CN101375716A - Energy stick and preparation method thereof - Google Patents
Energy stick and preparation method thereof Download PDFInfo
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- CN101375716A CN101375716A CNA200810222891XA CN200810222891A CN101375716A CN 101375716 A CN101375716 A CN 101375716A CN A200810222891X A CNA200810222891X A CN A200810222891XA CN 200810222891 A CN200810222891 A CN 200810222891A CN 101375716 A CN101375716 A CN 101375716A
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Abstract
The invention relates to an energy bar which contains 0.5-10 parts of collagen peptide by weight. The energy bar further contains 0-40 parts of grain flour, 10-60 parts of albumen powder, 0-8 parts of puffed grain granules or nut granules, 10-30 parts of syrup, 4-20 parts of grease and 0-2 parts of nutrients by weight. The invention has the advantages that the energy bar has good moisturizing effect, thereby mitigating the loss of moisture during storage, ensuring the softness and the chewiness of the energy bar, and prolonging the shelf life. Moreover, the energy bar has a diverse nutritional value, thereby providing additional collagen to human body, in particular to athletes who need to deal with osteoarthrosis.
Description
Technical field
The invention belongs to the nutraceutical field, specifically, relate to a kind of energy stick that contains collagen peptide and preparation method thereof.
Background technology
Energy stick is a kind of novel food form, originates from western countries, and in recent years along with the increasing of imported food, the domestic consumer also begins to accept and like this based food.Energy stick mainly is with direct-edible raw-food materials such as the grain dust of shortening, albumen powder, nut granules, is bonded as one by the syrup that certain viscosity is arranged, again bar, the bar that makes through overmolding.Its taste is fragrant and sweet, the energy density height, volume is small and exquisite, be fit to very much eat before and after outdoor travel and the motion, liked by the young man, simultaneously because whole process belongs to cold working, avoided thermal sensitivity nutriment loss on heating, the nutrient of interpolation is farthest kept, and therefore, also is the nutraceutical that a kind of all kinds of crowds of being fit to eat.
At present, energy stick product category both domestic and external is many, and alternative taste is also very abundant, but there is such problem mostly in product, along with the prolongation of resting period, especially cryogenic conditions stores down and is edible, and the mouthfeel of product is poor, become very hard, tenacity is excessive, even is difficult to chew.This mainly is because the hardness of binder syrup varies with temperature obviously, becomes hard under the cryogenic conditions, and in addition, moisture shifts between powder and slurry, shifts between product and environment, makes all that also product becomes dry, hardening.In order to address this problem, can adjust the syrup kind, add emulsifying agent, NMF, and select the littler packaging material of water penetration etc. for use, but all these schemes all can only play certain improvement effect, thoroughly deal with problems, also need to start with from many-sided.
Summary of the invention
The purpose of this invention is to provide a kind of novel energy stick, it is by adding a certain amount of collagen peptide in powder, thereby improved the moisture retention of product, help avoid that energy stick becomes dry, the problem of hardening in storage process, prolong shelf life, improved the nutritive value of energy stick simultaneously.
Energy stick provided by the present invention, it contains the collagen peptide of 0.5-10 part weight portion.Preferred 2-7 part of the weight portion of collagen peptide in the described energy stick.
The component that also contains following weight portion in the above-mentioned energy stick: grain dust 0-40 part, albumen powder 10-60 part, puffed cereal particle and/or nut granule 0-8 part, syrup 10-30 part, grease 4-20 part, nutrient 0-2 part.
Wherein, described collagen peptide is meant the collagen that extracts from animal skeleton, fur, and what obtain through enzyme hydrolysis is rich in micromolecular polypeptide and oligopeptides material.
Described grain dust is one or more in malt extract, glutinous rice flour, wheat flour, analysis for soybean powder and the rice meal etc.
Described albumen powder is one or more in lactoprotein, soybean protein and the peanut protein etc.
In the puffed oat that described puffed cereal particle is spherical or sheet, popcorn and the puffed rice particulate material etc. one or more.
Described nut granule is one or more in peanut, fibert, almond, polly seed nucleole, American pistachios, the pinenut etc.
Described syrup is one or more in malt syrup, HFCS, corn syrup, D-sorbite, the glucose syrup etc.
Described grease is one or more in butter oil, butter, shortening, vegetable oil, the substitute of cocoa fat etc.
