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Energy stick and preparation method thereof
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A technology for energy bars and collagen peptides, applied in the field of energy bars containing collagen peptides and its preparation, to achieve the effects of soft texture and chewiness, improved nutritional value, and extended shelf life
Active Publication Date: 2009-03-04
BEIJING COMPETITOR SPORTS SCI & TECH
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Abstract
Description
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Application Information
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Problems solved by technology
In order to solve this problem, it is possible to adjust the type of syrup, add emulsifiers, humectants, and use less water-permeable packaging materials, etc., but all these solutions can only improve to a certain extent. To completely solve the problem, it is necessary to start from More ways to start
Method used
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[0028] Weigh 1.5kg of milk fat and 1kg of cocoa butter substitute, heat and melt. Weigh 2.5kg fructose syrup, heat to boil, cool to 70°C, mix with melted milk fat and cocoa butter substitute, cool to 40-50°C, add to the aforementioned mixed powder while stirring, stir well , and dough, cut into sticks, coated with chocolate by a chocolate coatingmachine.
Embodiment 2
[0030] Weigh 0.5kg of collagen peptide, 5kg of cooked rice flour, 3.75kg of peanut protein powder, 6.25kg of whole milk powder, 1.5kg of peanut granules, 0.5kg of almond granules, 375g of L-carnitine, and 125g of taurine in a noodle mixer Mix well.
[0031] Weigh 2 kg of butter and heat to melt. Weigh 1.25kg of fructose syrup and 3.75kg of maltose syrup, heat to boiling, cool to 70°C, mix with melted butter evenly, cool to 40-50°C, add to the aforementioned mixed powder while stirring, stir evenly , and dough, cut into sticks, coated with chocolate by a chocolate coatingmachine.
[0034] Weigh 1 kg of milk fat and heat to melt. Weigh 4kg of maltose syrup and 1.5kg of sorbitol, heat to boiling, cool to 70°C, mix evenly with melted milk fat, cool to 40-50°C, add to the aforementioned mixed powder while stirring, stir evenly , and dough, cut into sticks, coated with chocolate by a chocolate coatingmachine.
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Abstract
The invention relates to an energy bar which contains 0.5-10 parts of collagen peptide by weight. The energy bar further contains 0-40 parts of grain flour, 10-60 parts of albumen powder, 0-8 parts of puffed grain granules or nut granules, 10-30 parts of syrup, 4-20 parts of grease and 0-2 parts of nutrients by weight. The invention has the advantages that the energy bar has good moisturizing effect, thereby mitigating the loss of moisture during storage, ensuring the softness and the chewiness of the energy bar, and prolonging the shelf life. Moreover, the energy bar has a diverse nutritional value, thereby providing additional collagen to human body, in particular to athletes who need to deal with osteoarthrosis.
Description
technical field [0001] The invention belongs to the field of nutritional food, and in particular relates to an energy bar containing collagen peptide and a preparation method thereof. Background technique [0002] Energy bars are a new form of food, which originated in Western countries. In recent years, with the increase of imported food, domestic consumers have also begun to accept and love this type of food. Energy bars are mainly cooked grain powder, proteinpowder, nut granules and other food raw materials that can be eaten directly, bonded together by syrup with a certain viscosity, and then shaped into bars and sticks. It has a sweet taste, high energy density, and small size. It is very suitable for outdoor travel and eating before and after sports. It is very popular among young people. At the same time, because the entire processing process is cold processing, it avoids heat loss of heat-sensitive nutrients and maximizes the added nutrients. Reservation, therefore...
Claims
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Application Information
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