China-hemp peptide nutritional reduced lipoprotein bar and preparation method thereof

Abstract

The invention provides a China-hemp peptide nutrition reduced protein bar and a preparation method thereof. The China-hemp peptide nutrition reduced protein bar comprises 10-20 parts of China-hemp peptide powder, 10-20 parts of resistant dextrin, 5-10 parts of chia seeds, 5-8 parts of psyllium husk powder, 6-10 parts of China-hemp seeds, 4-7 parts of pumpkin seed kernels, 1-2 parts of stevioside and 1-2 parts of China-hemp seed oil micro-capsule powder. The China-hemp peptide is applied to the fat-reducing protein bar, the proportion of branched-chain amino acid rich in the China-hemp peptide to essential amino acid is close to the metabolism requirement of a human body, the China-hemp peptide can directly participate in muscle protein synthesis, muscle catabolism is inhibited, the basal metabolic rate is effectively maintained in the fat-reducing period, and muscle loss is prevented. The resistant dextrin and the psyllium husk powder can prolong gastric emptying time and induce satiety hormone secretion, high-quality unsaturated fatty acid provided by the hemp seeds and the pumpkin seed kernels can regulate expression of lipid metabolism related genes and promote fat oxygenolysis, and conversion from carbohydrates to fat is reduced due to the rapid energy supply characteristic of the medium-chain triglyceride.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and in particular to a hemp peptide nutritional fat-reducing protein bar and a preparation method thereof. Background Art

[0002] Traditional protein bar products mostly rely on whey protein or soy protein, lack functional amino acid combinations, and have high carbohydrate content that can easily cause blood sugar fluctuations; they are not combined with bioactive peptides such as those that lower blood lipids and fight fatigue, and high-temperature baking causes protein denaturation, affecting bioavailability. Summary of the Invention

[0003] In view of this, in order to solve the problems existing in the technical background, the present invention proposes a hemp peptide nutritional fat-reducing protein bar and a preparation method thereof, which specifically includes the following contents:

[0004] A hemp peptide nutritional fat-reducing protein bar comprises the following raw materials, according to weight ratio: 10-20 parts of hemp peptide powder, 10-20 parts of resistant dextrin, 5-10 parts of chia seeds, 5-8 parts of psyllium husk powder, 6-10 parts of hemp seeds, 4-7 parts of pumpkin seeds, 1-2 parts of steviol glycosides, and 1-2 parts of hemp seed oil microcapsule powder.

[0005] Furthermore, the hemp peptide powder is 10 parts, resistant dextrin is 10 parts, chia seeds are 5 parts, psyllium husk powder is 5 parts, hemp seeds are 6 parts, pumpkin seeds are 4 parts, stevioside is 1 part, and hemp seed oil microcapsule powder is 1 part.

[0006] A method for preparing a hemp peptide nutritional fat-reducing protein bar comprises the following steps:

[0007] Step 1: Shell the hemp seeds, roast the chia seeds and pumpkin seeds at low temperature, ultrafinely grind the psyllium husk powder and resistant dextrin, and freeze-crush the hemp kernels with liquid nitrogen.

[0008] Step 2: After mixing hemp seeds with water, add complex enzyme preparation, perform enzymolysis at constant temperature and dynamically adjust pH, inactivate the enzyme, centrifuge to obtain supernatant, and ultrafilter and spray-dry to obtain hemp peptide powder.

[0009] Step three: Mix the base powder such as hemp peptide powder and the granular components such as chia seeds separately and then compound them again to ensure uniform flavor and texture.

[0010] Step 4: The mixed material is cold-pressed into a cylinder, vacuum-freeze-dried to a low moisture content, and foreign matter is removed through metal detection.

[0011] Step 5: After the dark chocolate and whey protein are melted, they are electrostatically sprayed on the surface of the protein bar, sterilized by ultraviolet light, and then packed with nitrogen and stored at room temperature.

[0012] Furthermore, in the step three, hemp peptide powder, resistant dextrin, psyllium husk powder and hemp seed oil microcapsule powder are put into a three-dimensional mixer and mixed at a speed of 18 rpm for 25 minutes to form a uniform base powder; chia seeds, hemp seeds, pumpkin seeds and stevioside are mixed, and then the fine powder is removed by a vibrating screening machine to retain the integrity of the particles; the base powder and the granular components are mixed for a second time by a double-helix conical mixer at a speed of 12 rpm for 10 minutes to ensure that the flavor and texture are evenly distributed.

[0013] Furthermore, in step five, the dark chocolate and whey protein are melted in a mass ratio of 2:1, the temperature is controlled at 50-55°C, and the mixture is evenly coated on the surface of the protein bar through an electrostatic spraying device with a coating thickness of 0.4 mm to form a dense antioxidant layer; after coating, the product is sterilized by ultraviolet light and then independently packaged with nitrogen using an aluminum foil composite film.

