Instant bar sugar syrup binders, methods of making and use thereof

Abstract

The present application relates to the field of food and food processing, and discloses a syrup adhesive for instant bars and a preparation method and use thereof. Specifically, the syrup adhesive comprises a compound colloid, and the compound colloid comprises pectin, gellan gum, carboxymethyl cellulose or derivatives thereof, and the weight ratio of the pectin, gellan gum and carboxymethyl cellulose or derivatives thereof is 40-60:5-15:5-15. The compound colloid has a low gelling temperature, and the formed gel has thermal reversibility. When the compound colloid is compounded in the syrup adhesive, the rheological properties of the combined adhesive can meet the requirements of instant bar forming, bonding capacity and forming effect, and can also meet the stability of product shelf life, texture and taste, so as to provide excellent structure and texture for the instant bar and greatly improve the seasonal stability of the product.

Description

Technical Field

[0001] This invention pertains to the field of food and food processing, particularly the processing of ready-to-eat bar-type foods. Specifically, this invention relates to syrup binders for preparing foods containing extruded or puffed grains and / or nuts, such as cereal bars, nut bars, or rice candy, as well as methods for their preparation and uses, and foods containing said syrup binders and methods for their preparation. Background Technology

[0002] Ready-to-eat sticks are typically made from one or more of the following as main ingredients: grains, puffed grains, puffed protein particles, nuts, etc., with various nutritional and flavoring ingredients added flexibly, such as dried fruit, candy, chocolate, etc. They are made into snack sticks using high-viscosity syrup.

[0003] Ready-to-eat bars typically consist of 20-40% or more of syrup or functional syrups (sweeteners). The syrup system significantly impacts the shelf-life stability of these bars. Nut bars and cereal bars made directly with syrup are highly susceptible to seasonal temperature variations in their structure; in winter, they tend to be drier and harder, while in summer, they may become softer and deformed.

[0004] CN201910104808.7 discloses a syrup binder system for food preparation, comprising sugar, polyol, water-holding dietary fiber, cellulose and its derivatives, emulsifier, edible oil, and water, etc., mainly used to bind foods containing extruded or puffed grains or nuts, such as Sachima, cereal bars, and nut bars, with the aim of preventing the products from exhibiting a moisture-absorbing texture and taste during their shelf life. However, this patent does not mention the phenomenon that such products (nut bars, cereal bars) are prone to softening and deformation in summer and becoming dry and hard in winter, nor does it mention or teach how to solve this defect or how to improve product stability and gelatinous texture. Summary of the Invention

[0005] The inventors discovered that the structure of ready-to-eat sticks is greatly affected by seasonal temperatures because the rheological properties of the syrup binder fluctuate with temperature. Therefore, products made with a process formula suitable for summer storage (20-40℃) (without any stabilizers) will become dry and hard during their winter shelf life (0-20℃), while products made with a process formula suitable for winter storage will become soft and deformed in summer. The purpose of this invention is to add a colloid to the syrup binder of ready-to-eat sticks to create a certain gel texture. By improving the temperature resistance of the syrup binder, the aim is to achieve the effect of preventing the product from drying out in winter and softening in summer, thereby improving the overall stability and gel-like texture of the product.

[0006] Specifically, this invention, taking into account the processing characteristics of ready-to-eat bars such as nut bars and cereal bars, adds a compound colloid to the syrup binder system to give it certain gelling properties. This compound colloid is primarily composed of pectin, combined with a certain proportion of gellan gum and carboxymethyl cellulose or its derivatives. This compound colloid has a low gelation temperature during use, and the resulting gel is thermally reversible. When combined with the syrup binder, the rheological properties of this combined binder satisfy both the bonding and molding effects, as well as the stability of the product's texture and taste during shelf life, providing the ready-to-eat bars with superior structure and texture, and significantly improving the product's seasonal stability.

