Preparation method of low-GI crisp biscuits

Abstract

The preparation method of the low-GI crisp biscuits comprises the following steps that 1, ammonium bicarbonate and edible salt are dissolved in water in advance, then the ammonium bicarbonate and the edible salt which are dissolved in water, maltitol and soya bean lecithin are put into a pre-stirring tank, the materials are mixed and stirred to be uniform, and a premix is obtained; step 2, pumping the premix in the pre-stirring tank into a horizontal dough beating pot, adding palm oil and essence, uniformly mixing and stirring, continuously adding flour, oat bran, calcium carbonate and sodium bicarbonate into the horizontal dough beating pot, and mixing and stirring into dough; step 3, conveying the mixed and stirred dough into a roller printing machine to obtain biscuit wrappers; 4, the temperatures of five temperature zones of an oven are set in advance, after the temperature of each temperature zone reaches a set value, the biscuit wrappers are fed into the oven, and the low-GI crisp biscuits are obtained through baking forming. GI value certification shows that the glycemic index of the prepared crisp biscuit is smaller than or equal to 55, and the crisp biscuit is more suitable for being free of sugar and meets the national standard requirement.

Description

Technical Field

[0001] This invention belongs to the field of biscuit preparation technology, specifically relating to a method for preparing low-GI shortbread biscuits. Background Technology

[0002] Existing biscuits are basically made from flour, sugar, oil, and other ingredients and food additives, baked at high temperatures. Because they don't fully consider the actual nutritional value of biscuits, and some additives contain toxic residues, they have been classified as junk food by international food organizations. Furthermore, traditional biscuit manufacturing processes often don't take into account the impact of baking temperature on various raw materials, potentially destroying some nutrients and even producing toxic substances. In addition, due to limitations in processing and flavor, the development of shortbread biscuits in my country has been slow in recent years, far from meeting consumer demand. To address consumers' needs for diverse biscuit varieties and flavors, and to better meet the consumption requirements of a broad consumer base, especially the needs of the elderly, children, and diabetic patients, there is an urgent need to develop sugar-free biscuits. Summary of the Invention

[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for preparing low-GI shortbread cookies.

[0004] The present invention adopts the following technical solution: A method for preparing a low-GI shortbread biscuit includes the following steps: Step 1: Dissolve ammonium bicarbonate and edible salt in water beforehand. Then add the dissolved ammonium bicarbonate, edible salt, maltitol, and soy lecithin to the premixing tank and mix them evenly to obtain a premix. Step 2: Transfer the premixed material from the premixing tank to the horizontal mixing pot, add palm oil and flavoring, mix and stir evenly, then add flour, oat bran, calcium carbonate and sodium bicarbonate to the horizontal mixing pot and mix and stir into dough. Step 3: Pour the mixed dough into the dough hopper cart, send it to the tipping machine, and then the elevator will transport the dough to the roller printing machine. Turn on the roller printing machine to shape the dough and obtain the biscuit dough. Step 4: Pre-set the temperatures of the five temperature zones of the oven. After the temperature of each temperature zone reaches the set value, turn on the conveyor belt to send the biscuit dough into the oven and bake it to form the low-GI shortbread biscuit. The temperature of the five temperature zones increases first and then decreases along the direction of the conveyor belt. Step 5: Spray oil onto the surface of the low-GI shortbread cookies. After the low-GI shortbread cookies have cooled to 35°C, package them. The oil is a mixture of palm oil and corn oil, with the amount of corn oil added being 3-8% of the amount of palm oil added. The amounts of ammonium bicarbonate, salt, water, maltitol, soybean lecithin, palm oil, flavoring, oat bran, calcium carbonate, and sodium bicarbonate are as follows: ammonium bicarbonate is 0.8-1% of the flour weight, salt is 2-2.8% of the flour weight, water is 55-65% of the flour weight, maltitol is 28-32% of the flour weight, soy lecithin is 0.5-1% of the flour weight, palm oil is 6-8% of the flour weight, flavoring is 0.1-0.2% of the flour weight, oat bran is 16-20% of the flour weight, calcium carbonate is 1-3% of the flour weight, and sodium bicarbonate is 0.3-0.5% of the flour weight.

[0005] Furthermore, in step 4, the set temperature for zone 1 is 220-225℃, the set temperature for zone 2 is 255-260℃, the set temperature for zone 3 is 258-263℃, the set temperature for zone 4 is 205-210℃, and the set temperature for zone 5 is 200-205℃.

