Citrus dietary fiber and high-fiber biscuit as well as preparation method and application of citrus dietary fiber and high-fiber biscuit

Abstract

The invention relates to a citrus dietary fiber, a high-fiber biscuit and a preparation method and application thereof, and relates to the technical field of citrus processed food and processing thereof. Citrus peel is used as a raw material, the citrus dietary fibers are prepared by sequentially adopting dry superfine grinding, lactobacillus fermentation and food-grade ethanol impurity removal methods, then a proper amount of the citrus dietary fibers are used as an additive to process the high-fiber biscuits, and the quality of the biscuits is evaluated. According to the method, high-valued treatment of the citrus dietary fibers is achieved, and the prepared high-fiber biscuits are low in calorie and suitable for obese patients and diabetics to eat.

Description

Technical Field

[0001] The invention relates to the field of citrus processed food and processing technology thereof, and in particular to citrus dietary fiber, high-fiber biscuits, and preparation methods and applications thereof. Background Art

[0002] Traditional high-fat, high-sugar, and high-calorie biscuits are no longer popular. High-fiber biscuits are low-calorie biscuits that are developed to meet the needs of people with "rich diseases". They can not only reduce the calories of biscuits, but also improve the processing performance of dough, and enhance the nutritional quality and edible value of products. In recent years, researchers have successively developed high-fiber biscuits such as green tea biscuits, bean dregs biscuits, bamboo shoot biscuits, olive high-fiber biscuits, and pumpkin seed shell dietary fiber biscuits. In recent years, Fujian Dali Food Group Co., Ltd. has launched a series of high-fiber foods such as high-fiber fried bran biscuits, high-fiber whole grain biscuits, and high-fiber digestive biscuits, which are very popular in the market.

[0003] Citrus peel is a byproduct of its industrial processing. For a long time, it has been either discarded or directly used as livestock and poultry feed, and has not been effectively utilized or used at a high value. At present, there are many patents related to citrus dietary fiber. The citrus dietary fiber prepared in patents such as CN110638058A, CN113331430A, CN110477404A, and CN103462041A is essentially only water-soluble citrus dietary fiber; CN118078679A, CN114365853A, and CN114365854A are all patents related to citrus dietary fiber. Patents N110613003A, CN108157933A, CN102450648A and other patents all use citrus peel residue as raw material, and the method for preparing citrus dietary fiber is also quite different from the method of this patent; both patents CN113100447A and CN113208120A use citrus peel residue after separating citrus peel essential oil and extracting pectin as raw material, and hydrolyze by laccase, composite enzyme (cellulose endonuclease and pectin endonuclease), or by immobilized cellulose endonuclease and immobilized hemicellulose endonuclease. Enzymatic hydrolysis can produce micron- or nano-scale citrus dietary fiber with good emulsification properties, which is also significantly different from the method of this patent; both CN113317515A and CN109259250A use peel residue after pectin extraction as raw material, and prepare citrus dietary fiber by enzymatic hydrolysis (cellulase, xylanase, etc.) and (or) physical method (high-pressure homogenization, colloid mill, ball mill or Osu shearing), or obtain citrus dietary fiber with high water holding capacity by alkaline hydrogen peroxide treatment, which is significantly different from the method of this patent; CN111990655A, CN109730197A, CN102805350A and CN102511789A prepare citrus dietary fiber, which is significantly different from the method of this patent in terms of raw materials and methods; "A method for extracting dietary fiber from citrus peel by ultrasound-assisted alkaline method" uses ultrasound-assisted alkaline extraction method to prepare citrus dietary fiber, which is different from the method of this patent.

[0004] At present, there is a lack of technology for resource processing of citrus peel dietary fiber (especially water-insoluble dietary fiber) and using it as an additive to process high-fiber biscuits. Therefore, this application proposes a citrus dietary fiber, high-fiber biscuits and their preparation method and application. Summary of the invention

[0005] In order to solve the above technical problems, the purpose of the present invention is to provide a citrus dietary fiber, high-fiber biscuits and their preparation method and application. The present invention uses citrus peel as raw material, firstly adopts dry ultrafine grinding-lactic acid bacteria fermentation-food grade ethanol impurity removal method to prepare citrus dietary fiber, and then uses appropriate amount of citrus dietary fiber as additive to process high-fiber biscuits, and evaluates the quality of biscuits. The present invention realizes the high-value processing of citrus dietary fiber, and the obtained high-fiber biscuits are low in calories and suitable for obese patients and diabetics.