[0007] Based on this, the present invention provides the following technical solution:

[0008] In a first aspect, the present invention provides a syrup adhesive comprising a compound colloid, the compound colloid comprising carboxymethyl cellulose or its derivatives, pectin, and gellan gum, wherein the weight ratio of the carboxymethyl cellulose or its derivatives, pectin, and gellan gum is 5-15:40-60:5-15.

[0009] In a specific implementation, the weight ratio of carboxymethyl cellulose or its derivatives, pectin and gellan gum is 10-15:50-60:10-15.

[0010] In this invention, the compound colloid is mainly composed of pectin, which not only plays a stabilizing role in texture but also gives the product a natural and pleasant taste that other colloids, such as cellulose, cannot match. Furthermore, the high thermal reversibility of pectin greatly facilitates the industrial processing of ready-to-eat bars; at low pH levels, most colloids exhibit poor gelation properties, while pectin possesses the greatest stability, making it particularly suitable for developing fruit-flavored ready-to-eat bars. In a specific embodiment, the pectin is low-ester amidated pectin; preferably, the degree of esterification of the low-ester amidated pectin is less than 30%. This type of pectin has a low gelation temperature and good thermal reversibility, and can still form a gel after heating and cooling, which is beneficial for the industrial processing of the product. Preferably, the gelation conditions of the low-ester amidated pectin are: pH range of 2–6.8, and soluble solids content range of 10%–90%. The gel formed under these gelation conditions has high thermal reversibility.

[0011] Single pectin gels have relatively weak properties. This invention combines pectin with gellan gum and carboxymethyl cellulose and its salts. Appropriate amounts of carboxymethyl cellulose and its salts enhance the cross-linking between pectin gel molecules. Because carboxymethyl cellulose and its salts contain numerous hydroxyl groups, they increase the formation of hydrogen bonds between gel molecules. Simultaneously, the addition of gellan gum makes the gel structure denser and more robust, less susceptible to damage from high temperatures. The combined colloid can effectively lock in water molecules, reducing the system's fluidity and enhancing the overall stability of the product.

[0012] Gellan gum exhibits significant temperature hysteresis, meaning its gelation temperature is much lower than its melting temperature. Typically, the gelation temperature of gellan gum is between 20-50℃, while its melting temperature is between 65-120℃, which helps ensure the product does not deform in high-temperature summer environments. Furthermore, in actual production, when the adhesive paste is mixed with other materials, the mixing temperature is controlled above 70℃, higher than the melting temperature of gellan gum, without affecting the processing. In a specific embodiment, this invention selects low-acyl gellan gum, which features high gel strength, glossy transparency, suitable gelation temperature, and good compatibility with other colloids, making it suitable for the processing of nut and grain bars and imparting a pleasant sensory experience to the product.

[0013] In specific embodiments, the carboxymethyl cellulose derivative includes carboxymethyl cellulose salts, such as sodium carboxymethyl cellulose and calcium carboxymethyl cellulose, with sodium carboxymethyl cellulose being preferred in this invention. In the compound colloid, carboxymethyl cellulose or its derivatives have a linear anionic molecular structure, and their addition can significantly affect the rheological properties of low-ester pectin, thereby enhancing the gel strength of low-ester amidated pectin. The carboxymethyl cellulose or its derivatives are preferably low-viscosity sodium carboxymethyl cellulose (1% aqueous solution, type B viscosity less than 1000 mPa·s, testing standard: GB1886.232-2016), which has suitable viscosity, is easy to process, and is more stable in humid and hot environments.

[0014] In a specific implementation, the gellan gum weight is 10-30% of the pectin weight, more preferably 15-25%, for example 16%, 18%, 20%, 22%, 24%, 25%. If the gellan gum dosage exceeds the above range, the adhesive viscosity is insufficient; if it is below the range, the adhesive gel strength is poor, and under accelerated testing (37°C conditions), loose structure, slurry sedimentation, and adhesion will occur.