[0006] Furthermore, in step 2, when flour, oat bran, calcium carbonate, and sodium bicarbonate are added to the horizontal mixing pot, sesame seeds can also be added at the same time. The amount of sesame seeds added is 3-4% of the amount of flour added.

[0007] Furthermore, the horizontal dough-making pan includes a stirring rack, a pan body, a stirring assembly, a oscillating assembly, and a scraping assembly. The pot body is pivotally mounted on the mixing rack, has a dough-beating cavity extending downward from its top surface, and a sealing cover that can be flipped onto the pot body for sealing the dough-beating cavity. A mixing assembly mixes and stirs flour and additives entering the mixing chamber into a dough. The mixing assembly includes a mixing blade rotatably disposed in the mixing chamber and a rotating component disposed on the pot body and connected to drive the mixing blade to rotate. The oscillating component, located on the mixing rack, causes one end of the pot to oscillate upwards, causing the dough in the mixing chamber to pour out from the other end of the pot. The scraping assembly scrapes off the dough adhering to the inner wall of the mixing chamber, including a scraper plate movably disposed in the mixing chamber and a moving part disposed on the pot body to drive the scraper plate to move. In step 3, when the dough is poured into the dough hopper, the oscillating component causes one end of the pot to swing upwards, so that the dough in the mixing chamber is poured into the dough hopper from the other end of the pot. Simultaneously, as the dough is poured out, the moving component controls the scraper to move, assisting in the dough being poured from the pot into the dough hopper. Furthermore, the moving component includes two moving rods extending along the moving direction of the scraper and disposed opposite to each other on the pot body, two moving sleeves respectively sleeved on the two moving rods and connected to the upper end of the scraper, a moving motor disposed on the outside of the pot body, and a transmission component disposed between the moving motor and a moving sleeve.

[0008] Furthermore, the transmission component includes a drive sprocket connected to the output shaft of the moving motor, a driven sprocket rotatably mounted on the pot body opposite to the drive sprocket, and a transmission chain disposed between the drive sprocket and the driven sprocket. The transmission chain is connected to the movable sleeve on the same side, and the drive sprocket and the driven sprocket are respectively opposite to the two ends of the movable rod on the same side.

[0009] Furthermore, the pre-mixing tank includes a pre-mixing tank body, a mixing chamber disposed in the pre-mixing tank body, a mixing paddle assembly rotatably disposed in the mixing chamber, a drive motor connected to and driving the mixing paddle assembly to rotate, and a heat preservation assembly for heat preservation of the mixing chamber. The mixing paddle assembly includes a mixing shaft disposed at the bottom of the mixing chamber and extending upward, and mixing blades rotatably disposed in the mixing chamber. The mixing blades rotate around the mixing shaft, and the drive motor is connected to and drives the mixing blades to rotate.

[0010] Furthermore, the insulation component includes a first insulation cavity surrounding the outer periphery of the mixing cavity, a second insulation cavity disposed in the mixing cavity, a spiral tube spirally disposed in the first insulation cavity, a first water inlet pipe connected to the input end of the spiral tube, a second water inlet pipe connected between the output end of the spiral tube and the second insulation cavity, a drain pipe connected to the second insulation cavity, and an insulation layer surrounding the first insulation cavity.

[0011] Furthermore, the second insulation cavity includes a first cavity and a second cavity arranged at intervals. A partition plate is provided in the second insulation cavity to divide the second insulation cavity into the first cavity and the second cavity. The second water inlet pipe is connected to the first cavity, and the drain pipe is connected to the second cavity.

[0012] Furthermore, the hybrid blade includes a first bearing connected to the output shaft of the drive motor, a second bearing sleeved on the hybrid shaft opposite to the first bearing, two first connecting rods opposite to each other on the outer periphery of the first bearing, two second connecting rods opposite to each other on the outer periphery of the second bearing, and a plurality of hybrid blades connected between the first connecting rods and the staggered second connecting rods, wherein the hybrid blades are arranged in a spiral shape.

