53 results about "Protein bar" patented technology

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

The invention relates to a high-protein dietary fiber energy protein bar and a production method thereof. The protein bar comprises the following materials in parts by weight: 5-35 parts of soy protein, 0-31 parts of cocoa butter replacer chocolate, 3-29 parts of glucose syrup, 0-18 parts of oligomeric isomaltose, 3-8 parts of concentrated whey protein powder and 3-9 parts of plaint oil. According to the formula of the protein bar, the soy protein, the concentrated whey protein, the glucose syrup and the oligomeric isomaltose are used as main raw materials for simultaneously supplementing exercising people with protein and energy (carbohydrate). The added concentrated whey protein has nutrient substances such as high-quality alpha-lactalbumin, beta-lactoglobulin and branched chain amino acid, thus being beneficial to rapidly supplementing protein after movement and relieving fatigue; the protein, energy (carbohydrate) and functional nutrient substances (such as dietary fiber) are rapidly supplemented to the exercising people; the protein bar provided by the invention is easy to carry, convenient to eat and good in taste.

The invention discloses an exercise-fatigue-resistant nutrition protein bar. The exercise-fatigue-resistant nutrition protein bar comprises, by weight, 10-100 parts of casein hydrolysate, 20-200 parts of wheat protein, 5-40 parts of HMB-Ca, 100-400 parts of protein powder, 150-500 parts of saccharides, 20-100 parts of lipid and 5-15 parts of purified water. The exercise-fatigue-resistant nutrition protein bar has the advantages that bar-shaped convenient food can be manufactured from the exercise-fatigue-resistant nutrition protein bar, so that athletes and exercise people can conveniently eat the convenient food during long-term exercise; as proved by tests, excellent exercise-fatigue-resistant effects can be realized by the exercise-fatigue-resistant nutrition protein bar, the endurance exercise time can be prolonged, excellent exercise states can be kept, and the exercise capacity can be improved.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation including proteinaceous materials, water, oils / fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars / snacks, confections, as in inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

The invention relates to a method for improving hardening of texture of protein bars in a storage process by using hydrophilic colloid. The technical scheme adopted by the invention comprises the following steps: firstly preparing a mixed system of xanthan gum and sodium caseinate protein bars, detecting the texture change of a protein bar system along with the extension of the storage time and observing the improvement effect of the hydrophilic colloid on the texture of the protein bars. The experimental result shows that the xanthan gum is capable of effectively reducing the hardness values of the protein bars in the storage process, thereby improving the edible quality of the high-protein products such as the protein bars; the shelf life of the product is prolonged. Therefore, due to the fact that the hydrophilic colloid is added and is used as an improver of high-protein foods, the effective solution manner is provided for the difficulty of improving the hardening of the texture of the protein bars in the storage process, thereby providing scientific basis for improving popularization and economic values of products of the high-protein foods.

The invention discloses a method for treating protein powder through extrusion and application thereof, and belongs to the technical field of functional foods. In terms of commercially available high-protein nutritional bar formulas and the problems of texture hardening and the like during the shelf life, the method is provided and comprises the following steps of putting whey isolate protein, soyisolate protein and sodium caseinate into a co-rotating twin-screw extruder, and extruding at the speed of 240 rpm, wherein the extrusion pretreatment parameters are set as follows: the temperature is 75 + / -2 DEG C, and the moisture content is adjusted to 38 + / -1%; and conducting cooling and granulating, grinding into powder after freeze-drying in vacuum, conducting sieving twice to obtain modified protein powder, and hermetically storing the protein powder for later use. According to the invention, sugar alcohol is used for replacing part of syrup, so that the quality deterioration of nutritional bars caused by Maillard reaction is slowed down, and the situation that the protein bars belong to an intermediate moisture food, of which the appearance, color, flavor, texture, nutritional characteristics and other qualities of the protein bars may be greatly changed in the storage process is avoided; and partial sugar alcohol is adopted for replacement, so that a certain adhesion degree is guaranteed, and meanwhile, the softness in the texture is effectively guaranteed.

The invention discloses a protein bar, and the raw materials for preparing the protein bar comprise protein powder and protein particles. The protein powder and the protein particles are combined to change the texture quality of the protein bar, so that the protein bar has obvious improvement in chewability, hardness, brittleness and adhesiveness, and the edible taste and moldability of the protein bar are better. The present application also provides a preparation method of the protein bar, and a twice hot processing method is used in the preparation process of the protein bar, and is favorable for the product to form a crispy mouthfeel.

