Multi-source coarse cereal low-gi marzipan pre-mix powder, preparation method and application thereof

Abstract

This invention discloses a multi-source grain low-GI peach crisp premix powder, its preparation method, and its application, belonging to the field of food processing technology. It comprises the following raw materials in parts by weight: 14-19 parts of compound grain powder, 0.1-0.5 parts of yeast, 0.1-0.3 parts of compound lactobacillus, and 0.1-0.3 parts of enzyme preparation. When used in conjunction with unenzymatically fermented grain powder and auxiliary materials, the peach crisp premix powder provided by this invention can quickly produce peach crisps, simplifying the operation process, reducing raw material weighing errors, avoiding quality problems caused by improper operation in key steps in traditional production, improving product quality stability, and reducing raw material waste. It is suitable for various scenarios such as home use, baking shops, and industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a multi-source grain low-GI peach crisp premix powder, its preparation method and application. Background Technology

[0002] Traditional peach shortbread is primarily made from refined wheat flour, combined with large amounts of sucrose and animal fats. While it satisfies taste preferences, it suffers from a lack of nutritional variety, high sugar and fat content, and a high glycemic index (GI). With increasing public awareness of health, consumers are paying more attention to the health attributes of food. The high-sugar, high-calorie traditional peach shortbread is no longer sufficient to meet the needs of diabetics, those controlling their blood sugar, and health-conscious eaters. The market urgently needs a peach shortbread product that balances traditional flavor with healthy characteristics.

[0003] In recent years, low-GI foods and whole grain foods have become a hot topic in industry research and development. Some technologies have attempted to improve peach shortbread by adding single grain powders and reducing the amount of sucrose, but there are many shortcomings: First, the variety of whole grains is limited, failing to fully utilize the synergistic nutritional effects of multiple grains, and the increase in dietary fiber, vitamins, and minerals is limited; second, the lack of fermentation processes makes it difficult to degrade the coarse fiber in the whole grains, resulting in a rough texture and low consumer acceptance; third, the lack of dedicated premixed powders means that the production process requires the separate mixing of multiple ingredients, which is cumbersome and makes it difficult to control the precision of the ingredient ratios, easily leading to unstable product quality and waste of raw materials.

[0004] Premixed powder technology allows for the pre-mixing and blending of various ingredients, simplifying subsequent production processes and ensuring stable product quality. It is widely used in staple food sectors such as bread and steamed buns, but its application in peach shortbread, especially in low-GI peach shortbread made with multi-grain ingredients, remains limited. Existing peach shortbread premixes often lack fermentation processes and have limited blends of grains, failing to simultaneously meet the demands for low GI, high nutrition, and good taste. Therefore, developing a specialized premixed powder containing multi-grain ingredients, undergoing fermentation, and directly usable for making low-GI peach shortbread is crucial to addressing the health shortcomings of traditional peach shortbread and driving product upgrades. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention proposes a multi-source grain low-GI peach crisp premix powder, its preparation method, and its application.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A multi-grain low-GI peach shortbread premix powder comprises the following ingredients in parts by weight: The ingredients include 14-19 parts of compound grain powder, 0.1-0.5 parts of yeast, 0.1-0.3 parts of compound lactobacillus, and 0.1-0.3 parts of enzyme preparation.

[0007] Beneficial Effects: This invention utilizes a synergistic effect of compound grain powder, compound enzyme preparation, yeast, and compound lactobacillus to construct a peach crisp premix powder system. The compound enzyme preparation first moderately modifies the grain matrix, providing a suitable substrate for subsequent microbial fermentation. Yeast and compound lactobacillus then sequentially undergo liquid fermentation, fully utilizing the small-molecule nutrients released by enzymatic hydrolysis, promoting flavor compound formation, and improving the processing performance of the compound grain powder. The premix powder obtained after enzymatic hydrolysis, two-stage fermentation, and freeze-drying possesses both good processing adaptability and flavor quality, and can be used to prepare peach crisps with a low in vitro glycemic index (eGI), good crispness, and high sensory quality.

[0008] Preferably, the compound grain powder comprises the following raw materials in parts by weight: Whole wheat flour 35.2-39.2 parts, oat flour 8.2-12.2 parts, black rice flour 8.2-12.2 parts, sorghum flour 8.2-12.2 parts, rye flour 8.2-12.2 parts, quinoa flour 8.2-12.2 parts, black bean flour 4.1-8.1 parts, black buckwheat flour 4.1-8.1 parts.

[0009] Preferably, the preparation method of the compound grain powder includes the following steps: Whole wheat, oats, black rice, sorghum, quinoa, rye, black beans, and black buckwheat are ground separately and passed through a 60-mesh sieve. They are then mixed according to the above-mentioned proportions of the compound grain powder, spread evenly on a baking tray with a thickness of ≤1cm, and baked at 120℃ for 30 minutes. After baking, they are cooled to obtain the compound grain powder.

[0010] Beneficial Effects: This invention scientifically blends eight grains—whole wheat, oats, black rice, sorghum, rye, quinoa, black beans, and black buckwheat—creating a complementary balance in nutritional composition and processing characteristics. Whole wheat flour provides superior processing performance and a robust product structure; oats, rye, and black buckwheat are rich in dietary fiber, improving the product's nutritional composition; black beans supplement plant protein, increasing the product's protein content; and black rice, sorghum, and quinoa are rich in polyphenols and other natural active ingredients, enriching the product's flavor and nutritional properties. This balanced blend of eight grains avoids the problems of coarse texture and monotonous flavor associated with single-grain products, while also providing a rich and balanced substrate for subsequent enzymatic hydrolysis and fermentation.

