CN102870853A

CN102870853A - Ultrathin bean flour and bean nutrition meal bars

Info

Publication number: CN102870853A
Application number: CN2012103896680A
Authority: CN
Inventors: 李湧; 唐勇
Original assignee: BANGBANGWA INDUSTRY Co Ltd CHENGDU
Current assignee: Heilongjiang star food Polytron Technologies Inc
Priority date: 2012-10-15
Filing date: 2012-10-15
Publication date: 2013-01-16
Anticipated expiration: 2032-10-15
Also published as: CN102870853B

Abstract

The invention belongs to the field of food processing and specifically relates to ultrathin bean flour and a bean nutrition meal bar. The technical problem to be solved in the invention is to provide the ultrathin bean flour. The technical proposal adopted in the invention is that the granularity of the ultrathin bean flour is D90 which is more than or equal to 6.5 microns and less than 13 microns. The invention also provides the bean nutrition meal bar prepared with the ultrathin bean flour as the major raw material. The ultrathin bean flour provided by the invention is good in fragrance retaining property, dispersibility and dissolubility, thereby being quite easy for the human body to absorb and digest. The bean nutrition meal bar prepared with the ultrathin bean flour as the major raw material is optimal in taste, fragrance, appearance, nutrition and the like, and is good-quality meal replacement food.

Description

Ultra-fine bean powder and beans nutrition are for the meal bar

Technical field

The invention belongs to food processing field, be specifically related to ultra-fine bean powder and beans nutrition for the meal bar.

Background technology

China produces the with a long history of soybean, contains many nutriments in the soybean, the functional component of prevention and cure of cardiovascular diseases such as soybean protein, dietary fiber, compound sugar, saponin and isoflavones.During soy proteinaceous amino acid forms mainly take glutamic acid and aspartic acid as main, except methionine and cysteine content are less, all the other essential amino acids content have have all met or exceeded human amino acid's requirement level of world health organisation recommendations, and are especially higher with lysine content.The consumption of the bean product of China still concentrates on take whole grain soybean as raw material the food of the forms such as soya-bean milk according to tradition and routine techniques making, bean curd, dried bean curd.Dregs of beans is a kind of byproduct of soybean through obtaining behind the extracting bean oil, is mainly the dregs of beans that squeezing and extraction produce, and wherein contains the compositions such as a large amount of soybean proteins, dietary fiber, compound sugar, vitamin E, saponin and isoflavones.Isoflavones has similar estrogenic 26S Proteasome Structure and Function, can alleviate the climacteric metancholia that Woman climacteric sharply descends and causes because of the estrogen secretion amount, also can be used for prevention and treatment osteoporosis, angiocardiopathy; Soybean lecithin can regulation of physiological functions, strengthens cell viability; Vitamin E has good physiological function, and Green Tea Extract, diaphragm stability action are arranged.In China, the annual production of dregs of beans is near more than 1,000 ten thousand tons, yet the dregs of beans of China 85% has been used for the processing of animal and fowl fodder, well is not used.

The miniaturization powder refers to by physical method that with crushing material to the micron order scope, its material table area and porosity significantly increase, and has very strong adsorption power and affinity through the powder of miniaturization.Can obtain than the character that fine powder did not have after the general pulverizing.

Generation meal bar refers to contain three large energy supply nutritional labelings, and the energy supply ratio is near the energy supply ratio of the relevant food three large energy supply nutrients of Chinese Soclety of Nutrition, can be once in a while the food of a dinner as an alternative.The reference value of the energy supply ratio of the relevant food three large energy supply nutrients of Chinese Soclety of Nutrition is: the energy that carbohydrate is supplied with is to account for 55% ~ 65% of gross energy, fat accounts for 20% ~ 30%, protein accounts for 10% ~ 15% be advisable (" Chinese nutritionist's training materials ", the People's Health Publisher publishes (version in 2005), chief editor Ge Keyou).

Summary of the invention

The technical problem to be solved in the present invention provides a kind of ultra-fine bean powder.

Technical scheme of the present invention is ultra-fine bean powder, and its granularity is 6.5 μ m≤D ₉₀＜13 μ m.

D ₉₀To be particle diameter account for 90% less than its particle for corresponding particle diameter when the cumulative particle sizes distribution number that refers to a sample reaches 90%, its physical significance.

Preferably, the granularity of described ultra-fine bean powder is 10 μ m＜D ₉₀＜13 μ m.

Preferably, the granularity of described ultra-fine bean powder is 6.5 μ m＜D ₉₀≤ 10 μ m.

The present invention also provides the food for preparing as primary raw material take above-mentioned ultra-fine bean powder.

Further, described food is bakery, fried food or dilated food.

The present invention also provides beans nutrition for the meal bar, is cured by the raw material that comprises following compositions and makes: 10 ~ 50 parts of soy meals, 10 ~ 50 parts of ultra-fine bean powderes, 20 ~ 60 parts of starch, 15 ~ 45 parts in egg, 10 ~ 50 parts in butter, 1 ~ 15 part of milk powder, 0.3 ~ 1.5 part of salt.

