Apricot kernel and radix asparagi energy bar capable of continuously supplying energy and preparation method thereof

Abstract

The invention provides an almond and radix asparagi energy bar capable of continuously supplying energy and a preparation method thereof, and belongs to the technical field of energy bars. The energy bar capable of continuously supplying energy comprises the following components in parts by mass: 120-180 parts of a grain compound, 40-60 parts of a protein powder compound, 10-20 parts of a grease compound, 15-25 parts of a syrup compound, 3-6 parts of almonds and 0.5-1 part of a radix asparagi extract. According to the invention, the syrup compound is wrapped in the microcapsule with a specific wall material, the wall material of the syrup compound microcapsule comprises sodium alginate and carboxymethyl starch, the slow release of energy in the energy bar is realized by adjusting the ratio of the sodium alginate to the carboxymethyl starch, the grain compound in the energy bar is a coarse grain component, the digestion is slow after intake, and the energy bar has a good energy absorption effect. According to the health-care food, energy can be continuously released, satiety can be maintained, the blood sugar level cannot be sharply increased in a short time, postprandial blood sugar load can be improved, and meanwhile, almonds and radix asparagi can also play roles in nourishing yin and moistening lung.

Description

Technical Field

[0001] The present invention relates to the technical field of energy bars, and particularly to an almond asparagus energy bar with continuous energy supply and a preparation method thereof. Background Art

[0002] An energy bar is a convenient, fast, nutritionally comprehensive, and quick energy-supplementing bar-shaped food, mainly composed of components such as carbohydrates, proteins, fats, vitamins, and minerals. Due to its high-quality proteins, carbohydrates, and other nutrients, and its advantages of small size and light weight, it is particularly suitable for athletes, fitness enthusiasts, wilderness survival personnel, and weight loss people, and can be extended to the fields of military and aerospace foods.

[0003] Existing energy bar foods are mainly of the type that can quickly supplement energy during exercise. The sugars in them are scientifically combined with monosaccharides, disaccharides, and oligosaccharides. Monosaccharides and disaccharides can quickly provide energy, while oligosaccharides can release energy relatively continuously and gently to ensure rapid and continuous energy supply during exercise and enhance exercise ability. However, this type of energy bar is mainly suitable for supplementing energy during exercise and cannot provide continuous energy for a longer time.

[0004] In addition, the functions of existing energy bars are relatively single, and their main function is to supplement energy and nutritional elements for the human body. Therefore, enriching the functions of energy bars has become a trend in the development of energy bars. Based on this, the present invention provides an energy bar with the effects of nourishing yin and moistening the lungs, and relieving cough and resolving phlegm. Summary of the Invention

[0005] In view of this, the present invention provides an energy bar with continuous energy supply and a preparation method thereof. The present invention prepares a syrup complex into microcapsules, solves the problem that the energy bar cannot provide continuous energy, and adds almond powder and asparagus extract to the energy bar, which has the effects of nourishing yin and moistening the lungs, and relieving cough and resolving phlegm.

[0006] In order to achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0007] The present invention provides an energy bar with continuous energy supply, comprising the following components in parts by mass: 120-180 parts of a cereal complex, 40-60 parts of a protein powder complex, 10-20 parts of an oil complex, 15-25 parts of a syrup complex, 3-6 parts of almonds, and 0.5-1 part of asparagus; the syrup complex is a syrup complex microcapsule, and the wall material of the syrup complex microcapsule comprises sodium alginate and carboxymethyl starch, and the mass ratio of sodium alginate to carboxymethyl starch is 1:1.5-2.5.

[0008] Preferably, the cereal complex comprises two or more of corn, oats, millet, brown rice, and buckwheat.

[0009] Preferably, the protein powder complex includes concentrated whey protein, soy protein isolate, and zein; the mass ratio of the concentrated whey protein, soy protein isolate, and zein is 8-12:15-20:17-28.

[0010] Preferably, the oil complex includes coconut oil, linseed oil, and soy lecithin; the mass ratio of the coconut oil, linseed oil, and soy lecithin is 5-9:3-7:2-4.

[0011] Preferably, the syrup complex includes glucose, sucrose, and maltooligosaccharide; the mass ratio of the glucose, sucrose, and maltooligosaccharide is 4-8:6-9:5-8.

