CN114568465A

CN114568465A - Biscuit containing kelp dietary fiber and preparation method and application thereof

Info

Publication number: CN114568465A
Application number: CN202210233132.3A
Authority: CN
Inventors: 郝守祝; 花汝凤
Original assignee: Weihai Century Beaucamp Seaweed Co
Current assignee: Weihai Century Beaucamp Seaweed Co
Priority date: 2022-03-09
Filing date: 2022-03-09
Publication date: 2022-06-03

Abstract

The invention discloses a biscuit containing kelp dietary fiber and a preparation method and application thereof. The disclosed biscuit is prepared from wheat flour, oat flour, kelp dietary fiber, baking milk powder, rice bran polysaccharide, vegetable oil, maltitol, shelled eggs and the like by the processes of raw material treatment, flour mixing, rolling, roll cutting, molding, baking, cooling and packaging. The biscuit provided by the invention has the advantages of high dietary fiber content, low fat and low sugar, good appearance, no cracking, long shelf life and the like. After eating, the food has good satiety and good constipation regulation effect.

Description

Biscuit containing kelp dietary fiber and preparation method and application thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a kelp dietary fiber-containing biscuit and a preparation method and application thereof.

Background

In recent years, along with the improvement of living standard of people, constipation patients are in a remarkable increasing trend. The main manifestations of constipation are the reduction of defecation frequency and difficulty, and many patients have defecation frequency less than 3 times per week, and in severe cases, the defecation is performed for 2-4 weeks.

Excessive exertion of force in defecation can lead to changes in coronary and cerebral blood flow. Syncope may occur during defecation due to a decrease in cerebral blood flow. Angina pectoris and myocardial infarction may occur in patients with coronary insufficiency. Hypertension can cause cerebrovascular accidents, rupture of aneurysm or ventricular wall tumor, thrombus shedding of heart adnexal wall, arrhythmia and even sudden death. Megacolon disease can occur due to a low colonic muscular tone. When defecation is forced, the internal pressure of the abdominal cavity is increased to cause or aggravate hemorrhoids, and when defecation is forced, anal canal is damaged, and other perianal diseases such as anal fissure can be caused. Bowel obstruction, fecal ulceration, urinary retention and fecal incontinence occur after fecal impaction.

The constipation can be treated by the following methods:

1. stimulant laxatives

These cathartics and their in vivo metabolites directly stimulate the intestinal wall, enhancing intestinal motility and thus promoting fecal discharge. Radix Glycyrrhizae Praeparata, oleum Ricini, and radix Et rhizoma Rhei. These laxatives are most frequently taken by constipation patients, and are not suitable for long-term use because they can cause side effects of reduced intestinal irritability.

2. Dilute laxatives

Also known as bulk purgatives. These cathartics prevent the absorption of water by the intestines, and increase the volume of the intestines. Meanwhile, the traditional Chinese medicine composition is difficult to absorb after being orally taken, and can form high osmotic pressure in intestines to increase the water and chyme capacity. Due to the large volume, the intestine is dilated, mechanically stimulating the intestine, causing increased peristalsis and defecation. Examples of such purgative agents include magnesium sulfate, sodium sulfate (mirabilite), and the like.

3. Lubricating cathartic

Such as liquid paraffin, edible oil, etc. These cathartics can lubricate intestinal wall, soften stool, and facilitate defecation. The liquid paraffin is not absorbed after oral administration or enema, and can inhibit the absorption of water in intestine. As an ideal laxative, but has the phenomenon of oil stain polluting underwear, and long-term application can interfere the absorption of vitamin A, D, K and calcium and phosphorus.

