Protein bar capable of building muscles and relieving fatigue and preparation method of protein bar
A technology for relieving fatigue and protein bar, applied in the field of protein bar for muscle building and relieving fatigue and its preparation, can solve the limitation of related functional factors in synthesis and relieving fatigue, lack of synergistic effect of vitamins and minerals, and function of relieving fatigue Factor limitations and other problems, to achieve the effect of promoting the recovery of damaged immune cells, inhibiting the production of free radicals in the body, and promoting the secretion of testosterone
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Embodiment 1
[0042] (1) This embodiment proposes a protein bar for increasing muscle and relieving fatigue, including the following raw materials in parts by weight: 30 to 40 parts of isomaltooligosaccharide syrup; 15 parts of isolated whey protein powder; 1 part of soybean oligopeptide powder 1 part of glutamine; 1 part of calcium β-hydroxy-β-methylbutyrate; 0.1 part of taurine.
[0043] (2) This example also proposes a method for preparing a protein bar for increasing muscle and relieving fatigue, which has a simple process and is suitable for large-scale production.
[0044] Achieving another technical solution of the present invention is:
[0045] Step S1: Weighing isomaltooligosaccharide syrup, whey protein isolate powder, soybean oligopeptide powder, glutamine, calcium β-hydroxy-β-methylbutyrate, and taurine for later use;
[0046] Step S2, powder premixing
[0047] Step S201, mixing isolated whey protein powder, soybean oligopeptide powder, collagen peptide powder and glutamine, a...
Embodiment 2-5
[0053] In order to obtain the optimal dosage ratio of the above-mentioned raw materials on the basis of Example 1, the present invention is also provided with Example 2-5, and the difference between Example 2-5 and Example 1 is mainly as shown in Table 1 below:
[0054] Table 1. Embodiment 2-5 and embodiment 1 raw material comparison table
[0055]
[0056] Embodiment 2-5 is processed by the processing method of Embodiment 1, and the main nutritional components in each embodiment are evaluated, and 100g of the finished product of Embodiment 1-5 is respectively taken, and standardized modern methods are adopted, following the "prepackaged food "Nutrition Labeling General Rules" and a series of national standards GB to determine the nutritional content of food, the results of the determination of the main nutritional components in Examples 1-5 are shown in Table 2 below:
[0057] Table 2. Evaluation table of main nutritional components in every 100g of the products prepared i...
Embodiment 6-8
[0061] While selecting embodiment 3 as the best embodiment in embodiment 1-5, the present invention also considers the balance of other nutritional elements, therefore, the present invention also proposes embodiment 6-8, the raw material of embodiment 6-8 The difference between proportioning and embodiment 3 is shown in table 3 below:
[0062] Table 3. The raw material ratio of embodiment 6-8 and the difference table of embodiment 3
[0063]
[0064]
[0065] Compared with Example 3, Example 6 also added 0.2 part of calcium carbonate, 0.01 part of zinc sulfate and 0.01 part of vitamin C;
[0066] Compared with Example 3, Example 7 also added 0.7 part of calcium carbonate, 0.0125 part of zinc sulfate and 0.05 part of vitamin C;
[0067] Compared with Example 3, Example 8 also added 1.2 parts of calcium carbonate, 0.02 parts of zinc sulfate and 0.08 parts of vitamin C.
[0068] The method that adopts the raw material preparation protein bar of embodiment 6-8 is:
[0069...
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