Method for preparing food bars

A technology for food bars and materials, applied in food preparation, food science, application, etc., can solve the problems of poor taste, easy to harden, and more water loss, and achieve the effect of softness and stable properties.

Active Publication Date: 2011-06-29
固安康比特体育科技有限公司 +1
View PDF5 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the currently prepared food bars generally have the problem that they are easy to harden and have poor taste during the shelf life.
The reason is that during the process of production and storage, there is a lot of water loss, so there is a need for a method that can keep more water in the food bar, making the product soft and easy to chew

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing food bars
  • Method for preparing food bars
  • Method for preparing food bars

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention. Embodiment 1: the preparation method of energy bar

[0026] 1. Weigh 13Kg of fructose syrup, 5Kg of maltose syrup, 9Kg of sorbitol, 5Kg of trehalose, 7Kg of glycerin, 10Kg of corn dietary fiber, heat to 100°C while stirring rapidly, pour into a stirring pot, and set aside;

[0027] 2. Weigh 7Kg of shortening and 0.3Kg of lecithin, melt the shortening first, then mix with lecithin evenly, pour into the stirring pot of step 1 and stir and emulsify at high speed;

[0028] 3. Weigh 13.5Kg of soybean protein, 15.5Kg of whey protein, 1.5Kg of whole milk powder, 6.5Kg of whey powder, and 6.5Kg of malt essence. Put it into the mixing pot in step 1, stir well, pour out the shape, cut, and chocolate coating.

Embodiment 2

[0031] Embodiment 2: the preparation method of energy bar

[0032] 1. Weigh 6Kg of white sugar, 7Kg of fructose syrup, 5Kg of maltose syrup, 10Kg of sorbitol, 7Kg of glycerin, 5Kg of trehalose, 6Kg of corn dietary fiber, and 6Kg of wheat dietary fiber. Heat it to 104°C while stirring quickly, pour it into the mixture and stir in a pot, set aside;

[0033] 2. Weigh 5Kg of sunflower oil, 0.5Kg of lecithin, and 0.05Kg of butylated hydroxyanisole, and when the temperature in the stirring pot drops to 70°C, pour the mixture into the stirring pot of step 1 and stir and emulsify at high speed;

[0034] 3. Weigh 7Kg of soybean protein, 10Kg of whey protein, 3Kg of pea protein, 2Kg of whole milk powder, 3Kg of whey powder, 5Kg of malt essence, 5Kg of cooked cake powder, 3Kg of cocoa powder, and 8Kg of oatmeal. When the temperature in the stirring pot drops to 60°C, pour the above mixture into the stirring pot in step 1, stir evenly, pour out shaping, cutting, and chocolate coating.

Embodiment 3

[0037] Embodiment 3: the preparation method of protein bar

[0038] 1. Weigh 43Kg of maltose syrup, 4Kg of sorbitol, 3Kg of glycerin, 3Kg of wheat dietary fiber, and 3Kg of corn dietary fiber, heat to 104°C while stirring rapidly, pour into a stirring pot, and set aside;

[0039] 2. Weigh 3Kg of shortening and 0.4Kg of lecithin, melt the shortening, mix evenly with lecithin, pour into the stirring pot of step 1 and stir and emulsify at high speed;

[0040] 3. Weigh 6.4Kg of soybean protein 100, and when the temperature in the stirring pot drops to 55°C, pour it into the stirring pot of step 1 and stir evenly; then weigh 12.5Kg of whey protein, 6Kg of pea protein, soybean Egg white 220 type 9.6Kg, pour into a stirring pot and stir, discharge, shaping, cutting, chocolate coating.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for preparing food bars. The method comprises the following steps of: uniformly mixing and heating syrup, glycerol and water-soluble dietary fiber, then adding a mixture of grease and emulsifying agent, stirring, emulsifying, adding residual materials, and mixing the materials uniformly to form the food bars. The food bars prepared by the method can keep more moisture, so that the food bars are softer and chewed more easily and have stable property in the whole shelf life.

Description

technical field [0001] The invention relates to a preparation method of a health food, in particular to a processing method of a food bar. Background technique [0002] Bar food originated from abroad. With the entry of imported food into China and the development of domestic food production enterprises, more and more food sticks have appeared in my country in recent years and are gradually accepted by consumers. They are common but not limited to sports nutrition food. Including sports people and ordinary consumers, the types include energy bars based on energy-based fillers, protein bars based on protein substances, and cereal bars based on various grains. Bar food is rich in nutrition, can add a variety of ingredients, and the production process is simple and easy. It will be a popular trend of functional food in the future. [0003] However, the currently prepared food bars generally have the problem that they are easy to harden and have poor mouthfeel during the shelf l...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 白厚增焦颖杨则宜朱连君刘玉花
Owner 固安康比特体育科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap