Mongolian oak starch-containing sugar-controlling energy bar and preparation method thereof

Abstract

The invention discloses a sugar-controlling energy bar containing Mongolian oak starch and a preparation method thereof, and belongs to the technical field of functional food. The invention solves the problems of single nutrition and rough taste of the traditional energy bar, and provides a functional food with balanced nutrition, continuous energy supply and good palatability. The energy bar is prepared from tartary buckwheat chiral inositol, an inonotuso bliquus extract, tea polyphenol, pumpkin seed peptide, Cr < 3 + >, Mongolian oak starch, chia seed powder, konjaku flour, radix puerariae powder, radix polygonati officinalis powder and other raw materials through the processes of alcohol extraction, vacuum freeze-drying, mixing forming and the like. The energy bar can realize continuous supply of energy through the action of various natural components, and meanwhile, plays a positive role in the aspects of regulating body metabolism and the like. The raw materials are mostly from natural plants, are high in safety and balanced in nutrition, and are matched with the crushed nuts, fructo-oligosaccharide and other components to improve the taste, so that a convenient food choice with nutrition, palatability and functionality is provided for consumers.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically, it relates to a sugar-controlled energy bar containing Mongolian oak starch and its preparation method. Background Technology

[0002] In today's fast-paced life, energy bars have become widely popular as convenient nutritional supplements. However, the formulation of traditional energy bars often has certain limitations, with their main ingredients being refined grains, sucrose, and hydrogenated oils. These ingredients are easily digested and absorbed by the body, making it difficult to achieve a slow release and sustained supply of energy, which may cause problems for some people who are concerned about their daily health.

[0003] To optimize the consumption experience of energy bars, some improved products have emerged on the market, but they still face many challenges in practical application. Some products rely too heavily on artificial sweeteners or dietary fiber to replace traditional ingredients in order to adjust the nutritional structure, which often results in a rough texture and monotonous flavor, making it difficult to gain widespread consumer acceptance. Other products, while performing well in short-term energy replenishment, are insufficient in terms of nutritional balance and long-term suitability, failing to meet people's deeper needs for healthy foods.

[0004] Therefore, developing an energy bar that meets the core health needs of the human body, while also providing rich nutrition, good taste, and suitable storage period has become an important direction that the food processing industry urgently needs to explore. Summary of the Invention

[0005] The purpose of this invention is to provide a sugar-controlling energy bar containing Mongolian oak starch and its preparation method. This energy bar can... With natural and highly safe ingredients, primarily derived from natural plants such as buckwheat and birch polypore, this energy bar better meets consumers' demand for natural and healthy foods compared to some energy bars that contain chemically synthesized ingredients. It reduces potential side effects and allergy risks, making it suitable for long-term consumption. Traditional energy bars mainly consist of carbohydrates and proteins, focusing on rapid energy replenishment. However, this invention's energy bar incorporates ingredients such as buckwheat chiral inositol and birch polypore extract, which not only replenish energy but also play a role in regulating metabolism and preventing chronic diseases, providing consumers with a more functional option and meeting their higher-level needs for healthy foods.

[0006] To address the aforementioned technical problems, the present invention adopts the following technical solution: The purpose of this invention is to provide a sugar-controlling energy bar containing Mongolian oak starch, wherein the energy bar comprises the following raw materials in parts by weight: 0.5-2 parts of buckwheat chiral inositol, 0.5-2 parts of birch polyphenol extract, 0.5-2 parts of tea polyphenols, 1-3 parts of pumpkin seed peptide, and Cr. 3+0.01-0.05 parts, Mongolian oak starch 10-20 parts, chia seed powder 3-5 parts, konjac powder 2-4 parts, kudzu root powder 2-4 parts, Solomon's seal powder 1-3 parts, fructooligosaccharides 5-10 parts and chopped nuts 5-10 parts, vegetable oil 0.5-2 parts and edible gum 0.5-2 parts, water 11-24 parts.

[0007] Furthermore, the tea polyphenols and pumpkin seed peptides mentioned are commercially available.

[0008] Further specifying, the nuts are almonds or walnuts.

[0009] Further specifying, the vegetable oil is olive oil or flaxseed oil.