[0013] As can be seen from the above description of the present invention, compared with the prior art, the beneficial effects of the present invention are as follows: The shortbread biscuits prepared in this application have passed GI value certification, with a glycemic index ≤55. Compared with other sugar-free products of the same type on the market, they are more in line with sugar-free standards and meet the national standard requirement of total sugar less than 0.5g / 100g. Among them, the raw materials include food and medicine homologous ingredients, which are essential to supplement nutrition while satisfying the taste, and can also gently regulate the body through the properties of the ingredients, realizing the need for "eating snacks while maintaining health". In addition, the raw materials use whole grains such as oat bran, which makes the prepared biscuits rich in dietary fiber, which helps digestion, can improve cardiovascular function, and reduce the risk of hypertension, diabetes and obesity, thus meeting the preparation requirements of shortbread biscuits. Attached Figure Description

[0014] Figure 1 GI certification diagrams for the biscuits prepared in Examples 1-3; Figure 2 The image shows the test results of the shortbread biscuits prepared in Example 2; Figure 3 The image shows the test results of the shortbread biscuits prepared in Example 3; Figure 4 Schematic diagram of the pre-mixed tank Figure 1 ; Figure 5 This is an exploded view of the pre-mixed tank. Figure 6 This is a partial structural cross-sectional diagram of the pre-mixed tank; Figure 7 This is a partial structural diagram of a pre-mixed tank; Figure 8 This is a schematic diagram of the hybrid blade structure; Figure 9 Schematic diagram of a horizontal noodle-making pan Figure 1 ; Figure 10 Schematic diagram of a horizontal noodle-making pan Figure 2 ; Figure 11 A partial structural diagram of a horizontal noodle-making pan; Figure 12 This is a schematic diagram of the mixing rack structure; In the picture, 1. Premixing tank; 2. Horizontal dough beater; 11. Pre-mixing tank; 111. Inlet; 112. Outlet; 12. Mixing chamber; 13. Mixing paddle assembly; 131. Mixing shaft; 132. Mixing paddle blade; 133. First bearing; 134. Second bearing; 135. First connecting rod; 136. Second connecting rod; 137. Mixing blade; 14. Drive motor; 15. Insulation assembly; 151. First insulation chamber; 152. Second insulation chamber; 1521. First cavity; 1522. Second cavity; 1523. Partition plate; 153. Spiral tube; 154. First water inlet pipe; 155. Second water inlet pipe; 156. Drain pipe; 157. Insulation layer; 21. Mixing frame; 22. Pot body; 23. Mixing assembly; 24. Oscillating assembly; 25. Scraping assembly; 211. Mixing frame body; 212. Oscillating... 213. Moving section; 214. Swing bearing seat; 215. Counterweight block; 221. Connecting shaft; 222. Dough-forming cavity; 223. Sealing cover; 224. Tilting seat; 225. Lifting handle; 226. Swing shaft; 227. First mounting seat; 231. Second mounting seat; 231. Stirring blade; 2311. First stirring rod; 2312. Second stirring rod; 2313. Stirring shaft; 232. Rotating component; 2321. Rotating motor; 2322. Drive shaft; 2323. Driven shaft; 241. Swing cylinder; 242. Connecting seat; 251. Scraper; 2511. Scraper blade; 252. Moving component; 2521. Moving rod; 2522. Moving sleeve; 2523. Moving motor; 2524. Drive sprocket; 2525. Driven sprocket; 2526. Transmission chain. Detailed Implementation

[0015] The present invention will be further described below through specific embodiments.

[0016] A method for preparing a low-GI shortbread biscuit includes the following steps: Step 1: Dissolve ammonium bicarbonate and edible salt in water beforehand. Then, add the dissolved ammonium bicarbonate, edible salt, maltitol, and soy lecithin to a pre-mixing tank and stir for 5 minutes at 1460 r / min until the mixture is homogeneous to obtain a premix. Step 2: Transfer the premixed material from the premixing tank to the horizontal mixing pot, add palm oil and flavoring, and mix at 350 rpm for 30 seconds until well combined. Then add flour, oat bran, calcium carbonate, and sodium bicarbonate to the horizontal mixing pot and mix at 650 rpm for 4 minutes to form a dough. Step 3: Pour the mixed dough into the dough hopper cart, send it to the tipping machine, and then the elevator will transport the dough to the roller printing machine. Turn on the roller printing machine to form the dough, and you will get a biscuit dough weighing 107±1g. Step 4: Pre-set the temperatures of the five temperature zones of the oven. After the temperature of each temperature zone reaches the set value, turn on the conveyor belt to send the biscuit dough into the oven and bake it to form the low-GI shortbread biscuit. The temperature of the five temperature zones increases first and then decreases along the direction of the conveyor belt. Step 5: Spray oil onto the surface of the low-GI shortbread cookies at a ratio of 5±0.5%. After the low-GI shortbread cookies have cooled to 35°C, package them.

