Protein bar and method for preparing the protein bar based on liquid-gas polymerization filling technology

Abstract

The present invention belongs to the field of food processing technology, and in particular to a protein bar and a method for preparing a protein bar based on liquid-gas polymerization filling technology. The method comprises the following steps: first, the liquid-gas polymerization composition is whipped with a syrup to form an embryo of a loose foam body; then, the protein powder composite powder is mixed with oil to obtain a mixture; finally, the embryo is stirred with the mixture, and the syrup includes glycerol, maltitol liquid, oligomaltose liquid, and the oil is selected from two or three of phospholipids, vegetable oils and chocolate. The present invention is improved by technology, and after the whipping process is introduced, the protein bar type can be increased, the original protein bar taste is enriched, and a relatively light and dense taste is given to it, and the texture characteristics of the protein bar are further improved, and the shortcomings such as color browning, fading, hardening of texture and sticking teeth existing in the protein bar are overcome.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a protein bar and a method for preparing the protein bar based on a liquid-gas polymerization filling technology. Background Art

[0002] Protein bars are a kind of portable energy supplement food rich in protein, usually containing a certain amount of dietary fiber, minerals and vitamins, suitable for fitness enthusiasts, athletes and busy people as a quick and convenient nutritional supplement. At present, the protein bar market has been highly segmented. In addition to the basic ones, there are also special formula products for different groups such as vegetarians, diabetics, and those who need low sugar, and the taste and flavor are becoming more and more rich.

[0003] The foam of egg white liquid is a multiphase system formed after the air is dispersed into the liquid phase. That is, when the egg white liquid is whipped, the air enters and is wrapped in the egg white liquid to form bubbles. The bubbles formed in the early stage of whipping are large, colorless, translucent and easy to flow. As the whipping intensifies, the shearing effect makes the air mixed in the liquid disperse more evenly, making the foam smaller, moist and shiny, and having a certain elasticity. When it reaches a fully aerated state, the foam is small and dense, and the color is white and bright.

[0004] As an important animal protein, egg protein is widely used in the food industry (including cakes, bread, ice cream, egg crisps and other aerated foods) due to its high foaming properties. The whipping mainly utilizes two properties of protein: foaming property and bubble stability. Foaming property means that by beating egg protein, the protein molecules can be exposed to more air and denatured, forming a layer of film that wraps the air to form bubbles; while bubble stability means that the protein will solidify after contacting the air and become a stable structure.

[0005] The foaming property of protein plays an important role in production, among which foam, as an important member, plays a vital role in aerated foods such as aerated candies and baked goods, providing consumers with good visual enjoyment while also providing a smooth taste.

[0006] At present, the processing technology of protein bars is single, the taste is soft and sticky without sticking to teeth, and the texture is relatively solid. In view of this, the field needs to develop a protein bar with light taste, dense and stable quality. Summary of the invention

[0007] In view of the problems existing in the prior art, the present invention provides a protein bar and a method for preparing the protein bar based on liquid-gas polymerization filling technology.

[0008] To achieve the above purpose, the technical solution adopted by the present invention is as follows: A method for preparing a protein bar based on liquid-gas polymerization filling technology comprises the following steps: (1) firstly whipping the liquid-gas polymer composition and the syrup to form a loose foam embryo; (2) mixing the protein powder composite powder with oil to obtain a mixture; (3) Finally, the embryo and the mixture are stirred and formed to obtain: The syrup in step (1) comprises glycerol, maltitol liquid and isomaltooligosaccharide liquid, and the oil in step (2) is two or three of phospholipids, vegetable oil and chocolate.

[0009] Preferably, the vegetable oil is coconut oil, sunflower oil or olive oil.

[0010] More preferably, the vegetable oil is olive oil.

[0011] Preferably, the liquid-gas polymerization composition in step (1) is selected from one or more of egg protein powder, rice foaming powder, a gelatin aqueous solution with a mass percentage concentration of 35-45%, and a pectin aqueous solution with a mass percentage concentration of 30-40%.