[0012] Preferably, the preparation of the syrup complex microcapsule includes the following steps:

[0013] S1. Mix sodium alginate, carboxymethyl starch, and the syrup complex with water to obtain solution A; the mass concentration of sodium alginate is 2-3%, and the mass ratio of sodium alginate to the syrup complex is 1:0.8-1.2;

[0014] S2. Spray solution A into the stirred calcium chloride solution and fix for 20-50 min to obtain the syrup complex microcapsule.

[0015] Preferably, the mass concentration of the calcium chloride solution is 2-4%, and the stirring speed is 500-1000 rpm.

[0016] The present invention also provides a preparation method of the energy bar, including the following steps:

[0017] (1) Bake the cereal complex and almonds and then grind them into powder;

[0018] (2) Mix the cereal complex powder, protein powder complex, oil complex, almond powder, asparagus extract, and syrup complex microcapsule, and then bake, ripen, form, and cut to obtain the product.

[0019] Preferably, the particle size of the powder is 80-100 mesh.

[0020] Preferably, the temperature of the baking and ripening for forming is 100-120 °C, and the time of the baking and ripening for forming is 10-15 min.

[0021] By adopting the above technical solutions, the present invention has the following beneficial effects: The present invention provides an energy bar with continuous energy supply, which comprises the following components in parts by mass: 120-180 parts of cereal complex, 40-60 parts of protein powder complex, 10-20 parts of oil complex, and 15-25 parts of syrup complex. In the present invention, the syrup complex is encapsulated in microcapsules with a specific wall material. The wall material of the syrup complex microcapsules comprises sodium alginate and carboxymethyl starch. By adjusting the ratio of the two, the slow release of energy in the energy bar is achieved. The syrup complex of the present invention comprises glucose, sucrose, and maltooligosaccharide, and the mass ratio of the three is 4-8:6-9:5-8, forming a stepped energy supply combination of monosaccharides, disaccharides, and oligosaccharides. The cereal complex is a coarse grain component, which is slowly digested after ingestion, can continuously release energy and maintain a sense of fullness, will not cause a sharp increase in blood sugar level in a short time, and helps to improve the postprandial blood sugar load. Almonds and asparagus extracts are added to the energy bar of the present invention, which has the effects of nourishing yin and moistening the lungs, resolving phlegm, and relieving cough. Detailed Embodiments

[0022] The present invention provides an asparagus almond energy bar with continuous energy supply, which comprises the following components in parts by mass: 120-180 parts of cereal complex, 40-60 parts of protein powder complex, 10-20 parts of oil complex, 15-25 parts of syrup complex, 3-6 parts of almonds, and 0.5-1 part of asparagus extract; the syrup complex is a syrup complex microcapsule, the wall material of the syrup complex microcapsule comprises sodium alginate and carboxymethyl starch, and the mass ratio of sodium alginate to carboxymethyl starch is 1:1.5-2.5.

[0023] In the present invention, the parts by mass of the cereal complex are 120-180 parts, further preferably 140-160 parts, and more preferably 150 parts;

[0024] The parts by mass of the protein powder complex are 40-60 parts, further preferably 45-55 parts, and more preferably 50 parts;

[0025] The parts by mass of the oil complex are 10-20 parts, further preferably 12-18 parts, and more preferably 15 parts;

[0026] The parts by mass of the syrup complex are 15-25 parts, further preferably 18-23 parts, and more preferably 20 parts;

[0027] The parts by mass of the almonds are 3-6 parts, further preferably 4-5 parts, and more preferably 4.5 parts;

[0028] The parts by mass of the asparagus extract are 0.5-1 part, further preferably 0.6-0.9 part, and more preferably 0.8 part.

[0029] In the present invention, the cereal complex includes two or more of corn, oats, millet, brown rice, and buckwheat; the protein powder complex includes concentrated whey protein, soy protein isolate, and zein; the mass ratio of the concentrated whey protein, soy protein isolate, and zein is 8-12:15-20:17-28, further preferably 9-11:17-19:20-25, and more preferably 10:18:23. The oil complex of the present invention includes coconut oil, linseed oil, and soy lecithin; the mass ratio of the coconut oil, linseed oil, and soy lecithin is 5-9:3-7:2-4, further preferably 6-8:4-6:2.5-3.5, and more preferably 7:5:4. The syrup complex includes glucose, sucrose, and maltodextrin; the mass ratio of the glucose, sucrose, and maltodextrin is 4-8:6-9:5-8, further preferably 5-7:7-8:6-7, and more preferably 6:7.5:6.5.