Further, described beans nutrition is for the meal bar, and raw material comprises following compositions: 20 ~ 40 parts of soy meals, 15 ~ 30 parts of ultra-fine bean powderes, 30 ~ 50 parts of starch, 25 ~ 35 parts in egg, 20 ~ 40 parts in butter, 3 ~ 10 parts of milk powder, 0.5 ~ 1.2 part of salt.

Preferably, described beans nutrition is for the meal bar, and raw material comprises following compositions: 35 parts of soy meals, 30 parts of ultra-fine bean powderes, 30 parts of starch, 32 parts in egg, 25 parts in butter, 7 parts of milk powder, 0.7 part of salt.

Further, described beans nutrition is for the meal bar, and raw material also comprises following compositions: 1 ~ 10 part of baking powder, 0.5 ~ 10 part of converted starch, 0.5 ~ 10 part of polydextrose, 0.05 ~ 0.5 part in yeast, 0.05 ~ 0.5 part of Tea Polyphenols, 0.05 ~ 0.5 part of dehydro sodium acetate.

Further, described beans nutrition is for the meal bar, and raw material also comprises following compositions: 3 ~ 7 parts of baking powders, 1.5 ~ 6 parts of converted starches, 1.5 ~ 6 parts of polydextroses, 0.1 ~ 0.4 part in yeast, 0.1 ~ 0.3 part of Tea Polyphenols, 0.1 ~ 0.3 part of dehydro sodium acetate.

Preferably, described beans nutrition is for the meal bar, and raw material also comprises following compositions: 4 parts of baking powders, 3 parts of converted starches, 5 parts of polydextroses, 0.2 part in yeast, 0.2 part of Tea Polyphenols, 0.2 part of dehydro sodium acetate.

Concrete, described converted starch is at least a in hydroxypropyl PASELLI EASYGEL, the hydroxypropul starch.

Wherein, described beans nutrition is the nutrition of fruity beans for the meal bar for the meal bar, and its raw materials also comprises 30 ~ 70 parts of preserved fruits, 3 ~ 18 parts of soybean protein isolates.

Further, the nutrition of described fruity beans also comprises 40 ~ 60 parts of preserved fruits, 5 ~ 15 parts of soybean protein isolates for the raw materials of meal bar.

Preferably, the nutrition of described fruity beans also comprises 50 parts of preserved fruits, 15 parts of soybean protein isolates for the raw materials of meal bar.

Further, the nutrition of described fruity beans also comprises 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

Further, the nutrition of described fruity beans also comprises 20 ~ 40 parts of HFCSs, 15 ~ 30 parts of D-sorbites, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

Preferably, the nutrition of described fruity beans also comprises 35 parts of HFCSs, 18 parts of D-sorbites, 0.2 part of flavoring essence for the raw materials of meal bar.

Concrete, described preserved fruit is that raisins, orange peel fourth, "Hami" melon are done, pineapple stem, cherry are done, Cranberry does, pawpaw does, at least a in the dried mango.

Concrete, described flavoring essence is at least a in creamy taste essence, strawberry flavor essence, sweet orange flavor essence, the lemon essence.

Wherein, described beans nutrition is the nutrition of beef flavour beans for the meal bar for the meal bar, and its raw materials also comprises 5 ~ 40 parts at beef end, 10 ~ 50 parts of white granulated sugars.

Further, the nutrition of described beef flavour beans also comprises 10 ~ 35 parts at beef end, 20 ~ 40 parts of white granulated sugars for the raw materials of meal bar.

Preferably, the nutrition of described beef flavour beans also comprises 28 parts at beef end, 30 parts of white granulated sugars for the raw materials of meal bar.

Further, the nutrition of described beef flavour beans also comprises 1 ~ 10 part in lecithin, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

Further, the nutrition of described beef flavour beans also comprises 3 ~ 7 parts in lecithin, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

Preferably, the nutrition of described beef flavour beans also comprises 4 parts in lecithin, 0.2 part of flavoring essence for the raw materials of meal bar.

Concrete, described flavoring essence is beef flavor.

Wherein, described beans nutrition is chocolate flavoured beans nutrition for the meal bar for the meal bar, and its raw materials also comprises 10 ~ 40 parts of marble chocolates, 3 ~ 18 parts of soybean protein isolates.

Further, described chocolate flavoured beans nutrition also comprises 15 ~ 30 parts of marble chocolates, 5 ~ 15 parts of soybean protein isolates for the raw materials of meal bar.

Preferably, described chocolate flavoured beans nutrition also comprises 20 parts of marble chocolates, 15 parts of soybean protein isolates for the raw materials of meal bar.

Further, described chocolate flavoured beans nutrition also comprises 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 1 ~ 10 part of cocoa power, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

Further, described chocolate flavoured beans nutrition also comprises 20 ~ 40 parts of HFCSs, 15 ~ 30 parts of D-sorbites, 3 ~ 7 parts of cocoa powers, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

Preferably, described chocolate flavoured beans nutrition also comprises 35 parts of HFCSs, 18 parts of D-sorbites, 4 parts of cocoa powers, 0.2 part of flavoring essence for the raw materials of meal bar.

Concrete, described flavoring essence is chocolate flavoured essence.

Wherein, described beans nutrition is the nutrition of tea flavour beans for the meal bar for the meal bar, and its raw materials also comprises 30 ~ 70 parts of preserved fruits, 3 ~ 18 parts of soybean protein isolates, 0.2 ~ 2 part in ultra-fine tea powder.

