Low-GI biscuit with blood sugar regulating function and preparation method of low-GI biscuit

Abstract

The invention discloses a low-GI biscuit with a blood sugar regulating function and a preparation method of the low-GI biscuit, and belongs to the technical field of food processing. The low-GI biscuits comprise water and oil wrappers and bakery shortening dough, and the water and oil wrappers comprise buckwheat flour, low-gluten flour, edible oil, yeast and baking soda; the bakery shortening dough comprises high amylose corn starch, corn starch, edible oil, ground cinnamon and salt. Through the synergistic effect of all the components, the activity of alpha-amylase and alpha-glucosidase is inhibited, carbohydrate digestion is delayed, and the GI value is reduced. The low-GI biscuit prepared by the preparation method disclosed by the invention has a crisp taste and an antibacterial effect, and a safe and effective food choice is provided for diabetics and crowds with blood glucose control.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to a low-GI biscuit with a blood sugar regulating function and a preparation method thereof. Background Art

[0002] Biscuits were originally developed as emergency food, with the characteristics of high carbohydrate content and high energy density, and therefore have a high glycemic index (GI). At present, most of the research and development of biscuits is maintained in the appearance, flavor, variety and other aspects of the biscuits. It cannot change the inherent problem of excessive carbohydrates in the biscuits themselves, and cannot meet the needs of special groups with underlying diseases. Therefore, the improvement direction of functional biscuits has become the pursuit of current biscuit product research and development. In addition to drug treatment, the most important intervention strategy for patients with hyperglycemia is dietary intervention, which must follow the principle of "controlling the total amount and type of carbohydrates." Therefore, people who need blood sugar regulation have limited choices of food and need to give priority to low-GI foods.

[0003] Based on this, developing a low-GI biscuit that can regulate blood sugar function and provide more suitable food options for special groups of people will have a huge potential market. Summary of the Invention

[0004] The present invention aims to provide a low-GI biscuit with blood sugar-regulating properties and a method for preparing the same, addressing the aforementioned problems with the prior art. By optimizing the formula and incorporating a phased baking process, the present invention develops a low-GI biscuit that is both nutritious and functional, filling a market gap.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The invention provides a low-GI biscuit with a blood sugar regulating function. The biscuit comprises a water-oil dough and a shortcrust pastry. The water-oil dough comprises buckwheat flour, low-gluten flour, edible oil, yeast and baking soda; and the shortcrust pastry comprises high-amylose corn starch, corn starch, edible oil, cinnamon powder and salt.

[0007] Furthermore, the water-oil dough components include, by mass, 30-40 parts of buckwheat flour, 20-30 parts of low-gluten flour, 10-20 parts of edible oil, 0.8-1 part of yeast and 0.2-0.4 part of baking soda.

[0008] Furthermore, the water-oil dough components include, by mass, 40 parts of buckwheat flour, 20 parts of low-gluten flour, 20 parts of cooking oil, 1 part of yeast and 0.4 parts of baking soda.

[0009] Furthermore, the shortcrust dough components include, by mass, 40-60 parts of high-amylose corn starch, 10-30 parts of corn starch, 30-50 parts of edible oil, 10-15 parts of cinnamon powder and 2-3 parts of salt.

[0010] Furthermore, the shortcrust dough components include, by mass, 60 parts of high-amylose corn starch, 10 parts of corn starch, 50 parts of edible oil, 15 parts of cinnamon powder and 3 parts of salt.

[0011] Furthermore, in terms of mass percentage, the mass ratio of the water-oil dough to the shortcrust pastry is 60-70:30-40.

[0012] Furthermore, in terms of mass percentage, the mass ratio of the water-oil dough to the shortcrust pastry is 60:40.

[0013] The present invention also provides a preparation method of the low-GI biscuits, comprising the following steps: dissolving yeast in water and mixing the mixture with edible oil, adding buckwheat flour, low-gluten flour and baking soda to obtain a water-oil dough and fermenting the mixture; mixing high-amylose corn starch, corn starch, cinnamon powder, edible oil and salt to obtain a shortcrust pastry; wrapping the shortcrust pastry in the water-oil dough, folding, rolling and shaping the mixture, and baking the mixture in stages to obtain the low-GI biscuits.