[0012] Preferably, the sugar content of the syrup is 70-90 degrees Baume, and the temperature of the syrup is 20-30°C.

[0013] Preferably, the mass ratio of the liquid-gas polymerization composition to the syrup is 0.1-2:8-14.

[0014] More preferably, the mass ratio of the liquid-gas polymerization composition to the syrup is 0.6-1.5:10-13.

[0015] Preferably, the protein powder composite powder in step (2) comprises soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatically hydrolyzed oatmeal powder, skimmed milk powder, matcha powder, soy protein granules and almond shreds.

[0016] Preferably, the mass ratio of the protein powder composite powder to oil is 6-10:1.

[0017] Preferably, the whipping speed in step (1) is 700-1000 rpm, and the whipping time is 3-10 min.

[0018] Preferably, the mixing in step (2) needs to be stirred at 200-500 rpm for 6-15 min.

[0019] Preferably, the stirring speed in step (3) is 100-300 rpm, and the stirring time is 2-10 min.

[0020] The present invention also provides a protein bar prepared by the method.

[0021] Preferably, the protein bar has a protein content of 15-28 wt %, a moisture content of no more than 10%, and a water activity of no more than 0.8.

[0022] Compared with the prior art, the present invention has the following beneficial effects: Through technical improvements and the introduction of a liquid-gas polymerization filling process, the present invention can increase the types of protein bars, enrich the taste of the original protein bars, give them a lighter and denser taste, similar to chiffon cake, further improve the texture characteristics of the protein bars, and overcome the shortcomings of protein bars such as browning, fading, hardening and sticking to teeth. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The present invention is a process flow chart for preparing protein bars based on liquid-gas polymerization filling technology.

[0024] Figure 2 This is the color chart of the protein bars each week during 6 weeks of storage.

[0025] Figure 3 The figure shows the weekly hardness change of protein bars during 6 weeks of storage. DETAILED DESCRIPTION

[0026] It is worth noting that the raw materials used in the present invention are all common commercially available products, among which the maltitol content in the maltitol liquid is not less than 50%; the isomalt oligosaccharide content in the isomalt oligosaccharide liquid is not less than 90%; lecithin is purchased from Hangzhou Nanhai Food Ingredients Co., Ltd.; the protein content in soy protein isolate powder is not less than 90%; the protein content in concentrated whey protein powder is 80%; the protein content in concentrated milk protein powder is not less than 85%; pea protein powder is purchased from Dashi Food Ingredients (Rizhao) Co., Ltd.; resistant dextrin is purchased from Shanghai Nuoshen Food Trading Co., Ltd.; enzymatic oatmeal powder is purchased from Xiamen Granbell Biotechnology Co., Ltd.; skim milk powder is purchased from Hangzhou Juneng Food Co., Ltd.; matcha powder is purchased from Hangzhou Mingbao Biotechnology Co., Ltd.; the protein content in soy protein granules is not less than 90%; the isomalt oligosaccharide content in the isomalt oligosaccharide liquid is 60%; the protein content in isolated whey protein powder is not less than 90%.

[0027] Example 1 A method for preparing protein bars based on liquid-gas polymerization filling technology, the process flow chart is as follows Figure 1 As shown, the specific steps are as follows: (1) First, 0.8 parts by weight of egg white and 12 parts by weight of syrup (the syrup is composed of oligomaltose liquid, maltitol liquid and glycerol in a weight ratio of 3:3.5:5.5, and the temperature of the syrup is 25°C and the sugar content is 77 degrees Baume) are mixed evenly, and then beaten at 900 rpm for 6 min using a food mixer RC-7L. During the mixing, the syrup adhering to the wall is stirred 1-2 times to ensure that it is fully whipped to form a dense and loose foamy egg white embryo.

