Highland barley tartary buckwheat coarse grain biscuit and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a highland barley, tartary buckwheat and coarse grain biscuit and a preparation method thereof.The highland barley, tartary buckwheat and coarse grain biscuit is prepared from, by mass, 15-25 parts of highland barley, 10-20 parts of tartary buckwheat, 5-15 parts of red beans, 10-20 parts of black rice, 5-15 parts of mung beans, 20-30 parts of corn germ oil, 15-25 parts of sweetening agent and 0.1 part of baking soda; the product is rich in high dietary fiber, high protein and low sodium, is easy to digest and absorb, and has the effects of controlling blood sugar, reducing blood fat, improving intestinal flora structure and the like. The preparation method of the biscuit comprises the following steps: adding the sweetening agent and the baking soda into the corn germ oil, and stirring until the mixture is emulsified to obtain an emulsified mixture; cooking highland barley, tartary buckwheat, red beans, black rice and mung beans, adding the cooked materials into the emulsified mixture, stirring, standing, and shaping to obtain biscuit blanks; the steps are simple, and large-scale production of the biscuits is facilitated.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to highland barley and tartary buckwheat coarse grain biscuits and a preparation method thereof. Background Art

[0002] With the continuous improvement of living standards, people have an increasing demand for healthy diets. For example, they no longer blindly pursue the intake of refined grains such as refined rice and white flour, but are more pursuing the intake of coarse grains and refined grains. The "Dietary Guidelines for Chinese Residents" recommends that each person should consume 50 to 100 grams of coarse grains and whole grain products per day (accounting for 1 / 4 to 1 / 5 of the staple food). However, there are currently few varieties of coarse grain products, the taste is poor, product development is limited, and most of them are not convenient for daily consumption. Biscuits are typical convenience foods because they are easy to carry, durable in storage, and have a long shelf life. Coarse grain biscuit products are currently a major development direction for coarse grain foods.

[0003] The whole-grain biscuits currently available on the market are categorized as crispy, chewy, soda, sandwich, cookies, and crackers, depending on their ingredients, production process, and form. These biscuits are primarily sold as tasty and aesthetically pleasing, and their ingredient lists are often filled with additives, which hinder the full potential of whole grains' beneficial effects, such as promoting digestion and controlling blood sugar. There is a category of functional biscuits on the market that claim to be sugar-free, stomach-nourishing, and aid digestion, such as high-fiber whole-grain biscuits and shiitake mushroom biscuits, but their effectiveness is less pronounced. Summary of the Invention

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defects in the prior art that coarse grain biscuits cannot fully exert the beneficial effects of coarse grains such as promoting digestion and controlling blood sugar, and the functional biscuits with functions such as nourishing the stomach and aiding digestion are not obvious, thereby providing a highland barley and buckwheat coarse grain biscuit and a preparation method thereof.

[0005] To this end, the present invention provides the following technical solutions:

[0006] The edible composition provided by the invention comprises the following raw materials in parts by mass: 15-25 parts of highland barley, 10-20 parts of tartary buckwheat, 5-15 parts of red beans, 10-20 parts of black rice, 5-15 parts of mung beans and 20-30 parts of corn germ oil.

[0007] Optionally, the edible composition further comprises at least one of a sweetener and baking soda.

[0008] Preferably, the amount of sweetener is 15 to 25 parts by mass.

[0009] Preferably, the amount of baking soda is 0.1 parts by mass.

[0010] Preferably, the sweetener includes at least one of xylitol, maltitol and erythritol.

[0011] The present invention provides the use of the above-mentioned edible composition in preparing a product having any one of the functions of lowering blood lipids, controlling blood sugar, controlling weight, regulating intestinal flora, clearing the intestines, moisturizing bowel movements, strengthening the spleen and stomach, improving liver and kidney damage, enhancing the body's antioxidant capacity, improving inflammation, preventing liver lesions caused by a high-fat diet, alleviating kidney lesions caused by a high-fat diet, and inhibiting adipose tissue degeneration; preferably, the product is a food or a medicine, more preferably a highland barley and buckwheat coarse grain biscuit.

[0012] The invention provides highland barley and tartary buckwheat coarse grain biscuits, comprising the above edible composition.

[0013] Preferably, the highland barley and buckwheat coarse grain biscuits include the following raw materials in parts by mass: 20-21 parts of highland barley, 14-15 parts of buckwheat, 8-13 parts of red beans, 12-16 parts of black rice, 5-10 parts of mung beans, 25-26 parts of corn germ oil, 19-20 parts of sweetener, and 0.1 part of baking soda.

[0014] The present invention also provides a preparation method of the above-mentioned highland barley and tartary buckwheat coarse grain biscuits, comprising the following steps: S1: adding a sweetener and baking soda to corn germ oil, stirring until emulsified, to obtain an emulsified mixture; S2: cooking highland barley, tartary buckwheat, red beans, black rice and mung beans, adding the mixture to the emulsified mixture, stirring, standing, and shaping into biscuit embryos; S3: baking the biscuit embryos to obtain highland barley and tartary buckwheat coarse grain biscuits.

[0015] Preferably, in step S2, the thickness of the biscuit embryo is 1 to 0.8 cm.

[0016] Preferably, in step S3, when baking the biscuit base, the upper fire is 210-190° C., the lower fire is 140-170° C., and the baking time is 20-30 minutes.

[0017] Preferably, the cooking temperature of highland barley, tartary buckwheat, black rice and mung bean is 50-60° C. and the cooking time is 12-13 minutes.

[0018] Preferably, the cooking temperature of the red beans is 100-110° C. and the cooking time is 20-30 minutes.

[0019] Preferably, the method comprises grinding highland barley, tartary buckwheat, black rice and mung bean into powder before cooking.

[0020] Preferably, after cooking the red beans, the method comprises grinding the red beans into red bean paste.

[0021] Preferably, the standing time is 30 to 35 minutes.

[0022] The preparation method of highland barley and tartary buckwheat coarse grain biscuits provided by the invention comprises the steps of washing and drying highland barley, tartary buckwheat, red beans, black rice and mung beans before cooking them; and further comprises the steps of cooling and sterilizing after obtaining the highland barley and tartary buckwheat coarse grain biscuits.

[0023] The method for preparing highland barley and tartary buckwheat coarse grain biscuits provided by the present invention specifically comprises the following steps:

[0024] (1) Weigh highland barley, tartary buckwheat, red bean, black rice, mung bean, corn germ oil, xylitol, and baking soda according to their mass fractions; wash highland barley, tartary buckwheat, red bean, black rice, and mung bean and dry them;

[0025] (2) adding xylitol and baking soda to corn germ oil and stirring until emulsified to obtain an emulsified mixture;

[0026] (3) cooking red beans at 100-110° C. for 20-30 min, grinding them into red bean paste, grinding highland barley, buckwheat, black rice, and mung bean into powder, and cooking them at 50-60° C. for 12-13 min to obtain cooked highland barley flour, buckwheat flour, black rice flour, and mung bean flour, first adding the red bean paste to the emulsified mixture, stirring evenly, then continuing to add the cooked highland barley flour, buckwheat flour, black rice flour, and mung bean flour, mixing evenly, letting it stand for 30-35 min, and shaping it into biscuit embryos with a thickness of 1-0.8 cm;

[0027] (4) Place the biscuit dough in an oven, bake at 210-190°C on the upper side and 140-170°C on the lower side for 20-30 minutes to obtain highland barley and buckwheat coarse grain biscuits, cool, sterilize, and set aside.

[0028] The beneficial effects of the present invention are:

[0029] The edible composition provided by the present invention comprises the following raw materials by weight: 15-25 parts highland barley, 10-20 parts tartary buckwheat, 5-15 parts red beans, 10-20 parts black rice, 5-15 parts mung beans, and 20-30 parts corn germ oil. The composition is rich in dietary fiber, high protein, low sodium, and contains natural β-glucan, calcium, iron, zinc, selenium, and the like. It is easy to digest and absorb, and has the effects of controlling blood sugar, lowering blood lipids, promoting bowel movements, strengthening the spleen and stomach, and improving the structure of intestinal flora.