[0017] The amounts of ammonium bicarbonate, salt, water, maltitol, soybean lecithin, palm oil, flavoring, oat bran, calcium carbonate, and sodium bicarbonate are as follows: ammonium bicarbonate is 0.8-1% of the flour weight, salt is 2-2.8% of the flour weight, water is 55-65% of the flour weight, maltitol is 28-32% of the flour weight, soy lecithin is 0.5-1% of the flour weight, palm oil is 6-8% of the flour weight, flavoring is 0.1-0.2% of the flour weight, oat bran is 16-20% of the flour weight, calcium carbonate is 1-3% of the flour weight, and sodium bicarbonate is 0.3-0.5% of the flour weight.

[0018] In step 2, in actual production, a mixture of Hericium erinaceus and ginseng can be used to replace oat bran in equal amounts. When adding, the Hericium erinaceus and ginseng should be dried, ground into powder, and added at a mass ratio of 3:1. Alternatively, a mixture of dried mulberry and sesame can be used to replace oat bran in equal amounts, at a mass ratio of 2:1.

[0019] The preparation method of the fragrance is as follows: A. Fruit is added to a solution for ultrasonic extraction, filtration, concentration and drying to obtain fruit extract; B. Add the fruit extract to a high-speed shear mixer, then add ethyl maltol, ethyl 2-methylbutyrate, ethyl acetoacetate, methyl cinnamate, lactic acid, leaf alcohol, raspberry ketone, and propylene glycol to the mixer and mix to obtain a premix. C. Acetaldehyde and methyl thiobutyrate are added to the premix and stirred at high speed to obtain the fragrance.

[0020] Specifically, the mass ratio of fruit to solution is 1:10, the pH of the solution is 5, it is obtained by adding citric acid to ethanol and adjusting the solution, and the volume concentration of ethanol is 80%; the fruit can be strawberry, apple, or mulberry.

[0021] The percentage by weight of each ingredient in the flavoring is as follows: fruit extract 5%, ethyl maltol 6.4%, ethyl 2-methylbutyrate 1.3%, ethyl acetoacetate 2%, methyl cinnamate 1.6%, lactic acid 2.5%, leaf alcohol 1.6%, raspberry ketone 6.8%, acetaldehyde 0.0012%, methyl thiobutyrate 0.0025%, and propylene glycol as the balance. By limiting the preparation method of the flavoring to replace antioxidants, metabolic burden can be avoided, and long-term excessive intake may affect organ function. The additive-free formula is more suitable for sensitive groups. It can also preserve the original flavor of the ingredients and will not mask the natural flavors of wheat bran, ginseng, monkey head mushroom, and mulberry with artificial antioxidants. At the same time, it can also meet the trend of healthy consumption, satisfy the dietary demand of "less additives and pure nature", and improve product acceptance.

[0022] In step 4, the set temperature for zone 1 is 220-225℃, the set temperature for zone 2 is 255-260℃, the set temperature for zone 3 is 258-263℃, the set temperature for zone 4 is 205-210℃, and the set temperature for zone 5 is 200-205℃.

[0023] In step 5, the oil is prepared by mixing palm oil and corn oil, with the amount of corn oil added being 3-8% of the amount of palm oil added.

[0024] Furthermore, the pre-mixing tank 1, which mixes and stirs the sugar alcohol, ammonium bicarbonate, brine, and soybean yogurt evenly, includes a pre-mixing tank body 11, a mixing chamber 12 disposed in the pre-mixing tank body 11, a mixing paddle assembly 13 rotatably disposed in the mixing chamber 12, a drive motor 14 connected to and driving the mixing paddle assembly 13 to rotate, and a heat preservation assembly 15 for heat preservation of the mixing chamber 12; specifically, the pre-mixing tank body 11 is provided with an inlet 111 for the additives to enter and an outlet 112 disposed at its bottom.

