Melt-in-the-mouth cereal bar and preparation method thereof

A cereal and entrance technology, which is applied to the field of melt-in-the-mouth cereal bars and the preparation thereof, can solve the problems of hard taste of cereal bars and are not suitable for children to eat, and achieve the effects of good preservation, reduction of breakage rate, and increase of contact area.

Inactive Publication Date: 2020-04-07
北京万莱康营养与健康食品科学技术研究院有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this cereal bar has a har...

Method used

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  • Melt-in-the-mouth cereal bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0032] Preparation Example 1: Get 70kg of water, add soybean protein isolate powder 45kg, pregelatinized starch 15kg, food-grade sodium carboxymethyl starch 12.5kg, casein 4kg, lecithin 1.5kg and chitosan 0.3kg, be warming up to At 90° C., after stirring and dissolving, 5 kg of edible gelatin was added, and after stirring and dissolving under heat preservation, a protective solution was obtained.

preparation example 2

[0033] Preparation Example 2: Get 60kg of water, add 40kg of soybean protein isolate powder, 10kg of pregelatinized starch, 10kg of food-grade sodium carboxymethyl starch, 3kg of casein, 1kg of lecithin and 0.2kg of chitosan, and be warming up to 85°C , after stirring and dissolving, adding 4 kg of edible gelatin, stirring and dissolving under heat preservation, to obtain a protective liquid.

preparation example 3

[0034] Preparation example 3: get 80kg of water, add soybean protein isolate powder 50kg, pregelatinized starch 20kg, food grade sodium carboxymethyl starch 15kg, casein 5kg, lecithin 2kg and chitosan 0.4kg, be warming up to 95 ℃ , after stirring and dissolving, 6kg edible gelatin was added, and after stirring and dissolving, a protective liquid was obtained.

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Abstract

The invention discloses a melt-in-the-mouth cereal bar and a preparation method thereof. According to the main point of the technical scheme, the melt-in-the-mouth cereal bar comprises the follow components: puffed purple rice, puffed white rice, puffed yellow rice, chia seeds, protein powder, sugar powder, coconut milk powder, oat powder, yoghurt powder, high fructose corn syrup, isomaltooligosaccharide syrup, resistant dextrin liquid, glycerol, phospholipid and sunflower seed oil. By using puffed purple rice, puffed white rice and puffed yellow rice as main raw materials, adjusting the dosage of puffed particles and cooperating with coconut milk powder, yogurt powder, protein powder and chia seeds, the cereal bar contains rich protein and amino acids, and the energy of the cereal bar isincreased; moreover, the prepared cereal bar has the melt-in-the-mouth taste, and is especially suitable for children to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, and more particularly, to a cereal bar that melts in the mouth and a preparation method thereof. Background technique [0002] Cereal bars are mainly made of rice flour, oatmeal and other grains, which can provide people with energy for work and life. At present, there are many types of cereal bars on the market. In the prior art, the patent application document with the application publication number CN110150550A discloses a meal replacement cereal bar that can reduce fat and sugar and a preparation method thereof; the preparation raw materials of the meal replacement cereal bar include: 50 parts by weight of oat bran , 50 parts by weight of oatmeal, 10-20 parts by weight of crushed nuts, 5-10 parts by weight of resistant dextrin, 5-10 parts by weight of isomaltose, 5-10 parts by weight of chia seeds, 3-5 parts by weight of chrysanthemum Powder, 3-5 parts by weight of polydextrose, 20-2...

Claims

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Application Information

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IPC IPC(8): A23L7/126A23L7/191A23L33/10A23L3/00
CPCA23L7/126A23L7/191A23L33/10A23L3/00
Inventor 丁旭孙德鑫郭福旺
Owner 北京万莱康营养与健康食品科学技术研究院有限公司
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