Hypoxia-resistant digestion-resistant euglena powder biscuit and preparation method thereof

Abstract

The invention relates to hypoxia-resistant digestion-resistant euglena powder biscuits and a preparation method thereof. The hypoxia-resistant digestion-resistant euglena powder biscuits are prepared from the following raw materials in percentage by mass: euglena powder, wheat flour, white granulated sugar, vegetable oil, eggs, table salt, sodium bicarbonate, ammonium bicarbonate and water. The preparation method of the hypoxia-resistant and digestion-resistant euglena powder biscuits specifically comprises the following steps: preparing the euglena powder biscuits; (1) weighing ingredients; (2) stirring into balls; (3) standing and standing; (4) rolling the dough; (5) molding by a mold; (6) baking; and (7) packaging. The euglena powder has an anti-hypoxia effect, and the anti-hypoxia euglena powder biscuit is prepared by taking the euglena powder as a biscuit raw material. The hypoxia-resistant euglena powder biscuit prepared by the preparation method disclosed by the invention also has relatively high digestion resistance and DPPH free radical removal activity, the texture characteristics of the biscuit are improved by adding the euglena powder, meanwhile, the fishy smell of the euglena powder is effectively reduced by heating and baking, and the taste of the biscuit is improved.

Description

Technical Field

[0001] The invention relates to the technical field of biscuits, and in particular to hypoxia-resistant and digestion-resistant euglena powder biscuits and a preparation method thereof. Background Art

[0002] Plateau areas have high altitudes and thin air, so the oxygen content is low. Long-term hypoxia in the human body will cause a series of altitude reactions such as organ damage and pulmonary edema, which can be life-threatening. Foods with hypoxia resistance can significantly improve the body's tolerance to hypoxia, which is of great significance to people working, living and traveling in high-altitude areas.

[0003] Biscuits are a kind of food made from cereal flour as the main raw material, with sugar, oil and other raw materials added, and then made through baking and other processes. After eating traditional biscuits, sugar is absorbed quickly, which is not conducive to maintaining blood sugar balance. Patent CN201810123832.0 discloses a nutritional meal replacement biscuit with a low glycemic index (GI), which is made by stirring shortening, adding white sugar, polydextrose, stachyose, and nutritional premix powder, and then adding wheat flour and / or potato flour, baked bean powder, soy dietary fiber, collagen, soy protein isolate, whey protein, and enzyme inhibitors before baking. This invention maintains blood sugar stability by delaying the time of blood sugar peak and reducing the amplitude of blood sugar fluctuations, but the patent has the disadvantages of many ingredient categories and complex preparation process.

[0004] Euglena gracilis contains a variety of nutrients such as polyunsaturated fatty acids, proteins, amino acids, vitamins, and Euglena polysaccharides. Euglena polysaccharides are linear glucans connected by β-1,3 glycosidic bonds, and have hydroxyl radical scavenging ability and total antioxidant capacity (Yang Binhuang et al., Food and Machinery, 2024, 40(01):152-157.). Teng Yuou et al. (CN202211647716.1, application date 2022.12.21) found that Euglena powder has anti-nonalcoholic fatty hepatitis and lipid-lowering activity, can reduce liver damage and hyperlipidemia associated with NASH patients, can be used for the treatment of nonalcoholic fatty hepatitis and hyperlipidemia, and can be used to prepare drugs and functional foods for the treatment and prevention of nonalcoholic fatty hepatitis and hyperlipidemia. Liu Fufeng et al. (CN202310631685.9, application date 2023.05.30) found that extracts from Euglena gracilis have a good preventive and therapeutic effect on Parkinson's disease.

[0005] The present invention finds that Euglena has good hypoxia resistance activity, and adding Euglena to foods such as biscuits can develop functional foods with hypoxia resistance. Compared with ordinary biscuits, Euglena powder can be used as the raw material of biscuits to reduce the content of fast-digestible starch and increase the content of resistant starch, which is helpful to maintain postprandial blood sugar balance. In addition, the addition of Euglena powder makes the biscuits have a higher ability to scavenge DPPH free radicals, thereby enhancing the functionality of the biscuits. At present, there are problems such as heavy fishy smell and unacceptable taste when Euglena powder is directly consumed as a food raw material. Compared with ordinary biscuits, the Euglena powder biscuits prepared by the present invention have better texture properties, and the fishy smell of Euglena powder is effectively reduced by baking, thereby improving the taste of the biscuits. Summary of the invention

[0006] The object of the present invention is to provide an oxygen-deficiency and digestion-resistant Euglena flour biscuit and a preparation method thereof, so as to solve the problems raised by the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The present invention finds that euglena polysaccharide can increase the level of hypoxia inducible factor (HIF) in mouse serum, indicating that euglena polysaccharide can increase hypoxia tolerance.

