A method of making a vegetable oil gel and a baking application

Abstract

The application discloses a preparation method and baking application of a vegetable oil gel and belongs to the technical field of food processing, and specifically relates to a composite gel agent prepared from inulin, starch, protein and mulberry leaf powder and a gel system composed of mixed vegetable oil (hemp seed oil and sunflower seed oil). The vegetable oil gel provided by the application can effectively inhibit the migration of oil in the processing of baked food. The biscuit prepared based on the application not only has a crisp taste, but also has the characteristics of low fat and low glycemic index, can steadily and slowly control the postprandial blood sugar rise of people, and has health benefits for people with obesity, diabetes and the like.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a preparation method and baking application of a vegetable oil gel. BACKGROUND

[0002] The oil gel is a gel system formed by the interaction of liquid vegetable oil and a small amount of gel factor. The gel factor self-assembles into a three-dimensional network structure through specific processing conditions, thereby forming a semi-solid gel that can bind the flow of liquid oil. The oil gel not only has the properties of solid fat, but also retains the health characteristics of low saturated fatty acids of vegetable oil.

[0003] At present, the application of oil gel in food is mainly to replace traditional margarine, shortening and other products with high content of saturated fat and trans fatty acids. Although oil gel has great application value in the field of food, the main problem is to find new edible gel factors and apply them to food development.

[0004] At present, the commonly used gel factors mainly include wax, phytosterol, phospholipid, ethyl cellulose, and monoglyceride. The commonly used gel factor in the production of biscuits is mainly natural wax, including beeswax, rice bran wax, candelilla wax, and carnauba wax. However, the addition of wax to food will produce a waxy taste, thereby limiting the application of wax-based oil gel in food.

[0005] The gel factor used in the present application is inulin, which is a soluble dietary fiber with the characteristics of slight sweetness, low heat, and hydrophilicity. After absorbing water, it can form a fat-like taste, thereby replacing part of sugar and oil.

[0006] However, inulin has strong hygroscopicity and is easy to form lumps when dispersed in water. The addition of starch can improve the dispersibility of inulin. Moreover, starch and protein not only can be used as fat substitutes to reduce the amount of fat, but also can form a three-dimensional network structure after processing, thereby forming a composite gel system with inulin. SUMMARY

[0007] The present application provides a preparation method and baking application of a vegetable oil gel. The biscuits prepared by the vegetable oil gel of the present application not only have the characteristics of low oil migration rate, low glycemic index, and low fat, but also have similar sensory and texture characteristics to commercially available biscuits.

[0008] To achieve the above-mentioned purpose, the present application provides a vegetable oil gel, which is a gel system composed of a composite gel and mixed vegetable oil.

[0009] Preferably, the vegetable oil gel contains 4-20 parts of inulin, 2-10 parts of starch, 1-5 parts of protein, 1-5 parts of mulberry leaf powder, and 60-92 parts of vegetable oil per 100 parts of mass.

[0010] Preferably, the plant oil used in the oil gel is a mixture of hemp seed oil and sunflower seed oil, with a ratio of (1-3) : 1.

[0011] Preferably, the inulin is at least one of short-chain inulin and long-chain inulin; the starch is at least one of high-amylose corn starch, indica rice starch, wheat starch, potato starch, cassava starch, and mung bean starch; the protein is at least one of whey protein, beta-lactoglobulin, pea protein, and soy protein; and the mulberry leaf is at least one of spring mulberry leaf, summer mulberry leaf, and frost mulberry leaf.

[0012] Preferably, the mass of inulin, starch, protein, mulberry leaf powder, and plant oil in 100 parts of the plant oil gel is 4 parts, 2 parts, 1 part, 1 part, and 92 parts, respectively.

[0013] Preferably, the mass of inulin, starch, protein, mulberry leaf powder, and plant oil in 100 parts of the plant oil gel is 10 parts, 5 parts, 2.5 parts, 2.5 parts, and 80 parts, respectively.

[0014] Preferably, the mass of inulin, starch, protein, mulberry leaf powder, and plant oil in 100 parts of the plant oil gel is 20 parts, 10 parts, 5 parts, 5 parts, and 60 parts, respectively.

[0015] A method for preparing a plant oil gel, comprising the following steps: a. adding inulin, starch, protein, and mulberry leaf powder into distilled water with a total mass of 4-9 times, and heating to gelatinize at 90 ℃ for 20-30 min; b. cooling to room temperature, and then adding plant oil; and c. homogenizing at 14000 r / min for 3 min to obtain the plant oil gel.

