Preparing method of storage-tolerance protein bar

A protein bar and storage-resistant technology, which is applied in the field of preparation of storage-resistant protein bars, can solve the problems of hard texture and short shelf life of products, and achieve the effects of increasing protein content, strong plasticizing effect, and improving antibacterial and antiseptic properties

Inactive Publication Date: 2019-07-12
胡莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: Aiming at the problem that the shelf life of existing protein bar products is relatively short, generally 6 to 12

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Add 10% mass fraction of trisodium citrate to fresh pig blood at a volume ratio of 1:5, stir and mix and filter with a 2~3μm mesh screen, collect the filtrate and place it at 37℃ for 6~8h to remove the upper layer For plasma and lower red blood cells, collect the middle layer liquid and add the middle layer liquid to the 1% ammonium chloride solution by mass fraction according to the mass ratio of 1:5, stir and mix and centrifuge at 2500~3000r / min for 10~15min, collect the lower layer Precipitate and add the lower sediment to the diluent according to the mass ratio of 1:10, stir and mix and place in an ultrasonic crusher for crushing treatment, and then centrifuge at 0~5℃, 11000~15000r / min for 10~15min, and collect The matrix is ​​precipitated and the mass ratio is 1:10. The matrix precipitate is stirred and mixed with 10% acetic acid by mass fraction, and then ultrasonically dispersed at 200-300W for 10-15min to obtain the dispersed slurry; in parts by weight, respective...

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Abstract

The invention relates to a preparing method of a storage-tolerance protein bar, and belongs to the technical field of functional food. According to the technical scheme, pig blood is adopted, and theleukocyte protein peptide of the pig blood is extracted; according to a membrane cracking mechanism, the protein antibacterial peptide achieves the antibacterial function, a bacteria cytomembrane is perforated to form an ion pore channel mainly through the mutual effect of the protein antibacterial peptide and a membrane structure, and thus a large quantity of intracellular water-soluble substances seep; meanwhile, a non-membrane-cracking mechanism of a sterilization mechanism is implemented through the mutual effect of the protein antibacterial peptide and some structures and molecules in thecells, the bacteria resistance and corrosion resistance of the material are effectively improved, and the storage tolerance of the material is improved. According to the preparing method, compound modification is achieved through xanthan gum and protein peptide, since the molecules of the xanthan gum fully stretch due to the addition of the xanthan gum, the molecules and soybean protein, whey protein and the like in the protein bar are bonded, thus the structure of the protein bar can be improved, so that the protein bar forms a soft and elastic colloid shape, and then the hardness, adhesionand chewiness of the protein bar are further improved.

Description

technical field [0001] The invention relates to a preparation method of a shelf-stable protein bar, which belongs to the technical field of functional foods. Background technique [0002] Protein is necessary for the maintenance and repair of the body and cell growth. It not only affects the growth of body tissues, such as muscle, but also participates in the production of hormones, the maintenance of immune function, the transport of other nutrients and oxygen, the production of hemoglobin, blood coagulation, etc. Various physiological functions. my country recommends that adults consume between 65g and 90g of protein per day. The general population can get enough protein through a balanced and reasonable diet, but special populations are prone to protein deficiency. Athletes engaged in high-intensity training require 2 to 3 times more protein than general mental workers. This is because high-intensity exercise will damage muscle cells to varying degrees and cause muscle p...

Claims

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Application Information

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IPC IPC(8): A23C9/18A23C9/154A23C9/152A23C3/08A23L15/00A23L3/3526A23L33/00
CPCA23C3/08A23C9/1526A23C9/154A23C9/1544A23C9/18A23L3/3526A23L15/20A23L33/00A23V2002/00A23V2200/30A23V2200/10A23V2200/228A23V2250/55A23V2250/022A23V2250/5036A23V2250/5028A23V2250/5086A23V2250/242A23V2250/1582A23V2250/1614A23V2250/1618A23V2250/16A23V2250/161
Inventor 胡莉
Owner 胡莉
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