Whole-grain low-digestion biscuit and preparation method thereof

Abstract

The invention relates to the technical field of food, and provides a whole-grain low-digestion biscuit and a preparation method thereof, and the whole-grain low-digestion biscuit comprises the following raw materials in parts by weight: 70-80 parts of sugar-reducing rice flour, 35-45 parts of mixed coarse cereal flour, 5-15 parts of chickpea flour, 1-3 parts of a composite leavening agent, 3-6 parts of whole milk powder, 22-26 parts of coconut oil, 24-26 parts of compound sugar alcohol, 0.1-0.5 part of salt and 2-4 parts of water. Compared with commercially available crisp biscuits, the whole-grain low-digestion biscuits have the advantages that the GI value is lower, and the whole-grain low-digestion biscuits contain more flavonoid substances, 18 essential amino acids, mineral substances, slowly digestible starch and other nutrient elements beneficial to the human body; the technical problems of high sugar content, high oil content, insufficient dietary fiber content and high glycemic index of crisp biscuits mainly containing wheat in the prior art can be effectively solved.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a whole-grain low-digestion biscuit and a preparation method thereof. Background Art

[0002] In recent years, with the continuous improvement of people's living standards, the baked food industry has made significant progress in product variety, quantity, quality, production process and technology. However, there are still some problems with the current commercially available crisp biscuits. The amount of sugar added is usually between 30% and 38%, and the fat content is also higher than 26%, showing the characteristics of high sugar and high fat. Moreover, most of the currently commercially available crisp biscuits are made from wheat, which is difficult to fully meet people's new demands for the balance of biscuit nutritional elements, production standards and safety. Long-term consumption of high-sugar and high-fat biscuits will have an adverse effect on human health. At the same time, there is a lack of low-digestion biscuits with rice flour and miscellaneous grains as the main raw materials on the market. In this context, the development of a whole-grain low-digestion biscuit is of great practical significance. Therefore, there is an urgent need in this field to develop low-digestion biscuits to effectively solve the problem of excessive sugar and fat in current commercial biscuits. Summary of the invention

[0003] The object of the present invention is to provide a whole-grain low-digestion biscuit and a preparation method thereof, wherein the grains are composed of high-sugar rice flour, chickpea flour and mixed grain flour, wherein the resistant starch of high-sugar rice is more than dozens of times higher than that of ordinary rice, and has the effect of improving the stability of postprandial blood sugar; the mixed grain flour contains whole wheat flour, buckwheat flour, dietary fiber powder, and oat flour, and a variety of whole grains are mixed and matched, rich in various minerals and vitamins, and rich in dietary fiber, which helps to improve intestinal health. Therefore, the whole-grain low-digestion biscuits prepared in this application have the characteristics of low sugar, low oil, high flavonoids, low glycemic index, high slow digestion starch, etc. Regular consumption can effectively control blood sugar, prevent and assist in the treatment of cardiovascular sclerosis diseases, and can effectively solve the technical problems of high sugar content, high oil content, insufficient dietary fiber content, and high glycemic index of wheat-based crispy biscuits in the prior art.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The invention provides a whole-grain low-digestion biscuit, comprising the following raw materials in parts by weight: 70-80 parts of high-sugar rice flour, 35-45 parts of mixed grain flour, 5-15 parts of chickpea flour, 1-3 parts of composite leavening agent, 3-6 parts of whole milk powder, 22-26 parts of coconut oil, 24-26 parts of composite sugar alcohol, 0.1-0.5 parts of salt and 2-4 parts of water.

[0006] Preferably, the high-sugar rice flour is puffed high-sugar rice flour.

[0007] Preferably, the mixed grain flour is composed of the following raw materials in parts by weight: 1.5 to 2.5 parts of whole wheat flour, 0.5 to 1.5 parts of buckwheat flour, 0.5 to 1.5 parts of dietary fiber powder, and 0.5 to 1.5 parts of oat flour.

[0008] Preferably, the composite leavening agent is composed of the following raw materials in parts by weight: 2-4 parts of sodium bicarbonate, 3-5 parts of ammonium bicarbonate, 2-4 parts of glucono-δ-lactone, 1-3 parts of citric acid, and 0.5-1.5 parts of starch.

[0009] Preferably, the compound sugar alcohol is composed of the following raw materials in parts by weight: 3-5 parts of maltitol, 0.5-1.5 parts of erythritol, 0.5-1.5 parts of resistant dextrin, and 0.5-1.5 parts of fructose.

