Low GI, high-fiber, multi-grain tough biscuits and preparation method thereof

Abstract

The present invention provides a low GI, high-fiber, multi-grain tough biscuit and a preparation method thereof, and belongs to the field of food manufacturing technology. The raw materials of the low GI, high-fiber, multi-grain tough biscuit include modified starch, resistant starch, oat bran powder, desalted whey powder, malt powder, baking soda, ammonium bicarbonate, prebiotic powder, water, polydextrose, maltitol, and vegetable oil. By carefully selecting the type and proportion of modified starch, adjusting the ingredients of each premix, and optimizing the heating temperature of the mixed solution of water, polydextrose, maltitol, and vegetable oil, a low GI, high-fiber, multi-grain tough biscuit is successfully prepared; during the preparation process, the dough has better ductility, meets the needs of continuous production, and has good application prospects.

Description

Technical Field

[0001] The invention belongs to the technical field of food manufacturing and relates to a low-GI, high-fiber, multi-grain tough biscuit and a preparation method thereof. Background Art

[0002] The high degree of refinement of food and an unbalanced diet lead to insufficient dietary fiber intake, which in turn contributes to the increasing prevalence of chronic diseases such as diabetes, obesity, and intestinal problems. Foods with a low glycemic index (GI) help maintain stable blood sugar levels after meals and have become an important nutritional intervention for chronic diseases. Dietary fiber refers to carbohydrates in plants that cannot be digested by the human body. It primarily comes from the coarse, difficult-to-chew and digest parts of plant foods, such as the skins of grains and fruits and the tendons of vegetables. Due to its high water absorption capacity, dietary fiber can increase stomach volume, slow gastric emptying, and increase satiety, helping to control overall energy intake and achieve weight control. Furthermore, while dietary fiber cannot be digested by the human body, it can be metabolized by intestinal microorganisms to produce beneficial short-chain fatty acids, which improve the intestinal microenvironment. It can also promote intestinal motility, accelerate waste excretion, and promote intestinal health. The recommended daily intake of dietary fiber for adults is 25-30g.

[0003] Cereals are an important source of dietary fiber, with oats, barley, buckwheat, and other common cereals being the main sources. Oats are one of the world's oldest herbs and are primarily divided into hulled and naked oats. Oats are highly nutritious, generally rich in starch, protein, lipids, soluble dietary fiber, and trace elements. Oats are an important source of dietary fiber, with oat β-glucan having significant effects in thickening, water retention, and improving the intestinal microbiome. Oat dietary fiber and β-glucan are primarily concentrated in oat bran.

[0004] Tough biscuits are a type of biscuit that generally require a long time of mixing the flour to form an extremely tough dough, which is then rolled and baked. They have a crispy taste and a strong sense of layers. Traditional tough biscuits mainly rely on the gluten protein in wheat flour. The flour is fully swollen by absorbing water under low-speed stirring and is continuously kneaded and beaten to form a dough state with strong elasticity and extensibility. The dough is then stirred, torn and cut to make the gluten state exceed the elastic limit and become softer and have a certain plasticity, and then continue to enter the roller forming stage. However, for dough mainly made of grain flour, due to the lack of ingredients to form the gluten network structure, problems such as poor dough ductility, easy breakage, and inability to be continuously roller-formed will generally occur. This is especially true for tough biscuits with a high content of bran flour. Key technologies for research and development urgently need to be broken through.

[0005] Chinese patent application 201711417208.3 discloses a cereal-based food and its preparation method. The method comprises mixing starch and a cereal protein source with water and processing the mixture until solid and set; and subjecting the solid-set product to a wet heat treatment to obtain a dough for the cereal-based food. However, the disclosure does not address techniques for further improving the ductility and workability of a dough lacking a gluten network.

[0006] Chinese patent application 202210816187.7 discloses a dietary fiber-rich biscuit formula, processing technology, and equipment. It is made from the following raw materials in parts by weight: 60-100 parts corn oil, 50-120 parts butter, 15-30 parts brown sugar powder, 5-10 parts syrup, 120-220 parts flour, 4-8 parts salt, 3 parts eggs, 3-8 parts baking soda, 10-20 parts honey, 10-15 parts bamboo shoot powder, 30-50 parts oats, 30-80 parts buckwheat, 15-20 parts walnuts, and 10-20 parts peanuts. The biscuits of this formula are processed using a special processing technology and processing equipment. However, the biscuit formula contains flour and does not involve techniques for further improving the ductility and machinability of the dough, which lacks a gluten network structure.

