Preparation method of banana dietary fiber and application of banana dietary fiber in low-GI food

Abstract

The invention provides a preparation method of banana dietary fibers and application of the banana dietary fibers in low-GI food. The banana insoluble dietary fiber (IDF) with relatively high purity is obtained through collaborative optimization of ultrasonic-assisted extraction, microwave-assisted gelatinization and a series of enzymolysis and centrifugation steps. The extraction efficiency and purity of the dietary fibers are improved, and meanwhile the natural structure and functionality of the dietary fibers are kept. The method is simple and efficient, the obtained banana IDF can be widely applied to low-GI food, and the nutritional value and health benefits of the food are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing banana dietary fiber and application of the same in low GI foods. Background Art

[0002] As the seventh nutrient, dietary fiber has many beneficial physiological functions for the human body, such as preventing breast cancer, colon cancer, improving obesity, diabetes, etc., and can also reduce the incidence of cardiovascular diseases. Bananas are fruits with high nutritional value and rich in dietary fiber, but the traditional extraction method has the problem of low purity. The ingredients used in traditional biscuit foods are high in calories and fat, and are relatively lacking in nutrients, which can easily lead to obesity and cardiovascular and cerebrovascular diseases. They do not conform to the increasingly deepened healthy consumption concept of consumers and affect the sustainable and stable development of products. With the improvement of people's health awareness, low GI foods have received widespread attention because they help maintain blood sugar stability, and foods rich in dietary fiber are also favored by more and more consumers. Banana dietary fiber has been proven to help promote intestinal peristalsis, prevent constipation, and lower blood sugar and cholesterol levels, which plays an important role in maintaining human health. In the prior art, CN106805253A discloses a method for preparing banana dietary fiber by enzymatic hydrolysis, but does not involve ultrasound and microwave-assisted technology. The starch content in bananas is high, and the banana IDF prepared by this method is not high in purity and contains more starch or starch dextrin, resulting in increased extraction costs and limited product applications. Summary of the invention

[0003] The object of the present invention is to overcome the above-mentioned deficiencies in the prior art and to provide a method for preparing banana dietary fiber and its application in low GI foods.

[0004] The purpose of the present invention is achieved through the following technical solutions.

[0005] A method for preparing banana dietary fiber comprises the following steps:

[0006] a. Peel and pulp the bananas;

[0007] b. Treat the pulp with ultrasound at 40-50KHz, 300-400W for 25-35min;

[0008] c. Place the pulp obtained in step b into a microwave device and treat at 700 to 800 W for 8 to 12 minutes;

[0009] d. Add medium-temperature amylase (Novozymes Biotech Co., Ltd.) with an enzyme activity of 480U / g in an amount of 0.1% to 0.3% of the mass of the pulp, adjust the pH to 3.8 to 4.2, and enzymolyze in a water bath at 48 to 52°C for 1.5 to 2.5 hours;

[0010] e. Adding high-efficiency saccharifying enzyme (Novozymes Biotech Co., Ltd.) with an enzyme activity of 300U / mL in an amount of 0.1% to 0.3% of the mass of the pulp, and carrying out saccharification reaction with the assistance of ultrasound (40 to 50KHz, 300 to 400W, preferably 40KHz, 300W);

[0011] f. After saccharification, take out the enzymatic solution, cool it, centrifuge it at 3000-5000r / min for 8-12 minutes, discard the supernatant, add 1:1 distilled water to the precipitate again, add neutral protease solution with an enzyme activity of 500U / g, the amount is 0.1%-0.3% of the mass of the pulp, adjust the pH to 6.8-7.2, and enzymolyze in a water bath at 48-52℃ for 1.5-2.5 hours;

[0012] g. Centrifuge the enzymatic hydrolysate at 3000-5000 r / min for 8-12 minutes, discard the supernatant, collect the precipitate, and use vacuum freeze-drying technology instead of traditional hot air drying to reduce the loss of heat-sensitive components;

[0013] h. The dried banana IDF was ground and sieved through 200 mesh to obtain high-purity banana IDF.