[0009] The invention discloses an oxygen-deficiency-resistant and digestion-resistant Euglena flour biscuit, comprising a biscuit body, which is composed of 9 raw materials, namely, Euglena flour (15-20%), wheat flour (30-40%), white sugar (15-20%), vegetable oil (5-8%), eggs (2-3%), salt (0.5-0.6%), sodium bicarbonate (0.5-0.6%), ammonium bicarbonate (0.2-0.3%) and water (18-20%).

[0010] To achieve the above object, the present invention also provides the following technical solutions:

[0011] A method for preparing biscuits of hypoxia-resistant and digestion-resistant Euglena flour, comprising the following steps

[0012] (1) Ingredients weighing: weigh the required raw materials according to the proportion of wheat flour, euglena powder, white sugar, salt, sodium bicarbonate, ammonium bicarbonate, vegetable oil, eggs and water in the biscuit body.

[0013] (2) Mixing into dough: Mix the weighed wheat flour, algae powder, white sugar, salt, sodium bicarbonate, ammonium bicarbonate, vegetable oil, eggs and water at a speed of 40 r / min to form a dough.

[0014] (3) Let the dough rest: Cover the dough with plastic wrap and leave it at room temperature for 20 to 30 minutes to rest.

[0015] (4) Rolling the dough: Place the dough into a dough sheet with a thickness of 2 to 4 mm using a dough sheeting machine.

[0016] (5) Mold shaping: Use a mold to press the dough into a biscuit dough with a length of 6 to 8 cm and a width of 6 to 8 cm, and press it at a rate of 0.25 pieces / cm 2 Density: 1mm diameter holes are used to vent the biscuits;

[0017] (6) Baking: Preheat the oven to 125-130°C, then bake the raw biscuits at 125-135°C on the upper side and 125-135°C on the lower side for 25-35 minutes.

[0018] (7) Packaging: Put the baked cookies into packaging bags and seal them.

[0019] The preferred baking solution of step (6) is to preheat the oven to 130° C. and place the pressed biscuit dough into the oven and bake at 130° C. for 30 min.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention finds that Euglena has good hypoxia-resistant activity, and Euglena can be used to prepare hypoxia-resistant functional foods such as biscuits. In addition, when Euglena powder is used as the raw material of biscuits, the content of fast-digestible starch is reduced by 15.2% compared with ordinary biscuits, and the content of resistant starch is increased by 16.68%, which has digestion resistance and helps to maintain postprandial blood sugar balance. The DPPH free radical scavenging experiment proves that the Euglena powder biscuits have a high ability to scavenge DPPH free radicals. By adding Euglena powder to improve the texture properties of biscuits, the hardness, brittleness and stickiness of the biscuits are reduced, so that the taste of the biscuits is moderately soft and hard and does not stick to the teeth, and the texture characteristics of the biscuits are improved. The sensory score shows that baking at 130°C for 30 minutes can effectively reduce the fishy smell of Euglena powder and make the biscuits taste good. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is the effect of algae polysaccharide on the level of hypoxia inducible factor (HIF) in mice.

[0023] Figure 2 The present invention is a flow chart of the preparation of euglena flour biscuits.

[0024] Figure 3 A is the blank control biscuit prepared in Example 11, and B is the biscuit containing Euglena powder prepared in Example 2.

[0025] Figure 4 The starch hydrolysis rate results of the Euglena flour biscuits prepared in Example 2 and the blank control biscuits prepared in Example 11 are shown. DETAILED DESCRIPTION

[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0027] Example 1 Effect of Euglena polysaccharide on hypoxia inducible factor (HIF) levels in mice

[0028] CD-1 male mice, 6 weeks old and weighing 15-18g, were selected. The mice were first subjected to 7 days of adaptive training, with the bedding replaced every 3 days and the weight of the mice recorded. Five mice were placed in each cage and numbered at the base of the mouse's tail with a marker pen.

