Brassica rapa L. and highland barley composite high-calcium biscuit and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to common turnip and highland barley composite high-calcium biscuits and a preparation method thereof. Brassica rapa and highland barley powder and ultrapure water are mixed, heated and stirred, brassica rapa and highland barley gel with a three-dimensional network structure is formed, the mixed homogenate is fully adsorbed, and the prepared satiety gel particles effectively reduce absorption of the body to sugar and fat; flavor zymophyte liquid obtained through constant-temperature culture is used for fermenting the mixed flour to increase the volume and elasticity of dough, the emulsion for promoting calcium absorption is mixed with calcium carbonate and calcium hydrophosphate, freezing nano spray drying is performed, and obtained high-calcium particles easy to absorb promote calcium ions in blood to deposit into bones; the surfaces of the baked biscuits are evenly coated with a caries-preventing stability-maintaining solution, the made common turnip and highland barley composite high-calcium biscuits are good in flavor and crisp in taste, abdominal distension and obesity cannot be caused by long-term eating, blood sugar rise cannot be caused, and calcium components contained in the common turnip and highland barley composite high-calcium biscuits can be easily absorbed by organisms.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and specifically relates to a genus barley composite high-calcium biscuit and a preparation method thereof. Background Art

[0002] The root of jujube is rich in nutrients such as protein, calcium, phosphorus, and iron. Regular consumption is very beneficial to the body and has the effect of clearing away heat and detoxifying. In plateau areas, the root of jujube is widely used to combat altitude sickness, relieve symptoms such as acclimatization, enhance the body's oxygen intake and blood oxygen exchange efficiency, and improve cardiopulmonary function. The volatile oil it contains can promote intestinal peristalsis, enable the body to secrete digestive juices, and effectively improve appetite. The root of jujube contains almost no fat, and can enhance appetite and accelerate the body's metabolism. For people who are losing weight, moderate consumption has an auxiliary effect. It has antioxidant and anti-fatigue effects, and has certain effects on relieving fatigue, reducing high blood pressure, diabetes, and preventing cancer.

[0003] As a plateau specialty crop, highland barley is rich in nutrients. The β-glucan it contains can delay the release of blood sugar and increase satiety, thereby stabilizing blood sugar. It is rich in carbohydrates, which can replenish physical strength and relieve fatigue. Highland barley contains amylopectin, which has an inhibitory effect on excessive gastric acid. The rich dietary fiber can promote intestinal peristalsis and help relieve constipation.

[0004] At present, the existing preparation technology of high-calcium biscuits has the following problems: First, nutritional imbalance. Although high-calcium biscuits emphasize calcium supplementation, they still contain more calories, sugar, oil, and salt, and less vitamins. The nutritional imbalance leads to excessive absorption of sugar and fat; second, the existing high-calcium biscuits have a rough taste and weak aroma, and the crisp taste decreases significantly after storage; third, the calcium component in the existing high-calcium biscuits is not easily absorbed. After excessive intake, the body's calcium load is too large, calcium is deposited in blood vessels, and vascular calcification occurs. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a high-calcium biscuit of barley and yam and a preparation method thereof. In order to solve the problems of unbalanced nutrition, high sugar and fat content, rough taste and weak aroma, decreased crispness after storage, and poor absorption of calcium contained in the existing high-calcium biscuits, the present invention uses satiety gel particles and porous high-calcium fermented dough, and then applies an anti-caries stabilizing solution. The prepared high-calcium biscuit of barley and yam has good flavor and crisp taste. Long-term consumption will not cause abdominal distension and obesity, will not cause increased blood sugar, and the calcium components contained are easy to be absorbed by the body.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention proposes a high-calcium biscuit of barley and barley composite, and the raw materials for preparing the high-calcium biscuit of barley and barley composite specifically include the following components in parts by weight: 39-54 parts of satiety gel particles, 100-120 parts of porous high calcium fermented dough, 8-11 parts of purple burdock, 4-7 parts of stevia, 5-8 parts of agrimony, 2.5-4.8 parts of sea urchin gel, and 3.4-5.7 parts of disodium edetate; The raw materials for preparing the satiety gel particles include the following components in parts by weight: 22-28 parts of genkwa, 31-45 parts of highland barley, 5-9 parts of pigeon pea, 7-10 parts of clover, and 6-11 parts of blueberry; The raw materials for preparing the porous high-calcium fermented dough include the following components in parts by weight: 47-52 parts of low-gluten wheat flour, 22-36 parts of medium-gluten wheat flour, 9-13 parts of trehalose, 1-1.5 parts of leuconostoc lactis, 0.8-1.3 parts of lactobacillus kumissogenicus, 2.8-3.6 parts of red yeast, 16-21 parts of butter, 11-14 parts of eggs, 39-47 parts of milk, 4.8-8.6 parts of sodium caseinate, 1.8-2.4 parts of vitamin B12, 6-11 parts of anchovy oil, 1.5-4 parts of vitamin K2, 5-8 parts of calcium carbonate and 4-7 parts of calcium hydrogen phosphate.

[0007] Preferably, the lactis is purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.2137, the kefir-producing Lactobacillus is purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC1.2831, and the red yeast is purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC2.5511.

[0008] Preferably, the method for preparing the satiety gel particles comprises the following steps: S1, put the radix dasyphylla and highland barley into a pulverizer with a power of 1.2-1.4 kW, the pulverizing temperature is 20-26°C, the pulverizing time is 18-26 min, the pulverizing speed is 3000-4000 r / min, put into a dryer with a power of 2.2-2.6 kW after pulverizing, the drying temperature is 40-50°C, the drying time is 30-48 h, put into a powdering machine with a power of 1.8-2.4 kW after drying, the powdering temperature is 30-35°C, the powdering speed is, the powdering time is 20-28 min, and the radix dasyphylla and highland barley powder is obtained after powdering; S2, put the genus barley powder and ultrapure water prepared in S1 into a constant temperature stirring pot with a power of 2.1-2.5 kW, the constant temperature stirring temperature is 95°C, the constant temperature stirring speed is 1300-1500 r / min, the constant temperature stirring time is 40-48 min, and after constant temperature stirring, cool to 20°C to obtain genus barley gel; S3, putting pigeon pea, clover and cranberry into a pulping machine with a power of 1.2-1.6 kW, with a pulping temperature of 28-33°C, a pulping speed of 1000-1500 r / min, and a pulping time of 30-36 min to obtain a mixed slurry; S4, mixing the genus barley gel prepared in S2 with the gel prepared in S3, and putting them into a stirring tank with a power of 1.5-1.8 kW, stirring at a temperature of 25-30°C, a stirring speed of 200-400 r / min, and a stirring time of 18-24 min, and stirring and mixing to obtain a satiety gel mass; S5. Put the satiated gel mass prepared in S4 into a granulator with a power of 4.2-4.5 kW, a granulation temperature of 28-33° C., and a granulation diameter of 3 mm to obtain satiated gel particles.

