Low-sugar type agaric tough biscuit and making process

Abstract

The invention relates to the technical field of biscuit making, in particular to a low-sugar type agaric tough biscuit and a making technology. The low-sugar type toughness black fungus biscuit is prepared from the following raw materials in parts by weight: 5-15 parts of black fungus powder, 20-25 parts of butter, 0.6-1 part of stevioside, 50-70 parts of whole wheat flour, 30-50 parts of triticale flour, 15-20 parts of egg liquid and 3-5 parts of ammonium bicarbonate. The low-sugar tough agaric biscuit prepared by the method is soft in texture, easy to chew, complete in appearance, clear in pattern, uniform in thickness, pure in color and luster, crisp in taste, layered in section structure and light in fragrance; the texture detection hardness is low, and the chewiness is moderate; and the moisture and alkalinity of the water meet the national standard requirements according to physicochemical indexes.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a low-sugar wood ear tough biscuit and a production process thereof. Background Art

[0002] Black fungus, also known as black fungus, wood ear, and cloud ear, belongs to the Auriculariaceae family and the genus Auricularia. It is one of the four major edible fungi in the world and the second most cultivated edible fungus in my country. It contains a rich variety of bioactive ingredients and can be used as food, medicine, and a tonic. Known as the "meat among vegetarians," it is known worldwide as the "black treasure of Chinese cuisine." Black fungus has a smooth texture and is rich in nutrients, containing a variety of essential amino acids, minerals, and dietary fiber. Numerous bioactive substances can be isolated from it. The melanin in black fungus has the ability to scavenge free radicals, inhibit bacteria and viruses, protect against radiation, improve liver damage, and protect DNA. With the advancement of modern pharmacological research, black fungus has been shown to have immune-modulating, blood lipid-lowering, anti-coagulant, and antioxidant properties. Therefore, black fungus holds broad development prospects in the food and pharmaceutical sectors.

[0003] Currently, deep-processing applications of black fungus are limited, with most still confined to traditional methods of consumption. Due to their low price, primary processed products still dominate the market. However, these products suffer from issues such as the time-consuming soaking of dried products, crude and simple processing methods, a limited product variety, and generally low quality, making them difficult to adapt to the fast-paced urban lifestyle and demand for high-quality products. Consequently, market demand for highly processed products of black fungus is imminent. Biscuits, as a key snack food category, have a significant market size. Popular biscuit categories currently on the market include: chewy biscuits, sandwich biscuits, cookies, soda crackers, crackers, layered biscuits, and sweet biscuits. Chewy biscuits represent a broad category, characterized by a smooth surface, a crispy texture, and a light aroma. For equal weight, they are generally larger than coarse or crispy biscuits. Chewy biscuits are primarily consumed as snacks, but can also be consumed as a staple food.

[0004] However, the tough biscuits currently available on the market have a hard texture and poor chewiness, which results in a poor taste and is not conducive to consumption. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a formula and production process of low-sugar wood ear tough biscuits.

[0006] A low-sugar wood ear tough biscuit is prepared from the following raw materials in parts by weight: 5-15 parts of black wood ear powder, 20-25 parts of butter, 0.6-1 part of steviol glycoside, 50-70 parts of whole wheat flour, 30-50 parts of black wheat flour, 15-20 parts of egg liquid, and 1-3 parts of ammonium bicarbonate.

[0007] The raw materials are mixed into dough, and the dough is sheeted and baked to obtain low-sugar wood ear tough biscuits.

[0008] Preferably, in the low-sugar wood ear chewy biscuits, the weight ratio of the whole wheat flour to the black wheat flour is 1:1.

[0009] Preferably, in the low-sugar wood ear tough biscuits, the weight ratio of the black wood ear powder, steviol glycoside, butter and egg liquid is 10:1:20:10.

[0010] Preferably, the low-sugar fungus tough biscuits are made from the following raw materials in parts by weight: 7.5 parts of black fungus powder, 20 parts of butter, 0.8 parts of steviol glycosides, 50 parts of whole wheat flour, 50 parts of black wheat flour, 10 parts of egg liquid and 2 parts of ammonium bicarbonate.

[0011] Preferably, in the low-sugar black fungus tough biscuits, the black fungus powder is prepared by washing, boiling, drying and crushing the black fungus and then passing through a 60-100 mesh sieve.