[0010] The present invention also provides a method for preparing the whole-grain low-digestion biscuits, comprising the following steps:

[0011] (1) mixing a composite sugar alcohol, salt, a composite leavening agent and water, and stirring to prepare a mixed solution 1;

[0012] (2) mixing the mixture 1 with coconut oil and stirring to obtain a mixed solution 2;

[0013] (3) Mixing the high-sugar rice flour, mixed grain flour, chickpea flour and whole milk powder, stirring to prepare a mixed dry powder;

[0014] (4) Mixing the mixed solution 2 and the mixed dry powder, stirring, and preparing a dough;

[0015] (5) pressing the dough into a shape to obtain a green dough;

[0016] (6) baking the green dough to obtain whole grain low-digestion biscuits.

[0017] Preferably, the stirring speed in step (1) is 130-170 r / min, and the stirring time is 2-4 min; the stirring speed in step (2) is 130-170 r / min, and the stirring time is 1-3 min.

[0018] Preferably, the stirring speed in step (3) is 130-170 r / min, and the stirring time is 1-3 min.

[0019] Preferably, the thickness of the green body in step (5) is 3 to 5 mm, and the diameter of the green body is 3 to 5 cm.

[0020] Preferably, the baking time in step (6) is 6 to 10 minutes, and the baking temperature is 220 to 240° C. for the upper fire and 190 to 200° C. for the lower fire.

[0021] Puffed high-sugar rice noodles are a processing technology that applies high temperature and high pressure to high-sugar rice and then reduces pressure, using the expansion characteristics of rice itself and the instantaneous evaporation (flash evaporation) of its internal water to change the organizational structure and physical and chemical properties of high-sugar rice. The starch structure in puffed high-sugar rice noodles changes, the molecular weight decreases, the soluble components increase, the water absorption and swelling capacity is enhanced, and it is easy to digest. At the same time, dietary fiber powder is added to the formula to improve the nutritional structure of puffed high-sugar rice noodles, so that a natural food temporary interval is created between the starch and enzymes in the food, so that it is slowly enzymatically hydrolyzed in the human digestive tract, which can not only delay the body's digestion and absorption of sugars in rice noodles, but also water-soluble dietary fiber, which dissolves in water to form a viscous solution, prevents the absorption of fat and sugars, improves metabolism, and delays the increase of blood sugar, which can achieve the dual effects of improving product performance and improving health, and can better meet the health needs of consumers.

[0022] Buckwheat contains flavonoids such as rutin that are lacking in other grains. It is also rich in dietary fiber, whose content is 8 times that of wheat flour and rice. It has the function of controlling diabetes, preventing cardiovascular diseases and increasing immunity.

[0023] The rich vitamins, minerals and amino acids contained in oats play an extremely important role in improving body health, promoting development, participating in metabolism, resisting diseases, etc. In addition, oats have a significant effect in lowering low-density cholesterol and a certain effect in raising serum high-density cholesterol, and the effect of lowering blood lipids is very obvious.

[0024] The beneficial effects of the present invention are:

[0025] The formula and preparation method of the invention can make the pore structure, uniformity, expansion height and the like of the product meet the relevant indicators of the national crisp biscuit standard (GB / T20980-2007).

[0026] In the selection of raw materials, the use of high-sugar rice flour makes the GI value of the biscuits lower, and also brings a unique flavor to the biscuits, which has positive significance for promoting human health and preventing diseases. The addition of tartary buckwheat flour greatly increases the total flavonoid content, and the rutin content in every 100 grams of biscuits reaches 110 mg, while ordinary wheat crisp biscuits contain almost no flavonoid compounds. Oatmeal flour is rich in soluble dietary fiber, which can reduce serum total cholesterol, low-density cholesterol, triglycerides and β-lipoprotein, while increasing serum high-density cholesterol, effectively reducing blood lipids. The rich resistant starch in tartary buckwheat and oats makes the biscuits far superior to other commercially available crisp biscuits in color, taste and tissue structure.

[0027] Compared with commercially available crisp biscuits, the whole-grain low-digestion biscuits prepared by the present invention are rich in flavonoids such as rutin, and also contain 18 essential amino acids and minerals for the human body. The content of slowly digestible starch in every 100 grams of biscuits is not less than 35 grams, which perfectly meets people's pursuit of food nutrition. From the perspective of nutritional ingredients, this biscuit contains 22% to 26% oil and 24% to 26% compound sugar alcohol. It is low in sugar and oil and very healthy. Moreover, the average glycemic index of the biscuits is only 52, which is much lower than that of crisp biscuits with wheat flour as the main ingredient (55 to 70), and is more suitable for people who are concerned about blood sugar health. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is the eGl value of the biscuits prepared in Examples 1 to 3 and Comparative Example 1. DETAILED DESCRIPTION

[0029] The invention provides a whole-grain low-digestion biscuit, comprising the following raw materials in parts by weight: 70-80 parts of high-sugar rice flour, 35-45 parts of mixed grain flour, 5-15 parts of chickpea flour, 1-3 parts of composite leavening agent, 3-6 parts of whole milk powder, 22-26 parts of coconut oil, 24-26 parts of composite sugar alcohol, 0.1-0.5 parts of salt and 2-4 parts of water.