[0030] Among them, highland barley is high in protein, vitamins, dietary fiber, and low in sugar. It contains natural β-glucan and 18 kinds of amino acids, which have the effects of lowering blood sugar, lowering blood lipids, improving insulin resistance, preventing obesity, and replenishing qi; tartary buckwheat contains protein, bioflavonoids, multiple vitamins and minerals, which have the effects of replenishing qi, strengthening the stomach, widening the intestines, and has obvious effects of lowering blood sugar and blood lipids; red beans are high in protein and rich in vitamin E and active ingredients such as potassium, magnesium, selenium, and dietary fiber, which have the effects of strengthening the spleen and kidneys, diuresis and swelling, lowering blood lipids, lowering blood sugar, and moisturizing. Mung beans are rich in protein, dietary fiber, B vitamins, and various amino acids, clearing away heat and relieving summer heat, detoxifying, protecting the liver, lowering blood lipids, boosting immunity, and preventing constipation and intestinal disorders. Black rice contains dietary fiber, protein, carbohydrates, vitamins, anthocyanins, and minerals, nourishing yin and the kidneys, strengthening the spleen and warming the liver, improving eyesight and promoting blood circulation, and providing antioxidant benefits. Corn germ oil, rich in vitamins, minerals, and a large amount of unsaturated fatty acids, can lower cholesterol, prevent arteriosclerosis, protect the eyes, and play a certain auxiliary role in preventing and treating the "three highs." Dietary fiber is the seventh major nutrient in the human body and an indispensable nutrient in the human diet. It has physiological functions such as improving the human intestinal flora, increasing the growth of beneficial bacteria, improving blood sugar and fat metabolism, and lowering serum cholesterol. Beta-glucan, also known as "immune gold," found in highland barley, plays a vital role in the immune system, enhancing the activity of immune cells, promoting their proliferation and differentiation, and improving their ability to recognize and eliminate pathogens. In addition, beta-glucan also has anti-inflammatory, anti-tumor, antioxidant and other multiple effects, can regulate the function of the immune system, maintain immune balance, in addition to immunomodulatory effects, it can also enhance antioxidant capacity, scavenge free radicals, reduce oxidative damage. In addition, beta-glucan also has antibacterial, antiviral, anti-aging, blood lipid-lowering and other effects, which contribute to improving human health. The composition of the present invention also conforms to the theory of the five colors nourishing the five internal organs in traditional Chinese medicine, white highland barley flour moisturizes the lungs, yellow tartary buckwheat flour benefits the spleen and stomach, black rice nourishes the kidneys, red beans nourish the heart, and mung beans nourish the liver. Highland barley, tartary buckwheat, red beans, mung beans, black rice, and corn germ oil are combined together so that their respective beneficial effects do not affect each other, and a certain synergistic effect can be produced, which contributes to improving human health.

[0031] The edible composition provided by the present invention comprises a sweetener comprising at least one of xylitol, maltitol, and erythritol. The addition of these sweeteners facilitates coloring during the baking process of baked biscuits, enhancing the appearance of the resulting biscuits. Furthermore, xylitol, maltitol, and erythritol are not directly digested and absorbed by the human body; they are absorbed and utilized only by intestinal bacteria. Therefore, they do not cause obesity and can be consumed by diabetics, enhancing satiety and indirectly contributing to weight loss and blood sugar lowering.

[0032] The highland barley and tartary buckwheat coarse grain biscuits provided by the present invention include the above-mentioned edible composition. The highland barley and tartary buckwheat coarse grain biscuits retain the natural grain aroma and are rich in natural active substances. They are flour-free, whole grain, free of trans fatty acids, pigments and flavors, preservatives, and non-toxic. They are high in dietary fiber, high in protein, low in sodium, and contain natural β-glucan, calcium, iron, zinc, and selenium. They are easy to digest and absorb, and have the effects of controlling blood sugar, lowering blood lipids, promoting bowel movements, strengthening the spleen and stomach, and improving the structure of intestinal flora.

[0033] The present invention provides a method for preparing highland barley and buckwheat coarse grain biscuits, comprising the following steps: S1: adding a sweetener and baking soda to corn germ oil and stirring until emulsified to obtain an emulsified mixture; S2: cooking highland barley, buckwheat, red beans, black rice, and mung beans, adding the mixture to the emulsified mixture, stirring, allowing it to stand, and shaping it into biscuit bases; and S3: baking the biscuit bases to obtain highland barley and buckwheat coarse grain biscuits. This method has simple steps and facilitates large-scale production of highland barley and buckwheat coarse grain biscuits.

[0034] The method for preparing highland barley and buckwheat coarse grain biscuits provided by the present invention includes cooking red beans at a temperature of 100-110° C. for 20-30 minutes, and then grinding the red beans into red bean paste. Cooking the red beans at high temperature for a period of time and then mashing the red beans ensures that the red beans are fully cooked, thereby preventing gastrointestinal discomfort caused by eating undercooked red beans. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the specific embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0036] Figure 1 Schematic diagram of the process for preparing highland barley and tartary buckwheat coarse grain biscuits in an embodiment of the present invention;

[0037] Figure 2 The figure shows the weight changes and differences of mice in the normal group and the model group in Experimental Example 4(1) of the present invention;

[0038] Figure 3 The fasting blood glucose (FBS) images of mice in the normal group and the model group in Experimental Example 4 (1) of the present invention are shown;

[0039] Figure 4 The images of serum biochemical indicators of mice in the normal group and model group in Experimental Example 4(1) of the present invention are shown as follows: Figure 4 (a) is serum total cholesterol (Serum TC), Figure 4 (b) is serum triglyceride (Serum TG), Figure 4 (c) is serum low-density lipoprotein cholesterol (Serum LDL-C), Figure 4 (d) is serum high-density lipoprotein cholesterol (Serum HDL-C), Figure 4 (e) is serum aspartate aminotransferase (Serum AST), Figure 4 (f) is serum alanine aminotransferase (Serum ALT);

[0040] Figure 5 This is a graph showing changes in body weight (g) of mice in each group over time (weeks) (Time (w)) in Experimental Example 4 (2) ① of the present invention;

[0041] Figure 6 These are the fasting blood glucose images of each group of mice in Experimental Example 4(2)① of the present invention;

[0042] Figure 7 This is the data image of serum biochemical indicators of each group of mice in Experimental Example 4(2)② of the present invention, where Figure 7 (a) is serum total cholesterol (Serum TC), Figure 7 (b) is serum triglyceride (Serum TG), Figure 7 (c) is serum low-density lipoprotein cholesterol (Serum LDL-C), Figure 7 (d) is serum high-density lipoprotein cholesterol (Serum HDL-C), Figure 7 (e) is serum aspartate aminotransferase (Serum AST), Figure 7 (f) is serum alanine aminotransferase (Serum ALT);

[0043] Figure 8 The data images of oxidative stress related indicators of each group of mice in Experimental Example 4 (2) ③ of the present invention are as follows: Figure 8 (a) is liver malondialdehyde (Liver MDA), Figure 8 (b) is liver superoxide dismutase (Liver SOD), Figure 8 (c) is liver glutathione peroxidase (Liver GSH-Px), Figure 8 (d) liver catalase (Liver CAT);

[0044] Figure 9 This is the data image of inflammation-related factors in the serum of each group of mice in Experimental Example 4(2)④ of the present invention, where Figure 9 (a) is serum tumor necrosis factor-α (Serum TNF-α), Figure 9 (b) is serum interleukin-6 (Serum IL-6), Figure 9(c) is serum adiponectin (Serum ADP), Figure 9 (d) Serum leptin (Serum LEP);

[0045] Figure 10 These are microscopic images of liver tissue sections of mice in each group in Experimental Example 4(2)⑤ of the present invention, where Figure 10 (a) is the NC group of mice, Figure 10 (b) is for mice in the MC group, Figure 10 (c) is for mice in the PC group, Figure 10 (d) is the LD group of mice, Figure 10 (e) is for mice in the MD group, Figure 10 (f) of mice in the HD group;

[0046] Figure 11 These are the microscopic images of the renal tissue sections of each group of mice in Experimental Example 4(2)⑥ of the present invention, where Figure 11 (a) is the NC group of mice, Figure 11 (b) is for mice in the MC group, Figure 11 (c) is for mice in the PC group, Figure 11 (d) is the LD group of mice, Figure 11 (e) is for mice in the MD group, Figure 11 (f) of mice in the HD group;

[0047] Figure 12 These are microscopic images of epididymal fat sections of mice in each group in Experimental Example 4(2)⑦ of the present invention, where Figure 12 (a) is the NC group of mice, Figure 12 (b) is for mice in the MC group, Figure 12 (c) is for mice in the PC group, Figure 12 (d) is the LD group of mice, Figure 12 (e) is for mice in the MD group, Figure 12 (f) of mice in the HD group;

[0048] Figure 13 This is a histogram of species composition at the phylum level of the intestinal flora of each group of mice in Experimental Example 4(2)⑧ of the present invention;

[0049] Figure 14 is the ratio of Firmicutes to Bacteroidetes (F / B) in the intestinal flora of each group of mice in Experimental Example 4(2)⑧ of the present invention;

[0050] Figure 15 This is the species composition diagram of the intestinal flora of each group of mice at the genus level in Experimental Example 4(2)⑧ of the present invention;

[0051] Figure 16This is a heatmap of species abundance at the genus level of the intestinal flora of each group of mice in Experimental Example 4(2)⑧ of the present invention; each row represents a species, each column represents a sample, and the color of each small grid represents the relative abundance of the species in the sample. The darker the color (red), the higher the abundance of the species, and the greener the color, the lower the abundance of the species.

