21 results about "Protein bar" patented technology

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

The invention belongs to the technical field of food processing, and discloses a low-GI protein bar and a preparation method thereof. The low-GI protein bar comprises the following raw materials in parts by mass: 32-48 parts of pretreated egg white liquid, 16-24 parts of whole wheat flour, 8-12 parts of oatmeal, 5.5-8.5 parts of bamboo shoot dietary fibers, 1.5-2.5 parts of chia seeds, 7-11 parts of date palm paste, 4.5-7.5 parts of a sweetening agent and 11-17 parts of auxiliary materials, wherein a preparation method of the pretreated egg white liquid comprises the following steps: adding an acid solution into the egg white liquid to adjust the pH value to 6.5-7, and then carrying out protease enzymolysis treatment. The method effectively solves the problems that a traditional protein bar with egg white as a core protein source is obvious in fishy smell, dry, hard and rough in texture, prone to cracking and scaling in appearance and the like, and the prepared low-GI protein bar is excellent in overall sensory quality and has the nutritional characteristics of being high in protein, high in fiber and low in GI.

The present application relates to the technical field of food processing, and discloses a protein bar food rotating processing line. The present application comprises: an outer cylinder with a circular shape and provided with a feeding hopper and a discharging groove, a rotating cylinder for conveying protein bar raw materials is rotatably installed in the outer cylinder, a compression roller for compressing the raw materials is rotatably arranged in the outer cylinder and cooperates with the rotating cylinder, and a slitting roller with a grid type cutter arranged on the surface is used for slitting the raw materials into strips, a mesh belt conveying mechanism which can be adapted to the outer cylinder and a pouring pipe which can cooperate with the mesh belt conveying mechanism to pour chocolate coating on the protein bar are arranged in the outer cylinder. The present application makes the whole outer cylinder become a protein bar rotating processing line with the functions of extrusion, slitting and coating integrated, forms an integrated device basically having the functions of the whole processing line, and greatly reduces the land occupation burden of the existing production line.

The invention discloses a protein bar with marine protein and vegetable protein as protein sources and a preparation method of the protein bar, and belongs to the technical field of food. Comprising the following raw materials: 5%-25% of sorbitol, 20%-40% of soybean protein isolate, 2%-4% of glycerol, 40%-60% of a blueberry diluent, 0.5%-2.5% of nereis protein, 5%-25% of quinoa and 1% of phospholipid. The nereis protein and the soybean protein isolate are compounded, so that the hardness is greatly reduced. In the aspect of chewiness, the product is only one third of the chewiness of the protein bar, the chewiness is easier, meanwhile, the product contains quinoa, the pink texture accompanied by low chewiness is optimized, and the taste level is improved. The sugar content and fat content of the product are low and are only 11% and 1.39%, meanwhile, the product contains high K and Na content, and the effect of maintaining electrolyte balance of the human body can be provided.

The utility model relates to the technical field of powder processing, and discloses a powder packaging machine capable of screening for protein bar production, which comprises a screening assembly, a screening piece, a screening plate, a motor and a centrifugal block, the motor is positioned below the screening plate, the centrifugal block is fixed on one side of the motor, a collecting assembly is arranged on the screening piece, and the collecting assembly is connected with the screening piece. Comprising a collecting piece, the collecting piece comprises a collecting box, a sliding block and a first spring, and the collecting box is arranged below the screening plate. The raw material screening device has the beneficial effects that raw materials can be screened before being added, screened waste materials can be collected, and the granularity of powdery raw materials entering a production process can be ensured to be uniform by screening the raw materials, so that produced protein bars are fine and smooth in texture and consistent in taste; the problems of rough taste or local hard lumps and the like caused by uneven raw material particles are solved, and scattered waste materials can be prevented from falling to other places.

