CN114847320A - Quinoa-purple sweet potato biscuit with high dietary fiber and low GI and preparation method thereof - Google Patents
Quinoa-purple sweet potato biscuit with high dietary fiber and low GI and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention discloses a high-dietary-fiber low-GI quinoa-purple sweet potato biscuit which is characterized by comprising the following components in parts by weight: the paint comprises the following components in parts by weight: 3-5 parts of quinoa wheat flour, 2-4 parts of purple sweet potato flour, 2-4 parts of water, 6-8 parts of butter, 3-5 parts of xylitol, 6-9 parts of low-gluten flour, 1-3 parts of konjac refined powder, 1-3 parts of tremella powder and 0.01-0.1 part of dietary alkali. Also discloses a preparation method of the biscuit. According to the characteristics of high protein, high dietary fiber and low fat of quinoa, purple sweet potatoes and tremella and the synergistic effect of other raw materials, the GI value of the biscuit can be effectively reduced, nutrition is enhanced, satiety is enhanced, the eating feeling is good, and the biscuit is suitable for being eaten by people with hyperglycemia.
Description
Technical Field
The invention relates to the field of foods, and particularly relates to a quinoa-purple sweet potato biscuit with high dietary fiber and low GI and a preparation method thereof.
Background
Diabetes is a common chronic disease in life, the number of patients is increased year by year, mainly type 2 diabetes, the pathogenesis includes heredity and acquired life style, complications such as hypertension and coronary heart disease caused by diabetes are also serious harm to human health and life, the occurrence and spread of the chronic disease are prevented and controlled slowly, and besides medication, the food intake of the diabetes patients is also strictly controlled. Aiming at the diabetes mellitus crowd, more and more foods are available in the market, low GI products are produced at the same time, the blood sugar of the foods with low glycemic index can be slowly increased relative to the foods with high glycemic index, and a larger blood sugar peak value can not be caused, so that the foods are beneficial to the diabetes mellitus patient group to eat.
Chenopodium quinoa is called as astronaut food and is named as gold grain, compared with wheat, rice, corn and the like, the Chenopodium quinoa is rich in protein with higher quality, the high quality comprises high-content and high-quality protein, contains 9 amino acids necessary for human bodies, solves the problem of lysine deficiency, has balanced amino acid composition and is equivalent to eggs. Chenopodium quinoa willd also contains multiple active substances such as polyphenol, flavone, saponin and alkaloid components, and has antiinflammatory, antiviral and antioxidant effects. The quinoa is light in taste, and the quinoa is made into powder to be processed into a baked product, so that the utilization value of the quinoa is increased, the dietary requirements of people are enriched, and more possibility is brought to deep processing of the quinoa.
The purple sweet potato is a new variety with high anthocyanin content, and the anthocyanin has the functions of resisting aging and oxidation. The purple sweet potato contains rich anthocyanin and high content of protein and dietary fiber, but has low fat content, the cancer prevention and anti-aging capacity of the purple sweet potato is the top of various foods, has high prevention effect on diseases such as heart and cerebral vessels, can obviously enhance the immunity of a human body, and is a food with high edible and medicinal values.
Tremella, also known as Tremella, Tremella or Tremella, has a beautiful name of crown in fungus, and is regarded by traditional Chinese medicine as having mild nature and sweet taste, has the effects of nourishing yin, moistening bath, strengthening spleen and stomach, and is a rare fungus used as both medicine and food. Tremella is rich in basic nutritional ingredients such as protein, amino acids, dietary fiber, multiple vitamins and mineral elements. In addition, the tremella contains biological active substances such as polysaccharide, polyphenol, flavone and terpenoids, so that the tremella has multiple probiotic effects such as anti-tumor, anti-oxidation, anti-aging, memory improvement and gastrointestinal protection. Dietary fiber is called a seventh nutrient and is helpful in relaxing bowels because cellulose absorbs and retains water to soften the stool and stimulate intestinal motility. And the composition is helpful for reducing the incidence rate of arteriosclerosis cardiovascular diseases and regulating lipid metabolism. And thirdly, the function of reducing blood sugar, and researches and observations show that the dietary fiber can delay the absorption of sugar, reduce urine sugar and reduce the need of the body for insulin.
