A non-broken cell ganoderma spore coffee composition and a preparation method thereof

Abstract

The present application belongs to the technical field of medicine and food, and discloses a non-broken Ganoderma lucidum spore coffee composition and a preparation method thereof. The non-broken Ganoderma lucidum spore powder is compounded with Ganoderma lucidum polysaccharide, and the whole process is protected by inert gas and processed at low temperature, so that the oxidation and decomposition of heat-sensitive active substances are avoided in the whole process from raw material treatment to finished product sterilization. The cell wall state of the spore powder is optimized in the raw material pretreatment stage, and all kinds of raw materials are subjected to mild purification, drying and refinement treatment to maximize the retention of active ingredients. Non-thermal and low-temperature inert protection technology is adopted in the homogenization, molding and sterilization links, so that the core effective substances of Ganoderma lucidum, Astragalus and coffee are not damaged, and the problems of easy oxidation, easy deterioration and poor stability of traditional broken Ganoderma lucidum spore powder are solved. The Ganoderma lucidum compound powder and coffee are used as the core raw materials, the North Astragalus and the compound fruit and vegetable powder are matched, and a scientific health preserving system of Ganoderma lucidum tonifying the body, Astragalus tonifying qi, coffee refreshing and fruit and vegetable protecting the stomach is formed.

Description

Technical Field

[0001] This invention belongs to the field of pharmaceutical and food technology, specifically a combination of unbroken Ganoderma lucidum spores and coffee and its preparation method. Background Technology

[0002] As a classic Chinese food and medicine ingredient, Ganoderma lucidum is rich in active substances such as polysaccharides, triterpenoids, and adenosine. It has multiple health benefits such as detoxification and anti-radiation, enhancing immunity, nourishing the five internal organs, improving sleep, assisting in regulating blood sugar and blood lipids, and sobering up and protecting the liver. It is an ideal functional food ingredient. However, the original taste of Ganoderma lucidum is bitter and fishy, ​​and its direct consumption is extremely unacceptable, making it difficult to integrate into daily beverage scenarios. Coffee, a popular beverage worldwide, has not only a basic energizing effect but also antioxidant, anti-aging, gut microbiota-regulating, potassium- and vitamin-rich benefits. It plays a positive role in maintaining brain activity in the elderly. However, the alkaloids in coffee can overstimulate the nerves, and improper consumption can easily lead to insomnia. It also has a certain degree of irritation to the gastrointestinal tract, so long-term consumption should be limited. Existing Ganoderma lucidum coffee products have multiple technical defects. Traditional Ganoderma lucidum coffee mostly uses broken-cell wall Ganoderma lucidum spore powder as raw material. Its effective ingredients are easily oxidized and deteriorated, resulting in poor product stability. Moreover, the existing compounding process only focuses on improving the taste and does not achieve the functional synergy between Ganoderma lucidum and coffee. It cannot take into account both health benefits and drinking experience. At the same time, it does not solve problems such as Ganoderma lucidum absorption and suitability for all groups of people. Summary of the Invention