[0052] Figure 17 The effect of the amount of each raw material added on the quality of biscuits in Experimental Example 5 (1) of the present invention, where Figure 17 (a) Effect of highland barley addition on biscuit quality. Figure 17 (b) Effect of corn germ oil addition on biscuit quality. Figure 17 (c) Effect of xylitol addition on biscuit quality. Figure 17 (d) Effect of buckwheat addition on biscuit quality;

[0053] Figure 18 This is the sensory scoring model analysis image in Experimental Example 5(2) of the present invention, where Figure 18 (a) is the residual normal concept distribution analysis diagram, Figure 18 (b) is the corresponding relationship diagram between actual value and predicted value;

[0054] Figure 19 This is a response surface diagram of the experimental results in Experiment 5(2) of the present invention, where Figure 19 (a) is the 3D diagram and contour map of AB interaction. Figure 19 (b) is the 3D map and contour map of AC interaction. Figure 19 (c) is the 3D map and contour map of AD interaction. Figure 19 (d) is the 3D map and contour map of BC interaction. Figure 19 (e) is the 3D map and contour map of BD interaction, Figure 19 (f) 3D map and contour map of CD interaction;

[0055] Figure 3 、 Figure 4 、 Figure 6 、 Figure 7 、 Figure 8 、 Figure 9 、 Figure 14 Different lowercase letters indicate significant differences. DETAILED DESCRIPTION

[0056] The following examples are provided for a better understanding of the present invention and are not intended to limit the best mode of implementation. They do not limit the content and scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the guidance of the present invention or by combining the features of the present invention with other prior arts shall fall within the scope of protection of the present invention.

[0057] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in this field can be used. If the manufacturer of the reagents or instruments is not specified, they are all commercially available conventional reagents.

[0058] Example 1

[0059] This embodiment provides a highland barley and buckwheat coarse grain biscuit and a preparation method thereof. The preparation process diagram is shown in FIG. Figure 1 As shown, the specific preparation steps are as follows:

[0060] (1) select high-quality undamaged raw material, weigh highland barley, tartary buckwheat, red bean, black rice, mung bean, corn germ oil, xylitol, sodium bicarbonate in a mass ratio of 20:15:10:15:6:25:20:0.1, clean and dry the weighed highland barley, tartary buckwheat, red bean, black rice, mung bean for standby use;

[0061] (2) taking the highland barley, tartary buckwheat, black rice, and mung bean reserved in step (1), grinding them into powder, and frying them in a frying dryer at 50° C. for 12 min to obtain fried highland barley powder, tartary buckwheat powder, black rice powder, and mung bean powder; taking the red bean reserved in step (1), steaming them in an electric steamer at 90° C. for 40 min, and pounding them into red bean paste with a mud pounder;

[0062] (3) Add xylitol and baking soda to corn germ oil, stir until emulsified, add the red bean paste obtained in step (2) and the fried highland barley flour, buckwheat flour, black rice flour, and mung bean flour, stir evenly, let it stand for 30 minutes, and shape it into a biscuit embryo with a thickness of 1 cm;

[0063] (4) Place the biscuit embryo in the oven, set the upper fire to 210℃ and the lower fire to 170℃, bake for 20 minutes, take it out, cool it to room temperature, and disinfect it with blue light.

[0064] Example 2

[0065] This embodiment provides a highland barley and buckwheat coarse grain biscuit and a preparation method thereof. The preparation process diagram is shown in FIG. Figure 1 As shown, the specific preparation steps are as follows:

[0066] (1) select high-quality undamaged raw material, weigh highland barley, tartary buckwheat, red bean, black rice, mung bean, corn germ oil, xylitol, sodium bicarbonate in a mass ratio of 15:10:5:10:5:20:15:0.1, clean and dry the weighed highland barley, tartary buckwheat, red bean, black rice, mung bean for standby use;

[0067] (2) taking the highland barley, tartary buckwheat, black rice and mung bean prepared in step (1), grinding them into powder, and frying them in a frying machine at 55° C. for 13 min to obtain fried highland barley powder, tartary buckwheat powder, black rice powder and mung bean powder; taking the red bean prepared in step (1), steaming them in an electric steamer at 100° C. for 30 min, and pounding them into red bean paste with a mud pounder;

[0068] (3) Add xylitol and baking soda to corn germ oil, stir until emulsified, add the red bean paste obtained in step (2) and the fried highland barley flour, buckwheat flour, black rice flour, and mung bean flour, stir evenly, let it stand for 25 minutes, and shape it into a biscuit embryo with a thickness of 1 cm;

[0069] (4) Place the biscuit embryo in the oven, set the upper fire to 200℃ and the lower fire to 150℃, bake for 25 minutes, take it out, cool it to room temperature, and disinfect it with blue light.

[0070] Example 3

[0071] This embodiment provides a highland barley and buckwheat coarse grain biscuit and a preparation method thereof. The preparation process diagram is shown in FIG. Figure 1 As shown, the specific preparation steps are as follows:

[0072] (1) select high-quality undamaged raw material, weigh highland barley, tartary buckwheat, red bean, black rice, mung bean, corn germ oil, xylitol, sodium bicarbonate in a mass ratio of 25:20:15:20:15:30:25:0.1, clean and dry weighed highland barley, tartary buckwheat, red bean, black rice, mung bean for standby use;

[0073] (2) taking the highland barley, tartary buckwheat, black rice and mung bean prepared in step (1), grinding them into powder, and frying them in a frying machine at 60° C. for 15 min to obtain fried highland barley powder, tartary buckwheat powder, black rice powder and mung bean powder; taking the red bean prepared in step (1), steaming them in an electric steamer at 110° C. for 20 min, and pounding them into red bean paste with a mud pounder;

[0074] (3) Add xylitol and baking soda to corn germ oil, stir until emulsified, add the red bean paste obtained in step (2) and the fried highland barley flour, buckwheat flour, black rice flour, and mung bean flour, stir evenly, let it stand for 20 minutes, and shape it into a biscuit embryo with a thickness of 1 cm;

[0075] (4) Place the biscuit embryo in the oven, set the upper fire to 190℃ and the lower fire to 140℃, bake for 30 minutes, take it out, cool it to room temperature, and disinfect it with blue light.

[0076] Comparative Example 1

[0077] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that the mass ratio of highland barley, buckwheat, red bean, black rice, mung bean, corn germ oil, xylitol, and baking soda is 10:25:20:5:20:15:15:0.1.

[0078] Comparative Example 2

[0079] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that the mass ratio of highland barley, buckwheat, red bean, black rice, mung bean, corn germ oil, xylitol, and baking soda is 30:5:3:22:3:32:20:0.1.

[0080] Comparative Example 3

[0081] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that no tartary buckwheat is added and an equal amount of highland barley is used instead.

[0082] Comparative Example 4

[0083] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that mung beans are not added and an equal amount of red beans are used instead.

[0084] Comparative Example 5

[0085] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that red beans are not added and an equal amount of mung beans are used instead.

[0086] Comparative Example 6

[0087] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that no black rice is added and an equal amount of highland barley is used instead.

[0088] Comparative Example 7

[0089] This comparative example provides a coarse grain biscuit and a preparation method thereof. Compared with Example 1, the only difference is that corn germ oil is not used and an equal amount of peanut oil is used instead.

[0090] Experimental materials

[0091] SPF KM mice, weighing 18–22 g, were provided by Sibeifu (Beijing) Biotechnology Co., Ltd., production license number: SCXK (Beijing) 2019-0010;

[0092] Standard block maintenance feed was purchased from Sibeifu (Beijing) Biotechnology Co., Ltd., product license number: SCXK (Beijing) 2019-0010, unit experimental animal use license number: SYXK (Beijing) 2023-0038;

[0093] Four-week-old male C57BL / 6N mice weighing 18 ± 2 g were purchased from Beijing Weitonglihua Laboratory Animal Technology Co., Ltd. (Beijing, China) with the laboratory animal production license number SCXK (Beijing) 2021-0006.

[0094] Basal feed, containing 64.5% carbohydrates, 19.54% protein, 2.47% moisture, 2.14% fiber, 4.3% fat, 4.65% ash, 1% phosphorus, and 1.4% calcium, was purchased from Shanghai Shuyu Biotechnology Co., Ltd. (Shanghai, China).

[0095] High-fat feed: The above basic feed was supplemented with 30% lard, 10% whole milk powder, 8% sucrose, 1% cholesterol and 0.5% sodium cholate, purchased from Shanghai Shuyu Biotechnology Co., Ltd. (Shanghai, China).

