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Energy bar containing zein and preparation technology thereof

A technology of zein and energy bars, which is applied in the food field, can solve the problems that the improvement effect of xanthan gum cannot be reflected, the hardness correlation of energy bars is not high, and the quality of energy bars is affected, so as to inhibit moisture migration, improve hardening, Slow down the effect of hardening

Active Publication Date: 2017-07-14
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Chinese patents CN105211720A, CN104783158, CN101061868, etc. have many patents on energy bars, but most of them are about formula innovation, nutritional balance, taste, etc. They have announced the production plans of different energy bar products, and few patents focus on energy bars. storage hardening problem
Chinese patent CN103704849A mentions the use of antioxidants in energy bars to prolong the shelf life of energy bars. However, the proportion of oil in different energy bars is different, and the correlation with the hardness of energy bars is not high
Chinese patent CN105192721A discloses that by adding a certain amount of xanthan gum as a hydrocolloid to improve the texture of protein bars, thereby improving the eating quality of protein bars and prolonging the shelf life of products, but the shelf life of energy bar products is at least 6 months. The storage days mentioned in the patent are 3 days, which cannot reflect the improvement effect of xanthan gum in the late storage period
The traditional preparation method of energy bars is to pre-mix solid powder raw materials and then mix them with liquid oils and syrups. The disadvantages are: there is a greater chance of contact between protein and other substances, and Maillard reactions and protein cross-linking are prone to occur in the entire system. and other reactions, thus affecting the quality of the energy bar

Method used

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  • Energy bar containing zein and preparation technology thereof
  • Energy bar containing zein and preparation technology thereof
  • Energy bar containing zein and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 Preparation of control group energy bar

[0020] 1) The preparation method of the energy bar of the control group: weigh 216g of maltose syrup, 18g of coconut oil, 9g of glycerin, and 4.5g of soybean lecithin in a stainless steel bowl , heated and stirred on a water bath at 60°C to fully mix the liquid system evenly, then fully mix the liquid mixture with 202.5g protein powder (45 parts), then shape, equilibrate at room temperature for 2 hours, demould, and cut into strips ( About 30g / bar), finally packed in aluminum foil, and carried out accelerated storage test in a constant temperature incubator at 37°C. Measure the hardness and free sulfhydryl content on the 0th, 14th, and 35th day, and take out the samples respectively to test the corresponding parameters.

[0021] 2) Texture analysis method and free sulfhydryl content determination method are as follows:

[0022] Texture analysis method: take the samples out of the constant temperature incubator, tak...

Embodiment 2-6

[0025] A technical solution utilizing the effect of zein on the texture change of energy bars during storage is:

[0026]1) The preparation method of Example 2-6 refers to Example 1, the difference is that part of the whey protein powder is replaced by zein, and the mixed protein powder corresponding to Example 2-6 is respectively 200.48g of whey protein concentrate powder ( 44.55 parts) and zein 2.03g (0.45 parts) mixed protein powder, whey protein concentrate powder 192.38g (42.75 parts) and zein 10.13g (2.25 parts) mixed protein powder, whey protein concentrate Mixed protein powder of 182.25g (40.5 parts) of flour and 20.25g (4.5 parts) of zein protein, mixed protein of 172.13g (38,25 parts) of whey protein concentrate powder and 30.38g (6.75 parts) of zein protein powder, whey protein concentrate powder 162g (36 parts) and zein 40.5g (9 parts) mixed protein powder. The prepared energy bar was subjected to an accelerated storage test in a constant temperature incubator at ...

Embodiment 7

[0028] An energy bar containing zein, wherein the proportions by weight of maltose syrup, coconut oil, glycerin, soybean lecithin, and protein powder are respectively: 157.5g (35 parts) of maltose syrup, 13.5g (35 parts) of coconut oil ), glycerin 2.25 (0.50 parts), soybean lecithin 3.60g (0.8 parts), zein 2.03g (0.45 parts), whey protein concentrate powder 200.48g (44.55 parts).

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Abstract

The present invention relates to an energy bar containing zein and a preparation technology thereof. The energy bar is prepared from the following raw materials in parts by weight: 35-55 parts of malt syrup, 3-6 parts of coconut oil, 0.5-2.5 parts of glycerol, 0.8-1.5 parts of soybean phospholipids, 0.45-9 parts of zein, 36-44.55 parts of whey protein concentrate, and 0-1 part of tricalcium phosphate or silicon dioxide. The present invention also relates to the preparation method of the two energy bars, and the two methods of protein pre-package, protein pre-degeneration and protein pre-wrapping. The preparation method can slow down the hardening of the energy bars and prolongs shelf life.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a high-protein energy bar with improved storage quality, and also relates to a preparation process of the energy bar. Background technique [0002] The energy bar is a bar-shaped food that is convenient, fast, comprehensive in nutrition, and quickly replenishes energy. It can meet the energy needs of athletes, outdoor personnel and urban white-collar workers, and is also used in military and aerospace fields. However, due to high sugar and high protein, the texture of energy bars will harden during storage, and the taste will deteriorate, which is difficult for consumers to accept. Therefore how to slow down the hardening of energy bars and improve the shelf life of energy bars is particularly important. [0003] At present, Chinese patents CN105211720A, CN104783158, and CN101061868 have many patents on energy bars, but most of them are related to formula innovation, nutritional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L3/3526A23L3/3472
CPCA23L3/3472A23L3/3526A23V2002/00A23V2250/616A23V2250/18A23V2250/1578A23V2250/1628A23V2250/548A23V2250/54252
Inventor 孟祥河谢琪杨鹏叶沁
Owner ZHEJIANG UNIV OF TECH
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