CN115989823A

CN115989823A - Low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits

Info

Publication number: CN115989823A
Application number: CN202211541635.3A
Authority: CN
Inventors: 兰莹; 常丽丽; 张敢为; 马志远; 王晨迪; 刘学波
Original assignee: Northwest A&F University
Current assignee: Northwest A&F University
Priority date: 2022-12-02
Filing date: 2022-12-02
Publication date: 2023-04-21

Abstract

The invention belongs to the field of foods, and in particular relates to a preparation method of a low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuit, which comprises the following components in percentage by mass: buckwheat flour, quinoa flour, sea buckthorn extract, tea polysaccharide, coconut oil, stevioside, erythritol, beta-cyclodextrin, wheat gluten, baking soda, ammonium bicarbonate and the balance of water. On the premise of ensuring low GI food, the invention ensures healthy grease without trans fatty acid, does not add any pigment or preservative, has unique flavor, is convenient to store and is easy to carry; the sea buckthorn extract is used as a main active substance, and the prepared biscuit has the effect of relieving depression anxiety, and can be used as a novel functional food for people suffering from obesity, hyperglycemia, diabetes and depression anxiety for a long time.

Description

Low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits

Technical Field

The invention belongs to the field of foods, and relates to a sea-buckthorn functional biscuit with a low Glycemic Index (GI) for relieving depression anxiety.

Background

Sea buckthorn is a medicinal and edible plant, contains rich amino acids, fatty acids, polysaccharides, vitamins, flavone, sterol and other bioactive substances, and has high nutritive and health care value and medicinal value. The sea buckthorn is the most abundant country in China, mainly grows in the western region of China, and has a total area of 1800 mu, wherein the natural forest area occupies approximately 75%, and is one of the western representative crops in China. There have been a great deal of research on extracting various bioactive substances from various parts of Hippophae rhamnoides, and these components have anti-inflammatory, antioxidant, anticancer, cholesterol-lowering, blood lipid-lowering, cancer-preventing and cardiovascular disease-preventing effects.

With the improvement of living standard, people begin to pursue better mouthfeel, and refined grains such as rice and white flour become our main food, and the food is high GI food. The food with high GI can be digested quickly after entering stomach and intestine, has high absorptivity, and can release glucose quickly and raise blood sugar quickly. The health problems such as obesity, hyperglycemia, diabetes and the like are more and more prominent due to the long-term and large-scale intake of high GI foods and sedentary lifestyles. Both dietary and hereditary obesity can lead to depression. In addition, with the development of human society, the competition for survival increases, and the external internal pressure increases, resulting in many people being in a mental sub-health state, with depression being the most common. World health organization statistics: the number of suicide per year worldwide exceeds 80 tens of thousands, with depression patients up to four. And studies have shown that about 2/3 of depressed patients have anxiety disorders associated therewith (also known as "depressive co-morbid anxiety disorders"), which are more common in middle-aged and female patients. According to incomplete statistics, the incidence rate of the depression in China is up to 5% -6% at present. In addition, according to an epidemiological investigation and estimation, the patients suffering from Chinese depression anxiety reach 9000 ten thousand people. Therefore, functional foods with low GI and with reduced anxiety in depression are of great significance to an increasing population of anxiety and depression.

Sea buckthorn has various biological activities, but functional foods which can be eaten by people and have good taste are not many, and currently, fruit juice, fruit milk, ferment, jam, chewable tablets and the like are mainly used. The current sea buckthorn research and development is mainly focused on the preparation of sea buckthorn drinks, and reports of sea buckthorn related low GI and depression improving functional foods are not seen. The sea buckthorn functional biscuits can enhance the satiety of a human body, delay the rise of postprandial blood sugar and improve depression and anxiety. The biscuit is simple in preparation process, convenient to carry and suitable for various people to eat at any time and any place.

Disclosure of Invention

Aiming at the defects existing in the prior art, the research provides the functional biscuit which has low GI, no pigment or preservative, easy digestion and absorption by human bodies, delicious taste and rich nutrition and is suitable for overweight, obese, hyperglycemic and depression anxiety people.