[0096] Experimental Example 1

[0097] The highland barley and buckwheat coarse grain biscuits prepared in Example 1 were sent for inspection (the inspection units were Shanxi Inspection and Testing Center, Beijing Pony Testing Group, and Xi'an Guolian Quality Inspection Technology Co., Ltd.), and their nutritional components, physical and chemical properties, heavy metal residues, and microbial indicators were tested. The results are shown in Table 1. Among them, if the national standard is not otherwise specified, GB20980-2021 is adopted.

[0098] Table 1

[0099]

[0100]

[0101] The highland barley and buckwheat coarse grain biscuits prepared using the formula and preparation method of the present application meet national standards in terms of nutritional components, physical and chemical properties, heavy metal residues, and microbial indicators, and are qualified biscuit products.

[0102] Experimental Example 2

[0103] The highland barley and buckwheat coarse grain biscuits prepared in Example 1 were subjected to an acute oral toxicity test according to GB15193.3-2014 "National Food Safety Standard Acute Oral Toxicity Test". The test substance in this test was biscuits, which had low toxicity, so the limited method was used to carry out the test.

[0104] Twenty SPF KM mice (half male and half female) were selected and observed for one week after passing quarantine. They were then pretreated before the experiment.

[0105] Mice were housed under the following conditions: ambient temperature of 20-26°C, relative humidity of 40%-70%, and a 12-h light-dark cycle. They were provided with free access to water and food, using standard block-form maintenance chow.

[0106] After one week of observation, the mice were weighed and divided into groups according to their body weight using a segmented balanced random grouping method, with 10 mice in each group, half male and half female, and they were designated as Group A2 and Group B2.

[0107] The test substance (i.e., the highland barley and buckwheat coarse grain biscuits prepared in Example 1) was prepared on-the-spot, with biscuits and deionized water in a ratio of 166.67 g: 120 mL, and the mixture was thoroughly mixed for later use.

[0108] Mice were fasted for 6 hours before administration of the test substance, but were allowed to drink water. They were then weighed and labeled. The total oral dose was 166.67 g / kg BW, administered to the mice via oral gavage three times, with a volume of 40 mL / kg BW per dose, separated by 4 hours. Two hours after the completion of the test substance administration, the mice were given a standard block maintenance diet. Thereafter, the mice were fed with free access to water and a standard block maintenance diet.

[0109] The observation period lasted 14 days. Mice were weighed before administration of the test substance and on days 7 and 14 after administration. Mice were observed twice daily during the observation period, and toxic reactions and deaths following administration of the test substance were observed and recorded. Toxic reactions, symptoms, and symptom onset, severity, and duration were recorded. Specifically, behavioral observations were conducted on the mice, including skin, eyes, mucous membranes, coat color, respiration, central nervous system, urination, defecation, and behavioral manifestations.

[0110] The results of the acute oral toxicity test and the changes in mouse body weight are shown in Table 2.

[0111] Table 2

[0112]

[0113] After oral administration of 166.67g / kg BW to mice, the mice grew well, behaved normally, had shiny fur, made no abnormal calls, had no abnormal secretions, and no other abnormal behaviors were observed in the test mice. After two weeks of continuous observation, the weight of the mice increased normally, and no adverse reactions or deaths were observed in the mice within 14 days. The median lethal dose (LD50) of the test sample was obtained for mice. 50 ) are all greater than 166.67g / kg BW, which is 100 times the recommended human dosage based on a standard adult weight of 60kg and a recommended human dosage of 100g / d. Under the conditions of this laboratory, the results of the acute oral toxicity test showed that the oral median lethal dose (LD50) of this sample to KM female and male mice was 50) were both greater than 166.67 g / kg BW. Based on the dose grading criteria for acute oral toxicity testing (GB15193.3-2014), a national food safety standard, and the evaluation criteria of my country's "Technical Specifications for the Inspection and Evaluation of Health Foods," the test samples were found to be safe and non-toxic. It can be preliminarily concluded that this product is safe and reliable within the recommended dosage range, indicating the safety of highland barley and buckwheat coarse-grain biscuits. A well-conducted toxicological evaluation provides a basis for their further development and utilization.

[0114] Experimental Example 3

[0115] With reference to the relevant standards of GB / T 20980-2021 "National Food Safety Standard Biscuits", the sensory evaluation criteria for highland barley buckwheat coarse grain biscuits were established (as shown in Table 3). The color, flavor, taste, appearance and organizational structure of the biscuits were used as evaluation indicators. 30 people who had undergone certain sensory analysis training scored the highland barley buckwheat coarse grain biscuits prepared in Example 1. The full score was 100 points, and the average value was taken. Final results: The sensory score of the highland barley buckwheat coarse grain biscuits prepared in Example 1 was about 18 points for shape, about 22 points for flavor, about 17 points for taste, about 19 points for color, and about 12 points for organizational structure. The biscuit organizational structure had a smooth surface, uniform color, was not sticky, was not sweet and greasy, was crispy and delicious, had a delicate texture, tasted like the unique fragrance of highland barley and buckwheat, had a good taste, and had a certain satiety ability.

[0116] Table 3

[0117]

[0118] Experimental Example 4

[0119] The experimental results in this experiment are expressed as the mean ± standard deviation (SD) of three measurements. The statistical software SPSS17.0 was used to analyze the significant differences between the experimental groups. When P < 0.05, the results were considered to be significantly different. Different lowercase letters indicate significant differences.

[0120] (1) Construction of a mouse hyperlipidemia model

[0121] A large number of 4-week-old male C57BL / 6N mice were cultured for a one-week adaptation period: they were fed under temperature (25±1°C) and humidity (55±5%), with a 12-h light-dark cycle, and sterile sawdust bedding and sterile drinking water were regularly replaced to maintain a hygienic breeding environment. The feed used was basal feed.

[0122] After a one-week adaptation period, mice with abnormal body weight were eliminated, and 48 mice were randomly selected and divided into two groups: 8 mice in the NC group (normal group) and 40 mice in the model group. The grouped mice were housed at 4 / cage and marked with ear tags. The mice were weighed and their feed intake was measured every week when the cages were changed. The NC group was given a basic feed, and the model group was given a high-fat feed. Both mice had free access to water and were weighed every week. After 12 weeks, the mice were fasted but not deprived of water for 12 hours, weighed, and blood was collected from the tail vein to measure the fasting blood sugar of the mice. Blood was collected from the eye sockets to measure serum biochemical indicators, and the data was processed to produce images. The specific test method is: the blood from the mouse eye sockets was collected in a 1.5mL centrifuge tube and separated at 3000r / min for 10 minutes at 4°C; the content of TC, TG, HDL-C, LDL-C, ALT, and AST in the mouse serum was determined using a fully automatic biochemical analyzer according to the instructions of the kit produced by Chongqing Zhongyuan Huiji. The weight changes and differences of mice in the NC group and the model group are shown in the figure below. Figure 2 As shown in Figure 3 Serum biochemical indicators are shown in Figure 4 (a) to (f), where Figure 4 (a) is serum total cholesterol (Serum TC), Figure 4 (b) is serum triglyceride (Serum TG), Figure 4 (c) is serum low-density lipoprotein cholesterol (Serum LDL-C), Figure 4 (d) is serum high-density lipoprotein cholesterol (Serum HDL-C), Figure 4 (e) is serum aspartate aminotransferase (Serum AST), Figure 4 (f) is serum alanine aminotransferase (Serum ALT).

[0123] from Figure 2 As can be seen from the data, the initial weights of mice in the NC group and the model group were similar, with no significant difference, indicating that the random grouping was reasonable. Subsequently, the weights of mice in the model group gradually increased compared to those in the NC group. At the end of the 12th week, the average weights of mice in the model group reached 40.1 g, and the average weights of mice in the model group reached 28.9 g, an increase of 38.75% compared to those in the normal group. Figure 3 It can be seen that the fasting blood glucose level of mice in the model group was significantly higher than that in the NC group (P<0.05). Figure 4 As can be seen from the results, compared with the NC group, the serum TC, TG, LDL-C, ALT, and AST levels of the model group mice were significantly increased (P<0.05), and HDL-C was significantly decreased (P<0.05). In summary, the model group mice had developed hyperlipidemia, and the hyperlipidemia model in the model group mice was successfully established.