[0012] A production process for low-sugar wood ear tough biscuits comprises the following steps: Preparation of black fungus powder: clean the black fungus with water, remove and drain the water, cook and then dry, crush, and dry through a 60-100 mesh sieve to obtain black fungus powder; Dough preparation: first dissolve the butter and steviol glycosides in the weight portions of claim 1 in water, then add the black fungus powder, whole wheat flour, black wheat flour, a portion of egg liquid and ammonium bicarbonate in the weight portions, and knead into a shiny dough that does not stick to baking utensils; Roller forming: shape the dough and punch holes; Bake: Then brush with another portion of the egg wash and bake; Cooling: Cool to room temperature to obtain low-sugar wood ear tough biscuits.

[0013] Preferably, in the production process of low-sugar fungus tough biscuits, when preparing black fungus powder, the mass ratio of black fungus to water is 1:30-50; the soaking time is 2h-3.5h; the cooking time is 15min-25min; and the drying temperature is 70°C-85°C.

[0014] Preferably, in the production process of low-sugar wood ear tough biscuits, the thickness of the dough sheet obtained after the dough is pressed is 1.5mm~2.0mm, and the dough sheet is a circle with a diameter of 20mm~30mm, or a square with a side length of 20mm~30mm.

[0015] Preferably, during roll forming, the density of the holes punched is 9 to 12 per dough sheet, and the diameter of the holes is 0.3 mm to 0.5 mm. The holes evenly penetrate the dough sheet, which can effectively prevent the wood ear tough biscuits from breaking.

[0016] Preferably, in the production process of the low-sugar wood ear chewy biscuits, the baking is performed in an oven with an upper heat temperature of 170°C to 185°C and a lower heat temperature of 160°C to 170°C, and a baking time of 15 minutes to 20 minutes. By controlling the upper and lower heat temperatures, the wood ear chewy biscuits can be effectively prevented from bulging or deforming during baking.

[0017] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention provides a low-sugar wood ear chewy biscuit, which is baked from the following ingredients, by weight: 5-15 parts black fungus powder, 20-25 parts butter, 0.6-1 part steviol glycoside, 50-70 parts whole wheat flour, 30-50 parts black wheat flour, 10-20 parts egg liquid, and 1-3 parts ammonium bicarbonate. These ingredients are kneaded into a dough, which is then sheeted and baked to produce the low-sugar wood ear chewy biscuit. The present invention comprehensively considers and analyzes the amounts of black fungus powder, steviol glycoside, and butter, as well as the ratio of whole wheat flour to black wheat flour. The addition of black fungus powder to the recipe enhances the hardness and crispness of the low-sugar wood ear chewy biscuit, improving its texture. Furthermore, the present invention uses steviol glycoside as a sugar substitute, effectively reducing the sugar content and thus mitigating the effect of added sugar on the ductility of the biscuit dough. The low-sugar wood ear chewy biscuits of the present invention have a texture test of hardness of 22.12N, brittleness of 0.347mm, adhesiveness of 1.96N.sec, and chewiness of 18.23N. Physical and chemical indicators show a moisture content of 2.07% and an alkalinity of 0.353%, meeting national standards. Therefore, the low-sugar wood ear chewy biscuits made using this recipe are soft and easy to chew, making them suitable for children and the elderly.

[0018] 2. In order to make the sensory experience of low-sugar wood ear tough biscuits better and the quality more stable, the present invention provides a process for making low-sugar wood ear tough biscuits, comprising the following steps: clean the black fungus with water, remove and drain, boil and place in a drying oven to dry, take out and place in a grinder to grind into powder, sieve and dry for storage; first dissolve the butter and stevioside in the weight portions described in the present invention in water, then add the black fungus powder, whole wheat flour, black wheat flour, a portion of egg liquid and ammonium bicarbonate in the weight portions described in the present invention, and mix into a shiny dough that does not stick to baking utensils; then brush with another portion of egg liquid and bake; the biscuits are cooled to room temperature. The low-sugar wood ear tough biscuits made by the process for making low-sugar wood ear tough biscuits and the formula of the wood ear tough biscuits of the present invention have a complete appearance, clear patterns, uniform thickness, pure color, crisp taste, layered cross-sectional structure and a light fragrance.

[0019] 3. This invention uses black fungus as the primary ingredient to develop low-sugar chewy biscuits. Black fungus has health benefits such as lowering blood lipids and blood sugar and regulating the immune system. Using black fungus as the primary ingredient, chewy biscuits are enriched with a variety of nutrients and bioactive substances. Furthermore, the use of steviol glycosides as a sweetener reduces the sugar content of these chewy biscuits, making them suitable for those with hyperglycemia. Therefore, these low-sugar chewy biscuits meet the modern consumer's demand for healthy foods.

[0020] 4. The low-sugar wood ear tough biscuit processing method is simple and easy to implement, suitable for large-scale industrial production. It also enriches the variety of wood ear biscuit products, enhances the market competitiveness of the products, and provides a new approach for the deep processing of wood ear. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The figure is a relationship diagram between the amount of black fungus powder used in Examples 1 to 3 and Control Examples 1 to 3 and the sensory scores of the biscuits.

