Chlamydomonas reinhardtii biscuit and preparation method thereof
By adding EGCG powder to Chlamydomonas reinhardt biscuits, the problem of high AGEs content in hot processed foods is solved, and the effect of reducing AGEs content, improving antioxidant ability and improving taste is achieved, enhancing the health care effect of the biscuits.
Patent Information
- Application Number
- CN202510520607.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-17
- Publication Date
- 2025-06-20
AI Technical Summary
There are a large number of late glycosylation end products (AGEs) in existing hot-processed foods, which are associated with an increased risk of a variety of chronic diseases, especially when feedstocks that are rich in protein or reducing sugars are used in foods.
By adding catechin gallate (EGCG) powder in an appropriate proportion to the ingredients of Chlamydomonas reinforcing biscuits, combined with Chlamydomonas reinforcing powder, a tough biscuit with low AGEs is prepared to improve its taste and flavor.
It effectively reduces the AGEs content in the biscuits, improves the antioxidant ability, enhances the health care effects of the biscuits, and controls the formula ratio to make the biscuits crisp and refreshing, with a suitable flavor.
Smart Images
Figure CN120167477A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a preparation method of Chlamydomonas reinhardtii cookies, belonging to the technical field of food. Background Art
[0002] Advanced glycation end products (AGEs) are a series of harmful compounds formed by the Maillard reaction. Research shows that AGEs can increase the risks of diabetes, heart disease, liver disease, atherosclerosis, and oxidative stress damage. Dietary AGEs are the main contributor to the human AGEs pool, and thermally processed foods including French fries, cookies, and cakes produce a large amount of dietary AGE. During the thermal processing of food, the carbonyl group in reducing sugar reacts with the free amino group in protein or lipid to produce AGEs. As highly reactive intermediates of AGEs, dicarbonyl compounds (3-DG, 5-HMF, GO, MGO) can continuously react with the lysine and arginine side chains of proteins to generate AGEs. Food raw materials rich in protein or reducing sugar are prone to produce a large amount of AGEs, especially after thermal processing. Therefore, the control of AGEs is particularly important.
[0003] Chlamydomonas reinhardtii is known as "green yeast" and "photosynthetic yeast", and can carry out photoautotrophic, photoheterotrophic, and amphimixotrophic growth in fermenters. Therefore, the production of Chlamydomonas reinhardtii is hardly affected by seasons and does not occupy the cultivated land area of traditional crops. In addition, as a new type of food raw material, Chlamydomonas reinhardtii is rich in nutrients, with a protein content of 36%, a crude polysaccharide content of 12.5%, a dietary fiber content of 11.9%, and also contains rich vitamins and minerals. At present, Chlamydomonas reinhardtii is used in food supplements, food additives, health products, and functional foods due to its health care effects. However, heat treatment is inevitably required during the application of Chlamydomonas reinhardtii, so it is necessary to conduct safety evaluation and control on it.
[0004] Natural plant polyphenols are widely used to inhibit the formation of AGEs due to their excellent antioxidant ability. Epigallocatechin gallate (EGCG) is the main component of catechins extracted from green tea, accounting for 50%-80% of catechins, and belongs to flavonoids. At present, the inhibition of EGCG on AGEs is mainly reflected in two aspects. On the one hand, EGCG has strong antioxidant properties, and the o-dihydroxy groups it contains can scavenge free radicals and prevent the oxidation reaction of AGEs. On the other hand, EGCG has a capture effect on MGO, and MGO is an intermediate product in the formation of AGEs, which can inhibit the formation of AGEs. Therefore, EGCG can be used as a natural inhibitor for the extraction of AGEs, and has very broad research prospects and development value.
[0005] Through retrieval, no patent publication documents related to the present invention patent application have been found. Summary of the invention
[0006] The invention provides a Chlamydomonas reinhardtii biscuit and a preparation method thereof, and effectively reduces the content of AGEs in the Chlamydomonas reinhardtii biscuit by adding EGCG powder, while improving the taste and flavor of the biscuit.