[0028] (2) First add 1.3 parts by weight of oil, then add 11 parts by weight of protein powder composite powder and mix at 300 rpm for 10 minutes to obtain a mixture. The protein powder composite powder is composed of soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein, resistant dextrin, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond crumbs in a weight ratio of 2:0.3:0.7:1.25:1:1:1:0.75:0.5:0.5; the oil is composed of phospholipids, olive oil and white chocolate in a weight ratio of 0.1:0.8:0.4.

[0029] (3) Finally, add the mixture into the whipping bowl containing the egg whites and stir at 200 rpm for 3 min until there is no dry powder on the surface. Then, cut the mixture into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0030] The protein bar of this embodiment has a protein content of 24 wt %, a water content of about 9%, and a water activity of 0.525.

[0031] Example 2 A method for preparing a protein bar based on liquid-gas polymerization filling technology, the steps are as follows: (1) First, 1 part by weight of gelatin was mixed with 1.7 parts by weight of pure water to obtain a gelatin aqueous solution with a mass percentage concentration of 40%. Then, 0.8 parts by weight of the gelatin aqueous solution was mixed with 11 parts by weight of syrup (the syrup was composed of oligomaltose liquid, maltitol liquid and glycerol in a weight ratio of 3:3.5:5.5, and the temperature of the syrup was 27°C and the sugar content was 75 degrees Baume), and the mixture was stirred evenly using a food mixer RC-7L at 900 rpm for 6 min, during which the syrup adhering to the wall was stirred 1-2 times to ensure that it was fully whipped to form a dense and loose foam protein embryo.

[0032] (2) First, 1.3 parts by weight of oil was added, and then 11 parts by weight of protein powder composite powder was added and mixed at 300 rpm for 10 minutes to obtain a mixture. The protein powder composite powder was composed of soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond crumbs in a weight ratio of 2:0.3:0.7:1.25:1:1:1:0.75:0.5:0.5; the oil was composed of phospholipids, olive oil and white chocolate in a weight ratio of 0.1:0.8:0.4.

[0033] (3) Finally, add the mixture into the whipping bowl containing the egg whites and stir at 200 rpm for 3 min until there is no dry powder on the surface. Then, cut the mixture into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0034] The protein bar of this embodiment has a protein content of 22 wt %, a water content of about 9%, and a water activity of 0.534.

[0035] Example 3 A method for preparing a protein bar based on liquid-gas polymerization filling technology, the steps are as follows: (1) First, 0.8 parts by weight of egg white and 11 parts by weight of syrup (the syrup is composed of oligomaltose liquid, maltitol liquid and glycerol in a weight ratio of 3:3.5:5.5, and the temperature of the syrup is 25°C and the sugar content is 76 degrees Baume) are mixed evenly, and then beaten at 900 rpm for 6 min using a food mixer RC-7L. During the mixing, the syrup adhering to the wall is stirred 1-2 times to ensure that it is fully whipped to form a dense and loose foamy egg white embryo.

[0036] (2) First, 1.8 parts by weight of oil was added, and then 14 parts by weight of protein powder composite powder was added and mixed at 300 rpm for 8 minutes to obtain a mixture. The protein powder composite powder was composed of soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond powder in a weight ratio of 2:2:2:3:1:0.5:2.5:0.5:0.5:0.5; the oil was composed of phospholipids and olive oil in a weight ratio of 0.1:1.7.

[0037] (3) Finally, add the mixture into the whipping bowl containing the egg whites and stir at 200 rpm for 3 min until there is no dry powder on the surface. Then, cut the mixture into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0038] The protein bar of this embodiment has a protein content of 23.3 wt %, a water content of about 9%, and a water activity of 0.536.