[0010] Another objective of this invention is to provide a method for preparing any of the above-mentioned energy bars, comprising the following steps: Step 1: Mix fructooligosaccharides, gum arabic, vegetable oil and an appropriate amount of water, and stir in a 50°C water bath until completely dissolved to obtain mixture A; Step 2: Mix Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder, and water evenly, then steam for 10-15 minutes. Slowly add this mixture to mixture A for initial mixing. Add baking powder and chopped nuts, and stir for 2 minutes. Add buckwheat chiral inositol, pumpkin seed peptides, birch polysaccharide extract, tea polyphenols, and Cr³⁺. + Add an appropriate amount of water to the mixture and add it to the mixture that has been initially mixed with flour. Mix again for about 5 minutes until the dough is even and has a suitable consistency. Let the dough rest for 5 minutes. If the dough has the right stickiness, it does not need to rest. Step 3: Roll out the dough, place it in a mold, press it down, cut it into strips, bake it at 80°C for 20 minutes, cool it down, and you will get the energy bars.

[0011] The sugar-controlling energy bars of this invention use ingredients that each have unique effects. The specific functions of each ingredient are described below: (1) Mongolian oak starch: Mongolian oak starch is rich in carbohydrates, of which amylose accounts for about 31.4%. Amylose molecules easily form a tight double helix structure through hydrogen bonding, which then aggregates to form highly ordered crystalline regions. This structure makes it difficult for amylase to approach and hydrolyze glycosidic bonds, resulting in a slower digestion and absorption process in the human small intestine. This allows for the gradual release of energy, providing continuous energy support to the body and avoiding the discomfort that may result from rapid energy release. At the same time, it can be fermented and utilized by probiotics in the intestine. The short-chain fatty acids produced by fermentation help regulate the balance of intestinal flora and improve the overall health of the intestine. A healthy intestinal environment is crucial for the effective absorption of nutrients and the normal metabolism of the body.

[0012] (2) Buckwheat chiral inositol: This is a unique active ingredient in buckwheat that can significantly improve insulin sensitivity and reduce insulin resistance. When ingested by the human body, it can promote the uptake and utilization of glucose by cells and accelerate the metabolism of glucose in the body. At the same time, it can also regulate fat metabolism and reduce the accumulation of fat in the body, which has a positive effect on preventing blood sugar problems caused by obesity.

[0013] (3) Pumpkin seed peptides: Pumpkin seed peptides are small molecule peptides extracted from pumpkins, which have the effect of inhibiting the activity of α-glucosidase. α-glucosidase can catalyze the breakdown of carbohydrates into glucose, while the inhibitory effect of pumpkin seed peptides on this enzyme can slow down the digestion and absorption of carbohydrates, allowing glucose to be released slowly into the bloodstream. In addition, pumpkin seed peptides are also rich in amino acids, which can provide certain nutritional support for the human body.

[0014] (4) Cr 3＋ Chromium ions are one of the essential trace elements for the human body and are an important component of glucose tolerance factor. Chromium ions can enhance insulin activity, promote the binding of insulin to receptors, and improve the body's efficiency in utilizing glucose. A deficiency of chromium ions may lead to disorders of glucose metabolism.

[0015] (5) Birch polypore extract: It contains a variety of active ingredients, such as polysaccharides and triterpenoids, which have significant antioxidant and hypoglycemic effects. It can remove free radicals in the body, reduce the damage of oxidative stress to pancreatic islet cells, and protect pancreatic islet function.

[0016] (6) Tea polyphenols: The main active ingredients in tea, with strong antioxidant properties. They can inhibit the activity of digestive enzymes such as sucrase and α-amylase in the intestine, thus slowing down the digestion and absorption of carbohydrates. In addition, tea polyphenols can protect vascular endothelial cells and have a positive protective effect on cardiovascular health.

[0017] (7) Chia seed powder: Rich in dietary fiber, protein, unsaturated fatty acids, and other nutrients. The abundant dietary fiber increases satiety, slows gastric emptying, and reduces food intake. Simultaneously, dietary fiber can absorb sugars and fats in the intestines, reducing their absorption. The unsaturated fatty acids in chia seeds, such as Omega-3 fatty acids, improve vascular function.

[0018] (8) Konjac powder: The main component is glucomannan, which is a water-soluble dietary fiber. It has strong water absorption and swelling properties. After entering the gastrointestinal tract, it forms a gel-like substance, which can slow down the absorption rate of glucose. Glucomannan can also promote intestinal peristalsis, prevent constipation, and maintain normal intestinal digestive function.

