An antifreeze protein bar and methods of making and using the same

Abstract

The application discloses an anti-freezing protein composition, which comprises the following components in parts by weight: 80-300 parts of macromolecular protein, 50-200 parts of whey protein, 70-120 parts of collagen peptide, 80-300 parts of glycerol, 100-250 parts of liquid fat, 100-200 parts of alcohol liquid, 0-150 parts of functional flavoring ingredient, and the protein content of the anti-freezing protein composition is between 30-40%. The composition is especially suitable for extremely cold polar conditions. The anti-freezing protein composition is obtained by compounding protein powder, collagen peptide, maltitol liquid, glycerol, liquid fat or nut paste as main raw materials. The protein bar does not freeze and harden under extremely cold polar conditions (-30 to -20 DEG C), keeps normal state, satisfies instant taste, and can be eaten after being taken out of a bag. In addition, the protein bar has the effects of cold resistance and diuresis.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food and food processing, in particular the field of instant bar food processing. Specifically, the present application relates to a composition suitable for use in polar cold environments, a method for preparing the same and use thereof, and a protein bar comprising the composition and a method for preparing the same. BACKGROUND

[0002] A protein bar is a portable high-nutrient-density food, which is mainly processed from protein powder, syrup, oil, nuts, fruit particles, cereal particles, flavoring substances, vitamins and minerals, etc. The protein content of the product is usually 15%-45%, the fat content is 5%-20%, and the carbohydrate content is 20-50%. Due to its balanced nutrition, convenience of use, and ability to quickly replenish energy, protein and nutrients, it is suitable for sports, fitness, and timely energy and nutrient replenishment during outdoor activities.

[0003] The climate in polar regions is often characterized by extreme cold and heat, strong winds, and dryness, and the self-heating environment is harsh, which has a significant impact on human nutrient metabolism and demand. Reasonable diet and nutrient supplementation can effectively prevent cold, enhance body stress, and improve labor capacity. High-protein food bars have high energy and nutrient density, are portable, and are easy to eat, making them very suitable for outdoor supplies. However, conventional protein bars have a water content of 10-15%, which is a medium-moisture food, and the texture will freeze and harden under high-cold polar conditions, making it impossible to eat immediately.

[0004] At the same time, in a low-temperature environment, due to the cold diuresis effect, respiratory dehydration increases, thirst sensation decreases, urination is inconvenient, liquid temperature is low, and opportunities for fluid replacement are limited, among other factors, polar soldiers or athletes often face reduced willingness to replace fluids, reduced fluid intake, increased dehydration, and reduced body temperature regulation and aerobic endurance. Foods that resist cold diuresis are more advantageous in polar conditions.

[0005] Therefore, there is a need to develop a protein bar composition that does not freeze in extremely cold environments and is convenient to transport and eat. SUMMARY

[0006] In view of the above problems of the prior art, according to one aspect of the present application, one object of the present application is to provide an anti-freezing protein composition, which is particularly suitable for use in extremely cold polar conditions. The anti-freezing protein composition is obtained by compounding protein powder, collagen peptide, maltitol liquid, glycerol, liquid oil or nut paste as main raw materials. The protein bar does not freeze and harden under polar cold conditions (-30 to -20℃), maintains a normal state to meet the instant taste, and can be eaten immediately after opening the bag. Eating the protein bar has an anti-cold diuresis effect.

[0007] To solve the above technical problems:

[0008] The present application provides an anti-freezing protein composition, which comprises, in terms of weight parts, 80-300 parts of macromolecular protein, 50-200 parts of whey protein, 70-120 parts of collagen peptide, 80-300 parts of glycerol, 100-250 parts of liquid oil, 100-200 parts of alcohol liquid, and 0-150 parts of functional flavoring ingredient.

[0009] The anti-freezing protein stick protein content is between 30-40%.

[0010] Preferably, the anti-freezing protein composition comprises, in terms of weight parts, 100-200 parts of macromolecular protein, 80-150 parts of whey protein, 70-120 parts of collagen peptide, 150-200 parts of glycerol, 120-200 parts of liquid oil, 80-180 parts of alcohol liquid, and 0-100 parts of functional flavoring ingredient.

[0011] Preferably, the anti-freezing protein composition comprises, in terms of weight parts, 100-190 parts of macromolecular protein, 80-120 parts of whey protein, 90-100 parts of collagen peptide, 160-170 parts of glycerol, 120-200 parts of liquid oil, 80-150 parts of alcohol liquid, and 0-100 parts of functional flavoring ingredient.