Described nutrient is one or more in vitamin, mineral matter, caffeine, taurine, the l-cn etc.
Energy stick of the present invention, its preparation method comprises the steps:
1, takes by weighing collagen peptide by weight and reach other component of removing grease and syrup, mix;
2, get the grease heating and melting, get syrup and be heated to and boil, be cooled to 70 ℃, mix, be cooled to 40-50 ℃ again, join while stirring in the powder of step (1), stir and roll into a ball with grease;
3, cut into bar-shaped.
Collagen is the important component part of animal body, mainly is present in skin, muscle, the bone, at positions such as tooth, internal organ and eyes distribution is arranged also, accounts for the 30-40% of body gross protein.Collagen belongs to hydrophilic material, can form a network structure, free water is combined in its net, Free water is become in conjunction with water be difficult for evaporation to scatter and disappear, and plays moisture-keeping function.In addition, also to be rich in hydroxyproline relevant with it to studies show that the good water retention property of collagen.
The collagen of industrial usefulness is many to be that the raw material extraction gets with animal skeleton, fur etc.In recent years, emerge in an endless stream, be used for cosmetics aspect major function and be the preserving moisture of skin, wrinkle resistant about the research and the new product of collagen; and the nursing of hair, be used for the functional food aspect, except cosmetic result; can also promote bone health, comprise the protection articulation health.Collagen peptide be by collagen through enzyme hydrolysis and be rich in micromolecular polypeptide and oligo peptide, its easier being absorbed by the body, so effect is better than collagen.
Energy stick of the present invention adds collagen peptide in the energy stick to, compared with prior art, has following advantage:
1, reduces scattering and disappearing of moisture in the product storage process, help product and keep soft quality and chewiness.
2, prolonged shelf life of products.
3, promoted the nutritive value of energy stick, especially kept the sportsman of bony articulation health for needs, replenishing collagen is highly profitable.
The specific embodiment
Following examples further specify content of the present invention, but should not be construed as limitation of the present invention.
Embodiment 1
Take by weighing collagen peptide 125g, ripe glutinous rice flour 6.25kg, malt extract 3.75kg, PURE WHEY 5kg, soyabean protein powder 3.5kg, peanut particle 1.25kg, Cobastab
112.5g, Cobastab
212.5g, nicotinic acid 37.5g, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter oil 1.5kg, substitute of cocoa fat 1kg, heating and melting.Take by weighing HFCS 2.5kg, be heated to and boil, be cooled to 70 ℃, mix with butter oil, substitute of cocoa fat after melting, be cooled to 40-50 ℃, join while stirring in the aforementioned mixed powder, stir and roll into a ball, cut into bar-shaped, through chocolate coating machine coating and suspending chocolate.
Embodiment 2
Take by weighing collagen peptide 0.5kg, shortening rice meal 5kg, peanut protein powder 3.75kg, whole milk powder 6.25kg, peanut particle 1.5kg, almond particle 0.5kg, l-cn 375g, taurine 125g, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter 2kg, heating and melting.Take by weighing HFCS 1.25kg, malt syrup 3.75kg, be heated to and boil, be cooled to 70 ℃, mix with the butter after melting, be cooled to 40-50 ℃, join while stirring in the aforementioned mixed powder, stir and roll into a ball, cut into bar-shaped, through chocolate coating machine coating and suspending chocolate.
Embodiment 3
Take by weighing collagen peptide 1kg, glutinous rice flour 2.5kg, whole milk powder 6.25kg, PURE WHEY 5.5kg, soyabean protein powder 3.25kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter oil 1kg, heating and melting.Take by weighing malt syrup 4kg, D-sorbite 1.5kg, be heated to and boil, be cooled to 70 ℃, mix with the butter oil after melting, be cooled to 40-50 ℃, join while stirring in the aforementioned mixed powder, stir and roll into a ball, cut into bar-shaped, through chocolate coating machine coating and suspending chocolate.
Embodiment 4
Take by weighing collagen peptide 1.5kg, whole milk powder 5kg, PURE WHEY 4.5kg, peanut protein powder 3kg, puffed oat ball 1.5kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing butter 2kg, heating and melting.Take by weighing glucose syrup 4.5kg, D-sorbite 3kg, be heated to and boil, be cooled to 70 ℃, mix with the butter after melting, be cooled to 40-50 ℃, join while stirring in the aforementioned mixed powder, stir and roll into a ball, cut into bar-shaped, through chocolate coating machine coating and suspending chocolate.
