论文部分内容阅读
Abstract [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.
Key words Poria cocos; Alkali-soluble polysaccharides; Tough biscuits; Production technology
Received： July 30， 2020 Accepted： October 9， 2020
Supported by High-level Cultivation Project of Huanggang Normal University （04201711903）; Youth Talent Project of Hubei Provincial Department of Education （03201718402）.
Xiaying TIAN （1999-）， female， P. R. China， major： food science and engineering.
*Corresponding author. E-mail： [email protected].
Fuling refers to the dried sclerotium of fungus Poria cocos， which belongs to higher basidiomycetes[1-3]. It has the effects of clearing damp and promoting diuresis， strengthening the spleen and stomach， calming the heart and tranquilizing the mind. An important component of P. cocos is P. cocos polysaccharide， which accounts for more than 80% of P. cocos[4-5]. According to modern pharmacological studies， alkali-soluble Poria polysaccharides have pharmacological effects such as immune regulation， antiviral， antitumor， antioxidant， and anti-inflammatory[6-11]. Therefore， Poria polysaccharides have received a lot of attention from scholars at home and abroad， and are widely used in the medical and health care industry. P. cocos is medicinal and edible. It can not only be made into oral liquid， capsules and other health products， but also can be made into food such as Poria cake， Poria biscuits， and Poria sugar. In this study， alkali-soluble Poria polysaccharide was used as the main auxiliary material， which was processed into tough biscuits with rich nutrition， exquisite appearance and crisp taste together with low-gluten flour， sugar， salt and other raw materials. The development of alkali-soluble Poria polysaccharide tough biscuits can not only increase the flavor and nutritional value of the tough biscuits， but also give the tough biscuits different medical and health care functions. In this study， we carried out sensory evaluation and orthogonal experiments to obtain the best formula of alkali-soluble Poria polysaccharide tough biscuits， providing a certain technical basis for the production of alkali-soluble Poria polysaccharide tough biscuit health food[12-19] and providing a theoretical reference for the further development of Poria polysaccharide products.
Materials and Methods
Experimental materials and equipment
Mian materials
Alkali-soluble Poria polysaccharide （provided in the laboratory）; low-gluten flour， oil， baking soda， sugar， salt， commercially available.
Experimental equipment
YP1201M electronic balance： Shanghai Shunyu Hengping Scientific Instrument Co.， Ltd.; SZCL-2-500 ml intelligent digital display magnetic （electric heating jacket） stirrer： Henan Gongyi Yuhua Instrument Co.， Ltd.
Experimental methods
Technological process
The technological process of the biscuits started from dissolving low-gluten flour+alkali-soluble Poria polysaccharide and auxiliary materials， followed by preparing dough， standing still， rolling into pieces， shaping， baking， and completed with cooling and packaging.
This experiment mainly developed a kind of tough biscuit made of alkali-soluble Poria polysaccharide. The alkali-soluble Poria polysaccharide， salt， butter， baking soda， white sugar， and low-gluten flour were dissolved and prepared into dough， which was allowed to stand for a period of time and then rolled with a rolling pin into a dough sheet， which was then pressed into rectangles with a thickness of about 2 mm. The formed rectangular pieces were finally baked in an oven and cooled for packaging.
Process operation points ① Preparation of alkali-soluble Poria polysaccharide solution： A certain amount of alkali-soluble Poria polysaccharide （2 g） was weighed and added with 100 ml of water， followed by stirring for 24 h under the action of a magnetic stirrer， and an alkali-soluble Poria polysaccharide solution was obtained. ② Dough preparation： A certain amount of low-gluten flour was weighed and premixed with a certain amount of alkali-soluble Poria polysaccharide， salt， baking soda， sugar， oil and other raw materials. A certain amount of water was then added into the materials to mix them into dough， which had certain viscoelasticity and extensibility. This step is one of the important steps that affect the quality of the finished product. ③ Standing： The obtained dough was sealed with plastic wrap and stood for a period of time （usually about 15 to 20 min）. ④ Rolling： A rolling pin was used to press the dough. The rolling pin should be rotated 90 degrees during each time of pressing， to make the horizontal and vertical forces on the dough more uniform and the shape of the alkali-soluble Poria polysaccharide tough biscuits after baking more flat （the thickness was generally about 2 mm）. ⑤ Shaping： The pressed dough sheet was put into a baking tray， and cut with a knife into rectangles， which were pierced to form air holes with a toothpick. ⑥ Baking： The rectangular pieces were baked at 170 ℃ for 4-6 min. ⑦ The biscuits were cooled and packaged for sensory evaluation. Sensory evaluation method
The sensory evaluation was carried out according to "GB7100-2015： National Food Safety Standard： Biscuits".