[0003] The purpose of this invention is to provide an unbroken Ganoderma lucidum spore coffee composition and its preparation method, so as to solve one or more problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing unbroken Ganoderma lucidum spore coffee, comprising the following specific steps: Furthermore, in the raw material pretreatment stage, unbroken Ganoderma lucidum spore powder that meets the standards for both medicinal and edible sources is selected. This unbroken Ganoderma lucidum spore powder originates from mature spores of artificially cultivated Ganoderma lucidum, with a spore integrity rate ≥98%, an original particle size range of 5–8 μm, an initial moisture content ≤5%, and heavy metal and microbial indicators meeting the general requirements for raw materials of both medicinal and edible sources. A multi-stage air classifier is used to remove dust, broken shells, and light impurities. The air classifier's wind speed is controlled at 3–5 m / s, and the grading process is 3 stages. Agglomerates and large particles are removed by filtration through a 40-mesh sieve. The sieving equipment uses vibration. The spores were sieved and vibrated at a frequency of 50–60 Hz. The treated Ganoderma lucidum spore powder was then dried for 1.5 hours in an environment of 25–30℃, humidity ≤40%, and nitrogen under slight positive pressure. The pressure was controlled at 0.02–0.05 MPa, and the nitrogen purity was ≥99.9%. This completed the softening and activation of the spore cell walls. After softening and activation, the moisture content of the spore walls was controlled at 6%–8%, the toughness of the spore walls was improved, and there was no damage. After improving the dissolution efficiency of active ingredients, the spores were sealed and stored in a light-proof environment. The storage temperature was controlled at 18–22℃, the humidity was ≤45%, and the storage time did not exceed 4 hours. Instant coffee powder was selected and graded through a 60-mesh sieve to remove coarse residue and insoluble particles. The moisture content of the instant coffee powder was controlled to be ≤3% to avoid moisture absorption, clumping, and flavor deterioration. Sulfur-free Astragalus membranaceus was selected, and after purification, impurity removal, and rinsing with clean water, it was vacuum dried at 30-35℃ for 2 hours. The vacuum degree of the low-temperature vacuum drying equipment was controlled at -0.06~-0.08MPa to retain the heat-sensitive active ingredients such as Astragalus polysaccharides and Astragalus saponins to the greatest extent. It was then pulverized to 100-mesh fine powder by an ultra-micro pulverizer and sieved for later use. The working speed of the ultra-micro pulverizer was 2800~3200r / min, and the pulverization time was 15~20min. A compound fruit and vegetable powder was selected and prepared according to the mass ratio of wolfberry powder: jujube powder: pear powder = 2:1:1. The wolfberry powder, jujube powder, and pear powder were all pre-treated by washing, pitting, peeling, and slicing the raw materials. They were then vacuum dried at a low temperature of 35-40℃ for 4 hours, and then pulverized to 100 mesh using an ultra-micro pulverizer. After sieving to remove coarse particles, the powder was put into a constant temperature environment of 80℃ for 15 minutes to inactivate bacteria and insect eggs. The inactivation equipment used was a hot air circulating constant temperature chamber with an internal temperature difference of ≤±1℃ to kill bacteria and insect eggs. The powder was then filtered through a 100-mesh sieve to ensure fine powder quality. This powder is used to adjust the flavor of the product, synergistically replenish qi, and protect the gastrointestinal mucosa.

[0005] Furthermore, in the Ganoderma compounding stage, unbroken Ganoderma lucidum spore powder is used as the principal ingredient and Ganoderma lucidum polysaccharide as the secondary ingredient. The two sets of raw materials are weighed using an electronic analytical balance with an accuracy of 0.01g, according to a mass ratio of unbroken Ganoderma lucidum spore powder to Ganoderma lucidum polysaccharide of 9:1. The Ganoderma lucidum polysaccharide is prepared from Ganoderma lucidum fruiting bodies through a water extraction and alcohol precipitation process, with a polysaccharide purity ≥90%, a powder particle size of 100 mesh, a moisture content ≤3%, and an insoluble ash content ≤1.0%. The raw materials are then fed into a three-dimensional motion mixer, with the material filling rate controlled at 60%–70%. The equipment operates in a combined revolution and rotation mode, with the equipment speed controlled at 15–20 r / min. The mixture is stirred at low speed for 10 minutes in a nitrogen-filled, slightly positive pressure anaerobic environment at 20–25℃, with the pressure controlled at 0.02–0.05 MPa and the nitrogen purity ≥99.9%, to prevent polysaccharide oxidation and deactivation. After mixing, samples were taken for testing to ensure that the uniformity of Ganoderma lucidum polysaccharide distribution was ≥98%. The polysaccharide content was detected using an ultraviolet spectrophotometer, and the distribution uniformity was calculated to obtain Ganoderma lucidum compound powder. The mixing and unloading temperature was controlled at 20-25℃ to avoid material overheating. Ganoderma lucidum polysaccharides can directionally coat unbroken spore powder particles, enhancing the product's immune regulation, anti-radiation, and blood sugar and lipid regulation effects. At the same time, an antioxidant protective layer is formed on the surface of the spore powder, stabilizing the raw material quality and improving the absorption efficiency of active ingredients.