[0014] Furthermore, the dosage of the medium-temperature amylase (Novozymes Biotech Co., Ltd.) is 0.2% of the mass of the pulp.

[0015] Furthermore, the dosage of the high-efficiency saccharifying enzyme (Novozymes Biotech Co., Ltd.) is 0.2% of the mass of the fruit pulp.

[0016] Furthermore, the amount of the neutral protease (Novozymes Biotech Ltd.) used is 0.2% of the mass of the pulp.

[0017] The present invention also provides a low GI food, which contains the banana IDF as a raw material, and the preparation method of the food comprises the following steps:

[0018] a. Pretreatment of raw materials and auxiliary materials: In order to fully dissolve the large particles of white sugar, add the white sugar while heating and melting the butter, and use a whisk to stir the butter until it is smooth and free of particles, then add the beaten eggs one by one, making sure that the egg liquid and butter are completely mixed before adding the next one, until the mixture is whipped to a white color and has a texture like butter cream;

[0019] b. Dough preparation: Evenly mix the banana IDF with the flour, then add sodium bicarbonate, ammonium bicarbonate and melted fat to the mixture, and pour cold water and stir;

[0020] c. Extrusion molding: After the dough is mixed evenly, it is manually rolled and put into the mold to maintain the mass of each small piece at about 4g;

[0021] d. Baking: Select the baking temperature as 170℃ for the bottom fire, 210℃ for the top fire, and the baking time as 20min;

[0022] e. Cooling: Cool and package after baking.

[0023] Furthermore, the added amount of the insoluble dietary fiber is 10% of the mass of the flour.

[0024] Furthermore, in step a, the pretreatment of raw materials and auxiliary materials includes: adding white sugar while heating and melting the butter, and continuously stirring, cooling and setting aside; the amount of butter is 25% of the mass of the flour, and the amount of white sugar is 20% of the mass of the flour.

[0025] Furthermore, the dough preparation is specifically as follows: controlling the mixing time to be about 4 to 6 minutes.

[0026] Furthermore, only 10% of the water by mass of the flour was added to control the water absorption of the gluten.

[0027] Furthermore, in step a, the pretreatment of raw materials and auxiliary materials includes: adding white sugar while heating and melting the butter, and continuously stirring, cooling and setting aside; the amount of butter is 25% of the mass of the flour, and the amount of white sugar is 20% of the mass of the flour.

[0028] Furthermore, in step b, the amount of sodium bicarbonate used is 0.7% of the mass of the flour, and the amount of ammonium bicarbonate used is 0.3% of the mass of the flour.

[0029] Furthermore, the amount of butter used is 25% of the amount of flour used; the amount of egg liquid used is 25% of the amount of flour used.

[0030] The present invention develops a low GI food (banana dietary fiber biscuit) by optimizing the formula and process. The biscuit is not only rich in dietary fiber, but also has a low glycemic index (pGI), and is suitable for diabetics and people who need to control blood sugar. The amount of banana IDF added is 10% of the amount of flour, the amount of butter is 25% of the amount of flour, the ratio of the leavening agent (sodium bicarbonate and ammonium bicarbonate) is 7:3, and the amount of egg liquid is 25% of the amount of flour. The biscuit under this formula has the highest sensory score, reaching 89.7 points.

[0031] Compared with the prior art, the present invention has the following technical effects:

[0032] The banana dietary fiber preparation method of the present invention synergistically optimizes the use of ultrasound-assisted extraction, microwave-assisted gelatinization and a series of enzymatic hydrolysis and centrifugation steps, thereby improving the extraction efficiency and purity of dietary fiber while maintaining the natural structure and functionality of dietary fiber. The method is simple and efficient, and the obtained banana IDF can be widely used in low GI foods to improve the nutritional value and health benefits of foods. DETAILED DESCRIPTION

[0033] The implementation of the present invention is described in detail below in conjunction with specific embodiments, but the implementation and protection of the present invention are not limited thereto.