Single factor test
① Determination of the addition amount of alkali-soluble Poria polysaccharide： Low-gluten flour 10 g， oil 0.5 g， baking soda 0.02 g， water 3 ml， sugar 1 g and table salt 0.15 g were taken and added with alkali-soluble Poria polysaccharide at 4%， 6%， 8%， 10% and 12%， respectively. The obtained mixtures were prepared into biscuits， which were subjected to the sensory evaluation according to the criteria in Table 1， so as to preliminarily determine the effect of the addition amount of alkali-soluble Poria polysaccharide on the quality of the alkali-soluble Poria polysaccharide tough biscuits.
② Determination of the amount of sugar added： Low-gluten flour 10 g， oil 0.5 g， baking soda 0.02 g， water 3 ml， alkali-soluble Poria polysaccharide 1 g and table salt 0.15 g were taken and added with white sugar at 6%， 8%， 10%， 12% and 14%， respectively. The obtained mixtures were prepared into biscuits， which were subjected to the sensory evaluation， so as to preliminarily determine the effect of the addition amount of white sugar on the quality of the alkali-soluble Poria polysaccharide tough biscuits.
③ Determination of the amount of salt added： Low-gluten flour 10 g， oil 0.5 g， baking soda 0.02 g， water 3 ml， alkali-soluble Poria polysaccharide 1 g and white sugar 1 g were taken and added with salt at 0.5%， 1%， 1.5%， 2%， and 2.5%， respectively. The obtained mixtures were prepared into biscuits， which were subjected to the sensory evaluation， so as to preliminarily determine the effect of the addition amount of salt on the quality of the alkali-soluble Poria polysaccharide tough biscuits.
Orthogonal test design
On the basis of the research results of the single factor test， in order to obtain the best formula， the alkali-soluble Poria polysaccharide addition amount， white sugar addition amount and salt addition amount were selected to perform an L9 （34） orthogonal test， as shown in Table 2.
Results and Analysis
Results and analysis of the single factor test
The addition amount of the alkali-soluble Poria polysaccharide on the quality of the alkali-soluble Poria polysaccharide tough biscuits
The results of the test are shown in Fig. 1. As the amount of the alkali-soluble polysaccharide added increased， the sensory evaluation of the alkali-soluble polysaccharide tough biscuits showed a trend of first increasing and then decreasing. When the alkali-soluble Poria polysaccharide was added at 10%， the biscuits exhibited complete appearance， uniform thickness and uniform and shiny color， and tasted crisp and delicate. When the alkali-soluble polysaccharide was added more or less， the taste of the tough biscuits was poorer. The effect of the addition amount of white sugar on the quality of the alkali-soluble Poria polysaccharide tough biscuits
The results of the test are shown in Fig. 2. As the amount of sugar added increased， the sensory evaluation of the alkali-soluble Poria polysaccharide tough biscuits showed a trend of first increasing and then decreasing. When the amount of white sugar added was 12%， the alkali-soluble Poria polysaccharide tough biscuits were moderate in sweetness， uniform in shape and thickness， fine in internal structure， and tasted crisp， rosy and sweet， so the comprehensive score of the sensory evaluation was the highest. When the amount of sugar added was less than 12%， the sweetness of the tough biscuits was not prominent and sweeter; and when the amount of sugar added was more than 12%， the sweetness of the tough biscuits was slightly heavy.