The technical scheme of the invention is as follows:

1. a preparation method of a low GI depression anxiety relieving sea buckthorn functional biscuit comprises the following specific steps:

(1) Sieving semen Fagopyri Esculenti powder and quinoa powder respectively with 80 mesh sieve, and mixing;

(2) Mixing the compound powder obtained in the step (1) with wheat gluten, adding sea buckthorn polysaccharide, tea polysaccharide, erythritol, stevioside and beta-cyclodextrin, uniformly mixing, gelatinizing at 110 ℃, and recording quality change during gelatinization;

(3) Crushing the dough blocks obtained in the step (2) by a high-speed crusher, sieving with a 20-mesh sieve, adding sodium bicarbonate and ammonium bicarbonate, and uniformly mixing;

(4) Adding water which remains after the water absorption of the flour is removed in the gelatinization according to the mass ratio of the whole flour to the water of 6:4 in the steps (1) to (3), stirring until the mixture is uniform, adding coconut oil and sea buckthorn oil after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

(5) Standing for 30min at room temperature after agglomerating;

(6) Pressing the dough into 0.3mm sheets and cutting into biscuit shapes;

(7) Uniformly pricking exhaust holes on the biscuits, and then baking in an oven;

(8) Packaging and sealing after the biscuits are cooled to room temperature;

the mass ratio of the buckwheat flour to the quinoa flour in the step (1) is 9:1-1:9;

the mass ratio of the buckwheat and quinoa compound powder to the wheat gluten is 80:20-99:1, the mass percentage of seabuckthorn polysaccharide is 1.6-4.8%, the mass percentage of tea polysaccharide is 0-14%, the mass percentage of erythritol is 6-14%, the mass percentage of stevioside is 0.01-0.08%, the mass percentage of beta-cyclodextrin is 0.01-0.08%, and the gelatinization duration is 15-75min;

the baking soda in the step (3) accounts for 0.1-1% of the total mass of the baking soda, and the ammonium bicarbonate accounts for 0.1-0.8% of the total mass of the baking soda;

The sea buckthorn oil in the step (4) accounts for 1.5-3.5% by weight, and the coconut oil accounts for 2.5-6% by weight;

the specific baking temperature in the step (7) is that the baking is carried out for 5-10min by an oven with the primer and the surface fire of 160-200 ℃ and then the baking is carried out for 2-5min by an oven with the primer of 160-200 ℃ and the surface fire of 180-220 ℃.

2. The biscuit prepared by the preparation method of the sea buckthorn functional biscuit with low GI and capable of relieving depression anxiety is applied to functional foods with the function of relieving depression anxiety.

Compared with the prior art, the invention has the following advantages:

(1) The quinoa and buckwheat flour are used as raw materials, so that the nutritional value of the biscuit is improved as much as possible on the premise of ensuring that the product is low GI food.

(2) The product has no sugar and trans-fatty acid, and meets the diet requirements of people suffering from hyperlipidemia, obesity, hyperglycemia and diabetes.

(3) The product has functions of relieving anxiety and depression, and is suitable for people with potential anxiety and depression risk and diagnosed anxiety disorder.

(4) The product overcomes bitter, sour and astringent taste of fructus Hippophae, and has stable quality.

(5) The production process does not need large-scale expensive instruments, and is suitable for large-scale production.

(6) The product has wide application, convenient storage, easy carrying and convenient eating.

Drawings

FIG. 1 blood glucose response curve

Figure 2Y maze experimental mouse trace plot.

FIG. 3 is a graph of the trajectories of the experimental mice of the Barns maze.

FIG. 4 representative TEM image of the hippocampal synaptic ultrastructure

FIG. 5 protein levels of mouse brain-associated nerve factor PSD-95, BDNF, p-CREB/CREB

Detailed Description

The following examples are given for further illustration of the present invention, and the embodiments are merely preferred embodiments of the present invention and are not intended to limit the present invention, but any modifications, equivalents, improvements, etc. within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Example 1

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 9:1;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 1.6% of the mass of the whole powder, tea polysaccharide with 8% of the mass of the whole powder, erythritol with 12% of the mass of the whole powder, stevioside with 0.02% of the mass of the whole powder and beta-cyclodextrin with 0.02% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8 seconds by a high-speed crusher, sieving by a 20-mesh sieve, adding sodium bicarbonate accounting for 1% of the total powder mass and ammonium bicarbonate accounting for 0.6% of the total powder mass, and uniformly mixing;

(4) Dough preparation: adding the water which remains after removing the water absorption of the gelatinized flour according to the proportion of the whole powder to the water of 6:4 in the steps (1) to (3), stirring until the mixture is uniform, adding the coconut oil accounting for 6 percent of the mass of the whole powder and the sea buckthorn oil accounting for 3 percent of the mass of the whole powder after no obvious caking, uniformly mixing, and extruding into clusters;

(5) Standing the dough: standing for 30min at room temperature after agglomerating;

(6) Roll shaft forming: pressing the dough into a dough sheet with the thickness of 0.3mm, and forming a rectangle with the same size and the length of 3cm and the width of 1.5 cm;

(7) Baking: uniformly pricking exhaust holes on the formed biscuits, firstly baking for 10min by using an oven with the primer and the surface fire of 160 ℃, and then baking for 5min by using an oven with the primer and the surface fire of 160 ℃ and the surface fire of 180 ℃;

(8) Cooling and packaging: and packaging and sealing after the biscuits are cooled to room temperature.

