Anti-fatigue compressed biscuit containing highland barley extract and preparation method of anti-fatigue compressed biscuit

Abstract

The invention relates to the technical field of compressed biscuits, and particularly discloses an anti-fatigue compressed biscuit containing a highland barley extract and a preparation method of the anti-fatigue compressed biscuit. The invention discloses a highland barley health-care food which comprises the following components in percentage by weight: 12% of highland barley extract, 43% of wheat flour, 12% of oat flour, 10% of whey protein powder, 6% of fructo-oligosaccharide, 9% of grease, 1.5% of a mineral and vitamin mixture, 2% of wolfberry extract, 1% of L-carnitine tartrate, 0.5% of taurine micro powder and an additive. Meanwhile, free radicals are removed, oxidative damage is reduced, mental stress is relieved, eye fatigue is improved, fat is promoted to be converted into energy, exercise tolerance is improved, and compared with traditional anti-fatigue food, the anti-fatigue durability and effect are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of compressed biscuits, and particularly relates to an anti-fatigue compressed biscuit containing highland barley extract and a preparation method thereof. Background Art

[0002] In the modern fast-paced life and high-intensity work environment, fatigue has become a common problem that troubles many people. Whether it is long-term physical labor, mental work, or frequent sports training, it may lead to physical and mental fatigue, seriously affecting people's quality of life and work efficiency. Fatigue not only reduces the body's exercise endurance and reaction ability, but also may cause a series of health problems, such as decreased immunity and sleep disorders.

[0003] At present, there are many foods on the market that claim to have anti-fatigue effects, such as energy drinks, functional candies, etc. However, most of these products have some limitations. For example, energy drinks usually contain a lot of sugar and caffeine, and long-term drinking may have negative effects on physical health, such as blood sugar fluctuations and increased cardiovascular burden; although functional candies are convenient to carry, their nutritional ingredients are relatively single and it is difficult to fully meet the body's nutritional needs. In addition, these traditional anti-fatigue foods are also insufficient in terms of the durability of anti-fatigue and the comprehensiveness of the effect, and cannot effectively relieve both physical and mental fatigue.

[0004] Traditional compressed biscuits mainly provide energy, have a single nutritional component, and have no obvious anti-fatigue effect.

[0005] Therefore, it is of great practical significance to develop a compressed biscuit that scientifically combines highland barley extract with other nutrients to provide rich nutrition and have significant anti-fatigue effects. Summary of the invention

[0006] The object of the present invention is to provide an anti-fatigue compressed biscuit containing highland barley extract and a preparation method thereof, so as to solve the problems raised in the above background technology.

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

[0008] The invention discloses an anti-fatigue compressed biscuit containing highland barley extract, comprising the following raw materials in percentage by mass: 12% highland barley extract, 43% wheat flour, 12% oat flour, 10% whey protein powder, 6% oligofructose, 9% oil, 1.5% mineral and vitamin mixture, 2% wolfberry extract, 1% L-carnitine tartrate, 0.5% taurine micropowder and additives.

[0009] Preferably, the following raw materials are included in parts by weight: the oil is olive oil, and the highland barley extract includes β-glucan, flavonoids, γ-aminobutyric acid and dietary fiber.

[0010] Preferably, the mineral and vitamin mixture 1.5% includes 0.5% calcium carbonate, 0.3% ferrous sulfate, 0.2% zinc sulfate, 0.1% vitamin B1, 0.1% vitamin B2, 0.1% vitamin B6 and 0.2% vitamin B12, and the additive includes a leavening agent.

[0011] A method for preparing anti-fatigue compressed biscuits containing highland barley extract comprises the following steps:

[0012] S1. Preparation of highland barley extract:

[0013] Select highland barley from a high altitude area of ​​Tibet, rinse it with pure water for 3-5 times to remove impurities, crush it with a pulverizer, pass it through a 60-80 mesh sieve, add deionized water at a solid-liquid ratio of 1:10 (g / mL), adjust the pH to 6.0 with a sodium bicarbonate solution, add 0.5% of the mass of highland barley complex enzyme, the complex enzyme is cellulase and amylase, wherein the ratio of cellulase to amylase is 3:2, enzymolyze it in a 50°C constant temperature water bath for 2.5 hours, quickly inactivate the enzyme in a 95°C water bath for 10 minutes after enzymolysis, centrifuge it at a speed of 4000r / min for 20 minutes, take the supernatant and concentrate it under reduced pressure to obtain an extract for standby use;