[0007] In the article "Nutritional Quality Evaluation of Oat Shell Powder and Characteristics of Mixed Flour Dough" ("Food Research and Development", 2023, 44, 1, 34-39), Zhang Meili et al. disclosed the application of oat shell powder in food raw materials and investigated the characteristics of dough mixed with wheat flour. As the proportion of oat shell powder increases, the tensile resistance, maximum tensile resistance, elongation, tensile ratio, and tensile energy gradually decrease. The addition amount of oat shell powder should not exceed 40%. However, the article does not involve the technology of further improving the ductility and processability of dough that lacks a gluten network structure.

[0008] In summary, it is difficult for the existing technology to provide a preparation process for high-cereal content biscuits, improve the ductility and processability of high-cereal content low-gluten dough, and realize the continuous preparation of tough biscuits. Summary of the Invention

[0009] In view of this, the existing technology is difficult to provide a preparation process for high-grain content biscuits, improve the ductility and processability of high-grain content low-gluten dough, and realize the continuous preparation of tough biscuits. The purpose of the present invention is to provide a low GI high-fiber multi-grain tough biscuits and a preparation method thereof.

[0010] To achieve the above-mentioned object of the invention, on the one hand, the present invention provides a method for preparing low GI high-fiber multi-grain tough biscuits, comprising the following steps:

[0011] S1. Mixing 12-28 parts by mass of modified starch, 2-7 parts by mass of resistant starch, and 10-18 parts by mass of oat bran powder to obtain a premix A;

[0012] S2. Mix 5-7 parts by mass of oat bran powder, 5-12 parts by mass of desalted whey powder, 1-3 parts by mass of malt powder, 0.3-0.8 parts by mass of baking soda, 0.5-1 parts by mass of ammonium bicarbonate, and 0.2-0.5 parts by mass of prebiotic powder to obtain premix B;

[0013] S3, mixing 40-52 parts by mass of water, 2-4 parts by mass of polydextrose, 10-18 parts by mass of maltitol solution, and 6-12 parts by mass of vegetable oil, and heating the mixture to 80-95° C. to obtain a mixed solution C;

[0014] S4, mixing the premix A obtained in step S1 with the mixed solution C obtained in step S3, stirring to obtain a dough;

[0015] S5, mixing the dough obtained in step S4 with the premix B obtained in step S2, stirring, rolling, and cutting into strips to obtain biscuit dough;

[0016] S6, controlling the temperature and baking the biscuit dough obtained in step S5 to obtain low GI, high-fiber, and tough multi-grain biscuits;

[0017] Wherein, the modified starch in step S1 is a mixture of cassava hydroxypropyl starch phosphate and potato acetylated distarch phosphate.

[0018] Preferably, the mass ratio of the cassava hydroxypropyl starch phosphate to the potato acetylated distarch phosphate is 1:1-9.

[0019] More preferably, the mass ratio of the cassava hydroxypropyl starch phosphate to the potato acetylated distarch phosphate is 1:1.875.

[0020] Preferably, in step S1 and step S2, the dietary fiber content of the oat bran powder is 25.4-36.5 g / 100 g.

[0021] More preferably, and as an example of the present invention, in step S1 and step S2, the dietary fiber content of the oat bran powder is 26g / 100g.

[0022] More preferably, the mass ratio of the oat bran powder in step S1 to the oat bran powder in step S2 is 3:1.

[0023] Preferably, in step S2, the prebiotic powder is a composite prebiotic powder.

[0024] Preferably, in step S3, the dry matter content of the polydextrose is above 90%.

[0025] More preferably, in step S3, the dry matter content of the polydextrose is 92%.

[0026] Preferably, in step S3, the concentration of the maltitol solution is 50%-76%.

[0027] More preferably, in step S3, the concentration of the maltitol solution is 75%.