Example 2

Steps (1) to (6) are the same as in example 1;

(7) Baking: uniformly pricking exhaust holes on the formed biscuits, firstly baking for 5min by using an oven with the primer and the surface fire of 200 ℃, and then baking for 2min by using an oven with the primer and the surface fire of 220 ℃;

step (8) is the same as in example 1.

Example 3

Steps (1) to (6) are the same as in example 1;

(7) Baking: uniformly pricking exhaust holes on the formed biscuits, firstly baking for 9min by using an oven with the primer and the surface fire of 165 ℃, and then baking for 4min by using an oven with the primer and the surface fire of 190 ℃;

Step (8) is the same as in example 1.

Example 4

Steps (1) to (6) are the same as in example 1;

(7) Baking: uniformly pricking exhaust holes on the formed biscuits, firstly baking for 7min by using an oven with the primer and the surface fire of 190 ℃, and then baking for 3min by using an oven with the primer and the surface fire of 190 ℃ and the surface fire of 210 ℃;

step (8) is the same as in example 1.

Example 5

Steps (1) to (6) are the same as in example 1;

(7) Baking: uniformly pricking exhaust holes on the formed biscuits, firstly baking for 8min by using an oven with the primer and the surface fire of 170 ℃, and then baking for 3min by using an oven with the primer of 170 ℃ and the surface fire of 200 ℃;

step (8) is the same as in example 1.

Example 6

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 8:2;

steps (2) to (8) are the same as in example 5.

Example 7

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 7:3;

steps (2) to (8) are the same as in example 5.

Example 8

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 6:4;

steps (2) to (8) are the same as in example 5.

Example 9

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 5:5;

steps (2) to (8) are the same as in example 5.

Example 10

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 4:6;

steps (2) to (8) are the same as in example 5.

Example 11

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 3:7;

steps (2) to (8) are the same as in example 5.

Example 12

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 2:8;

steps (2) to (8) are the same as in example 5.

Example 13

(1) Preparation of compound powder: sieving the whole buckwheat flour and the whole quinoa flour with a 80-mesh sieve respectively, and uniformly mixing according to the mass ratio of 1:9;

steps (2) to (8) are the same as in example 5.

Example 14

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, tea polysaccharide with the mass of 14%, erythritol with the mass of 6%, stevioside with the mass of 0.02% and beta-cyclodextrin with the mass of 0.02%, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 8.

Example 15

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 1.6% of the mass of the whole powder, tea polysaccharide with 12% of the mass of the whole powder, erythritol with 8% of the mass, stevioside with 0.02% of the mass, and beta-cyclodextrin with 0.02% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 16

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 1.6% of the mass of the whole powder, tea polysaccharide with 10% of the mass of the whole powder, erythritol with 10% of the mass of the whole powder, stevioside with 0.02% of the mass of the whole powder and beta-cyclodextrin with 0.02% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 17

Step (1) was the same as in example 8;

Steps (3) to (8) are the same as in example 8.

Example 18

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 1.6% of the mass of the whole powder, tea polysaccharide with 6% of the mass of the whole powder, erythritol with 14% of the mass, stevioside with 0.02% of the mass, and beta-cyclodextrin with 0.02% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 19

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, erythritol with the mass of 8%, stevioside with the mass of 0.02% and beta-cyclodextrin with the mass of 0.02%, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the quality change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 20

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.02% of the whole powder and beta-cyclodextrin with the mass of 0.02% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the quality change during gelatinization;

Steps (3) to (8) are the same as in example 8.

Example 21

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, erythritol with the mass of 10%, stevioside with the mass of 0.02% and beta-cyclodextrin with the mass of 0.02%, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the quality change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 22

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.02% of the whole powder and beta-cyclodextrin with the mass of 0.02% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 23

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 1.6% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.01% of the mass of the whole powder and beta-cyclodextrin with 0.08% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 8.

Example 24

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.02% of the whole powder and beta-cyclodextrin with the mass of 0.06% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 25

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% of the whole powder and beta-cyclodextrin with the mass of 0.04% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 26

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 1.6% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.06% of the whole powder and beta-cyclodextrin with the mass of 0.02% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 8.

Example 27

Step (1) was the same as in example 8;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 1.6% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.08% of the mass of the whole powder and beta-cyclodextrin with 0.01% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 8.