[0029] Ten mice were randomly divided into a blank control group (equal volume of saline), a Rhodiola rosea positive control group (dose 30 mg / kg), and a medium- and high-dose group of Euglena polysaccharide (dose 1.0, 2.0 g / kg). There were 10 mice in each group, and the mice in each group were gavaged with equal volume of saline or corresponding components once a day for 14 consecutive days.

[0030] HIF level detection: experimental animals were fasted and deprived of water for 12 hours after the last administration, and their eyeballs were removed to collect blood, which was placed in EDTA anticoagulant centrifuge tubes and gently mixed. The tubes were centrifuged at 12000r / min for 10 minutes at 4°C, and the supernatant was aspirated for analysis.

[0031] The results of the effects of Euglena polysaccharide on the level of hypoxia inducible factor (HIF) in mice are as follows Figure 1 As shown in the figure, compared with the blank control group, the HIF level in the serum of the experimental group mice increased, indicating that Euglena polysaccharide has a good ability to improve hypoxia tolerance. In addition, the HIF level is positively correlated with the dose. At a dose of 1g / kg, the HIF level in the Euglena polysaccharide group increased by 13.42% compared with the blank control group. The HIF level in the Euglena polysaccharide 2g / kg dose group increased by 63.69% compared with the blank control group.

[0032] Example 2 Preparation method of hypoxia-resistant and digestion-resistant Euglena flour biscuits

[0033] A method for preparing hypoxia-resistant and digestion-resistant Euglena flour biscuits is included, and the flow chart is shown in Figure 2 , the biscuit preparation steps are as follows:

[0034] (1) Weighing ingredients: Weigh euglena powder (15-20%), wheat flour (30-40%), white sugar (15-20%), vegetable oil (5-8%), eggs (2-3%), salt (0.5-0.6%), sodium bicarbonate (0.5-0.6%), ammonium bicarbonate (0.2-0.3%) and water (18-20%) in clean containers.

[0035] (2) Mixing into dough: Mix the weighed wheat flour, kelp flour, white sugar, salt, sodium bicarbonate, ammonium bicarbonate, vegetable oil, eggs and water at a speed of 40 r / min to form a dough.

[0036] (3) Let the dough rest: Cover the dough with plastic wrap and let it rest at room temperature for 20 to 30 minutes.

[0037] (4) Rolling the dough: Place the dough into a dough sheet with a thickness of 2 to 4 mm using a dough sheeting machine.

[0038] (5) Mold shaping: Use a mold to press the dough into a biscuit dough with a length of 6 to 8 cm and a width of 6 to 8 cm, and press it at a rate of 0.25 pieces / cm 2 Density punch 1mm diameter holes for biscuit exhaust

[0039] (6) Baking: Preheat the oven to 130°C, place the pressed biscuit dough into the oven and bake at 130°C for 30 min.

[0040] (7) Packaging: Put the baked cookies into packaging bags and seal them.

[0041] Example 3: Baking Euglena Powder Biscuits at 120°C

[0042] Except that the baking temperature is 120° C., the composition, preparation method and parameters of the biscuits are the same as those in Example 2.

[0043] Example 4: Baking Euglena Powder Biscuits at 125°C

[0044] Except that the baking temperature is 125° C., the composition, preparation method and parameters of the biscuits are the same as those in Example 2.

[0045] Example 5: Baking Euglena Powder Biscuits at 135°C

[0046] Except that the baking temperature is 135° C., the composition, preparation method and parameters of the biscuits are consistent with those of Example 2.

[0047] Example 6: Baking Euglena Powder Biscuits at 140°C

[0048] Except that the baking temperature is 140° C., the composition, preparation method and parameters of the biscuits are the same as those in Example 2.

[0049] Example 7 25min Baking Euglena Powder Biscuits

[0050] Except that the baking time is 25 min, the composition, preparation method and parameters of the biscuits are the same as those in Example 2.

[0051] Example 8 35min Baking Euglena Powder Biscuits

[0052] Except that the baking time is 35 min, the composition, preparation method and parameters of the biscuits are the same as those in Example 2.

[0053] Example 9 40min Baking Euglena Powder Biscuits

[0054] Except that the baking time is 40 min, the composition, preparation method and parameters of the biscuits are the same as those in Example 2.

[0055] Example 1045min Baking Euglena Powder Biscuits

[0056] Except that the baking time was 45 min, the composition, preparation method and parameters of the biscuits were the same as those in Example 2.