The biscuit is a popular leisure food sold in the market, is convenient to carry, is very suitable for supplementing energy during hunger, is made of white granulated sugar and wheat flour, has a high GI value and can increase the burden of blood sugar. The general biscuits with crisp mouthfeel have the characteristics of high oil and high heat, and are not suitable for diabetics. Therefore, there is a need to develop new high dietary fiber low GI biscuits that avoid causing too high blood glucose burden.
Disclosure of Invention
The purpose of the invention is as follows: aiming at the defects and defects of the prior art, the invention provides the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit and the preparation method thereof.
The technical scheme is as follows: the invention discloses a high-dietary-fiber low-GI quinoa-purple sweet potato biscuit which is characterized by comprising the following components in parts by weight: the paint comprises the following components in parts by weight: 3-5 parts of quinoa wheat flour, 2-4 parts of purple sweet potato flour, 2-4 parts of water, 6-8 parts of butter, 3-5 parts of xylitol, 6-9 parts of low-gluten flour, 1-3 parts of konjac refined powder, 1-3 parts of tremella powder and 0.01-0.1 part of dietary alkali.
Wherein, the edible alkali comprises one or two of sodium bicarbonate and sodium carbonate.
Wherein, the quinoa wheat flour accounts for 18 to 25 percent of the total material by weight.
Wherein the purple sweet potato powder accounts for 18-25% of the total material by weight.
Preferably, the quinoa-purple sweet potato biscuit with high dietary fiber and low GI is characterized in that: the paint comprises the following components in parts by weight: 4 parts of quinoa wheat flour, 4 parts of purple sweet potato flour, 7 parts of butter, 4 parts of xylitol, 4 parts of water, 6 parts of low-gluten flour, 1 part of konjac refined flour, 1.5 parts of tremella powder and 0.01 part of dietary alkali.
A preparation method of a quinoa-purple sweet potato biscuit with high dietary fiber and low GI comprises the following steps:
1) uniformly mixing quinoa flour, tremella powder, konjac powder and low-gluten flour to obtain a first mixture A;
2) adding water into the purple sweet potato powder, and uniformly stirring to prepare mashed purple sweet potato to obtain a second mixture B;
3) adding water into dietary alkali, stirring and dissolving to obtain a mixture C;
4) mixing butter softening and xylitol twice, beating to whiten, adding the mixture A, the mixture B and the mixture C into butter, and stirring uniformly within 2min to obtain dough;
5) wrapping the dough with a preservative film, putting the dough into a rectangular mould, and putting the mould into a refrigerator freezing layer for freezing for 11-13 h;
6) taking out the mold, thawing for 30min-42min, properly adjusting thawing time according to the texture of dough, and slicing into cookies with thickness of 1.5cm-2.5cm with slicer;
7) putting the biscuit into the middle layer of an oven, setting the primer temperature at 100-115 ℃, the face fire temperature at 110-125 ℃, and baking for 15-25 min;
8) and cooling the baked biscuit to normal temperature, and packaging to obtain the final biscuit product.
Has the advantages that: compared with the prior art, the invention has the following remarkable advantages: the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit disclosed by the invention is crisp in taste, moderate in sweet taste and strong in satiety, and can slowly increase blood sugar, so that the effect of stabilizing the blood sugar is achieved, and the biscuit is suitable for being eaten by people with diabetes, weight-losing people and general people. The quinoa-purple sweet potato can reduce the rate of decomposing polysaccharide into glucose, delay the digestion and absorption of carbohydrate, reduce the postprandial blood sugar level and reduce the occurrence of diabetic complications by inhibiting the activity of alpha-glucosidase, and is beneficial to preventing and relieving the occurrence and development of diseases such as type II diabetes, coronary heart disease and the like.