[0034] Embodiment 1:

[0035] A method for preparing banana dietary fiber comprises the following steps:

[0036] a. Peel and pulp the bananas;

[0037] b. Treat the pulp with ultrasound at 40kHz, 300W for 35min;

[0038] c. The pulp obtained in step b was placed in a microwave device and gelatinized at 700W for 12min;

[0039] d. Add a medium-temperature amylase solution with an enzyme activity of 480U / g in an amount of 0.1% by mass of the pulp, adjust the pH to 3.8, and enzymolyze in a 48°C water bath for 2.5h;

[0040] e. Adding a high-efficiency saccharifying enzyme solution with an enzyme activity of 300U / mL in an amount of 0.1% by mass of the pulp, and carrying out a saccharification reaction at 48°C for 1.5h under ultrasonic assistance (40kHz, 300W);

[0041] f. After saccharification, take out the enzymatic solution, cool it and centrifuge it at 3000r / min for 12min, discard the supernatant, add 1:1 distilled water to the precipitate again, add neutral protease solution with an enzyme activity of 500U / g, the dosage is 0.1% of the mass of the pulp, adjust the pH to 6.8, and enzymolyze in a 48℃ water bath for 2.5h;

[0042] g. The enzymatic hydrolysate was centrifuged at 3000 r / min for 12 min, the supernatant was discarded, the precipitate was collected, and vacuum freeze-dried for 8 h;

[0043] h. The dried banana IDF was ground and sieved through 200 mesh to obtain high-purity banana IDF.

[0044] Embodiment 2:

[0045] A method for preparing banana dietary fiber comprises the following steps:

[0046] a. Peel and pulp the bananas;

[0047] b. Treat the pulp with ultrasound at 45kHz, 350W for 30min;

[0048] c. The pulp obtained in step b was placed in a microwave device and gelatinized at 750W for 10 min;

[0049] d. Add medium-temperature amylase solution with an enzyme activity of 480U / g, the dosage is 0.2% of the mass of the pulp, adjust the pH to 4.0, and enzymolyze in a 50°C water bath for 2h;

[0050] e. Add high-efficiency saccharifying enzyme solution with an enzyme activity of 300U / mL, the dosage is 0.2% of the mass of the pulp, and carry out saccharification reaction at 50°C for 1.5h under the assistance of ultrasound (40kHz, 300W);

[0051] f. After saccharification, take out the enzymatic solution, cool it and centrifuge it at 4000r / min for 10min, discard the supernatant, add 1:1 distilled water to the precipitate again, add neutral protease solution with an enzyme activity of 500U / g, the dosage is 0.2% of the mass of the pulp, adjust the pH to 7.0, and enzymolyze in a 50℃ water bath for 2h;

[0052] g. Centrifuge the enzymatic hydrolysate at 4000 r / min for 10 min, discard the supernatant, collect the precipitate, and freeze-dry it in vacuum for 8 h.

[0053] Embodiment 3:

[0054] A method for preparing banana dietary fiber comprises the following steps:

[0055] a. Peel and pulp the bananas;

[0056] b. Treat the pulp with ultrasound at 50kHz, 400W for 25min;

[0057] c. The pulp obtained in step b was placed in a microwave device and gelatinized at 800W for 8min;

[0058] d. Add medium-temperature amylase solution with an enzyme activity of 480U / g, the dosage is 0.3% of the mass of the pulp, adjust the pH to 4.2, and enzymolyze in a 52°C water bath for 1.5h;

[0059] e. Add high-efficiency saccharifying enzyme solution with an enzyme activity of 300U / mL, the dosage is 0.3% of the mass of the pulp, and carry out saccharification reaction at 52°C for 1.5h under the assistance of ultrasound (40kHz, 300W);