[0012] Preferably, the macromolecular protein is milk protein or plant-based protein.

[0013] The milk protein is concentrated milk protein.

[0014] The plant-based protein is selected from one or more of soybean protein isolate, soybean protein concentrate, pea protein, mung bean protein, oat protein, and rice protein.

[0015] Preferably, the whey protein is concentrated whey protein or isolated whey protein, and the protein content of the concentrated whey protein or isolated whey protein is above 80%.

[0016] The collagen peptide is selected from one or more of bone collagen peptide, fish collagen peptide, and bovine collagen peptide, the relative molecular weight of the collagen peptide is more than 90% of the peptide segment with a molecular weight of less than 5000 Da, and the average molecular weight is between 800-1200 Da; the liquid oil is selected from one or more of peanut oil, soybean oil, rapeseed oil, sunflower seed oil, and olive oil which are liquid at room temperature.

[0017] The alcohol liquid is one or both of maltitol liquid with a weight percentage of 75% or sorbitol liquid with a weight percentage of 75%.

[0018] The functional flavoring ingredient is selected from one or more of ginseng powder, coffee powder, tea powder, cocoa powder, fruit and vegetable powder, and turmeric powder.

[0019] Another object of the present application is to provide a preparation method of the anti-freezing protein composition, comprising the following steps: weighing the ingredients of the anti-freezing protein composition according to the mass ratio, firstly mixing the powder and the oil dispersion, then mixing the alcohol liquid and the glycerol to obtain a slurry, and finally mixing the ingredients together to obtain the anti-freezing protein composition.

[0020] Another object of the present application is to provide an anti-freezing protein bar prepared from the anti-freezing protein composition.

[0021] Preferably, the moisture content of the anti-freezing protein bar is less than 8%, and the water activity is less than 0.5.

[0022] Preferably, the Shore hardness of the anti-freezing protein bar is 55-58 at-30 to-20℃.

[0023] Preferably, the water activity of the protein bar is 0.39-0.41.

[0024] In the anti-freezing protein composition according to the present application:

[0025] The macromolecular protein has a dispersed texture in the anti-freezing protein composition, which ensures that the prepared protein bar is not easy to gel and harden during storage.

[0026] The whey protein provides fast protein nutrition and has strong gelation, which plays a role in adhesion during the shaping of the protein bar, ensuring that the materials are aggregated and shaped during the processing.

[0027] The collagen peptide moisturizes and softens the protein bar while reducing the freezing point of the water in the protein bar, so that the protein bar does not freeze in a low-temperature environment, that is, the anti-freezing ability is improved.

[0028] Glycerol is a natural anti-freezing agent that can prevent water from freezing at low temperatures and plays a role in moisturizing and softening the protein bar. In the anti-freezing protein composition of the present application, the amount of glycerol is 150-200 parts by weight, which can moisturize and soften the protein bar while improving the anti-freezing performance of the anti-freezing protein bar. In addition, a high amount of glycerol is beneficial to the anti-cold diuretic effect of polar project athletes and increases the liquid storage.

[0029] The liquid oil acts as a source of oil, is anti-sticky, softens, and maintains the taste.

[0030] The maltitol liquid or sorbitol liquid with a weight percentage of 75% acts as a sweetener and plays a role as an adhesive in the anti-freezing protein composition, which is beneficial to the moisturizing and quality preservation of the product. It is the only source of water in the anti-freezing protein composition and is mixed with glycerol to form the slurry part of the anti-freezing protein composition. The moisture content of the final product is controlled within 8%, and the water activity is less than 0.5.

[0031] Advantages

[0032] The anti-freezing protein bar according to the present application guarantees the soft non-freezing of the product under the cold condition from the aspect of the ingredient combination. A certain proportion of small molecular collagen peptides, glycerol and the like are selected as the moisturizing agent and the natural anti-freezing agent; meanwhile, under the premise of processing and molding, the water content of the product is controlled to be less than 6%, the water activity is controlled to be less than 0.5, and the product belongs to the low water content food, thereby avoiding the water freezing phenomenon under the low temperature.