Example 28

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda accounting for 0.1 percent of the mass of the whole powder and ammonium bicarbonate accounting for 0.8 percent of the mass of the whole powder, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 29

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda accounting for 0.3 percent of the mass of the whole powder and ammonium bicarbonate accounting for 0.6 percent of the mass of the whole powder, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 30

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda accounting for 0.5 percent of the mass of the whole powder and ammonium bicarbonate accounting for 0.4 percent of the mass of the whole powder, and uniformly mixing;

Step (4) to step (8) are the same as in example 25.

Example 31

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda accounting for 0.7 percent of the mass of the whole powder and ammonium bicarbonate accounting for 0.2 percent of the mass of the whole powder, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 32

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda accounting for 0.9 percent of the mass of the whole powder and ammonium bicarbonate accounting for 0.1 percent of the mass of the whole powder, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 33

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda with the mass of 0.65% of the whole powder and ammonium bicarbonate with the mass of 0.24%, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 34

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda with the mass of 0.60% of the whole powder and ammonium bicarbonate with the mass of 0.28% of the whole powder, and uniformly mixing;

Step (4) to step (8) are the same as in example 25.

Example 35

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda with the mass of 0.63% of the whole powder and ammonium bicarbonate with the mass of 0.32%, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 36

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda with the mass of 0.61% of the whole powder and ammonium bicarbonate with the mass of 0.36% of the whole powder, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 37

Steps (1) to (2) are the same as in example 25;

(3) Adding the rest auxiliary materials: crushing the dough blocks obtained in the step (2) for 8s by a high-speed crusher, and sieving the crushed dough blocks with a 20-mesh sieve; adding baking soda accounting for 0.6 percent of the mass of the whole powder and ammonium bicarbonate accounting for 0.4 percent of the mass of the whole powder, and uniformly mixing;

step (4) to step (8) are the same as in example 25.

Example 38

Steps (1) to (3) are the same as in example 35;

(4) Dough preparation: adding water which remains after removing the water absorption of the gelatinized flour into the whole flour with the water ratio of 6:4, stirring until the mixture is uniform, adding coconut oil accounting for 2.5 percent of the mass of the whole flour and sea buckthorn oil accounting for 3.5 percent of the mass of the whole flour after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

Step (5) to step (8) are the same as in example 35.

Example 39

Steps (1) to (3) are the same as in example 35;

(4) Dough preparation: adding water which remains after removing the water absorption of the gelatinized flour into the whole flour with the water ratio of 6:4, stirring until the mixture is uniform, adding coconut oil accounting for 3% of the mass of the whole flour and sea buckthorn oil accounting for 3% of the mass of the whole flour after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

step (5) to step (8) are the same as in example 35.

Example 40

Steps (1) to (3) are the same as in example 35;

(4) Dough preparation: adding water which remains after removing the water absorption of the gelatinized flour into the whole flour with the water ratio of 6:4, stirring until the mixture is uniform, adding coconut oil which is 3.5 percent of the mass of the whole flour and sea buckthorn oil which is 2.5 percent of the mass of the whole flour after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

step (5) to step (8) are the same as in example 35.

Example 41

Steps (1) to (3) are the same as in example 35;

(4) Dough preparation: adding water which remains after removing the water absorption of the gelatinized flour into the whole flour with the water ratio of 6:4, stirring until the mixture is uniform, adding 4% of coconut oil and 2% of sea buckthorn oil by mass of the whole flour after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

step (5) to step (8) are the same as in example 35.

Example 42

Steps (1) to (3) are the same as in example 35;

(4) Dough preparation: adding water which remains after removing the water absorption of the gelatinized flour into the whole flour with the water ratio of 6:4, stirring until the mixture is uniform, adding coconut oil accounting for 4.5 percent of the mass of the whole flour and sea buckthorn oil accounting for 1.5 percent of the mass of the whole flour after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

step (5) to step (8) are the same as in example 35.

Example 43

Steps (1) to (3) are the same as in example 35;

(4) Dough preparation: adding water which remains after removing the water absorption of the gelatinized flour into the whole flour with the water ratio of 6:4, stirring until the mixture is uniform, adding coconut oil which is 3.9 percent of the mass of the whole flour and sea buckthorn oil which is 1.7 percent of the mass of the whole flour after no obvious caking, uniformly mixing, and extruding the mixture into clusters;

step (5) to step (8) are the same as in example 35.

