Nutrient energy bar with energy slow release function and preparation method thereof

An energy bar and energy technology, applied in the food field, to achieve the effect of avoiding blood sugar surge, good taste, and avoiding hypoglycemia between meals

Inactive Publication Date: 2009-10-28
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current domestic research and production of energy bars only emphasizes sufficient energy, and does not further involve the slow-release function of energy in the product on the basis of nutritional balance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A nutritional energy bar with energy slow-release function, its composition and weight percentage are:

[0033] Nut Composites 20.6%

[0034] Cereal-based composites 28.1%

[0035] Mixed Syrup 46.8%

[0036] Vegetable oil 4.5%

[0037] Fully mix the above-mentioned nut compound materials and grain compound materials separately, send them to the extruder to extrude and puff, then chop them, then fully mix them with mixed syrup and vegetable oil, cut and coat them to obtain nutritional energy after ripening and forming Great finished product.

[0038] Concrete preparation steps are:

[0039] (1) Preparation of nut compound materials

[0040] According to the weight ratio, choose 35.4% sunflower seeds, 35.4% wheat flour, 5.0% white sugar, 1.6% salt, 17.6% skimmed milk powder, 5.0% soybean protein and mix evenly, send into extruder, add appropriate amount of water (total water volume) in extruder 19.0%), extruded (150°C temperature during extrusion, extruder screw spe...

Embodiment 2

[0052] A nutritional energy bar with energy slow-release function, its composition and weight percentage are:

[0053]Nut Composites 22.4%

[0054] Cereal-based composites 33.8%

[0055] Mixed Syrup 43.4%

[0056] Vegetable oil 4.0%

[0057] Fully mix the above-mentioned nut compound materials and grain compound materials separately, send them to the extruder to extrude and puff, then chop them, then fully mix them with mixed syrup and vegetable oil, cut and coat them to obtain nutritional energy after ripening and forming Great finished product.

[0058] Concrete preparation steps are:

[0059] (1) Preparation of nut compound materials

[0060] According to the weight ratio, select 36.8% almonds, 34.3% wheat flour, 4.8% white sugar, 1.6% salt, 17.3% skimmed milk powder, 5.2% soybean protein and mix them evenly, and send them into the extruder, add appropriate amount of water in the extruder, and extrude The extruded rod obtained by puffing is then chopped by a cutting m...

Embodiment 3

[0073] A nutritional energy bar with energy slow-release function, its composition and weight percentage are:

[0074] Nut Composites 24.2%

[0075] Grain based compound 25.6%

[0076] Mixed Syrup 46.0%

[0077] Vegetable oil 4.2%

[0078] Fully mix the above-mentioned nut compound materials and grain compound materials separately, send them to the extruder to extrude and puff, then chop them, then fully mix them with mixed syrup and vegetable oil, cut and coat them to obtain nutritional energy after ripening and forming Great finished product.

[0079] Concrete preparation steps are:

[0080] (1) Prepare the nut compound material by weight ratio, choose 33.2% peanuts, 34.6% rice flour, 6.8% white sugar, 1.6% salt, 16.6% skimmed milk powder, 7.2% soybean protein and mix them into an extruder. Add an appropriate amount of water into the extruder, extrude and expand, and then chop the obtained extruded rod with a cutting machine at 2000 rpm, dry it with hot air until the mo...

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PUM

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Abstract

The invention relates to a nutrient energy bar with energy slow release function and a preparation method thereof. The energy bar is made from the following components according to weight percentage: 15-25% of nut fruits compound materials, 25-35% of cereals compound materials, 40-50% of mixing syrup, and 4-10% of plant oil. The nut fruits compound materials and the cereals compound materials arerespectively mixed fully and uniformly and put in an extruder in parts to be extruded and swelled, then the mixed materials are cut to pieces and fully mixed with the mixing syrup and the plant oil for curing and molding, and finally through cutting and coating, the finished product of the nutrient energy bar is obtained. The nutrient energy bar not only has the advantage of rich nutrition, but also realizes the mild release of energy by compounding a plurality of substances generating energy and microcapsulary, is strong in operability, balanced in nutrition, good in flavor and suitable for being eaten by officers and soldiers of field army, field exploration staff, athletes, trippers and people who diet irregularly and need to effectively complement and balance nutrition, and can also beused as a substitute for meal of diabetic patients so as to avoid the sharp rise of blood sugar after meal and hypoglycemia during meal.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a nutritional energy bar with energy slow-release function and a preparation method thereof. Background technique [0002] Energy bar, known as Food bar, Power bar, Energy bar or Super bar in English, is relatively mature in Western countries; it is characterized by high calorie density, comprehensive nutrition, good absorption, convenient and quick, and is a high-energy nutrition that can quickly replenish physical energy food. [0003] There are many studies on energy bars abroad, for example, US Patent-7037531, US Patent-7037531, US Patent-6676982, etc. all involve the development of energy bars. There are energy bar products on sale in the U.S. market, such as NESTLE, HOOHA series products, etc. Among them, the energy bar for the army is particularly emphasized that it has an energy slow-release effect. The energy bars produced and sold by these foreign manufacturers are gen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/164A23L1/18A23L1/36A23L1/30A23L7/10A23L7/17A23L33/10
Inventor 汪建明郭彦平
Owner TIANJIN UNIV OF SCI & TECH
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