cumin, dried ginger, astragalus, hawthorn, jujube, Yunnan black tea, white sugar, food additives and drinking water; Step 2: Prepare instruments: prepare electronic scales, multi-layer vibration screening machine, stainless steel extraction tank, fermentation tank, plate and frame filter, mixing tank, filter, homogenizer, instant sterilizer and filling machine; Step 3: Raw material screening: Use an electronic platform scale to weigh Ganoderma lucidum, monk fruit, Chinese yam, wolfberry, chrysanthemum, Poria cocos, tangerine peel, Pueraria root, mulberry, licorice, cumin, dried ginger, astragalus, hawthorn, jujube, Yunnan black tea, and white sugar according to the mass ratio, and then use a multi-layer vibration screening machine to screen the raw materials to remove impurities and moldy materials; Step 4: Soaking and Extracting: Add the raw materials except white sugar and additives into a stainless steel extraction tank with temperature control and stirring functions, then use the drinking water produced by reverse osmosis water treatment equipment and transport it to the extraction tank to soak the raw materials to obtain the soaking extract; Step 5, fermentation preparation: transferring the soaked extract obtained in step 4 to a fermentation tank, and fermenting at a temperature of 25-35° C. and a humidity of 60%-75% for 3-7 days to obtain a fermentation product; Step 6: Mixing and fixing the volume: adding the fermentation product to a plate and frame filter to filter and remove the residue, and the filtrate is transported to a mixing tank via a centrifugal pump, and then weighing white sugar and adding it to the mixing tank to mix evenly, and then using a micro pump to transport food additives to the mixing tank, and adding water to fix the volume through a reverse osmosis water treatment device to prepare a fixed solution; Step 7: Filtration and homogenization: The fixed solution is transferred to the filter to filter and filtered again to remove impurities. After filtration, the solution is added to the high-pressure homogenizer for homogenization. Step 8: Sterilization and filling: The homogenized material is transported to the instantaneous sterilizer for instantaneous sterilization, and the sterilized material is filled through the filling machine to complete the preparation of the Ganoderma Lucidum Herbal Dew.

2. The preparation process of the Ganoderma Lucidum Herbal Dew according to claim 1, characterized in that: In the step 1, the weight portion of ganoderma lucidum is 5-16 parts, the weight portion of momordica grosvenori is 15-30 parts, the weight portion of yam is 15-30 parts, the weight portion of wolfberry is 16-33 parts, the weight portion of chrysanthemum is 13-28 parts, the weight portion of poria cocos is 10-25 parts, the weight portion of tangerine peel is 20-36 parts, the weight portion of kudzu root is 18-26 parts, the weight portion of mulberry is 20-35 parts, the weight portion of licorice is 9-32 parts, the weight portion of fennel is 9-33 parts, the weight portion of dried ginger is 18-33 parts, the weight portion of astragalus is 21-36 parts, the weight portion of hawthorn is 9-16 parts, the weight portion of jujube is 9-22 parts, the weight portion of Yunnan black tea is 9-23 parts, and the weight portion of white granulated sugar is 15-28 parts.

3. The preparation process of the Ganoderma Lucidum Herbal Dew according to claim 1, characterized in that: The additives in step 1 include an antioxidant, a colorant, a sweetener and a preservative, wherein the antioxidant is ascorbic acid, the colorant is beta-carotene, the sweetener is steviol glycoside, and the preservative is potassium sorbate.

4. The process for preparing the Ganoderma Lucidum Herbal Dew according to claim 3, wherein: The mass of the antioxidant is 0.1%-0.2% of the mass of the soaked extract, the mass of the colorant is 0.004%-0.008% of the mass of the soaked extract, the mass of the sweetener is 0.06%-0.12% of the mass of the soaked extract, and the mass of the preservative is 0.06%-0.12% of the mass of the soaked extract.

5. The process for preparing the Ganoderma Lucidum Herbal Dew according to claim 1, wherein: The fourth step of soaking and extracting specifically comprises the following steps: Step S1, add the raw materials except white sugar and additives into a stainless steel extraction tank, then deliver drinking water into the extraction tank, add water so that the surface of the raw materials is covered by 3-5 cm, turn on the low-speed stirring motor in the extraction tank at 30-50 rpm to evenly disperse the raw materials in the water, and then soak them statically at 20-25°C for 1-2 hours for preliminary moistening; Step S2: slowly raise the temperature to 80-85°C through the temperature control system of the extraction tank, maintain the temperature for dynamic soaking for 2-4 hours, and start stirring for 1-3 minutes every 30 minutes by the stirring control system to promote full contact between the raw materials and water.

6. The process for preparing the Ganoderma Lucidum Herbal Dew according to claim 1, wherein: The filter cloth of the plate and frame filter in step 5 is made of food-grade polypropylene with a pore size of 5-10 μm, and the temperature for water replenishment and constant volume is 60-70°C.

7. The process for preparing the Ganoderma Lucidum Herbal Dew according to claim 1, wherein: The filter element of the filter in step six is made of polytetrafluoroethylene, and its filtration accuracy is 1-3 μm. The working pressure of the homogenizer is controlled to be 20-30 MPa.

8. The process for preparing the Ganoderma Lucidum Herbal Dew according to claim 1, wherein: The setting temperature of the instantaneous sterilizer in step seven is 110-120° C., the sterilization time is 3-6 seconds, and the filling temperature set by the filling machine is ≥68° C.

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