阅读说明：本技术 一种鸡腿菇低糖饼干及其制备方法 (Coprinus comatus low-sugar biscuit and preparation method thereof ) 是由 杨槐俊 王健 王如福 李玉萍 文明 王毛毛 王雪婷 郑丹丹 于 2021-09-09 设计创作，主要内容包括：本发明公开了一种鸡腿菇低糖饼干及其制备方法,该鸡腿菇低糖饼干由以下重量份数的原料制成：鸡腿菇粉3-7份、黄油13-18份、木糖醇25-35份、全蛋液26-32份、膨松剂1.6-2.0份、玉米淀粉18-22份、低筋面粉90-110份、起酥油8-13份、奶粉5-9份、食盐0.5-1.0份和水6-9份；制备上述鸡腿菇低糖饼干的方法为：先将辅料预混,然后调制面团,将调制成型面团辊压成型,得到饼胚,再将饼胚放入烤箱中烘烤,烘烤后冷却,制得鸡腿菇低糖饼干。本发明制备的鸡腿菇低糖饼干营养均衡,配伍科学,具有低脂、低糖、低热量的特点,符合目前消费者的饮食观念。(The invention discloses a coprinus comatus low-sugar biscuit and a preparation method thereof, wherein the coprinus comatus low-sugar biscuit is prepared from the following raw materials in parts by weight: 3-7 parts of coprinus comatus powder, 13-18 parts of butter, 25-35 parts of xylitol, 26-32 parts of whole egg liquid, 1.6-2.0 parts of leavening agent, 18-22 parts of corn starch, 90-110 parts of low-gluten flour, 8-13 parts of shortening, 5-9 parts of milk powder, 0.5-1.0 part of salt and 6-9 parts of water; the preparation method of the coprinus comatus low-sugar biscuit comprises the following steps: premixing auxiliary materials, preparing dough, rolling and molding the prepared and molded dough to obtain cake blanks, baking the cake blanks in an oven, and cooling to obtain the coprinus comatus low-sugar biscuit. The coprinus comatus low-sugar biscuit prepared by the invention has balanced nutrition and scientific compatibility, has the characteristics of low fat, low sugar and low calorie, and accords with the current diet concept of consumers.)

1. The coprinus comatus low-sugar biscuit is characterized by being prepared from the following raw materials in parts by weight: 3-7 parts of coprinus comatus powder, 13-18 parts of butter, 25-35 parts of xylitol, 26-32 parts of whole egg liquid, 1.6-2.0 parts of leavening agent, 18-22 parts of corn starch, 90-110 parts of low-gluten flour, 8-13 parts of shortening, 5-9 parts of milk powder, 0.5-1.0 part of salt and 6-9 parts of water.

2. The coprinus comatus low-sugar biscuit as claimed in claim 1, is characterized by being prepared from the following raw materials in parts by weight: 5 parts of coprinus comatus, 15 parts of butter, 20 parts of xylitol, 30 parts of whole egg liquid, 1.8 parts of leavening agent, 20 parts of corn starch, 100 parts of low-gluten flour, 10 parts of shortening, 7 parts of milk powder, 0.7 part of salt and 7 parts of water.

3. The coprinus comatus low-sugar biscuit according to claim 1 or 2, characterized in that the leavening agent is a mixture of ammonium bicarbonate and baking soda, and the mass ratio of the ammonium bicarbonate to the baking soda in the leavening agent is 1: 2.

4. the coprinus comatus low-sugar biscuit according to claim 1 or 2, characterized in that the coprinus comatus powder is 80-mesh in grinding degree.

5. The preparation method of the coprinus comatus low-sugar biscuit as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps:

s1, premixing auxiliary materials: fully mixing the whole egg liquid, butter and shortening, adding a swelling agent, xylitol, milk powder, salt and water, and uniformly stirring to obtain a mixed solution, and stirring until the mixed solution is fully emulsified to form emulsion;

s2, dough preparation: uniformly mixing the low-gluten flour, the corn starch and the coprinus comatus powder, then sieving the mixture into the emulsion in S1 to mix the powder, controlling the temperature of the emulsion to be 23-26 ℃, regulating the regulation time to be 10min, and regulating and forming dough;

s3, roll forming: rolling the molded dough in the S2 into a cake blank with the thickness of 2mm-3 mm;

s4, baking: preheating the baking tray paved with the oiled paper in an oven for 10min, spreading the cake blank in S3 on the preheated baking tray, and baking the baking tray in the oven for 10min to obtain the biscuit;

s5, cooling: and (4) taking the biscuit in the S4 out of the oven, naturally cooling the biscuit to the temperature of 30-35 ℃, and preparing the coprinus comatus low-sugar biscuit.

6. The method according to claim 5, wherein the baking finish temperature in S4 is 180 ℃ and the baking primer temperature is 160 ℃.

Technical Field

The invention belongs to the technical field of biscuits, and particularly relates to a coprinus comatus low-sugar biscuit and a preparation method thereof.

Background

The biscuit is a baked food which is mainly characterized by fragrant and sweet taste, crisp mouthfeel and convenient carrying, and becomes a food which is suitable for people of all ages and is popular with consumers. At present, most biscuits on the market have high contents of grease and sugar, but high-sugar and high-calorie diets are accompanied by the occurrence of diseases such as hyperlipidemia, obesity, diabetes, hypertension and the like, so that new requirements are provided for the processing of biscuit foods, and the requirements on human sensory requirements and the low-fat and low-calorie healthy diet concept of consumers are met.

