Biscuit with low glycemic index and preparation method thereof

Abstract

The invention provides low-glycemic-index biscuits and a preparation method thereof.The preparation method of the low-glycemic-index biscuits comprises the following steps that biscuit powder, dry brewer's grains, skim milk powder, monostearin and modified starch are mixed, and a mixed material is prepared; carrying out extrusion expansion modification on the mixed material to prepare a molten material; mixing the molten material with animal oil and a leavening agent to prepare biscuit blanks; and baking the biscuit blanks to prepare the low glycemic index biscuits. According to the preparation method, the dry brewer's grains are added into the preparation raw materials, and due to the fact that the dry brewer's grains contain a large amount of dietary fibers, the dietary fiber content of the finally prepared biscuits can be effectively increased; meanwhile, an extrusion expansion modification technology is adopted, the adding amount of the dry brewer's grains and the modified starch, the extrusion temperature, the water content of mixed materials during extrusion and baking treatment temperature and time setting are regulated and controlled, and the low-glycemic-index biscuits with low hardness and high brittleness are prepared.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a low glycemic index biscuit and a preparation method thereof. Background Art

[0002] As people's living standards improve in modern society, they are paying more and more attention to the nutritional value and health ingredients of snack foods. Biscuits are a widely consumed snack food, but traditional biscuits usually contain high carbohydrates, and excessive intake may lead to health risks such as obesity, diabetes, and metabolic syndrome. Regarding carbohydrate intake, the World Health Organization recommended in 2015 that sugar intake be reduced to 5% of total energy intake. Although many diseases of public health significance can be prevented or treated by increasing the amount and type of dietary fiber in food, the actual dietary fiber intake is lower than the recommended standard (30-35 g / day for men and 25-32 g / day for women). Therefore, the research and development of low GI biscuits rich in dietary fiber is a need for people who pursue health and sugar control.

[0003] As the main by-product of the beer brewing process, beer spent grains have been mainly disposed of or simply utilized in the past, and their potential value has not been fully explored. However, studies have found that beer spent grains are rich in dietary fiber, which has multiple physiological functions, such as lowering cholesterol, regulating blood sugar, and promoting intestinal peristalsis. Therefore, adding beer spent grains to biscuits is very meaningful for the development of low-GI, healthy biscuits; at the same time, beer spent grains are also utilized at a high value, exploring a new direction for the beer industry to turn spent grains into treasure.

[0004] However, adding a certain amount of beer spent grains (high in dietary fiber) will increase the hardness and reduce the crispness of the biscuits, thereby reducing their sensory quality. Therefore, it is urgent to provide biscuits with a higher dietary fiber content and good texture. Summary of the invention

[0005] Based on this, the present application provides a low glycemic index biscuit having a high dietary fiber content, low hardness and high crispness, and a preparation method thereof.

[0006] The first aspect of the present application provides a method for preparing low glycemic index biscuits, comprising the following steps:

[0007] Biscuit powder, dried brewer's grains, skimmed milk powder, monoglyceride and modified starch are mixed to prepare a mixed material; the amount of the dried brewer's grains added is 5wt%-15wt% of the amount of the biscuit powder; the amount of the modified starch added is 10wt%-30wt% of the amount of the biscuit powder;

[0008] The mixed material is subjected to extrusion and expansion modification to prepare a molten material; the process parameters of the extrusion and expansion modification include: an extrusion temperature of 60° C.-100° C., and the water content of the mixed material is controlled to be 25wt%-50wt% during the extrusion and expansion modification process;

[0009] Mixing the molten material with animal oil and a leavening agent to prepare a biscuit base;

[0010] The biscuit blank is baked to prepare the low glycemic index biscuit; the process parameters of the baking process include: the temperature of the upper oven is 160° C.-180° C., the temperature of the lower oven is 160° C.-180° C., and the baking time is 8 min-18 min.

[0011] In some embodiments, the amount of the dried brewer's grains added is 5wt%-10wt% of the amount of the biscuit powder.

[0012] In some embodiments, the amount of the modified starch added is 20wt%-30wt% of the amount of the biscuit powder; and / or

[0013] The modified starch includes one or more of pregelatinized tapioca starch and hydroxypropyl starch.

[0014] In some embodiments, the extrusion temperature of the extrusion puffing modification is 80°C-100°C; and / or

[0015] During the extrusion and expansion modification process, the water content of the mixed material is controlled to be 40wt%-50wt%.