[0011] In addition, the present invention performs moderate roasting treatment on the compound grain powder, which on the one hand reduces the raw and beany taste of the raw materials and enhances the roasted aroma of the grains; on the other hand, it can appropriately reduce the moisture content of the raw materials, improve the stability of the product, and at the same time help improve the flavor quality of the subsequent fermentation system, providing a foundation for the preparation of peach shortbread products with harmonious flavor and crispy texture.

[0012] Preferably, the compound lactobacillus is obtained by combining Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:1.

[0013] Beneficial Effects: This invention employs a compound fermentation agent composed of *Lactobacillus johnsonii*, *Lactobacillus reuteri*, and *Bifidobacterium breve*. These different strains have complementary advantages in carbon source utilization and metabolic characteristics. *Lactobacillus johnsonii* has a strong sugar metabolism capacity, promoting the production of organic acids in the fermentation system; *Lactobacillus reuteri* can produce various metabolites, which helps improve the fermentation flavor; and *Bifidobacterium breve* has good sugar utilization capacity, further enriching the metabolic composition of the fermentation system. The combination of these three strains can fully utilize the small-molecule nutrients released by enzymatic decomposition, improving fermentation efficiency, forming a more harmonious and mellow fermentation flavor, and improving the processing characteristics of the compound grain flour. Compared with single-strain fermentation, compound fermentation is more conducive to improving the flavor quality and overall sensory characteristics of the product.

[0014] Preferably, the enzyme preparation is a mixture of hemicellulase and α-amylase in a mass ratio of 1:1.

[0015] Beneficial effects: Hemicellulase can moderately degrade non-starch polysaccharides such as hemicellulose in the cell walls of grains, improving the matrix structure of grains and increasing the utilization efficiency of enzymes and microorganisms on the substrate; α-amylase can moderately hydrolyze some starch, releasing an appropriate amount of fermentable sugars, providing a stable carbon source for subsequent liquid fermentation. The two enzymes are combined in a 1:1 ratio, which can achieve moderate modification of both non-starch polysaccharides and starch, resulting in good processing performance of the compound grain powder. At the same time, it avoids the abnormal viscosity or structural damage caused by excessive action of a single enzyme, ensuring stable quality for subsequent fermentation and premixed powder.

[0016] A method for preparing a multi-source grain low-GI peach crisp premix powder includes the following steps: The compound grain powder was mixed with water to make a slurry, an enzyme preparation was added for enzymatic hydrolysis, the enzyme was inactivated after the enzymatic hydrolysis was completed, and yeast and compound lactobacillus were added to the obtained enzymatic hydrolysate for two-stage fermentation. After the fermentation was completed, a fermented slurry was obtained. The fermented slurry is homogenized, freeze-dried, and then pulverized and sieved to obtain the multi-source grain low-GI peach crisp premix powder.

[0017] Beneficial effects: In the preparation process, the present invention achieves directional and mild modification of starch, protein and cell wall polysaccharides in the compound grain system through the synergistic effect of enzymatic hydrolysis and two-stage compound microbial fermentation, thereby reducing the proportion of rapidly digestible carbohydrates and increasing the proportion of slowly digestible and resistant starch. This provides a material basis for the low glycemic index (low GI) characteristics at the structural level, while improving the composition of flavor precursor substances and subsequent processing adaptability of the system.

[0018] Preferably, the mass ratio of the composite grain powder to water is 1:5.

[0019] Preferably, the enzymatic hydrolysis is performed at a constant temperature of 50°C for 90 minutes.

[0020] More preferably, the enzyme inactivation treatment is performed at a temperature of 95°C for 20 minutes.

[0021] Beneficial effects: Under the above-mentioned material-liquid ratio and enzymatic hydrolysis conditions of 50℃ and 90 min, moderate hydrolysis of starch and hemicellulose in compound grains can be achieved, reducing the integrity of macromolecular structure, improving substrate accessibility, and generating some oligosaccharides and small-molecule fermentable substrates, thereby providing a suitable substrate for subsequent microbial fermentation, improving fermentation efficiency and system homogeneity. The enzyme inactivation treatment can effectively terminate the enzymatic hydrolysis reaction, avoiding excessive hydrolysis of the system leading to excessively high soluble sugar content, thereby preventing an increase in the glycemic potential of the final product; at the same time, high-temperature short-time treatment can promote mild starch gelatinization and partial protein denaturation, improving the substrate availability and system stability during subsequent fermentation.

[0022] Preferably, the two-stage fermentation specifically includes the following steps: Yeast was inoculated into the enzymatic hydrolysate and fermented at 30-33°C for 1 hour. Then, compound lactobacillus was inoculated and fermented at 35-38°C for another 2 hours to obtain the fermentation slurry.