Example 44

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 2% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.04% of the mass of the whole powder and beta-cyclodextrin with 0.04% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 45

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 2.4% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.04% of the mass of the whole powder and beta-cyclodextrin with 0.04% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 46

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 2.8% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% of the whole powder and beta-cyclodextrin with the mass of 0.04% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 47

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 3.2% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.04% of the mass of the whole powder and beta-cyclodextrin with 0.04% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 48

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with 3.6% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.04% of the mass of the whole powder and beta-cyclodextrin with 0.04% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 49

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass ratio of 4% of the whole powder, tea polysaccharide with the mass ratio of 9%, erythritol with the mass ratio of 9%, stevioside with the mass ratio of 0.04% and beta-cyclodextrin with the mass ratio of 0.04%, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 50

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 4.4% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% of the whole powder and beta-cyclodextrin with the mass of 0.04% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 51

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 4.8% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% of the whole powder and beta-cyclodextrin with the mass of 0.04% of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 52

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 99:1, adding sea buckthorn polysaccharide with the mass of 2.4% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% of the whole powder and beta-cyclodextrin with the mass of 0.04% of the whole powder, uniformly mixing, gelatinizing for 15min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 53

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 95:5, adding sea buckthorn polysaccharide with 2.4% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.04% of the mass of the whole powder and beta-cyclodextrin with 0.04% of the mass of the whole powder, uniformly mixing, gelatinizing for 35min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 54

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 90:10, adding sea buckthorn polysaccharide with 2.4% of the mass of the whole powder, tea polysaccharide with 9% of the mass of the whole powder, erythritol with 9% of the mass of the whole powder, stevioside with 0.04% of the mass of the whole powder and beta-cyclodextrin with 0.04% of the mass of the whole powder, uniformly mixing, gelatinizing for 55min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 55

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 80:20, adding sea buckthorn polysaccharide with the mass of 2.4% of the whole powder, tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% of the whole powder and beta-cyclodextrin with the mass of 0.04% of the whole powder, uniformly mixing, gelatinizing for 75 minutes at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 56

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 2.0% of the whole powder, adding tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 20min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 57

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 2.4% of the total powder, adding tea polysaccharide with the mass of 9% of the total powder, erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing at 110 ℃ for 25min, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 58

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 9:1, adding sea buckthorn polysaccharide with the mass of 2.8% of the total powder, adding tea polysaccharide with the mass of 9% of the total powder, erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 30min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 59

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 91:9, adding sea buckthorn polysaccharide with the mass of 2.8% of the total powder, adding tea polysaccharide with the mass of 9% of the total powder, erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 20min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 60

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 91:9, adding sea buckthorn polysaccharide with the mass of 2.0% of the whole powder, adding tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 25min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 61

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 91:9, adding sea buckthorn polysaccharide with the mass of 2.4% of the whole powder, adding tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 30min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 62

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 92:8, adding sea buckthorn polysaccharide with the mass of 2.8% of the total powder, adding erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 20min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 63

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 92:8, adding sea buckthorn polysaccharide with the mass of 2.4% of the total powder, adding erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 25min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 64

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten in a mass ratio of 92:8, adding sea buckthorn polysaccharide with the mass of 2.0% of the total powder, adding erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 30min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 65

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 93:7, adding sea buckthorn polysaccharide with the mass of 2.4% of the total powder, adding tea polysaccharide with the mass of 9% of the total powder, erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 20min at 110 ℃, and recording the mass change during gelatinization;

Steps (3) to (8) are the same as in example 43.

Example 66

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 93:7, adding sea buckthorn polysaccharide with the mass of 2.0% of the whole powder, adding tea polysaccharide with the mass of 9% of the whole powder, erythritol with the mass of 9% of the whole powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04% into the mixture, uniformly mixing, gelatinizing for 25min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Example 67

Step (1) was as in example 43;

(2) Adding part of auxiliary materials: mixing the compound powder obtained in the step (1) with wheat gluten according to the mass ratio of 93:7, adding sea buckthorn polysaccharide with the mass of 2.8% of the total powder, adding tea polysaccharide with the mass of 9% of the total powder, erythritol with the mass of 9% of the total powder, stevioside with the mass of 0.04% and beta-cyclodextrin with the mass of 0.04%, uniformly mixing, gelatinizing for 30min at 110 ℃, and recording the mass change during gelatinization;

steps (3) to (8) are the same as in example 43.

Test example-sensory evaluation of Low GI depression anxiety relieving sea buckthorn functional biscuits

The products were subjected to sensory scoring, 100 points full, and the scoring panel consisted of 12 persons with a certain sensory experience, each scored and averaged. The color, smell, taste and tissue form of the biscuit are mainly scored, and the color, form 20%, flavor 20%, tissue structure 20% and taste 20% are respectively accounting for the total proportion. The sensory scoring criteria and results are shown in tables 1 and 2:

Table 1 organoleptic criteria for biscuits

Table 2 results of organoleptic evaluation of biscuits

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The seabuckthorn functional biscuits are golden yellow rectangle solid, and five sensory evaluation on the color, shape, flavor, tissue structure and taste of the biscuits show that: in the exploration of the baking temperatures and baking times of examples 1-5, examples 3-5 were scored higher; in the search for the buckwheat to quinoa ratio of examples 6-13, examples 7-11 scored relatively high; in the search for the amounts of tea polysaccharide and erythritol added in examples 14-22, the scores of examples 15, 16 and examples 19-22 were relatively high; in the search for the amounts of steviol glycoside, beta-cyclodextrin added of examples 23-27, examples 24-26 scored relatively high; in the exploration of the addition of sodium bicarbonate and ammonium bicarbonate in examples 28-37, examples 30, 31 and 35 were scored relatively high; in the search for the amounts of coconut oil and sea buckthorn oil added in examples 38-43, the scores in examples 39-43 were relatively high; in the exploration of the addition amount of the sea buckthorn polysaccharide in the examples 44-51, the scores of the examples 44-46 are relatively higher; in the search of the proportion of whole wheat flour to gluten and gelatinization time of examples 52-55, the scores of examples 52-54 were relatively high; examples 56-67 were further explored in combination with the above relatively preferred parameters, and the results show that example 58 and examples 61-64 have relatively high scores, wherein example 61 is the preferred example, the surfaces and edges of the seabuckthorn biscuits obtained by the proportion are uniformly golden yellow, shadowless, scorched and smooth, clear in pattern, regular in block shape, uniform in size and thickness, non-foaming, non-deforming, aromatic in flavor, pure in odor, odorless, fine and smooth in tissue, small and uniform pores in section, easy to break by hand, pure in sweetness, loose in taste and non-sticking in teeth, and the biological functions of seabuckthorn raw materials can be effectively exerted.

Test example two GI value determination

The morning of the test, the finger tip blood of the subject was collected and the fasting (10 h fasted) blood glucose value was measured using an electronic blood glucose meter. The subject was then given an oral dose of 50g of dextrose powder (dissolved in 200mL warm water). The oral glucose tolerance test qualifiers were tested for the test food glycemic response on test day 2. In the early morning of the test, fingertip blood of a subject is collected, the fasting blood glucose value of the subject is measured by using an electronic blood glucose meter, the sea buckthorn biscuits are eaten after the fasting blood glucose value is measured, and the fingertip blood of the subject is collected and arranged at 2.5min,5min,7.5min,10min,15min,20min,25min,35min and 50min after the feeding, respectively, and the blood glucose value is measured, so that the test data are collected and arranged. The mean values of the blood glucose concentrations measured by the test are shown in Table 3, and the blood glucose response curves obtained from Table 3 are shown in FIG. 1. Wherein gi= (area under 4h glucose response curve after 50g carbohydrate containing meal/area under 4h glucose response curve for equivalent glucose standard) x 100. The GI values obtained for each example based on the blood glucose response curve of fig. 1 and the above formula are shown in table 4.

TABLE 3 mean blood glucose concentration

Table 4 GI values for each example

As can be seen from Table 4, examples 56-64 have lower GI values, which are suitable for the inventors' requirements for low GI seabuckthorn functional biscuits. The results of the first test example and the second test example are combined to obtain the optimal example of the sea buckthorn functional biscuits, which is the example 61.

Test example three basic nutrient determination

The basic nutritional ingredients of the low GI depression anxiety relieving seabuckthorn functional biscuits prepared according to example 61 were measured, and the data obtained are shown in table 5, wherein the content percentages of protein, dietary fiber, sucrose, fat, carbohydrate and trans fatty acid are 20.15%, 7.24%, 0%, 8.3%, 53.39% and 0%, respectively.

TABLE 5 percentage of the ingredients of example 61

Composition of the components	Proteins	Dietary fiber	Sucrose	Fat	Carbohydrates	Trans fatty acids
							Content percentage (%)	20.15	7.24	0	8.3	53.39	0

Test example four analysis of depression-relieving anxiety Activity

1. Animal feeding

Purchased 8 week old male mice (C57 BL/6J) were adaptively bred for 1 week and randomly grouped (12 per group) as follows: (1) control group: feeding standard feed; (2) high-fat group: feeding a high-fat feed with the fat content of 60%; (3) sea buckthorn high fat intervention group: feeding high-fat feed with sea buckthorn extract (sea buckthorn polysaccharide 0.1 wt% and sea buckthorn oil 0.07 wt%). Each group of mice was continuously fed under standard conditions (temperature 22±2 ℃, humidity 50±15%,12h/12h light-dark cycle) for 12 weeks.

