CN117356600A

CN117356600A - Highland barley biscuits capable of slowly increasing sugar and preparation method thereof

Info

Publication number: CN117356600A
Application number: CN202311243883.4A
Authority: CN
Inventors: 李永富; 单愉涵; 黄金荣; 史锋
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2023-09-25
Filing date: 2023-09-25
Publication date: 2024-01-09

Abstract

The invention discloses a preparation method of a highland barley biscuit product with slow sugar rise, belonging to the field of food. The formula of the slow sugar-increasing highland barley biscuit comprises, by weight, 50-70 parts of highland barley powder, 30-50 parts of low-gluten wheat flour, 25-30 parts of butter, 45-50 parts of whole egg liquid, 10-20 parts of erythritol and 0.8-1.0 part of bulking agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%; through reasonable collocation of highland barley flour and low gluten wheat flour with characteristic performance, the digestion speed of starch can be regulated so as to reduce the GI value of biscuits, delay the digestion speed, ensure stable postprandial blood sugar, and simultaneously ensure that the product keeps good taste and is more accepted by masses.

Description

Highland barley biscuits capable of slowly increasing sugar and preparation method thereof

Technical Field

The invention relates to a highland barley biscuit capable of slowly increasing sugar and a preparation method thereof, belonging to the field of foods.

Background

In recent years, with the rapid development of social economy and food industry, the food types are increasingly abundant, the eating habits and the food constitution of people are also greatly changed, and the problems of excessive accumulation of human body heat and overnutrition are increasingly serious due to the excessive intake of fine and high-calorie foods, so that the tendency of the young chronic diseases related to obesity, abnormal sugar metabolism and the like are increasingly serious. In such a background, there is an increasing demand for health foods.

The biscuit is a baked product prepared by taking cereal powder (and/or beans and potato powder) as a main raw material through baking, and is popular with young people. The biscuits are various in variety, and have crisp biscuits, tough biscuits, compressed biscuits, fermented biscuits and the like, so that different requirements of various groups of people can be met. The crisp biscuit is prepared by taking the above powder as a main raw material, adding part of grease and other ingredients, and mixing, forming and baking by a cold powder process, and is popular because of loose taste. But the good taste of the crisp biscuits is derived from the fine and smooth raw materials, high grease and high sugar content, and the high content of fat, starch and sugar is the cost that the crisp biscuits are excluded from the health food. The crisp biscuits expected by consumers not only have good mouthfeel, but also pay attention to nutrition, health, safety and quality, and become new labels of healthy crisp biscuits through slow digestion.

Highland barley is a cereal crop of the genus barley of the family Gramineae, and is a variety of barley, also known as naked barley, meta-barley, rice barley. Highland barley has the structural composition of three high and two low (high protein, high fiber, high vitamin, low fat and low sugar), and is a good product in cereal crops. The highland barley has higher protein content, complete variety of various amino acids and mineral substances, higher beta-glucan content and richer content compared with other grains, and can solve the problem of human nutrition deficiency after frequent eating.

As a main physiological active ingredient of highland barley, beta-glucan is a water-soluble substance, has the functions of regulating blood sugar, reducing cholesterol, improving immunity, preventing intestinal cancer and the like, has higher viscosity, and can inhibit the activity of alpha-amylase after being eaten, thereby slowing down the digestion rate of starch and achieving the purposes of reducing blood sugar and controlling blood sugar. As the 'close relatives' of oat, highland barley has similar nutrition characteristics, has extremely important value for improving the health level of human beings, gradually becomes one of important raw materials of health foods, especially is a good raw material for developing slowly-rising sugar foods, and simultaneously, the low-gluten characteristic of highland barley powder makes the highland barley powder become a good raw material for making biscuits and cakes. However, the nutritional ingredient content and the physicochemical properties of highland barley of different varieties have larger difference, so that the quality of the highland barley products after processing is affected, and the preparation of the highland barley products prepared by screening high-quality varieties from a plurality of highland barley varieties into foods with slow sugar rise is particularly important. Meanwhile, the grinding fineness of the raw materials of most highland barley biscuits exceeds 100 meshes because of the large hardness of highland barley particles, thick skin and the like. Highland barley has high hardness, high fiber length and endosperm layers are rich in beta-glucan, crushing is difficult, particularly high-mesh crushing, not only can a large amount of heat be generated to cause the denaturation of highland barley powder to cause a large loss of nutrients and waste resources such as manpower and financial resources, but also can damage highland barley starch, so that the content of damaged starch is increased, the starch digestion rate is accelerated, and the application of highland barley is limited to a certain extent.

