Sugar-free cereal nutrition energy bar and preparation method thereof

Abstract

The invention provides a sugar-free cereal nutrition energy bar and a preparation method thereof, relates to the technical field of energy bars, and aims to meet the health requirements of specific crowds such as diabetics and dieters. The energy bar consists of dietary fiber grains, crushed walnuts, dried fruits, white kidney beans, astragalus membranaceus, Chinese wolfberry fruits, Chinese yams, poria cocos, whey protein powder, cellulase, amylase and a healthy adhesive. The preparation method comprises the following steps: pre-baking grains, mixing and soaking beans and medicinal materials, performing enzyme treatment, performing enzyme deactivation and drying, and performing shaping and baking. According to the method, rich nutrition is provided by carefully selecting raw materials and proportions, and meanwhile, a sugar-free formula adapts to special diet requirements and contributes to blood sugar control and weight management. The product has long satiety, reduces hunger sensation, and plays a positive role in health management and weight control. Sensory evaluation and nutritional index analysis prove the effectiveness and nutritional value of the invention.

Description

Technical Field

[0001] The invention relates to the technical field of energy bars, in particular to a sugar-free cereal nutrition energy bar and a preparation method thereof. Background Art

[0002] In the field of energy bars, most of the existing products on the market are characterized by high sugar and fat content to provide energy quickly. However, such products are not suitable for diabetics, people who want to lose weight, or consumers who pursue a healthy diet. Therefore, developing an energy bar that is both sugar-free and rich in nutrition to meet the health needs of specific groups of people has become an urgent need in the market.

[0003] With the improvement of health awareness, sugar-free foods are becoming more and more popular in the market. Sugar-free foods do not contain added sugar and are more suitable for the needs of specific groups of people, such as diabetics and dieters. However, sugar-free energy bars on the market often lack sufficient taste and nutritional value and cannot meet consumers' dual needs for health and deliciousness. Cereals are the main source of energy for the human body and are rich in dietary fiber, vitamins and minerals. Dietary fiber helps maintain a healthy digestive system and prevent cardiovascular diseases. However, traditional cereal foods may lose some nutrients during processing and have a single taste. In addition, how to maintain the moisture and taste of energy bars without using sugar is a challenge in the prior art. Summary of the invention

[0004] In view of the above problems, the present invention provides a new type of sugar-free cereal nutrition energy bar, which aims to solve the dual needs of health and deliciousness that cannot be met by existing products, while maintaining nutritional ingredients and improving taste.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a sugar-free cereal nutrition energy bar and a preparation method thereof, comprising the following steps:

[0006] S1: pre-baking the dietary fiber cereals at a pre-baking temperature of 177° C. to 198° C. for 20 to 25 minutes, grinding the baked dietary fiber cereals into powder and passing through a 100-mesh sieve to obtain dietary fiber cereal powder;

[0007] S2: white kidney bean, astragalus, wolfberry, red dates, yam and poria are mixed and soaked in purified water for 2-3 hours, boiled over high heat and then simmered over low heat for 80-120 minutes, and after cooling, added to a high-speed blender for crushing at a stirring speed of 3000-4000 rpm for 40-60 minutes to obtain a mixed slurry;

[0008] S3: adding dietary fiber cereal powder to the mixed slurry, continuing to add cellulase and amylase for enzyme treatment, raising the temperature to 60° C. to 65° C., continuing stirring for 8 to 12 hours at a stirring speed of 400 to 600 rpm, and obtaining an enzyme-treated cereal mixed slurry;

[0009] S4: inactivating the enzyme and drying the enzyme-treated grain mixture to remove water, with the drying temperature controlled at 80° C. to 90° C. for 3 to 4 hours to obtain an enzyme-inactivated grain mixture;

[0010] S5: The inactivated cereal mixture, whey protein powder, healthy adhesive, dried fruits and chopped walnuts are mixed, molded by roller printing, baked after demoulding, and cooled to obtain a sugar-free cereal nutrition energy bar.

[0011] In the step S5, the baking temperature is 160° C. to 180° C., and the time is 8 min to 12 min. In the roller-printing process, different molds can be used to perform roller-printing to obtain sugar-free cereal nutrition energy bars of different shapes.

[0012] The preparation method of the healthy adhesive comprises the following steps: mixing maltodextrin and purified water, stirring until the maltodextrin is completely dissolved; adding guar gum, heating to 60°C to 65°C, stirring at a speed of 1000 to 1200 rpm, and stirring for 30 to 40 minutes; maintaining the temperature at 60°C to 65°C, adding jujube paste, butter and olive oil, stirring at a speed of 1000 to 1200 rpm, and stirring for 20 to 30 minutes.

