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Nutrition bar and preparation method thereof

A technology of nutritional bars and nutritional components, which is applied in baking, dough processing, baked food, etc., can solve the problems of single edible oil types and insufficient knowledge of olive oil intake, achieve huge market potential, make up for unbalanced intake and Unreasonable, beneficial effects on human health

Inactive Publication Date: 2011-04-13
SHENZHEN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, urban consumers can consume 46 to 56 grams of cooking oil a day, far exceeding the intake of cooking oil recommended by the Nutrition Society and the World Health Organization, and Chinese people generally use more soybean oil and rapeseed oil , the type of edible oil is single, and the intake of olive oil is also insufficient

Method used

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  • Nutrition bar and preparation method thereof
  • Nutrition bar and preparation method thereof
  • Nutrition bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0037] Preparation of Experimental Example 1 Basic Nutrition Bar

[0038]Ingredients and raw materials: carbohydrates, derived from sucrose, starch and cellulose; protein, derived from casein and milk powder.

[0039] The above materials were made into different basic nutrition bar formulas according to the ingredients shown in Table 2, which were nutrition bar groups C, D and E respectively, and the converted carbohydrate: protein energy ratios were 20:5, 17:5 and 30:20; a blank control group A was prepared with physiological saline; and a normal control group B (common mouse feed) was established at the same time.

[0040] Table 2 Composition and proportion of each group

[0041] group

Sucrose + starch g / / kcal

Cellulose g / / kcal

Casein g / / kcal

Normal saline g / / kcal

blank control A

-

-

-

+

Normal control B

-

-

-

-

Nutrition Bar C

0.60 / / *1.8

0.05 / / *0.1

0.12 / / *0.48

-

...

experiment example 2

[0044] Experimental Example 2 Mouse Weighing Experiment

[0045] 1. Inspection principle

[0046] It most directly reflects the growth of the animal and indirectly affects the endurance performance of the animal.

[0047] 2. Instruments and reagents

[0048] Electronic balances, rack balances, gavage devices.

[0049] 3. Experimental method

[0050] Adult mice weighing 18-22g, 50, pure-line mice are recommended, the purchased animals are first adapted to the environment for 3 days, randomly divided into 5 groups, 10 in each group, and weighed for the first time. Use the samples of the above-mentioned groups A to E with 20ml / kg BW for gavage (according to the prepared nutrition bar formula ingredients, dissolve the nutrition bar with warm water before gavage, double dilution: add 1ml water to 1g nutrition bar), every 24h Gavage once, weigh once every other week (weigh first and then feed each time), last for 3 weeks, record and observe the growth of mice.

[0051] 4. Dat...

experiment example 3

[0064] Experimental example 3 mouse weight-bearing swimming test

[0065] 1. Inspection principle

[0066] The improvement of exercise endurance is the most direct manifestation of the enhancement of anti-fatigue ability, and the length of swimming time can reflect the degree of exercise fatigue of animals.

[0067] 2. Instruments and equipment

[0068] Swimming box (laboratory sink), electronic balance, lead skin.

[0069] 3. Experimental method

[0070] The weight-bearing swimming test was carried out simultaneously with the mouse body weight test mentioned above.

[0071] In Experimental Example 2, 30 minutes after the last administration of the nutrition bar sample, 2 to 3 mice were randomly selected and placed in the water tank for swimming. The water depth is not less than 30cm, the water temperature is 22°C±0.5°C, and the root of the tail of the rat is loaded with about 6% of the body weight of lead skin. The time from the start of swimming to death of the mice w...

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Abstract

The invention discloses a nutrition bar, which comprises main nutrient components of carbohydrates, protein, fat and micronutrients, wherein the energy provided by the carbohydrates is 36 to 44 percent based on the total energy of the nutrition bar, the energy provided by the protein is 25 to 35 percent based on the total energy of the nutrition bar, and the energy provided by the fat is 28 to 33 percent based on the total energy of the nutrition bar. The nutrition bar is balanced in nutrition, can meet the nutritive requirements when people cannot have dinner normally, makes up imbalanced and unreasonable nutrition intake in normal diet of residents in China, and contributes to improving physical quality and enhancing body health.

Description

technical field [0001] The invention relates to a novel nutritional bar and a preparation method thereof. Background technique [0002] With the rapid development of the food industry and the improvement of people's consumption level, the concept of food consumption is constantly changing, and the trend of food consumption should gradually shift to nutritional and health food with reasonable nutrition and health functions. [0003] From the perspective of nutrition, the food intake must contain carbohydrates, proteins, fats, inorganic salts and vitamins to meet the needs of human health. If the nutrition is not comprehensive, it will cause damage to human health. According to surveys, Chinese people often eat instant noodles, bread, and biscuits when they go out. These foods generally provide starch and sucrose as carbon sources, which solves the problem of hunger, but the protein and vitamins that the human body needs most cannot meet the needs of the human body. . In som...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/08
Inventor 乔方王妍杜乐任莉莉黄秋茹
Owner SHENZHEN POLYTECHNIC
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