[0016] In some embodiments, the amount of skimmed milk powder added is 4wt%-6wt% of the amount of biscuit powder.

[0017] In some embodiments, the monoglyceride is added in an amount of 0.3 wt % to 0.5 wt % of the biscuit powder.

[0018] In some embodiments, the animal oil comprises lard; and / or

[0019] The amount of the animal oil added is 8wt%-12wt% of the amount of the biscuit powder.

[0020] In some embodiments, the leavening agent comprises baking powder; and / or

[0021] The amount of the leavening agent added is 0.3wt%-0.5wt% of the amount of the biscuit powder.

[0022] In some embodiments, the process parameters of the extrusion puffing modification also include: the extruder screw speed is 145rpm-160rpm, and the feed rate is 5.5kg / h-6.5kg / h.

[0023] The second aspect of the present application provides a low glycemic index biscuit, which is prepared by the preparation method of the first aspect of the present application.

[0024] In some embodiments, the low glycemic index biscuits have a hardness of 7.5N-15N, a brittleness of 6.6-11.0, and a GI of ≤42.5.

[0025] In the preparation method of the low glycemic index biscuits provided above, dry brewer's grains are added to the preparation raw materials. Since brewer's grains contain a large amount of dietary fiber, by using dry brewer's grains as one of the raw materials, the dietary fiber content of the biscuits finally prepared can be effectively increased; at the same time, an extrusion puffing modification process is adopted and the amount of dry brewer's grains and modified starch added, the extrusion temperature, the water content of the mixed materials during extrusion, and the temperature and time settings of the baking treatment are regulated to prepare low glycemic index biscuits with lower hardness and higher crispness. DETAILED DESCRIPTION

[0026] For ease of understanding of the present invention, the application will be described more fully below with reference to relevant embodiments. The following provides preferred embodiments of the application. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the application more thorough and comprehensive.

[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0028] The terms "and / or", "or / and", and "and / or" used herein include any one of two or more related listed items, and also include any and all combinations of the related listed items, wherein the any and all combinations include any combination of two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in the present application, the technical solution undoubtedly includes technical solutions connected by "logical and", and also undoubtedly includes technical solutions connected by "logical or".

[0029] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0030] In this application, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0031] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0032] The temperature parameters in this application, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0033] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0034] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0035] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0036] In the description of the application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0037] If there is no special description, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. If there is no special description, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0038] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0039] As a popular snack food, biscuits usually contain high carbohydrates. Excessive intake may lead to health risks such as obesity, diabetes, and metabolic syndrome. Adding some dietary fiber is extremely important for developing high-quality and healthy biscuits.

[0040] Brewer's grains are the main by-products in the beer brewing process, accounting for about 8%-10% of beer production. A large amount of brewer's grains are produced in the beer brewing process every year. At present, the treatment methods of brewer's grains are mainly waste or simple utilization, and their potential value has not been fully explored. However, studies have found that brewer's grains are rich in dietary fiber, which has a variety of physiological functions, such as lowering cholesterol, regulating blood sugar, and promoting intestinal peristalsis. Therefore, the present application uses brewer's grains for biscuit preparation, which increases the content of dietary fiber in the biscuits finally prepared and effectively reduces their glycemic index; at the same time, due to the increase in dietary fiber content, the prepared biscuits will have a hard texture and poor crispness. In the present application, an extrusion puffing modification process is simultaneously used and the amount of dry brewer's grains and modified starch added, the extrusion temperature, the water content of the mixed material during extrusion, and the temperature and time setting of the baking treatment are regulated, and finally a biscuit with a high dietary fiber content and a low hardness and high crispness is obtained.

[0041] One or more embodiments of the present application provide a method for preparing low glycemic index biscuits, comprising the following steps:

[0042] The biscuit powder, dried brewer's grains, skimmed milk powder, monoglyceride and modified starch are mixed to prepare a mixed material; the amount of dried brewer's grains added is 5wt%-15wt% of the amount of biscuit powder; the amount of modified starch added is 10wt%-30wt% of the amount of biscuit powder;

[0043] The mixed material is subjected to extrusion and expansion modification to prepare a molten material; the process parameters of the extrusion and expansion modification include: an extrusion temperature of 60°C-100°C, and a water content of the mixed material is controlled to be 25wt%-50wt% during the extrusion and expansion modification process;

[0044] Mixing the molten material with animal oil and a leavening agent to prepare a biscuit base;

[0045] The biscuit blanks are baked to prepare low glycemic index biscuits; the process parameters of the baking process include: the temperature of the upper oven is 160°C-180°C, the temperature of the lower oven is 160°C-180°C, and the baking time is 8min-18min.

