Nine-processed rhizoma polygonati biscuit with low glycemic index and preparation method of nine-processed rhizoma polygonati biscuit

Abstract

The invention provides nine-processed polygonatum sibiricum biscuits with a low glycemic index and a preparation method thereof, and belongs to the technical field of food processing. The biscuits comprise the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 3-10 parts of nine-step processed rhizoma polygonati powder, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 1-10 parts of tartary buckwheat flour, 5-15 parts of oat dietary fiber powder, 5-15 parts of wheat dietary fiber powder, 1-5 parts of whole milk powder and 14-15 parts of an additive. The enzyme activity of amylase and glucose hydrolysis enzymes can be inhibited by using the self-made nine-process rhizoma polygonati powder, the starch hydrolysis rate is reduced, the postprandial blood sugar rising rate is delayed by using the resistant starch, and the dosage of the coarse cereals such as the oat, the tartary buckwheat and the highland barley in the total proportion is controlled within a proper range; the biscuit has a good taste while the nutritional value and the hypoglycemic effect are taken into consideration.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a nine-processed polygonatum sibiricum low-glycemic index biscuit and a preparation method thereof. Background Art

[0002] Glucose is one of the main sources of energy for the human body and plays an important role in the physiological process of the human body. It provides power for the normal operation of various tissues and organs. Therefore, a certain concentration of glucose in the blood can maintain the needs of various organs and tissues in the body. Due to insulin regulation, the blood sugar of normal people is maintained in a relatively stable and dynamic equilibrium state. However, people with high blood sugar or even diabetic patients have excessively high blood sugar levels in their bodies due to defects in insulin secretion or impaired biological functions. Diet therapy is the basis of auxiliary treatment. Some patients with mild diabetes can control their condition with diet therapy alone.

[0003] Polygonatum sibiricum is a raw material that can be used as both medicine and food, containing active ingredients such as sugars, saponins, flavonoids, alkaloids, etc. Polygonatum sibiricum is repeatedly steamed and dried to obtain the nine-processed Polygonatum sibiricum, which is sweet in taste, neutral in nature, and enters the spleen, kidney, and meridians. It has the effects of replenishing qi and nourishing yin, strengthening the spleen and moistening the lungs, replenishing the spleen and kidneys, and nourishing the heart and calming the mind.

[0004] Glycemic Index (GI) is an indicator that reflects the degree to which food causes blood sugar levels to rise in the human body. Low GI starch is a type of resistant starch, also known as resistant starch or indigestible starch, which cannot be enzymatically hydrolyzed in the small intestine. Compared with other starches, low GI starch is difficult to degrade, is digested slowly in the body, and is absorbed and enters the blood slowly. It does not cause large fluctuations in blood sugar, can provide a longer sense of fullness, is beneficial for maintaining intestinal health, regulating blood sugar, and regulating body weight. Low GI starch is widely used in diabetes research due to its unique physiological properties.

[0005] Biscuits consumed in daily life have high starch content, which can be digested and decomposed into glucose by enzymes in the upper digestive tract, causing blood sugar to rise rapidly in a short period of time. The glycemic index is about 70 to 90, which is a high glycemic index food and is not suitable for diabetic patients or people with high blood sugar. How to reduce the glycemic index of such food by adjusting the type and amount of biscuit ingredients and provide biscuits suitable for diabetic patients remains to be solved. Summary of the invention

[0006] In view of this, the object of the present invention is to provide a nine-processed polygonatum sibiricum low glycemic index biscuit and a preparation method thereof. The present invention uses homemade nine-processed polygonatum sibiricum powder in the biscuit raw materials to inhibit the enzymatic activities of amylase and glucose-hydrolyzing enzymes and reduce the starch hydrolysis rate. The use of resistant starch delays the rate of increase in postprandial blood sugar. In addition, dietary fiber powder and coarse grains such as oats, buckwheat, and highland barley all have corresponding functional health effects on the human body.

