Protein stick and method for processing the same
A protein bar, protein powder technology, applied in application, food preparation, food science and other directions, can solve the problems of destroying muscle cells and limited protein, and achieve the effect of high protein content, rich protein flavor and rich nutrition
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0053] Weigh 20kg of starch syrup, heat and boil in a sandwich pot for 10 minutes, cool to 60°C, add 5kg of egg protein powder, stir until uniform and white, to obtain bubble base.
[0054] Protein powder (whey protein powder 21kg, soybean protein powder 10kg, milk powder 6kg, peanut protein powder 11kg), carbohydrates (maltodextrin 12kg, maltooligosaccharide 5kg), peanut granules 4kg, vitamin B6 0.8mg, Mix evenly to obtain mixed powder, add 6kg of melted milk fat, stir evenly, add air bubble base, stir into a ball, press into tablets, cut into pieces, shape, and pack.
[0055] The protein bar prepared in this example contains 40% protein, 35% carbohydrate and 12% fat.
Embodiment 2
[0057] Weigh 20kg of starch syrup and 5kg of white granulated sugar, heat and boil in a sandwich pot for 10 minutes, cool to 70°C, add 5kg of egg protein powder, stir until uniform and white, to obtain bubble base.
[0058] Protein powder (whey protein powder 9kg, soybean protein powder 4kg, milk powder 5kg, peanut protein powder 6kg), carbohydrates (biscuit powder 10kg, maltodextrin 11kg, maltooligosaccharide 8kg), hazelnut granules 2kg, vitamin B6 0.4mg, mix well to obtain mixed powder, add 7kg of melted butter and 8kg of milk fat, stir evenly, add air bubble base, stir into a ball, press into tablets, cut into pieces, shape, and pack.
[0059] The protein bar prepared in this example contains 20% protein, 47% carbohydrate and 20% fat.
Embodiment 3
[0061]Weigh 22kg of starch syrup and 5kg of white granulated sugar, heat and boil in a sandwich pot for 10 minutes, cool to 60°C, add 8kg of egg protein powder, stir until uniform and white, to obtain bubble base.
[0062] Protein powder (whey protein powder 8kg, soybean protein powder 4kg, milk powder 5kg, peanut protein powder 5kg), carbohydrates (biscuit powder 10kg, maltodextrin 16kg, maltooligosaccharide 4kg), non-dairy creamer 8kg, 3kg of almonds, 0.4mg of vitamin B6, mix well to get mixed powder, add 2kg of melted butter, stir evenly, add air bubble base, stir into a ball, press into tablets, cut into pieces, shape, and pack.
[0063] In the protein bar prepared in this example, the protein content is 23%, the carbohydrate content is 55%, and the fat content is 10%.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com