The embodiments herein provide an all natural meal replacement bar for dogs comprising a protein, fat, fiber and ash content. The protein, fat, and fiber are present respectively at an amount of 38% by weight, 8% by weight, 2% by weight. The protein is made from an extract selected from a group consisting of an extract of an animal protein and an extract of a plant protein. The meal replacement bar containing a moisture content of 18% by weight for dogs is a grain-free proteinaceous bar. The natural meal replacement bar replaces a daily meal for the dogs.

Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation of proteinaceous materials, water, oils / fats, flavors, and select percentages of carbohydrates. The batter has a specific mass balance ratio that allows the wafers to be consistently manufactured on process equipment that was designed for carbohydrate wafer, waffle, or cookie processing. The novel engineered mass balance-based protein formulation provides a batter that can be pumped, utilizes standard steam port pressure relief systems, and results in a final food product that has marketable organoleptic qualities as a component in fabricated protein bars / snacks, confections, as an inclusion in other foods, or as an independent snack food, frozen breakfast food, cookie, or cone product.

The invention provides a silk protein dental implant and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing a silk protein solution; secondly, transforming the silk protein solution into anhydrous silk protein according to a freeze-drying process; thirdly, dissolving an anhydrous silk protein solution into hexafluoroisopropanol to obtain a hexafluoroisopropanol solution of the silk protein; fourthly, injecting the hexafluoroisopropanol solution of the silk protein into the die, and obtaining a silk protein bar by a methanol treatment and air drying process; fifthly, cutting the silk protein bar into the dental implant, and also bonding a high-hardness dental crown on the surface of the dental implant. By controlling preparation parameters of the silk protein solution, and drying and curing parameters and the like as well as doping solid-phase reinforced particles, mechanical properties of silk protein can be controlled and the dental implant which is matched with mechanical parameters of human skeletons and dental occlusion and is well compatible with human biological tissues is obtained.

The invention discloses a pure-cocoa-butter-chocolate-coating high protein bar which is prepared from the following raw materials in parts by weight: 100-300 parts of dried fruit, 100-500 parts of pure-cocoa-butter chocolate, 100-600 parts of calcium caseinate, 100-500 parts of milk protein, 50-500 parts of hydrolyzed collagen, 50-200 parts of pure water and 10-100 parts of glycerol. The dried fruit in the pure-cocoa-butter-chocolate-coating high protein bar can adopt high-quality dried cranberries imported from America as the raw material; the pure-cocoa-butter chocolate can adopt the pure-cocoa-butter milk chocolate as the raw material; the prepared pure-cocoa-butter-milk-chocolate-coating high protein bar has beautiful appearance, and has the sweetness and sourness of the cranberries and the smoothness of the pure-cocoa-butter milk chocolate; and the protein content of the high protein bar is up to 50%. No saccharide is added in the protein bar manufacturing process, so the protein bar can not easily generate Maillard reaction or browning in the storage process.

The invention relates to protein composition capable of supplementing energy rapidly, in particular to protein composition containing branched chain amino acid and capable of supplementing energy rapidly. The protein composition is generally called protein bar. The protein composition contains following components: whey protein, wheat oligopeptides, leucine, isoleucine, valine, high fructose syrup, isomaltooligosaccharide, nutritional yeast, medium-chain triglyceride, sunflower seed oil, lecithin, resistant dextrin, nuts and sodium chloride. The protein composition is prepared with a method comprising the following steps: the materials are subjected to smashing, mixing, extrusion forming, dicing and packaging. The protein composition has excellent properties such as excellent chewiness, hardness, brittleness and gumminess.

The invention discloses a novel calcium enhancer (poorly-soluble-protein complex) based on poorly-soluble calcium and food-borne protein complexes as well as a preparation method and a characterization method thereof, and a manufactured food exogenous calcium additive with high stability in liquid-state and solid-state protein products. According to the invention, hydrophilic and stable food-borne proteins and an insoluble calcium salt are combined to prepare a functional food, the food-borne proteins and food-grade poorly-soluble calcium are taken as raw materials, and the novel calcium enhancer is prepared by adopting an aqueous solution compounding method. The method disclosed by the invention is simple and safe in process and suitable for industrial production. According to the method, the problems that the taste of the product is poor, the preparation cost is high and the like because an extra stabilizer is added to stabilize the insoluble calcium salt are solved. Compared with the traditional poorly-soluble calcium, the prepared novel calcium enhancer based on food-borne protein poorly-soluble calcium has the advantage that the stability of the novel calcium enhancer is obviously improved in the liquid protein, protein powder or protein bar products.

