Optimization of Cordyceps militaris Egg Roll Technology and Quality Analysis Based on Response Surface Methodology

With low gluten wheat flour as main raw material, Cordyceps militaris egg rolls were made by adding C. militaris powder, egg liquid, yellow cream and white granulated sugar, etc. Methods: Box-Behnken multiple regression model was constructed through single factor test and response surface methodology to optimize the formula of C. militaris egg rolls. Texture parameters were determined by TMS-PRO texture analyzer, and product performance indexes were determined according to the national food safety standards. Results: The optimum formula for egg rolls was as follows, C. militaris powder 6%, egg liquid 25%, white granulated sugar 30%, and yellow cream 37% based on the total amount of low gluten wheat flour. Under the optimal conditions, the sensory score of C. militaris egg rolls was up to 91.0 points. All the performance indexes were in line with the national safety standards, and had good water and oil retention. The hardness of C. militaris egg rolls was 34.03±0.49 N, adhesion was −1.34±0.01 N·s, the cohesiveness was 0.13±0.01 mJ, mastication was 3.36±0.23 N, the elasticity was 0.76±0.01 mm. Conclusion: Compared with the whole powder egg rolls, C. militaris egg rolls had better nutritional values with characteristics of high protein, high fat, high cordycepin, high water holding capacity and low oil holding capacity.