A low-GI biscuit with stomach-nourishing function and its preparation method

Abstract

This invention relates to the field of biscuit processing technology, specifically to a low-GI biscuit with stomach-nourishing function and its preparation method. By weight, the low-GI biscuit comprises: 100 parts wheat flour, 15-35 parts edible vegetable oil, 5-15 parts konjac oligomannose, 10-35 parts maltitol, 1-5 parts Hericium erinaceus powder, 2-8 parts Hericium erinaceus extract, 2-10 parts yam, 2-10 parts whole egg liquid, 3-12 parts whole milk powder, 1-8 parts edible corn starch, 0.5-5 parts calcium carbonate, 0.5-3 parts edible salt, 0.5-4 parts ammonium bicarbonate, 0.2-2.5 parts sodium bicarbonate, 0.2-4 parts phospholipids, and 0.05-0.25 parts vanillin. The biscuit obtained by this invention not only possesses the characteristics of a low-GI food but also has stomach-nourishing function.

Description

Technical Field

[0001] This invention relates to the field of biscuit processing technology, specifically to a low-GI biscuit with stomach-nourishing function and its preparation method. Background Technology

[0002] GI, or "glycemic index," is an indicator that reflects the degree to which food raises blood sugar levels in the body. It reflects the body's response to food intake. Based on the glycemic index and the fact that glucose's glycemic index is defined as 100, foods can be divided into three categories: low-GI foods (GI < 55), medium-GI foods (GI = 55-70), and high-GI foods (GI > 70).

[0003] As a traditional snack food, biscuits are in conflict with consumers' growing health consciousness due to their high glycemic index (GI), leading to a gradual shrinking of the traditional biscuit market.

[0004] Studies have shown that, compared to low-GI foods, high-GI foods can reduce the sensitivity of target tissues to insulin, i.e., decrease the insulin effect, leading to higher insulin levels and insulin resistance. Low-GI foods, on the other hand, can delay glucose release, thereby reducing peak blood glucose levels and overall insulin demand, thus preventing diabetes. A long-term low-GI diet can lower blood glucose levels and reduce urinary C-peptide (an indicator of insulin secretion), improving glycemic control in diabetic patients. Simultaneously, the CHO in low-GI foods is absorbed slowly by the body, resulting in gradual changes in blood glucose and insulin levels, thus providing a longer-lasting feeling of fullness and playing a positive role in controlling obesity. In contrast, the CHO in high-GI foods is rapidly absorbed by the body, causing elevated insulin levels and decreased glucagon levels, inducing glucose conversion to glycogen, inhibiting fat breakdown, and consequently reducing glucose utilization. This increases hunger, leading to overeating and, in the long term, nutritional excess and obesity. Furthermore, most low-GI foods contain CHO, which has a similar effect to fiber and plays an important role in reducing cardiovascular disease. Therefore, low-GI biscuits have a huge potential market. Summary of the Invention

[0005] The purpose of this invention is to provide a low-GI biscuit with stomach-nourishing function and its preparation method. The resulting biscuit not only has the characteristics of low-GI food, but also has stomach-nourishing function.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] Wheat flour 100 parts, edible vegetable oil 15-35 parts, konjac oligomannose 5-15 parts, maltitol 10-35 parts, Hericium erinaceus powder 1-5 parts, Hericium erinaceus extract 2-8 parts, yam 2-10 parts, whole egg liquid 2-10 parts, whole milk powder 3-12 parts, edible corn starch 1-8 parts, calcium carbonate 0.5-5 parts, edible salt 0.5-3 parts, ammonium bicarbonate 0.5-4 parts, sodium bicarbonate 0.2-2.5 parts, phospholipids 0.2-4 parts, vanillin 0.05-0.25 parts.

[0008] Preferably, the low-GI biscuit with stomach-soothing function comprises, by weight:

[0009] 100 parts wheat flour, 15 parts edible vegetable oil, 5 parts konjac oligomannose, 10 parts maltitol, 1 part Hericium erinaceus powder, 8 parts Hericium erinaceus extract, 2 parts yam, 2 parts whole egg liquid, 3 parts whole milk powder, 1 part edible corn starch, 0.5 parts calcium carbonate, 0.5 parts edible salt, 0.5 parts ammonium bicarbonate, 0.2 parts sodium bicarbonate, 0.2 parts phospholipids, and 0.05 parts vanillin.