[0007] The technical solution adopted by the present invention is:
[0008] A kind of Chlamydomonas reinhardtii tough biscuit, the raw materials include the following components:
[0009] 150-250 parts of flour, 50-150 parts of white sugar, 10-70 parts of rapeseed oil, 20-50 parts of water, 1-5 parts of edible salt, 1-5 parts of baking soda, 1-50 parts of Chlamydomonas reinhardtii powder, and 1-50 parts of EGCG powder.
[0010] A method for preparing Chlamydomonas reinhardtii tough biscuits, comprising the following steps:
[0011] 1. Mix rapeseed oil and EGCG thoroughly and stir evenly;
[0012] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;
[0013] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;
[0014] 4. Fully mix the Chlamydomonas reinhardtii powder with the mixture obtained in step 3 and stir evenly;
[0015] 5. Finally, add the fine low-gluten flour that has been sifted in advance, mix it thoroughly with a dough mixer to shape the dough, then roll it into a round dough, bake it in the oven, and package it after cooling.
[0016] Preferably, a Chlamydomonas reinhardt biscuit comprises the following raw materials: 170-190 parts of flour, 70-100 parts of white sugar, 40-60 parts of rapeseed oil, 30-50 parts of water, 2-6 parts of edible salt, 1-5 parts of baking soda, 8-20 parts of Chlamydomonas reinhardtii powder, and 1-10 parts of EGCG powder.
[0017] Preferably, a Chlamydomonas reinhardtii tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 11 parts of Chlamydomonas reinhardtii powder, and 9 parts of EGCG powder.
[0018] Preferably, a Chlamydomonas reinhardtii tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 18 parts of Chlamydomonas reinhardtii powder, and 2 parts of EGCG powder.
[0019] Preferably, a Chlamydomonas reinhardtii tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 19 parts of Chlamydomonas reinhardtii powder, and 1 part of EGCG powder.
[0020] Preferably, a Chlamydomonas reinhardtii tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 17 parts of Chlamydomonas reinhardtii powder, and 3 parts of EGCG powder.
[0021] Preferably, a Chlamydomonas reinhardtii tough biscuit comprises the following raw materials: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 10 parts of Chlamydomonas reinhardtii powder, and 10 parts of EGCG powder.
[0022] Preferably, the preparation method is:
[0023] 1. Mix rapeseed oil and EGCG thoroughly and stir evenly;
[0024] 2. Take appropriate amount of water to fully dissolve white sugar, edible salt and baking soda and stir evenly;
[0025] 3. The mixture obtained in step 1 and step 2 is fully mixed and stirred evenly;
[0026] 4. Fully mix the Chlamydomonas reinhardtii powder with the mixture obtained in step 3 and stir evenly;
[0027] 5. Finally, add the fine low-gluten flour that has been sifted with a 50-mesh sieve in advance, mix it thoroughly with a dough mixer to shape the dough, and then roll it into a round dough with a diameter of 3.5 cm and a thickness of 2 mm. Place it in an oven with upper and lower heats of 180°C and bake for 10 minutes. Package it after cooling.
[0028] The proportion of added EGCG powder needs to be strictly controlled, and the thickness of the dough needs to be strictly controlled at 2±0.1mm.
[0029] The invention also relates to a method for preparing Chlamydomonas reinhardtii tough biscuits and the prepared Chlamydomonas reinhardtii tough biscuits.
[0030] The present invention also relates to the use of EGCG in reducing advanced glycosylation end products in biscuits containing Chlamydomonas reinhardtii or improving the antioxidant capacity of biscuits. The ratio of EGCG to Chlamydomonas reinhardtii is 10-1:10-20.