2. Behavioural test

(1) Y maze experiment

The Y maze is composed of three equal-length arms, the bottom of the whole equipment is fully covered with a power grid, a signal lamp of one arm can be randomly controlled on a computer to be on, the bottom of the device is not electrified, the rest of the device is not electrified, the electrified condition of the bottom of each arm can be randomly changed after the experiment is started, the region from an initial region to the non-electrified region is marked as a correct reaction after the mouse is subjected to electric shock, the region from the initial region to the electrified region is marked as an error reaction, the mouse is brought into a behavioural laboratory on the day before the experiment is started, and the mouse is enabled to adapt to the environment of the laboratory in advance. In the formal experiment, the mice are placed in the middle of three fork arms of the Y maze, the mice are free to explore the maze for 5min under the condition that the electric shock area is changed randomly by people, three different fork arms are continuously selected as correct choices, the total arm feeding times and the times of continuously entering the three different arms are recorded by a video analysis system, and the alternation percentage of each mouse is calculated.

(2) Barns labyrinth experiment

The barn maze is composed of a circular disc with 20 holes on the periphery, the 20 holes are uniformly distributed on the periphery of the circular disc, padding and feed are placed in a target box, and the target box is placed below any hole on the periphery of the circular disc and is marked as a target hole. At the beginning of the experiment, the mice were placed in the center of the disc, immediately released and left the disc area, the actions of the mice were observed on the computer, if the mice did not reach the target opening within 2min, we were required to guide the mice so that the mice remained for 30s to adapt after entering the target opening, and if the mice entered the target area within that time, we were also required to leave for 30s in the opening, and the disc was washed with 75% alcohol before each time the mice were placed. Training was performed 2 times a day, and after 4 days, the mice were formally tested, and the activity tracks were recorded for 2 minutes.

3. Transmission Electron Microscope (TEM) observation

The collected mouse hippocampus was fixed with 2.5% glutaraldehyde (v/v). After washing with 0.1M phosphate buffered saline (ph=7.2), the mixture was washed with 1.0% o _s O ₄ Fixing. The tissue was then dehydrated using a graded ethanol series (30%, 50%, 70%, 80%, 90% and 100% ethanol) and embedded in LR-WHITE. After staining with uranyl acetate and lead citrate, the samples were observed with a transmission electron microscope. Post-synaptic density areas in TEM images were calculated using Image J software.

4. Western blot detection (WB)

Total protein of brain tissue and intestinal tissue was extracted with protein extraction reagent (ASPEN). After separation by SDS-PAGE gel electrophoresis, the proteins were transferred to PVDF membrane. Recognition is performed using suitable antibodies and the immunoreactive bands are visualized using a chemiluminescent-enhancing reagent. Westernblot results were quantified using the band density method of the quality One software (vs GAPDH).

5. Test results

(1) Influence of Hippophae rhamnoides extract on mouse body weight

During the raising of the mice, the weight of the mice was recorded every 3 days and the weight gain was calculated, and the results are shown in Table 6.

Table 6 average body weight of mice in each group

Note that: p <0.01 indicates that the difference is extremely significant compared to the control group, and # p <0.01 indicates that the difference is extremely significant compared to the high-fat group.

As can be seen from table 6: ingestion of excessive high fat meal causes obesity, whereas sea buckthorn extract has an improving effect on obesity caused by high fat meal. (2) Influence of Hippophae rhamnoides extract on learning and memory ability of mice

The influence of the sea buckthorn extract on the learning and memory ability of mice was investigated by the Y maze and the Barns maze, the results are shown in Table 7 and Table 8, and the trace diagrams are shown in FIGS. 2 and 3.

Table 7 percent alternation of the Y maze in each group of mice

Note that: p <0.05 indicates significant differences compared to the control group, and # p <0.01 indicates very significant differences compared to the high-fat group.

TABLE 8 Barns maze escape latency for mice of each group

Note that: p <0.05 represents significant differences compared to the control group, p <0.01 represents very significant differences; compared to the high-fat group, #p <0.05 indicates significant differences, #p <0.01 indicates very significant differences.

In table 7, the percentage of alternation obtained in the experiment = total number of non-repeated entries into the three prongs/(total number of entries-2). The percentage of alternation in the control mice experiments was significantly higher than in the high-fat mice, whereas the percentage of alternation in the experiments was significantly higher in the high-fat diet mice that were intervened by the sea buckthorn extract. As can be seen from table 8: there was no significant difference in escape latency between groups of mice on the first and second days. On the third four days, the escape latency of the high-fat group was significantly prolonged compared to the control group; compared with the hyperlipidemic group, the escape latency of the sea buckthorn hyperlipidemic intervention group is significantly shortened. After four days of training, the escape latency of the high-fat group is obviously prolonged compared with that of the control group, and the escape latency of the high-fat group is obviously shortened after the intervention of the sea buckthorn extract. The above results indicate that: the Hippophae rhamnoides extract can improve learning and memory ability of high-fat diet mice.