[0014] The above technical solution has the following beneficial effects:

[0015] The present invention applies hemp peptide to fat-reducing protein bars. Hemp peptide is rich in branched-chain amino acids and essential amino acids, the ratio of which is close to the metabolic needs of the human body. It can directly participate in muscle protein synthesis, inhibit muscle catabolism, effectively maintain the basal metabolic rate and prevent muscle loss during fat reduction.

[0016] Resistant dextrin and psyllium husk powder prolong gastric emptying time and induce the secretion of satiety hormones. The low-glycemic index carbohydrates of resistant dextrin and chia seeds prevent drastic blood sugar fluctuations, reduce peak insulin secretion, and thus inhibit glucose uptake and lipid synthesis in adipocytes. The high-quality unsaturated fatty acids provided by hemp and pumpkin seeds regulate the expression of genes related to lipid metabolism and promote fat oxidation and decomposition, while the rapid energy supply of medium-chain triglycerides reduces the conversion of carbohydrates into fat.

[0017] The low-temperature segmented drying and cold pressing molding adopted avoid the destruction of the spatial structure of hemp peptides by traditional high-temperature processes, thereby retaining a high rate of biological activity and ensuring that it can be fully absorbed through the intestinal barrier, exerting the dual effects of suppressing appetite and promoting fat decomposition. DETAILED DESCRIPTION

[0018] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0019] Example 1, a hemp peptide nutritional fat-reducing protein bar, includes the following raw materials in a weight ratio: 20 parts of hemp peptide powder, 20 parts of resistant dextrin, 10 parts of chia seeds, 8 parts of psyllium husk powder, 10 parts of hemp seeds, 7 parts of pumpkin seeds, 2 parts of stevioside, and 2 parts of hemp seed oil microcapsule powder.

[0020] A method for preparing a hemp peptide nutritional fat-reducing protein bar comprises the following steps:

[0021] Step 1: Shell the hemp seeds, roast the chia seeds and pumpkin seeds at low temperature, ultrafinely grind the psyllium husk powder and resistant dextrin, and freeze-crush the hemp kernels with liquid nitrogen.

[0022] Step 2: After mixing hemp seeds with water, add complex enzyme preparation, perform enzymolysis at constant temperature and dynamically adjust pH, inactivate the enzyme, centrifuge to obtain supernatant, and ultrafilter and spray-dry to obtain hemp peptide powder.

[0023] Step three: Mix the base powder such as hemp peptide powder and the granular components such as chia seeds separately and then compound them again to ensure uniform flavor and texture.

[0024] Step 4: The mixed material is cold-pressed into a cylinder, vacuum-freeze-dried to a low moisture content, and foreign matter is removed through metal detection.

[0025] Step 5: After the dark chocolate and whey protein are melted, they are electrostatically sprayed on the surface of the protein bar, sterilized by ultraviolet light, and then packed with nitrogen and stored at room temperature.

[0026] In the step three, hemp peptide powder, resistant dextrin, psyllium husk powder and hemp seed oil microcapsule powder are put into a three-dimensional mixer and mixed at a speed of 18 rpm for 25 minutes to form a uniform base powder; chia seeds, hemp seeds, pumpkin seeds and stevioside are mixed, and then the fine powder is removed by a vibrating screening machine to retain the integrity of the particles; the base powder and the granular components are mixed for a second time by a double-helix conical mixer at a speed of 12 rpm for 10 minutes to ensure that the flavor and texture are evenly distributed.

[0027] In the fifth step, dark chocolate and whey protein are melted in a mass ratio of 2:1, the temperature is controlled at 50-55°C, and the mixture is evenly coated on the surface of the protein bar through an electrostatic spraying device with a coating thickness of 0.4 mm to form a dense antioxidant layer; after coating, the product is sterilized by ultraviolet light and then individually packaged with nitrogen using an aluminum foil composite film.

[0028] Example 2, a hemp peptide nutritional fat-reducing protein bar, includes the following raw materials in a weight ratio: 1 part hemp peptide powder, 10 parts resistant dextrin, 5 parts chia seeds, 5 parts psyllium husk powder, 6 parts hemp seeds, 4 parts pumpkin seeds, 1 part stevioside, and 1 part hemp seed oil microcapsule powder.

[0029] A method for preparing a hemp peptide nutritional fat-reducing protein bar comprises the following steps:

[0030] Step 1: Shell the hemp seeds, roast the chia seeds and pumpkin seeds at low temperature, ultrafinely grind the psyllium husk powder and resistant dextrin, and freeze-crush the hemp kernels with liquid nitrogen.