Further, the nutrition of described tea flavour beans also comprises 40 ~ 60 parts of preserved fruits, 5 ~ 15 parts of soybean protein isolates, 0.5 ~ 1.5 part in ultra-fine tea powder for the raw materials of meal bar.

Preferably, the nutrition of described tea flavour beans also comprises 50 parts of preserved fruits, 15 parts of soybean protein isolates, 0.7 part in ultra-fine tea powder for the raw materials of meal bar.

Further, the nutrition of described tea flavour beans also comprises 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

Further, the nutrition of described tea flavour beans also comprises 20 ~ 40 parts of HFCSs, 15 ~ 30 parts of D-sorbites, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

Preferably, the nutrition of described tea flavour beans also comprises 35 parts of HFCSs, 18 parts of D-sorbites, 0.2 part of flavoring essence for the raw materials of meal bar.

Concrete, described flavoring essence is at least a in green tea flavor essence, black tea flavor essence, Pu'er tea flavour essence.

The present invention also provides the preparation method of beans nutrition for the meal bar, comprises the steps:

A, pretreatment of raw material: 15 ~ 45 parts of eggs shell, are stirred into egg liquid; Powder is mixed; Wherein, powder comprises 10 ~ 50 parts of soy meals, 10 ~ 50 parts of ultra-fine bean powderes, 20 ~ 60 parts of starch, 1 ~ 15 portion of milk powder, 0.3 ~ 1.5 portion of salt;

B, mixing: 10 ~ 50 parts of butter and egg liquid are mixed, and mixing time 1 ~ 5min adds the powder that mixes among the step a again, stirs, and mixing time 1 ~ 5min becomes dry body;

C, moulding: dry body is dropped into extrusion modling in the extruder, and the moulding specification is 2 ~ 5cm * 2 ~ 5cm * 6 ~ 15cm;

D, cure: dry body after the moulding is cured 180 ~ 220 ℃ of temperature, time 18 ~ 22min;

E, cooling: the dry body that will cure is cooled to 4 ~ 7 ℃, and packing gets product.

Further, powder also comprises 0.5 ~ 10 part of converted starch, 1 ~ 10 part of baking powder, 0.5 ~ 10 part of polydextrose, 0.05 ~ 0.5 part in yeast, 0.05 ~ 0.5 part of Tea Polyphenols, 0.05 ~ 0.5 part of dehydro sodium acetate among the step a.

Further, the extruder parameter is as follows among the step c: spice screw speed 18 ~ 23Hz, feeding spiro rod rotating speed 23 ~ 25Hz, belt speed 1 ~ 2m/min, cutting knife speed 85 ~ 95Hz.

Further, also comprise among the step a 30 ~ 70 portions of preserved fruits are cut into the preserved fruit grain, then in step b, join in the butter and egg liquid of mixing, stir 1 ~ 5min; Powder also comprises 3 ~ 18 parts of soybean protein isolates.

Also add 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 0.05 ~ 0.5 part of flavoring essence when preferably, mixing butter and egg liquid among the step b.

Further, powder also comprises 10 ~ 50 portions of white granulated sugars among the step a; Add 5 ~ 40 parts of beef ends when mixing butter and egg liquid among the step b.

Preferably, in butter, add 1 ~ 10 part of lecithin first among the step b, stir 1 ~ 5min; Add again egg liquid mixing time 1 ~ 5min, also add 0.05 ~ 0.5 part of flavoring essence during stirring.

Further, powder also comprises 3 ~ 18 parts of soybean protein isolates among the step a; Add 10 ~ 40 parts of marble chocolates after mixing butter and egg liquid among the step b.

Preferably, powder also comprises 1 ~ 10 portion of cocoa power among the step a; When mixing butter and egg liquid among the step b, also add 0.05 ~ 0.5 part of flavoring essence, 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites.

Further, also comprise among the step a 30 ~ 70 portions of preserved fruits are cut into the preserved fruit grain, then in step b, join in the butter and egg liquid of mixing, stir 1 ~ 5min; Powder also comprises 0.5 ~ 1.5 part in 3 ~ 18 parts of soybean protein isolates, ultra-fine tea powder.

Preferably, when mixing butter and egg liquid among the step b, also add 0.05 ~ 0.5 part of flavoring essence, 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites.

Beneficial effect of the present invention:

The ultra-fine bean powder quality of processing through miniaturization is more good, the ultra-fine bean powder of processing through miniaturization is preparing generation during the meal bar with other raw materials, have and better consolidate fragrance, dispersiveness and dissolubility, easilier assimilated by human body, therefore also give the generation meal bar take ultra-fine bean powder as primary raw material more perfect pleasure of the senses.Beans nutrition of the present invention is reasonable for the prescription of meal bar product, nutritional labeling is healthy, and the energy supply of three large nutrients is than the reference value that meets Chinese Soclety of Nutrition's proposition, and the prescription of product is reasonable, healthy.Beans nutrition of the present invention is suitable for meal bar product taste, delicate mouthfeel, loose, color and luster is tempting, smell coordination, be very high-quality for food product, for the public provides the new selection of having dinner, have wide market prospects.The present invention also provides new selection for the utilization of soybean, is conducive to improve the utilization ratio to soybean.