The biscuit is a food prepared by taking cereal powder (and/or beans, potato powder) and the like as main raw materials, adding or not adding sugar, grease and other raw materials, and performing processes such as flour mixing (or size mixing), forming, baking (or frying and baking) and the like, and a food prepared by adding cream, albumen, cocoa, chocolate and the like between products (or on the surface or in the interior) before or after cooking. The main raw material of the biscuit is wheat flour, and auxiliary materials such as sugar, grease, egg products, dairy products and the like are added. Biscuits can be divided into two categories, namely toughness biscuits and crisp biscuits according to different formulas and production processes. And (3) toughness biscuits: the biscuit is made by taking wheat flour, sugar and grease as main raw materials, adding or not adding other raw materials, mixing powder by a hot powder process, rolling, forming and baking, and has the advantages of concave patterns on the surface, smooth appearance, flat surface, needle holes in general, layered cross section and crisp mouthfeel. Crisp biscuits: the biscuit is made by using wheat flour, sugar and grease as main raw materials, optionally adding other raw materials, and performing cold flour mixing, rolling or not, molding and baking to obtain the biscuit with convex surface patterns, porous structure of cross section and loose or crisp taste. Such as cream biscuits, scallion biscuits, sesame biscuits, egg biscuits and the like. The oil content of the biscuit is high, and the oil consumption can reach about 50%. Thus, excessive consumption of the food tends to cause obesity. Therefore, in recent years, the functional development of biscuits is developed, and high-protein biscuits and high-diet biscuits are produced at the same time. However, the existing high dietary fiber biscuits have poor taste due to the fact that the biscuits contain a large amount of dietary fibers, high-content oil still needs to be added for improving the taste, and the quality guarantee period of the biscuits is short due to the high oil content. In addition, the appearance of the biscuit is deteriorated due to the addition of a large amount of dietary fiber. The biscuit is easily broken.

Disclosure of Invention

The embodiment of the invention provides a kelp dietary fiber-rich biscuit which is low in fat content, good in satiety, good in appearance, free of cracking, long in shelf life, and capable of relaxing bowels and losing weight.

In one aspect of the invention, the biscuit containing kelp dietary fiber comprises 20.4-30.6 parts of wheat flour, 2-3 parts of oat flour, 1.5-2.5 parts of kelp dietary fiber, 3-5 parts of baking milk powder, 2.4-3.6 parts of rice bran polysaccharide, 1.6-2.4 parts of vegetable oil, 0.8-1.2 parts of maltitol and 2.4-3.6 parts of shelled eggs in parts by mass.

In some embodiments, the kelp dietary fiber has a water holding capacity of about 2300% to 2500% and an expansion force of about 120-.

The kelp dietary fiber is powder obtained by taking kelp as a raw material. The kelp seaweed powder can be purchased from the market or can be obtained by self-processing based on the processes in the related technology, and the processing process generally comprises the steps of pretreating, juicing or extracting, separating, re-extracting, filtering, hydrolyzing, re-filtering, drying, crushing and the like of the kelp raw material, and processing the kelp raw material into a powdery product. The kelp dietary fiber comprises two components of water-soluble dietary fiber and water-insoluble dietary fiber, wherein the water-soluble dietary fiber is mainly sodium alginate, and the water-insoluble dietary fiber is mainly kelp cell wall components. In the kelp dietary fiber, the water-insoluble dietary fiber accounts for more than 40 percent, and the water-soluble dietary fiber accounts for more than 30 percent, so the kelp dietary fiber has strong water holding capacity and expansibility after being subjected to superfine grinding.

In some embodiments, the particle size of the kelp dietary fiber is 100-200 mesh, and the ratio of the water-soluble dietary fiber to the water-insoluble dietary fiber in the kelp dietary fiber is (4-5): (5-6).

In some embodiments, the oat flour comprises an extruded oat flour.

In some embodiments, the vegetable oil comprises a mixture of palm oil and sunflower oil in a ratio of (6-8): (2-3).

In some embodiments, the rice bran polysaccharides comprise a 12-20kDa small molecule rice bran polysaccharide extract.

In some embodiments, the biscuit further comprises 0.4-0.6 parts of leavening agent.

For example, in the case where the biscuit contains a leavening agent, the respective material components in the biscuit are 25.5 parts of wheat flour, 2.5 parts of oat flour, 2 parts of kelp dietary fiber, 4 parts of baking milk powder, 3 parts of rice bran polysaccharide, 2 parts of vegetable oil, 9 parts of maltitol, 3 parts of shelled eggs, and 0.5 part of a leavening agent.

In some embodiments, the bulking agent comprises a mixture of ammonium bicarbonate and sodium bicarbonate in a ratio of 4: 1.

