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

Anti-hardening high-protein nutrient bar and preparation method thereof

A nutritional bar and high-protein technology, which is applied in protein food processing, animal protein processing, plant protein processing, etc., can solve the problems of restricting the development of the food market, unacceptable by consumers, hardening of texture, etc.

Active Publication Date: 2021-09-10
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is especially true in the high-protein nutritional bars industry, where the texture of high-protein nutritional bars hardens significantly during storage, which makes it difficult for consumers to accept and greatly limits the development of this food market

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
  • Anti-hardening high-protein nutrient bar and preparation method thereof
  • Anti-hardening high-protein nutrient bar and preparation method thereof
  • Anti-hardening high-protein nutrient bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Sodium caseinate, soybean protein isolate and whey protein isolate were used as protein raw materials to prepare extrusion modified protein, and the specific process was as follows:

[0062] The moisture content of the protein raw material is adjusted to contain 40g of water per 100g, i.e. 40% moisture content, and the feeding speed is 60r / min. After co-rotating twin-screw extrusion of the extruder, extrudates with different extrusion temperatures can be obtained. Freeze-dry it and grind it to get extruded sodium caseinate (CE 50°C, CE 75°C, CE 100°C, CE 125°C, CE 150°C), extruded soybean protein isolate (SPE 50°C, SPE 75°C , SPE 100°C, SPE 125°C, SPE 150°C), extruded whey protein isolate (WPE 50°C, WPE 75°C, WPE 100°C, WPE 125°C, WPE 150°C). Then keep it sealed for later use.

[0063] The extruder used in this example has 8 independent heating zones (7 built-in heating zones and 1 external die heating zone). 100°C, 125°C, 150°C, the temperature of other heating zones...

Embodiment 2

[0088] Sodium caseinate, soybean protein isolate and whey protein isolate were used as protein raw materials to prepare enzymatically modified protein, and the specific process was as follows:

[0089] Prepare the protein material with pH 7.0 phosphate buffer to make a protein solution with a concentration of 10%, preheat to 45°C, add AS1.398 neutral protease (E / S=5%) to start the enzymatic hydrolysis reaction, and continue to place at 45 ℃ in a water bath to prepare whey protein hydrolyzate (WPH), soybean protein hydrolyzate (SPH) and casein hydrolyzate (CH), and measure the degree of hydrolysis (formaldehyde titration) at regular intervals. When the concentration reaches 10±0.5%, the hydrolysis reaction is stopped, and then the enzyme is inactivated at 95°C for 15 minutes, cooled, vacuum freeze-dried and dried for 12 hours, and WPH, SPH, and CH powders are prepared.

[0090] Weigh the unhydrolyzed protein material, high fructose syrup and glycerin according to the mass ratio...

Embodiment 3

[0114] The mixture of CE (extrusion temperature 100°C), SPE (extrusion temperature 50°C), and WPE (extrusion temperature 150°C) is used as the protein powder raw material for preparing anti-hardening high-protein nutrition bars, and the mass ratio is 9:8:3 The protein powder, glucose syrup and glycerin are mixed as raw materials. Design Expert 8.6.0 is used to set the addition amounts of CE, SPE and WPE as A1, B1 and C1 respectively, where A1+B1+C1=4g. According to the pre-experiment, the index settings, as shown in Table 20. Taking the addition ratio of CE, SPE, and WPE as variables, and taking the hardness, brightness, and sensory score of the high-protein nutrition bar as the response value, the level combinations of various factors designed using Design-expert mixture design are shown in Table 21. Using the hardness g, lightness L* and sensory scores of high-protein nutritional bars of each system stored for 7 days as the response values, the optimization analysis of the f...

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 field of functional foods, in particular to an anti-hardening high-protein nutrient bar and a preparation method thereof. The preparation method comprises the following steps of: taking sodium caseinate, soybean protein isolate or whey protein isolate as raw materials, carrying out extrusion treatment or enzymolysis treatment, and then, carrying out freeze-drying to obtain modified protein; and preparing the anti-hardening high-protein nutrient bar by taking the extruded modified protein and / or the enzymolysis modified protein as raw materials. The whey protein isolate, the casein and the soybean protein isolate, which are commonly used, are taken as raw materials, three protein raw materials are modified by using an extrusion and controlled hydrolysis technology, the modified raw material protein is prepared into the high-protein nutrient bar, and the ratio of the modified protein raw materials in the optimal anti-hardening protein bar product is optimized and an optimal anti-hardening formula of the protein bar is obtained.

Description

technical field [0001] The invention relates to the technical field of functional foods, in particular to an anti-hardening high-protein nutrition bar and a preparation method thereof. Background technique [0002] High-protein nutrition bar is a kind of intermediate moisture food with protein content of 20% to 50%, water content of 10% to 30%, and water activity of 0.6 to 0.8. As early as 2007, the high-protein nutritional bar market share grew to nearly $3 billion in the United States, due to the growing interest in low-carbohydrate diets and the relatively small production cost of high-protein nutritional bars. Sales of protein bars are growing. At present, for the domestic market, high-protein nutritional bars are still a new type of product, and they are currently only used in the fields of aerospace, military and fitness and leisure food. Of all the quality attributes of food, consumer acceptance of a product is largely influenced by food texture, since the perceptio...

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): A23J3/10A23J3/16A23J3/08A23J3/26A23J3/34
CPCA23J3/10A23J3/16A23J3/08A23J3/26A23J3/265A23J3/343A23J3/344A23J3/346
Inventor 姜瞻梅侯俊财王凯丽肖苏杭禹瑞刘飞王凯玥
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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