[0006] The technical solution of the present invention to solve the above technical problems is as follows:

[0007] The first object of the present invention is to provide a method for preparing citrus dietary fiber, the method comprising the following steps:

[0008] (1) collecting citrus peels, drying, crushing, and sieving to obtain peel powder; and subjecting the peel powder to dry ultrafine crushing to obtain ultrafine peel powder;

[0009] (2) adding water and lactic acid bacteria liquid to the ultrafine powder of the peel and mixing them evenly, fermenting to obtain a fermentation liquid, sterilizing the fermentation liquid to obtain a sterilized fermentation liquid, and then vacuum concentrating the sterilized fermentation liquid, and then drying, crushing, and sieving in sequence to obtain peel fermentation powder;

[0010] (3) Mixing the peel fermentation powder with ethanol, extracting by oscillation and then centrifuging to obtain a supernatant and a precipitate; vacuum concentrating the supernatant and purifying it through a chromatography column to obtain a purified solution, and sequentially vacuum concentrating and freeze-drying the purified solution to obtain component A; sequentially drying, crushing, and sieving the precipitate to obtain component B; and mixing component A and component B to obtain citrus dietary fiber.

[0011] The beneficial effects of the present invention are as follows: the present invention uses citrus peel as raw material, utilizes dry ultrafine grinding, lactic acid bacteria fermentation, food-grade ethanol impurity removal and other technologies to combine and develop citrus dietary fiber, and solves the problem of high-value utilization of citrus peel.

[0012] Based on the above technical solution, the present invention can also be improved as follows.

[0013] Furthermore, the moisture content of the peel powder after drying in step (1) is 10% to 12% by mass; the moisture content of the peel fermentation powder in step (2) is 10% to 12% by mass; and the moisture content of component B in step (3) is 10% to 12% by mass.

[0014] Furthermore, the lactic acid bacteria liquid is an activated and amplified lactic acid bacteria liquid, and the number of bacteria is 10 8 ~10 9 CFU / mL; the inoculation amount is 3% to 5% of the volume of the fermentation broth.

[0015] Furthermore, the mass ratio of the peel fermentation powder to the ethanol is 1:15-20; and the ethanol is food-grade ethanol with a volume fraction of 75%-85%.

[0016] The beneficial effect of adopting the above further scheme is that the impurities contained in the peel fermentation powder are removed by using food-grade ethanol, and the active ingredients mainly composed of phenolic substances in the original peel are retained.

[0017] Furthermore, the particle size of the ultrafine peel powder is 15 μm to 25 μm.

[0018] The beneficial effect of adopting the above further scheme is: improving the solubility of citrus peel and the utilization rate of nutrients.

[0019] Furthermore, the fermentation temperature is 25° C. to 35° C.; the relative humidity of the fermentation is 60% to 70%; and the fermentation time is 70 h to 80 h.

[0020] The second object of the present invention is to provide an application of citrus dietary fiber, and the prepared citrus dietary fiber is used in the preparation of high-fiber biscuits.

[0021] The beneficial effect of the present invention is that the citrus dietary fiber prepared in the present application is added to biscuits to prepare high-fiber biscuits, which can significantly improve the thermal properties and in vitro hypoglycemic activity of the biscuits, significantly reduce the digestive properties of the biscuits (starch), and at the same time have no obvious adverse effects on the sensory organs of the biscuits. The biscuits are more suitable for obese people or diabetics, and realize the high-value utilization of citrus peels.

[0022] The third object of the present invention is to provide a high-fiber biscuit, characterized in that the high-fiber biscuit comprises the following raw materials: 88 to 100 parts by weight of low-gluten flour, 40 to 50 parts by weight of butter, 0.5 to 3 parts by weight of salt, 20 to 35 parts by weight of white sugar, 20 to 25 parts by weight of whole egg liquid, 0.1 to 1 part by weight of a loosening agent, and 1 to 12 parts by weight of citrus dietary fiber.

