Optimization Of Formulation Technology Of Tremella Roasted Food

Tremella(Tremella fuciformis Berk),also known as Auricularia auricula,Snow ear,Tremella,etc.,is a large fungus,named as "the crown of fungi",is recognized in the world as a precious edible fungus and medicinal fungi.Tremella is widely used in food and pharmaceutical industry because of its rich nutritional value.China is the main producing and exporting country of tremella,which is popular with the people,But the Tremella product is relatively single in structure,with low processing rate and lack of deep processing application.The application of Tremella to baked foods can not only increase the consumption of Tremella,but also enrich the types of baked foods and improve the nutritional value of products.In this paper,the technology of high temperature and high pressure was used to treat Tremella tinctorius pulp.On the basis of single factor test,the treatment method and production technology were studied,and the optimum proportion and technological parameters were determined.The high temperature and high pressure treated Tremella pulp was added to the baking food,and the bread,cake and biscuit of Tremella were prepared.The physical and chemical indexes were determined.The results were as follows:1 The optimum conditions of high temperature and high pressure treatment of Tremella tinctorius pulp were determined on the basis of single factor test,with the processing characteristics(swelling degree,water holding capacity,solubility)as the test indexes.The results showed that the optimum treatment conditions were as follows: temperature 120 ?,pressure 1.5 MPa(plus nitrogen pressure),time 30 min,feed / water ratio 1:2 g / g·mL.Under these conditions,the optimum processing characteristics(swelling degree,water holding capacity,solubility)were obtained.2 The high temperature and high pressure treated Tremella pulp was added to the bread.The best formula of the bread was obtained by orthogonal analysis based on sensory score and elasticity.The addition amount of Tremella is 9%,sugar is 14%,yeast is 2.5%,and the dosage of improver is 0.6%.At the same time,the bread of Tremella is soft and sweet,fluffy and delicate,and the flavor is rich.3 The high temperature and high pressure treated Tremella pulp was added to the cake.The best formula of the cake was obtained by orthogonal analysis based on sensory score and elasticity.The addition of Tremella,sugar,eggs and baking powder was 14%,55%,90% and0.1%,respectively.The obtained Tremella cake is soft and refreshing,sweet,soft and waxy,and the taste is delicate.4 The high temperature and high pressure treated Tremella slurry was added to the biscuit.The optimal formula of the biscuit was obtained by orthogonal analysis with the sensory score as the examination index.The addition of Tremella jelly,sugar,butter and salt was 10%,25%,40% and 1.0%,respectively.The Tremella biscuit produced by this formula is crisp and delicious,with good color and taste.