[0023] Beneficial Effects: This invention utilizes the synergistic effect of enzymatic pretreatment and staged compound microbial fermentation to induce targeted and mild modification of carbohydrates, proteins, and cell wall polysaccharides in a mixed grain system. On one hand, enzymatic hydrolysis improves substrate accessibility and generates appropriate amounts of small-molecule fermentable substances; on the other hand, the two-stage fermentation, through the metabolic specialization of different microorganisms, achieves the gradual conversion of soluble sugars and the continuous generation of organic acids and flavor compounds, thereby reducing the proportion of rapidly digestible carbohydrates in the system and increasing the proportion of slowly digestible and resistant components. Simultaneously, the acidic environment and metabolites formed during fermentation promote protein conformational rearrangement and enhance polysaccharide-protein interactions, thereby reducing amylase accessibility and slowing down carbohydrate digestion rates, mechanistically contributing to a reduction in glycemic potential. Furthermore, this synergistic fermentation process also improves the flavor composition and processing adaptability of the mixed grain system, enhancing the stability and sensory quality of the final product.

[0024] More preferably, the drying process involves drying to a moisture content of ≤10%. The sieving process involves passing the material through a 60-mesh sieve.

[0025] Application of a multi-source grain low-GI peach crisp premix powder in the preparation of low-GI peach crisp.

[0026] Beneficial effects: The present invention uses vacuum freeze drying, which can retain the volatile flavor substances and heat-sensitive nutrients produced during fermentation to the greatest extent under low temperature conditions, while avoiding quality deterioration caused by heat processing; further processing by 60-mesh sieving can achieve uniform particle size of powder, improve the flowability and mixing uniformity of premixed powder, reduce agglomeration, thereby improving the stability of subsequent industrial processing and product consistency.

[0027] A low-GI peach shortbread, comprising the above-mentioned multi-grain low-GI peach shortbread premix.

[0028] Beneficial Effects: The low-GI peach crisp provided by this invention uses multi-source grain premixed powder modified by enzymatic hydrolysis and two-stage compound fermentation as the base material. This process causes some starch and digestible carbohydrates in the system to undergo structural degradation and reconstruction during the pretreatment stage, thereby reducing the proportion of rapidly digestible starch and increasing the proportion of slowly digestible and resistant starch. This reduces the glucose release rate after baking, thus lowering the product's glycemic potential. Simultaneously, the protein and polysaccharide structures in the premixed powder, after fermentation modification, form a more stable complex network structure, which can improve the fragility and rough texture of traditional multigrain peach crisps during baking, enhancing the product's crispness and structural uniformity.

[0029] Preferably, it also includes compound grain powder and auxiliary materials; The mass ratio of the compound grain powder to the multi-source grain low-GI peach crisp premix powder is 1:1.

[0030] The compound grain powder is the compound grain powder in the raw materials of the multi-source grain low-GI peach crisp premix powder.

[0031] Beneficial Effects: This invention uses a 1:1 blend of compound whole grain powder and multi-source whole grain low-GI peach crisp premix powder. This allows for further adjustment of the spatial distribution of starch and protein in the system, improving the structural support and continuity of the dough system, while ensuring the premix powder has undergone enzymatic hydrolysis and fermentation structural modification. This addresses the issues of traditional whole grain products being prone to crumbling and breaking. Simultaneously, this blending method increases the effective proportion of slowly digestible carbohydrates and dietary fiber in the system without significantly increasing the proportion of rapidly digestible carbohydrates. This allows the final product to maintain a crisp texture while further reducing its glycemic potential and enhancing the flavor profile and sensory appeal of the grains.

[0032] More preferably, the excipients comprise the following raw materials in parts by weight: Maltitol 15.6 parts, egg liquid 19.3 parts, coconut oil 17.1 parts, baking soda 0.8 parts, salt 0.2 parts.

[0033] Beneficial effects: In the above-mentioned excipient system, maltitol, as a sucrose substitute, can significantly reduce the proportion of rapidly absorbed sugars, thereby reducing the glycemic load of the product; egg liquid provides a protein source, which helps to form a stable protein-starch complex network structure, improving the product's crispness and shaping stability; coconut oil can improve the dough's crispness and lubricity, enhance the crisp texture, and strengthen the stability of the fat structure; baking soda and residual organic acids from the fermentation process work synergistically to produce a leavening effect, improving the uniformity of the product's pore structure; and salt enhances the overall sensory harmony by adjusting the flavor intensity.

[0034] Compared with the prior art, the present invention has the following advantages and technical effects: This invention provides a multi-source grain low-GI peach crisp premix powder. Through the synergistic effect of compound grain powder, two-stage multi-strain fermentation, and targeted enzymatic hydrolysis, it solves the problems of high GI, limited nutrition, and rough texture in traditional peach crisps. This invention employs a synergistic process of enzymatic hydrolysis, 95℃ enzyme inactivation, and two-stage fermentation, specifically addressing the issue of large enzymatically hydrolyzed particles clogging homogenizers. Furthermore, this invention eliminates high-pressure homogenization, replacing it with high-speed homogenization followed by direct freeze-drying, resulting in a smoother production process, greater equipment adaptability, and more stable product quality. In addition, this invention not only improves texture and taste but also enhances the aroma of the grains, giving the finished product a rich grain aroma and a sweet, layered flavor that is highly acceptable to consumers. When used in conjunction with unenzymatically fermented grain powder and auxiliary materials, this peach crisp premix powder allows for rapid production of peach crisps, simplifying the operation process, reducing raw material weighing errors, avoiding quality problems caused by improper operation in key stages of traditional production, improving product quality stability, and reducing raw material waste. It is suitable for various scenarios such as home production, baking shops, and industrial production. Attached Figure Description

[0035] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings: Figure 1 These are photographs of the peach shortbread obtained in Application Example 1 and Comparative Application Examples 1-6 of the present invention. Figure 2 The results show the starch hydrolysis rate of each sample prepared in the comparative examples of the present invention. Detailed Implementation

[0036] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0037] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0038] Unless otherwise specified, all raw materials used in the embodiments of this invention were purchased through commercial channels; The yeast was purchased from Angel Yeast Co., Ltd. Lactobacillus johnsonii was purchased from Shaanxi Yunqi Biotechnology Co., Ltd. Lactobacillus reuteri was purchased from Shaanxi Yunqi Biotechnology Co., Ltd. Bifidobacterium breve was purchased from Shaanxi Yunqi Biotechnology Co., Ltd. Hemicellulase was purchased from Suqian Dongyuda Trading Co., Ltd. α-Amylase was purchased from Suqian Dongyuda Trading Co., Ltd. Unless otherwise specified, room temperature or normal temperature in the embodiments of the present invention refers to 25±3℃.

[0039] Example 1 A multi-grain low-GI peach shortbread premix powder comprises the following ingredients in parts by weight: The mixture contains 16.7 parts of compound grain powder, 0.3 parts of yeast, 0.2 parts of compound lactobacillus (a mixture of Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:1), and 0.2 parts of enzyme preparation (a mixture of hemicellulase and α-amylase in a mass ratio of 1:1).

[0040] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 37.2 parts, oat flour 10.2 parts, black rice flour 10.2 parts, sorghum flour 10.2 parts, quinoa flour 10.2 parts, rye flour 10.2 parts, black bean flour 6.1 parts, black buckwheat flour 6.1 parts.

[0041] A method for preparing a multi-source grain low-GI peach crisp premix powder includes the following steps: (1) Grind whole wheat, oats, black rice, sorghum, quinoa, rye, black beans and black buckwheat into powder and pass them through a 60-mesh sieve. Mix them according to the above proportion of ingredients for compound grain powder, spread them on a baking tray with a thickness of ≤1cm, bake at 120℃ for 30min, and cool to obtain compound grain powder. (2) Mix the compound grain powder and distilled water at a mass ratio of 1:5 to make a slurry, then add enzyme preparation and enzymatically hydrolyze at 50℃ for 90 min. After the enzymatic hydrolysis is completed, keep warm at 95℃ for 20 min to inactivate the enzyme. Then cool to 37℃, inoculate with yeast and ferment at 32℃ for 1 h. Then inoculate with compound lactobacillus fermentation agent and continue fermenting at 37℃ for 2 h. (3) After fermentation, the fermented slurry is directly homogenized at high speed, vacuum freeze-dried until the moisture content is ≤10%, and then pulverized at high speed and passed through a 60-mesh sieve to obtain multi-source grain low-GI peach crisp premixed powder.

[0042] Example 2 A multi-grain low-GI peach shortbread premix powder comprises the following ingredients in parts by weight: The mixture contains 16.7 parts of compound grain powder, 0.3 parts of yeast, 0.2 parts of compound lactobacillus (a mixture of Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:1), and 0.2 parts of enzyme preparation (a mixture of hemicellulase and α-amylase in a mass ratio of 1:1).

[0043] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 34.2 parts, oat flour 8.2 parts, black rice flour 8.2 parts, sorghum flour 8.2 parts, quinoa flour 8.2 parts, rye flour 8.2 parts, black bean flour 4.1 parts, black buckwheat flour 4.1 parts.

[0044] The preparation method of a multi-source grain low-GI peach crisp premix powder is the same as that in Example 1.

[0045] Example 3 A multi-grain low-GI peach shortbread premix powder comprises the following ingredients in parts by weight: The mixture contains 16.7 parts of compound grain powder, 0.3 parts of yeast, 0.2 parts of compound lactobacillus (a mixture of Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:1), and 0.2 parts of enzyme preparation (a mixture of hemicellulase and α-amylase in a mass ratio of 1:1).

[0046] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 36.2 parts, oat flour 12.2 parts, black rice flour 12.2 parts, sorghum flour 12.2 parts, quinoa flour 12.2 parts, rye flour 12.2 parts, black bean flour 8.1 parts, black buckwheat flour 8.1 parts.

[0047] The preparation method of a multi-source grain low-GI peach crisp premix powder is the same as that in Example 1.

[0048] Comparative Example 1 The only difference from Example 1 is that no leavening agent is added during the preparation of the premixed powder; only an enzyme preparation is used for enzymatic hydrolysis. Specifically: A peach shortbread premix powder comprises the following ingredients in parts by weight: 16.7 parts of compound grain powder and 0.2 parts of enzyme preparation (the enzyme preparation is a mixture of hemicellulase and α-amylase in a mass ratio of 1:1).

[0049] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 37.0 parts, oat flour 10.2 parts, black rice flour 10.2 parts, sorghum flour 10.2 parts, quinoa flour 10.2 parts, rye flour 10.2 parts, black bean flour 6.1 parts, black buckwheat flour 6.1 parts.