[0014] S2. Preparation of wolfberry extract:

[0015] Wash wolfberry, add deionized water at a solid-liquid ratio of 1:8 (g / mL), extract in a water bath at 80°C for 2 hours, filter and collect the supernatant, concentrate the supernatant to 1 / 4 of the original volume, add 4 times the volume of anhydrous ethanol, let stand overnight, centrifuge and collect the precipitate, and dry to obtain wolfberry extract;

[0016] S3. Dough preparation:

[0017] Put 43% high-gluten wheat flour, 12% low-temperature baked 80-100°C oatmeal flour, 10% concentrated whey protein powder, and 1.5% mineral and vitamin mixture into a mixing tank, and stir at a low speed for 5 minutes; add 12% highland barley extract, 2% wolfberry extract, 1% L-carnitine tartrate, 0.5% taurine powder, 6% oligofructose and salt, and continue stirring for 5 minutes;

[0018] Add 9% of the extra virgin olive oil, stirring for 10 minutes.

[0019] Gradually add appropriate amount of warm water (water temperature 30℃-35℃) while stirring. The total stirring time is about 20-30 minutes. After stirring, let the dough stand for 30 minutes. The rising temperature is 30℃-35℃ and the relative humidity is 70%-80%.

[0020] S4, Forming

[0021] Roll the proofed dough into a thin sheet with a thickness of 0.5-0.8 cm. According to the desired cookie shape, use a suitable cookie mold to stamp it into shape and place it on a baking tray.

[0022] S4. Baking

[0023] Place the baking tray in an oven preheated to 180°C, bake for 10 minutes, then lower the oven temperature to 150°C and continue baking for 15-20 minutes; after baking, cool naturally to room temperature. After the cookies are completely cooled, pack them in aluminum foil bags.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The anti-fatigue compressed biscuits of the present invention not only contain highland barley extract, but also are matched with wheat flour, oatmeal flour, whey protein powder, oligofructose, oil, mineral and vitamin mixture, wolfberry extract, L-carnitine tartrate, taurine micropowder and other ingredients, which can supplement carbohydrates, dietary fiber and high-quality protein for the human body and improve the intestinal flora at the same time. The biscuits are rich and balanced in nutrients and can meet the nutritional needs of the human body.

[0026] At the same time, the biscuits of the present invention have highland barley extract. The β-glucan in the highland barley extract can delay the absorption of carbohydrates, stabilize blood sugar, and provide long-term energy for the body; flavonoids can remove free radicals and reduce oxidative damage; γ-aminobutyric acid regulates the nervous system and relieves mental stress. Lycium barbarum polysaccharides, carotenoids and other antioxidant substances in wolfberry extract can enhance immunity and improve eye fatigue. L-carnitine tartrate accelerates fatty acid β oxidation, promotes fat conversion into energy, and improves exercise endurance. Taurine micropowder participates in various metabolic activities of the human body, maintains the normal functions of organs such as the heart and brain, and relieves fatigue. These ingredients cooperate with each other and work together from multiple aspects to effectively relieve physical and mental dual fatigue. Compared with traditional anti-fatigue foods, the durability and effect of anti-fatigue are significantly improved. DETAILED DESCRIPTION

[0027] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0028] Embodiment 1:

[0029] An anti-fatigue compressed biscuit containing highland barley extract, the preparation steps of which include:

[0030] Highland barley extract: Highland barley produced in Tibet at an altitude of 4,000 meters was used, weighing 120 g. The highland barley was washed with pure water for 5 times using a FW100 high-speed universal grinder produced by Shanghai Specimen Model Factory, and then crushed to remove impurities and passed through an 80-mesh sieve.

