CN101919431A - High-dietary-fiber biscuit containing bacterial cellulose and preparation method thereof - Google Patents
High-dietary-fiber biscuit containing bacterial cellulose and preparation method thereof Download PDFInfo
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- CN101919431A CN101919431A CN 201010263496 CN201010263496A CN101919431A CN 101919431 A CN101919431 A CN 101919431A CN 201010263496 CN201010263496 CN 201010263496 CN 201010263496 A CN201010263496 A CN 201010263496A CN 101919431 A CN101919431 A CN 101919431A
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Abstract
The invention relates to a high-dietary-fiber biscuit containing bacterial cellulose, which is prepared by adding 1-70 percent by mass of bacterial cellulose (such as coconut fruit or coconut fiber fruit, and the like generally called by the food industry) to common biscuit. A preparation method of the high-dietary-fiber biscuit containing the bacterial cellulose comprises the following steps of: (1) preparing a premix compound; (2) conditioning dough; (3) carrying out impressing and forming on biscuit; and (4) baking the biscuit. By adding the bacterial cellulose to the biscuit, the invention has more exquisite taste and stronger capacity of adsorbing harmful substances in human bodies compared with the general dietary-fiber biscuit. The novel dietary-fiber biscuit not only can improve the nutritive value of the biscuit and upgrade the functional needs of the product, but also has the advantages of simple process, convenient operation, less equipment investment, easily obtained low-price raw materials and favorable economic benefits and application prospects, and is very suitable for industrialized production.
Description
Technical field
The invention belongs to dietary-fiber biscuit and preparation field thereof, particularly relate to a kind of high-dietary-fiber biscuit that contains bacteria cellulose and preparation method thereof.
Background technology
Dietary fiber can balancing nutrients in body made, regulates the human body function, promotes intestines peristalsis, helps refuse and discharges, and reduces harmful substance and absorbs functions such as prevention of obesity, " the seventh-largest nutrient " of the needed by human body of being known as.These years along with Chinese economic development, the raising of living standards of the people, great changes have taken place in people's eating habit, cause many and the disease dietary fiber insufficiency of intake to increase, become the principal disease of harm China people ' s health as obesity, hypertension, coronary heart disease, diabetes and colon cancer etc.The exploitation of the research of dietary fiber and dietary fiber food becomes a crucial problem under this background, and it has very profound significance to the general level of the health that improves China people.
Bacteria cellulose is a kind of gel glucan high polymer that utilizes bacterial fermentation to obtain, and is commonly called as " nata, Natta " in Southeast Asia, is commonly called as " coconut palm fruit " or " the fine fruit of coconut palm " in China, has been widely used as foodstuff base material or food additives at present.Coconut palm fruit bacteria cellulose is the food of a kind of low heat value, high fiber content, because it can not be by people's metabolism, and have nanofiber network structure and high specific area, can absorb 600 times of moisture to its quality, therefore has following multiple function: 1, reduce serum cholesterol, the heart disease that prevention is caused by hat artery sclerosis; 2, wriggling stomach prevents constipation and prevention colon cancer; 3, improve glycometabolism, regulate diabetes patient's blood sugar level; 4, increase satiety, accelerate loss of weight; 5, various harmful substances in the absorber excrete it, have anti-aging effects.At present, coconut palm fruit bacteria cellulose has been realized large-scale production, and cheap, has been widely used as the auxiliary material of products such as beverage, cold drink, can.
Biscuit is as one of main bakery product, and it is big to have a consumption figure, and accumulating is convenient, long shelf-life, characteristics such as old children is all suitable.Yet contained nutrient is less relatively in the biscuit at present, and the kind of functional biscuit is few, causes the nutritive value of biscuit product not high.Dietary-fiber biscuit in the market only is the biscuit that has added plant celluloses such as oat, wheat bran, maize peel, fructus corni, fibre and soya, apple fiber, citrus peel fibres, sugarcane fibre, and fiber is thick, and mouthfeel is poor, in the absorber function of harmful substance a little less than.Up to the present, do not see relevant report as yet about the high-dietary-fiber biscuit and the preparation thereof that contain bacteria cellulose.