Embodiment 5
Take by weighing collagen peptide 1.75kg, ripe wheat flour 6.75kg, analysis for soybean powder 3.25kg, PURE WHEY 2.5kg, popcorn sheet 1kg, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing shortening 3kg, butter oil 2kg, heating and melting.Take by weighing glucose syrup 4.75kg, be heated to and boil, be cooled to 70 ℃, mix with thawing back shortening, butter oil, be cooled to 40-50 ℃, join while stirring in the aforementioned mixed powder, stir and roll into a ball, cut into bar-shaped, through chocolate coating machine coating and suspending chocolate.
Embodiment 6
Take by weighing collagen peptide 2.5kg, cooked rice powder 6.25kg, peanut protein powder 4.5kg, milk powder 3kg, fibert particle 1.75kg, sodium chloride 75g, potassium chloride 50g, l-cn 125g, in the noodles served with soy sauce, sesame butter, etc. machine, mix.
Take by weighing shortening 2.25kg, heating and melting.Take by weighing malt syrup 2.5kg, HFCS 2kg, be heated to and boil, be cooled to 70 ℃, mix with the shortening after melting, be cooled to 40-50 ℃, join while stirring in the aforementioned mixed powder, stir and roll into a ball, cut into bar-shaped, through chocolate coating machine coating and suspending chocolate.
Experimental example 1
1, laboratory sample
Energy stick with embodiment 5 is a test sample, and the energy stick that replaces collagen peptide to make with wheat flour is a reference substance, and both are the dark chocolate bar coating, and outward appearance, taste are basic identical, compiles respectively to be I sample and II sample under the condition of double blinding.
2, experimental technique
2.1 the mensuration of water-retaining property
Test sample and reference substance are used the independent packaging of composite aluminium plastic packaging material respectively, place (40 ℃ of constant temperature and humidities, relative humidity 60%) in the incubator, respectively at sampling in 0 day, 90 days, 180 days, press the method for GB/T 5009.3-2003 regulation and measure moisture, test sample and reference substance are measured 6 parallel sample respectively.
2.2 sense organ taste's experiment
Sample: get test sample and the reference substance of depositing 0 day and 180 days respectively, random number, double blinding condition undertissue tastes.
The trial test time: the morning 10:00-11:00.
Experimenter: be no less than 30 people, get rid of flu person, pregnant woman and loner.
Point system: give a mark by the experimenter, take 5 fens systems, finely count 5 fens; Better count 4 fens; Generally count 3 fens; Relatively poorly count 2 fens; Very poorly count 1 fen, only fill in the integer score value.
2.3 product stability experiment
Test sample with independent packaging, place (40 ℃ of constant temperature and humidities, relative humidity 60%) in the incubator, respectively at sampling in 0 day, 180 days, press total plate count, coliform, mould and the yeast counts of the method working sample of GB/T 4789.2, GB/T 4789.3, GB/T 4789.15 regulations respectively.
3, experimental result
Experiment gained data are handled with Excel, adopt the t check that test data is carried out statistical analysis, represent with mean ± SD.
3.1 the mensuration of water-retaining property
The experimental result that water-retaining property is measured, as shown in table 1:
The moisture of table 1 sample (%)
| Deposit fate (my god) | 0 | 90 | 180 |
| Test sample | 10.9±0.15 | 10.6±0.16 | 10.4±0.15 |
| Reference substance | 10.9±0.10 | 10.4±0.15 | 9.87±0.15 |
| The P value | 0.511 | 0.014 | 7.8×10 -5 |
As shown in Table 1, sample is not when storing, test sample and reference substance moisture do not have significant difference, after storing 90 days, the moisture of test sample will be significantly higher than reference substance, store after 180 days, the moisture of test sample and reference substance have utmost point significant difference, illustrate that collagen peptide can effectively improve the moisture retention of product.
3.2 sense organ taste result
Test sample and the reference substance of depositing 0 day carried out the sense organ double blind experiment, experimenter 31 people, its appraisal result is as shown in table 2.