[0010] Preferably, the low-GI biscuit with stomach-soothing function comprises, by weight:

[0011] 100 parts wheat flour, 35 parts edible vegetable oil, 15 parts konjac oligomannose, 35 parts maltitol, 5 parts Hericium erinaceus powder, 2 parts Hericium erinaceus extract, 10 parts yam, 10 parts whole egg liquid, 12 parts whole milk powder, 8 parts edible corn starch, 5 parts calcium carbonate, 3 parts edible salt, 4 parts ammonium bicarbonate, 2.5 parts sodium bicarbonate, 4 parts phospholipids, and 0.25 parts vanillin.

[0012] Preferably, the low-GI biscuit with stomach-soothing function comprises, by weight:

[0013] 100 parts wheat flour, 20 parts edible vegetable oil, 10 parts konjac oligomannose, 22.5 parts maltitol, 3 parts Hericium erinaceus powder, 5 parts Hericium erinaceus extract, 6 parts yam, 6 parts whole egg liquid, 7.5 parts whole milk powder, 4.5 parts edible corn starch, 2.75 parts calcium carbonate, 1.75 parts edible salt, 2.25 parts ammonium bicarbonate, 1.35 parts sodium bicarbonate, 2.1 parts phospholipids, and 0.15 parts vanillin.

[0014] Furthermore, the edible vegetable oil is a mixture of sea buckthorn fruit oil and vitamin E, with a mixing mass ratio of 19:1; the hericium erinaceus extract contains ≥30wt% polysaccharides, ≥2wt% polyphenolic compounds, and ≥0.8wt% total vitamins and minerals; the hericium erinaceus powder is obtained by pulverizing fresh hericium erinaceus after drying it to constant weight in an oven at 40-50℃, with a particle size of about 200 mesh.

[0015] This invention also provides a method for preparing a low-GI biscuit with stomach-nourishing function, comprising the following steps:

[0016] S1. Take a portion of the wheat flour and a portion of the edible vegetable oil from the ingredients and wet mix them. Combine wet grinding-dynamic high-pressure microjet process to react the starch in the wheat flour with the fatty acids in the vegetable oil to generate a starch-lipid complex. After centrifugation and drying, the mixed solution is used to obtain wheat flour-edible vegetable oil composite powder for later use.

[0017] S2. Mix the remaining wheat flour in the ingredients with purified water and then process it with a high-temperature gelatinization process. Place it in a 4℃ environment and let it stand for 12 hours to allow the wheat starch to age and form wheat gel for later use.

[0018] S3. Konjac oligomannose, maltitol, Hericium erinaceus powder, Hericium erinaceus extract, yam, whole egg liquid, whole milk powder, edible corn starch, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, the obtained wheat flour-edible vegetable oil composite powder, wheat gel and the remaining edible vegetable oil are mixed and stirred evenly in proportion, then rolled into shape, baked on both sides in 5 zones, crushed and passed through a 40-mesh sieve to prepare biscuit recycled material;

[0019] S4. Mix wheat flour-edible vegetable oil compound powder, wheat gel, konjac oligomannose, maltitol, Hericium erinaceus powder, Hericium erinaceus extract, yam, whole egg liquid, whole milk powder, edible corn starch, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, and vanillin in a certain proportion. Add an appropriate amount of recycled biscuit material at a ratio of 5-10%, stir evenly, roll-print the biscuits, bake them on both sides in 5 zones, and obtain the finished biscuits. Cool and package them.

[0020] Furthermore, step S1 specifically includes the following steps:

[0021] S11. Take 1 / 2 of the wheat flour in the ingredients and dissolve it in water to prepare a starch milk with a mass fraction of 6-10%. Then add 1 / 3 of the edible vegetable oil in the ingredients and stir for 1-2 hours to obtain a wheat flour-edible vegetable oil mixed emulsion.

[0022] S12. The obtained wheat-edible vegetable oil mixed emulsion is pumped into a grinder at 400r / min-800r / min for 1h-3h. After grinding, it is pumped into a high-pressure micro-jet homogenizer at a pressure of 140MPa and processed 4 times to allow the starch in wheat flour to react with the fatty acids in vegetable oil to form a starch-lipid complex.

[0023] S13. The obtained starch-lipid complex is centrifuged at 3000-4000g for 15-20 minutes and dried to obtain wheat flour-edible vegetable oil composite powder for later use.

[0024] Furthermore, in step S2, half of the wheat flour in the ingredients is ultrasonically dispersed in purified water to prepare a 5-15% starch milk. After being treated at a high temperature of 120-180℃ for 40-60 minutes, it is placed in a 4℃ environment and left to stand for 12 hours to allow the wheat starch to age and form a wheat gel.