[0025] The insulation component 15 includes a first insulation cavity 151 surrounding the outer periphery of the mixing cavity 12, a second insulation cavity 152 disposed within the mixing cavity 12, a spiral tube 153 spirally disposed within the first insulation cavity 151, a first water inlet pipe 154 connected to the input end of the spiral tube 153, a second water inlet pipe 155 connected between the output end of the spiral tube 153 and the second insulation cavity 152, a drain pipe 156 connected to the second insulation cavity 152, and an insulation layer 157 surrounding the first insulation cavity 151. Specifically, the second insulation cavity 152 includes a first cavity 1521 and a second cavity 1522 spaced apart, and a partition plate 1523 is provided in the second insulation cavity 152 to divide the second insulation cavity 152 into the first cavity 1521 and the second cavity 1522. The second water inlet pipe 155 and the first cavity 152... 1. A drain pipe 156 is connected to the second cavity 1522. By defining the structure of the second insulation cavity 152, the insulation water can circulate between the spiral tube 153 and the second insulation cavity 152. Furthermore, a heating device is connected to the drain pipe 156 to heat the insulation water flowing out of the drain pipe 156, and then it flows into the spiral tube 153 from the first water inlet pipe 154 to ensure that the material in the mixing cavity 12 can be kept stable within a defined temperature range. By defining the structure of the insulation component 15, a second insulation cavity 152 communicating with the spiral tube 153 is set inside the mixing shaft 131, so that the mixing shaft 131 can heat and insulate the material located in the middle. At the same time, it can cooperate with the spiral tube 153 in the first insulation cavity 151 to ensure that the material in the mixing cavity 12 can be uniformly heated and insulated, ensuring the use of the material in subsequent processes.

[0026] The mixing paddle assembly 13 includes a mixing shaft 131 extending upward from the bottom of the mixing chamber 12 and a mixing blade 132 rotatably disposed in the mixing chamber 12. The mixing blade 132 rotates around the mixing shaft 131, and a drive motor 14 is connected to and drives the mixing blade 132 to rotate. Specifically, the mixing blade 132 includes a first bearing 133 connected to the output shaft of the drive motor 14, a second bearing 134 sleeved on the mixing shaft 131 and opposite to the first bearing 133, two first connecting rods 135 opposite to the outer periphery of the first bearing 133, two second connecting rods 136 opposite to the outer periphery of the second bearing 134, and a plurality of mixing blades 137 connected between the first connecting rods 135 and the staggered second connecting rods 136, and the mixing blades 137 are arranged in a spiral shape. By defining the structural composition of the mixing blade 132, the material entering the mixing chamber 12 can be mixed and stirred evenly.

[0027] The horizontal noodle-making pot 2 includes a stirring rack 21, a pot body 22 that can be oscillatingly mounted on the stirring rack 21, a stirring component 23 for mixing and stirring the incoming materials, an oscillating component 24 mounted on the stirring rack 21 to drive the pot body 22 to oscillate, and a scraping component 25 mounted in the pot body 22.

[0028] The pot body 22 is swayably mounted on the mixing rack 21, and has a dough-beating cavity 221 extending downward from its top surface and a sealing cover 222 that is flipped on the pot body 22 for sealing the dough-beating cavity 221; wherein, the cross-section of the dough-beating cavity 221 is U-shaped; specifically, the pot body 22 is provided with a flipping seat 223 that is movably connected to one side of the sealing cover 222, and the sealing cover 222 is provided with a lifting handle 224 for opening the sealing cover 222.

[0029] The mixing rack 21 includes a mixing rack body 211, two swing sections 212 disposed opposite to each other on the upper end of the mixing rack body 211, two swing bearing seats 213 respectively disposed on the two swing sections 212, and a counterweight 214 disposed on the mixing rack body 211. The pot body 22 is disposed between the two swing bearing seats 213, and its two sides are rotatably connected to the opposite swing bearing seats 213 via swing shafts 225. The counterweight 214 can increase the overall weight of the mixing rack body 211 and ensure the stability of the mixing rack 21 when the pot body 22 swings to output biscuit dough.

[0030] The mixing assembly 23 mixes and stirs the flour and additives entering the mixing chamber 221 into a dough. It includes a mixing blade 231 rotatably disposed in the mixing chamber 221 and a rotating component 232 disposed on the pot body 22 and connected to and driving the mixing blade 231 to rotate. Specifically, the rotating component 232 includes a rotating motor 2321 disposed on the outside of the pot body 22, a drive shaft 2322 disposed on the inner wall of the mixing chamber 221 and connected to the output shaft of the rotating motor 2321, and a drive shaft 2322 disposed on the inner wall of the mixing chamber 221 and connected to the output shaft of the rotating motor 2321. A driven shaft 2323 opposite to the driven shaft 2322; a stirring blade 231 is connected between the driven shaft 2322 and the driven shaft 2323, including a first stirring rod 2311 connected to the driven shaft 2322, a second stirring rod 2312 connected to the driven shaft 2323, and a stirring shaft 2313 disposed between the first stirring rod 2311 and the second stirring rod 2312, wherein the stirring shaft 2313 is spirally arranged, and the first stirring rod 2311 and the second stirring rod 2312 are arranged vertically opposite each other.