People such as Hong Feng are " a kind of preparation method who is used to produce the culture medium carbon source of bacteria cellulose " (patent No. ZL200610118925.1, Granted publication day: 2010-03-24, certificate number: No. 604749) in the denomination of invention of on November 30th, 2006 application; On March 10th, 2009, the denomination of invention of application was " a kind of method of utilizing wheat straws for producing bacterium cellulose " (application number 200910047348.5); On September 4th, 2009, the denomination of invention of application was " preparation method of bacterial cellulose solution " (application number 200910195179.X); On November 10th, 2009, the denomination of invention of application was " a kind of is the method for preparing carriers immobilised enzymes with the spherical bacterial cellulose " (application number 200910198537.2); On January 15th, 2010, the denomination of invention of application was " being used for bacterial cellulose (BC) based antibacterial dry film of acute injury and its production and application " (application number 2010100228429); The denomination of invention of application on March 8th, 2010 is " a kind of method of utilizing straw/dragon spruce to produce bacteria cellulose " (application number 201010142761.2), denomination of invention is " a kind of method of utilizing straw/straw to produce bacteria cellulose " (application number 201010142735.X), and denomination of invention is " a kind of method of utilizing straw/cornstalk to produce bacteria cellulose " (application number 201010142759.5); The denomination of invention of on May 18th, 2010 application is " BC of be used to generate heat supplemental treatment and emergent physical cooling bring down a fever refreshment paste and preparation " (application number 201010174896.7) thereof; Applied for that denomination of invention is " a kind of preparation method of ultra-fine bacteria cellulose powder (application number 201010195650.8) " on June 9th, 2010.At this each piece of writing in these applications all is incorporated herein by reference with its integral body.The bacterial cellulose gel of mentioning among the application also can make by the related art scheme of above-mentioned patent record, and the application also can be regarded as the follow-up study to above patent simultaneously.
Summary of the invention
Technical problem to be solved by this invention provides a kind of high-dietary-fiber biscuit that contains bacteria cellulose and preparation method thereof, and is finer and smoother than conventional dietary-fiber biscuit mouthfeel by add bacteria cellulose in biscuit, and the ability of harmful substance is stronger in the adsorbent; This novel dietary-fiber biscuit not only can improve the nutritive value of biscuit, promote the functional demand of product, and technology is simple, easy to operate, equipment investment is few, raw materials used cheap and easy to get, very suitable suitability for industrialized production has good economic benefit and application prospect.
A kind of high-dietary-fiber biscuit that contains bacteria cellulose of the present invention comprises: bacteria cellulose is made an addition in the biscuit (any biscuit in the market all can) by mass fraction 1-70%.
Described high-dietary-fiber biscuit, the component that comprises following weight portion: bacteria cellulose 1-70%, refining vegetable oil 10-15%, sweetener 5-10%, leavening 0.2-1.0%, raising agent 0.1-0.5%, flavor enhancement 0.1-1.0%, emulsifying agent 0.1-0.5%, food additives 0.1-1.0%, surplus is flour or other biscuit powder;
Described bacteria cellulose is divided into dry powder class, homogenate or gel-like bacteria cellulose by form; Cotton-shaped, the graininess bacteria cellulose product or the membranaceous bacteria cellulose product that are divided into that fermentation tank produces by shape; Be divided into natural bacterioid cellulose and modification bacterioid cellulose by physical property; Bacteria cellulose also can obtain by commercially available, self-control or other approach;
Described dry powder bacterioid cellulose is meant bacteria cellulose (as gel coconut palm fruit product) press dewatering, in 20-100 ℃ of temperature range, dry, obtain dry coconut palm fruit fiber, adopt disintegrating machine that dried coconut palm fruit fiber is crushed to granularity then and make for the 30-300 order;