[0009] Furthermore, in S2, the solid-liquid ratio of the genus barley powder to ultrapure water is 1.5:1 g / mL.

[0010] Preferably, the method for preparing the porous high-calcium fermented dough specifically comprises the following steps: L1. Put low-gluten wheat flour, medium-gluten wheat flour and trehalose into a stirring tank with a power of 1.5-1.8 kW, stir at a temperature of 20-28°C, a stirring speed of 150-180 r / min, and a stirring time of 8-12 min, stir and mix to obtain mixed flour; L2, put lactobacillus lactis, Lactobacillus kumiss, and red yeast into a magnetic stirrer with a power of 2.2-2.4 kW, the magnetic stirring temperature is 20-26°C, the magnetic stirring speed is 350-380 r / min, the magnetic stirring time is 13-15min, and after mixing, a flavor fermented bacterial powder is obtained; L3, the flavor fermented bacterial powder prepared in L2 is inoculated into a 5% sterile glucose solution, and placed in a constant temperature shaking incubator with a power of 2.2-2.4 kW, the constant temperature shaking incubation temperature is 30°C, the constant temperature shaking incubation time is 24 h, the constant temperature shaking incubation speed is 220-240 r / min, and after constant temperature shaking incubation, a flavor fermented bacterial liquid is obtained; L4, putting the flavor fermented bacterial liquid prepared in L3 and the mixed flour, butter, eggs and milk prepared in L1 into a fermentation pot with a power of 1.4-1.6 kW, fermenting at a temperature of 30°C, a fermentation speed of 80-110 r / min, and a fermentation time of 3.5-5.5 h, and fully fermenting to obtain an elastic dough containing pores; L5. Place sodium caseinate, vitamin B12 and ultrapure water in a high-speed stirrer with a power of 2.2 kW, the high-speed stirring temperature is 26-32°C, the high-speed stirring speed is 1000-1200 r / min, and the high-speed stirring time is 5-8 min. After fully dissolved, add anchovy oil and vitamin K2, the high-speed stirring temperature is 55-65°C, the high-speed stirring speed is 3000-5000 r / min, and the high-speed stirring time is 10-14 min to obtain a calcium absorption promoting emulsion; L6, put calcium carbonate and calcium hydrogen phosphate into a stirring tank with a power of 1.5-1.8 kW, the stirring temperature is 20-28°C, the stirring speed is 150-180 r / min, the stirring time is 8-12 min, after stirring and mixing, add the calcium absorption promoting emulsion prepared in L5, the stirring temperature is 23-27°C, the stirring speed is 170-200 r / min, the stirring time is 15-20 min, mix evenly, put into a vacuum freeze nano spray dryer with a power of 2.3-2.8 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, and the freeze nano spray drying time is 2.5-3 h, to obtain easily absorbable high calcium particles; L7. Put the easily absorbable high-calcium particles prepared by L6 and the porous elastic dough prepared by L4 into a mixer with a power of 1.5-1.8 kW, stir at a temperature of 20-28°C, a stirring speed of 240-280 r / min, and a stirring time of 15-22 min, stir and mix to obtain a porous high-calcium fermented dough.

[0011] Furthermore, in L3, the solid-liquid ratio of the flavor fermented bacteria powder to the 5% sterile glucose solution is 1:400 g / mL.

[0012] Furthermore, in L5, the mass fraction of the sodium caseinate in ultrapure water is 16-22%.

[0013] The present invention also proposes a method for preparing a high-calcium biscuit containing radix scutellariae and highland barley, which specifically comprises the following steps: Step 1, put purple burdock, stevia, and agrimony into a grinder with a power of 1.7-2.2 kW, the grinding temperature is 25-30°C, the grinding time is 12-18 min, and the grinding speed is 1000-1400 r / min. After grinding, put it into an ultrasonic extractor with a power of 1.3-1.6 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40-45°C, and the extraction time is 8-13 min. After extraction, put it into a stirring tank with a power of 1.5-1.8 kW with sea urchin gum and disodium ethylenediaminetetraacetic acid, the stirring temperature is 25-30°C, the stirring speed is 200-260 r / min, the stirring time is 14-18min, stir and mix to obtain an anti-caries stabilizing solution; Step 2: Put the satiety gel particles and the porous high-calcium fermented dough into a stirring pot with a power of 1.5-1.8 kW, the stirring temperature is 20-28°C, the stirring speed is 300-400 r / min, the stirring time is 20-28 min, and after stirring and mixing, they are shaped into a rectangular prism, placed at a temperature of -18°C for 1 hour, cut into slices with a thickness of 5 mm, and baked in an oven with a power of 1.8-2.2 kW at a temperature of 175°C for 20-25 min to obtain baked biscuits; Step 3: Use a silicone brush to evenly apply the anti-caries stabilizing solution prepared in step 1 on the surface of the baked biscuits prepared in step 2, and place them at 25-28° C. for 1.2-1.4 h to obtain high calcium biscuits made from barley and yam.

[0014] Furthermore, in step one, the solid-liquid ratio of the Sanguisorba officinalis to the 70% ethanol solution is 1.3:1 g / mL.