[0019] (9) Kudzu root powder: It contains active ingredients such as puerarin, which can dilate blood vessels and improve blood circulation. It can inhibit platelet aggregation and reduce blood viscosity. Kudzu root powder has a delicate taste and can increase the smooth taste of energy bars.

[0020] (10) Polygonatum odoratum powder: It is a good product that is both food and medicine, and has the effects of nourishing yin and moisturizing dryness. It can improve the body's immunity and enhance the body's resistance to diseases.

[0021] (11) Fructooligosaccharides: These are functional oligosaccharides that are a high-quality nutrient source for intestinal probiotics. They can promote the proliferation of probiotics and regulate the balance of intestinal flora. After the proliferation of probiotics, they can inhibit the growth of harmful bacteria, improve the intestinal environment, and help improve the intestinal absorption of nutrients. They also have a certain sweetness, which can improve the taste of energy bars and reduce dependence on refined sugars such as sucrose.

[0022] (12) Crushed nuts (almond crumbs, walnut crumbs, etc.): Crushed nuts are rich in high-quality protein, unsaturated fatty acids, vitamins and minerals. The addition of crushed nuts can increase the crispy texture of the energy bars, enrich the taste layers, and improve consumer acceptance.

[0023] (13) Olive oil and flaxseed oil: Olive oil is rich in monounsaturated fatty acids, and flaxseed oil is rich in Omega-3 fatty acids. These unsaturated fatty acids help protect the cardiovascular system. In the preparation of energy bars, vegetable oils can help the ingredients blend better, improve the texture of the energy bars, and make them softer and more palatable.

[0024] (14) Gum arabic and edible gum: mainly used for thickening, stabilizing and shaping. They increase the viscosity of the materials, making the raw materials more tightly bound, which facilitates the pressing and shaping of energy bars and prevents them from breaking during storage and transportation. They also improve the texture of the energy bars, making them more chewy and enhancing the chewing experience.

[0025] Based on one embodiment, the preparation method of the sugar-controlling energy bar containing Mongolian oak starch of the present invention includes the following steps: S1. Extraction of chiral inositol from tartary buckwheat: Tartary buckwheat seeds were pulverized using a grinder and passed through a 60-mesh sieve. The mixture was then thoroughly mixed with a 50% (v / v) ethanol solution at a ratio of 1:1 (g / mL). The mixture was then ultrasonically extracted at 50℃ with a power of 175 W for 2 h. This extraction was repeated three times. The extracts were combined and centrifuged at 3000 r / min for 10 min. The supernatant was collected and concentrated by rotary evaporation at 65℃. The concentrated solution was then freeze-dried in a vacuum freeze dryer to obtain chiral inositol from tartary buckwheat. (Reference: Purification and Antioxidant Activity Study of D-Chiral Inositol from Tartary Buckwheat) Preferably, the vacuum freeze-drying conditions during the extraction of S1 buckwheat chiral inositol are: heating temperature of 50°C and drying chamber pressure of 80 Pa.

[0026] S2. Preparation of Chaga mushroom extract: Chaga mushrooms of uniform texture were pulverized using a pulverizer and extracted using an alcohol extraction method. The material-to-liquid ratio was 1:10 (g / mL), the ethanol volume fraction was 75%, the extraction time was 2 h, and the extraction temperature was 80℃. The supernatant was collected by filtration, and the residue was repeatedly extracted several times. The filtrates were combined, and then the filtrate was concentrated using a rotary evaporator at 45℃. Finally, it was freeze-dried. (Reference: "Inhibitory Effect of Chaga Mushroom Ethanol Crude Extract on Prion Replication") S3. Preparation of Mongolian oak starch: Fresh Mongolian oak acorns are washed, dried, and the dried kernels are ground into powder and sieved (100 mesh). The resulting acorn powder is further degreased with petroleum ether as an extractant, filtered, and the remaining petroleum ether is volatilized. The powder is dried at 45°C and then ultrasonicated at a NaOH mass fraction of 0.33%, a material-to-liquid ratio of 1:12 g / ml, an ultrasonic time of 36 min, and an ultrasonic power of 310 W. After extraction, the acorn starch is obtained by filtration, centrifugation, and drying.

