Preparation and Quality Analysis of Lentinula edodes Flavored Milk Tablets

Abstract

Using fresh Lentinus edodes and milk powder as the main materials, the Lentinus edodes flavored milk tablets was prepared through processes such as mixing, granulating, drying, granulating and tableting. With sensory score, tablet weight variation, hardness and brittleness as evaluation indicators, the orthogonal test was carried out on the basis of single factor experiment to optimize the amount of Lentinula edodes powder, oligomeric isomaltose, glucose and magnesium stearate of the formula of Lentinula edodes flavored milk tablets. The results showed that the best formula of Lentinula edodes flavored milk tablets were: Milk powder 100 g, Lentinula edodes powder 50 g, oligomeric isomaltose 16 g, glucose 9 g and magnesium stearate 0.7%. The Lentinula edodes flavored milk tablets which prepared by this formula had a smooth surface, and had the flavours of Lentinula edodes and milk. Compared with commercially available milk tablets, the Lentinula edodes milk tablets contained higher crude protein and lower crude fat. And it was rich in crude cellulose and flavonoids, with richer nutrients and higher antioxidant activity.

Keywords

• lentinula edodes
• milk tablets
• preparation process
• orthogonal test
• quality analysis