The specific embodiment

The granularity of ultra-fine bean powder of the present invention is 6.5 μ m≤D ₉₀＜13 μ m.

Further, described food is bakery, fried food or dilated food.

Beans nutrition of the present invention is cured by the raw material that comprises following compositions and to be made: 10 ~ 50 parts of soy meals, 10 ~ 50 parts of ultra-fine bean powderes, 20 ~ 60 parts of starch, 15 ~ 45 parts in egg, 10 ~ 50 parts in butter, 1 ~ 15 part of milk powder, 0.3 ~ 1.5 part of salt for the meal bar.

Concrete, described flavoring essence is beef flavor.

Concrete, described flavoring essence is chocolate flavoured essence.

Beans nutrition of the present invention comprises the steps: for the preparation method of meal bar

Soy meal is to obtain after soybean is pulverized among the present invention, and ultra-fine bean powder is that bean cake powder (bean cake powder is a kind of byproduct of soybean through obtaining behind the extracting bean oil, is mainly the dregs of beans that squeezing and extraction produce) is obtained by the airslide disintegrating mill miniaturization.

Miniaturization can promote the physiological potency of processing characteristics, microstructure, rheological characteristic and the functional component of bean cake powder: granule surface area and porosity significantly increase, and have very strong adsorption power and affinity; Wherein the expansion rate of water absorption of dietary fiber and oil absorbency enlarge markedly; And with reducing of grain graininess behind the ultra micro, itself and cation exchange capacity (CEC) strengthen.The fine broken inside and outside material of cell freely " release " that improves can also improve the water-soluble of protein in the bean cake powder.

Beans nutrition is used take soy meal, ultra-fine bean powder as primary raw material for the meal bar among the present invention; Starch provides carbohydrate for product; Milk powder gives product specific fragrance; Butter in order to adjusting range bulk attitude, give specific fragrance and color and luster, improve the mouthfeel gas porosity; Egg in order to adjusting range bulk attitude, give specific fragrance and color and luster, improve the mouthfeel gas porosity; Salt is in order to flavor adjustment.

Further, polydextrose can improve the product dietary fiber content; Baking powder is in order to regulate dough baking aftershaping state, loose degree; Converted starch is as the dough conditioning agent, in order to regulate dough extrusion modling (available converted starch is at least a in hydroxypropyl PASELLI EASYGEL, the hydroxypropul starch among the present invention); Yeast is removed egg fishy smell in order to adjusting range bulk attitude; Tea Polyphenols is as antioxidant; Dehydro sodium acetate is as anticorrisive agent.

The nutrition of fruity beans for meal bar raw material in, soybean protein isolate in order to adjusting range bulk attitude, heighten the product protein content; Preserved fruit is given product taste characteristic as the content filler, commonly used has raisins, orange peel to do, Cranberry does, "Hami" melon is done, pawpaw does, dried mango etc.; HFCS is as sweetener, water retention agent; D-sorbite is as NMF, in order to improve products taste; Flavoring essence gives product specific fragrance, and commonly used have creamy taste essence, strawberry flavor essence, pineapple flavor essence, a blue berry flavor essence etc.

In the raw material of beef flavour beans nutrition for the meal bar, white granulated sugar can bring better crisp mouthfeel simultaneously as sweetener; Flavoring essence gives product specific fragrance, is beef flavor; Product taste characteristic is given as the content filler in the beef end; Beef contains rich in protein, and amino acid ratio of components pork more needs near human body.The traditional Chinese medical science thinks, beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, and often eats beef and can improve body resistance against diseases.Lecithin also has the effect of nutritious supplementary pharmaceutical mainly as uses such as emulsifying agent, NMF, thickeners in the food industry.Lecithin can emulsification, cut grease, cholesterol and the Fat Emulsion that can will be attached on the vascular wall change into particulate, make it to be dissolved in and transport liver in the blood back and by metabolism, the effect of playing softening blood vessel, improving serum lipids, remove peroxide, thereby reduce Blood Cholesterol and fat content, blood viscosity, promote blood circulation, reduce fat in the endovascular holdup time.

Chocolate flavoured beans nutrition for meal bar raw material in, soybean protein isolate in order to adjusting range bulk attitude, heighten the product protein content; HFCS is as sweetener, water retention agent; D-sorbite is as NMF, in order to improve products taste; Polydextrose can improve the product dietary fiber content; Cocoa power gives product special chocolate flavouring; Flavoring essence gives product specific fragrance, and commonly used have creamy taste essence, a chocolate essence etc.; Marble chocolate (particle diameter that is made by chocolate is the chocolate particles about 5mm) as the content filler, is given product taste characteristic.

The nutrition of tea flavour beans for meal bar raw material in, soybean protein isolate in order to adjusting range bulk attitude, heighten the product protein content; Ultra-fine tea powder is given the product particular flavor, and commonly used have ultra-fine green tea powder, ultra-fine black tea powder, a ultra-fine Pu ' er tea powder; Preserved fruit is given product taste characteristic as the content filler, commonly used has raisins, orange peel to do, Cranberry does, "Hami" melon is done, pawpaw does, dried mango etc.; HFCS is as sweetener, water retention agent.Flavoring essence gives product specific fragrance, and commonly used have green tea flavor essence, black tea flavor essence, Pu'er tea flavour essence; D-sorbite is as NMF, in order to improve products taste; Polydextrose can improve the product dietary fiber content.