[0027] S4. Mixing and Stirring: Mix fructooligosaccharides, edible gums, vegetable oil, and water, stirring in a water bath until completely dissolved; stir Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder, and water evenly, then steam for 10-15 minutes, slowly adding this mixture to the fructooligosaccharides, edible gums, and water mixture for initial powdering; add baking powder and chopped nuts, stirring for 2 minutes; then add buckwheat chiral inositol, pumpkin seed peptides, and Cr³... + Mix birch polypore extract and tea polyphenols with an appropriate amount of water, then add them to the mixture from the initial mixing process and mix again until the dough is even and of medium consistency. The mixing time should be controlled at about 5 minutes. Let the dough rest for 5 minutes. If the dough has the right stickiness, it does not need to rest.

[0028] Preferably, the water bath stirring temperature during the S4 mixing and stirring process is 50°C.

[0029] S5. Shaping: The dough is then rolled out, placed in a rectangular mold and pressed, cut into strips, baked at 80°C for 20 minutes, cooled, and the energy bars are obtained.

[0030] The present invention has the following beneficial effects: (a) Stable and sustained energy supply: The Mongolian oak starch contained in the energy bar of this invention is slowly digested and absorbed, which can realize the gradual release of energy. Combined with the metabolic regulation effect of ingredients such as buckwheat chiral inositol and pumpkin seed peptide, it can provide the human body with continuous and stable energy support to meet the energy needs of daily activities or exercise.

[0031] (b) Balanced and rich nutrition: In addition to the core energy ingredients, the product also contains a variety of natural plant ingredients such as chia seed powder, konjac powder, kudzu root powder, and Solomon's seal powder, as well as chopped nuts, olive oil, and flaxseed oil. These ingredients are rich in dietary fiber, high-quality protein, unsaturated fatty acids, vitamins, and minerals, which can comprehensively supplement the nutrients needed by the human body and achieve a balanced nutritional structure.

[0032] (c) Excellent taste and palatability: Through scientifically adjusting the proportion of raw materials and using processes such as nano-microcapsule encapsulation and vacuum freeze-drying, the energy bars have a moderate texture and are chewy. The addition of chopped nuts adds a crunchy texture, fructooligosaccharides provide natural sweetness, and edible gums improve the chewing experience, effectively avoiding the problems of rough texture and monotonous flavor in traditional modified products, and increasing consumer acceptance.

[0033] (d) Convenient storage and portability: Energy bars are easy to shape and not easily broken, making them convenient for daily storage, carrying and consumption at any time, which is suitable for the fast-paced modern lifestyle.

[0034] (e) Natural and safe ingredients: The raw materials are mostly derived from natural plants such as buckwheat, pumpkin, birch polypore, and Mongolian oak. Compared with products with added chemical synthetic ingredients, they better meet consumers' demand for natural and healthy foods, reduce potential side effects and allergy risks, and are suitable for long-term consumption. Detailed Implementation

[0035] The present invention will be described in detail below with reference to specific embodiments. These embodiments will help those skilled in the art to further understand the present invention, but should not be considered as limiting the present invention. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of the present invention. These all fall within the protection scope of the present invention.

[0036] Example 1: The preparation method of the sugar-controlling energy bar containing Mongolian oak starch in this example is as follows: (1) Raw material preparation: Weigh out 0.5 parts of buckwheat chiral inositol, 0.5 parts of birch polyol extract, 0.5 parts of tea polyphenols, 1 part of pumpkin seed peptide, and Cr 3+ 0.01 parts, Mongolian oak starch 10 parts, chia seed powder 3 parts, konjac powder 2 parts, kudzu root powder 2 parts, Solomon's seal powder 1 part, fructooligosaccharides 5 parts, almond shavings 5 ​​parts, olive oil 0.5 parts, gum arabic 0.5 parts, baking powder 0.2 parts, water 11 parts.

[0037] (2) Extraction of chiral inositol from tartary buckwheat: Tartary buckwheat seeds were crushed by a pulverizer and passed through a 60-mesh sieve. 0.5 parts of 50% ethanol solution were added and ultrasonically extracted in a constant temperature water bath at 50℃ with an ultrasonic power of 175 W for 2 h. The extraction was repeated three times. The extracts were combined and centrifuged at 3000 r / min for 10 min. The supernatant was collected and concentrated by rotary evaporation at 65℃. The concentrate was then placed in a vacuum freeze dryer and freeze-dried at 50℃ with a drying chamber pressure of 80 Pa to obtain chiral inositol from tartary buckwheat.

