A low gi oat bar and a method of making the same

Abstract

The application belongs to the technical field of food, and particularly relates to a low GI oat bar and a preparation method thereof. The low GI oat bar comprises the following raw materials in parts by weight: oat 150-200 parts, flour 20-40 parts, nut 20-40 parts, dried fruit 20-40 parts, whey protein powder 10-30 parts, isomaltulose 40-80 parts, guar gum 5-10 parts, vegetable oil 10-20 parts, butter 5-15 parts, water 40-60 parts and salt 0.5-2 parts. The low GI oat bar provided by the application is crisp in texture, and the problems of tooth sticking and surface cracking during storage are well solved, and the functionality and eating experience of the product are improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to a low GI oat bar and a preparation method thereof. BACKGROUND

[0002] The oat bar is a delicious and convenient food which can quickly supplement energy and nutrition. The oat bar belongs to an energy bar, and the target population of the energy bar is people who need to quickly supplement energy, and the energy bar can provide various types of protein, fat and carbohydrates. Although the living standard is getting higher and higher, the dietary structure is gradually unbalanced, physical activity is getting less and less, and the problem of nutritional imbalance is becoming more and more common. Whether adults or children, the obesity rate in the population is on the rise. The prevalence of hypertension, diabetes, fatty liver and coronary heart disease is increasing year by year. With the improvement of people's health consciousness in developing countries and developed countries, the demand for oat bars is also increasing.

[0003] Based on the bar products on the market, most of them are high-sugar and high-energy products, and the collocation is unreasonable, the taste and flavor are not good, and the energy cannot be provided for a long time. At the same time, due to different formulations, the products may have problems such as sticking to the teeth or being too hard, and during storage, they are prone to moisture absorption and cracking, which greatly affects the quality of the oat bars. Therefore, making an oat bar with good taste, low heat and continuous function for people meets the needs of consumers.

[0004] Search for related patent documents:

[0005] For example, Chinese patent CN103059359A, published on April 24, 2013, discloses an energy bar, which belongs to the field of food. The invention adds corn oil, vitamin E, malic acid, citric acid, water and grapefruit essence during the process of passing the colloid mill; fries nuts, and adds tert-butyl hydroquinone during the process of frying. White sesame, konjac puffed particles, puffed glutinous rice, puffed oat, cranberry, kiwi fruit, cherry tomato, gellan gum, guar gum and pullulan are added and uniformly mixed, then the prepared grapefruit tea is added and mixed thoroughly, and then the mixture is put into a mold, shaped, demolded, cold air dried, vacuum packaged, and the energy bar is obtained. The product has small volume, light weight, good taste, convenient carrying, balanced nutrition and rich unsaturated fatty acids. The product does not contain sucrose and other sugar classes which consume insulin. It is particularly suitable for people with diabetes and people who want to lose weight. However, the heat of the product is high, and the taste still needs to be improved.

[0006] Search for related non-patent documents:

[0007] The literature name is "Development of Nutritional Energy Bar of Xinjiang Dried Fruit", the journal name is "Light Industry Science and Technology", the volume number is 2020, 36(10): 21-25, the research takes Xinjiang walnut, red jujube, oatmeal, raisin as the main raw material, adopts three kinds of processing technology of mixed cooling method, baking method and gel method, the best formula and production process of nutritional energy bar before, during and after exercise are studied through orthogonal test. The results show that: the best formula of energy bar before exercise is walnut 22%, red jujube 18%, oatmeal 8%, raisin 2%, sugar syrup 50%; the best formula of energy bar during exercise is walnut 28%, red jujube 24%, oatmeal 16%, raisin 4%, salt 4%, gelatin 6%, sugar syrup 18%; the best formula of energy bar after exercise is walnut 26%, red jujube 18%, oatmeal 22%, raisin 2%, high gluten flour 16%, sugar syrup 16%. The best baking process parameters of energy bar are 160 DEG C, and baking for 25 min. The product has reasonable nutritional combination, good taste and good flavor, and is a relatively ideal product for reasonable energy supplement. However, the taste of the research still needs to be improved.

