CN112120109A - Microalgae energy bar and manufacturing method thereof - Google Patents
Microalgae energy bar and manufacturing method thereof Download PDFInfo
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- CN112120109A CN112120109A CN202011074380.5A CN202011074380A CN112120109A CN 112120109 A CN112120109 A CN 112120109A CN 202011074380 A CN202011074380 A CN 202011074380A CN 112120109 A CN112120109 A CN 112120109A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 77
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 40
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 37
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 37
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 29
- 235000008390 olive oil Nutrition 0.000 claims abstract description 26
- 239000004006 olive oil Substances 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 239000011780 sodium chloride Substances 0.000 claims abstract description 20
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 241000195620 Euglena Species 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 15
- 235000020429 malt syrup Nutrition 0.000 claims description 12
- 240000002900 Arthrospira platensis Species 0.000 claims description 11
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 11
- 229940082787 spirulina Drugs 0.000 claims description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 229920002498 Beta-glucan Polymers 0.000 claims description 5
- 235000014571 nuts Nutrition 0.000 claims description 5
- 235000012239 silicon dioxide Nutrition 0.000 claims description 4
- 239000000377 silicon dioxide Substances 0.000 claims description 4
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 3
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 240000009108 Chlorella vulgaris Species 0.000 claims description 2
- 235000007089 Chlorella vulgaris Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 229920002984 Paramylon Polymers 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 201000005569 Gout Diseases 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 230000036186 satiety Effects 0.000 abstract 1
- 235000019627 satiety Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 26
- 239000000203 mixture Substances 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 235000017060 Arachis glabrata Nutrition 0.000 description 4
- 244000105624 Arachis hypogaea Species 0.000 description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 description 4
- 235000018262 Arachis monticola Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 235000020232 peanut Nutrition 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a microalgae energy rod and a manufacturing method thereof. The invention provides a microalgae energy rod which is prepared from the following raw materials in parts by weight: 300-500 parts of maltose syrup, 200-600 parts of microalgae protein powder, 50-300 parts of microalgae dietary fiber, 30-60 parts of olive oil, 50-100 parts of milk powder, 0.1-1.5 parts of sodium chloride and 3-10 parts of natural flavor raw materials. The microalgae energy bar adopts microalgae protein as a protein source of the energy bar, so that the nutrition balance characteristic of the energy bar is improved; the paramylon of euglena is used as dietary fiber, so that the problem of constipation caused by an energy bar is avoided while satiety is increased, and the paramylon also has a certain effect of relieving diet therapy for patients with high cholesterol and gout.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to an energy bar using microalgae as a source of protein, vitamins, minerals and dietary fibers, and a preparation method of the energy bar.
Background
The energy bar is a convenient, fast, comprehensive and fast-supplementing bar-shaped food. Because the beverage contains three kinds of nutrient substances of sugar, fat and protein, and has the advantages of small volume, light weight and convenient carrying, the beverage is popular with consumers. However, the traditional energy bar simply mixes sugar, fat and protein to cause complex physical and chemical changes such as Maillard reaction and the like in the processing process, so that the problems of hardening of texture, poor mouthfeel and the like are caused; on the other hand, the traditional energy bar usually has incomplete nutrition and cannot contain all kinds of vitamins and minerals needed by the body, so that consumers need to supplement vegetables or fruits and the like to ensure the nutritional needs of the body. In addition, the energy bar is composed of high-content sugar, lipid and protein, and is lack of components such as dietary fiber, so that the problem of constipation and the like of consumers is easily caused.
Disclosure of Invention
The invention aims to provide an energy bar using microalgae cell dry powder as a source of protein, vitamins, minerals and dietary fibers, so as to achieve the effects of comprehensive nutrition, avoiding hardening, improving mouthfeel and avoiding constipation.
In order to achieve the purpose, the invention adopts the following technical scheme:
a microalgae energy rod is prepared from the following raw materials in parts by weight: 300-500 parts of maltose syrup, 200-600 parts of microalgae protein powder, 50-300 parts of microalgae dietary fiber, 30-60 parts of olive oil, 50-100 parts of milk powder, 0.1-1.5 parts of sodium chloride and 3-10 parts of natural flavor raw materials.
The microalgae protein powder is any one or more of spirulina and/or chlorella vulgaris; the protein content of the microalgae protein powder is more than or equal to 60 percent.