Therefore, the raw material screening and processing technology of coprinus comatus biscuits needs to be researched so as to form a low-sugar, low-fat and low-calorie biscuit, which better adapts to the current diet concept of consumers and develops a wider biscuit market.

Disclosure of Invention

The invention aims to solve the technical problem of providing a coprinus comatus low-sugar biscuit and a preparation method thereof aiming at the defects of the prior art. The coprinus comatus low-sugar biscuit is balanced in nutrition, low in fat, sugar and calorie, and more meets the diet concept of current consumers.

In order to solve the technical problems, the invention adopts the technical scheme that: the coprinus comatus low-sugar biscuit is characterized by comprising the following raw materials in parts by weight: 3-7 parts of coprinus comatus powder, 13-18 parts of butter, 25-35 parts of xylitol, 26-32 parts of whole egg liquid, 1.6-2.0 parts of leavening agent, 18-22 parts of corn starch, 90-110 parts of low-gluten flour, 8-13 parts of shortening, 5-9 parts of milk powder, 0.5-1.0 part of salt and 6-9 parts of water.

Preferably, 5 parts of coprinus comatus, 15 parts of butter, 20 parts of xylitol, 30 parts of whole egg liquid, 1.8 parts of leavening agent, 20 parts of corn starch, 100 parts of low-gluten flour, 10 parts of shortening, 7 parts of milk powder, 0.7 part of salt and 7 parts of water.

Preferably, the leavening agent is a mixture of ammonium bicarbonate and baking soda, and the mass ratio of the ammonium bicarbonate to the baking soda in the leavening agent is 1: 2.

preferably, the crushing degree of the coprinus comatus powder is 80 meshes.

The invention also provides a method for preparing the coprinus comatus low-sugar biscuit, which comprises the following steps:

s1, premixing auxiliary materials: fully mixing the whole egg liquid, butter and shortening, adding a swelling agent, xylitol, milk powder, salt and water, and uniformly stirring to obtain a mixed solution, and stirring until the mixed solution is fully emulsified to form emulsion;

s2, dough preparation: uniformly mixing the low-gluten flour, the corn starch and the coprinus comatus powder, then sieving the mixture into the emulsion in S1 to mix the powder, controlling the temperature of the emulsion to be 23-26 ℃, regulating the regulation time to be 10min, and regulating and forming dough;

s3, roll forming: rolling the molded dough in the S2 into a cake blank with the thickness of 2mm-3 mm;

s4, baking: preheating the baking tray paved with the oiled paper in an oven for 10min, spreading the cake blank in S3 on the preheated baking tray, and baking the baking tray in the oven for 10min to obtain the biscuit;

s5, cooling: and (4) taking the biscuit in the S4 out of the oven, naturally cooling the biscuit to the temperature of 30-35 ℃, and preparing the coprinus comatus low-sugar biscuit.

Preferably, the baking finish temperature in S4 is 180 ℃ and the primer temperature is 160 ℃.

Compared with the prior art, the invention has the following advantages:

1. the coprinus comatus low-sugar biscuit prepared by the invention has balanced nutrition and scientific compatibility, has the characteristics of low fat, low sugar and low heat, has energy of only more than three hundred kilocalories, and accords with the current diet concept of consumers.

2. The coprinus comatus low-sugar biscuit is easy to obtain and pure natural in raw materials, the coprinus comatus is low in fat content, and diseases cannot occur even if the coprinus comatus is eaten frequently; the leavening agent adopts baking soda and ammonium bicarbonate, so that a plurality of pores can be generated in the coprinus comatus low-sugar biscuit, and the biscuit is fluffy and has no residue; the coprinus comatus low-sugar biscuit disclosed by the invention is simple in processing technology, and the finished product is suitable for people of all ages to eat.

The technical solution of the present invention is further described in detail by the accompanying drawings and examples.

Drawings

FIG. 1 is a process flow chart of the preparation of the coprinus comatus low-sugar biscuit.

FIG. 2 is a graph showing the effect of the addition of coprinus comatus powder on the sensory perception of coprinus comatus low-sugar cookies.

FIG. 3 is a graph showing the effect of the addition of coprinus comatus powder on the crispness of low-sugar coprinus comatus biscuits.

FIG. 4 is a graph showing the effect of the addition of coprinus comatus powder on the hardness of the coprinus comatus low-sugar biscuit.

FIG. 5 is a graph of the sensory impact of the amount of butter added to coprinus comatus low-sugar cookies of the present invention.

FIG. 6 is a graph of the effect of butter addition on coprinus comatus low sugar cookie crispness.

FIG. 7 is a graph of the effect of butter addition on coprinus comatus low-sugar cookie hardness in accordance with the present invention.

FIG. 8 is a graph showing the sensory impact of xylitol addition on coprinus comatus low-sugar cookies of the present invention.

FIG. 9 is a graph showing the effect of xylitol addition on the crispness of a coprinus comatus low-sugar cookie of the present invention.

FIG. 10 is a graph showing the effect of xylitol addition on coprinus comatus low-sugar cookie hardness in accordance with the present invention.

FIG. 11 is a graph showing the effect of the addition of whole egg liquid of the present invention on the organoleptic properties of coprinus comatus low-sugar cookies.

FIG. 12 is a graph showing the effect of the amount of whole egg liquid added on the crispness of coprinus comatus low-sugar cookies.

FIG. 13 is a graph showing the effect of the amount of whole egg liquid added on the hardness of coprinus comatus low-sugar cookies.

FIG. 14 is a graph showing the effect of corn starch addition on coprinus comatus low sugar cookie organoleptic properties of the present invention.