[0031] The advantages and positive effects achieved by the present invention are:
[0032] 1. The manufacturing process of the present invention is simple. By adding an appropriate proportion of EGCG powder to the ingredients of Chlamydomonas reinhardtii soft cookies, a soft cookie product with a low content of advanced glycation end products can be obtained. Cookies with a low content of advanced glycation end products can effectively reduce the risk of diseases such as diabetes, Alzheimer's disease, atherosclerosis, cardiovascular diseases, and oxidative stress damage compared to conventional cookies.
[0033] 2. The present invention adds EGCG to cookies. Since EGCG has functions such as antioxidation, anti-atherosclerosis, antiviral, anti-inflammatory, and anti-tumor, it enhances the health care efficacy and healthy attributes of the cookies. At the same time, by controlling the proportion of the formula, the produced soft cookies are crispy, tough, refreshing, and have a suitable flavor.
[0034] 3. Chlamydomonas reinhardtii and EGCG of the present invention have an obvious synergistic effect in reducing the content of advanced glycation end products and improving the antioxidant function of soft cookies.
[0035] 4. The present invention has a reasonable and balanced nutritional combination and a high protein content. Description of the Drawings
[0036] Figure 1 is the fluorescence intensity of fluorescent AGEs in the cookie extract;
[0037] Figure 2 is the DPPH radical scavenging ability of the cookie extract;
[0038] Figure 3 is the OH radical scavenging ability of the cookie extract;
[0039] Figure 4 is the ABTS + radical scavenging ability of the cookie extract; Detailed Embodiments
[0040] The following further illustrates the present invention in conjunction with embodiments; the following embodiments are illustrative and not restrictive, and the protection scope of the present invention cannot be limited by the following embodiments.
[0041] Embodiment 1
[0042] A kind of Chlamydomonas reinhardtii soft cookie, which is characterized in that it is made from the following raw materials in parts by weight:
[0043] 180 parts of flour, 90 parts of white granulated sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, and 20 parts of Chlamydomonas reinhardtii powder.
[0044] The preparation method is as follows:
[0045] 1. Take an appropriate amount of water to fully dissolve and stir evenly white granulated sugar, edible salt, and baking soda;
[0046] 2. Mix rapeseed oil with the mixture obtained in step 1 and stir well until evenly mixed;
[0047] 3. Mix Chlamydomonas reinhardtii powder with the mixture obtained in step 2 and stir well until evenly mixed;
[0048] 4. Finally, add the fine cake flour that has been sieved through a 50-mesh sieve, knead well with a dough mixer to form a dough, then roll it into a round dough piece with a diameter of 3.5 cm and a thickness of 2 mm, and bake it in an oven at 180 °C for the upper heat and 180 °C for the lower heat for 10 min, and package it after cooling.
[0049] Example 2
[0050] A kind of tough biscuit, characterized in that it is made from the following raw materials in parts by weight:
[0051] 180 parts of flour, 90 parts of white granulated sugar, 50 parts of rapeseed oil, 40 parts of water, 2 parts of edible salt, 2 parts of baking soda, 20 parts of EGCG powder.
[0052] The preparation method is as follows:
[0053] 1. Mix rapeseed oil with EGCG and stir well until evenly mixed;
[0054] 2. Take an appropriate amount of water to dissolve white granulated sugar, edible salt, and baking soda and stir well until evenly mixed;
[0055] 3. Mix the mixtures obtained in step 1 and step 2 and stir well until evenly mixed;
[0056] 4. Finally, add the fine cake flour that has been sieved through a 50-mesh sieve, knead well with a dough mixer to form a dough, then roll it into a round dough piece with a diameter of 3.5 cm and a thickness of 2 mm, and bake it in an oven at 180 °C for the upper heat and 180 °C for the lower heat for 10 min, and package it after cooling.