[0025] Furthermore, step S3 specifically includes the following steps:

[0026] S31. Disperse 2 / 3 of the edible vegetable oil, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, Hericium erinaceus powder, and Hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0027] S32. Mix the obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder with the yam (powder), whole egg liquid and edible corn starch in the ingredients and stir evenly to form a dough with a water content of 13%-18%. Stir for 3-12 minutes, roll into shape, bake on both sides in 5 zones, crush and pass through a 40-mesh sieve to prepare biscuit recycled material.

[0028] Furthermore, step S4 specifically includes the following steps:

[0029] S41. Disperse 2 / 3 of the edible vegetable oil, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, Hericium erinaceus powder, and Hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0030] S42. After mixing the obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder with the yam (powder), whole egg liquid and edible corn starch in the ingredients, add an appropriate amount of biscuit return material at a ratio of 5-10%, stir evenly to form a dough with a moisture content of 13%-18%, stir for 3-12 minutes, roll it into shape, bake it on both sides in 5 zones to obtain the finished biscuit, cool and package it.

[0031] The present invention has the following beneficial effects:

[0032] In this invention, the addition of appropriate amounts of Hericium erinaceus extract, Hericium erinaceus powder, konjac oligomannose, and sea buckthorn fruit oil plays a synergistic role in repairing the gastric mucosa. The addition of appropriate amounts of calcium carbonate can neutralize gastric acid and relieve stomach discomfort caused by excessive gastric acid.

[0033] In this invention, the polysaccharides, phenolic acids, flavonoids, and other phytochemicals in Hericium erinaceus extract, along with the insoluble dietary fiber in Hericium erinaceus powder, inhibit the activity of α-glucosidase in the body, thus reducing the body's glycemic response to biscuits. Simultaneously, a wet grinding-dynamic high-pressure microfluidic process is used to prepare a wheat flour-edible vegetable oil composite powder from a portion of the wheat flour and some of the edible plant ingredients. This is further enhanced by a high-temperature gelatinization process with a portion of the wheat flour and purified water, followed by standing at 4°C for 12 hours to allow the wheat starch to age and form a wheat gel. The inclusion of recycled biscuit materials further reduces the glycemic index (GI) of the resulting product.

[0034] In this invention, the preparation of starch-lipid complex, wheat gel, and design of recycled biscuit materials can ensure the sensory quality of the resulting biscuits. The resulting biscuits are brownish-yellow or golden in color, with uniform color and thickness, no missing corners, bending, or bubbling, very few concave bottoms, crisp texture, not sticky or mushy, with a milky aroma and no off-odors. Attached Figure Description

[0035] Other features, objects, and advantages of the present invention will become more apparent from the following detailed description of non-limiting embodiments with reference to the accompanying drawings:

[0036] Figure 1 These are the GI values ​​of each experimental group and control group in the embodiments of the present invention.

[0037] Figure 2 The average ulcer index is the average ulcer index of each experimental group and control group in the embodiments of the present invention. Detailed Implementation

[0038] The present invention will now be described in detail with reference to specific embodiments. These embodiments will help those skilled in the art to further understand the present invention, but do not limit the invention in any way. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention. These all fall within the scope of protection of the present invention.

[0039] In the following examples: Hericium erinaceus extract: polysaccharide content ≥30wt%, polyphenolic compounds ≥2wt%, total vitamin and mineral content ≥0.8wt%; Hericium erinaceus powder: obtained by pulverizing fresh Hericium erinaceus after drying to constant weight in an oven at 40-50℃, with a particle size of about 200 mesh; Dioscorea opposita (powder): particle size of about 200 mesh; Calcium carbonate: food grade, purity above 98%; Ammonium bicarbonate: food grade; Sodium bicarbonate: food grade; Phospholipids: food grade; Vanillin: food grade.

[0040] Example 1

[0041] A low-GI biscuit with stomach-soothing properties is prepared by the following steps:

[0042] S1. Weigh out the following by weight:

[0043] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, lion's mane mushroom powder 1 part, lion's mane mushroom extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts.

[0044] S2. Take 1 / 2 of the wheat flour in the ingredients and dissolve it in water to prepare a starch milk with a mass fraction of 8%. Then add 1 / 3 of the sea buckthorn fruit oil and vitamin E in the ingredients and stir for 1.5 hours to obtain a wheat flour-edible vegetable oil mixed emulsion.

[0045] The obtained wheat-edible vegetable oil mixed emulsion was pumped into a grinder with zirconia beads as the grinding medium. The mass ratio of slurry to zirconia beads was 5:1. After grinding at 600 r / min for 2 hours, it was pumped into a high-pressure micro-jet homogenizer at a pressure of 140 MPa. The process was repeated 4 times to allow the starch in wheat flour to react with the fatty acids in vegetable oil to form a starch-lipid complex.