FIG. 15 is a graph of the effect of corn starch addition on coprinus comatus low sugar cookie crispness of the present invention.

FIG. 16 is a graph of the effect of corn starch addition on coprinus comatus low-sugar cookie firmness of the present invention.

FIG. 17 is a graph of the sensory impact of coprinus comatus low sugar cookies on leavening agent formulation of the present invention.

FIG. 18 is a graph of the effect of leavening agent formulation on the crispness of coprinus comatus low-sugar cookies.

FIG. 19 is a graph of the effect of leavening agent formulation on coprinus comatus low sugar biscuit hardness.

Detailed Description

Example 1

The coprinus comatus low-sugar biscuit disclosed by the embodiment is composed of the following raw materials in parts by weight:

3 parts of coprinus comatus, 13 parts of butter, 25 parts of xylitol, 26 parts of whole egg liquid, 1.6 parts of leavening agent, 18 parts of corn starch, 90 parts of low-gluten flour, 8 parts of shortening, 5 parts of milk powder, 0.5 part of salt and 6 parts of water. The leavening agent is a mixture of ammonium bicarbonate and baking soda, and the mass ratio of the ammonium bicarbonate to the baking soda in the leavening agent is 1: 2; the crushing degree of the coprinus comatus powder is 80 meshes.

The process flow of the coprinus comatus low-sugar biscuit of the embodiment is shown in fig. 1, and the method for preparing the coprinus comatus low-sugar biscuit comprises the following steps:

s1, premixing auxiliary materials: weighing the raw materials according to the parts by weight, fully mixing the whole egg liquid, the butter and the shortening, adding the baking soda, the ammonium bicarbonate, the xylitol, the milk powder, the salt and the water, uniformly stirring to obtain a mixed solution, and stirring until the mixed solution is fully emulsified to form an emulsion;

s2, dough preparation: mixing the low-gluten flour, the corn starch and the coprinus comatus powder uniformly, then sieving the mixture into the emulsion in S1 to mix the powder, controlling the temperature of the emulsion to be 23 ℃, mixing the mixture for 10min, and mixing the mixture to form dough.

S3, roll forming: rolling the molded dough in the S2 into a cake blank with the thickness of 2mm-3 mm;

s4, baking: preheating the baking tray paved with the oiled paper in an oven for 10min, spreading the cake blank in S3 on the preheated baking tray, and baking the baking tray in the oven to obtain the biscuit; when baking in an oven, the surface fire temperature is 180 ℃ and the primer temperature is 160 ℃;

s5, cooling: and (4) taking the biscuit out of the oven in the S4, naturally cooling the biscuit to the temperature of 30 ℃, and preparing the coprinus comatus low-sugar biscuit.

The prepared coprinus comatus low-sugar biscuit is sealed in a packaging bag, so that the coprinus comatus low-sugar biscuit is convenient to subsequently sell.

Example 2

The coprinus comatus low-sugar biscuit disclosed by the embodiment is composed of the following raw materials in parts by weight:

7 parts of coprinus comatus, 18 parts of butter, 35 parts of xylitol, 32 parts of whole egg liquid, 2.0 parts of leavening agent, 22 parts of corn starch, 110 parts of low-gluten flour, 13 parts of shortening, 9 parts of milk powder, 1.0 part of salt and 9 parts of water. The leavening agent is a mixture of ammonium bicarbonate and baking soda, and the mass ratio of the ammonium bicarbonate to the baking soda in the leavening agent is 1: 2; the crushing degree of the coprinus comatus powder is 80 meshes.

The preparation method of the coprinus comatus low-sugar biscuit comprises the following steps:

s1, premixing auxiliary materials: weighing the raw materials according to the parts by weight, fully mixing the whole egg liquid, the butter and the shortening, adding the baking soda, the ammonium bicarbonate, the xylitol, the milk powder, the salt and the water, uniformly stirring to obtain a mixed solution, and stirring until the mixed solution is fully emulsified to form an emulsion;

s2, dough preparation: mixing the low-gluten flour, the corn starch and the coprinus comatus powder uniformly, then sieving the mixture into the emulsion in S1 to mix the powder, controlling the temperature of the emulsion to be 26 ℃, mixing the mixture for 10min, and mixing the mixture to form dough.

S3, roll forming: rolling the molded dough in the S2 into a cake blank with the thickness of 2mm-3 mm;

s4, baking: preheating the baking tray paved with the oiled paper in an oven for 10min, spreading the cake blank in S3 on the preheated baking tray, and baking the baking tray in the oven to obtain the biscuit; when baking in an oven, the surface fire temperature is 180 ℃ and the primer temperature is 160 ℃;

s5, cooling: and (4) taking the biscuit in the S4 out of the oven, naturally cooling the biscuit to the temperature of 35 ℃, and preparing the coprinus comatus low-sugar biscuit.

Example 3

The coprinus comatus low-sugar biscuit disclosed by the embodiment is composed of the following raw materials in parts by weight:

5 parts of coprinus comatus, 15 parts of butter, 30 parts of xylitol, 30 parts of whole egg liquid, 1.8 parts of leavening agent, 20 parts of corn starch, 100 parts of low-gluten flour, 10 parts of shortening, 7 parts of milk powder, 0.7 part of salt and 7 parts of water. The leavening agent is a mixture of ammonium bicarbonate and baking soda, and the mass ratio of the ammonium bicarbonate to the baking soda in the leavening agent is 1: 2; the crushing degree of the coprinus comatus powder is 80 meshes.