[0022] Figure 2 The figure is a relationship diagram between the amount of steviol glycoside used in Examples 4 to 6 and Control Examples 3 to 4 and the sensory scores of the cookies.

[0023] Figure 3 The figure is a relationship diagram between the amount of butter used and the sensory score of the cookies in Examples 7 to 9 and Control Examples 5 to 6.

[0024] Figure 4 The figure is a relationship diagram between the usage ratio of whole wheat flour and black wheat flour and the sensory score of cookies in Examples 10 to 12 and Control Examples 7 to 8. DETAILED DESCRIPTION

[0025] The following is a detailed description of the technical solutions in the embodiments of the present invention using preferred embodiments and accompanying drawings in conjunction with the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making creative efforts are within the scope of protection of the present invention.

[0026] It should be noted that all professional terms used in the present invention are only for the purpose of describing specific embodiments and are not intended to limit the scope of protection of the present invention. Unless otherwise specified, the various raw materials, reagents, instruments and equipment used in the following embodiments of the present invention can be purchased from the market or prepared by existing methods.

[0027] Experimental Materials The materials used in the present application are: black fungus, eggs, breakfast biscuits, steviol glycosides, butter, ammonium bicarbonate, water, whole wheat flour and black wheat flour.

[0028] Among them, black fungus and eggs are commercially available. Breakfast biscuits are original flavor breakfast biscuits of Gerber, purchased from Gerber Food Group Co., Ltd. Steviol glycosides are purchased from Qufu Xiangzhou Stevia Products Co., Ltd. Steviol glycoside (sweetener) product, with steviol glycoside content ≥90%, and the execution standard is GB8270-2014. Butter is purchased from Shandong Peiyuan Grain and Oil Food Co., Ltd. Ammonium bicarbonate is food grade, CAS number is 1066-33-7, purchased from Jiangsu Ruikangle Technology Co., Ltd. Water is purchased from Hangzhou Wahaha Group Co., Ltd. Whole wheat flour is purchased from Xingtai Jinshahui Flour Industry Co., Ltd. Jinshahui whole wheat flour, which belongs to medium strength flour, and the execution standard is GB28050-2011. Black wheat flour is purchased from Tengzhou Xinyinfeng Flour Factory, which produces Hulirenjia brand black whole wheat flour, which belongs to medium strength flour, and the product execution standard is Q / XLR0014S.

[0029] Instruments and equipment The instruments and equipment used in the present application are: PYT-224 electronic balance, YXE-2 far infrared oven, FW80 high-speed universal pulverizer, 202-00B electric heating constant temperature air drying oven and TA. easy rapid texture analyzer.

[0030] Among them, PYT-224 electronic balance is produced by Huazhi Electronic Technology Co., Ltd. YXE-2 far infrared oven is produced by Guangdong Foshan Guanjia Machinery Co., Ltd. FW80 high-speed universal pulverizer is produced by Beijing Yongguangming Medical Instrument Co., Ltd. 202-00B electric heating constant temperature air drying oven is produced by Yuyao Yatai Instrument Co., Ltd. TA. easy rapid texture analyzer is produced by Suzhou Baoman Precision Instrument Co., Ltd.

[0031] Experimental method 1. Sensory evaluation of biscuits: combined with the sensory requirements of GB / T20980-2021 for tough biscuits, the sensory evaluation standard is shown in Table 1.

[0032] Table 1 Sensory evaluation standard 2. Detection of physical and chemical indexes of biscuits Combined with the relevant requirements in GB / T20980-2021, GB5009.3-2016 and GB12456-2021, the moisture and alkalinity of the sample are detected.

[0033] 3. Texture detection of biscuits TA. easy rapid texture analyzer is used to detect the hardness, brittleness, adhesion and chewiness of the product at a detection speed of 1mm / s.

[0034] Example 1 A production process of low-sugar wood ear tough biscuits, comprising: Preparation of black fungus powder: clean the black fungus, soak it in water at a mass ratio of 1:50 for 2 hours, remove and drain, boil for 20 minutes, and then place it in an 80℃ drying oven to dry. After taking it out, place it in a grinder to grind it into powder, and dry it through an 80-mesh sieve to obtain black fungus powder.

[0035] Dough preparation: Dissolve 20g butter and 1g stevioside in 60g water, then add 5g black fungus powder, 50g whole wheat flour, 50g black wheat flour, 10g egg liquid and 1.5g ammonium bicarbonate, and knead into a shiny and non-sticky dough.