[0057] Example 3
[0058] A kind of Chlamydomonas reinhardtii tough biscuit, characterized in that it is made from the following raw materials in parts by weight:
[0059] 180 parts of flour, 90 parts of white granulated sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 11 parts of Chlamydomonas reinhardtii powder, 9 parts of EGCG powder. The preparation method is as follows:
[0060] 1. Mix rapeseed oil with EGCG and stir well until evenly mixed:
[0061] 2. Take an appropriate amount of water to dissolve white granulated sugar, edible salt, and baking soda and stir well until evenly mixed;
[0062] 3. Mix the mixtures obtained in step 1 and step 2 and stir well until evenly mixed;
[0063] 4. Mix the Chlamydomonas reinhardtii powder thoroughly with the mixture obtained in Step 3 and stir evenly.
[0064] 5. Finally, add the fine low-gluten flour that has been sifted through a 50-mesh sieve, knead well with a dough mixer to form a dough, then roll it into a round dough piece with a diameter of 3.5 cm and a thickness of 2 mm, and bake it in an oven at 180°C for the upper heat and 180°C for the lower heat for 10 minutes, and then package it after cooling.
[0065] Example 4
[0066] A kind of Chlamydomonas reinhardtii tough biscuit, which is characterized by being made from the following raw materials in parts by weight:
[0067] 180 parts of flour, 90 parts of granulated sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 18 parts of Chlamydomonas reinhardtii powder, 2 parts of EGCG powder. The preparation method is as follows:
[0068] 1. Mix the rapeseed oil and EGCG thoroughly and stir evenly.
[0069] 2. Take an appropriate amount of water to dissolve the granulated sugar, edible salt, and baking soda thoroughly and stir evenly.
[0070] 3. Mix the mixtures obtained in Step 1 and Step 2 thoroughly and stir evenly.
[0071] 4. Mix the Chlamydomonas reinhardtii powder thoroughly with the mixture obtained in Step 3 and stir evenly.
[0072] 5. Finally, add the fine low-gluten flour that has been sifted through a 50-mesh sieve, knead well with a dough mixer to form a dough, then roll it into a round dough piece with a diameter of 3.5 cm and a thickness of 2 mm, and bake it in an oven at 180°C for the upper heat and 180°C for the lower heat for 10 minutes, and then package it after cooling.
[0073] Example 5
[0074] A kind of Chlamydomonas reinhardtii tough biscuit, which is characterized by being made from the following raw materials in parts by weight:
[0075] 180 parts of flour, 90 parts of granulated sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 19 parts of Chlamydomonas reinhardtii powder, 1 part of EGCG powder. The preparation method is as follows:
[0076] 1. Mix the rapeseed oil and EGCG thoroughly and stir evenly.
[0077] 2. Take an appropriate amount of water to dissolve the granulated sugar, edible salt, and baking soda thoroughly and stir evenly.
[0078] 3. Mix the mixtures obtained in Step 1 and Step 2 thoroughly and stir evenly.
[0079] 4. Mix the Chlamydomonas reinhardtii powder thoroughly with the mixture obtained in Step 3 and stir evenly.
[0080] 5. Finally, add the fine cake flour that has been sieved through a 50-mesh sieve, knead well with a dough mixer to form a dough, then roll it into a round dough piece with a diameter of 3.5 cm and a thickness of 2 mm, place it in an oven with an upper heat of 180 °C and a lower heat of 180 °C and bake for 10 min, and package after cooling.
[0081] Control
[0082] Traditional crispy crackers, which are made from the following raw materials in parts by weight:
[0083] 200 parts of flour, 90 parts of granulated sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda.
[0084] The preparation method is as follows:
[0085] 1. Take an appropriate amount of water to fully dissolve and stir evenly the granulated sugar, edible salt, and baking soda.
[0086] 2. Mix the rapeseed oil thoroughly with the mixture obtained in Step 1 and stir evenly.
[0087] 3. Finally, add the fine cake flour that has been sieved through a 50-mesh sieve, knead well with a dough mixer to form a dough, then roll it into a round dough piece with a diameter of 3.5 cm and a thickness of 2 mm, place it in an oven with an upper heat of 180 °C and a lower heat of 180 °C and bake for 10 min, and package after cooling.
