Slow digestion type hulless oat biscuit and preparation method thereof

Abstract

The invention provides a slowly-digestible hulless oat biscuit and a preparation method thereof, and relates to the technical field of food processing. Specifically, the slowly digestible hulless oat biscuits comprise the following materials in parts by weight: 30-50 parts of hulless oat flour, 15-25 parts of sweet potato powder, 10 parts of bran powder, 5-8 parts of oat flour, 9-12 parts of corn flour, 15-20 parts of fruit and vegetable juice, 10 parts of fiber powder, 0.3-0.6 part of flaxseed gum, 0.2 part of sodium bicarbonate and 0.1 part of beta-cyclodextrin. According to the slow digestion type hulless oat biscuit, the pineapple juice and the papaya juice are used for adjusting the taste and inhibiting the enzyme activity, the citric acid and the cress juice are used for adjusting the pH value, the Maillard reaction is inhibited, the generation of antioxidant components is promoted, minerals are chelated, and the absorption is improved; bagasse and the like are fermented to extract cellulose, digestion is delayed by virtue of a'wrapping effect 'and a water absorption characteristic of a film, and beta-glucan of hulless oat is combined to synergistically block enzyme activity, so that multi-vitamin health values of sugar control, oxidation resistance, iron supplement and taste improvement are realized.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a slow-digestible oatmeal biscuit and a preparation method thereof. Background Art

[0002] With the increasing incidence of metabolic diseases such as diabetes and obesity, slow-digesting foods have become a research hotspot in the field of functional foods. Traditional slow-digesting foods mainly delay digestion by increasing dietary fiber or using oil replacement technology, but they generally have three major technical bottlenecks:

[0003] Deterioration of taste: High fiber addition results in a rough texture, high hardness, and poor palatability of the product;

[0004] Single function: Focuses only on blood sugar regulation and lacks multi-dimensional health attributes such as antioxidant and nutritional enhancement;

[0005] Safety risks: The Maillard reaction is likely to occur during high-temperature baking, generating harmful substances such as acrylamide, and the traditional alkali treatment of fiber may destroy the active ingredients.

[0006] Therefore, developing a slow-digesting biscuit preparation technology based on the synergistic effect of natural ingredients, which has optimized taste, multi-dimensional health benefits and safety assurance, has become a key issue that needs to be solved urgently to break through the bottleneck of the industry. Summary of the Invention

[0007] In view of the defects of the prior art, the slow-digesting oatmeal biscuits prepared by the present invention improve the taste while inhibiting the activity of protease by introducing pineapple juice and papaya juice rich in protease, and adjust the pH, inhibit the Maillard reaction, promote the enzymatic hydrolysis of glucosinolates to generate isothiocyanates to enhance the antioxidant capacity, and chelate minerals such as iron and calcium to form soluble complexes to improve intestinal absorption rate; sugarcane bagasse, celery bagasse, lemon bagasse and coconut shell powder are selected as cellulose donors, and alkaline lignin is degraded by biological fermentation to achieve cellulose digestion. To maximize vitamins, beeswax and MCT are introduced to form a colloidal film on the surface of cellulose. The "wrapping effect" of the film is used to prevent digestive enzymes from contacting starch, and the water absorption and swelling increase the viscosity of chyme to delay gastric emptying. Combined with β-glucan in naked oats, a viscous gel is formed to block the activity of amylase, and the two synergistically enhance the slow digestion and satiety effects; finally, through the synergistic combination of cellulose, protease, citric acid and water celery juice, the biscuits achieve the multi-dimensional health value of sugar control, anti-oxidation, iron supplementation and taste improvement, which meets the demand of modern consumers for healthy food.

[0008] To achieve the above object, the technical solution adopted by the present invention is a slow-digesting naked oat biscuit, which comprises the following components in parts by mass: 30-50 parts of naked oat flour, 15-25 parts of sweet potato flour, 10 parts of bran flour, 5-8 parts of oat flour, 9-12 parts of corn flour, 15-20 parts of fruit and vegetable juice, 10 parts of fiber powder, 0.3-0.6 parts of linseed gum, 0.2 parts of sodium bicarbonate, and 0.1 parts of β-cyclodextrin.