[0015] In a specific implementation, the carboxymethyl cellulose or its derivatives constitute 10-30% of the weight of pectin, more preferably 15-25%, for example 16%, 18%, 20%, 22%, 24%, 25%. If the amount of carboxymethyl cellulose or its derivatives exceeds the above range, the adhesive viscosity is too high; if it is below the range, the viscosity is insufficient, which is detrimental to product processing. Furthermore, accelerated testing (at 37°C) will result in sedimentation, adhesion, and instability.

[0016] In a specific embodiment, the amount of the compounded colloid added is 0.1-0.5% of the mass of the syrup binder, preferably 0.2-0.4%, such as 0.20%, 0.22%, 0.25%, 0.30%, 0.34%, 0.35%, etc.

[0017] In specific embodiments, the syrup binder also includes other components, such as syrup, oils, emulsifiers, etc. Preferably, the syrup has a certain viscosity, such as one or more of maltose syrup, isomaltose syrup, isomaltooligosaccharide syrup, glucose syrup, polydextrose syrup, etc.; the oil is preferably an oil with a low melting point (liquid at room temperature) and a mild characteristic flavor, such as one or more of sunflower seed oil, rapeseed oil, olive oil, etc.; the emulsifier is preferably one or a combination of liquid phospholipids, sucrose esters, etc.

[0018] In a specific embodiment, the syrup binder comprises the following components: the compound colloid, syrup, oil, and emulsifier, in a weight ratio of 0.1-0.5:80-92:6-15:0.5-2, preferably 0.2-0.4:88-92:7-10:0.8-2.

[0019] In specific embodiments, when the above-mentioned syrup binder is used in ready-to-eat bars, the amount of each component can be varied according to different types of ready-to-eat bars. For example, the weight percentage of syrup in ready-to-eat bars is usually 20-30%, wherein for nut bars, the weight percentage of syrup is preferably 18-24%, and for cereal bars, it is preferably 25-29%; the weight percentage of oil in ready-to-eat bars is usually 1-10%, wherein for nut bars, the weight percentage of oil is preferably 1.5-3%, and for cereal bars, it is preferably 3-6%; the weight percentage of emulsifier in ready-to-eat bars is usually 0.1-1%, preferably 0.2-0.5%.

[0020] Secondly, the present invention provides a method for preparing the above-mentioned syrup binder, which includes the following steps:

[0021] The compound colloidal components are premixed with powdered sugar or functional powdered sugar, added to syrup, stirred and dissolved, and cooked until the sugar content reaches 80-88 Baume (Brix). Oils and emulsifiers are then added, stirred until melted and completely emulsified to obtain the syrup binder. The compound colloidal components and amounts are as described in the first aspect of this invention. The powdered sugar or functional powdered sugar can be a powdered sugar corresponding to the subsequently added syrup. For example, if the syrup is isomaltooligosaccharide syrup, then the corresponding isomaltooligosaccharide powder can be used, but it may not be a corresponding powdered sugar.

[0022] According to the above-described method for preparing the syrup binder, in specific implementation schemes, the sugar content achieved during the stirring, dissolving, and cooking process can vary depending on the type of ready-to-eat bar. For example, when preparing nut bars, the preferred sugar content is 83-87 Baume (Brix); when preparing cereal bars, the preferred sugar content is 79-82 Baume (Brix). In specific implementation schemes, the final cooking temperature is approximately 109-113°C, and the cooking time is approximately 30-60 minutes.

[0023] Thirdly, the present invention provides the use of the syrup binder described in the first aspect or the syrup binder prepared by the preparation method described in the second aspect in the preparation of food; the food may include any food that requires the use of syrup binder, such as ready-to-eat bars (including cereal bars, nut bars or rice candy, etc.), sachima, black sesame paste, etc.

[0024] Fourthly, the present invention provides a food product comprising the above-mentioned syrup binder; preferably, the food product is an instant stick.