[0088] Effect verification experiment:
[0089] 1. Take 1 g of cracker powder and place it in a 15 mL centrifuge tube. Add 5 mL of deionized water and shake well to ensure that the cracker powder is fully dissolved in the aqueous solution. Put it in an ultrasonic cleaner and extract ultrasonically for 20 min. Centrifuge at 10000 r / min for 20 min, collect the supernatant, and perform two additional extractions with 2 mL of deionized water each. Combine the supernatants, and filter out the impurities contained in the supernatant with a 0.45 μm water-based membrane, then use deionized water to make the volume of the supernatant up to 10 mL. Inject the obtained supernatant into a black 96-well plate, 100 μL per well, and send it to a multifunctional microplate reader for detection. Detect the fluorescent AGEs at 325 / 440 nm, and detect the three oxidized proteins: dityrosine, kynurenine, and N'-formylkynurenine at wavelengths of 330 / 415, 365 / 480, and 325 / 434 nm respectively. Repeat each experiment three times.
[0090] 2. Determination of DPPH free radical scavenging ability: Extract the supernatant of the biscuit according to the method in 1 for later use. Take 1 mL of the sample solution in a test tube, add 1 mL of DPPH-ethanol solution with a concentration of 0.15 mmol / L, mix well, and let it stand in the dark for 30 min. Measure the absorbance value A of the solution at 517 nm; Add ethanol instead of the sample to the DPPH solution and measure its absorbance value A0 at 517 nm; Mix the sample with an equal volume of absolute ethanol (without adding other reagents) and measure its absorbance value A1. Each sample is tested three times and the average value is calculated. The calculation formula is as follows:
[0091]
[0092] 3. Determination of hydroxyl free radical scavenging ability: Extract the supernatant of the biscuit according to the method in 1 for later use. Add 1 mL of the sample solution to a test tube, then sequentially add 1 mL of 6 mmol / L FeSO4 solution and 1 mL of H2O2 solution, mix well, let it stand for 10 min, then add 1 mL of 6 mmol / L salicylic acid solution, and measure its absorbance value (A) at 510 nm after mixing and reacting for 30 min. Use deionized water as a control to measure its absorbance (A0) at 510 nm; Use deionized water instead of the salicylic acid solution and measure its absorbance value (A1). Each sample is tested three times and the average value is calculated. The formula is as follows:
[0093]
[0094] 4. Determination of ABTS free radical scavenging ability: Extract the supernatant of the biscuit according to the method in 1 for later use. Mix 7 mmol / L ABTS and 2.45 mmol / L potassium persulfate in a volume ratio of 1:1 and react in the dark for 16 h to prepare an ABTS stock solution. Dilute the ABTS solution with 0.1 M phosphate buffer (pH 7.4) to an absorbance level of 0.70 ± 0.02 at 734 nm to prepare an ABTS working solution (prepared as needed). Mix 1 ml of the sample with 4.5 ml of the ABTS working solution, and after reacting for 15 min, measure the absorbance (A1) at 734 nm. Use distilled water instead of the sample to measure the blank (A0). Each sample is tested 3 times and the average value of the 3 tests is taken. The calculation formula is as follows:
[0095]
[0096] 5. Biscuit sensory evaluation form (Table 1):
[0097]
[0098] The relevant test results of the Chlamydomonas reinhardtii biscuits prepared by the present invention are as follows:
[0099] 1. Advanced glycation end products (AGEs) can form in the human body. When their concentration is too high in various organs and tissues of the human body, it will exacerbate the pathogenic effects of oxidative stress and inflammatory responses, leading to an increased risk of diabetes, heart disease, liver disease, atherosclerosis, and oxidative stress damage. In this experiment, fluorescence method was used to study the effect of EGCG on the fluorescence intensity of fluorescent AGEs in biscuits. As Figure 1 can be seen, compared with the comparative example, in Example 1, the addition of Chlamydomonas reinhardtii intensified the Maillard reaction, resulting in a significant increase in the fluorescence intensity of fluorescent AGEs. After adding EGCG, the fluorescence intensity value of fluorescent AGEs in Example 2 decreased significantly by 23.69% compared with Example 1, indicating that EGCG has a good inhibitory effect on fluorescent AGEs. EGCG participated in the Maillard reaction and slowed down the reaction process. Its mechanism of action may be to scavenge free radicals or undergo an adduct reaction with intermediate products in the process, reducing the generation of precursor substances of fluorescent AGEs and inhibiting the cross-linking of terminal proteins in the later stage of the reaction, thus leading to a gradual decrease in the fluorescence intensity of fluorescent AGEs. It is worth noting that the fluorescence intensity value of fluorescent AGEs in Example 3 decreased by 55.17% compared with Example 1, and its inhibitory effect on fluorescent AGEs is more significant than that in Example 2. Therefore, under the raw material ratio conditions of Example 3, EGCG and Chlamydomonas reinhardtii have a synergistic effect on the inhibition of fluorescent AGEs.