[0046] It should be noted that the extrusion temperature refers to the maximum temperature set in the sleeve during extrusion expansion modification.

[0047] As a non-limiting example, the percentage of dry brewer's grains added to the amount of biscuit powder can be but is not limited to 5wt%, 5.5wt%, 6wt%, 6.5wt%, 7wt%, 7.5wt%, 8wt%, 8.5wt%, 9wt%, 9.5wt%, 10wt%, 10.5wt%, 11wt%, 11.5wt%, 12wt%, 12.5wt%, 13wt%, 13.5wt%, 14wt%, 14.5wt%, 15wt% or a range between any two of the above values, etc.

[0048] The percentage of modified starch added to the amount of biscuit powder can be but is not limited to 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt% or the range between any two of the above values.

[0049] When the extrusion puffing modification treatment is carried out, the extrusion temperature can be but is not limited to 60°C, 63°C, 65°C, 68°C, 70°C, 73°C, 75°C, 78°C, 80°C, 83°C, 85°C, 88°C, 90°C, 93°C, 95°C, 98°C, 100°C or a range between any two of the above temperatures.

[0050] The water content of the mixed material controlled during the extrusion puffing modification process can be, but is not limited to, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt% or a range between any two of the above values.

[0051] During the baking process, the temperature of the upper oven may be, but is not limited to, 160°C, 161°C, 162°C, 163°C, 164°C, 165°C, 166°C, 167°C, 168°C, 169°C, 170°C, 171°C, 172°C, 173°C, 174°C, 175°C, 176°C, 177°C, 178°C, 179°C, 180°C or a range between any two of the above temperatures.

[0052] During the baking treatment, the temperature of the lower oven may be, but is not limited to, 160°C, 161°C, 162°C, 163°C, 164°C, 165°C, 166°C, 167°C, 168°C, 169°C, 170°C, 171°C, 172°C, 173°C, 174°C, 175°C, 176°C, 177°C, 178°C, 179°C, 180°C or a range between any two of the above temperatures.

[0053] When performing baking treatment, the baking time can be but is not limited to 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes or a range between any two of the above times.

[0054] It should be noted that when performing the baking process, the temperature of the upper oven, the temperature of the lower oven and the baking time can be combined in any appropriate manner, and the three can be selected from any upper oven temperature, lower oven temperature and baking time described in this article.

[0055] It can be understood that in the preparation method of low glycemic index biscuits provided in the present application, dry brewer's grains are added to the preparation raw materials. Since brewer's grains contain a large amount of dietary fiber, by using dry brewer's grains as one of the raw materials, the dietary fiber content of the biscuits finally prepared can be effectively increased; at the same time, an extrusion puffing modification process is adopted and the amount of dry brewer's grains and modified starch added, the extrusion temperature, the water content of the mixed materials during extrusion, and the temperature and time settings of the baking treatment are regulated to prepare low glycemic index biscuits with lower hardness and higher crispness.

[0056] In some optional embodiments, the amount of dried brewer's grains added is 5wt%-10wt% of the amount of biscuit powder, for example, but not limited to 5wt%, 5.5wt%, 6wt%, 6.5wt%, 7wt%, 7.5wt%, 8wt%, 8.5wt%, 9wt%, 9.5wt%, 10wt% or a range between any two of the above values.

[0057] As a possible implementation manner, the amount of modified starch added accounts for 20wt%-30wt% of the amount of biscuit powder; for example, it can be but not limited to 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt% or a range between any two of the above values.

[0058] In some embodiments thereof, the modified starch includes one or more of pregelatinized tapioca starch and hydroxypropyl starch.

[0059] In some exemplary embodiments, the extrusion temperature of the extrusion puffing modification is 80°C-100°C; for example, it can be but not limited to 80°C, 83°C, 85°C, 88°C, 90°C, 93°C, 95°C, 98°C, 100°C or a range between any two of the above temperatures.

[0060] In some optional embodiments, the water content of the mixed material is controlled to be 40wt%-50wt% during the extrusion puffing modification process; for example, it can be but not limited to 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt% or a range between any two of the above values.