[0046] The obtained starch-lipid complex was centrifuged at 3500g for 20 minutes and dried to obtain wheat flour-edible vegetable oil composite powder for later use.

[0047] S3. Take 1 / 2 of the wheat flour from the ingredients and ultrasonically disperse it in pure water to prepare a 10% starch milk. After high-temperature treatment at 150℃ for 50 minutes, place it in a 4℃ environment and let it stand for 12 hours to allow the wheat starch to age and form a wheat gel.

[0048] S4. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0049] The obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder, yam (powder), whole egg liquid, and edible corn starch in the ingredients are mixed and stirred evenly to form a dough with a water content of 15%. The dough is stirred for 5 minutes, rolled into shape, baked on both sides in 5 zones, crushed and passed through a 40-mesh sieve to prepare biscuit recycled material.

[0050] S5. Weigh out the following by weight:

[0051] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, Hericium erinaceus powder 1 part, Hericium erinaceus extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts;

[0052] S6. Refer to steps S2 and S3 to complete the preparation of wheat flour-edible vegetable oil composite powder and wheat gel, respectively;

[0053] S7. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0054] S8. Mix the obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder with the yam (powder), whole egg liquid and edible corn starch in the ingredients, add an appropriate amount of biscuit return material at a ratio of 5%, stir evenly to form a dough with a water content of 15%, stir for 5 minutes, roll to shape, bake on both sides in 5 zones to obtain the finished biscuit, cool and package.

[0055] Example 2

[0056] S1. By weight, weigh out: 100 parts wheat flour, 33.25 parts sea buckthorn fruit oil, 1.75 parts vitamin E, 15 parts konjac oligomannose, 35 parts maltitol, 5 parts Hericium erinaceus powder, 2 parts Hericium erinaceus extract, 10 parts yam, 10 parts whole egg liquid, 12 parts whole milk powder, 8 parts edible corn starch, 5 parts calcium carbonate, 3 parts edible salt, 4 parts ammonium bicarbonate, 2.5 parts sodium bicarbonate, 4 parts phospholipids, and 0.25 parts vanillin.

[0057] S5. Weigh out the following by weight:

[0058] 100 parts wheat flour, 33.25 parts sea buckthorn fruit oil, 1.75 parts vitamin E, 15 parts konjac oligomannose, 35 parts maltitol, 5 parts Hericium erinaceus powder, 2 parts Hericium erinaceus extract, 10 parts yam, 10 parts whole egg liquid, 12 parts whole milk powder, 8 parts edible corn starch, 5 parts calcium carbonate, 3 parts edible salt, 4 parts ammonium bicarbonate, 2.5 parts sodium bicarbonate, 4 parts phospholipids, 0.25 parts vanillin;

[0059] S8. After mixing the obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder with the yam (powder), whole egg liquid and edible corn starch in the ingredients, add an appropriate amount of biscuit return material at a ratio of 10%, stir evenly to form a dough with a water content of 15%, stir for 5 minutes, roll to shape, bake on both sides in 5 zones to obtain the finished biscuit, cool and package.

[0060] The rest of the design is the same as in Example 1.

[0061] Example 3

[0062] S1. By weight, weigh out: 100 parts wheat flour, 19 parts sea buckthorn fruit oil, 1 part vitamin E, 10 parts konjac oligomannose, 22.5 parts maltitol, 3 parts Hericium erinaceus powder, 5 parts Hericium erinaceus extract, 6 parts yam, 6 parts whole egg liquid, 7.5 parts whole milk powder, 4.5 parts edible corn starch, 2.75 parts calcium carbonate, 1.75 parts edible salt, 2.25 parts ammonium bicarbonate, 1.35 parts sodium bicarbonate, 2.1 parts phospholipids, and 0.15 parts vanillin.

[0063] S5. Weigh out the following by weight:

[0064] Wheat flour 100 parts, sea buckthorn fruit oil 19 parts, vitamin E 1 part, konjac oligomannose 10 parts, maltitol 22.5 parts, lion's mane mushroom powder 3 parts, lion's mane mushroom extract 5 parts, yam 6 parts, whole egg liquid 6 parts, whole milk powder 7.5 parts, edible corn starch 4.5 parts, calcium carbonate 2.75 parts, edible salt 1.75 parts, ammonium bicarbonate 2.25 parts, sodium bicarbonate 1.35 parts, phospholipids 2.1 parts, vanillin 0.15 parts;

[0065] S8. After mixing the obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder with the yam (powder), whole egg liquid and edible corn starch in the ingredients, add an appropriate amount of biscuit return material at a ratio of 7.5%, stir evenly to form a dough with a water content of 15%, stir for 5 minutes, roll it into shape, bake it on both sides in 5 zones to obtain the finished biscuit, cool and package it.

