Development of Gastrodia elata Walnut Cake

In order to further develop and utilize Gastrodia elata and walnut, the fresh Gastrodia elata and walnut were used as main raw materials to prepare Gastrodia elata walnut cake by sugar technology, then the texture and microbial indices were determined, and the processing conditions were optimized by single factor tests and response surface method using sensory score as evaluation indicator. The results showed that the optimal formula of Gastrodia elata walnut cake was determined as follows: maltitol addition of 55 g, walnut kernel addition of 30 g, Gastrodia elata addition of 50 g, jujube addition of 35 g, rock sugar amount of 15 g, honey addition of 15 g, Gastrodia elata roasting time of4 min, and liquid sugar cooking time of 7 min. The texture analysis results showed that the hardness of the product was26.41 kg, the adhesion was 175.192 g·s, the cohesion was 0.363, the viscosity was 9 231, the masticability was 4 635 mJ,and the elasticity was 0.194 Pa. The results of microbial index detection were identified as follows: total number of colonies was 60 CFU/g, coliform was 10 CFU/g, and no pathogenic bateria were detected. The Gastrodia elata walnut cake prepared by this method presented uniform and glossy caramel color with the compound odor of Gastrodia elata, walnut and jujube, delicate taste, good chewability and elasticity, complete structure and easy to eat. The research results could provide technical support for the development of Gastrodia elata industry.