[0057] Example 11 Preparation of blank control biscuits

[0058] The steps for preparing cookies are as follows:

[0059] (1) Weighing ingredients: Weigh wheat flour (45-60%), white sugar (15-20%), vegetable oil (5-8%), eggs (2-3%), salt (0.5-0.6%), sodium bicarbonate (0.5-0.6%), ammonium bicarbonate (0.2-0.3%) and water (18-20%) separately in a clean container.

[0060] (2) Mixing into dough: Mix wheat flour, sugar, salt, sodium bicarbonate, ammonium bicarbonate, vegetable oil, eggs and water at a speed of 40 r / min to form dough.

[0061] (3) Let the dough rest: Cover the dough with plastic wrap and let it rest at room temperature for 20 to 30 minutes.

[0062] (4) Rolling the dough: Place the dough into a dough sheet with a thickness of 2 to 4 mm using a dough sheeting machine.

[0063] (5) Mold shaping: Use a mold to press the dough into a biscuit dough with a length of 6 to 8 cm and a width of 6 to 8 cm, and press it at a rate of 0.25 pieces / cm 2 Density poke holes with a diameter of 1mm to allow biscuits to vent.

[0064] (6) Baking: Preheat the oven to 130°C, place the pressed biscuit dough into the oven and bake at 130°C for 30 min.

[0065] (7) Packaging: Put the baked cookies into packaging bags and seal them.

[0066] Example 12 Sensory evaluation of different Euglena flour biscuits

[0067] The Euglena flour biscuits prepared in Examples 2 to 10 were subjected to sensory evaluation. Ten experienced professionals aged between 20 and 30 were selected to perform sensory evaluation and scoring on the prepared Euglena flour biscuits. The evaluation criteria are shown in Table 1:

[0068] Table 1

[0069]

[0070] The sensory evaluation results are shown in Table 2

[0071] Table 2

[0072]

[0073] If the baking temperature is too low or the baking time is too short, the Euglena powder biscuits will have a lighter aroma and a stronger fishy smell. If the baking temperature is too high or the baking time is too long, the Euglena powder biscuits will be burnt, reducing the sensory score of the Euglena powder biscuits. As shown in Table 2, the Euglena powder biscuits prepared in Example 2 have a full aroma, a lighter Euglena fishy smell, and the highest sensory score.

[0074] Example 13 In vitro digestibility of Euglena flour biscuits

[0075] The Euglena flour biscuits obtained in Example 2 and the blank control biscuits obtained in Example 11 were subjected to in vitro digestion assays, respectively, and the specific steps were as follows:

[0076] (1) Weigh 500 mg of biscuit sample, add 10 mL of sodium acetate buffer (0.4 mol / L, pH 5.2), stir in a 37°C water bath for 30 min, take out, add α-amylase (3000 U) and saccharifying enzyme (40 U), and put into a shaker (37°C, 180 r / min) for shaking digestion. Take 1 mL of sample at 0 min, 20 min, 60 min, 90 min, 120 min, 150 min, and 180 min, add 4 mL of anhydrous ethanol to inactivate the enzyme, mix well, and centrifuge at 10000 r / min for 10 min.

[0077] (2) Determination of glucose content in supernatant by 3,5-dinitrosalicylic acid (DNS) method

[0078] Preparation of standard curve: Prepare glucose standard solution (1g / L) into 1mL of aqueous solution with concentrations of 0mg / mL, 0.2mg / mL, 0.4mg / mL, 0.6mg / mL, 0.8mg / mL, and 1mg / mL, respectively, add 2mL of DNS reagent and mix well, heat in a boiling water bath for 5min, take out and immediately cool to room temperature with running water, dilute to 12mL, mix well and measure absorbance at 540nm. Repeat the measurement three times and take the average value. With glucose concentration as the horizontal axis and absorbance value as the vertical axis, draw the standard curve and obtain Y=1.2059X+0.0019(R2 =0.9992).

[0079] Supernatant glucose content detection: 1 mL of supernatant sample obtained at 0 min, 20 min, 60 min, 90 min, 120 min, 150 min, and 180 min was mixed with 2 mL of DNS reagent, and distilled water was used instead of sample as blank control. The rest of the steps were the same as the standard curve. The obtained absorbance value was put into the standard curve to calculate the glucose content in the supernatant.

[0080] The starch hydrolysis rate was calculated according to the following formula: Hydrolysis rate (%) = glucose content in supernatant × 0.9 / TS × 100%

[0081] Where: TS represents the total starch content, and 0.9 is the conversion coefficient.