Accordingly, embodiments of the present invention also provide a method of making a biscuit as described in any of the embodiments, comprising the steps of:

1) and kelp dietary fiber pretreatment: the kelp dietary fiber is crushed to the granularity of 100 minus one plus 200 meshes, the water retention rate is controlled to be 2300-2500%, and the expansion force is controlled to be 150ml/g minus one plus 120;

2) adding vegetable oil and maltitol into a stirrer, adding the shelled eggs and water, stirring and pulping to obtain uniform slurry;

3) adding wheat flour, oat flour, kelp dietary fiber, baked milk powder and rice bran polysaccharide into a dough mixer, starting the dough mixer, and uniformly mixing to obtain powder; adding the uniformly mixed slurry obtained in the step 2) under the condition that a dough mixer is opened, and continuously kneading until dough is basically formed;

4) after the dough is well kneaded, putting the kneaded dough into an environment with the temperature of 30-50 ℃ and the relative humidity of 60-80% for placing for no less than 30 minutes;

5) and taking out the dough, starting a biscuit machine to place the dough on a biscuit production machine, rolling and cutting the dough twice to form, and conveying the dough into a tunnel oven through a conveyor belt to bake.

Correspondingly, the embodiment of the invention also provides the application of the biscuit of any one of the previous embodiments in preparing health-care food for treating constipation and obesity.

In the biscuit provided by the embodiment of the invention, the oat is a gramineae annual herbaceous plant, has high nutritional value, is rich in protein, unsaturated fatty acid, mineral substances and various vitamins, and also contains rich beta-glucan. The fatty acid composition of oat is mainly unsaturated fatty acid, wherein linoleic acid accounts for 38-52% of the total fatty acid, and the oat has an obvious blood fat reducing effect. The protein composition in the oat is balanced, the content of various essential amino acids is higher than or close to the amino acid standard pattern value issued by the world health organization, and the content of lysine is extremely rich. Beta-glucan in the oat is a water-soluble dietary fiber and has various physiological functions of reducing blood sugar, blood fat and the like. Therefore, the oat flour not only has higher nutritive value, but also has certain health care value.

Due to the addition of the oat flour, the product has special fragrance, and the oat increases the dosage of dietary fiber. However, since oats contain various enzymes, especially lipoxygenase, rancidity of fats and oils in the product is accelerated after the oats are added, and the shelf life of the product is shortened.

The oil and fat are oxidized by the action of air during storage, and are further decomposed to generate a phenomenon of peculiar smell. Mainly because unsaturated fatty acid in the grease is subjected to autoxidation to generate peroxide, and the peroxide is further degraded into a complex mixture of volatile aldehyde, ketone and acid. Generally, the density of the rancidity oil is reduced, the iodine value is reduced, and the acid value is increased. Affecting the shelf life of the product.

In order to increase the shelf life of products on the premise of ensuring the flavor of oats, the biscuit provided by the embodiment of the invention mainly uses specific types of vegetable oil such as palm oil, sunflower seed oil and the like, the oil components, oat flour and kelp dietary fiber can be spatially combined to form a solid configuration with certain solubility, the biscuit has better water absorption rate and lower water swelling rate, the active oil components are effectively prevented from contacting air, and the rancidity phenomenon is inhibited. Meanwhile, the rice bran polysaccharide component with a proper amount is added into the biscuit disclosed by the embodiment of the invention, the rice bran polysaccharide not only can provide saccharide components such as water-soluble dietary fibers, mannose, glucose, xylose and the like for the biscuit, but also has good antioxidant activity and can obviously inhibit the oxidation phenomenon of grease.

According to the biscuit disclosed by the embodiment of the invention, a large amount of dietary fibers are added into the biscuit, so that the biscuit is easy to break, and if the biscuit is not well controlled, the biscuit is very easy to break or cracks exist on the surface of the biscuit, and the biscuit breaks in transportation. To solve the above problems, the inventors have taken the following measures: 1. the proportion of each prescription in the product is adjusted and optimized; 2. the particle size of the kelp dietary fiber is adjusted to 60-200 meshes, preferably 100-120 meshes. The inventors found that if the particle size is too large, dough toughness decreases, the product solution breaks, or the product surface has cracks; 3. the rice bran polysaccharide is added, and the dietary fiber has good water solubility and toughness.

The biscuits provided by the embodiment of the invention have good constipation regulation effect due to the addition of the oat flour, the kelp dietary fiber and the rice bran polysaccharide, and the biscuits have good constipation regulation effect after being used for 3 times a day and 20g each time.

The biscuit disclosed by the invention is low in grease content, contains the kelp dietary fiber and the rice bran polysaccharide, has a good weight-losing effect, and has a good weight-losing effect after being used for 3 times a day and 30g each time.

The biscuit has a certain blood fat reducing effect, and has an obvious blood fat reducing function after being used for 3 times a day and 30g each time.