[0028] Preferably, in step S3, the vegetable oil is selected from at least one of corn oil, sunflower oil, palm oil and coconut oil.

[0029] More preferably, in step S3, the vegetable oil is selected from corn oil and sunflower oil.

[0030] More preferably, in step S3, the vegetable oil is corn germ oil.

[0031] Preferably, in step S3, the heating is heating to 90°C.

[0032] Preferably, in step S4, the stirring time is 10-30 min.

[0033] More preferably, in step S4, the stirring time is 15 minutes.

[0034] Preferably, in step S4, the stirring speed is 70-140 rpm.

[0035] Preferably, in step S5, the stirring time is 5-15 minutes.

[0036] More preferably, in step S5, the stirring time is 15 minutes.

[0037] Preferably, in step S5, the stirring speed is 70-140 rpm.

[0038] Preferably, in step S5, the calendering is specifically roller calendering.

[0039] More preferably, in step S5, the calendering is specifically carried out by 4 rollers.

[0040] Preferably, in step S5, the dough is calendered to a thickness of 5-8 mm.

[0041] More preferably, in step S5, the dough is rolled to a thickness of 6 mm.

[0042] Preferably, in step S6, the temperature-controlled baking includes the following steps:

[0043] Use a tunnel oven for three-stage temperature-controlled baking. The first stage is baking at 175-185℃ for lower fire and 205-215℃ for upper fire, and the time is 2-3min; the second stage is baking at 165-175℃ for lower fire and 195-205℃ for upper fire, and the time is 2-3min; the third stage is baking at 165-175℃ for lower fire and 200-210℃ for upper fire, and the time is 2-3min.

[0044] More preferably, in step S6, the temperature-controlled baking comprises the following steps:

[0045] Use a tunnel oven for three-stage temperature-controlled baking: the first stage is baking at 180℃ for the lower fire and 210℃ for the upper fire, and the time is 2 minutes; the second stage is baking at 170℃ for the lower fire and 200℃ for the upper fire, and the time is 3 minutes; the third stage is baking at 170℃ for the lower fire and 205℃ for the upper fire, and the time is 3 minutes.

[0046] On the other hand, the present invention provides low GI, high-fiber, multi-grain tough biscuits prepared by the above preparation method.

[0047] In another aspect, the present invention provides application of the above preparation method in food production.

[0048] Compared with the prior art, the present invention has the following beneficial effects:

[0049] (1) By optimizing the ratio of raw materials, low GI, high-fiber, multi-grain tough biscuits were successfully obtained.

[0050] (2) By optimizing the raw material composition and preparation method, the extensibility and processability of low-gluten dough with high grain content were improved, and the continuous and batch production of grain biscuits was achieved.

[0051] (3) The method of the present invention breaks through the bottleneck technical problem of poor extensibility and poor processability of high-fiber, low-gluten dough, optimizes the production process of low-GI, high-fiber, and multi-grain tough biscuits, and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 It is a photo of the production process of dough rolling and cutting into strips in Example 1.

[0053] Figure 2 This is a photo of the production process of dough rolling and cutting in Comparative Example 1. DETAILED DESCRIPTION

[0054] The following non-limiting examples are provided to enable those skilled in the art to more fully understand the present invention, but are not intended to limit the present invention in any way. The following is merely an illustrative description of the scope of the present invention, and those skilled in the art may make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0055] The present invention will be further described below by way of specific examples. The various chemical reagents used in the examples of the present invention were obtained through conventional commercial channels unless otherwise specified. Unless otherwise specified, the contents described below are all by weight. Unless otherwise specified, it is understood that the experiments were conducted at room temperature.

