Preparation and Development of Alkali-soluble Poria Polysaccharide Tough Biscuits

• 作者: Jiajia WAN Mengting WEN Mingjie TIAN Peng WU Xialing WEI Xiaying TIAN
• 来源期刊: 农业生物技术:英文版
• 学科: 工学
• 关键词: Poria cocos Alkali-soluble polysaccharides Tough biscuits Production technology
• 年，卷（期）: 2020,（6）
• 页码范围: 152-155
• 页数: 4页
• 分类号: TG1

摘要

[Objectives]This study was conducted to obtain the best formula for alkali-soluble Poria polysaccharide tough biscuits.[Methods]Based on low-gluten flour as the main raw material and alkali-soluble Poria polysaccharide,baking soda,salt,butter and sugar as auxiliary materials,single-factor test and orthogonal optimization of the addition amounts of alkali-soluble Poria polysaccharide,salt and white sugar were carried out,and the prepared biscuits were subjected to sensory evaluation to get the best formula.[Results]The optimal process parameters of the alkali-soluble Poria polysaccharide tough biscuits were:alkali-soluble Poria polysaccharide addition amount 12%,salt addition amount 1.5%,white sugar addition amount 14%,and the sensory evaluation score obtained under this condition was 88.7.[Conclusions]The alkali-soluble Poria polysaccharide biscuits prepared according to the best formula had the characteristics of neat shape,uniform thickness,fine internal structure,obvious layers,and crisp,rosy and sweet taste.This study increases the flavor and nutritional value of biscuits,enriches the types of biscuits,and provides a certain theoretical basis for the production of alkali-soluble Poria polysaccharide tough biscuits.