[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0008] The invention provides a nine-processed polygonatum sibiricum low-glycemic index biscuit, which comprises the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 3-10 parts of nine-processed polygonatum sibiricum powder, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 1-10 parts of tartary buckwheat flour, 5-15 parts of oat dietary fiber powder, 5-15 parts of wheat dietary fiber powder, 1-5 parts of whole milk powder and 14-15 parts of additives.

[0009] Preferably, the resistant starch is modified starch that has been secondary modified by a branching enzyme.

[0010] Preferably, the nine-processed polygonatum powder is homemade nine-processed polygonatum powder, and the preparation method of the homemade nine-processed polygonatum powder is to extract the raw pulp from polygonatum after steaming and drying it for nine times, and then spray-dry the precipitate after centrifugation to obtain the nine-processed polygonatum powder.

[0011] Preferably, the additive is one or more of resistant dextrin, trehalose, salt, sodium bicarbonate and ammonium bicarbonate.

[0012] Preferably, the raw material is sieved before use, and the mesh number of the sieve is 80-120 meshes.

[0013] The present invention also provides a method for preparing the nine-processed polygonatum sibiricum low glycemic index biscuits, comprising the following steps:

[0014] (1) whole wheat flour, resistant starch, nine-processed polygonatum powder, oat flour, highland barley flour, buckwheat flour, oat dietary fiber powder, wheat dietary fiber powder, whole milk powder and additives are mixed to obtain a mixture, salt water with a mass concentration of 0.3% to 0.7% is added to the mixture, and the mixture is stirred to obtain a dough;

[0015] (2) After the dough is ripened, it is sheeted, molded, baked, and cooled to obtain nine-processed polygonatum odoratum low-glycemic index biscuits.

[0016] Preferably, the mass ratio of the mixture to the brine is 5 to 7:1.

[0017] Preferably, the aging temperature is 35-39° C., the aging humidity is 80%-90%, and the aging time is 20-30 min.

[0018] Preferably, the thickness of the tablet is 4 to 12 mm, and the number of tablet pressing is 8 to 12 times.

[0019] Preferably, the baking temperature is 170-180° C. for upper fire and 160-170° C. for lower fire, and the baking time is 8-15 minutes.

[0020] Compared with the prior art, the present invention has the following beneficial effects: the present invention provides a nine-processed polygonatum low glycemic index biscuit and a preparation method thereof, wherein the whole wheat flour, resistant starch, nine-processed polygonatum powder, oat flour, highland barley flour, buckwheat flour, oat dietary fiber powder, wheat dietary fiber powder, whole milk powder and additives are mixed, and the salt water is added, and the dough is stirred. After the dough is ripened, the dough is pressed, molded, baked, and cooled to obtain biscuits. The use of homemade nine-processed polygonatum can inhibit the enzymatic activity of amylase and glucose hydrolyzing enzymes, reduce the starch hydrolysis rate, and delay the rate of postprandial blood sugar increase through the use of resistant starch. The nine-processed polygonatum powder belongs to the raw material of medicine and food, and oats, buckwheat, and highland barley are coarse grain powders. The amount of the total proportion should be controlled within an appropriate range, which can ensure that the biscuits have a good taste while taking into account the nutritional value and hypoglycemic effect. The appropriate dough kneading time is set to make the mixed powder into dough, and the appropriate ripening time is set to make the dough reach the best state. The dough sheet is pressed multiple times to form a stable dough band structure, and appropriate upper and lower temperature parameters and baking time are set respectively, so that the biscuits gradually reach the ideal state. DETAILED DESCRIPTION

[0021] The present invention provides a nine-processed polygonatum sibiricum low-glycemic index biscuit, comprising the following raw materials in parts by weight:

[0022] 30-60 parts of whole wheat flour, preferably 35-50 parts, more preferably 38-42 parts;