[0050] A method for preparing peach shortbread premix powder includes the following steps: (1) Grind whole wheat, oats, black rice, sorghum, quinoa, rye, black beans and black buckwheat into powder and pass them through a 60-mesh sieve. Mix them according to the above proportion of ingredients for compound grain powder, spread them on a baking tray with a thickness of ≤1cm, bake at 120℃ for 30min, and cool to obtain compound grain powder. (2) Mix the compound grain powder and distilled water at a mass ratio of 1:5 to make a slurry, then add enzyme preparation and enzymatically hydrolyze at 50℃ for 90 min. After the enzymatic hydrolysis is completed, keep warm at 95℃ for 20 min to inactivate the enzyme, and then cool to 37℃. (3) After the enzymatic hydrolysis is completed, the resulting enzymatic hydrolysate is directly homogenized at high speed, vacuum freeze-dried until the moisture content is ≤10%, and then pulverized at high speed and passed through a 60-mesh sieve to obtain peach crisp premixed powder.

[0051] Comparative Example 2 The only difference from Example 1 is that no enzyme preparation is added during the preparation of the premixed powder; only a starter culture is used for two-stage fermentation. Specifically: A peach shortbread premix powder comprises the following ingredients in parts by weight: The mixture contains 16.7 parts of compound grain powder, 0.3 parts of yeast, and 0.2 parts of compound lactobacillus (a mixture of Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:1).

[0052] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 37.0 parts, oat flour 10.2 parts, black rice flour 10.2 parts, sorghum flour 10.2 parts, quinoa flour 10.2 parts, rye flour 10.2 parts, black bean flour 6.1 parts, black buckwheat flour 6.1 parts.

[0053] A method for preparing peach shortbread premix powder includes the following steps: (1) Grind whole wheat, oats, black rice, sorghum, quinoa, rye, black beans and black buckwheat into powder and pass them through a 60-mesh sieve. Mix them according to the above proportion of ingredients for compound grain powder, spread them on a baking tray with a thickness of ≤1cm, bake at 120℃ for 30min, and cool to obtain compound grain powder. (2) Mix the compound grain powder and distilled water at a mass ratio of 1:5 to make a slurry, then add yeast and ferment at 32℃ for 1 hour, then add 0.2 parts of compound lactobacillus fermentation agent to the total slurry and continue fermenting at 37℃ for 2 hours; (3) After fermentation, the fermented slurry is directly homogenized at high speed, vacuum freeze-dried until the moisture content is ≤10%, and then pulverized at high speed and passed through a 60-mesh sieve to obtain multi-source grain low-GI peach crisp premixed powder.

[0054] Comparative Example 3 The only difference from Example 1 is that, in the preparation of the premixed powder, the mixed grain flour is replaced with an equal mass of whole wheat flour. Specifically: A multi-grain low-GI peach shortbread premix powder comprises the following ingredients in parts by weight: Whole wheat flour 16.7 parts, yeast 0.3 parts, compound lactobacillus (Lactobacillus johnsonii, Lactobacillus reuteri and Bifidobacterium breve in a mass ratio of 2:1:1) 0.2 parts, enzyme preparation (enzyme preparation is hemicellulase and α-amylase in a mass ratio of 1:1) 0.2 parts.

[0055] A method for preparing peach shortbread premix powder includes the following steps: (1) Grind the whole wheat into powder, pass it through a 60-mesh sieve, spread it evenly on a baking tray with a thickness of ≤1cm, bake at 120℃ for 30min, and cool to obtain whole wheat flour; (2) Mix whole wheat flour and distilled water at a mass ratio of 1:5 to make a slurry, then add enzyme preparation and hydrolyze at 50℃ for 90 min. After hydrolysis, keep warm at 95℃ for 20 min to inactivate the enzyme. Then cool to 37℃, inoculate with yeast and ferment at 32℃ for 1 h. Then inoculate with 0.2 parts of total slurry compound lactobacillus starter and continue fermenting at 37℃ for 2 h. (3) After fermentation, the obtained fermentation slurry is directly homogenized at high speed, vacuum freeze-dried until the moisture content is ≤10%, and then pulverized at high speed and passed through a 60-mesh sieve to obtain peach crisp premixed powder.

[0056] Comparative Example 4 The only difference from Example 1 is that step (2) in the preparation of the premixed powder does not include two-stage fermentation, but only uses yeast to ferment for 3 hours. Specifically: A peach shortbread premix powder comprises the following ingredients in parts by weight: 16.7 parts of compound grain powder, 0.3 parts of yeast, and 0.2 parts of enzyme preparation (the enzyme preparation is a mixture of hemicellulase and α-amylase in a mass ratio of 1:1).

[0057] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 37.0 parts, oat flour 10.2 parts, black rice flour 10.2 parts, sorghum flour 10.2 parts, quinoa flour 10.2 parts, rye flour 10.2 parts, black bean flour 6.1 parts, black buckwheat flour 6.1 parts.