[0008] In solving the above problems or overcoming the above defects, the present application has encountered the following difficulties and obstacles: the oat granules are too large, and cannot be fully mixed and uniform when mixed with liquid syrup; the oat bar becomes soft during cooling, and cannot become crisp even after refrigeration. SUMMARY

[0009] The present application aims to provide a low GI oat bar and its preparation method, as well as related technologies, to solve the technical problems of poor taste, surface cracking during storage, and the like, or combinations thereof.

[0010] Term explanation:

[0011] Unless otherwise defined, all technical terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the subject matter of the claims belongs. Unless otherwise indicated, all patents, patent applications, publications, and other documents cited herein are hereby incorporated by reference in their entirety. If there is a plurality of definitions for a term herein, the definition in this section prevails.

[0012] It should be understood that the above brief description and the following detailed description are exemplary and are intended only to explain and not to limit the subject matter of the present application. In the present application, unless otherwise specified, the use of singular also includes plural. It should also be noted that, unless otherwise specified, "or" used herein means "and / or". In addition, the term "comprise" and other forms, such as "include", "contain" and "contain", are not restrictive.

[0013] The definition of standard chemical terms can be found in the reference "Functional Foods", China Agricultural University Press, 2024.

[0014] Unless specific definitions are provided, the use of each of the various terms herein is intended to be consistent with the definitions used in the art. For example, the use of "kit" is intended to refer to a collection of reagents that can be used to perform an assay, as described in the manufacturer's instructions, or in a manner known in the art or described herein. The techniques and procedures described or referenced herein are generally performed according to conventional methods well known in the art and as described in various general and more specific references that are cited and discussed throughout this document. The descriptions and examples set forth herein are not intended to be all-inclusive of the techniques and procedures that are useful in the practice of the present application.

[0015] In a first aspect, the present application provides a low GI oat bar, comprising the following raw materials by weight: oat 150-200 parts, flour 20-40 parts, nuts 20-40 parts, dried fruit 20-40 parts, whey protein powder 10-30 parts, isomaltulose 40-80 parts, guar gum 5-10 parts, vegetable oil 10-20 parts, butter 5-15 parts, water 40-60 parts, and salt 0.5-2 parts. Other specific point values within the above numerical ranges can be selected, all of which can achieve the technical effects of the present application, such as the weight of oat including but not limited to 150 parts, 160 parts, 170 parts, 180 parts, 190 parts, 200 parts; such as the weight of flour including but not limited to 20 parts, 30 parts, 40 parts; such as the weight of nuts including but not limited to 20 parts, 30 parts, 40 parts; such as the weight of dried fruit including but not limited to 20 parts, 30 parts, 40 parts; such as the weight of whey protein powder including but not limited to 10 parts, 20 parts, 30 parts; such as the weight of isomaltulose including but not limited to 40 parts, 50 parts, 60 parts, 70 parts, 80 parts; such as the weight of guar gum including but not limited to 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts; such as the weight of vegetable oil including but not limited to 10 parts, 15 parts, 20 parts; such as the weight of butter including but not limited to 5 parts, 10 parts, 15 parts; such as the weight of water including but not limited to 40 parts, 50 parts, 60 parts; such as the weight of salt including but not limited to 0.5 parts, 1 part, 1.5 parts, 2 parts.

[0016] Preferably, the low GI oat bar comprises the following raw materials by weight: oat 180 parts, flour 30 parts, nuts 30 parts, dried fruit 30 parts, whey protein powder 20 parts, isomaltulose 60 parts, guar gum 8 parts, vegetable oil 15 parts, butter 10 parts, water 50 parts, and salt 1 part.

[0017] Preferably, the oat is selected from one or more of raw oat, cooked oat.

[0018] More preferably, the oat is raw oat.

[0019] Preferably, the flour is selected from one or more of low-gluten flour, high-gluten flour.

[0020] More preferably, the flour is low-gluten flour.

[0021] Preferably, the nuts are selected from one or more of almond, walnut, cashew, pumpkin kernel, and pistachio.

[0022] More preferably, the nuts are almond, walnut, and cashew, in a ratio of 7-13:7-13:6-14.

[0023] Further preferably, the mass ratio of the almond, walnut, and cashew is 1:1:1.

