Anti-cracking compressed biscuit and preparation process thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses an anti-cracking functional compressed biscuit and a preparation method thereof. The compressed biscuit comprises a biscuit base and a functional coating, the biscuit base comprises medicinal and edible traditional Chinese medicine powder, oatmeal, oat flour, flaxseeds, edible oil, xanthan gum and water, and the functional coating comprises honey, nano SiO2, sodium alginate and deionized water; the raw materials of the biscuit base are kneaded into dough, then the dough is compressed by adopting a gradient baking process to obtain the biscuit base, and the functional coating slurry is uniformly sprayed on the surface of the biscuit base by adopting a spraying process to obtain the finished product of the compressed biscuit. According to the compressed biscuit, a biscuit base is prepared from traditional Chinese medicine components, coarse cereal components and additives which are homologous in medicine and food, and through the synergistic effect of the multiple components, the prepared compressed biscuit has rich layered taste and meanwhile has nutrition and functionality; all the components in the functional coating slurry cooperate to improve the adhesive force of the coating, prevent the surfaces of the biscuits from loosening and slag falling, enhance the barrier property and prolong the shelf life.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a crack-resistant compressed biscuit and its preparation process. Background Technology

[0002] Compressed biscuits are a high-energy food processed using a special technique. Their unique characteristics make them important in various scenarios. Their main ingredients typically include wheat flour, oil, sugar, and milk powder. Some products also add functional ingredients such as nuts, dried fruits, or traditional Chinese medicine to enhance taste and nutritional value. These ingredients are mixed and stirred before being fed into specialized pressing equipment, where they are compressed under high pressure and then baked.

[0003] The most significant characteristic of compressed biscuits is their high energy density. Due to the high-density compression process, they contain far more calories than regular biscuits of the same volume. At the same time, they are small in size and lightweight, making them easy to carry and store, and ideal for use in outdoor activities, disaster relief, and other similar scenarios.

[0004] However, existing compressed biscuits generally have the following defects: functional ingredients (such as Chinese medicinal herbs) in traditional recipes are easily deactivated by high-temperature baking; the surface cracking rate is generally greater than 25%, resulting in large transportation losses; the shelf life is short and they are susceptible to microbial contamination; and high-density compression leads to low digestibility and absorption. Summary of the Invention

[0005] In view of the defects and problems of functional ingredients being easily deactivated and high cracking rate in current compressed biscuits, this invention provides a crack-resistant compressed biscuit and its preparation process.

[0006] The present invention provides a crack-resistant functional compressed biscuit, comprising a biscuit base and a functional coating, wherein the ratio of the biscuit base to the functional coating is (20-30):1;

[0007] The biscuit base comprises the following ingredients by weight percentage:

[0008]

[0009]

[0010] The functional coating comprises the following raw materials by weight percentage:

[0011] Honey 40-60%

[0012] Nano SiO2 1-5%

[0013] Sodium alginate 0-1%

[0014] The remainder is deionized water.

[0015] The aforementioned crack-resistant functional compressed biscuit, wherein the biscuit base comprises the following raw materials by weight percentage:

[0016]

[0017] The functional coating comprises the following raw materials by weight percentage:

[0018] 50% honey

[0019] Nano SiO2 2%

[0020] Sodium alginate 0.5%

[0021] The remainder is deionized water.

[0022] The aforementioned anti-cracking functional compressed biscuits contain medicinal and edible herbs including Poria cocos, Dioscorea opposita, Lycium barbarum, and Pueraria lobata.

[0023] The aforementioned anti-cracking functional compressed biscuit contains a medicinal and edible herb composed of Poria cocos, Dioscorea opposita, Lycium barbarum, and Pueraria lobata in a mass ratio of 3:2:2:1.

[0024] The aforementioned anti-cracking functional compressed biscuits contain a medicinal and edible herbal powder of 100 mesh.