[0060] f. After saccharification, take out the enzymatic solution, cool it and centrifuge it at 5000r / min for 8min, discard the supernatant, add 1:1 distilled water to the precipitate again, add neutral protease solution with an enzyme activity of 500U / g, the dosage is 0.3% of the mass of the pulp, adjust the pH to 7.2, and enzymolyze in a 50℃ water bath for 1.5h;

[0061] g. The enzymatic hydrolysate was centrifuged at 5000 r / min for 8 min, the supernatant was discarded, the precipitate was collected, and vacuum freeze-dried for 8 h;

[0062] h. The dried banana IDF was ground and sieved through 200 mesh to obtain high-purity banana IDF.

[0063] Comparative Example 1:

[0064] Extraction of dietary fiber:

[0065] A method for preparing banana dietary fiber comprises the following steps:

[0066] a. Peel and pulp the bananas;

[0067] b. Treat the pulp with ultrasound at 45kHz, 350W for 30min;

[0068] c. Place the ultrasonically treated pulp in a 70°C water bath for gelatinization for 2 hours;

[0069] d. Add medium-temperature amylase solution with an enzyme activity of 480U / g, the dosage is 0.2% of the mass of the pulp, adjust the pH to 4.0, and enzymolyze in a 50°C water bath for 2h;

[0070] e. Add high-efficiency saccharifying enzyme solution with an enzyme activity of 300U / mL, the dosage is 0.2% of the mass of the pulp, and carry out saccharification reaction at 50°C for 1.5h under the assistance of ultrasound (40kHz, 300W);

[0071] f. After saccharification, the enzymatic solution was taken out, cooled and centrifuged at 4000r / min for 10min, the supernatant was discarded, and distilled water was added to the precipitate again in a ratio of 1:1, and a neutral protease solution with an enzyme activity of 500U / g was added in an amount of 0.2% of the pulp, the pH was adjusted to 7.0, and the enzymatic hydrolysis was carried out in a 50°C water bath for 2h;

[0072] g. The enzymatic hydrolysate was centrifuged at 5000 r / min for 8 min, the supernatant was discarded, the precipitate was collected, and vacuum freeze-dried for 8 h;

[0073] h. The dried banana IDF was ground and sieved through 200 mesh to obtain high-purity banana IDF.

[0074] Comparative Example 2:

[0075] A method for preparing banana dietary fiber comprises the following steps:

[0076] a. Peel and pulp the bananas;

[0077] b. Treat the pulp with ultrasound at 45kHz, 350W for 30min;

[0078] c. The pulp obtained in step b was placed in a microwave device and gelatinized at 750W for 10 min;

[0079] d. Add medium-temperature amylase solution with an enzyme activity of 480U / g, the dosage is 0.2% of the mass of the pulp, adjust the pH to 4.0, and enzymolyze in a 50°C water bath for 2h;

[0080] e. Add high-efficiency saccharifying enzyme solution with an enzyme activity of 300U / mL, the dosage is 0.2% of the mass of the pulp, and carry out saccharification reaction at 50°C for 1.5h under the assistance of ultrasound (40kHz, 300W);

[0081] f. After saccharification, the enzymatic solution was taken out, cooled and centrifuged at 4000r / min for 10min, the supernatant was discarded, and distilled water was added to the precipitate again in a ratio of 1:1, and a neutral protease solution with an enzyme activity of 500U / g was added in an amount of 0.2% of the mass of the pulp, the pH was adjusted to 7.0, and enzymolysis was carried out in a 50°C water bath for 2h;

[0082] g. Centrifuge the hydrolyzate at 4000r / min for 10min, discard the supernatant, collect the precipitate, and dry it with hot air at 60℃ for 8h

[0083] h. The dried banana IDF was ground and sieved through 200 mesh to obtain high-purity banana IDF.