The effect of the addition amount of salt on the quality of the alkali-soluble Poria polysaccharide tough biscuits
The test results shown in Fig. 3 showed that with the increase in the amount of salt added， the sensory evaluation of the alkali-soluble Poria polysaccharide tough biscuits exhibited a trend of first increasing and then decreasing. When the amount of salt added was 1.5%， the salty taste of the alkali-soluble Poria polysaccharide tough biscuits was moderate and had obvious layers， and the biscuits contained no impurities， were complete in shape and tough to a certain degree， and thus scored the highest. When the amount of salt added was less than 1.5%， the salty taste of tough biscuits was not prominent and was slightly light; and when the amount of salt was more than 1.5%， the salty taste of the tough biscuits was heavy.
Results and analysis of orthogonal test
According to the range analysis of the alkali-soluble Poria polysaccharide tough biscuits in Table 3， the larger the range R， the greater the influence of the single factor. Therefore， the effects of the three factors in this study on the sensory indicators from strong to weak ranked as the alkali-soluble Poria polysaccharide addition amount>white sugar addition amount>table salt addition amount. It can also be seen from Table 3 that the optimal formula for alkali-soluble Poria polysaccharide tough biscuit was A3B2C3， that is， the addition amount of alkali-soluble Poria polysaccharide 12%， the amount of salt 1.5%， and the amount of white sugar 14%. From the analysis of variance of the alkali-soluble Poria polysaccharide tough biscuits in Table 4， it can be seen that the effect of the alkali-soluble Poria polysaccharide addition amount was significant among the three single factors. Finally， through the verification experiment on the optimal ratio of the orthogonal test， the sensory evaluation score of the alkali-soluble Poria polysaccharide tough biscuits under the optimal ratio was 88.7， which shows that the optimal scheme is feasible. Conclusions and Discussion
In this study， we explored the effects of alkali-soluble Poria polysaccharide， salt， and sugar on the quality of alkali-soluble Poria polysaccharide tough biscuits. The best formula was obtained by using single factor test， orthogonal test and sensory evaluation. The results showed that the optimal process parameters of the alkali-soluble Poria polysaccharide tough biscuits were alkali-soluble Poria polysaccharide addition amount of 12%， salt addition amount of 1.5%， and white sugar addition amount of 14%. The alkali-soluble Poria polysaccharide tough 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.
References
[1] WANG J， LIU X. Research on extraction of Poria cocos polysaccharide[J]. Chinese Horticulture Abstract， 2017， 33（8）： 221-224. （in Chinese）
[2] ZHOU X， ZHANG YS， ZHAO Y， et al. An LC fingerprint study of Poria cocos （Schw） Wolf[J]. Chrom， 2009， 69（6）： 1283-1289.
[3] JIA XJ， MA LS， LI P， et al. Prospects of Poria cocos polysaccharides： isolation process， structural features and bioactivities[J]. Trend Food Sci Technol， 2016， 54（5）： 52-56.
[4] MA S， ZHOU P. Research progress of Poria cocos [J]. Food and Drug， 2015， 17（3）： 219-233. （in Chinese）
[5] LI XJ， ZENG BH， CHEN M， et al. Optimization of the extraction process of alkali-soluble polysaccharides from Poria cocos[J]. China Brewing， 2018， 37（10）： 158-161. （in Chinese）
[6] ZHANG ZY. Research progress of pharmacological effects of Poria cocos[J]. Jixu Yixue Jiaoyu， 2015， 29（5）： 108-109. （in Chinese）
[7] ZHANG XJ， ZUO DD， FAN Y. Research progress on chemical constituents， quality control and pharmacological effects of Poria cocos[J]. Information on Traditional Chinese Medicine， 2014， 31（1）： 117-119. （in Chinese）
[8] YOU X， XIONG DG， GUO ZB， et al. Advancement of a variety of chemical constituents and pharmacological mechanisms of Poria cocos[J]. Journal of Anhui Agricultural Sciences， 2015， 43（2）： 106-109. （in Chinese）