[0066] The rest of the design is the same as in Example 1.

[0067] Comparative Example 1

[0068] A low-GI biscuit with stomach-soothing properties is prepared by the following steps:

[0069] S1. Weigh out the following by weight:

[0070] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, lion's mane mushroom powder 1 part, lion's mane mushroom extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts.

[0071] S2. Take 1 / 2 of the wheat flour in the ingredients and dissolve it in water to prepare a starch milk with a mass fraction of 8%. Then add 1 / 3 of the sea buckthorn fruit oil and vitamin E in the ingredients and stir for 1.5 hours to obtain a wheat flour-edible vegetable oil mixed emulsion.

[0072] The obtained wheat-edible vegetable oil mixed emulsion was pumped into a grinder with zirconia beads as the grinding medium. The mass ratio of slurry to zirconia beads was 5:1. After grinding at 600 r / min for 2 hours, it was pumped into a high-pressure micro-jet homogenizer at a pressure of 140 MPa. The process was repeated 4 times to allow the starch in wheat flour to react with the fatty acids in vegetable oil to form a starch-lipid complex.

[0073] The obtained starch-lipid complex was centrifuged at 3500g for 20 minutes and dried to obtain wheat flour-edible vegetable oil composite powder for later use.

[0074] S3. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0075] The obtained emulsion, wheat flour-edible vegetable oil composite powder, and 1 / 2 of the wheat flour, yam (powder), whole egg liquid, and edible corn starch in the ingredients are mixed and stirred evenly to form a dough with a water content of 15%. The dough is stirred for 5 minutes, rolled into shape, baked on both sides in 5 zones, crushed and passed through a 40-mesh sieve to prepare biscuit recycled material.

[0076] S4. Weigh out the following by weight:

[0077] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, Hericium erinaceus powder 1 part, Hericium erinaceus extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts;

[0078] S5. Refer to step S2 to complete the preparation of wheat flour-edible vegetable oil composite powder;

[0079] S6. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0080] S7. Mix the obtained emulsion, wheat flour-edible vegetable oil composite powder with 1 / 2 of the wheat flour, yam (powder), whole egg liquid and edible corn starch in the ingredients, add an appropriate amount of biscuit return material at a ratio of 5%, stir evenly to form a dough with a water content of 15%, stir for 5 minutes, roll to shape, bake on both sides in 5 zones to obtain the finished biscuit, cool and package.

[0081] Comparative Example 2

[0082] A low-GI biscuit with stomach-soothing properties is prepared by the following steps:

[0083] S1. Weigh out the following by weight:

[0084] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, lion's mane mushroom powder 1 part, lion's mane mushroom extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts.

[0085] S2. Take 1 / 2 of the wheat flour from the ingredients and ultrasonically disperse it in pure water to prepare a 10% starch milk. After high-temperature treatment at 150℃ for 50 minutes, place it in a 4℃ environment and let it stand for 12 hours to allow the wheat starch to age and form a wheat gel.

[0086] S3. The sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in the ingredients are ultrasonically dispersed in purified water to form an emulsion.

[0087] The obtained emulsion, wheat gel, and 1 / 2 of the wheat flour, yam (powder), whole egg liquid, and edible corn starch in the ingredients are mixed and stirred evenly to form a dough with a water content of 15%. The dough is stirred for 5 minutes, rolled into shape, baked on both sides in 5 zones, crushed and passed through a 40-mesh sieve to prepare biscuit recycled material.

[0088] S5. Weigh out the following by weight:

[0089] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, Hericium erinaceus powder 1 part, Hericium erinaceus extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts;

[0090] S6. Refer to step S2 to complete the preparation of wheat gel;

[0091] S7. Ultrasonically disperse the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water to form an emulsion.

[0092] S8. Mix the obtained emulsion, wheat gel, and 1 / 2 of the wheat flour, yam (powder), whole egg liquid, and edible corn starch in the ingredients. Add an appropriate amount of biscuit return material at a ratio of 5%, stir evenly to form a dough with a water content of 15%, stir for 5 minutes, roll it into shape, bake it on both sides in 5 zones to obtain the finished biscuit, cool and package it.