[0009] Further, the preparation method of the fruit and vegetable juice comprises the following steps:

[0010] I. Weigh 12-18 parts of pineapple juice and 15 parts of papaya juice, place them at 75 °C for 5 min for sterilization to obtain a sterile liquid;

[0011] II. Weigh 25-35 parts of sugarcane juice and 8-12 parts of coconut juice, concentrate them to 1 / 2 at 60 °C, then add 5 parts of tomato juice and 4-6 parts of watercress juice thereto, and perform homogenization treatment at a pressure of 120 Mpa for 5 min to obtain a homogenized liquid;

[0012] III. Add the sterile liquid obtained in step I to the homogenized liquid obtained in step II, stir at a speed of 500 r / min for 30 min, and then continue to add lemon juice to adjust the pH range to 4.5-5 to obtain a fruit and vegetable juice composite liquid;

[0013] IV. Weigh pectin and konjac gum and add them to the fruit and vegetable juice composite liquid obtained in step III. The mass parts of pectin and konjac gum account for 0.2-0.5% of the fruit and vegetable juice composite liquid. Pectin and konjac gum are weighed according to the following mass ratio of 3:7, stir at a speed of 500 r / min for 30 min, and then inflate nitrogen thereto and store it at a low temperature of 4 °C to obtain the fruit and vegetable juice.

[0014] Further, the preparation method of the fiber powder comprises the following steps:

[0015] S1. Weigh 4-6 parts of sugarcane bagasse and add it to 20 parts of sodium hydroxide alkali solution with a concentration of 1% of sodium hydroxide. Soak it at room temperature for 2 h, and then wash it with deionized water until the washing liquid is neutral. Collect the washed material to obtain a substrate;

[0016] S2. Add the substrate obtained in step S1 to 30 parts of deionized water, stir at a speed of 500 r / min for 30 min, then add 2.5 - 3 parts of water dropwort residue thereto, ultrasonically treat for 10 min under the condition of a power of 40 kHZ, add mold powder, wherein the mold powder is Aspergillus niger and Trichoderma, and the two are in a mass ratio of 1:1, and the amount of mold used accounts for 2 - 4% of the total amount of the substrate, ferment at room temperature for 24 h, perform suction filtration and washing using a 0.45 μm filter membrane, then place it in a vacuum drying oven at 50 °C for drying treatment for 24 h, collect the dried material, grind it, and sieve it through a 200 - mesh sieve to obtain composite powder;

[0017] S3. Weigh 1.8 - 2.2 parts of lemon residue and 1.5 parts of coconut shell powder, dry - mix and grind them, and sieve them through a 200 - mesh sieve, add them to 30 parts of deionized water, heat at a temperature of 65 °C for 30 min, add the composite powder obtained in step S2 thereto, stir at a speed of 500 r / min for 30 min, add 0.8 part of beeswax and 0.3 - 0.5 part of MCT (medium - chain triglyceride) thereto, continue to stir at a speed of 500 r / min for 30 min, filter using a 0.45 μm filter membrane, and dry in a drying oven at 65 °C for 24 h to obtain fiber powder.

[0018] The present invention also provides a preparation method of slow - digestion type naked oat biscuits, including the following steps: Step one. Weigh 30 - 50 parts of naked oat flour, 15 - 25 parts of sweet potato flour, 10 parts of wheat bran flour, 5 - 8 parts of oat flour and 9 - 12 parts of corn flour, respectively sieve the weighed materials through a 200 - mesh sieve, and mix them evenly to obtain a premixed powder material;

[0019] Step two. Weigh 0.3 - 0.6 part of linseed gum and dissolve it in 2 - 4 parts of deionized water, stir at a speed of 500 r / min for 30 min to obtain a colloidal solution, weigh 15 - 20 parts of fruit and vegetable juice, 0.2 part of sodium bicarbonate and 0.1 part of β - cyclodextrin and add them to the colloidal solution, stir at a speed of 500 r / min for 30 min to obtain an emulsion;

[0020] Step three. Add the premixed powder material obtained in step one to the emulsion obtained in step two, stir at a speed of 300 r / min until there is no dry powder, and control the water content to be 35% to obtain naked oat biscuit dough;

[0021] Step 4. Place the naked oat biscuit dough obtained in Step 3 in a proofing box at 25°C and 75% humidity for 60 minutes of proofing treatment. Then, put it into a ripening tank with a vacuum degree of -0.08 Mpa and a temperature of 20°C for 2 hours of ripening. After that, roll it into a thin sheet with a thickness of 3 mm, and then use a flower-patterned mold with a diameter of 5 cm to punch and form. Put the formed sheet into an oven at 120°C for baking for 10 minutes, and then raise the temperature to 150°C and continue baking for 15 minutes. Let it cool and then package it to obtain the slow-digestible naked oat biscuits.