[0100] 2. Radical scavenging rate of biscuit extract (Table 2):
[0101]
[0102] 3. The progress of the Maillard reaction is accompanied by a series of oxidation reactions and the generation of reactive oxygen species and free radicals, and oxidation is a key step in the formation of AGEs. Preventing the generation of free radicals is one of the mechanisms for inhibiting AGEs. In this study, the antioxidant activity of biscuit extract was determined by three antioxidant activity evaluation methods of DPPH, OH, and ABTS. As Figure 2 、 Figure 3 、 Figure 4It can be seen that, compared with the comparative example, the antioxidant activity of the cookie extract in Example 1 was significantly improved, which may be related to the substances with antioxidant activity in Chlamydomonas reinhardtii, such as soluble proteins, polyphenols and polysaccharides. Compared with the comparative example, after adding EGCG, the scavenging rates of DPPH, OH and ABTS in the cookie extract of Example 2 increased by 15.82%, 6.75% and 9.36% respectively. The results show that the good inhibitory effect of EGCG on fluorescent AGEs may be attributed to its good free radical scavenging ability. In addition, compared with the comparative example, the DPPH radical scavenging rate increased by 10.71% and 15.82% in Example 1 and Example 2 respectively; the OH radical scavenging rate increased by 9.47% and 6.75% respectively; the ABTS radical scavenging rate increased by 6.47% and 9.36% respectively. However, in Example 3, they increased by 35.99%, 29.54% and 25.07% respectively. The data show that under the raw material ratio conditions of Example 3, EGCG and Chlamydomonas reinhardtii also have a synergistic effect in enhancing the antioxidant properties of cookies. In summary, by improving the antioxidant activity of cookies, the oxidation process and the Maillard reaction can be slowed down, thereby contributing to the inhibition of the formation of AGEs.
[0103] 4. Sensory evaluation of cookies (Table 3):
[0104]
[0105] 5. Based on Table 1 as the standard, the sensory quality characteristics of different cookies were evaluated, and the scores of the sensory evaluation of cookies were presented in Table 3. Due to the influence of the color of Chlamydomonas reinhardtii powder itself, when it was added to the cookies, the color of the algal powder cookies changed from the golden yellow of normal baking to brownish green. After adding Chlamydomonas reinhardtii, the scores of Example 1 in five aspects were higher than those of the comparative example. This may be because the protein content of Chlamydomonas reinhardtii is high, and the Maillard reaction is intensified, producing more volatile flavor substances, which makes the algal powder cookies of Chlamydomonas reinhardtii have better quality. After adding EGCG, Example 2 had a more vivid yellow color than the comparative example, but had a slight bitter taste. It is worth mentioning that Example 3 had the highest scores in terms of taste, flavor, color and tissue morphology. The cookies prepared under this formula not only had no bitter taste but also had the unique fragrance of Chlamydomonas reinhardtii and EGCG. At the same time, the tissue pore density was more uniform and the taste was more pleasant.