[0025] In this invention, the ready-to-eat stick uses one or more of the following as main raw materials: puffed grains, puffed protein granules, nuts, and dried fruits and vegetables. The puffed grains include puffed rice granules, quinoa granules, and highland barley granules; the puffed protein granules are puffed granules with a protein content of 15% or more, including puffed soy protein, puffed whey protein, and puffed pea protein; the nuts include hazelnuts, pine nuts, chestnuts, almonds, walnuts, cashews, walnuts, ginkgo nuts, pistachios, macadamia nuts, peanuts, sunflower seeds, pumpkin seeds, and watermelon seeds; the dried fruits and vegetables refer to fruit and vegetable granules produced by hot air drying or freeze-drying processes, including dried cranberries, dried mangoes, dried pineapples, freeze-dried strawberry pieces, taro cubes, and purple sweet potato cubes.

[0026] In specific implementations, the ready-to-eat bar product may also contain one or more other granular ingredients, nutritional and flavor components, edible salt, coloring, flavoring, preservatives, antioxidants, vitamins, minerals, and trace elements. The other granular ingredients include candy granules, chocolate granules, etc.; the nutritional and flavor components may include milk powder, fermented yogurt powder, fruit powder, prebiotics, etc.

[0027] Fifthly, the present invention provides a method for preparing the food described in the fourth aspect, comprising the following steps:

[0028] After premixing the granules, powders, and flavorings, mix them with the above-mentioned syrup binder and stir evenly. Then, roll, cool, and cut them into shapes to obtain the final product.

[0029] In a specific embodiment, the mixing temperature of the syrup binder is above 65°C; the amount of the syrup binder is 15-30% of the total material, preferably 18-25%, such as 18%, 20%, 22%, 24%, 25%, etc.

[0030] Beneficial effects

[0031] The pectin-based compound colloidal gel of this invention has a temperature below 45°C and a melting temperature above 50°C. These temperature conditions are suitable for the mixing and processing temperature (65-85°C) of syrup binders with nuts and grains in the processing of nuts and grains.

[0032] This invention incorporates a compound colloid into a syrup binder system, resulting in ready-to-eat bars (nut bars, cereal bars, etc.) that exhibit good tolerance to temperature fluctuations, remaining moist in winter and soft in summer. This compound colloid imparts a stable texture to the product, and its glossy, transparent appearance reflects the original colors of nuts, dried fruits, and grains. Adding the compound colloid to a certain proportion gives the product a unique gelatinous texture and suitable chewiness. Accelerated testing also shows that the product's sensory properties and quality remain stable throughout its nearly 9-month shelf life. Attached Figure Description

[0033] Figure 1 This is a flowchart of the preparation process for the ready-to-eat sticks of this invention.

[0034] Figure 2 The sample consisted of nut bars that had been stored for one month in a constant temperature chamber (37°C, 75% humidity) after adding the compound colloid according to Example 1.

[0035] Figure 3 The sample consisted of nut bars that had been stored for one month in a constant temperature chamber (37°C, 75% humidity) after adding the compound colloid according to Example 2.

[0036] Figure 4 The sample of walnut and mango sticks was prepared by adding the compound colloid according to Example 3 and storing it in a constant temperature chamber (37°C, 75% humidity) for one month.

[0037] Figure 5 The sample consists of nut bars that were stored for one month in a constant temperature incubator (37°C, 75% humidity) without the addition of the compound colloid, as in Comparative Example 1.

[0038] Figure 6 The sample consisted of nut bars that had been stored for one month in a constant temperature incubator (37°C, 75% humidity) with colloids added (without gellan gum) according to Comparative Example 2.

[0039] Figure 7 The sample consisted of nut bars that had been mixed with the compound colloid according to Comparative Example 3 and stored in a constant temperature incubator (37°C, 75% humidity) for one month.

[0040] Figure 8 The sample consisted of nut bars that had been mixed with the compound colloid according to Comparative Example 4 and stored in a constant temperature incubator (37°C, 75% humidity) for one month.

[0041] Figure 9 The sample consisted of nut bars that had been mixed with a compound colloid at ratio 5 and stored in a constant temperature incubator (37°C, 75% humidity) for one month. Detailed Implementation

[0042] The invention will be aided in by referring to the following examples, which are used to illustrate the invention and should not be construed as limiting the scope of the invention in any way.