[0023] The beneficial effect of the present invention is that the citrus dietary fiber prepared by the present invention is added to biscuits in an amount of 3% to prepare high-fiber biscuits. After adding the citrus dietary fiber, the thermal properties and in vitro hypoglycemic activity of the biscuits can be significantly improved, and the digestion properties of the biscuits (starch) can be significantly reduced, while there is no obvious adverse effect on the sensory organs of the biscuits, and the high-fiber biscuits are suitable for obese patients and diabetics.

[0024] A fourth object of the present invention is to provide a method for preparing high-fiber biscuits, characterized in that the preparation method comprises the following steps:

[0025] (1) firstly, a loosening agent, low-gluten flour, and citrus dietary fiber are uniformly mixed to obtain a mixture A, and then butter, salt, white sugar, and whole egg liquid are uniformly mixed to obtain a mixture B;

[0026] (2) mixing the mixture A and the mixture B, stirring evenly, and kneading into dough; leaving the dough to rise at room temperature for 10 to 20 minutes, and then refrigerating for 30 to 40 minutes to obtain a refrigerated dough;

[0027] (3) pressing the refrigerated dough into a dough using a mold; and baking the dough for 25 minutes to 35 minutes to obtain high-fiber biscuits.

[0028] The beneficial effects of the present invention are as follows: the preparation method of the citrus dietary fiber of the present invention is simple, can significantly improve the thermal properties and in vitro hypoglycemic activity of biscuits, is suitable for obese people or diabetics, and realizes the effective high-value utilization of citrus peels.

[0029] Furthermore, the upper baking temperature in step (3) is 140°C to 160°C, and the lower baking temperature is 160°C to 180°C. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The macroscopic morphology of the biscuits in the present invention; B0 is the biscuit prepared in Comparative Example 4; B1 is the biscuit prepared in Example 2;

[0031] Figure 2 : is a microscopic morphology of the biscuits in the present invention; wherein B0 is the biscuit prepared in Comparative Example 4; B1 is the biscuit prepared in Example 2;

[0032] Figure 3 It is a sensory evaluation diagram of proglumide in the present invention; wherein B0 is the biscuit prepared in Comparative Example 4; B1 is the biscuit prepared in Example 2; B2 is the biscuit prepared in Comparative Example 1; B3 is the biscuit prepared in Comparative Example 2; B4 is the biscuit prepared in Comparative Example 3. DETAILED DESCRIPTION

[0033] The principles and features of the present invention are described below, and the examples are only used to explain the present invention and are not used to limit the scope of the present invention. If no specific technology or conditions are specified in the embodiments, the technology or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0034] Example 1: Preparation of citrus dietary fiber

[0035] The preparation of citrus dietary fiber comprises the following steps:

[0036] (1) collecting citrus peels, washing them with running water, drying the citrus peels in an oven at 55° C. to obtain a moisture content of 11%, then crushing the peels and passing them through a 90-mesh sieve to obtain peel powder, and ultrafinely crushing the peel powder at room temperature or low temperature to obtain a particle size within a range of 20 μm to obtain ultrafine peel powder;

[0037] (2) Add 10 times the mass of water to the ultrafine powder of peel and mix well; add the activated and amplified bacteria to a concentration of 10 8CFU / mL of lactic acid bacteria seed liquid (the lactic acid bacteria is Lacti plantibacillus plantarum; strain number: CICC 21797, purchased from China Industrial Microbiological Culture Collection Management Center), based on the material suspension, the inoculation amount is 4%, mixed, and it is continuously fermented at 30°C and 65% relative humidity for 72h. After the fermentation is completed, the fermented liquid is immediately sterilized at 115°C for 20min, and then the sterilized fermented liquid is vacuum concentrated to 25% of the original volume, transferred to a 50°C-60°C oven for drying, and the mass content of water is 11%, and then pulverized and sieved through a 90-mesh sieve in sequence to obtain peel fermentation powder;

[0038] (3) Mix the peel fermented powder with 18 times the weight of food-grade 80% ethanol, extract at room temperature at 100-200 rpm for 24 hours, and then centrifuge to obtain a supernatant and a precipitate. After the supernatant is vacuum concentrated, it is passed through a chromatography column filled with a macroporous resin AB-8 to remove impurities such as soluble sugars to obtain a purified solution rich in flavonoids. The purified solution is vacuum concentrated and freeze-dried to obtain component A; the precipitate is placed in a 55°C oven to dry, and the mass content of water is 11%. It is crushed and passed through a 90-mesh sieve in sequence to obtain component B. Component A and component B are mixed to obtain citrus dietary fiber.

