The invention relates to a preparing method of a storage-tolerance
protein bar, and belongs to the technical field of
functional food. According to the technical scheme, pig blood is adopted, and theleukocyte
protein peptide of the pig blood is extracted; according to a membrane
cracking mechanism, the
protein antibacterial peptide achieves the antibacterial function, a
bacteria cytomembrane is perforated to form an
ion pore channel mainly through the mutual effect of the protein
antibacterial peptide and a
membrane structure, and thus a large quantity of
intracellular water-soluble substances seep; meanwhile, a non-membrane-
cracking mechanism of a sterilization mechanism is implemented through the mutual effect of the protein
antibacterial peptide and some structures and molecules in thecells, the
bacteria resistance and
corrosion resistance of the material are effectively improved, and the storage tolerance of the material is improved. According to the preparing method, compound modification is achieved through
xanthan gum and protein
peptide, since the molecules of the
xanthan gum fully stretch due to the addition of the
xanthan gum, the molecules and
soybean protein,
whey protein and the like in the
protein bar are bonded, thus the structure of the
protein bar can be improved, so that the
protein bar forms a soft and elastic
colloid shape, and then the
hardness, adhesionand
chewiness of the protein bar are further improved.