[0033] The anti-freezing protein bar has the advantages of light and comfortable taste, portability and easy entry, storage resistance and rich nutrition, the protein content can reach 30-40%, and the product can be easily eaten in hot summer or cold polar regions. The pain point that the ordinary bar food (medium water content) is frozen under the low temperature environment and the taste is too hard to eat is solved, and the various restrictions of production, logistics and transportation are reduced. BRIEF DESCRIPTION OF DRAWINGS

[0034] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the specific embodiments or the prior art description will be briefly introduced below. Obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can also obtain other drawings according to these drawings without creating any creative labor.

[0035] Figure 1 To show the preparation process route map of the anti-freezing protein bar according to the present application. DETAILED DESCRIPTION

[0036] Hereinafter, the present application will be described in detail. Before the description, it should be understood that the terms used in the specification and the appended claims should not be interpreted as being limited to the general and dictionary meanings, but should be interpreted in the context of the technical aspects of the present application based on the principles that the inventor is allowed to define the terms appropriately for the best explanation of the present application. Therefore, the description presented herein is merely a preferred example for the purpose of illustration and is not intended to limit the scope of the present application, and it should be understood that other equivalent ways or modifications can be derived from the present application without departing from the spirit and scope of the present application.

[0037] The following examples are merely listed as examples of the embodiments of the present application, and do not constitute any limitation on the present application, and those skilled in the art can understand that the modifications within the scope of the spirit and concept of the present application fall within the protection scope of the present application. Unless otherwise specified, the reagents and instruments used in the following examples are commercially available products.

[0038] In this document, all formulations or conditions of a value range or percentage range are only for the sake of brevity and convenience. Accordingly, the description of a value range or percentage range should be considered to have specifically disclosed all possible sub-ranges and individual numerical values within the range, particularly integer values. For example, a range of "1 to 8" should be considered to have specifically disclosed all sub-ranges, particularly sub-ranges defined by all integer values, such as 1 to 7, 2 to 8, 2 to 6, 3 to 6, 4 to 8, 3 to 8, and so on, and all individual numerical values, such as 1, 2, 3, 4, 5, 6, 7, 8, and so on, within the range. The aforementioned interpretation method is applicable to all contents of the present application, regardless of the range, unless otherwise specified.

[0039] If a quantity or other numerical value or parameter is expressed in the form of a range, a preferred range, or a series of upper and lower limits, it should be understood that all ranges formed by any pair of the upper limit or preferred value of the range and the lower limit or preferred value of the range have been specifically disclosed herein, regardless of whether these ranges are disclosed separately. In addition, when referring to a range of values herein, unless otherwise stated, the range should include its endpoints and all integers and fractions within the range.

[0040] Example 1

[0041] The anti-freeze protein composition provided in this embodiment includes: 190 parts of concentrated milk protein, 120 parts of concentrated whey protein, 90 parts of bone collagen protein peptide (90% of the peptide segment with a relative molecular weight less than 5000 Da, and the average total weight average molecular weight (Mw) of the sample is 1024), 45 parts of cocoa powder, 160 parts of soybean oil, 150 parts of 75% maltitol liquid, and 160 parts of glycerol.

[0042] The preparation method of the anti-freeze protein bar of this embodiment includes the following steps: taking 190 parts of concentrated milk protein, 120 parts of concentrated whey protein, 90 parts of bone collagen protein peptide, and 45 parts of cocoa powder, mixing them uniformly in a three-dimensional mixer, then pre-mixing with 160 parts of soybean oil, adding the pre-mixed 75% maltitol liquid 150 parts and glycerol 160 parts of the slurry part, stirring and mixing them uniformly, rolling, cooling, cutting, shaping, packaging, and obtaining a protein bar model (controlling the net content of 30g per piece).

[0043] The protein content of the final product protein bar is 33%, the moisture content is 5.2%, and the water activity is 0.42.

[0044] Example 2

[0045] The embodiment provides an anti-freezing protein composition, which comprises: 170 parts of soybean protein isolate, 105 parts of isolated whey protein, 90 parts of bone collagen protein peptide (same as in Embodiment 1), 25 parts of water-soluble ginger powder, 320 parts of peanut butter, 150 parts of 75% maltitol liquid and 170 parts of glycerol.

[0046] The preparation method of the anti-freezing protein bar of the embodiment comprises the following steps: 170 parts of soybean protein isolate, 105 parts of isolated whey protein, 90 parts of bone collagen protein peptide and 25 parts of water-soluble ginger powder are uniformly mixed in a three-dimensional mixer, then 320 parts of peanut butter are premixed, 150 parts of 75% maltitol liquid and 170 parts of glycerol which are premixed are added into a slurry part, and stirring and mixing are uniformly performed; after rolling, cooling, cutting, forming and packaging, a protein bar model (controlling net content of 30 g per piece) is prepared.