[0024] Preferably, the dried fruits are selected from one or more of raisin, cranberry, and blueberry.

[0025] More preferably, the dried fruits are raisin and cranberry, in a mass ratio of 10-20:10-20.

[0026] Further preferably, the mass ratio of the raisin and cranberry is 1:1.

[0027] Preferably, the vegetable oil is selected from one or more of palm oil, olive oil, corn oil, and sunflower oil.

[0028] More preferably, the vegetable oil is olive oil.

[0029] In a second aspect, the present application also provides a method for preparing the low-GI oat bar as described above, comprising the following steps:

[0030] (1) roasting oat, then crushing, mixing with nuts and dried fruits, and crushing to obtain dry raw materials;

[0031] (2) mixing whey protein powder, isomaltulose, vegetable oil, butter, water, and salt, and heating and stirring to obtain a liquid syrup;

[0032] (3) mixing flour, dry raw materials, and liquid syrup, and stirring, then roasting, cooling, refrigerating, and cutting to obtain the low-GI oat bar.

[0033] Preferably, the roasting in step (1) is performed at 130-180℃ for 5-10 min, and other specific values within the above numerical range can be selected, all of which can achieve the technical effects of the present application, such as roasting temperature including but not limited to 130℃, 140℃, 150℃, 160℃, 170℃, and 180℃.

[0034] More preferably, the roasting in step (1) is performed at 150℃ for 8 min.

[0035] Preferably, the roasting of step (3) uses two-stage roasting, specifically: first stage temperature 130-180℃, time 5-10min; second stage temperature 160-180℃, time 10-20min. Other specific point values within the above numerical range can be selected, all of which can achieve the technical effects of the present application.

[0036] More preferably, the roasting of step (3) uses two-stage roasting, specifically: first stage temperature 160℃, time 15min; second stage temperature 170℃, time 15min.

[0037] Preferably, the cooling of step (3) is natural cooling to room temperature.

[0038] Preferably, the refrigeration of step (3) is at a temperature of 2-6℃ for 20-40min. Other specific point values within the above numerical range can be selected, all of which can achieve the technical effects of the present application, such as refrigeration time including but not limited to 20min, 30min, 40min.

[0039] More preferably, the refrigeration of step (3) is at a temperature of 4℃ for 30min.

[0040] Examples 1-3 in the present application support the protection scope of the present application.

[0041] For the present application:

[0042] The technical feature "oat 150-200 parts" is summarized from the aforementioned explanation and / or the corresponding technical features 150 parts, 180 parts, 200 parts, etc. in Examples 1-3 by the common feature "150-200 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the technical feature 150-200 parts should belong to the protection scope of the present application, for example, replacing 180 parts with 190 parts, etc. under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0043] The technical feature "flour 20-40 parts" is summarized from the aforementioned explanation and / or the corresponding technical features 20 parts, 30 parts, 40 parts, etc. in Examples 1-3 by the common feature "20-40 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the technical feature 20-40 parts should belong to the protection scope of the present application, for example, replacing 30 parts with 35 parts, etc. under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0044] The technical feature "20-40 parts of nuts 20" is generalized from the respective technical features "20 parts", "30 parts", "40 parts" and the like in the foregoing explanations herein and / or in embodiments 1-3 by the common feature "20-40 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the range of 20-40 parts of nuts 20 should belong to the protection scope of the present application, for example, 30 parts is replaced by 35 parts and the like under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0045] The technical feature "20-40 parts of dried fruits 20" is generalized from the respective technical features "20 parts", "30 parts", "40 parts" and the like in the foregoing explanations herein and / or in embodiments 1-3 by the common feature "20-40 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the range of 20-40 parts of dried fruits 20 should belong to the protection scope of the present application, for example, 30 parts is replaced by 35 parts and the like under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0046] The technical feature "10-30 parts of whey protein powder 10" is generalized from the respective technical features "20 parts", "10 parts", "30 parts" and the like in the foregoing explanations herein and / or in embodiments 1-3 by the common feature "10-30 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the range of 10-30 parts of whey protein powder 10 should belong to the protection scope of the present application, for example, 20 parts is replaced by 15 parts and the like under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0047] The technical feature "40-80 parts of isomaltulose 40" is generalized from the respective technical features "40 parts", "60 parts", "80 parts" and the like in the foregoing explanations herein and / or in embodiments 1-3 by the common feature "40-80 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the range of 40-80 parts of isomaltulose 40 should belong to the protection scope of the present application, for example, 60 parts is replaced by 65 parts and the like under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0048] The technical feature "5-10 parts of guar gum 5" is generalized from the respective technical features "5 parts", "8 parts", "10 parts" and the like in the foregoing explanations herein and / or in embodiments 1-3 by the common feature "5-10 parts". Therefore, a person skilled in the art can reasonably infer that any point value within the range of 5-10 parts of guar gum 5 should belong to the protection scope of the present application, for example, 8 parts is replaced by 6 parts and the like under the condition that other technical features remain unchanged, which still belongs to the protection scope of the present application.

