Spirulina biscuit and preparation method thereof

Abstract

The invention relates to a spirulina biscuit and a preparation method thereof. The preparation method comprises the following steps: (1) fully mixing rapeseed oil and curcumin, and uniformly stirring; (2) taking a proper amount of water, fully dissolving the white granulated sugar, the edible salt and the baking soda, and uniformly stirring; (3) fully mixing and uniformly stirring the mixtures obtained in the step 1 and the step 2; (4) fully mixing the spirulina powder with the mixture obtained in the step (3), and uniformly stirring; and (5) finally adding fine low-gluten flour which is sieved by a 50-mesh sieve in advance, sufficiently and uniformly mixing by a dough mixer to form the dough, rolling into a round dough blank with the diameter of 3.5 cm and the thickness of 2 mm, baking in an oven with the upper fire of 180 DEG C and the lower fire of 180 DEG C for 10 minutes, cooling and packaging. The tough spirulina biscuit prepared by the preparation method disclosed by the invention is relatively low in fluorescent AGEs content, and has good DPPH free radical scavenging rate (35.47%), ABTS free radical scavenging rate (41.55%) and OH free radical scavenging rate (42.66%). The spirulina tenacious biscuit prepared by the method is pleasant in flavor and more palatable, meanwhile, the good antioxidant capacity of the spirulina tenacious biscuit has important significance for maintaining body health and preventing diseases, and meanwhile, a new thought is provided for health guidance, development and utilization of curcumin in the food field.

Description

Technical Field

[0001] The invention relates to a spirulina biscuit and a preparation method thereof, belonging to the technical field of food. Background Art

[0002] Baked foods produce pleasant aroma and color during high-temperature heating, and also produce Maillard-derived harmful substances such as advanced glycation end products (AGEs) and their representative precursors 3-deoxyglucosone (3-DG), methylglyoxal (MGO), glyoxal (GO), etc. Studies have shown that excessive accumulation of such substances in organs, tissues and circulatory systems will aggravate the body's oxidative stress and inflammatory response, thereby inducing or exacerbating diseases such as diabetes, atherosclerosis, and renal failure, and therefore have physiological toxicity that cannot be ignored. As a common portable baked food, biscuits are also an important source of foodborne AGEs that cannot be ignored. Among them, tough biscuits have a relatively simple formula, are rich in carbohydrates, fats and proteins, and involve high-temperature baking during processing, so they can be used as a standard model for studying the formation of AGEs in food.

[0003] Spirulina is known for its extremely high protein content. It is rich in dietary fiber, calcium, iron, zinc, vitamins and other active substances, and has medical properties such as lowering blood sugar, lowering blood lipids, anti-cancer, and anti-virus. Spirulina has great application prospects in the food field and can be added to biscuits as an excellent nutritional enhancer to solve problems such as single nutrition. However, due to the high protein content of spirulina, biscuits will have food safety problems such as increased AGEs during thermal processing.

[0004] Curcumin is one of the main active ingredients of turmeric and is a natural active polyphenol with a history of medicinal use for thousands of years. Studies have found that curcumin has rich physiological activities such as antioxidant, anti-inflammatory, and hypoglycemic, and combined with its advantages of low toxicity and easy availability, it can be added to food as a natural anti-glycation agent. Because curcumin contains active phenolic hydroxyl groups, it can capture highly active dicarbonyl compounds and slow down their cross-linking with proteins at the end of the Maillard reaction, thereby reducing the formation of AGEs. In addition, oxidation is the key to the formation of AGEs, and the excellent antioxidant effect of curcumin may also be one of its mechanisms for inhibiting the formation of AGEs.

[0005] Through searching, no patent publication documents related to the patent application of the present invention have been found. Summary of the invention

[0006] The invention provides a spirulina biscuit and a preparation method thereof, and effectively reduces the content of AGEs in the spirulina biscuit by adding curcumin powder, while optimizing the taste and flavor of the biscuit.