[0043] Raw material source:

[0044] Low-ester pectin (esterification degree 27%): Pectin type: LM-104AS, purchased from Azeres International Trading (Shanghai) Co., Ltd., country of origin: Denmark;

[0045] Low-acyl gellan gum: Model: KELCOGEL F, purchased from Azeres International Trading (Shanghai) Co., Ltd., country of origin: USA;

[0046] Low-viscosity sodium carboxymethyl cellulose: model FL50, viscosity 146, purchased from Changshu Weiyi Technology Co., Ltd.; maltodextrin: purchased from Shandong Xiwang Group.

[0047] Malt syrup type 75: purchased from Zhucheng Dongxiao Biotechnology;

[0048] Isomaltooligosaccharide syrup: IMO-50 / 90 type, purchased from Shandong Baolingbao;

[0049] Phospholipids: Purchased from Hebei Meiyesiwei;

[0050] Isomaltooligosaccharide powder: IMO-90 type, purchased from Shandong Baolingbao.

[0051] In this invention, the sugar powder includes functional sugar powders such as maltodextrin powder, isomaltodextrin powder, granulated sugar powder, polydextrose powder, and glucose powder.

[0052] Example 1

[0053] This embodiment follows Figure 1 The nut sticks are prepared using the process shown. The specific steps are as follows:

[0054] Premix 0.06 parts of low-ester pectin (esterification degree 27%), 0.015 parts of low-acyl gellan gum, 0.015 parts of low-viscosity sodium carboxymethyl cellulose, and 0.9 parts of oligomaltose powder. Add the mixture to a cooking pot along with 23 parts of type 75 maltose syrup, stir to dissolve, and cook. The cooking endpoint temperature is 109-110℃, until the sugar content reaches 84-86 Baume (Brix). Add 2 parts of sunflower seed oil and 0.4 parts of phospholipids, stir to melt until completely emulsified, and obtain the syrup binder.

[0055] 45 parts roasted almonds, 5 parts cashews, 10 parts puffed protein granules, 9 parts dried fruit, 3 parts milk powder, and 3 parts polydextrose are premixed evenly in a three-dimensional mixer. The above-mentioned syrup binder (heated to above 70°C) is conveyed to a mixing tank and stirred evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and slit into shape on a grain bar production line.

[0056] Example 2

[0057] Premix 0.05 parts of low-ester pectin (esterification degree 27%), 0.01 parts of low-acyl gellan gum, 0.01 parts of low-viscosity sodium carboxymethyl cellulose, and 1.0 part of isomaltooligosaccharide powder. Add the mixture to a cooking pot along with 22-25 parts of type 90 isomaltooligosaccharide syrup, stir to dissolve, and cook until the final cooking temperature is 109℃ and the sugar content is 84-85 Baume (Brix). Add 2.2 parts of sunflower seed oil, 0.4 parts of liquid phospholipid, and an appropriate amount of flavoring. Stir until melted and completely emulsified to obtain a syrup binder.

[0058] 30 parts roasted almonds, 19 parts peanuts, 11 parts puffed quinoa granules, 10 parts dried fruit, 2 parts fermented yogurt powder, 2.5 parts resistant dextrin, and 2 parts fruit powder are premixed evenly in a three-dimensional mixer. The above-mentioned syrup binder (heated to above 70°C) is conveyed to the mixing tank and stirred evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and cut into shape on the grain bar production line to obtain nut bars.

[0059] Example 3

[0060] Premix 0.06 parts of low-ester pectin (esterification degree 27%), 0.012 parts of low-acyl gellan gum, 0.01 parts of low-viscosity sodium carboxymethyl cellulose, and 1.2 parts of isomaltooligosaccharide powder. Add these mixtures together with 23-25 ​​parts of type 90 isomaltooligosaccharide syrup to a cooking pot, stir to dissolve, and cook. The cooking endpoint temperature is 110-112℃, until the sugar content reaches 84-86 Baume (Brix). Add 2.3 parts of sunflower seed oil and 0.3 parts of phospholipids, and stir until completely emulsified to obtain a syrup binder.