[0039] Example 4 A method for preparing a protein bar based on liquid-gas polymerization filling technology, the steps are as follows: (1) First, 1 part by weight of gelatin was mixed with 1.5 parts by weight of pure water to obtain a gelatin aqueous solution with a mass percentage concentration of 40%. Then, 0.6 parts by weight of the gelatin aqueous solution was mixed with 11.5 parts by weight of syrup (the syrup was composed of oligomaltose, maltitol liquid and oil in a weight ratio of 3:3.5:5.5, and the temperature of the syrup was 25°C and the sugar content was 86 degrees Baume) and stirred evenly. The mixture was blended at 900 rpm for 6 min using a food blender RC-7L, during which the syrup adhering to the wall was stirred 1-2 times to ensure that it was fully whipped to form a dense and loose foam protein embryo.

[0040] (2) First, 1.6 parts by weight of oil was added, and then 13 parts by weight of protein powder composite powder was added and mixed at 300 rpm for 8 minutes to obtain a mixture. The protein powder composite powder consisted of soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond crumbs in a weight ratio of 3:2:1:2.5:1:1:1:0.5:0.5:0.5; the oil consisted of phospholipids and white chocolate in a weight ratio of 0.1:1.5.

[0041] (3) Finally, add the mixture into the whipping bowl containing the egg whites and stir at 200 rpm for 2 min until there is no dry powder on the surface. Then, cut the mixture into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0042] The protein bar of this embodiment has a protein content of 24 wt %, a water content of about 9%, and a water activity of 0.54.

[0043] Comparative Example 1 A method for preparing a conventional protein bar, the steps are as follows: First, 2.1 parts by weight of oil (the oil consists of phospholipids, coconut oil and white chocolate in a weight ratio of 0.1:1.5:0.5) and 10 parts by weight of syrup (the syrup consists of oligomaltose liquid, maltitol liquid and glycerol in a weight ratio of 3:2.5:4.5, and the temperature of the syrup is 27°C and the sugar content is 75 degrees Baume) are mixed at 200 rpm for 8 min, and then 12.5 parts by weight of protein powder (the protein powder consists of soy protein isolate powder, instant soy powder, coconut milk powder, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond pieces in a weight ratio of 5:3:1:1:1:0.5:0.5:0.5) are added, mixed evenly, cut, coated with cocoa butter chocolate, packaged in aluminum foil bags, and stored at room temperature to obtain a protein bar embryo (conventional protein bar) with matcha flavor.

[0044] The protein content of the protein bar of this comparative example is 24 wt %, the water content is about 9%, and the water activity is 0.551.

[0045] Comparative Example 2 A method for preparing a protein bar, comprising the following steps: (1) First, 1 part by weight of egg white and 1.1 parts by weight of pure water were blended at 950 rpm for 4 min using a food blender RC-7L, with 2-3 pauses to form a fine egg white bubble base. 4.2 parts by weight of maltitol were boiled to 125°C with a sugar content of 86 degrees Baume. When the temperature of the maltitol dropped to 100°C, the egg white bubble base was poured in and blended at 950 rpm for 4 min to form an aerated embryo.

[0046] (2) 5.1 parts by weight of protein powder and 1.2 parts by weight of cream were mixed at 100 rpm for 4 min to obtain a mixture, wherein the protein powder consisted of concentrated whey protein powder, isolated whey protein powder, cocoa powder and almond chopped in a weight ratio of 1.2:1.2:0.5:1:1.2.

[0047] (3) Finally, add the mixture into a whipping bowl containing an aerated embryo, stir at 150 rpm for 3 min, cut into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0048] The protein content of the protein bar of this comparative example is 26 wt %, the water content is about 9%, and the water activity is 0.61.

[0049] Comparative Example 3 Compared with Example 1, the only difference is that the maltitol liquid is replaced by sorbitol liquid.

[0050] A method for preparing a protein bar based on liquid-gas polymerization filling technology, the steps are as follows: (1) First, 0.8 parts by weight of egg white and 10 parts by weight of syrup (the syrup is composed of oligomaltose liquid, sorbitol liquid and glycerol in a weight ratio of 3:3.5:5.5, and the temperature of the syrup is 25°C and the sugar content is 77 degrees Baume) are mixed evenly, and then beaten at 900 rpm for 6 min using a food mixer RC-7L. During the mixing, the syrup adhering to the wall is stirred 1-2 times to ensure that it is fully whipped to form a dense and loose foamy egg white embryo.