[0025] The aforementioned crack-resistant functional compressed biscuits contain oat flakes with a β-glucan content of ≥4%.

[0026] The aforementioned crack-resistant functional compressed biscuits contain ≥85% α-linolenic acid retention in the flaxseed.

[0027] The specific surface area of ​​the nano-SiO2 in the aforementioned crack-resistant functional compressed biscuit is 200-400 m2 / g.

[0028] The above-mentioned crack-resistant functional compressed biscuit is prepared by the following steps:

[0029] First, the raw materials for the biscuit base are prepared into biscuit blanks according to the proportions, and the raw materials for the functional coating are compounded according to the proportions to prepare the functional coating slurry.

[0030] Secondly, the prepared biscuit dough is baked at 115℃ and 80% RH for 30-45 minutes to set the biscuit base and form a 0.8mm hard shell layer.

[0031] Then, the shaped biscuit blanks were linearly dehumidified to 30% RH at 90℃; afterwards, they were pulsed dehumidified at 70℃ in a vacuum drying oven until Aw≤0.60.

[0032] Finally, the dried biscuits are compressed using a biscuit compressor at a pressure of 6-10 tons to obtain a compressed biscuit blank. A functional coating slurry is then sprayed onto the surface of the compressed biscuit blank using a dual-fluid nozzle. After spraying, the blank is cured at 45°C and 40% RH for 30-50 minutes to obtain the finished product.

[0033] The aforementioned crack-resistant functional compressed biscuits were coated with a functional coating using a dual-fluid nozzle at an air pressure of 0.3 MPa and a particle size of D50 = 25 μm.

[0034] Compared with the prior art, the beneficial effects of the present invention are:

[0035] This invention uses medicinal and edible ingredients, whole grains, and additives to prepare biscuit base. Through the synergistic effect of multiple components, the prepared compressed biscuits not only have a rich and layered taste but also possess nutritional and functional properties. The main raw materials are Poria cocos, yam, wolfberry, and kudzu root, which are rich in polysaccharides, dietary fiber, and natural colloids. They possess abundant hydroxyl and carboxyl groups that adsorb water molecules, exhibiting strong hydrophilicity and improving the dough's water-holding capacity. Simultaneously, the fine texture of Poria cocos and kudzu root powder after passing through a 100-mesh sieve, combined with their small-molecule active ingredient puerarin, improves dough extensibility and reduces the risk of breakage during processing. Furthermore, the abundant active ingredients such as wolfberry polysaccharides and puerarin synergize with oat β-glucan and flaxseed Omega-3 fatty acids, giving the product both nutritional value and antioxidant and metabolic-regulating effects.

[0036] This invention combines the delicate texture of medicinal and edible ingredients with the granular feel of whole grain components, giving the biscuits a rich and layered taste. At the same time, it utilizes the lubricating effect of oils and the structural support of fibers / colloids to achieve a balance, making the biscuits crisp yet not easily broken, avoiding the fragility problem caused by simple crispness. The combined water-locking effect of xanthan gum and polysaccharides reduces moisture loss after baking and delays the hardening of the biscuits. The oils inhibit starch retrogradation, and together with the spatial barrier of dietary fiber, the taste changes little during the shelf life, extending the crispness period of the product.

[0037] The whole grain ingredients of this invention are oat flakes, oat flour, and flaxseed. Oat flakes contain soluble dietary fiber β-glucan, which has excellent water and oil holding properties, increasing dough viscosity and elasticity. Oat flour has small starch particles that can be evenly dispersed in the system. Flaxseed contains soluble fiber flaxseed gum, which enhances dough cohesion, and unsaturated fatty acids lubricate the particles, improving crispness. Furthermore, both the medicinal and edible components and the whole grain components are rich in polysaccharides and dietary fiber. Their hydrophilic groups can jointly adsorb water molecules to form a combined water-holding system, preventing uneven moisture distribution from causing localized dryness or soggyness in the dough. Simultaneously, the fine powders of Poria cocos and kudzu root can fill the rough structure of the oat flakes, improving dough uniformity.