Detailed Description

Various exemplary embodiments of the invention will be described in detail below with reference to specific embodiments. The description of the exemplary embodiments is merely illustrative and is not intended to limit the invention, its application, or uses. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. These embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. It should be noted that: the relative arrangement of parts and steps set forth in these embodiments should be construed as exemplary only and not as limiting unless otherwise specifically noted.

All terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs unless specifically defined otherwise. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.

Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.

In some embodiments of the present invention, the dietary fiber of kelp used is a product obtained by micronizing the kelp in a micronizer, and has a particle size of not higher than 200 mesh, such as 100 or 120 mesh, a water holding capacity of about 2300-2500%, and an expansibility of about 120-150ml/g, which is much higher than that of the dietary fiber of terrestrial plants.

In some embodiments of the present invention, baked milk powder, also known as baked milk powder, is a common western-style snack bulking agent.

In some embodiments of the present invention, the rice bran polysaccharides are important functional components of the rice bran meal, and are generally extracted from the rice bran meal by hot water extraction, microwave synergistic extraction, high pressure pulse extraction, alkaline extraction, and the like.

In some embodiments of the invention, the used small molecular weight rice bran polysaccharide is prepared by using crude rice bran polysaccharide as a raw material, and intercepting the crude rice bran polysaccharide by using an ultrafiltration membrane with a specific specification under the process conditions of a liquid-material ratio of 1:20, an extraction temperature of 100 ℃ and an extraction time of 20min so as to obtain the required small molecular rice bran polysaccharide extract of 12-20 kDa.

In some embodiments of the present invention, the oat flour subjected to extrusion and puffing treatment refers to the oat flour subjected to extrusion and puffing treatment by an extrusion and puffing device, such as a twin-screw extrusion and puffing machine, so as to adjust the flavor, taste and the like of the oat flour.

Example 1

Name of material	Dosage of
		Wheat flour	12.75kg
Oat flour	1.25kg
		Kelp dietary fiber powder	1kg
Baking milk powder (milk powder)	2kg
		Rice bran polysaccharides	1.5kg
Palm oil	1.5kg
		Maltitol	0.5kg
Egg	30 pieces (shelling about 1.5kg)
		Ammonium hydrogen carbonate	200 g
Sodium bicarbonate	50 g
		Water (W)	3.25kg

1. Pretreatment of kelp dietary fiber powder: the kelp dietary fiber is crushed, the granularity is 100-; the water holding rate of the kelp dietary fiber is controlled to be 2300-2500%, and the expansibility needs to be controlled to be 150 ml/g.

2. Weighing palm oil and maltitol (slurry) according to the prescription amount, adding into a stirrer, adding eggs and ammonium bicarbonate according to the prescription amount, adding water into sodium bicarbonate according to the prescription amount, and starting stirring. Stirring and pulping, and obtaining slurry after uniform pulping.

3. Weighing the wheat flour, the oat flour, the kelp dietary fiber powder, the baked milk powder and the rice bran polysaccharide according to the prescription amount, adding into a dough mixer, starting the dough mixer, and uniformly mixing to obtain powder. And (3) adding the uniformly mixed slurry obtained in the step (2) under the condition that a dough mixer is opened.

5. After kneading, putting the kneaded dough into an environment with the temperature of 30-50 ℃ and the relative humidity of 60-80% for 35 minutes.

6. Taking out the dough, starting a biscuit machine to place the dough on a biscuit production machine, rolling and cutting the dough twice to form, and conveying the dough into a tunnel oven through a conveyor belt to bake.

Setting the temperature of the tunnel oven:

	front end	Back end
			Heating at the upper temperature (. degree.C.)	240-242	233-237
Heating at lower temperature (. degree.C.)	133-237	224-228

The main machine of the apparatus has a frequency of 21Hz, and the time from the entrance of the apparatus to the oven is about 5 minutes and 53 seconds under the condition. Cooling the mixture for 2 to 3 minutes after the mixture is discharged out of the furnace and enters the environment at the temperature of 60 ℃; then cooling the product to the ambient room temperature, and finishing inner packaging by an automatic packaging machine within 24 hours;

example 2

Name of material	Dosage of
		Wheat flour	14kg
Extruded oat flour	1.5kg
		Kelp dietary fiber powder	1.2kg
Baking milk powder (milk powder)	1.8kg
		Rice bran polysaccharides	1.3kg
Palm oil and sunflower seed oil	0.8kg、0.2kg
		Maltitol	0.4kg
Egg	30 pieces (shelling about 1.5kg)
		Water (W)	3kg

2. Weighing the palm oil, the sunflower seed oil and the maltitol (slurry) according to the prescription, adding into a stirrer, adding the egg and the water according to the prescription, and starting stirring. Stirring and pulping, and obtaining slurry after uniform pulping.