Or with the bacteria cellulose raw material in refiner with 8000 ~ 22000 commentaries on classics/min homogenate, 10 ~ 30min, perhaps homogenate after portion of water is removed in squeezing obtains thick homogenate; Obtain homogenate then after filtering on 10 orders ~ 80 order filters, the cellulose of staying on the filter sends back to refiner homogenate again; Last homogenate is with deionized water 1:2 ~ 6 dilutions by volume, spray-driedly makes ultra-fine bacteria cellulose powder;
Described homogenate bacteria cellulose is meant bacteria cellulose (as gel coconut palm fruit product) after refiner homogenate, after filtration or extruding coconut palm fruit homogenate, controls its moisture and makes 40% ~ 98%;
Described gel-like bacteria cellulose is a gel bacterial fibers crude granule, its treatment process be with bacteria cellulose (as gel coconut palm fruit product) after squeezing appropriateness dehydration (water content 40%-70%), cut into the coconut palm fruit granule and make;
Described natural bacterioid cellulose can be to prepare in different vessels and without various types of bacteria cellulose products of later stage modification with different material and method;
Described modification bacterioid cellulose is meant through sugar juice or flavor additives useful solution-treated bacteria cellulose (as gel coconut palm fruit product), used sugar can be one or more combinations of monose, disaccharide, oligosaccharides, polysaccharide, and flavor additives useful can be additive or other spices of various fruit tastes;
Preferred bacteria cellulose is the coconut palm fruit of food service industry common name or the fine fruit of coconut palm etc.; Also can be the coconut palm fruit bacteria cellulose leftover pieces that coconut palm fruit food enterprise processing back produces;
Described sweetener is selected from one or more of monose, disaccharides, oligosaccharides;
Described leavening is sodium bicarbonate (sodium acid carbonate) or yeast;
Described raising agent is a food-grade carbonic hydroammonium;
Described flavor enhancement is a salt;
Described emulsifying agent is a monoglyceride;
The food additives (as flavoring essence, food coloring, pungent material etc.) of described food additives for adopting according to various biscuit local flavor needs;
Described flour is wheat flour, corn flour, rice meal or buckwheat etc.
A kind of preparation method who contains the high-dietary-fiber biscuit of bacteria cellulose of the present invention comprises:
(1) preparation of premix: according to the aforementioned proportion water sweetener, leavening, raising agent, flavor enhancement and food additives are stirred, standby;
(2) modulation of dough: under 35-40 ℃ of condition, with refining vegetable oil and emulsifier, adding above-mentioned premix stirs, add flour or other biscuit powder (as sweet potato powder, bean powder, albumen powder etc.) and bacteria cellulose after the emulsification again, with face 20-50min, with the water content of face time control dough making be 25% ~ 40% and face after leave standstill 15-30min in 25-35 ℃;
(3) compacting of biscuit: with the dough rolling that modulates 10-15 time, moulding moulage;
(4) curing of biscuit: with the biscuit of above-mentioned moulding moulage, 160-180 ℃ of fire in a stove before fuel is added temperature, face fire temperature bakes 10 ~ 12min for 160-200 ℃, bakes and comes out of the stove to golden yellow, naturally cools to 30-40 ℃ then, gets final product.
In the described step (4) biscuit cure the biscuit that is meant step (3) moulding moulage, 160-180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remain on earlier 160 ℃ 4 minutes, then 180 ℃ 4 minutes, last 200 ℃ 3 minutes, roasting come out of the stove to golden yellow, naturally cool to 30-40 ℃ then, get final product.
Content of cellulose height in the dietary-fiber biscuit of the present invention, the bacteria cellulose suction volumetric expansion of edible back makes the people have satiety, can effectively reduce the absorption of food total amount and heat; Absorption with remove from external enter with body in the harmful substance that produces, optimize the environment in the digestive system, have anti-aging effects; Thereby dietary fiber has increased enterogastric peristalsis and has shortened the time of staying of food in enteron aisle, promotes defecation, and the prevention constipation reduces the danger of bringing out intestinal cancer; Dietary fiber can suppress cholesterol and the absorption of triglyceride in lymph, reduces cholesterol levels in the blood, reaches the generation that prevents and treats artery sclerosis and coronary heart disease.