The invention belongs to the technical field of protein bar transportation and production, and discloses an automatic production mechanism based on nutritional meal replacement protein bar production, which comprises a conveying assembly I. The outer walls of the two ends of the conveying assembly I are fixedly connected with L-shaped groove frames, and a mixing barrel is fixedly arranged between the two L-shaped groove frames in a combined manner; rolling equipment is further fixedly mounted on the outer walls of the two ends of the first conveying assembly in a combined manner; the motor drives the concave-convex annular plate to rotate and intermittently abuts against the arc angle plate to drive the ball rod to repeatedly hit the outer wall of the mixed material barrel, high-frequency vibration force is generated, materials attached to the barrel wall are separated, caking and accumulation of raw materials are avoided, meanwhile, friction force in the materials is reduced, and follow-up smooth discharging is guaranteed. The problem of conveying blockage caused by powder raw material adhesion and particle caking in traditional production is solved, an arc-shaped flow guide plate in the discharging barrel is matched with an impeller, the impeller is driven to rotate through material falling impact force, secondary stirring of the raw materials is achieved, the arc-shaped flow guide plate guides the materials to evenly flow and be discharged at the same time, and local accumulation is avoided.

The invention is applicable to the technical field of food processing, and provides a sports nutrition protein bar and a preparation method thereof, the protein bar comprises quick-release whey protein, enzymatically modified slow-release vegetable protein, an intelligent gel carrier (resistant dextrin / sodium alginate) and double-embedded probiotic microcapsules; the preparation method comprises the following steps: enzymatically modifying the vegetable protein to improve the performance of the vegetable protein; a'quick release-slow release 'microstructure is constructed in processing through a pH-triggered phase separation process; the probiotics are protected by adopting a double embedding technology; through cross-field fusion of molecular modification, physical structure design and biotechnology, a dynamic and programmed nutrition delivery system is created, gradient intelligent release of protein and intestinal directional colonization of probiotics are realized, the taste and stability of the product are remarkably improved, and the product has a wide market prospect.

The invention relates to a storage hardening resistant rice locust powder-whey protein compound protein bar and a preparation method thereof, rice locust powder prepared from Chinese rice locust is compounded with whey protein concentrate to serve as a main protein component of the protein bar, the protein bar is applied to a low-sugar or high-sugar system, and protein food is prepared; based on the characteristics, the rice locust powder-whey protein compound protein bar can be prepared, and texture hardening and browning caused by Maillard reaction in the storage process of the protein bar are remarkably inhibited on the basis of ensuring relatively high protein supply and flexibly controlling the sugar content. A low-water-activity system constructed by the rice locust powder-whey protein compound and fructo-oligosaccharide or glucose syrup realizes cold processing forming, and protein excessive denaturation and lipid oxidation caused by high-temperature processing are avoided; the preparation process is simple in flow and suitable for continuous production; the method also provides a new path for structured utilization of the insect protein in functional food.

1.The name of the design product: packaging box (protein bar). 2.The use of the design product: used as protein bar packaging. 3.The design points of the design product: the combination of shape, pattern and color. 4.The picture or photo that best shows the design points: perspective view. 5.The design claimed contains color.

The invention belongs to the technical field of computer security, and particularly relates to a protein bar with anti-oxidation and glycolipid metabolism regulation functions and a preparation method thereof.The protein bar is of a three-layer structure including an outer layer, a sandwich layer and an inner layer, the sandwich layer serves as a core, functional components formed by compounding penaeus vannamei extracts and Tibetan gastrodia elata water extracts according to the ratio of 3: 7 are adopted, and the protein bar is prepared. Nutrient substances such as whey protein powder and oatmeal are matched as raw materials; the preparation method comprises the following steps: extracting functional components, preparing each layer, treating after forming, performing ultrasonic microwave-assisted enzymolysis, performing water bath reflux extraction to obtain the functional components, and performing low-temperature preparation, hot air baking, low-temperature sterilization and nitrogen-filled packaging to obtain the finished product. Synergistic antioxidation and glycolipid metabolism regulation of the two functional components are achieved, active components are reserved, the fishy smell of the crustacean raw materials is eliminated, high-value utilization of aquatic byproducts and food development of the Tibetan gastrodia elata are further achieved, and the product is comprehensive in nutrition, excellent in taste, safe in quality and suitable for people who are sub-healthy and do exercises and fitness and the like.