[0049] The technical feature "plant oil 10-20 parts" is summarized from the corresponding technical features 10 parts, 15 parts, 20 parts, etc. in the foregoing explanations and / or examples 1-3 by the common feature "10-20 parts". Therefore, according to the reasonable presumption of those skilled in the art, any point value within the range of 10-20 parts should be considered to belong to the protection scope of the present application, for example, under the condition that other technical features remain unchanged, 15 parts is replaced by 12 parts, etc., which still belongs to the protection scope of the present application.

[0050] The technical feature "butter 5-15 parts" is summarized from the corresponding technical features 5 parts, 15 parts, 10 parts, etc. in the foregoing explanations and / or examples 1-3 by the common feature "5-15 parts". Therefore, according to the reasonable presumption of those skilled in the art, any point value within the range of 5-15 parts should be considered to belong to the protection scope of the present application, for example, under the condition that other technical features remain unchanged, 10 parts is replaced by 6 parts, etc., which still belongs to the protection scope of the present application.

[0051] The technical feature "water 40-60 parts" is summarized from the corresponding technical features 40 parts, 50 parts, 60 parts, etc. in the foregoing explanations and / or examples 1-3 by the common feature "40-60 parts". Therefore, according to the reasonable presumption of those skilled in the art, any point value within the range of 40-60 parts should be considered to belong to the protection scope of the present application, for example, under the condition that other technical features remain unchanged, 50 parts is replaced by 55 parts, etc., which still belongs to the protection scope of the present application.

[0052] The technical feature "salt 0.5-2 parts" is summarized from the corresponding technical features 0.5 parts, 1 part, 2 parts, etc. in the foregoing explanations and / or examples 1-3 by the common feature "0.5-2 parts". Therefore, according to the reasonable presumption of those skilled in the art, any point value within the range of 0.5-2 parts should be considered to belong to the protection scope of the present application, for example, under the condition that other technical features remain unchanged, 1 part is replaced by 1.5 parts, etc., which still belongs to the protection scope of the present application.

[0053] The present application has the following beneficial effects:

[0054] Isomaltulose has moderate sweetness, good acid and heat stability, low calories and low blood sugar response, etc., and is one of the ideal sucrose substitutes.

[0055] Isomaltulose has low hygroscopicity, which can ensure that the oat bar will not absorb moisture to cause tooth sticking and reduce the shelf life during eating and storage, and has good water retention, which can avoid surface cracking of the oat bar due to too long storage time, and can reduce the use of drying agents.

[0056] Isomaltulose has the same heat as sucrose, but its digestion speed in the small intestine is slow, cooperates with oat, provides long-term energy for the body, improves the body's satiety, and thus achieves the effects of relieving fatigue and preventing obesity.

[0057] Isomaltulose belongs to reducing sugar, can improve the physicochemical and functional properties of protein in oatmeal during high-temperature process, occurs Maillard reaction, provides good color and taste of oat bar, and meanwhile, isomaltulose can interact with starch in oat during baking process, enhances the viscosity of raw materials during baking process, and meanwhile, the structure formed by isomaltulose after heating is relatively loose, can make the raw materials better combined together while reducing the viscosity, and is beneficial to product forming.