Beneficial effect
The present invention is by add bacteria cellulose in biscuit, and is finer and smoother than conventional dietary-fiber biscuit mouthfeel, and the ability of harmful substance is stronger in the adsorbent; This novel dietary-fiber biscuit not only can improve the nutritive value of biscuit, promote the functional demand of product, and technology is simple, easy to operate, equipment investment is few, raw materials used cheap and easy to get, very suitable suitability for industrialized production has good economic benefit and application prospect.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.Should be understood that in addition those skilled in the art can make various changes or modifications the present invention after the content of having read the present invention's instruction, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Embodiment 1
With 5kg bacteria cellulose product press dewatering, 80 ℃ of drying in oven, obtain the bacteria cellulose of 100g drying, adopt disintegrating machine that dried bacteria cellulose is pulverized then, cross 150 mesh sieves, standby.Take by weighing white granulated sugar 76g respectively, carbonic hydroammonium 1g, sodium bicarbonate 2g, salt 2g, flavorant 1g adds water 231g and mixes, and obtains premix; Then, at 35 ℃ of environment temperature modulated doughs, monoglyceride 1g is mixed with vegetable oil 80g, stir with premix again, add 500g flour afterwards, the dough water content was controlled at 25% when 30g bacteria cellulose dry powder continued to stir 20-50min to even and face, after the dough modulation is finished, under 30 ℃ of conditions, left standstill 20 minutes; Rolling is 10 times then, and dough is pressed into the thin slice of 1.6mm, moulding moulage; Adopt baking oven to bake, 180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remained on earlier 160 ℃, 4 minutes; 180 ℃ then, 4 minutes; Last 200 ℃, 3 minutes; Afterwards, the biscuit of coming out of the stove cooled off 10 minutes naturally, carried out airtight package (being preferably in the relatively stable stage packing of moisture).
Embodiment 2
Taking by weighing 5kg gel coconut palm fruit bacteria cellulose or coconut palm fruit enterprise converted products leftover pieces, to remove part moisture to bacterial cellulose gel quality through squeezing be 200-400g, and after the refiner homogenate, it is standby to collect homogenate; Take by weighing sucrose 76g respectively, carbonic hydroammonium 5g, sodium bicarbonate 10g, salt 1g, flavorant 8.5g adds water 100-200g and mixes, and obtains premix; Then, at 35 ℃ of environment temperature modulated doughs, monoglyceride 1g is mixed with vegetable oil 80g, stir with premix again, add 500g flour afterwards, the dough water content is controlled at 25-40% when adding 200-400g coconut palm fruit homogenate continuation stirring 30min to even and face again, after the dough modulation is finished, under 35 ℃ of conditions, left standstill 15 minutes; Rolling is 10 times then, and dough is pressed into the thin slice of 1.6mm, moulding moulage; Adopt baking oven to bake, 180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remained on earlier 160 ℃, 4 minutes; 180 ℃ then, 4 minutes; Last 200 ℃, 3 minutes; Afterwards, the biscuit of coming out of the stove cooled off 10 minutes naturally, carried out airtight package.
Embodiment 3
(1) get 1000 g coconut palms fruit bacteria cellulose, half moisture is removed in squeezing, stirs (22000 rpm) and pulverize homogenate 30 min in the high-speed homogenization machine, obtains thick homogenate;
(2) homogenate filters once with the common gauze of individual layer (20-30 order), and unfiltered bacteria cellulose turns back to and continues homogenate in the refiner, refilters, and repeatable operation is collected homogenate until all filtering;
(3) with deionized water with the dilution proportion homogenate of 1:4, spray-dried (140 ℃ of inlet temperatures, pump into speed 20 r/min, air mass flow is 16 L/min) collects the bacteria cellulose powder that adheres on bacteria cellulose powder and the glass wall.
(4) take by weighing sucrose 76g respectively, carbonic hydroammonium 5g, sodium bicarbonate 10g, salt 1g, milk powder 50g, flavorant 8.5g adds water 373-497g and mixes, and obtains premix;
(5) then, at 35 ℃ of environment temperature modulated doughs, monoglyceride 1g is mixed with vegetable oil 90g, stir with premix again, add the ultra-fine bacteria cellulose powder continuation stirring 30min that 500g flour and 500g spray-drying obtain afterwards, the dough water content is controlled at 30-40% during with face, after the dough modulation is finished, leaves standstill 15 minutes under 35 ℃ of conditions;
(6) rolling 10 times then afterwards, is pressed into the thin slice of 1.6mm, moulding moulage with dough;
(7) adopt baking oven to bake, 180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remained on earlier 160 ℃, 4 minutes; 180 ℃ then, 4 minutes; Last 200 ℃, 3 minutes; Afterwards, the biscuit of coming out of the stove cooled off 10 minutes naturally, carried out airtight package.