According to the invention, the purple sweet potatoes containing a large amount of dietary fibers, low fat and high anthocyanin content are used as the raw materials of the low GI biscuits, so that the nutritional value of the biscuits is enriched, and the biscuits are endowed with unique color. According to the invention, the tremella is rich in dietary fiber, and the tremella has the characteristics of high dietary fiber content of 41.19g/100g, low fat, high protein and high mineral content, so that after the tremella is added into biscuits, the taste of the biscuits is enriched, and the nutritional value of the biscuits is increased.
According to the characteristics of high protein, high dietary fiber and low fat of quinoa, purple sweet potatoes and tremella and the synergistic effect of other raw materials, the GI value of the biscuit can be effectively reduced, nutrition is enhanced, satiety is enhanced, the eating feeling is good, and the biscuit is suitable for being eaten by people with hyperglycemia. The low-temperature baking mode is adopted, so that the taste of the biscuit is better kept, and no bad flavor is generated. The biscuit has long satiety time and high protein and fiber content, and can effectively reduce the body fat rate and achieve the effects of losing weight and reducing fat when being eaten as a meal replacement.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Detailed Description
The technical solution of the present invention is further described with reference to the accompanying drawings and the detailed description.
The invention obtains a healthy low GI quinoa-purple sweet potato biscuit with natural color and luster by mixing quinoa powder, purple sweet potato powder, tremella powder, butter, low-gluten flour, water and xylitol according to a certain proportion. The sugar-rising range of the xylitol is 7-13, the xylitol and the konjac fine powder are suitable for being eaten by diabetics, the common white granulated sugar is replaced by the xylitol and the konjac fine powder, the sweetness of the biscuit is moderate, and after the biscuit is baked at a lower temperature, the biscuit has no bad flavor and retains more anthocyanin. The quinoa flour and purple sweet potato flour have the characteristics of low fat, high protein, high dietary fiber, rich vitamins and minerals, and can prevent chronic diseases such as hypertension, type II diabetes, hyperlipidemia, coronary heart disease and the like; under the condition of not adding any food additive and essence and spice, the crisp and taste of the biscuit are kept by using a small amount of butter, the unique color and luster are endowed to the biscuit by adding the purple sweet potato powder, and the quinoa powder can effectively inhibit the glucosidase inhibition activity, so that the biscuit is very suitable for being eaten by diabetics.
The xylitol is added into the human body, and can be absorbed and utilized through a cell membrane without the help of insulin, and the blood sugar and the urine sugar are not increased. Within 12 hours after the xylitol is eaten, 50 to 60 percent of the xylitol is oxidized to generate carbon dioxide and water, and the heat is generated and utilized by people. 2-10% of the blood is discharged from urine and feces, and 20-30% of the blood exists in vivo as glycogen or other intermediates, without increasing blood sugar. Xylitol can also properly stimulate the pancreas to secrete a small amount. Clinical experiments show that xylitol can replace part of hypoglycemic drugs for single use. Foreign clinical experiments prove that the xylitol can be added into foods such as milk, soybean milk and the like or taken 30g with warm water every day by diabetics to supplement sugar in the body. The food such as milk candy, chocolate, dried fruit and the like processed by xylitol can not only solve the mental pain that diabetics cannot eat sugar or sweet food, relieve diseases, strengthen physical strength and regulate diet, but also relieve the 'three more' symptoms of thirst, hunger and frequent micturition.
Example 1:
the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit comprises the following components in parts by weight: 4 parts of quinoa wheat flour, 4 parts of purple sweet potato flour, 7 parts of butter, 4 parts of xylitol, 4 parts of water, 6 parts of low-gluten flour, 1 part of konjac refined flour, 1.5 parts of tremella powder and 0.01 part of dietary alkali.
