Application of Microencapsulation Technology in Mushroom Powder Cake Processing

Abstract

AbstractIn this study, Lentinus edodes (or mushroom) powder and carrot juice were used as raw materials to prepare a new type of nutritious cakes. Microencapsulation was applied in embedding vitamin C to prevent the loss of this vitamin during baking at high temperatures. The most suitable addition amount of each materials was optimized via single-factor test and response surface analysis. The optimal microencapsulation of shiitake mushroom powder with carrot juice required 10 g of mushroom powder, 35 g of soft sugar, 50 mL of carrot juice and 160 g of egg white. The cake prepared herein was rich in nutrient and exuded a unique flavor. This cake was prepared via modern processing technologies and efficient detection techniques. Microencapsulation not only improves the nutritional value of traditional flour products but also expands the scope of research on food processing technologies.Practical applicationsLentinus edodes is a nutritious food with low fat content and rich in polysaccharides and vitamins. Consumption of this mushroom improves immunity, lowers blood pressure, and prevents the development of various types of cancer. Ground L. edodes powder is also called mushroom powder, which has the same nutrient composition and efficacy as L.entinus edodes. Carrots produce a fresh aroma, and the large amounts of β -carotene in carrots improve the nutritional value of carrot-based food and also exert beneficial effects, such as preventing xerophthalmia, night blindness, and oral ulcer. A new cake made of carrot juice and mushroom powder can effectively improve the nutritional and economic values of carrot and mushroom powder. However, vitamin C easily loses its function at high temperatures. In this study, vitamin C was microencapsulated to reduce its outflow. The purpose of this study was to expand the applications of microencapsulation technology, provide a scientific basis for the production of nutritious functional foods, and offer new research ideas for the development of new cakes.