Preparation and Development of Alkali-soluble Poria Polysaccharide Tough Biscuits

[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.

Preparation of Alkali-soluble Pachymaran Rice Wine

[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.