[0013] Preferably, the sugar-free cereal nutrition energy bar is made of the following components in parts by weight: 30-50 parts of dietary fiber cereals; 5-12 parts of chopped walnuts; 5-8 parts of dried fruits; 10-15 parts of white kidney beans; 2-5 parts of astragalus; 3-6 parts of wolfberry; 5-10 parts of yam; 2-4 parts of poria; 5-8 parts of whey protein powder; 0.5-1 part of cellulase; 0.5-1 part of amylase and 10-13 parts of healthy adhesive.

[0014] Preferably, the healthy adhesive consists of 3-4 parts of maltodextrin, 3-4 parts of purified water, 0.5-1 part of guar gum, 1-2 parts of egg white, 1-2 parts of jujube paste, 1-2 parts of butter and 0.5-1 part of olive oil in parts by weight.

[0015] Preferably, the dietary fiber cereals consist of 8 to 15 parts of oats, 6 to 12 parts of whole wheat, 3 to 8 parts of rye, 2 to 6 parts of corn and 2 to 6 parts of millet in parts by weight.

[0016] Preferably, the amylase comprises 0.3-0.5 parts of α-amylase and 0.2-0.5 parts of isoamylase by weight.

[0017] Preferably, the dried fruits are composed of raisins, dried cranberries, dried apricots, dried cherries, dried bananas, dried figs, and dried strawberries.

[0018] Beneficial Effects

[0019] The present invention provides a sugar-free cereal nutrition energy bar and a preparation method thereof, which has the following beneficial effects:

[0020] 1. The sugar-free cereal nutrition energy bar of the present invention provides rich dietary fiber, high-quality protein, essential fatty acids, and multiple vitamins and minerals by carefully selecting and proportioning a variety of natural cereals, nuts, dried fruits, and Chinese medicinal materials. This balanced nutritional combination helps maintain good health and improve energy levels. At the same time, the sugar-free formula meets the special dietary needs of diabetic patients and people who are losing weight, and helps control blood sugar and manage weight.

[0021] 2. Since the energy bar is rich in dietary fiber and protein, it can provide a longer feeling of fullness and reduce hunger, thereby helping to control appetite and reduce excessive food intake, and has a positive effect on health management and weight control. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Embodiment 1:

[0024] A sugar-free cereal nutrition energy bar and a preparation method thereof, comprising the following contents:

[0025] Raw material ratio:

[0026] 45 parts of dietary fiber cereals: 12 parts of oats, 9 parts of whole wheat, 6 parts of rye, 4 parts of corn, 4 parts of millet; 8 parts of chopped walnuts; 7 parts of dried fruits; 13 parts of white kidney beans; 3.5 parts of astragalus; 4.5 parts of wolfberry; 7 parts of yam; 3 parts of poria; 7 parts of whey protein powder; 0.75 parts of cellulase; 0.75 parts of amylase; 12 parts of healthy adhesives: 3.5 parts of maltodextrin, 3.5 parts of purified water, 0.75 parts of guar gum, 1.5 parts of egg white, 1.5 parts of jujube paste, 1.5 parts of butter, 0.75 parts of olive oil.

[0027] Preparation steps:

[0028] S1: pre-baking the dietary fiber cereals at a pre-baking temperature of 177° C. to 198° C. for 20 to 25 minutes, grinding the baked dietary fiber cereals into powder and passing through a 100-mesh sieve to obtain dietary fiber cereal powder;

[0029] S2: white kidney bean, astragalus, wolfberry, red dates, yam and poria are mixed and soaked in purified water for 2-3 hours, boiled over high heat and then simmered over low heat for 80-120 minutes, and after cooling, added to a high-speed blender for crushing at a stirring speed of 3000-4000 rpm for 40-60 minutes to obtain a mixed slurry;

[0030] S3: adding dietary fiber cereal powder to the mixed slurry, continuing to add cellulase and amylase for enzyme treatment, raising the temperature to 60° C. to 65° C., continuing stirring for 8 to 12 hours at a stirring speed of 400 to 600 rpm, and obtaining an enzyme-treated cereal mixed slurry;

[0031] S4: inactivating the enzyme and drying the enzyme-treated grain mixture to remove water, with the drying temperature controlled at 80° C. to 90° C. for 3 to 4 hours to obtain an enzyme-inactivated grain mixture;

[0032] S5: The inactivated cereal mixture, whey protein powder, healthy adhesive, dried fruits and chopped walnuts are mixed, molded by roller printing, and baked after demolding. The baking temperature is 160°C to 180°C, and the time is 8min to 12min. After cooling, a sugar-free cereal nutrition energy bar is obtained.