[9] WU YJ， LI S， LI HX， et al. Effect of a polysaccharide from poriacocos on humoral response in mice immunized by H1N1 influenza and HBs Ag vaccines[J]. Int J Biol Macromol， 2016， 46（5）： 248-257. [10] LU Y， LU HJ， LIU YW. Poria acidic polysaccharides extract grading and its antitumor activity[J]. Modern Chinese Medicine， 2014， 16（2）： 106-108. （in Chinese）
[11] LU Y. Comparative study on the bioavailability of Fuling Polysaccharide Powder and raw drug powder and the pharmacodynamics of graded acidic polysaccharide[D]. Hubei： Hubei University of Chinese Medicine， 2014. （in Chinese）
[12] HU ES， ZHANG SY. Study on quality improvement of Fuling brown rice black beans steamed bread[J]. Food Research and Development， 2017， 38（13）： 118-123. （in Chinese）
[13] JIANG S， LIU L， ZOU CM， et al. Development of tuckahoe （Poria cocos） purple potato steamed sponge cake[J]. Agricultural Science & Technology， 2017， 18（6）： 1080-1082， 1105. （in Chinese）
[14] YANG DF. Development of Poria biscuit[J]. Journal of Shanxi Agricultural Sciences， 2018， 46（5）： 823-825. （in Chinese）
[15] BAN YD， YANG ZZ. Study on the technology of kiwi tough biscuit[J]. Anhui Agricultural Science Bulletin， 2017， 23（22）： 97-98， 108. （in Chinese）
[16] ZHANG Y， WANG MQ. The development of tuckahoe rose sugarless semi-hard biscuit[J]. Food Engineering， 2018（2）： 36-39. （in Chinese）
[17] DENG CJ， KANG FF， JIN YH， et al. Study on the preparation technology of Pleurotus eryngii tough biscuit[J]. Edible Fungi， 2017， 39（4）： 59-61， 72. （in Chinese）
[18] HU ZG， CHEN Z， ZHANG YJ. The optimization of formula and process to hard biscuit by Hibiscus esulentus L.[J]. Agricultural products processing， 2017（24）： 21-25.
[19] LI YB， LIANG HH， JIN YH， et al. Preparation process of semi hard biscuit of Flammulina velutipes[J]. Northern Horticulture， 2018（9）： 139-143. （in Chinese）
Editor： Yingzhi GUANG Proofreader： Xinxiu ZHU
[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.
Key words Poria cocos; Alkali-soluble polysaccharides; Tough biscuits; Production technology
Received： July 30， 2020 Accepted： October 9， 2020
Supported by High-level Cultivation Project of Huanggang Normal University （04201711903）; Youth Talent Project of Hubei Provincial Department of Education （03201718402）.
Xiaying TIAN （1999-）， female， P. R. China， major： food science and engineering.
*Corresponding author. E-mail： [email protected].
Fuling refers to the dried sclerotium of fungus Poria cocos， which belongs to higher basidiomycetes[1-3]. It has the effects of clearing damp and promoting diuresis， strengthening the spleen and stomach， calming the heart and tranquilizing the mind. An important component of P. cocos is P. cocos polysaccharide， which accounts for more than 80% of P. cocos[4-5]. According to modern pharmacological studies， alkali-soluble Poria polysaccharides have pharmacological effects such as immune regulation， antiviral， antitumor， antioxidant， and anti-inflammatory[6-11]. Therefore， Poria polysaccharides have received a lot of attention from scholars at home and abroad， and are widely used in the medical and health care industry. P. cocos is medicinal and edible. It can not only be made into oral liquid， capsules and other health products， but also can be made into food such as Poria cake， Poria biscuits， and Poria sugar. In this study， alkali-soluble Poria polysaccharide was used as the main auxiliary material， which was processed into tough biscuits with rich nutrition， exquisite appearance and crisp taste together with low-gluten flour， sugar， salt and other raw materials. The development of alkali-soluble Poria polysaccharide tough biscuits can not only increase the flavor and nutritional value of the tough biscuits， but also give the tough biscuits different medical and health care functions. In this study， we carried out sensory evaluation and orthogonal experiments to obtain the best formula of alkali-soluble Poria polysaccharide tough biscuits， providing a certain technical basis for the production of alkali-soluble Poria polysaccharide tough biscuit health food[12-19] and providing a theoretical reference for the further development of Poria polysaccharide products.