[0030] In the present invention, the amount of the high-sugar rice flour is preferably 70 to 80 parts, more preferably 75 parts.

[0031] In the present invention, the amount of the mixed grain flour is preferably 35 to 45 parts, more preferably 40 parts.

[0032] In the present invention, the amount of chickpea flour is preferably 5 to 15 parts, more preferably 10 parts.

[0033] In the present invention, the amount of the composite leavening agent is preferably 1 to 3 parts, more preferably 2.2 parts.

[0034] In the present invention, the whole milk powder is preferably 3 to 6 parts, more preferably 4.5 parts.

[0035] In the present invention, the coconut oil is preferably 22 to 26 parts, more preferably 24 parts.

[0036] In the present invention, the amount of the compound sugar alcohol is preferably 24 to 26 parts, and more preferably 25 parts.

[0037] In the present invention, the salt is preferably 0.1 to 0.5 parts, more preferably 0.3 parts.

[0038] In the present invention, the amount of water is preferably 2 to 4 parts, more preferably 3 parts.

[0039] In the present invention, the high-sugar rice flour is preferably puffed high-sugar rice flour.

[0040] In the present invention, the preparation method of the puffed high-sugar rice flour is preferably: the water content of the high-sugar rice flour is controlled to be 20-30%, and the high-sugar rice flour is sequentially treated at 78-82° C. for 5-10 min, 108-112° C. for 3-5 min, 118-122° C. for 2-3 min, 128-132° C. for 1-2 min, and 98-102° C. for 3-5 min to obtain the puffed high-sugar rice flour; further preferably, the water content of the high-sugar rice flour is controlled to be 25%, and the high-sugar rice flour is sequentially treated at 80° C. for 8 min, 110° C. for 4 min, 120° C. for 2.5 min, 130° C. for 1.5 min, and 100° C. for 4 min to obtain the puffed high-sugar rice flour;

[0041] The specifications of the puffed high-sugar rice flour conform to the national standard GB / T 24852-2010 "Determination of gelatinization properties of rice and rice flour" and the enterprise standard Q / YTBJ0002S "Grain puffed flour".

[0042] In the present invention, the mixed grain flour is preferably composed of the following raw materials in parts by weight: 1.5-2.5 parts of whole wheat flour, 0.5-1.5 parts of buckwheat flour, 0.5-1.5 parts of dietary fiber powder, and 0.5-1.5 parts of oat flour, and more preferably 2 parts of whole wheat flour, 1 part of buckwheat flour, 1 part of dietary fiber powder, and 1 part of oat flour.

[0043] In the present invention, the composite leavening agent is preferably composed of the following raw materials in parts by weight: 2 to 4 parts of sodium bicarbonate, 3 to 5 parts of ammonium bicarbonate, 2 to 4 parts of glucono-δ-lactone, 1 to 3 parts of citric acid, and 0.5 to 1.5 parts of starch, and more preferably 3 parts of sodium bicarbonate, 4 parts of ammonium bicarbonate, 3 parts of glucono-δ-lactone, 2 parts of citric acid, and 1 part of starch.

[0044] In the present invention, the compound sugar alcohol is preferably composed of the following raw materials in parts by weight: 3-5 parts of maltitol, 0.5-1.5 parts of erythritol, 0.5-1.5 parts of resistant dextrin, and 0.5-1.5 parts of fructose, and more preferably 4 parts of maltitol, 1 part of erythritol, 1 part of resistant dextrin, and 1 part of fructose.

[0045] In the present invention, the raw materials used for the whole grain low digestibility biscuits are all powdered solids with good fluidity, and all pass through the CQ20 sieve specified in the national standard GB5507.

[0046] The present invention also provides a method for preparing the whole-grain low-digestion biscuits, comprising the following steps:

[0047] (1) mixing a composite sugar alcohol, salt, a composite leavening agent and water, and stirring to prepare a mixed solution 1;

[0048] (2) mixing the mixture 1 with coconut oil and stirring to obtain a mixed solution 2;

[0049] (3) Mixing the high-sugar rice flour, mixed grain flour, chickpea flour and whole milk powder, stirring to prepare a mixed dry powder;

[0050] (4) Mixing the mixed solution 2 and the mixed dry powder, stirring, and preparing a dough;

[0051] (5) pressing the dough into a shape to obtain a green dough;

[0052] (6) baking the green dough to obtain whole grain low-digestion biscuits.