In the preparation process of beans nutrition for the meal bar, step a is the differentiation preliminary treatment to the supplementary material of different conditions, and liquid supplementary material, powdery supplementary material be first premix respectively, is the technological operation for ease of follow-up stirring sequencing; Step b is stirring technique, and is stricter to time requirement.

Inventor's liquid towards supplementary material mix and blend time is studied: the time is too short can not to be made air fully enter mixed liquor and forms enough bubbles, thereby affects mouthfeel, the gas porosity of product; Overlong time can make the bubble that enters mixed liquor escape out again, also can affect mouthfeel, the gas porosity of product.Too short can not the assurance of mixing time mixes after adding mixed powder; Overlong time can make the air bubble in the mixed liquor overflow equally.

Spice screw speed 18 ~ 23Hz, feeding spiro rod rotating speed 23 ~ 25Hz, belt speed 1 ~ 2m/min, the cutting knife speed 85 ~ 95Hz of control extruder obtain the dry body that specification is 2 ~ 5cm * 2 ~ 5cm * 6 ~ 15cm.Stoving temperature, time are to select according to the specification of dry body after the moulding, the too high or time course of stoving temperature can cause product color partially dark yellow, produce that to be charred smell, mouthfeel partially hard; If the time of curing is too short or temperature is too low, can cause product color partially pale yellow, can not reach the product expection and require, have beany flavor, entrance to have half-cooked sense.

Supplementary material of the present invention is food-grade.

Used supplementary material source is as follows among the following embodiment:

Soy meal is available from Xinlong Asia (the Longkou) (D of soy food product Co., Ltd ₉₀＜54 μ m); Soybean protein isolate is purchased from the ecological food industry of Yucheng, Shandong king Yu Co., Ltd; The beef end is purchased from Chengdu Industrial Co., Ltd. of excellent baby company; Starch is available from the Qinghai Wei Sidun essence starch Co., Ltd that helps each other; Converted starch is purchased from national starch industry (Shanghai) Co., Ltd.; Baking powder is purchased from early seedling food Co., Ltd of Shanghai; Milk powder is purchased from Yunnan Eurasian dairy industry Co., Ltd; Butter is purchased from wheel board margarine; Yeast is purchased from Fanyu Ma Li Food Co., Ltd; Preserved fruit is purchased from Jiangmen city and adds to get food chemistry Co., Ltd; Flavoring essence is purchased from Firmenich Aromatics (China) Co., Ltd.; HFCS is purchased from Shandong Bailong Chuangyuan Bio-tech Co., Ltd.; D-sorbite is purchased from Zhengzhou female sharp food additives Co., Ltd; Tea Polyphenols is purchased from the general beautiful beauteously bio tech ltd in Hangzhou; Dehydro sodium acetate is purchased from David, Qingdao bioengineering Co., Ltd; Cocoa power is purchased from Wuxi cocoa products Co., Ltd of Shanghai golden monkey group; Ultra-fine tea powder is purchased from Bangbangwa Industry Co., Ltd., Chengdu; Marble chocolate is purchased from Qing Daojia and receives cocoa products Co., Ltd; Egg is the Fresh Egg that market is purchased nearby.

Employed equipment is as follows among the following embodiment: eggbeater is available from Xinmai Machinery (Wuxi) Co., Ltd., model SM-80L; Single lead screw ex truding briquetting machine: the smart machine (Wuxi) of positive political affairs Co., Ltd, model YJ-900S; Baking oven: Xinmai Machinery (Wuxi) Co., Ltd., model SV2; Continous way pillow chartered plane: Foshan Songchuan Machinery ﹠ Equipment Co., Ltd., model ZW100E; Airslide disintegrating mill: the excellent baby in Chengdu Industrial Co., Ltd., model C BF-500.

The ultra-fine bean powder of embodiment 1 preparation

Bean cake powder is put into and is carried out miniaturization pulverizing 20min in the airslide disintegrating mill (the pulverizer speed setting is 40Hz), namely obtains ultra-fine bean powder.Through Bettersize2000B Intelligent Laser particle size analyzer determination, the D of the ultra-fine bean powder of gained ₉₀=6.5 μ m.

The ultra-fine bean powder of embodiment 2 preparations

Bean cake powder is put into and is carried out miniaturization pulverizing 30min in the airslide disintegrating mill (the pulverizer speed setting is 45Hz), namely obtains ultra-fine bean powder.Through Bettersize2000B Intelligent Laser particle size analyzer determination, the D of the ultra-fine bean powder of gained ₉₀=10 μ m.

The ultra-fine bean powder of embodiment 3 preparations

Bean cake powder is put into and is carried out miniaturization pulverizing 40min in the airslide disintegrating mill (the pulverizer speed setting is 50Hz), namely obtains ultra-fine bean powder.Through Bettersize2000B Intelligent Laser particle size analyzer determination, the D of the ultra-fine bean powder of gained ₉₀=13 μ m.