[0093] Comparative Example 3

[0094] A low-GI biscuit with stomach-soothing properties is prepared by the following steps:

[0095] S1. Weigh out the following by weight:

[0096] Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, lion's mane mushroom powder 1 part, lion's mane mushroom extract 8 parts, yam 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts.

[0097] S2. Take 1 / 2 of the wheat flour in the ingredients and dissolve it in water to prepare a starch milk with a mass fraction of 8%. Then add 1 / 3 of the sea buckthorn fruit oil and vitamin E in the ingredients and stir for 1.5 hours to obtain a wheat flour-edible vegetable oil mixed emulsion.

[0098] The obtained wheat-edible vegetable oil mixed emulsion was pumped into a grinder with zirconia beads as the grinding medium. The mass ratio of slurry to zirconia beads was 5:1. After grinding at 600 r / min for 2 hours, it was pumped into a high-pressure micro-jet homogenizer at a pressure of 140 MPa. The process was repeated 4 times to allow the starch in wheat flour to react with the fatty acids in vegetable oil to form a starch-lipid complex.

[0099] The obtained starch-lipid complex was centrifuged at 3500g for 20 minutes and dried to obtain wheat flour-edible vegetable oil composite powder for later use.

[0100] S3. Take 1 / 2 of the wheat flour from the ingredients and ultrasonically disperse it in pure water to prepare a 10% starch milk. After high-temperature treatment at 150℃ for 50 minutes, place it in a 4℃ environment and let it stand for 12 hours to allow the wheat starch to age and form a wheat gel.

[0101] S4. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion.

[0102] The obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder, yam (powder), whole egg liquid, and edible corn starch in the ingredients are mixed and stirred evenly to form a dough with a water content of 15%. The dough is stirred for 7 minutes, rolled into shape, and baked on both sides in 5 zones to obtain the finished biscuits, which are then cooled and packaged.

[0103] Comparative Example 4

[0104] In Example 3, the konjac oligomannose was replaced with an equal amount of maltitol.

[0105] Comparative Example 5

[0106] Replace the sea buckthorn fruit oil in Example 3 with an equal amount of palm fruit oil.

[0107] Comparative Example 6

[0108] The Hericium erinaceus extract in Example 3 was replaced with an equal amount of Hericium erinaceus powder.

[0109] Experimental data:

[0110] Each example and comparative example was used as the experimental group and control group, respectively. 500 cookies were prepared for each group, and 100 cookies were randomly selected from each group to determine their GI value, sensory score, and gastric mucosal repair ability.

[0111] GI value determination:

[0112] The biscuits were crushed and passed through a 50-mesh sieve. A certain mass of the sieve residue (containing 50 mg of starch) was added to 10 mL of 0.1 mol / L HCl-KCl buffer solution (pH 1.5), followed by 0.2 mL of 1 mg / mL pepsin solution. The mixture was stirred in a water bath at 40 °C for 1 h. After heating to 37 °C, 15 mL of PBS (pH 6.9) was added to the system, followed by 5 mL of α-amylase solution (2.6 U). The enzymatic reaction was carried out at 37 °C for 180 min, with 1 mL samples taken every 30 min. The sample solution was heated in boiling water for 5 min to inactivate the enzyme, then cooled, centrifuged, and the supernatant was collected. The glucose concentration (mg / mL) in the sample solution was determined using the DNS method. A glucose formation curve was plotted with the enzymatic reaction time as the x-axis and the glucose concentration as the y-axis. The enzymatic reaction constant (k) was calculated by fitting the curve using the following formula:

[0113] Ct-C0=C∞×(1-exp(-kt)) (1)

[0114] Where: C∞—maximum glucose concentration (mg / mL); k—enzymatic reaction constant (min) -1 ).

[0115] Once the rate constant of the enzymatic hydrolysis reaction is obtained, the area under the starch hydrolysis curve (AUC) is calculated using the following formula:

[0116] AUC=C∞×(tf-t0)-C∞×(1-exp(-k×(tf-t0))) / k

[0117] In the formula, tf is the end time of the enzymatic hydrolysis reaction (min); t0 is the start time of the enzymatic hydrolysis reaction (min).