[0022] The beneficial effects achieved by the present invention are as follows:

[0023] For the slow-digestible naked oat biscuits prepared by the present invention, a fruit and vegetable agent is introduced. Among them, pineapple juice and papaya juice are rich in proteases, which change the taste while inhibiting the activity of proteases. In addition, the introduction of citric acid and watercress juice adjusts the pH, inhibits the nucleophilicity of amino groups and the catalytic activity of chelating metal ions, and avoids the occurrence of the Maillard reaction to form glycosamines, thereby reducing the harm of Maillard reaction products to the human body. At the same time, citric acid can promote the enzymatic hydrolysis of glucosinolates in watercress juice, and the product isothiocyanate can enhance the overall antioxidant capacity. Citric acid can chelate minerals such as iron and calcium in watercress juice to form soluble complexes, improving its absorption rate in the intestine and improving iron deficiency anemia in humans.

[0024] For the slow-digestible naked oat biscuits prepared by the present invention, the bagasse, watercress residue, lemon residue, and coconut shell powder after juicing are selected as the donors of cellulose. The above materials are rich in a large amount of cellulose. By means of biological fermentation, the lignin removed by alkalinity is degraded, maximizing the cellulose. With the addition of beeswax and MCT, a colloidal film is formed on the surface of the cellulose, thereby delaying the rate of starch decomposition into glucose. This "encapsulation effect" can reduce the peak value of postprandial blood glucose rise and achieve "slow digestion"; in addition, the cellulose swells in volume after absorbing water in the gastrointestinal tract, which can increase the viscosity of the chyme and slow down the gastric emptying rate; the slower gastric emptying means that the time for starch substances to enter the small intestine is prolonged, further delaying the glucose absorption process and indirectly playing a role in "slow digestion". Moreover, naked oats are rich in a large amount of β-glucan, which can form a viscous gel, directly hindering the activity of amylase and further delaying digestion; and the cellulose enhances the water retention and swelling properties of the chyme through physical structure support, and the two work together to strengthen the slow digestion and satiety effects.

[0025] For the slow-digestible naked oat biscuits prepared by the present invention, through the synergistic compatibility of cellulose, protease, citric acid, and watercress juice, the slow-digestible naked oat biscuits achieve blood sugar control, antioxidant, iron supplementation, and taste improvement. This formula design not only meets the needs of modern consumers for healthy foods, but also endows the product with multi-dimensional health value of "slow digestion" through the combined action of natural ingredients. Description of the Drawings

[0026] Figure 1 The preparation method diagram of the slow-digesting naked oat biscuit proposed in this application;

[0027] Figure 2 The metal ion precipitation test diagram of the slow-digesting naked oat biscuit obtained from the examples and comparative examples;

[0028] Figure 3 The amylase hydrolysis test diagram of the slow-digesting naked oat biscuit prepared from the examples and comparative examples;

[0029] Figure 4 The fiber content diagram of the slow-digesting naked oat biscuit prepared from the examples and comparative examples.

[0030] The accompanying drawings are used to provide a further understanding of the present invention, and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention, and do not constitute a limitation to the present invention. Detailed implementation manners

[0031] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0032] Unless otherwise defined, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to the described content can be applied to the present invention. The preferred implementation methods and materials described herein are only for demonstration purposes, but cannot limit the content of this application.

[0033] The preparation methods in the following examples and comparative examples refer to Figure 1 , and unless otherwise specified, they are all conventional methods; the materials used in the following examples, unless otherwise specified, the raw materials are all newly purchased materials in the market, and the parts in the examples are all parts by mass.

[0034] Example 1: A slow-digesting naked oat biscuit, comprising the following components in parts by mass: 30 parts of naked oat flour, 15 parts of sweet potato flour, 10 parts of bran flour, 5 parts of oat flour, 9 parts of corn flour, 15 parts of fruit and vegetable juice, 10 parts of fiber powder, 0.3 part of linseed gum, 0.2 part of sodium bicarbonate, and 0.1 part of β-cyclodextrin.