[0061] 48 parts of crushed walnut kernels, 12 parts of puffed grain pellets, 11 parts of dried mango, 3 parts of milk powder, and 3 parts of isomaltooligosaccharide powder are premixed evenly in a three-dimensional mixer. The above-mentioned syrup binder (heated to above 70°C) is conveyed to the mixing tank and stirred evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and cut into shape by the grain bar production line to obtain walnut mango bars.

[0062] Comparative Example 1

[0063] Add 0.9 parts of oligomaltose powder and 23 parts of type 75 maltose syrup to a cooking pot, stir to dissolve and cook. The final cooking temperature is 109-110℃, until the sugar content is 84-86 Baume (Brix). Add 2 parts of sunflower seed oil and 0.4 parts of phospholipids, stir to melt until completely emulsified, and the syrup binder is obtained.

[0064] 45 parts roasted almonds, 5 parts cashews, 10 parts puffed protein granules, 9 parts dried fruit, 3 parts milk powder, and 3 parts polydextrose are premixed evenly in a three-dimensional mixer (keeping the temperature above 70°C) and then conveyed to a mixing tank to be mixed evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and cut into nut bars by the grain bar production line.

[0065] Comparative Example 2

[0066] Premix 0.05 parts of low-ester pectin (esterification degree 27%), 0.01 parts of low-viscosity sodium carboxymethyl cellulose, and 0.9 parts of oligomaltose powder. Add these to a cooking pot with 23 parts of type 75 maltose syrup, stir to dissolve, and cook until the final cooking temperature is 110-112℃, to a sugar content of 84-86 Baume (Brix). Add 2 parts of sunflower seed oil and 0.4 parts of phospholipids, and stir until completely emulsified to obtain the syrup binder.

[0067] 40 parts roasted almonds, 5 parts peanuts, 12 parts puffed protein granules, 9 parts dried fruit, 3 parts milk powder, and 3 parts polydextrose are premixed evenly in a three-dimensional mixer; the above-mentioned syrup binder (heated to above 70°C) is conveyed to the mixing tank and stirred evenly with the premixed granules and powders; the mixture is then rolled, conveyed, cooled, and cut into nut bars by the grain bar production line.

[0068] Comparative Example 3

[0069] Premix 0.22 parts of low-ester pectin (esterification degree 27%), 0.05 parts of low-acyl gellan gum, 0.05 parts of low-viscosity sodium carboxymethyl cellulose, and 3.0 parts of isomaltooligosaccharide powder. Add the mixture to a cooking pot with 22-25 parts of type 90 isomaltooligosaccharide syrup, stir to dissolve, and cook until the final cooking temperature is 110℃, until the sugar content is 84-85 Baume (Brix). Add 2.2 parts of sunflower seed oil, 0.4 parts of liquid phospholipid, and an appropriate amount of flavoring, and stir until completely emulsified to obtain the syrup binder.

[0070] 30 parts roasted almonds, 19 parts cashews, 10 parts puffed quinoa granules, 10 parts dried fruit, 2 parts fermented yogurt powder, 2.5 parts resistant dextrin, and 2 parts fruit powder are premixed evenly in a three-dimensional mixer. The above-mentioned syrup binder (heated to above 70°C) is conveyed to the mixing tank and stirred evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and slit into nut bars by the grain bar production line.

[0071] Comparative Example 4

[0072] Premix 0.06 parts of low-ester pectin (esterification degree 27%), 0.015 parts of low-acyl gellan gum, 0.04 parts of low-viscosity sodium carboxymethyl cellulose, and 0.9 parts of oligomaltose powder. Add the mixture to a cooking pot along with 23 parts of type 75 maltose syrup, stir to dissolve, and cook. The cooking endpoint temperature is 109-110℃, until the sugar content reaches 84-86 Baume (Brix). Add 2 parts of sunflower seed oil and 0.4 parts of phospholipids, stir to melt until completely emulsified, and obtain the syrup binder.