3. Weighing the wheat flour, the oat flour, the kelp dietary fiber powder, the baked milk powder and the rice bran polysaccharide according to the prescription amount, adding into a dough mixer, starting the dough mixer, and uniformly mixing to obtain powder. And (3) adding the uniformly mixed slurry obtained in the step (2) under the condition that a dough mixer is opened. And continuing kneading until the dough is basically molded.

4. After kneading, putting the kneaded dough into an environment with the temperature of 30-50 ℃ and the relative humidity of 60-80% for 30 minutes.

5. Taking out the dough, starting a biscuit machine to place the dough on a biscuit production machine, rolling and cutting the dough twice to form, and conveying the dough into a tunnel oven through a conveyor belt to bake.

Setting the temperature of the tunnel oven:

	front end	Back end
			Heating at upper temperature (. degree. C.)	240-242	233-237
Heating at room temperature (. degree. C.)	133-237	224-228

The main machine of the apparatus has a frequency of 20Hz, and the time from the entrance of the apparatus to the oven is about 6 minutes under the condition. After the furnace is taken out, the temperature of the furnace is controlled at 60 ℃, and the furnace is cooled for 2 to 3 minutes; the inner package is then completed by an automatic packaging machine within 24 hours after cooling to ambient room temperature.

Comparative examples

Name of material	Dosage (g)
		Wheat flour	15.5kg
Oat flour	6kg
		Wheat bran dietary fiber	3kg
Soybean oil	7.7kg
		Maltitol	0.45kg
Shortening oil	1.8kg
		Egg	30 (shelling)About 1.5kg)
Ammonium bicarbonate	200g
		Sodium bicarbonate	50g
Edible refined salt	120g
		Water (I)	3.7kg

1. Weighing the wheat flour, the oat flour and the wheat bran dietary fiber powder according to the prescription amount, adding into a dough kneading machine, and uniformly mixing to obtain powder.

2. Weighing the shortening oil according to the prescription amount, and heating until the shortening oil is melted into liquid.

3. Weighing soybean oil and maltitol according to the prescription, adding into a stirrer, and adding eggs, ammonium bicarbonate, sodium bicarbonate and edible salt according to the prescription. Adding the shortening dissolved in the step 2. Add the prescribed amount of water and start stirring. Stirring evenly to obtain slurry.

4. And (3) adding the slurry obtained in the step (3) into the powder mixed in the step (1), starting a dough mixer to knead dough, discharging after kneading, and putting the material into a biscuit machine to produce biscuits. Setting the temperature of the tunnel oven:

Under these conditions, the time from the entrance into the oven to the exit of the oven was about 5 minutes 53 seconds. Cooling to room temperature, and then completing inner packaging by an automatic packaging machine.

Comparison of appearance between examples 1 and 2 and comparative example

	Examples 1 and 2	Comparative examples
			Appearance of the product	Good appearance	Uneven appearance
Fracture property	No crack and no fracture	Has cracks and is easy to break

Example 1 nutrient profile determination results.

Nutrient composition table

Example 2 nutrient profile determination results.

Nutrient composition table

Comparative example nutrient composition Table

Nutrient composition table

Examples 1, 2 and comparative examples are compared in the nutrient profile.

And measuring the peroxide value.

The oxidation values of the products of the examples and comparative examples were determined after 6 months of storage in room temperature packaging.

	Example 1	Example 2	Comparative example
				Day 0 peroxide number (g/100g)	0.03	0.01	0.04
Peroxide value (g/100g) after standing for 6 months	0.09	0.05	0.24

From the above experimental results, it can be seen that the peroxide value of the product of comparative example reaches a value close to the limit of 0.24 (0.25) after being left for 6 months, whereas the peroxide value of the product of example 1 is only 0.09, whereby it can be seen that the overall measure of example 1 reduces rancidity and the shelf life is longer. Whereas the peroxide value of the product of example 2 was only 0.05, indicating that its optimized and improved composition effectively suppresses rancidity.