[0039] Example 2: Preparation of high-fiber biscuits

[0040] The preparation of high-fiber biscuits comprises the following steps:

[0041] (1) First, 0.4 g of a loosening agent, 97 g of low-gluten flour, and 3 g of citrus dietary fiber were mixed evenly to obtain a mixture A; then, 45 g of butter, 1 g of salt, 30 g of sugar, and 24 g of egg liquid were mixed and beaten evenly to obtain a mixture B;

[0042] (2) Mix mixture A and mixture B, stir evenly, and knead into dough. Let the dough rise at room temperature for 15 minutes, then transfer it to a 4°C refrigerator for 35 minutes.

[0043] (3) Press the dough into a shape with a mold (thickness 3.00±0.1 mm). Put the dough into an oven and bake it at an upper temperature of 150°C and a lower temperature of 170°C for 30 minutes to obtain high-fiber biscuits.

[0044] Comparative Examples 1-4:

[0045] Comparative Examples 1-4 are compared with the biscuits prepared in Example 2, except that the amount of citrus dietary fiber and the amount of low-gluten flour added are different, and the other raw materials and preparation processes are the same, as shown in Table 1 below:

[0046] Table 1

[0047] Citrus dietary fiber added amount (g) Low gluten flour (g) Comparative Example 1 6 94 Comparative Example 2 9 91 Comparative Example 3 12 88 Comparative Example 4 0 100

[0048] Test example

[0049] 1: Nutritional testing

[0050] The nutritional components starch, protein, fat, ash, SDF and IDF of the biscuits prepared in Example 2 and Comparative Example 4 were tested. The specific testing methods are as follows:

[0051] Starch: GB 5009.9-2023 National Food Safety Standard Determination of Starch in Food;

[0052] Protein: GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food;

[0053] Fat: GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food;

[0054] Ash content: GB 5009.4-2016 National Food Safety Standard Determination of Ash Content in Food;

[0055] SDF, IDF: "GB 5009.88-2023 National Food Safety Standard Determination of Dietary Fiber in Food".

[0056] Table 2

[0057]

[0058] From Table 2, we can get:

[0059] Compared with the ordinary biscuits in comparative example 4, the starch, protein, fat and ash in the high-fiber biscuits prepared in example 2 did not change significantly, while SDF and TDF increased significantly. The TDF content in the high-fiber biscuits reached more than 6%, which is comparable to the content of high-fiber biscuits on the market.

[0060] 2. Texture characteristics testing

[0061] The texture characteristics of the biscuits prepared in Example 2 and Comparative Example 4 were tested using an American FTC texture analyzer (TMS-PRO). Specifically, the texture characteristics of the biscuits were comprehensively evaluated from the aspects of hardness, cohesion, recovery, chewiness, and brittleness. The test parameters were as follows: 250N force sensor, 12.7mm diameter spherical probe; trigger force 0.3N, test speed 1.0mm / s, and deformation 20%.

[0062] Table 3

[0063]

[0064]

[0065] From Table 3, we can get:

[0066] Compared with the ordinary biscuits prepared in Comparative Example 4, the cohesion and recovery of the high-fiber biscuits prepared in Example 2 did not change significantly, while the hardness, chewiness and brittleness increased significantly.

[0067] 3. Thermal characteristics detection

[0068] The thermal properties of the biscuits prepared in Example 2 and Comparative Example 4 were tested using a Pyris 6 differential scanning calorimeter (DSC; Perkins-elmer Co, Norwalk, CT). The biscuits prepared in Example 2 and Comparative Example 4 were heated at a heating rate of 5°C / min at a flow rate of 20 mL / min nitrogen (nitrogen purity of 99.99%), and the thermal images of the samples at 5 to 95°C were recorded. The specific test results are shown in Table 4:

[0069] Table 4

[0070]

[0071] It can be seen from Table 4 that the thermal stability of the high-fiber biscuits prepared in Example 2 is significantly enhanced.

