The Study Of Rheology Properties Of Lentinus Edodes Biscuits’ Dough And The Technology Of Lentinus Edodes Buscuits

Lentinus Edodes have a unique flavor, high nutritional value, and a variety ofbioactive substances. They make it a good functional food as base material. LentinusEdodes have unique aroma compositions after baking. In recent years, LentinusEdodes were gradually added to the food to make it have nutritional and functionalcharacteristics as a flavor and nutrients. This project intends to develop functionalbiscuit products with Lentinus Edodes powder as a functional and nutrient factor.This thesis studied the nutrient content of the Lentinus Edodes powder. And westudied the effect of dough rheological characteristics when Lentinus Edodes powder,salt and HPMC was added to flour by Mixolab, extensograph and RVA. The researchresults show that Lentinus Edodes powder nutrients are26.7%protein, crude fiber8.31%, lentinan4.93%, Ca270.3mg/kg, Fe690.6mg/kg, Zn350.4mg/kg. WhenLentinus Edodes powder is added to flour, can reduced the formation time, the stabletime, regenerative value and the protein weakening degree, the internal pore size andthickness pridiction, and affected the extensograph properties. When Lentinus Edodespowder added in an amount of20%dough rheological properties was significantlyaffected. Less than3%salt can significantly increase formation time, stability time,and reduce protein weakening degree.0.5%and1.0%of the HPMC increased theinternal pore size pridiction and thickness pridiction of biscuits of the product, andimproved the formation time of the dough.Furthermore, we studied the processing technology of Lentinus Edodes biscuitsand use orthogonal experiment to evaluate Lentinus Edodes powder, HPMC andbaking powder of Lentinus Edodes biscuits. The suitable baking temperature andbaking time of Lentinus Edodes biscuit are205℃,10min. We get the best bakingproduct by this baking method. The finalized Lentinus Edodes biscuits recipe: middlegluten flour (containing10%Lentinus Edodes powder)77g, salt1.0g, palm oil20g(containing TBHQ180mg/kg), baking powder1.5g, HPMC0.5g.Then we established the method of SPME/GC-MS aroma analysis of LentinusEdodes biscuits. Ultimately determine SPME extraction fibre for DVB/CAR/PDMS type, extraction temperature60℃, extraction time45min. We had the bestextraction effect. We detected27kinds of aroma components in ordinary biscuits and37kinds of aroma components in Lentinus Edodes biscuits by SPME-GC/MS. Themainly aroma components of Lentinus Edodes biscuits are sulfur compounds, inwhich the dimethyl disulfide1.46%, dimethyl trisulfide1.52%,1,2,4,5-tetrathiane 0.63%and1,2,4-trithiolane1.74%for Lentinus Edodes biscuit clearly different fromordinary biscuits. These sulfur compounds are aroma compositions characteristics ofLentinus Edodes biscuits.At last, through the abuse storage experiment, we estimated the shelf life ofLentinus Edodes biscuits. According to the acid value, peroxide value changes andsensory evaluation of Lentinus Edodes biscuits in abuse storage period time, theaddition of TBHQ is180mg/kg (in palm oil) in Lentinus Edodes biscuits can meet thesell-by date to a year. And verify the Lentinus Edodes biscuits physiological healthindex and microbial indexes meet the provisions of biscuits health standard.