Preparation method of low GI seabuckthorn biscuits for improving memory

Abstract

The present invention belongs to the field of food, and specifically relates to a method for preparing a low GI seabuckthorn biscuit for assisting memory improvement, wherein the biscuit is composed of the following components by mass percentage of whole flour: whole buckwheat flour, whole quinoa flour, seabuckthorn extract, tea polysaccharide, coconut oil, steviol glycoside, erythritol, β-cyclodextrin, gluten, baking soda, ammonium bicarbonate, and the remaining components are water. The present invention ensures that the healthy oil does not contain trans fatty acids under the premise of ensuring low GI food, does not add any pigment and preservative, has unique flavor, is convenient for storage, and is easy to carry; the present invention uses seabuckthorn extract as the main active substance, and the prepared biscuits have the effect of assisting memory improvement, and can be used as a new functional food for obese, hyperglycemic and diabetic people.

Description

Technical Field

[0001] The invention belongs to the field of food, and relates to a method for preparing sea buckthorn biscuits with low glycemic index (GI) and the ability to assist in improving memory. Background Art

[0002] Seabuckthorn is a plant that is both a medicine and food. It is rich in amino acids, fatty acids, polysaccharides, vitamins, flavonoids, sterols and other bioactive substances, and has high nutritional and medicinal value. my country is the country with the richest seabuckthorn resources. It mainly grows in the western region of my country, with a total area of ​​18 million mu, of which the natural forest area accounts for nearly 75%. It is one of the representative crops in western my country. A large number of studies have extracted various bioactive substances from various parts of seabuckthorn. These ingredients have anti-inflammatory, antioxidant, anti-cancer, cholesterol-lowering, blood lipid-lowering, cancer and cardiovascular disease prevention effects.

[0003] As living standards improve, people begin to pursue better taste. Refined grains such as rice and white flour have become our main food, and these foods are high GI foods. High GI foods are digested quickly and have a high absorption rate after entering the gastrointestinal tract, and glucose is released quickly and blood sugar rises quickly. Long-term and large-scale intake of high GI foods and a sedentary lifestyle have led to increasingly prominent health problems such as obesity, high blood sugar, and diabetes.

[0004] Seabuckthorn has multiple biological activities, but there are not many functional foods that can be eaten by people and have good taste. Currently, there are mainly fruit juice, fruit milk, enzyme, jam, chewing tablets, etc. The current research and development of seabuckthorn is mainly focused on the production of seabuckthorn drinks, and there is no report on seabuckthorn related low GI and functional foods that assist in improving memory. The seabuckthorn biscuits of the present invention can enhance the satiety of the human body, delay the increase of blood sugar after a meal, and have the function of assisting in improving memory. The preparation process of biscuits is simple, easy to carry, and suitable for various people to eat anytime and anywhere. Summary of the invention

[0005] In view of the deficiencies of the above existing technologies, this study provides a biscuit with low GI, no added pigments and preservatives, easy for human digestion and absorption, delicious, nutritious, and suitable for overweight, obese and high blood sugar people.

[0006] The technical solution of the present invention is as follows:

[0007] 1. A method for preparing low GI seabuckthorn biscuits for improving memory, comprising the following specific steps:

[0008] (1) Pass buckwheat flour and quinoa flour through an 80-mesh sieve and mix them evenly;

[0009] (2) mixing the composite powder obtained in step (1) with gluten powder, and then adding seabuckthorn polysaccharide, tea polysaccharide, erythritol, steviol glycoside, and β-cyclodextrin, mixing well, gelatinizing at 110° C., and recording the mass change during gelatinization;

[0010] (3) grinding the dough obtained in step (2) with a high-speed grinder, passing it through a 20-mesh sieve, adding baking soda and ammonium bicarbonate and mixing evenly;

[0011] (4) according to steps (1) to (3), the mass ratio of whole flour to water is 6:4, and the remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until the mixture is evenly mixed and no obvious lumps are formed. Then, coconut oil and sea buckthorn oil are added, the mixture is evenly mixed, and squeezed into a mass;

[0012] (5) After forming a ball, let it stand at room temperature for 30 minutes;

[0013] (6) Press the dough into 0.3 mm thin slices and cut into biscuit shapes;

[0014] (7) Evenly poke air holes on the biscuits and bake in the oven;

[0015] (8) After the biscuits have cooled to room temperature, they are packaged and sealed;

[0016] The mass ratio of the whole buckwheat flour to the whole quinoa flour in step (1) is 9:1-1:9;

[0017] Step (2) The mass ratio of the buckwheat and quinoa composite powder to gluten powder is 80:20-99:1, the mass percentage of seabuckthorn polysaccharide is 1.6-4.8%, the mass percentage of tea polysaccharide is 0-14%, the mass percentage of erythritol is 6-14%, the mass percentage of steviol glycoside is 0.01-0.08%, the mass percentage of β-cyclodextrin is 0.01-0.08%, and the gelatinization time is 15-75 min;

[0018] The mass percentage of baking soda in step (3) is 0.1-1%, and the mass percentage of ammonium bicarbonate is 0.1-0.8%;

[0019] In step (4), the mass percentage of sea buckthorn oil is 1.5-3.5%, and the mass percentage of coconut oil is 2.5-6%;

[0020] The specific baking temperature of step (7) is to first bake in an oven with a bottom fire and a top fire of 160-200° C. for 5-10 minutes, and then transfer to an oven with a bottom fire of 160-200° C. and a top fire of 180-220° C. for 2-5 minutes.