Further, the microalgae dietary fiber is euglena; the content of the beta-1, 3-glucan of the side starch of the microalgae dietary fiber is more than or equal to 60 percent.
Still further, the natural flavor raw material of the present invention may be any one or more of nut powder and/or fruit powder and/or vegetable powder.
Most preferably, the microalgae energy bar is prepared from 400 parts by weight of spirulina protein powder, 100 parts by weight of maltose syrup, 200 parts by weight of microalgae dietary fiber, 30 parts by weight of olive oil, 50 parts by weight of milk powder, 1 part by weight of sodium chloride and 3 parts by weight of natural flavor raw material walnut powder.
A preparation method of a microalgae energy rod comprises the following steps:
uniformly mixing maltose syrup and olive oil at 50-65 ℃, adding the uniformly mixed microalgae protein powder, microalgae dietary fiber, silicon dioxide, sodium chloride, milk powder and natural flavor raw materials into the maltose syrup and the olive oil, heating to 150-200 ℃ after uniformly mixing, naturally cooling and balancing for 2-3 h after preserving heat for 10-20 min, demolding, and cutting into strips; the microalgae protein powder is spirulina or chlorella powder, and the microalgae dietary fiber is naked algae powder; the natural flavor raw material is any one or more of nut powder and/or fruit powder and/or vegetable powder. The weight parts of the malt syrup, the olive oil, the microalgae protein powder, the microalgae dietary fiber, the sodium chloride, the milk powder and the natural flavor raw materials are respectively 300-500 parts of the malt syrup, 200-600 parts of the microalgae protein powder, 50-300 parts of the microalgae dietary fiber, 30-60 parts of the olive oil, 50-100 parts of the milk powder, 0.1-1.5 parts of the sodium chloride and 3-10 parts of the natural flavor raw materials.
The preparation method of the microalgae energy rod is characterized by comprising the following steps: uniformly mixing maltose syrup and olive oil at 50-65 ℃, adding the uniformly mixed microalgae protein powder, microalgae dietary fiber, silicon dioxide, sodium chloride, milk powder and natural flavor raw materials into the maltose syrup and the olive oil, heating to 150-200 ℃ after uniformly mixing, naturally cooling and balancing for 2-3 h after preserving heat for 10-20 min, demolding, and cutting into strips; the microalgae protein powder is spirulina or chlorella powder, and the microalgae dietary fiber is naked algae powder; the natural flavor raw material is any one or more of nut powder and/or fruit powder and/or vegetable powder. The weight parts of the malt syrup, the olive oil, the microalgae protein powder, the microalgae dietary fiber, the sodium chloride, the milk powder and the natural flavor raw materials are respectively 300-500 parts of the malt syrup, 200-600 parts of the microalgae protein powder, 50-300 parts of the microalgae dietary fiber, 30-60 parts of the olive oil, 50-100 parts of the milk powder, 0.1-1.5 parts of the sodium chloride and 3-10 parts of the natural flavor raw materials.
The microalgae energy rod has the following innovation: the microalgae protein is used as a protein source of the energy bar, on one hand, the protein content of microalgae is high, on the other hand, microalgae cells also contain various health-beneficial components such as vitamins and minerals, and the nutrition balance of the energy bar is improved; the paramylon of euglena is used as dietary fiber, so that the problem of constipation caused by the energy bar can be avoided to a certain extent, and on the other hand, the paramylon has the activities of enhancing immunity, resisting viruses and reducing cholesterol and uric acid, so that the health care value of the energy bar is increased, and the paramylon has a certain effect of relieving the disease condition of patients with high cholesterol and gout.
Detailed Description
The invention will be further described with reference to specific embodiments, but the scope of the invention is not limited thereto.
Example 1
The microalgae energy rod is prepared from the following raw materials in parts by weight: 300 parts of maltose syrup, 70 percent of commercial spirulina dry powder protein, 300 parts of euglena dry powder, 100 parts of euglena dry powder, 30 parts of olive oil, 50 parts of milk powder, 0.5 part of sodium chloride and 5 parts of peanut residues, wherein the content of beta-1, 3-glucan is 70 percent, and the content of protein is 20 percent.