[0031] The oscillating component 24, located on the mixing rack 21, drives one end of the pot 22 to oscillate upwards, causing the dough in the mixing chamber 221 to pour out from the other end of the pot 22. Specifically, the oscillating component 24 includes an oscillating cylinder 241 mounted on the mixing rack 211 and a connecting seat 242 located at the lower end of the pot 22 and movably connected to the upper end of the oscillating cylinder 241. The mixing rack 211 is provided with a connecting shaft 215 movably connected to the lower end of the oscillating cylinder 241. After the biscuit dough is made, the oscillating cylinder 241 drives the pot 22 to lift one end connected to it upwards, causing the other end of the pot 22 to oscillate downwards, assisting in the outward output of the shortbread biscuit dough and reducing the difficulty of manually removing the biscuit dough.

[0032] The scraping assembly 25 scrapes away the dough adhering to the inner wall of the dough mixing chamber 221. It includes a scraper plate 251 movably disposed in the dough mixing chamber 221 and a moving part 252 disposed on the pot body 22 to drive the scraper plate 251 to move. Specifically, the scraper plate 251 is U-shaped, with scraping blades 2511 formed on both sides. The moving part 252 includes two moving rods 2521 extending along the moving direction of the scraper plate 251 and disposed opposite to each other on the pot body 22, two moving sleeves 2522 respectively sleeved on the two moving rods 2521 and connected to the upper end of the scraper plate 251, a moving motor 2523 disposed on the outside of the pot body 22, and a transmission component disposed between the moving motor 2523 and a moving sleeve 2522. Furthermore, the transmission components include a drive sprocket 2524 connected to the output shaft of the moving motor 2523, a driven sprocket 2525 rotatably mounted on the pot body 22 opposite to the drive sprocket 2524, and a transmission chain 2526 disposed between the drive sprocket 2524 and the driven sprocket 2525. The transmission chain 2526 is connected to the movable sleeve 2522 on the same side. The drive sprocket 2524 and the driven sprocket 2525 are respectively opposite to the two ends of the movable rod 2521 on the same side. The pot body 22 is provided with a first mounting seat 226 for mounting the moving motor 2523 and a second mounting seat 227 for mounting the driven sprocket 2525. Example

[0033] A method for preparing a low-GI shortbread biscuit includes the following steps: Step 1: Dissolve ammonium bicarbonate and edible salt in water beforehand. Then, add the dissolved ammonium bicarbonate, edible salt, maltitol, and soy lecithin to a pre-mixing tank and stir for 5 minutes at 1460 r / min until the mixture is homogeneous to obtain a premix. Step 2: Transfer the premixed material from the premixing tank to the horizontal mixing pot, add palm oil and flavoring, and mix at 350 rpm for 30 seconds until well combined. Then add flour, oat bran, calcium carbonate, and sodium bicarbonate to the horizontal mixing pot and mix at 650 rpm for 4 minutes to form a dough. Step 3: Pour the mixed dough into the dough hopper cart, send it to the tipping machine, and then the elevator will transport the dough to the roller printing machine. Turn on the roller printing machine to form the dough, and you will get a biscuit dough weighing 107±1g. Step 4: Pre-set the temperatures of the five temperature zones of the oven. After the temperature of each temperature zone reaches the set value, turn on the conveyor belt to send the biscuit dough into the oven and bake it to form the low-GI shortbread biscuit. The temperature of the five temperature zones increases and then decreases along the direction of the conveyor belt. The set temperature of zone 1 is 222℃, the set temperature of zone 2 is 258℃, the set temperature of zone 3 is 260℃, the set temperature of zone 4 is 208℃, and the set temperature of zone 5 is 202℃. Step 5: Spray oil onto the surface of the low-GI shortbread biscuits at a ratio of 5±0.5%. After the low-GI shortbread biscuits have cooled to 35°C, they are packaged. The oil is a mixture of palm oil and corn oil, with the amount of corn oil added being 5% of the amount of palm oil added.

[0034] The amounts of added ingredients are as follows: ammonium bicarbonate 0.9% of the flour weight, salt 2.5% of the flour weight, water 60% of the flour weight, maltitol 30% of the flour weight, soy lecithin 0.8% of the flour weight, palm oil 7% of the flour weight, flavoring 0.15% of the flour weight, oat bran 18% of the flour weight, calcium carbonate 2% of the flour weight, and sodium bicarbonate 0.4% of the flour weight. Example

[0035] The preparation method is basically the same as in Example 1. The main difference is that Hericium erinaceus and ginseng are used to replace oat bran in equal amounts. When adding them, Hericium erinaceus and ginseng are dried and then ground into powder before being added. The mass ratio of Hericium erinaceus to ginseng is 3:1. Example

[0036] The preparation method is basically the same as in Example 1. The main difference is that dried mulberry and sesame are used to replace oat bran in equal amounts. When adding them, the mass ratio of dried mulberry to sesame is 2:1.