[0058] A method for preparing peach shortbread premix powder includes the following steps: (1) Grind whole wheat, oats, black rice, sorghum, quinoa, rye, black beans and black buckwheat into powder and pass them through a 60-mesh sieve. Mix them according to the above proportion of ingredients for compound grain powder, spread them on a baking tray with a thickness of ≤1cm, bake at 120℃ for 30min, and cool to obtain compound grain powder. (2) Mix the compound grain powder and distilled water at a mass ratio of 1:5 to make a slurry, then add enzyme preparation and enzymatically hydrolyze at 50℃ for 90 min. After the enzymatic hydrolysis is completed, keep warm at 95℃ for 20 min to inactivate the enzyme, then cool to 37℃, inoculate with yeast and ferment at 32℃ for 1 h. (3) After fermentation, the obtained fermentation slurry is directly homogenized at high speed, vacuum freeze-dried until the moisture content is ≤10%, and then pulverized at high speed and passed through a 60-mesh sieve to obtain peach crisp premixed powder.

[0059] Comparative Example 5 The only difference from Example 1 is that the two-stage fermentation process in the preparation of the premixed powder is replaced with fermentation using only compound lactobacillus for 3 hours. Specifically: A peach shortbread premix powder comprises the following ingredients in parts by weight: 16.7 parts of compound grain powder, 0.2 parts of compound lactobacillus (a mixture of Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:1), and 0.2 parts of enzyme preparation (a mixture of hemicellulase and α-amylase in a mass ratio of 1:1).

[0060] The compound grain powder includes the following ingredients in parts by weight: Whole wheat flour 37.0 parts, oat flour 10.2 parts, black rice flour 10.2 parts, sorghum flour 10.2 parts, quinoa flour 10.2 parts, rye flour 10.2 parts, black bean flour 6.1 parts, black buckwheat flour 6.1 parts.

[0061] A method for preparing peach shortbread premix powder includes the following steps: (1) Grind whole wheat, oats, black rice, sorghum, quinoa, rye, black beans and black buckwheat into powder and pass them through a 60-mesh sieve. Mix them according to the above proportion of ingredients for compound grain powder, spread them on a baking tray with a thickness of ≤1cm, bake at 120℃ for 30min, and cool to obtain compound grain powder. (2) Mix the compound grain powder and distilled water at a mass ratio of 1:5 to make a slurry, then add enzyme preparation and enzymatically hydrolyze at 50℃ for 90 min. After the enzymatic hydrolysis is completed, keep warm at 95℃ for 20 min to inactivate the enzyme. Then cool to 37℃, inoculate with compound lactobacillus fermentation agent, and ferment at 37℃ for 2 h. (3) After fermentation, the obtained fermentation slurry is directly homogenized at high speed, vacuum freeze-dried until the moisture content is ≤10%, and then pulverized at high speed and passed through a 60-mesh sieve to obtain peach crisp premixed powder.

[0062] Comparative Example 6 The only difference from Example 1 is that the roasted mixed grain powder is used directly in combination with the mixed grain powder. Specifically: A peach shortbread premix powder comprises the following ingredients in parts by weight: Whole wheat flour 37.0 parts, oat flour 10.2 parts, black rice flour 10.2 parts, sorghum flour 10.2 parts, quinoa flour 10.2 parts, rye flour 10.2 parts, black bean flour 6.1 parts, black buckwheat flour 6.1 parts.

[0063] A method for preparing peach shortbread premix powder includes the following steps: Whole wheat, oats, black rice, sorghum, quinoa, rye, black beans, and black buckwheat are ground separately and passed through a 60-mesh sieve. They are then mixed according to the above-mentioned proportions of compound grain powder, spread evenly on a baking tray with a thickness of ≤1cm, baked at 120℃ for 30 minutes, and cooled to obtain compound grain powder, which is the peach crisp premixed powder of this comparative example target product.

[0064] Application Example 1 A low-GI peach shortbread, using the premixed powder obtained in Example 1, comprises the following ingredients in parts by weight: The peach crisp premix powder, unenzymatically fermented mixed grain powder, and auxiliary materials obtained in Example 1 were 23.1 parts.

[0065] Among them, the unfermented mixed grain powder is the compound mixed grain powder in Example 1.

[0066] The excipients include the following raw materials in parts by weight: Maltitol 15.6 parts, egg liquid 19.3 parts, coconut oil 17.1 parts, baking soda 0.8 parts, salt 0.2 parts.

[0067] A method for preparing low-GI peach shortbread includes the following steps: (1) Melt the coconut oil and cool it to 23-26℃. Mix the coconut oil, baking soda and egg liquid to obtain a mixture. Whip the mixture with an egg beater until it emulsifies to obtain an emulsified mixture. (2) Mix the peach crisp premixed powder obtained in Example 1 with the unfermented grain powder at a ratio of 1:1 to obtain a mixed dry material, add it to the above emulsified mixture and knead to form a dough; (3) Shape the dough and bake it for 25 minutes at a top heat temperature of 165°C and a bottom heat temperature of 155°C. After baking, cool it to obtain low-GI multigrain peach shortbread.

[0068] Comparative Application Example 1 The only difference from Application Example 1 is that the premixed powder of Example 1 is replaced with an equal mass of the peach shortbread premixed powder obtained from Comparative Examples 1-6 (corresponding to Comparative Application Examples 1-6). All other process steps and parameters are the same as in Application Example 1.