[0023] 5 to 20 parts of resistant starch, preferably 8 to 15 parts, and more preferably 9 to 12 parts. The preparation method of the resistant starch is as follows: corn starch is added with water to prepare a corn starch solution with a concentration of 5% to 15%, the pH of the solution is adjusted to 6.5 to 8.5 and heat-treated for 10 to 20 minutes, a branching enzyme with a final concentration of 0.5% to 1.5% is added, and the first enzymolysis reaction is carried out at 50 to 70°C for 4 to 6 hours, and then a branching enzyme with a final concentration of 0.5% to 1.5% is added for a second enzymolysis reaction for 3 to 6 hours, the enzymolysis solution is centrifuged and the precipitate is taken, the enzymolysis product is washed with 40% to 60% ethanol for 1 to 3 times, washed with distilled water for 1 to 3 times, and then dried at 40 to 60°C for 10 to 12 hours, crushed, and passed through an 80 to 120 mesh sieve to obtain resistant starch with a pGI value of 26 to 35. The concentration of the corn starch solution is preferably 7% to 12%, more preferably 10%, the pH is preferably 7 to 8, more preferably 7.5, the heat preservation time is preferably 12 to 18 minutes, more preferably 15 minutes, the final concentration of the branching enzyme is preferably 0.7% to 1.2%, more preferably 1%, the temperature of the first enzymatic hydrolysis reaction is preferably 55 to 65° C., more preferably 60° C., the time of the first enzymatic hydrolysis reaction is preferably 4.5 to 5.5 hours, more preferably 5 hours, the final concentration of the branching enzyme added again is preferably 0.7% to 1.2%, more preferably 1%, the The pH value of the solution for the second enzymatic hydrolysis is 7 to 8, preferably 7.5. The temperature of the second enzymatic hydrolysis reaction is 50 to 60°C, preferably 52 to 58°C, and more preferably 55°C. The reaction time is preferably 3.5 to 5h, and more preferably 4h. The concentration of ethanol used for the alcohol washing is preferably 45% to 55%, and more preferably 50%. The number of alcohol washings is preferably 2 times, the number of water washings is preferably 2 times, the drying temperature is preferably 45 to 55°C, and more preferably 50°C. The drying time is preferably 11h. The mesh size of the sieving is preferably 90 to 110 meshes, and more preferably 100 meshes.

[0024] 3 to 10 parts of nine-processed polygonatum powder, preferably 4 to 8 parts, and more preferably 5 to 7 parts. The nine-processed polygonatum powder is homemade nine-processed polygonatum powder. The preparation method of the homemade nine-processed polygonatum powder is: select high-quality polygonatum, wash it, put it into a high-pressure sterilizer and steam it for 1 to 3 hours, dry it at 40 to 60°C until the skin is slightly dry and not sticky, and after 9 cycles, obtain a nine-processed polygonatum dry product with good properties and high polygonatum polysaccharide content, then soak the nine-processed polygonatum dry product in water for 10 to 14 hours, boil it for 20 to 40 minutes, filter it after naturally cooling it to room temperature, save the filtrate, repeat the soaking and boiling process, take the filtrate, combine the two filtrates, and then spray dry it to obtain the nine-processed polygonatum powder. The steaming pressure is 0.1MPa, the steaming temperature is 121°C, the steaming time is preferably 1.5-2.5h, more preferably 2h, the drying temperature is preferably 45-55°C, more preferably 50°C, the mass ratio of the dried polygonatum sibiricum to water is 1:2-4, preferably 1:2.5-3.5, more preferably 1:3; the soaking time is preferably 11-13h, more preferably 12h, the cooking time is preferably 25-35min, more preferably 30min, and the room temperature is 25±2°C.