[0014] Furthermore, the staged baking is: first baking at 130°C, and then heating to 150°C for baking.

[0015] Furthermore, the fermentation conditions are a temperature of 30-32° C. and a relative humidity of 80-82%.

[0016] The present invention discloses the following technical effects:

[0017] The biscuits prepared by the present invention are low GI foods and are suitable for people with blood sugar control needs. The biscuits of the present invention have a unique flavor, a crisp taste, and special nutritional value. Due to the antibacterial effect of cinnamon itself, no preservatives need to be added, and they are suitable for special groups of people to eat. The biscuits prepared by the present invention can significantly reduce the GI value, inhibit the activity of α-amylase and α-glucosidase, effectively delay carbohydrate digestion, stabilize blood sugar fluctuations, play a positive role in blood sugar regulation, and have health benefits. The materials used in the formula of the present invention are simple and the cost is low. The fermentation process of the present invention using the one-time fermentation method greatly shortens the fermentation time of the dough, simplifies the production process, and can meet the needs of industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0019] Figure 1 The sensory evaluation results of biscuit samples in each treatment group are shown;

[0020] Figure 2 The starch hydrolysis rates of biscuit samples and white bread in each treatment group are shown;

[0021] Figure 3 The eGI values ​​of the biscuit samples in each treatment group were determined;

[0022] Figure 4 The inhibition of α-amylase by biscuit samples in each treatment group;

[0023] Figure 5 The inhibition of α-glucosidase by biscuit samples in each treatment group. DETAILED DESCRIPTION

[0024] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0025] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0026] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0027] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0028] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0029] The cinnamon bark (Cinnamon bark from Luoding) used in the product formula of the present invention is an important edible and medicinal crop. It can enhance metabolism by affecting the activity of glucose transport-related proteins and enzymes, regulate the absorption rate of glucose, and thus improve the blood sugar level of the individual who consumes it, making the present invention suitable for consumption by people with high blood sugar. Buckwheat has a low glycemic index and is digested and absorbed relatively slowly in the body after consumption, which can keep blood sugar relatively stable for a long time and contribute to the stable control of blood sugar. Buckwheat has the nutritional property of being rich in flavonoids. Studies have shown that buckwheat flavonoids can bind to the surface sites of enzymes related to starch digestion to change the secondary structure of the enzyme, thereby inhibiting the activity of the enzyme, reducing the starch digestibility, and playing a role in regulating blood sugar.

[0030] Pancreatic α-amylase and intestinal α-glucosidase are key enzymes for carbohydrate digestion. They catalyze the digestion of starch by hydrolyzing α-1,4-glucosidic bonds. Inhibiting these enzymes can significantly reduce the rate of carbohydrate digestion and prolong the overall carbohydrate digestion time, thereby stabilizing blood sugar fluctuations and achieving blood sugar control.

[0031] High-amylose corn starch was purchased from Henan Shengfa Biotechnology Co., Ltd., corn starch was purchased from Foshan Jinyuan Food Co., Ltd., and highly active dry yeast was purchased from Angel Yeast Co., Ltd. The dough mixer described below is the KM-993 multi-function chef machine produced by Shenzhen Kangjiajiapin Intelligent Electrical Technology Co., Ltd.

[0032] Example 1

[0033] A method for preparing biscuits

[0034] S1. Weigh the following ingredients for the water-oil dough: 40 parts buckwheat flour, 20 parts cake flour, 20 parts cooking oil, 1 part highly active dry yeast, and 0.4 parts baking soda.