Materials and Methods
Experimental materials and equipment
Mian materials
Alkali-soluble Poria polysaccharide （provided in the laboratory）; low-gluten flour， oil， baking soda， sugar， salt， commercially available.
Experimental equipment
YP1201M electronic balance： Shanghai Shunyu Hengping Scientific Instrument Co.， Ltd.; SZCL-2-500 ml intelligent digital display magnetic （electric heating jacket） stirrer： Henan Gongyi Yuhua Instrument Co.， Ltd.
Experimental methods
Technological process
The technological process of the biscuits started from dissolving low-gluten flour+alkali-soluble Poria polysaccharide and auxiliary materials， followed by preparing dough， standing still， rolling into pieces， shaping， baking， and completed with cooling and packaging.
This experiment mainly developed a kind of tough biscuit made of alkali-soluble Poria polysaccharide. The alkali-soluble Poria polysaccharide， salt， butter， baking soda， white sugar， and low-gluten flour were dissolved and prepared into dough， which was allowed to stand for a period of time and then rolled with a rolling pin into a dough sheet， which was then pressed into rectangles with a thickness of about 2 mm. The formed rectangular pieces were finally baked in an oven and cooled for packaging.
Process operation points ① Preparation of alkali-soluble Poria polysaccharide solution： A certain amount of alkali-soluble Poria polysaccharide （2 g） was weighed and added with 100 ml of water， followed by stirring for 24 h under the action of a magnetic stirrer， and an alkali-soluble Poria polysaccharide solution was obtained. ② Dough preparation： A certain amount of low-gluten flour was weighed and premixed with a certain amount of alkali-soluble Poria polysaccharide， salt， baking soda， sugar， oil and other raw materials. A certain amount of water was then added into the materials to mix them into dough， which had certain viscoelasticity and extensibility. This step is one of the important steps that affect the quality of the finished product. ③ Standing： The obtained dough was sealed with plastic wrap and stood for a period of time （usually about 15 to 20 min）. ④ Rolling： A rolling pin was used to press the dough. The rolling pin should be rotated 90 degrees during each time of pressing， to make the horizontal and vertical forces on the dough more uniform and the shape of the alkali-soluble Poria polysaccharide tough biscuits after baking more flat （the thickness was generally about 2 mm）. ⑤ Shaping： The pressed dough sheet was put into a baking tray， and cut with a knife into rectangles， which were pierced to form air holes with a toothpick. ⑥ Baking： The rectangular pieces were baked at 170 ℃ for 4-6 min. ⑦ The biscuits were cooled and packaged for sensory evaluation. Sensory evaluation method
The sensory evaluation was carried out according to "GB7100-2015： National Food Safety Standard： Biscuits".
Single factor test
① Determination of the addition amount of alkali-soluble Poria polysaccharide： Low-gluten flour 10 g， oil 0.5 g， baking soda 0.02 g， water 3 ml， sugar 1 g and table salt 0.15 g were taken and added with alkali-soluble Poria polysaccharide at 4%， 6%， 8%， 10% and 12%， respectively. The obtained mixtures were prepared into biscuits， which were subjected to the sensory evaluation according to the criteria in Table 1， so as to preliminarily determine the effect of the addition amount of alkali-soluble Poria polysaccharide on the quality of the alkali-soluble Poria polysaccharide tough biscuits.
② Determination of the amount of sugar added： Low-gluten flour 10 g， oil 0.5 g， baking soda 0.02 g， water 3 ml， alkali-soluble Poria polysaccharide 1 g and table salt 0.15 g were taken and added with white sugar at 6%， 8%， 10%， 12% and 14%， respectively. The obtained mixtures were prepared into biscuits， which were subjected to the sensory evaluation， so as to preliminarily determine the effect of the addition amount of white sugar on the quality of the alkali-soluble Poria polysaccharide tough biscuits.
③ Determination of the amount of salt added： Low-gluten flour 10 g， oil 0.5 g， baking soda 0.02 g， water 3 ml， alkali-soluble Poria polysaccharide 1 g and white sugar 1 g were taken and added with salt at 0.5%， 1%， 1.5%， 2%， and 2.5%， respectively. The obtained mixtures were prepared into biscuits， which were subjected to the sensory evaluation， so as to preliminarily determine the effect of the addition amount of salt on the quality of the alkali-soluble Poria polysaccharide tough biscuits.