[0053] In the present invention, the stirring speed in step (1) is preferably 130 to 170 r / min, more preferably 140 to 160 r / min, and more preferably 150 r / min, and the stirring time is preferably 2 to 4 min, and more preferably 3 min;

[0054] The stirring speed in step (2) is preferably 130-170 r / min, more preferably 140-160 r / min, and further preferably 150 r / min. The stirring time is preferably 1-3 min, and further preferably 2 min.

[0055] In the present invention, the stirring speed in step (3) is preferably 130-170 r / min, more preferably 140-160 r / min, and further preferably 150 r / min, and the stirring time is preferably 1-3 min, and further preferably 2 min.

[0056] In the present invention, the thickness of the green body in step (5) is preferably 3 to 5 mm, more preferably 4 mm, and the diameter of the green body is preferably 3 to 5 cm, more preferably 4 cm.

[0057] In the present invention, the baking method in step (6) is preferably oven baking, the baking time is preferably 6 to 10 minutes, more preferably 7 to 9 minutes, and more preferably 8 minutes, and the baking temperature is preferably 220 to 240°C for upper heat and 190 to 200°C for lower heat, more preferably 230°C for upper heat and 195°C for lower heat.

[0058] 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.

[0059] Example 1

[0060] A whole grain low digestion biscuit is prepared from the following raw materials in parts by weight, based on 10 kg of raw materials:

[0061] 3.980kg of puffed high-sugar rice flour, 2.558kg of mixed grain flour, 0.284kg of chickpea flour, 0.057kg of compound leavening agent, 0.262kg of whole milk powder; 1.251kg of coconut oil; 1.364kg of compound sugar alcohol; 0.017kg of table salt; 0.227kg of water.

[0062] The preparation method of the puffed high-sugar rice flour comprises the following steps: crushing high-sugar rice to obtain a material to be processed, controlling the water content of the material to be 25%, treating the material in a twin-screw extruder barrel at 80° C. for 8 minutes in zone I, 110° C. for 4 minutes in zone II, 120° C. for 2 minutes in zone III, 130° C. for 1 minute in zone IV, and 100° C. for 4 minutes in zone V, maintaining a material feeding speed of 15 kg / h and a screw speed of 270 r / min during the entire preparation process, and finally obtaining the puffed high-sugar rice flour.

[0063] The specifications of the puffed high-sugar rice flour meet the national standard GB / T 24852-2010 "Determination of gelatinization properties of rice and rice flour" and the enterprise standard Q / YTBJ0002S "Grain puffed flour";

[0064] The mixed grain powder is calculated by weight ratio, namely, whole wheat flour: buckwheat flour: reconstituted wheat dietary fiber powder: oatmeal flour = 2:1:1:1;

[0065] The composite leavening agent is prepared by mixing sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch in a ratio of 3:4:3:2:1 by weight;

[0066] The compound sugar alcohol is calculated by weight ratio of maltitol: erythritol: resistant dextrin: fructose = 4:1:1:1;

[0067] All of the above raw materials are powdered solids with good fluidity and can pass through the CQ20 sieve specified in the national standard GB5507.

[0068] The preparation method of the whole grain low digestion biscuits containing puffed high-sugar rice flour, mixed grain flour and chickpea flour comprises the following specific steps:

[0069] Step 1: First, put the compound sugar alcohol, salt, water and compound leavening agent into an ordinary vertical powder mixer, adjust to gear 2, stir slowly at 150r / min for 3 minutes to mix evenly, then pour coconut oil into the mixture and stir slowly at 150r / min for 2 minutes to fully mix;

[0070] Step 2: Put the puffed high-sugar rice flour, mixed grain flour, chickpea flour and whole milk powder into a common vertical powder mixer, adjust to gear 2, and slowly stir at a speed of 150r / min for 2 minutes to mix evenly to obtain a mixed dry powder;

[0071] Step 3: adding the mixed solution prepared in step 1 to the pre-mixed dry powder obtained in step 2 and stirring to form a dough;

[0072] Step 4: The prepared dough is rolled by a roller press and then pressed into shape using a biscuit mold to form a green dough with a thickness of 4 mm and a diameter of 4 cm;

[0073] Step 5: Put the raw dough obtained in step 4 into the oven and bake for 8 minutes. The oven temperature is: 230°C for upper fire and 195°C for lower fire to obtain the finished whole grain low-digestion biscuits.