[0036] Roller forming: The dough is then rolled into a round sheet with a thickness of 2 mm and a diameter of 20 mm, and 9 holes with a diameter of 0.5 mm are punched.

[0037] Baking: Then use a brush to dip 5g of egg liquid and brush it, put it in the baking tray, and finally adjust the oven temperature to 185℃ for the upper fire and 170℃ for the lower fire. After the temperature stabilizes, put it in the baking tray and bake for 15 minutes.

[0038] Cooling: After the biscuits are cooled to room temperature, low-sugar wood ear tough biscuits are obtained.

[0039] Example 2 A production process for low-sugar black fungus tough biscuits, wherein the amount of black fungus powder in Example 1 is adjusted to 7.5 g, and other conditions remain consistent with Example 1.

[0040] Example 3 A production process for low-sugar black fungus tough biscuits, wherein the amount of black fungus powder in Example 1 is adjusted to 10 g, and other conditions remain consistent with Example 1.

[0041] Comparative Example 1 A production process for low-sugar black fungus tough biscuits, wherein the amount of black fungus powder in Example 1 is adjusted to 12.5 g, and other conditions remain consistent with Example 1.

[0042] Comparative Example 2 A production process for low-sugar black fungus tough biscuits, wherein the amount of black fungus powder in Example 1 is adjusted to 15 g, and other conditions remain consistent with Example 1.

[0043] Comparative Example 3 A production process for low-sugar black fungus tough biscuits, wherein the amount of black fungus powder in Example 1 is adjusted to 0 g, and other conditions remain consistent with Example 1.

[0044] Table 2 shows that the amount of black fungus powder added affects the hardness, brittleness, adhesion, and chewiness of low-sugar wood ear chewy biscuits. Hardness, brittleness, and chewiness are significantly affected by the amount of black fungus powder added, while adhesion is less affected. Hardness, brittleness, and chewiness all increase with increasing black fungus powder addition. This is because the pectin in the wood ear absorbs moisture from the raw materials, inhibiting moisture flow within the low-sugar wood ear chewy biscuits and enhancing their stability. Furthermore, a higher content of wood ear polysaccharides can also increase the hardness of low-sugar wood ear chewy biscuits.

[0045] Table 2 Effect of black fungus powder addition on biscuit texture and sensory score Depend on Figure 1 It can be seen that the amount of black fungus powder used has a significant impact on the sensory quality of the biscuits. When the amount of black fungus powder is between 5g and 10g, the sensory score gradually increases. When the amount of black fungus powder exceeds 10g, the sensory score drops rapidly. When the amount of black fungus powder is 10g, the sensory score reaches 74 points, the highest. This is because black fungus powder has a sawdust smell. Adding too much black fungus powder can cause the biscuits to have some unpleasant flavors and a rough texture, affecting the sensory quality of the product. However, when the amount of black fungus powder is insufficient, the low-sugar tough fungus biscuits lack nutritional value.

[0046] Example 4 A production process of low-sugar wood ear tough biscuits, comprising: Preparation of black fungus powder: clean the black fungus, soak it in a mass ratio of 1:40 for 3 hours, remove and drain, boil for 25 minutes, place it in a drying oven at 70℃ to dry, take it out and put it into a grinder to grind it into powder, dry it through a 60-mesh sieve to obtain black fungus powder.

[0047] Dough preparation: Dissolve 20g butter and 0.6g stevioside in 40g water, then add 10g black fungus powder, 50g whole wheat flour, 50g black wheat flour, 10g egg liquid and 1.5g ammonium bicarbonate, and knead into a shiny and non-sticky dough.

[0048] Roller forming: The dough is then rolled into a circular sheet with a thickness of 2 mm and a diameter of 30 mm, and 12 holes with a diameter of 0.4 mm are punched.

[0049] Baking: Then use a brush to dip 7g of egg liquid and brush it, put it in the baking tray, and finally adjust the oven temperature to 170℃ for the upper fire and 160℃ for the lower fire. After the temperature stabilizes, put it in the baking tray and bake for 20 minutes. Cooling: After the biscuits are cooled to room temperature, low-sugar wood ear tough biscuits are obtained.

[0050] Example 5 A low-sugar agaric toughness biscuit making process, the amount of steviol glycoside in example 4 is adjusted to 0.8g, and other conditions remain the same as example 4.

[0051] Example 6 A low-sugar agaric toughness biscuit making process, the amount of steviol glycoside in example 4 is adjusted to 1g, and other conditions remain the same as example 4.

[0052] Comparative example 3 A low-sugar agaric toughness biscuit making process, the amount of steviol glycoside in example 4 is adjusted to 1.2g, and other conditions remain the same as example 4.

