Protein stick and preparation method thereof

A protein bar and protein powder technology, applied in the field of food and its processing, can solve the problems of not alleviating flight fatigue, short product shelf life, etc., and achieve the effects of light weight, improved cognitive ability, and easy portability

Active Publication Date: 2012-02-08
AVIATION MEDICINE INST AIR FORCE PLA +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, food bar products are increasingly widely accepted in my country, but the research and development and production of protein bars are still in the exploratory stage. The protein content of protein bar products is generally more than 20%, and some can be as high as 65%, but the shelf life of the products is relatively long. Short, generally 6-12 months, and with the prolongation of

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  • Protein stick and preparation method thereof
  • Protein stick and preparation method thereof
  • Protein stick and preparation method thereof

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preparation example Construction

[0089] In the above protein bar preparation method, the sugar in step 1) needs to be pulverized before use, and passed through a 100-140 mesh (preferably 120 mesh) sieve.

[0090] In addition, step 5) may further include a step of coating the protein bar body obtained in step 4) before vacuum packaging; the coating material is chocolate, peanut butter, fruit jam, icing or a composite thereof.

[0091] From the perspective of product preparation process, whey protein has functional properties such as gelling, emulsification, whipping and foaming, water retention and fat replacement. Among them, β-lactoglobulin is the main gelling protein in whey, gelling protein is not only used to form solid viscoelastic gel, but also used to improve water absorption, fat retention, thickening, particle binding and emulsification or foam stabilization effect. The gel properties of whey protein can be used to adjust the tissue structure of food, such as hardness, cohesion and elasticity. Whey...

Embodiment 1-5

[0094] Embodiment 1-5, the preparation of protein bar

[0095] The formulations of the protein bars of Examples 1-5 of the present invention are shown in Table 1.

[0096] The preparation method of embodiment 1-5 protein bar, comprises the following steps:

[0097] 1) Weigh the raw materials according to the formula shown in Table 1, pulverize the sugar, and pass through a 120-mesh sieve (100-140 mesh is acceptable).

[0098] 2) Mix protein powder, DHA, sugar and sugar alcohol (sorbitol), dietary fiber, taste-improving substances and bulking agents, and make powder for later use.

[0099] 3) Melt and mix the lipid substance, set aside.

[0100] 4) Add the standby lipid substance obtained in step 2), syrup, sugar alcohol (glycerin) and water (you can add water in an appropriate amount so that the raw materials can be mixed evenly and the protein bar can be shaped) into step 2) to obtain In the powder standby material, mix well, and knead the raw materials to make a homogeneo...

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Abstract

The invention discloses a protein stick and a preparation method thereof. The formula of the protein stick contains the following components in part by weight: 28 to 40 parts of protein powder, 0.3 to 0.5 part of docosahexaenoic acid (DHA), 30 to 40 parts of carbohydrate, 4 to 5.6 parts of lipid substance, 3 to 10 parts of dietary fiber, 1.5 to 5 parts of taste improvement substance, and 0.2 to 3parts of extender. Proved by test, the protein stick has the advantages of high protein content, good mouthfeel and long storage time, has certain effects of improving the cognitive competence of flight personnel and relieving flying fatigue, is suitable for fighter pilots to eat in long-distance flying, and is also suitable for energy supplement in long march, long-time motor vehicle driving andhigh-strength movement.

Description

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Claims

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Application Information

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Owner AVIATION MEDICINE INST AIR FORCE PLA
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