[0031] Then, in a 1000mL glass beaker, deionized water was added at a material-liquid ratio of 1:10 (g / mL), and the pH was adjusted to 6.0 with sodium bicarbonate solution using a Shanghai Leici PHS-3C precision pH meter. 0.6g of compound enzyme (provided by Shanghai Yuanye Biotechnology Co., Ltd., the ratio of cellulase to amylase was 3:2) was added, and the mixture was placed in a HH-S6 digital constant temperature water bath (produced by Jintan City Jerel Electric Co., Ltd.) and enzymolyzed at 50°C for 2.5 hours. After the enzymolysis was completed, the mixture was quickly transferred to a HH-S6 digital constant temperature water bath at 95°C to inactivate the enzyme for 10 minutes, and then centrifuged at 4000r / min for 20 minutes using a TDL-5-A low-speed centrifuge (produced by Shanghai Anting Scientific Instrument Factory), and the supernatant was concentrated under reduced pressure in a RE-52AA rotary evaporator (produced by Shanghai Yarong Biochemical Instrument Factory) to obtain an extract for standby use.

[0032] Lycium barbarum extract: Select 20g of Ningxia high-quality wolfberry, wash it and put it in a 500mL glass beaker, add deionized water at a solid-liquid ratio of 1:8 (g / mL), put it into a HH-S6 digital constant temperature water bath, and extract it in an 80°C water bath for 2 hours. Use a Buchner funnel and a suction bottle to filter and take the supernatant, concentrate the supernatant to 1 / 4 of the original volume in a RE-52AA rotary evaporator, add 4 times the volume of anhydrous ethanol, and let it stand in a glass container overnight. The next day, use a TDL-5-A low-speed centrifuge to centrifuge and take the precipitate, put it into a DHG-9070A electric constant temperature blast drying oven (produced by Shanghai Yiheng Scientific Instrument Co., Ltd.) to dry it to obtain the wolfberry extract.

[0033] Other ingredients: 430g high-gluten wheat flour, 120g low-temperature baked (90℃) oatmeal flour, 100g concentrated whey protein powder, 60g oligofructose, 90g extra virgin olive oil, 15g mineral and vitamin mixture (5g calcium carbonate, 3g ferrous sulfate, 2g zinc sulfate, 11g vitamin B1, 1g vitamin B2, 1g vitamin B6, 1g vitamin B122g), 10g L-carnitine tartrate, 5g taurine powder, appropriate amount of sodium bicarbonate as a leavening agent, table salt, and natural wheat flavor.

[0034] Dough Preparation

[0035] High-gluten wheat flour, oatmeal flour, concentrated whey protein powder, minerals and vitamin mixture were placed in a mixing bowl of a HM-933 multifunctional food mixer (produced by Bear Electric Appliance Co., Ltd.) and stirred at a low speed for 5 minutes.

[0036] Add highland barley extract, wolfberry extract, L-carnitine tartrate, taurine powder, oligofructose and appropriate amount of salt, and continue stirring for 5 minutes.

[0037] Slowly add extra virgin olive oil, stirring continuously, for 10 minutes.

[0038] Gradually add warm water at 30℃-35℃, stirring while adding, and the total stirring time is about 25 minutes, until the dough reaches the appropriate softness and hardness. After stirring, put the dough into a proofing box (model F-200, produced by Foshan Shunde Xinnanfang Baking Equipment Co., Ltd.), the proofing temperature is 35℃, the relative humidity is 80%, and proofing is for 30 minutes.

[0039] forming

[0040] Place the proofed dough on a lightly floured work surface and use a stainless steel rolling pin to knead and press to release the air, making the dough texture more uniform.

[0041] Use a rolling pin to roll out the dough into a thin sheet about 0.6 cm thick.

[0042] Use a round biscuit mold with a diameter of 5 cm for stamping and evenly place the formed biscuit blanks on a 30 cm × 40 cm stainless steel baking tray.

[0043] bake

[0044] Place the baking tray containing the biscuit dough into an oven (model CKTF-32GS, produced by Changdi Electric Co., Ltd.) preheated to 180° C. and bake for 10 minutes.

[0045] Then reduce the oven temperature to 150°C and continue baking for 18 minutes.

[0046] After baking, remove the cookies from the oven and place them on a stainless steel cooling rack to cool naturally to room temperature.

[0047] Package

[0048] After the biscuits are completely cooled, they are packaged in aluminum foil bags using a DPP-250F multifunctional automatic packaging machine (produced by Ruian Dapeng Packaging Machinery Co., Ltd.), with 10 biscuits in each bag.