[0033] Embodiment 2:

[0034] A sugar-free cereal nutrition energy bar and a preparation method thereof, comprising the following contents:

[0035] Raw material ratio: 30 parts of dietary fiber cereals: 8 parts of oats, 6 parts of whole wheat, 3 parts of rye, 2 parts of corn, 1 part of millet; 5 parts of chopped walnuts; 5 parts of dried fruits; 10 parts of white kidney beans; 2 parts of astragalus; 3 parts of wolfberry; 5 parts of yam; 2 parts of poria; 5 parts of whey protein powder; 0.5 parts of cellulase; 0.5 parts of amylase; 10 parts of healthy adhesives: 3 parts of maltodextrin, 3 parts of purified water, 0.5 parts of guar gum, 1 part of egg white, 1 part of jujube paste, 1 part of butter, and 0.5 parts of olive oil.

[0036] Preparation steps:

[0037] The steps in Example 1 were repeated, and the raw material ratio was adjusted. The rest of the preparation method and operating conditions were the same as those in Example 1.

[0038] Embodiment 3:

[0039] A sugar-free cereal nutrition energy bar and a preparation method thereof, comprising the following contents:

[0040] Raw material ratio: 40 parts of dietary fiber cereals: 10 parts of oats, 8 parts of whole wheat, 5 parts of rye, 3 parts of corn, 4 parts of millet; 10 parts of chopped walnuts; 6 parts of dried fruits; 12 parts of white kidney beans; 4 parts of astragalus; 5 parts of wolfberry; 8 parts of yam; 3 parts of poria; 6 parts of whey protein powder; 0.8 parts of cellulase; 0.8 parts of amylase; 11 parts of healthy adhesive: 3.5 parts of maltodextrin, 3.5 parts of purified water, 0.8 parts of guar gum, 1.5 parts of egg white, 1.5 parts of jujube paste, 1.5 parts of butter, and 0.8 parts of olive oil.

[0041] Preparation steps:

[0042] The steps in Example 1 were repeated, and the raw material ratio was adjusted. The rest of the preparation method and operating conditions were the same as those in Example 1.

[0043] Embodiment 4:

[0044] A sugar-free cereal nutrition energy bar and a preparation method thereof, comprising the following contents:

[0045] Raw material ratio: 35 parts of dietary fiber cereals: 9 parts of oats, 7 parts of whole wheat, 4 parts of rye, 3 parts of corn, 2 parts of millet; 7 parts of chopped walnuts; 8 parts of dried fruits; 14 parts of white kidney beans; 4.5 parts of astragalus; 5.5 parts of wolfberry; 9 parts of yam; 3.5 parts of poria; 7.5 parts of whey protein powder; 0.9 parts of cellulase; 0.9 parts of amylase; 12.5 parts of healthy adhesive: 4 parts of maltodextrin, 4 parts of purified water, 1 part of guar gum, 2 parts of egg white, 2 parts of jujube paste, 2 parts of butter, and 1 part of olive oil.

[0046] Preparation steps:

[0047] The steps in Example 1 were repeated, and the raw material ratio was adjusted. The rest of the preparation method and operating conditions were the same as those in Example 1.

[0048] Embodiment 5:

[0049] A sugar-free cereal nutrition energy bar and a preparation method thereof, comprising the following contents:

[0050] Raw material ratio: 50 parts of dietary fiber cereals: 15 parts of oats, 12 parts of whole wheat, 8 parts of rye, 6 parts of corn, 4 parts of millet; 12 parts of chopped walnuts; 6 parts of dried fruits: 2 parts of raisins, 1 part of dried cranberries, 1 part of dried apricots, 1 part of dried cherries, 1 part of dried figs; 15 parts of white kidney beans; 5 parts of astragalus; 6 parts of wolfberries; 10 parts of yam; 4 parts of poria; 8 parts of whey protein powder; 1 part of cellulase; 1 part of amylase; 13 parts of healthy adhesives: 4 parts of maltodextrin, 4 parts of purified water, 1 part of guar gum, 2 parts of egg white, 2 parts of date paste, 2 parts of butter, 1 part of olive oil.

[0051] Preparation steps:

[0052] The steps in Example 1 were repeated, and the raw material ratio was adjusted. The rest of the preparation method and operating conditions were the same as those in Example 1.

[0053] Comparative Example 1:

[0054] No cellulase and amylase were added, the S3 preparation step was omitted, and the rest of the preparation method and operating conditions were the same as in Example 1.

[0055] Comparative Example 2:

[0056] In step S1, the dietary fiber cereals are not pre-baked, and the dietary fiber cereals are directly ground into powder and passed through a 100-mesh sieve to obtain dietary fiber cereal powder. The rest of the preparation method and operating conditions are the same as those in Example 1.