Therefore, the application range of the highland barley with low mesh number is enlarged, and a wider application prospect can be provided for deep processing of the highland barley. Therefore, the method reduces the crushing degree of the highland barley by utilizing the advantages and processing characteristics of the highland barley of different varieties, and can provide wider application prospect for preparing slow-rise confectionery products from the highland barley.

The highland barley biscuits in the market are limited in variety, most of the highland barley powder is bran-removed or is doped with partial bran, so that dietary fibers, trace elements and other nutritional ingredients in the bran are discarded, the proportion of highland barley starch is increased, and meanwhile, the highland barley powder is degraded into common raw materials due to excessive smashing of highland barley for pursuing better taste, the glycemic index is close to that of wheat starch, and the characteristic of low glycemic index of highland barley is lost; or complete highland barley is adopted for fermentation to prepare highland barley powder, and the taste, the functionality, the color and the like are to be improved.

Disclosure of Invention

Aiming at the defects and shortcomings in the prior art, the invention provides a slow-rise highland barley biscuit and a preparation method thereof, wherein highland barley varieties used in the preparation process of the slow-rise highland barley biscuit are highland barley, and compared with other highland barley varieties, the slow-rise highland barley biscuit has the characteristics of high protein, high beta-glucan, high viscosity and low gelatinization temperature, and the high beta-glucan and the high protein of the highland barley varieties can play a role in slowing down the starch digestion in the starch digestion process; increasing the viscosity of the biscuit in the biscuit forming process and reducing the addition amount of flour; the cracking degree of the biscuits is reduced in the baking process, the toughness of the biscuits is enhanced, the crunchiness of the biscuits can be regulated and controlled, and the highland barley biscuits with good taste, good texture and other characteristics and capable of achieving the taste and function coexistence effect are finally prepared.

In order to achieve the above object, a first object of the present invention is to provide a slow sugar highland barley biscuit, wherein the formulation of the slow sugar highland barley biscuit comprises, by weight, 50-70 parts of highland barley powder, 30-50 parts of low gluten wheat flour, 25-30 parts of butter, 45-50 parts of whole egg liquid, 10-20 parts of erythritol and 0.8-1.0 part of bulking agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%.

In one embodiment, the highland barley flour has a mesh number of 60-80 mesh.

In one embodiment, the highland barley flour has a mesh number of 80 mesh.

In one embodiment, the formula of the slow-rise highland barley biscuit comprises, by weight, 50 parts of highland barley flour, 50 parts of low-gluten wheat flour, 30 parts of butter, 50 parts of whole egg liquid, 16 parts of erythritol and 0.8 part of puffing agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%.

In one embodiment, the formula of the slow-rise highland barley biscuit comprises, by weight, 70 parts of highland barley flour, 30 parts of low-gluten wheat flour, 30 parts of butter, 50 parts of whole egg liquid, 16 parts of erythritol and 0.8 part of puffing agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%.

In one embodiment, the bulking agent is ammonium bicarbonate and/or sodium bicarbonate.

The second purpose of the invention is to provide an application of the slow-rise highland barley biscuit in the food preparation field.

The third object of the invention is to provide a preparation method of the slow-sugar highland barley biscuit, which comprises the following steps:

(1) Uniformly mixing highland barley flour, low-gluten wheat flour, sodium bicarbonate and ammonium bicarbonate to form mixed powder;

(2) Adding sweetener into butter, adding egg, and emulsifying at high speed to form emulsion;

(3) Adding the emulsion obtained in the step (2) into the mixed powder obtained in the step (1), kneading into smooth dough, standing, dividing the dough into small dough blanks, making into biscuits, and baking in an oven to obtain the highland barley biscuits with slow sugar rise.