[0069] Technical effects: 1. Sensory evaluation The sensory evaluation of the peach shortbread prepared using the peach shortbread premix powder obtained in the examples and comparative examples (Application Example 1 and Comparative Application Examples 1-6) was analyzed, and the sensory evaluation criteria are shown in Table 1: Table 1 Sensory Evaluation Criteria for Peach Crisp 1) Preparations before tasting: (1) Personnel introduction: Select 25 men and 25 women with tasting experience, aged between 20 and 35, in good health and without bad habits.

[0070] (2) Conditions: The evaluators rinse their mouths with warm water before each evaluation to remove any residue.

[0071] 2) Evaluation content: (1) Distinguish the aroma of peach shortbread: Place the peach shortbread cooled to 23-26℃ under the nose, inhale forcefully, and carefully distinguish the aroma of the peach shortbread.

[0072] (2) Observe the appearance of the peach shortbread: observe the color, surface morphology and texture of the peach shortbread.

[0073] (3) Distinguish the palatability of peach shortbread: Put a small piece of peach shortbread into your mouth and chew for 3-5 seconds. While chewing, use your teeth, tongue and other sensory organs to carefully taste the crispness, softness, sweetness and stickiness of the peach shortbread.

[0074] 3) Scoring The rice crisps were comprehensively scored based on their aroma, appearance, color, taste, and texture. The average score was calculated for each evaluator, with evaluators whose scores had significant errors being discarded. The average score was then recalculated. Finally, the average of the comprehensive scores was used as the sensory evaluation result for the rice's edible quality, rounded to the nearest integer. The results are shown in Table 2.

[0075] 4) Texture analysis Texture analysis was performed on the peach crisps obtained from Example 1 and Comparative Application Examples 1-6. The texture analyzer was used in puncture mode, and the measurement parameters were: sensing range 294 N, displacement 3 mm, detection speed 30 mm / min, return speed 60 mm / s, initial force 0.1 N, interval 5 s, and the probe was a P / 2 cylindrical probe. Five parallel tests were performed on each sample to obtain the hardness and crispness data of the peach crisps. The results are shown in Table 2.

[0076] Table 2: Texture and sensory evaluation results of peach shortbread in different application examples It can be seen that the low-GI peach crisp prepared in Application Example 1 has the best overall quality, with a sensory score of 84, higher than all the comparative application examples. It also has moderate hardness (2862.17 g) and good crispness (22), indicating that the enzymatic hydrolysis-two-stage fermentation synergistic treatment process used in this invention can effectively improve the quality of the mixed grain peach crisp. Compared with Comparative Application Example 1, although Comparative Application Example 1 has slightly lower hardness and higher crispness, its sensory score is only 81, indicating that while simple enzymatic hydrolysis can improve the crispness of the product, it lacks the flavor substances produced by fermentation, and the overall flavor and taste are inferior to that of this invention. Compared with Comparative Application Example 2, its hardness is as high as 4123.66 g, and its crispness is only 7, with the lowest sensory score, indicating that fermentation alone is insufficient to improve the texture of the mixed grain flour, resulting in a harder texture and poor crispness, seriously affecting the edible quality. Compared to Comparative Application Example 3, although the hardness (3051.85 g), crispness (26), and sensory score (82 points) were all better, they were still lower than Application Example 1. This indicates that using a multi-source mixed grain blend can further improve the overall color, flavor, and texture of the product, making the product quality superior to a single whole wheat system. Compared to Comparative Application Example 4, its hardness was higher (4064.08 g), and the sensory score was 78 points, indicating that using yeast fermentation alone has limited effect on improving the product's texture and flavor. Compared to Comparative Application Example 5, its hardness was the highest. Although the crispness reached 26, the overall texture was too hard, and the sensory score was only 81 points, indicating that single lactic acid bacteria fermentation is also difficult to obtain the best quality, and two-stage fermentation has a better synergistic improvement effect. Compared to Comparative Application Example 6, its hardness was the lowest, but the crispness was only 13, and the sensory score was only 74 points, indicating that the peach shortbread prepared from unmodified mixed grain flour had a poor texture, insufficient flavor, and lower overall quality. In summary, the technical solution of the present invention, which uses a combination of hemicellulase and α-amylase enzymatic hydrolysis and a two-stage fermentation process with yeast and compound lactobacillus, can fully improve the processing characteristics of compound grain flour. While ensuring the crispy texture of peach crisps, it effectively enhances the flavor, texture and overall sensory quality of the product, resulting in low-GI peach crisps with superior edible quality.

[0077] 2. Determination of eGI value The in vitro eGI values ​​of the peach crisps obtained in corresponding use case 1 and comparative application examples 1-6 were measured and compared with commercially available peach crisp products.

[0078] Among them, the commercially available peach crisp products were purchased from the JD.com platform (Jin Fu Wang Specialty Imperial Pastry Peach Crisp). The white bread was homemade in the lab, and the specific steps involved were as follows: Based on 100g of refined white wheat flour, add 60g of water, 1g of active dry yeast and 1.5g of salt, mix and knead into a dough; ferment the dough in a fermentation box at 37℃ and 75% relative humidity for 60 minutes, deflate and shape, then ferment for another 30 minutes; then bake at 200℃ for 30 minutes, cool at room temperature for 2 hours, remove the outer skin, seal and store at 4℃.

