香菇-大球盖菇复合饼干研制及其品质特性分析

钟昕怡; 陈紫麟; 骆勇; 汪高玮; 王周利; 赵子丹; 李鸣雷

doi:10.12187/2024.06.004

December 2024

Article Contents

ZHONG Xinyi, CHEN Zilin, LUO Yong, et al. Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits[J]. Journal of Light Industry, 2024, 39(6): 27-36. doi: 10.12187/2024.06.004

Citation: ZHONG Xinyi, CHEN Zilin, LUO Yong, et al. Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits[J]. Journal of Light Industry, 2024, 39(6): 27-36. doi: 10.12187/2024.06.004 shu

Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

1. College of Food Science and Technology, Northwest A&F University, Yangling 712100, China;
2. Institute of Agricultural Quality Standards and Testing Technology, Ningxia Academy of Agriculture and Forestry, Yinchuan 750002, China;
3. College of Soil and Water Conservation Science and Engineering, Northwest A&F University, Yangling 712100, China

Corresponding author: WANG Zhouli, wzl1014@nwsuaf.edu.cn
Received Date: 2024-01-05
Accepted Date: 2024-08-07
Available Online: 2024-12-15

Abstract

Lentinus edodes-Stropharia rugosoannulata composite biscuits were produced with low-gluten flour and L.edodes-S.rugosoannulata powder as the main raw materials. The single factor test and Box-Behnken response surface test were carried out to determine the optimal process formula with sensory score as the index, and the quality characteristics of the composite biscuits were investigated. The results showed that the optimum formula of L.edodes-S.rugosoannulata composite biscuits was 9.4 g/100 g mushroom powder, 90.6 g/100 glow gluten flour, on this basis, 32.5 g butter, 30.6 g white sugar, 22.5 g water, 0.8 g salt and 0.6 g baking soda. The sensory score of composite biscuits optimized according to this formula reached 89.8 points, with rich mushroom flavor and crisp taste. The moisture and alkalinity were 2.82 % and 0.22 g/100 g (calculated as Na₂CO₃), respectively. The incorporation of L.edodes-S.rugosoannulata powder did not have a significant adverse impact on the textural properties of the composite biscuits. However, it resulted in a darker color of the composite biscuits. The contents of protein, dietary fiber and total phenol were 5.64 g/100 g, 1.57 g/100 g and 1.76 mg/g, respectively, which were higher than those of the control group, and the antioxidant capacity was significantly improved (P<0.05).
- Lentinus edodes,
- Stropharia rugosoannulata,
- biscuit,
- process formula,
- quality characteristic
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Development and quality characteristics analysis of the Lentinus edodes-Stropharia rugosoannulata composite biscuits

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References

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