[0035] The preparation method of the fruit and vegetable juice is as follows:

[0036] I. Weigh 12 parts of pineapple juice and 15 parts of papaya juice, place them in a sterile environment at 75 °C for 5 minutes to obtain a sterile liquid;

[0037] II. Weigh 25 parts of sugarcane juice and 8 parts of coconut juice, concentrate them to 1 / 2 at a temperature of 60°C, then continue to add 5 parts of tomato juice and 4 parts of watercress juice, and homogenize them for 5 minutes under the condition of a pressure of 120 Mpa to obtain a homogenized liquid.

[0038] III. Add the sterile liquid obtained in step I to the homogenized liquid obtained in step II, stir at a speed of 500 r / min for 30 minutes, and then continue to add lemon juice to adjust the pH to 4.5 to obtain a fruit and vegetable juice composite liquid.

[0039] IV. Weigh pectin and konjac gum and add them to the fruit and vegetable juice composite liquid obtained in step III. The mass dosage of pectin and konjac gum accounts for 0.2% of the fruit and vegetable juice composite liquid. Pectin and konjac gum are weighed according to the following mass ratio of 3:7, stir at a speed of 500 r / min for 30 minutes, then inflate nitrogen into it and store it at a low temperature of 4°C to obtain fruit and vegetable juice.

[0040] The preparation method of fiber powder is as follows:

[0041] S1. Weigh 4 parts of sugarcane bagasse and add it to 20 parts of sodium hydroxide lye with a concentration of 1%. Soak it at room temperature for 2 hours, then wash it with deionized water until the washing liquid is neutral, collect the washed material to obtain a substrate.

[0042] S2. Add the substrate obtained in step S1 to 30 parts of deionized water, stir at a speed of 500 r / min for 30 minutes, then add 2.5 parts of watercress residue to it, ultrasonic it for 10 minutes under the condition of a power of 40 kHZ, add mold powder, where the mold powder is Aspergillus niger and Trichoderma viride, and the two are in a mass ratio of 1:1. The amount of mold used accounts for 2% of the total amount of the substrate. Ferment it at room temperature for 24 hours, filter and wash it with a 0.45 μm filter membrane, then put it into a vacuum drying oven at 50°C for drying treatment for 24 hours, collect the dried material, grind it, and sieve it through a 200-mesh sieve to obtain a composite powder.

[0043] S3. Weigh 1.8 parts of lemon residue and 1.5 parts of coconut shell powder, dry, mix and grind them, and sieve them through a 200-mesh sieve. Add them to 30 parts of deionized water, heat them at a temperature of 65°C for 30 minutes, add the composite powder obtained in step S2 to it, stir at a speed of 500 r / min for 30 minutes, add 0.8 parts of beeswax and 0.3 parts of MCT to it, continue to stir at a speed of 500 r / min for 30 minutes, filter it with a 0.45 μm filter membrane, and dry it in a drying oven at 65°C for 24 hours to obtain fiber powder.

[0044] This embodiment also provides a method for preparing slowly digestible oatmeal biscuits, comprising the following steps:

[0045] Step 1. Weigh 30 parts of oat flour, 15 parts of sweet potato flour, 10 parts of bran flour, 5 parts of oat flour and 9 parts of corn flour, sieve the above weighed materials using a 200-mesh mesh, and mix well to obtain a premixed powder;

[0046] Step 2. Weigh 0.3 parts of flaxseed gum and dissolve it in 2 parts of deionized water, stir it at a speed of 500r / min for 30min to obtain a colloidal solution, weigh 15 parts of fruit juice, 0.2 parts of sodium bicarbonate and 0.1 parts of β-cyclodextrin and add them to the colloidal solution, stir it at a speed of 500r / min for 30min to obtain an emulsion;

[0047] Step three. The premixed powder obtained in step one is added to the emulsion obtained in step two, stirred at a speed of 300r / min until there is no dry powder, and the water content is controlled to 35% to obtain oatmeal biscuit dough;

[0048] Step 4. Place the oatmeal biscuit dough obtained in step 3 in a proofing box at 25°C and 75% humidity for 60 minutes, then place it in a curing tank with a vacuum degree of -0.08Mpa and a temperature of 20°C for curing for 2 hours, then roll it into a thin sheet with a thickness of 3mm, and then use a 5cm diameter patterned mold to punch it into shape. Place the formed pressed sheet in a 120°C oven and bake it for 10 minutes, then increase the temperature to 150°C and continue baking for 15 minutes. Let it cool and package it to obtain slow-digesting oatmeal biscuits.

