Milk nutrition bar

Abstract

The invention relates to a milk nutrition bar prepared from the following components in percentage by weight: 10-20 percent of albumen powder, 5-25 percent of milk powder, 5-25 percent of malt extract powder, 6-15 percent of sirup, 4-8 percent of cream, 8-22 percent of flavor substance, 2-6 percent of water retention agent, 1-4 percent of oligose, 0.5-6 percent of conjugated linoleic acid and 0.2-0.8 percent of lecithin. The milk nutrition bar provided by the invention has the advantages of whole nutrition, good taste, low production cost, high production efficiency, portability, and the like, has a certain action on helping a dinner to effectively control the weight and shape the figure and can satisfy the health needs of various crowds.

Description

Technical field [0001] The invention relates to a food containing milk, in particular to a milk nutrition bar. Background technique [0002] With the continuous improvement of people's living standards, people have higher and higher requirements for food nutrition and health standards. Protein is a nutrient that plays an important role in human health, so the supplement of protein nutrition has always been the concern of athletes, sports and fitness people and the general population. People can take in a lot of protein from their diet, but due to time, cooking methods and other reasons, it is difficult to conveniently and timely supplement the required high-quality protein. In addition, certain fat-rich meats can also bring many disadvantages. For example, they contain excessive saturated fat, cholesterol, concentrated hormones, antibiotic residues and other harmful substances, which can easily lead to increased body fat, cholesterol and other health risks. The occurrence of ca...

AI Technical Summary

Problems solved by technology

[0003] Existing milk nutrition bars or similar products are all made by boiling and steaming the raw materials, and then using extrusion and extrusion equipment. This method will adversely affect the taste of milk nutrition bars, and, The process of boiling and steaming takes a lot of time, and the efficiency is relatively low, and excessive boiling and steaming will cause the loss of active ingredients of raw materials

[0004] Moreover, most of the production processes and equipment currently used are imported from abroad, the price is relatively high, and the process is relatively complicated, which is not conducive to reducing the production cost of the product

However, when using domestic existing equipment for production, there are problems such as difficult tableting, large water demand for materials, and a certain degree of softness before forming. If the product contains too much water and is too soft, it will be difficult to transport and sell. Deformation occurs, the shape of the product is irregular, the product is not easy to form if the water content is too small, and the surface of the product often appears irregular when pressed or extruded, and the existing preparation process needs to add a large amount of additives, which will also affect the health of consumers

Existing products on the market still have problems such as sticking teeth or bad taste