[0031] Step 2: After mixing hemp seeds with water, add complex enzyme preparation, perform enzymolysis at constant temperature and dynamically adjust pH, inactivate the enzyme, centrifuge to obtain supernatant, and ultrafilter and spray-dry to obtain hemp peptide powder.

[0032] Step three: Mix the base powder such as hemp peptide powder and the granular components such as chia seeds separately and then compound them again to ensure uniform flavor and texture.

[0033] Step 4: The mixed material is cold-pressed into a cylinder, vacuum-freeze-dried to a low moisture content, and foreign matter is removed through metal detection.

[0034] Step 5: After the dark chocolate and whey protein are melted, they are electrostatically sprayed on the surface of the protein bar, sterilized by ultraviolet light, and then packed with nitrogen and stored at room temperature.

[0035] In the step three, hemp peptide powder, resistant dextrin, psyllium husk powder and hemp seed oil microcapsule powder are put into a three-dimensional mixer and mixed at a speed of 18 rpm for 25 minutes to form a uniform base powder; chia seeds, hemp seeds, pumpkin seeds and stevioside are mixed, and then the fine powder is removed by a vibrating screening machine to retain the integrity of the particles; the base powder and the granular components are mixed for a second time by a double-helix conical mixer at a speed of 12 rpm for 10 minutes to ensure that the flavor and texture are evenly distributed.

[0036] In the fifth step, dark chocolate and whey protein are melted in a mass ratio of 2:1, the temperature is controlled at 50-55°C, and the mixture is evenly coated on the surface of the protein bar through an electrostatic spraying device with a coating thickness of 0.4 mm to form a dense antioxidant layer; after coating, the product is sterilized by ultraviolet light and then individually packaged with nitrogen using an aluminum foil composite film.

[0037] Example 3, a hemp peptide nutritional fat-reducing protein bar, includes the following raw materials in a weight ratio: 10 parts of hemp peptide powder, 10 parts of resistant dextrin, 5 parts of chia seeds, 5 parts of psyllium husk powder, 6 parts of hemp seeds, 4 parts of pumpkin seeds, 1 part of stevioside, and 1 part of hemp seed oil microcapsule powder.

[0038] A method for preparing a hemp peptide nutritional fat-reducing protein bar comprises the following steps:

[0039] Step 1: Shell the hemp seeds, roast the chia seeds and pumpkin seeds at low temperature, ultrafinely grind the psyllium husk powder and resistant dextrin, and freeze-crush the hemp kernels with liquid nitrogen.

[0040] Step 2: After mixing hemp seeds with water, add complex enzyme preparation, perform enzymolysis at constant temperature and dynamically adjust pH, inactivate the enzyme, centrifuge to obtain supernatant, and ultrafilter and spray-dry to obtain hemp peptide powder.

[0041] Step three: Mix the base powder such as hemp peptide powder and the granular components such as chia seeds separately and then compound them again to ensure uniform flavor and texture.

[0042] Step 4: The mixed material is cold-pressed into a cylinder, vacuum-freeze-dried to a low moisture content, and foreign matter is removed through metal detection.

[0043] Step 5: After the dark chocolate and whey protein are melted, they are electrostatically sprayed on the surface of the protein bar, sterilized by ultraviolet light, and then packed with nitrogen and stored at room temperature.

[0044] In the step three, hemp peptide powder, resistant dextrin, psyllium husk powder and hemp seed oil microcapsule powder are put into a three-dimensional mixer and mixed at a speed of 18 rpm for 25 minutes to form a uniform base powder; chia seeds, hemp seeds, pumpkin seeds and stevioside are mixed, and then the fine powder is removed by a vibrating screening machine to retain the integrity of the particles; the base powder and the granular components are mixed for a second time by a double-helix conical mixer at a speed of 12 rpm for 10 minutes to ensure that the flavor and texture are evenly distributed.

[0045] In the fifth step, dark chocolate and whey protein are melted in a mass ratio of 2:1, the temperature is controlled at 50-55°C, and the mixture is evenly coated on the surface of the protein bar through an electrostatic spraying device with a coating thickness of 0.4 mm to form a dense antioxidant layer; after coating, the product is sterilized by ultraviolet light and then individually packaged with nitrogen using an aluminum foil composite film.