[0072] 4. Detection of digestion characteristics

[0073] In this test example, the digestion characteristics of the biscuits prepared in Example 2 and Comparative Example 4 were tested, and a comprehensive evaluation was performed based on the starch content, glycemic index (eGI), and hydrolysis rate (HI). Starch can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). The specific detection method is referred to the following literature, and the results are shown in Table 5:

[0074] (1) RDS (%): [AACC] American Assn of Cereal Chemist, Approve methods of the American Association of Cereal Chemist, 10th ed., AA CC International, StPaul, MN, 2000.

[0075] (2) SDS (%):Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions. European journal of clinical nutrition, 1992, 46, S33 - S50.

[0076] (3) RS (%):Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions. European journal of clinical nutrition, 1992, 46, S33 - S50.

[0077] (4) HI (%):Grau AB, Mohan KV, Tovar Juscelino, Zambrano1 JA. Oatarabinoxylans and their potential glycemic index - lowering role: an in vitro study[J]. International Journal of Food Properties, 2023, 26(1): 1815 - 1821.

[0078] (5) eGI:Grau AB, Mohan KV, Tovar Juscelino, Zambrano1 JA. O atarabinoxylans and their potential glycemic index - lowering role: an in vitro study[J]. International Journal of Food Properties, 2023, 26(1): 1815 - 1821.

[0079] Table 5

[0080]

[0081]

[0082] It can be obtained from Table 5 that:

[0083] Compared with the ordinary biscuits prepared in Comparative Example 4, the R DS and SDS contents in the high-fiber biscuits starch prepared in Example 2 did not change significantly, while the RS content increased significantly, and the HI and eGI decreased significantly, which indicates that the high-fiber biscuits developed in this application are more suitable for obese patients or diabetics.

[0084] 5. In vitro hypoglycemic activity test

[0085] The biscuits prepared in Example 2 and Comparative Example 4 were tested for hypoglycemic activity in vitro, and a comprehensive evaluation was performed from the aspects of α-amylase activity inhibition rate, α-glucosidase activity inhibition rate and glucose adsorption capacity. The specific testing method is as follows:

[0086] (1) α-amylase activity inhibition rate: The detection method of α-amylase activity inhibition rate in this example is the same as the detection method of α-amylase in [MM, MuT H.. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin Ma. Food Chemistry, 2016, 194: 237-246];

[0087] (2) Detection method of α-glucosidase activity inhibition rate Source: The detection method of α-glucosidase activity inhibition rate in this example is similar to [Kumar D, Ghosh R, Pal BC. α-Glucos idase inhibitory terpenoids from Potentilla fulgens and their quantitative evaluation by validated HPLC method. Journal of Functional Foods, 2013, 5

[0088] (3): 1135-1141], the detection method of the inhibition rate of α-glucosidase activity was the same;

[0089] (3) Detection method of glucose adsorption capacity Source: The detection method of glucose adsorption capacity in this embodiment is the same as the detection method of glucose adsorption capacity in [Peerajit P, Chiewchan N, Devahastin S. Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues. Food Chemistry, 2012, 132(4): 1891-1898].

[0090] Table 6

[0091]

[0092] From Table 6, we can get:

[0093] Compared with the ordinary biscuits in Comparative Example 4, the high-fiber biscuits prepared in Example 2 have significantly reduced α-amylase activity inhibition rate, α-glucosidase activity inhibition rate and glucose adsorption capacity, which once again shows that the high-fiber biscuits developed in this application are more suitable for obese patients or diabetics.

[0094] 6. Sensory evaluation

[0095] The biscuits prepared in Example 2 and Comparative Examples 1-4 were subjected to sensory evaluation based on the individual scores (total score of 5 points) of appearance (10%), color (10%), smell (10%), texture (30%) and taste (40%) and the weighted total score (overall acceptability).

[0096] Evaluation method: Recruit 30 systematically trained volunteers aged 7 to 70 years old and of different genders to form a sensory evaluation team (even distribution of age groups and genders) to carry out sensory evaluation.

[0097] The evaluation criteria are specifically shown in Table 7:

[0098] Table 7

[0099]

[0100]

[0101] The results are as follows Figure 3 As shown:

[0102] Depend on Figure 3 It can be seen that the sensory characteristics of Example 4 are close to those of the ordinary biscuits of Comparative Example 4 (ie, biscuits without added citrus dietary fiber); as the amount of addition increases, the sensory score of the biscuits continues to decrease.