[0049] Example 2: A slow-digesting oatmeal biscuit, comprising the following components in parts by mass: 40 parts of oatmeal flour, 20 parts of sweet potato flour, 10 parts of bran flour, 6.5 parts of oatmeal flour, 10.5 parts of corn flour, 18 parts of fruit juice, 10 parts of fiber powder, 0.45 parts of flaxseed gum, 0.2 parts of sodium bicarbonate and 0.1 parts of β-cyclodextrin.

[0050] The preparation method of fruit juice comprises the following steps:

[0051] I. Weigh 15 parts of pineapple juice and 15 parts of papaya juice and sterilize at 75°C for 5 minutes to obtain a sterile solution;

[0052] II. Weigh 30 parts of sugarcane juice and 10 parts of coconut juice and concentrate to 1 / 2 at a temperature of 60 ℃, add 5 parts of tomato juice and 5 parts of celery juice, and homogenize at a pressure of 120 MPa for 5 min to obtain a homogenous solution;

[0053] III. Add the sterile liquid obtained in Step I to the homogenized liquid obtained in Step II, stir at a speed of 500 r / min for 30 min, and then continue to add lemon juice to adjust the pH range to 4.8 to obtain a fruit and vegetable juice composite liquid;

[0054] IV. Weigh pectin and konjac gum and add them to the fruit and vegetable juice composite liquid obtained in Step III. The mass dosage of pectin and konjac gum accounts for 0.4% of the fruit and vegetable juice composite liquid. Pectin and konjac gum are weighed according to the following mass ratio of 3:7, stir at a speed of 500 r / min for 30 min, and then inflate nitrogen into it and store it under the condition of low temperature of 4°C to obtain fruit and vegetable juice.

[0055] The preparation method of fiber powder is as follows:

[0056] S1. Weigh 5 parts of bagasse and add it to 20 parts of sodium hydroxide lye with a concentration of 1%. Soak it at room temperature for 2 h, and then wash it with deionized water until the washing liquid is neutral. Collect the washed material to obtain a substrate;

[0057] S2. Add the substrate obtained in Step S1 to 30 parts of deionized water, stir at a speed of 500 r / min for 30 min, then add 2.8 parts of watercress residue to it, ultrasonicate it for 10 min under the condition of a power of 40 kHZ, add mold powder, where the mold powder is Aspergillus niger and Trichoderma, and the two are in a mass ratio of 1:1. The amount of mold used accounts for 3% of the total amount of the substrate. Ferment it at room temperature for 24 h, filter and wash it with a 0.45 μm filter membrane, and then put it into a vacuum drying oven at 50°C for drying treatment for 24 h. Collect the dried material, grind it, and sieve it through a 200-mesh sieve to obtain a composite powder;

[0058] S3. Weigh 2 parts of lemon residue and 1.5 parts of coconut shell powder, dry and mix them, grind them, and sieve them through a 200-mesh sieve. Add them to 30 parts of deionized water, heat them at a temperature of 65°C for 30 min, add the composite powder obtained in Step S2 to it, stir at a speed of 500 r / min for 30 min, add 0.8 part of beeswax and 0.4 part of MCT to it, continue to stir at a speed of 500 r / min for 30 min, filter it with a 0.45 μm filter membrane, and dry it in a drying oven at 65°C for 24 h to obtain fiber powder. This embodiment also provides a preparation method of slow-digesting naked oat biscuits, including the following steps:

[0059] Step 1. Weigh 40 parts of naked oat flour, 20 parts of sweet potato flour, 10 parts of wheat bran flour, 6.5 parts of oat flour and 10.5 parts of corn flour, sieve the above-mentioned weighed materials through a 200-mesh sieve respectively, and mix them evenly to obtain a premixed powder;

[0060] Step 2. Weigh 0.45 parts of linseed gum and dissolve it in 3 parts of deionized water. Stir for 30 min under the condition of a rotation speed of 500 r / min to obtain a colloidal solution. Weigh 18 parts of fruit and vegetable juice, 0.2 parts of sodium bicarbonate, and 0.1 part of β-cyclodextrin, add them to the colloidal solution, and stir for 30 min under the condition of a rotation speed of 500 r / min to obtain an emulsion;