Orthogonal test design
On the basis of the research results of the single factor test， in order to obtain the best formula， the alkali-soluble Poria polysaccharide addition amount， white sugar addition amount and salt addition amount were selected to perform an L9 （34） orthogonal test， as shown in Table 2.
Results and Analysis
Results and analysis of the single factor test
The addition amount of the alkali-soluble Poria polysaccharide on the quality of the alkali-soluble Poria polysaccharide tough biscuits
The results of the test are shown in Fig. 1. As the amount of the alkali-soluble polysaccharide added increased， the sensory evaluation of the alkali-soluble polysaccharide tough biscuits showed a trend of first increasing and then decreasing. When the alkali-soluble Poria polysaccharide was added at 10%， the biscuits exhibited complete appearance， uniform thickness and uniform and shiny color， and tasted crisp and delicate. When the alkali-soluble polysaccharide was added more or less， the taste of the tough biscuits was poorer. The effect of the addition amount of white sugar on the quality of the alkali-soluble Poria polysaccharide tough biscuits
The results of the test are shown in Fig. 2. As the amount of sugar added increased， the sensory evaluation of the alkali-soluble Poria polysaccharide tough biscuits showed a trend of first increasing and then decreasing. When the amount of white sugar added was 12%， the alkali-soluble Poria polysaccharide tough biscuits were moderate in sweetness， uniform in shape and thickness， fine in internal structure， and tasted crisp， rosy and sweet， so the comprehensive score of the sensory evaluation was the highest. When the amount of sugar added was less than 12%， the sweetness of the tough biscuits was not prominent and sweeter; and when the amount of sugar added was more than 12%， the sweetness of the tough biscuits was slightly heavy.
The effect of the addition amount of salt on the quality of the alkali-soluble Poria polysaccharide tough biscuits
The test results shown in Fig. 3 showed that with the increase in the amount of salt added， the sensory evaluation of the alkali-soluble Poria polysaccharide tough biscuits exhibited a trend of first increasing and then decreasing. When the amount of salt added was 1.5%， the salty taste of the alkali-soluble Poria polysaccharide tough biscuits was moderate and had obvious layers， and the biscuits contained no impurities， were complete in shape and tough to a certain degree， and thus scored the highest. When the amount of salt added was less than 1.5%， the salty taste of tough biscuits was not prominent and was slightly light; and when the amount of salt was more than 1.5%， the salty taste of the tough biscuits was heavy.
Results and analysis of orthogonal test
According to the range analysis of the alkali-soluble Poria polysaccharide tough biscuits in Table 3， the larger the range R， the greater the influence of the single factor. Therefore， the effects of the three factors in this study on the sensory indicators from strong to weak ranked as the alkali-soluble Poria polysaccharide addition amount>white sugar addition amount>table salt addition amount. It can also be seen from Table 3 that the optimal formula for alkali-soluble Poria polysaccharide tough biscuit was A3B2C3， that is， the addition amount of alkali-soluble Poria polysaccharide 12%， the amount of salt 1.5%， and the amount of white sugar 14%. From the analysis of variance of the alkali-soluble Poria polysaccharide tough biscuits in Table 4， it can be seen that the effect of the alkali-soluble Poria polysaccharide addition amount was significant among the three single factors. Finally， through the verification experiment on the optimal ratio of the orthogonal test， the sensory evaluation score of the alkali-soluble Poria polysaccharide tough biscuits under the optimal ratio was 88.7， which shows that the optimal scheme is feasible. Conclusions and Discussion
In this study， we explored the effects of alkali-soluble Poria polysaccharide， salt， and sugar on the quality of alkali-soluble Poria polysaccharide tough biscuits. The best formula was obtained by using single factor test， orthogonal test and sensory evaluation. The results showed that the optimal process parameters of the alkali-soluble Poria polysaccharide tough biscuits were alkali-soluble Poria polysaccharide addition amount of 12%， salt addition amount of 1.5%， and white sugar addition amount of 14%. The alkali-soluble Poria polysaccharide tough 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.