[0038] This invention uses edible oil as a lubricant, which reduces dough stickiness, facilitates shaping, inhibits starch retrogradation, and delays hardening. In addition, edible oil can also be miscible with the unsaturated fatty acids in flaxseed to form a lipid lubricating layer, reducing friction between oat fiber, xanthan gum network and starch particles, and improving dough extensibility. Furthermore, the oil can also insert into the gaps in the xanthan gum gel network, reducing network rigidity and keeping the cookies crisp after baking, preventing them from becoming too hard.

[0039] The xanthan gum added in this invention forms a three-dimensional gel network through hydrogen bonds, which can encapsulate starch particles in Poria cocos, yam, and oats. The two work together to effectively lock in water while suppressing the expansion stress of starch particles during baking through steric hindrance, thus preventing structural rupture due to excessive expansion during baking. The rigidity of the starch particles can also enhance the stability of the xanthan gum network, preventing the network from collapsing due to high-temperature baking.

[0040] This invention involves spraying a functional coating slurry onto a compressed biscuit base. This not only solves the problem of crumbly and loose surface caused by moisture loss after baking, but also makes the biscuits harder. The synergistic effect of honey, sodium alginate, and nano-SiO2 enhances coating adhesion, improves barrier properties, and extends shelf life. The glassy structure formed by honey on the biscuit surface and the film-forming properties of sodium alginate create a "dual barrier network." The tight molecular arrangement of honey enhances the density of the coating, while the continuous film of sodium alginate encapsulates the honey molecules, preventing a decrease in barrier properties due to localized crystallization. Simultaneously, the viscosity of honey enhances the barrier properties of the biscuit base. The adhesion of the sodium alginate film to the biscuit surface is enhanced, while the flexibility of sodium alginate alleviates the brittleness that honey's glassy state may cause. Nano-SiO2, with its small particle size, can fill the tiny pores created by water evaporation during the sodium alginate film formation process and the micro-cracks on the biscuit surface, forming a "filling-film formation" composite structure. This reduces blockages and enhances the continuity of the coating, while the rigid particles support the film structure. Combined with the flexibility of sodium alginate, this improves the tensile strength of the coating and further reduces the risk of cracking. Simultaneously, the antibacterial properties of honey and the dense film structure of sodium alginate form a three-dimensional antibacterial barrier, improving antibacterial efficiency and extending shelf life.

[0041] This invention employs a gradient baking process. In the first stage, baking at 115℃ / 80%RH for 40 minutes forms a 0.8mm hard shell layer, achieving biscuit shaping. In the second stage, linear dehumidification at 90℃ to 30%RH completes moisture migration. In the third stage, a vacuum drying oven is used, with pulse dehumidification at 70℃ for 15 minutes followed by 5 minutes, until Aw≤0.60 for curing. By controlling the temperature in segments and matching the shrinkage rate with the shaping rate, the synergistic matching of moisture migration, vapor pressure change, and structural shaping is achieved. This fundamentally avoids sudden changes in vapor pressure and stress concentration caused by uncontrolled moisture evaporation, significantly reducing the cracking rate of the biscuit base, while ensuring uniform product structure and stable shaping. Attached Figure Description

[0042] Figure 1 The figures show a comparison of functional compressed biscuit samples prepared according to the present invention. In the figures, A is the sample with a spray coating; B is the sample with an added coating. Detailed Implementation

[0043] This invention provides a crack-resistant functional compressed biscuit and its preparation method. The invention is further illustrated below with examples and accompanying drawings. However, this invention is not limited to these specific embodiments. Those skilled in the art can refer to the content of this document and appropriately modify the process parameters to achieve the desired result. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and are considered to be included in this invention.