[0124] (2) Conducting the test

[0125] The mice in the model group with successful hyperlipidemia were randomly divided into 5 groups, each with 8 mice: a high-fat model control group (MC), a positive control group (PC), a low-dose intervention group (LD), a medium-dose intervention group (MD), and a high-dose intervention group (HD). The LD, MD, and HD groups were gavaged daily with 0.83 g / kg, 1.25 g / kg, and 1.66 g / kg of the highland barley and buckwheat biscuits prepared in Example 1, respectively. The PC group was gavaged daily with 10 mg / kg of lovastatin in the form of a lovastatin solution (the mass volume ratio of lovastatin to water in the lovastatin solution was 2 mg:1 mL). The NC and MC groups were gavaged daily with an equal amount of normal saline (i.e., 5 mL / kg of normal saline). During this period, the LD, MD, HD, PC, and MC groups were fed a high-fat diet, while the NC group was fed a basal diet. The mice were weighed and fed weekly, and their behavior was observed for a total of 4 weeks.

[0126] After 4 weeks, all mice were fasted for 12 hours, with the tail vein blood drawn to measure fasting blood glucose. Mice were anesthetized with chloral hydrate, and eyeballs were removed for blood collection. Whole blood was centrifuged (4°C, 5000 rpm, 20 minutes) to separate serum. Mice were then sacrificed using carbon dioxide anesthesia. The heart, liver, spleen, kidney, and lung were weighed. A small piece of liver, kidney tissue, epididymal fat, and a section of cecum containing feces were collected from each mouse. The cecum containing feces was immediately placed in a sterile cryovial and quickly frozen with liquid nitrogen. All other tissue samples were quickly frozen with liquid nitrogen and stored at -80°C for subsequent analysis.

[0127] ① Process the weekly weight data of each group of mice, see Figure 5 The fasting blood glucose data of each group of mice were processed, see Figure 6 .from Figure 5 and Figure 6 It can be seen that, except for the NC group, the initial weights of the other groups of mice were similar, with no significant differences, indicating that the random grouping was reasonable. Compared with the NC group, the weight and fasting blood glucose of the mice in the MC group were significantly increased (p<0.05). The reason why the fasting blood glucose in the MC group was too high was that the high-fat diet had high energy, which led to obesity in the mice, increased secretion of fat cells, and induced insulin resistance. Compared with the MC group, the weight and fasting blood glucose of the mice in the LD group, MD group, HD group, and PC group were significantly reduced (p<0.05), especially the weight and fasting blood glucose of the mice in the HD group were close to those in the NC group, with no significant difference (p>0.05). This shows that to a certain extent, the highland barley and buckwheat coarse grain biscuits provided in the present invention completely inhibited the increase in weight and fasting blood glucose of hyperlipidemic mice, and had the effect of controlling and regulating the weight and fasting blood glucose of hyperlipidemic mice.

[0128] ② Detect the serum biochemical indicators of each mouse. The specific detection method is the same as that used in the construction of the mouse hyperlipidemia model. Process the data. Figure 7 ,in Figure 7 (a) is serum total cholesterol (Serum TC), Figure 7 (b) is serum triglyceride (Serum TG), Figure 7 (c) is serum low-density lipoprotein cholesterol (Serum LDL-C), Figure 7 (d) is serum high-density lipoprotein cholesterol (Serum HDL-C), Figure 7 (e) is serum aspartate aminotransferase (Serum AST), Figure 7 (f) is serum alanine aminotransferase (Serum ALT).

[0129] from Figure 7 It can be seen that compared with the NC group, the serum TC, TG, and LDL-C levels of mice in the MC group were significantly increased (p<0.05), and the HDL-C level was significantly decreased (p<0.05). In the LD group, MD group, HD group, and PC group, the serum TC, TG, and LDL-C levels of mice were significantly lower than those in the MC group (p<0.05); while there was no significant difference in the HDL-C level in the serum of mice except in the LD group (p>0.05); in the MD group, HD group, and PC group, the serum HDL-C level of mice was significantly increased compared with the MC group (p<0.05); the serum TC, TG, and LDL-C levels of mice in the HD group were even significantly lower than those in the PC group (p<0.05), and the HDL-C level was close to that in the PC group (p>0.05), with the best effect. This shows that the highland barley and buckwheat coarse grain biscuits provided in the present invention can effectively restore the blood lipid index disorders caused by lipid metabolism disorders. The serum ALT and AST levels of mice in the MC group were significantly higher than those in the NC group (p < 0.05), indicating that a long-term high-fat diet has caused liver damage in mice. The ALT and AST levels in the serum of mice in the PC, LD, MD and HD groups were significantly lower than those in the MC group (p < 0.05), proving that oral administration of the highland barley buckwheat coarse grain biscuits and lovastatin provided in the present invention can alleviate liver damage caused by a high-fat diet, with the HD and PC groups having the best effects, close to the ALT and AST levels of the NC group. This indicates that the highland barley buckwheat coarse grain biscuits provided in the present invention can effectively reduce serum ALT and AST levels, inhibit liver function decline, improve liver damage, and protect the liver.

[0130] ③ Detection of oxidative stress-related indicators in mice. The specific detection method is as follows: 0.1g liver was placed in a glass tissue homogenizer, 9 volumes of physiological saline were added, and mechanical homogenization was performed in an ice-water bath to prepare a 10% liver homogenate. The prepared liver homogenate was centrifuged at 3000r / min for 10 minutes at 4°C, and the supernatant was collected. CAT, GSH-Px, SOD, and MDA in the liver tissue were measured. The determination of each indicator was carried out strictly according to the kit instructions. Data processing, see Figure 8 ,in Figure 8 (a) is liver malondialdehyde (Liver MDA), Figure 8 (b) is liver superoxide dismutase (Liver SOD), Figure 8 (c) is liver glutathione peroxidase (Liver GSH-Px), Figure 8 (d) is liver catalase (Liver CAT).

[0131] from Figure 8 It can be seen that compared with the NC group, the SOD, CAT, and GSH-Px levels of the MC group were significantly reduced (p<0.05), and the MDA level was significantly increased (p<0.05). Compared with the MC group, the CAT, GSH-Px, and SOD levels of mice in the PC, LD, MD, and HD groups were significantly increased (p<0.01), and the MDA level was significantly reduced (p<0.05). The HD group and the PC group had the best effect, which was close to the MDA, SOD, GSH-Px, and CAT levels of the NC group. This shows that a certain amount of highland barley and buckwheat coarse grain biscuits provided in the present invention can effectively reduce the oxidative stress caused by high-fat feed, improve the body's oxidative stress defense, reduce the peroxidation of the body of hyperlipidemic mice, weaken the degree of oxidative damage to the body of high-fat mice, improve the body's antioxidant capacity, enhance the activity of physical antioxidant enzymes, and thus protect the body.

[0132] ④ Detection of inflammatory factors in mouse serum. The specific detection method is as follows: collect orbital blood from mice, collect it in a 1.5mL centrifuge tube, separate it at 3000r / min at 4℃ for 10min, and collect serum; according to the instructions of the enzyme-linked immunosorbent assay (ELISA) kit, use a multifunctional microplate reader to measure the absorbance, and calculate the levels of IL-6, TNF-α, adipokine, and leptin in the serum according to the standard curve. Processed data, see Figure 9 ,in Figure 9 (a) is serum tumor necrosis factor-α (SerumTNF-α), Figure 9 (b) is serum interleukin-6 (Serum IL-6), Figure 9 (c) is serum adiponectin (Serum ADP), Figure 9 (d) Serum leptin (Serum LEP).

[0133] from Figure 9As can be seen from (a) and (b), compared with the NC group, the IL-6 and TNF-α levels of the MC group increased significantly (P<0.05), and the IL-6 and TNF-α levels of the PC, LD, MD and HD groups decreased significantly (P<0.05), especially the HD group, which had the same effect as the PC group, with no significant difference between the two groups (P>0.05). TNF-α induces oxidative stress by promoting adipogenesis, affecting insulin signaling, and synthesizing reactive oxygen species, while stimulating the production of IL-6, regulating the development of inflammation, adipose tissue apoptosis and lipid metabolism. Therefore, the highland barley and buckwheat coarse grain biscuits provided in the present invention can significantly reduce serum pro-inflammatory factors TNF-α and IL-6, thereby improving inflammation and having a significant alleviating effect on inflammation.

[0134] from Figure 9 As can be seen in (c) and (d), compared with the NC group, the ADP level and LEP level of the mice in the MC group were significantly reduced (p<0.05). Compared with the MC group, the ADP level and LEP level of the mice in the PC, LD, MD and HD groups were significantly increased (p<0.05). In particular, the effect of the HD group was the same as that of the PC group, and there was no significant difference between the two groups (P>0.05). The highland barley and buckwheat coarse grain biscuits provided in the present invention can increase the secretion of LEP and ADP, and can alleviate hyperlipidemia by regulating the LEP and ADP levels of hyperlipidemia mice.

