Formulation Optimization and Gel Properties of Lentinus edodes Steamed Egg Custard in Industrial Production

Eggs and Lentinus edodes powder were used as raw materials to prepare Lentinus edodes steamed egg custard. Effects of water,sucrose and Lentinus edodes powder addition on the sensory quality of Lentinus edodes steamed egg custard were investigated by single factor combined with response surface test. Changes of gel properties of four kinds of egg custard(without sucrose and Lentinus edodes powder addition,only Lentinus edodes powder addition,only sucrose addition,and sucrose and Lentinus edodes powder addition)at the same time were studied by plasticizer,DSC(differential thermal scanner)and RVA(rapid viscosity analyzer). Experimental results showed that,when water content was 173.28%,sucrose content was 4.04%,Lentinus edodes powder adding quantity was 1.57%(all based on the quality of egg),the predicated sensory quality of Lentinus edodes steamed egg custard was 88.94 scores. The sensory quality was 90 scores after the verification test. The hardness and chewability of Lentinus edodes steamed egg custard were significantly enhanced by adding sucrose and Lentinus edodes powder at the same time,and the enthalpy and the gel strength was the highest. The results indicated that sucrose and Lentinus edodes powder addition at the same time had synergistic effect on gel strength of Lentinus edodes steamed egg custard. It laid a theoretical foundation for the industrial production of Lentinus edodes steamed egg custard.