Energy stick and preparation method thereof

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, protein powder, 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...