[0044] Example 1: The compressed biscuit of this example includes a biscuit base and a functional coating, wherein the weight ratio of the biscuit base to the functional coating is 25:1;

[0045] Biscuit base preparation:

[0046] (1) Weigh 100 parts of medicinal and edible Chinese herbal powder mixed with Poria cocos powder, yam powder, wolfberry powder and kudzu root powder in a ratio of 3:2:2:1, 20 parts of oat flakes, 30 parts of oat flour, 15 parts of flaxseed, 15 parts of edible oil, 19 parts of water and 1 part of xanthan gum.

[0047] (2) Pour the above powder into the dough mixer and mix at low speed for 1-2 minutes to mix the powder evenly and avoid local lumps. Then slowly add the cooking oil and mix at medium speed for 3-5 minutes to fully combine the oil with the dry powder. Add water in 2-3 batches and mix at low speed until the dry powder has completely absorbed the water to form a dough with a moderate consistency.

[0048] (3) After letting the dough rest at room temperature for 15-20 minutes, put it into a dough sheeter and press it into a sheet of uniform thickness by the upper and lower rollers. Use cookie cutters to cut the sheet into cookie blanks with neat and even edges.

[0049] (4) The biscuit dough is baked at 115℃ and 80% RH for 40 minutes to set the shape and form a hard shell layer of 0.8 mm; then, the set biscuit dough is linearly dehumidified at 90℃ to 30% RH; then, a vacuum drying oven is used to pulse dehumidify at 70℃ until Aw≤0.60;

[0050] (5) The dried biscuits are compressed using a biscuit compressor at a pressure of 8 tons to obtain biscuit blanks;

[0051] Functional coating spraying:

[0052] (1) Weigh 4 parts of honey, 0.16 parts of nano SiO2, 0.04 parts of sodium alginate, and 3.8 parts of deionized water; prepare the above raw materials into a functional coating slurry;

[0053] (2) A functional coating slurry is sprayed onto the surface of the biscuit blank using a dual-fluid nozzle. The atomization parameters are 0.3 MPa and the particle size D50 = 25 μm. After spraying, the biscuit blank is cured at 45℃ and 40% RH for 30-50 minutes to obtain the finished compressed biscuit.

[0054] Example 2: The compressed biscuit of this example includes a biscuit base and a functional coating, wherein the weight ratio of the biscuit base to the functional coating is 20:1;

[0055] Biscuit base preparation:

[0056] (1) Weigh 110 parts of medicinal and edible Chinese herbal powder, 20 parts of oat flakes, 30 parts of oat flour, 10 parts of flaxseed, 10 parts of edible oil, 19 parts of water, and 1 part of xanthan gum, which are mixed with poria cocos powder, yam powder, wolfberry powder and kudzu root powder in a ratio of 3:2:2:1.

[0057] (2) Pour the above powder into the dough mixer and mix at low speed for 1-2 minutes to mix the powder evenly and avoid local lumps. Then slowly add the cooking oil and mix at medium speed for 3-5 minutes to fully combine the oil with the dry powder. Add water in 2-3 batches and mix at low speed until the dry powder has completely absorbed the water to form a dough with a moderate consistency.

[0058] (3) After letting the dough rest at room temperature for 15-20 minutes, put it into a dough sheeter and press it into a sheet of uniform thickness by the upper and lower rollers. Use cookie cutters to cut the sheet into cookie blanks with neat and even edges.

[0059] (4) The biscuit dough is baked at 115℃ and 80% RH for 40 minutes to set the shape and form a hard shell layer of 0.8 mm; then, the set biscuit dough is linearly dehumidified at 90℃ to 30% RH; then, a vacuum drying oven is used to pulse dehumidify at 70℃ until Aw≤0.60;

[0060] (5) After the dried biscuits are crushed, they are compressed using a biscuit compressor at a pressure of 10 tons to obtain biscuit blanks;

[0061] Functional coating spraying:

[0062] (1) Weigh 5 parts honey, 0.2 parts nano SiO2, 0.05 parts sodium alginate, and 4.75 parts deionized water; prepare the above raw materials into a functional coating slurry;

[0063] (2) The functional coating slurry is uniformly sprayed onto the surface of the biscuit blank using a dual-fluid nozzle. The atomization parameters are 0.3MPa and the particle size D50 = 25μm. After spraying, the biscuit blank is cured at 45℃ and 40%RH for 30-50 minutes to obtain the finished compressed biscuit.