[0037] The biscuits prepared in Examples 1-3 were subjected to GI value certification. For specific results, please refer to [link to relevant documentation]. Figure 1 Meanwhile, the total sugar content of the biscuits prepared in Examples 2 and 3 was measured, and the specific results are shown in [reference 1]. Figure 2 , Figure 3 .

[0038] In summary, the shortbread biscuits prepared in this application have passed GI value certification, with a glycemic index ≤55. Compared with other sugar-free products of the same type on the market, they are more in line with the sugar-free standard and meet the national standard requirement of less than 0.5g / 100g of total sugar. The addition of medicinal and edible ingredients aims to supplement nutrition while satisfying taste, and also to gently regulate the body through the properties of the ingredients, fulfilling the need for "healthy snacking." Furthermore, the use of whole grains such as oat bran in the ingredients makes the biscuits rich in dietary fiber, aiding digestion, improving cardiovascular function, and reducing the risk of hypertension, diabetes, and obesity, thus meeting the requirements for shortbread biscuit preparation. Specific advantages are as follows: First, they enrich nutritional dimensions, with added Hericium erinaceus to protect the stomach and promote digestion, mulberry to supplement anthocyanins and lubricate the intestines, and ginseng to replenish qi and combat fatigue, making them more nutritionally comprehensive than ordinary biscuits. Second, they cater to different physical needs, suitable for various groups (such as children with indigestion and office workers with 996 work schedules). Third, they enhance flavor, with the natural aroma of the ingredients making the biscuits more distinctive and reducing the need for artificial flavorings.

[0039] The above description is merely a preferred embodiment of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made in accordance with the scope of the present invention and the contents of the specification should still fall within the scope of the present invention.

Claims

1. A method for preparing a low-GI shortbread biscuit, characterized in that: Includes the following steps: Step 1: Dissolve ammonium bicarbonate and edible salt in water beforehand. Then add the dissolved ammonium bicarbonate, edible salt, maltitol, and soy lecithin to the premixing tank and mix them evenly to obtain a premix. Step 2: Transfer the premixed material from the premixing tank to the horizontal mixing pot, add palm oil and flavoring, mix and stir evenly, then add flour, oat bran, calcium carbonate and sodium bicarbonate to the horizontal mixing pot and mix and stir into dough. Step 3: Pour the mixed dough into the dough hopper cart, send it to the tipping machine, and then the elevator will transport the dough to the roller printing machine. Turn on the roller printing machine to shape the dough and obtain the biscuit dough. Step 4: Pre-set the temperatures of the five temperature zones of the oven. After the temperature of each temperature zone reaches the set value, turn on the conveyor belt to send the biscuit dough into the oven and bake it to form the low-GI shortbread biscuit. The temperature of the five temperature zones increases first and then decreases along the direction of the conveyor belt. Step 5: Spray oil onto the surface of the low-GI shortbread cookies. After the low-GI shortbread cookies have cooled to 35°C, package them. The oil is a mixture of palm oil and corn oil, with the amount of corn oil added being 3-8% of the amount of palm oil added. The amounts of ammonium bicarbonate, salt, water, maltitol, soybean lecithin, palm oil, flavoring, oat bran, calcium carbonate, and sodium bicarbonate are as follows: ammonium bicarbonate is 0.8-1% of the flour weight, salt is 2-2.8% of the flour weight, water is 55-65% of the flour weight, maltitol is 28-32% of the flour weight, soy lecithin is 0.5-1% of the flour weight, palm oil is 6-8% of the flour weight, flavoring is 0.1-0.2% of the flour weight, oat bran is 16-20% of the flour weight, calcium carbonate is 1-3% of the flour weight, and sodium bicarbonate is 0.3-0.5% of the flour weight.

2. The method for preparing a low-GI shortbread biscuit according to claim 1, characterized in that: In step 4, the set temperature for zone 1 is 220-225℃, the set temperature for zone 2 is 255-260℃, the set temperature for zone 3 is 258-263℃, the set temperature for zone 4 is 205-210℃, and the set temperature for zone 5 is 200-205℃.