[0015] The beneficial effects achieved by the present invention are as follows: The invention adopts the method of crushing radix trechoides and highland barley, drying and powdering them, mixing them with ultrapure water, heating and stirring, gelatinizing the starch in the radix trechoides highland barley powder, swelling and breaking the starch granules after absorbing water, releasing the straight-chain starch and the branched-chain starch, destroying the hydrogen bonds and the hydrophobic interaction forces within and between the protein molecules, making the protein fold, and forming a three-dimensional network structure through the hydrogen bonds and other intermolecular forces during the cooling process to obtain the radix trechoides highland barley gel containing protein, calcium, phosphorus and iron elements and promoting cell metabolism, and grinding the pigeon pea, clover and blueberry to obtain a mixed homogenate rich in water-soluble cellulose, wherein the pigeon pea A, pigeon pea C, flavonol glycosides and anthocyanins contained in the mixed homogenate can reduce the lipid accumulation of fat cells and triglycerides The ester content and the secretion of free fatty acids can also significantly inhibit the expression of hormone-sensitive lipase and adenylate-activated protein kinase. The radix barley gel is fully adsorbed and mixed and homogenized. The prepared satiety gel particles are elastic, have a sense of satiety and effectively reduce the body's absorption of sugar and fat; the flavor fermentation bacteria powder containing lactic acid, kefir-producing Lactobacillus and gum red yeast is mixed and cultured, and the obtained flavor fermentation bacteria liquid is fermented with mixed flour. The flavor fermentation bacteria liquid will produce diacetyl, acetaldehyde, hexyl formate, ethyl acetate, 3-methyl-1-butanol, linalool and other flavor compounds during the fermentation process, and carbon dioxide is produced. The gluten contained in the mixed flour is hydrated to form the structure of the dough, and the carbon dioxide gas produced by the flavor fermentation bacteria liquid pushes The gluten network in the dough expands, thereby increasing the volume and elasticity of the dough. During the synergistic baking process, the water vapor in the dough further increases the pores, making the gluten network more dispersed, further increasing the crispness. After sodium caseinate and vitamin B12 are dissolved in ultrapure water, they are mixed with anchovy oil containing vitamin D and vitamin K2, and stirred at high speed to obtain a calcium absorption-promoting emulsion. The phosphoserine residues in the sodium caseinate form a soluble complex with calcium ions, which synergizes with vitamin B12, vitamin K2, and vitamin D to promote the deposition of calcium ions in the blood into the bones, without staying in the blood vessel wall, thereby inhibiting vascular calcification. The calcium absorption-promoting emulsion is mixed with calcium carbonate and calcium hydrogen phosphate, and subjected to freeze-nano spray drying to obtain easily absorbable high-calcium particles with a small particle size and a specific surface area. The product has large storage capacity, increased solubility and efficient absorption; after crushing and extracting purple burdock, stevia and herb agrimony, they are mixed with sea urchin gum and disodium ethylenediaminetetraacetic acid to obtain an anti-caries stabilizing solution containing gallic acid, methyl gallate, stevia polyphenols and linalool, which can effectively inhibit the growth of acid-producing bacteria; the satiety gel particles are mixed with porous high-calcium fermented dough and then baked; after baking, the anti-caries stabilizing solution is evenly applied on the surface of the biscuits; the sea urchin gum contained in the film can maintain the crispy taste of the biscuits, and can adhere to the teeth when mixed with saliva during chewing to prevent the occurrence of dental caries; the prepared genus barley composite high-calcium biscuits have good flavor and crispy taste; long-term consumption will not cause abdominal distension and obesity, will not cause increased blood sugar, and the calcium components contained are easily absorbed by the body. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0017] Figure 1 This is a scanning electron microscope image of the internal structure of the satiety gel mass described in Example 1 of the present invention; Figure 2 This is a graph showing the blood sugar level of rats after feeding as described in Experimental Example 1 of the present invention; Figure 3 This is a graph showing the weight gain of rats after feeding in Experimental Example 1 of the present invention; Figure 4 This is a graph showing the calcium content of the left femur of rats described in Experimental Example 2 of the present invention; Figure 5 This is a graph showing the crispness results of the biscuit samples described in Experimental Example 3 of the present invention. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0020] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0021] Example 1: This example provides a high-calcium biscuit containing radix scutellariae and highland barley and a preparation method thereof. The high-calcium biscuit containing radix scutellariae and highland barley comprises the following components in parts by weight: 39 parts of satiety gel particles, 100 parts of porous high calcium fermented dough, 8 parts of purple burdock, 4 parts of stevia, 5 parts of agrimony, 2.5 parts of sea urchin gel, and 3.4 parts of disodium edetate; The raw materials for preparing the satiety gel particles include the following components in parts by weight: 22 parts of genkwa root, 31 parts of highland barley, 5 parts of pigeon pea, 7 parts of clover, and 6 parts of blueberry; The raw materials for preparing the porous high-calcium fermented dough include the following components in parts by weight: 47 parts of low-gluten wheat flour, 22 parts of medium-gluten wheat flour, 9 parts of trehalose, 1 part of leuconostoc lactis, 0.8 parts of Lactobacillus kumissogenicus, 2.8 parts of red yeast, 16 parts of butter, 11 parts of eggs, 39 parts of milk, 4.8 parts of sodium caseinate, 1.8 parts of vitamin B12, 6 parts of anchovy oil, 1.5 parts of vitamin K2, 5 parts of calcium carbonate, and 4 parts of calcium hydrogen phosphate.

[0022] The lactis was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.2137, the kefir-producing Lactobacillus was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.2831, and the red yeast was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC2.5511.

[0023] The method for preparing the satiety gel particles specifically comprises the following steps: S1, put the radix dahuricae and highland barley into a pulverizer with a power of 1.2 kW, the pulverizing temperature is 20°C, the pulverizing time is 18 min, the pulverizing speed is 3000 r / min, and after pulverizing, put into a dryer with a power of 2.2 kW, the drying temperature is 40°C, the drying time is 30 h, and after drying, put into a powdering machine with a power of 1.8 kW, the powdering temperature is 30°C, the powdering speed is, the powdering time is 20 min, and the radix dahuricae highland barley powder is obtained after powdering; S2, put the genus barley powder and ultrapure water prepared in S1 into a constant temperature stirring pot with a power of 2.1 kW, the constant temperature stirring temperature is 95°C, the constant temperature stirring speed is 1300 r / min, the constant temperature stirring time is 40 min, and after constant temperature stirring, cool to 20°C to obtain genus barley gel; S3, putting pigeon pea, clover and blueberry into a pulper with a power of 1.2 kW, with a pulping temperature of 28°C, a pulping speed of 1000 r / min, and a pulping time of 30 min to obtain a mixed slurry; S4, mixing the genus barley gel prepared in S2 with the gel prepared in S3, and putting them into a stirring tank with a power of 1.5 kW, stirring at a temperature of 25°C, a stirring speed of 200 r / min, and a stirring time of 18 min, and stirring and mixing to obtain a satiety gel mass; S5. Put the satiated gel mass prepared in S4 into a granulator with a power of 4.2 kW, a granulation temperature of 28° C., and a granulation diameter of 3 mm to obtain satiated gel particles.

[0024] In S2, the solid-liquid ratio of the genus barley powder to ultrapure water is 1.5:1 g / mL.