[0021] 2. Application of the biscuits prepared according to the above method for preparing low GI seabuckthorn biscuits for assisting in improving memory as functional foods for assisting in improving memory.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] (1) Using quinoa and buckwheat flour as raw materials, the nutritional value of the biscuits is increased as much as possible while ensuring that the product is a low GI food.

[0024] (2) The product contains no added sugar and no trans fatty acids, and is more in line with the dietary requirements of people with hyperlipidemia, obesity, hyperglycemia and diabetes.

[0025] (3) The product has the function of assisting in improving memory.

[0026] (4) The product overcomes the bitter, sour and astringent taste of sea buckthorn and has stable quality.

[0027] (5) No large and expensive instruments are required during production, making it suitable for large-scale production.

[0028] (6) The product is suitable for a wide range of people, is convenient to store, easy to carry, and can be eaten at any time. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 Blood glucose response curve

[0030] Figure 2 Mouse trajectory diagram in the Y-maze experiment.

[0031] Figure 3 Diagram of mouse trajectory in the Barnes maze experiment.

[0032] Figure 4 Representative TEM images of hippocampal synaptic ultrastructure

[0033] Figure 5 Protein levels of PSD-95, BDNF, and p-CREB / CREB in mouse brain DETAILED DESCRIPTION

[0034] The present invention is further explained below with reference to examples. The embodiments are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

[0035] Example 1

[0036] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are respectively sieved through an 80-mesh sieve and then mixed in a mass ratio of 9:1;

[0037] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 8% of tea polysaccharide, 12% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0038] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed grinder for 8 seconds, passed through a 20-mesh sieve, and 1% of baking soda and 0.6% of ammonium bicarbonate are added to the dough, and mixed evenly;

[0039] (4) dough preparation: according to steps (1) to (3), the ratio of whole flour to water is 6:4, and the remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed and no obvious lumps are formed. Then, 6% coconut oil and 3% sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough;

[0040] (5) Resting the dough: After forming the dough, let it rest at room temperature for 30 minutes;

[0041] (6) Roller forming: Press the dough into 0.3 mm thick sheets and shape them into rectangles of equal size, 3 cm in length and 1.5 cm in width;

[0042] (7) Baking: After the biscuits are formed, vent holes are evenly punched on them, and then they are first baked in an oven at a bottom temperature of 160°C and a top temperature of 180°C for 5 minutes.

[0043] (8) Cooling and packaging: After the biscuits have cooled to room temperature, they are packaged and sealed.

[0044] Example 2

[0045] Steps (1) to (6) are the same as in Example 1;

[0046] (7) Baking: After the biscuits are formed, vent holes are evenly pierced on them, and then they are first baked in an oven at a bottom temperature of 200°C and a top temperature of 220°C for 2 minutes.

[0047] Step (8) is the same as in Example 1.

[0048] Example 3

[0049] Steps (1) to (6) are the same as in Example 1;

[0050] (7) Baking: After the biscuits are formed, vent holes are evenly punched on them, and then they are first baked in an oven with a bottom temperature of 165°C and a top temperature of 190°C for 4 minutes.

[0051] Step (8) is the same as in Example 1.

[0052] Example 4

[0053] Steps (1) to (6) are the same as in Example 1;

[0054] (7) Baking: After the biscuits are formed, vent holes are evenly punched on them, and then they are first baked in an oven at a bottom temperature of 190°C and a top temperature of 210°C for 7 minutes, and then transferred to an oven at a bottom temperature of 190°C and a top temperature of 210°C for 3 minutes;

[0055] Step (8) is the same as in Example 1.

[0056] Example 5

[0057] Steps (1) to (6) are the same as in Example 1;

[0058] (7) Baking: After the biscuits are formed, vent holes are evenly punched on them, and then they are first baked in an oven at a bottom temperature of 170°C and a top temperature of 200°C for 8 minutes, and then transferred to an oven at a bottom temperature of 170°C and a top temperature of 200°C for 3 minutes;

[0059] Step (8) is the same as in Example 1.

[0060] Example 6

[0061] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are sieved through an 80-mesh sieve respectively and then mixed in a mass ratio of 8:2;

[0062] Steps (2) to (8) are the same as those in Example 5.

[0063] Example 7

[0064] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are sieved through an 80-mesh sieve respectively and then mixed in a mass ratio of 7:3;

[0065] Steps (2) to (8) are the same as those in Example 5.

[0066] Example 8

[0067] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are respectively sieved through an 80-mesh sieve and then mixed in a mass ratio of 6:4;

[0068] Steps (2) to (8) are the same as those in Example 5.

[0069] Example 9

[0070] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are sieved through an 80-mesh sieve respectively and then mixed in a mass ratio of 5:5;

[0071] Steps (2) to (8) are the same as those in Example 5.

[0072] Example 10

[0073] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are sieved through an 80-mesh sieve respectively and then mixed in a mass ratio of 4:6;

[0074] Steps (2) to (8) are the same as those in Example 5.