[0135] ⑤ Take the liver tissue of each group of mice, slice it, stain it with hematoxylin-eosin, and examine it under a microscope (200×). The images are shown in Figure 10 ,in Figure 10 (a) is the NC group of mice, Figure 10 (b) is for mice in the MC group, Figure 10 (c) is for mice in the PC group, Figure 10 (d) is the LD group of mice, Figure 10 (e) is for mice in the MD group, Figure 10 (f) is that of the HD group mice.

[0136] from Figure 10It can be seen that the liver cells of the NC group mice are arranged in a relatively neat arrangement with the central vein as the center. The liver cells are clear, the nucleus is located in the center of the cell and is large and round. No fat vacuoles are seen, indicating that the basic feed has no adverse effects on the growth of mice. The liver cells of the MC group mice are larger, with a large number of liver vacuolar degeneration, severe damage to fat cells, and accumulation of lipid droplets in the cytoplasm; this shows that the high-fat diet induces severe fatty changes in liver cells and forms fatty liver. Compared with the MC group, the degree of fatty lesions in the livers of mice in the PC, LD, MD and HD groups was significantly reduced, the liver cells were arranged in a relatively neat arrangement, no lipid droplet accumulation was seen, the liver cells were normal, and no fat vacuoles were seen. In particular, the liver morphology of the HD group was similar to that of the NC group. This shows that the intake of the highland barley and buckwheat coarse grain biscuits provided in the present invention reduces the lipid accumulation induced by the high-fat diet and can prevent the occurrence of liver lesions in mice fed a high-fat diet to a certain extent.

[0137] ⑥ Kidney tissues of mice in each group were taken, sliced, stained with hematoxylin-eosin, and examined under a microscope (200×). The images obtained are shown in Figure 11 ,in Figure 11 (a) is the NC group of mice, Figure 11 (b) is for mice in the MC group, Figure 11 (c) is for mice in the PC group, Figure 11 (d) is the LD group of mice, Figure 11 (e) is for mice in the MD group, Figure 11 (f) is that of the HD group mice.

[0138] Hyperlipidemia has a direct impact on the kidneys. Increased blood lipids will be deposited in the kidneys, accelerating kidney damage. Figure 11 It can be seen that the renal structure of the NC group is intact, the glomeruli and renal capsules are neatly distributed, the structure is relatively complete, and no obvious lesions are observed. In the MC group, the glomerular volume is increased, the tubular epithelium is vacuolarly degenerated, and the interstitial inflammatory cell infiltration and epithelial cell adhesion are obvious. Compared with the MC group, the degree of renal lesions in the LD, MD and HD groups of mice is alleviated to a certain extent. The glomerular volume of renal tissue hypertrophy, the vacuolar degeneration of the tubular epithelium, and the infiltration of interstitial inflammatory cells are reduced to varying degrees. In particular, the kidney morphology of the HD group is similar to that of the normal group. The PC group, which was intervened by lovastatin, showed no significant changes compared with the MC group. This shows that the intake of the highland barley and buckwheat coarse grain biscuits provided in the present invention reduces the lipid accumulation induced by a high-fat diet and alleviates the renal lesions in hyperlipidemic mice.

[0139] ⑦ The epididymal fat of each group of mice was sliced, stained with hematoxylin-eosin, and examined under a microscope (200×). The images obtained are shown in Figure 12 ,in Figure 12 (a) is the NC group of mice, Figure 12 (b) is for mice in the MC group, Figure 12 (c) is for mice in the PC group, Figure 12 (d) is the LD group of mice, Figure 12 (e) is for mice in the MD group, Figure 12 (f) is that of the HD group mice.

[0140] from Figure 12 It can be seen that the adipose tissue cells in the NC group are uniform in size, tightly and orderly arranged, the outline of each cell is clear, and the adipose tissue cells are small. Compared with the NC group, the adipose cells of the mice in the MC group all showed varying degrees of enlargement, and the sizes were different, the edges were fuzzy, and the arrangement was irregular. Compared with the MC group, the adipose tissue cells of the mice in the PC, LD, MD and HD groups were reduced to a certain extent and were relatively tight, with moderate cell size, clear edges, and acceptable arrangement regularity. This shows that the intake of the highland barley and buckwheat coarse grain biscuits provided in the present invention is beneficial to controlling the abnormal enlargement of fat cells and has a certain inhibitory effect on adipose tissue degeneration.

[0141] As can be seen from ① to ⑦, the histopathological results of each group of mice were consistent with the results of biochemical analysis, supporting the biochemical test results. This shows that the highland barley and buckwheat coarse grain biscuits provided by the present invention can reduce histopathological lesions in the liver, kidney, and epididymal adipose tissue, have a certain protective effect on liver, kidney, and adipose tissue, and can improve the pathological damage caused by high-fat diet in hyperlipidemic mice.

[0142] ⑧Total DNA was extracted from the feces of mice in each group using a fecal genomic DNA extraction kit. The V3 and V4 regions of the 16S rRNA gene were amplified using universal bacterial primers. Libraries were constructed from the PCR products and high-throughput sequencing was performed (Illumina platform high-throughput sequencing). A histogram of species composition at the phylum level of the intestinal flora of each group of mice was obtained, see Figure 13 ; The ratio of Firmicutes to Bacteroidetes in the intestinal flora of mice in each group (F / B) is shown in Figure 14 ; Species composition of the intestinal flora of each group of mice at the genus level, see Figure 15 Heatmap of species abundance at the genus level in the intestinal flora of each group of mice, see Figure 16 .

[0143] from Figure 13The intestinal microbial community structure of each group of mice was clearly defined. At the phylum level, Firmicutes, Bacteroidota, Actinobacteria, Proteobacteria, and Verrucomicrobia were the dominant bacteria in the top 10 species of intestinal microbial abundance in each group. Compared with the NC group, the abundance of Bacteroidetes and Verrucomicrobia in the intestinal microbiome of mice in the MC group was very low, replaced by Proteobacteria, with Firmicutes being significantly more abundant than in the other groups. Current studies have shown that Proteobacteria are hallmark microorganisms of intestinal dysbiosis. Under normal circumstances, the presence of a small number of Proteobacteria in animals does not pose a threat, but when they multiply and exist in large numbers, they may cause problems such as intestinal inflammation. In contrast, the abundance of Proteobacteria in the high-fat diet mice in the PC, LD, MD, and HD groups was significantly reduced, while the abundance of Verrucomicrobia was significantly increased in the LD and MD groups. It is proved that the highland barley and tartary buckwheat coarse grain biscuits provided in the present invention can effectively improve the problem of intestinal flora imbalance caused by a high-fat diet.

[0144] The ratio of Firmicutes to Bacteroidetes (F / B) is considered a sign of intestinal dysbiosis and is positively correlated with obesity and cardiovascular disease. An increase in the F / B value will enable the intestinal flora to obtain energy more efficiently, promote the synthesis of fat and cholesterol, and cause diseases such as hyperlipidemia and lipid metabolism disorders. Figure 14 It can be seen that compared with the NC group, the F / B ratio of the MC group mice was too high. This is because the intake of a high-fat diet increased the relative abundance of Firmicutes, decreased the relative abundance of Bacteroidetes, and increased the abundance of Proteobacteria in the MC group. Compared with the MC group, the F / B values ​​of the LD, MD, and HD groups were significantly reduced (P<0.05), indicating that the highland barley and buckwheat coarse grain biscuits provided in the present invention have a certain ability to regulate the relative abundance of Firmicutes and Bacteroidetes in mice fed a high-fat diet, reducing the relative abundance of Firmicutes and Proteobacteria and increasing the relative abundance of Bacteroidetes and Verrucomicrobia, thereby alleviating lipid metabolism disorders and preventing the occurrence of obesity and hyperlipidemia.