[0061] In some embodiments, the amount of skim milk powder added is 4wt%-6wt% of the amount of biscuit powder; for example, it can be but not limited to 4wt%, 4.1wt%, 4.2wt%, 4.3wt%, 4.4wt%, 4.5wt%, 4.6wt%, 4.7wt%, 4.8wt%, 4.9wt%, 5wt%, 5.1wt%, 5.2wt%, 5.3wt%, 5.4wt%, 5.5wt%, 5.6wt%, 5.7wt%, 5.8wt%, 5.9wt%, 6wt% or the range between any two of the above values. When the amount of skim milk powder is within the above range, the milk flavor of the biscuits can be increased.

[0062] As a possible embodiment, the amount of monoglyceride added is 0.3wt%-0.5wt% of the amount of biscuit powder; for example, it can be but not limited to 0.3wt%, 0.31wt%, 0.32wt%, 0.33wt%, 0.34wt%, 0.35wt%, 0.36wt%, 0.37wt%, 0.38wt%, 0.39wt%, 0.4wt%, 0.41wt%, 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.47wt%, 0.48wt%, 0.49wt%, 0.5wt% or the range between any two of the above values. When the amount of monoglyceride added is within the above range, the biscuits are more crispy and more crispy and delicious.

[0063] In some alternative embodiments, the animal oil comprises lard.

[0064] As a possible implementation, the amount of animal oil added is 8wt%-12wt% of the amount of biscuit powder; for example, it can be but not limited to 8wt%, 8.3wt%, 8.5wt%, 8.7wt%, 9wt%, 9.3wt%, 9.5wt%, 9.7wt%, 10wt%, 10.3wt%, 10.5wt%, 10.7wt%, 11wt%, 11.3wt%, 11.5wt%, 11.7wt%, 12wt% or the range between any two of the above values. When the amount of animal oil is within the above range, the biscuits are more fragrant and crispy, and the fragrance brought by the animal oil also makes the biscuits fragrant in the mouth.

[0065] In some embodiments, the leavening agent comprises baking powder.

[0066] In some embodiments, the amount of the leavening agent added is 0.3wt%-0.5wt% of the amount of the biscuit powder; for example, it can be but not limited to 0.3wt%, 0.31wt%, 0.32wt%, 0.33wt%, 0.34wt%, 0.35wt%, 0.36wt%, 0.37wt%, 0.38wt%, 0.39wt%, 0.4wt%, 0.41wt%, 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.47wt%, 0.48wt%, 0.49wt%, 0.5wt% or the range between any two of the above values. When the amount of the leavening agent added is within the above range, the pore structure formed inside the biscuit can be improved to make the biscuit crispy.

[0067] In some embodiments, during extrusion puffing modification, the screw speed of the extruder is 145rpm-160rpm; for example, it can be but not limited to 145rpm, 146rpm, 147rpm, 148rpm, 149rpm, 150rpm, 151rpm, 152rpm, 153rpm, 154rpm, 155rpm, 156rpm, 157rpm, 158rpm, 159rpm, 160rpm or the range between any two of the above screw speeds, etc.

[0068] As a possible implementation, when extrusion puffing modification is performed, the feed rate is 5.5kg / h-6.5kg / h; for example, it can be but not limited to 5.5kg / h, 5.6kg / h, 5.7kg / h, 5.8kg / h, 5.9kg / h, 6kg / h, 6.1kg / h, 6.2kg / h, 6.3kg / h, 6.4kg / h, 6.5kg / h or a range between any two of the above feed rates, etc. When the feed rate of extrusion puffing modification is within the above range, the bubbles inside the biscuits can fully expand, thereby achieving the best fluffiness and having a better puffing effect.

[0069] As a non-limiting example, the step of mixing the molten material with animal oil and leavening agent includes: mixing the molten material with animal oil and leavening agent, placing in a dough mixer and stirring for 9 minutes to 11 minutes.

[0070] As an example, the stirring time may be, but is not limited to, 9 min, 9.5 min, 10 min, 10.5 min, 11 min or a range between any two of the above times.

[0071] One or more embodiments of the present application provide a low glycemic index biscuit, which is prepared by the above-mentioned method for preparing low glycemic index biscuits.

[0072] The low glycemic index biscuit has a high dietary fiber content, low hardness and high crispness. It has a low glycemic index, is beneficial to blood sugar regulation, and helps to lower cholesterol and promote intestinal peristalsis.

[0073] In some embodiments, the low glycemic index biscuit has a hardness of 7.5N-15N, a brittleness of 6.6-11.0 pieces, and a GI ≤ 42.5.