Embodiment 4 adopts the inventive method to prepare beans nutrition for the meal bar

Prescription: soy meal 25g, ultra-fine bean powder (adopting embodiment 1 preparation) 25g, starch 35g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, salt 0.9g, yeast 1.8g, egg 30g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Testing equipment: eggbeater, single lead screw ex truding briquetting machine, baking oven, continous way pillow chartered plane

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Powder is mixed, and powder is soy meal, ultra-fine bean powder, starch, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

2. mix: first butter, egg liquid are mixed, use eggbeater to stir, mixing time 5min adds mixed powder mixing time 2min again, obtains dry body.

3. moulding: dry body is dropped into extrusion modling in the extruder; Extruder parameter: spice screw speed 19.3Hz, feeding spiro rod rotating speed 23.3Hz, belt speed 2m/min, cutting knife speed 90Hz; Moulding specification: be 2cm * 3cm * 9cm.

4. cure: the moulding dry body by technological requirement shop dish, is sent into drying room and cured, 210 ℃ of baking temperatures, stoving time 23min.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The product for preparing is detected, and the value of its energy supply nutrient sees Table 3.

Embodiment 5 the inventive method prepare beans nutrition for the meal bar

Prescription: soy meal 15g, ultra-fine bean powder (adopting embodiment 2 preparations) 35g, starch 25g, converted starch (hydroxypropul starch) 8g, milk powder 10g, baking powder 4g, polydextrose 6g, butter 30g, salt 0.9g, yeast 1.5g, egg 33g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With soy meal, ultra-fine bean powder, starch, milk powder, hydroxypropul starch, baking powder, yeast, polydextrose, salt, Tea Polyphenols, these powder mixing and stirring of dehydro sodium acetate.

2. mix: first with mixing such as butter, egg liquid, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body;

4. cure: the moulding dry body by technological requirement shop dish, is sent into drying room and cured, 190 ℃ of baking temperatures, stoving time 23min.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Embodiment 6 the inventive method prepare beans nutrition for the meal bar

Prescription: soy meal 35g, ultra-fine bean powder (adopting embodiment 3 preparations) 15g, starch 25g, converted starch (hydroxypropul starch) 8g, milk powder 7g, baking powder 8g, polydextrose 7g, butter 42g, salt 0.4g, yeast 1.6g, egg 20g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With following powder, soy meal, ultra-fine bean powder, starch, milk powder, hydroxypropul starch, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate mixing and stirring.

2. mix: first with mixing such as butter, egg liquid, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body.

4. cure: the moulding dry body by technological requirement shop dish, is sent into drying room and cured, 190 ℃ of baking temperatures, stoving time 21min.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 1 substitutes ultra-fine bean powder with wheat flour and soy meal prepares beans nutrition for the meal bar

Prescription: wheat flour 50g, starch 35g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, salt 0.9g, yeast 1.8g, egg 30g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Powder is mixed, and powder is wheat flour, starch, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 2 soy meals replace ultra-fine bean powder to prepare beans nutrition for the meal bar

Prescription: soy meal 50g, starch 35g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, salt 0.9g, yeast 1.8g, egg 30g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Powder is mixed, and powder is soy meal, starch, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The beans nutrition of test example 1 embodiment 1 ~ 3 is for the comparative experiments of meal bar and existing similar products

Rare generation meal bar in the market, therefore select the original flavor beans nutrition of embodiment 4 ~ 6 preparations for the meal bar, Comparative Examples 1 take the common wheat powder as primary raw material, the original flavor beans nutrition in the Comparative Examples take whole soybean powder as primary raw material 2 are for the meal bar, similar high-octane strip-shaped product is chosen scholar's power frame and is compared, other baked products are chosen the Ao Liao biscuit of Kraft General Foods and are made ratio, taste experiment.Test is divided into three parts:

(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 1.

The marking standard:

Taste: can not accept (1 minute), relatively poor (2 minutes), common (3 minutes) like (4 minutes), like very much (5 minutes); Mouthfeel: can not accept (1 minute), relatively poor (2 minutes), common (3 minutes) like (4 minutes), like very much (5 minutes); Fragrance: can not accept (1 minute), relatively poor (2 minutes), common (3 minutes) like (4 minutes), like very much (5 minutes); Outward appearance: can not accept (1 minute), relatively poor (2 minutes), common (3 minutes) like (4 minutes), like very much (5 minutes); Satiety: fully without satiety (1 minute), satiety (3 minutes) is arranged relatively, satiety (5 minutes) is arranged very much; The overall evaluation: can not accept (1 minute), relatively poor (2 minutes), common (3 minutes) like (4 minutes), like very much (5 minutes).

Number: 200 people, wherein 30% children (7 ~ 12 years old); 30% teenager (12 ~ 18 years old); 40% young woman (20 ~ 35 years old).The trial test amount is everyone 36g.The trial test mode is: in a home from home, each test and appraisal personnel is without independently tasting in the interchange situation.Test mode is Blind Test, refers to that all the other tests are Blind Test except outward appearance.Testing time: in April, 2012.Satiety refers to the evaluation after the tester has eaten equal in quality (36g) product to be measured.