Embodiment 4
Take by weighing sucrose 76g respectively, carbonic hydroammonium 5g, sodium bicarbonate 10g, salt 1g, flavorant 8.5g mixes, and adds water 214-285g and obtains premix; Then, at 35 ℃ of environment temperature modulated doughs, monoglyceride 1g is mixed with vegetable oil 90g, stir with premix again, add ultra-fine bacteria cellulose powder and the 20g flour that the spray-drying of 500g embodiment 3 preparation obtains afterwards and continue to stir 30 min, the dough water content is controlled at 30-40% during with face, after the dough modulation is finished, leaves standstill 15 minutes under 35 ℃ of conditions; Rolling is 15 times then, and dough is pressed into the thin slice of 1.6mm, moulding moulage; Adopt baking oven to bake, 180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remained on earlier 160 ℃, 4 minutes; 180 ℃ then, 4 minutes; Last 200 ℃, 3 minutes; Afterwards, the biscuit of coming out of the stove cooled off 10 minutes naturally, carried out airtight package.
Embodiment 5
After squeezing the appropriateness dehydration, circular or other any coconut palm fruit granule of square, diameter 3mm that cuts into length of side 3mm is standby with gel coconut palm fruit; Take by weighing white granulated sugar 40g respectively, carbonic hydroammonium 3g, sodium bicarbonate 3g, salt 6g, flavorant 5g adds water 161g and mixes, and obtains premix; Then, at 40 ℃ of environment temperature modulated doughs, monoglyceride 1g is mixed with vegetable oil 100g, stir with premix again, add 450g flour afterwards, the dough water content was controlled at 25% when 35g coconut palm fruit granule continued to stir 30min and face, after the dough modulation is finished, under 25 ℃ of conditions, left standstill 30 minutes; Rolling is 10 times then, and dough is pressed into the thin slice of 1.6mm, moulding moulage; Adopt baking oven to bake, 180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remained on earlier 160 ℃, 4 minutes; 180 ℃ then, 4 minutes; Last 200 ℃, 3 minutes; Afterwards, the biscuit of coming out of the stove cooled off 10 minutes naturally, carried out airtight package.
Claims (5)
1. a high-dietary-fiber biscuit that contains bacteria cellulose is characterized in that: bacteria cellulose is made an addition in the biscuit by mass fraction 1-70%.
2. a kind of high-dietary-fiber biscuit that contains bacteria cellulose according to claim 1, it is characterized in that: described biscuit comprises the component of following weight portion: bacteria cellulose 1-70%, refining vegetable oil 10-15%, sweetener 5-10%, leavening 0.2-1.0%, raising agent 0.1-0.5%, flavor enhancement 0.1-1.0%, emulsifying agent 0.1-0.5%, food additives 0.1-1.0%, surplus is flour or other biscuit powder.
3. a kind of high-dietary-fiber biscuit that contains bacteria cellulose according to claim 1 is characterized in that: described sweetener is selected from one or more of monose, disaccharides, oligosaccharides; Leavening is sodium acid carbonate or yeast; Raising agent is a food-grade carbonic hydroammonium; Flavor enhancement is a salt; Emulsifying agent is a monoglyceride; Food additives are selected from one or more in flavoring essence, food coloring, the pungent material; Flour is wheat flour, corn flour, rice meal or buckwheat.