[0118] After calculating the AUC, calculate the GI value using the following formula:

[0119] GI = 0.862 × calHI + 8.198

[0120] = 0.862 × (AUC instant porridge / AUC white bread) × 100 + 8.198

[0121] In the formula, calcHI—starch hydrolysis index; AUC—instant porridge AUC; AUC—white bread AUC. The results are shown in Table 1 and... Figure 1 :

[0122] Table 1 GI values ​​for each group

[0123]

[0124] Sensory evaluation:

[0125] An evaluation panel of 20 evaluators, meeting the selection criteria and qualifications for sensory evaluation, conducted sensory assessments of the biscuits based on four factors: texture, shape, flavor, and color. Four levels were assigned (see Table 2). The overall score was calculated as ∑(score of each individual factor × corresponding weight), for a total of 100 points.

[0126] Table 2 Sensory Evaluation Criteria

[0127]

[0128] result:

[0129] Experimental Group 1: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, bending, or bubbling, very few concave bottoms, crisp texture, not sticky or mushy, with a milky aroma and no off-odors, with an overall score of 94.

[0130] Experimental Group 2: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, bending, or bubbling, very few concave bottoms, crisp texture, not sticky or mushy, with a milky aroma and no off-odors, with an overall score of 94.

[0131] Experimental Group 3: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, bending, or bubbling, very few concave bottoms, crisp texture, not sticky or mushy, with a milky aroma and no off-odors, with an overall score of 95.

[0132] Control group 1: The color is brownish-yellow or golden yellow, with uniform color and thickness. There are very few defects such as missing corners, bending, bubbling and concave bottom. The texture is crisp, not sticky, slightly pasty, with a milky aroma and no off-flavors. The overall score is 83.

[0133] Control group 2: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, few bending, bubbling and concave bottom phenomena, crispy texture, not sticky to teeth, slightly pasty, with milky aroma, no off-odor, and an overall score of 88.

[0134] Control group 3: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, few bending, bubbling and concave bottom phenomena, crispy texture, not sticky to teeth, slightly pasty, with milky aroma, no off-odor, and an overall score of 87.

[0135] Control group 4: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, few bending, bubbling and concave bottom phenomena, crispy texture, not sticky or mushy, with milky aroma and no off-odor, with an overall score of 89.

[0136] Control group 5: The color is brownish-yellow or golden yellow, with uniform color and thickness, no missing corners, bending, or bubbling, very few concave bottoms, crisp texture, not sticky or mushy, with a milky aroma and no off-odors, with an overall score of 92.

[0137] Control group 6: The color is brownish-yellow or golden yellow, with uniform color and thickness. There are very few defects such as missing corners, bending, bubbling and concave bottom. The texture is crisp, not sticky or mushy, with a milky aroma and no off-flavors. The overall score is 87.

[0138] It is evident that the design of wheat flour-edible vegetable oil composite powder, wheat gel, and recycled biscuit materials all affect the sensory properties of the resulting biscuits. The biscuits obtained by this invention are brownish-yellow or golden in color, with uniform color and thickness, no missing corners, bending, or bubbling, very few concave bottoms, crisp texture, not sticky or mushy, with a milky aroma, no off-odors, and good sensory quality.

[0139] Gastric mucosal repair capacity:

[0140] One hundred Wistar rats, half male and half female, weighing 190-230g, were selected and fasted for 24 hours before the experiment, but allowed free access to water. Under ether anesthesia, the abdominal cavity was opened, and a 5mm inner diameter, 30mm long glass tube was placed vertically on the serosa of the stomach body. 0.2mL of glacial acetic acid was added to the tube. After 1.5 minutes, the acetic acid was removed with a cotton swab, revealing a whitening of the local tissue. The surgical incision was sutured, and the rats resumed a normal diet post-operatively. The biscuits were crushed and passed through a 50-mesh sieve for later use. Twenty-four hours later, the rats were randomly divided into: experimental group 1 (15g / kg), experimental group 2 (15g / kg), experimental group 3 (15g / kg), control group 1 (15g / kg), control group 2 (15g / kg), control group 3 (15g / kg), control group 4 (15g / kg), control group 5 (15g / kg), control group 6 (15g / kg), and model control group (physiological saline solution), with 10 rats in each group. They had free access to ordinary food and drinking water and were administered gavage twice daily, morning and evening, for 14 consecutive days. Two hours after the last gavage, the rats were dissected. The stomachs were removed, fixed with 10% formaldehyde for 10 minutes, and then dissected along the greater curvature of the stomach. The stomachs were laid flat on a glass surface, and the longest and shortest diameters of the ulcer sites were measured. The average of the longest and shortest diameters was used as the ulcer index. The results are shown in Table 3. Figure 2 .

