Pine-nut fruit energy bars and preparation method thereof

Abstract

The invention discloses pine-nut fruit energy bars and a preparation method thereof. The pine-nut fruit energy bars are composed of pine nut kernels, preserved fruits, fructose, sucrose, oligosaccharides, trehalose, omega-3 unsaturated fatty acids, omega-6 unsaturated fatty acids, coconut oil, soybean phospholipids, protein powder, compound vitamins, compound minerals, silicon dioxide, and palm oil. The preparation method of the pine-nut fruit energy bars comprises the following steps: drying and curing pine nut kernels, adding the cured pine nut kernels into all remaining raw materials, carrying out uniform mixing, tightly pressing the mixture, baking the pressed mixture by using far infrared radiation, releasing the baked mixture from a mould, and carrying out cutting so as to obtain bars. Ratios of the saccharides are optimized so that energy can be slowly released so as to improve effective time of the energy bars; moreover, excessively soft or excessively hard taste of the energy bars is improved so that the defect of liable breaking during transportation is reduced, and hardening of the energy bars are slowed down so as to prolong shelf lives of the pine-nut fruit energy bars.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a low-fat pine nut fruit energy bar with moderate hardness and softness in mouthfeel, which is not easy to break during transportation. Background technique [0002] The energy bar is a bar-shaped food that is convenient, fast, comprehensive in nutrition, and quickly replenishes energy. Because it contains high-quality protein, carbohydrates and other nutrients, and has the advantages of small size and light weight, it is especially suitable for athletes, bodybuilders, field survival personnel and weight loss people, and can be extended to military and aerospace food fields. Due to high sugar and high protein, a series of physical and chemical changes such as Maillard reaction are prone to occur during storage, resulting in deterioration of its quality, such as hard texture, poor taste, fragile transportation, and unacceptable consumers. Therefore, while ens...

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Problems solved by technology

[0003] At present, there are many related patents on energy bars in China. Patents CN100548156C, CN103652541B, CN103783121B, etc. are all aimed at improving the nutritional balance and taste of energy bars. There are very few patents on issues such as

Collagen peptide is used in the patent CN103652541B. The energy bar has good moisturizing properties, which reduces the loss of water during product storage, helps the product maintain a soft texture and chewiness, and prolongs the shelf life of the product. However, its stickiness is too high. There will be sticky teeth during the process, and there is no improvement in the problems of fragility during transportation and storage hardening

Although some energy bars have added some raw materials such as nuts and preserved fruits to improve the nutrition and enrich the taste of the energy bars, this type of energy bars does not solve the problem of the combination of the above-mentioned raw materials and other raw materials in the energy bars. The good problem is that the produced energy bars have poor formability, serious material stripping, and are easy to break. At the same time, due to production process problems, the taste of preserved fruits will also make the teeth sticky, and pine nuts, peanuts, etc. will easily have a hala taste and thus Cause the entire energy bar to deteriorate and shorten the shelf life

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