[0035] S2. Highly active dry yeast is added to water (the volume ratio of high active dry yeast to water is 1:55), and stirred until completely dissolved to obtain yeast water. The yeast water is added to edible oil (the volume ratio of yeast water to edible oil is 11:4), and stirred to obtain a yeast-edible oil mixed emulsion;

[0036] S3. Mix pure buckwheat flour, low-gluten flour, and baking soda, pass through a 100-mesh sieve, and add to the yeast-edible oil mixed emulsion in a ratio of 60.4:76. Stir until no obvious dry powder particles are present. Knead the dough in a dough mixer at a slow speed until the dough has a uniform color to prepare a water-oil dough with a moisture content of 55%;

[0037] S4, fermenting the water-oil dough at a temperature of 30-32° C. and a relative humidity of 80-82% for 1 hour;

[0038] S5. Relax the water-oil dough fermented in step 4 at room temperature for 10 minutes, then place it in an environment with a temperature of 4-8°C and relax it for 20-30 minutes, and roll it out for later use;

[0039] S6. Weigh the following ingredients for the pastry: 60 parts high-amylose corn starch, 10 parts corn starch, 50 parts cooking oil, 15 parts cinnamon powder, and 3 parts salt, by weight.

[0040] S7. Mix all ingredients of the pastry and stir until the color is uniform to obtain the pastry for later use;

[0041] S8, weighing the shortcrust pastry prepared in step 7 and the water-oil dough prepared in step 5 in a mass ratio of 40%:60% for later use;

[0042] S9. Spread the pastry on half of the water-oil dough, fold it in half to wrap the pastry inside, fold it three times, roll the dough into a thin slice with a thickness of 2 mm, cut it into pieces (4 cm × 6 cm), and place it in a baking pan;

[0043] S10, placing the baking tray in an oven, baking at 130°C for 27 minutes, then raising the temperature to 150°C and continuing baking for 3 minutes to color the biscuits, obtaining finished biscuits, and packaging them after cooling.

[0044] Example 2

[0045] Compared with Example 1, S1 of this embodiment is: weighing the water-oil dough materials, calculated by weight: 30 parts of buckwheat flour, 30 parts of low-gluten flour, 10 parts of cooking oil, 0.8 parts of highly active dry yeast, and 0.2 parts of baking soda; S6 of this embodiment is: weighing the pastry materials, calculated by weight: 40 parts of high-amylose corn starch, 30 parts of corn starch, 30 parts of cooking oil, 10 parts of cinnamon powder, and 2 parts of salt; S8 of this embodiment is: weighing the pastry prepared in step 7 and the water-oil dough prepared in step 5 in a mass ratio of 30%:70% for later use.

[0046] The remaining steps are the same as in Example 1.

[0047] Example 3

[0048] Compared with Example 1, S1 of this embodiment is: weighing the water-oil dough materials by weight: 35 parts of buckwheat flour, 25 parts of low-gluten flour, 15 parts of cooking oil, 0.9 parts of highly active dry yeast, and 0.3 parts of baking soda; S6 of this embodiment is: weighing the pastry materials by weight: 50 parts of high-amylose corn starch, 20 parts of corn starch, 40 parts of cooking oil, 12.5 parts of cinnamon powder, and 2.5 parts of salt; S8 of this embodiment is: weighing the pastry prepared in step 7 and the water-oil dough prepared in step 5 in a mass ratio of 35%:65% for later use.

[0049] The remaining steps are the same as in Example 1.

[0050] Comparative Example 1

[0051] Compared with Example 1, S10 of this comparative example is to place the baking tray into the oven, control the temperature at 150° C. throughout the process, and bake for 24 minutes to obtain finished biscuits.

[0052] The remaining steps are the same as in Example 1.

[0053] Comparative Example 2

[0054] Compared with Example 1, S1 of this comparative example is as follows: in parts by weight, weigh the following water-oil dough materials: 60 parts of low-gluten flour, 15 parts of edible oil, 0.9 parts of highly active dry yeast, and 0.3 parts of baking soda.

[0055] The remaining steps are the same as in Example 1.

[0056] Comparative Example 3

[0057] Compared with Example 1, S6 of this comparative example is as follows: in parts by weight, weigh the following shortening materials: 70 parts of corn starch, 50 parts of cooking oil, 15 parts of cinnamon powder, and 3 parts of salt.