The preparation method of the coprinus comatus low-sugar biscuit comprises the following steps:

s1, premixing auxiliary materials: weighing the raw materials according to the parts by weight, fully mixing the whole egg liquid, the butter and the shortening, adding the baking soda, the ammonium bicarbonate, the xylitol, the milk powder, the salt and the water, uniformly stirring to obtain a mixed solution, and stirring until the mixed solution is fully emulsified to form an emulsion;

s2, dough preparation: mixing the low-gluten flour, the corn starch and the coprinus comatus powder uniformly, then sieving the mixture into the emulsion in S1 to mix the powder, controlling the temperature of the emulsion to be 24 ℃, mixing the mixture for 10min, and mixing the mixture to form dough.

S3, roll forming: rolling the molded dough in the S2 into a cake blank with the thickness of 2mm-3 mm;

s4, baking: preheating the baking tray paved with the oiled paper in an oven for 10min, spreading the cake blank in S3 on the preheated baking tray, and baking the baking tray in the oven to obtain the biscuit; when baking in an oven, the surface fire temperature is 180 ℃ and the primer temperature is 160 ℃;

s5, cooling: and taking the biscuit out of the oven in the S4, naturally cooling the biscuit to the temperature of 32 ℃, and preparing the coprinus comatus low-sugar biscuit.

Single factor test of the addition amount of Coprinus comatus powder

Setting 5 groups of horizontal tests with the addition amounts of the coprinus comatus powder being 0%, 5%, 10%, 15% and 20% respectively, and fixing other raw materials: taking low-gluten flour as a reference (100 g of low-gluten flour is weighed), adding 15% of butter, 10% of shortening, 20% of corn starch, 7% of water, 20% of xylitol, 30% of whole egg liquid, 7% of milk powder, 0.7% of salt, 0.6% of sodium bicarbonate and 1.2% of ammonium bicarbonate, baking for 10min under the conditions of a flour temperature of 180 ℃ and a primer temperature of 160 ℃ to prepare the coprinus comatus low-sugar biscuit, and performing sensory evaluation on each group of finished products.

As shown in FIG. 2, the sensory score of the biscuit increased first and then decreased as the amount of coprinus comatus powder added increased. When the adding amount of the coprinus comatus powder is 10%, the sensory score is highest. When the content of the coprinus comatus powder is too low, the coprinus comatus taste of the biscuit is not obvious, and the making requirement of the coprinus comatus low-sugar biscuit cannot be met. The content is too high, the biscuit is difficult to form, the mushroom flavor is obvious, the taste is not fine and smooth enough, and the palatability is poor.

Crispness represents the degree of breakage or crushing of food by other organs such as teeth after eating, and is another important index for evaluating the quality of cookies. As can be seen from the crispness values measured in FIG. 3, the crispness of the biscuit tended to decrease significantly after the coprinus comatus powder was added, probably because the addition of the coprinus comatus powder decreased the gluten content of the low-gluten flour.

Hardness is the maximum peak value when the first compression is carried out in the TPA test process, namely the force when the food is deformed, and can be used as one of important indexes for evaluating the mouthfeel quality of the biscuits. The taste of the biscuit is affected by too much hardness, and the biscuit with too little hardness is easy to have the phenomenon of slag falling. Generally, when the hardness of the biscuit is higher than 2800g, the mouthfeel of the biscuit is beyond the acceptable level of common people when the biscuit is bitten. As shown in figure 4, with the increasing of the adding amount of the coprinus comatus powder, the hardness of the biscuit firstly decreases and then increases, which is probably because the strength of the dough is reduced due to the fact that the coprinus comatus biscuit is diluted by adding the coprinus comatus powder into the flour, and the coprinus comatus biscuit has loose mouthfeel. However, with the increase of the adding amount of the coprinus comatus powder, the comprehensive quality of the dough is reduced, and the biscuit hardness is increased.

By integrating the influence results of the coprinus comatus powder on the sensory score of the biscuit and on partial physical indexes (hardness and brittleness) and considering the cost, the additive amount of the coprinus comatus powder is finally determined to be 5%.

Single factor test of crushed mesh number of coprinus comatus

4 groups of horizontal tests with the crushed coprinus comatus meshes of 40 meshes, 60 meshes, 80 meshes and 100 meshes are set, and other raw materials are fixed: taking low-gluten flour as a reference (100 g of low-gluten flour is weighed), adding 15% of butter, 10% of shortening, 5% of coprinus comatus powder, 20% of corn starch, 7% of water, 20% of xylitol, 30% of whole egg liquid, 7% of milk powder, 0.7% of salt, 0.6% of sodium bicarbonate and 1.2% of ammonium bicarbonate, baking for 10min under the conditions of a flour temperature of 180 ℃ and a primer temperature of 160 ℃ to obtain the coprinus comatus low-sugar biscuit, and performing sensory evaluation on each group of finished products.

As shown in Table 1, the coprinus comatus powder sieved by a 40-mesh sieve has larger particle size, and the prepared biscuit has rough mouthfeel and unsmooth surface; the finished biscuit product prepared by adding the coprinus comatus powder which is sieved by a 60-mesh sieve is improved in taste and appearance, but is slightly rough; the biscuit prepared by adding 80-mesh coprinus comatus powder has fine and smooth mouthfeel and finished product surface; the biscuit made by adding 100-mesh coprinus comatus powder is fine and smooth in taste and surface, but the biscuit made by adding the coprinus comatus processed by a sieve of 80 meshes meets the sensory requirements of people on the biscuit, so that the proper crushing degree of the coprinus comatus is 80 meshes.