[0061] Step 3. Add the premixed powder obtained in Step 1 to the emulsion obtained in Step 2, stir at a rotation speed of 300 r / min until there is no dry powder, and control the water content to be 35% to obtain a naked oat biscuit dough;

[0062] Step 4. Place the naked oat biscuit dough obtained in Step 3 in a proofing box at 25 °C and a humidity of 75% for proofing for 60 min, then put it into a ripening tank with a vacuum degree of -0.08 Mpa and a temperature of 20 °C for ripening for 2 hours, then roll it into a thin slice with a thickness of 3 mm, and then use a patterned mold with a diameter of 5 cm to punch and form. Put the formed tablet into an oven at 120 °C and bake for 10 min, then raise the temperature to 150 °C and continue baking for 15 min, let it cool and package to obtain a slow-digestible naked oat biscuit.

[0063] Example 3: A slow-digestible naked oat biscuit, comprising the following components in parts by mass: 50 parts of naked oat flour, 25 parts of sweet potato flour, 10 parts of bran powder, 8 parts of oat flour, 12 parts of corn flour, 20 parts of fruit and vegetable juice, 10 parts of fiber powder, 0.6 parts of linseed gum, 0.2 parts of sodium bicarbonate, and 0.1 part of β-cyclodextrin.

[0064] The preparation method of the fruit and vegetable juice is as follows:

[0065] I. Weigh 18 parts of pineapple juice and 15 parts of papaya juice, put them in a sterilization condition at 75 °C for 5 min to obtain a sterile liquid;

[0066] II. Weigh 35 parts of sugarcane juice and 12 parts of coconut juice, concentrate them to 1 / 2 at a temperature of 60 °C, continue to add 5 parts of tomato juice and 6 parts of watercress juice, and perform homogenization treatment for 5 min under the condition of a pressure of 120 Mpa to obtain a homogenized liquid;

[0067] III. Add the sterile liquid obtained in Step I to the homogenized liquid obtained in Step II, stir at a rotation speed of 500 r / min for 30 min, and then continue to add lemon juice to adjust the pH range to 5 to obtain a fruit and vegetable juice composite liquid;

[0068] IV. Weigh pectin and konjac gum and add them to the fruit and vegetable juice complex obtained in Step III. The mass dosage of pectin and konjac gum accounts for 0.5% of the fruit and vegetable juice complex. Pectin and konjac gum are weighed according to the following mass ratio of 3:7, and stirred at a speed of 500 r / min for 30 min. Then, nitrogen is inflated into it and stored under the condition of low temperature of 4°C to obtain fruit and vegetable juice.

[0069] The preparation method of fiber powder is as follows:

[0070] S1. Weigh 6 parts of bagasse and add it to 20 parts of sodium hydroxide lye. The concentration of the sodium hydroxide solution is 1%. Soak it at room temperature for 2 h, and then wash it with deionized water until the washing liquid is neutral. Collect the washed material to obtain the substrate.

[0071] S2. Add the substrate obtained in Step S1 to 30 parts of deionized water, stir it at a speed of 500 r / min for 30 min, then add 3 parts of water dropwort residue to it, ultrasonicate it for 10 min under the condition of a power of 40 kHZ, add mold powder, where the mold powder is Aspergillus niger and Trichoderma, and the two are in a mass ratio of 1:1. The amount of mold used accounts for 4% of the total amount of the substrate. Ferment it at room temperature for 24 h, filter and wash it with a 0.45 μm filter membrane, and then put it into a vacuum drying oven at 50°C for drying treatment for 24 h. Collect the dried material, grind it, and sieve it through a 200-mesh sieve to obtain the composite powder.

[0072] S3. Weigh 2.2 parts of lemon residue and 1.5 parts of coconut shell powder, dry and mix them, grind them, and sieve them through a 200-mesh sieve. Add them to 30 parts of deionized water, heat them at a temperature of °65C for 30 min, add the composite powder obtained in Step S2 to it, stir it at a speed of 500 r / min for 30 min, add 0.8 part of beeswax and 0.5 part of MCT to it, continue to stir it at a speed of 500 r / min for 30 min, filter it with a 0.45 μm filter membrane, and dry it in a drying oven at 65°C for 24 h to obtain fiber powder. This embodiment also provides a preparation method of slow-digesting naked oat biscuits, including the following steps:

[0073] Step 1. Weigh 50 parts of naked oat flour, 25 parts of sweet potato flour, 10 parts of wheat bran flour, 8 parts of oat flour and 12 parts of corn flour, sieve the above weighed materials through a 200-mesh sieve respectively, and mix them evenly to obtain the premixed powder.