[0075] Embodiment 11

[0076] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are respectively sieved through an 80-mesh sieve and then mixed in a mass ratio of 3:7;

[0077] Steps (2) to (8) are the same as those in Example 5.

[0078] Example 12

[0079] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are sieved through an 80-mesh sieve respectively and then mixed in a mass ratio of 2:8;

[0080] Steps (2) to (8) are the same as those in Example 5.

[0081] Embodiment 13

[0082] (1) Preparation of compound flour: whole buckwheat flour and whole quinoa flour are respectively sieved through an 80-mesh sieve and then mixed in a mass ratio of 1:9;

[0083] Steps (2) to (8) are the same as those in Example 5.

[0084] Embodiment 14

[0085] Step (1) is the same as in Example 8;

[0086] (2) Addition of some auxiliary materials: The composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 14% of tea polysaccharide, 6% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0087] Steps (3) to (8) are the same as in Example 8.

[0088] Embodiment 15

[0089] Step (1) is the same as in Example 8;

[0090] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 12% of tea polysaccharide, 8% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0091] Steps (3) to (8) are the same as in Example 8.

[0092] Example 16

[0093] Step (1) is the same as in Example 8;

[0094] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 10% of tea polysaccharide, 10% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0095] Steps (3) to (8) are the same as in Example 8.

[0096] Embodiment 17

[0097] Step (1) is the same as in Example 8;

[0098] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 8% of tea polysaccharide, 12% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0099] Steps (3) to (8) are the same as in Example 8.

[0100] Embodiment 18

[0101] Step (1) is the same as in Example 8;

[0102] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 6% of tea polysaccharide, 14% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0103] Steps (3) to (8) are the same as in Example 8.

[0104] Embodiment 19

[0105] Step (1) is the same as in Example 8;

[0106] (2) Addition of some auxiliary materials: The composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 8% of erythritol, 0.02% of steviol glycoside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0107] Steps (3) to (8) are the same as in Example 8.

[0108] Embodiment 20

[0109] Step (1) is the same as in Example 8;

[0110] (2) Addition of some auxiliary materials: The composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of erythritol, 0.02% of steviol glycoside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0111] Steps (3) to (8) are the same as in Example 8.

[0112] Embodiment 21

[0113] Step (1) is the same as in Example 8;

[0114] (2) Addition of some auxiliary materials: The composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 10% of erythritol, 0.02% of stevioside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0115] Steps (3) to (8) are the same as in Example 8.

[0116] Embodiment 22

[0117] Step (1) is the same as in Example 8;

[0118] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.02% of steviol glycoside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0119] Steps (3) to (8) are the same as in Example 8.

[0120] Embodiment 23

[0121] Step (1) is the same as in Example 8;

[0122] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.01% of steviol glycoside, and 0.08% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0123] Steps (3) to (8) are the same as in Example 8.

[0124] Embodiment 24

[0125] Step (1) is the same as in Example 8;

[0126] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.02% of steviol glycoside, and 0.06% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0127] Steps (3) to (8) are the same as in Example 8.

[0128] Embodiment 25

[0129] Step (1) is the same as in Example 8;

[0130] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of steviol glycoside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0131] Steps (3) to (8) are the same as in Example 8.

[0132] Embodiment 26

[0133] Step (1) is the same as in Example 8;

[0134] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.06% of steviol glycoside, and 0.02% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0135] Steps (3) to (8) are the same as in Example 8.

[0136] Embodiment 27

[0137] Step (1) is the same as in Example 8;

[0138] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 1.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.08% of stevioside, and 0.01% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0139] Steps (3) to (8) are the same as in Example 8.

[0140] Embodiment 28

[0141] Step (1) to step (2) are the same as in Example 25;

[0142] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed grinder for 8 seconds, and then passed through a 20-mesh sieve; 0.1% of baking soda and 0.8% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0143] Steps (4) to (8) are the same as in Example 25.

[0144] Embodiment 29

[0145] Step (1) to step (2) are the same as in Example 25;

[0146] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed crusher for 8 seconds, and then passed through a 20-mesh sieve; 0.3% of baking soda and 0.6% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0147] Steps (4) to (8) are the same as in Example 25.

[0148] Embodiment 30

[0149] Step (1) to step (2) are the same as in Example 25;

[0150] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed crusher for 8 seconds, and then passed through a 20-mesh sieve; 0.5% of baking soda and 0.4% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0151] Steps (4) to (8) are the same as in Example 25.

[0152] Embodiment 31

[0153] Step (1) to step (2) are the same as in Example 25;

[0154] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed grinder for 8 seconds, and then passed through a 20-mesh sieve; 0.7% of baking soda and 0.2% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0155] Steps (4) to (8) are the same as in Example 25.

[0156] Embodiment 32

[0157] Step (1) to step (2) are the same as in Example 25;

[0158] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed crusher for 8 seconds, and then passed through a 20-mesh sieve; 0.9% of baking soda and 0.1% of ammonium bicarbonate are added based on the weight of the whole flour, and the mixture is mixed evenly;

[0159] Steps (4) to (8) are the same as in Example 25.

