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Slow-digestion type whole-grain energy bar and preparation method thereof

A technology of whole grains and energy bars, applied in the field of energy bars, can solve problems such as unsustainable energy supply, and achieve the effects of improving action efficiency, alleviating rough taste, and enriching nutrition and flavor

Pending Publication Date: 2020-05-19
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of energy bar is mainly suitable for replenishing energy during exercise, and cannot continue to supply energy for a longer period of time

Method used

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  • Slow-digestion type whole-grain energy bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Follow these steps to make a slow-digesting whole grain energy bar:

[0041] 1. Preparation of highly branched mixed whole grain flour

[0042] (1) Weigh brown rice, corn, buckwheat, oats, and millet of equal quality and mix them evenly to obtain mixed whole grains, and add purified water 4.5 times its total mass (obtained from tap water through purified water equipment, and the treatment process of purified water equipment is recommended) But not limited to: tap water → booster pump → multi-media filter → activated carbon filter → security filter → high pressure pump → first-stage reverse osmosis → purified water, or directly use commercially available purified water,) and put it into the beater In beating, the obtained uniform slurry is passed through a colloid mill to further obtain a mixed whole grain slurry with a smaller particle size and a finer grain size;

[0043](2) Place the mixed whole grain slurry in a water bath shaker at 45°C for 25 minutes, and then add...

Embodiment 2

[0068] Prepare Slow Digesting Whole Grain Energy Bars as follows:

[0069] 1. Preparation of highly branched mixed whole grain flour

[0070] (1) Take black rice, corn, buckwheat, oats, millet of equal quality and mix evenly, add the purified water of 4.2 times of its total mass, put into the beating machine and beat, and the uniform slurry obtained will be passed through colloid mill to further obtain finer grain size Smaller, finer blended whole grain slurries;

[0071] (2) Put the mixed whole grain slurry in a water bath shaker at 42°C for 28 minutes, then add food-grade cellulase and starch branching enzyme according to the dosage of 11U / g and 24U / g mixed whole grain respectively and stir evenly, keeping at React in a water bath shaker at 42°C for 11 hours to complete the first stage of enzyme treatment;

[0072] (3) Remove the first stage of enzyme-treated mixed whole grain slurry, place it in a boiling water bath for 38 minutes, complete the gelatinization treatment of...

Embodiment 3

[0081] Prepare Slow Digesting Whole Grain Energy Bars as follows:

[0082] 1. Preparation of highly branched mixed whole grain flour

[0083] (1) Weigh brown rice, corn, buckwheat, oats, and millet of the same quality and mix them evenly, add purified water 5 times the total mass, put them into a beater for beating, and pass the obtained uniform slurry through a colloid mill to further obtain a smaller particle size A finer blend of whole grain slurries;

[0084] (2) Put the mixed whole grain slurry in a water bath shaker at 50°C for 20 minutes, then add food-grade cellulase and starch branching enzyme according to the dosage of 15U / g and 21U / g mixed whole grain respectively and stir evenly, keeping at React in a water bath shaker at 48°C for 9 hours to complete the first stage of enzyme treatment;

[0085] (3) Remove the mixed whole grain slurry from the first stage of enzyme treatment, place it in a boiling water bath for 40 minutes, complete the gelatinization treatment o...

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Abstract

The invention discloses a slow-digestion type whole-grain energy bar. The slow-digestion type whole-grain energy bar is mainly prepared from the following components in percentages by mass: 75-85% ofhighly branched mixed whole-grain powder, 10-15% of sugar oil composite thick slurry and 5-10% of dried fruits. The energy bar has the characteristics of being good in mouth feel, rich in nutrition, low in starch digestion rate, long in energy supply time, good in satiety and the like. The invention further discloses a preparation method of the slow-digestion type whole-grain energy bar.

Description

technical field [0001] The invention belongs to the technical field of energy bars, and in particular relates to a slow-digesting energy bar with whole grains as the base material and a preparation method thereof. Background technique [0002] Whole grains are cereal caryopses that are whole, milled, crumbled, or flaked, and have the endosperm, germ, and bran in approximately the same proportions as in the whole caryopsis. During the refining process of grains, the germ and bran parts are usually removed in order to increase palatability and storage stability. Compared with refined grains, whole grains contain more protein, fat, vitamins, minerals, dietary fiber and other nutrients as well as bioactive substances of oryzanol, polyphenols, squalene, and γ-aminobutyric acid, so they have higher In addition, epidemiological studies have also shown that whole grain foods have the effect of preventing chronic diseases such as type 2 diabetes, coronary heart disease and intestina...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/04A21D13/062A21D13/068A21D13/40A21D2/36A21D2/18A21D2/08A21D8/04
CPCA21D13/047A21D13/04A21D13/062A21D13/068A21D13/40A21D2/36A21D2/181A21D2/08A21D8/042
Inventor 张雁张名位邓媛元廖娜魏振承唐小俊刘光李萍王佳佳钟立煌王智明
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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