[0030] In the present invention, the method for preparing the syrup complex microcapsules includes the following steps:

[0031] S1. Mix sodium alginate, carboxymethyl starch, and the syrup complex with water to obtain solution A; the concentration of sodium alginate is 2-3%, and the mass ratio of sodium alginate to the syrup complex is 1:0.8-1.2;

[0032] S2. Spray solution A into a stirred calcium chloride solution and fix it for 20-50 minutes to obtain the syrup complex microcapsules.

[0033] In the present invention, first, sodium alginate, carboxymethyl starch, and the syrup complex are mixed with water to obtain solution A. The mass concentration of sodium alginate is 2-3%, further preferably 2.2-2.8%, and more preferably 2.5%; the mass ratio of sodium alginate to carboxymethyl starch is 1:1.5-2.5, further preferably 1:1.8-2.2, and more preferably 1:2; the mass ratio of sodium alginate to the syrup complex is 1:0.8-1.2, further preferably 1:0.9-1.1, and more preferably 1:1.

[0034] In the present invention, solution A is sprayed into a stirred calcium chloride solution for fixation to obtain syrup complex microcapsules. The mass concentration of the calcium chloride solution is 2-4%, further preferably 2.5-3.5%, and more preferably 3%; the stirring speed is 500-1000 rpm, further preferably 700-900 rpm, and more preferably 800 rpm; in the present invention, it is preferred to inject solution A into a microfluidic device for spraying, and the spraying flow rate is 2-3 mm / s, further preferably 2.3-2.7 mm / s, and more preferably 2.5 mm / s; the fixation time is 20-50 min, further preferably 30-40 min, and more preferably 35 min.

[0035] The present invention also provides a method for preparing the asparagus almond energy bar, comprising the following steps:

[0036] (1) Roast the cereal complex and almonds and grind them into powder;

[0037] (2) Mix the cereal complex powder, protein powder complex, oil complex, almond powder, asparagus extract and syrup complex microcapsules, and bake, ripen, form and cut them to obtain the product.

[0038] In the present invention, the cereal complex and almonds are first roasted and ground into powder. The particle size of the powder is 80-100 mesh, more preferably 90 mesh. Then, the cereal complex powder, protein powder complex, oil complex, almond powder, asparagus extract and syrup complex microcapsules are mixed, and baked, ripened, formed and cut to obtain the product. The temperature for baking, ripening and forming is 100-120 °C, further preferably 105-115 °C, and more preferably 110 °C; the time for baking, ripening and forming is 10-15 min, further preferably 11-14 min, and more preferably 12 min.

[0039] The technical solutions provided by the present invention will be described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0040] Example 1

[0041] A sustained energy-supplying asparagus almond energy bar is made from the following components: 120 kg of cereal complex (including 70 kg of corn and 50 kg of oats), 40 kg of protein powder complex (8 kg of concentrated whey protein, 15 kg of soy protein isolate and 17 kg of zein), 10 kg of oil complex (5 kg of coconut oil, 3 kg of linseed oil and 2 kg of soy lecithin), 15 kg of syrup complex (4 kg of glucose, 6 kg of sucrose and 5 kg of maltodextrin), 3 kg of almonds and 0.5 kg of asparagus extract.

[0042] Preparation of composite syrup microcapsules: Sodium alginate, carboxymethyl starch and syrup complex are mixed with water to obtain solution A. In solution A, the mass concentration of sodium alginate is 2%, the mass concentration of carboxymethyl starch is 3%, and the mass concentration of composite syrup is 1.6%. Inject solution A into a microfluidic device, control the flow rate of the injection device to be 2 mm / s, and inject it into a calcium chloride solution with a mass concentration of 2% and a stirring speed of 500 rpm, and fix it for 20 minutes to obtain syrup complex microcapsules.

[0043] Preparation of continuously energy-supplying energy bars: Bake the cereal complex and almonds and grind them into a powder with a mesh size of 80. Mix the cereal complex powder, protein powder complex, oil complex, almond powder, asparagus extract and syrup complex microcapsules evenly, bake and ripen at 100 °C for 15 minutes to form a shape, and then cut to obtain the product.