[0049] Implementation 2:

[0050] A method for preparing anti-fatigue compressed biscuits containing highland barley extract comprises:

[0051] Highland barley extract: 120g of organic highland barley from areas above 4,500 meters above sea level in Tibet was selected. The highland barley was washed and crushed using a Joyoung JYL-C022E food processor and passed through a 70-mesh sieve. In a 1200mL glass container, deionized water was added at a ratio of 1:10 (g / mL), and the pH value was accurately adjusted to 6.0 with a citric acid solution using a Mettler-Toledo FiveGo pH meter. 0.6g of compound enzyme (cellulase to amylase ratio of 4:1) provided by Beijing Solebold Technology Co., Ltd. was added and placed in an IKARCTbasic digital temperature-controlled heating magnetic stirrer (IKA, Germany), and enzymolysis was performed at 48°C for 3 hours. After the enzymatic hydrolysis was completed, the mixture was quickly transferred to a heated magnetic stirrer at 98°C to inactivate the enzyme for 8 minutes, and then centrifuged at 4500 r / min for 15 minutes using a Xiangyi H1850R high-speed refrigerated centrifuge. The supernatant was concentrated under reduced pressure in an EYELAN-1100V-WD rotary evaporator (Tokyo Rikkigi Co., Ltd.) to obtain a highland barley extract.

[0052] Lycium barbarum extract: Take 20g of Ningxia Zhongning special wolfberry, wash it and put it in a 500mL glass flask, add deionized water at a solid-liquid ratio of 1:9 (g / mL), put it on an IKARCT basic digital temperature-controlled heating magnetic stirrer, and extract it at 85°C for 2.5 hours. Use a vacuum filtration device to filter the supernatant, concentrate the supernatant to 1 / 5 of the original volume in an EYELAN-1100V-WD rotary evaporator, add 5 times the volume of anhydrous ethanol, and let it stand in a glass container for 12 hours. Then use Xiangyi H1850R high-speed refrigerated centrifuge to centrifuge and take the precipitate, put it into the Thermo Scientific Heraeus VapoProtect vacuum drying oven (Thermo Fisher Scientific) to dry it, and obtain the wolfberry extract.

[0053] Other ingredients: 430g high-gluten wheat flour produced in Shandong, 120g Inner Mongolia oatmeal flour baked at 85℃, 100g imported concentrated whey protein powder, 60g oligofructose, 90g Spanish extra virgin olive oil, 15g mineral and vitamin mixture (5g calcium carbonate, 3g ferrous sulfate, 2g zinc sulfate, 11g vitamin B1, 1g vitamin B2, 1g vitamin B6, 2g vitamin B12), 10g L-carnitine tartrate, 5g taurine powder, appropriate amount of ammonium bicarbonate as a leavening agent (instead of sodium bicarbonate to obtain different leavening effects and flavors), salt, natural vanilla flavor (to replace malt flavor for a unique flavor).

[0054] Dough Preparation

[0055] Place high-gluten wheat flour, oat flour, concentrated whey protein powder, minerals and vitamin mixture into the mixing bowl of the HM780 Chef Machine and mix at low speed 2 for 6 minutes.

[0056] Add highland barley extract, wolfberry extract, L-carnitine tartrate, taurine powder, oligofructose and appropriate amount of salt, and continue stirring at level 2 for 6 minutes.

[0057] Slowly pour in the extra virgin olive oil, beating on level 3 for 12 minutes.

[0058] Gradually add warm water at 32-34°C, stirring at level 3 for about 30 minutes, until the dough is soft and hard. After stirring, put the dough into the Iris F500 fermentation box and let it rise for 35 minutes at 34°C and 75% relative humidity.

[0059] forming

[0060] Place the proofed dough on a workbench sprinkled with corn starch (instead of flour to prevent sticking and add a unique flavor), and use a wooden rolling pin to knead and press the air to make the dough even in texture.

[0061] Roll out the dough into a thin sheet about 0.7 cm thick.

[0062] Use a square biscuit mold with a side length of 4 cm to punch out the biscuits, and evenly place the formed biscuits in a 35 cm × 35 cm aluminum baking tray.

[0063] bake

[0064] Place the baking tray with the biscuit dough into a Haier i7 convection oven preheated to 185°C and bake for 8 minutes.

[0065] Then reduce the oven temperature to 145°C and continue baking for 20 minutes.