[0053] Comparative example 4 A low-sugar agaric toughness biscuit making process, the amount of steviol glycoside in example 4 is adjusted to 1.4g, and other conditions remain the same as example 4.

[0054] From table 3, the amount of steviol glycoside has an effect on the hardness, brittleness, adhesion and chewiness of low-sugar agaric toughness biscuits. And the amount of steviol glycoside has a greater effect on the hardness and brittleness of low-sugar agaric toughness biscuits, and a smaller effect on the adhesion and chewiness. With the increase of the amount of steviol glycoside, the hardness and brittleness of low-sugar agaric toughness biscuits are reduced. When the amount of steviol glycoside reaches 1.4g, the hardness of low-sugar agaric toughness biscuits is 21.73N, which is lower than the best taste range of 22N~40N. This is because steviol glycoside will cause the dough to be less extensible, and low-sugar agaric toughness biscuits are prone to cracking and are not easy to shape.

[0055] Table 3 Effect of steviol glycoside addition on biscuit texture and sensory score From Figure 2 It can be seen that the amount of steviol glycoside has a significant effect on the sensory quality of low-sugar agaric toughness biscuits. When the amount of steviol glycoside is 0.6g~0.8g, the sensory score of low-sugar agaric toughness biscuits shows an upward trend. When the amount of steviol glycoside is greater than 0.8g, the sensory score of low-sugar agaric toughness biscuits shows a significant downward trend. And when the amount of steviol glycoside is 0.8g, the score is the highest, which is 76 points. This is because when the amount of steviol glycoside is 0.6g, the sweetness of low-sugar agaric toughness biscuits is less, which leads to an uncoordinated overall flavor. When the amount of steviol glycoside is 0.8g, the flavor of low-sugar agaric toughness biscuits is coordinated, and the taste is better. When the amount of steviol glycoside continues to increase, the sweetness of low-sugar agaric toughness biscuits is too large, which reduces the sensory score.

[0056] Example 7 A low-sugar agaric toughness biscuit making process, comprising: Preparation of black fungus powder: black fungus was cleaned, soaked in water for 3.5 h at a mass ratio of 1:50, drained, cooked for 15 min, dried in a 85℃ drying oven, ground into powder in a grinder, dried through a 100 mesh sieve, and black fungus powder was obtained.

[0057] Dough preparation: 20 g of butter and 1 g of steviol glycosides were dissolved in 80 g of water, 10 g of black fungus powder, 50 g of whole wheat flour, 50 g of black wheat flour, 10 g of egg liquid, and 1.5 g of ammonium bicarbonate were added, and a shiny and non-sticky dough was obtained.

[0058] Rolling: the dough was then pressed into a square sheet with a thickness of 1.5 mm and a side length of 25 mm, and 10 holes with a diameter of 0.3 mm were punched.

[0059] Baking: then 10 g of egg liquid was brushed with a brush, placed in a baking tray, and finally the oven was adjusted to an upper fire temperature of 180℃ and a lower fire temperature of 170℃, and after the temperature was stable, the baking tray was placed in the oven and baked for 18 min.

[0060] Cooling and packaging: after the biscuits cooled to room temperature, low-sugar black fungus toughness biscuits were obtained.

[0061] Example 8 A low-sugar black fungus toughness biscuit making process, the amount of butter in example 7 was adjusted to 22.5 g, and the other conditions remained the same as example 7.

[0062] Example 9 A low-sugar black fungus toughness biscuit making process, the amount of butter in example 7 was adjusted to 15 g, and the other conditions remained the same as example 7.

[0063] Comparative example 5 A low-sugar black fungus toughness biscuit making process, the amount of butter in example 7 was adjusted to 17.5 g, and the other conditions remained the same as example 7.

[0064] Comparative example 6 A low-sugar black fungus toughness biscuit making process, the amount of butter in example 7 was adjusted to 25 g, and the other conditions remained the same as example 7.

[0065] As can be seen from table 4, the amount of butter has a great influence on the hardness, brittleness, adhesion and chewiness of the low-sugar black fungus toughness biscuits. With the increase of the amount of butter, the hardness, brittleness, adhesion and chewiness of the low-sugar black fungus toughness biscuits all show a downward trend. When the amount of butter is higher than 20 g, the hardness of the low-sugar black fungus toughness biscuits is lower than 22 N, which is not in the best taste range. This is because too much butter will cause the plasticity of the dough to deteriorate, the surface to gradually dry and lose luster, and the biscuit to easily crack.

