Optimization of Recipe of <i>Hericium erinaceus</i> Chiffon Cake by Response Surface Methodology

YAN Kangling; YU Limei; BAI Weidong; ZENG Xiaofang; XIAO Gengsheng; DONG Hao

doi:10.13386/j.issn1002-0306.2023010037

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 234-242. > DOI: 10.13386/j.issn1002-0306.2023010037

YAN Kangling, YU Limei, BAI Weidong, et al. Optimization of Recipe of Hericium erinaceus Chiffon Cake by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(21): 234−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010037.

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Optimization of Recipe of Hericium erinaceus Chiffon Cake by Response Surface Methodology

YAN Kangling^1,,
YU Limei^{1, 2, 3, 4},
BAI Weidong^{1, 2, 3, 4},
ZENG Xiaofang^{1, 2, 3, 4},
XIAO Gengsheng^{1, 2, 3, 4},
DONG Hao^{1, 2, 3, 4, ,}

1.
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
2.
Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China
3.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
4.
Academy of Contemporary Agricultural Engineering Innovations, Guangzhou 510225, China

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Received Date: January 09, 2023
Available Online: September 06, 2023

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Abstract

Abstract

In order to meet the needs of consumers for diversified taste and health food, a new type of Chiffon cake with Hericium erinaceus flavor was developed. In this study, Box-Behnken multiple regression model was constructed through single factor experiment and response surface experiment to optimize the formula of Hericium erinaceus Chiffon cake. Effects of different amounts of Hericium erinaceus powder, white sugar and egg on texture and sensory characteristics of cake were investigated. The nutrients and physical and chemical parameters of the optimized Chiffon cake were determined. Results showed that the optimal process formula of Hericium erinaceus Chiffon cake was as follows: Hericium erinaceus powder 22.40 g, low gluten flour 100 g, milk 75 g, white sugar 93.70 g, corn oil 45 g, egg 242.85 g and tata powder 1 g. Hericium erinaceus Chiffon cake produced according to this formula had the light brown appearance, delicate and even organization, elasticity and unique fragrance of Hericium erinaceus. Its sensory score was 91.16±1.05. The drying weight loss of the product was 35.9%. Fat and protein contents were 12.2% and 9.59%, respectively. The peroxide value and acid value were 0.032 g/100 g and 0.77 mg/g, respectively. These determination results were in line with the national standard requirements. The results of this study can provide theoretical reference for the deep processing of edible fungi and the development and standardization of functional baked products.
- Hericium erinaceus cake,
- formula optimization,
- response surface,
- texture

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