To strengthen the nutritional function of cookies and optimize the flavor and dietary structure;The preparation process of oat Ganoderma lucidum cookie was studied in order to obtain the best formula.Ganoderma lucidum mycelium was cultured by solid fermentation,and the resulting oat Ganoderma lucidum mycelium complex was ground and pulverized into powder,which was mixed with low-gluten wheat flour and other auxiliary materials in a certain proportion to develop a new nutritional health cookie.The quality of the cookie was evaluated by comprehensive scoring method.The influence of the amount of oat ganoderma powder,egg liquid,butter and caster sugar on the quality of the cookies was investigated by single factor test,and based on this,conducting orthogonal experiment to determine the optimal recipe for making the cookies.The orthogonal test showed that the optimal formula of oat Ganoderma lucidum cookies was:on the basis of 100 g low gluten flour,8％ oat Ganoderma lucidum powder,20％ butter,40％ caster sugar,50％ egg liquid,and the baking condition was 170 ℃for 20 min.In this process,the appearance of oat Ganoderma lucidum cookies was complete and uniform,the color was dark yellow,the internal organization was fine and porous,and the taste was loose and crisp;It not only retained the taste of ordinary cookies,but also contained the unique flavor of oat Ganoderma lucidum,which had the best quality and higher nutritional value than ordinary cookies.This study provided a reference for the further development of edible fungus health biscuits.
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