[0038] (3) Preparation of birch polypore extract: Select birch polypore with uniform texture and crush it with a pulverizer. Extract it by alcohol extraction with a material-to-liquid ratio of 1:10 (g / mL), ethanol volume fraction of 75%, extraction time of 2 h, extraction temperature of 80℃, filter and take the supernatant, extract the filter residue several times, combine the filtrates, then concentrate the filtrate at 45℃ using a rotary evaporator, and freeze dry it in a freeze dryer.

[0039] (4) Preparation of Mongolian oak starch: Fresh Mongolian oak acorns are washed, dried, and the dried kernels are ground into powder and sieved (100 mesh). The obtained acorn powder is further degreased with petroleum ether as an extractant, filtered, the remaining petroleum ether is volatilized, dried at 45°C, and ultrasonically extracted at a NaOH mass fraction of 0.33%, a material-to-liquid ratio of 1:12 g / ml, an ultrasonic time of 36 min, and an ultrasonic power of 310 W. After extraction, the acorn starch is obtained by filtration, centrifugation, and drying.

[0040] (5) Mixing and stirring: Mix fructooligosaccharides, gum arabic, olive oil and 1 part water, and stir in a 50°C water bath until completely dissolved; stir Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder and 6 parts water evenly and cook for 10 minutes, then slowly add to the above mixture of fructooligosaccharides, gum arabic and water for preliminary powdering; add baking powder and chopped nuts and stir for 2 minutes, then add buckwheat chiral inositol, pumpkin seed peptide and Cr 3+ Mix birch polypore extract and tea polyphenols, add 4 parts water, and add to the mixture of the above preliminary powder mixing for further mixing until the dough is uniform and of medium consistency. The mixing time should be controlled at about 5 minutes. Let the resulting dough rest for 5 minutes. If the dough has the right stickiness, it does not need to rest.

[0041] (6) Shaping: The dough is then rolled, placed in a rectangular mold and pressed, cut into strips, baked at 80°C for 20 minutes, cooled, and the energy bars are obtained.

[0042] Example 2: The preparation method of the sugar-controlling energy bar containing Mongolian oak starch in this example is as follows: (1) Raw material preparation: Weigh out 1 part of buckwheat chiral inositol, 1 part of birch polyol extract, 1 part of tea polyphenols, 2 parts of pumpkin seed peptide, and Cr3+ 0.03 parts, Mongolian oak starch 15 parts, chia seed powder 4 parts, konjac powder 3 parts, kudzu root powder 3 parts, Solomon's seal powder 2 parts, fructooligosaccharides 7 parts, chopped walnuts 7 parts, flaxseed oil 1 part, xanthan gum 1 part, baking powder 0.3 parts, water 17 parts.

[0043] (2) Extraction of chiral inositol from tartary buckwheat: The method is the same as in Case 1.

[0044] (3) Preparation of birch polypore extract: The method in Case 1 was used.

[0045] (4) Preparation of Mongolian oak starch: The method in Case 1 was adopted.

[0046] (5) Mixing and stirring: Mix fructooligosaccharides, xanthan gum, flaxseed oil and 2 parts water, and stir in a 50°C water bath until completely dissolved; stir Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder and 10 parts water evenly and cook for 10 minutes, then slowly add to the above mixture of fructooligosaccharides, xanthan gum and water for preliminary powdering; add baking powder and chopped nuts and stir for 2 minutes, then add buckwheat chiral inositol, pumpkin seed peptide and Cr 3+ Mix birch polypore extract and tea polyphenols, add 5 parts water, and add to the above pre-mixed powder mixture for further mixing until the dough is uniform and of medium consistency. The mixing time should be controlled at about 5 minutes. Let the resulting dough rest for 5 minutes. If the dough has the right stickiness, it does not need to rest.

[0047] (6) Shaping: The dough is then rolled, placed in a rectangular mold and pressed, cut into strips, baked at 80°C for 20 minutes, cooled, and the energy bars are obtained.

[0048] Buckwheat chiral inositol, birch polypore extract, tea polyphenols, pumpkin seed peptides, Cr 3+ Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder, Unlike Implementation Case 1, the formula contains buckwheat chiral inositol, birch polypore extract, tea polyphenols, pumpkin seed peptides, and Cr. 3 + The amounts of Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder, and fructooligosaccharides have been changed. Almond shavings, olive oil, and gum arabic in Implementation Case 1 have been replaced with walnut shavings, flaxseed oil, and xanthan gum.