[0025] The method for preparing the porous high-calcium fermented dough specifically comprises the following steps: L1. Put low-gluten wheat flour, medium-gluten wheat flour and trehalose into a stirring tank with a power of 1.5 kW, stir at a temperature of 20°C, a stirring speed of 150 r / min, and a stirring time of 8 min, and stir and mix to obtain mixed flour; L2, put lactobacillus lactis, Lactobacillus kumiss, and red yeast into a magnetic stirrer with a power of 2.2 kW, the magnetic stirring temperature is 20°C, the magnetic stirring speed is 350 r / min, the magnetic stirring time is 13 min, and after mixing, a flavor fermented bacterial powder is obtained; L3, the flavor fermented bacterial powder prepared in L2 was inoculated into a 5% sterile glucose solution, and placed in a constant temperature shaking incubator with a power of 2.2 kW, the constant temperature shaking incubation temperature was 30°C, the constant temperature shaking incubation time was 24 h, the constant temperature shaking incubation speed was 220 r / min, and after the constant temperature shaking incubation, a flavor fermented bacterial liquid was obtained; L4, put the flavor fermented bacteria liquid prepared in L3 and the mixed flour, butter, eggs and milk prepared in L1 into a fermentation pot with a power of 1.4 kW, and ferment at a temperature of 30°C, a fermentation speed of 80 r / min, and a fermentation time of 3.5 h, and fully ferment to obtain an elastic dough with pores; L5. Place sodium caseinate, vitamin B12 and ultrapure water in a high-speed stirrer with a power of 2.2 kW, set the high-speed stirring temperature at 26°C, the high-speed stirring speed at 1000 r / min, and the high-speed stirring time at 5 min. After fully dissolved, add anchovy oil and vitamin K2, set the high-speed stirring temperature at 55°C, the high-speed stirring speed at 3000 r / min, and the high-speed stirring time at 10 min to obtain a calcium absorption-promoting emulsion. L6, put calcium carbonate and calcium hydrogen phosphate into a stirring tank with a power of 1.5 kW, the stirring temperature is 20°C, the stirring speed is 150 r / min, the stirring time is 8 min, after stirring and mixing, add the calcium absorption promoting emulsion prepared in L5, the stirring temperature is 23°C, the stirring speed is 170 r / min, the stirring time is 15 min, mix evenly, put into a vacuum freeze nano spray dryer with a power of 2.3 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 2.5 h, and easy-to-absorb high calcium particles are obtained; L7. Put the easily absorbable high-calcium particles prepared by L6 and the porous elastic dough prepared by L4 into a mixer with a power of 1.5 kW. The stirring temperature is 20°C, the stirring speed is 240 r / min, the stirring time is 15 min, and the stirring is carried out to obtain a porous high-calcium fermented dough.

[0026] In L3, the solid-liquid ratio of the flavor fermentation bacteria powder to the 5% sterile glucose solution is 1:400 g / mL.

[0027] In L5, the mass fraction of the sodium caseinate in ultrapure water is 16%.

[0028] This embodiment also provides a method for preparing high-calcium biscuits containing radix scutellariae and highland barley, which specifically comprises the following steps: Step 1, put purple burdock, stevia, and agrimony into a pulverizer with a power of 1.7 kW, the pulverizing temperature is 25°C, the pulverizing time is 12 min, and the pulverizing speed is 1000 r / min. After pulverization, put it into an ultrasonic extractor with a power of 1.3 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40°C, and the extraction time is 8 min. After extraction, put it into a stirring tank with a power of 1.5 kW with sea urchin gum and disodium ethylenediaminetetraacetic acid, the stirring temperature is 25°C, the stirring speed is 200 r / min, the stirring time is 14 min, and stir to mix to obtain an anti-caries stabilizing solution; Step 2: Put the satiety gel particles and the porous high-calcium fermented dough into a stirring pot with a power of 1.5 kW, the stirring temperature is 20°C, the stirring speed is 300 r / min, the stirring time is 20 min, and after stirring and mixing, they are shaped into a rectangular prism, placed at a temperature of -18°C for 1 hour, cut into slices with a thickness of 5 mm, and baked in an oven with a power of 1.8 kW at a temperature of 175°C for 20 min to obtain baked biscuits; Step 3: Use a silicone brush to evenly apply the anti-caries stabilizing solution prepared in step 1 on the surface of the baked biscuits prepared in step 2, and place them at 25° C. for 1.2 h to obtain high calcium biscuits made from barley and yam.

[0029] In step 1, the solid-liquid ratio of the Sanguisorba officinalis to the 70% ethanol solution is 1.3:1 g / mL.

[0030] Example 2: This example provides a high-calcium biscuit containing radix scutellariae and highland barley and a preparation method thereof. The high-calcium biscuit containing radix scutellariae and highland barley comprises the following components in parts by weight: 50 parts of satiety gel particles, 110 parts of porous high-calcium fermented dough, 10 parts of purple burdock, 6 parts of stevia, 7 parts of agrimony, 4.2 parts of sea urchin gel, and 5.3 parts of disodium edetate; The raw materials for preparing the satiety gel particles include the following components in parts by weight: 26 parts of genkwa root, 41 parts of highland barley, 7 parts of pigeon pea, 8 parts of clover, and 9 parts of blueberry; The raw materials for preparing the porous high-calcium fermented dough include the following components in parts by weight: 49 parts of low-gluten wheat flour, 32 parts of medium-gluten wheat flour, 11 parts of trehalose, 1.3 parts of leuconostoc lactis, 1.1 parts of lactobacillus kumissogenicus, 3.3 parts of red yeast, 19 parts of butter, 13 parts of eggs, 42 parts of milk, 7.4 parts of sodium caseinate, 2.1 parts of vitamin B12, 9 parts of anchovy oil, 2.8 parts of vitamin K2, 7 parts of calcium carbonate and 5 parts of calcium hydrogen phosphate.

[0031] The lactis was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.2137, the kefir-producing Lactobacillus was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.2831, and the red yeast was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC2.5511.

[0032] The method for preparing the satiety gel particles specifically comprises the following steps: S1, put the radix dahuricae and highland barley into a pulverizer with a power of 1.3 kW, the pulverizing temperature is 23°C, the pulverizing time is 22 min, the pulverizing speed is 3000 r / min, and after pulverizing, put into a dryer with a power of 2.4 kW, the drying temperature is 45°C, the drying time is 36 h, and after drying, put into a powdering machine with a power of 2.2 kW, the powdering temperature is 33°C, the powdering speed is, the powdering time is 24 min, and the radix dahuricae highland barley powder is obtained after powdering; S2, put the genus barley powder and ultrapure water prepared in S1 into a constant temperature stirring pot with a power of 2.3 kW, the constant temperature stirring temperature is 95°C, the constant temperature stirring speed is 1400 r / min, the constant temperature stirring time is 45 min, and after constant temperature stirring, cool to 20°C to obtain genus barley gel; S3, putting pigeon pea, clover and blueberry into a pulping machine with a power of 1.4 kW, with a pulping temperature of 31°C, a pulping speed of 1300 r / min, and a pulping time of 34 min to obtain a mixed slurry; S4, mixing the genus barley gel prepared in S2 with the gel prepared in S3, and putting them into a stirring tank with a power of 1.6 kW, stirring at a temperature of 28°C, a stirring speed of 300 r / min, and a stirring time of 22 min, stirring and mixing to obtain a satiety gel mass; S5. Put the satiated gel mass prepared in S4 into a granulator with a power of 4.3 kW, a granulation temperature of 31° C., and a granulation diameter of 3 mm to obtain satiated gel particles.

[0033] In S2, the solid-liquid ratio of the genus barley powder to ultrapure water is 1.5:1 g / mL.