[0066] Table 4 Effect of butter addition on biscuit texture and sensory score Depend on Figure 3 The amount of butter used significantly impacts the sensory quality of the biscuits. When the butter addition ranged from 15g to 22.5g, the sensory score of the low-sugar wood ear chewy biscuits showed an upward trend. When the butter addition exceeded 22.5g, the sensory score of the low-sugar wood ear chewy biscuits showed a downward trend. The highest sensory score reached 77 when the butter addition reached 22.5g. This is because butter contains saturated fatty acids, which improve the stability of the low-sugar wood ear chewy biscuits. At the same time, butter acts as a natural emulsifier, enhancing smoothness and aroma. Therefore, using too much butter can result in low-sugar wood ear chewy biscuits being too greasy and having an overly strong aroma. Using too little butter can result in a dough that is too hard and lacks a rich aroma.

[0067] Example 10 A production process of low-sugar wood ear tough biscuits, comprising: Preparation of black fungus powder: clean the black fungus, soak it in a mass ratio of 1:40 for 2 hours, remove and drain, boil for 20 minutes, place it in an 80℃ drying oven to dry, take it out and put it into a grinder to grind it into powder, dry it through an 80-mesh sieve, and obtain black fungus powder.

[0068] Dough preparation: Dissolve 20g butter and 1g stevioside in 50g water, then add 10g black fungus powder, 50g whole wheat flour, 50g black wheat flour, 10g egg liquid and 1.5g ammonium bicarbonate, and knead into a shiny and non-sticky dough.

[0069] Roller forming: The dough is then rolled into a square sheet with a thickness of 2 mm and a side length of 25 mm, and 11 holes with a diameter of 0.4 mm are punched.

[0070] Baking: Then use a brush to dip 8g of egg liquid and brush it, put it in the baking tray, and finally adjust the oven temperature to 185℃ for the upper fire and 170℃ for the lower fire. After the temperature stabilizes, put it in the baking tray and bake for 15 minutes.

[0071] Cooling and packaging: After the biscuits are cooled to room temperature, low-sugar wood ear tough biscuits are obtained.

[0072] Example 11 A production process for low-sugar wood ear tough biscuits, wherein the amount of whole wheat flour in Example 10 is adjusted to 60 g, the amount of black wheat flour is adjusted to 40 g, and other conditions remain consistent with Example 10.

[0073] Example 12 A low-sugar type agaric toughness biscuit manufacturing process, the amount of whole wheat flour in example 10 is adjusted to 70g, the amount of black wheat flour is adjusted to 30g, and the other conditions remain the same as example 10.

[0074] Comparative example 7 A low-sugar type agaric toughness biscuit manufacturing process, the amount of whole wheat flour in example 10 is adjusted to 30g, the amount of black wheat flour is adjusted to 70g, and the other conditions remain the same as example 10.

[0075] Comparative example 8 A low-sugar type agaric toughness biscuit manufacturing process, the amount of whole wheat flour in example 10 is adjusted to 40g, the amount of black wheat flour is adjusted to 60g, and the other conditions remain the same as example 10.

[0076] As can be seen from table 5, the amount ratio of whole wheat flour and black wheat flour has an influence on the hardness, brittleness, adhesion and chewiness of the low-sugar type agaric toughness biscuit. And the amount of whole wheat flour and black wheat flour has a greater influence on the hardness of the biscuit, and has a smaller influence on the brittleness, adhesion and chewiness. With the increase of the amount ratio of whole wheat flour and black wheat flour, the hardness of the low-sugar type agaric toughness biscuit shows a downward trend. This is because whole wheat flour retains more ingredients than black wheat flour, making the low-sugar type agaric toughness biscuit higher in hardness.

[0077] Table 5 Influence of the amount ratio of whole wheat flour and black wheat flour on the texture and sensory score of the biscuit From Figure 4 It can be seen that the amount ratio of whole wheat flour and black wheat flour has a significant influence on the sensory quality of the biscuit. When the amount ratio of whole wheat flour and black wheat flour is between 3:7 and 6:4, the sensory score of the low-sugar type agaric toughness biscuit shows an upward trend. When the amount ratio of whole wheat flour and black wheat flour is greater than 6:4, the sensory score of the low-sugar type agaric toughness biscuit shows a downward trend. And when the amount ratio of whole wheat flour and black wheat flour is 6:4, the sensory score of the low-sugar type agaric toughness biscuit is the highest, which is 74 points. This is because whole wheat flour contains more dietary fiber and bran, making the low-sugar type agaric toughness biscuit more chewy and the taste more rough. But too much whole wheat flour will also affect the chewiness of the low-sugar type agaric toughness biscuit, making it hard.