The invention discloses protein bar cooling forming equipment which comprises a tunnel furnace, a conveying frame, a cold air pumping end and a cold air outlet and further comprises a movable raw material clamping structure, the conveying frame comprises a chain connected with a driving wheel and a driven wheel, the driving wheel is driven by a driving driving part, a chain plate of the chain extends towards the two sides to be provided with two outer extending columns, and the outer extending columns extend towards the two sides of the chain; the outer extending column is upwards connected with an outer matching column, the movable raw material clamping structure comprises a movable loading frame, a connecting piece, a driving piece, a carrier, a plurality of extending plates and a plurality of limiting pieces, and the limiting pieces are located at the upper end of the carrier; the auxiliary deodorizing structure comprises a plurality of bending frames arranged on the inner side wall of the tunnel furnace, each bending frame is of an L-shaped structure, and a deodorizing part is arranged at the upward end of each bending frame, it can be guaranteed that no adhesion exists between the protein bars and the supporting structure while the protein bars are stably cooled, and the supporting structure can be continuously put into use only by simply deodorizing.

Disclosed is a method for making nutritional bars, especially high-protein nutritional bars, which exhibit reduced bar hardening over storage time, and products made by the method. The method also provides high-protein powders which can be used in bar formulations and a variety of other uses. The method combines pasteurization conditions and acidification by fermentation, addition of acid, or both, to provide a modified protein that is ideal for use in protein bars and reduces the tendency of those bars to harden over time.

The application discloses a kind of slowly digestible low-fat meal replacement protein bars and preparation method thereof, belong to food processing technical field. With low gluten flour as base, compound quinoa protein powder, milk powder, mixed nuts, xylitol and huoshan ganoderma spore powder, 0 essence, 0 preservative;Adopting ganoderma low-temperature ultrafine grinding, quinoa protein enzymolysis-spray drying, 180 ℃ baking setting process, the low-fat, low-calorie, high-fiber, meal replacement product with satiety ≥4h is prepared.The application combines the health care effect of medicine and food with modern meal function, the taste is crisp, multiple flavors can be selected, process is stable, can be industrialized production, applicable to weight control, office meal replacement, sub-health regulation crowd.

Protein bars and beverages as well as methods for manufacturing protein bars and beverages are disclosed. An example protein bar may include a base dough material. A first quantity of a first protein component may be incorporated into the base dough material. A second quantity of a soluble sunflower protein component may be incorporated into the base dough material. The protein bar may have a total protein content equal to the sum of the first quantity of the first protein component and the second quantity of the soluble sunflower protein component. The second quantity of the soluble sunflower protein component may be 10-50% of the total protein content.

The utility model discloses a stirring and conveying device suitable for aerated protein bar production, which comprises a stirring bin and a cover plate, a material conveying bin is arranged on one side of the stirring bin, one side of the material conveying bin protrudes into the stirring bin, a horizontal rotating shaft is rotatably connected in the stirring bin, and one end of the rotating shaft penetrates into the material conveying bin and is fixedly connected with a spiral conveying rod. The other end of the rotating shaft is fixedly connected with the output end of a servo motor, the servo motor is fixedly installed outside the stirring bin, a plurality of pushing stirring rods are fixedly installed on the section, in the stirring bin, of the rotating shaft, the pushing stirring rods are spirally distributed along the rotating shaft, and after the rotating shaft is started to stir and rotate, the pushing stirring rods drive materials to stir and push the materials in the same direction. A discharging port is formed in the side face of the material conveying bin in the stirring bin, a whipped material feeding port and a powder feeding port are formed in the cover plate, and a particle feeding port is formed in the material conveying bin. By driving the rotating shaft to rotate forwards and backwards, continuous full-automatic production and processing are realized, and mixing and dough outputting are convenient.

A food product bar (10) includes a first layer (20) comprising an agglomerate of edible particles (22a, 22b, 22c), wherein the first layer (20) has a protein concentration of at least 20% by weight, and a second layer (30) covering the first layer (20) and comprising a nougat (32), the second layer (30) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar (10) is at least 25% by weight.