TABLE 1 influence of Coprinus comatus powder grind size on Coprinus comatus low-sugar biscuit sensory quality

Single factor test for butter addition

Setting 5 groups of horizontal tests with the addition amounts of the butter respectively being 5%, 10%, 15%, 20% and 25%, and fixing other raw materials: the low-gluten flour is taken as a reference at a fixed factor level (100 g of low-gluten flour is weighed), the addition amount of shortening is 10%, the addition amount of coprinus comatus powder is 5%, the addition amount of corn starch is 20%, the addition amount of water is 7%, the addition amount of xylitol is 20%, the addition amount of whole egg liquid is 30%, the addition amount of milk powder is 7%, the addition amount of salt is 0.7%, the addition amount of sodium bicarbonate is 0.6% and the addition amount of ammonium bicarbonate is 1.2%, baking is carried out for 10min under the conditions that the flour temperature is 180 ℃ and the primer temperature is 160 ℃, so that the coprinus comatus low-sugar biscuit is prepared, and the hardness, the brittleness and the sensory evaluation are taken as response indexes.

As can be seen from the figure 6, with the increase of the addition amount of the butter, the biscuit crispness is in a trend of increasing firstly and then decreasing, when the addition amount of the butter is 15%, the biscuit crispness reaches the highest value of 984g, because the air inlet amount of the butter is increased in the process of whipping, and the butter has good whipping and inflating properties, a proper amount of butter is added into the biscuit to promote the formation of the internal structure of the biscuit; however, as shown in fig. 5 and 6, when the added amount of butter is more than 20%, the crispness is decreased but the sensory score is increased because butter can not only impart a milky flavor to the biscuit but also appropriately increase the crunchy texture. The addition of butter contributes to improving the palatability of the biscuit as a whole.

It is shown in fig. 7 that the hardness of the biscuit tends to increase and decrease with the increase of the amount of butter because the protein surface of the flour is wrapped by the grease after the butter is mixed with the flour to form a layer of oil film, and the grease is rich in hydrophobic groups, so that the entry of water molecules is blocked, the gluten protein in the flour cannot sufficiently absorb water and expand, the formation of gluten networks is delayed to a certain extent, the viscoelasticity of the dough is reduced in the formation process of the dough, and the hardness of the biscuit is increased. However, when the amount of butter added is greater than 15%, the biscuit hardness begins to decrease because the mass of butter increases and the plasticity of the dough weakens, resulting in a decrease in biscuit hardness.

On the whole, when the addition amount of the butter is 15%, the coprinus comatus low-sugar biscuit is high in sensory score, the crispy value is the largest, and the sensory score is the highest, so that the butter is recommended to be the best at 15% according to a single-factor test.

Single factor test of xylitol addition

Setting 5 groups of horizontal tests with the addition amounts of xylitol of 5%, 10%, 15%, 20% and 25%, respectively, fixing other raw materials: the low-gluten flour is taken as a reference at a fixed factor level (100 g of low-gluten flour is weighed), the addition amount of butter is 15%, the addition amount of shortening is 10%, the addition amount of coprinus comatus powder is 5%, the addition amount of corn starch is 20%, the addition amount of water is 7%, the addition amount of whole egg liquid is 30%, the addition amount of milk powder is 7%, the addition amount of salt is 0.7%, the addition amount of sodium bicarbonate is 0.6% and the addition amount of ammonium bicarbonate is 1.2%, baking is carried out for 10min under the conditions that the flour temperature is 180 ℃ and the primer temperature is 160 ℃ to prepare the coprinus comatus low-sugar biscuit, and the hardness, the brittleness and the sensory evaluation are taken as response indexes.

The addition amount of xylitol affected the quality of the biscuit, and as shown in fig. 8, the sensory score tended to increase and decrease as the amount of xylitol increased. As seen from figure 10, during flour mixing, the hardness of the dough is increased along with the gradual increase of the dosage of the xylitol, and the biscuit is also hardened along with the increase of the dosage of the xylitol, mainly because the xylitol has hygroscopicity, the xylitol absorbs free water among proteins in the forming process of the dough, so that the concentration of the protein colloidal particles is increased, and the reverse osmosis effect is generated on the water in the colloid. As can be seen from FIG. 9, the addition of xylitol had no significant effect on the crispness of the biscuit.

When the xylitol content is 30%, the sensory score is highest, the sweetness is moderate, the color and luster are uniform, the appearance is complete, the phenomenon of sunken cracks is avoided, the mouthfeel is crisp, the tissue is fine and smooth, and the gaps are small. The addition amount of xylitol mainly influences the taste of the biscuit, and when the xylitol amount is lower than 30%, the biscuit is insufficient in sweet taste, crisp in taste and poor in sense. When the xylitol content is higher than 30%, the product has strong sweet taste, high humidity, no crisp taste and tooth sticking phenomenon. Therefore, xylitol is used in an amount of 30% at best.

Single factor test of whole egg liquid addition

Setting 5 groups of horizontal tests with the addition amounts of the whole egg liquid respectively being 20%, 25%, 30%, 35% and 40%, and fixing other raw materials: the low-sugar coprinus comatus biscuits are prepared by baking for 10min under the conditions that the flour temperature is 180 ℃ and the primer temperature is 160 ℃ by taking low-gluten flour as a reference (100 g of low-gluten flour is weighed), the addition amount of butter is 15%, the addition amount of shortening is 10%, the addition amount of coprinus comatus powder is 5%, the addition amount of corn starch is 20%, the addition amount of water is 7%, the addition amount of xylitol is 20%, the addition amount of milk powder is 7%, the addition amount of salt is 0.7%, the addition amount of sodium bicarbonate is 0.6% and the addition amount of ammonium bicarbonate is 1.2% at a fixed factor level, and the biscuit is prepared by taking hardness, brittleness and sensory evaluation as response indexes.