[0078] In order to further verify the influence of various factors on the low-sugar type agaric toughness biscuit described in examples 1~12 of the present application, the following experiments were made by the present application: 1. Influence of multiple factors on low-sugar type agaric toughness biscuit Based on Examples 1 to 12 and Comparative Examples 1 to 8, the amount of black fungus powder was A, the amount of stevioside was B, the amount of butter was C, and the ratio of whole wheat flour to black wheat flour was D as influencing factors. The sensory score and texture test were used as indicators to adjust the formula. The results are shown in Tables 6 and 7.

[0079] Table 6 Effects of different factors on sensory scores of low-sugar wood ear tough biscuits Note: “ / ” means there is no such item.

[0080] Table 7 Texture detection of low-sugar fungus tough biscuits Tables 6 and 7 show that the effect of black fungus powder at a dosage of A1 (7.5g) was significantly better than that of A2 (10g), A3 (12.5g). The effect of stevioside at a dosage of B2 (0.8g) was significantly better than that of B1 (0.6g) and B3 (1.0g). The effect of butter at a dosage of C1 (20g) was significantly better than that of C2 (22.5g) and C3 (25g). The effect of whole wheat flour and black wheat flour at a ratio of D1 (1:1) was significantly better than that of D2 (6:4) and D3 (7:3). The order of range (R) was C > B > A=D. The results in Tables 6 and 7 show that butter affects the appearance, texture, taste, color, and aroma of low-sugar wood ear chewy biscuits. Therefore, the amount of butter has the greatest impact on the quality of low-sugar wood ear chewy biscuits. The amount of stevioside also affects the flavor and taste of low-sugar wood ear chewy biscuits. The ratio of black fungus powder to whole wheat flour and black wheat flour has the least effect on the quality of low-sugar fungus tough biscuits.

[0081] When the hardness was less than 22.0N and the adhesion was less than 40.0N, low-sugar wood ear chewy biscuits exhibited the right hardness and good palatability. Three groups of experiments using 20g of butter exhibited good hardness adaptability. Furthermore, by screening the amount of black fungus powder, the amount of steviol glycosides, and the ratio of whole wheat flour to black wheat flour, a low-sugar wood ear chewy biscuit recipe with excellent hardness, crispness, adhesion, and chewiness was obtained.

[0082] In summary, the optimal recipe combinations for low-sugar wood ear chewy biscuits are A1, B2, C1, and D1: 7.5g of black fungus powder, 0.8g of stevioside, 20g of butter, and a 1:1 ratio of whole wheat flour to black wheat flour, for a total of 100g. This optimal recipe produced the best-tasting low-sugar wood ear chewy biscuits. The moisture content of these biscuits was 2.07% and the alkalinity was 0.353%, meeting national physical and chemical standards.

[0083] 2. Verification of the quality of low-sugar wood ear tough biscuits after multi-factor adjustment The optimal combination of the above solutions was used to produce low-sugar wood ear mushroom chewy biscuits. Sensory evaluation, texture testing, and physical and chemical analysis were performed on the low-sugar wood ear mushroom chewy biscuits. Each test was repeated three times, and the results are shown in Table 8. By adjusting the amounts of black fungus powder, steviol glycosides, and butter, as well as the ratio of whole wheat flour to black wheat flour, the sensory scores and texture properties of the low-sugar wood ear mushroom chewy biscuits were improved.

[0084] The results of sensory scores, texture testing and physical and chemical analysis of commercially available tough biscuits and low-sugar wood ear tough biscuits are shown in Table 9.

[0085] Table 8 Sensory scores, texture testing and physicochemical analysis of the adjusted low-sugar wood ear tough biscuits As shown in Table 8, the sensory, texture and physicochemical indicators of the low-sugar fungus tough biscuits produced by the adjusted formula of the low-sugar fungus tough biscuits are better.

[0086] Table 9 Verification test and physical and chemical analysis results of wood ear toughness biscuits As shown in Table 9, the breakfast biscuits exhibited greater hardness, brittleness, and chewiness than the low-sugar wood ear chewy biscuits, but exhibited less adhesiveness than the low-sugar wood ear chewy biscuits. This indicates that the low-sugar wood ear chewy biscuits are softer and easier to chew. Therefore, compared to breakfast biscuits, low-sugar wood ear chewy biscuits possess the health benefits of wood ear mushrooms and are more suitable for the elderly and children. When black fungus powder is not added to the low-sugar wood ear chewy biscuits, the hardness is only 19.82N, which makes them too soft. Therefore, the appropriate addition of black fungus powder can maintain the hardness of low-sugar wood ear chewy biscuits within a range of 22N to 40N, resulting in a good taste while retaining the nutritional value of black fungus.