[0025] 5 to 20 parts of oatmeal powder, preferably 8 to 15 parts, more preferably 9 to 12 parts;

[0026] 5 to 20 parts of highland barley flour, preferably 8 to 15 parts, more preferably 9 to 12 parts;

[0027] 1 to 10 parts of tartary buckwheat flour, preferably 3 to 8 parts, more preferably 5 to 7 parts;

[0028] 5 to 15 parts of oat dietary fiber powder, preferably 6 to 10 parts, more preferably 7 to 9 parts;

[0029] 5 to 15 parts of wheat dietary fiber powder, preferably 6 to 10 parts, more preferably 7 to 9 parts;

[0030] 1 to 5 parts of whole milk powder, preferably 1.5 to 2.5 parts, more preferably 1.8 to 2.2 parts, wherein the whole milk powder is a powder product made from cow's milk or goat's milk by concentrating and drying;

[0031] The additive is 14 to 15 parts, preferably 14.2 to 14.8 parts, and more preferably 14.4 to 14.6 parts. The additive is one or more of resistant dextrin, trehalose, salt, sodium bicarbonate and ammonium bicarbonate.

[0032] In the present invention, the raw materials are sieved before use, and the mesh number of the sieve is 80-120 meshes, preferably 90-110 meshes, and more preferably 100 meshes.

[0033] The present invention also provides a method for preparing the nine-processed polygonatum sibiricum low glycemic index biscuits, comprising the following steps:

[0034] (1) whole wheat flour, resistant starch, nine-processed polygonatum powder, oat flour, highland barley flour, buckwheat flour, oat dietary fiber powder, wheat dietary fiber powder, whole milk powder and additives are mixed to obtain a mixture, salt water with a mass concentration of 0.3% to 0.7% is added to the mixture, and the mixture is stirred to obtain a dough;

[0035] (2) After the dough is ripened, it is sheeted, molded, baked, and cooled to obtain nine-processed polygonatum odoratum low-glycemic index biscuits.

[0036] In the present invention, the raw materials are mixed to obtain a mixture, and salt water with a mass concentration of 0.3% to 0.7% is added to the mixture, and the dough is obtained by stirring; the mass ratio of the mixture to the salt water is 5 to 7:1, preferably 5.5 to 6.5:1, and more preferably 6:1; the mass concentration of the salt water is preferably 0.4% to 0.6%, and more preferably 0.5%; the temperature of the salt water is 25 to 35°C, preferably 28 to 33°C, and more preferably 30 to 32°C; the stirring treatment time is 20 to 30 min, preferably 22 to 28 min, and more preferably 24 to 26 min.

[0037] In the present invention, after the dough is ripened, it is sheeted, molded, baked, and cooled to obtain the nine-processed polygonatum low glycemic index biscuits; the ripening temperature is 35-39° C., preferably 36-38° C., and more preferably 37° C., the ripening humidity is 80%-90%, preferably 82%-88%, and more preferably 84%-86%, the ripening time is 20-30 min, preferably 22-28 min, and more preferably 24-26 min, the sheet thickness is 4-12 mm, preferably 6-10 mm, and more preferably 15-20 mm. The thickness of the tablet is preferably 7-9 mm, the number of tableting is 8-12 times, preferably 9-11 times, and more preferably 10 times. The baking temperature is 170-180°C for upper fire, preferably 173-176°C, and more preferably 175°C for lower fire, 160-170°C, preferably 163-166°C, and more preferably 165°C for baking time. It is preferably 10-14min, and more preferably 11-13min. The cooling is to place the biscuits until they are completely cooled, and then package them into ziplock bags after standing and cooling for 6 hours.

[0038] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0039] Preparation of resistant starch: corn starch is added with water to prepare a 10% corn starch solution, the pH of the solution is adjusted to 7.5 and kept warm for 15 minutes, 1% branching enzyme is added, and the first enzymatic hydrolysis reaction is carried out at 60°C for 5 hours, and then 1% branching enzyme is added to carry out a second enzymatic hydrolysis reaction at 55°C and pH 7.5 for 4 hours. The enzymatic hydrolysis product is washed twice with 50% ethanol and twice with distilled water, and then dried at 50°C for 10 to 12 hours. After crushing, it is sieved through a 100-mesh sieve to obtain resistant starch with a pGI value of 26 to 35.