[0047] In the peanut butter, the content of peanut oil is about 50%, and the liquid oil in the embodiment is mainly brought in by the peanut butter.

[0048] The protein content of the final product protein bar is 38%, the moisture content is 4.8%, and the water activity is 0.39.

[0049] Embodiment 3

[0050] The embodiment provides an anti-freezing protein composition, which comprises: 100 parts of concentrated milk protein, 80 parts of pea protein, 100 parts of isolated whey protein, 100 parts of bovine collagen protein peptide (96% of the peptide segment with a relative molecular weight less than 5000 Da, and the average total weight average molecular weight (Mw) of the sample is 1120), 50 parts of cheese powder, 150 parts of sunflower oil, 150 parts of 75% maltitol liquid and 170 parts of glycerol.

[0051] The preparation method of the anti-freezing protein bar of the embodiment comprises the following steps: 100 parts of concentrated milk protein, 80 parts of pea protein, 100 parts of isolated whey protein, 100 parts of bovine collagen protein peptide and 50 parts of cheese powder are uniformly mixed in a three-dimensional mixer, then 150 parts of sunflower oil are premixed, 150 parts of 75% maltitol liquid and 170 parts of glycerol which are premixed are added into a slurry part, and stirring and mixing are uniformly performed; after rolling, cooling, cutting, forming and packaging, a protein bar model (controlling net content of 30 g per piece) is prepared.

[0052] The protein content of the final product protein bar is 35%, the moisture content is 5.5%, and the water activity is 0.40.

[0053] Embodiment 4

[0054] The embodiment provides an anti-freezing protein composition, which comprises: 90 parts of concentrated milk protein, 80 parts of soybean protein isolate, 125 parts of concentrated whey protein, 110 parts of bovine collagen peptide (96% of peptide segments with a relative molecular weight less than 5000 Da, and an average total weight-average molecular weight (Mw) of a sample is 1120), 180 parts of rapeseed oil, 150 parts of 75% maltitol liquid, and 150 parts of glycerol.

[0055] The preparation method of the anti-freezing protein bar of the embodiment comprises the following steps: 90 parts of concentrated milk protein, 80 parts of soybean protein isolate, 125 parts of concentrated whey protein and 110 parts of bovine collagen peptide (as in Embodiment 3) are uniformly mixed in a three-dimensional mixer, then 180 parts of sunflower oil is premixed, 150 parts of 75% maltitol liquid and 150 parts of glycerol are added in advance to form a slurry part, and the mixture is uniformly stirred; rolling, cooling, cutting, shaping, packaging, and a protein bar model (controlling a net content of 30g / branch) is prepared.

[0056] The protein content of the final product protein bar is 35%, the moisture content is 5.2%, and the water activity is 0.39.

[0057] Embodiment 5

[0058] The embodiment provides an anti-freezing protein composition, which comprises: 120 parts of soybean protein isolate, 100 parts of pea protein, 135 parts of concentrated whey protein, 80 parts of fish collagen peptide (96% of peptide segments with a relative molecular weight less than 5000 Da, and an average total weight-average molecular weight (Mw) of a sample is 900), 150 parts of soybean oil, 160 parts of 75% maltitol liquid, and 180 parts of glycerol.

[0059] The preparation method of the anti-freezing protein bar of the embodiment comprises the following steps: 120 parts of soybean protein isolate, 100 parts of pea protein and 80 parts of fish collagen peptide are uniformly mixed in a three-dimensional mixer, then 150 parts of soybean oil is premixed, 160 parts of 75% maltitol liquid and 180 parts of glycerol are added in advance to form a slurry part, and the mixture is uniformly stirred; rolling, cooling, cutting, shaping, packaging, and a protein bar model (controlling a net content of 30g / branch) is prepared.

[0060] Comparative Example 1

[0061] The concentrated milk protein, the concentrated whey protein, the bone collagen peptide and the cocoa powder are uniformly mixed in a three-dimensional mixer, then 160 parts of sunflower oil is premixed, 280 parts of 75% maltitol liquid is added, and the mixture is uniformly stirred; rolling, cooling, cutting, shaping, packaging, and a protein bar model (controlling a net content of 30g / branch) is prepared.