[0056] In the following examples, the sources of raw materials are as follows:

[0057] name Manufacturer / Brand Specifications / Product Number Cassava Hydroxypropyl Distarch Phosphate Jiangsu Tianjiang Biotechnology Co., Ltd. TT0711 Potato acetylated distarch phosphate Jiangsu Tianjiang Biotechnology Co., Ltd. G603 Resistant starch Quanyin Xiangyu (Beijing) Biotechnology Co., Ltd. 1945 oat bran powder Yan Gu Fang Nutrition and Health Research Institute - Demineralized whey powder Tianjin Yinhe Road D90 malt powder Tianjin Fuhaitai FLV10 Prebiotic powder Shanghai Shanyi FFMT-1 Polydextrose Shandong Bowling Type 90 Maltitol liquid Roquette Type 75 corn oil COFCO -

[0058] In the following examples, the equipment information used is shown in the following table:

[0059] name factory Specification Mixing equipment used to form dough Hangzhou Xiaoshan Kaixing Food Machinery Co., Ltd. 100Kg Roller calendering and slitting equipment Conventional production line assembly 3-pass calendering Tunnel oven for baking Conventional baking production line Gas type

[0060] In the following examples, the commercially available biscuit sample 1 and the commercially available biscuit sample 2 used are Light Food Beast high-fiber biscuits and Guyou high-fiber biscuits, respectively.

[0061] Example 1

[0062] S1: 23 parts by mass of modified starch, 2 parts by mass of resistant starch, and 15 parts by mass of oat bran powder were mixed uniformly to form premix A for later use, wherein the modified starch was a mixture of tapioca hydroxypropyl starch phosphate and potato acetylated distarch phosphate in a mass ratio of 1:1.875;

[0063] S2: 5 parts by mass of oat bran powder, 8 parts by mass of desalted whey powder, 2 parts by mass of malt powder, 0.5 parts by mass of baking soda, 1 part by mass of ammonium bicarbonate, and 0.3 parts by mass of compound prebiotic powder are mixed to form premix B, and set aside;

[0064] S3: 45 parts by weight of water, 2 parts by weight of polydextrose, 10 parts by weight of maltitol solution, and 10 parts by weight of corn oil were mixed evenly, and heated to 80° C. to obtain a mixed solution C for later use;

[0065] S4: Mix the mixed solution C with the premix A and stir for 15 minutes at a stirring speed of 80-120 rpm to form a dough;

[0066] S5: Add premix B to the dough, stir for 15 minutes to mix evenly, then roll it through 4 rollers to a 6mm sheet, cut into strips, and obtain biscuit dough;

[0067] S6: The biscuit dough enters the tunnel furnace and is baked in three sections with temperature control. The first section is baked at 180℃ for the lower fire and 210℃ for the upper fire for 2 minutes. The second section is baked at 170℃ for the lower fire and 200℃ for the upper fire for 3 minutes. The third section is baked at 170℃ for the lower fire and 205℃ for the upper fire for 3 minutes, and a golden color and good uniformity of low-GI high-fiber multi-grain tough biscuits are obtained.

[0068] The production process of step S5 roller calendering and slitting in Example 1 is shown in the following figure: Figure 1 As shown, the dough produced by the production method provided in Example 1 has good ductility, no sticking, breaking and other phenomena are observed, and the continuous production of biscuit dough can be achieved.

[0069] Example 2

[0070] Compared with Example 1, in step S3, the heating to 80° C. is changed to heating to 90° C., and the rest are the same.

[0071] Example 3

[0072] Compared with Example 1, in step S3, the heating to 80° C. is changed to heating to 95° C., and the rest are the same.

[0073] Example 4

[0074] Compared with Example 2, in step S1, the modified starch is changed to 23 parts by mass of a mixture of cassava hydroxypropyl starch phosphate and potato acetylated distarch phosphate in a mass ratio of 1:1, and the rest are the same.

[0075] Example 5

[0076] Compared with Example 2, in step S1, the modified starch is changed to 23 parts by mass of a mixture of cassava hydroxypropyl starch phosphate and potato acetylated distarch phosphate in a mass ratio of 1:9, and the rest are the same.

