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Protein bar and preparation method thereof

A protein bar and protein powder technology, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems that affect the taste, softness, and fragility, and achieve good taste and formability, crispy taste, and improved adhesiveness. Effect

Inactive Publication Date: 2018-11-06
河南柏思芙德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the protein bars sold in the domestic market use protein powder and other auxiliary materials to be mixed and then molded and demolded, which is prone to sticky, soft, fragile and other problems, affecting the taste of food

Method used

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  • Protein bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A protein bar, prepared from the following raw materials in parts by weight: 6 parts of whey protein powder, 12 parts of soybean protein granules, 5 parts of casein, 4 parts of coconut oil, 8 parts of fructose syrup, 0.05 parts of xanthan gum, 2 parts of multi-minerals, 0.16 parts of multi-vitamins, 3 parts of dried fruit, 2 parts of nuts, and 4 parts of water.

[0027] The preparation method of the above-mentioned protein bar comprises the following steps:

[0028] (1) Mix soybean protein granules, whey protein powder and casein evenly to make composite protein;

[0029] (2) Transfer the fructose syrup and melted coconut oil to the dough mixer respectively, stir evenly, add the compound protein at a constant speed under the stirring state with a rotation speed of 100rpm / min, stir for 1min, then add dried fruit, nuts, and appropriate amount of water Stir for 1min at 80rpm / min;

[0030] (3) Transfer the above mixture to a baking tray, spread it flat, bake at 80°C for 3...

Embodiment 2

[0034] A protein bar, prepared from the following raw materials in parts by weight: 8 parts of whey protein powder, 8 parts of whey protein granules, 8 parts of casein, 4 parts of palm oil, 8 parts of fructose syrup, and 0.05 part of xanthan gum , 2 parts of compound minerals, 0.16 parts of multi vitamins, 3 parts of dried fruit, 2 parts of nuts, and 5 parts of water.

[0035] The difference between the above protein bar preparation method and Example 1 is that step (3) is baked at 70°C for 40 minutes, and step (5) is baked at 70°C for 40 minutes, and the rest are the same as in Example 1.

Embodiment 3

[0037] A protein bar, prepared from the following raw materials in parts by weight: 8 parts of whey protein powder, 8 parts of soybean protein granules, 8 parts of casein, 4 parts of palm oil, 6 parts of corn syrup, 0.05 parts of xanthan gum, compound 2 parts of minerals, 0.16 parts of multivitamins, 3 parts of dried fruit, 2 parts of nuts, and 6 parts of water.

[0038] The difference between the preparation method of the above-mentioned protein bar and Example 1 is that in step (3) it is baked at 90°C for 25 minutes, and in the above step (5) it is baked at 80°C for 35 minutes, and the rest are the same as in Example 1.

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Abstract

The invention discloses a protein bar, and the raw materials for preparing the protein bar comprise protein powder and protein particles. The protein powder and the protein particles are combined to change the texture quality of the protein bar, so that the protein bar has obvious improvement in chewability, hardness, brittleness and adhesiveness, and the edible taste and moldability of the protein bar are better. The present application also provides a preparation method of the protein bar, and a twice hot processing method is used in the preparation process of the protein bar, and is favorable for the product to form a crispy mouthfeel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a protein bar and a preparation method thereof. Background technique [0002] At present, protein is an essential substance for cell growth and maintenance of life, and plays an important role in human health. The general population can obtain enough protein through a balanced and reasonable diet, but special populations are prone to protein deficiency because their requirements are higher than the general population, such as pregnant women and lactating mothers. The bar is a kind of high-protein nutritious food with comprehensive nutrition, good absorption, easy to carry, convenient to eat, light and fashionable, which quickly replenishes physical energy and maintains nutritional balance. At present, the protein bars sold in the domestic market use protein powder and other auxiliary materials to be mixed and then molded and demolded, which is prone to sticky, soft, fragile and ot...

Claims

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Application Information

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IPC IPC(8): A23L33/17
CPCA23L33/17A23V2002/00A23V2200/14
Inventor 石川
Owner 河南柏思芙德食品有限公司
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