[0082] Rapidly digestible starch (RDS) content: RDS% = (G 20 -G0)×0.9 / TS×100%

[0083] Slowly digestible starch (SDS) content: SDS% = (G 120 -G 20 )×0.9 / TS×100%

[0084] Resistant starch (RS) content: RS% = (TS-RDS-SDS) / TS×100%

[0085] Where: G0, G 20 , G 120 Represent the glucose content at 0min, 20min, and 120min respectively.

[0086] The test results are shown in Table 3:

[0087] Table 3

[0088] RDS(%) SDS(%) RS(%) Blank control cookies 43.70 27.07 29.23 Example 2 Euglena powder biscuits 28.50 25.59 45.91

[0089] As shown in Table 3, the content of fast-digestible starch in the Euglena flour biscuits prepared in Example 2 was reduced by 15.2% compared with the blank control biscuits in Example 11, and the content of resistant starch was increased by 16.68%. Figure 4 The starch hydrolysis rate results of the Euglena flour biscuits prepared in Example 2 and the blank control biscuits prepared in Example 11 show that the digestion-resistant Euglena flour biscuits of the present invention can effectively slow down the hydrolysis rate of starch, and help maintain postprandial blood sugar balance.

[0090] Example 14 Detection of the ability of Euglena powder biscuits to scavenge DPPH free radicals

[0091] The steps for testing the ability of Euglena powder biscuits to scavenge DPPH free radicals are as follows:

[0092] (1) 0.2mmol / LDPPH ethanol solution

[0093] Weigh 0.00394 g of DPPH and dissolve it in 50 mL of anhydrous ethanol to obtain 0.2 mmol / L DPPH ethanol solution. Store it at 4°C in the dark and use it immediately after preparation.

[0094] (2) Sample preparation

[0095] The Euglena powder biscuits prepared in Example 2 and the blank control biscuits prepared in Example 11 were respectively put into a grinder and crushed, and passed through a 60-mesh sieve. 0.1 g of biscuit powder was weighed, 10 mL of 40% methanol was added, stirred for 1 h, centrifuged at 10000 r / min for 10 min, and the supernatant was taken.

[0096] (3) DPPH free radical scavenging rate detection

[0097] Add 500 μL of 0.2 mmol / L DPPH ethanol solution to the sample group, then add 500 μL of the supernatant obtained in step (2), mix well and let stand in the dark for 30 min, and measure its absorbance A1 at 517 nm. The blank group uses 40% methanol solution instead of supernatant, recorded as A0. The control group uses anhydrous ethanol instead of 0.2 mmol / L DPPH ethanol solution, recorded as A2. Calculate the free radical scavenging rate according to the following formula.

[0098] DPPH free radical scavenging rate = (A0-(A1-A2) / A0*100%

[0099] Where: A0 represents the absorbance value of the blank group, A1 represents the absorbance value of the sample group, and A2 represents the absorbance value of the control group.

[0100] The DPPH radical scavenging rates of the Euglena powder biscuits of Example 2 and the blank control biscuits of Example 11 are shown in Table 4.

[0101] Table 4

[0102] Example 2 Euglena powder biscuits Example 11 Blank Control Biscuits DPPH free radical scavenging rate (%) 56.3 13.7

[0103] The DPPH free radical scavenging experiment shows that the free radical scavenging rate of the hypoxia-resistant and digestion-resistant Euglena powder biscuits of the present invention is increased by 42.6% compared with the blank control biscuits. Adding Euglena powder to the biscuits can significantly improve the DPPH free radical scavenging ability of the biscuits.

[0104] Example 15: Detection of texture characteristics of Euglena flour biscuits

[0105] The biscuits prepared in Example 2 and Example 11 were subjected to a three-point bending test using a TA.TOUCH texture analyzer. In the texture test, hardness represents the maximum resistance of the sample to the action of the probe during the contact between the probe and the sample, brittleness is defined as the displacement generated when the sample breaks, and stickiness represents the opposite force exerted by the sample on the movement of the probe when the probe is away from the sample. The test results are shown in Table 5.

[0106] Table 5

[0107] Hardness(gf) Brittleness(mm) Viscosity (gf) Example 2 Euglena powder biscuits 3608.25 0.45 0.23 Example 11 Blank Control Biscuits 7404.08 1.41 0.37

[0108] The test results show that the biscuits prepared by the present invention have moderate hardness, low brittleness, low stickiness, moderate hardness and softness when chewing, and a loose taste without sticking to teeth. The texture characteristics of the biscuits can be effectively improved by adding euglena powder.

