CN102550773A - Concentrated whey protein nutrient rod and preparation method thereof - Google Patents
Concentrated whey protein nutrient rod and preparation method thereof Download PDFInfo
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- CN102550773A CN102550773A CN2012100245194A CN201210024519A CN102550773A CN 102550773 A CN102550773 A CN 102550773A CN 2012100245194 A CN2012100245194 A CN 2012100245194A CN 201210024519 A CN201210024519 A CN 201210024519A CN 102550773 A CN102550773 A CN 102550773A
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Abstract
The invention discloses a concentrated whey protein nutrient rod and a preparation method of the nutrient rod, belonging to the technical field of leisure nutrient food processing. The nutrient rod is composed of the following components in parts by weight: 2000-3000 parts of concentrated whey protein powder, 600-1000 parts of nut, 800-1200 parts of starch syrup, 1300-1700 parts of maltitol, 600-1000 parts of granulated sugar, 100-140 parts of skimmed milk powder, 400-800 parts of milk fat, 6-10 parts of lecithin, 23-28 parts of vitamin, 40-70 parts of mineral matter, 100-150 parts of soluble dietary fiber and 80-120 parts of chocolate. The prepared nutrient rod is delicate in structure, spongy and flavored in taste, comprehensive in nutrients, and high in high-purity protein content.
Description
Technical field
The invention belongs to leisure nutraceutical processing technique field, be specifically related to a kind of WPC nutrition bar and preparation method thereof.
Background technology
Lactalbumin is to adopt the advanced technologies precious protein that separation and Extraction is come out from milk, is pushed away with many advantages such as its purity are high, absorptivity is high, the amino acid composition is the most reasonable to be " king of albumen ".In range protein, the nutritive value of lactalbumin is the highest, and it contains 8 seed amino acids of needed by human, and reasonable mixture ratio, near the demand percentage of human body, is people's bulk-growth, growth, the indispensable nutriment of the anti-ageing vital movement of waiting for a long time.Lactalbumin is prone to digested and assimilated; And be rich in cysteine and methionine, can keep the level of anti-oxidant in the human body, other has many experimental studies to prove; Take whey protein concentrate and can promote humoral immunity and cellular immunity; Stimulate the human immune system, stop the generation of chemically induced property cancer, so lactalbumin is again a kind of albumen of extraordinary enhance immunity power.Fat in the lactalbumin, lactose content is low, but it contains beta lactoglobulin, ALA, immunoglobulin (Ig), also has other various active compositions.These active components have possessed lactalbumin just is of value to many health cares of human body.
The rod based food, English name is Bar, and is very popular in western countries, nutrition is good, instant.The present invention is a carrier format with excellent based food, with perfect combination such as concentrated whey protein powder and burnt odor candy, nuts, when keeping nutrition, has given the product unique mouthfeel.The protein rod that this kind method is produced, proterties is stable in the whole shelf-life, mouthfeel is soft.
Summary of the invention
The object of the present invention is to provide a kind of WPC nutrition bar.
The present invention also aims to provide the preparation method of above-mentioned WPC nutrition bar.
A kind of WPC nutrition bar, said nutrition bar is made up of the component of following parts by weight: concentrated whey protein powder 2000-3000 part, nut 600-1000 part, starch syrup 800-1200 part, maltitol 1300-1700 part, granulated sugar 600-1000 part, skimmed milk powder 100-140 part, butter oil 400-800 part, lecithin 6-10 part, vitamin 23-28 part, mineral matter 40-70 part, soluble dietary fiber 100-150 part and chocolate 80-120 part.
Said nut is peanut or almond.
Said vitamin is one or more in vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, the vitamin E.
Said mineral matter is one or more in sodium chloride, potassium chloride, magnesium chloride, the calcium lactate.
Said soluble dietary fiber is one or more in inulin, polydextrose, the colloid.
Said colloid is a guar gum.