[0106] In summary, the Chlamydomonas reinhardtii cookies prepared by the present invention have a low content of Maillard reaction associated hazardous substances - advanced glycation end products, and have a reasonable and balanced nutritional combination, a high protein content, and good health care functions.
Claims
1. A Chlamydomonas reinhardtii tough biscuit, characterized in that: The raw materials include the following components: 150-250 parts of flour, 50-150 parts of white sugar, 10-70 parts of rapeseed oil, 20-50 parts of water, 1-5 parts of edible salt, 1-5 parts of baking soda, 1-50 parts of Chlamydomonas reinhardtii powder, and 1-50 parts of EGCG powder.
2. The Chlamydomonas reinhardtii tough biscuit according to claim 1, characterized in that: The raw materials include the following components: 170-190 parts of flour, 70-100 parts of white sugar, 40-60 parts of rapeseed oil, 30-50 parts of water, 2-6 parts of edible salt, 1-5 parts of baking soda, 8-20 parts of Chlamydomonas reinhardtii powder and 1-10 parts of EGCG powder.
3. A functional algae flour biscuit prepared according to claim 2, characterized in that: The raw materials include the following components: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 11 parts of Chlamydomonas reinhardtii powder, and 9 parts of EGCG powder.
4. The functional algae flour biscuit prepared according to claim 2, characterized in that: The raw materials include the following components: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 18 parts of Chlamydomonas reinhardtii powder, and 2 parts of EGCG powder.
5. The functional algae flour biscuit prepared according to claim 2, characterized in that: The raw materials include the following components: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 19 parts of Chlamydomonas reinhardtii powder, and 1 part of EGCG powder.
6. The functional algae flour biscuits prepared according to any one of claim 1, characterized in that: The raw materials include the following components: 180 parts of flour, 90 parts of white sugar, 50 parts of rapeseed oil, 40 parts of water, 5 parts of edible salt, 2 parts of baking soda, 17 parts of Chlamydomonas reinhardtii powder, and 3 parts of EGCG powder.
7. The method for preparing Chlamydomonas reinhardtii tough biscuits according to any one of claims 1 to 6, characterized in that: Follow these steps: (1) Rapeseed oil and EGCG are fully mixed and stirred evenly; (2) Dissolve the sugar, salt and baking soda thoroughly and stir evenly; (3) The mixture obtained in step 1 and step 2 is fully mixed and stirred uniformly; (4) fully mixing the Chlamydomonas reinhardtii powder with the mixture obtained in step 3 and stirring evenly; (5) Finally, add sifted low-gluten flour and mix thoroughly with a dough mixer to shape the dough. Then roll it into a round dough, bake it in an oven, and package it after cooling.
8. The method for preparing the Chlamydomonas reinhardtii tough biscuits according to claim 7, characterized in that: In step 5, the fine low-gluten flour sieved through a 50-mesh sieve is fully mixed with a dough mixer to shape the dough, and then rolled into a round dough blank with a diameter of 3.5 cm and a thickness of 2 mm, placed in an oven at 180° C. on the upper heat and 180° C. on the lower heat for 10 minutes, and packaged after cooling.
9. Chlamydomonas reinhardtii tough biscuits prepared according to the method for preparing Chlamydomonas reinhardtii tough biscuits according to any one of claims 7-8.
10. Application of EGCG in reducing the content of advanced glycation end products in biscuits containing Chlamydomonas reinhardtii or improving the antioxidant capacity of biscuits.
11. The use of EGCG according to claim 10 for reducing the content of advanced glycation end products in biscuits containing Chlamydomonas reinhardtii or improving the antioxidant capacity of biscuits, characterized in that: The ratio of EGCG to Chlamydomonas reinhardtii is 10-1:10-20.