[0074] The technical scheme of the present invention is described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods for which specific conditions are not specified in the following embodiments are preferably referred to the guidance given in the present invention, and can also be carried out according to the experimental manual or conventional conditions in the art, or according to the conditions recommended by the manufacturer, or with reference to experimental methods known in the art.

[0075] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0076] 1. Preparation of low glycemic index biscuits

[0077] Example 1

[0078] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0079] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 60°C, 60°C, and 40°C, respectively.

[0080] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0081] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0082] Example 2

[0083] The preparation methods of Example 2 and Example 1 are similar, and the main difference is that the extrusion temperature in step S2 of Example 2 is set differently. The details are as follows:

[0084] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0085] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0086] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0087] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0088] Example 3

[0089] The preparation methods of Example 3 and Example 1 are similar, and the main difference is that the extrusion temperature in step S2 of Example 3 is set differently. The details are as follows:

[0090] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0091] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 100°C, 60°C, and 40°C, respectively.

[0092] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0093] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0094] Example 4

[0095] The preparation methods of Example 4 and Example 2 are similar, and the main difference is that the water content of the mixed material is controlled to be 25wt% during the extrusion process in step S2 of Example 4. The details are as follows:

[0096] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0097] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 25wt%, the extruder screw speed is 150 rpm, the feed rate is 6kg / h, and the five-zone temperature settings in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0098] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0099] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0100] Example 5

[0101] The preparation methods of Example 5 and Example 2 are similar, and the main difference is that the water content of the mixed material is controlled to be 50wt% during the extrusion process in step S2 of Example 5. The details are as follows:

[0102] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0103] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 50wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0104] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0105] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0106] Example 6

[0107] The preparation methods of Example 6 and Example 2 are similar, and the main difference is that the amount of dry brewer's grains added in step S1 of Example 6 accounts for 5wt% of the amount of biscuit powder. The details are as follows:

[0108] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 5wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0109] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0110] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0111] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0112] Example 7

[0113] The preparation methods of Example 7 and Example 2 are similar, and the main difference is that the amount of dry brewer's grains added in step S1 of Example 7 accounts for 15wt% of the amount of biscuit powder. The details are as follows:

[0114] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 15wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0115] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0116] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0117] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0118] Example 8

[0119] The preparation methods of Example 8 and Example 2 are similar, and the main difference is that the amount of cassava pregelatinized starch added in step S1 of Example 8 accounts for 10wt% of the amount of biscuit powder. The details are as follows:

[0120] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 10wt% of the amount of biscuit powder.

[0121] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0122] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0123] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0124] Example 9

[0125] The preparation methods of Example 9 and Example 2 are similar, and the main difference is that the amount of cassava pregelatinized starch added in step S1 of Example 9 accounts for 30wt% of the amount of biscuit powder. The details are as follows:

[0126] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 30wt% of the amount of biscuit powder.

[0127] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0128] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0129] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0130] Example 10

[0131] The preparation methods of Example 10 and Example 2 are similar, and the main difference is that in step S1 of Example 10, the same amount of hydroxypropyl starch is used to replace the cassava pregelatinized starch. The details are as follows:

[0132] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and hydroxypropyl starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of hydroxypropyl starch added accounts for 20wt% of the amount of biscuit powder.

[0133] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0134] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0135] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0136] Embodiment 11

[0137] The preparation methods of Example 11 and Example 2 are similar, and the main difference is that the baking time in step S4 of Example 11 is 8 minutes. The details are as follows:

[0138] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0139] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0140] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0141] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 8 minutes, and obtaining low glycemic index biscuits.

[0142] Example 12

[0143] The preparation methods of Example 12 are similar to those of Example 2, and the main difference is that the baking time in step S4 of Example 12 is 12 minutes. The details are as follows:

[0144] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0145] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0146] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0147] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 12 minutes, and obtaining low glycemic index biscuits.

[0148] Example 13

[0149] The preparation methods of Example 13 are similar to those of Example 2, and the main difference is that in step S4 of Example 13, the temperatures of the upper oven and the lower oven are 160° C. respectively, and the baking time is 12 minutes. The details are as follows:

[0150] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0151] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0152] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0153] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 160° C., setting the temperature of the lower oven to 160° C., baking for 16 minutes, and obtaining low glycemic index biscuits.