The invention relates to the technical field of functional foods, in particular to an anti-hardening high-protein nutrient bar and a preparation method thereof. The preparation method comprises the following steps of: taking sodium caseinate, soybean protein isolate or whey protein isolate as raw materials, carrying out extrusion treatment or enzymolysis treatment, and then, carrying out freeze-drying to obtain modified protein; and preparing the anti-hardening high-protein nutrient bar by taking the extruded modified protein and / or the enzymolysis modified protein as raw materials. The whey protein isolate, the casein and the soybean protein isolate, which are commonly used, are taken as raw materials, three protein raw materials are modified by using an extrusion and controlled hydrolysis technology, the modified raw material protein is prepared into the high-protein nutrient bar, and the ratio of the modified protein raw materials in the optimal anti-hardening protein bar product is optimized and an optimal anti-hardening formula of the protein bar is obtained.

The invention provides an anti-fatigue high-protein soft core protein bar and a preparation method thereof, and belongs to the technical field of food processing. The protein bar comprises a soft core material and a germ layer material; the germ layer material is prepared from the following raw materials in parts by weight: 20-50 parts of protein powder, 15-30 parts of syrup, 20-30 parts of dietary fibers and 10-25 parts of flavor substances; and the soft core material comprises a fruit soft core material or a cocoa soft core material. The prepared protein bar adopts multi-layer design, so that the problem of a single product form in the current protein bar market is fundamentally solved, and product innovation is achieved; by adjusting the formula, richer soft core layers are added to the protein bar while balanced matching of nutrients is kept, and formula innovation is achieved; high-quality raw materials are selected, a low-temperature treatment method is adopted, the flavor and effective components of the raw materials are reserved, the flavor of the fruits can be kept within the soft core shelf life through adjustment, and flavor and taste innovation is achieved.

The invention provides a protein bar formula. The protein bar formula comprises, by weight, 50-70 parts of soybean protein isolate, 20-30 parts of peanut kernels, 15-25 parts of whey protein concentrate, 10-13 parts of konjaku flour, 5-8 parts of nuts, 3-5 parts of dietary fibers, 2-4 parts of edible vegetable oil, 1-2 parts of milk protein concentrate, 1-2 parts of atractylodes macrocephala koidzpowder, 0.5-0.8 part of probiotics, 0.5-0.7 part of edible salt and 0.1-0.3 part of a sweetening agent. According to the invention, sucrose and white sugar in the protein bar components are replacedby a sweetening agent, the mouthfeel of the protein bar is maintained, the protein bar is simple in preparation method and suitable for obese people, middle-aged and elderly people and people suffering from blood glucose diseases to eat, the eating population of the protein bar is greatly improved, components with the effects of nourishing the stomach and helping digestion, such as the atractylodes macrocephala powder and the probiotics, are added into the components, absorption and consumption of people with poor intestinal tracts are facilitated, and the health of the protein bar is improved.

The invention discloses a preparation method of a salty high-protein probiotic nutrition bar. The nutrition bar comprises the following main components in percentage by mass: 20%-50% of protein powder, 10%-30% of carbohydrate, 1%-10% of lipids, 0.01%-0.1% of probiotics, 0.5%-1% of edible salt and 10%-20% of water. According to the salty high-protein probiotic nutrition bar, the sweet and greasy taste of the conventional protein bar is changed; the salty high-protein probiotic nutrition bar is relatively suitable for the taste requirements of Chinese people. In addition, the probiotics added into the salty high-protein probiotic nutrition bar can be used for adjusting intestinal flora of the human body and improving the flavor and texture of the nutrition bar. The salty high-protein probiotic nutrition bar is high in content of protein, soft in texture, easy to digest and absorb in the human body and convenient to carry, and is especially suitable for special crowds such as army battle staffs, athletes, pilots and high-labor-intensity staffs.

The invention discloses a protein bar for weight management. The protein bar includes cereal protein particles, a traditional Chinese medicine extract, a rechecked glycogen composed of functional oligosaccharide powder and a sugar alcohol solution and composite glyceride, wherein the cereal protein particles comprise 15-30 parts of soybean protein and 5-15 parts of rice protein; the traditional Chinese medicine extract is 1-5 parts; the functional oligosaccharide powder is 3-10 parts; the sugar alcohol solution is 20-30 parts; and the composite glyceride is 2-5 parts.