[0016] A plant oil gel for use in biscuits.

[0017] Preferably, the steps for making the biscuits are as follows:

[0018] Step one: mixing wheat flour 60-100 parts, soybean flour 10-20 parts, maltitol 10-30 parts, salt 0.6-1.2 parts, sodium bicarbonate 0.8-1 part, and ammonium bicarbonate 0.3-0.6 parts after sieving;

[0019] Step two: adding plant oil gel 20-30 parts and egg liquid 40-50 parts, mixing uniformly, and then sealing the dough with plastic wrap to relax the dough at room temperature for 40 min;

[0020] Step three: pressing the dough into a sheet with a thickness of 4 mm, and cutting into a shape of 4x4 cm;

[0021] Step four, put the biscuit embryo shaped in step three into the oven preheated for 10 minutes, first upper fire 150 ℃, lower fire 130 ℃, bake for 5 minutes, then upper fire 130 ℃, lower fire 110 ℃, bake for 12 minutes.

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

[0023] (1) The inulin, starch and protein are used as the composite gel factor to construct the plant oil gel for the first time, the inulin has the effects of increasing intestinal peristalsis, reducing blood lipids and improving vascular disorders. However, the inulin has strong hygroscopicity and is easy to be caked when dispersed in water, the addition of starch can improve the dispersibility of the inulin, and the interaction between the inulin and the protein can prevent the shrinkage and rearrangement of the three-dimensional network, so that a more compact structure is formed, thereby binding the flowing liquid oil, and the oil gel has the characteristics of solid fat.

[0024] (2) The mulberry leaf is rich in various natural bioactive components and has the effects of reducing blood sugar, reducing blood lipids and reducing blood pressure. However, these active components are unstable in the processing and digestion process and are easy to lose activity. The plant oil composite oil gel network prepared by the application can embed the active components of the mulberry leaf, so that the stability is improved and the effect of reducing blood sugar is achieved.

[0025] (3) The plant oil gel is applied to the biscuits, has similar sensory and texture properties to the commercially available biscuits, and reduces the oil migration rate and GI value of the biscuits. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 Oil migration rate of biscuits

[0027] Figure 2 Sensory score of biscuits

[0028] Figure 3 Hardness and brittleness of biscuits

[0029] Figure 4 GI value of biscuits EMBODIMENT

[0030] The application will be further described below in conjunction with specific examples, but the embodiments of the application are not limited thereto.

[0031] Example 1: Preparation method of plant oil gel

[0032] 4 g of inulin, 2 g of starch, 1 g of protein and 1 g of mulberry leaf powder were added into 50 mL of distilled water, and were heated to paste for 30 min at 90 ℃; after cooling for 30 min at room temperature, 92 g of mixed plant oil (hemp seed oil: sunflower seed oil = 1:1) was added, and was homogenized at 14000 r / min for 3 min, to obtain the plant oil gel.

[0033] Example 2 Method for preparing plant oil gel

[0034] Add 4 g of inulin, 2 g of starch, 1 g of protein and 1 g of mulberry leaf powder into 50 mL of distilled water, heat and gelatinize at 90 °C for 30 min; after cooling at room temperature for 30 min, add 92 g of mixed plant oil (hemp seed oil: sunflower seed oil = 2: 1), homogenize at 14000 r / min for 3 min to obtain a plant oil gel.

[0035] Example 3 Method for preparing plant oil gel

[0036] Add 4 g of inulin, 2 g of starch, 1 g of protein and 1 g of mulberry leaf powder into 50 mL of distilled water, heat and gelatinize at 90 °C for 30 min; after cooling at room temperature for 30 min, add 92 g of mixed plant oil (hemp seed oil: sunflower seed oil = 3: 1), homogenize at 14000 r / min for 3 min to obtain a plant oil gel.

[0037] Example 4 Method for preparing plant oil gel

[0038] Add 10 g of inulin, 5 g of starch, 2.5 g of protein and 2.5 g of mulberry leaf powder into 100 mL of distilled water, heat and gelatinize at 90 °C for 20 min; after cooling at room temperature for 30 min, add 80 g of mixed plant oil (hemp seed oil: sunflower seed oil = 1: 1), homogenize at 14000 r / min for 3 min to obtain a plant oil gel.