[0051] (2) First add 1.3 parts by weight of oil, then add 11 parts by weight of protein powder composite powder and mix at 300 rpm for 10 minutes to obtain a mixture. The protein powder composite powder is composed of soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond crumbs in a weight ratio of 2:0.3:0.7:1.25:1:1:1:0.75:0.5:0.5; the oil is composed of phospholipids, olive oil and white chocolate in a weight ratio of 0.1:0.8:0.4.

[0052] (3) Finally, add the mixture into the whipping bowl containing the egg white aerated embryo, stir at 200 rpm for 3 min until there is no dry powder on the surface. Then, cut into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0053] The protein bar of this comparative example has a protein content of 24 wt %, a water content of about 9%, and a water activity of 0.542.

[0054] Comparative Example 4 Compared with Example 1, the only difference is that olive oil is replaced by butter.

[0055] A method for preparing a protein bar based on liquid-gas polymerization filling technology, the steps are as follows: (1) First, 0.8 parts by weight of egg white and 12 parts by weight of syrup (the syrup is composed of oligomaltose liquid, maltitol liquid and glycerol in a weight ratio of 3:3.5:5.5, and the temperature of the syrup is 25°C and the sugar content is 77 degrees Baume) are mixed evenly, and then beaten at 900 rpm for 6 min using a food mixer RC-7L. During the mixing, the syrup adhering to the wall is stirred 1-2 times to ensure that it is fully whipped to form a dense and loose foamy egg white embryo.

[0056] (2) First, 1.3 parts by weight of oil was added, and then 11 parts by weight of protein powder composite powder was added and mixed at 300 rpm for 10 minutes to obtain a mixture. The protein powder composite powder was composed of soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatic oatmeal powder, skim milk powder, matcha powder, soy protein granules and almond crumbs in a weight ratio of 2:0.3:0.7:1.25:1:1:1:0.75:0.5:0.5; the oil was composed of phospholipids, cream and white chocolate in a weight ratio of 0.1:0.8:0.4.

[0057] (3) Finally, add the mixture into the whipping bowl containing the egg white aerated embryo, stir at 200 rpm for 3 min until there is no dry powder on the surface. Then, cut into pieces, coat with cocoa butter chocolate, package in aluminum foil bags, and store at room temperature to obtain a protein bar.

[0058] The protein bar of this comparative example has a protein content of 24.3 wt %, a water content of about 9%, and a water activity of 0.52.

[0059] Test Example 1 The protein bars prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were stored in a constant temperature and humidity chamber at 35°C and 55%RH for 6 weeks. The texture, taste, moisture and water activity of the protein bars were examined every week. The results are shown in Table 1.

[0060] Table 1 Shelf life test results

[0061] It can be seen from the experimental data in Table 1 that the protein bar prepared in Example 1 of the present invention is the best formula. During the storage period of 6 weeks, the color does not change much, the water loss is very small, and the taste remains basically unchanged, showing the advantage of continuous and stable quality. It solves the problems of hardening and sticking to teeth that occur in protein bars produced by the current conventional process during storage. The acceptable degree of hardness change during room temperature storage is lower than that of the control group.

[0062] Among them, Comparative Example 1 shows that when the production process is inconsistent, the hardness of the protein bar will increase accordingly. Although it has the effect of improving the hardness of the bar body, the hardness value is still higher than that of Example 1; Compared with Comparative Example 2, Example 1 has a simpler process flow, does not need to be mixed and whipped with water first, and the sugar alcohol does not need to be boiled to a certain sugar content. The storage method is convenient and only needs room temperature; Comparative Examples 3 and 4 show that when the raw material composition of the syrup or oil changes, the hardness of the protein bar increases, and the taste, moisture and water activity are reduced to varying degrees.