[0006] Furthermore, the core formulation stage involves weighing raw materials in a Class 100,000 cleanroom with a temperature of 20-25℃ and a relative humidity of ≤45%. The Class 100,000 cleanroom has an air exchange rate of 15-20 times / hour and maintains a pressure difference of 5-10Pa to prevent the raw materials from absorbing moisture and deteriorating. The two sets of core raw materials are weighed according to the mass ratio of Ganoderma lucidum compound powder to instant coffee powder = 5:1. This ratio can balance the calming properties of Ganoderma lucidum and the stimulating properties of coffee, avoiding excessive nerve excitation. Based on drinking scenarios and taste preferences, the amount of instant coffee powder can be increased by no more than 25% on the 5:1 basic ratio, while the proportion of Ganoderma lucidum compound powder is adjusted simultaneously to maintain the product's core characteristics of calming the nerves and protecting the stomach. After the ratio is completed, the two sets of raw materials are put into a trough mixer and stirred at low speed for 5 minutes. The material filling rate of the trough mixer is controlled at 70% to 80%, and the stirring paddle operates in a low-speed shearing mode to complete the initial mixing of the core components. After mixing, the material temperature does not rise significantly and is maintained at 20 to 25°C.

[0007] Furthermore, in the auxiliary material formulation stage, 3%-6% of pretreated Astragalus membranaceus powder by weight of the total raw materials is added to the mixed core raw materials. Based on the principle of strengthening the body with Ganoderma lucidum and replenishing Qi with Astragalus membranaceus, it achieves dual replenishment of Qi and blood, and improves the physical condition of weakness, fatigue and insufficient Qi and blood. A trough mixer is used to control the speed at 15-20 r / min and continuously stir for 8-12 min. The material filling rate of the trough mixer is controlled at 70%-80%. The stirring paddle operates in a low-speed shearing mode to fully integrate the Astragalus membranaceus powder with the core raw materials, without layering or clumping. During the integration process, the material temperature is stabilized at 20-25℃ without local overheating. After mixing, random sampling was conducted to control the content deviation of Astragalus membranaceus in each 10g sample to ≤0.1%. The content of Astragalus saponins was detected by high performance liquid chromatography, and the content deviation was calculated. The product forms a three-dimensional health system of Ganoderma lucidum nourishing the five internal organs, Astragalus membranaceus replenishing qi and blood, and fruits and vegetables protecting the stomach and intestines, while retaining the original active components of Astragalus membranaceus.

[0008] Furthermore, in the taste optimization stage, 8%-15% of the total raw material mass of compound fruit and vegetable powder is added and transferred to a double helix mixer. The speed is controlled at 25-30 r / min and stirred for 10-15 min. The material filling rate of the double helix mixer is controlled at 65%-75%. The paddles are stirred in an opposite rotation mode to achieve layered coating and forming. The coating thickness is controlled at 1-2 μm and the uniformity of powder particle coating is ≥99%. This allows the fruit and vegetable powder to be evenly coated on the surface of Ganoderma lucidum, coffee, and Astragalus powder particles, forming a stable slow-release flavor layer and protective coating. The compound fruit and vegetable powder can neutralize the sour and bitter taste of Ganoderma lucidum and coffee, making the product have a long-lasting sweet aftertaste, balanced flavor, and no medicinal residue after brewing. At the same time, the powder coating structure can form a buffer layer between the beverage and the gastrointestinal mucosa, slowing down the release rate of active ingredients and improving the bioavailability of Ganoderma lucidum polysaccharides and astragalus saponins in vivo.

