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Pure-cocoa-butter-chocolate-coating high protein bar and preparation method thereof

A chocolate-coated, high-protein technology, applied in cocoa, food ingredients as taste improvers, food science, etc., can solve the problem of protein content in discolored protein bars, and achieve the effect of not easy browning and beautiful appearance

Inactive Publication Date: 2017-06-13
BEIJING COMPETITOR SPORTS SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is how to avoid the Maillard reaction of the protein bar, produce discoloration and solve the problem of low protein content in the protein bar, and provide a high-protein bar coated with pure fat chocolate and its preparation method

Method used

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  • Pure-cocoa-butter-chocolate-coating high protein bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The ratio of pure milk chocolate coated high protein bar in this embodiment is as follows: 180 parts of dried cranberries, 140 parts of pure milk chocolate, 150 parts of calcium caseinate, 300 parts of milk protein, 100 parts of hydrolyzed collagen, pure 100 parts of water, 30 parts of glycerin.

[0036] The preparation method of the pure fat milk chocolate coating high protein bar of the present embodiment is as follows:

[0037] (1) Melting of pure milk chocolate: melt the pure milk chocolate to about 45°C in water, and the water temperature is 50°C;

[0038] (2) Tempering of pure milk chocolate: cool down the melted pure milk chocolate to 28°C, then heat up to 30°C for later use;

[0039] (3) Treatment of dried cranberry fruit: separate the dried cranberry fruit that sticks together, and remove debris and cranberry seeds with a sieve;

[0040] (4) Material weighing: weigh a certain amount of dried cranberries, calcium caseinate, milk protein, and hydrolyzed collage...

Embodiment 2

[0044] The ratio of pure milk chocolate coated high protein bar in this embodiment is as follows: 300 parts of dried cranberries, 500 parts of pure milk chocolate, 600 parts of calcium caseinate, 500 parts of milk protein, 500 parts of hydrolyzed collagen, pure 200 parts of water, 100 parts of glycerin.

[0045] The preparation method of the high-protein bar coated with pure fat milk chocolate in this embodiment is the same as that in Embodiment 1.

Embodiment 3

[0047] The ratio of pure milk chocolate coated high protein bar in this embodiment is as follows: 100 parts of dried cranberries, 100 parts of pure milk chocolate, 100 parts of calcium caseinate, 100 parts of milk protein, 50 parts of hydrolyzed collagen, pure 50 parts of water, 10 parts of glycerin.

[0048] The preparation method of the high-protein bar coated with pure fat milk chocolate in this embodiment is the same as that in Embodiment 1.

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Abstract

The invention discloses a pure-cocoa-butter-chocolate-coating high protein bar which is prepared from the following raw materials in parts by weight: 100-300 parts of dried fruit, 100-500 parts of pure-cocoa-butter chocolate, 100-600 parts of calcium caseinate, 100-500 parts of milk protein, 50-500 parts of hydrolyzed collagen, 50-200 parts of pure water and 10-100 parts of glycerol. The dried fruit in the pure-cocoa-butter-chocolate-coating high protein bar can adopt high-quality dried cranberries imported from America as the raw material; the pure-cocoa-butter chocolate can adopt the pure-cocoa-butter milk chocolate as the raw material; the prepared pure-cocoa-butter-milk-chocolate-coating high protein bar has beautiful appearance, and has the sweetness and sourness of the cranberries and the smoothness of the pure-cocoa-butter milk chocolate; and the protein content of the high protein bar is up to 50%. No saccharide is added in the protein bar manufacturing process, so the protein bar can not easily generate Maillard reaction or browning in the storage process.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to a pure fat chocolate-coated high-protein bar and a preparation method thereof. Background technique [0002] With the development of national fitness in full swing, people's requirements for high-protein foods are also getting higher and higher. There are many types of protein bars appearing on the market, but these protein bars have the following disadvantages: 1. The protein content is mostly about 25%. Calculated as 50g per bar, each bar contains 12.5g of protein, which is not too high; 2. Cocoa butter substitute chocolate is mostly used for coating, and the oil used in cocoa butter substitute chocolate is mostly hydrogenated oil, which is easy to cause obesity, cardiovascular and other diseases; 3. Most of the syrup is used as the binder, and sugar and protein are easy to The Maillard reaction occurs, so that the color of the protein bar gradually changes from t...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/44A23G1/46A23G1/32A23G1/54
CPCA23G1/325A23G1/44A23G1/46A23G1/48A23G1/54A23V2002/00A23V2200/16
Inventor 杜冲
Owner BEIJING COMPETITOR SPORTS SCI & TECH
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