References
[1] WANG J， LIU X. Research on extraction of Poria cocos polysaccharide[J]. Chinese Horticulture Abstract， 2017， 33（8）： 221-224. （in Chinese）
[2] ZHOU X， ZHANG YS， ZHAO Y， et al. An LC fingerprint study of Poria cocos （Schw） Wolf[J]. Chrom， 2009， 69（6）： 1283-1289.
[3] JIA XJ， MA LS， LI P， et al. Prospects of Poria cocos polysaccharides： isolation process， structural features and bioactivities[J]. Trend Food Sci Technol， 2016， 54（5）： 52-56.
[4] MA S， ZHOU P. Research progress of Poria cocos [J]. Food and Drug， 2015， 17（3）： 219-233. （in Chinese）
[5] LI XJ， ZENG BH， CHEN M， et al. Optimization of the extraction process of alkali-soluble polysaccharides from Poria cocos[J]. China Brewing， 2018， 37（10）： 158-161. （in Chinese）
[6] ZHANG ZY. Research progress of pharmacological effects of Poria cocos[J]. Jixu Yixue Jiaoyu， 2015， 29（5）： 108-109. （in Chinese）
[7] ZHANG XJ， ZUO DD， FAN Y. Research progress on chemical constituents， quality control and pharmacological effects of Poria cocos[J]. Information on Traditional Chinese Medicine， 2014， 31（1）： 117-119. （in Chinese）
[8] YOU X， XIONG DG， GUO ZB， et al. Advancement of a variety of chemical constituents and pharmacological mechanisms of Poria cocos[J]. Journal of Anhui Agricultural Sciences， 2015， 43（2）： 106-109. （in Chinese）
[9] WU YJ， LI S， LI HX， et al. Effect of a polysaccharide from poriacocos on humoral response in mice immunized by H1N1 influenza and HBs Ag vaccines[J]. Int J Biol Macromol， 2016， 46（5）： 248-257. [10] LU Y， LU HJ， LIU YW. Poria acidic polysaccharides extract grading and its antitumor activity[J]. Modern Chinese Medicine， 2014， 16（2）： 106-108. （in Chinese）
[11] LU Y. Comparative study on the bioavailability of Fuling Polysaccharide Powder and raw drug powder and the pharmacodynamics of graded acidic polysaccharide[D]. Hubei： Hubei University of Chinese Medicine， 2014. （in Chinese）
[12] HU ES， ZHANG SY. Study on quality improvement of Fuling brown rice black beans steamed bread[J]. Food Research and Development， 2017， 38（13）： 118-123. （in Chinese）
[13] JIANG S， LIU L， ZOU CM， et al. Development of tuckahoe （Poria cocos） purple potato steamed sponge cake[J]. Agricultural Science & Technology， 2017， 18（6）： 1080-1082， 1105. （in Chinese）
[14] YANG DF. Development of Poria biscuit[J]. Journal of Shanxi Agricultural Sciences， 2018， 46（5）： 823-825. （in Chinese）
[15] BAN YD， YANG ZZ. Study on the technology of kiwi tough biscuit[J]. Anhui Agricultural Science Bulletin， 2017， 23（22）： 97-98， 108. （in Chinese）
[16] ZHANG Y， WANG MQ. The development of tuckahoe rose sugarless semi-hard biscuit[J]. Food Engineering， 2018（2）： 36-39. （in Chinese）
[17] DENG CJ， KANG FF， JIN YH， et al. Study on the preparation technology of Pleurotus eryngii tough biscuit[J]. Edible Fungi， 2017， 39（4）： 59-61， 72. （in Chinese）
[18] HU ZG， CHEN Z， ZHANG YJ. The optimization of formula and process to hard biscuit by Hibiscus esulentus L.[J]. Agricultural products processing， 2017（24）： 21-25.
[19] LI YB， LIANG HH， JIN YH， et al. Preparation process of semi hard biscuit of Flammulina velutipes[J]. Northern Horticulture， 2018（9）： 139-143. （in Chinese）
Editor： Yingzhi GUANG Proofreader： Xinxiu ZHU