[0077] Example 6

[0078] S1: 12 parts by mass of modified starch, 7 parts by mass of resistant starch, and 18 parts by mass of oat bran powder were uniformly mixed to form premix A for later use, wherein the modified starch was a mixture of tapioca hydroxypropyl starch phosphate and potato acetylated distarch phosphate in a mass ratio of 1:1.875;

[0079] S2: 5 parts by mass of oat bran powder, 5 parts by mass of desalted whey powder, 3 parts by mass of malt powder, 0.3 parts by mass of baking soda, 0.7 parts by mass of ammonium bicarbonate, and 0.2 parts by mass of compound prebiotic powder are mixed to form premix B, and set aside;

[0080] S3: 40 parts by weight of water, 3 parts by weight of polydextrose, 14 parts by weight of maltitol solution, and 12 parts by weight of vegetable oil were mixed evenly, and heated to 80° C. to obtain a mixed solution C for later use;

[0081] S4: Mix the mixed solution C with the premix A and stir for 10 minutes at a stirring speed of 70-140 rpm to form a dough;

[0082] S5: Add premix B to the dough, stir for 5 minutes to mix evenly, then roll it through 4 rollers to a dough sheet of 8 mm, cut into strips, and obtain biscuit dough;

[0083] S6: The biscuit dough enters the tunnel furnace and is baked in three sections with temperature control. The first section is baked at 180℃ for the lower fire and 210℃ for the upper fire for 2 minutes. The second section is baked at 170℃ for the lower fire and 200℃ for the upper fire for 3 minutes. The third section is baked at 170℃ for the lower fire and 205℃ for the upper fire for 3 minutes, and a golden color and good uniformity of low-GI high-fiber multi-grain tough biscuits are obtained.

[0084] Example 7

[0085] S1: 28 parts by mass of modified starch, 5 parts by mass of resistant starch, and 10 parts by mass of oat bran powder were uniformly mixed to form premix A for later use, wherein the modified starch was a mixture of tapioca hydroxypropyl starch phosphate and potato acetylated distarch phosphate in a mass ratio of 1:1.875;

[0086] S2: 7 parts by mass of oat bran powder, 12 parts by mass of desalted whey powder, 1 part by mass of malt powder, 0.8 parts by mass of baking soda, 0.5 parts by mass of ammonium bicarbonate, and 0.5 parts by mass of compound prebiotic powder are mixed to form premix B, and set aside;

[0087] S3: 52 parts by weight of water, 4 parts by weight of polydextrose, 18 parts by weight of maltitol solution, and 6 parts by weight of vegetable oil were mixed evenly, and heated to 80° C. to obtain a mixed solution C for later use;

[0088] S4: Mix the mixed solution C with the premix A and stir for 30 minutes at a stirring speed of 70-140 rpm to form a dough;

[0089] S5: Add premix B to the dough, stir for 10 minutes to mix evenly, then roll it through 4 rollers to a 5mm sheet, cut into strips, and obtain biscuit dough;

[0090] S6: The biscuit dough enters the tunnel furnace and is baked in three sections with temperature control. The lower fire in zone 1 is 180℃ and the upper fire is 210℃, the lower fire in zone 2 is 170℃ and the upper fire is 200℃, and the lower fire in zone 3 is 170℃ and the upper fire is 205℃. This will produce a golden color, high-fiber, multi-grain tough bar-shaped biscuit with good uniformity.

[0091] Comparative Example 1

[0092] Compared with Example 1, in step S3, the heating to 80° C. is changed to heating to 50° C., and the rest are the same.

[0093] The production process photo of step S5 roller calendering and cutting in comparative example 1 is provided by Figure 2As shown. It can be seen that the dough produced by the production method provided in Comparative Example 1 exhibited adhesion and breakage during the production of biscuit dough. This was mainly due to the poor extensibility of the dough produced by the preparation method provided in Comparative Example 1. Comparative Example 1 could not achieve continuous production of biscuit dough.

[0094] Comparative Example 2

[0095] Compared with Example 1, in step S3, the heating to 80° C. is changed to heating to 60° C., and the rest are the same.

[0096] Comparative Example 3

[0097] Compared with Example 1, in step S3, the heating to 80° C. is changed to heating to 70° C., and the rest are the same.

[0098] Comparative Example 4

[0099] Compared with Example 2, in step S1, the modified starch is replaced by 23 parts by mass of cassava hydroxypropyl starch phosphate, and the rest are the same.

[0100] Comparative Example 5

[0101] Compared with Example 2, in step S1, the modified starch was changed to 23 parts by mass of potato acetylated distarch phosphate, and the rest were the same.

[0102] Comparative Example 6

[0103] Compared with Example 2, the mass fraction of the oat bran powder in step S1 is changed to 5 mass fractions, and the mass fraction of the oat bran powder in step S2 is changed to 15 mass fractions, and the rest are the same.