In one embodiment, the high speed whipping of step (2) takes from 1 to 2 minutes.

In one embodiment, the resting temperature in step (3) is 20-30 ℃ for 10-15 min.

In one embodiment, the baking in step (3) has an upper fire temperature of 175 to 180 ℃ and a lower fire temperature of 160 to 165 ℃.

In one embodiment, the time of the baking in step (3) is 10 to 15 minutes.

The invention has the beneficial effects that:

(1) According to the invention, highland barley flour with specific performance is mixed with low gluten flour to prepare the highland barley biscuit with slow sugar rise, so that the content of fast digestion starch in the biscuit can be effectively reduced, the content of slow digestion and resistant starch is improved, the peak time of blood sugar is delayed, the release speed of glucose is slowed down, the long-time blood sugar supply can be maintained, and the feeling of satiety is enhanced; except the low gluten wheat flour, the main material is only highland barley, and is rich in dietary fibers and other substances with physiological activity;

(2) The slow sugar-increasing highland barley biscuits prepared by the method have fine taste, starch is not easy to retrograde, the highland barley biscuits have unique faint scent, sensory evaluation is similar to that of common biscuits, and the slow sugar-increasing highland barley biscuits are not only suitable for hyperglycemia people, but also suitable for common people;

(3) Compared with widely known xylitol, the sweetener used in the slow-sugar highland barley biscuits prepared by the invention is erythritol, and the erythritol is a natural zero-calorie sweetener and has higher tolerance to erythritol by human bodies. The average glycemic index and average insulin index of erythritol are lower than xylitol, and therefore, erythritol has less effect on blood glucose.

(4) The slow-rise sugar highland barley biscuit solves the problems that other exogenous proteins in the slow-rise sugar biscuit and coarse cereal biscuit are high in content, quick in starch digestion, and more in food additives, and are not suitable for diabetics; meanwhile, the raw materials of the biscuits are traditional coarse cereals, the required food additives are commonly and easily obtained, the processing technology is simple, and when the highland barley biscuits with slow sugar rise are prepared, industrial production and household production are easy to realize, the time consumption is short, the technology is controllable, the shelf life is long, and the biscuit is a practical and convenient product.

Drawings

FIG. 1 is a graph of data of the starch content of HB1 highland barley during grinding to different meshes;

FIG. 2 is a graph of in vitro digestion rates of cookie starches of examples 1 and 2 and comparative examples 1-4;

FIG. 3 is a graph showing the data of the fast and slow anti-starch contents of the biscuits of examples 1 and 2 and comparative examples 1 to 4.

Detailed Description

The present invention is further described below with reference to examples, but embodiments of the present invention are not limited thereto.

The invention relates to a measurement method

1. Sensory evaluation

Sensory evaluation: the method specified in GB/T20980-2021 general rules of biscuit quality is adopted.

2. Method for measuring beta-glucan content, starch content and protein content

Beta-glucan: the method specified in NY/T2006-2011 'determination of beta-glucan content in grains and products thereof'. Starch: the method (acid hydrolysis method) specified in GB 5009.9-2016 (determination of starch in food safety national Standard food); protein: the method (Kjeldahl nitrogen determination method) specified in GB 5009.5-2016 "determination of protein in food safety national Standard food".

3. Method for measuring pasting characteristics of highland barley

Gelatinization characteristics: the method specified in GB/T24853-2010 'wheat, rye and flour and starch gelatinization property determination quick viscosimeter method'.

4. Highland barley varieties HB1, HB2, HB3, HB4, HB5 and HB6 related in the examples and comparative examples of the present invention are derived from Gansu agricultural engineering technical institute.

5. Texture measuring method for biscuits

The full texture (hardness, crispness, chewiness) of the biscuits was determined using a TA.XT Plus model texture gauge with pre-measurement (2 mm/s), mid-measurement (2 mm/s) and post-measurement speeds (5 mm/s), strain displacement (3 mm), trigger force (5.0 g) as parameters.