[0034] The method for preparing the porous high-calcium fermented dough specifically comprises the following steps: L1. Put low-gluten wheat flour, medium-gluten wheat flour and trehalose into a stirring tank with a power of 1.6 kW, stir at a temperature of 25°C, a stirring speed of 170 r / min, and a stirring time of 11 min, and stir and mix to obtain mixed flour; L2, put lactobacillus lactis, Lactobacillus kumiss, and red yeast into a magnetic stirrer with a power of 2.3 kW, the magnetic stirring temperature is 23°C, the magnetic stirring speed is 360 r / min, the magnetic stirring time is 14 min, and after mixing, a flavor fermented bacterial powder is obtained; L3, the flavor fermented bacterial powder prepared in L2 was inoculated into a 5% sterile glucose solution, and placed in a constant temperature shaking incubator with a power of 2.3 kW, the constant temperature shaking incubation temperature was 30°C, the constant temperature shaking incubation time was 24 h, the constant temperature shaking incubation speed was 230 r / min, and after the constant temperature shaking incubation, a flavor fermented bacterial liquid was obtained; L4, put the flavor fermented bacteria liquid prepared in L3 and the mixed flour, butter, eggs and milk prepared in L1 into a fermentation pot with a power of 1.5 kW, and ferment at a temperature of 30°C, a fermentation speed of 100 r / min, and a fermentation time of 4.5 h, and fully ferment to obtain an elastic dough containing pores; L5. Place sodium caseinate, vitamin B12 and ultrapure water in a high-speed stirrer with a power of 2.2 kW, the high-speed stirring temperature is 29°C, the high-speed stirring speed is 1100 r / min, and the high-speed stirring time is 6 min. After fully dissolved, add anchovy oil and vitamin K2, the high-speed stirring temperature is 60°C, the high-speed stirring speed is 4000 r / min, and the high-speed stirring time is 12 min to obtain a calcium absorption promoting emulsion; L6, put calcium carbonate and calcium hydrogen phosphate into a stirring tank with a power of 1.7 kW, the stirring temperature is 25°C, the stirring speed is 170 r / min, the stirring time is 10 min, after stirring and mixing, add the calcium absorption promoting emulsion prepared in L5, the stirring temperature is 26°C, the stirring speed is 190 r / min, the stirring time is 18 min, mix evenly, put into a vacuum freeze nano spray dryer with a power of 2.6 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 2.8 h, and easy-to-absorb high calcium particles are obtained; L7. Put the easily absorbable high-calcium particles prepared by L6 and the porous elastic dough prepared by L4 into a mixer with a power of 1.6 kW. The stirring temperature is 24°C, the stirring speed is 260 r / min, the stirring time is 20 min, and the stirring is carried out to obtain a porous high-calcium fermented dough.

[0035] In L3, the solid-liquid ratio of the flavor fermentation bacteria powder to the 5% sterile glucose solution is 1:400 g / mL.

[0036] In L5, the mass fraction of the sodium caseinate in ultrapure water is 20%.

[0037] This embodiment also provides a method for preparing high-calcium biscuits containing radix scutellariae and highland barley, which specifically comprises the following steps: Step 1, put purple burdock, stevia, and agrimony into a pulverizer with a power of 1.9 kW, the pulverizing temperature is 28°C, the pulverizing time is 16 min, and the pulverizing speed is 1200 r / min. After pulverization, put it into an ultrasonic extractor with a power of 1.4 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 43°C, and the extraction time is 11 min. After extraction, put it into a stirring tank with a power of 1.6 kW with sea urchin gum and disodium ethylenediaminetetraacetic acid, the stirring temperature is 28°C, the stirring speed is 230 r / min, the stirring time is 16 min, and stir to mix to obtain an anti-caries stabilizing solution; Step 2: Put the satiety gel particles and the porous high-calcium fermented dough into a stirring pot with a power of 1.7 kW, the stirring temperature is 25°C, the stirring speed is 400 r / min, the stirring time is 26 min, and after stirring and mixing, they are shaped into a rectangular prism, placed at a temperature of -18°C for 1 h, cut into slices with a thickness of 5 mm, and baked in an oven with a power of 2.1 kW at a temperature of 175°C for 23 min to obtain baked biscuits; Step 3: Use a silicone brush to evenly apply the anti-caries stabilizing solution prepared in step 1 on the surface of the baked biscuits prepared in step 2, and place them at 26° C. for 1.3 h to obtain high-calcium biscuits made from barley and radix raphanii.

[0038] In step 1, the solid-liquid ratio of the Sanguisorba officinalis to the 70% ethanol solution is 1.3:1 g / mL.

[0039] Example 3: This example provides a high-calcium biscuit containing radix scutellariae and highland barley and a preparation method thereof. The high-calcium biscuit containing radix scutellariae and highland barley comprises the following components in parts by weight: 54 parts of satiety gel particles, 120 parts of porous high calcium fermented dough, 11 parts of purple burdock, 7 parts of stevia, 8 parts of agrimony, 4.8 parts of sea urchin gel, and 5.7 parts of disodium edetate; The raw materials for preparing the satiety gel particles include the following components in parts by weight: 28 parts of genkwa root, 45 parts of highland barley, 9 parts of pigeon pea, 10 parts of clover, and 11 parts of blueberry; The raw materials for preparing the porous high-calcium fermented dough include the following components in parts by weight: 52 parts of low-gluten wheat flour, 36 parts of medium-gluten wheat flour, 13 parts of trehalose, 1.5 parts of leuconostoc lactis, 1.3 parts of lactobacillus kumissogenicus, 3.6 parts of red yeast, 21 parts of butter, 14 parts of eggs, 47 parts of milk, 8.6 parts of sodium caseinate, 2.4 parts of vitamin B12, 11 parts of anchovy oil, 4 parts of vitamin K2, 8 parts of calcium carbonate, and 7 parts of calcium hydrogen phosphate.

[0040] The lactis was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.2137, the kefir-producing Lactobacillus was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.2831, and the red yeast was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC2.5511.

[0041] The method for preparing the satiety gel particles specifically comprises the following steps: S1, put the radix dasyphylla and highland barley into a pulverizer with a power of 1.4 kW, the pulverizing temperature is 26°C, the pulverizing time is 26 min, the pulverizing speed is 4000 r / min, and after pulverizing, put into a dryer with a power of 2.6 kW, the drying temperature is 50°C, the drying time is 48 h, and after drying, put into a powdering machine with a power of 2.4 kW, the powdering temperature is 35°C, the powdering speed is, the powdering time is 28 min, and the radix dasyphylla and highland barley powder is obtained after powdering; S2, put the genus barley powder and ultrapure water prepared in S1 into a constant temperature stirring pot with a power of 2.5 kW, the constant temperature stirring temperature is 95°C, the constant temperature stirring speed is 1500 r / min, the constant temperature stirring time is 48 min, and after constant temperature stirring, cool to 20°C to obtain genus barley gel; S3, putting pigeon pea, clover and blueberry into a pulping machine with a power of 1.6 kW, with a pulping temperature of 33°C, a pulping speed of 1500 r / min, and a pulping time of 36 min to obtain a mixed slurry; S4, mixing the genus barley gel prepared in S2 with the gel prepared in S3, putting them into a stirring tank with a power of 1.8 kW, stirring at a temperature of 30°C, a stirring speed of 400 r / min, and a stirring time of 24 min, stirring and mixing to obtain a satiety gel mass; S5. Put the satiated gel mass prepared in S4 into a granulator with a power of 4.5 kW, a granulation temperature of 33° C., and a granulation diameter of 3 mm to obtain satiated gel particles.