[0044] Example 2

[0045] A continuously energy-supplying asparagus almond energy bar is made from the following components: 150 kg of cereal complex (80 kg of millet, 70 kg of buckwheat), 50 kg of protein powder complex (10 kg of concentrated whey protein, 18 kg of soy protein isolate and 22 kg of zein), 15 kg of oil complex (7 kg of coconut oil, 5 kg of linseed oil and 3 kg of soy lecithin), 20 kg of syrup complex (6 kg of glucose, 7 kg of sucrose and 7 kg of oligosaccharides), 4 kg of almonds and 0.7 kg of asparagus extract.

[0046] Preparation of composite syrup microcapsules: Sodium alginate, carboxymethyl starch and syrup complex are mixed with water to obtain solution A. In solution A, the mass concentration of sodium alginate is 2.5%, the mass concentration of carboxymethyl starch is 5%, and the mass concentration of composite syrup is 2.5%. Inject solution A into a microfluidic device, control the flow rate of the injection device to be 2.3 mm / s, and inject it into a calcium chloride solution with a mass concentration of 2.7% and a stirring speed of 800 rpm, and fix it for 35 minutes to obtain syrup complex microcapsules.

[0047] Preparation of continuously energy-supplying energy bars: Bake the cereal complex and almonds and grind them into a powder with a mesh size of 90. Mix the cereal complex powder, protein powder complex, oil complex, almond powder, asparagus extract and syrup complex microcapsules, bake and ripen at 110 °C for 12 minutes to form a shape, and then cut to obtain the product.

[0048] Example 3

[0049] An energy bar with continuous energy supply is made from the following components: 180 kg of cereal complex (60 kg of brown rice, 50 kg of millet, 70 kg of buckwheat), 60 kg of protein powder complex (12 kg of concentrated whey protein, 20 kg of soy protein isolate, and 28 kg of zein), 20 kg of oil complex (9 kg of coconut oil, 7 kg of linseed oil, and 4 kg of soy lecithin), 25 kg of syrup complex (8 kg of glucose, 9 kg of sucrose, and 8 kg of maltodextrin), 6 kg of almonds, and 1 kg of asparagus extract.

[0050] Preparation of composite syrup microcapsules: Sodium alginate, carboxymethyl starch, and syrup complex are mixed with water to obtain solution A. In solution A, the mass concentration of sodium alginate is 3%, the mass concentration of carboxymethyl starch is 7.5%, and the mass concentration of composite syrup is 3.6%. Solution A is injected into a microfluidic device, and the flow rate of the injection device is controlled at 3 mm / s and injected into a calcium chloride solution with a mass concentration of 3% and a stirring speed of 1000 rpm, and fixed for 50 minutes to obtain syrup complex microcapsules.

[0051] Preparation of the energy bar with continuous energy supply: The cereal complex is baked and then ground into a powder of 100 mesh. The cereal complex powder, protein powder complex, oil complex, almond powder, asparagus extract, and syrup complex microcapsules are mixed, baked and cooked at 120 °C for 10 minutes to form a shape, and then cut to obtain the product.

[0052] Comparative Example 1

[0053] Different from Example 1, the composite syrup was not prepared into microcapsules.

[0054] Comparative Example 2

[0055] Different from Example 1, the carboxymethyl starch was replaced with an equal mass of chitosan.

[0056] Comparative Example 3

[0057] Different from Example 1, the mass ratio of sodium alginate to carboxymethyl starch is 1:1.

[0058] Experimental Example 1

[0059] Healthy Kunming mice, half male and half female, with an average weight of 20 g, were purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd. They were fed adaptively for one week, housed separately in cages, with free access to food and water, and randomly divided into 7 groups, with 20 mice in each group.

[0060] Feeding method: The energy bars in Examples 1-3 and Comparative Examples 1-3 were respectively crushed into the size of soybeans, and then replaced 50% of the standard diet feed (calculated based on 10 g of feed consumed by each mouse per day) to feed the mice. The control group was only fed with the standard diet feed. The daily feed was put in without residue, and the mice were continuously fed for 14 days with free drinking water. 12 hours after the last feeding, the weighted mice (lead wire with a load of 5% of the body weight at the tail) were placed in a swimming tank with a water depth of 30 cm and a water temperature of 30 ± 2 °C to swim. The stopwatch was used to record the time from the mouse entering the water until it could not surface for 8 s with its head completely submerged, and this time was defined as the exhaustive swimming time. The results are shown in Table 1.