The preparation method of the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit comprises the following steps:
1) uniformly mixing quinoa flour, tremella powder, konjac powder and low-gluten flour to obtain a first mixture A;
2) adding water into the purple sweet potato powder, and uniformly stirring to prepare mashed purple sweet potato to obtain a second mixture B;
3) adding water into dietary alkali, stirring and dissolving to obtain a mixture C;
4) mixing butter softening and xylitol twice, beating to whiten, adding the mixture A, the mixture B and the mixture C into butter, and stirring uniformly within 1.8min to obtain dough;
5) wrapping the dough with a preservative film, putting the dough into a rectangular mould, and putting the mould into a refrigerator freezing layer for freezing for 12 hours;
6) taking out the mold, thawing for 40min, properly adjusting thawing time according to the texture of dough, and slicing into 2cm thick cookies with a slicing machine;
7) putting the biscuit into the middle layer of an oven, setting the primer temperature at 110 ℃ and the face fire temperature at 120 ℃, and baking for 20 min;
8) and cooling the baked biscuit to normal temperature, and packaging to obtain the final biscuit product.
Example 2:
the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit comprises the following components in parts by weight: 3 parts of quinoa wheat flour, 4 parts of purple sweet potato flour, 3.6 parts of water, 8 parts of butter, 4 parts of xylitol, 6 parts of low-gluten flour, 1 part of konjac refined flour, 1 part of tremella powder and 0.01 part of dietary alkali.
The preparation method of the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit comprises the following steps:
1) uniformly mixing quinoa flour, tremella powder, konjac powder and low-gluten flour to obtain a first mixture A;
2) adding water into the purple sweet potato powder, and uniformly stirring to prepare mashed purple sweet potato to obtain a second mixture B;
3) adding water into the compound leavening agent, stirring and dissolving to obtain a mixture C;
4) mixing butter softening and xylitol twice, beating to whiten, adding the mixture A, the mixture B and the mixture C into butter, and stirring uniformly within 2min to obtain dough;
5) wrapping the dough with a preservative film, putting the dough into a rectangular mould, and putting the mould into a refrigerator freezing layer for freezing for 11 h;
6) taking out the mold, thawing for 38min, properly adjusting thawing time according to the texture of dough, and slicing into cookies with thickness of 1.8cm with a slicing machine;
7) putting the biscuit into the middle layer of an oven, setting the primer temperature at 100 ℃ and the face fire temperature at 110 ℃, and baking for 25 min;
8) and cooling the baked biscuit to normal temperature, and packaging to obtain the final biscuit product.
Example 3:
the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit comprises the following components in parts by weight: 4 parts of quinoa wheat flour, 4 parts of purple sweet potato flour, 5 parts of water, 8 parts of butter, 4 parts of xylitol, 7 parts of low-gluten flour, 1 part of konjac refined flour, 1 part of tremella powder and 0.01 part of dietary alkali.
The preparation method of the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit comprises the following steps:
1) uniformly mixing quinoa flour, tremella powder, konjac powder and low-gluten flour to obtain a first mixture A;
2) adding water into the purple sweet potato powder, and uniformly stirring to prepare mashed purple sweet potato to obtain a second mixture B;
3) adding water into the compound leavening agent, stirring and dissolving to obtain a mixture C;
4) mixing butter softening and xylitol twice, beating to whiten, adding mixture A, mixture B and mixture C into butter, and stirring uniformly within 2.3min to obtain dough;
5) wrapping the dough with a preservative film, putting the dough into a rectangular mould, and putting the mould into a refrigerator freezing layer for freezing for 13 hours;
6) taking out the mold, thawing for 42min, properly adjusting thawing time according to the texture of dough, and slicing into 2.5cm thick cookies with a slicing machine;
7) putting the biscuit into the middle layer of an oven, setting the primer temperature at 115 ℃ and the face fire temperature at 125 ℃, and baking for 15 min;
8) and cooling the baked biscuit to normal temperature, and packaging to obtain the final biscuit product.