[0042] In S2, the solid-liquid ratio of the genus barley powder to ultrapure water is 1.5:1 g / mL.

[0043] The method for preparing the porous high-calcium fermented dough specifically comprises the following steps: L1. Put low-gluten wheat flour, medium-gluten wheat flour and trehalose into a stirring tank with a power of 1.8 kW, stir at a temperature of 28°C, a stirring speed of 180 r / min, and a stirring time of 12 min, stir and mix to obtain mixed flour; L2, put lactobacillus lactis, Lactobacillus kumiss, and red yeast into a magnetic stirrer with a power of 2.4 kW, the magnetic stirring temperature is 26°C, the magnetic stirring speed is 380 r / min, the magnetic stirring time is 15 min, and after mixing, a flavor fermented bacterial powder is obtained; L3, the flavor fermented bacterial powder prepared in L2 was inoculated into a 5% sterile glucose solution, and placed in a constant temperature shaking incubator with a power of 2.4 kW, the constant temperature shaking incubation temperature was 30°C, the constant temperature shaking incubation time was 24 h, the constant temperature shaking incubation speed was 240 r / min, and after the constant temperature shaking incubation, a flavor fermented bacterial liquid was obtained; L4, put the flavor fermented bacteria liquid prepared in L3 and the mixed flour, butter, eggs and milk prepared in L1 into a fermentation pot with a power of 1.6 kW, and ferment at a temperature of 30°C, a fermentation speed of 110 r / min, and a fermentation time of 5.5 h, and fully ferment to obtain an elastic dough containing pores; L5. Place sodium caseinate, vitamin B12 and ultrapure water in a high-speed stirrer with a power of 2.2 kW, set the high-speed stirring temperature to 32°C, the high-speed stirring speed to 1200 r / min, and the high-speed stirring time to 8 min. After fully dissolved, add anchovy oil and vitamin K2, set the high-speed stirring temperature to 65°C, the high-speed stirring speed to 5000 r / min, and the high-speed stirring time to 14 min to obtain a calcium absorption-promoting emulsion; L6, put calcium carbonate and calcium hydrogen phosphate into a stirring tank with a power of 1.8 kW, the stirring temperature is 28°C, the stirring speed is 180 r / min, the stirring time is 12 min, after stirring and mixing, add the calcium absorption promoting emulsion prepared in L5, the stirring temperature is 27°C, the stirring speed is 200 r / min, the stirring time is 20 min, mix evenly, put into a vacuum freeze nano spray dryer with a power of 2.8 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, the freeze nano spray drying time is 3 h, and easy-to-absorb high calcium particles are obtained; L7. Put the easily absorbable high-calcium particles prepared by L6 and the porous elastic dough prepared by L4 into a mixer with a power of 1.8 kW. The stirring temperature is 28°C, the stirring speed is 280 r / min, the stirring time is 22 min, and the stirring is carried out to obtain a porous high-calcium fermented dough.

[0044] In L3, the solid-liquid ratio of the flavor fermentation bacteria powder to the 5% sterile glucose solution is 1:400 g / mL.

[0045] In L5, the mass fraction of the sodium caseinate in ultrapure water is 22%.

[0046] This embodiment also provides a method for preparing high-calcium biscuits containing radix scutellariae and highland barley, which specifically comprises the following steps: Step 1, put purple burdock, stevia, and agrimony into a 2.2 kW grinder, the grinding temperature is 30°C, the grinding time is 18 min, the grinding speed is 1400 r / min, and after grinding, put it into an ultrasonic extractor with a power of 1.6 kW with ultrapure water, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 45°C, and the extraction time is 13 min. After extraction, put it into a stirring tank with a power of 1.8 kW with sea urchin gum and disodium ethylenediaminetetraacetic acid, the stirring temperature is 30°C, the stirring speed is 260 r / min, the stirring time is 18 min, and stir to mix to obtain an anti-caries stabilizing solution; Step 2: Put the satiety gel particles and the porous high-calcium fermented dough into a stirring pot with a power of 1.8 kW, the stirring temperature is 28°C, the stirring speed is 400 r / min, the stirring time is 28 min, and after stirring and mixing, they are shaped into a rectangular prism, placed at a temperature of -18°C for 1 h, cut into slices with a thickness of 5 mm, and baked in an oven with a power of 2.2 kW at a temperature of 175°C for 25 min to obtain baked biscuits; Step 3: Use a silicone brush to evenly apply the anti-caries stabilizing solution prepared in step 1 on the surface of the baked biscuits prepared in step 2, and place them at 28° C. for 1.4 h to obtain high-calcium biscuits made from barley and radix raphanii.

[0047] In step 1, the solid-liquid ratio of the Sanguisorba officinalis to the 70% ethanol solution is 1.3:1 g / mL.

[0048] Comparative Example 1: This comparative example provides a barley biscuit and a preparation method thereof, which is different from Example 1 only in that the added satiety gel particles do not contain a mixed homogenate, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0049] Comparative Example 2: This comparative example provides a genus barley biscuit and a preparation method thereof, which is different from Example 1 only in that the added easily absorbable high-calcium particles do not contain calcium absorption promoting emulsion, and the remaining components, component contents, and method steps are the same as Example 1.

[0050] Experimental Example 1: Test for measuring the effect of blood sugar level and weight gain on rats.