[0066] After baking, take out the cookies and place them on a bamboo cooling rack to cool naturally to room temperature.

[0067] Package

[0068] After the biscuits have completely cooled, they are packed in aluminized composite film using a Komida KM-250D automatic packaging machine, with 8 biscuits in each bag.

[0069] Experimental design:

[0070] Experimental purpose: To verify the effect of anti-fatigue compressed biscuits containing highland barley extract in relieving fatigue and improving sports endurance.

[0071] Experimental subjects: 30 volunteers aged 20-35 years old, in good health and who regularly engage in moderate-intensity exercise were recruited and randomly divided into two groups, 15 in the experimental group and 15 in the control group.

[0072] Experimental Materials

[0073] Experimental group: The anti-fatigue compressed biscuits containing highland barley extract prepared in the above embodiment were used.

[0074] Control group: Prepare a compressed biscuit with the same ingredients and production process except that it does not contain highland barley extract.

[0075] Experimental procedures

[0076] Preparation before the experiment: All volunteers maintained a normal diet and work and rest schedule for 3 days before the experiment and avoided strenuous exercise. Before the experiment, basic physical indicators were tested, including height, weight, body fat percentage, etc., and they were familiar with the use of the subjective fatigue rating scale.

[0077] Exercise endurance test: Volunteers performed 30 minutes of moderate-intensity aerobic exercise (such as brisk walking at 7 km / h on a treadmill) on an empty stomach on the morning of the experiment. After the exercise, the volunteers in the experimental group ate 50g of anti-fatigue compressed biscuits containing highland barley extract, and the volunteers in the control group ate 50g of compressed biscuits without highland barley extract. After eating, they rested for 30 minutes and performed aerobic exercise of the same intensity for another 30 minutes.

[0078] Fatigue assessment: Volunteers filled out a subjective fatigue rating scale before exercise, 30 minutes after eating the cookies, and after the second exercise (0 points means no fatigue at all, 10 points means extreme fatigue).

[0079] Blood index detection: before exercise, 60 minutes after eating biscuits, and after the second exercise, venous blood was collected from volunteers to test blood sugar, lactic acid, creatine kinase and other indicators. Blood sugar was tested by glucose oxidase method, lactic acid was tested by enzyme kinetics method, and creatine kinase was tested by continuous monitoring method.

[0080] Experimental data recording and analysis

[0081] Blood indicators:

[0082] Blood sugar: Before exercise, the average blood sugar of the experimental group was 5.0±0.3mmol / L, and the average blood sugar of the control group was 4.9±0.2mmol / L, with no significant difference (P>0.05). 60 minutes after eating the biscuits, the average blood sugar of the experimental group was 5.5±0.4mmol / L, and the average blood sugar of the control group was 5.1±0.3mmol / L. The blood sugar level of the experimental group was higher than that of the control group, with a significant difference (P<0.05). After the second exercise, the average blood sugar of the experimental group was 4.8±0.3mmol / L, and the average blood sugar of the control group was 4.3±0.4mmol / L. The decrease in blood sugar of the experimental group was less than that of the control group, with a significant difference (P<0.05).

[0083] Lactic acid: Before exercise, the average lactic acid level in the experimental group was 1.2±0.2mmol / L, and the average lactic acid level in the control group was 1.1±0.1mmol / L, with no significant difference (P>0.05). 60 minutes after eating the biscuits, the average lactic acid level in the experimental group was 1.0±0.1mmol / L, and the average lactic acid level in the control group was 1.3±0.2mmol / L. The lactic acid level in the experimental group was lower than that in the control group, with a significant difference (P<0.05). After the second exercise, the average lactic acid level in the experimental group was 2.5±0.3mmol / L, and the average lactic acid level in the control group was 3.2±0.4mmol / L. The lactic acid accumulation in the experimental group was significantly lower than that in the control group (P<0.01).

[0084] Creatine kinase: Before exercise, the average creatine kinase in the experimental group was 150±10U / L, and the average creatine kinase in the control group was 145±12U / L, with no significant difference (P>0.05). 60 minutes after eating the biscuits, the average creatine kinase in the experimental group was 140±8U / L, and the average creatine kinase in the control group was 155±10U / L. The creatine kinase level in the experimental group was lower than that in the control group, with a significant difference (P<0.05). After the second exercise, the average creatine kinase in the experimental group was 180±15U / L, and the average creatine kinase in the control group was 220±20U / L. The increase in creatine kinase in the experimental group was significantly lower than that in the control group (P<0.01).