[0084] Comparative Example 3

[0085] A method for preparing banana dietary fiber comprises the following steps:

[0086] a. Peel and pulp the bananas;

[0087] b. Treat the pulp with ultrasound at 45kHz, 350W for 30min;

[0088] c. The pulp obtained in step b was placed in a microwave device and gelatinized at 750W for 10 min;

[0089] d. Add medium-temperature amylase solution with an enzyme activity of 480U / g in an amount of 0.2% by mass of the pulp, adjust the pH to 4.0, and enzymolyze in a 50°C water bath for 1.5 hours;

[0090] e. Add high-efficiency saccharifying enzyme solution with an enzyme activity of 300U / mL, the dosage is 0.2% of the mass of the pulp, first ultrasonic (40kHz, 300W) for 1.5h, and then put it into a 50℃ shaking water bath to react for 1.5h;

[0091] f. After saccharification, take out the enzymatic solution, cool it and centrifuge it at 5000r / min for 8 minutes, discard the supernatant, add 1:1 distilled water to the precipitate again, add neutral protease solution with an enzyme activity of 500U / g, the dosage is 0.3% of the mass of the pulp, adjust the pH to 7.0, and enzymolyze in a 50℃ water bath for 1.5h;

[0092] g. The enzymatic hydrolysate was centrifuged at 5000 r / min for 8 min, the supernatant was discarded, the precipitate was collected, and vacuum freeze-dried for 8 h;

[0093] h. Grind the dried banana IDF and sieve it through 200 mesh to obtain high-purity banana IDF. Determination of the physicochemical properties of banana insoluble dietary fiber

[0094] 1. Bulk density determination

[0095] Weigh about 0.5 g of IDF into a dry measuring cylinder of known mass, tap the bottom of the measuring cylinder on a test bench until the scale stabilizes, read the volume, and weigh it. Calculate the bulk density ρ according to formula (1).

[0096]

[0097] Where, ρ-bulk density, g / mL;

[0098] m-sample mass, g;

[0099] V-sample volume, mL.

[0100] 2. Determination of water holding capacity

[0101] The amount of water that a certain mass of sample can bind under natural conditions is the water holding capacity (WHC). Weigh 1g of IDF sample into a 50mL beaker of known mass, add 25mL of distilled water, let stand for 24h, centrifuge at 3000r / min for 30min, discard the supernatant, and weigh the precipitate weight m2. Calculate WHC according to formula (2).

[0102]

[0103] Where, m1-wet mass of sample, g;

[0104] m2-dry mass of sample, g.

[0105] 3. Determination of expansion force

[0106] When a certain mass of sample is immersed in excess water, the ratio of the difference between the sample volume when saturated and the initial volume to the mass of the sample is the expansion force (SWC). Weigh 1g of IDF sample and place it in a 20mL dry measuring cylinder, and record the initial volume V0 of the sample. Use a pipette to accurately measure 10mL of distilled water and add it to the measuring cylinder. Mix well and place at room temperature for 24h. Read the volume V1 of the sample after free expansion. Calculate SWC according to formula (3).

[0107]

[0108] Where, V1-volume of sample after water absorption, mL

[0109] V0-sample volume before water absorption, mL;

[0110] m-mass of sample before water absorption, g.

[0111] 4. Determination of oil holding capacity

[0112] The mass of edible oil that a certain mass of sample can bind is the oil holding capacity (OHC).

[166] Weigh 300 mg of IDF sample and place it in a centrifuge tube of known mass. Saturate the sample with excess corn germ oil and stir it every 5 minutes. After 30 minutes, centrifuge it at 4000 r / min and 4°C for 30 minutes. Pour out the upper layer of corn germ oil and invert the centrifuge tube to drain the excess oil. Weigh the mass of the sample after oil absorption and calculate the weight of corn germ oil per gram of sample according to formula (4).

