Preservation-resisting energy bar and making method thereof

A production method and energy bar technology, applied in the field of nutritious food, can solve the problems of affecting taste and eating convenience, easy to break, easy to melt and deform, etc., to achieve extended shelf life stability, not easy to spoil, and inhibit the migration of water Effect

Inactive Publication Date: 2015-04-22
BEIJING COMPETITOR SPORTS SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coated product is prone to damage during transportation, and is prone to melting and deformation under high temperature conditions, which affects the taste and convenience of eating, and is not suitable for long-term carrying activities such as field sports.

Method used

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  • Preservation-resisting energy bar and making method thereof
  • Preservation-resisting energy bar and making method thereof
  • Preservation-resisting energy bar and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1: Preservation-resistant energy bar

[0050] The preservation-resistant energy bar includes the following raw materials by weight: 500g of whey protein powder, 200g of soybean protein powder, 300g of milk protein powder, 400g of maltodextrin, 100g of soluble dietary fiber, 1500g of maltose syrup, 500g of maltitol, and 50g of purified water , 500g white chocolate, 250g cream, 40g lecithin, 100g freeze-dried dried strawberries.

[0051] The preparation method of the storage-resistant energy bar comprises the following steps:

[0052]1) Weigh 500g of whey protein powder, 200g of soybean protein powder, 300g of milk protein powder, 400g of maltodextrin, 100g of soluble dietary fiber, mix well, and set aside;

[0053] 2) Weigh 1500g of maltose syrup, 500g of maltitol, and 50g of purified water, mix and boil to 100°C, stop heating after melting and cool to 60°C to obtain a syrup mixture;

[0054] 3) Weigh 500g of white chocolate, 250g of butter, and 40g of lecithin...

Embodiment 2

[0057] Example 2: Preservation resistant energy bar

[0058] The preservation-resistant energy bar includes the following raw materials by weight: 500g of whey protein powder, 500g of soybean protein powder, 500g of milk protein powder, 600g of maltodextrin, 1500g of fructose syrup, 1400g of sorbitol, 100g of glycerin, and 50g of purified water , white chocolate 1000g, shortening 250g, lecithin 50g, freeze-dried dried strawberries 50g.

[0059] The preparation method of the storage-resistant energy bar comprises the following steps:

[0060] 1) Weigh 500g of whey protein powder, 500g of soybean protein powder, 500g of milk protein powder, and 600g of maltodextrin, mix well and set aside;

[0061] 2) Weigh 1500g of fructose syrup, 1400g of sorbitol, 100g of glycerin, and 50g of purified water, mix and boil to 106°C, stop heating after melting and cool to 60°C to obtain a syrup mixture;

[0062] 3) Weigh 1000g of white chocolate, 250g of shortening, and 50g of lecithin, mix th...

Embodiment 3

[0065] Example 3: Preservation resistant energy bar

[0066] The preservation-resistant energy bar includes the following raw materials in weight: 1000g of whey protein powder, 2400g of soybean protein powder, 500g of soluble dietary fiber, 140g of whole purple sweet potato powder, 2700g of malt syrup, 860g of sorbitol, 200g of glycerin, and 100g of purified water , white chocolate 1000g, shortening 300g, lecithin 50g, freeze-dried purple sweet potato 120g.

[0067] The preparation method of the storage-resistant energy bar comprises the following steps:

[0068] 1) Weigh 1000g of whey protein powder, 2400g of soybean protein powder, 500g of soluble dietary fiber, 140g of whole purple sweet potato powder, mix well, and set aside;

[0069] 2) Weigh 2700g of maltose syrup, 860g of sorbitol, 200g of glycerin, and 100g of purified water, mix and boil to 110°C, stop heating after melting and cool to 65°C to obtain a syrup mixture;

[0070] 3) Weigh 1000g of white chocolate, 300g ...

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PUM

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Abstract

The invention relates to a preservation-resisting energy bar which is prepared from the following raw materials in parts by weight: 1000-5000 parts of protein powder, 1500-3500 parts of syrupy, 500-1500 parts of a water-retaining agent, 200-1000 parts of lipid, 500-1000 parts of carbohydrate, 500-2000 parts of a cocoa butter or cocoa butter substitute product and 50-150 parts of pure water. The energy bar made by using the formula and the method provided by the invention is fine and smooth in taste, fragrant and sweet in flavor, convenient to carry over and unlikely to deteriorate and is particularly applicable to special purposes such as long-term wild sports and military training as certain moisture and soft taste are still maintained after being preserved for a long time.

Description

technical field [0001] The invention belongs to the field of nutritious food, and in particular relates to a storage-resistant energy bar containing protein and carbohydrates and high in energy, and also relates to a preparation method of the energy bar. Background technique [0002] Energy bar, called energy bar in English, first emerged in European and American countries. It is a high-energy nutritional food that can provide nutrients such as protein and carbohydrates needed by the human body. It is small in size, resistant to preservation, and easy to carry. Special purpose for outdoor sports, rescue and military training. [0003] At present, there are not many energy bar products in China, and most of them rely on imported foreign brands. Most of the energy bars of foreign brands are high in sweetness and heavy in taste, which are not suitable for the taste and needs of the domestic crowd. However, in some domestic energy bar products, the raw material ratio is mostly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/09A23L29/30
CPCA23V2002/00A23V2200/30A23V2250/54252A23V2250/5488A23V2250/5424A23V2250/5422A23V2250/6416A23V2250/642A23V2250/1842
Inventor 尹晓萌
Owner BEIJING COMPETITOR SPORTS SCI & TECH
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