[0064] Example 3: The compressed biscuit of this example includes a biscuit base and a functional coating, wherein the ratio of the biscuit base to the functional coating by weight is 30:1;

[0065] Biscuit base preparation:

[0066] (1) Weigh 135 parts of medicinal and edible Chinese herbal powder, 60 parts of oat flakes, 30 parts of oat flour, 15 parts of flaxseed, 30 parts of edible oil, 27 parts of water, and 3 parts of xanthan gum, which are mixed with Poria cocos powder, yam powder, wolfberry powder and kudzu root powder in a ratio of 3:2:2:1.

[0067] (2) Pour the above powder into the dough mixer and mix at low speed for 1-2 minutes to mix the powder evenly and avoid local lumps. Then slowly add the cooking oil and mix at medium speed for 3-5 minutes to fully combine the oil with the dry powder. Add water in 2-3 batches and mix at low speed until the dry powder has completely absorbed the water to form a dough with a moderate consistency.

[0068] (3) After letting the dough rest at room temperature for 15-20 minutes, put it into a dough sheeter and press it into a sheet of uniform thickness by the upper and lower rollers. Use cookie cutters to cut the sheet into cookie blanks with neat and even edges.

[0069] (4) The biscuit dough is baked at 115℃ and 80% RH for 40 minutes to set the shape and form a hard shell layer of 0.8 mm; then, the set biscuit dough is linearly dehumidified at 90℃ to 30% RH; then, a vacuum drying oven is used to pulse dehumidify at 70℃ until Aw≤0.60;

[0070] (5) The dried biscuits are compressed using a biscuit compressor at a pressure of 6 tons to obtain biscuit blanks;

[0071] Functional coating spraying:

[0072] (1) Weigh 5 parts honey, 0.2 parts nano SiO2, 0.05 parts sodium alginate, and 4.75 parts deionized water; prepare the above raw materials into a functional coating slurry;

[0073] (2) A functional coating slurry is sprayed onto the surface of the biscuit blank using a dual-fluid nozzle. The atomization parameters are 0.3 MPa and the particle size D50 = 25 μm. After spraying, the biscuit blank is cured at 45℃ and 40% RH for 30 minutes to obtain the finished compressed biscuit.

[0074] Comparative Example 1: The similarities between this comparative example and Example 1 will not be repeated. The difference is that the functional coating slurry of this comparative example is prepared by 50% honey and 50% deionized water, and then uniformly sprayed onto the surface of the biscuit base using a dual-fluid nozzle to obtain compressed biscuits.

[0075] Comparative Example 2: The similarities between this comparative example and Example 1 will not be repeated. The difference is that the functional coating slurry of this comparative example is prepared from 50% honey, 0.5% sodium alginate and 49.5% deionized water, and then uniformly sprayed onto the surface of the biscuit base using a dual-fluid nozzle to obtain compressed biscuits.

[0076] Comparative Example 3: The similarities between this comparative example and Example 1 will not be repeated. The difference is that the functional coating slurry of this comparative example is prepared from 50% honey, 2% nano SiO2 and 48% deionized water, and then uniformly sprayed onto the surface of the biscuit blank using a dual-fluid nozzle to obtain compressed biscuits.

[0077] Comparative Example 4: The similarities between this comparative example and Example 1 will not be repeated here. The difference is that an equal amount of functional coating slurry is added to biscuit crumbs during the compression stage to obtain compressed biscuits.