[0039] Example 5 Method for preparing plant oil gel

[0040] Add 10 g of inulin, 5 g of starch, 2.5 g of protein and 2.5 g of mulberry leaf powder into 100 mL of distilled water, heat and gelatinize at 90 °C for 20 min; after cooling at room temperature for 30 min, add 80 g of mixed plant oil (hemp seed oil: sunflower seed oil = 2: 1), homogenize at 14000 r / min for 3 min to obtain a plant oil gel.

[0041] Example 6 Method for preparing plant oil gel

[0042] Add 10 g of inulin, 5 g of starch, 2.5 g of protein and 2.5 g of mulberry leaf powder into 100 mL of distilled water, heat and gelatinize at 90 °C for 20 min; after cooling at room temperature for 30 min, add 80 g of mixed plant oil (hemp seed oil: sunflower seed oil = 3: 1), homogenize at 14000 r / min for 3 min to obtain a plant oil gel.

[0043] Example 7 Method for preparing plant oil gel

[0044] Add 20 g of inulin, 10 g of starch, 5 g of protein, and 5 g of mulberry leaf powder into 200 mL of distilled water, heat and gelatinize at 90 ℃ for 25 min; after cooling at room temperature for 30 min, add 60 g of mixed vegetable oil (hemp seed oil: sunflower seed oil = 1:1), and homogenize at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0045] Example 8 Preparation method of vegetable oil gel

[0046] Add 20 g of inulin, 10 g of starch, 5 g of protein, and 5 g of mulberry leaf powder into 200 mL of distilled water, heat and gelatinize at 90 ℃ for 25 min; after cooling at room temperature for 30 min, add 60 g of mixed vegetable oil (hemp seed oil: sunflower seed oil = 2:1), and homogenize at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0047] Example 9 Preparation method of vegetable oil gel

[0048] Add 20 g of inulin, 10 g of starch, 5 g of protein, and 5 g of mulberry leaf powder into 200 mL of distilled water, heat and gelatinize at 90 ℃ for 25 min; after cooling at room temperature for 30 min, add 60 g of mixed vegetable oil (hemp seed oil: sunflower seed oil = 3:1), and homogenize at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0049] Example 10 Application of a vegetable oil gel in biscuits

[0050] Product 1-3: The vegetable oil gels obtained in Examples 1-3 are respectively applied to flaky biscuits, including the following steps:

[0051] (1) 80 g of wheat flour, 20 g of soybean flour, 20 g of maltitol, 0.8 g of salt, 1 g of sodium bicarbonate, and 0.4 g of ammonium bicarbonate are sieved and uniformly mixed;

[0052] (2) Add 25 g of vegetable oil gel and 45 g of egg liquid, mix uniformly, and then form a dough, which is sealed with plastic wrap and allowed to relax at room temperature for 30 min.

[0053] (3) The dough is pressed into a sheet with a thickness of 4 mm, and cut into a shape of 4×4 cm.

[0054] (4) The biscuit blank formed in step three is placed in a preheated oven for 10 min, first baked at 150 ℃ with upper heat and 130 ℃ with lower heat for 5 min, and then baked at 130 ℃ with upper heat and 110 ℃ with lower heat for 12 min. Example

[0055] Product 4-6: The plant oil gel obtained in Example 4-6 was applied to the shortbread respectively, following the steps of Example 10,

[0056] The difference is that:

[0057] (1) Wheat flour 90 g, soybean flour 10 g, maltitol 25 g, salt 1 g, sodium bicarbonate 0.8 g, ammonium bicarbonate 0.4 g, and mixed uniformly after sieving;

[0058] (2) Add plant oil gel 30 g, egg liquid 40 g, mix uniformly after up and down, and form a dough, seal with plastic wrap, and make the dough relax at room temperature for 30 min. Example

[0059] Product 7-9: The plant oil gel obtained in Example 7-9 was applied to the shortbread respectively, following the steps of Example 10,

[0060] The difference is that:

[0061] (1) Wheat flour 70 g, soybean flour 30 g, maltitol 30 g, salt 1 g, sodium bicarbonate 1 g, ammonium bicarbonate 0.4 g, and mixed uniformly after sieving;

[0062] (2) Add plant oil gel 20 g, egg liquid 50 g, mix uniformly after up and down, and form a dough, seal with plastic wrap, and make the dough relax at room temperature for 30 min.

