Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chia seed high-fiber protein bars and preparation method thereof

A chia seed and high-fiber technology, which is applied in the field of chia seed high-fiber protein bar and its preparation, can solve the problem of single nutritional components of the protein bar, and achieve the effects of improving nutritional value, good moisturizing performance, and improving stability

Inactive Publication Date: 2019-02-01
SHANGHAI OCEAN UNIV
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aiming at solving the problem of single nutrition in existing protein bars

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chia seed high-fiber protein bars and preparation method thereof
  • Chia seed high-fiber protein bars and preparation method thereof
  • Chia seed high-fiber protein bars and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) preparing chia seed cake and chia seed oil by cold pressing chia seeds, and pulverizing the chia seed cake;

[0026] (2) Pass 48 parts of chia seed cake, 10 parts of Fonterra New Zealand Whey Protein Concentrate WPC80, 3 parts of sodium caseinate, and 4 parts of carrageenan through a 40-mesh sieve; pour into a clean container and mix for 10 minutes until Uniform, made into composite powder material;

[0027] (3) Heat 20 parts of maltitol liquid, 6 parts of glycerin, 4 parts of shortening, and 5 parts of chia seed oil at 90°C and stir for 10 minutes and stir evenly. Pour the evenly stirred liquid into a blender , stirring at high speed for 10 minutes to emulsify;

[0028] (4) Pour the composite powder material into a mixer, and stir until the material is whipped into loose and uniform material particles;

[0029] (5) Spread the material particles in batches into the molding die for extrusion molding;

[0030] (6) Put the molded semi-finished nutrition bar into a z...

Embodiment 2

[0039] (1) preparing chia seed cake and chia seed oil by cold pressing chia seeds, and pulverizing the chia seed cake;

[0040] (2) Pass 47 parts of chia seed cake, 9 parts of Fonterra New Zealand Whey Protein Concentrate WPC80, 3 parts of sodium caseinate, and 4 parts of carrageenan through a 40-mesh sieve; pour into a clean container and mix for 10 minutes until Uniform, made into composite powder material;

[0041] (3) Heat 19 parts of maltitol liquid, 6 parts of glycerin, 4 parts of shortening, and 5 parts of chia seed oil at 95°C and stir for 8 minutes and stir evenly. Pour the evenly stirred liquid into a blender , stirring at high speed for 10 minutes to emulsify;

[0042] (4) Pour the composite powder material into a blender, stir until uniform, add 3 parts of crushed nuts, and continue stirring until the material is whipped into loose and uniform material particles;

[0043] (5) Spread the material particles in batches into the molding die for extrusion molding;

...

Embodiment 3

[0046] (1) preparing chia seed cake and chia seed oil by cold pressing chia seeds, and pulverizing the chia seed cake;

[0047] (2) Pass 49 parts of chia seed cake, 8 parts of Fonterra New Zealand Whey Protein Concentrate WPC80, 3 parts of sodium caseinate, and 4 parts of carrageenan through a 40-mesh sieve; pour into a clean container and mix for 10 minutes until Uniform, made into composite powder material;

[0048] (3) Heat 19 parts of maltitol liquid, 5 parts of glycerin, 3 parts of shortening, and 5 parts of chia seed oil at 95°C and stir for 8 minutes and stir evenly. Pour the evenly stirred liquid into a blender , stirring at high speed for 10 minutes to emulsify;

[0049] (4) Pour the composite powder material into a blender, stir until uniform, add 4 parts of fruit grains, and continue stirring until the material is whipped into loose and uniform material particles;

[0050] (5) Spread the material particles in batches into the molding die for extrusion molding;

...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical fields of foods and a processing method thereof, in particular to chia seed high-fiber protein bars and a preparation method thereof. The chia seed high-fiber protein bars are characterized by comprising the following components in parts by weight: 40-60 parts of chia seed cakes, 8-12 parts of whey protein concentrate, 2-4 parts of sodium caseinate, 3-5 partsof carrageenan, 16-24 parts of maltitol liquid, 4-8 parts of glycerine, 2-6 parts of shortening and 3-7 parts of chia seed oil. Compared with the prior art, the chia seed high-fiber protein bars havethe advantages that superior vegetable protein and animal protein are selected for combination according to the principle of complementary action of protein, so that the nutrient value is increased;and the stability of nutrient bars is improved. A cold processing technique is adopted, so that polyphenols oxidation resistant compounds in the raw materials are reserved to the maximum extent; and the chia seed high-fiber protein bars are high in dietary fibers, high in protein and low in calorie, and are suitable for diabetics, crowds suffering from high blood pressure, crowds reducing weight and the like to eat.

Description

technical field [0001] The invention relates to the technical field of food and processing methods thereof, in particular to a chia seed high-fiber protein bar and a preparation method thereof. Background technique [0002] The high-protein nutritional bars currently on the market only emphasize the protein content, ignoring the balanced ratio of dietary fiber and other nutrients, and ignoring that the premise for consumers to pursue low-calorie foods is to ensure a balanced nutritional intake. [0003] Chia seeds are the seeds of Chia sage, and the consumption of chia seeds in my country relies on imports. Chia seeds are a food raw material with rich nutritional value, rich in unsaturated fatty acids, high-quality protein, dietary fiber, minerals and various antioxidant compounds. The comprehensive physical properties of the chia seed cake left after chia seed oil extraction are better than those of common flaxseed fiber, soybean fiber and corn fiber. The utilization valu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L25/00A23L29/30A23L33/19A23P30/10
CPCA23V2002/00A23L25/30A23L29/37A23L33/19A23P30/10A23V2200/30A23V2250/18A23V2250/5036A23V2250/54252A23V2250/6406A23V2250/6416
Inventor 陶宁萍高亚灵俞骏
Owner SHANGHAI OCEAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com