The invention discloses a protein bar for reducing blood sugar and a preparation method thereof, and belongs to the technical field of nutritional foods for reducing blood sugar. The formula of the protein bar of the invention comprises the following components in percentage by weight: 50-70% of whey protein powder, 15-30% of isomalto-oligosaccharides, 10-20% of xylo-oligosaccharides and 3-10% ofhydrolyzed white kidney bean protein powder. Experiments prove that the protein bar for reducing blood sugar is regular in appearance and convenient to carry, can effectively reduce the digestive absorption of carbohydrates in foods, can reduce post-meal blood sugar concentration, is particularly suitable for diabetic patients and hyperglycemia people who are fond of exercise, and can help the diabetic patients and the hyperglycemia people to meet appetite and stabilize blood sugar after exercise.

The invention relates to the technical fields of foods and a processing method thereof, in particular to chia seed high-fiber protein bars and a preparation method thereof. The chia seed high-fiber protein bars are characterized by comprising the following components in parts by weight: 40-60 parts of chia seed cakes, 8-12 parts of whey protein concentrate, 2-4 parts of sodium caseinate, 3-5 partsof carrageenan, 16-24 parts of maltitol liquid, 4-8 parts of glycerine, 2-6 parts of shortening and 3-7 parts of chia seed oil. Compared with the prior art, the chia seed high-fiber protein bars havethe advantages that superior vegetable protein and animal protein are selected for combination according to the principle of complementary action of protein, so that the nutrient value is increased;and the stability of nutrient bars is improved. A cold processing technique is adopted, so that polyphenols oxidation resistant compounds in the raw materials are reserved to the maximum extent; and the chia seed high-fiber protein bars are high in dietary fibers, high in protein and low in calorie, and are suitable for diabetics, crowds suffering from high blood pressure, crowds reducing weight and the like to eat.

The invention discloses a low-carbon water protein bar and a preparation method of the low-carbon water protein bar. Comprising the following components: isomaltooligosaccharide syrup, cocoa butter substitute chocolate, dried fruits, soybean protein isolate powder, soybean milk powder, soybean particle protein, whey protein isolate powder, milk protein powder, whole milk powder, skim milk powder, coconut milk powder, puffed rice powder, medium chain triglyceride microcapsule powder, puffed crisp rice, calcium caseinate, fish collagen peptide, a food additive and edible essence. And vegetable oil. The preparation method comprises the following steps: uniformly stirring the cocoa butter substitute chocolate and the vegetable oil for later use; adding other raw materials and uniformly stirring for later use; and flatly paving the material obtained in the previous step and cutting into blocks. The method has the advantages of low-carbon water and high protein; protein varieties are rich, the protein intake capacity of different crowds is met, and absorption is easy; the eating is convenient.

The invention provides a multilayer composite protein bar and a preparation method thereof, and relates to the field of health food, the multilayer composite protein bar comprises the following raw materials: a protein raw material, syrup, grease and a functional material, the syrup comprises maltitol liquid and / or sorbitol liquid; the functional materials comprise two or more of a potato extract, a white kidney bean extract, medium chain triglyceride, L-carnitine and chitosan. The multi-layer composite protein bar is healthy, nutritional, delicious and long in shelf life, and can meet the requirements of consumers on weight management by promoting fat catabolism, reducing fat storage and delaying postprandial blood sugar rise.

The invention provides a compound protein bar and a preparation method, and relates to the technical field of food processing. According to the compound protein bar, the hemp seed protein and the tenebrio molitor protein serve as raw materials, and the prepared protein bar is rich in protein content, reasonable in amino acid proportion, capable of providing sufficient energy and high in protein digestibility; by utilizing the interaction between the hemp seed protein and the tenebrio molitor protein, the hardening rate in the storage period is slowed down, the product formula is scientific and reasonable, the nutrition is rich, the antioxidant activity is higher, and the application of the hemp seed protein and the tenebrio molitor protein in the food field is widened. The invention further provides a preparation method of the compound protein bar, and the preparation method is simple and easy to implement and suitable for home-made and industrial production.

