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Energy bar for coal mine lifesaving and preparation method of energy bar

An energy bar and functional technology, which is applied in the field of lifesaving energy bars in coal mines and its preparation, can solve the problems of large volume of puffed grains and nuts, low mass density and energy density, and can not meet the requirements of lifesaving food, etc. Maintain good physical performance and good taste

Inactive Publication Date: 2015-04-22
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

[0003] Previous research on bar food mainly focused on cereal bars with mixed syrup, compound puffed cereal granules and various nuts as the main ingredients. These products have a good taste and chewing feeling, and the production process is relatively simple and the cost is low. ; However, due to the large volume of puffed grains and nuts, the interior of the product is full of voids, the structure is relatively loose, and the mass density and energy density are low
Therefore, the existing bar food can not meet the requirements of life-saving food, and it is necessary to provide an energy bar that can meet the requirements of life-saving in coal mines.

Method used

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  • Energy bar for coal mine lifesaving and preparation method of energy bar
  • Energy bar for coal mine lifesaving and preparation method of energy bar
  • Energy bar for coal mine lifesaving and preparation method of energy bar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, the preparation of energy bar

[0027] The content of each component in this example is shown in Table 1, all are mass percentages.

[0028] Table 1 Composition of energy bars

[0029]

[0030]

[0031] (1) Weigh maltose syrup, sorbitol, glucose, fructose syrup and glycerin and stir to obtain mixture a, heat to 90°C; stir and dissolve table salt with water, add to the above mixture a, stir slowly to obtain mixture b;

[0032] (2) Melt the shortening in a water bath, add soybean lecithin and stir evenly to obtain mixture c; then add it to mixture b, and shear quickly until no layering is obtained to obtain mixture d;

[0033] (3) Add L-carnitine tartrate and taurine in sequence to the mixture d, and stir to obtain mixture e, which is cooled to 60°C and set aside;

[0034] (4) Add the various powders in material E in Table 1 to the tank mixer in turn and mix for 20 minutes (forward and reverse mixing for 10 minutes), then add mixture e while stirring...

Embodiment 2

[0037] The storage test research of the energy bar that embodiment 2, embodiment 1 prepare

[0038] For stick food, the change of hardness during storage should be investigated.

[0039] (1) Test items

[0040] Hardness change test, including low temperature storage test and normal temperature storage test.

[0041] The low-temperature storage test is mainly used to evaluate the hardness change of the product in a low-temperature environment, and the test conditions are shown in Table 2; the normal temperature storage test is mainly used to evaluate the hardness change of the product under daily storage conditions, and the test conditions are shown in Table 3 shown.

[0042] Table 2 Low temperature storage test

[0043]

[0044] Table 3 Placement test at room temperature

[0045]

[0046] (2) Test results

[0047] Table 4 Low temperature storage test

[0048]

[0049] It can be seen from the data in Table 4 that low temperature has a more obvious effect on the h...

Embodiment 3

[0053] Embodiment 3, the stability research of life-saving energy bar

[0054] Long-term practice has proved that the hardness of bar food will increase with the prolongation of storage time during storage, resulting in gradual deterioration of taste and acceptance, and eventually become inedible and lose the meaning of long-term storage. Therefore, the hardness change is an important indicator of this type of food.

[0055] (1) Hardening mechanism and main influencing factors

[0056] The main reason for the increasing hardness of bar food during storage is the redistribution of water inside the food, that is, water migration. Bar food is a typical multi-domain food system, that is, a food system containing multi-component imbalances with different water activities and moisture contents. Due to the significant difference in water activity between different components, water will continue to move between components with different water activities until equilibrium is reached...

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Abstract

The invention discloses an energy bar for coal mine lifesaving and a preparation method of the energy bar. The energy bar consists of protein components, carbohydrate components, moisturizing agents, functional components, dietary fiber, oatmeal, shortening, salt and water, wherein the carbohydrate components consist of malt syrup, sorbitol, glucose and high fructose corn syrup; the protein components consist of whey protein hydrolysate, whey protein, collagen, soy protein and pea protein; the moisturizing agents consist of glycerin and soy bean lecithin. The energy bar disclosed by the invention is natural in raw material; due to addition of composite high-efficiency functional factors, in-vivo energy substance storage can be sufficiently activated so as to meet the requirements for high consumption in a short period; moreover, the energy bar disclosed by the invention is good in taste and good in effect on continuously maintaining physical energy.

Description

technical field [0001] The invention relates to an energy bar for coal mine lifesaving and a preparation method thereof, belonging to the technical field of food engineering. Background technique [0002] Energy bar is a new type of food with mixed syrup, mixed grains or compound high-quality protein as the main raw material. Its small size, high energy density, simple form, and convenient use meet the requirements of life-saving food. According to this positioning, the product should have the following characteristics: first, it has a mild taste and is suitable for continuous consumption as a staple food; second, it has a dense structure, high energy density, and excellent dose-effect ratio; third, it has moderate hardness and can maintain stability for a long time; Fourth, the storage period is more than three years. [0003] Previous research on bar food mainly focused on cereal bars with mixed syrup, compound puffed cereal granules and various nuts as the main ingredien...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A23L33/00A23L33/125A23L33/17A23L33/185A23L33/19A23L33/21
CPCA23L29/30A23L33/40A23V2002/00A23V2250/616A23V2250/642A23V2250/61A23V2250/6406A23V2250/1842A23V2250/0644A23V2250/54252A23V2250/55A23V2250/5422A23V2250/5488A23V2250/5116
Inventor 郑志强刘嘉喜耿战辉
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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