[0063] Comparative Example 1

[0064] According to the preparation method described in Example 10, replace the plant oil gel with 30 g of mixed plant oil (hemp seed oil: sunflower seed oil = 2:1), and mix, press, and bake, which is Comparative Example 1.

[0065] Comparative Example 2

[0066] (1) According to the preparation method described in Example 5, add 5 g of starch and 2.5 g of protein to 100 mL of distilled water, and heat to gelatinize at 90 ℃ for 25 min; after cooling at room temperature for 30 min, add 80 g of mixed plant oil (hemp seed oil: sunflower seed oil = 2:1), and homogenize at 14000 r / min for 3 min to obtain a plant oil gel.

[0067] (2) According to the steps described in Example 10, make the biscuits, which is Comparative Example 2.

[0068] Comparative Example 3

[0069] (1) According to the preparation method described in Example 5, 5 g of starch, 2.5 g of protein, and 2.5 g of mulberry leaf powder were added to 100 mL of distilled water, and heated at 90 °C for gelatinization for 25 min; after cooling at room temperature for 30 min, 80 g of mixed vegetable oil (hemp seed oil: sunflower seed oil = 2:1) was added, and homogenized at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0070] (2) According to the steps described in Example 10, cookies were made, which were Comparative Example 3.

[0071] Comparative Example 4

[0072] (1) According to the preparation method described in Example 5, 10 g of inulin, 5 g of starch, and 2.5 g of protein were added to 100 mL of distilled water, and heated at 90 °C for gelatinization for 25 min; after cooling at room temperature for 30 min, 80 g of mixed vegetable oil (hemp seed oil: sunflower seed oil = 2:1) was added, and homogenized at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0073] (2) According to the steps described in Example 10, cookies were made, which were Comparative Example 4.

[0074] Comparative Example 5

[0075] (1) According to the preparation method described in Example 5, 10 g of inulin, 5 g of starch, and 2.5 g of mulberry leaf powder were added to 100 mL of distilled water, and heated at 90 °C for gelatinization for 25 min; after cooling at room temperature for 30 min, 80 g of mixed vegetable oil was added, and homogenized at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0076] (2) According to the steps described in Example 10, cookies were made, which were Comparative Example 5.

[0077] Comparative Example 6

[0078] (1) According to the preparation method described in Example 5, 10 g of inulin, 2.5 g of protein, and 2.5 g of mulberry leaf powder were added to 100 mL of distilled water, and heated at 90 °C for gelatinization for 25 min; after cooling at room temperature for 30 min, 80 g of mixed vegetable oil (hemp seed oil: sunflower seed oil = 2:1) was added, and homogenized at 14000 r / min for 3 min to obtain a vegetable oil gel.

[0079] (2) According to the steps described in Example 10, cookies were made, which were Comparative Example 6.

[0080] In the examples or comparative examples:

[0081] The determination method of oil migration rate: 4 layers of filter paper were placed in a culture dish, the total mass (M0) was recorded, a biscuit with mass M1 was placed in it, then it was placed in a constant temperature incubator at 30°C, after 24h, the biscuit was taken out, the total weight of filter paper and culture dish (M2) was measured, according to the formula: oil migration rate (%) = (M2-M0)*100 / M1, the oil migration rate of the biscuit was calculated.

[0082] As shown in Table 1, the sensory evaluation of biscuits was carried out from the aspects of shape, color, taste and organization. Figure 1 The oil migration rate of commercially available biscuits was the highest, which was 0.57%, followed by Comparative Examples 1-6. Comparative Example 1 was a biscuit made of liquid mixed vegetable oil, and the oil migration rate was 0.54%; Comparative Example 2 was a biscuit made of oil gel prepared from starch, protein and mixed vegetable oil (without chrysanthemum and mulberry leaf powder), and the oil migration rate was 0.52%; Comparative Example 3 was a biscuit made of oil gel prepared from starch, protein, mulberry leaf powder and mixed vegetable oil (without chrysanthemum powder), and the oil migration rate was 0.51%; Comparative Example 4 was a biscuit made of oil gel prepared from chrysanthemum powder, starch, protein and mixed vegetable oil (without mulberry leaf powder), and the oil migration rate was 0.37%; Comparative Example 5 was a biscuit made of oil gel prepared from chrysanthemum powder, starch, mulberry leaf powder and mixed vegetable oil (without protein), and the oil migration rate was 0.38%; Comparative Example 6 was a biscuit made of chrysanthemum powder, protein and mulberry leaf powder (without starch), and the oil migration rate was 0.4%. Product 1-9 was a biscuit made of oil gel prepared from chrysanthemum powder, starch, protein, mulberry leaf powder and mixed vegetable oil in different proportions, and the oil migration rate was the lowest, which was 0.32%, 0.25%, 0.23%, 0.3%, 0.2%, 0.23%, 0.21%, 0.15% and 0.17% respectively, because the network structure formed by the gel factor wrapped the oil, which prevented the migration of oil, and chrysanthemum powder and mulberry leaf powder could both hinder the migration of oil, and the interaction of the two had a synergistic effect.