The HB 1-HB 6-related properties measured by the present invention are shown in Table 1 and Table 2:

table 1 content of essential ingredients of highland barley of different varieties

TABLE 2 viscosity Properties of highland barley of different varieties

As can be seen from Table 1, the content of beta-glucan in highland barley is higher, wherein the variety 1 can reach 5.38%; the content of beta-glucan of highland barley is highest in all wheat crops, and the health-care function of highland barley is indistinguishable from the content of beta-glucan, and the beta-glucan has four physiological effects of clearing intestines, regulating blood sugar, reducing cholesterol and improving immunity. At the same time, the dissolution of beta-glucan in water increases the viscosity of the system, prevents the contact of starch with enzyme, and slows down the digestion rate of starch. Meanwhile, as can be seen from table 2, the viscosity of highland barley HB1 variety is higher than that of other varieties, and the peak time and gelatinization temperature are lower than those of other varieties, which means that the highland barley starch of the variety is easier to gelatinize, which indicates that the highland barley starch has strong functionality and better processing performance.

Crushing highland barley HB1 variety to different meshes, 60 meshes, 80 meshes and 100 meshes, and then measuring the starch content of the raw materials by referring to the method of measuring the starch content of the starch of the raw materials by Englyst et al; the results are shown in Table 3 and FIG. 1:

TABLE 3 highland barley HB1 variety with different mesh numbers for resisting starch content

The highland barley is crushed to different meshes, and the palatability is enhanced along with the improvement of the crushed meshes of the highland barley, but at the same time, the content of broken starch in the highland barley powder is increased, so that the highland barley powder is more easily contacted with enzyme to react, and the blood sugar is rapidly increased after eating. From the data in table 3, 80 mesh has a lower fast digestion starch content, and a higher slow digestion and resistant starch content, compared to 60 mesh and 100 mesh. The Slow Digestion Starch (SDS) refers to starch which can be completely digested and absorbed in the small intestine but has a low speed, and the high content of the slow digestion starch can lead the starch decomposition rate in food to be slow, so that the glucose in blood is released smoothly and continuously, the burden on the pancreas islet caused by rapid rise of blood sugar can be avoided, the long-time blood sugar supply of a human body can be ensured, and the hypoglycemia can be prevented.

Example 1

A preparation method of a slow sugar-increasing highland barley biscuit specifically comprises the following steps:

sieving 50g of HB1 highland barley powder and 50g of low-gluten wheat flour which are crushed to 80 meshes respectively to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, slightly flattening with hands, placing into a baking oven preheated for 10min, and baking at 175 deg.C and 165 deg.C for 14min; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain the highland barley biscuit finished product with slow sugar rise.

Example 2

sieving 70g of highland barley powder crushed to 80 meshes and 30g of low-gluten wheat flour to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, slightly flattening with hands, placing into a baking oven preheated for 10min, and baking at 175 deg.C and 165 deg.C for 14min; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain the highland barley biscuit finished product with slow sugar rise.

Comparative example 1

Sieving 100g of low-gluten wheat flour to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, slightly flattening with hands, placing into a baking oven preheated for 10min, and baking at 175 deg.C and 165 deg.C for 14min; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain a biscuit finished product.

Comparative example 2

Sieving 20g of highland barley powder crushed to 80 meshes HB1 and 80g of low-gluten wheat flour respectively to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, and slightly flattening with hands; then placing the mixture into an oven preheated for 10min, and baking for 14min at the temperature of 175 ℃ and 165 ℃ on the fire; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain highland barley biscuit finished products.

Comparative example 3

Sieving 70g of highland barley powder (high beta-glucan) crushed to 80 meshes and 30g of low gluten wheat flour to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, slightly flattening with hands, placing into a baking oven preheated for 10min, and baking at 175 deg.C and 165 deg.C for 14min; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain highland barley biscuit finished products.

Comparative example 4

Sieving 70g of highland barley powder with HB5 (high protein) of 80 meshes and 30g of low gluten wheat flour to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, slightly flattening with hands, placing into a baking oven preheated for 10min, and baking at 175 deg.C and 165 deg.C for 14min; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain highland barley biscuit finished products.