[0061] Table 1 Exhaustive swimming time of mice in each group

[0062] Group Swimming time / min Example 1 25.3±2.3 Example 2 27.1±2.5 Example 3 26.8±2.7 Comparative Example 1 15.7±1.7 Comparative Example 2 18.5±1.8 Comparative Example 3 20.4±1.8 Control Group 12.3±1.5

[0063] As can be seen from Table 1, the exhaustive swimming time of the mice in Examples 1-3 was significantly higher than that in Comparative Examples 1-3 and the control group, indicating that the energy bar of the present invention has a good sustained-release effect and can continuously supply energy.

[0064] Experimental Example 2

[0065] Healthy Kunming mice, half male and half female, with an average body weight of 20 g, were purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd. After one week of adaptive feeding, they were housed in separate cages with free diet and water, and randomly divided into 6 groups with 20 mice in each group.

[0066] Feeding method: The energy bars in Examples 1-3 and Comparative Examples 1-3 were respectively crushed into the size of soybeans, and then replaced 50% of the standard diet feed (calculated based on 10 g of feed consumed by each mouse per day) to feed the mice. The control group was only fed with the standard diet feed, and the daily feed was put in without residue.

[0067] Training plan: After 3 days of adaptive feeding for each group of mice, they were adaptively swum in a swimming pool with a water temperature of 35 °C and a water depth of 40 cm for 30 min, and then weighted at the tail with a weight of 2% of their own body weight for the following training: 40 min on the first day, 60 min on the second day, 80 min on the third day, and from the fourth to the seventh day, the weighted weight was 4% of their own body weight for the following training: 20 min on the fourth day, 30 min on the fifth day, 40 min on the sixth day, and 40 min on the seventh day.

[0068] 24 hours after the last training, each group ate, swam for 30 min with a 4% body weight load at the tail and then was sacrificed. The mice were immediately sacrificed after getting out of the water, and the quadriceps femoris and liver were quickly taken and placed in liquid nitrogen, and then stored at -80 °C. The muscle glycogen and liver glycogen were measured by the anthrone method. The results are shown in Table 2.

[0069] Table 2 Contents of liver glycogen and muscle glycogen in mice in each group after quantitative load (mg / g wet tissue)

[0070]

[0071]

[0072] Glycogen is the main energy source during long-term exercise and can reflect the body's energy reserves. As can be seen from Table 2, the energy bar of the present invention can increase the liver glycogen and muscle glycogen reserves of mice, thereby increasing the duration of continuous energy supply.

[0073] Experimental Example 3

[0074] The energy bars prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were cut into strips (30 per strip), placed in a sealed bag and sealed, and subjected to an accelerated test in a constant temperature incubator at 37°C. The hardness was measured using a TA.XTC physical property texture analyzer on days 0, 15, and 30. Four measurement points were taken on each energy bar, first measuring the middle and then the two ends, with a distance of more than 1 cm between each measurement point. After removing the maximum and minimum values, the average value was taken. The results are shown in Table 3.

[0075] Table 3 Hardness measurement results of energy bars in different groups

[0076]

[0077] As can be seen from Table 3, the energy bar of the present invention can slow down the hardening speed. This is because the present invention wraps the syrup complex in microcapsules, which hinders the contact between the reducing sugar and protein in the syrup complex, inhibits the Maillard reaction, slows down the hardening of the energy bar, and extends the shelf life.