[0083] The evaluation method of sensory properties: a 12-person sensory evaluation group was established, and the shape, color, taste and organization of the biscuits were scored according to Table 1.

[0084] Table 1 Sensory evaluation table of biscuits

[0085]

[0086] As shown in Table 1, the sensory evaluation of biscuits was carried out from the aspects of shape, color, taste and organization. Figure 2As shown, commercially available biscuits have a high oil content and low sensory scores. Comparative Example 1, made with liquid mixed vegetable oil, has a slightly hard texture and slight oil seepage. Comparative Example 2, made with an oil gel (without inulin and mulberry leaf powder) prepared from starch, protein, and mixed vegetable oil, has a harder texture and no oil seepage, but uneven pores. Comparative Example 3, made with an oil gel (without inulin) prepared from starch, protein, mulberry leaf powder, and mixed vegetable oil, has a harder texture and no oil seepage. Comparative Examples 4-6, made with mulberry leaf powder, protein, and starch respectively, have higher sensory scores than Comparative Examples 2 and 3, with uniform color and moderate hardness, but are not crisp enough. In contrast, the biscuits made with oil gels prepared from inulin, starch, protein, mulberry leaf powder, and mixed vegetable oil in different proportions in Examples 1-9 have uniform color, crisp texture, and no greasiness, indicating that inulin and mulberry leaf powder affect the texture and other qualities of the biscuits. The increased hardness of the biscuits is likely due to inulin's inhibition of starch retrogradation, which reduces the hardness of the biscuits, while the addition of mulberry leaf powder increases the hardness. The interaction between these two ingredients optimizes the biscuit quality. Furthermore, the ratio of hemp seed oil to sunflower seed oil affects the sensory score of the biscuits; a ratio of 2:1 (hemp seed oil:sunflower seed oil) results in better sensory scores.

[0087] Method for determining textural properties: The Shanghai Baosheng TA.XTC-18 texture analyzer was used. Probe: TA / WEG wedge-shaped cutter probe; pre-test speed: 3 mm / s; test speed: 1 mm / s; post-test speed: 3 mm / s; downward displacement: 5 mm.

[0088] Depend on Figure 3 It can be seen that the biscuits made with liquid mixed vegetable oil in Comparative Example 1 have a hardness similar to commercially available biscuits, but lower crispness. The biscuits made with an oil gel (without inulin and mulberry leaf powder) prepared from starch, protein, and mixed vegetable oil in Comparative Example 2 have a higher hardness and lower crispness. The biscuits made with an oil gel (without inulin) prepared from starch, protein, mulberry leaf powder, and mixed vegetable oil in Comparative Example 3 have a higher hardness and lower crispness, which is due to the addition of mulberry leaf powder increasing the hardness of the biscuits. Comparative Examples 4-6 have biscuits made without mulberry leaf powder, protein, and starch, respectively, and have slightly higher hardness and slightly lower crispness. Examples 1-9 are biscuits made with oil gels prepared from inulin, starch, protein, mulberry leaf powder, and mixed vegetable oil in different proportions, and their hardness and crispness are close to those of commercially available biscuits. Therefore, the interaction between inulin and mulberry leaf powder can moderately adjust the hardness of biscuits. Biscuits that are too hard will have a tough texture, while those that are too crisp will be easily broken. Therefore, appropriate hardness and crispness are important for maintaining the texture and shape of biscuits. In addition, when the ratio of hemp seed oil to sunflower seed oil is higher, the biscuits are less hard and more brittle.