[0160] Embodiment 33

[0161] Step (1) to step (2) are the same as in Example 25;

[0162] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed grinder for 8 seconds, and then passed through a 20-mesh sieve; 0.65% of baking soda and 0.24% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0163] Steps (4) to (8) are the same as in Example 25.

[0164] Embodiment 34

[0165] Step (1) to step (2) are the same as in Example 25;

[0166] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed crusher for 8 seconds, and then passed through a 20-mesh sieve; 0.60% of baking soda and 0.28% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0167] Steps (4) to (8) are the same as in Example 25.

[0168] Embodiment 35

[0169] Step (1) to step (2) are the same as in Example 25;

[0170] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed crusher for 8 seconds, and then passed through a 20-mesh sieve; 0.63% of baking soda and 0.32% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0171] Steps (4) to (8) are the same as in Example 25.

[0172] Embodiment 36

[0173] Step (1) to step (2) are the same as in Example 25;

[0174] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed crusher for 8 seconds, and then passed through a 20-mesh sieve; 0.61% of baking soda and 0.36% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0175] Steps (4) to (8) are the same as in Example 25.

[0176] Embodiment 37

[0177] Step (1) to step (2) are the same as in Example 25;

[0178] (3) Adding the remaining auxiliary materials: The dough obtained in step (2) is crushed by a high-speed grinder for 8 seconds, and then passed through a 20-mesh sieve; 0.6% of baking soda and 0.4% of ammonium bicarbonate are added based on the weight of the whole flour, and mixed evenly;

[0179] Steps (4) to (8) are the same as in Example 25.

[0180] Embodiment 38

[0181] Steps (1) to (3) are the same as in Example 35;

[0182] (4) Preparation of dough: The ratio of whole flour to water is 6:4. The remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed. After no obvious lumps are formed, 2.5% of coconut oil and 3.5% of sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough.

[0183] Steps (5) to (8) are the same as in Example 35.

[0184] Embodiment 39

[0185] Steps (1) to (3) are the same as in Example 35;

[0186] (4) Preparation of dough: The ratio of whole flour to water is 6:4. The remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed and no obvious lumps are formed. Then 3% coconut oil and 3% sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough.

[0187] Steps (5) to (8) are the same as in Example 35.

[0188] Embodiment 40

[0189] Steps (1) to (3) are the same as in Example 35;

[0190] (4) Preparation of dough: The ratio of whole flour to water is 6:4. The remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed and no obvious lumps are formed. Then 3.5% of coconut oil and 2.5% of sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough.

[0191] Steps (5) to (8) are the same as in Example 35.

[0192] Embodiment 41

[0193] Steps (1) to (3) are the same as in Example 35;

[0194] (4) Preparation of dough: The ratio of whole flour to water is 6:4. The remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed and no obvious lumps are formed. Then 4% coconut oil and 2% sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough.

[0195] Steps (5) to (8) are the same as in Example 35.

[0196] Embodiment 42

[0197] Steps (1) to (3) are the same as in Example 35;

[0198] (4) Preparation of dough: The ratio of whole flour to water is 6:4. The remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed and no lumps are obvious. Then 4.5% of coconut oil and 1.5% of sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough.

[0199] Steps (5) to (8) are the same as in Example 35.

[0200] Embodiment 43

[0201] Steps (1) to (3) are the same as in Example 35;

[0202] (4) Preparation of dough: The ratio of whole flour to water is 6:4. The remaining water after removing the water absorbed by the flour during gelatinization is added, and the mixture is stirred until it is evenly mixed and no obvious lumps are formed. Then 3.9% of coconut oil and 1.7% of sea buckthorn oil by weight of the whole flour are added, and the mixture is evenly mixed and squeezed into a dough.

[0203] Steps (5) to (8) are the same as in Example 35.

[0204] Embodiment 44

[0205] Step (1) is the same as in Example 43;

[0206] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 2% seabuckthorn polysaccharide, 9% tea polysaccharide, 9% erythritol, 0.04% stevioside, and 0.04% β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0207] Steps (3) to (8) are the same as in Example 43.

[0208] Embodiment 45

[0209] Step (1) is the same as in Example 43;

[0210] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 2.4% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0211] Steps (3) to (8) are the same as in Example 43.

[0212] Embodiment 46

[0213] Step (1) is the same as in Example 43;

[0214] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 2.8% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0215] Steps (3) to (8) are the same as in Example 43.

[0216] Embodiment 47

[0217] Step (1) is the same as in Example 43;

[0218] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 3.2% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of steviol glycoside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0219] Steps (3) to (8) are the same as in Example 43.

[0220] Embodiment 48

[0221] Step (1) is the same as in Example 43;

[0222] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 3.6% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of steviol glycoside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0223] Steps (3) to (8) are the same as in Example 43.

[0224] Embodiment 49

[0225] Step (1) is the same as in Example 43;

[0226] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 4% seabuckthorn polysaccharide, 9% tea polysaccharide, 9% erythritol, 0.04% stevioside, and 0.04% β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0227] Steps (3) to (8) are the same as in Example 43.