[0040] Preparation of nine-processed polygonatum powder: select high-quality polygonatum, wash it and put it into a high-pressure sterilizer with a pressure of 0.1MPa and a temperature of 121℃, steam it for 2 hours, dry it at 50℃ until the skin is slightly dry and not sticky, and after 9 cycles, obtain a nine-processed polygonatum dry product with good properties and high polygonatum polysaccharide content. Subsequently, soak the nine-processed polygonatum dry product in water with a mass ratio of 1:3 for 12 hours, boil it for 30 minutes, cool it naturally to room temperature and then filter it, save the filtrate, repeat the soaking and boiling process once, take the filtrate, combine the two filtrates and spray dry them to obtain nine-processed polygonatum powder.

[0041] The resistant starch and nine-processed polygonatum sibiricum powder in the subsequent examples are obtained according to the above method.

[0042] Example 1

[0043] Dissolve 0.5 parts of salt into brine with a mass concentration of 0.5%, mix 30 parts of whole wheat flour, 20 parts of resistant starch, 6 parts of homemade nine-processed polygonatum powder, 10 parts of oat flour, 10 parts of highland barley flour, 6 parts of buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2), add brine, the brine temperature is 30°C, and stir with a dough mixer for 25 minutes to obtain a dough; place the dough in a proofing box with a temperature of 37°C and a humidity of 85%, mature it for 25 minutes, then press it into sheets 10 times to a thickness of 8 mm, mold it, then bake it at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, let it stand until it is completely cooled, and then bag it.

[0044] Example 2

[0045] Dissolve 0.5 parts of salt into brine with a mass concentration of 0.5%, mix 40 parts of whole wheat flour, 10 parts of resistant starch, 6 parts of homemade nine-processed polygonatum powder, 10 parts of oat flour, 10 parts of highland barley flour, 6 parts of buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2), add brine, the brine temperature is 30°C, and stir with a dough mixer for 25 minutes to obtain a dough; place the dough in a proofing box with a temperature of 37°C and a humidity of 85%, mature it for 25 minutes, then press it into sheets 10 times to a thickness of 8 mm, mold it, then bake it at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, let it stand until it is completely cooled, and then bag it.

[0046] Example 3

[0047] Dissolve 0.5 parts of salt into brine with a mass concentration of 0.5%, mix 60 parts of whole wheat flour, 5 parts of resistant starch, 6 parts of homemade nine-processed polygonatum powder, 6 parts of oat flour, 6 parts of highland barley flour, 5 parts of buckwheat flour, 5 parts of oat dietary fiber powder, 5 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2), add brine, the brine temperature is 30°C, and stir with a dough mixer for 25 minutes to obtain a dough; place the dough in a proofing box with a temperature of 37°C and a humidity of 85%, mature it for 25 minutes, then press it into sheets 10 times to a thickness of 8 mm, mold it, then bake it at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, let it stand until it is completely cooled, and then bag it.

[0048] Comparative Example 1

[0049] Dissolve 0.5 parts of salt into brine with a mass concentration of 0.5%, mix 40 parts of whole wheat flour, 6 parts of homemade nine-processed polygonatum powder, 10 parts of oat flour, 18 parts of highland barley flour, 8 parts of tartary buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2), add brine, the brine temperature is 30°C, and stir with a dough mixer for 25 minutes to obtain a dough; place the dough in a proofing box with a temperature of 37°C and a humidity of 85%, mature it for 25 minutes, then press it into sheets 10 times to a thickness of 8 mm, mold it, then bake it at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, let it stand until it is completely cooled, and then bag it.

[0050] Comparative Example 2

[0051] 0.5 parts of salt are dissolved into brine with a mass concentration of 0.5%, and 40 parts of whole wheat flour, 10 parts of commercially available resistant starch, 6 parts of homemade nine-processed polygonatum powder, 10 parts of oat flour, 10 parts of highland barley flour, 6 parts of buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2) are mixed, and then brine is added, the brine temperature is 30°C, and a dough is stirred in a dough mixer for 25 minutes to obtain a dough; the dough is ripened in a proofing box at a temperature of 37°C and a humidity of 85% for 25 minutes, and then sheeted 10 times to a thickness of 8 mm, molded, and then baked at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, and after being placed until completely cooled, it is bagged.