[0062] The final product protein bar has a protein content of 31%, a moisture content of 10%, and a water activity of 0.62.

[0063] Comparative Example 2

[0064] Soybean protein isolate 160 parts, concentrated whey protein 160 parts, yogurt powder 40 parts are uniformly mixed in a three-dimensional mixer, and then pre-mixed with 170 parts of sunflower oil, 75% maltitol liquid 230 parts and glycerol 70 parts of the slurry part, and then stirred and mixed uniformly; roll, cool, cut, shape, package, and prepare a protein bar model (control net content 30g / branch);

[0065] The final product protein bar has a protein content of 30%, a moisture content of 9.5%, and a water activity of 0.60.

[0066] Comparative Example 3

[0067] Concentrated whey protein 160 parts, soybean protein isolate 100 parts, pea protein 60 parts, and coffee powder 20 parts are uniformly mixed in a three-dimensional mixer, and then pre-mixed with 170 parts of peanut butter, 75% maltitol liquid 300 parts, and then stirred and mixed uniformly; roll, cool, cut, shape, package, and prepare a protein bar model (control net content 30g / branch);

[0068] The final product protein bar has a protein content of 29%, a moisture content of 12%, and a water activity of 0.64.

[0069] 8 samples of Examples 1-5 and Comparative Examples 1-3 are respectively placed in a freezer at -20℃, and the observation time is 2 months. Samples at 0d, 2d, 10d, 15d, and 60d are respectively taken, and the index observation test is carried out according to the internal quality standard. The observation and determination items are shown in Table 1.

[0070] Table 1: Different temperature observation and determination items

[0071]

[0072]

[0073] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of changes or replacements within the technical range disclosed by the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. An anti-freeze protein bar comprising, by weight parts: The macromolecular protein is 80-300 parts, the whey protein is 50-200 parts, the small molecular collagen peptide is 70-120 parts, the glycerol is 80-300 parts, the liquid oil is 100-250 parts, the alcohol liquid is 100-200 parts, and the functional flavor ingredient is 0-150 parts; the alcohol liquid is one or both of a 75% maltitol liquid or a 75% sorbitol liquid by weight; The anti-freeze protein stick contains 30-40% of stick protein. The anti-freeze protein stick contains less than 6% of water and less than 0.5 of water activity.

2. The anti-freeze protein stick of claim 1, wherein The anti-freeze protein stick contains 100-200 parts of macromolecular protein, 80-150 parts of whey protein, 70-120 parts of small molecular collagen peptide, 150-200 parts of glycerol, 120-200 parts of liquid oil, 80-180 parts of alcohol liquid, and 0-100 parts of functional flavor ingredient.

3. The anti-freeze protein stick of claim 1, wherein The anti-freeze protein stick contains 100-190 parts of macromolecular protein, 80-120 parts of whey protein, 90-100 parts of small molecular collagen peptide, 160-170 parts of glycerol, 120-200 parts of liquid oil, 80-150 parts of alcohol liquid, and 0-100 parts of functional flavor ingredient.

4. The anti-freeze protein stick of claim 1, wherein The macromolecular protein is milk protein or plant-based protein. The milk protein is concentrated milk protein. The plant-based protein is selected from one or more of soybean protein isolate, soybean protein concentrate, pea protein, mung bean protein, oat protein, and rice protein.

5. The anti-freeze protein stick of any one of claims 1-3, wherein The whey protein is concentrated whey protein or isolated whey protein, and the protein content of the concentrated whey protein or isolated whey protein is more than 80%; The small molecular collagen peptide is selected from one or more of bone collagen peptide, fish collagen peptide, and bovine collagen peptide, and the proportion of peptide segments with a relative molecular weight of less than 5000 Da in the small molecular collagen peptide is more than 90%, and the average molecular weight is between 800-1200 Da; The liquid oil is selected from one or more of peanut oil, soybean oil, rapeseed oil, sunflower seed oil, and olive oil that is in a liquid state at room temperature; The functional flavor ingredient is selected from one or more of ginseng powder, coffee powder, tea powder, cocoa powder, fruit and vegetable powder, and turmeric powder.

6. The anti-freeze protein stick of claim 1, wherein The anti-freeze protein stick has a Shore hardness of 55-58 at -30 to -20℃.

7. The anti-freeze protein stick of claim 1, wherein The water activity of the protein stick is 0.39-0.41.

Images