[0057] Sensory evaluation of sugar-free cereal nutrition energy bars: 20 volunteers were selected to conduct sensory evaluation on the sugar-free cereal nutrition energy bars prepared in Examples 1 to 5 and Comparative Example 1, and the appearance, taste, smell and texture of the sugar-free cereal nutrition energy bars were scored respectively. Each volunteer scored each indicator, and the final score was the average of all volunteers' scores. The specific scoring results are summarized in Table 1; for nutritional index analysis, detailed results are shown in Table 2.

[0058] Table 1

[0059]

[0060] The sugar-free cereal nutrition energy bars prepared in Examples 1 to 5 have a warm brown appearance, neat edges, a smooth surface, and a distinct aroma of cereal baking. The energy bars have a tight structure and are not easy to break. The energy bars are easy to chew in the mouth, have a crispy taste, and are rich in layers. They are not too hard and have a certain degree of brittleness, but at the same time maintain a certain degree of softness and elasticity. The energy bars are not too dry in the mouth, nor do they feel overly sticky.

[0061] Table 2

[0062]

[0063]

[0064] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A sugar-free cereal nutritional energy bar, characterized in that: The composition is made of the following components by weight: 30-50 parts of dietary fiber cereals; 5-12 parts of chopped walnuts; 5-8 parts of dried fruits; 10-15 parts of white kidney beans; 2-5 parts of astragalus; 3-6 parts of wolfberry; 5-10 parts of yam; 2-4 parts of poria; 5-8 parts of whey protein powder; 0.5-1 part of cellulase; 0.5-1 part of amylase and 10-13 parts of healthy adhesive; The sugar-free cereal nutrition energy bar comprises the following steps: S1: pre-baking the dietary fiber cereals at a temperature of 177° C. to 198° C. for 20 to 25 minutes, grinding the baked dietary fiber cereals into powder and passing through a 100-mesh sieve to obtain dietary fiber cereal powder; S2: white kidney bean, astragalus, wolfberry, red dates, yam and poria are mixed and soaked in purified water for 2-3 hours, boiled over high heat and then simmered over low heat for 80-120 minutes, and after cooling, added to a high-speed blender for crushing at a stirring speed of 3000-4000 rpm for 40-60 minutes to obtain a mixed slurry; S3: adding dietary fiber cereal powder to the mixed slurry, continuing to add cellulase and amylase for enzyme treatment, raising the temperature to 60° C. to 65° C., continuing stirring for 8 to 12 hours at a stirring speed of 400 to 600 rpm, and obtaining an enzyme-treated cereal mixed slurry; S4: inactivating the enzyme and drying the enzyme-treated grain mixture to remove water, with the drying temperature controlled at 80° C. to 90° C. for 3 to 4 hours to obtain an enzyme-inactivated grain mixture; S5: The inactivated cereal mixture, whey protein powder, healthy adhesive, dried fruits and chopped walnuts are mixed, molded by roller printing, baked after demoulding, and cooled to obtain a sugar-free cereal nutrition energy bar.

2. The method for preparing a sugar-free cereal nutrition energy bar according to claim 1, characterized in that: The preparation method of the healthy adhesive comprises the following steps: mixing maltodextrin and purified water, stirring until the maltodextrin is completely dissolved; adding guar gum, heating to 60°C to 65°C, stirring at a speed of 1000 to 1200 rpm, and stirring for 30 to 40 minutes; maintaining the temperature at 60°C to 65°C, adding jujube paste, butter and olive oil, stirring at a speed of 1000 to 1200 rpm, and stirring for 20 to 30 minutes.

3. The method for preparing a sugar-free cereal nutrition energy bar according to claim 2, characterized in that: The healthy adhesive consists of 3-4 parts of maltodextrin, 3-4 parts of purified water, 0.5-1 part of guar gum, 1-2 parts of egg white, 1-2 parts of jujube paste, 1-2 parts of butter and 0.5-1 part of olive oil in parts by weight.

4. The method for preparing a sugar-free cereal nutrition energy bar according to claim 1, characterized in that: The dietary fiber cereals consist of 8 to 15 parts of oats, 6 to 12 parts of whole wheat, 3 to 8 parts of rye, 2 to 6 parts of corn and 2 to 6 parts of millet by weight.

5. The method for preparing a sugar-free cereal nutrition energy bar according to claim 1, characterized in that: The amylase consists of 0.3-0.5 parts of alpha-amylase and 0.2-0.5 parts of isoamylase by weight.

6. The method for preparing a sugar-free cereal nutrition energy bar according to claim 1, characterized in that: The dried fruits consist of raisins, dried cranberries, dried apricots, dried cherries, dried bananas, dried figs and dried strawberries.

7. The method for preparing a sugar-free cereal nutrition energy bar according to claim 1, characterized in that: In the step S5, the baking temperature is 160° C. to 180° C., and the time is 8 min to 12 min. In the roller-printing process, different molds can be used to perform roller-printing to obtain sugar-free cereal nutrition energy bars of different shapes.

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