The preparation method of above-mentioned WPC nutrition bar, carry out according to following steps:
A, with maltitol heated and boiled 8-12 minute, be cooled to 40-50 ℃, mix with butter oil, lecithin stirring and emulsifying that water-bath is dissolved;
B, concentrated whey protein powder and vitamin, mineral matter, inulin, soluble dietary fiber are crossed premix after 30 mesh respectively;
C, with the material of step a and step b preparation change over to mix in the mixer after, be pressed into thickness 0.3-0.8 centimetre even sheet band through tablet press machine;
D, with starch syrup, white granulated sugar and water heating infusion to 108-112 ℃; Then butter oil, lecithin, skimmed milk powder are added and continue to endure to 123 ℃; While hot shelled peanut of baking or almond broken kernel particle are added mixing; Whole material is cooled to 40-50 ℃, is pressed into thickness 0.1-0.3 centimetre even sheet band through tablet press machine;
E, the sheet belt of step c and steps d preparation is folded cuts, and is coated with on-hook coating, packed products through chocolate.
Said concentrated whey protein powder, protein content of whey are generally more than 80%, and wherein lactalbumin extracts from milk, have being of high nutritive value, be prone to digest and assimilate, contain the various active characteristics that become to grade, and belong to the protein of complete high-quality.
The present invention selects for use maltitol to replace starch syrup that albumen powder is adhesion-molded, prevents that the nonenzymatic browning reaction between protein and the recuding sugars material from influencing product sensory; The selection of starch syrup will take into account viscosity and sugariness, serves processing technology and mouthfeel; Butter oil provides fragrance ingredient as technology lubricant the time; Lecithin is as naturally occurring emulsifying agent, is the important component that constitutes the human body brain cell membrane, and the physiological function of the growth of human body cell, metabolism, adjusting heart and brain organ is played an important role.
Beneficial effect of the present invention: 1, mouthfeel is soft, the pure perfume (or spice) of sense of taste cocoa strong, coating and suspending chocolate in addition, and that eats is tempting, in the time of extra-nutrition, enjoys delicious.2, on processing technology, milk extract WPC is combined with candy craft, realized that nutrition adds delicious perfect combination.3, good protein content is high, replenishes albumen rapidly.4, balanced in nutrition, in the time of high protein, strengthened trace element and water-soluble dietary fibers such as multivitamin and potassium, calcium, sodium, magnesium, iron comprehensively.5, albumin layer adopts half cold machining process, has kept the complete interpolation of each micronutrient.6, little, in light weight, the independent packaging, easy to carry of small product size.7, applied widely: the crowd who be suitable for moving, lie fallow, travel, any needs such as commercial affairs, snack in time supplements the nutrients.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further specified.
Embodiment 1
Take by weighing following material: maltitol 1500g, starch syrup 1000g, granulated sugar 800g, concentrated whey protein powder 2500g, skimmed milk powder 120g; The broken particle 800g of shelled peanut, lecithin 12g, butter oil 900g, vitamin A 0.0015g, vitaminB10 .052g; Vitamin B6 0.016g, Catergen 4g, vitamin D 0.0002g, vitamin e1 .4g, potassium chloride 10g; Sodium chloride 15g, magnesium chloride 4g, calcium lactate 25g, inulin 80g, guar gum 50g.
The preparation method is following for the WPC nutrition bar:
A. with maltitol 1500g heated and boiled 10 minutes, be cooled to 40-50 ℃, mix with butter oil 600g, lecithin 8g stirring and emulsifying that water-bath is dissolved;
B. concentrated whey protein powder 2500g, vitamin A 0.0015g, vitaminB10 .052g, vitamin B6 0.016g, Catergen 4g, vitamin D 0.0002g, vitamin e1 .4g, potassium chloride 10g, sodium chloride 15g, magnesium chloride 4g, calcium lactate 25g, inulin 80g and guar gum 50g are crossed premix after 30 mesh respectively;
C. with the material of the preparation of step a and step b change over to mix in the mixer after, be pressed into the even sheet band of 0.5 centimetre of thickness through tablet press machine;
D. with starch syrup 1000g, granulated sugar 800g and water 70g heating infusion to 110 ℃; Then butter oil 300g, lecithin 4g and skimmed milk powder 120g are added and continue to endure to 123 ℃; While hot the broken particle 800g of the shelled peanut of baking is added and mix; Whole material is cooled to 40-50 ℃, is pressed into the even sheet band of 0.20 centimetre of thickness through tablet press machine;
E. step c and d is range upon range of, cut homogeneous bulky with the score of 45 gram weight, be coated with the on-hook coating through chocolate, nt wt net weight is controlled at 50 grams, packed products;
Protein is 28% in the nutrition bar of present embodiment preparation, and the carbon aquation is that compound is 58%, and fat is 10.5%.