[0007] The technical solution adopted by the present invention is:

[0008] A spirulina tough biscuit, the raw materials of which include the following components:

[0009] 150-200 parts of flour, 40-100 parts of white sugar, 10-60 parts of rapeseed oil, 30-60 parts of water, 3-6 parts of table salt, 1-6 parts of baking soda, 40-60 parts of spirulina powder, and 40-60 parts of curcumin powder.

[0010] A method for preparing spirulina tough biscuits, comprising the following steps:

[0011] 1. Mix rapeseed oil and curcumin thoroughly and stir evenly;

[0012] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0013] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;

[0014] 4. Mix the spirulina powder and the mixture obtained in step 3 thoroughly and stir evenly;

[0015] 5. Finally, add the sifted fine low-gluten flour and mix well with a dough mixer to shape the dough. Then roll it into a round dough, bake it in the oven, and package it after cooling.

[0016] Preferably, the raw materials of a spirulina tough biscuit include the following components: 170-190 parts of flour, 80-100 parts of white sugar, 40-60 parts of rapeseed oil, 30-50 parts of water, 4-6 parts of edible salt, 1-3 parts of baking soda, 8-20 parts of spirulina powder and 1-10 parts of curcumin powder.

[0017] Preferably, a spirulina tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 10 parts of spirulina powder and 10 parts of curcumin powder.

[0018] Preferably, a spirulina tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 20 parts of spirulina powder and 4 parts of curcumin powder.

[0019] Preferably, a spirulina tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 17 parts of spirulina powder and 3 parts of curcumin powder.

[0020] Preferably, a spirulina tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 19 parts of spirulina powder and 1 part of curcumin powder.

[0021] Preferably, a spirulina tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 18 parts of spirulina powder and 2 parts of curcumin powder.

[0022] Preferably, the preparation method is:

[0023] 1. Mix rapeseed oil and curcumin thoroughly and stir evenly;

[0024] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0025] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;

[0026] 4. Mix the spirulina powder and the mixture obtained in step 3 thoroughly and stir evenly;

[0027] 5. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0028] The proportion of added curcumin powder needs to be strictly controlled, and the thickness of the dough needs to be strictly controlled at 2±0.1mm.

[0029] The invention also relates to a method for preparing spirulina tough biscuits and the spirulina tough biscuits prepared therefrom.

[0030] The invention also relates to the application of curcumin in reducing advanced glycation end products in biscuits containing spirulina or improving the antioxidant capacity of biscuits.

[0031] Preferably, the amount of curcumin used is 0.25% to 4% of the amount of the biscuit raw materials used.

[0032] Preferably, the amount of curcumin used is 0.25% to 3% of the amount of biscuit raw materials used.

[0033] Preferably, the usage ratio of curcumin to spirulina is 8-20:1-10.

[0034] Preferably, the usage ratio of curcumin to spirulina is 10:10.

[0035] Preferably, the dosage ratio of curcumin to spirulina is 17:3.

[0036] Preferably, the ratio of curcumin to spirulina is 19:1.

[0037] The advantages and positive effects achieved by the present invention are:

[0038] 1. The preparation process of the present invention is simple. By adding a reasonable proportion of curcumin powder to the spirulina tough biscuit ingredients, a tough biscuit product with a low content of advanced glycation end products can be prepared. Biscuits with a low content of advanced glycation end products can effectively reduce the risk of people suffering from diabetes and its complications, cardiovascular diseases, osteoporosis, Alzheimer's disease and other diseases compared with conventional biscuits.

[0039] 2. The present invention adds curcumin to the biscuits, and because of the anti-oxidation, blood sugar regulation, anti-aging, anti-inflammatory and anti-tumor functions of curcumin, the health care efficacy and health attributes of the biscuits are improved. At the same time, by controlling the proportion of the formula, the biscuits produced can be crisp and delicious with pleasant flavor.