[0046] In Example 1, a high-dose combination of 20 parts of hemp peptide powder and 20 parts of resistant dextrin is used to enhance the synergistic effect of active ingredients and dietary fiber. The high proportion of hemp peptide powder (20%) significantly improves the amino acid density of the product, and its branched-chain amino acid (BCAA) content reaches 8.5g / 100g, which is close to the standard of sports nutrition supplements and is suitable for the muscle protection needs of people undergoing high-intensity training. At the same time, the synergistic effect of resistant dextrin and psyllium husk powder increases the dietary fiber content to 12.3g / 100g, forming a high-viscosity gel network, extending the gastric emptying time to 5.2 hours, and the duration of satiety increases by 37% compared to Example 3. Example 2 uses the minimum ratio of 10 parts of hemp peptide powder and 10 parts of resistant dextrin as the basic formula, focusing on cost control and basic function realization in the mass consumer market. Despite the reduced active ingredient content, the synergistic effect of chia seeds (5 parts) and hemp seeds (6 parts) still maintains a 1:2.3 ratio of ω-3 fatty acids to monounsaturated fatty acids, meeting daily dietary lipid optimization requirements. This formula has a unit caloric density of 368 kcal / 100 g, a 12% decrease compared to Example 1, making it suitable for individuals with a general energy-sensitive diet.

[0047] Example 3 adopts an intermediate ratio (10 parts of hemp peptide powder and 10 parts of resistant dextrin) to achieve a balance between active ingredients and cost. Its outstanding advantage is that the integrity of the granular components is retained: the hemp seeds (6 parts) that are crushed by liquid nitrogen freezing and the chia seeds (5 parts) that are baked at low temperature form a multi-level texture structure. The nutty aroma and granularity released when chewing significantly enhance the sensory experience. While maintaining a medium energy density of 375kcal / 100g, this formula achieves a reasonable ratio of protein and dietary fiber, which is suitable for consumers who pursue a balance between functionality and palatability.

[0048] The above describes the basic principles and main features of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the invention to be protected. The scope of protection of the invention is defined by the attached claims and their equivalents.

Claims

1. A hemp peptide nutritional fat-reducing protein bar, characterized in that: According to the weight ratio, the raw materials include: 10-20 parts of hemp peptide powder, 10-20 parts of resistant dextrin, 5-10 parts of chia seeds, 5-8 parts of psyllium husk powder, 6-10 parts of hemp seeds, 4-7 parts of pumpkin seeds, 1-2 parts of stevioside, and 1-2 parts of hemp seed oil microcapsule powder.

2. The hemp peptide nutritional fat-reducing protein bar according to claim 1, characterized in that: The hemp peptide powder is 10 parts, resistant dextrin is 10 parts, chia seeds are 5 parts, psyllium husk powder is 5 parts, hemp seeds are 6 parts, pumpkin seeds are 4 parts, stevioside is 1 part, and hemp seed oil microcapsule powder is 1 part.

3. A method for preparing a hemp peptide nutritional fat-reducing protein bar, characterized in that: The following steps are involved: Step 1: Shell the hemp seeds, roast the chia seeds and pumpkin seeds at low temperature, ultrafinely grind the psyllium husk powder and resistant dextrin, and freeze-crush the hemp kernels with liquid nitrogen. Step 2: After mixing hemp seeds with water, add the complex enzyme preparation, perform enzymolysis at a constant temperature and dynamically adjust the pH, inactivate the enzyme, centrifuge to obtain the supernatant, and ultrafilter and spray-dry to obtain hemp peptide powder; Step 3: Hemp peptide powder and other base powders are mixed with chia seeds and other granular components separately and then compounded again to ensure uniform flavor and texture; Step 4: The mixed material is cold-pressed into a cylinder, vacuum-freeze-dried to a low moisture content, and subjected to metal detection to remove foreign matter; Step 5: After the dark chocolate and whey protein are melted, they are electrostatically sprayed on the surface of the protein bar, sterilized by ultraviolet light, packed with nitrogen, and stored at room temperature.

4. The method for preparing a hemp peptide nutritional fat-reducing protein bar according to claim 3, characterized in that: In the step three, hemp peptide powder, resistant dextrin, psyllium husk powder and hemp seed oil microcapsule powder are put into a three-dimensional mixer and mixed at a speed of 18 rpm for 25 minutes to form a uniform base powder; chia seeds, hemp seeds, pumpkin seeds and stevioside are mixed, and then the fine powder is removed by a vibrating screening machine to retain the integrity of the particles; the base powder and the granular components are mixed for a second time by a double-helix conical mixer at a speed of 12 rpm for 10 minutes to ensure that the flavor and texture are evenly distributed.

5. The method for preparing a hemp peptide nutritional fat-reducing protein bar according to claim 3, characterized in that: In the fifth step, dark chocolate and whey protein are melted in a mass ratio of 2:1, the temperature is controlled at 50-55°C, and the mixture is evenly coated on the surface of the protein bar through an electrostatic spraying device with a coating thickness of 0.4 mm to form a dense antioxidant layer; after coating, the product is sterilized by ultraviolet light and then individually packaged with nitrogen using an aluminum foil composite film.