[0009] Furthermore, in the homogenization stage, all premixed raw materials are transferred to a low-temperature high-speed homogenizer. A uniform feeding method is adopted, with the feeding rate controlled at 2-3 kg / min, the temperature controlled at 20-30℃, the equipment speed set at 3500-4500 r / min, and the homogenization pressure at 0.3-0.5 MPa. Homogenization is carried out continuously for 12-18 minutes to form a molecular-level uniform dispersion system of multi-component powders, avoiding the oxidation and loss of heat-sensitive active ingredients. The entire mixing and homogenization process is protected by nitrogen micro-positive pressure inertia. The nitrogen micro-positive pressure is controlled at 0.02-0.05 MPa, the nitrogen purity is ≥99.9%, and the oxygen content in the protective environment is controlled at ≤2%. After homogenization, the powder is free from stratification and clumping, with uniform particle size. The particle size is uniformly controlled at 200 mesh, and the relative standard deviation of particle size distribution is ≤1.0%. It has excellent instant solubility and no sedimentation. The consistency deviation of efficacy and taste of each batch of product is ≤0.5%.

[0010] Furthermore, the sterilization and quality inspection stage employs electron beam irradiation sterilization technology, controlling the sterilization dose at 4-6 kGy and the temperature at ≤28℃ throughout the process. After irradiation sterilization, natural air cooling is used for cooling, with a cooling time of no less than 10 minutes. The irradiation source uses an industrial-grade electron linear accelerator with an energy of 10 MeV, and the irradiation rate is controlled at 5-8 m / min. This non-thermal sterilization method effectively kills pathogenic bacteria, meets food safety standards, and retains the active ingredients of Ganoderma lucidum for calming the nerves, Astragalus membranaceus for replenishing qi, and coffee for anti-aging. Food-grade aluminum foil composite light-proof and moisture-proof packaging materials are selected, and bagging, filling, and vacuum sealing are completed in a 100,000-level cleanroom. The vacuum degree of vacuum sealing and filling is controlled at -0.07 to -0.09 MPa to prevent the product from absorbing moisture, oxidizing, or deteriorating due to light exposure. Finished products must undergo comprehensive sensory, physicochemical, and microbiological testing, and their efficacy must be quantitatively verified. Products that pass the tests must improve sleep and have no adverse reactions such as gastrointestinal discomfort or insomnia. Qualified products are then stored in a warehouse with the storage environment controlled at a temperature of ≤25℃ and humidity of ≤60%.

[0011] This invention also provides an unbroken Ganoderma lucidum spore coffee composition, prepared by the above-described preparation method, and composed of the following raw materials in parts by weight: The mixture comprises 40-50 parts of Ganoderma lucidum compound powder, 8-10 parts of instant coffee powder, 3-6 parts of Astragalus membranaceus fine powder, and 8-15 parts of compound fruit and vegetable powder. The Ganoderma lucidum compound powder is composed of unbroken Ganoderma lucidum spore powder and Ganoderma lucidum polysaccharide in a mass ratio of 9:1. The compound fruit and vegetable powder is composed of wolfberry powder, jujube powder, and snow pear powder in a mass ratio of 2:1:1. The basic mass ratio of Ganoderma lucidum compound powder to instant coffee powder is 5:1.

[0012] The beneficial effects of this invention are as follows: 1. This invention uses unbroken Ganoderma lucidum spore powder combined with Ganoderma lucidum polysaccharides. The entire process employs inert gas protection and low-temperature, gentle processing technology to avoid the oxidation and decomposition of heat-sensitive active substances from raw material processing to finished product sterilization. The cell wall state of the spore powder is optimized during the raw material pretreatment stage. All raw materials undergo gentle purification, drying, and refining treatment to retain the original active ingredients to the greatest extent. The homogenization and sterilization stages use non-thermal, low-temperature inert protection technology to avoid damaging the core functional substances of Ganoderma lucidum, Astragalus membranaceus, and coffee, thus solving the problems of easy oxidation, easy deterioration, and poor stability of traditional broken-cell Ganoderma lucidum spore powder.