[0154] Embodiment 14

[0155] The preparation methods of Example 14 are similar to those of Example 2, except that the temperatures of the upper oven and the lower oven in step S4 of Example 14 are 160° C. and the baking time is 18 min. The details are as follows:

[0156] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0157] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0158] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0159] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 160° C., setting the temperature of the lower oven to 160° C., baking for 18 minutes, and obtaining low glycemic index biscuits.

[0160] Embodiment 15

[0161] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 4wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.5wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0162] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 160 rpm, the feed rate is 6.5kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0163] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 9 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 12wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.3wt% of the amount of biscuit powder used.

[0164] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0165] Example 16

[0166] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 6wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.3wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0167] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 145 rpm, the feed rate is 5.5kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0168] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 11 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 8wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.5wt% of the amount of biscuit powder used.

[0169] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0170] Comparative Example 1

[0171] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0172] Step S2, adding 40wt% of water to the mixture, placing it in a dough mixer and stirring it evenly. Then adding lard and baking powder, and continuing to stir in the dough mixer for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; wherein the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0173] Step S3, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0174] Comparative Example 2

[0175] The preparation methods of Comparative Example 2 and Example 2 are similar, and the main difference is that no dry brewer's grains are added in step S1 of Comparative Example 2. The details are as follows:

[0176] Step S1, adding skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder used, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder used, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder used.

[0177] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0178] Step S3, mixing the molten material with lard and baking powder, placing in a dough mixer and stirring for 10 minutes, using a mold to fold and roll the thin slices to make biscuit blanks, and then placing them in a biscuit mold; the amount of lard added accounts for 10wt% of the amount of biscuit powder used, and the amount of baking powder added accounts for 0.4wt% of the amount of biscuit powder used.

[0179] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 10 minutes, and obtaining low glycemic index biscuits.

[0180] Comparative Example 3

[0181] The preparation methods of Comparative Example 3 and Example 2 are similar, and the main difference is that the water content of the mixed material is controlled to be 55wt% during the extrusion process in step S2 of Comparative Example 3; the other parts are the same. The specific details of step S2 of Comparative Example 3 are as follows:

[0182] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 55wt%, the extruder screw speed is 150 rpm, the feed rate is 6kg / h, and the five-zone temperature settings in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0183] Comparative Example 4

[0184] The preparation methods of Comparative Example 4 and Example 2 are similar, and the main difference is that the water content of the mixed material is controlled to be 20wt% during the extrusion process in step S2 of Comparative Example 4; the other parts are the same. The specific details of step S2 of Comparative Example 4 are as follows:

[0185] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 20wt%, the extruder screw speed is 150 rpm, the feed rate is 6kg / h, and the five-zone temperature settings in the sleeve are: 40°C, 60°C, 80°C, 60°C, and 40°C, respectively.

[0186] Comparative Example 5

[0187] The preparation methods of Comparative Example 5 and Example 2 are similar, and the main difference is that the amount of dry brewer's grains added in step S1 of Comparative Example 5 accounts for 3wt% of the amount of biscuit powder; the rest are the same. The details are as follows:

[0188] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 3wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0189] Comparative Example 6

[0190] The preparation methods of Comparative Example 6 and Example 2 are similar, and the main difference is that the amount of dry brewer's grains added in step S1 of Comparative Example 6 accounts for 18wt% of the amount of biscuit powder; the rest are the same. The details are as follows:

[0191] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 3wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 18wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 20wt% of the amount of biscuit powder.

[0192] Comparative Example 7

[0193] The preparation methods of Comparative Example 7 and Example 2 are similar, and the main difference is that the amount of cassava pregelatinized starch added in step S1 of Comparative Example 7 accounts for 7wt% of the amount of biscuit powder; the rest are the same. The details are as follows:

[0194] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 7wt% of the amount of biscuit powder.

[0195] Comparative Example 8

[0196] The preparation methods of Comparative Example 8 and Example 2 are similar, and the main difference is that the amount of cassava pregelatinized starch added in step S1 of Comparative Example 8 accounts for 35wt% of the amount of biscuit powder; the rest are the same. The details are as follows:

[0197] Step S1, adding dried brewer's grains, skimmed milk powder, monoglyceride and cassava pregelatinized starch to biscuit powder to prepare a mixture; wherein the amount of dried brewer's grains added accounts for 10wt% of the amount of biscuit powder, the amount of skimmed milk powder added accounts for 5wt% of the amount of biscuit powder, the amount of monoglyceride added accounts for 0.4wt% of the amount of biscuit powder, and the amount of cassava pregelatinized starch added accounts for 35wt% of the amount of biscuit powder.