[0228] Embodiment 50

[0229] Step (1) is the same as in Example 43;

[0230] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 4.4% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0231] Steps (3) to (8) are the same as in Example 43.

[0232] Embodiment 51

[0233] Step (1) is the same as in Example 43;

[0234] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, and 4.8% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0235] Steps (3) to (8) are the same as in Example 43.

[0236] Embodiment 52

[0237] Step (1) is the same as in Example 43;

[0238] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 99:1, and 2.4% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 15 min, and the mass change during gelatinization was recorded;

[0239] Steps (3) to (8) are the same as in Example 43.

[0240] Embodiment 53

[0241] Step (1) is the same as in Example 43;

[0242] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 95:5, and 2.4% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing well, the mixture was gelatinized at 110° C. for 35 min, and the mass change during gelatinization was recorded;

[0243] Steps (3) to (8) are the same as in Example 43.

[0244] Embodiment 54

[0245] Step (1) is the same as in Example 43;

[0246] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 90:10, and 2.4% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 55 min, and the mass change during gelatinization was recorded;

[0247] Steps (3) to (8) are the same as in Example 43.

[0248] Embodiment 55

[0249] Step (1) is the same as in Example 43;

[0250] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 80:20, and 2.4% of seabuckthorn polysaccharide, 9% of tea polysaccharide, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added based on the mass of the whole powder. After mixing evenly, the mixture was gelatinized at 110° C. for 75 min, and the mass change during gelatinization was recorded;

[0251] Steps (3) to (8) are the same as in Example 43.

[0252] Embodiment 56

[0253] Step (1) is the same as in Example 43;

[0254] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, 2.0% seabuckthorn polysaccharide by mass of the whole powder was added, and 9% tea polysaccharide by mass of the whole powder, 9% erythritol, 0.04% stevioside, and 0.04% β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 20 min, and the mass change during gelatinization was recorded;

[0255] Steps (3) to (8) are the same as in Example 43.

[0256] Embodiment 57

[0257] Step (1) is the same as in Example 43;

[0258] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, 2.4% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 25 min, and the mass change during gelatinization was recorded;

[0259] Steps (3) to (8) are the same as in Example 43.

[0260] Embodiment 58

[0261] Step (1) is the same as in Example 43;

[0262] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 9:1, 2.8% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 30 min, and the mass change during gelatinization was recorded;

[0263] Steps (3) to (8) are the same as in Example 43.

[0264] Embodiment 59

[0265] Step (1) is the same as in Example 43;

[0266] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 91:9, 2.8% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 20 min, and the mass change during gelatinization was recorded;

[0267] Steps (3) to (8) are the same as in Example 43.

[0268] Embodiment 60

[0269] Step (1) is the same as in Example 43;

[0270] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 91:9, 2.0% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 25 min, and the mass change during gelatinization was recorded;

[0271] Steps (3) to (8) are the same as in Example 43.

[0272] Embodiment 61

[0273] Step (1) is the same as in Example 43;

[0274] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 91:9, 2.4% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added, the mixture was mixed evenly, and gelatinized at 110° C. for 30 min, and the mass change during gelatinization was recorded;

[0275] Steps (3) to (8) are the same as in Example 43.

[0276] Embodiment 62

[0277] Step (1) is the same as in Example 43;

[0278] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 92:8, 2.8% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of erythritol by mass of the whole powder, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added, the mixture was mixed evenly, and gelatinized at 110° C. for 20 min, and the mass change during gelatinization was recorded;

[0279] Steps (3) to (8) are the same as in Example 43.

[0280] Embodiment 63

[0281] Step (1) is the same as in Example 43;

[0282] (2) Addition of some auxiliary materials: The composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 92:8, 2.4% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of erythritol by mass of the whole powder, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added, the mixture was mixed evenly, and gelatinized at 110° C. for 25 min, and the mass change during gelatinization was recorded;

[0283] Steps (3) to (8) are the same as in Example 43.

[0284] Embodiment 64

[0285] Step (1) is the same as in Example 43;

[0286] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 92:8, 2.0% seabuckthorn polysaccharide by mass of the whole powder was added, and 9% erythritol by mass of the whole powder, 0.04% stevioside, and 0.04% β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 30 min, and the mass change during gelatinization was recorded;

[0287] Steps (3) to (8) are the same as in Example 43.

[0288] Embodiment 65

[0289] Step (1) is the same as in Example 43;

[0290] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 93:7, 2.4% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added, the mixture was mixed evenly, and gelatinized at 110° C. for 20 min, and the mass change during gelatinization was recorded;

[0291] Steps (3) to (8) are the same as in Example 43.

[0292] Embodiment 66

[0293] Step (1) is the same as in Example 43;

[0294] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 93:7, 2.0% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added. After mixing well, the mixture was gelatinized at 110° C. for 25 min, and the mass change during gelatinization was recorded;

[0295] Steps (3) to (8) are the same as in Example 43.

[0296] Embodiment 67

[0297] Step (1) is the same as in Example 43;

[0298] (2) Addition of some auxiliary materials: the composite powder obtained in step (1) was mixed with gluten powder at a mass ratio of 93:7, 2.8% of seabuckthorn polysaccharide by mass of the whole powder was added, and 9% of tea polysaccharide by mass of the whole powder, 9% of erythritol, 0.04% of stevioside, and 0.04% of β-cyclodextrin were added, the mixture was mixed evenly, and gelatinized at 110° C. for 30 min, and the mass change during gelatinization was recorded;

[0299] Steps (3) to (8) are the same as in Example 43.