[0058] The remaining steps are the same as in Example 1.

[0059] Comparative Example 4

[0060] Compared with Example 1, S6 of this comparative example is as follows: in parts by weight, the shortening materials are weighed: 60 parts of high-amylose corn starch, 20 parts of corn starch, 50 parts of cooking oil, 15 parts of black pepper powder, and 3 parts of salt.

[0061] The remaining steps are the same as in Example 1.

[0062] The formulation components of Examples 1-3 and Comparative Examples 1-4 are shown in Table 1.

[0063] Table 1 Biscuit formula components of each treatment group

[0064]

[0065]

[0066] A sensory evaluation panel consisting of 12 food professionals and 10 non-food professionals conducted a sensory evaluation on the biscuits prepared in each treatment group of Examples 1-3 and Comparative Examples 1-4. The sensory evaluation table is shown in Table 2.

[0067] Table 2 Sensory evaluation table

[0068]

[0069] In addition, 1.5 g of the finished biscuits prepared in each treatment group of Examples 1-3 and Comparative Examples 1-4 and the white bread of the blank control group (prepared by using the same low-gluten flour and high-active dry yeast as described above to make a dough with a moisture content of 60%, wherein the mass ratio of water, low-gluten flour, high-active dry yeast, edible oil and salt in the dough is 100:150:2:5:2, fermented at 18°C ​​for 12 hours, removed, relaxed at 27°C for 1 hour, fermented at 30°C for 30 minutes, and baked in an oven at 220°C for 25 minutes) were randomly selected and crushed, and an in vitro digestion experiment was performed to measure the eGI value, which was used as a reference for the GI value of the biscuits to verify the low GI characteristics of the biscuits of the present invention. The method for in vitro determination of eGI (Goni method) is as follows:

[0070] S1. Sample pretreatment: 50 mg of crushed biscuit sample (particle size ≤ 0.5 mm) was placed in a stoppered centrifuge tube and 10 mL of HCl-KCl buffer (0.1 mol / L, pH = 1.5) was added;

[0071] S2. Gastric digestion simulation: Add 0.2 mL of pepsin solution (2000 U / mL) to the above sample solution, mix well, incubate in a 40°C water bath with shaking for 1 h, and then dilute to 25 mL with PBS buffer (0.1 mol / L, pH = 6.9);

[0072] S3, small intestinal digestion simulation: add 5 mL of PBS buffer containing 2.6 U of α-amylase and 60 μL of glucoamylase (110 U / mL) and incubate in a 37°C water bath with shaking;

[0073] S4. Sampling: Within 180 minutes, take 1 mL of the reaction solution every 30 minutes and place it in a centrifuge tube. Incubate in a 100°C water bath for 5 minutes to completely inactivate the enzyme. Cool to room temperature, centrifuge, and collect the supernatant for testing. Each set of samples should be tested in triplicate.

[0074] S5. Determination of glucose content in biscuits of each treatment group: The glucose content in the reaction solution was determined using the 3.5-dinitrosalicylic acid reagent (DNS) method;

[0075] S6. The starch hydrolysis rates (HR) of each group of samples were calculated using formula (1):

[0076] HR=m G ×0.9 / m (1)

[0077] Where:

[0078] m G ——Glucose content in the reaction solution at the sampling time (mg);

[0079] m——total sample size (mg).

[0080] The relationship between the hydrolysis rate and time was plotted with the enzymatic reaction time as the horizontal axis and the starch hydrolysis rate of the sample as the vertical axis. The area under the starch hydrolysis rate curve (AUC) of the sample was obtained, and the hydrolysis index (HI) of the biscuit sample was calculated according to formula (2):

[0081] HI = AUC 饼干 AUC 白面包 ×100 (2)

[0082] Where:

[0083] AUC 饼干 ——The area under the starch hydrolysis rate curve of the biscuit sample;

[0084] AUC 白面包 - the area under the starch hydrolysis curve for white bread;

[0085] 100——Conversion factor.