[0198] Comparative Example 9

[0199] The preparation methods of Comparative Example 9 and Example 2 are similar, and the main difference is that the baking time in step S4 of Comparative Example 9 is 5 minutes; the other parts are the same. The specific details of step S4 of Comparative Example 9 are as follows:

[0200] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 180° C., setting the temperature of the lower oven to 180° C., baking for 5 minutes, and obtaining low glycemic index biscuits.

[0201] Comparative Example 10

[0202] The preparation methods of Comparative Example 10 and Example 13 are similar, and the main difference is that the baking time in step S4 of Comparative Example 10 is 20 minutes; the other parts are the same. The specific details of step S4 of Comparative Example 10 are as follows:

[0203] Step S4, placing the biscuit dough in an oven for baking, setting the temperature of the upper oven to 160° C., setting the temperature of the lower oven to 160° C., baking for 20 minutes, and obtaining low glycemic index biscuits.

[0204] Comparative Example 11

[0205] The preparation methods of Comparative Example 11 are similar to those of Example 1, and the main difference is that the extrusion temperature in step S2 of Comparative Example 11 is set differently; the others are the same. Step S2 of Comparative Example 11 is specifically as follows:

[0206] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the extruder screw speed is 150 rpm, the feed rate is 6kg / h, and the five-zone temperature settings in the sleeve are: 20°C, 30°C, 50°C, 30°C, and 20°C, respectively.

[0207] Comparative Example 12

[0208] The preparation methods of Comparative Example 12 are similar to those of Example 1, and the main difference is that the extrusion temperature in step S2 of Comparative Example 12 is set differently; the others are the same. Step S2 of Comparative Example 12 is specifically as follows:

[0209] Step S2, loading the mixed material into the barrel of a twin-screw extruder for extrusion expansion modification treatment to prepare a molten material; during the extrusion process, the moisture content of the mixed material is controlled to be 40wt%, the screw speed of the extruder is 150 rpm, the feed rate is 6kg / h, and the temperature settings of the five zones in the sleeve are: 70°C, 90°C, 110°C, 90°C, and 70°C, respectively.

[0210] 2. The biscuits prepared in the above embodiments and comparative examples were subjected to texture and GI tests

[0211] The texture determination specifically includes: using a texture analyzer to measure the texture characteristics of biscuits, using a blade cutting probe HDP / BSK, and the test speed is 1.00mm / s. Test the hardness and brittleness of three pieces of wheat trough crisps (about 30g) superimposed; among them, hardness: the force value corresponding to the maximum positive peak in the texture diagram; brittleness: the number of peaks within 0~3 s corresponds to the brittleness of the test sample, and the more the number, the greater the brittleness.

[0212] GI determination: Weigh 2.5 g of sample, place in a 50 mL beaker, add 5 mL of α-amylase solution (500 U / mL, 37 ℃) and react for 15 seconds (stirring, 37 ℃ water bath). Then add 6 mL of 0.1 mol / L pH 6.9 phosphate buffer solution containing 0.05 g of pepsin, adjust the pH to 1.5 with HCl, and shake in a water bath at a constant temperature (37 ℃, 120 r / min) for 30 minutes to simulate gastric digestion. Add 10 mL of pH 6.9 PBS buffer, adjust the pH to 6.9 with 0.1 mol / L NaOH solution, add 1 mL of 300U / mL pancreatic enzyme solution, make up to 100 mL with distilled water, then transfer it into a 100 mL conical flask with a glass rod, and digest it in a water bath constant temperature oscillator (37 ℃, 120 r / min) to simulate intestinal digestion. Take 0.5 mL of the sample solution at reaction times of 30, 60, 90, 120, 150, and 180 min in a test tube, add 2 mL of anhydrous ethanol, centrifuge at 4000 r / min for 10 min, and take the supernatant. Accurately pipette 1 mL of the test solution into a 25 mL test tube, add water to 2 mL, add 2 mL of DNS colorimetric solution, heat the test tube in a boiling water bath for 6 min, immediately cool it in ice water, transfer it to a 25 mL volumetric flask, shake it to volume, measure the absorbance at a wavelength of 520 nm with an enzyme-labeled analyzer, and record the data. Calculate the reducing sugar content of the sample according to the regression equation with reference to glucose, and calculate the GI value of each group of samples according to the following formula.