[0074] Step 6: Dry the finished biscuits made in step 5 naturally to 38°C, put them into packaging and seal them.

[0075] Example 2

[0076] A whole grain low digestion biscuit is prepared from the following raw materials in parts by weight, based on 10 kg of raw materials:

[0077] 4.056kg of puffed high-sugar rice flour, 2.164kg of mixed grain flour, 0.541kg of chickpea flour, 0.108kg of compound leavening agent, 0.249kg of whole milk powder; 1.298kg of coconut oil; 1.352kg of compound sugar alcohol; 0.016kg of table salt; 0.216kg of water.

[0078] The preparation method of the puffed high-sugar rice flour comprises the following steps: crushing high-sugar rice to obtain a material to be processed, controlling the water content of the material to be 20%, treating the material in a twin-screw extruder barrel at 78° C. for 5 minutes in zone I, 108° C. for 3 minutes in zone II, 118° C. for 2 minutes in zone III, 128° C. for 1 minute in zone IV, and 98° C. for 3 minutes in zone V, maintaining a material feeding speed of 14 kg / h and a screw speed of 260 r / min during the entire preparation process, and finally obtaining the puffed high-sugar rice flour.

[0079] The specifications of the puffed high-sugar rice flour meet the national standard GB / T 24852-2010 "Determination of gelatinization properties of rice and rice flour" and the enterprise standard Q / YTBJ0002S "Grain puffed flour";

[0080] The mixed grain powder is calculated by weight ratio, namely, whole wheat flour: buckwheat flour: reconstituted wheat dietary fiber powder: oatmeal flour = 1.5:0.5:0.5:0.5;

[0081] The composite leavening agent is prepared by mixing sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch in a ratio of 2:3:2:1:0.5 by weight;

[0082] The compound sugar alcohol is calculated by weight ratio of maltitol: erythritol: resistant dextrin: fructose = 3: 0.5: 0.5: 0.5;

[0083] All of the above raw materials are powdered solids with good fluidity and can pass through the CQ20 sieve specified in the national standard GB5507.

[0084] The preparation method of the whole grain low digestion biscuits containing puffed high-sugar rice flour, mixed grain flour and chickpea flour comprises the following specific steps:

[0085] Step 1: First, put the compound sugar alcohol, salt, water and compound leavening agent into an ordinary vertical powder mixer, stir slowly at 130r / min for 2 minutes to mix evenly, then pour coconut oil into the mixture and stir slowly at 130r / min for 1 minute to fully mix;

[0086] Step 2: Put the puffed high-sugar rice flour, mixed grain flour, chickpea flour and whole milk powder into an ordinary vertical powder mixer, and stir slowly at a speed of 130r / min for 1min to mix evenly to obtain a mixed dry powder;

[0087] Step 3: adding the mixed solution prepared in step 1 to the pre-mixed dry powder obtained in step 2 and stirring to form a dough;

[0088] Step 4: The prepared dough is rolled by a roller press and then pressed into shape using a biscuit mold to form a green dough with a thickness of 3 mm and a diameter of 3 cm;

[0089] Step 5: Put the raw dough obtained in step 4 into the oven and bake for 6 minutes at a temperature of 220°C for upper fire and 190°C for lower fire to obtain the finished whole grain low-digestion biscuits.

[0090] Step 6: Dry the finished biscuits made in step 5 naturally to 38°C, put them into packaging and seal them.

[0091] Example 3

[0092] A whole grain low digestion biscuit is prepared from the following raw materials in parts by weight, based on 10 kg of raw materials:

[0093] 4.169kg puffed high-sugar rice flour, 1.824kg mixed grain flour, 0.782kg chickpea flour, 0.104kg compound leavening agent, 0.240kg whole milk powder; 1.355kg coconut oil; 1.355kg compound sugar alcohol; 0.015kg salt; 0.156kg water.

[0094] The preparation method of the puffed high-sugar rice flour comprises the following steps: crushing high-sugar rice to obtain a material to be processed, controlling the water content of the material to be 30%, treating the material in a twin-screw extruder barrel at 82° C. for 10 minutes at zone I, 110° C. for 5 minutes at zone II, 122° C. for 3 minutes at zone III, 132° C. for 2 minutes at zone IV, and 102° C. for 5 minutes at zone V, maintaining a material feeding speed of 16 kg / h and a screw speed of 280 r / min during the entire preparation process, and finally obtaining the puffed high-sugar rice flour.