[0049] The starch-based sugar-controlling energy bars prepared through the above embodiments.

[0050] Comparative Example 1: The preparation method of the sugar-controlling energy bar containing Mongolian oak starch in this embodiment is as follows: (1) Raw material preparation: Weigh out 0.5 parts of buckwheat chiral inositol, 1 part of pumpkin seed peptide, 10 parts of refined wheat starch, and Cr3+ 0.01 parts, 0.5 parts, tea polyphenols, 3 parts, konjac powder, 2 parts, kudzu root powder, 1 part, oligofructose, 5 parts, almond shavings, 0.5 parts, olive oil, 0.5 parts, gum arabic, 0.2 parts, and 11 parts, water.

[0051] (2) Extraction of chiral inositol from tartary buckwheat: Tartary buckwheat seeds were crushed by a pulverizer and passed through a 60-mesh sieve. 0.5 parts of 50% ethanol solution were added and ultrasonically extracted in a constant temperature water bath at 50℃ with an ultrasonic power of 175 W for 2 h. The extraction was repeated three times. The extracts were combined and centrifuged at 3000 r / min for 10 min. The supernatant was collected and concentrated by rotary evaporation at 65℃. The concentrate was then placed in a vacuum freeze dryer and freeze-dried at 50℃ with a drying chamber pressure of 80 Pa to obtain chiral inositol from tartary buckwheat.

[0052] (3) Preparation of birch polypore extract: Select birch polypore with uniform texture and crush it with a pulverizer. Extract it by alcohol extraction with a material-to-liquid ratio of 1:10 (g / mL), ethanol volume fraction of 75%, extraction time of 2 h, extraction temperature of 80℃, filter and take the supernatant, extract the filter residue several times, combine the filtrates, then concentrate the filtrate at 45℃ using a rotary evaporator, and freeze dry it in a freeze dryer.

[0053] (4) Preparation of Mongolian oak starch: Fresh Mongolian oak acorns are washed, dried, and the dried kernels are ground into powder and sieved (100 mesh). The obtained acorn powder is further degreased with petroleum ether as an extractant, filtered, the remaining petroleum ether is volatilized, dried at 45°C, and ultrasonically extracted at a NaOH mass fraction of 0.33%, a material-to-liquid ratio of 1:12 g / ml, an ultrasonic time of 36 min, and an ultrasonic power of 310 W. After extraction, the acorn starch is obtained by filtration, centrifugation, and drying.

[0054] (5) Mixing and stirring: Mix fructooligosaccharides, gum arabic, olive oil and 1 part water, and stir in a 50°C water bath until completely dissolved; stir refined wheat starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder and 6 parts water evenly and cook for 10 minutes, then slowly add to the above mixture of fructooligosaccharides, gum arabic and water for preliminary powdering; add baking powder and chopped nuts and stir for 2 minutes, then add buckwheat chiral inositol, pumpkin seed peptide and Cr 3+ Mix birch polypore extract and tea polyphenols, add 4 parts water, and add to the mixture of the above preliminary powder mixing for further mixing until the dough is uniform and of medium consistency. The mixing time should be controlled at about 5 minutes. Let the resulting dough rest for 5 minutes. If the dough has the right stickiness, it does not need to rest.

[0055] (6) Shaping: The dough is then rolled, placed in a rectangular mold and pressed, cut into strips, baked at 80°C for 20 minutes, cooled, and the energy bars are obtained.

[0056] Sensory evaluation of a sugar-controlling energy bar containing Mongolian oak starch: Twenty volunteers were selected to conduct sensory evaluations of Examples 1-2 and Comparative Example 1. They rated the appearance, taste, aroma, and texture of the sugar-controlling energy bar containing Mongolian oak starch. Each volunteer rated each indicator, and the final score was the average of all volunteers' scores. Specific evaluation criteria are shown in Table 1, and the scoring results are summarized in Table 2.

[0057] Table 1 Evaluation Criteria

[0058] Table 2 Sensory Evaluation Form

[0059] The energy bars in Example 1 and Example 2 have a delicate texture, moderate crispness, and a smooth overall taste; while the comparative example 1 has a harder texture and a rougher taste.

[0060] The specific embodiments of the present invention have been described in detail above. It should be noted that the present invention is not limited to the specific embodiments described above. Various modifications or alterations can be made by those skilled in the art without departing from the scope of protection defined by the claims, and all such modifications or alterations fall within the scope of the present invention.