[0086] After calculating HI, the eGI value of biscuits can be calculated according to formula (3):

[0087] eGI=0.862HI+8.1981 (3)

[0088] Where:

[0089] HI - hydrolysis index of biscuit sample.

[0090] The sensory evaluation results of each treatment group are shown in Table 3.

[0091] Table 3 Sensory evaluation results of biscuit samples in each treatment group

[0092] project Points / points Example 1 81.3 Example 2 84.2 Example 3 87.9 Comparative Example 1 78.1 Comparative Example 2 77.4 Comparative Example 3 75.0 Comparative Example 4 79.1

[0093] The eGI test results of each treatment group are shown in Table 4.

[0094] Table 4 In vitro eGI values ​​of biscuit samples in each treatment group

[0095] project eGI Example 1 42.17 Example 2 45.86 Example 3 46.67 Comparative Example 1 58.71 Comparative Example 2 55.79 Comparative Example 3 61.76 Comparative Example 4 59.65

[0096] The reaction solutions obtained after 180 min of in vitro digestion of the above-mentioned treatment groups were used to measure the inhibition of the biscuit samples on the enzyme activities of α-amylase and α-glucosidase, so as to verify the functional activity of the biscuits of the present invention in regulating blood sugar.

[0097] The inhibition of α-amylase activity was determined as follows:

[0098] S1. Sample Preparation: Place 100 μL of 26 U / mL α-amylase solution (dissolved in 2 mmol / L, pH 6.9 PBS buffer) in a centrifuge tube and incubate at 25°C for 20 min. Add 50 μL of the in vitro digestion reaction solution and 100 μL of 1% starch solution to a test tube, mix with the α-amylase solution, and incubate at 25°C for 5 min. Add 50 μL of DNS solution, boil in a water bath for 10 min, and cool to room temperature. A PBS buffer blank control should be used in parallel.

[0099] S2. Measure absorbance: Transfer 100 μL of the sample solution to a 96-well plate. Measure absorbance at 540 nm using a microplate reader, using acarbose as a positive control.

[0100] The inhibition rate (IR) of the sample solution on α-amylase was calculated according to formula (4):

[0101] IR=[Abs 540 (blank)-Abs 540 (Sample)] / Abs 540 (blank) (4)

[0102] Where:

[0103] Abs 540(Blank) – absorbance of blank control sample replaced with PBS buffer at 540 nm;

[0104] Abs 540 (Sample)—Absorbance of the sample added with the supernatant of simulated small intestinal digestion at 540 nm.

[0105] Experiments were performed in triplicate.

[0106] The results of the enzyme inhibition rate of each treatment group on α-amylase are shown in Table 5.

[0107] Table 5 Determination results of the enzyme inhibition rate of α-amylase by biscuit samples in each treatment group

[0108]

[0109]

[0110] The inhibition of α-glucosidase activity was determined as follows:

[0111] S1. Sample solution preparation: Add 40 μL of α-glucosidase solution (1 U / mL) to a mixture of 1 μL of in vitro digestion reaction solution and 69 μL of PBS buffer (0.1 mol / L, pH = 7.0), incubate at 37°C for 15 min, then add 40 mL of 5 mmol / L pNPG aqueous solution to the mixture. After incubation for another 30 min, add 150 μL of 0.1 mol / L Na2CO3 to terminate the reaction.

[0112] S2. Absorbance measurement: Take 10 μL of the mixed solution and measure its absorbance at 405 nm using a microplate reader. Use acarbose as a positive control and PBS buffer as a blank control. Perform each experiment in triplicate. Calculate the α-glucosidase inhibition rate of the sample solution using formula (4).

[0113] The results of the enzyme inhibition rate of each treatment group on α-glucosidase are shown in Table 6.