[0078] Experimental Example 4

[0079] Healthy Kunming mice with an average body weight of 20 g were randomly divided into five groups, namely Experimental Group 1, Experimental Group 2, Experimental Group 3, the blank group, and the ammonium chloride positive control group, with 20 mice in each group. In Experimental Groups 1 to 3, the energy bars in Examples 1 to 3 were crushed into the size of soybean grains and then replaced 50% of the standard diet feed (calculated based on 10 g of feed per mouse per day) to feed the mice. The ammonium chloride positive control group was gavaged with a dose of 0.5 g / kg, and the administration volume was 20 mL / kg. The blank group was given an equal volume of pure water. They were continuously fed for 7 days. 12 h before the last administration, the mice were fasted. 0.5 h after the last administration, 10 mL / kg of 5% phenol red saline solution was intraperitoneally injected into the mice. 0.5 h later, the mice were sacrificed by decapitation. The tissues around the trachea were dissected, and a section of the trachea from the thyroid cartilage to the tracheal bifurcation was cut and placed in a test tube containing alkaline saline (2 mL of saline + 0.1 mL of 5% sodium bicarbonate) solution. After standing at room temperature for 2 h, the tracheal eluate was measured for its absorbance at a wavelength of 546 nm using a UV-visible spectrophotometer, and the phenol red content in the trachea of each mouse was calculated through the phenol red standard curve. The results are shown in Table 4.

[0080] Effect of each group on expectorant effect in mice in Table 4

[0081] Group Phenol red concentration (μg / mL) Blank Group 1.60±0.38 Ammonium chloride positive control group 2.85±0.64 Test Group 1 2.33±0.53 Test Group 2 2.45±0.79 Test Group 3 2.25±0.80

[0082] The results showed that, compared with the control group, the positive control group and experimental groups 1 - 3 could significantly increase the excretion amount of phenol red, indicating that the energy bar of the present invention can nourish yin and moisten the lungs and has a good expectorant effect.

[0083] As can be seen from the above embodiments, the present invention provides an energy bar with continuous energy supply and its preparation method. The energy bar prepared by the present invention can nourish yin and moisten the lungs, supply energy continuously, and slow down the hardening speed.

[0084] The above are only the preferred embodiments of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. An almond and asparagus energy bar with continuous energy supply, characterized in that: The invention comprises the following components in parts by mass: 120-180 parts of a cereal compound, 40-60 parts of a protein powder compound, 10-20 parts of a fat compound, 15-25 parts of a syrup compound, 3-6 parts of almonds and 0.5-1 part of an asparagus extract; the syrup compound is a syrup compound microcapsule, the wall material of the syrup compound microcapsule comprises sodium alginate and carboxymethyl starch, and the mass ratio of the sodium alginate to the carboxymethyl starch is 1:1.5-2.

5.

2. The almond and asparagus energy bar according to claim 1, characterized in that: The cereal complex comprises two or more of corn, oats, millet, brown rice and buckwheat.

3. The almond and asparagus energy bar according to claim 1, characterized in that: The protein powder complex comprises concentrated whey protein, isolated soy protein and zein; the mass ratio of the concentrated whey protein, isolated soy protein and zein is 8-12:15-20:17-28.

4. The almond and asparagus energy bar according to claim 1, characterized in that: The oil complex comprises coconut oil, linseed oil and soybean lecithin; the mass ratio of the coconut oil, linseed oil and soybean lecithin is 5-9:3-7:2-4.

5. The almond and asparagus energy bar according to claim 1, characterized in that: The syrup complex comprises glucose, sucrose and maltooligosaccharide; the mass ratio of the glucose, sucrose and maltooligosaccharide is 4-8:6-9:5-8.

6. The almond and asparagus energy bar according to claim 1, characterized in that: The preparation of the syrup complex microcapsules comprises the following steps: S1. Mixing sodium alginate, carboxymethyl starch and syrup complex with water to obtain solution A; the mass concentration of sodium alginate is 2 to 3%, and the mass ratio of sodium alginate to syrup complex is 1:0.8 to 1.2; S2. Spray solution A onto the stirred calcium chloride solution and fix it for 20 to 50 minutes to obtain syrup complex microcapsules.

7. The almond and asparagus energy bar according to claim 6, characterized in that: The mass concentration of the calcium chloride solution is 2-4%, and the stirring speed is 500-1000 rpm.

8. The method for preparing the almond and asparagus energy bar according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) roasting the cereal compound and almonds and grinding them into powder; (2) The cereal compound powder, the protein powder compound, the oil compound, the almond powder, the asparagus extract and the syrup compound microcapsules are mixed, baked, ripened, formed and cut to obtain the product.

9. The preparation method according to claim 8, characterized in that: The particle size of the powder is 80-100 meshes.

10. The preparation method according to claim 8, characterized in that: The temperature of the baking and curing molding is 100-120° C., and the time of the baking and curing molding is 10-15 minutes.

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