Table 1 scoring test overall result

As can be seen from the above table, the beans nutrition of embodiment 4 ~ 6 is higher than on the market existing product for the integrate score of meal bar, and each Example formulations product effect is close.The beans nutrition of embodiment 4 ~ 6 is the best for taste, mouthfeel, fragrance, the satiety of meal bar, secondly for the original flavor beans nutrition of whole soybean powder preparation for the bar of eating.It is the poorest to be in taste and mouthfeel with the generation meal bar of wheat flour preparation.

(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, the results are shown in Table 2.

Table 2 Analyses Methods for Sensory Evaluation Results

Annotate: because the beans nutrition of embodiment 4 ~ 6 is more consistent at the Analyses Methods for Sensory Evaluation Results aspect taste, mouthfeel, fragrance, outward appearance, the form for the meal bar, therefore unification provides in table 2.

By upper table result as can be known, Leo difficult to understand and Shi Li frame taste are partially sweet greasy, wheat flour is heavier for meal bar flour flavor, affect appetite, and all proper on sweet taste for the meal bar for meal bar, beans nutrition of the present invention for meal bar and whole soybean powder with reference to the fill a prescription wheat flour of preparation of the present invention, this just illustrate the present invention for the prescription of meal bar more superior aspect the taste (particularly sweet taste).The partially hard and glutinous tooth of the mouthfeel of scholar's power frame, whole soybean powder is for meal bar loose degree is suitable but mouthfeel is partially hard, and the beans nutrition of embodiment 4 ~ 6 for the meal bar not only loose degree examine, neither too hard, nor too soft, the mouthfeel that also has the entrance exquisiteness, this is to comprise that whole soybean powder is not available for other several prods of meal bar.This just shows the ultra-fine bean powder of miniaturization owing to having better dispersiveness and dissolubility, thereby so that preparation-obtained even better on mouthfeel.From the fragrance aspect, the beans nutrition of embodiment 4 ~ 6 is full, tempting for meal bar beany flavour, thus wheat flour for the meal bar because the overweight beany flavour of having covered of flour flavor, whole soybean powder also is that beany flavour is laid particular stress on for the meal bar.Aspect outward appearance, the beans nutrition of embodiment 4 ~ 6 presents tempting golden yellow for the meal bar, and appetite is more arranged.

(3) product nutrient index is compared evaluation, the results are shown in Table 3.

Table 3 nutrient measurement result

Annotate: the energy that energy supply provides than each nutrient of expression in the upper table accounts for the ratio of gross energy, and the energy supply of carbohydrate, fat, protein is that Chinese Soclety of Nutrition is recommended than reference value.Nutrient reference value % refers to that gross energy, protein, fat, the carbohydrate of every 100g product account for the ratio of one day nutrition intake of human body of Chinese Soclety of Nutrition's recommendation.

By upper table result as can be known, it is more approaching that the gross energy that provides of above-mentioned each product of every 100g accounts for the ratio of one day intake of human body.Yet from the energy supply of protein, carbohydrate, fat recently, secondly the energy supply of the protein of Ao Liao and Shi Li frame is the generation meal bar of Comparative Examples 1 and Comparative Examples 2 than minimum, the generation of the most suitable be embodiment 4 ~ 6 bar of eating; Secondly the fatty energy supply of Leo difficult to understand and Shi Li frame is the generation meal bar of Comparative Examples 1 and Comparative Examples 2 than the highest, and the most suitable is the generation meal bar of embodiment 4 ~ 6; The energy supply of the carbohydrate of the generation meal bar of Comparative Examples 1 and Comparative Examples 2 is higher, embodiment 4 ~ 6 generation the meal bar the energy supply of carbohydrate proper.Therefore, beans nutrition of the present invention, can quickly supplement energy than the energy supply ratio that meets the relevant food three large energy supply nutrients of Chinese Soclety of Nutrition for the nutrient energy supply of meal bar product, and the while is not contained again too high sugar and fat, and is more healthy reasonable.In addition, the amount of the gross energy that beans nutrition of the present invention is rich in for the meal bar, protein, fat, carbohydrate proportion in the human intaking amount is balanced consistent, distributes rationally.

The data of consolidated statement 1 ~ 3, than the reference value that meets Chinese Soclety of Nutrition's proposition, this prescription that product also is described is more reasonable, healthy for the energy supply of three large nutrients of meal bar product in beans nutrition of the present invention.In addition, can find out from the data of the aspects such as the taste of product, mouthfeel, fragrance, original flavor beans of the present invention nutrition is suitable for meal bar product sweet taste, delicate mouthfeel, beans are fragrant full tempting, even the generation meal bar of preparation does not possess these advantages yet take whole soybean powder as primary raw material.This also illustrates with the common soybeans powder and compares, the ultra-fine bean powder of processing through miniaturization is preparing generation during the meal bar with other raw materials, have and well consolidate fragrance, dispersiveness and dissolubility, easilier assimilated by human body, therefore also give the generation meal bar take ultra-fine bean powder as primary raw material more perfect pleasure of the senses.

