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Food bar, and preparation method and application thereof

A technology of food sticks and table salt, which is applied in food preparation, application, food science, etc., can solve problems such as increased product hardness, and achieve the effects of compact structure, convenient portability, and excellent volume-effect ratio

Active Publication Date: 2013-04-03
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The syrup loses moisture and easily produces hard crystals inside the stick, resulting in increased hardness of the product

Method used

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  • Food bar, and preparation method and application thereof
  • Food bar, and preparation method and application thereof
  • Food bar, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] In terms of weight ratio, 20 parts of whey protein, 3 parts of whey protein hydrolyzate (that is, whey protein peptide), 5 parts of soy protein isolate, 3 parts of collagen, 2 parts of pea protein, 15 parts of malt syrup, sorbose 12 parts of alcohol, 8 parts of fructose syrup, 6 parts of glucose, 5 parts of water-soluble dietary fiber, 2 parts of glycerin, 1.0 part of shortening, 1.0 part of lecithin, 6.0 parts of sunflower oil, 4 parts of medium-chain fatty acid triglycerides, L- 0.5 parts of carnitine, 0.9 parts of taurine, 5 parts of oatmeal, and 0.2 parts of table salt.

[0065] Follow the steps below to prepare food bars:

[0066] 1. Weigh maltose syrup, sorbitol, glucose, fructose syrup, and glycerin, heat and mix, stir and dissolve salt with water, then add, and stir evenly;

[0067] 2. After the shortening is heated and melted, add soybean lecithin, sunflower oil and medium-chain fatty acid triglycerides, stir evenly, add to the mixed syrup in step 1, and mix e...

Embodiment 2

[0072] In terms of weight ratio, 16 parts of whey protein, 5 parts of whey protein hydrolyzate (that is, whey protein peptide), 10 parts of soy protein isolate, 1 part of collagen, 1 part of pea protein, 20 parts of malt syrup, sorbose 15 parts of alcohol, 10 parts of fructose syrup, 2 parts of glucose, 3 parts of water-soluble dietary fiber, 1 part of glycerin, 4.0 parts of shortening, 0.9 parts of lecithin, 2.0 parts of sunflower oil, 1 part of medium-chain fatty acid triglycerides, L- 1.0 parts of carnitine, 2.0 parts of taurine, 4 parts of oatmeal and 0.3 parts of salt. The preparation method is the same as in Example 1.

Embodiment 3

[0074] In terms of weight ratio, 12 parts of whey protein, 5 parts of whey protein hydrolyzate (that is, whey protein peptide), 3 parts of soy protein isolate, 8 parts of collagen, 3 parts of pea protein, 25 parts of malt syrup, sorbose 6 parts of alcohol, 6 parts of fructose syrup, 10 parts of glucose, 4 parts of water-soluble dietary fiber, 3 parts of glycerin, 1.0 part of shortening, 2.0 parts of lecithin, 2.0 parts of sunflower oil, 6 parts of medium-chain fatty acid triglycerides, L- 0.8 parts of carnitine, 1.5 parts of taurine, 1 part of oatmeal and 0.2 parts of salt. The preparation method is the same as in Example 1.

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Abstract

The invention discloses a food bar, a preparation method thereof and application thereof. The food bar comprises five proteins or hydrolysate of the proteins, five carbohydrates, five lipid components, l-carnitine, taurine, oatmeal and salt. The food bar provided by the invention has a compact structure, high energy density and an excellent dose-effect ratio, is convenient to carry and moderate in softness, can be kept for a long time at a normal temperature, and is in particular suitable for the fields of military operation, wilderness exploration or operation, and rescue and relief work, tourism and the like.

Description

technical field [0001] The invention relates to a food bar and its preparation method and application. Background technique [0002] Bar food is a new type of food originating from the West, and it is also a food that has become more and more popular among consumers, especially those who love sports, in recent years. At present, bar food is still mainly imported products, and domestic research and development and production are not yet fully mature. And whether it is imported products or domestic products, there is a common problem, that is, the texture of the product is unstable, and the hardness increases with the storage time, which eventually makes the product too hard to eat, so the shelf life is within 12 months , unable to meet the basic requirements of military operations and as other emergency reserve materials. [0003] The increasing hardness of bar food during storage is the result of many factors, such as water loss, redistribution of water and humectant, prot...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/305
Inventor 耿战辉王越鹏郑志强刘晋崔燕刘嘉喜
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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