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

Active Publication Date: 2009-06-24
BEIJING COMPETITOR SPORTS SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Athletes engaged in high-intensity training need 2 to 3 times more protein than ordinary mental workers. This is because high-intensity exercise will damage muscle cells to varying degrees and cause muscle protein decomposition; , also need to consume a lot of protein; pregnant women, lactating mothers, and adolescents in the growth stage require significantly higher protein levels, and need supplements other than meals; vegetarian diets provide very limited protein, which often cannot meet the needs, while the elderly, Patients often need to eat foods with high protein content due to their decreased digestion and absorption capacity.

Method used

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  • Protein stick and method for processing the same

Examples

Experimental program
Comparison scheme
Effect test

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%.

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PUM

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Abstract

The invention provides a protein rod, which mainly prepared from a foam body containing egg protein, and the preparation material further comprises protein powder, carbohydrate substances, fat substances. The protein rod prepared thereby is porous in the inner structure, fine and smooth, soft in mouth feeling, high in protein content, and thick in fragrance.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a protein bar with high protein content, soft and fine taste and a processing method thereof. It is suitable for sports people, teenagers, the elderly, vegetarians and other people who need to supplement protein. Background technique [0002] Protein is necessary for the maintenance and repair of the body and cell growth. It not only affects the growth of body tissues, such as muscle, but also participates in the production of hormones, the maintenance of immune function, the transport of other nutrients and oxygen, the production of hemoglobin, blood coagulation, etc. Various physiological functions. my country recommends that adults consume between 65g and 90g of protein per day. The general population can get enough protein through a balanced and reasonable diet, but special populations are prone to protein deficiency. Athletes engaged in high-intensity training need...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L33/185A23L33/19
Inventor 白厚增杨则宜焦颖
Owner BEIJING COMPETITOR SPORTS SCI & TECH
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