[0141] Table 3 Ulcer index of each group

[0142]

[0143]

[0144] According to Table 3 and Figure 2The data shows that the average ulcer index was 8.94 mm in the model group, 5.44 mm in experimental group 1, 5.29 mm in experimental group 2, and 5.19 mm in experimental group 3. The average ulcer index was 5.65 mm in control group 1, 5.5 mm in control group 2, 5.51 mm in control group 3, 6.81 mm in control group 4, and 7.39 mm and 6.79 mm in control group 5, respectively. It is evident that there were significant differences in the average ulcer index between the model group and all control and experimental groups. Experimental groups 1, 2, and 3 all showed good efficacy in repairing gastric ulcers, while control groups 1, 2, 3, 4, 5, and 6 also showed some efficacy in repairing gastric ulcers. Compared with experimental group 1, the average ulcer index of control groups 1, 2, and 3 increased slightly, indicating that the difference in preparation process did not lead to a significant change in the average ulcer index. However, compared with experimental group 3, the average ulcer index of control groups 4, 5, and 6 increased significantly, indicating that konjac oligomannose, sea buckthorn fruit oil, and Hericium erinaceus extract all have the effect of repairing gastric ulcers, and there is a synergistic effect among the three.

[0145] The specific embodiments of the present invention have been described above. It should be understood that the present invention is not limited to the specific embodiments described above, and those skilled in the art can make various modifications or variations within the scope of the claims, which do not affect the essence of the present invention.

Claims

1. A method for preparing a low-GI biscuit with stomach-nourishing function, characterized in that: The preparation method includes the following steps: S1. Weigh out the following by weight: Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, lion's mane mushroom powder 1 part, lion's mane mushroom extract 8 parts, yam powder 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts; The hericium erinaceus extract contains ≥30wt% polysaccharides, ≥2wt% polyphenols, and ≥0.8wt% total vitamins and minerals. S2. Take 1 / 2 of the wheat flour in the ingredients and dissolve it in water to prepare a starch milk with a mass fraction of 8%. Then add 1 / 3 of the sea buckthorn fruit oil and vitamin E in the ingredients and stir for 1.5 hours to obtain a wheat flour-edible vegetable oil mixed emulsion. The obtained wheat-edible vegetable oil mixed emulsion was pumped into a grinder with zirconia beads as the grinding medium. The mass ratio of slurry to zirconia beads was 5:

1. After grinding at 600 r / min for 2 hours, it was pumped into a high-pressure micro-jet homogenizer at a pressure of 140 MPa. The process was repeated 4 times to allow the starch in wheat flour to react with the fatty acids in vegetable oil to form a starch-lipid complex. The obtained starch-lipid complex was centrifuged at 3500g for 20 minutes and dried to obtain wheat flour-edible vegetable oil composite powder for later use. S3. Take 1 / 2 of the wheat flour from the ingredients and ultrasonically disperse it in pure water to prepare a 10% starch milk. After high-temperature treatment at 150℃ for 50 minutes, place it in a 4℃ environment and let it stand for 12 hours to allow the wheat starch to age and form a wheat gel. S4. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion. The obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder, yam powder, whole egg liquid, and edible corn starch in the ingredients are mixed and stirred evenly to form a dough with a water content of 15%. The dough is stirred for 5 minutes, rolled into shape, baked on both sides in 5 zones, crushed and passed through a 40-mesh sieve to prepare biscuit recycled material. S5. Weigh out the following by weight: Wheat flour 100 parts, sea buckthorn fruit oil 14.25 parts, vitamin E 0.75 parts, konjac oligomannose 5 parts, maltitol 10 parts, lion's mane mushroom powder 1 part, lion's mane mushroom extract 8 parts, yam powder 2 parts, whole egg liquid 2 parts, whole milk powder 3 parts, edible corn starch 1 part, calcium carbonate 0.5 parts, edible salt 0.5 parts, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.2 parts, phospholipids 0.2 parts, vanillin 0.05 parts; S6. Repeat steps S2 and S3 to complete the preparation of wheat flour-edible vegetable oil composite powder and wheat gel, respectively. S7. Disperse 2 / 3 of the sea buckthorn fruit oil, vitamin E, whole milk powder, calcium carbonate, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, vanillin, konjac oligomannose, maltitol, hericium erinaceus powder, and hericium erinaceus extract in purified water by ultrasonication to form an emulsion. S8. Mix the obtained emulsion, wheat gel, wheat flour-edible vegetable oil composite powder with the yam powder, whole egg liquid and edible corn starch in the ingredients, add an appropriate amount of biscuit return material at a ratio of 5%, stir evenly to form a dough with a water content of 15%, stir for 5 minutes, roll to shape, bake on both sides in 5 zones to obtain the finished biscuit, cool and package.

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