[0213]

[0214] The test results of the above embodiments and comparative examples are shown in Table 1.

[0215] Table 1

[0216]

[0217] From the comparison of the results of Examples 1-16 and Comparative Example 1, it can be seen that the extrusion puffing modification treatment can reduce the hardness of the prepared biscuits, making the biscuits have more suitable hardness and crispness.

[0218] From the comparison of the results of Examples 1-3 and Comparative Examples 11-12, it can be seen that when the extrusion temperature is 60°C-100°C, the biscuits can have suitable hardness and crispness, and the taste is improved.

[0219] From the comparison of the results of Example 2, Examples 4-5 and Comparative Examples 3-4, it can be seen that when the moisture content of the mixed material is controlled to be 25wt%-50wt% during the extrusion process, the biscuits have suitable hardness and crispness.

[0220] From the comparison of the results of Example 2, Examples 6-7 and Comparative Examples 2 and Comparative Examples 5-6, it can be seen that when the amount of dry brewer's grains added accounts for 5wt%-15wt% of the amount of biscuit powder, the biscuits have a better taste.

[0221] From the comparison of the results of Example 2, Examples 8-10 and Comparative Examples 7-8, it can be seen that when the amount of modified starch (cassava pregelatinized starch or hydroxypropyl starch) added accounts for 10wt%-30wt% of the amount of biscuit powder, the biscuits have appropriate hardness and crispness and better taste.

[0222] By comparing the results of Example 2, Examples 11-14 and Comparative Examples 9-10, it can be seen that during the baking process, the oven temperature is set to 160°C-180°C, the baking time is 8min-18min, the baking is appropriate, and the obtained biscuits have appropriate hardness and crispness and a crisp taste.

[0223] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0224] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing low glycemic index biscuits, characterized in that: The steps include: Biscuit powder, dried brewer's grains, skimmed milk powder, monoglyceride and modified starch are mixed to prepare a mixed material; the amount of the dried brewer's grains added is 5wt%-15wt% of the amount of the biscuit powder; the amount of the modified starch added is 10wt%-30wt% of the amount of the biscuit powder; Extruding and expanding the mixed material to modify it to prepare a molten material; The process parameters of the extrusion and expansion modification include: the extrusion temperature is 60°C-100°C, and the water content of the mixed material is controlled to be 25wt%-50wt% during the extrusion and expansion modification process; Mixing the molten material with animal oil and a leavening agent to prepare a biscuit base; The biscuit blank is baked to prepare the low glycemic index biscuit; the process parameters of the baking process include: the temperature of the upper oven is 160° C.-180° C., the temperature of the lower oven is 160° C.-180° C., and the baking time is 8 min-18 min.

2. The preparation method according to claim 1, characterized in that The amount of the dried brewer's grains added is 5wt%-10wt% of the amount of the biscuit powder.

3. The preparation method according to claim 1, characterized in that: The amount of the modified starch added is 20wt%-30wt% of the amount of the biscuit powder; and / or The modified starch includes one or more of pregelatinized tapioca starch and hydroxypropyl starch.

4. The preparation method according to claim 1, characterized in that: The extrusion temperature of the extrusion expansion modification is 80°C-100°C; and / or During the extrusion and expansion modification process, the water content of the mixed material is controlled to be 40wt%-50wt%.

5. The preparation method according to any one of claims 1 to 4, characterized in that: The added amount of the skimmed milk powder accounts for 4wt%-6wt% of the amount of the biscuit powder.

6. The preparation method according to any one of claims 1 to 4, characterized in that: The amount of the monoglyceride added is 0.3wt%-0.5wt% of the amount of the biscuit powder.

7. The preparation method according to any one of claims 1 to 4, characterized in that: The animal oil comprises lard; and / or The amount of the animal oil added is 8wt%-12wt% of the amount of the biscuit powder.

8. The preparation method according to any one of claims 1 to 4, characterized in that: The leavening agent comprises baking powder; and / or The amount of the leavening agent added is 0.3wt%-0.5wt% of the amount of the biscuit powder.

9. The preparation method according to any one of claims 1 to 4, characterized in that: The process parameters of the extrusion puffing modification also include: the extruder screw speed is 145rpm-160rpm, and the feed rate is 5.5kg / h-6.5kg / h.

10. A low glycemic index biscuit, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9; Optionally, the low glycemic index biscuits have a hardness of 7.5N-15N, a brittleness of 6.6-11.0, and a GI of ≤42.5.

Images