[0300] Test Example 1 Sensory Evaluation of Low GI Seabuckthorn Biscuits for Assisting in Improving Memory

[0301] The sensory evaluation of the product is carried out with a full score of 100. The evaluation panel consists of 12 people with certain sensory evaluation experience. Each person gives their own score and the average is taken. The evaluation is mainly based on the color, smell, taste and structure of the biscuits, with each accounting for 20% of the total score, 20% of the shape, 20% of the flavor, 20% of the structure, and 20% of the taste. The sensory evaluation standards and results are shown in Table 1 and Table 2:

[0302] Table 1 Sensory evaluation standards for biscuits

[0303]

[0304] Table 2 Sensory evaluation results of biscuits

[0305]

[0306]

[0307]

[0308]

[0309]

[0310]

[0311]

[0312]

[0313]

[0314]

[0315] The sea buckthorn biscuits are golden rectangular solids. As shown in Table 2, the sensory evaluation of the color, shape, flavor, organizational structure and taste of the biscuits shows that: in the exploration of baking temperature and baking time in Examples 1-5, Examples 3-5 scored higher; in the exploration of the ratio of buckwheat and quinoa in Examples 6-13, Examples 7-11 scored relatively high; in the exploration of the amount of tea polysaccharides and erythritol added in Examples 14-22, Examples 15, 16 and Examples 19-22 scored relatively high; in the exploration of the amount of stevioside and β-cyclodextrin added in Examples 23-27, Examples 24-26 scored relatively high; in the exploration of the amount of baking soda and ammonium bicarbonate added in Examples 28-37, Examples 30, 31 and 35 scored relatively high; in the exploration of the amount of coconut oil and sea buckthorn oil added in Examples 38-43, Examples 39-43 scored relatively high. The results show that the scores of Examples 58 and 61-64 are relatively high, and Example 61 is the best example. The surface and edges of the sea buckthorn biscuits obtained by this ratio are uniformly golden yellow, without shadows or burnt edges, and have an oily feel, clear patterns, neat blocks, uniform size and thickness, no bubbles, no deformation, rich fragrance, pure smell, no peculiar smell, delicate texture, fine and uniform small pores on the cross section, easy to break when broken by hand, pure sweetness, crispy taste and non-sticky teeth, and can effectively exert the biological functions of the sea buckthorn raw materials.

[0316] Test Example 2 GI value determination

[0317] In the morning of the day of the test, blood was collected from the subjects' fingertips, and their fasting (10h fasting) blood glucose levels were measured using an electronic blood glucose meter. The subjects were then given 50g of glucose powder (dissolved in 200mL of warm water) orally. Those who passed the oral glucose tolerance test were subjected to a blood glucose response test for the test food on the second day of the test. In the morning of the day of the test, blood was collected from the subjects' fingertips, and their fasting blood glucose levels were measured using an electronic blood glucose meter. After that, the subjects ate sea buckthorn biscuits, and blood was collected from their fingertips at 2.5min, 5min, 7.5min, 10min, 15min, 20min, 25min, 35min and 50min after eating, and their blood glucose levels were measured. The test data were collected and organized. The mean blood glucose concentrations measured in the test are shown in Table 3, and the blood glucose response curves obtained from Table 3 are shown in Table 3. Figure 1 As shown in Figure 1, GI = (the area under the blood glucose response curve of a meal containing 50 g of carbohydrates 4 hours after a meal / the area under the blood glucose response curve of an equal amount of glucose standard 4 hours after a meal) × 100. Figure 1 The blood glucose response curve and the GI value of each embodiment obtained by the above formula are shown in Table 4.

[0318] Table 3 Mean blood glucose concentration

[0319]

[0320] Table 4 GI values ​​of various examples

[0321]

[0322] As shown in Table 4, the GI values ​​of Examples 56-64 are relatively low, which are suitable for the inventor's requirements for low GI sea buckthorn biscuits. Combining the results of Experimental Examples 1 and 2, it is found that the best embodiment of sea buckthorn biscuits is Example 61.

[0323] Test Example 3 Determination of basic nutritional components

[0324] The basic nutritional components of the low GI sea buckthorn biscuits for improving memory prepared in Example 61 were measured, and the obtained data are shown in Table 5. The percentages of protein, dietary fiber, sucrose, fat, carbohydrates and trans fatty acids were 20.15%, 7.24%, 0%, 8.3%, 53.39% and 0%, respectively.

[0325] Table 5 Percentage of each component content in Example 61

[0326] Element protein Dietary fiber sucrose Fat carbohydrate Trans fatty acids Content percentage (%) 20.15 7.24 0 8.3 53.39 0

[0327] Experimental Example 4 Animal Experiment

[0328] 1. Animal husbandry

[0329] The purchased 8-week-old male mice (C57BL / 6J) were adaptively fed for 1 week and then randomly divided into groups (12 in each group), and the specific groups were as follows: ① control group: fed with standard feed; ② high-fat group: fed with high-fat feed with a fat content of 60%; ③ seabuckthorn high-fat intervention group: fed with high-fat feed supplemented with seabuckthorn extract (seabuckthorn polysaccharide mass percentage 0.1%, seabuckthorn oil mass percentage 0.07%). The mice in each group were fed continuously for 12 weeks under standard conditions (temperature 22±2℃, humidity 50±15%, 12h / 12h light-dark cycle).