Experimental example 1

120 volunteer subjects with constipation history, 80% of the subjects were treated once in 3 days, 20% of the subjects were treated 1 time per week, and the constipation history was 0.5 to 20 years. Patients were randomized into 3 groups of 40 persons each, of which 32 had 3 stools per day and 8 had stools per week, and the biscuits of example 1, example 2 and comparative example 1 were eaten 3 times a day, 20 grams each time, respectively. The subjects were asked to be in a detailed relief from constipation for 30 consecutive days, and recorded 1 time per day. After 80 volunteer subjects with constipation eat the food, the patients are asked in detail, and the result is 1-2 days for short time and about 5 days for long time, so that normal or obvious relief begins to appear. The results are shown in the following table.

Constipation relief after eating each example

As can be seen from the above table, 3 groups of subjects had substantially the same degree of constipation before taking the product, and of 40 subjects, 33 (82.5%) of 1 defecation, 37 (92.5%) of 1 defecation, 5 (12.5%) of 1 defecation in two days, 3 (7.5%) of 3 defecation, and 2 (5.0%) of 1 defecation in 3 days, none of the 40 defecation after eating the cookies of examples 1 and 2; after eating the biscuits of the comparative example, among 40 patients, 14 were stood 1 time per day (35% of the total), and 12 were stood 1 time per 3 days (30% of the total).

As can be seen from the above, although the examples and comparative examples were effective against constipation, the normality of examples 1 and 2 (kelp dietary fiber) was much higher than that of the comparative examples.

Experimental example 2

300 obese volunteers were selected and patients were divided into 3 groups on average. The biscuits from the examples and comparative examples were consumed three times a day, 30g each time. It is administered continuously for 1 month. And (5) counting the weight and waist circumference changes. The results are given in the table below.

Population count for weight loss after taking each example

	Example 1	Example 2	Comparative examples
				The weight is reduced by more than 3.5kg	55	65	1
Weight reduction of 1kg to 3.5kg (including 1kg and 3.5kg)	43	34	2
				Weight reduction below 1kg	2	1	97

Statistics of waist reduction after taking each example

	Example 1	Example 2	Comparative example
				The waist circumference is reduced by more than 4.5cm	52	55	2
The waist circumference is reduced by 2cm to 4.5cm (including 2cm and 4.5cm)	39	40	2
				The waist reduction is less than 2cm	9	5	96

Claims

1. A biscuit containing kelp dietary fiber is characterized by comprising 20.4-30.6 parts of wheat flour, 2-3 parts of oat flour, 1.5-2.5 parts of kelp dietary fiber, 3-5 parts of baked milk powder, 2.4-3.6 parts of rice bran polysaccharide, 1.6-2.4 parts of vegetable oil, 0.8-1.2 parts of maltitol and 2.4-3.6 parts of shelled eggs in parts by mass.

2. The biscuit according to claim 1, wherein the particle size of the kelp dietary fiber is 100-200 meshes, and the proportion of the water-soluble dietary fiber and the water-insoluble dietary fiber in the kelp dietary fiber is (4-5): (5-6).

3. The biscuit of claim 1, wherein the oat flour comprises an extruded oat flour.

4. Biscuit according to claim 1, characterized in that the vegetable oil comprises palm oil and/or sunflower oil; in the case of palm oil and sunflower oil, the ratio of the two is (6-8): (2-3).

5. The biscuit of claim 1, wherein the rice bran polysaccharides comprise a small molecule rice bran polysaccharide extract of 12-20 kDa.

6. The biscuit according to claim 1, further comprising 0.4-0.6 parts of a leavening agent.

7. A biscuit according to claim 6, characterized in that the ingredients of the respective materials are: 25.5 parts of wheat flour, 2.5 parts of oat flour, 2 parts of kelp dietary fiber, 4 parts of baking milk powder, 3 parts of rice bran polysaccharide, 2 parts of vegetable oil, 9 parts of maltitol, 3 parts of shelled eggs and 0.5 part of leavening agent.

8. A biscuit according to claim 6, wherein the leavening agent comprises a mixture of ammonium bicarbonate and sodium bicarbonate in a ratio of 4: 1.

9. A process for preparing a biscuit according to any of claims 1 to 8, comprising the steps of: 1) and kelp dietary fiber pretreatment: the kelp dietary fiber is crushed to the granularity of 100 minus one plus 200 meshes, the water retention rate is controlled to be 2300-2500%, and the expansion force is controlled to be 150ml/g minus one plus 120;

4) after kneading, putting the kneaded dough into an environment with the temperature of 30-50 ℃ and the relative humidity of 60-80% for standing for no less than 30 minutes;

10. Biscuit according to any of claims 1 to 8, for use in the preparation of a health food for the treatment of constipation and obesity.