(3) Influence of sea buckthorn extract on brain nerve factor of high-fat diet mice

Decreased learning memory is associated with loss of synaptic function in the brain, PSD-95 is a protein associated with synaptic plasticity, and is also a representative protein within the synapse, highly enriched at postsynaptic sites of excitatory synapses, and organized in various signals after synapses. From fig. 4 it can be seen that the postsynaptic compact area of the hippocampus of the high-lipidic mice is significantly reduced. Compared with the high-fat mice, the area of the postsynaptic compact substance of the sea buckthorn high-fat extract intervention group is obviously increased. As can be seen from fig. 5: the Hippophae rhamnoides extract remarkably promotes the expression level of PSD-95 in brain of high-fat diet mice, and improves synaptic plasticity. The sea buckthorn extract has important improving effects on the growth, development, repair and the like of neurons, can also up-regulate the phosphorylation level of CREB, and plays a role in neuroprotection. Thus, sea buckthorn extracts may alleviate depression anxiety in high fat diet mice by modulating CREB/BDNF pathways.

Based on animal behaviours and molecular biology experimental results of a test example four, the low-GI (gastrointestinal tract) depression anxiety relieving sea buckthorn functional biscuits have the depression anxiety relieving function.

Claims

1. A preparation method of a low GI depression anxiety relieving sea buckthorn functional biscuit comprises the following steps:

(4) According to the mass ratio of the whole powder to the water in the steps (1) to (3) being 6:4, adding the water which remains after the water absorption of the food material is removed during gelatinization, stirring until the mixture is uniform, adding the coconut oil and the sea buckthorn oil after no obvious caking, stirring uniformly, and extruding the mixture into clusters;

(5) Standing for 30min at room temperature after agglomerating;

(6) Pressing the dough into 0.3mm sheets and cutting into biscuit shapes;

(8) Packaging and sealing after the biscuits are cooled to room temperature;

the preparation method is characterized in that the mass ratio of the whole buckwheat flour to the whole quinoa flour in the step (1) is 9:1-1:9;

2. The method for preparing the low-GI depression anxiety relieving sea buckthorn functional biscuits, which is disclosed in claim 1, is characterized in that:

the mass ratio of the buckwheat flour to the quinoa flour in the step (1) is 7:3-3:7;

the mass ratio of the buckwheat and quinoa compound powder to the wheat gluten is 90:10-99:1, the mass percentage of seabuckthorn polysaccharide is 2-2.8%, the mass percentage of tea polysaccharide is 0-12%, the mass percentage of erythritol is 8-10%, the mass percentage of stevioside is 0.02-0.06%, the mass percentage of beta-cyclodextrin is 0.02-0.06%, and the gelatinization duration is 15-55min;

the baking soda in the step (3) accounts for 0.5 to 0.7 percent by mass, and the ammonium bicarbonate accounts for 0.2 to 0.4 percent by mass;

the sea buckthorn oil in the step (4) accounts for 1.5-3% of the total mass of the oil, and the coconut oil accounts for 3-4.5% of the total mass of the oil;

The specific baking temperature in the step (7) is that the baking is carried out for 7-9min by an oven with the primer and the surface fire of 165-190 ℃ and then the baking is carried out for 3-4min by an oven with the primer and the surface fire of 190-210 ℃.

3. The method for preparing the low-GI depression anxiety relieving sea buckthorn functional biscuits, which is disclosed in claim 1, is characterized in that:

the mass ratio of the buckwheat flour to the quinoa flour in the step (1) is 6:4;

the mass ratio of the buckwheat and quinoa compound powder to the wheat gluten is 91:9, the mass percentage of seabuckthorn polysaccharide is 2.4%, the mass percentage of tea polysaccharide is 9%, the mass percentage of erythritol is 9%, the mass percentage of stevioside is 0.04%, the mass percentage of beta-cyclodextrin is 0.04%, and the gelatinization duration is 20-30min;

the baking soda in the step (3) is 0.63% by mass, and the ammonium bicarbonate is 0.32% by mass;

the sea buckthorn oil in the step (4) accounts for 1.7 percent by mass, and the coconut oil accounts for 3.9 percent by mass;

the specific baking temperature in the step (7) is that the baking is carried out for 8min by an oven with the primer and the surface fire of 170 ℃ and then the baking is carried out for 3min by an oven with the primer and the surface fire of 170 ℃ respectively.

4. The use of a biscuit prepared by the preparation method of the low-GI depression anxiety relieving sea buckthorn functional biscuits according to any one of claims 1 to 3 as a functional food for assisting in regulating blood sugar and relieving depression anxiety.