4. a kind of preparation method who contains the high-dietary-fiber biscuit of bacteria cellulose according to claim 1 comprises:
(1) preparation of premix: according to the aforementioned proportion water sweetener, leavening, raising agent, flavor enhancement and food additives are stirred, standby;
(2) modulation of dough: under 35-40 ℃ of condition, with refining vegetable oil and emulsifier, adding above-mentioned premix stirs, add flour or other biscuit powder and bacteria cellulose after the emulsification again, with face 20-50min, with the water content of face time control dough making be 25% ~ 40% and face after leave standstill 15-30min in 25-35 ℃;
(3) compacting of biscuit: with the dough rolling that modulates 10-15 time, moulding moulage;
(4) curing of biscuit: with the biscuit of above-mentioned moulding moulage, 160-180 ℃ of fire in a stove before fuel is added temperature, face fire temperature bakes 10 ~ 12min for 160-200 ℃, bakes and comes out of the stove to golden yellow, naturally cools to 30-40 ℃ then, gets final product.
5. a kind of preparation method who contains the high-dietary-fiber biscuit of bacteria cellulose according to claim 3, it is characterized in that: biscuit cures the biscuit that is meant step (3) moulding moulage in the described step (4), 160-180 ℃ of fire in a stove before fuel is added temperature, face fire temperature remain on earlier 160 ℃ 4 minutes, then 180 ℃ 4 minutes, last 200 ℃ 3 minutes, roasting come out of the stove to golden yellow, naturally cool to 30-40 ℃ then, get final product.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102919318A (en) * | 2012-10-31 | 2013-02-13 | 宿迁市汇味食品有限公司 | High-dietary-fibre biscuit and preparation method of same |
| CN103564022A (en) * | 2013-11-07 | 2014-02-12 | 江西玉芹嫂食品科技有限公司 | Dietary fiber buckwheat mushroom biscuit |
| RU2632332C1 (en) * | 2016-06-14 | 2017-10-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Composition for manufacturing sponge-cake semi-finished product |
| CN107455425A (en) * | 2017-09-12 | 2017-12-12 | 海南春光食品有限公司 | A kind of biscuit crisp with coconut aroma and preparation method thereof |
| CN107836492A (en) * | 2017-12-22 | 2018-03-27 | 安徽麦德发食品有限公司 | A kind of stomach invigorating biscuit easy to digest |
| CN108308241A (en) * | 2018-03-26 | 2018-07-24 | 宿迁市汇味食品有限公司 | A kind of high-dietary-fiber biscuit and preparation method thereof containing algal polysaccharides |
| CN109430334A (en) * | 2018-11-13 | 2019-03-08 | 宿迁市汇味食品有限公司 | One kind is rich in wheat bran soluble dietary fiber biscuit and preparation method thereof |
| CN109984291A (en) * | 2018-01-03 | 2019-07-09 | 钟宇光 | A kind of preparation method of five cereals various grains convenient congee |
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| CN102919318A (en) * | 2012-10-31 | 2013-02-13 | 宿迁市汇味食品有限公司 | High-dietary-fibre biscuit and preparation method of same |
| CN102919318B (en) * | 2012-10-31 | 2013-12-04 | 宿迁市汇味食品有限公司 | High-dietary-fibre biscuit and preparation method of same |
| CN103564022A (en) * | 2013-11-07 | 2014-02-12 | 江西玉芹嫂食品科技有限公司 | Dietary fiber buckwheat mushroom biscuit |
| RU2632332C1 (en) * | 2016-06-14 | 2017-10-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Composition for manufacturing sponge-cake semi-finished product |
| CN107455425A (en) * | 2017-09-12 | 2017-12-12 | 海南春光食品有限公司 | A kind of biscuit crisp with coconut aroma and preparation method thereof |
| CN107836492A (en) * | 2017-12-22 | 2018-03-27 | 安徽麦德发食品有限公司 | A kind of stomach invigorating biscuit easy to digest |
| CN109984291A (en) * | 2018-01-03 | 2019-07-09 | 钟宇光 | A kind of preparation method of five cereals various grains convenient congee |
| CN108308241A (en) * | 2018-03-26 | 2018-07-24 | 宿迁市汇味食品有限公司 | A kind of high-dietary-fiber biscuit and preparation method thereof containing algal polysaccharides |
| CN109430334A (en) * | 2018-11-13 | 2019-03-08 | 宿迁市汇味食品有限公司 | One kind is rich in wheat bran soluble dietary fiber biscuit and preparation method thereof |
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