[0095] The specifications of the puffed high-sugar rice flour meet the national standard GB / T 24852-2010 "Determination of gelatinization properties of rice and rice flour" and the enterprise standard Q / YTBJ0002S "Grain puffed flour";

[0096] The mixed grain powder is calculated by weight ratio, namely, whole wheat flour: buckwheat flour: reconstituted wheat dietary fiber powder: oatmeal flour = 2.5:1.5:1.5:1.5;

[0097] The composite leavening agent is prepared by mixing sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch in a ratio of 4:5:4:3:1.5 by weight;

[0098] The compound sugar alcohol is calculated by weight ratio: maltitol: erythritol: resistant dextrin: fructose = 5: 1.5: 1.5: 1.5.

[0099] All the above raw materials are powdered solids with good flowability and can pass the CQ20 sieve specified in the national standard GB5507;

[0100] The preparation method of the whole grain low digestion biscuits containing puffed high-sugar rice flour, mixed grain flour and chickpea flour comprises the following specific steps:

[0101] Step 1: First, put the compound sugar alcohol, salt, water and compound leavening agent into an ordinary vertical powder mixer, stir slowly at 170r / min for 4 minutes to mix evenly, then pour coconut oil into the mixture and stir slowly at 170r / min for 3 minutes to fully mix;

[0102] Step 2: Put the puffed high-sugar rice flour, mixed grain flour, chickpea flour and whole milk powder into an ordinary vertical powder mixer, and stir slowly at a speed of 170r / min for 3 minutes to mix evenly to obtain a mixed dry powder;

[0103] Step 3: adding the mixed solution prepared in step 1 to the pre-mixed dry powder obtained in step 2 and stirring to form a dough;

[0104] 4) Step 4: The prepared dough is rolled by a roller press and then pressed with a biscuit mold to form a green dough with a thickness of 5 mm and a diameter of 5 cm;

[0105] 5) Step 5: Place the green dough obtained in step 4 into an oven and bake for 10 minutes at a temperature of 240° C. for upper fire and 200° C. for lower fire to obtain finished whole grain low-digestion biscuits.

[0106] 6) Step 6: Naturally dry the finished biscuits made in step 5 to 38° C., put them into packaging, and seal them.

[0107] Comparative Example 1

[0108] A common biscuit is prepared from the following raw materials in parts by weight, calculated based on 10 kg of raw materials:

[0109] 6.775kg wheat flour, 0.104kg compound leavening agent, 0.240kg whole milk powder, 1.355kg coconut oil, 1.355kg compound sugar alcohol, 0.016kg salt, and 0.155kg water.

[0110] The composite leavening agent is prepared by mixing sodium bicarbonate: ammonium bicarbonate: glucono-δ-lactone: citric acid: starch in a ratio of 3:4:3:2:1 by weight;

[0111] The compound sugar alcohol is calculated by weight ratio: maltitol: erythritol: resistant dextrin: fructose = 4:1:1:1.

[0112] The specific preparation method is:

[0113] Step 1: First, put the compound sugar alcohol, salt, water and compound leavening agent into an ordinary vertical powder mixer, adjust to gear 2, stir slowly at 150r / min for 3 minutes to mix evenly, then pour coconut oil into the mixture and stir slowly at 150r / min for 2 minutes to fully mix;

[0114] Step 2: Put the wheat flour and whole milk powder into a common vertical powder mixer, adjust to gear 2, and stir slowly at a speed of 150r / min for 2 minutes to mix evenly to obtain mixed dry powder;

[0115] Step 3: adding the mixed solution prepared in step 1 to the pre-mixed dry powder obtained in step 2 and stirring to form a dough;

[0116] Step 4: The prepared dough is rolled by a roller press and then pressed into shape using a biscuit mold to form a green dough with a thickness of 4 mm and a diameter of 4 cm;

[0117] Step 5: Put the raw dough obtained in step 4 into the oven and bake for 8 minutes. The oven temperature is: 230°C for upper fire and 195°C for lower fire to obtain the finished whole grain low-digestion biscuits.

[0118] Step 6: Dry the finished biscuits made in step 5 naturally to 38°C, put them into packaging and seal them.