The preparation method comprises the following steps: stirring and uniformly mixing malt syrup and olive oil at 60 ℃ for 5 minutes, stirring and uniformly mixing microalgae protein powder, microalgae dietary fiber, sodium chloride, milk powder and peanut residues, adding the mixture into the malt syrup and the olive oil at 60 ℃, transferring the mixture into a stainless steel mold after uniform mixing, heating the mixture to 150-200 ℃ in an oven, preserving heat for 10 minutes, naturally cooling and balancing for 2 hours, demolding, and cutting the mixture into square strips with the length of 10cm and the width of 2cm, thus obtaining the finished product.
Example 2
The microalgae energy rod is prepared from the following raw materials in parts by weight: 100 parts of maltose syrup, 70% of commercially available spirulina dry powder protein, 400 parts of the commercially available spirulina dry powder, 200 parts of euglena dry powder beta-1, 3-glucan, 20% of protein, 30 parts of olive oil, 50 parts of milk powder, 1 part of sodium chloride and 3 parts of walnut residues.
The preparation method comprises the following steps: stirring and uniformly mixing malt syrup and olive oil at 60 ℃ for 5 minutes, stirring and uniformly mixing microalgae protein powder, microalgae dietary fiber, sodium chloride, milk powder and peanut residues, adding the mixture into the malt syrup and the olive oil at 60 ℃, transferring the mixture into a stainless steel mold after uniform mixing, heating the mixture to 150-200 ℃ in an oven, preserving heat for 10 minutes, naturally cooling and balancing for 2 hours, demolding, and cutting the mixture into square strips with the length of 10cm and the width of 2cm, thus obtaining the finished product.
Embodiment 3
The microalgae energy rod is prepared from the following raw materials in parts by weight: 500 portions of maltose syrup, 200 portions of commercially available spirulina dry powder with 70 percent of protein content, 50 portions of euglena dry powder with beta-1, 3-glucan content and 20 percent of protein content, 30 portions of olive oil, 100 portions of milk powder, 0.5 portion of sodium chloride and 5 portions of orange powder.
The preparation method comprises the following steps: stirring and uniformly mixing malt syrup and olive oil at 60 ℃ for 5 minutes, stirring and uniformly mixing microalgae protein powder, microalgae dietary fiber, sodium chloride, milk powder and peanut residues, adding the mixture into the malt syrup and the olive oil at 60 ℃, transferring the mixture into a stainless steel mold after uniform mixing, heating the mixture to 150-200 ℃ in an oven, preserving heat for 10 minutes, naturally cooling and balancing for 2 hours, demolding, and cutting the mixture into square strips with the length of 10cm and the width of 2cm, thus obtaining the finished product.
Effect implementation
The microalgae energy rods prepared in the embodiment 1-3 are stored for 1 month at the temperature of 20 ℃ and the humidity of 70%, and then the samples are measured. And (5) carrying out sensory evaluation. The tasting population was 50. The embodiment examples 1 to 3 were tasted, and the flavor, appearance and taste were evaluated at 10 points. Table 1 scoring criteria, and table 2 evaluation results.
TABLE 1 sensory evaluation criteria
TABLE 2 evaluation results
| Example of the implementation | Flavor (I) and flavor (II) | Appearance of the product | Taste of the product | Composite score |
| 1 | 7 | 6 | 8 | 7 |
| 2 | 9 | 9 | 7 | 8.3 |
| 3 | 5 | 5 | 6 | 5.3 |
Claims (8)
1. A microalgae energy bar is characterized by being prepared from the following raw materials in parts by weight: 300-500 parts of maltose syrup, 200-600 parts of microalgae protein powder, 50-300 parts of microalgae dietary fiber, 30-60 parts of olive oil, 50-100 parts of milk powder, 0.1-1.5 parts of sodium chloride and 3-10 parts of natural flavor raw materials.
2. The microalgae energy bar of claim 1, wherein: the microalgae protein powder is as follows: any one or more of spirulina and/or chlorella vulgaris.
3. The microalgae energy bar of claim 1, wherein: the microalgae dietary fiber is euglena.
4. The microalgae energy bar of claim 1, wherein: the natural flavor raw material can be any one or more of nut powder and/or fruit powder and/or vegetable powder.
5. The microalgae energy bar of claim 1, wherein: the protein content of the microalgae protein powder is more than or equal to 60 percent.