[0089] Method for determining GI value: According to WS / T 652-2019 Method for determining the glycemic index of food, fasting and postprandial blood glucose values ​​were measured by finger-prick blood sampling of the test subjects.

[0090] Postprandial blood glucose response: On the morning of the test day, fasting (12 hours of fasting) blood glucose was collected from the fingertip and measured twice with a handheld blood glucose meter at 5-minute intervals. Then, the testee ate white bread / biscuits containing 25g of available carbohydrates and drank 250 mL of purified water. The food and water were consumed within 5-10 minutes. The timing started from the time of the first piece of food, and then fingertip blood glucose was collected at 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after eating to measure the postprandial blood glucose level of white bread / biscuits.

[0091] GI value calculation: GI = (Area under the blood glucose response curve 2 hours after the test food * 100) / Area under the blood glucose response curve 2 hours after an equal amount of white bread

[0092] Depend on Figure 4 It can be seen that the GI value of commercially available biscuits is 80. Comparative Example 1 is a biscuit made with liquid mixed vegetable oil, with a GI value of 73; Comparative Example 2 is a biscuit made with an oil gel (without inulin and mulberry leaf powder) prepared with starch, protein, and mixed vegetable oil, with a GI value of 73; Comparative Example 3 is a biscuit made with an oil gel (without inulin) prepared with starch, protein, mulberry leaf powder, and mixed vegetable oil, with a GI value of 61; Comparative Examples 4-6 are biscuits made without mulberry leaf powder, without protein, and without starch, respectively, with GI values ​​of 58, 65, and 60, respectively. This shows that both inulin and mulberry leaf powder can reduce the GI value of biscuits, and the oil gel has a better effect. Examples 1-9 are biscuits made from oil gels prepared with different proportions of inulin, starch, protein, mulberry leaf powder and mixed vegetable oil, with GI values ​​of 52, 48, 49, 47, 44, 47, 50, 51 and 49, respectively. This shows that oil gels have the property of reducing the GI value of biscuits, and the oil gels formed by inulin, starch, protein, mulberry leaf powder and mixed vegetable oils are more effective in reducing the GI value of biscuits than the oil gels formed by starch, protein and mixed vegetable oils.

Claims

1. Use of a vegetable oil gel for reducing the oil migration rate and the GI value of a biscuit, characterized in that, The plant oil gel contains 4-20 parts of inulin, 2-10 parts of starch, 1-5 parts of protein, 1-5 parts of mulberry leaf powder, and 60-92 parts of mixed plant oil per 100 parts by mass; the mixed plant oil is a compound of hemp seed oil and sunflower seed oil, and the ratio of hemp seed oil to sunflower seed oil is (1-3) :

1.

2. Use according to claim 1, characterized in that, The inulin is at least one of short-chain inulin and long-chain inulin; the starch is at least one of high-amylose corn starch, indica rice starch, wheat starch, potato starch, cassava starch, and mung bean starch; the protein is at least one of whey protein, beta-lactoglobulin, pea protein, soybean protein, and mulberry leaf protein; and the mulberry leaf powder is at least one of spring mulberry leaf, summer mulberry leaf, and frost mulberry leaf.

3. Use according to claim 1, characterized in that, The preparation method of the plant oil gel is as follows: a. adding inulin, starch, protein, and mulberry leaf powder into distilled water with a total mass of 4-9 times, and heating to paste at 90 ℃ for 20-30 min; b. cooling to room temperature, and then adding plant oil; and c. homogenizing at 14000 r / min for 3 min to obtain the plant oil gel.

4. Use according to claim 1, characterized in that, The biscuit is prepared according to the following steps: Step one: screening and mixing 60-100 parts of wheat flour, 10-20 parts of soybean flour, 10-30 parts of maltitol, 0.6-1.2 parts of salt, 0.8-1 part of sodium bicarbonate, and 0.3-0.6 parts of ammonium bicarbonate; Step two: adding 20-30 parts of plant oil gel and 40-50 parts of egg liquid, mixing uniformly, and then sealing the dough with plastic wrap to relax the dough at room temperature for 40 min; Step three: pressing the dough into a sheet with a thickness of 4 mm, and cutting into a shape of 4 cm×4 cm; Step four: placing the biscuit blank formed in step three into an oven preheated for 10 min, and baking at 150 ℃ for 5 min, and then at 130 ℃ for 12 min.

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