[0145] from Figure 15 、 Figure 16It can be seen that compared with the NC group, the relative abundance of norank_Muribaculaceae, Akkermansia, norank Lachnospiraceae, Lachnospiraceae_NK4A136_group, Alloprevotella, Bacteroides, Alistipes, unclassified Lachnospiraceae, and unclassified_Prevotellaceae in the MC group was significantly reduced, and the relative abundance of Dubosiellad, Escherichia-Shigella (Shigella), Kurthia, Proteus, and Acinetobacter was significantly increased; this shows that high-fat diet leads to a decrease in beneficial bacteria in intestinal microorganisms and a significant increase in harmful bacteria, which changes the composition of intestinal microorganisms and affects lipid metabolism. Compared with the MC group, the relative abundance of norank_Muribaculaceae, norank Lachnospiraceae, Lachnospiraceae_NK4A136_group, unclassified Lachnospiraceae, Colidextribacter, norank_Desulfovibrionaceae, and norank_Oscillospiraceae genera in the PC group increased significantly; while there was no significant change in the Akkermansia, Alloprevotella, unclassified_Prevotellaceae, Dubosiella, and Escherichia-Shigella genera; at the same time, the relative abundance of harmful bacteria Desulfovibrio, norank_Desulfovibrionaceae, and Helicobacter (Helicobacter pylori) genera also increased.Compared with the MC group, the relative abundance of norank_Muribaculacea, Alloprevotella, Bacteroides, and Alistipes in the LD, MD, and HD groups increased significantly, while the relative abundance of Dubosiellad decreased significantly. The relative abundance of the Lachnospiraceae genus increased significantly; the relative abundance of the Lachnospiraceae_NK4A136_group genus increased significantly in the MD group; the relative abundance of the unclassified Lachnospiraceae and unclassified_Prevotellaceae genera increased significantly in the MD and HD groups; the LD and MD groups also increased the relative abundance of the beneficial bacteria Parasutterella, which was not found in the other groups; the MD and HD groups increased the relative abundance of beneficial bacteria such as norank_Clostridia_UCG-014, Allobaculum, and Muribaculum, especially Allobaculum, which can produce beneficial short-chain fatty acids as a short-chain fatty acid-producing bacteria; the HD group increased the relative abundance of the beneficial bacteria Parabacteroides and Prevotella_9 genera, and Parabacteroides can significantly improve the symptoms of high-fat diet-induced obesity in mice, insulin resistance, lipid metabolism disorders and non-alcoholic fatty liver disease. In summary, it can be concluded that dietary interference is the core factor driving the diversity of intestinal microbial composition. Both high-fat feed and the highland barley buckwheat coarse grain biscuits provided in the present invention have a strong impact on the intestinal microbial community. The highland barley buckwheat coarse grain biscuits provided in the present invention can improve the imbalance of intestinal flora induced by a high-fat diet. The beneficial bacteria norank_Muribaculaceae, Akkermansia, Alloprevotella, Bacteroides, norank Lachnospiraceae, Alistipes, unclassified Lachnospiraceae, and unclassified_Prevotellaceae in the intestinal microorganisms increase, and the harmful bacteria Escherichia-Shigella, Kurthia, Proteus, and Acinetobacter decrease. At the same time, specific bacterial communities Parasutterella, Allobaculum, Muribaculum, Parabacteroides, and Prevotella_9 that are beneficial to human metabolism are produced, thereby helping to restore the intestinal flora microecological system, regulate lipid metabolism, and maintain intestinal barrier function.

[0146] The highland barley and buckwheat coarse grain biscuits provided by the present invention meet national standards in terms of nutritional content, physical and chemical properties, heavy metal residues, and microbial indicators. They are non-toxic and harmless, have a good taste, and have a certain satiety effect. They can control blood sugar and weight, lower blood lipids, enhance the body's oxidative stress defense, reduce peroxidation in hyperlipidemia, improve inflammation, alleviate hyperlipidemia, prevent the occurrence of liver lesions caused by a high-fat diet, alleviate kidney lesions in hyperlipidemia, inhibit adipose tissue degeneration to a certain extent, improve intestinal flora structure, and maintain intestinal barrier function.

[0147] Experimental Example 5

[0148] The effects of highland barley, buckwheat, xylitol, and corn germ oil dosage on the quality of this highland barley and buckwheat coarse grain biscuit were studied. Quality was primarily determined by sensory evaluation. Details of the sensory evaluation are shown in Table 3. The biscuits were evaluated based on color, flavor, mouthfeel, appearance, and structure. Ten individuals trained in sensory analysis scored the biscuits on a scale of 100, and the average of the scores was used.

[0149] (1) Single-factor experiment

[0150] Under the condition of a fixed basic formula (25 parts of highland barley, 20 parts of tartary buckwheat, 20 parts of corn germ oil, 15 parts of xylitol, 10 parts of red beans, 14 parts of black rice, 6 parts of mung beans, and 0.1 parts of baking soda), 5 experiments with different levels of addition (parts are by mass, the same below) of highland barley flour, tartary buckwheat flour, xylitol syrup, and corn oil were designed, as shown in Table 4.

[0151] Table 4

[0152]

[0153] Excel was used to process the data and the mean of the results of three parallel tests was taken; Origin was used to draw the graph and the results were obtained. Figure 17 .in, Figure 17 (a) Effect of highland barley addition on biscuit quality. Figure 17 (b) Effect of corn germ oil addition on biscuit quality. Figure 17 (c) Effect of xylitol addition on biscuit quality. Figure 17 (d) Effect of buckwheat addition on biscuit quality.

[0154] from Figure 17As can be seen, when the highland barley content is between 10 and 15 parts, the sensory score of the biscuits increases slowly. Between 15 and 20 parts, the score increases rapidly, and above 20 parts, the score drops rapidly. However, when the highland barley content is below 25 parts, the sensory score of the biscuits remains within a relatively high range. This is because the amount of highland barley added affects the taste and color of the biscuits. After the addition exceeds 20 parts, the gradually stronger flavor begins to affect the grain aroma and mouthfeel of the biscuits. When the corn germ oil content is 20 parts, the sensory score of the biscuits is already high. When the corn germ oil content reaches 25 parts, the sensory score of the biscuits reaches its highest level, and the biscuits produced at this point have a uniform color and a pure aroma. As the corn germ oil content continues to increase, the sensory score of the biscuits decreases. This is because the excessive corn germ oil affects the uniformity of the biscuits' texture and mouthfeel. When xylitol was added at 20 parts per cookie, the sensory score was the highest, indicating a moderate sweetness. When xylitol was added at less than 20 parts per cookie, the sensory score was lower, indicating insufficient sweetness affected the taste of the cookie. When xylitol was added at more than 20 parts per cookie, the sensory score gradually decreased, indicating excessive xylitol added a greasy sweetness that affected the taste of the cookie. When buckwheat was added at 15 parts per cookie, the sensory score was the highest. When buckwheat was added at too low a level, the sensory score was low due to poor taste and color, low hardness, and a less pronounced buckwheat aroma. When buckwheat was added at more than 15 parts per cookie, the sensory score gradually decreased, indicating that the excessive buckwheat made the cookie's surface rough, resulting in a poor taste and a tendency to fall apart.

[0155] (2) Response surface experiment

[0156] According to the Box-Behnken (response surface methodology) experimental design principle, the four factors of corn germ oil addition, buckwheat addition, highland barley addition, and xylitol addition were taken as the main influencing factors, and the sensory score was taken as the response value. The response surface experiment method was adopted. The experimental design is shown in Table 5.

[0157] Table 5

[0158]

[0159] According to the Box-Behnken combination design of 4-factor 3-level response surface experiment, 29 experiments were carried out according to the process parameters in Table 5. The experimental results are shown in Table 6.

[0160] Table 6

[0161]

[0162] Assuming that the amount of corn germ oil added, the amount of tartary buckwheat added, the amount of highland barley added, and the amount of xylitol added are A, B, C, and D, respectively, and using the sensory score as the response value, a multiple regression fitting was performed to obtain the quadratic polynomial regression equation:

[0163] Y 感官评分 =91.86+0.95*A-1.02*B+1.32*C-0.82*D+2.47*AB-1.65*AC+2.63*AD+2.15*

[0164] BC+1.25*BD-0.55*CD-4.65*A 2 -4.58*B 2 -5.17*C 2 -4.53*D 2

[0165] The data were processed to obtain the sensory score model and regression analysis results of the regression coefficients, which are shown in Table 7. P < 0.01 is extremely significant, indicated by **, P < 0.05 is significant, indicated by *, and P > 0.05 is not significant, indicated by ns.

[0166] Table 7

[0167]

[0168]

[0169] As can be seen from Table 7, the model showed a significant difference (P < 0.001), and the coefficient of determination R 2 The error of the model is small, and the coefficient of determination R is 0.9567, which indicates that the model has a good degree of fit and can fit the test results more intuitively. Adj 2 The model is 0.9135, and theoretical analysis and prediction can be performed using this model. Specific analysis of the data in Table 7 shows that the primary factor, highland barley addition, has a very significant effect on the sensory score (P < 0.01), while the addition of tartary buckwheat, corn germ oil, and xylitol has a significant effect on the sensory score (P < 0.05). Among the four influencing factors, the degree of influence on the sensory score is C > B > A > D, that is, the addition of highland barley > the addition of tartary buckwheat > the addition of corn germ oil > the addition of xylitol, and the secondary factor A 2 、B 2 、C 2 、D 2 The effects on sensory scores were extremely significant (P<0.01), indicating that these three factors had a nonlinear effect on sensory scores. The interaction terms AB, AD, and BC had extremely significant effects on sensory scores (P<0.01), and AC had a significant effect on sensory scores (P<0.05).