[0104] Effect Examples

[0105] 1. Characterization of dough extensibility

[0106] Characterization Method: A CTA-XTPLUS texture analyzer (Stable MicroSystems, UK) was used in the ductility test mode to simulate a tensile motion. Wet dough was tested for maximum tensile strength, maximum ductile deformation, and ductile energy, among other indicators, to objectively evaluate changes in the product's ductility properties. The distance between the two gripper probes of the texture analyzer was adjusted to 14.00 mm. The biscuit dough was rolled to a 1.00 cm thick sheet. After standing at room temperature for 10 minutes, a 1.00 cm thick ring with an inner diameter of 14.00 mm was cut and placed in the gripper without external force for measurement. Three replicates were performed for each sample, and the mean and standard deviation were calculated.

[0107] The experimental parameters of the texture analyzer are as follows:

[0108] The probe is a fixture-shaped probe; the operating mode is the ductility measurement scheme; the probe sensing force is 5g; the measurement rate is 2mm / s and the post-measurement rate is 10mm / s; the target mode is a distance of 120mm.

[0109] Maximum tensile strength: the force required to stretch to break;

[0110] Maximum ductility: the deformation distance that occurs when stretched to fracture;

[0111] Extension energy: The energy required to stretch to fracture is calculated based on the maximum tensile strength and extension deformation.

[0112] Formability: Observe the preparation process of roller calendaring, where:

[0113] If the dough is smooth and can withstand a certain degree of elongation and tensile strength, the dough has good formability and is suitable for continuous production; if the dough is viscous and breaks when slightly pulled, the dough has poor formability.

[0114] The above method was used to characterize the extensibility and formability of the dough obtained in step S4 of the preparation method provided in Examples 1-7 and Comparative Examples 1-6. The results are shown in the following table:

[0115]

[0116] Comparative Examples 1-3 differ from Example 1 in that the heating temperature in step S3 is lower than 80°C (50°C, 60°C, and 70°C, respectively). Consequently, the maximum tensile strength and ductility are too low, resulting in poor formability and unsuitability for continuous production. This demonstrates that the heating temperature in step S3, which is not arbitrarily selected, can achieve the "good formability and suitability for continuous production" effect of the present invention.

[0117] Comparative Examples 4 and 5 differ from Example 2 in that the modified starch used in step S1 is selected from either cassava hydroxypropyl distarch phosphate or potato acetylated distarch phosphate, rather than a mixture of the two. These modified starches exhibit high maximum tensile strength, low maximum ductile deformation, and strong resilience, making them unsuitable for continuous production. This demonstrates that the "good formability and suitability for continuous production" effect of the present invention can be achieved with any modified starch that is not randomly selected.

[0118] Comparative Example 6, compared to Example 2, used the same total mass fraction of oat bran powder in Premix A and Premix B. However, the ratio of oat bran powder used in Premix A and Premix B was different: only 5 mass fractions of oat bran powder were used in Premix A, while 15 mass fractions were used in Premix B. The experimental results show that the stretching energy of Comparative Example 6 was too low, resulting in poor formability and unsuitability for continuous production. This demonstrates that the "good formability and suitability for continuous production" effect of the present invention can be achieved by selecting a non-arbitrary ratio of oat bran powder in Premix A and Premix B.

[0119] 2. The hardness and crispness of low-GI, high-fiber, multi-grain tough biscuits

[0120] Characterization Method: Using a texture analyzer in shear mode, simulating the chewing motion of the human mouth, biscuits were measured for hardness, crispness, and other indicators to objectively evaluate changes in the product's texture characteristics. After the biscuits were allowed to cool to room temperature, they were placed on the stage below the probe area of ​​the texture analyzer for measurement. Each sample was measured in triplicate, and the mean and standard deviation were calculated.

[0121] The experimental parameters of the texture analyzer are as follows:

[0122] The probe is a slice-shaped probe; the operating mode is shear scheme; the probe sensing force is 5g; the pre-measurement rate is 1mm / s, and the rates during and after the measurement are both 0.5mm / s; the target mode is 50% strain.