[0073] 45 parts roasted almonds, 5 parts cashews, 10 parts puffed protein granules, 9 parts dried fruit, 3 parts milk powder, and 3 parts polydextrose are premixed evenly in a three-dimensional mixer. The above-mentioned syrup binder (heated to above 70°C) is conveyed to a mixing tank and stirred evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and slit into nut bars by a grain bar production line.

[0074] Comparative Example 5

[0075] Premix 0.06 parts of low-ester pectin (esterification degree 27%), 0.04 parts of low-acyl gellan gum, 0.01 parts of low-viscosity sodium carboxymethyl cellulose, and 0.9 parts of oligomaltose powder. Add the mixture to a cooking pot along with 23 parts of type 75 maltose syrup, stir to dissolve, and cook. The cooking endpoint temperature is 109-110℃, until the sugar content reaches 84-86 Baume (Brix). Add 2 parts of sunflower seed oil and 0.4 parts of phospholipids, stir to melt until completely emulsified, and obtain the syrup binder.

[0076] 45 parts roasted almonds, 5 parts cashews, 10 parts puffed protein granules, 9 parts dried fruit, 3 parts milk powder, and 3 parts polydextrose are premixed evenly in a three-dimensional mixer. The above-mentioned syrup binder (heated to above 70°C) is conveyed to a mixing tank and stirred evenly with the premixed granules and powders. The mixture is then rolled, conveyed, cooled, and slit into nut bars by a grain bar production line.

[0077] Test Example 1

[0078] Syrup binder viscosity determination: The viscosity values ​​of the syrup binders prepared in the examples and comparative examples were measured at 60°C (using a Brookfield viscometer, model LVDV, rotor number 64). The specific measurement method was as follows: After boiling the syrup binders of the above examples and comparative examples to the final temperature and reaching the corresponding sugar content, they were placed in a tall beaker and kept in a 60°C water bath. The Brookfield–LVDV viscometer was turned on, and the smaller rotor number 64 was selected and screwed onto the viscometer connector. The beaker containing the syrup binder was placed on an adjustable height base, ensuring the rotor and support were submerged in the syrup binder. The measurement was then started, and the reading was recorded. The results are shown in Table 1.

[0079] Table 1. Results of viscosity measurement for syrup binders

[0080]

[0081] Test Example 2

[0082] Instant stick samples prepared using or without colloidal syrup binder in the examples and comparative examples were stored in a constant temperature incubator (37°C, 75% humidity) for 7 days and 30 days, respectively; in a refrigerator (4-8°C) for 7 days; and at room temperature (25°C) for 7 days and 30 days. The sample structure and sensory properties were observed and tested. The results are shown in [Table / Reference]. Figures 2-9 And Table 2:

[0083] Table 2 shows the sensory observations after accelerated testing at 37℃, refrigeration, and room temperature:

[0084]

[0085] Combining the results of test examples 1 and 2, it can be seen that when the viscosity of the syrup binder is high (above 60,000 cP), the sample exhibits a sticky texture; when the viscosity is low (below 10,000 cP), the sample settles and sticks together under a 37°C incubation condition. From the above examples and accelerated tests, it can be seen that the nut bars and cereal bars prepared by this invention exhibit consistently stable sensory properties, solving the problem of seasonal temperature effects on nut bars and cereal bars produced by current conventional processes during storage.

Claims

1. A ready-to-eat bar with temperature difference tolerance, characterized in that, It is made of granules, powders, flavorings and syrup binders. The syrup binders contain compound colloids, which include carboxymethyl cellulose or its derivatives, pectin and gellan gum. The weight ratio of carboxymethyl cellulose or its derivatives, pectin and gellan gum is 5-15 : 40-60 : 5-15. The pectin is a low-ester amidated pectin with an esterification degree of less than 30%, and the gelation conditions of the low-ester amidated pectin are: pH value range of 2 to 6.8, and soluble solids content range of 10% to 90%. The gellan gum is a low-acyl gellan gum; The syrup binder further includes syrup, oil, and emulsifier, wherein the weight ratio of the compound colloid, syrup, oil, and emulsifier is 0.1-0.5 : 80-92 : 6-15 : 0.5-2; The carboxymethyl cellulose or its derivative is low-viscosity sodium carboxymethyl cellulose.