[0079] The in vitro glycemic index (eGI) of multigrain peach crisps was determined using an in vitro simulated digestion method, including the following steps: (1) After crushing the peach crisp sample, accurately weigh 500 mg and add 10 mL of pepsin solution (0.1 g / mL). Shake in a 37°C water bath for 60 min. After digestion, adjust the volume to 25 mL with PBS buffer. Then add 1 mL of α-amylase solution (300 U / mL) and 200 μL of saccharifying enzyme solution (2500 U / mL). The sample is then shaken at 150 r / min for 3 h in a 37°C water bath (containing α-amylase and saccharifying enzyme). Samples are taken at 0 min, 20 min, 40 min, 60 min, 80 min, 100 min, 120 min, and 180 min. The content of reducing sugar released at each time point is determined by the 3,5-dinitrosalicylic acid (DNS) method, and the reducing sugar release curve during the in vitro digestion of the sample is plotted. The area under the curve (AUC) was calculated using Origin software, and the hydrolysis index (HI) was calculated using white bread as a reference. The in vitro glycemic index (eGI) of the samples was further estimated based on the HI.

[0080] Hydrolysis index (HI) calculation: The area under the starch hydrolysis curve (AUC) was calculated using Origin 8.0 software, and the hydrolysis index (HI) of the sample was obtained by comparing it with the AUC of white bread (standard reference). The eGI value is calculated based on the correlation between HI and GI (r = 0.894). The eGI value is calculated using a regression equation: GI = 39.71 + 0.549HI The results are shown in Table 3.

[0081] Table 3. Hydrolysis index and in vitro eGI results of peach crisp starch in different application examples. It can be seen that the HI and eGI of the peach crisp obtained in Application Example 1 are significantly lower than those of commercially available peach crisp and the untreated Comparative Application Example 6, indicating that the combined enzymatic hydrolysis and two-stage fermentation process of this invention can effectively reduce the in vitro digestion rate and glycemic potential of the peach crisp. Comparative Application Example 2, which only uses fermentation treatment, has the highest eGI, indicating that fermentation alone is insufficient to fully improve the low-GI characteristics of the product. Although the eGI of Comparative Application Examples 1, 3, 4, and 5 are similar to those of Application Example 1, Table 2 shows that Application Example 1 has the highest sensory score and better textural properties, indicating that this invention can significantly improve the overall quality of the product while maintaining a low eGI level, and has better application value.

[0082] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A multi-source grain low-GI peach crisp premix powder, characterized in that, The ingredients include the following parts by weight: The ingredients include 14-19 parts of compound grain powder, 0.1-0.5 parts of yeast, 0.1-0.3 parts of compound lactobacillus, and 0.1-0.3 parts of enzyme preparation.

2. The multi-source grain low-GI peach crisp premixed powder according to claim 1, characterized in that, The compound grain powder comprises the following raw materials in parts by weight: Whole wheat flour 35.2-39.2 parts, oat flour 8.2-12.2 parts, black rice flour 8.2-12.2 parts, sorghum flour 8.2-12.2 parts, rye flour 8.2-12.2 parts, quinoa flour 8.2-12.2 parts, black bean flour 4.1-8.1 parts, black buckwheat flour 4.1-8.1 parts.

3. The multi-source grain low-GI peach crisp premix powder according to claim 1, characterized in that, The compound lactobacillus is obtained by combining Lactobacillus johnsonii, Lactobacillus reuteri, and Bifidobacterium breve in a mass ratio of 2:1:

1.

4. The multi-source grain low-GI peach crisp premix powder according to claim 1, characterized in that, The enzyme preparation is obtained by mixing hemicellulase and α-amylase in a mass ratio of 1:

1.

5. A method for preparing multi-source grain low-GI peach crisp premixed powder as described in any one of claims 1-4, characterized in that, Includes the following steps: The compound grain powder was mixed with water to make a slurry, an enzyme preparation was added for enzymatic hydrolysis, the enzyme was inactivated after the enzymatic hydrolysis was completed, and yeast and compound lactobacillus were added to the obtained enzymatic hydrolysate for two-stage fermentation. After the fermentation was completed, a fermented slurry was obtained. The fermented slurry is homogenized, freeze-dried, and then pulverized and sieved to obtain the multi-source grain low-GI peach crisp premix powder.

6. The method for preparing a multi-source grain low-GI peach crisp premix powder according to claim 5, characterized in that, The enzymatic hydrolysis was performed at a constant temperature of 50℃ for 90 minutes.

7. The method for preparing a multi-source grain low-GI peach crisp premix powder according to claim 5, characterized in that, The two-stage fermentation specifically includes the following steps: Yeast was inoculated into the enzymatic hydrolysate and fermented at 30-33°C for 1 hour. Then, compound lactobacillus was inoculated and fermented at 35-38°C for another 2 hours to obtain the fermentation slurry.

8. The application of the multi-source grain low-GI peach crisp premix powder as described in any one of claims 1-4 in the preparation of low-GI peach crisp.

9. A low-GI peach shortbread, characterized in that, Including the multi-source grain low-GI peach crisp premix powder as described in any one of claims 1-4.

10. A low-GI peach shortbread according to claim 9, characterized in that, It also includes compound grain powder and auxiliary materials; The mass ratio of the compound grain powder to the multi-source grain low-GI peach crisp premix powder is 1:1.

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