[0052] Comparative Example 3

[0053] 0.5 parts of salt are dissolved into brine with a mass concentration of 0.5%, and 40 parts of whole wheat flour, 10 parts of resistant starch, 6 parts of commercially available nine-processed polygonatum powder, 10 parts of oat flour, 10 parts of highland barley flour, 6 parts of tartary buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2) are mixed, and then brine is added, the brine temperature is 30°C, and a dough is stirred in a dough mixer for 25 minutes to obtain a dough; the dough is ripened in a proofing box at a temperature of 37°C and a humidity of 85% for 25 minutes, and then sheeted 10 times to a thickness of 8 mm, molded, and then baked at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, left to cool completely, and then bagged.

[0054] Comparative Example 4

[0055] 0.5 parts of salt is dissolved into brine with a mass concentration of 0.5%, and 42 parts of whole wheat flour, 10 parts of resistant starch, 12 parts of oat flour, 12 parts of highland barley flour, 6 parts of buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2) are mixed, and then brine is added, the brine temperature is 30°C, and a dough is obtained by stirring with a dough mixer for 25 minutes; the dough is ripened for 25 minutes in a proofing box at a temperature of 37°C and a humidity of 85%, and then sheeted 10 times to a thickness of 8 mm, molded, and then baked at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, and after being allowed to cool completely, bagged.

[0056] Comparative Example 5

[0057] Dissolve 0.5 parts of salt into brine with a mass concentration of 0.5%, mix 70 parts of whole wheat flour, 5 parts of resistant starch, 6 parts of homemade nine-processed polygonatum powder, 3 parts of oat flour, 3 parts of highland barley flour, 3 parts of buckwheat flour, 4 parts of oat dietary fiber powder, 4 parts of wheat dietary fiber powder, 2 parts of whole milk powder, 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2), add brine, the brine temperature is 30°C, and stir with a dough mixer for 25 minutes to obtain a dough; place the dough in a proofing box with a temperature of 37°C and a humidity of 85%, mature it for 25 minutes, then press it into sheets 10 times to a thickness of 8 mm, mold it, then bake it at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, let it stand until it is completely cooled, and then bag it.

[0058] Comparative Example 6

[0059] Dissolve 0.5 parts of salt into brine with a mass concentration of 0.5%, mix 40 parts of whole wheat flour, 10 parts of resistant starch, 6 parts of homemade nine-processed polygonatum powder, 10 parts of oat flour, 10 parts of highland barley flour, 6 parts of buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2), add brine, the brine temperature is 30°C, and stir with a dough mixer for 15 minutes to obtain a dough; place the dough in a proofing box with a temperature of 35°C and a humidity of 70%, mature it for 25 minutes, then press it into sheets 10 times to a thickness of 8 mm, mold it, then bake it at an upper heating temperature of 175°C and a lower heating temperature of 165°C for 12 minutes, let it stand until it is completely cooled, and then bag it.

[0060] Comparative Example 7

[0061] 0.5 parts of salt are dissolved into brine with a mass concentration of 0.5%, and 40 parts of whole wheat flour, 10 parts of resistant starch, 6 parts of homemade nine-processed polygonatum powder, 10 parts of oat flour, 10 parts of highland barley flour, 6 parts of buckwheat flour, 8 parts of oat dietary fiber powder, 8 parts of wheat dietary fiber powder, 2 parts of whole milk powder, and 14.5 parts of additives (7.5 parts of resistant dextrin, 6.5 parts of trehalose, and 0.5 parts of sodium bicarbonate and ammonium bicarbonate mixed in a mass ratio of 1:2) are mixed, and then brine is added, the brine temperature is 30°C, and a dough is stirred in a dough mixer for 15 minutes to obtain a dough; the dough is ripened in a proofing box at a temperature of 37°C and a humidity of 85% for 25 minutes, and then sheeted 10 times to a thickness of 8 mm, molded, and then baked at an upper heating temperature of 165°C and a lower heating temperature of 155°C for 18 minutes, placed until completely cooled, and then bagged.