The product stability experiment:
The aluminum-plastic packaged nutrition bar of embodiment gained is placed 30 ℃, and humidity is under 60% the condition, the peroxide value of sampling determination sample and acid value index every other month, and sample carried out examination by sensory organs, continuous 12 months.The peroxide value of sample, acid value and examination by sensory organs are undertaken by " analytical method of GB/T5009.56 cake sanitary standard ", and testing result is seen table 1.
Table 1 protein rod lay up period each item index determining
According to National Standard GB7009-2003 cake, bread sanitary standard " regulation, the acid value of this series products should be no more than 5mg/g, peroxide value is no more than 0.25g/100g.Can find out that by storing experiment protein rod of the present invention stores that acid value is 3.3mg/g after 1 year, peroxide value is 0.20g/100g.Therefore, nutrition bar can be stored 1 year, kept good sense organ.
Embodiment 2
Take by weighing following material: maltitol 1300g, starch syrup 1200g, granulated sugar 600g, concentrated whey protein powder 2800g, skimmed milk powder 100g; Almond broken kernel particle 1000g, lecithin 9g, butter oil 1100g, vitamin A 0.002g, vitaminB10 .042g; Vitamin B6 0.026g, Catergen 2g, vitamin D 0.0002g, vitamin e1 .2g, potassium chloride 10g; Sodium chloride 25g, magnesium chloride 4g, calcium lactate 20g, inulin 60g, guar gum 45g.
The preparation method is following for the WPC nutrition bar:
A. with maltitol 1300g heated and boiled 8 minutes, be cooled to 40-50 ℃, mix with butter oil 800g, lecithin 6g stirring and emulsifying that water-bath is dissolved;
B. concentrated whey protein powder 2800g, vitamin A 0.002g, vitaminB10 .042g, vitamin B6 0.026g, Catergen 2g, vitamin D 0.0002g, vitamin e1 .2g, potassium chloride 10g, sodium chloride 25g, magnesium chloride 4g, calcium lactate 20g, inulin 60g and guar gum 45g are crossed premix after 30 mesh respectively;
C. with the material of the preparation of step a and step b change over to mix in the mixer after, be pressed into the even sheet band of 0.8 centimetre of thickness through tablet press machine;
D. with starch syrup 1200g, granulated sugar 600g and water 60g heating infusion to 108 ℃; Then butter oil 300g, lecithin 3g and skimmed milk powder 100g are added and continue to endure to 123 ℃; While hot the almond broken kernel particle 1000g that bakes is added and mix; Whole material is cooled to 40-50 ℃, is pressed into the even sheet band of 0.30 centimetre of thickness through tablet press machine;
E. step c and d is range upon range of, cut homogeneous bulky with the score of 55 gram weight, be coated with the on-hook coating through chocolate, nt wt net weight is controlled at 60 grams, packed products;
Protein is 30% in the nutrition bar of present embodiment preparation, and the carbon aquation is that compound is 56%, and fat is 10%.
The product stability experiment:
The aluminum-plastic packaged nutrition bar of embodiment gained is placed 30 ℃, and humidity is under 60% the condition, the peroxide value of sampling determination sample and acid value index every other month, and sample carried out examination by sensory organs, continuous 12 months.The peroxide value of sample, acid value and examination by sensory organs are undertaken by " analytical method of GB/T5009.56 cake sanitary standard ", and testing result is seen table 1.
Table 1 protein rod lay up period each item index determining
According to National Standard GB7009-2003 cake, bread sanitary standard " regulation, the acid value of this series products should be no more than 5mg/g, peroxide value is no more than 0.25g/100g.Can find out that by storing experiment protein rod of the present invention stores that acid value is 3.2mg/g after 1 year, peroxide value is 0.21g/100g.Therefore, nutrition bar can be stored 1 year, kept good sense organ.