The utility model relates to the technical field of mechanical engineering, and discloses a rotary protein bar raw material tablet press, which comprises a transmission component, a motor, a support shaft, a turntable and a swing rod, the motor is fixed at one end of the support shaft, the support shaft is fixed at one end of the motor, the turntable is sleeved outside the support shaft, and the swing rod is sleeved outside the support shaft; the contraction assembly is arranged on one side of the swing rod and comprises a connecting shaft, a rotating wheel, a connecting rope and a contraction rod, the rotating wheel is fixed to one end of the connecting shaft, one end of the connecting rope sleeves the rotating wheel, and the other end of the connecting rope is fixed to the top of the contraction rod. The utility model has the beneficial effects that materials blocked by the blanking plate are stirred, so that the materials are uniformly distributed again, the stable quality of each part of products is ensured, meanwhile, the burden of equipment can be reduced, the risk of equipment damage is reduced, and the service life of the equipment is prolonged.

The invention relates to coconut protein bites, a high protein, bite-sized snack formulated using natural ingredients such as desiccated coconut, coconut flour, whey protein, and honey, coated with dark chocolate. These bites are designed to deliver a convenient, nutritious, and flavorful solution for individuals seeking portable, protein-rich snacks. By leveraging the natural properties of coconut as a nutrient-dense base, the invention offers an innovative and healthier alternative to traditional protein bars.

The application discloses an anti-freezing protein composition, which comprises the following components in parts by weight: 80-300 parts of macromolecular protein, 50-200 parts of whey protein, 70-120 parts of collagen peptide, 80-300 parts of glycerol, 100-250 parts of liquid fat, 100-200 parts of alcohol liquid, 0-150 parts of functional flavoring ingredient, and the protein content of the anti-freezing protein composition is between 30-40%. The composition is especially suitable for extremely cold polar conditions. The anti-freezing protein composition is obtained by compounding protein powder, collagen peptide, maltitol liquid, glycerol, liquid fat or nut paste as main raw materials. The protein bar does not freeze and harden under extremely cold polar conditions (-30 to -20 DEG C), keeps normal state, satisfies instant taste, and can be eaten after being taken out of a bag. In addition, the protein bar has the effects of cold resistance and diuresis.

The invention belongs to the technical field of food processing, and particularly relates to a plant-based protein bar containing a grape seed extract and a preparation method of the plant-based protein bar. In order to solve the problems that an existing plant-based protein bar is poor in flavor, high in hardness, insufficient in storage stability and the like, the invention discloses a plant-based protein bar containing a grape seed extract (GSE) and a preparation method of the plant-based protein bar. And compounding the plant-based protein with chickpea protein powder, konjaku flour and other raw materials according to an optimized formula system, mixing, kneading, forming and baking to prepare the plant-based protein bar. The hardness of the protein bar can be remarkably reduced, the flavor is improved, the oxidation resistance of GSE is reserved to prolong the shelf life, the process is simple and convenient, the cost is controllable, the method is suitable for standardized production, and a new path is provided for quality optimization of the plant-based protein bar.

The invention discloses the technical field of food processing and food texture regulation and control, and particularly relates to a food texture regulation substance and method for bidirectionally and accurately regulating and controlling gel strength and soft or flowable texture. According to the method, zein particles with different sizes are prepared, a binary or ternary composite gel system is constructed by the zein particles, soybean protein isolate and beet pectin, and bidirectional precise regulation and control of a gel network structure and rheological properties are realized by using a particle size effect and a microphase separation behavior. Nanoscale zein particles serve as active filler in a binary system to remarkably enhance the gel strength, and in a ternary system, the nanoscale zein particles and beet pectin form a composite continuous phase, so that the gel strength is sharply reduced. According to the method, the total protein content of the system is increased, the texture of the high-protein food can be flexibly designed, the problems of too hard texture, rough taste and the like caused by high protein content of the high-protein food are effectively solved, and the method is suitable for food such as plant-based meat products, yoghourt and protein bars.