[0109] Example 16 Quality Inspection of Euglena Powder Biscuits

[0110] The quality of the Euglena powder biscuits prepared in Example 2 was tested: the sensory organs of the biscuits were tested according to the method specified in GB7100-2015; the peroxide value was tested according to the method specified in GB5009.227-2013; the acid value was tested according to the second method of GB5009.229-2016; the lead content was tested according to the first method of GB5009.12-2023; the total colony count was tested according to the method specified in GB4789.2-2022; the coliform group was tested according to the second method of GB4789.3-2016; the mold was tested according to the method specified in GB4789.15-2016; Staphylococcus aureus was tested according to the method specified in GB4789.10-2016; and Salmonella was tested according to the method specified in GB4789.4-2014. The test results are shown in Table 6.

[0111] Table 6

[0112] Inspection items National standard requirements result determination Sensory Meet the variety requirements Crisp qualified Peroxide value (g / 100g) <0.25 0.046 qualified Acid value (based on fat) (mg / g) <5 1.7 qualified Lead (mg / kg) <0.05 Not detected qualified Total colony count (CFU / g) <![CDATA[<10 4 ]]> 46 qualified Coliform bacteria (CFU / g) <10 Not detected qualified Mold(CFU / g) ≤50 Not detected qualified Staphylococcus aureus (CFU / g) <100 Not detected qualified Salmonella (CFU / g) 0 Not detected qualified

[0113] It can be seen from Table 6 that all indicators of the Euglena flour biscuits prepared in Example 2 meet the national standards.

[0114] It should be noted that although the present invention has been disclosed as above in terms of preferred embodiments, this is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A hypoxia-resistant and digestion-resistant Euglena flour biscuit, characterized in that: The raw material composition and mass proportion are as follows: kelp powder (15-20%), wheat flour (30-40%), white sugar (15-20%), vegetable oil (5-8%), eggs (2-3%), salt (0.5-0.6%), sodium bicarbonate (0.5-0.6%), ammonium bicarbonate (0.2-0.3%) and water (18-20%).

2. A method for preparing hypoxia-resistant and digestion-resistant Euglena flour biscuits, characterized in that Here are the steps: (1) Weighing ingredients: weigh the required raw materials, wheat flour, euglena powder, white sugar, salt, sodium bicarbonate, ammonium bicarbonate, vegetable oil, eggs and water according to the proportion; (2) Mixing into dough: Mix the weighed wheat flour, euglena flour, white sugar, salt, sodium bicarbonate, ammonium bicarbonate, vegetable oil, eggs and water at a speed of 40 r / min to form a dough; (3) Let the dough rest: Cover the dough with plastic wrap and leave it at room temperature for 20 to 30 minutes to rest. (4) rolling the dough: placing the dough into a dough sheet machine and rolling it into a dough sheet with a thickness of 2 to 4 mm; (5) Mold shaping: Use a mold to press the dough into a biscuit dough with a length of 6 to 8 cm and a width of 6 to 8 cm, and press it at a rate of 0.25 pieces / cm 2 Density: 1mm diameter holes are used to vent the biscuits; (6) Baking: Preheat the oven to 125-130° C., then place the raw biscuit dough into the oven and bake at 125-135° C. on the upper side and 125-135° C. on the lower side for 25-35 min. (7) Packaging: Put the baked cookies into packaging bags and seal them.

3. The method for preparing the hypoxia-resistant and digestion-resistant Euglena flour biscuits according to claim 2, characterized in that: In step (6), the preferred baking time is 30 minutes, and the upper and lower baking temperature is 130°C.

4. The hypoxia-resistant and digestion-resistant Euglena flour biscuit according to claim 1, characterized in that: By adding 15-20% of euglena powder, the biscuits are made to have the effect of resistant to hypoxia.

5. The hypoxia-resistant and digestion-resistant Euglena flour biscuit according to claim 1, characterized in that: The biscuits are made to have a higher digestibility by adding 15-20% of euglena flour.

6. The hypoxia-resistant and digestion-resistant Euglena flour biscuit according to claim 1, characterized in that: By adding 15-20% of euglena powder, the biscuits have a higher ability to scavenge DPPH free radicals.

7. A method for reducing the fishy smell of euglena and its products, characterized in that: The fishy smell of euglena and its products is reduced by heating, and the preferred heating temperature is 130° C. and the heating time is 30 min.

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