[0074] Step 2. Weigh 0.6 part of linseed gum and dissolve it in 4 parts of deionized water, stir it at a speed of 500 r / min for 30 min to obtain a colloidal solution. Weigh 20 parts of fruit and vegetable juice, 0.2 part of sodium bicarbonate and 0.1 part of β-cyclodextrin and add them to the colloidal solution, stir it at a speed of 500 r / min for 30 min to obtain an emulsion.

[0075] Step 3. Add the premixed powder obtained in Step 1 to the emulsion obtained in Step 2, stir at a speed of 300 r / min until there is no dry powder, and control the water content to be 35% to obtain the oat biscuit dough;

[0076] Step 4. Place the oat biscuit dough obtained in Step 3 in a proofing box at 25°C and 75% humidity for 60 min for proofing, then put it into a ripening tank with a vacuum degree of -0.08 Mpa and a temperature of 20°C for 2 hours, then roll it into a thin sheet with a thickness of 3 mm, and then use a patterned mold with a diameter of 5 cm to punch and form. Put the formed sheet into an oven at 120°C and bake for 10 min, then raise the temperature to 150°C and continue baking for 15 min, let it cool and package to obtain the slow-digestible oat biscuits. Comparative examples:

[0077] The difference between Comparative Example 1 and Example 2 is that no fiber powder is added, and the rest is the same as Example 2;

[0078] The difference between Comparative Example 2 and Example 2 is that the fruit and vegetable juice is replaced with deionized water, and the rest is the same as Example 2;

[0079] The difference between Comparative Example 3 and Example 2 is that no sodium bicarbonate is added, and the rest is the same as Example 2.

[0080] To ensure the food safety of the prepared slow-digestible oat biscuits, relevant tests were conducted on the possible metal ions as Figure 2 shown. Immerse the prepared slow-digestible oat biscuits in water (1 g / 10 mL) for 4 h, centrifuge to remove the biscuit impurities to obtain the centrifugate, and test the centrifugate. The test method for metal ions refers to the ultraviolet spectrophotometry test method. It can be seen from the test results that the metal ion content in the oat biscuits is far lower than the standard value (0.2 mg / kg), indicating that the prepared oat biscuits meet the food safety standards. Then, the starch hydrolysis rate of the prepared oat biscuits was further tested as Figure 3 shown. Among them, the starch hydrolysis rate of the oat biscuits in Example 2 was 47.8% after 6 h, while the starch hydrolysis rate of the oat biscuits obtained in Comparative Example 1 increased slightly, indicating that the oat biscuits prepared in the example are not easily hydrolyzed, can increase the retention time in the body, and further tested the fiber content of the oat biscuits as Figure 4 shown. It can be seen that the fiber content of the oat biscuits prepared in the example is ≥12.5 g / 100 g, which is beneficial to increasing the satiety of the human body.

[0081] Table 1 shows the test on the effect of oat biscuits on the blood glucose content of the human body and the sense of hunger

[0082]

[0083] To further understand the impact of the actually obtained naked oat cookies on human body functions, healthy volunteers aged 22 - 28 were selected as the subjects for verification in this application. Two people were selected from each group for testing. First, the normal blood glucose of each volunteer before eating was tested, and the specific data for subsequent comparison is shown in Table 1 below. It can be seen that the blood glucose content after 2 hours of eating is generally close to the normal blood glucose value, indicating that the prepared naked oat cookies will not affect the blood glucose of the human body. And the hunger feeling 10 hours after eating was statistically analyzed. It can be seen that the overall value is relatively low, indicating that the prepared naked oat cookies have a low digestion efficiency in the human body and can make the human body feel full for a long time.

[0084] Table 2 shows the taste test of naked oat cookies

[0085]

[0086] To further verify the overall taste problem of the obtained slow - digestion naked oat cookies, 10 people were selected from each of the following groups to taste the naked oat cookies prepared in this application. The specific scores are shown in Table 2 below. The overall taste crispness and cereal aroma of the examples are higher than those of the comparative examples, and the overall odor intensity is much lower than that of the comparative examples, indicating that the slow - digestion naked oat cookies prepared in this application have better taste comfort and are suitable for the taste of the general public.