Embodiment 3
Take by weighing following material: maltitol 1700g, starch syrup 800g, granulated sugar 1000g, concentrated whey protein powder 2000g, skimmed milk powder 140g; The broken particle 600g of peanut, lecithin 13g, butter oil 700g, vitamin A 0.001g, vitaminB10 .032g; Vitamin B6 0.021g, Catergen 5g, vitamin D 0.0002g, vitamin e1 .5g, potassium chloride 12g; Sodium chloride 18g, magnesium chloride 3g, calcium lactate 28g, inulin 100g, guar gum 40g.
The preparation method is following for the WPC nutrition bar:
A. with maltitol 1700g heated and boiled 12 minutes, be cooled to 40-50 ℃, mix with butter oil 700g, lecithin 10g stirring and emulsifying that water-bath is dissolved;
B. concentrated whey protein powder 2000g, vitamin A 0.001g, vitaminB10 .032g, vitamin B6 0.021g, Catergen 5g, vitamin D 0.0002g, vitamin e1 .5g, potassium chloride 12g, sodium chloride 18g, magnesium chloride 3g, calcium lactate 28g, inulin 100g and guar gum 40g are crossed premix after 30 mesh respectively;
C. with the material of the preparation of step a and step b change over to mix in the mixer after, be pressed into the even sheet band of 0.4 centimetre of thickness through tablet press machine;
D. with starch syrup 800g, granulated sugar 1000g and water 10g heating infusion to 112 ℃; Then butter oil 300g, lecithin 3g and skimmed milk powder 140g are added and continue to endure to 123 ℃; While hot the broken particle 600g of the peanut of baking is added and mix; Whole material is cooled to 40-50 ℃, is pressed into the even sheet band of 0.10 centimetre of thickness through tablet press machine;
E. step c and d is range upon range of, cut homogeneous bulky with the score of 35 gram weight, be coated with the on-hook coating through chocolate, nt wt net weight is controlled at 38 grams, packed products;
Protein is 20% in the nutrition bar of present embodiment preparation, and the carbon aquation is that compound is 61%, and fat is 11%.
The product stability experiment:
The aluminum-plastic packaged nutrition bar of embodiment gained is placed 30 ℃, and humidity is under 60% the condition, the peroxide value of sampling determination sample and acid value index every other month, and sample carried out examination by sensory organs, continuous 12 months.The peroxide value of sample, acid value and examination by sensory organs are undertaken by " analytical method of GB/T5009.56 cake sanitary standard ", and testing result is seen table 1.
Table 1 protein rod lay up period each item index determining
According to National Standard GB7009-2003 cake, bread sanitary standard " regulation, the acid value of this series products should be no more than 5mg/g, peroxide value is no more than 0.25g/100g.Can find out that by storing experiment protein rod of the present invention stores that acid value is 3.1mg/g after 1 year, peroxide value is 0.21g/100g.Therefore, nutrition bar can be stored 1 year, kept good sense organ.
Claims (7)
1. WPC nutrition bar; It is characterized in that said nutrition bar is made up of the component of following parts by weight: concentrated whey protein powder 2000-3000 part, nut 600-1000 part, starch syrup 800-1200 part, maltitol 1300-1700 part, granulated sugar 600-1000 part, skimmed milk powder 100-140 part, butter oil 400-800 part, lecithin 6-10 part, vitamin 23-28 part, mineral matter 40-70 part, soluble dietary fiber 100-150 part and chocolate 80-120 part.
2. according to the said a kind of WPC nutrition bar of claim 1, it is characterized in that said nut is peanut or almond.
3. according to the said a kind of WPC nutrition bar of claim 1, it is characterized in that said vitamin is one or more in vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, the vitamin E.
4. according to the said a kind of WPC nutrition bar of claim 1, it is characterized in that said mineral matter is one or more in sodium chloride, potassium chloride, magnesium chloride, the calcium lactate.
5. according to the said a kind of WPC nutrition bar of claim 1, it is characterized in that said soluble dietary fiber is one or more in inulin, polydextrose, the colloid.