[0063] Test Example 2 The protein bars prepared in Example 1, Example 2 and Comparative Example 1 were placed in a constant temperature and humidity chamber at 35°C and 55%RH (accelerated group) and at room temperature of 25°C (normal temperature group) for 6 weeks, respectively. The color value changes of each week are shown in Tables 2 and Figure 2 shown.

[0064] Table 2 Color value changes

[0065] From the experimental data in Table 2 and Figure 2 It can be seen that the protein bars prepared in Examples 1 and 2 of the present invention did not change color significantly during the 6-week storage period, but changed color (slightly weakened) in the 4th week, thus showing the advantage of continuous and stable quality; in comparison, the color of Comparative Example 1 (conventional bar) changed slightly in the 3rd week, and the color of the bar body changed faster. Therefore, the protein bars prepared in the examples of the present invention can better show the advantage of continuous and stable quality.

[0066] Test Example 3 Hardness test conditions: The protein bars prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were placed in a constant temperature and humidity chamber at 35°C and 55%RH for 7 weeks. The hardness changes of each week were as follows: Figure 3 shown.

[0067] from Figure 3 It can be seen that during the acceleration period (35°C, 55% RH), the hardness of the protein bars prepared in Examples 1 to 4 remained relatively small and was significantly lower than that in Comparative Example 1, indicating that compared with conventional bars, the use of liquid-gas polymerization filling technology can effectively improve the situation in which high-protein bars are easily hardened and difficult to eat during storage; for Comparative Examples 2 to 4, their hardness was higher than that in Example 1, and their taste was slightly worse.

[0068] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing protein bars based on liquid-gas polymerization filling technology, characterized in that: The steps include: (1) firstly whipping the liquid-gas polymer composition and the syrup to form a loose foam embryo; (2) mixing the protein powder composite powder with oil to obtain a mixture; (3) Finally, the embryo and the mixture are stirred and formed to obtain: The syrup in step (1) comprises glycerol, maltitol liquid, and isomaltooligosaccharide liquid, and the oil in step (2) is selected from two or three of phospholipids, vegetable oils, and chocolate.

2. The method according to claim 1, characterized in that The vegetable oil is coconut oil, sunflower seed oil or olive oil.

3. The method according to claim 1, characterized in that The liquid-gas polymerization composition is selected from one or more of egg protein powder, rice foaming powder, a gelatin aqueous solution with a mass percentage concentration of 35-45%, and a pectin aqueous solution with a mass percentage concentration of 30-40%.

4. The method according to claim 3, characterized in that The sugar content of the syrup is 70-90 degrees Baume, and the temperature of the syrup is 20-30°C.

5. The method according to claim 4, characterized in that The mass ratio of the liquid-gas polymerization composition to the syrup is 0.1-2:8-14.

6. The method according to claim 1, characterized in that The protein powder composite powder in step (2) comprises soy protein isolate powder, concentrated whey protein powder, concentrated milk protein powder, pea protein powder, resistant dextrin, enzymatically hydrolyzed oatmeal powder, skimmed milk powder, matcha powder, soy protein granules and almond shreds.

7. The method according to claim 1, characterized in that The mass ratio of the protein powder composite powder to the oil is 6-10:

1.

8. The method according to claim 1, characterized in that The whipping speed in step (1) is 700-1000 rpm, and the whipping time is 3-10 min; the mixing in step (2) needs to be stirred at 200-500 rpm for 6-15 min; the stirring speed in step (3) is 100-300 rpm, and the stirring time is 2-10 min.

9. A protein bar prepared by the method according to any one of claims 1 to 8.

10. The protein bar according to claim 9, characterized in that The protein bar has a protein content of 15-28wt%, a moisture content of no more than 10%, and a water activity of no more than 0.8.

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