[0078] Comparative Example 5: The similarities between this comparative example and Example 1 will not be repeated. The difference is that the biscuit dough was baked at 150°C for 10 minutes to set the shape, and then baked at 180°C for another 8 minutes to obtain the biscuit base.

[0079] Experiment 1: Performance Testing

[0080] In this experiment, the coating adhesion of compressed biscuits from Examples 1, 1, 2, and 3, as well as the compressed biscuit blanks, was tested. Adhesive tape was used to stick to and peel off the surface of the compressed biscuits, and the surface coating peeling was observed. At the same time, the biscuit folding strength and accelerated test were performed on the compressed biscuits of the above groups. The results are shown in Table 1 below.

[0081] Table 1. Results of adhesion, folding resistance and accelerated testing of different groups of compressed biscuits.

[0082] Group Adhesion Flexural strength (N) Store at 37℃ / 75% humidity for 30 days. Example 1 No debris falling off 35.8 No mold spots appeared after 30 days Comparative Example 1 Small area of ​​debris fell off. 20.7 Mold spots appeared after 18 days Comparative Example 2 Small area of ​​debris fell off. 23.9 Mold spots appeared after 20 days Comparative Example 3 Small area of ​​debris fell off. 25.6 Mold spots appeared after 23 days Compressed biscuit dough Large areas of debris fell off 18.3 Mold spots appeared after 15 days

[0083] As shown in Table 1, the functional coating slurry of the present invention can improve the coating adhesion and flexural strength of compressed biscuits and extend their shelf life. The main reason may be that the synergistic effect between honey, sodium alginate and nano-SiO2 makes the coating adhesion stronger. The glassy structure formed by honey on the biscuit surface and the film-forming properties of sodium alginate form a "double barrier network". The tight molecular arrangement of honey enhances the density of the coating, while the continuous film of sodium alginate wraps the honey molecules, preventing the barrier properties from decreasing due to local crystallization. At the same time, the viscosity of honey can enhance the adhesion between the sodium alginate film and the biscuit surface, while the flexibility of sodium alginate alleviates the brittleness that may be caused by the glassy state of honey. Nano-SiO2, with its small particle size, can fill the tiny pores caused by water evaporation during the film formation of sodium alginate and the micro-cracks on the biscuit surface, forming a "filling-film forming" composite structure. This not only reduces barrier gaps and enhances the continuity of the coating, but also supports the film structure through rigid particles. Combined with the flexibility of sodium alginate, it improves the tensile strength of the coating and further reduces the risk of cracking. Meanwhile, the antibacterial properties of honey and the dense membrane structure of sodium alginate form a three-dimensional antibacterial barrier, which can improve antibacterial efficiency and extend shelf life.

[0084] Experimental Example 2: To verify the effect of the functional coating slurry addition method on the properties of compressed biscuits, this experimental example compares the compressed biscuits prepared in Example 1 and Comparative Example 4. The results are as follows: Figure 1 As shown in the figure, A is a compressed biscuit sample with a spray coating, and B is a compressed biscuit sample with an added coating.

[0085] from Figure 1 It can be seen that the cookies with the functional coating slurry sprayed onto the compressed biscuit base are more regular in shape, with no cracks and no crumbs at the edges; while the cookies with the functional coating slurry added to the biscuit crumbs and compressed are incomplete, relatively loose in texture, with crumbs at the edges and minor cracks in the body.

[0086] Test Example 3: Crack Rate

[0087] To verify the effect of baking process on compressed biscuits, the cracking rate of compressed biscuits in Example 1 and Comparative Example 5 was statistically analyzed. 200 compressed biscuit samples were taken from each group. The presence of cracks in the biscuit body was considered as cracking. The results are shown in Table 2 below.