[0013] 2. This invention uses Ganoderma lucidum compound powder and coffee as core ingredients, combined with Astragalus membranaceus and compound fruit and vegetable powders to form a scientific health system that combines the strengthening effect of Ganoderma lucidum, the replenishment of Qi by Astragalus membranaceus, the energizing effect of coffee, and the stomach-protecting effect of fruits and vegetables. The calming and soothing effect of Ganoderma lucidum and the energizing effect of coffee are balanced, avoiding the problems of excessive stimulation of the nerves and gastrointestinal irritation caused by coffee, achieving the ideal state of gentle and non-excitatory energization and soothing and non-drowsy health benefits. Ganoderma lucidum and Astragalus membranaceus are of the same origin and work synergistically to enhance the nourishing and conditioning effect, making it suitable for a wider range of body types. The compound fruit and vegetable powders effectively neutralize the bitter taste of the medicine, optimize the taste and flavor, and leave no odor residue, allowing health ingredients to be easily integrated into daily beverages, solving the problems of poor taste, limited function, and unsatisfactory drinking experience of traditional Ganoderma lucidum coffee.

[0014] 3. This invention uses a layered coating process to form a mild, slow-release structure, creating a buffer layer on the gastrointestinal mucosa to slow down the release rate of active ingredients, improve the absorption and utilization rate of nutrients, and reduce the irritation of coffee and Ganoderma lucidum to the stomach and intestines. The molecular-level homogenization dispersion process ensures that all components are mixed evenly, resulting in a fine and stable powder that dissolves quickly without sediment during brewing and has a smooth and sweet taste. It is suitable for diverse daily drinking scenarios, taking into account nutritional absorption, taste and flavor, and ease of use. Attached Figure Description

[0015] Figure 1 This is a flowchart of the method for preparing Ganoderma lucidum spore coffee according to the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] like Figure 1 As shown, this embodiment of the invention provides a method for preparing coffee made from unbroken Ganoderma lucidum spores, a standardized preparation method; Raw material pretreatment stage: Unbroken Ganoderma lucidum spore powder undergoes a three-stage grading process, with the air classifier's wind speed controlled at 4 m / s. The treated raw material is then sieved through a 40-mesh vibrating screen at a frequency of 55 Hz. The sieved Ganoderma lucidum spore powder is then dried for 1.5 hours in a nitrogen-filled, slightly positive-pressure environment at 28℃ and ≤40% humidity (nitrogen pressure 0.03 MPa, nitrogen purity 99.9%) to soften and activate the cell walls. The activated raw material is then temporarily stored in a light-protected environment at 18-22℃ and ≤45% humidity for no more than 4 hours.

[0018] Instant coffee powder is graded through a 60-mesh sieve to remove coarse residue and insoluble particles, and the moisture content is controlled to be ≤3%.

[0019] Sulfur-free Astragalus membranaceus underwent a series of purification processes, including cleaning, impurity removal, and rinsing with water. After rinsing, it was vacuum dried at 32℃ and a vacuum degree of -0.07MPa for 2 hours. The dried raw material was then subjected to ultrafine pulverization at a speed of 3000 r / min for 18 minutes. The pulverized material was then passed through a 100-mesh sieve to obtain fine Astragalus membranaceus powder.

[0020] The compound fruit and vegetable powder was prepared by mixing wolfberry powder, red date powder and snow pear powder in a mass ratio of 2:1:1. The compound fruit and vegetable powder was first dried at low temperature and vacuum at 38℃ for 4 hours, then pulverized to 100 mesh, and then inactivated in a constant temperature environment of 80℃ for 15 minutes. The internal temperature difference of the inactivation equipment was controlled within ±1℃. After inactivation, it was filtered through a 100-mesh sieve for later use.

[0021] Ganoderma lucidum compounding stage: Raw materials were weighed according to a 9:1 mass ratio of unbroken Ganoderma lucidum spore powder to Ganoderma lucidum polysaccharides. The raw materials were then fed into a three-dimensional motion mixer, with the material filling rate controlled at 65%. The mixer operated in a combined revolution and rotation mode, stirring at 18 r / min for 10 min in a slightly positive nitrogen atmosphere at 23℃. The nitrogen pressure was 0.03 MPa, and the nitrogen purity was 99.9%. After mixing, samples were taken for testing. The uniformity of Ganoderma lucidum polysaccharide distribution was ≥98%, thus obtaining the Ganoderma lucidum compound powder.