[0040] 3. The spirulina and curcumin of the present invention have obvious synergistic effects in reducing advanced glycation end products and improving the antioxidant properties of biscuits.

[0041] 4. The nutritional combination of the present invention is reasonable and the protein content is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 is the fluorescence intensity of fluorescent AGEs in biscuit extract;

[0043] Figure 2 The DPPH free radical scavenging ability of biscuit extract;

[0044] Figure 3 ABTS for biscuit extract + Free radical scavenging ability;

[0045] Figure 4 OH for biscuit extract - Free radical scavenging ability; DETAILED DESCRIPTION

[0046] The present invention is further described below in conjunction with embodiments; the following embodiments are illustrative rather than restrictive, and the protection scope of the present invention cannot be limited by the following embodiments.

[0047] Example 1

[0048] A spirulina tough biscuit, characterized in that it is made of the following raw materials in parts by weight:

[0049] 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of table salt, 2 parts of baking soda, and 20 parts of spirulina powder.

[0050] The preparation method is as follows:

[0051] 1. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0052] 2. Mix the rapeseed oil and the mixture obtained in step 1 thoroughly and stir evenly;

[0053] 3. Mix the spirulina powder and the mixture obtained in step 2 thoroughly and stir evenly;

[0054] 4. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0055] Example 2

[0056] A tough biscuit, characterized in that it is made from the following raw materials in parts by weight:

[0057] 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of table salt, 2 parts of baking soda, and 20 parts of curcumin powder.

[0058] The preparation method is as follows:

[0059] 1. Mix rapeseed oil and curcumin thoroughly and stir evenly;

[0060] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0061] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;

[0062] 4. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0063] Example 3

[0064] A spirulina tough biscuit, characterized in that it is made of the following raw materials in parts by weight:

[0065] 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 10 parts of spirulina powder, and 10 parts of curcumin powder. The preparation method is as follows:

[0066] 1. Mix rapeseed oil and curcumin thoroughly and stir evenly;

[0067] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0068] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;

[0069] 4. Mix the spirulina powder and the mixture obtained in step 3 thoroughly and stir evenly;

[0070] 5. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0071] Example 4

[0072] A spirulina tough biscuit, characterized in that it is made of the following raw materials in parts by weight:

[0073] 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 20 parts of spirulina powder, 4 parts of curcumin powder. The preparation method is as follows:

[0074] 1. Mix rapeseed oil and curcumin thoroughly and stir evenly;

[0075] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0076] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;

[0077] 4. Mix the spirulina powder and the mixture obtained in step 3 thoroughly and stir evenly;

[0078] 5. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0079] Example 5

[0080] A spirulina tough biscuit, characterized in that it is made of the following raw materials in parts by weight:

[0081] 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 17 parts of spirulina powder, 3 parts of curcumin powder. The preparation method is as follows:

[0082] 1. Mix rapeseed oil and curcumin thoroughly and stir evenly;

[0083] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0084] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;

[0085] 4. Mix the spirulina powder and the mixture obtained in step 3 thoroughly and stir evenly;

[0086] 5. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0087] Comparative Example 1

[0088] Traditional tough biscuits are made from the following raw materials in parts by weight:

[0089] 200 parts flour, 90 parts white sugar, 50 parts rapeseed oil, 40 parts water, 5 parts table salt, and 2 parts baking soda.

[0090] The preparation method is as follows:

[0091] 1. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;

[0092] 2. Mix the rapeseed oil and the mixture obtained in step 1 thoroughly and stir evenly;

[0093] 3. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.