3. The method for preparing a low-GI shortbread biscuit according to claim 1, characterized in that: The horizontal dough-making pan includes a stirring rack, a pan body, a stirring assembly, a oscillating assembly, and a scraping assembly. The pot body is pivotally mounted on the mixing rack, has a dough-beating cavity extending downward from its top surface, and a sealing cover that can be flipped onto the pot body for sealing the dough-beating cavity. A mixing assembly mixes and stirs flour and additives entering the mixing chamber into a dough. The mixing assembly includes a mixing blade rotatably disposed in the mixing chamber and a rotating component disposed on the pot body and connected to drive the mixing blade to rotate. The oscillating component, located on the mixing rack, causes one end of the pot to oscillate upwards, causing the dough in the mixing chamber to pour out from the other end of the pot. The scraping assembly scrapes off the dough adhering to the inner wall of the mixing chamber, including a scraper plate movably disposed in the mixing chamber and a moving part disposed on the pot body to drive the scraper plate to move. In step 3, when the dough is poured into the dough hopper, the swinging component causes one end of the pot to swing upward, so that the dough in the mixing chamber is poured into the dough hopper from the other end of the pot. When the dough is poured out, the moving component controls the scraper to move, assisting the dough to be poured out of the pot into the dough hopper.

4. The method for preparing a low-GI shortbread biscuit according to claim 3, characterized in that: The moving component includes two moving rods extending along the moving direction of the scraper and disposed opposite to each other on the pot body, two moving sleeves respectively sleeved on the two moving rods and connected to the upper end of the scraper, a moving motor disposed on the outside of the pot body, and a transmission component disposed between the moving motor and a moving sleeve.

5. The method for preparing a low-GI shortbread biscuit according to claim 3, characterized in that: The transmission component includes a drive sprocket connected to the output shaft of a moving motor, a driven sprocket rotatably mounted on the pot body opposite to the drive sprocket, and a transmission chain disposed between the drive sprocket and the driven sprocket. The transmission chain is connected to a movable sleeve on the same side, and the drive sprocket and the driven sprocket are respectively opposite to the two ends of the movable rod on the same side.

6. The method for preparing a low-GI shortbread biscuit according to claim 3, characterized in that: The stirring frame includes a stirring frame body, two swing sections opposite each other on the upper end of the stirring frame body, two swing bearing seats respectively disposed on the two swing sections, and a counterweight block disposed on the stirring frame body. The pot body is disposed between the two swing bearing seats, and its two sides are rotatably connected to the opposite swing bearing seats via swing shafts.

7. The method for preparing a low-GI shortbread biscuit according to claim 1, characterized in that: The pre-mixing tank includes a pre-mixing tank body, a mixing chamber disposed in the pre-mixing tank body, a mixing paddle assembly rotatably disposed in the mixing chamber, a drive motor connected to and driving the mixing paddle assembly to rotate, and a heat preservation assembly for heat preservation of the mixing chamber. The mixing paddle assembly includes a mixing shaft disposed at the bottom of the mixing chamber and extending upward, and mixing blades rotatably disposed in the mixing chamber. The mixing blades rotate around the mixing shaft, and the drive motor is connected to and drives the mixing blades to rotate.

8. The method for preparing a low-GI shortbread biscuit according to claim 7, characterized in that: The insulation component includes a first insulation cavity surrounding the outer periphery of the mixing cavity, a second insulation cavity disposed in the mixing cavity, a spiral tube spirally disposed in the first insulation cavity, a first water inlet pipe connected to the input end of the spiral tube, a second water inlet pipe connected between the output end of the spiral tube and the second insulation cavity, a drain pipe connected to the second insulation cavity, and an insulation layer surrounding the first insulation cavity.

9. The method for preparing a low-GI shortbread biscuit according to claim 8, characterized in that: The second insulation cavity includes a first cavity and a second cavity arranged at intervals. A partition plate is provided in the second insulation cavity to divide the second insulation cavity into the first cavity and the second cavity. The second water inlet pipe is connected to the first cavity, and the drain pipe is connected to the second cavity.

10. The method for preparing a low-GI shortbread biscuit according to claim 7, characterized in that: The hybrid blade includes a first bearing connected to the output shaft of the drive motor, a second bearing sleeved on the hybrid shaft opposite to the first bearing, two first connecting rods opposite to each other on the outer periphery of the first bearing, two second connecting rods opposite to each other on the outer periphery of the second bearing, and a plurality of hybrid blades connected between the first connecting rods and the staggered second connecting rods. The hybrid blades are arranged in a spiral shape.

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