[0087] Obviously, the above - mentioned comparative examples and examples are only part of the comparative examples and examples of the present invention, and the comparative examples and examples based on such references are all within the scope protected by this invention.

[0088] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

[0089] The above describes the present invention and its implementation manners. This description is not restrictive. What is shown in the drawings is only one of the implementation manners of the present invention, and the actual application is not limited thereto. Generally speaking, if those of ordinary skill in the art are inspired by it and design similar ways and embodiments without creative efforts without departing from the purpose of the present invention's creation, they should all fall within the protection scope of the present invention.

Claims

1. A slow-digesting naked oats biscuit, characterized in that, It comprises the following components by mass parts: 30 - 50 parts of naked oats flour, 15 - 25 parts of sweet potato flour, 10 parts of wheat bran flour, 5 - 8 parts of oat flour, 9 - 12 parts of corn flour, 15 - 20 parts of fruit and vegetable juice, 10 parts of fiber powder, 0.3 - 0.6 part of linseed gum, 0.2 part of sodium bicarbonate, and 0.1 part of β - cyclodextrin.

2. The slow-digesting naked oats biscuit according to claim 1, wherein The fruit and vegetable juice comprises the following materials in mass part ratio: pineapple juice, papaya juice, sugarcane juice, coconut juice, tomato juice, and watercress juice = 12 - 18:15:25 - 35:8 - 12:5:4 - 6; The preparation method of the fruit and vegetable juice is as follows: I. Weigh pineapple juice and papaya juice, sterilize them to obtain a sterile liquid; II. Weigh and concentrate sugarcane juice and coconut juice, add tomato juice and watercress juice, and homogenize them to obtain a homogenized liquid; III. Add the sterile liquid to the homogenized liquid, stir, and adjust the pH with lemon juice to obtain a fruit and vegetable juice composite liquid; IV. Weigh pectin and konjac gum, add them to the fruit and vegetable juice composite liquid, stir, and store it under inflated conditions to obtain the fruit and vegetable juice.

3. The slow-digesting naked oat biscuit according to claim 2, wherein The pH in step III is 4.5 - 5. The mass parts dosage of pectin and konjac gum in step IV accounts for 0.2 - 0.5% of the fruit and vegetable juice composite liquid, and the mass ratio of pectin to konjac gum is 3:

7.

4. The slow-digesting naked oats biscuit according to claim 1, wherein The fiber powder comprises the following materials in mass part ratio: sugarcane bagasse, watercress residue, lemon residue, coconut shell powder, beeswax, and MCT = 4 - 6:2.5 - 3:1.8 - 2.2:1.5:0.8:0.3 - 0.5; The preparation method of the fiber powder is as follows: S1. Weigh sugarcane bagasse, add it to an alkali solution, soak it, and wash it to obtain a substrate; S2. Add the substrate to water, stir, add watercress residue, perform ultrasonic treatment, add mold, ferment, and filter by suction to obtain a composite powder; S3. Weigh lemon residue and coconut shell powder, add them to water, heat, add the composite powder, stir, add beeswax and MCT, stir, filter, and dry to obtain the fiber powder.

5. The slow-digesting naked oat biscuit according to claim 4, wherein The alkali solution in step S1 is a sodium hydroxide solution, where the sodium hydroxide solution is 0.01 mol / L. The mold in step S2 is Aspergillus niger and Trichoderma viride, and their mass part ratio is 1:

1. The amount of mold used accounts for 2 - 4% of the total amount of the substrate.

6. A method for preparing the slowly digestible naked oat biscuit according to any one of claims 1 to 5, characterized in that, The steps are as follows: Step 1. Weigh naked oats flour, sweet potato flour, wheat bran flour, oat flour, and corn flour, sieve and mix them to obtain a premixed powder; Step 2. Weigh linseed gum and dissolve it in water to obtain a colloidal solution. Weigh fruit and vegetable juice, sodium bicarbonate, and β - cyclodextrin, add them to the colloidal solution, and stir to obtain an emulsion; Step 3. Add the premixed powder to the emulsion and stir to obtain a naked oats biscuit dough; Step 4. Let the naked oats biscuit dough proof, ripen, press into sheets, bake, and package to obtain a slow - digestible naked oats biscuit.

7. The preparation method of the slow-digesting naked oat biscuit according to claim 6, characterized in that, The proofing vacuum degree in step 4 is - 0.08 MPa.

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