Table 2 is deposited 0 day sample organoleptic test result (branch)
| Project | Flavour | Soft durometer | Chewiness |
| Test sample | 3.64±0.92 | 3.42±0.81 | 3.84±0.73 |
| Reference substance | 3.58±0.85 | 3.55±0.81 | 3.94±0.81 |
| The P value | 0.774 | 0.532 | 0.625 |
Experiment product and the reference substance of depositing 180 days carried out the sense organ double blind experiment, experimenter 30 people, its appraisal result is as shown in table 3.
Table 3 is deposited 180 days sample organoleptic test result (branch)
| Project | Flavour | Soft durometer | Chewiness |
| Experiment product | 3.57±0.90 | 3.17±0.79 | 3.40±0.93 |
| Reference substance | 3.10±0.99 | 2.13±0.97 | 2.67±1.06 |
| The P value | 0.061 | 3.2×10 -5 | 0.006 |
By table 2, table 3 as can be known, add the test sample of collagen peptide and compare with reference substance, product sensory does not have significant difference, but after having stored 180 days, the soft durometer of test sample and chewiness obviously are better than reference substance, through check, the utmost point significance difference opposite sex are arranged.
3.3 product stability experimental result
The product stability experiment, its result is as shown in table 4:
Table 4 test sample microorganism detection result
| Interventions Requested | 0 day | 180 days |
| Total number of bacteria/cfu/g | <2000 | <2000 |
| Coliform/MPN/100g | <30 | <30 |
| Mould/cfu/g | <50 | <50 |
As shown in Table 4, the test sample that adds collagen peptide is after storing 180 days, and microbiological indicator is still in acceptability limit.
4, conclusion
Add a certain amount of collagen peptide in the energy stick, do not influence the organoleptic attribute of product, but can significantly improve the moisture retention of product in the storage process, thereby help product to keep suitable soft durometer and chewiness, prolonged the shelf-life, make the shelf-life reach 180 days.
Claims (6)
1, a kind of energy stick is characterized in that, contains the collagen peptide of 0.5-10 part weight portion in the described energy stick.
2, energy stick as claimed in claim 1 is characterized in that, the weight portion of collagen peptide is 2-7 part in the described energy stick.
3, energy stick as claimed in claim 1, it is characterized in that, also contain the component of following weight portion in the described energy stick: grain dust 0-40 part, albumen powder 10-60 part, puffed cereal particle and/or nut granule 0-8 part, syrup 10-30 part, grease 4-20 part, nutrient 0-2 part.
4, energy stick as claimed in claim 1 or 2 is characterized in that, described collagen peptide is meant the collagen that extracts from animal skeleton, fur, and what obtain through enzyme hydrolysis is rich in micromolecular polypeptide and oligopeptides material.
5, energy stick as claimed in claim 3 is characterized in that, described grain dust is one or more in malt extract, glutinous rice flour, wheat flour, analysis for soybean powder and the rice meal; Described albumen powder is one or more in lactoprotein, milk powder, soybean protein and the peanut protein; In the puffed oat that described puffed cereal particle is spherical or sheet, popcorn and the puffed rice particulate material one or more; Described nut granule is one or more in peanut, fibert, almond, polly seed nucleole, American pistachios, the pinenut; Described syrup is one or more in malt syrup, HFCS, corn syrup, D-sorbite, the glucose syrup; Described grease is one or more in butter oil, butter, shortening, vegetable oil, the substitute of cocoa fat; Described nutrient is one or more in vitamin, mineral matter, caffeine, taurine, the l-cn.
6, a kind of method for preparing the arbitrary described energy stick of claim 1-3, it comprises the steps:
(1) takes by weighing collagen peptide by weight and reach other component of removing grease and syrup, mix;
(2) get the grease heating and melting, get syrup and be heated to and boil, be cooled to 70 ℃, mix, be cooled to 40-50 ℃ again, join while stirring in the powder of step (1), stir and roll into a ball with grease;
(3) cut into bar-shaped.
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| CN200810222891A CN101375716B (en) | 2008-09-24 | 2008-09-24 | Energy stick and preparation method thereof |
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|---|---|---|---|
| CN200810222891A CN101375716B (en) | 2008-09-24 | 2008-09-24 | Energy stick and preparation method thereof |
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| CN101375716B CN101375716B (en) | 2012-09-05 |
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