[0170] Process the data and get the residual normal concept distribution analysis diagram (see Figure 18 (a)), actual value and predicted value diagram (see Figure 18(b)). Figure 18 As can be seen from (a) and (b), the residual distribution of the test conforms to the normal law, the correspondence between the test predicted value and the actual value is good, and all the values ​​are basically close to a straight line, indicating that the predicted value and the actual value are close, and the prediction error is small. It also shows that the reliability of the test model equation is high, and the equation has a good fit. The test fitting equation can be used to analyze and predict the test.

[0171] The response surface diagram of the test results was drawn using Design-Expert 10.0.3 software, see Figure 19 ,in, Figure 19 (a) is the 3D diagram and contour map of AB interaction. Figure 19 (b) is the 3D map and contour map of AC interaction. Figure 19 (c) is the 3D map and contour map of AD interaction. Figure 19 (d) is the 3D map and contour map of BC interaction. Figure 19 (e) is the 3D map and contour map of BD interaction, Figure 19 (f) shows the 3D graph and contour plot of the CD interaction. In these 3D graphs and contour plots, the color change from blue to red indicates a shift from a low to a high response value. A faster change indicates a steeper slope, meaning a more significant impact on the test results. The 3D response surface plot can intuitively reflect the impact of the interactions between various factors on sensory scores, helping to identify optimal process parameters and the interactions between them.

[0172] from Figure 19 As can be seen in (a), in the AB interaction surface, as the addition of corn germ oil increases, the sensory score first increases and then decreases. When the addition of corn germ oil is low, the sensory score first stabilizes and then decreases with the increase of tartary buckwheat addition. When the addition of corn germ oil is high, the sensory score first increases and then decreases with the increase of tartary buckwheat addition. There is a significant interaction between the addition of corn germ oil and tartary buckwheat. Considering only the interaction between the two, it is found that when the addition of tartary buckwheat is about 12-18 parts and the addition of corn germ oil is about 22-28 parts, the sensory score is higher.

[0173] from Figure 19As can be seen in (b), in the AC interaction surface, as the amount of highland barley added increases, the sensory score shows a trend of first increasing and then decreasing. When the amount of highland barley added is low, as the amount of corn germ oil added increases, the sensory score shows a trend of first increasing and then leveling off. When the amount of highland barley added is large, as the amount of corn germ oil added increases, the sensory score shows a trend of first increasing and then decreasing. There is a significant interaction between the amount of corn germ oil added and the amount of highland barley added. Considering only the interaction between the two, it is known that when the amount of highland barley added is about 17-23 parts and the amount of corn germ oil added is about 22-28 parts, the sensory score is higher.

[0174] from Figure 19 As can be seen in (c), on the AD interaction surface, as the amount of corn germ oil added increases, the sensory score first increases and then decreases. When the amount of corn germ oil added is low, the sensory score first levels off and then decreases as the amount of xylitol added increases. When the amount of corn germ oil added is high, the sensory score first increases and then decreases as the amount of xylitol added increases. This indicates that there is a significant interaction between the amount of corn germ oil added and the amount of xylitol added. Considering only the interaction between the two, the sensory score is higher when the amount of xylitol added is around 17-23 parts and the amount of corn germ oil added is around 22-28 parts.

[0175] from Figure 19 As can be seen in (d), in the BC interaction surface, as the amount of highland barley added increases, the sensory score shows a trend of first increasing and then decreasing. When the amount of highland barley added is low, as the amount of tartary buckwheat added increases, the sensory score shows a trend of first being flat and then decreasing. When the amount of highland barley added is high, as the amount of tartary buckwheat added increases, the sensory score shows a trend of first increasing and then decreasing. This indicates that there is a significant interaction between the amount of highland barley and tartary buckwheat added. Considering only the interaction between the two, the sensory score is higher when the amount of tartary buckwheat added is about 12-18 parts and the amount of highland barley flour added is about 17-23 parts.

[0176] from Figure 19 As can be seen in (e), in the BD interaction surface, with the increase of the addition amount of xylitol and tartary buckwheat, the sensory score first increases and then decreases. Considering only the interaction between the two, it is known that when the addition amount of tartary buckwheat is about 12 to 18 parts and the addition amount of xylitol is about 17 to 23 parts, the sensory score is higher.

[0177] from Figure 19 As can be seen from (f), in the CD interaction surface, as the amount of highland barley and xylitol added increases, the sensory score tends to first increase and then decrease. Considering only the interaction between the two, it is known that when the amount of xylitol added is about 17 to 23 parts and the amount of highland barley added is about 17 to 23 parts, the sensory score is higher.

[0178] Taking the maximum sensory score as the optimization target, the experiment was optimized by Design-Expert 10.0.3 software, and the predicted sensory score was 92.035. The predicted values ​​of the four factors were 25.145 parts of corn germ oil addition, 14.538 parts of buckwheat addition, 20.544 parts of highland barley addition, and 19.493 parts of xylitol addition. In order to determine the accuracy of the model, the optimized parameters were used for verification experiments. For the convenience of operation, the condition parameters were set as 25.1 parts of corn germ oil addition, 14.5 parts of buckwheat addition, 20.5 parts of highland barley addition, and 19.5 parts of xylitol addition. The experiment was repeated 3 times under this condition, and the average sensory score was 92.6±0.87, which was within 5% deviation from the model predicted value of 92.035, indicating that the process parameters optimized by the model were reliable. The highland barley and tartary buckwheat coarse grain biscuits provided by the present invention have the best sensory score when they include 20 to 21 parts of highland barley, 14 to 15 parts of tartary buckwheat, 25 to 26 parts of corn germ oil and 19 to 20 parts of sweetener in parts by mass.

[0179] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will readily appreciate that other variations or modifications based on the above descriptions are possible. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. An edible composition, characterized in that The invention comprises the following raw materials in parts by weight: 15-25 parts of highland barley, 10-20 parts of bitter buckwheat, 5-15 parts of red beans, 10-20 parts of black rice, 5-15 parts of mung beans and 20-30 parts of corn germ oil.

2. The edible composition according to claim 1, wherein The invention also includes at least one of a sweetener and baking soda.

3. The edible composition according to claim 2, characterized in that Calculated by weight, the sweetener is 15 to 25 parts; and / or, by mass, 0.1 part of baking soda; And / or, the sweetener includes at least one of xylitol, maltitol, and erythritol.

4. Use of the edible composition according to any one of claims 1 to 3 in the preparation of a product having any of the functions of lowering blood lipids, controlling blood sugar, controlling weight, regulating intestinal flora, clearing the intestines, moisturizing bowel movements, strengthening the spleen and stomach, improving liver and kidney damage, enhancing the body's antioxidant capacity, improving inflammation, preventing liver lesions caused by a high-fat diet, alleviating kidney lesions caused by a high-fat diet, and inhibiting adipose tissue degeneration; preferably, the product is a food or a medicine, more preferably a highland barley and buckwheat coarse grain biscuit.

5. A highland barley and buckwheat coarse grain biscuit, characterized in that: The edible composition comprises the edible composition according to any one of claims 1 to 3.

6. The highland barley and tartary buckwheat coarse grain biscuits according to claim 5, characterized in that The invention comprises the following raw materials in parts by weight: 20-21 parts of highland barley, 14-15 parts of bitter buckwheat, 8-13 parts of red beans, 12-16 parts of black rice, 5-10 parts of mung beans, 25-26 parts of corn germ oil, 19-20 parts of sweetener and 0.1 part of baking soda.

7. The method for preparing highland barley and tartary buckwheat coarse grain biscuits according to claim 5 or 6, characterized in that: The steps include: S1: adding a sweetener and baking soda to corn germ oil and stirring until emulsified to obtain an emulsified mixture; S2: Cook highland barley, buckwheat, red beans, black rice, and mung beans, add them to the emulsified mixture, stir, let it stand, and shape it into biscuit dough; S3: Bake the biscuit embryos to obtain highland barley and buckwheat coarse grain biscuits.

8. The preparation method according to claim 7, characterized in that In step S2, the thickness of the biscuit embryo is 1 to 0.8 cm; And / or, in step S3, when baking the biscuit dough, the upper heat is 210-190° C., the lower heat is 140-170° C., and the baking time is 20-30 minutes.

9. The preparation method according to claim 7 or 8, characterized in that Cook highland barley, buckwheat, black rice, and mung beans at a temperature of 50-60°C for 12-13 minutes. And / or, the red beans are cooked at a temperature of 100-110° C. for 20-30 minutes.

10. The preparation method according to any one of claims 7 to 9, characterized in that: Before cooking, the process involves grinding highland barley, buckwheat, black rice, and mung beans into powder; and / or, after cooking the red beans, including the step of grinding them into red bean paste; And / or, the standing time is 30 to 35 minutes.

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