[0022] Core formulation stage: Raw material weighing is completed in a Class 100,000 cleanroom with a temperature of 23℃ and a relative humidity of ≤45%. The air exchange rate in the cleanroom is 18 times / hour, and the pressure difference in the cleanroom is maintained at 5-10Pa. The raw materials are weighed according to the mass ratio of Ganoderma lucidum compound powder to instant coffee powder of 5:1. The raw materials are put into a trough mixer, and the material filling rate is controlled at 75%. The agitator is operated in low-speed shear mode and stirred at low speed for 5 minutes to complete the initial mixing of the core components.

[0023] Excipient formulation stage: Pretreated Astragalus membranaceus powder was added to the initially mixed core materials, and the mixture was stirred for 10 minutes at 18 rpm using a trough mixer, with the stirring paddle operating in low-speed shear mode. After mixing, random samples were taken for testing, and the relative deviation of Astragalus membranaceus content in each 10g sample was ≤0.1%.

[0024] Taste optimization stage: Add compound fruit and vegetable powder to the mixture, transfer the material to a double helix mixer, and control the material filling rate to 70%. The mixer blades adopt an anti-rotation mode and stir at a speed of 28 r / min for 12 minutes to complete the layering and coating.

[0025] Homogenization stage: The premixed material is fed into a low-temperature high-speed homogenizer at a uniform feed rate of 2.5 kg / min, with the equipment temperature controlled at 25℃. The equipment speed is set to 4000 r / min, the homogenization pressure to 0.4 MPa, and the homogenization time to 15 min. The entire mixing and homogenization process is protected by a slightly positive nitrogen pressure of 0.03 MPa with a nitrogen purity of 99.9% and an ambient oxygen content ≤2%. After homogenization, the powder particle size is uniformly 200 mesh, and the relative standard deviation of the particle size distribution is ≤1.0%.

[0026] Sterilization and Quality Inspection Stage: Materials are sterilized using electron beam irradiation. The irradiation source is a 10MeV industrial-grade electron linear accelerator, the irradiation rate is 6 m / min, the sterilization dose is 5 kGy, and the material temperature remains ≤28℃ throughout the process. After sterilization, the materials are naturally air-cooled for 10 minutes, then vacuum-sealed and packaged using food-grade aluminum foil composite film in a Class 100,000 cleanroom, with the vacuum level controlled at -0.08 MPa. The finished products undergo comprehensive sensory, physicochemical, and microbiological testing. After passing inspection, they are stored in an environment with a temperature ≤25℃ and humidity ≤60%.

[0027] Example 1 The ingredients, by weight, are: 45 parts Ganoderma lucidum compound powder, 9 parts instant coffee powder, 4.5 parts Astragalus membranaceus fine powder, and 11.5 parts compound fruit and vegetable powder.

[0028] The Ganoderma lucidum compound powder is made from unbroken Ganoderma lucidum spore powder and Ganoderma lucidum polysaccharide in a mass ratio of 9:1. The compound fruit and vegetable powder is made from wolfberry powder, red date powder and snow pear powder in a mass ratio of 2:1:1.

[0029] Example 2 The ingredients, by weight, are: 50 parts Ganoderma lucidum compound powder, 8 parts instant coffee powder, 6 parts Astragalus membranaceus fine powder, and 12 parts compound fruit and vegetable powder.

[0030] The Ganoderma lucidum compound powder is made from unbroken Ganoderma lucidum spore powder and Ganoderma lucidum polysaccharide in a mass ratio of 9:1. The compound fruit and vegetable powder is made from wolfberry powder, red date powder and snow pear powder in a mass ratio of 2:1:1.

[0031] Example 3 The ingredients, by weight, are: 40 parts Ganoderma lucidum compound powder, 10 parts instant coffee powder, 3 parts Astragalus membranaceus fine powder, and 15 parts compound fruit and vegetable powder.

[0032] The Ganoderma lucidum compound powder is made from unbroken Ganoderma lucidum spore powder and Ganoderma lucidum polysaccharide in a mass ratio of 9:1. The compound fruit and vegetable powder is made from wolfberry powder, red date powder and snow pear powder in a mass ratio of 2:1:1.