[0330] 2. Behavioral Test

[0331] (1) Y-maze test

[0332] The Y-maze consists of three arms of equal length, and the bottom of the entire device is covered with an electric grid. The signal light of a certain arm can be controlled at will on the computer, and the bottom of the device is not powered. There are no signal lights in other places, and the rest of the device is powered. After the experiment begins, the power supply at the bottom of each arm can be changed at will. The escape of the mouse from the initial area to the non-powered area after the electric shock is recorded as a correct response, and the escape to the powered area is recorded as an incorrect response. The mice were brought to the behavioral laboratory one day before the experiment to allow the mice to adapt to the laboratory environment in advance. In the formal experiment, the mice were placed in the middle of the three fork arms of the Y-maze, and the mice were allowed to freely explore the maze for 5 minutes while the electric shock area was changed at will. The correct choice was to enter three different fork arms continuously. The total number of arm entries and the number of consecutive entries into three different arms were recorded using a video analysis system, and the alternation percentage of each mouse was calculated.

[0333] (2) Barnes maze test

[0334] The Barnes maze consists of a disc with 20 holes around it. These 20 holes are evenly distributed around the periphery of the disc. The target box contains bedding and feed. The target box is placed under any hole around the disc and recorded as the target hole. At the beginning of the experiment, the mouse is placed in the center of the disc and then immediately released and left the disc area. The mouse's actions are observed on the computer. If the mouse does not reach the target hole within 2 minutes, we need to guide the mouse so that the mouse stays in the target hole for 30 seconds to adapt. If the mouse enters the target area within this time, it also needs to stay in the hole for 30 seconds. The disc should be cleaned with 75% alcohol before each release of the mouse. Training is performed twice a day, and formal testing is performed after 4 days. The activity trajectory of the mouse within 2 minutes is recorded.

[0335] 3. Transmission electron microscopy (TEM) observation

[0336] The collected mouse hippocampus was fixed with 2.5% glutaraldehyde (v / v), washed with 0.1 M phosphate buffered saline (pH = 7.2), and then washed with 1.0% O sO4 fixation. Then, the tissue was dehydrated using a graded ethanol series (30%, 50%, 70%, 80%, 90%, and 100% ethanol) and embedded in LR-WHITE. After staining with uranyl acetate and lead citrate, the samples were observed using a transmission electron microscope. Image J software was used to calculate the postsynaptic density area in TEM images.

[0337] 4. Western Blotting (WB)

[0338] Total protein from brain and intestinal tissues was extracted using protein extraction reagent (ASPEN). After separation by SDS-PAGE gel electrophoresis, the proteins were transferred to PVDF membranes. Appropriate antibodies were used for recognition, and enhanced chemiluminescence reagents were used to visualize the immunoreactive bands. Western blot results were quantified using the band density method of Quantity One software (relative to GAPDH).

[0339] 5. Test results

[0340] (1) Effect of seabuckthorn extract on body weight of mice

[0341] During the process of raising mice, the weight of the mice was recorded every 3 days and the weight gain was calculated. The results are shown in Table 6.

[0342] Table 6 Average weight of mice in each group

[0343]

[0344] Note: Compared with the control group, **p<0.01 indicates an extremely significant difference, and compared with the high-fat group, ##p<0.01 indicates an extremely significant difference.

[0345] As shown in Table 6, excessive intake of high-fat diet can cause obesity, and seabuckthorn extract has an improving effect on obesity caused by high-fat diet. (2) Effect of seabuckthorn extract on learning and memory ability of mice

[0346] The effects of seabuckthorn extract on the learning and memory ability of mice were investigated by Y-maze and Barnes maze. The results are shown in Tables 7 and 8. Figure 2 , 3 shown.

[0347] Table 7 Y-maze alternation percentage of mice in each group

[0348]

[0349] Note: Compared with the control group, *p<0.05 indicates a significant difference, and compared with the high-fat group, ##p<0.01 indicates an extremely significant difference.

[0350] Table 8 Barnes maze escape latency of mice in each group

[0351]

[0352] Note: Compared with the control group, *p<0.05 indicates a significant difference, **p<0.01 indicates an extremely significant difference; compared with the high-fat group, #p<0.05 indicates a significant difference, ##p<0.01 indicates an extremely significant difference.

[0353] In Table 7, the alternation percentage obtained in the experiment = the total number of non-repeated entries into the three fork arms / (total number of entries into the arms - 2). The alternation percentage of the control group mice in the experiment was significantly higher than that of the high-fat group mice, while the alternation percentage of the high-fat diet mice intervened with seabuckthorn extract in the experiment was significantly higher than that of the high-fat group. It can be seen from Table 8 that there was no significant difference in the escape latency of each group of mice on the first and second days. On the third and fourth days, compared with the control group, the escape latency of the high-fat group was significantly prolonged; compared with the high-fat group, the escape latency of the seabuckthorn high-fat intervention group was significantly shortened. After four days of training, compared with the control group, the escape latency of the high-fat group was significantly prolonged, and its escape latency was significantly shortened after intervention with seabuckthorn extract. The above results show that seabuckthorn extract can improve the learning and memory ability of mice on a high-fat diet.