[0113]

[0114] Where, m1-mass of sample after oil saturation, g;

[0115] m2-mass of sample before oil absorption, g.

[0116] Example 4 Banana dietary fiber biscuit process flow

[0117] Pretreatment of raw materials and auxiliary materials → mixing of flour, dietary fiber and auxiliary materials → dough preparation → extrusion molding → baking → cooling → sorting → packaging → finished product.

[0118] (1) Pretreatment of raw materials and auxiliary materials: In order to fully dissolve the larger particles of white sugar, add the white sugar while heating and melting the butter, and continue stirring. Cool it down and set it aside.

[0119] (2) Dough preparation: Evenly mix banana IDF with flour, then add sodium bicarbonate, ammonium bicarbonate and melted oil to the mixture, and pour in cold water for stirring. To reduce gluten formation, the mixing time should be controlled at about 5 minutes.

[0120] (3) Amount of water added: In this experiment, only 10% of the flour mass of water is added to reduce the amount of water absorbed by the gluten and prevent the dough from being too elastic. After the dough is made, it is placed in the refrigerator for 5 to 10 minutes. When the dough is kneaded by hand, it is not sticky, and it has adhesion and extensibility during the process of breaking. When the dough is broken, it does not shrink. This is the standard for judging that the dough has reached the end of the preparation.

[0121] (4) Whipping: Use a whisk to beat the butter until it is smooth and free of particles. Then add the beaten eggs gradually, making sure that the eggs and butter are completely mixed before adding the next batch. Whip the mixture until it becomes white and has a cream-like texture.

[0122] (5) Molding: After the dough is evenly mixed, it is rolled out by hand and placed into a mold, maintaining the mass of each small piece at around 4 g.

[0123] (6) Baking: The baking temperature is 170°C for the bottom fire and 210°C for the top fire. The baking time is 20 minutes. After baking, cool and package.

[0124] Table 1 Test results

[0125]

[0126] As shown in Table 1. The purity of the banana IDF extracted in the three embodiments all reached more than 90%, which was higher than that of the banana IDF in the three comparative examples. In addition, the water holding capacity, swelling capacity and oil holding capacity of the banana IDF obtained by the extraction method in the embodiments were higher than those of the banana IDF obtained by the extraction method in the comparative examples, indicating that the banana IDF obtained by the method of the present invention has better physical and chemical properties and has more excellent application prospects.

[0127] Table 2 Texture characteristics of banana dietary fiber biscuits

[0128]

[0129]

[0130] Note: * indicates that there are significant differences in the texture characteristics between banana dietary fiber biscuits and commercially available dietary fine-grained biscuits (p<0.05).

[0131] In vitro predicted glycemic index (pGI) of banana dietary fiber biscuits

[0132] Table 3 Comparison of banana dietary fiber biscuits and commercial dietary fiber biscuits

[0133]

[0134] In order to explore the differences between banana dietary fiber biscuits and commercially available dietary fiber biscuits, a comparative texture analysis was conducted on them. The hardness, crispness, chewiness, and adhesiveness of banana dietary fiber biscuits are all higher than those of the selected commercially available dietary fiber biscuits. In addition, there is little difference in the cohesion and adhesion between banana dietary fiber biscuits and commercially available dietary fiber biscuits. Combined with the sensory scores of dietary fiber biscuits, the internal structure of banana dietary fiber is relatively tight, the taste is crispy and delicate, and it does not stick to the teeth, indicating that the banana dietary fiber obtained by the present invention has better texture characteristics and excellent dietary fiber biscuit flavor. Calculations show that the estimated in vitro glycemic index of banana dietary fiber biscuits is 40.48, and the estimated in vitro glycemic index of commercially available dietary fiber biscuits is 39.96. According to the international food GI classification, they are divided into: low GI food (GI≤55), medium GI food (55