[0085] The test form is as follows:

[0086]

[0087] The above experimental data show that anti-fatigue compressed biscuits containing highland barley extract have significant effects in relieving fatigue, maintaining blood sugar stability, reducing lactic acid accumulation and reducing muscle damage (reflected by creatine kinase indicators). Compared with compressed biscuits without highland barley extract, it can more effectively improve athletic endurance and reduce fatigue, showing good anti-fatigue effects.

[0088] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0089] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. An anti-fatigue compressed biscuit containing highland barley extract, characterized in that: The invention comprises the following raw materials in percentage by mass: 12% of highland barley extract, 43% of wheat flour, 12% of oat flour, 10% of whey protein powder, 6% of oligofructose, 9% of oil, 1.5% of mineral and vitamin mixture, 2% of wolfberry extract, 1% of L-carnitine tartrate, 0.5% of taurine micro powder and additives.

2. The anti-fatigue compressed biscuit containing highland barley extract according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: the oil is olive oil, and the highland barley extract comprises beta-glucan, flavonoids, gamma-aminobutyric acid and dietary fiber.

3. The anti-fatigue compressed biscuit containing highland barley extract according to claim 1, characterized in that: The mineral and vitamin mixture 1.5% includes 0.5% calcium carbonate, 0.3% ferrous sulfate, 0.2% zinc sulfate, 0.1% vitamin B1, 0.1% vitamin B2, 0.1% vitamin B6 and 0.2% vitamin B12, and the additives include a leavening agent.

4. The method for preparing the anti-fatigue compressed biscuits containing highland barley extract according to claim 1, characterized in that: The following steps are involved: S1. Preparation of highland barley extract: Select highland barley from a high altitude area of ​​Tibet, rinse it with pure water for 3-5 times to remove impurities, crush it with a pulverizer, pass it through a 60-80 mesh sieve, add deionized water at a solid-liquid ratio of 1:10 (g / mL), adjust the pH to 6.0 with a sodium bicarbonate solution, add 0.5% of the mass of highland barley complex enzyme, the complex enzyme is cellulase and amylase, wherein the ratio of cellulase to amylase is 3:2, enzymolyze it in a 50°C constant temperature water bath for 2.5 hours, quickly inactivate the enzyme in a 95°C water bath for 10 minutes after enzymolysis, centrifuge it at a speed of 4000r / min for 20 minutes, take the supernatant and concentrate it under reduced pressure to obtain an extract for standby use; S2. Preparation of wolfberry extract: Wash wolfberry, add deionized water at a solid-liquid ratio of 1:8 (g / mL), extract in a water bath at 80°C for 2 hours, filter and collect the supernatant, concentrate the supernatant to 1 / 4 of the original volume, add 4 times the volume of anhydrous ethanol, let stand overnight, centrifuge and collect the precipitate, and dry to obtain wolfberry extract; S3. Dough preparation: Put 43% high-gluten wheat flour, 12% low-temperature baked 80-100°C oatmeal flour, 10% concentrated whey protein powder, and 1.5% mineral and vitamin mixture into a mixing tank, and stir at a low speed for 5 minutes; add 12% highland barley extract, 2% wolfberry extract, 1% L-carnitine tartrate, 0.5% taurine powder, 6% oligofructose and salt, and continue stirring for 5 minutes; Add 9% of the extra virgin olive oil, stirring for 10 minutes. Gradually add appropriate amount of warm water (water temperature 30℃-35℃), stirring while adding, the total stirring time is about 20-30 minutes, after stirring, let the dough stand for 30 minutes, the rising temperature is 30℃-35℃, the relative humidity is 70%-80%; S4, Forming Roll the proofed dough into a thin sheet with a thickness of 0.5-0.8 cm. According to the desired cookie shape, use a suitable cookie mold to stamp it into shape and place it on a baking tray. S4. Baking Place the baking tray in an oven preheated to 180°C, bake for 10 minutes, then lower the oven temperature to 150°C and continue baking for 15-20 minutes; after baking, cool naturally to room temperature. After the cookies are completely cooled, pack them in aluminum foil bags.

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