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Multilayer composite protein bar and preparation method thereof

A technology of composite protein and protein raw materials, applied in the field of multi-layer composite protein bars and its preparation, can solve the problems of product taste and shelf life without further exploration, and achieve the effect of reducing fat storage and promoting fat catabolism

Pending Publication Date: 2022-08-09
浙江衡美健康科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, none of the above patents further explored the taste and shelf life of the corresponding products.

Method used

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  • Multilayer composite protein bar and preparation method thereof
  • Multilayer composite protein bar and preparation method thereof
  • Multilayer composite protein bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]Step 1: Combine 20 parts whey protein powder, 15 parts casein, 4 parts collagen peptide powder, 12 parts maltitol liquid, 2 parts fructooligosaccharide and 3 parts sorbitol liquid raw materials, 5 parts vegetable oil raw materials, 4 parts 1 serving of dietary fiber powder, 4 servings of functional raw materials (including 1 serving of medium chain triglycerides (MCT), 1 serving of white kidney bean extract, 1 serving of potato extract, 1 serving of L-carnitine), etc., weighed on demand, low temperature Mix evenly and extrude to obtain germ layer material suitable for use.

[0043] Step 2: 45 parts of maltitol liquid, 20 parts of vegetable oil, 15 parts of coconut flour are mixed in proportion and placed under 90°C and heated and stirred and boiled to a sugar content of 86, and a suitable intermediate layer syrup is obtained after cooling Soft core 1; In addition, weigh 10 parts of maltitol liquid, 45 parts of vegetable oil, and 12 parts of cocoa powder, and stir evenly ...

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Abstract

The invention provides a multilayer composite protein bar and a preparation method thereof, and relates to the field of health food, the multilayer composite protein bar comprises the following raw materials: a protein raw material, syrup, grease and a functional material, the syrup comprises maltitol liquid and / or sorbitol liquid; the functional materials comprise two or more of a potato extract, a white kidney bean extract, medium chain triglyceride, L-carnitine and chitosan. The multi-layer composite protein bar is healthy, nutritional, delicious and long in shelf life, and can meet the requirements of consumers on weight management by promoting fat catabolism, reducing fat storage and delaying postprandial blood sugar rise.

Description

technical field [0001] The invention relates to the field of health food, in particular to a multi-layer composite protein bar and a preparation method thereof. Background technique [0002] Protein bar is a new type of high-protein food. It uses high-quality protein, dietary fiber and probiotics as the main components, which can quickly supply sufficient protein to the body after eating. Due to the healthy and efficient nutritional model of protein bars, it has successfully caused a hot sale in the market. The production process of protein bars is simple, easy to carry, unique in taste, soft in taste, and easy to absorb. It has gradually emerged in the market and is loved by consumers. At present, ordinary protein bar products on the market have been added with raw materials of certain functional ingredients. The products meet the meal replacement needs of weight management people by strictly controlling the proportion of nutrients and not adding sugars with a high glycemic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/19A23L33/185A23L33/18A23L33/105A23L33/12A23L33/10A23L33/21A23P20/20A23P20/15A23P20/10
CPCA23L33/19A23L33/185A23L33/18A23L33/105A23L33/12A23L33/10A23L33/21A23P20/20A23P20/15A23P20/11A23V2002/00A23V2200/332A23V2200/328A23V2250/54252A23V2250/54246A23V2250/55A23V2250/6416A23V2250/284A23V2250/642A23V2250/18A23V2250/1944A23V2250/21A23V2250/5116
Inventor 郑雅丹杨鹏冯魏
Owner 浙江衡美健康科技股份有限公司
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