[0087] 4. Conclusion The amount of black fungus powder, steviol glycosides, butter, and the ratio of whole wheat flour to black wheat flour all affect the quality of low-sugar wood ear chewy biscuits. The amount of butter and steviol glycosides significantly influences the quality of low-sugar wood ear chewy biscuits. Therefore, strict control of the amount of butter and steviol glycosides can enhance the functional value of low-sugar wood ear chewy biscuits. When the amount of black fungus powder is 7.5g, the amount of steviol glycosides is 0.8g, the amount of butter is 20g, and the ratio of whole wheat flour to black wheat flour is 1:1, the sensory and texture of low-sugar wood ear chewy biscuits are optimal. These low-sugar wood ear chewy biscuits have a softer texture and better chewiness, making them suitable for both the elderly and children.

[0088] It should be noted that when the present application refers to a numerical range, it is understood that each numerical range has two endpoints and any number between the two endpoints can be selected. Since the same method of steps and examples are used, the preferred embodiments are described in the present application to prevent redundancy. Although the preferred embodiments of the present application have been described, those skilled in the art who have the inventive concept of the present application can make additional changes and modifications to the embodiments, and these changes and modifications fall within the scope of the present application.

[0089] Obviously, various modifications and changes can be made to the present application by those skilled in the art without departing from the spirit and scope of the present application. If these modifications and changes of the present application fall within the scope of the equivalent technology of the present application, the present application also intends to include these modifications and changes.

Claims

1. A low-sugar fungus tough biscuit, characterized in that: The method is prepared from the following raw materials in parts by weight: 5-15 parts of black fungus powder, 20-25 parts of butter, 0.6-1 part of steviol glycoside, 50-70 parts of whole wheat flour, 30-50 parts of black wheat flour, 15-20 parts of egg liquid and 1-3 parts of ammonium bicarbonate; The raw materials are mixed into dough, and the dough is sheeted and baked to obtain low-sugar wood ear tough biscuits.

2. A low-sugar fungus tough biscuit according to claim 1, characterized in that: The weight ratio of the whole wheat flour to the black wheat flour is 1:

1.

3. The recipe of a low-sugar fungus tough biscuit according to claim 1, characterized in that: The weight ratio of the black fungus powder, steviol glycoside, butter and egg liquid is 10:1:20:

10.

4. The low-sugar wood ear tough biscuit according to claim 1, characterized in that: The invention is prepared from the following raw materials in parts by weight: 7.5 parts of black fungus powder, 20 parts of butter, 0.8 parts of steviol glycoside, 50 parts of whole wheat flour, 50 parts of black wheat flour, 10 parts of egg liquid and 2 parts of ammonium bicarbonate.

5. The low-sugar wood ear tough biscuit according to claim 1, characterized in that: The black fungus powder is prepared by washing, boiling, drying and crushing the black fungus and then passing the powder through a 60-100 mesh sieve.

6. The process for producing a low-sugar wood ear tough biscuit according to claim 1, characterized in that: The following steps are involved: Preparation of black fungus powder: clean the black fungus with water, remove and drain the water, cook and then dry, crush, and dry through a 60-100 mesh sieve to obtain black fungus powder; Dough preparation: first dissolve the butter and steviol glycosides in the weight portions of claim 1 in water, then add the black fungus powder, whole wheat flour, black wheat flour, a portion of egg liquid and ammonium bicarbonate in the weight portions, and knead into a shiny dough that does not stick to baking utensils; Roller forming: shape the dough and punch holes; Bake: Then brush with another portion of the egg wash and bake; Cooling: Cool to room temperature to obtain low-sugar wood ear tough biscuits.

7. The process for producing a low-sugar wood ear tough biscuit according to claim 6, characterized in that: When preparing black fungus powder: the mass ratio of black fungus to water is 1:30~50; the soaking time is 2h~3.5h; the cooking time is 15min~25min; and the drying temperature is 70℃~85℃.

8. The process for producing a low-sugar wood ear tough biscuit according to claim 6, characterized in that: After the roller forming, the dough is pressed to obtain a dough sheet with a thickness of 1.5 mm to 2.0 mm; The dough piece is a circle with a diameter of 20mm~30mm, or a square with a side length of 20mm~30mm.

9. The process for producing a low-sugar wood ear tough biscuit according to claim 6, characterized in that: The density of holes punched in each dough piece is 9 to 12, and the diameter of the holes is 0.3mm to 0.5mm.

10. The process for producing the low-sugar wood ear tough biscuits according to claim 6, characterized in that: The baking is carried out in an oven, the upper fire temperature of the oven is 170° C. to 185° C., the lower fire temperature of the oven is 160° C. to 170° C., and the baking time is 15 minutes to 20 minutes.

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