[0058] Isomaltulose cooperates with butter and vegetable oil, makes the oil form fine and uniform crystal structure, forms a uniform isolation layer on the surface of starch particles, reduces the contact between starch and saliva, reduces the stickiness, and improves the product quality.

[0059] The high-temperature stability of isomaltulose can protect the amino acid structure of whey protein powder (such as lysine not being excessively destroyed by Maillard reaction), and meanwhile, improve the water holding capacity and shelf life of the product. Meanwhile, the low hygroscopicity of isomaltulose can inhibit the hygroscopicity and caking of whey protein, the slight viscosity formed by the molecules of isomaltulose in the aqueous solution can wrap the protein molecules, reduces the aggregation caused by heat processing or pH fluctuation, and improves the dispersion uniformity of the mixed system.

[0060] The present application adopts two-stage baking, first carries out the first stage baking on oat, improves the hardness, and then carries out crushing, can break the dietary fiber bundle, is more delicate in taste, and avoids the rough feeling caused by wheat bran. Then, the second stage baking is carried out, and the temperature insulation treatment is carried out on the surface of oatmeal in the later stage of the second stage baking, avoids excessive Maillard reaction caused by continuous high temperature, and surface cracking caused by too fast water evaporation.

[0061] The temperature of baking, and the proportion of butter and olive oil solve the phenomenon that the oat bar becomes soft during cooling.

[0062] The oat bar prepared by using the formula and method is crisp in texture, well solves the problems of stickiness and surface cracking during storage, and improves the functionality and eating experience of the product. DETAILED DESCRIPTION

[0063] The following non-limiting examples can enable those of ordinary skill in the art to more fully understand the present application, but are not intended to limit the present application in any way. The following description is merely exemplary in nature and is not intended to limit the scope of the application, as described. The application can be carried out in various ways, and embodiments of the application can be modified by those skilled in the art within the scope of the application disclosed. The present application is further described in the following detailed description of the application. The various instruments, devices, equipment, reagents, products, etc. used in the embodiments of the present application, unless otherwise specified, are obtained through conventional commercial avenues.

[0064] In the embodiments and comparative examples of the present application, the oat used is raw oat. Raw oat is not processed by pre-maturation, and can retain nutrients to the maximum extent, and has a relatively hard texture. Through baking, pressing and other steps during production, a crispy outer and tough inner chewing sensation can be formed, and better adhesion with butter, nuts and other ingredients can be achieved, and the finished product is not prone to looseness.

[0065] In the embodiments and comparative examples of the present application, the flour used is low-gluten flour. The protein content of low-gluten flour is low, and the gluten network formed is weak, which can make the oat bar product softer and not choking when entering the mouth, and also has a natural fluffy feeling when chewing. At the same time, the starch structure of low-gluten flour is more easily blended with oat, butter, nuts and other ingredients, and can form a mild adhesion effect after baking, which can ensure that the oat bar is not loose, and also will not shrink and harden due to strong gluten.

[0066] In the embodiments and comparative examples of the present application, the olive oil used is oil extracted directly from fresh olive fruits by cold pressing. Since it is not subjected to heating and chemical treatment, it retains natural nutrients, and is the most suitable oil for human nutrition among oils. However, its taste is unique. The use of isomaltulose can embed the taste of olive oil without damaging its nutritional value, thereby improving the quality of the oat bar.

[0067] The manufacturers of the raw materials used in the present application are shown in Table 1 below:

[0068] Table 1

[0069]

[0070] In addition, other commercially available raw materials on the market can also achieve the technical effects of the present application.

[0071] Example 1: A low GI oat bar

[0072] The following weight parts of raw materials are used: raw oat 180 parts, low-gluten flour 30 parts, almond 10 parts, walnut 10 parts, cashew nut 10 parts, raisin 15 parts, cranberry 15 parts, whey protein powder 20 parts, isomaltulose 60 parts, guar gum 8 parts, olive oil 15 parts, butter 10 parts, water 50 parts and salt 1 part.

[0073] Example 2 A low GI oat bar

[0074] It is composed of the following raw materials by weight: raw oat 150 parts, low gluten flour 20 parts, almond 7 parts, walnut 7 parts, cashew 6 parts, raisin 10 parts, cranberry 10 parts, whey protein powder 20 parts, isomaltulose 40 parts, guar gum 5 parts, olive oil 10 parts, butter 5 parts, water 50 parts and salt 0.5 parts.