[0114] Table 6 Determination of the enzyme inhibition rate of α-glucosidase by biscuit samples in each treatment group

[0115] project α-glucosidase inhibition rate / % Example 1 70.0532 Example 2 64.2819 Example 3 62.2872 Comparative Example 1 9.3617 Comparative Example 2 41.7553 Comparative Example 3 52.8989 Comparative Example 4 10.2926

[0116] The sensory evaluation results of biscuit samples in each treatment group are shown in Figure 1 The starch hydrolysis rates of biscuit samples and white bread in each treatment group are shown in Figure 2 The eGI values ​​of the biscuit samples in each treatment group were determined as follows: Figure 3 The inhibition of α-amylase by biscuit samples in each treatment group is shown in Figure 4 The inhibition of α-glucosidase by biscuit samples in each treatment group is shown in Figure 5 .Depend on Figure 1-5 It can be seen that the biscuits prepared in Examples 1-3 of the present invention have good sensory properties through the synergistic effect of various components, can significantly reduce the GI value, and inhibit the activity of α-amylase and α-glucosidase, effectively delaying carbohydrate digestion and stabilizing blood sugar fluctuations.

[0117] Furthermore, Comparative Example 4 differs from Example 1 in that the cinnamon powder in Example 1 is replaced with black pepper powder. The present invention verified the shelf life of the finished products prepared in Example 1 and Comparative Example 4, respectively. The results showed that Example 1 had a shelf life of 59 days, while Comparative Example 4 had a shelf life of 28 days. This indicates that the cinnamon added to the present invention achieves an antibacterial effect without the need for preservatives, thereby extending the shelf life of the product.

[0118] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A low GI biscuit with blood sugar regulating function, characterized in that: The invention comprises water-oil dough and shortcrust dough. The water-oil dough comprises buckwheat flour, low-gluten flour, edible oil, yeast and baking soda; the shortcrust dough comprises high-amylose corn starch, corn starch, edible oil, cinnamon powder and salt.

2. The low GI biscuit according to claim 1, characterized in that The water-oil dough comprises, by weight, 30-40 parts of buckwheat flour, 20-30 parts of low-gluten flour, 10-20 parts of edible oil, 0.8-1 part of yeast and 0.2-0.4 part of baking soda.

3. The low GI biscuit according to claim 1, characterized in that The water-oil dough components include 40 parts of buckwheat flour, 20 parts of low-gluten flour, 20 parts of edible oil, 1 part of yeast and 0.4 parts of baking soda in parts by mass.

4. The low GI biscuit according to claim 1, characterized in that The shortcrust pastry comprises, by weight, 40-60 parts of high-amylose corn starch, 10-30 parts of corn starch, 30-50 parts of edible oil, 10-15 parts of cinnamon powder and 2-3 parts of salt.

5. The low GI biscuit according to claim 1, characterized in that The shortcrust pastry dough comprises, by weight, 60 parts of high-amylose corn starch, 10 parts of corn starch, 50 parts of edible oil, 15 parts of cinnamon powder and 3 parts of salt.

6. The low GI biscuit according to claim 1, characterized in that Calculated by mass percentage, the mass ratio of the water-oil dough to the shortcrust pastry is 60-70:30-40.

7. The low GI biscuit according to claim 6, characterized in that Calculated by mass percentage, the mass ratio of the water-oil dough to the shortcrust pastry is 60:

40.

8. A method for preparing the low GI biscuits according to any one of claims 1 to 7, characterized in that: The method comprises the following steps: dissolving yeast in water and mixing the mixture with edible oil, adding buckwheat flour, low-gluten flour and baking soda to obtain a water-oil dough and fermenting the mixture; mixing high-amylose corn starch, corn starch, cinnamon powder, edible oil and salt to obtain a shortcrust pastry; wrapping the shortcrust pastry in the water-oil dough, folding, rolling and shaping the mixture, and baking the mixture in stages to obtain the low-GI biscuits.

9. The preparation method according to claim 8, characterized in that The staged baking is as follows: first baking at 130° C., and then heating to 150° C. for baking.

10. The preparation method according to claim 8, characterized in that The fermentation conditions are a temperature of 30-32° C. and a relative humidity of 80-82%.

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