[0033] Effect verification testing conditions Sensory evaluation: Ten professional tasters took 1.5g of sample and brewed it with 150mL of 85℃ purified water at room temperature of 25℃. After standing for 2 minutes, they scored it from four dimensions: aroma, taste, aftertaste and solubility, with a maximum score of 100 points.

[0034] Dissolution rate after 30s: At room temperature of 25℃, 1.5g of sample was added to 150mL of 25℃ pure water, and the dissolution rate was measured after stirring at a constant speed for 30s.

[0035] Retention rate of Ganoderma lucidum polysaccharides: The polysaccharide content of the finished product was determined by ultraviolet spectrophotometry, and the ratio of the polysaccharide content of the finished product to the theoretical content of the raw material was calculated.

[0036] Astragalus saponin retention rate: Detected by high performance liquid chromatography, and the ratio of the finished saponin content to the theoretical content of the raw material was calculated.

[0037] Gastrointestinal irritation: A rat gastric mucosal injury model was used. After continuous gavage for 7 days, gastric tissue was collected and scored according to a 0-5 scale. The lower the score, the less gastrointestinal irritation.

[0038] Sleep improvement efficacy: 30 volunteers with poor sleep were selected. They drank the product once a day for 14 consecutive days. Those who experienced a reduction in sleep onset time of ≥15 minutes and improved sleep quality were considered to have achieved effective sleep.

[0039] 30-day accelerated stability: The sample was placed in an environment of 40℃ and 75%RH for 30 days, and the acid value, peroxide value and microbial indicators were tested. If the sample met the standards for instant food, it was deemed qualified.

[0040] Table 1: Validation data of the examples

[0041] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0042] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing coffee using unbroken Ganoderma lucidum spores, characterized in that, The specific steps include the following: In the raw material pretreatment stage, five types of raw materials, namely, unbroken Ganoderma lucidum spore powder, Ganoderma lucidum polysaccharide, instant coffee powder, Astragalus membranaceus, and compound fruit and vegetable powder, are purified and impurity removed, particle size classified, and low-temperature vacuum dried or sieved. Unbroken Ganoderma lucidum spore powder is subjected to cell wall softening and activation treatment, and compound fruit and vegetable powder is subjected to constant temperature inactivation treatment. The processing temperature, humidity and powder mesh size of each raw material are controlled throughout the process. In the Ganoderma lucidum compounding stage, unbroken Ganoderma lucidum spore powder and Ganoderma lucidum polysaccharide are mixed to obtain Ganoderma lucidum compound powder; In the core formulation stage, Ganoderma lucidum compound powder is mixed with instant coffee powder; In the auxiliary material formulation stage, fine powder of Astragalus membranaceus is added to the core mixture and mixed. In the taste optimization stage, compound fruit and vegetable powder is added to the mixed ingredients and mixed. In the homogenization and molding stage, the premixed materials are homogenized in an inert protective environment to complete the powder molding of the materials. During the sterilization and quality inspection stage, the materials are sterilized, vacuum-sealed and packaged, and the finished products are stored in the warehouse under controlled temperature and humidity after testing.

2. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 1, characterized in that, In the raw material pretreatment stage, unbroken Ganoderma lucidum spore powder that meets the standards for both medicinal and edible origin is selected. A multi-stage air classifier is used to remove dust, broken shells, and light impurities. After sieving through a 40-mesh sieve to remove lumps and large particles, the treated Ganoderma lucidum spore powder is dried for 1.5 hours at 25-30℃, humidity ≤40%, and under a slight positive nitrogen pressure to complete the cell wall softening and activation treatment. Instant coffee powder is then selected and graded through a 60-mesh sieve to remove coarse residue and insoluble substances. Granules, with the moisture content of instant coffee powder controlled to ≤3%; sulfur-free Astragalus membranaceus was selected, and after cleaning, impurity removal, and rinsing with clean water, it was vacuum dried at a low temperature of 30-35℃ for 2 hours, then pulverized into 100-mesh fine powder by an ultra-micro pulverizer and sieved for later use; compound fruit and vegetable powder was selected and prepared according to the mass ratio of wolfberry powder: jujube powder: snow pear powder = 2:1:

1. The compound fruit and vegetable powder was placed in a constant temperature environment of 80℃ for 15 minutes for constant temperature inactivation treatment, and then filtered through a 100-mesh sieve.

3. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 2, characterized in that, In the Ganoderma compounding stage, two groups of raw materials were weighed according to the mass ratio of unbroken Ganoderma spore powder to Ganoderma polysaccharide = 9:

1. The raw materials were put into a three-dimensional motion mixer, and the stirring speed was controlled at 15-20 r / min. The mixture was stirred at low speed for 10 min at 20-25℃ under a nitrogen micro-positive pressure environment. After the mixing was completed, the Ganoderma compound powder was obtained.

4. The method for preparing unbroken Ganoderma lucidum spore coffee according to claim 3, characterized in that, After the Ganoderma lucidum compounding stage is completed, samples are taken for testing to ensure that the uniformity of Ganoderma lucidum polysaccharide distribution is ≥98%.

5. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 4, characterized in that, The core formulation stage involves weighing raw materials in a cleanroom with a temperature of 20-25℃ and a relative humidity of ≤45%. The two sets of core raw materials are weighed according to a mass ratio of Ganoderma lucidum compound powder to instant coffee powder of 5:

1. Based on the 5:1 basic ratio, the amount of instant coffee powder is increased by no more than 25%, and the proportion of Ganoderma lucidum compound powder is adjusted simultaneously. After the formulation is completed, the two sets of raw materials are put into a trough mixer and stirred at low speed for 5 minutes to complete the initial mixing of the core components.

6. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 5, characterized in that, During the auxiliary material formulation stage, 3%-6% of the total raw material mass of pretreated Astragalus membranaceus fine powder is added to the mixed core raw materials. The mixture is stirred continuously for 8-12 minutes at a speed of 15-20 r / min using a trough mixer to ensure that the Astragalus membranaceus fine powder is fully integrated with the core raw materials.

7. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 6, characterized in that, After mixing during the excipient formulation stage, random sampling and testing were conducted to control the relative deviation of Astragalus membranaceus content in each 10g sample to be ≤0.1%.

8. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 7, characterized in that, In the taste optimization stage, 8%-15% of the total raw material mass of compound fruit and vegetable powder is added, and the mixture is transferred to a double helix mixer. The speed is controlled at 25-30 r / min and stirred for 10-15 minutes to achieve layered coating and molding.

9. The method for preparing coffee from unbroken Ganoderma lucidum spores according to claim 8, characterized in that, In the homogenization and molding stage, all premixed raw materials are transferred to a low-temperature high-speed homogenizer, with the temperature controlled at 20-30℃, the equipment speed set at 3500-4500 r / min, and the homogenization pressure at 0.3-0.5 MPa, and homogenization is carried out continuously for 12-18 minutes. The entire mixing and homogenization process is protected by nitrogen micro-positive pressure inert gas. In the sterilization and quality inspection stage, electron beam irradiation sterilization process is used, with the sterilization dose controlled at 4-6 kGy and the temperature ≤28℃ throughout the sterilization process. Food-grade aluminum foil composite film is selected as the light-proof and moisture-proof packaging material. After inspection, the qualified finished products are stored in an environment with a controlled temperature ≤25℃ and humidity ≤60%.

10. A coffee composition made from unbroken Ganoderma lucidum spores, prepared by the method described in claims 1-9, characterized in that, By weight, it consists of the following raw materials: The mixture comprises 40-50 parts of Ganoderma lucidum compound powder, 8-10 parts of instant coffee powder, 3-6 parts of Astragalus membranaceus fine powder, and 8-15 parts of compound fruit and vegetable powder. The Ganoderma lucidum compound powder is composed of unbroken Ganoderma lucidum spore powder and Ganoderma lucidum polysaccharide in a mass ratio of 9:

1. The compound fruit and vegetable powder is composed of wolfberry powder, jujube powder, and snow pear powder in a mass ratio of 2:1:

1. The basic mass ratio of Ganoderma lucidum compound powder to instant coffee powder is 5:1.

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