[0123] Hardness characterization: the maximum force required to press down to fracture;

[0124] Brittleness characterization: The force required to slowly compress until collapse occurs.

[0125] The hardness and brittleness of Examples 1-7 and commercially available high-fiber toughness biscuit samples (commercial biscuit sample 1, commercial biscuit sample 2) were tested using the above method. The results are shown in the following table:

[0126] sample Hardness (g) Crispness (g) Example 1 12236.15±1091.85 13666.72±951.32 Example 2 25538.08±2527.32 17008.83±3518.389 Example 3 30036.99±8051.33 17806.75±5216.87 Example 4 22158.82±3104.72 16553.42±2458.11 Example 5 27633.19±2087.65 17239.33±1018.74 Example 6 13724.58±957.46 15806.41±1230.66 Example 7 17006.25±2179.38 14582.31±4318.73 Commercially available biscuit sample 1 27481.09±1059.69 12765.66±987.74 Commercially available biscuit sample 2 15312.15±1932.38 12053.81±1537.92

[0127] It can be seen from the above table that the hardness and crispness of the low GI high-fiber multi-grain tough biscuits prepared by the preparation method provided by the present invention can reach the hardness and crispness level of the high-fiber tough biscuits currently available on the market.

[0128] 3. Fiber content of low GI high fiber multi-grain tough biscuits

[0129] The dietary fiber content of the low GI high-fiber multigrain tough biscuits prepared in Examples 1-7 was calculated based on the dietary fiber content in the formula raw materials and the formula ratio. The dietary fiber content is shown in the following table:

[0130] sample Dietary fiber content g / 100g biscuits Example 1 14.2 Example 2 14.2 Example 3 14.2 Example 4 14.2 Example 5 14.2 Example 6 19.4 Example 7 14.7 Commercially available biscuit sample 1 17.5 Commercially available biscuit sample 2 6.5

[0131] As can be seen from the above table, the dietary fiber content of the low GI high-fiber multi-grain tough biscuits prepared by the preparation method provided by the present invention is higher than 6g / 100g, which meets the claim of high dietary fiber.

[0132] 4. GI value of low GI high fiber multi-grain tough biscuits

[0133] The testing method is as follows: Human experiments are the primary method for calculating GI and are currently the gold standard for determining food GI both domestically and internationally. GI determination in human experiments is influenced by several factors, including the subject's health, the number of subjects, pre-test meals, exercise, medication use, reference foods, available CHO in the food being tested, glucose monitoring methods, and data processing.

[0134] The following definitions are required for the determination of the GI value in this embodiment:

[0135] (1) Glycemic index (GI): It is a property of carbohydrates in food, which refers to the ability of digestible carbohydrates in food to cause blood sugar to rise in the human body.

[0136] (2) Glycemic Load (GL): It is the product of the actual mass of carbohydrates in a certain amount of food and its GI, reflecting the degree to which the food produces a blood sugar response.

[0137] (3) Available carbohydrates (CHO): carbohydrates that can cause an increase in blood sugar levels.

[0138] (4) Increased area under the curve (IAUC): the area under the curve above the fasting blood glucose level.

[0139] (5) Coefficient of variation (CV): the ratio of the standard deviation to the mean.

[0140] (6) Indigestible carbohydrates (including fiber): components that are not partially digested in the small intestine or do not produce usable carbohydrates during metabolism.

[0141] (7) Out of range: Volunteers whose calculated GI value exceeds GI (mean) ± 2SD are considered out of range.

[0142] (8) Standard Error (SE): It is the ratio of the standard deviation of each measurement value to the square root of the number of participants.

[0143] (9) Serving: The usual single serving size of the test food.

[0144] (10) Reference food: glucose or white bread.

[0145] (11) Test food: the food being tested.

[0146] A blood glucose response curve was constructed with time as the horizontal axis and the blood glucose value at each time point as the vertical axis. The area under the blood glucose curve was calculated. The GI value of the test food, Imean, was calculated using the formula (the GI value of white bread is 71) as the GI value of 100 for the glucose reference.

[0147] Imean = IAUC of test food / IAUC of glucose reference substance × 100; or

[0148] Imean = test food IAUC / white bread reference IAUC × 71.