[0354] (3) Effects of seabuckthorn extract on brain neurological factors in mice fed a high-fat diet

[0355] The decline in learning and memory ability is related to the loss of synaptic function in the brain. PSD-95 is a protein related to synaptic plasticity and a representative protein in synapses. It is highly enriched in the postsynaptic sites of excitatory synapses and organizes various signals after the synapse. Figure 4 It can be seen that the area of ​​postsynaptic density in the hippocampus of mice in the high-fat group was significantly reduced. Compared with the high-fat group, the area of ​​postsynaptic density in the group treated with seabuckthorn high-fat extract was significantly increased. Figure 5 It can be seen that seabuckthorn extract significantly promoted the expression level of PSD-95 in the brain of mice fed a high-fat diet and improved synaptic plasticity. Seabuckthorn extract has an important improvement effect on neuronal growth, development, and repair, and can also upregulate CREB phosphorylation levels, playing a neuroprotective role.

[0356] Based on the animal behavior and molecular biology experimental results of Experimental Example 4, it is shown that the biscuits prepared by the method for preparing low GI seabuckthorn biscuits for assisting in improving memory of the present invention have the function of assisting in improving memory.

Claims

1. A method for preparing low GI seabuckthorn biscuits for improving memory, comprising the following steps: (1) Pass buckwheat flour and quinoa flour through an 80-mesh sieve and mix them evenly; (2) mixing the composite powder obtained in step (1) with gluten powder, and then adding seabuckthorn polysaccharide, tea polysaccharide, erythritol, steviol glycoside, and β-cyclodextrin, mixing well, gelatinizing at 110° C., and recording the mass change during gelatinization; (3) grinding the dough obtained in step (2) with a high-speed grinder, passing it through a 20-mesh sieve, adding baking soda and ammonium bicarbonate and mixing evenly; (4) According to steps (1) to (3), the mass ratio of whole flour to water is 6:4, and the remaining water after removing the water absorbed by the ingredients during gelatinization is added, and the mixture is stirred until it is evenly mixed. After no obvious lumps are formed, coconut oil and sea buckthorn oil are added, and the mixture is stirred evenly and squeezed into a mass; (5) After forming a ball, let it stand at room temperature for 30 minutes; (6) Press the dough into 0.3 mm thin slices and cut into biscuit shapes; (7) Evenly poke air holes on the biscuits and bake in the oven; (8) After the biscuits have cooled to room temperature, they are packaged and sealed; It is characterized in that The mass ratio of the whole buckwheat flour to the whole quinoa flour in step (1) is 7:3-3:7; Step (2) The mass ratio of the buckwheat and quinoa composite powder to gluten powder is 90:10-99:1, the mass percentage of seabuckthorn polysaccharide is 2-2.8%, the mass percentage of tea polysaccharide is 0-12%, the mass percentage of erythritol is 8-10%, the mass percentage of steviol glycoside is 0.02-0.06%, the mass percentage of β-cyclodextrin is 0.02-0.06%, and the gelatinization time is 15-55 min; The mass percentage of baking soda in step (3) is 0.5-0.7%, and the mass percentage of ammonium bicarbonate is 0.2-0.4%; In step (4), the mass percentage of sea buckthorn oil is 1.5-3%, and the mass percentage of coconut oil is 3-4.5%; The specific baking temperature of step (7) is firstly to bake in an oven at a bottom fire of 165-190° C. and a top fire of 190-210° C. for 7-9 minutes, and then to bake in an oven at a bottom fire of 165-190° C. and a top fire of 190-210° C. for 3-4 minutes.

2. The method for preparing a low GI seabuckthorn biscuit for improving memory according to claim 1, characterized in that: The mass ratio of the whole buckwheat flour to the whole quinoa flour in step (1) is 6:4; Step (2) The mass ratio of the buckwheat and quinoa composite powder to gluten powder is 91:9, the mass percentage of seabuckthorn polysaccharide is 2.4%, the mass percentage of tea polysaccharide is 9%, the mass percentage of erythritol is 9%, the mass percentage of steviol glycoside is 0.04%, the mass percentage of β-cyclodextrin is 0.04%, and the gelatinization time is 20-30 min; The mass percentage of baking soda in step (3) is 0.63%, and the mass percentage of ammonium bicarbonate is 0.32%; In step (4), the mass percentage of sea buckthorn oil is 1.7%, and the mass percentage of coconut oil is 3.9%; The specific baking temperature of step (7) is to first bake in an oven with a bottom fire and a top fire of 170°C for 8 minutes, and then transfer to an oven with a bottom fire of 170°C and a top fire of 200°C for 3 minutes.

3. Use of the biscuits prepared by the method for preparing a low GI seabuckthorn biscuit for assisting in improving memory according to any one of claims 1 to 2 as a functional food for assisting in improving memory.

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