[0075] Example 3 A low GI oat bar

[0076] It is composed of the following raw materials by weight: raw oat 200 parts, low gluten flour 40 parts, almond 13 parts, walnut 13 parts, cashew 14 parts, raisin 20 parts, cranberry 20 parts, whey protein powder 20 parts, isomaltulose 80 parts, guar gum 10 parts, olive oil 20 parts, butter 15 parts, water 50 parts and salt 2 parts.

[0077] The above examples 1-3 are prepared according to the following method:

[0078] (1) The raw oat is placed flat in a baking tray and baked at 150℃ for 8 min, then taken out and cooled; oatmeal is obtained; then pulverized, mixed with nuts and dried fruits uniformly, and pulverized to obtain dry raw materials;

[0079] (2) Isomaltulose, whey protein powder, olive oil, butter, water and salt are placed in a pot and heated to dissolve until bubbling to obtain a liquid syrup;

[0080] (3) The low gluten flour, dry raw materials and liquid syrup are mixed uniformly and placed in a square mold, pressed tightly; the oven is preheated at 160℃ for 15 min, the baking tray is placed in the oven and baked at 170℃ for 15 min, a shielding object is added on the square mold, and baking is continued for 5 min; after baking is completed, it is cooled to room temperature, cooled at 4℃ for 30 min, and sealed for storage.

[0081] Comparative Example 1

[0082] The difference from Example 1 is that isomaltulose is replaced by white sugar, and the rest is the same.

[0083] Comparative Example 2

[0084] The difference from Example 1 is that the amount of olive oil and butter is different, olive oil 5 parts, butter 20 parts, and the rest is the same.

[0085] Comparative Example 3

[0086] The difference from Example 1 is that butter is replaced by honey, and the rest is the same.

[0087] Comparative Example 4

[0088] The difference from Example 1 is that guar gum is replaced by gellan gum, and the rest is the same.

[0089] Comparative Example 5

[0090] The difference from Example 1 is that the baking method of step (3) is different, specifically as follows: the oven is preheated at 150°C for 10 min, the baking tray is placed in the oven at 150°C for 25 min, a shield is added on the square mold, and baking is continued for 10 min.

[0091] Comparative Example 6

[0092] The difference from Example 1 is that the baking method of step (3) is different, specifically as follows: the oven is preheated at 200°C for 10 min, the baking tray is placed in the oven at 200°C for 8 min, a shield is added on the square mold, and baking is continued for 3 min.

[0093] Comparative Example 7

[0094] The difference from Example 1 is that the preparation method is different, specifically as follows:

[0095] (1) Put isomaltulose, whey protein powder, olive oil, butter, water and salt into a pot and heat to dissolve until boiling, to get a liquid syrup;

[0096] (2) Mix raw oats, nuts, dried fruits, low-gluten flour and liquid syrup evenly and place in a square mold, press tightly; preheat the oven at 160°C for 15 min, place the baking tray in the oven at 170°C for 15 min, cool to room temperature after baking is completed, cool at 4°C for 30 min, and seal for storage.

[0097] Comparative Example 8

[0098] The difference from Example 1 is that the amounts of oats and isomaltulose are different, 220 parts of oats and 20 parts of isomaltulose, and the rest is the same.

[0099] Comparative Example 9

[0100] The difference from Example 1 is that the amounts of oats and isomaltulose are different, 140 parts of oats and 70 parts of isomaltulose, and the rest is the same.

[0101] Test Example 1

[0102] The main sensory inspection items are organization state, color, flavor, taste, and stickiness, and the sensory evaluation standards are shown in Table 2. 20 people are selected to score the oat bars, the evaluation score of each sensory inspection item is 10 points at most and 0 point at least, the total score is counted, and the average score is calculated. The higher the average score, the better the oat bar in this index. The evaluation results are shown in Table 3.