As can be seen from fig. 11 and 12, as the amount of the whole egg liquid increases, the crispness of the biscuit tends to increase and then decrease, and when the mass fraction of the whole egg liquid is 30%, the crispness of the biscuit reaches the maximum value of 965g, because the egg liquid has foamability and mainly provides a bulky sponge-like structure for a food system, the addition of the egg liquid into the biscuit is helpful for improving the crispness of the biscuit. However, when the mass fraction of the whole egg liquid is more than 30%, the value of crispness is decreased but the sensory score is increased, because the specific gravity of the yolk is increased and the fat content is increased when the whole egg liquid is increased, so that the emulsifiability of the whole egg liquid is increased, the foamability is deteriorated, the stability is increased, and the rigidity of the biscuit is increased, thereby decreasing the crispness of the biscuit.

Fig. 13 shows that the biscuit hardness tends to increase and then decrease as the amount of whole egg liquid increases, and that the biscuit hardness increases at the initial stage of baking because the amount of whole egg liquid added is small, foaming properties are insufficient, and the dough loses water. However, if the amount of the whole egg liquid added is greater than 30%, the hardness of the biscuit begins to decrease, and the hardness of the biscuit decreases because the foaming property increases due to a large increase in the amount of the whole egg liquid. Therefore, the optimal amount of whole egg liquid is determined to be 30%.

Single factor test of corn starch addition

Setting the addition amount of corn starch as 5%, 10%, 15%, 20%, 25% respectively, and fixing other raw materials: the low-sugar coprinus comatus biscuits are prepared by baking for 10min under the conditions that the flour temperature is 180 ℃ and the primer temperature is 160 ℃ by taking low-gluten flour as a reference (100 g of low-gluten flour is weighed), the addition amount of butter is 15%, the addition amount of shortening is 10%, the addition amount of coprinus comatus powder is 5%, the addition amount of whole egg liquid is 30%, the addition amount of water is 7%, the addition amount of xylitol is 20%, the addition amount of milk powder is 7%, the addition amount of salt is 0.7%, the addition amount of sodium bicarbonate is 0.6% and the addition amount of ammonium bicarbonate is 1.2% at a fixed factor level, and the biscuit is baked for 10min under the conditions that the flour temperature is 180 ℃ and the primer temperature is 160 ℃.

As can be seen from FIG. 14, the sensory score is reduced after the addition of the corn starch is increased, mainly because the corn starch can reduce the gluten degree of the flour, increase the puffing property and improve the crispness of the product, so that the biscuit is not easy to form when the addition of the corn starch reaches 25%, the texture structure is not uniform in pores, the color of the biscuit is slightly white, and the sensory score is low. Fig. 15 shows that the crispness of the biscuit gradually increases with the increase of the addition amount of the corn starch, because the starch is a saccharide and has hygroscopicity, the moisture absorption of gluten protein can be reduced, so that the formation of gluten is reduced, and on the other hand, amylase in the corn starch can hydrolyze the starch into disaccharide or monosaccharide, so that certain osmotic pressure is provided in the corn starch, colloidal particles formed by the water absorption of the protein can be partially dehydrated, and the effect of reducing gluten strength is achieved, so that the biscuit is fluffy and crisp. FIG. 16 shows that the hardness first increases and then decreases with increasing amount of corn starch. In summary, the sensory score and crispness were highest at 20% corn starch addition, and the biscuit hardness was too high, reaching almost 2800g at 15% corn starch addition. Therefore, the addition amount of corn starch is preferably 20%.

Single factor test of leavening agent compounding ratio

Ammonium bicarbonate and baking soda are adopted as leavening agents, 5 groups of horizontal tests with the addition ratio of ammonium bicarbonate to baking soda being 3:1, 2:1, 1:2 and 1:3 respectively are set, and other raw materials are fixed: the low-sugar coprinus comatus biscuits are prepared by taking low-gluten flour as a reference (weighing 100g of the low-gluten flour), adding 15% of butter, 10% of shortening, 5% of coprinus comatus powder, 30% of whole egg liquid, 7% of water, 20% of xylitol, 7% of milk powder, 0.7% of salt and 20% of corn starch according to fixed factor levels, baking for 10min at the conditions of a face fire temperature of 180 ℃ and a primer temperature of 160 ℃ to obtain the low-sugar coprinus comatus biscuits, and taking hardness, brittleness and sensory evaluation as response indexes.

As can be seen from fig. 17 and 18, the ratio of ammonium bicarbonate to baking soda is 1: at 2, the crispness value of the biscuit was the greatest and the sensory score was also the highest, but decreased with increasing baking soda ratio. The reason is that sodium carbonate is remained in the sodium bicarbonate after baking at high temperature, so that the biscuit has alkaline taste in the mouthfeel.

As can be seen from fig. 19, the ratio of ammonium bicarbonate to baking soda was 3: at 1, the biscuit had a higher hardness value and a lower sensory score, probably because the leavening agent was slightly alkaline in water, and the dough contained moisture, and a slightly greater amount of ammonium bicarbonate affected the hardness of the dough, causing the dough to tighten. The biscuit hardness is therefore decreasing as the proportion of ammonium bicarbonate is decreased. It can be seen that the specific gravity of the ammonium bicarbonate in the formulated leavening agent is not easily too high.

