Abstract: Tremella and lotus seed were used as main materials to prepare the tremella and lotus seed cake. The gelling ability of polysaccharides from tremella and starch from lotus seed contributes to the formation of the cake. Four single factor experiments were performed. The factors including: the ratio of tremella powder to lotus seed power, the contents of added gum complex, citric acid, and sugar. Further response surface design was used to optimize the formulation of the cake. According to the sensory evaluation and texture analysis, the optimal processing technology to produce the tremella and lotus seed cake was determined as follows: 16 g tremella and lotus seed powder (tremella∶lotus seed=2∶1), 2.36 g gum complex (pectin∶carrageenan∶agar=3∶2∶1), 0.32 g citric acid, and 24.2 g sugar. After boiling with 220 ml water (95 ℃ for 30 min), molding and cooling, the cake was dried at 60 ℃ for 11 h and it was then turned over for further drying (70 ℃ for 6 h). The final product, which was easy to preserve and convenient to carry, was a healthy, tasty, and nutritious snack suitable for both young and the old.
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