Comparative example:
the biscuit of the comparative example comprises the following components in parts by weight:
1 part of quinoa wheat flour, 4 parts of purple sweet potato flour, 4 parts of water, 8 parts of butter, 3 parts of xylitol, 7 parts of low-gluten flour, 1 part of konjac refined flour, 1 part of tremella powder and 0.01 part of dietary alkali.
The preparation method of the high-dietary-fiber low-GI quinoa-purple sweet potato biscuit in the comparative example comprises the following steps:
1) uniformly mixing quinoa flour, tremella powder, konjac powder and low-gluten flour to obtain a first mixture A;
2) adding water into the purple sweet potato powder, and uniformly stirring to prepare mashed purple sweet potato to obtain a second mixture B;
3) adding water into the compound leavening agent, stirring and dissolving to obtain a mixture C;
4) mixing butter softening and xylitol twice, beating to whiten, adding mixture A, mixture B and mixture C into butter, and stirring uniformly within 2.5min to obtain dough;
5) wrapping the dough with a preservative film, putting the dough into a rectangular mould, and putting the mould into a refrigerator freezing layer for freezing for 13 hours;
6) taking out the mold, thawing for 42min, properly adjusting thawing time according to the texture of dough, and slicing into 2.0cm thick cookies with a slicing machine;
7) putting the biscuit into the middle layer of an oven, setting the primer temperature at 100 ℃ and the face fire temperature at 115 ℃, and baking for 25 min;
8) and cooling the baked biscuit to normal temperature, and packaging to obtain the final biscuit product.
Evaluation and analysis:
experiment one: sensory evaluation
Eating the biscuits prepared in examples 1-3 and comparative examples gave sensory evaluations: sensory evaluation was performed by 20 sensory evaluators. The sensory evaluation table is shown in table 1:
table 1: sensory evaluation table
Table 2: sensory evaluation table
As can be seen from Table 2, by performing sensory evaluation on the biscuits, it can be seen that the total score of example 1 is the highest, and the flavor, color and form all meet the requirements of sensory evaluators. The purple potato flour content was the same in examples 1-3 and comparative examples, with no major difference in the color score of the biscuits. With the increase of the addition amount of the tremella powder, the flavor and the taste of the biscuit are slightly lower than those of a group with less addition amount of the tremella powder. Due to the water absorption and the swelling power of the tremella, the biscuit dough has better formability and more uniform texture, and the addition amount of the tremella powder is comprehensively considered.
Experiment two: determining the total dietary fiber content in the biscuit by referring to GB 5009.88-2014 determination of dietary fiber in food
Table 3: table of total dietary fiber content
Note: the data in the table are mean ± sd of three determinations.
Referring to the national Standard for food safety, general rules on Pre-packaged food Nutrition labels, examples 1 and 3 meet the requirements for high fiber food, i.e., high or rich in dietary fiber or good sources of greater than or equal to 6g/100g (solids).
Experiment three: examples 1-2 and comparative examples measurement of alpha-glucosidase inhibition
Respectively preparing 0.2mol/LNa 2 CO 3 The solution, 5mmol/L p-nitrobenzene-alpha-D-glucoside (PNPG) and 0.4U/mL alpha-glucosidase solution are all prepared by 0.1mol/LpH of 6.8 PBS buffer solution.
To the control group, 40. mu.L of PBS buffer (pH6.8) and 40. mu.L of alpha-glucosidase were added; 80 μ L of PBS buffer (pH6.8) was added to the control blank; adding 40 mu L of alpha-glucosidase and 40 mu L of different sample extracting solutions with the same concentration into a sample experimental group; to the sample blank, 40. mu.L of PBS buffer (p) was addedH6.8) and 40. mu.L of different sample extracts of the same concentration were incubated at 37 ℃ for 10min, 40. mu.L of substrate (PNPG) at a concentration of 5mmol/L was added to each well, incubated at 37 ℃ for 20min and finally 100. mu.L of 1mol/LNa was added 2 CO 3 The reaction is stopped by the solution, the absorbance value is measured at the wavelength of 405nm, and the absorbance value is substituted into a formula to calculate the inhibition rate.