[0051] The test steps for determining the effect of the genus barley composite high calcium biscuits prepared in Examples 1-3 of the present invention on the blood sugar level and weight gain of rats are as follows: (1) Sixty SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed 8.0 g of the genus barley composite high-calcium biscuits prepared in Example 1-3, the rats in Comparative Example 1-2 groups were fed 8.0 g of the genus barley biscuits prepared in Comparative Example 1-2, and the rats in the control group were fed 8.0 g of commercially available ordinary barley biscuits (purchased from Quanzhou Xiangjian Food Co., Ltd.), and the feeding was carried out 3 times a day; (3) After 45 days of feeding, blood was collected from the tail vein of each group of rats after fasting for 5 hours. The blood glucose content in the blood of each group of rats was measured using a blood glucose meter. The body weight of each group of rats after feeding was weighed and the weight gain of the rats was calculated according to the formula: weight gain of rats (g) = weight of rats after feeding - initial weight of rats. The results were recorded. Result analysis: Figure 1 This is a scanning electron microscope image of the internal structure of the satiety gel mass described in Example 1 of the present invention. Figure 2 The result graph of the blood glucose value of the rats after feeding described in Experimental Example 1 of the present invention is shown in the figure. As shown in the figure, the rats in Example 1-3 groups were fed 8.0 g of the genus barley composite high-calcium biscuits prepared in Example 1-3, respectively, and fed 3 times a day. After feeding for 45 d, the blood glucose values ​​of the rats in Example 1-3 groups were 7.09 mmol / L, 7.01 mmol / L, and 6.83 mmol / L, respectively. The rats in the comparative example 1 group were fed 8.0 g of the genus barley biscuits prepared in the comparative example 1, and fed 3 times a day. After feeding for 45 d, the blood glucose value of the rats in the comparative example 1 group was 10.03 mmol / L. The rats in the comparative example 2 group were fed 8.0 g of the genus barley biscuits prepared in the comparative example 2, and fed 3 times a day. After feeding for 45 d, the blood glucose value of the rats in the comparative example 2 group was 7.32 mmol / L. The rats in the control group were fed 8.0 g of commercially available ordinary barley biscuits, fed 3 times a day, and fed for 45 After 1 day, the blood glucose level of the rats in the control group was 12.51 mmol / L. Figure 3The weight gain result of the rats after feeding described in Experimental Example 1 of the present invention is shown in the figure. As shown in the figure, the rats in Example 1-3 groups were fed 8.0 g of the genbarley composite high-calcium biscuits prepared in Example 1-3, respectively, and fed 3 times a day. After feeding for 45 d, the weight gains of the rats in Example 1-3 groups were 68.26 g, 66.35 g, and 63.44 g, respectively. The rats in the comparative example 1 group were fed 8.0 g of the genbarley biscuits prepared in the comparative example 1, and fed 3 times a day. After feeding for 45 d, the weight gain of the rats in the comparative example 1 group was 92.34 g. The rats in the comparative example 2 group were fed 8.0 g of the genbarley biscuits prepared in the comparative example 2, and fed 3 times a day. After feeding for 45 d, the weight gain of the rats in the comparative example 2 group was 68.93 g. The rats in the control group were fed 8.0 g of commercially available ordinary barley biscuits, fed 3 times a day, and fed for 45 After d, the weight gain of the rats in the control group was 112.91 g, indicating that long-term consumption of the genus barley composite high-calcium biscuits prepared by the present invention will not cause abdominal distension and obesity, and will not cause an increase in blood sugar.

[0052] Experimental Example 2: Calcium absorption measurement test.

[0053] The test steps for measuring calcium absorption of rats by the high calcium biscuits of genkwa and highland barley prepared in Examples 1-3 of the present invention are as follows: (1) Sixty SD male rats, each weighing 220 g (purchased from Chengdu Dashuo Animal Co., Ltd.), were randomly divided into six groups of 10 rats. The rats were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%. The rats were fed with free food and water; (2) After 10 days of feeding, the rats in Example 1-3 groups were fed 8.0 g of the genus barley composite high-calcium biscuits prepared in Example 1-3, the rats in Comparative Example 1-2 groups were fed 8.0 g of the genus barley biscuits prepared in Comparative Example 1-2, and the rats in the control group were fed 8.0 g of commercially available ordinary barley biscuits (purchased from Quanzhou Xiangjian Food Co., Ltd.), and the feeding was carried out 3 times a day; (3) After 13 weeks of feeding, the rats were killed by cervical dislocation, and the left femur of the rats was removed and baked in an oven at 105°C until constant weight. The dry weight and length of the bones were weighed and the whole was wet digested. The calcium content was determined by atomic absorption spectrophotometry, and the average value was recorded.

[0054] Table 1. Measurement of the left femur weight and bone length of rats

[0055] Result analysis: Figure 4 The results of the left femur calcium content of the rat described in Experimental Example 2 of the present invention are shown in Table 1 and Figure 4As shown, the rats in Example 1-3 groups were fed 8.0 g of the genbarley composite high-calcium biscuits prepared in Example 1-3, respectively, and fed 3 times a day. After feeding for 13 weeks, the calcium contents of the left femurs of the rats in Example 1-3 groups were 398.07 mg / g, 400.23 mg / g, and 403.73 mg / g, respectively. The rats in Comparative Example 1 group were fed 8.0 g of the genbarley biscuits prepared in Comparative Example 1, and fed 3 times a day. After feeding for 13 weeks, the calcium content of the left femurs of the rats in Comparative Example 1 group was 397.37 mg / g. The rats in Comparative Example 2 group were fed 8.0 g of the genbarley biscuits prepared in Comparative Example 2, and fed 3 times a day. After feeding for 13 weeks, the calcium content of the left femurs of the rats in Comparative Example 2 group was 370.73 mg / g. The rats in the control group were fed 8.0 g of commercially available ordinary barley biscuits. g, fed 3 times a day, after feeding for 13 weeks, the calcium content of the left femur of the rats in the control group was 357.4 mg / g, and the values ​​of the left femur dry weight and bone length of the rats in Examples 1-3 were significantly higher than those in Comparative Example 2 and the control group, indicating that the high-calcium biscuits made from barley and yam composites of the present invention promote the deposition of calcium ions in the blood into the bones, and the calcium components contained are easily absorbed by the body.

[0056] Experimental Example 3: Flavor and crispness determination test.

[0057] The test steps for determining the flavor and crispness of the high calcium biscuits made from yam and highland barley in Examples 1-3 of the present invention are as follows: (1) Weigh 50 g of each of the ylang-ylang high-calcium biscuits prepared in Examples 1-3, the ylang-ylang high-calcium biscuits prepared in Comparative Examples 1-2, and the commercially available ordinary highland barley biscuits in the control group (purchased from Quanzhou Xiangjian Food Co., Ltd.) as biscuit samples, place them on the test platform of the texture analyzer, use probe P / 2, and the experimental parameters are: test mode Return to start, pre-test speed 2 mm / s, test speed 1 mm / s, post-test speed 1 mm / s, downward pressure distance 2 mm, induction force 3.0 g, take the average value after measurement and record it; (2) The ylang-ylang high-calcium biscuits prepared in Examples 1-3, the ylang-ylang high-calcium biscuits prepared in Comparative Examples 1-2, and the commercially available ordinary highland barley biscuits in the control group were used as biscuit samples, exposed to a temperature of 20° C. and a humidity of 50% for storage for 18 h, and then tested for crispness according to step (1); (3) Take 100 g of the ylang-ylang high-calcium biscuits prepared in Examples 1-3, 100 g of the ylang-ylang high-calcium biscuits prepared in Comparative Examples 1-2, and 100 g of commercially available ordinary highland barley biscuits in the control group as biscuit samples, and take 6 parallel samples from each group. Evaluate and score the morphology, taste, and texture of the biscuit samples in each group, and take the average value for recording.