6. The microalgae energy bar of claim 1, wherein: the content of the beta-1, 3-glucan of the side starch of the microalgae dietary fiber is more than or equal to 60 percent.
7. The microalgae energy bar of claim 1, wherein: the microalgae energy bar is prepared from 400 parts of spirulina protein powder, 100 parts of maltose syrup, 200 parts of microalgae dietary fiber, 30 parts of olive oil, 1 part of silicon dioxide, 50 parts of milk powder, 1 part of sodium chloride and 3 parts of natural flavor raw material walnut powder.
8. The method for preparing microalgae energy bar of claim 1, wherein:
uniformly mixing maltose syrup and olive oil at 50-65 ℃, adding the uniformly mixed microalgae protein powder, microalgae dietary fiber, silicon dioxide, sodium chloride, milk powder and natural flavor raw materials into the maltose syrup and the olive oil, heating to 150-200 ℃ after uniformly mixing, naturally cooling and balancing for 2-3 h after preserving heat for 10-20 min, demolding, and cutting into strips; the microalgae protein powder is spirulina or chlorella powder, and the microalgae dietary fiber is naked algae powder; the natural flavor raw material is any one or more of nut powder and/or fruit powder and/or vegetable powder. The weight parts of the malt syrup, the olive oil, the microalgae protein powder, the microalgae dietary fiber, the sodium chloride, the milk powder and the natural flavor raw materials are respectively 300-500 parts of the malt syrup, 200-600 parts of the microalgae protein powder, 50-300 parts of the microalgae dietary fiber, 30-60 parts of the olive oil, 50-100 parts of the milk powder, 0.1-1.5 parts of the sodium chloride and 3-10 parts of the natural flavor raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011074380.5A CN112120109A (en) | 2020-10-10 | 2020-10-10 | Microalgae energy bar and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011074380.5A CN112120109A (en) | 2020-10-10 | 2020-10-10 | Microalgae energy bar and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112120109A true CN112120109A (en) | 2020-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011074380.5A Pending CN112120109A (en) | 2020-10-10 | 2020-10-10 | Microalgae energy bar and manufacturing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112852905A (en) * | 2021-02-05 | 2021-05-28 | 优格天成生物技术(义乌)有限公司 | Application of dipeptide in improving content of paramylon in euglena |
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| CN102271525A (en) * | 2008-10-14 | 2011-12-07 | 索拉兹米公司 | Food compositions of microalgal biomass |
| CN102946738A (en) * | 2009-04-14 | 2013-02-27 | 索拉兹米公司 | Novel microalgal food compositions |
| CN104982941A (en) * | 2015-07-23 | 2015-10-21 | 浙江杰特生物技术有限公司 | Weight-reducing nutrition rod and preparation method thereof |
| CN107149142A (en) * | 2016-03-02 | 2017-09-12 | 广州宏韵医药科技股份有限公司 | Nutritious energy bar and preparation method thereof before one kind is run |
| CN108378317A (en) * | 2018-01-15 | 2018-08-10 | 北京同仁堂健康药业股份有限公司 | A kind of weight losing meal-replacing stick and preparation method thereof |
-
2020
- 2020-10-10 CN CN202011074380.5A patent/CN112120109A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102271525A (en) * | 2008-10-14 | 2011-12-07 | 索拉兹米公司 | Food compositions of microalgal biomass |
| CN102946738A (en) * | 2009-04-14 | 2013-02-27 | 索拉兹米公司 | Novel microalgal food compositions |
| CN104982941A (en) * | 2015-07-23 | 2015-10-21 | 浙江杰特生物技术有限公司 | Weight-reducing nutrition rod and preparation method thereof |
| CN107149142A (en) * | 2016-03-02 | 2017-09-12 | 广州宏韵医药科技股份有限公司 | Nutritious energy bar and preparation method thereof before one kind is run |
| CN108378317A (en) * | 2018-01-15 | 2018-08-10 | 北京同仁堂健康药业股份有限公司 | A kind of weight losing meal-replacing stick and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112852905A (en) * | 2021-02-05 | 2021-05-28 | 优格天成生物技术(义乌)有限公司 | Application of dipeptide in improving content of paramylon in euglena |
| CN112852905B (en) * | 2021-02-05 | 2023-06-23 | 优格天成生物技术(义乌)有限公司 | Application of dipeptide in improving paramylon content in euglena |
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