In the formula: a. the S1 Is the absorbance value of the sample experimental group; a. the S2 Is the absorbance value of the sample blank; a. the C1 Absorbance values for control experimental groups; a. the C2 Absorbance values for control blanks. The results on α -glucosidase inhibition are shown in table 4:
table 4: alpha-glucosidase inhibition rate table
Note: the data in the table are mean ± sd of three determinations.
Alpha-glucosidase is a hydrolase, can promote the breakage of a glucoside bond, releases glucose to increase blood sugar, is considered as a potential diabetes target, and can delay the digestion and decomposition of carbohydrate by inhibiting the activity of the alpha-glucosidase, so that the rate of glucose entering blood is reduced, and the aim of effectively relieving and treating diabetes is fulfilled.
As can be seen from Table 4, the highest alpha-glucosidase inhibition rate of 61.50% in example 1 is capable of inhibiting the alpha-glucosidase from decomposing carbohydrates, namely reducing the release rate of carbohydrates in biscuits, and has the effect of stabilizing and reducing blood sugar, and the second highest alpha-glucosidase inhibition rate of 57.76% in example 2 is also capable of stabilizing and reducing blood sugar. The comparative example has a significantly reduced inhibition rate of alpha-glucosidase, and examples 1 and 2 have a blood glucose lowering effect.
Claims (6)
1. A high-dietary-fiber low-GI quinoa-purple sweet potato biscuit is characterized in that: the paint comprises the following components in parts by weight: 3-5 parts of quinoa wheat flour, 3-5 parts of purple sweet potato flour, 2-6 parts of water, 5-9 parts of butter, 3-5 parts of xylitol, 6-9 parts of low-gluten flour, 1-3 parts of konjac refined powder, 1-3 parts of tremella powder and 0.01-0.1 part of dietary alkali.
2. The high dietary fiber low GI quinoa-purple sweet potato biscuit of claim 1, wherein: the edible alkali comprises one or two of sodium bicarbonate and sodium carbonate.
3. The high dietary fiber low GI quinoa-purple sweet potato biscuit of claim 1, wherein: the quinoa powder accounts for 18-25% of the total material by weight.
4. The high dietary fiber low GI quinoa-purple sweet potato biscuit of claim 1, wherein: the purple sweet potato powder accounts for 18-25% of the total material by weight.
5. The high dietary fiber low GI quinoa-purple sweet potato biscuit of claim 1, wherein: the paint comprises the following components in parts by weight: 4 parts of quinoa wheat flour, 4 parts of purple sweet potato flour, 4 parts of water, 7 parts of butter, 4 parts of xylitol, 6 parts of low-gluten flour, 2 parts of konjac refined flour, 1 part of tremella powder and 0.01 part of dietary alkali.
6. A preparation method of a quinoa-purple sweet potato biscuit with high dietary fiber and low GI comprises the following steps:
1) uniformly mixing quinoa flour, tremella powder, konjac powder and low-gluten flour to obtain a first mixture A;
2) adding water into the purple sweet potato powder, and uniformly stirring to prepare mashed purple sweet potato to obtain a second mixture B;
3) adding water into dietary alkali, stirring and dissolving to obtain a mixture C;
4) mixing butter softening and xylitol twice, beating to whiten, adding mixture A, mixture B and mixture C into butter, and stirring uniformly within 2-3min to obtain dough;
5) wrapping the dough with a preservative film, putting the dough into a rectangular mould, and putting the mould into a refrigerator freezing layer for freezing for 11-13 h;
6) taking out the mold, thawing for 38min-42min, properly adjusting thawing time according to the texture of dough, and slicing into cookies with thickness of 1.5cm-2.5cm with a slicing machine;
7) putting the biscuit into the middle layer of an oven, setting the primer temperature at 100-115 ℃, the face fire temperature at 110-125 ℃, and baking for 15-25 min;
8) and cooling the baked biscuit to normal temperature, and packaging to obtain the final biscuit product.
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