| Hericium erinaceus is a precious edible fungi. It has been considered to have good effects on gastritis, stomach ulcers and digestive system diseases. Many studies have confirmed that Hericium erinaceus and its extract could improve immune function. Therefore, in recent years, varieties of functional products from Hericium erinaceus are sold in the market and are popular. One product called "Hericium erinaceus biscuit" from Jiangzhong Group is a good example. Hericium erinaceus biscuit was subjected to study in this study. Hericium erinaceus from Jin’gang Mountain in Jiangxi was applied for water extraction. The extract was added into the sources for biscuits production. Effects of some important ingredients on the biscuit taste were systematically analyzed, and the biscuit’s quality change characteristics during storage were explored. The main contents of this paper are as follows:1. The basic physical and chemical properties of aqueous extract hericium and its impact on the physical and chemical properties of flour dough were studied. Hericium extract active ingredients were prepared by boiling water extraction. The protein content, ash content, moisture content, fat content, polysaccharide content and dietary fibre were 15.6%,18.4%,25.8%,0.1%,15.1%, and 13.3%, successively. The above extraction was added to flour, so that made the dough hardness had increased, viscosity decreased, while the moisture content had reduced, the water extraction showed that hericium have some effect on the properties of flour dough.2. Sensory evaluation was applied as the standard for biscuit tasting analysis. The biscuit’s production process was optimized by single factor experiment combining orthogonal experiment design. According to the initial biscuits formula, on which the sugar, butter, baking soda designed of single factor experiment, sensory evaluation criteria was determined. Designed L9 (33) orthogonal experiment based on the single factor experiment, best production formula for Hericium erinaceus biscuit was obtained as follows:75 g of flour,9 g of corn starch,30 g of sugar,6 g of milk powder,12.5 g of butter,3 g of baking soda,1.5 g of salt, dried Hericium erinaceus of 20 g.3. Hericium erinaceus biscuit texture change under different temperature and humidity conditions was studied. Hericium erinaceus had been exposed in four kinds of environment:20 ℃ of temperature,20% of humidity; 40 ℃ of temperature, 20% of humidity; 20 ℃ of temperature,80% of humidity; 40 ℃ of temperature, 80% of humidity. The moisture content and texture parameters changes was studied in 0～24 hours. By moisture results, large moisture contain in biscuit at high humidity and high temperatures accelerate the rate of absorption of biscuit. According to texture analysis, there was no essential difference in the hardness and brittleness of Hericium erinaceus biscuit during storage under low temperature and humidity; When it was subjected in the condition of high temperature and low humidity, biscuit’s hardness and brittleness decreased slowly, especially no significant change at the first 6 hours; biscuit hardness, brittleness had dropped significantly, and the rate from fast to slow at low temperatures and high humidity environment; biscuit hardness, brittleness were decreased significantly in a very short period of time under high temperature and humidity. Texture profile analysis results showed that the moisture absorbent and cohesion of biscuits increased, and the hardness reduced under the condition of high temperature and humidity. Chewing had fallen after increased in this period of time. |
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