[0062] Comparative Example 8

[0063] The ingredients of the purchased ordinary crisp biscuits (McRoyal Milk Specialty Biscuits) are wheat flour, white sugar, edible vegetable oil, milk powder, eggs, edible salt, ammonium bicarbonate, sodium bicarbonate, and edible spices.

[0064] Experimental Example 1

[0065] The biscuits of Examples 1 to 3 and Comparative Examples 1 to 8 were subjected to sensory evaluation. The sensory evaluation team consisted of 15 teachers and students of food science related majors. The evaluation criteria are shown in Table 1. After each evaluator scored, the average value was taken to obtain the scoring result. The specific scoring results are shown in Tables 2 and 3.

[0066] Table 1 Biscuit sensory evaluation items and scoring criteria

[0067]

[0068]

[0069] Table 2 Average score results of individual items in sensory evaluation

[0070]

[0071]

[0072] Table 3 Statistics of total sensory evaluation scores of 15 subjects

[0073]

[0074] Sensory evaluation was conducted on 3 embodiments and 8 comparative examples. It can be seen from Table 2 and Table 3 that the addition of nine-processed polygonatum can significantly improve the flavor characteristics of the biscuits, the fermentation process of the biscuit dough has little effect on the sensory quality of the biscuits, and the baking process can affect the evaluation of the color, taste and flavor of the obtained biscuits. Among all the samples, the top three were Example 2, Example 3, and Comparative Example 6, respectively, as evaluated by sensory scores. Except for Comparative Example 6, the sensory scores of the embodiments were higher than those of the comparative examples, and had unique flavors, especially Example 2, which had the highest sensory score and the best taste. It shows that in addition to the composition and ratio of the ingredients that affect the sensory evaluation of biscuits, the baking process also has a significant effect on the sensory score.

[0075] Experimental Example 2

[0076] Determination of starch hydrolysis index and predicted glycemic index

[0077] Buffer 1: Take 1.75 mL of concentrated hydrochloric acid and dilute to 1 L with deionized water.

[0078] Buffer 2: Dissolve 11.8 mL of glacial acetic acid in 800 mL of deionized water, add 2 mol / L NaOH solution to adjust the pH to 6, then add 4 mL of 1 mol / L CaCl2 solution and 100 μL of 4.9 mol / L MgCl2 solution, and adjust the volume to 1 L with deionized water.

[0079] Enzyme A: Dissolve 6.25 mg of pepsin (P6887) in 50 mL of Buffer 1.

[0080] Enzyme B: Dissolve 75 mg of pancreatic mixed enzyme (P1750) and 0.3 mL of α-glucosidase solution in 25 mL of Buffer 2.

[0081] The biscuits obtained in Examples 1 to 3 and Comparative Examples 1 to 8 were used as samples. 150 to 200 mg (based on the carbohydrate content of the sample) of the sample was taken into a 25 mL centrifuge tube and three glass beads were placed therein. After adding 2 mL of enzyme A, the tube was placed in a constant temperature shaker at 37° C. and 150 r / min for shaking for 30 min. After adding 4 mL of Buffer 2 and shaking for 5 min, 1 mL of enzyme B was added and the timing was started. 100 μL of the digestion solution was taken out at 0, 30, 60, 90, 120, and 180 min, respectively. The enzyme was inactivated in a boiling water bath for 5 min. 150 μL of DNS solution was added. The tube was again placed in a boiling water bath for 5 min for color development, and the glucose content was determined.

[0082] Sample volume (mg) = 5000 ÷ carbohydrate content

[0083] Starch hydrolysis rate = glucose content at sampling point / total starch content

[0084] The sample hydrolysis time was used as the horizontal axis and the starch hydrolysis rate was used as the vertical axis. Origin 2019 was used to analyze the integral area under the hydrolysis curve (AUC1). The integral area under the hydrolysis curve of pregelatinized starch was used as the control (AUC0) to calculate the starch hydrolysis index HI and predicted glycemic index (pGI).