The invention belongs to the technical field of ketogenic food, and particularly relates to a ketogenic diet composition, a ketogenic protein bar and a preparation method thereof. The ketogenic diet composition comprises the following raw materials: 13-27.5 parts of protein powder, 19-28 parts of grease powder, 1-7 parts of nuts, 0-5 parts of protein particles, 24-32 parts of dietary fiber, 12-18 parts of coconut oil, 0-3 parts of glycerol and 0-2 parts of phospholipid, wherein the grease powder comprises coconut milk powder and medium chain triglyceride powder. The ketogenic diet composition has high fat content, proper protein content, low carbon water content and high fiber content, wherein the high-content high-quality fat is mainly derived from coconut oil, coconut milk powder and medium chain triglyceride powder, can quickly provide ketogenic and help fat combustion, meanwhile, the low-content carbohydrate controls the digestion and absorption of sugar, the high-content fiber and the proper protein supplement energy and nutrition, and the ketogenic protein bar has certain satiety, thereby realizing the control of body weight.

The invention discloses a method for high-throughput detection of different target protein contents in a plurality of samples to be detected and a special kit of the method. The inventor of the invention combines proximity extension assay (PEA) and the DNA sequencing technology to realize simultaneous detection of multi-protein content of various samples, and the specific method comprises the following steps: ss-DNA (protein bar codes) with different sequences are marked aiming at different types of antibodies, and protein types are distinguished according to different ss-DNA sequences; protein information is converted into DNA information by means of the PEA technology; a section of different Barcode marking sequences (sample bar codes) is added for distinguishing different samples when adatabase is established; and a sequencer is used to separately detect sample bar code sequences, protein bar code sequences and the number of the protein bar code sequences, so as to realize simultaneous detection of various protein contents of a plurality of samples. The method provided by the invention has an important application value.

The invention provides a chicken protein bar and a process for preparing the chicken protein bar, and relates to the technical field of food and food processing. The chicken protein bar comprises thefollowing components including, by weight, 650-2000 parts of chicken, 750-1200 parts of puffed powder, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of a yeast extract and 1.0-3.0 parts of a food additive. The chicken protein bar contains chicken proteins, the chicken proteins are animal proteins, and the animal proteins have the advantage of high human body absorptivity. In addition, the invention also provides the process for preparing the chicken protein bar. The process comprises the following steps of pretreating the chicken; seasoning the chicken; and forming the chicken protein bar. The chicken protein bar prepared by the process has the advantages of high component uniformity and convenience in storage.

The invention belongs to the technical field of protein preparation, and particularly relates to a preparation method and an application of collagen peptide. The preparation method of the collagen peptide comprises the following steps: (1) pre-treating raw materials; (2) extracting collagen with water; and (3) preparing collagen peptide by an enzymolysis method, and the like. The prepared collagenpeptide can be prepared into a protein bar, the preparation method is simple, and the prepared protein bar has good nutrition, taste and stability and is suitable for athletes to eat.

The invention provides a silk protein dental implant and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing a silk protein solution; secondly, concentrating the silk protein solution, drying the concentrated silk protein solution in a die, demolding, and obtaining a silk protein bar by a cutting process; finally, cutting the silk protein bar into the dental implant, and also bonding a high-hardness dental crown on the surface of the dental implant. By adjusting the molecular weight, curing parameters and forming means and doping solid-phase reinforced particles, mechanical properties of silk protein can be adjusted and controlled, and further different clinical demands are met. The silk protein dental implant provided by the invention has no toxic or side effects on a human body, is well compatible with human tissues, and can be used for replacing traditional dental implants prepared from metal materials, ceramic materials and polymer materials.

The invention belongs to the technical field of functional foods or foods, and discloses a protein bar capable of building muscles and relieving fatigue. The protein bar comprises 30-40 parts of isomaltooligosaccharide syrup, 15-25 parts of separated whey protein powder, 1-6 parts of soybean oligopeptide powder, 1-6 parts of L-glutamine, 1-5 parts of calcium beta-hydroxy-beta-methyl butyrate, and 0.1-1.2 parts of taurine. The protein bar disclosed by the invention is rich in nutrients, contains high protein, and is also rich in calcium and zinc trace elements and vitamin C, and functional factors, such as the soybean oligopeptide powder, the glutamine, the calcium beta-hydroxy-beta-methyl butyrate and the taurine, which are beneficial to relieving muscle fatigue and helping repair after exercise are added at the same time. Muscle proteolysis can be reduced, protein synthesis can be promoted, and fatigue can be delayed or the fatigue degree can be relieved. The preparation method of the protein bar comprises the following steps: mixing liquid, adding the mixed liquid into pre-mixed powder, finally performing extrusion forming, performing cooling, performing dicing, performing sterilizing and performing packaging. The method disclosed by the invention is simple in process and suitable for large-scale production.