[0094] Effect verification experiment

[0095] 1. Take 1g of biscuit powder and place it in a 15mL centrifuge tube. Add 5mL of deionized water and shake it to ensure that the biscuit powder is fully mixed in the aqueous solution. Place it in an ultrasonic cleaner for ultrasonic extraction for 20min. Centrifuge it at 10000r / min for 20min. Collect the supernatant and extract the precipitate twice with 2mL of deionized water. Combine the supernatants and filter out the impurities contained in the supernatant with a 0.45μm water membrane. Then use deionized water to make the supernatant volume 10mL. Inject the resulting solution into a black 96-well plate, 100μL per well, and send it to a multifunctional microplate reader for detection. Fluorescent AGEs were detected at 325 / 440nm, and three oxidized proteins, dityrosine, kynurenine, and N'-formylkynurenine, were detected at wavelengths of 330 / 415, 365 / 480, and 325 / 434nm, respectively. Each experiment was repeated three times.

[0096] 2. Determination of DPPH free radical scavenging ability: Take 1g of biscuit powder and place it in a 15mL centrifuge tube. Add 5mL of deionized water and shake to ensure that the biscuit powder is fully mixed in the aqueous solution. Place it in an ultrasonic cleaner for ultrasonic extraction for 20 minutes. Centrifuge it at 10,000r / min for 20 minutes. Collect the supernatant and perform two additional extractions on the precipitate with 2mL of deionized water. Combine the supernatants and filter out the impurities contained in the supernatant with a 0.45gm water membrane. Then use deionized water to make the supernatant volume 10mL and save it for later use. Take 1mL of the sample solution in a test tube, add 1mL of 0.15mmol / L DPPH ethanol solution, mix well, and keep it away from light for 30 minutes. Measure its absorbance at 517nm (A x ); add ethanol to the DPPH solution instead of the sample and measure its absorbance (A0); mix the sample with an equal volume of anhydrous ethanol (without adding other reagents) and measure its absorbance (A x0 ). Each sample was tested 3 times and the average value of the 3 tests was taken. The calculation formula is as follows:

[0097]

[0098] 3. Determination of ABTS free radical scavenging ability: Take 1g of biscuit powder and place it in a 15mL centrifuge tube. Add 5mL of deionized water and shake it to ensure that the biscuit powder is fully mixed in the aqueous solution. Place it in an ultrasonic cleaner for ultrasonic extraction for 20min. Centrifuge it at 10000r / min for 20min. Collect the supernatant and extract the precipitate twice with 2mL of deionized water. Combine the supernatants and filter out the impurities contained in the supernatant with a 0.45μm water membrane. Then use deionized water to make the supernatant to 10mL and save it for later use. Mix 7mmol / L ABTS and 2.45mmol / L potassium persulfate in a volume ratio of 1:1 and react in the dark for 16h to prepare ABTS stock solution. Dilute the ABTS solution with 0.1M phosphate buffer (pH 7.4) to an absorbance level of 0.70±0.02 at 734nm to prepare ABTS liquid (prepared immediately before use). Mix 1 ml of sample with 4.5 ml of ABTS solution, react for 15 minutes, measure absorbance at 734 nm (A1), and use distilled water instead of sample to measure blank (A0). Test each sample 3 times, and take the average of the 3 tests. The calculation formula is as follows:

[0099]

[0100] 4. Determination of OH radical scavenging ability: Take 1g of biscuit powder and place it in a 15mL centrifuge tube. Add 5mL of deionized water and shake to ensure that the biscuit powder is fully mixed in the aqueous solution. Put it in an ultrasonic cleaner for ultrasonic extraction for 20 minutes. Centrifuge it at 10000r / min for 20 minutes, collect the supernatant, and extract the precipitate twice with 2mL of deionized water. Combine the supernatants and filter out the impurities in the supernatant with a 0.45μm water membrane. Then use deionized water to make the supernatant volume 10mL and save it for later use. Add 1mL 6mmol / LFeSO4 solution, 1mL 6mmol / LH2O2 solution, and 1mL sample solution to the test tube in sequence, mix well, let stand for 10 minutes, and continue to add 1mL 6mmol / L salicylic acid solution. After reacting for 30 minutes, measure its absorbance (A) at 510nm, measure its absorbance with distilled water as the control (A0), and measure its absorbance (A1) by replacing the salicylic acid solution with distilled water. Test each sample 3 times and take the average of the 3 tests. The calculation formula is as follows:

[0101]

[0102] 5. Biscuit sensory scoring table (Table 1):

[0103]

[0104] The relevant test results of the spirulina biscuits prepared by the present invention are as follows:

[0105] 1. Advanced glycation end products (AGEs) can be formed in the human body. When their concentration in human tissues is too high, they will aggravate the pathogenic effects of oxidative stress and inflammation. This experiment used the fluorescence method to study the effect of curcumin on the fluorescence intensity of fluorescent AGEs in biscuits. Figure 1 It can be seen that compared with Comparative Example 1, the addition of spirulina in Example 1 intensifies the Maillard reaction, resulting in a significant increase in the fluorescence intensity of fluorescent AGEs. After adding curcumin, the fluorescence intensity value of fluorescent AGEs in Example 2 decreased significantly by 23.69% compared with Example 1, indicating that curcumin has a good inhibitory effect on fluorescent AGEs. Curcumin participates in the Maillard reaction and slows down the reaction process. Its mechanism of action may be to reduce the generation of precursor substances of fluorescent AGEs through free radical scavenging or addition reaction with intermediate products, inhibit the cross-linking of proteins at the end of the reaction, thereby causing the fluorescence intensity of fluorescent AGEs to gradually decrease. It is worth noting that the fluorescence intensity value of fluorescent AGEs in Example 3 decreased by 55.17% compared with Example 1, and its inhibitory effect on fluorescent AGEs was more obvious than that in Example 2. Therefore, under the raw material ratio conditions of Example 3, curcumin and spirulina have a synergistic effect on the inhibitory effect of fluorescent AGEs.

[0106] 2. Free radical scavenging rate of biscuit extract (Table 2):

[0107]

[0108] 3. The Maillard reaction is accompanied by a series of oxidation reactions and the generation of free radicals and reactive oxygen species. Oxidation is a key step in the formation of AGEs. Preventing the generation of free radicals is one of the mechanisms for inhibiting AGEs. This study determined the antioxidant activity of biscuit extracts using three antioxidant activity evaluation methods: DPPH, ABTS, and OH. Figure 2 , Figure 3 , Figure 4It can be seen that compared with Comparative Example 1, the antioxidant activity of the biscuit extract of Example 1 is significantly improved, which may be related to the substances with antioxidant activity in Spirulina, such as soluble proteins, polyphenols and polysaccharides. Compared with Comparative Example 1, after adding curcumin, the scavenging rates of DPPH, ABTS and OH in the biscuit extract of Example 2 increased by 14.9%, 13.13% and 15.16%, respectively. The results show that curcumin has a good inhibitory effect on fluorescent AGEs, which may be attributed to its good free radical scavenging ability. In addition, compared with Comparative Example 1, the DPPH free radical scavenging rates of Example 1 and Example 2 increased by 13.49% and 14.9%, respectively; the ABTS free radical scavenging rates increased by 15.07% and 13.13%, respectively; the OH free radical scavenging rates increased by 18.16% and 15.16%, respectively, while Example 3 increased by 33.05%, 33.35% and 37.15%, respectively. The data show that under the raw material ratio conditions of Example 3, curcumin and spirulina also have a synergistic effect in enhancing the antioxidant activity of biscuits. In summary, by improving the antioxidant activity of biscuits, the oxidation process and the Maillard reaction can be slowed down, thereby contributing to inhibiting the formation of AGEs.

[0109] 4. Sensory scores of biscuits (Table 3):

[0110]

[0111] 5. Based on Table 1, the sensory qualities of different biscuits were evaluated, and the scores of the sensory evaluation are presented in Table 2. Due to the influence of the color of spirulina powder itself, the biscuits changed from normal baking color to dark green after adding it. After adding spirulina, Example 1 scored higher than Comparative Example 1 in all aspects. This may be attributed to the high protein content of spirulina, which intensified the Maillard reaction, and more volatile flavor substances made the spirulina biscuits have better quality. After adding curcumin, Example 2 has a brighter yellow color than Comparative Example 1, but has a slight spicy taste. It is worth mentioning that Example 3 has the highest score in taste, flavor, color and tissue morphology. Under this formula, the biscuits not only have no spicy taste but also have the unique fragrance of spirulina and curcumin. At the same time, the tissue pore density is more uniform and the taste is more pleasant.