[0103] Based on the above data, it can be seen that the addition of 3% citrus dietary fiber in Example 2 has certain adverse effects on the color, surface structure and texture of the biscuits, but is within an acceptable range; the addition of 3% citrus dietary fiber significantly improves the thermal properties and in vitro hypoglycemic activity of the biscuits, significantly reduces the digestion characteristics of the biscuits (starch), and has no obvious adverse effects on the sensory organs of the biscuits, which is more suitable for obese people or diabetics.

[0104] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing citrus dietary fiber, characterized in that: The method comprises the following steps: (1) collecting citrus peels, drying, crushing, and sieving to obtain peel powder; and subjecting the peel powder to dry ultrafine crushing to obtain ultrafine peel powder; (2) adding water and lactic acid bacteria liquid to the ultrafine powder of the peel and mixing them evenly, fermenting to obtain a fermentation liquid, sterilizing the fermentation liquid to obtain a sterilized fermentation liquid, and then vacuum concentrating the sterilized fermentation liquid, and then drying, crushing, and sieving in sequence to obtain peel fermentation powder; (3) Mixing the peel fermentation powder with ethanol, extracting by oscillation and then centrifuging to obtain a supernatant and a precipitate; vacuum concentrating the supernatant and purifying it through a chromatography column to obtain a purified solution, and sequentially vacuum concentrating and freeze-drying the purified solution to obtain component A; sequentially drying, crushing, and sieving the precipitate to obtain component B; and mixing component A and component B to obtain citrus dietary fiber.

2. The method for preparing citrus dietary fiber according to claim 1, characterized in that: The moisture content of the peel powder after drying in step (1) is 10% to 12% by mass; the moisture content of the peel fermentation powder in step (2) is 10% to 12% by mass; the moisture content of component B in step (3) is 10% to 12% by mass.

3. The method for preparing citrus dietary fiber according to claim 1, characterized in that: The lactic acid bacteria liquid is an activated and amplified lactic acid bacteria liquid, and the number of bacteria is 10 8 ~10 9 CFU / mL; the inoculation amount is 3% to 5% of the volume of the fermentation broth.

4. The method for preparing citrus dietary fiber according to claim 1, characterized in that: The mass ratio of the peel fermentation powder to the ethanol is 1:15-20; the volume fraction of the ethanol is 75%-85% ethanol.

5. The method for preparing citrus dietary fiber according to claim 1, characterized in that: The particle size of the fruit peel ultrafine powder is 15 μm to 25 μm.

6. The method for preparing citrus dietary fiber according to claim 1, characterized in that: The fermentation temperature is 25° C. to 35° C.; the relative humidity of the fermentation is 60% to 70%; and the fermentation time is 70 h to 80 h.

7. An application of citrus dietary fiber, characterized in that: The citrus dietary fiber prepared according to any one of claims 1 to 6 is used in the preparation of high-fiber biscuits.

8. A high-fiber biscuit, characterized in that: The high-fiber biscuits include the following raw materials: 88-100 parts by weight of low-gluten flour, 40-50 parts by weight of butter, 0.5-3 parts by weight of salt, 20-35 parts by weight of white sugar, 20-25 parts by weight of whole egg liquid, 0.1-1 part by weight of a loosening agent, and 1-12 parts by weight of the citrus dietary fiber obtained according to any one of claims 1 to 6.

9. The method for preparing high-fiber biscuits according to claim 8, characterized in that: The preparation method comprises the following steps: (1) firstly, a loosening agent, low-gluten flour, and citrus dietary fiber are uniformly mixed to obtain a mixture A, and then butter, salt, white sugar, and whole egg liquid are uniformly mixed to obtain a mixture B; (2) mixing the mixture A and the mixture B, stirring evenly, and kneading into dough; leaving the dough to rise at room temperature for 10 to 20 minutes, and then refrigerating for 30 to 40 minutes to obtain a refrigerated dough; (3) pressing the refrigerated dough into a dough using a mold; and baking the dough for 25 minutes to 35 minutes to obtain high-fiber biscuits.

10. The method for preparing high-fiber biscuits according to claim 9, characterized in that: The upper baking temperature in step (3) is 140°C to 160°C, and the lower baking temperature is 160°C to 180°C.

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