[0119] Experimental Example 1

[0120] The biscuits involved in the above embodiments and comparative examples adopt an in vitro simulation method to simulate the physical and chemical environment of human digestive activities, and the expected glycemic index (eGI) value of the sample can be measured. The eGI value prediction method is as follows: The in vitro glycemic index determination method of whole grain low digestibility biscuits containing puffed high-sugar rice flour, mixed grain flour, and chickpea flour is based on the literature: (Englyst HN, Kingman SM, Cummings JH. Classification and measurement of nutritionally important starch fractions [J]. European journal of clinical nutrition, 1992, 46: S33-50.), and the specific steps are as follows:

[0121] Place the weighed 200mg sample in a 50mL centrifuge tube and record the actual weighing data, add 5 glass beads and 10mL 0.2mol / L pH5.2 acetic acid-sodium acetate buffer, and wait for it to cool to room temperature. Subsequently, add 10mL buffer containing porcine pancreatic α-amylase (290U / mL) and saccharifying enzyme (15U / mL), place it in a 37°C water bath constant temperature shaking incubator (speed 150r / min), and accurately time it. Take 1mL of the reaction solution at different time points (0, 20, 30, 60, 90, 120min) and put it in a boiling water bath for 5min to terminate the enzyme reaction. Then, dilute the treated sample solution appropriately, and use 3,5-dinitrosalicylic acid (DNS) method to measure the absorbance value at a wavelength of 540nm, obtain the reducing sugar concentration through the standard curve, and then further calculate the hydrolysis rate (%) of starch according to the formula. Take the average value after 3 parallel tests and draw the starch digestion curve. The starch in vitro digestion curve was plotted with the sampling time (t) as the horizontal axis and the starch digestion and hydrolysis rate (%) as the vertical axis. The calculation formula for the starch digestion and hydrolysis rate is as follows:

[0122] Starch digestion and hydrolysis rate / % = (G t ×25×0.9) / M×100 Formula 1

[0123] Note: In the formula, G t : Glucose content produced after hydrolysis time t (mg); M: Total starch content of the sample (mg).

[0124] The starch hydrolysis curve follows the first-order kinetic reaction mode. The area under the curve (AUC) of the starch hydrolysis curve in each sample was calculated using the integral formula in Origin 9.0 software. The hydrolysis index (HI) of the sample can be determined by comparing the area under the hydrolysis curve (AUC0) of the reference food (fresh white bread).

[0125] The calculation formula of hydrolysis index is as follows:

[0126] HI = AUC1 / AUC0 × 100% Formula 2

[0127] Note: In the formula, AUC1: area under the curve of starch hydrolysis rate of sample; AUC0: area under the curve of starch hydrolysis rate of standard sample

[0128] Then the HI value is used to calculate the in vitro predicted GI value

[0129] GI=0.862×HI+8.198 Equation 3

[0130] Get the eGI value of the cookie as Figure 1 As shown, puffed high-sugar rice flour, chickpea flour and mixed grain flour are used to replace traditional wheat flour to make a nutritious and healthy rice flour biscuit with a low GI value. Compared with the conventional biscuits in the comparative example, the hydrolysis rate of the embodiment is the lowest, the hydrolysis is relatively slow, and the eGI value of the biscuits in the embodiment is less than 55, which meets the requirements of low GI food. After ingesting low GI (glycemic index) food and digesting and absorbing it in the body, the food can cause blood sugar to rise slowly and steadily. Compared with high GI foods, low GI foods have significant advantages in controlling blood sugar, maintaining blood sugar stability, preventing diabetes and its complications. The addition of mixed grain flour makes the final product rich in dietary fiber, which can slow down the digestion and absorption rate of carbohydrates and avoid a sharp increase in blood sugar. Therefore, in the daily diet, the appropriate selection of these low GI foods is of positive significance for maintaining blood sugar stability and promoting health.

[0131] Experimental Example 2

[0132] The quality evaluation and determination methods of the biscuits involved in the above embodiments and comparative examples are as follows: the texture determination method of the whole grain low digestion biscuits containing puffed high-sugar rice flour, mixed grain flour, and chickpea flour, the specific steps are as follows:

[0133] The TPA program in the TA-XT-PLUS texture analyzer was used to determine the texture characteristics of the biscuits, such as hardness and brittleness. The biscuits were placed on the stage of the texture analyzer, the P36R probe model was selected, and the pre-measurement speed was set to 2 mm·s -1 , the measuring speed is 1mm·s -1 , the speed after measurement is 2mm·s -1, compression ratio 30%, trigger force set to 5 N. The hardness and brittleness data of the biscuits of the embodiment and the comparative example are obtained, as shown in Table 1.

[0134] With reference to the sensory evaluation method of biscuits in GB / T 20980-2021, a sensory scoring team consisting of 20 people who have received relevant training was formed, including 10 men and 10 women. At the same time, the color, taste, mouthfeel, texture and shape of the biscuits were scored according to the standard using the blind label method to ensure the objectivity of the evaluation. The sensory scoring data of the biscuits in the embodiment and the comparative example are obtained, as shown in Table 1.