Comparative example 5

Sieving 70g of HB1 highland barley powder crushed to 100 meshes and 30g of low-gluten wheat flour to prevent caking, adding 0.8g of ammonium bicarbonate and sodium bicarbonate, and fully and uniformly mixing to form mixed powder; adding 16g erythritol into 30g butter, stirring until no obvious sugar powder exists, adding 50g whole egg liquid, stirring at high speed for 2min, and emulsifying; adding the emulsified mixture into the mixed powder, kneading into smooth dough, standing at 20-30deg.C for 10min, dividing the obtained dough into small parts according to 4g each, kneading into smooth spheres, placing on a baking tray, slightly flattening with hands, placing into a baking oven preheated for 10min, and baking at 175 deg.C and 165 deg.C for 14min; cooling the baked highland barley biscuit embryo to room temperature (about 25 ℃) to obtain highland barley biscuit finished products.

Analysis of results

1. The highland barley biscuits prepared in examples 1 and 2 and comparative examples 1 to 5 were measured for their fast and slow anti-starch content and in vitro digestion performance by reference to Englyst et al, the digestion curves are shown in fig. 2, and the fast and slow anti-starch content is shown in fig. 3 and table 4:

table 4 highland barley biscuits prepared in examples 1 and 2 and comparative examples 1 to 5 were resistant to starch content at high and low speeds

As can be seen from fig. 2 and 3, examples 1 and 2 and comparative examples 3 and 4, in which highland barley powder was added, significantly reduced the content of fast-digested starch, increased the content of slow-digested and resistant starch, and thus changed the digestion rate, compared with comparative example 1, and thus it was found that the highland barley starch of this variety has the characteristic of slow digestion. Comparative example 1 the biscuits prepared with 100% low gluten flour had a faster starch digestion rate and could result in a higher glycemic response when consumed by humans. In the embodiment 1 and the embodiment 2, the 80-mesh HB1 highland barley powder is adopted to prepare highland barley biscuits, the digestion speed of starch is low, the digestion curve is gentle, glucose can be slowly and continuously released, continuous energy supply is realized, and the characteristics of slow sugar rise are met. Comparative example 5 was prepared using HB1 of 100 mesh, the digestion rate of starch was significantly faster than that of example 2, demonstrating that the number of eyes had a greater impact on the digestion rate of highland barley starch. Although researches show that the digestion rate of starch is slowed down due to the increase of the number of highland barley, the increase of the content of beta-glucan and the increase of the viscosity of highland barley powder after being dissolved in water, the highland barley of the variety in the researches cannot effectively slow down the digestion rate of starch by adopting highland barley powder with higher fineness, but plays a role in promoting the digestion rate of starch, and the defect that the increase of the number of the highland barley leads to the increase of the content of broken starch is easier to gelatinize, so that the adverse effect brought by the increase of the viscosity is greater than the delay brought by the increase of the viscosity. The highland barley varieties HB2 and HB5 are adopted in the comparative examples 3 and 4, and according to the compositions shown in the figures 2 and 3, the different varieties have larger influence on the digestion rate of starch and the content of starch resistance, and the selection of the proper variety is significant for processing highland barley biscuits with slow rising of sugar. The digestion trend of each of the above examples was also fully verified by the fast and slow anti-starch content of the different examples in fig. 3 and table 4.

2. Sensory evaluation and texture of highland barley biscuits prepared in examples 1 and 2 and comparative examples 1 to 5

Table 5 sensory evaluation index of highland barley biscuits prepared in examples 1 and 2 and comparative examples 1 to 5

Table 6 texture characteristics of highland barley biscuits prepared in examples 1 and 2 and comparative examples 1 to 4

As can be seen from the data in Table 5, the addition of highland barley flour has an effect on the color of biscuits, and the highland barley flour is inferior to wheat flour in brightness, and the brightness of biscuits is reduced after the highland barley flour is added. And after highland barley powder is added, the protein content can be increased, maillard reaction is aggravated, the flavor is enhanced, the color of a sample is affected, and the overall appearance score is reduced. Because the varieties are different, the powder ground by the highland barley varieties HB2 and HB5 is visible to the naked eye, and the color is darker than that of the highland barley variety HB1, so that the adverse effect on the color of the whole biscuit is more. Compared with wheat flour biscuits, the biscuits added with highland barley flour have compact but fragile internal structure and are easy to generate larger cavities. In the aspect of taste, although the highland barley powder is added to add a faint scent different from flour to the biscuits, the highland barley contains higher dietary fibers relative to the wheat due to the existence of the bran, and the excessive addition can lead the biscuits to have a certain gritty feel, the hardness of the combined biscuits is increased, and the overall acceptance of the biscuits is reduced.