In general, in the case of ammonium bicarbonate: when the ratio of the sodium bicarbonate to the coprinus comatus low-sugar biscuit is 1:2, the coprinus comatus low-sugar biscuit has the highest sensory score, good crispness, moderate hardness and no peculiar smell, so that the recommended leavening agent compounding ratio is ammonium bicarbonate: sodium bicarbonate 1: 2.

Based on the result of the single-factor test, three significant factors which influence the comprehensive score of the biscuit are respectively screened from 5 influencing factors, namely the butter adding amount, the xylitol adding amount, the whole egg liquid adding amount, the ammonium bicarbonate adding amount and the corn starch adding amount through a Plackett-Burman test. According to the Plackett-Burman test, the regression model was established with sensory scores as response values. The regression equation is:

sensory score 78.500+5.000A +0.333B +2.000C +4.333D +0.667E, coefficient of determination R for this model²The value is 0.9941, which shows that the regression is effective and the experimental design is reliable. As can be seen from table 2, the butter had a very significant effect on sensory score, the whole egg liquid had a very significant effect on sensory score, and the ammonium bicarbonate had a very significant effect on sensory score; therefore, the major influencing factors screened by the Plackett-Burman test are butter (A), whole egg liquid (B) and ammonium bicarbonate (C).

TABLE 2 significance analysis of the factor levels of the Plackett-Burman test

Note: indicates significant difference (P < 0.05); indicates that the difference is extremely significant (P < 0.01);

and then respectively taking the addition amount of the butter (A), the addition amount of the whole egg liquid (B) and the addition amount of the ammonium bicarbonate (C) as influencing factors, taking the sensory evaluation of the biscuit as an index, and adopting a center combination Box-Behnken Design (BBD) Design test to optimize the formula of the biscuit on the response surface. On the basis of the Box-Behnken test principle, 3-factor 3-level test design analysis is carried out, after a response surface analysis method and a contour map are made by software, the optimal process conditions are determined through the analysis of the software and a three-dimensional surface map, and the test factor levels and codes are shown in the following table 3.

TABLE 3 test factor levels and codes

Obtaining a multiple regression equation model through fitting:

Y＝91.64+1.32A+1.47B+1.50C-0.84AB-0.75AC+1.11BC-4.77A2-5.26B2-5.50C2

and obtaining specific value values of the three factors when the sensory evaluation of the biscuit reaches the highest value through derivation of a model equation, wherein the software analysis result is that the optimal process condition is optimized by predicting that the sensory evaluation of the coprinus comatus biscuit obtained under the condition can reach 91.43 points when the addition amount of butter is 16.7%, the addition amount of whole egg liquid is 30.41% and ammonium bicarbonate is 0.61%, carrying out a verification test again to verify the reliability of the test, carrying out a repeated test on the optimal process condition obtained through response surface analysis to obtain a sensory evaluation mean value of 91.93 points which is similar to a predicted value, and the extraction condition of the regression equation is reliable.

In table 4, the analysis of variance table is for sensory evaluation of coprinus comatus biscuits, result data obtained under different test conditions is analyzed and charted by using Design-expert.v8.0.6 software program for multiple regression fitting, after the results of three influencing factors "Prob > F" values are calculated and analyzed by software, the results are all less than 0.05, it can be shown that the factors influencing the sensory evaluation scores of biscuits reach an extremely significant level, in the secondary influencing factors of the sensory evaluation of biscuits, secondary terms of butter addition, whole egg liquid addition and ammonium bicarbonate reach significant levels, it can be shown that theoretical prediction of the sensory evaluation of biscuits is more reliable, the model and the test fit are better, the reference meaning and the value are provided, the larger the F value is, the larger the influence of each factor on the sensory evaluation scores of biscuits is, and the order of influence of the three factors is judged according to the F value: the adding amount of ammonium bicarbonate is more than the adding amount of whole egg liquid and more than the adding amount of butter.

TABLE 4 ANOVA TABLE

Baking process optimization test

Single-factor tests are respectively carried out on the influence of the surface fire temperature, the primer temperature and the baking time on the quality of the coprinus comatus low-sugar biscuit.

The surface fire temperatures of 5 groups were set at 150 ℃, 160 ℃, 170 ℃, 180 ℃ and 190 ℃, respectively, the baking primer temperature was selected at 160 ℃ and the baking time was 12min, and the results are shown in Table 5.

As can be seen from Table 5, as the baking surface fire temperature rises, the sensory quality score of the biscuit tends to increase firstly and then decrease, and the sensory quality score is relatively highest when the baking surface fire temperature is 180 ℃, the surface is yellow or brownish yellow, the color and luster are uniform, the phenomenon of excessive scorching and excessive whitening does not occur, the taste is crisp, the biscuit is fragrant, sweet and pure, the peculiar smell is avoided, and the inner texture is uniform; when the baking surface fire temperature is lower than 180 ℃, the surface of the biscuit is light yellow, slightly sticky to teeth and light in fragrance; when the baking surface fire temperature is higher than 180 ℃, the surface of the biscuit is instantly high in temperature, the surface is heated and dehydrated quickly, a layer of hard shell is formed on the surface of the biscuit, the brown-yellow reaction and the caramelization reaction on the surface of the continuously baked biscuit are too severe, the color is black and yellow, and black spots are attached to the surface of the biscuit. The hardness of the biscuit is increased firstly and then reduced, the brittleness of the biscuit is reduced firstly and then increased, and the influence of the baking finish temperature on the hardness reaches a remarkable level (p is less than 0.05). In comprehensive consideration, the baking temperature is preferably 180 ℃.

