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Baked stick capable of replenishing energy and relieving fatigue and production method thereof

A baking and weight percentage technology, which is applied in baking, baked food, food science, etc., can solve the problems of not effectively relieving exercise fatigue, muscle fatigue, and low protein content, so as to prevent bone damage and maintain The effect of stabilizing blood sugar and promoting fat metabolism

Active Publication Date: 2013-11-27
BEIJING COMPETITOR SPORTS SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maca powder and branched-chain amino acid composition mainly act on brain function, improve fatigue state through the central nervous system, and cannot effectively relieve muscle fatigue
[0008] Although there are some energy-supplementing food bars, they cannot effectively relieve exercise fatigue. Such products not only have high fat content but also low protein content.
However, the bar that only has the effect of relieving fatigue cannot also have the effect of energy supplement

Method used

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  • Baked stick capable of replenishing energy and relieving fatigue and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation of embodiment 1 energy baking bar

[0036] 1) Weighing: Accurately weigh 40g of soybean protein powder, 5g of concentrated whey protein powder, 11g of egg liquid, (Casein hydrolyzate) 7g, konjac fiber 4g, maltooligosaccharide 0.5g, maltoligosaccharide syrup 1.5g, maltitol 25g, milk fat butter 4g, L-carnitine tartrate 1.5g, collagen peptide 0.5g, sweet orange Flavor 0.1g.

[0037] 2) Carburetion: Heat the oil and liquid materials to 50°C to dissolve the oil and stir evenly.

[0038] 3) Powder mixing: Put all the powder into the three-dimensional mixer and mix for 30 minutes.

[0039] 4) Dough blending: Pour the mixed powder into the liquid slurry, and mix it with a dough mixer at a low speed for 10 minutes to mix the powder and slurry evenly.

[0040] 5) Proofing and molding: Proof the dough at room temperature 25°C for 1 hour, and send it into the molding machine for molding.

[0041] 6) Baking: Put the shaped dough into the oven and bake at 180°C f...

Embodiment 2

[0044] The preparation of embodiment 2 energy baking stick

[0045] 1) Weighing: Accurately weigh 20g soybean protein, 5g whey protein isolate, 2.5g coconut powder, 7g egg liquid, (Casein hydrolyzate) 12.5g, citrus fiber 2.5g, wheat fiber 15.5g, maltooligosaccharide syrup 3g, maltooligosaccharide 0.5g, caramel syrup 0.5g, maltitol 10g, sorbitol 8g, shortening 10g, Creamy butter 1g, L-carnitine tartrate 0.5g, collagen peptide 1.2g, strawberry flavor 0.3g, banana flavor 0.1g.

[0046] 2) Carburetion: Heat the oil and liquid materials to 50°C to dissolve the oil and stir evenly.

[0047] 3) Powder mixing: Put all the powder into the three-dimensional mixer and mix for 30 minutes.

[0048] 4) Dough blending: Pour the mixed powder into the liquid slurry, and mix it with a dough mixer at a low speed for 10 minutes to mix the powder and slurry evenly.

[0049] 5) Proofing and molding: Proof the dough at room temperature 25°C for 1 hour, and send it into the molding machine for mo...

Embodiment 3

[0053] The preparation of embodiment 3 energy baking stick

[0054] 1) Weighing: Accurately weigh 37g soybean protein, 1.7g whey protein isolate, 1g coconut powder, 9g egg liquid, (Casein hydrolyzate) 9.5g, citrus fiber 5g, maltooligosaccharide syrup 2g, maltooligosaccharide 0.5g, maltitol 22g, milk fat butter 11g, L-carnitine tartrate 1.7g, collagen peptide 0.8g, coffee flavor 0.2g.

[0055] 2) Carburetion: Heat the oil and liquid materials to 50°C to dissolve the oil and stir evenly.

[0056] 3) Powder mixing: Put all the powder into the three-dimensional mixer and mix for 30 minutes.

[0057] 4) Dough blending: Pour the mixed powder into the liquid slurry, and mix it with a dough mixer at a low speed for 10 minutes to mix the powder and slurry evenly.

[0058] 5) Proofing and molding: Proof the dough at room temperature 25°C for 1 hour, and send it into the molding machine for molding.

[0059] 6) Baking: Put the shaped dough into the oven and bake at 180°C for 15 minu...

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PUM

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Abstract

The invention relates to a baked stick capable of replenishing energy and relieving fatigue and a production method thereof. According to weight percentage, the baked stick is composed of 20-50% of protides, 1-5% of sugars, 5-17% of casein hydrolysates, 15-28% of sugar alcohol, 2-15% of greases, 0.1-0.5% of essences, 0.4-1.5% of collagen peptides, 0.5-2% of L-carnitine L-Tartrate, 1-20% of dietary fibers and 8-18% of other substances. The baked stick has various efficacies, is convenient to carry, easy to preserve, delicious and tasty, and certainly can be popular with outdoors amateurs.

Description

technical field [0001] The invention relates to an outdoor sports nutrition product, in particular to a baking stick for energy supplement and fatigue relief and a preparation method thereof. Background technique [0002] At present, there are more and more people who love the outdoors and fitness. However, physical exhaustion and backache after exercise often occur during and after exercise, and it is difficult to eliminate. [0003] At present, the popular energy supplement products on the market are mainly solid beverage granules, followed by some liquid beverage products. Powder products need to be brewed, which is inconvenient to eat. Liquid products are generally large in size and not easy to carry. Therefore, Nutrient bars, energy bars and other energy supplement products have appeared. The advantages of these products are small size and easy to carry. [0004] Among the existing energy bar products: [0005] CN200810222891.X discloses an energy bar, which contains ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/80
Inventor 白厚增焦颖杨则宜朱连君
Owner BEIJING COMPETITOR SPORTS SCI & TECH
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