As can be seen from the data in table 6, the texture analysis of the biscuits mainly analyzes three indexes of hardness, crispness and chewiness, and the hardness value is higher, which indicates that the hardness of the biscuits is higher; the smaller the crispness value, the more crisp the biscuit; the chewiness reflects the resistance of the biscuit to tooth chewing, the greater this value, indicating that the biscuit is more chewy, i.e. less crunchy. The addition of the highland barley powder can improve the hardness and the crispness of the biscuits, and can be increased along with the increase of the content of the highland barley powder, probably because the highland barley powder can damage the balance of an egg, oil and water emulsification system in the biscuit dough when exceeding a certain proportion, the network structure of the highland barley powder is influenced, and the crispness of the biscuits is influenced. The protein content in highland barley is higher than that of common wheat flour, and the protein is considered to interact with other components in the forming process and baking process of biscuit dough, and the higher protein content can improve the hardness of the biscuit. In addition, the addition of highland barley powder improves the chewiness of the biscuit to some extent, as compared with the biscuit of highland barley powder, which may be due to the compacter interior of the biscuit.

The raw materials of the invention are all derived from purely natural grains, no special process treatment is needed, no complex process treatment procedures such as extrusion, puffing, recombination and the like are needed, and meanwhile, no external auxiliary agents such as any extract for reducing the GI value and the like are needed. According to the invention, highland barley grains are crushed to 80 meshes and are compounded with low-gluten flour and the like, so that the obtained highland barley biscuits can ensure good taste, and after experiments, the starch in-vitro digestion curve of the highland barley biscuits is found to be gentle, so that the highland barley biscuits are suitable for people with hyperglycemia to eat and common people to eat; the invention has simple production process, no pollution, contribution to industrialized production and good social and economic benefits.

The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.

Claims

1. The formula of the slow sugar highland barley biscuit is characterized by comprising, by weight, 50-70 parts of highland barley powder, 30-50 parts of low-gluten wheat flour, 25-30 parts of butter, 45-50 parts of whole egg liquid, 10-20 parts of erythritol and 0.8-1.0 part of puffing agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%.

2. The slow sugar highland barley biscuit according to claim 1, wherein the formula of the slow sugar highland barley biscuit comprises, by weight, 50 parts of highland barley powder, 50 parts of low gluten wheat flour, 30 parts of butter, 50 parts of whole egg liquid, 16 parts of erythritol and 0.8 part of bulking agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%.

3. The slow sugar highland barley biscuit according to claim 1, wherein the formula of the slow sugar highland barley biscuit comprises, by weight, 70 parts of highland barley powder, 30 parts of low gluten wheat flour, 30 parts of butter, 50 parts of whole egg liquid, 16 parts of erythritol and 0.8 part of bulking agent; the highland barley powder has the beta-glucan content of 5.38%, the starch content of 70.56% and the protein content of 13.21%.

4. The slow sugar highland barley biscuit according to any one of claims 1 to 3, wherein the mesh number of the highland barley powder is 60 to 80 mesh.

5. Use of the slow-rising sugar highland barley biscuit according to any one of claims 1 to 4 in the field of food preparation.

6. A method for preparing the slow sugar highland barley biscuit according to any one of claims 1 to 4, which is characterized by comprising the following steps:

7. The method of claim 6, wherein the high speed whipping in step (2) is carried out for a period of 1 to 2 minutes.

8. The method according to claim 6, wherein the standing temperature in the step (3) is 20 to 30℃for 10 to 15 minutes.

9. The method according to claim 6, wherein the firing temperature of the baking in the step (3) is 175 to 180 ℃ and the firing temperature is 160 to 165 ℃.

10. The method according to claim 6, wherein the baking time in the step (3) is 10 to 15 minutes.