TABLE 5 influence of surface fire temperature on Coprinus comatus Low sugar biscuit quality and texture

The baking base fire temperatures of 5 groups were set at 150 ℃, 160 ℃, 170 ℃, 180 ℃ and 190 ℃, respectively, the baking surface fire temperature was selected at 180 ℃ and the baking time was 12min, and the results are shown in Table 6.

As can be seen from table 6, the differences in the baking base fire temperatures have a significant effect on the quality of the coprinus comatus low-sugar biscuits, the sensory quality scores of the biscuits tend to increase first and then decrease as the baking base fire temperatures increase, and the sensory quality scores are relatively highest when the baking base fire temperatures are 160 ℃, the bottoms are yellow or brown yellow, strong in flavor, free of peculiar smell, complete in appearance, flat in bottom and free of scorching; when the baking primer temperature is lower than 160 ℃, the bottom color is light yellow, the fragrance is light, and the bottom color is slightly sticky to teeth; when the temperature of the baking primer is higher than 160 ℃, the bottom is black and yellow in color, scorched and peculiar smell exists, the gas formed at the bottom is expanded violently when the temperature of the bottom is suddenly raised when the cake blank is placed in an iron plate, and the concave bottom phenomenon can be caused when the cake blank is still soft. As can be seen from the texture analysis, the hardness of the biscuit gradually increases and the crispness thereof gradually decreases as the temperature of the baking primer increases. In comprehensive consideration, the temperature of the baking primer is preferably 160 ℃.

TABLE 6 influence of primer temperature on Coprinus comatus Low sugar biscuit quality and texture

Setting 5 groups of baking time of 9min, 10min, 11min, 12min and 13min, respectively, selecting the baking surface fire temperature of 180 ℃ and the base fire temperature of 160 ℃, and the results are shown in Table 7.

As can be seen from table 7, the differences in baking time have a significant effect on the quality of the coprinus comatus low-sugar biscuit, the sensory score of the biscuit tends to increase first and then decrease as the baking time increases, and the sensory score is relatively highest when the baking time is 10min, the biscuit has uniform and consistent color and luster, substantially consistent complexion and base color, glossy surface, yellow or brown yellow color, crisp mouthfeel and pure flavor; when the baking time is less than 10min, the color of the biscuit is light yellow, the dehydration of the biscuit blank is low due to short baking time, and the biscuit is slightly sticky when eaten; when the baking time is more than 10min, because of serious caramelization reaction, the color of the biscuit is black and yellow, burnt and peculiar smell exist, and the biscuit blank is dehydrated seriously and is hard to eat after being baked for too long. From the texture analysis, it is known that as the baking time increases, the biscuit hardness gradually increases, and the crispness decreases and then increases. Comprehensively, the baking time is preferably 10 min.

TABLE 7 influence of baking time on Coprinus comatus Low sugar biscuit quality and texture

In order to obtain the coprinus comatus low-sugar biscuit with loose mouthfeel, good color and good flavor, orthogonal test design is adopted in the test to optimize the product process and determine the optimal process conditions. The quality of the coprinus comatus low-sugar biscuit is directly related to the baking process conditions. According to the results of the single-factor test, the surface fire temperature (A), the primer temperature (B) and the baking time (C) are used as influencing factors, the sensory evaluation of the product is used as an index, and L9 (3) is further adopted for the 3 factors by combining an orthogonal test³) Optimization was performed to screen for optimal process conditions, and the levels of each factor are shown in table 8.

TABLE 8 factor and level test Table

The results of the orthogonal tests according to the experimental design and process flow are shown in Table 9. The comparison of the range values of all the influence factors in the table shows that the ranking of the influence degrees of the three factors on the scores is A & gt C & gt B, namely the surface fire temperature & gt baking time & gt primer fire temperature, the optimal combination of the factor levels is A2B3C2 according to the K value, and when the coprinus comatus biscuits are made, the optimal baking process parameters are the surface fire temperature of 180 ℃, the primer temperature of 165 ℃ and the baking time of 10 min; by performing verification tests on the optimal factor level, the coprinus comatus biscuit is yellow in color, crisp in structure, sweet but not greasy in taste, compact in structure and fragrant in coprinus comatus. The coprinus comatus biscuit making process according to the formula is feasible, the effect is good, and the comprehensive sensory score is 95.

TABLE 9 Quadrature test results and range analysis

In the embodiment, the sensory evaluation standard is that 10 food professional researches raw ginseng biscuits are evaluated according to the quality standard of the biscuits by adopting a 100-point sensory evaluation method on the shape, color, taste, mouthfeel and tissue state of the products, and specific evaluation indexes are shown in table 10.

TABLE 10 sensory evaluation chart

According to detection, the energy scale of the coprinus comatus low-sugar biscuit prepared in the example 3 is shown in the table 11.

TABLE 11 EXAMPLE 3 Coprinus comatus Low sugar biscuit energy Scale

Raw materials	Added amount (g)	Addition amount (%)	Energy (kilocalorie)
				Low-gluten flour	100	47.89	170.96
Corn starch	20	9.58	33.15
				Coprinus comatus (Fr.) Sing	5	2.39	5.71
Butter oil	15	7.18	63.76
				Shortening oil	10	4.79	44.26
Milk powder	7	3.35	16.01
				Ammonium bicarbonate	0.6	0.29	0
Baking soda	1.2	0.57	0
				Xylitol, its preparation method and use	20	9.58	22.61
Whole egg liquid	30	14.37	19.97
				Total of	208.8	100	376.43

The above description is only for the preferred embodiment of the present invention, and is not intended to limit the present invention in any way. Any simple modification, change and equivalent changes of the above embodiments according to the technical essence of the invention are still within the protection scope of the technical solution of the invention.