[0103] Table 2 Sensory evaluation criteria

[0104]

[0105] Table 3 Sensory evaluation results

[0106]

[0107] From the above Table 3, it is concluded that in terms of color, flavor, taste and stickiness, Examples 1-3 using isomaltulose are better than Comparative Example 1 using white granulated sugar. At the same time, Example 1 using butter is better than Comparative Example 3 using honey, Example 1 using guar gum is better than Comparative Example 4 using gellan gum, and Example 1 using twice baking is better than Comparative Example 7 using only once baking. The weight ratio of oat to isomaltulose in 2.5:1 to 3.75:1 (Example 1, Example 2 and Example 3) is better than Comparative Example 8, and the best weight ratio of oat to isomaltulose is 3:1. The weight ratio of olive oil to butter in 1.3:1 to 4:1 is better than Comparative Example 2. Comparative Examples 5-7 have improper process parameters, and the sensory evaluation of oat bars is reduced compared to Example 1.

[0108] Test Example 2

[0109] Hardness detection method: Cut the oat bars into uniform small pieces (2 cm x 2 cm x 1 cm) to ensure uniform thickness and size. Use a "spherical probe" with a constant pressing speed (1 mm / s) and compression depth (0.6 cm). The oat bars will be crisp when the hardness is in the range of 3000-4000 gf, and the oat bars will be hard when the hardness is too high, and the oat bars will be sticky and soft when the hardness is too low. All data are obtained from 3 repeated experiments, and the data in the table are the average value ± standard deviation. The texture analyzer is used to detect each example and comparative example, and the results are shown in Table 4.

[0110] Table 4 Hardness detection results

[0111]

[0112] From the above Table 4, it is concluded that in terms of hardness, Examples 1-3 using isomaltulose are superior to Comparative Example 1 using white sugar. At the same time, Example 1 using butter is superior to Comparative Example 3 using honey, Example 1 using guar gum is superior to Comparative Example 4 using gellan gum, and Example 1 using twice baking is superior to Comparative Example 7 using only once baking. The weight ratio of oat to isomaltulose is best at 3:1, too much oat will make the oat bar harder (Comparative Example 8), and too little oat will make the oat bar soft (Comparative Example 9). Comparative Examples 5-7 are not properly set in terms of process parameters, and the oat bars become hard or soft relative to Example 1.

[0113] Test Example 3

[0114] Moisture absorption rate detection method: accurately weigh the oat bar sample mass m1, accurate to 0.1 g. After the sample is placed under certain 50RH conditions for a period of time, accurately weigh the mass m2 after moisture absorption, accurate to 0.1 g. The moisture absorption rate is calculated according to the following formula. All data are obtained from 3 repeated experiments, and the data in Table 5 are average value ± standard deviation.

[0115] Moisture absorption rate = (m2-m1) / m1x100%.

[0116] Table 5 Moisture absorption rate detection results

[0117]

[0118] From the above Table 5, it is concluded that Examples 1-3 using isomaltulose are superior to Comparative Example 1 using white sugar. At the same time, Example 1 using butter is superior to Comparative Example 3 using honey, Example 1 using guar gum is superior to Comparative Example 4 using gellan gum, and Example 1 using twice baking is superior to Comparative Example 7 using only once baking. Comparative Examples 5-7 are not properly set in terms of process parameters, and the moisture absorption of the oat bars increases relative to Example 1.

[0119] Test Example 4

[0120] Glycemic index (GI value) detection method: according to "WS / T 652-2019 Food Glycemic Index Determination Method", the results are shown in Table 6.

[0121] Table 6 GI value detection results

[0122]

[0123] From the above Table 6, it is analyzed that Examples 1-3 using isomaltulose are all low GI foods, which are superior to Comparative Example 1 (medium GI food) using white granulated sugar. Meanwhile, Example 1 using butter is superior to Comparative Example 3 (medium GI food) using honey, and the GI value of Example 1 using guar gum is lower than that of Comparative Example 4 using gellan gum. Compared with Example 1, Comparative Examples 8-9 adjust the ratio of oatmeal and isomaltulose, and the higher the content of oatmeal, the greater the GI value, but they are all low GI foods. Comparative Examples 5-7, the adjustment of the process has no effect on the GI value.