[0135] Table 1 Quality evaluation results of biscuits involved in the examples and comparative examples

[0136] index hardness brittleness Sensory Rating Example 1 9192.05 3922.54 92.3 Example 2 9347.36 4290.33 91.8 Example 3 9825.18 4762.81 91.2 Comparative Example 1 9790.14 5502.51 90.5

[0137] In the evaluation of biscuit quality, hardness and brittleness are two crucial evaluation indicators, which are directly related to the taste of biscuits and the eating experience of consumers. At the same time, the sensory evaluation score is an important reference for measuring the quality of biscuits, and its significance also lies in reflecting the comprehensive evaluation of consumers' overall feelings about biscuits. The biscuits made in the embodiment have better brittleness and hardness than the comparative example, and the sensory evaluation scores are close. At the same time, the embodiment has better palatability than the comparative example, and has a rich cereal aroma, indicating that the product of this embodiment has high acceptance.

[0138] As can be seen from the above embodiments, the present invention provides a whole-grain low-digestion biscuit and a preparation method thereof, comprising the following raw materials in parts by weight: 70-80 parts of high-sugar rice flour, 35-45 parts of mixed grain flour, 5-15 parts of chickpea flour, 1-3 parts of composite leavening agent, 3-6 parts of whole milk powder, 22-26 parts of coconut oil, 24-26 parts of compound sugar alcohol, 0.1-0.5 parts of salt and 2-4 parts of water. The present invention utilizes the interaction of multiple raw materials to make the whole-grain low-digestion biscuit have a lower GI value and contain more flavonoids, 18 essential amino acids, minerals, and slowly digestible starch and other nutrients that are beneficial to the human body compared to commercially available crisp biscuits, which can effectively solve the technical problems of high sugar content, high oil content, insufficient dietary fiber content, and high glycemic index of wheat-based crisp biscuits in the prior art.

[0139] 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 whole grain low digestion biscuit, characterized in that: The invention comprises the following raw materials in parts by weight: 70-80 parts of high-sugar rice flour, 35-45 parts of mixed grain flour, 5-15 parts of chickpea flour, 1-3 parts of compound leavening agent, 3-6 parts of whole milk powder, 22-26 parts of coconut oil, 24-26 parts of compound sugar alcohol, 0.1-0.5 parts of salt and 2-4 parts of water.

2. The whole grain low digestion biscuit according to claim 1, characterized in that: The high-sugar rice flour is puffed high-sugar rice flour.

3. The whole grain low digestion biscuit according to claim 2, characterized in that: The mixed grain powder is composed of the following raw materials in parts by weight: 1.5 to 2.5 parts of whole wheat flour, 0.5 to 1.5 parts of tartary buckwheat flour, 0.5 to 1.5 parts of dietary fiber powder, and 0.5 to 1.5 parts of oat flour.

4. The whole grain low digestion biscuit according to claim 3, characterized in that: The composite leavening agent is composed of the following raw materials in parts by weight: 2-4 parts of sodium bicarbonate, 3-5 parts of ammonium bicarbonate, 2-4 parts of glucono-δ-lactone, 1-3 parts of citric acid, and 0.5-1.5 parts of starch.

5. The whole grain low digestion biscuit according to claim 4, characterized in that: The compound sugar alcohol is composed of the following raw materials in parts by weight: 3-5 parts of maltitol, 0.5-1.5 parts of erythritol, 0.5-1.5 parts of resistant dextrin, and 0.5-1.5 parts of fructose.

6. A method for preparing the whole grain low digestion biscuits according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) mixing a composite sugar alcohol, salt, a composite leavening agent and water, and stirring to prepare a mixed solution 1; (2) mixing the mixture 1 with coconut oil and stirring to obtain a mixed solution 2; (3) Mixing the high-sugar rice flour, mixed grain flour, chickpea flour and whole milk powder, stirring to prepare a mixed dry powder; (4) Mixing the mixed solution 2 and the mixed dry powder, stirring, and preparing a dough; (5) pressing the dough into a shape to obtain a green dough; (6) baking the green dough to obtain whole grain low-digestion biscuits.

7. The preparation method according to claim 6, characterized in that: The stirring speed in step (1) is 130-170 r / min, and the stirring time is 2-4 min; the stirring speed in step (2) is 130-170 r / min, and the stirring time is 1-3 min.

8. The preparation method according to claim 7, characterized in that: The stirring speed in step (3) is 130-170 r / min, and the stirring time is 1-3 min.

9. The preparation method according to claim 8, characterized in that: The thickness of the green body in step (5) is 3 to 5 mm, and the diameter of the green body is 3 to 5 cm.

10. The preparation method according to claim 9, characterized in that: The baking time in step (6) is 6 to 10 minutes, and the baking temperature is 220 to 240° C. for the upper fire and 190 to 200° C. for the lower fire.

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