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Formula of sea-buckthorn whey protein bar for improving immunity function and preparation method of sea-buckthorn whey protein bar

A whey protein and immunity technology, applied in the field of cereal bars, can solve the problems of unsuitable consumption by diabetics, unbalanced nutrition, high fat and sucrose content, and achieve the effect of maintaining intestinal health, improving immunity and lowering cholesterol

Pending Publication Date: 2022-07-29
江苏蒂泽食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a formula and preparation method of seabuckthorn whey protein bar which can improve the immune function, which has the advantage of improving immunity, and solves the problem that the nutritional ingredients of existing cereal bars are mostly carbohydrates. The content of fat and sucrose will be relatively high, it is not suitable for people with diabetes, and there is a problem of nutritional imbalance

Method used

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Effect test

preparation example Construction

[0029] Its preparation method comprises the following steps:

[0030] A. Prepare materials;

[0031] B, mixing;

[0032] B1: evenly stir the wheat whey protein granules, puffed purple potato granules, seaweed crispy rice, whole milk powder, medium chain triglycerides, sea buckthorn fruit powder, water and comprehensive fruit and vegetable powder;

[0033] B2: Heat the lactitol, cheese granules, trehalose, stachyose, coconut oil, resistant dextrin and food additives while stirring;

[0034] B3: uniformly stir the mixture obtained in step B1 and the mixed solution obtained in B2, the temperature during stirring is maintained at 70-80 ° C, the stirring time is 3-5 minutes, and cooling is performed after the stirring;

[0035] C. Forming;

[0036] C1: Press the mixed material into shape, and then cool it;

[0037] C2: After the cooling is completed, it is cut by the cutting device;

[0038] C3: Packaging is performed at the end.

[0039] In this embodiment, specifically, in ...

Embodiment 2

[0045] In Embodiment 1, the following steps are added:

[0046]Sea buckthorn whey protein bar consists of maltitol, cheese granules, whey protein granules, puffed purple potato granules, seaweed crispy rice, resistant dextrin, whole milk powder, medium chain triglycerides, sea buckthorn fruit powder, coconut oil, water, combined Fruit and vegetable powder, trehalose, stachyose and food additives, the proportions are: 10 parts of maltitol, 10 parts of cheese particles, 20 parts of whey protein particles, 5 particles of puffed purple potato, 20 parts of seaweed crispy rice, 10 parts of resistant dextrin , Whole Milk Powder 25, Medium Chain Triglycerides 15, Sea Buckthorn Fruit Powder 15, Coconut Oil 5, Water 5, Comprehensive Fruit and Vegetable Powder 15, Trehalose 5, Stachyose 5, Food Additives 5.

[0047] Its preparation method comprises the following steps:

[0048] A. Prepare materials;

[0049] B, mixing;

[0050] B1: Evenly stir the wheat whey protein granules, puffed p...

Embodiment 3

[0062] In embodiment two, add the following procedure:

[0063] Sea buckthorn whey protein bar consists of maltitol, cheese granules, whey protein granules, puffed purple potato granules, seaweed crispy rice, resistant dextrin, whole milk powder, medium chain triglycerides, sea buckthorn fruit powder, coconut oil, water, combined It is composed of fruit and vegetable powder, trehalose, stachyose and food additives, and the ratio is: 15 parts of maltitol, 15 parts of cheese particles, 25 parts of whey protein particles, 10 parts of puffed purple potato particles, 35 parts of seaweed crispy rice, 15 parts of resistant dextrin , whole milk powder 40, medium chain triglyceride 30, sea buckthorn fruit powder 20, coconut oil 15, water 10, comprehensive fruit and vegetable powder 25, trehalose 10, stachyose 10, food additives 15.

[0064] Its preparation method comprises the following steps:

[0065] A. Prepare materials;

[0066] B, mixing;

[0067] B1: Evenly stir the wheat whey...

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Abstract

The invention discloses a formula of a sea-buckthorn whey protein bar capable of improving an immunity function. The hippophae rhamnoides fruit whey protein bar consists of maltitol, cheese particles, whey protein particles, puffed purple sweet potato particles, nori crisp rice, resistant dextrin, whole milk powder, medium chain triglyceride, hippophae rhamnoides fruit powder, coconut oil, water, comprehensive fruit and vegetable powder, trehalose, stachyose and food additives. Through precise proportioning, the food is rich in high-quality protein, easy to absorb and capable of improving immunity, the sea buckthorn fruit powder is added, the food can invigorate the stomach, promote digestion, resist aging, prevent oxidation and reduce cholesterol, does not contain cane sugar or essence, is suitable for diabetics to eat properly, can regulate the intestinal environment and maintain intestinal health, and has a good health-care effect. The problems that most nutritional ingredients of existing cereal bars mainly contain carbohydrates, so that the content of fat and cane sugar is relatively high, the existing cereal bars are not suitable for people suffering from diabetes to eat, and nutrition is unbalanced are solved.

Description

technical field [0001] The invention relates to the technical field of cereal bars, in particular to a formulation of a sea buckthorn whey protein bar for improving immunity and a preparation method thereof. Background technique [0002] Cereal bars are flaky and bar-shaped products made of oat, rice, corn and other grains as the main raw materials and bonded with high-viscosity syrup. In addition to the main raw material grains, nuts, dried fruit, candy, and chocolate are also added to the product. Other accessories, the product is generally in the form of a single layer, that is, flavor coatings such as chocolate coating, butter and condensed milk coating are added in the form of surface decoration, bottom support or the whole package. [0003] With the improvement of people's living standards and the continuous enhancement of consumers' awareness of dietary health, the positioning of cereal bars has gradually changed from breakfast food to snack food. The taste of cereal ...

Claims

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Application Information

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IPC IPC(8): A23L33/125A23L33/19A23L33/115A23L33/00A23L19/00A23L17/60A23L33/20
CPCA23L33/125A23L33/19A23L33/115A23L33/00A23L19/01A23L17/60A23L33/20A23V2002/00A23V2200/30A23V2250/6416A23V2250/54252A23V2250/5114A23V2250/1944A23V2250/18A23V2250/636A23V2250/632
Inventor 张驰艾迎飞姚涛涛
Owner 江苏蒂泽食品科技有限公司
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