2. The ready-to-eat bar with temperature difference tolerance according to claim 1, characterized in that, The weight ratio of the carboxymethyl cellulose or its derivatives, pectin and gellan gum is 10-15 : 50-60 : 10-15.

3. The ready-to-eat bar with temperature difference tolerance according to claim 1, characterized in that, The weight of the gellan gum is 10-30% of the weight of the pectin; And / or, the carboxymethyl cellulose or its derivative thereof is 10-30% of the weight of pectin; And / or, the amount of the compounded colloid added is 0.1-0.5% of the mass of the syrup binder.

4. The ready-to-eat bar with temperature difference tolerance according to claim 3, characterized in that, The weight of the gellan gum is 15-25% of the weight of the pectin; And / or, the carboxymethyl cellulose or its derivative thereof is 15-25% of the weight of pectin; And / or, the amount of the compounded colloid added is 0.2-0.4% of the mass of the syrup binder.

5. The ready-to-eat bar with temperature difference tolerance according to claim 1, characterized in that, The syrup is selected from one or more of the following: maltose syrup, isomaltose syrup, isomaltooligosaccharide syrup, glucose syrup, polydextrose syrup, etc. The oil is selected from one or more of sunflower seed oil, rapeseed oil, and olive oil; The emulsifier is one or a combination of liquid phospholipids, sucrose esters.

6. The ready-to-eat bar with temperature difference tolerance according to claim 1, characterized in that, The syrup binder comprises the following components: the compound colloid, syrup, oil, and emulsifier, in a weight ratio of 0.2-0.4: 88-92: 7-10: 0.8-2.

7. The ready-to-eat bar with temperature difference tolerance according to claim 1, characterized in that, The preparation method of the syrup binder includes the following steps: The compound colloidal components are premixed with powdered sugar or functional powdered sugar, added to syrup, stirred and dissolved, and cooked until the sugar content is 80-88 Brix. Then, oil and emulsifier are added and stirred until completely emulsified to obtain the syrup binder.

8. The ready-to-eat bar with temperature difference tolerance according to claim 1, characterized in that, The ready-to-eat bars are cereal bars, nut bars, or rice candy.

9. The ready-to-eat bar with temperature difference tolerance according to claim 8, characterized in that, The ready-to-eat sticks use one or more of the following as main ingredients: puffed grains, puffed protein granules, nuts, and dried fruits and vegetables. The puffed grains include puffed rice grains, quinoa grains, and highland barley grains; The puffed protein particles are puffed particles with a protein content of more than 15%, including puffed soy protein, puffed whey protein, and puffed pea protein. The nuts include one or more of the following: hazelnuts, pine nuts, chestnuts, almonds, almond kernels, cashews, walnuts, ginkgo nuts, pistachios, macadamia nuts, peanuts, sunflower seeds, pumpkin seeds, and watermelon seeds; The dried fruits and vegetables include one or more of the following: dried cranberries, dried mangoes, dried pineapples, freeze-dried strawberry pieces, diced taro, and diced purple sweet potatoes.

10. The method for preparing the temperature-resistant ready-to-eat bar according to claim 1, characterized in that, Includes the following steps: After premixing the granules, powders, and flavorings, they are mixed and stirred evenly with the syrup binder, and then rolled, cooled, and cut into shape to obtain the final product. The mixing temperature of the syrup binder is above 70°C; The amount of the syrup binder is 15-30% of the total material.

11. The method for preparing the temperature-resistant ready-to-eat bar according to claim 10, characterized in that, The amount of the syrup binder is 20-30% of the total material.

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