[0058] Table 2. Biscuit sample scoring criteria

[0059] Table 3. Biscuit sample scoring table

[0060] Result analysis: Figure 5 The crispness result diagram of the biscuit samples described in Experimental Example 3 of the present invention is shown in Table 3 and Figure 5 As shown, the crispness of the yam root highland barley composite high calcium biscuits prepared in Examples 1-3 before being left standing was 557 gf, 561 gf, and 566 gf, respectively. They were exposed to a temperature of 20°C and a humidity of 50% and were stored for 18 h. The crispness of the yam root highland barley composite high calcium biscuits prepared in Examples 1-3 was 554 gf, 558 gf, and 562 gf. The crispness of the yam root highland barley biscuits prepared in Comparative Example 1 before being left standing was 557 gf. They were exposed to a temperature of 20°C and a humidity of 50% and were stored for 18 h. The crispness of the yam root highland barley biscuits prepared in Comparative Example 1 was 553 gf. The crispness of the yam root highland barley biscuits prepared in Comparative Example 2 before being left standing was 555 gf. They were exposed to a temperature of 20°C and a humidity of 50% and were stored for 18 h, the crispness of the ylanggen highland barley biscuits prepared in comparative example 2 is 551 gf, the crispness of the commercially available ordinary highland barley biscuits in the control group before being left to stand is 477 gf, and they are exposed to storage at a temperature of 20°C and a humidity of 50% for 18 h. The crispness of the commercially available ordinary highland barley biscuits in the control group is 392 gf, and the ylanggen highland barley composite high-calcium biscuits prepared in Examples 1-3 and the ylanggen highland barley biscuits prepared in comparative examples 1-2 have a morphology, taste, and biscuit internal structure score of 5.0 points, which are significantly higher than the commercially available ordinary highland barley biscuits in the control group. This shows that the ylanggen high-calcium high-calcium biscuits prepared by the present invention have good flavor and crisp taste, and the crisp taste will not be significantly reduced after storage.

[0061] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0062] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. The present invention provides a high-calcium biscuit made of barley and yam. The raw materials for preparing the high-calcium biscuit made of barley and yam specifically include the following components in parts by weight: 39-54 parts of satiety gel particles, 100-120 parts of porous high calcium fermented dough, 8-11 parts of purple burdock, 4-7 parts of stevia, 5-8 parts of agrimony, 2.5-4.8 parts of sea urchin gel, and 3.4-5.7 parts of disodium edetate; The raw materials for preparing the satiety gel particles include the following components in parts by weight: 22-28 parts of genkwa, 31-45 parts of highland barley, 5-9 parts of pigeon pea, 7-10 parts of clover, and 6-11 parts of blueberry; The raw materials for preparing the porous high-calcium fermented dough include the following components in parts by weight: 47-52 parts of low-gluten wheat flour, 22-36 parts of medium-gluten wheat flour, 9-13 parts of trehalose, 1-1.5 parts of leuconostoc lactis, 0.8-1.3 parts of lactobacillus kumissogenicus, 2.8-3.6 parts of red yeast, 16-21 parts of butter, 11-14 parts of eggs, 39-47 parts of milk, 4.8-8.6 parts of sodium caseinate, 1.8-2.4 parts of vitamin B12, 6-11 parts of anchovy oil, 1.5-4 parts of vitamin K2, 5-8 parts of calcium carbonate and 4-7 parts of calcium hydrogen phosphate.

2. The high calcium compound biscuit containing radix scutellariae and highland barley according to claim 1, characterized in that: The method for preparing the satiety gel particles specifically comprises the following steps: S1, crushing the radix dasyphyllae and highland barley, and then drying and powdering them to obtain the radix dasyphyllae and highland barley powder; S2, stirring the radix barley flour prepared in S1 and ultrapure water at a constant temperature and then cooling to 20° C. to obtain radix barley gel; S3, grinding the pigeon pea, clover and cranberry to obtain a mixed slurry; S4, stirring and adsorbing the genus barley gel prepared in S2 onto the mixed slurry prepared in S3 to obtain a satiety gel mass; S5, granulating the satiety gel mass prepared in S4 to obtain satiety gel particles.

3. The high calcium compound biscuit containing radix scutellariae and highland barley according to claim 2, characterized in that: In S2, the solid-liquid ratio of the genus barley powder to ultrapure water is 1.5:1 g / mL.

4. The high calcium compound biscuit containing genus barley according to claim 3, characterized in that: The method for preparing the porous high-calcium fermented dough specifically comprises the following steps: L1. Stir and mix low-gluten wheat flour, medium-gluten wheat flour and trehalose to obtain mixed flour; L2, mixing Leuconostoc lactis, Lactobacillus kumis producing and Rhodotorula glutinosus uniformly to obtain flavor fermented bacterial powder; L3, inoculate the flavor fermentation bacteria powder prepared in L2 into 5% sterile glucose solution, and culture at constant temperature with shaking to obtain flavor fermentation bacteria liquid; L4, the flavor fermented bacterial liquid prepared in L3 is mixed with flour, butter, eggs and milk prepared in L1, and fully fermented to obtain elastic dough containing pores; L5. Fully dissolve sodium caseinate and vitamin B12 in ultrapure water, add anchovy oil and vitamin K2, and continue stirring to obtain a calcium absorption promoting emulsion; L6, after stirring and mixing calcium carbonate and calcium hydrogen phosphate, add the calcium absorption promoting emulsion prepared in L5, mix well, and perform freeze nano spray drying to obtain easily absorbable high calcium particles; L7, the easily absorbable high calcium particles prepared in L6 and the porous elastic dough prepared in L4 are stirred and mixed to obtain a porous high calcium fermented dough.

5. The high calcium compound biscuit containing genus barley according to claim 4, characterized in that: In L3, the solid-liquid ratio of the flavor fermentation bacteria powder to the 5% sterile glucose solution is 1:400 g / mL.

6. The high calcium compound biscuit containing genus barley according to claim 5, characterized in that: In L5, the mass fraction of the sodium caseinate in ultrapure water is 16-22%.

7. A method for preparing the high calcium biscuits containing radix scutellariae and highland barley according to any one of claims 1 to 6, characterized in that: The specific steps include: Step 1: Grind the purple burdock, stevia and agrimony, extract them with 70% ethanol solution, and mix them with sea urchin gum and disodium ethylenediaminetetraacetic acid to obtain an anti-caries stabilizing solution; Step 2: Stir and mix the satiety gel particles and the porous high-calcium fermented dough, shape them into rectangular prisms, place them at -18°C for 1 hour, cut them into slices with a thickness of 5 mm, and bake them to obtain baked biscuits; Step 3: Use a silicone brush to evenly apply the anti-caries stabilizing solution prepared in step 1 on the surface of the baked biscuits prepared in step 2, and place them at 25-28° C. for 1.2-1.4 h to obtain high calcium biscuits made from barley and yam.

8. The method for preparing the high calcium biscuits containing genus barley and taro according to claim 7, characterized in that: In step 1, the solid-liquid ratio of the Sanguisorba officinalis to the 70% ethanol solution is 1.3:1 g / mL.

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