[0088] Table 2. Statistical results of cracking rate of different groups of compressed biscuits

[0089] Group Cracking rate Example 1 2％ Comparative Example 5 31％

[0090] As can be seen from Table 2, the gradient baking process of this invention can significantly reduce the cracking rate of compressed biscuits. This is mainly because by controlling the temperature in segments, the shrinkage rate and the shaping rate can be matched, and the synergistic matching of moisture migration, vapor pressure change and structural shaping can be achieved. This fundamentally avoids the sudden change in vapor pressure and stress concentration caused by uncontrolled moisture evaporation, significantly reducing the cracking rate of the biscuit base, while ensuring that the product structure is uniform and the shaping is stable.

[0091] The above description is only a preferred embodiment of the present invention and does not limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A crack-resistant functional compressed biscuit, characterized in that: It includes a biscuit base and a functional coating, wherein the ratio of the biscuit base to the functional coating is (20-30):1; The biscuit base comprises the following ingredients by weight percentage: 45-55% of Chinese medicinal herbs are also used in food. Oatmeal 10-20% 10-20% oat flour 5-10% flaxseed 5-10% cooking oil Water 8-12% Xanthan gum 0-1%; The functional coating comprises the following raw materials by weight percentage: Honey 40-60% Nano SiO2 1-5% Sodium alginate 0-1% The remainder is deionized water.

2. The crack-resistant functional compressed biscuit according to claim 1, characterized in that: The biscuit base comprises the following ingredients by weight percentage: 50% of Chinese medicinal herbs are also used in food. 15% oatmeal 10% oat flour Flaxseed 7.5% Cooking oil 7.5% Water 9.5% Xanthan gum 0.5%; The functional coating comprises the following raw materials by weight percentage: 50% honey Nano SiO2 2% Sodium alginate 0.5% The remainder is deionized water.

3. The crack-resistant functional compressed biscuit according to claim 1, characterized in that: The medicinal and edible herbs mentioned include Poria cocos, Dioscorea opposita, Lycium barbarum, and Pueraria lobata.

4. The crack-resistant functional compressed biscuit according to claim 3, characterized in that: The medicinal and edible herbs mentioned are composed of Poria cocos, Dioscorea opposita, Lycium barbarum, and Pueraria lobata in a mass ratio of 3:2:2:

1.

5. The crack-resistant functional compressed biscuit according to claim 3, characterized in that: The medicinal and edible herbs mentioned are 100-mesh powder.

6. The crack-resistant functional compressed biscuit according to claim 1, characterized in that: The oatmeal contains ≥4% β-glucan.

7. The crack-resistant functional compressed biscuit according to claim 1, characterized in that: The flaxseed retains ≥85% of α-linolenic acid.

8. The crack-resistant functional compressed biscuit according to claim 1, characterized in that: The specific surface area of ​​the nano-SiO2 is 200-400 m² / g.

9. The crack-resistant functional compressed biscuit according to claim 1, characterized in that: Its preparation method includes the following steps: First, the raw materials for the biscuit base are prepared into biscuit blanks according to the proportions, and the raw materials for the functional coating are compounded according to the proportions to prepare the functional coating slurry. Secondly, the prepared biscuit dough is baked at 115℃ and 80%RH for 30-45 minutes to set the biscuit base and form a 0.8mm hard shell layer. Then, the shaped biscuit blanks were linearly dehumidified to 30%RH at 90℃; afterwards, they were pulsed dehumidified at 70℃ in a vacuum drying oven until Aw≤0.

60. Finally, after the dried biscuits are cooled, they are compressed using a biscuit compressor at a pressure of 6-10 tons to obtain a compressed biscuit blank. A functional coating slurry is then sprayed onto the surface of the biscuit blank using a dual-fluid nozzle. After spraying, the blank is cured at 45°C and 40%RH for 30-50 minutes to obtain the finished compressed biscuit.

10. The crack-resistant functional compressed biscuit according to claim 9, characterized in that: When using a dual-fluid nozzle to spray the functional coating, the air pressure is 0.3 MPa and the particle size D50 is 25 μm.

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