Claims

1. A sugar-controlling energy bar containing Mongolian oak starch, characterized in that, The ingredients include the following parts by weight: 0.5-2 parts of tartary buckwheat chiral inositol, 0.5-2 parts of birch polyol extract, 0.5-2 parts of tea polyphenols, 1-3 parts of pumpkin seed peptide, 10-20 parts of Mongolian oak starch, and Cr. 3+ 0.01-0.05 parts, chia seed powder 3-5 parts, konjac powder 2-4 parts, kudzu root powder 2-4 parts, Solomon's seal powder 1-3 parts, fructooligosaccharides 5-10 parts and chopped nuts 5-10 parts, baking powder 0.2-0.4 parts, vegetable oil 0.5-2 parts and edible gum 0.5-2 parts, water 11-24 parts.

2. The energy bar according to claim 1, characterized in that, Tea polyphenols and pumpkin seed peptides are commercially available.

3. The energy bar according to claim 1, characterized in that, The nuts are almonds or walnuts.

4. The energy bar according to claim 1, characterized in that, The vegetable oil is olive oil or flaxseed oil.

5. The energy bar according to claim 1, characterized in that, Edible gums are gum arabic or xanthan gum.

6. The energy bar according to claim 1, characterized in that, Extraction of chiral inositol from tartary buckwheat: Tartary buckwheat seeds were pulverized using a grinder and passed through a 60-mesh sieve. They were then mixed with a 50% ethanol solution at a ratio of 1:1 (g / mL) and sonicated in a constant temperature water bath at 50℃ with an ultrasonic power of 175 W for 2 h. The extraction was repeated three times. The extracts were combined and centrifuged at 3000 r / min for 10 min. The supernatant was collected and concentrated by rotary evaporation at 65℃. The concentrated solution was then freeze-dried in a vacuum freeze dryer to obtain chiral inositol from tartary buckwheat.

7. The energy bar according to claim 1, characterized in that, Preparation of Chaga mushroom extract: Chaga mushrooms with uniform texture were selected and pulverized using a pulverizer. Extraction was carried out by alcohol extraction with a material-to-liquid ratio of 1:10 (g / mL), an ethanol volume fraction of 75%, an extraction time of 2 h, and an extraction temperature of 80℃. The supernatant was collected by filtration, and the residue was repeatedly extracted several times. The filtrates were combined and concentrated using a rotary evaporator at 45℃. The filtrate was then freeze-dried using a freeze dryer.

8. The energy bar according to claim 1, characterized in that, Preparation of Mongolian oak starch: Fresh Mongolian oak acorns were washed, dried, and the dried kernels were ground into powder and sieved (100 mesh). The resulting acorn powder was further degreased with petroleum ether as an extractant, filtered, and the remaining petroleum ether was volatilized. The powder was dried at 45°C and then subjected to ultrasonic extraction at a NaOH mass fraction of 0.33%, a material-to-liquid ratio of 1:12 g / ml, an ultrasonic time of 36 min, and an ultrasonic power of 310 W. After extraction, the acorn starch was obtained by filtration, centrifugation, and drying.

9. The method for preparing the energy bar according to any one of claims 1-8, characterized in that, Includes the following steps: Step 1: Mix fructooligosaccharides, gum arabic, vegetable oil and an appropriate amount of water, and stir in a 50°C water bath until completely dissolved to obtain mixture A; Step 2: Mix Mongolian oak starch, chia seed powder, konjac powder, kudzu root powder, Solomon's seal powder, and water evenly, then steam for 10-15 minutes. Slowly add this mixture to mixture A for initial mixing. Add baking powder and chopped nuts, and stir for 2 minutes. Add buckwheat chiral inositol, pumpkin seed peptides, birch polysaccharide extract, tea polyphenols, and Cr. 3+ Add an appropriate amount of water to the mixture and add it to the mixture of the pre-mixed flour above for further mixing until the dough is even and of medium consistency; let the dough rest for 5 minutes, or if the dough has the right stickiness, it does not need to rest. Step 3: Roll out the dough, place it in a mold, press it down, cut it into strips, bake it at 80°C for 20 minutes, cool it down, and you will get the energy bars.

10. The method according to claim 9, characterized in that, In steps 1 and 2, the freeze-drying temperature is 50℃ and the drying chamber pressure is 80Pa.

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