Claims

1. A method for preparing banana dietary fiber, characterized in that, The following steps are involved: a. Peel and pulp the bananas; b. Treat the pulp with ultrasound at 40-50KHz, 300-400W for 25-35min; c. Place the pulp obtained in step b into a microwave device and treat at 700 to 800 W for 8 to 12 minutes; d. Add medium-temperature amylase in an amount of 0.1% to 0.3% of the mass of the pulp, adjust the pH to 3.8 to 4.2, and enzymolyze in a water bath at 48 to 52 ° C for 1.5 to 2.5 hours; e. Adding efficient saccharifying enzyme in an amount of 0.1% to 0.3% of the mass of the pulp, saccharifying reaction was carried out under the assistance of ultrasound 40 to 50KHz, 300 to 400W; f. After saccharification, the enzymatic solution was taken out, cooled and centrifuged at 3000-5000 r / min for 8-12 minutes, the supernatant was discarded, distilled water was added to the precipitate again, and neutral protease enzyme solution was added in an amount of 0.1% to 0.3% of the mass of the pulp, the pH was adjusted to 6.8-7.2, and enzymolysis was carried out in a water bath at 48-52°C for 1.5-2.5 hours; g. Centrifuge the enzymatic hydrolysate at 3000-5000 r / min for 8-12 minutes, discard the supernatant, and collect the precipitate; h. Grind the dried banana IDF and obtain high-purity banana IDF after sieving.

2. The method for preparing banana dietary fiber according to claim 1, wherein In step d, a medium-temperature amylase with an enzyme activity of 480 U / g is added; the dosage of the medium-temperature amylase is 0.2% of the mass of the fruit pulp.

3. A method for preparing banana dietary fiber according to claim 1, characterized in that, In step e, a high-efficiency saccharifying enzyme with an enzyme activity of 300 U / mL is added; the dosage of the high-efficiency saccharifying enzyme is 0.2% of the mass of the fruit pulp.

4. The method for preparing banana dietary fiber according to claim 1, wherein In step f, distilled water is added to the precipitate in a ratio of 1:1; a neutral protease solution with an enzyme activity of 500 U / g is added; and the amount of the neutral protease used is 0.2% of the mass of the pulp.

5. A low GI food, characterized in that: The method for preparing the low GI food containing the banana IDF according to any one of claims 1 to 4 as a raw material comprises the following steps: a. Pretreatment of raw materials and auxiliary materials: Heat and melt the butter while adding granulated sugar. Use a whisk to stir the butter until it is smooth and free of particles. Then add the beaten eggs one by one. Make sure the eggs and butter are fully mixed before adding the next one. Beat the mixture until it is white and has a cream-like texture. b. Dough preparation: Evenly mix the banana IDF with the flour, then add sodium bicarbonate, ammonium bicarbonate and melted fat to the mixture, and pour cold water and stir; c. Extrusion molding: After the dough is mixed evenly, it is manually rolled and placed into a mold; d. Baking: Baking temperature is bottom fire and top fire; e. Cooling: Cool and package after baking.

6. The low GI food according to claim 5, characterized in that The added amount of the banana IDF is 10% of the flour mass.

7. The low GI food according to claim 5, characterized in that In the step a, the pretreatment of raw materials and auxiliary materials includes: adding white sugar while heating and melting the butter, and continuously stirring, cooling and setting aside; the amount of butter is 25% of the mass of the flour, and the amount of white sugar is 20% of the mass of the flour.

8. The low GI food according to claim 5, characterized in that The dough preparation is specifically as follows: stirring for 4 to 6 minutes.

9. The low GI food according to claim 5, characterized in that In step b, the amount of sodium bicarbonate is 0.7% of the mass of the flour, and the amount of ammonium bicarbonate is 0.3% of the mass of the flour.

10. The low GI food according to claim 5, characterized in that The amount of butter used is 25% of the amount of flour; the amount of egg liquid used is 25% of the amount of flour.

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