6. according to the said a kind of WPC nutrition bar of claim 1, it is characterized in that said colloid is a guar gum.
7. the preparation method of the said WPC nutrition bar of claim 1 is characterized in that, carries out according to following steps:
A, with maltitol heated and boiled 8-12 minute, be cooled to 40-50 ℃, mix with butter oil, lecithin stirring and emulsifying that water-bath is dissolved;
B, concentrated whey protein powder and vitamin, mineral matter, inulin, soluble dietary fiber are crossed premix after 30 mesh respectively;
C, with the material of step a and step b preparation change over to mix in the mixer after, be pressed into thickness 0.3-0.8 centimetre even sheet band through tablet press machine;
D, with starch syrup, white granulated sugar and water heating infusion to 108-112 ℃; Then butter oil, lecithin, skimmed milk powder are added and continue to endure to 123 ℃; While hot shelled peanut of baking or almond broken kernel particle are added mixing; Whole material is cooled to 40-50 ℃, is pressed into thickness 0.1-0.3 centimetre even sheet band through tablet press machine;
E, the sheet belt of step c and steps d preparation is folded cuts, and is coated with on-hook coating, packed products through chocolate.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103858968A (en) * | 2014-03-03 | 2014-06-18 | 葛佩富 | Preparing method of pumpkin seed energy rod |
| CN105249483A (en) * | 2015-11-30 | 2016-01-20 | 谭新锋 | Whey protein powder |
| CN106361768A (en) * | 2016-08-29 | 2017-02-01 | 宋延军 | Composition and preparation thereof for adjuvant therapy of hypertension and diabetes |
| CN107997137A (en) * | 2017-11-30 | 2018-05-08 | 嵩县金佛坪农业科技有限公司 | A kind of nutrition bar that sugar and heat are quickly supplemented to hypoglycemia patient |
| CN108157447A (en) * | 2018-03-26 | 2018-06-15 | 杭州赛能医药科技有限公司 | A kind of high protein high dietary-fiber nutrition bar and preparation method thereof |
| CN108882740A (en) * | 2015-12-29 | 2018-11-23 | N·V·努特里奇亚 | Fermentating formula object containing indigestible oligosaccharides |
| CN109043347A (en) * | 2018-08-31 | 2018-12-21 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii nutrition bar and preparation method thereof |
| CN109090588A (en) * | 2018-08-31 | 2018-12-28 | 湖南艾达伦科技有限公司 | A kind of child nutrition generation meal stick and preparation method thereof |
| CN115137005A (en) * | 2021-03-31 | 2022-10-04 | 昂秀加布 | Tibetan yak milk whey sugar and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103858968A (en) * | 2014-03-03 | 2014-06-18 | 葛佩富 | Preparing method of pumpkin seed energy rod |
| CN105249483A (en) * | 2015-11-30 | 2016-01-20 | 谭新锋 | Whey protein powder |
| CN108882740A (en) * | 2015-12-29 | 2018-11-23 | N·V·努特里奇亚 | Fermentating formula object containing indigestible oligosaccharides |
| CN106361768A (en) * | 2016-08-29 | 2017-02-01 | 宋延军 | Composition and preparation thereof for adjuvant therapy of hypertension and diabetes |
| CN107997137A (en) * | 2017-11-30 | 2018-05-08 | 嵩县金佛坪农业科技有限公司 | A kind of nutrition bar that sugar and heat are quickly supplemented to hypoglycemia patient |
| CN108157447A (en) * | 2018-03-26 | 2018-06-15 | 杭州赛能医药科技有限公司 | A kind of high protein high dietary-fiber nutrition bar and preparation method thereof |
| CN109043347A (en) * | 2018-08-31 | 2018-12-21 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii nutrition bar and preparation method thereof |
| CN109090588A (en) * | 2018-08-31 | 2018-12-28 | 湖南艾达伦科技有限公司 | A kind of child nutrition generation meal stick and preparation method thereof |
| CN115137005A (en) * | 2021-03-31 | 2022-10-04 | 昂秀加布 | Tibetan yak milk whey sugar and preparation method thereof |
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| CN102550773B (en) | 2013-12-04 |
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