[0112] In summary, the spirulina biscuits prepared by the present invention have a lower content of Maillard-associated hazards, a reasonable nutritional combination, a higher protein content, and good health care effects.

Claims

1. A spirulina tough biscuit, characterized in that: The raw materials include the following components: 150-200 parts of flour, 40-100 parts of white sugar, 10-60 parts of rapeseed oil, 30-60 parts of water, 3-6 parts of table salt, 1-6 parts of baking soda, 40-60 parts of spirulina powder, and 40-60 parts of curcumin powder.

2. The spirulina tough biscuit according to claim 1, characterized in that: 170-190 parts of flour, 80-100 parts of white sugar, 40-60 parts of rapeseed oil, 30-50 parts of water, 4-6 parts of table salt, 1-3 parts of baking soda, 8-20 parts of spirulina powder, 1-10 parts of curcumin powder.

3. The spirulina tough biscuit according to claim 2, characterized in that: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of table salt, 2 parts of baking soda, 10 parts of spirulina powder, and 10 parts of curcumin powder.

4. The spirulina tough biscuit according to claim 2, characterized in that: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of table salt, 2 parts of baking soda, 20 parts of spirulina powder, and 4 parts of curcumin powder.

5. The spirulina tough biscuit according to claim 2, characterized in that: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of table salt, 2 parts of baking soda, 17 parts of spirulina powder, and 3 parts of curcumin powder.

6. The spirulina tough biscuit according to claim 2, characterized in that: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of table salt, 2 parts of baking soda, 19 parts of spirulina powder, and 1 part of curcumin powder.

7. The method for preparing the spirulina tough biscuits according to any one of claims 1 to 6, characterized in that: Follow these steps: (1) fully mixing rapeseed oil and curcumin and stirring evenly; (2) Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly; (3) The mixture obtained in step 1 and step 2 is fully mixed and stirred uniformly; (4) mixing the spirulina powder with the mixture obtained in step 3 and stirring evenly; (5) Finally, add sifted low-gluten flour and mix thoroughly with a dough mixer to shape the dough. Then roll it into a round dough, bake it in an oven, and package it after cooling.

8. The method for preparing spirulina tough biscuits according to claim 7, characterized in that: In step 5, the fine low-gluten flour sifted through a 50-mesh sieve is fully mixed with a dough mixer to shape the dough, and then rolled into a round dough blank with a diameter of 3.5 cm and a thickness of 2 mm, placed in an oven at 180° C. on the upper heat and 180° C. on the lower heat for 10 minutes, and packaged after cooling.

9. The spirulina tough biscuits prepared according to the method for preparing spirulina tough biscuits according to any one of claims 7 to 8.

10. Application of curcumin in reducing advanced glycation end products or improving antioxidant capacity of biscuits containing Spirulina.

11. The use according to claim 10, characterized in that: The dosage of curcumin is 0.25% to 4% of the dosage of the biscuit raw materials.

12. The use according to claim 11, characterized in that: The dosage of curcumin is 0.25% to 3% of the dosage of the biscuit raw materials.

13. The use according to claim 11, characterized in that: The dosage ratio of curcumin to spirulina is 8-20:1-10.

14. The use according to claim 13, characterized in that The dosage ratio of curcumin to spirulina is 10:

10.

15. The use according to claim 13, characterized in that: The dosage ratio of curcumin to spirulina is 17:

3.

16. The use according to claim 13, characterized in that: The dosage ratio of curcumin to spirulina is 19:1.

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