[0149] According to ISO26642, 2010, combined with the testing experience of Sydney Glycemic Index Research Service Center, the following requirements are set for food blood sugar determination and GI calculation:

[0150] Two parallel blood glucose measurements <3.6%;

[0151] The IAUC values ​​of three glucose standards had a CV of ≤30%;

[0152] When calculating the GI value, if the calculated GI value of a volunteer exceeds 1mean±2SD, the volunteer's data needs to be eliminated and the food GI value needs to be recalculated.

[0153] The GI value of the low GI high-fiber multi-grain tough biscuits provided in Example 2 was tested using the above test method, and the results were:

[0154]

[0155] It can be seen that the GI value of the biscuit product prepared in Example 2 is less than or equal to 55, and is a low GI food.

[0156] From the above results, it can be seen that the low GI and high-fiber multi-grain tough biscuits prepared by the preparation method provided by the present invention are low GI biscuits.

[0157] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing low GI high-fiber multi-grain tough biscuits, characterized in that: The following steps are involved: S1. Mixing 12-28 parts by mass of modified starch, 2-7 parts by mass of resistant starch, and 10-18 parts by mass of oat bran powder to obtain a premix A; S2. Mix 5-7 parts by mass of oat bran powder, 5-12 parts by mass of desalted whey powder, 1-3 parts by mass of malt powder, 0.3-0.8 parts by mass of baking soda, 0.5-1 parts by mass of ammonium bicarbonate, and 0.2-0.5 parts by mass of prebiotic powder to obtain premix B; S3, mixing 40-52 parts by mass of water, 2-4 parts by mass of polydextrose, 10-18 parts by mass of maltitol solution, and 6-12 parts by mass of vegetable oil, and heating the mixture to 80-95° C. to obtain a mixed solution C; S4, mixing the premix A obtained in step S1 with the mixed solution C obtained in step S3, stirring to obtain a dough; S5, mixing the dough obtained in step S4 with the premix B obtained in step S2, stirring, rolling, and cutting into strips to obtain biscuit dough; S6, controlling the temperature and baking the biscuit dough obtained in step S5 to obtain low GI, high-fiber, and tough multi-grain biscuits; Wherein, the modified starch in step S1 is a mixture of cassava hydroxypropyl distarch phosphate and potato acetylated distarch phosphate; the mass ratio of cassava hydroxypropyl distarch phosphate to potato acetylated distarch phosphate is 1:1-9.

2. The preparation method according to claim 1, characterized in that The mass ratio of the cassava hydroxypropyl distarch phosphate to the potato acetylated distarch phosphate is 1:1.

875.

3. The preparation method according to claim 1, characterized in that In step S1 and step S2, the dietary fiber content of the oat bran powder is 25.4-36.5 g / 100 g.

4. The preparation method according to claim 1, characterized in that In step S3, the dry matter content of the polydextrose is greater than 90%; the concentration of the maltitol solution is 50%-76%; and the vegetable oil is selected from at least one of corn oil, sunflower oil, and palm oil.

5. The preparation method according to claim 1, characterized in that In step S3, the heating is heating to 90°C.

6. The preparation method according to claim 1, characterized in that In step S4, the stirring time is 10-30 minutes, and the stirring speed is 70-140 rpm; in step S5, the stirring time is 5-15 minutes, and the stirring speed is 70-140 rpm. The calendering is specifically roller calendering and calendering is performed until the thickness of the dough sheet is 5-8 mm.

7. The preparation method according to claim 1, characterized in that In step S6, the temperature-controlled baking includes the following steps: Use a tunnel oven for three-stage temperature-controlled baking. The first stage is baking at 175-185℃ for lower fire and 205-215℃ for upper fire, and the time is 2-3min; the second stage is baking at 165-175℃ for lower fire and 195-205℃ for upper fire, and the time is 2-3min; the third stage is baking at 165-175℃ for lower fire and 200-210℃ for upper fire, and the time is 2-3min.

8. Low GI, high-fiber, multi-grain tough biscuits prepared by the preparation method according to any one of claims 1 to 7.

9. Use of the preparation method according to any one of claims 1 to 7 in preparing food.

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