[0085] HI = (AUC1 / AUC0) × 100%

[0086] pGI=0.862HI+8.192

[0087] Table 4 Starch hydrolysis index and predicted glycemic index of biscuits of Examples 1 to 3 and Comparative Examples 1 to 8

[0088]

[0089]

[0090] Table 4 shows the starch hydrolysis index and predicted glycemic index of the biscuits of Examples 1 to 3 and Comparative Examples 1 to 8. It can be seen from Table 4 that the raw material ratio of the biscuits has a significant effect on the HI value and pGI value of the biscuits, while the effect of the production process is not significant. The GI values ​​of the samples were determined by a single factor test. The top three in the pGI values ​​were Example 1, Example 2, and Comparative Example 7, and the pGI values ​​of the three examples all met the standard of low GI food (≤55).

[0091] From the above results, it can be seen that the present invention provides a nine-processed polygonatum biscuit with a low glycemic index function. Taking into account the GI value, sensory score and raw material cost of the product, it can be seen that Example 2 is the best low glycemic index nine-processed polygonatum biscuit formula, which has both sensory and low GI values ​​while also optimizing costs.

[0092] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A low glycemic index biscuit containing nine processed polygonatum, characterized in that: The invention comprises the following raw materials in parts by weight: 30-60 parts of whole wheat flour, 5-20 parts of resistant starch, 3-10 parts of nine-processed polygonatum powder, 5-20 parts of oat flour, 5-20 parts of highland barley flour, 1-10 parts of tartary buckwheat flour, 5-15 parts of oat dietary fiber powder, 5-15 parts of wheat dietary fiber powder, 1-5 parts of whole milk powder and 14-15 parts of additives.

2. The low glycemic index biscuits with nine processed polygonatum according to claim 1, characterized in that: The resistant starch is modified starch that has been secondary modified by a branching enzyme.

3. The low glycemic index biscuits with nine processed polygonatum according to claim 1, characterized in that: The nine-processed polygonatum powder is homemade nine-processed polygonatum powder. The preparation method of the homemade nine-processed polygonatum powder is to extract the raw pulp from polygonatum after steaming and drying it for nine times, and then spray-dry the precipitate after centrifugation to obtain the nine-processed polygonatum powder.

4. The low glycemic index biscuits with nine processed polygonatum according to claim 1, characterized in that: The additive is one or more of resistant dextrin, trehalose, salt, sodium bicarbonate and ammonium bicarbonate.

5. The low glycemic index biscuits with nine processed polygonatum according to claim 1, characterized in that: The raw materials are sieved before use, and the mesh number of the sieve is 80-120 meshes.

6. The method for preparing the low-glycemic index biscuits containing nine processed polygonatum odoratum according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) whole wheat flour, resistant starch, nine-processed polygonatum powder, oat flour, highland barley flour, buckwheat flour, oat dietary fiber powder, wheat dietary fiber powder, whole milk powder and additives are mixed to obtain a mixture, salt water with a mass concentration of 0.3% to 0.7% is added to the mixture, and the mixture is stirred to obtain a dough; (2) After the dough is ripened, it is sheeted, molded, baked, and cooled to obtain nine-processed polygonatum odoratum low-glycemic index biscuits.

7. The preparation method according to claim 6, characterized in that: The mass ratio of the mixture to the brine is 5 to 7:

1.

8. The preparation method according to claim 6, characterized in that: The aging temperature is 35-39° C., the aging humidity is 80%-90%, and the aging time is 20-30 minutes.

9. The preparation method according to claim 6, characterized in that: The thickness of the tablet is 4 to 12 mm, and the number of tablet pressing is 8 to 12 times.

10. The preparation method according to claim 6, characterized in that: The baking temperature is 170-180° C. for the upper fire and 160-170° C. for the lower fire, and the baking time is 8-15 minutes.

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