[0124] Finally, it should be noted that the above content is only used to illustrate the technical solutions of the present application, and is not a limitation on the protection scope of the present application. Simple modifications or equivalent replacements of the technical solutions of the present application made by those skilled in the art do not deviate from the essence and scope of the technical solutions of the present application.

Claims

1. A low GI oat bar, characterized in that, By the following weight parts of raw materials: raw oat 180 parts, low gluten flour 30 parts, almond 10 parts, walnut 10 parts, cashew 10 parts, raisin 15 parts, cranberry 15 parts, whey protein powder 20 parts, isomaltulose 60 parts, guar gum 8 parts, olive oil 15 parts, butter 10 parts, water 50 parts and salt 1 part; Preparation is carried out as follows: (1) The raw oat is placed flat in a baking tray and baked at 150℃ for 8 min, then taken out and cooled; get oatmeal; then crush, mix with nuts and dried fruits uniformly, and crush to get dry raw materials; (2) Isomaltulose, whey protein powder, olive oil, butter, water and salt are put into a pot and heated to dissolve until bubbling to get liquid syrup; (3) Low gluten flour, dry raw materials and liquid syrup are mixed uniformly and put into a square mold, pressed tightly; the oven is preheated at 160℃ for 15 min, the baking tray is put into the oven and baked at 170℃ for 15 min, a shielding object is added on the square mold and baked for another 5 min; after baking, cool to room temperature, cool at 4℃ for 30 min, and seal for storage.

2. A low GI oat bar, characterized in that, By the following weight parts of raw materials: raw oat 150 parts, low gluten flour 20 parts, almond 7 parts, walnut 7 parts, cashew 6 parts, raisin 10 parts, cranberry 10 parts, whey protein powder 20 parts, isomaltulose 40 parts, guar gum 5 parts, olive oil 10 parts, butter 5 parts, water 50 parts and salt 0.5 part; Preparation is carried out as follows: (1) The raw oat is placed flat in a baking tray and baked at 150℃ for 8 min, then taken out and cooled; get oatmeal; then crush, mix with nuts and dried fruits uniformly, and crush to get dry raw materials; (2) Isomaltulose, whey protein powder, olive oil, butter, water and salt are put into a pot and heated to dissolve until bubbling to get liquid syrup; (3) Low gluten flour, dry raw materials and liquid syrup are mixed uniformly and put into a square mold, pressed tightly; the oven is preheated at 160℃ for 15 min, the baking tray is put into the oven and baked at 170℃ for 15 min, a shielding object is added on the square mold and baked for another 5 min; after baking, cool to room temperature, cool at 4℃ for 30 min, and seal for storage.

3. A low GI oat bar, characterized in that, By the following weight parts of raw materials: raw oat 200 parts, low gluten flour 40 parts, almond 13 parts, walnut 13 parts, cashew 14 parts, raisin 20 parts, cranberry 20 parts, whey protein powder 20 parts, isomaltulose 80 parts, guar gum 10 parts, olive oil 20 parts, butter 15 parts, water 50 parts and salt 2 parts; Preparation is carried out as follows: (1) The raw oat is placed flat in a baking tray and baked at 150℃ for 8 min, then taken out and cooled; get oatmeal; then crush, mix with nuts and dried fruits uniformly, and crush to get dry raw materials; (2) Isomaltulose, whey protein powder, olive oil, butter, water and salt are put into a pot and heated to dissolve until bubbling to get liquid syrup; (3) Low gluten flour, dry raw materials and liquid syrup are mixed uniformly and put into a square mold, pressed tightly; the oven is preheated at 160℃ for 15 min, the baking tray is put into the oven and baked at 170℃ for 15 min, a shielding object is added on the square mold and baked for another 5 min; after baking, cool to room temperature, cool at 4℃ for 30 min, and seal for storage. (3) The low-gluten flour, dry raw materials and liquid syrup are mixed uniformly and placed in a square mold, pressed tightly; the oven is preheated at 160 ℃ for 15 min, the baking tray is placed in the oven and baked at 170 ℃ for 15 min, a shielding object is added on the square mold, and baking is continued for 5 min; after baking is completed, cooling to room temperature is performed, cooling at 4 ℃ for 30 min is performed, and sealed storage is performed, and the product is obtained.

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