Embodiment 7 fruity beans nutrition are for the preparation of meal bar

Prescription: soy meal 25g, ultra-fine bean powder (adopting embodiment 1 preparation) 25g, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, salt 0.9g, yeast 1.8g, egg 30g, raisins 35g, Cranberry 15g, strawberry essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, Cranberry) cuts into 5mm ³The preserved fruit grain; Powder is mixed, and powder is soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

2. mix: first butter, HFCS, D-sorbite, egg liquid, preserved fruit grain, strawberry essence, butter essence are mixed, use eggbeater to stir, mixing time 5min adds mixed powder mixing time 2min again, obtains dry body.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The product for preparing is detected, and the value of its energy supply nutrient sees Table 6.

Embodiment 8 fruity beans nutrition are for the preparation of meal bar

Prescription: soy meal 15g, ultra-fine bean powder (adopting embodiment 2 preparations) 35g, starch 25g, soybean protein isolate 20g, converted starch (hydroxypropul starch) 8g, milk powder 10g, baking powder 4g, polydextrose 6g, butter 30g, HFCS 28g, D-sorbite 18g, salt 0.9g, yeast 1.5g, egg 33g, raisins 35g, orange peel are done 15g, strawberry essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, orange peel are done) cuts into 5mm ³The preserved fruit grain; With soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropul starch, baking powder, yeast, polydextrose, salt, Tea Polyphenols, these powder mixing and stirring of dehydro sodium acetate.

2. mix: first with mixing such as butter, HFCS, D-sorbite, egg liquid, preserved fruit grain, strawberry essence, butter essences, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body;

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Embodiment 9 fruity beans nutrition are for the preparation of meal bar

Prescription: soy meal 35g, ultra-fine bean powder (adopting embodiment 3 preparations) 15g, starch 25g, soybean protein isolate 39g, converted starch (hydroxypropul starch) 8g, milk powder 7g, baking powder 8g, polydextrose 7g, butter 42g, HFCS 27g, D-sorbite 15g, salt 0.4g, yeast 1.6g, egg 20g, raisins 35g, "Hami" melon are done 15g, strawberry essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, "Hami" melon are done) cuts into 5mm ³The preserved fruit grain; With following powder, soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropul starch, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate mixing and stirring.

2. mix: first with mixing such as butter, HFCS, D-sorbite, egg liquid, preserved fruit grain, strawberry essence, butter essences, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 3 wheat flours replace ultra-fine bean powder and soy meal to prepare the nutrition of fruity beans for the meal bar

Prescription: wheat flour 50g, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, salt 0.9g, yeast 1.8g, egg 30g, raisins 35g, Cranberry 15g, strawberry essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, Cranberry) cuts into 5mm ³The preserved fruit grain; Powder is mixed, and powder is wheat flour, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 4 soy meals replace ultra-fine bean powder to prepare the nutrition of fruity beans for the meal bar

Prescription: soy meal 50, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, salt 0.9g, yeast 1.8g, egg 30g, raisins 35g, Cranberry 15g, strawberry essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, Cranberry) cuts into 5mm ³The preserved fruit grain; Powder is mixed, and powder is soy meal, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The beans nutrition of test example 2 embodiment 7 ~ 9 is for the comparative experiments of meal bar and existing similar products

Rare generation meal bar in the market, therefore select the beans nutrition of embodiment 7 ~ 9 preparations for the meal bar, Comparative Examples 3 take the common wheat powder as primary raw material, the beans nutrition in the Comparative Examples take whole soybean powder as primary raw material 4 are for the meal bar, similar high-octane strip-shaped product is chosen scholar's power frame and is compared, other baked product is chosen the Ao Liao biscuit of Kraft General Foods and is made ratio, tastes experiment.Test is divided into three parts:

(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 4.

The marking standard:

Table 4 scoring test overall result

As can be seen from the above table, the beans nutrition of embodiment 7 ~ 9 is higher than on the market existing product for the integrate score of meal bar, and each Example formulations product effect is close.The beans nutrition of embodiment 7 ~ 9 is being the best for the meal bar aspect taste, mouthfeel, fragrance, the satiety, secondly for the beans nutrition of whole soybean powder preparation for the bar of eating.It is the poorest to be in taste and mouthfeel with the generation meal bar of wheat flour preparation.

(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, the results are shown in Table 5.

Table 5 Analyses Methods for Sensory Evaluation Results

Annotate: because the beans nutrition of embodiment 7 ~ 9 is more consistent at the Analyses Methods for Sensory Evaluation Results aspect taste, mouthfeel, fragrance, outward appearance, the form for the meal bar, therefore unification provides in table 5.

By upper table result as can be known, Leo difficult to understand and Shi Li frame taste are partially sweet greasy, wheat flour is heavier for meal bar flour flavor, affect appetite, and all proper on sweet taste for the meal bar for the beans nutrition of meal bar, embodiment 7 ~ 9 for meal bar and whole soybean powder with reference to the fill a prescription wheat flour of preparation of the present invention, this just illustrate the present invention for the prescription of meal bar more superior aspect the taste (particularly sweet taste).The partially hard and glutinous tooth of the mouthfeel of scholar's power frame, whole soybean powder is for meal bar loose degree is suitable but mouthfeel is partially hard, and the beans nutrition of embodiment 7 ~ 9 for the meal bar not only loose degree examine, neither too hard, nor too soft, the mouthfeel that also has the entrance exquisiteness, this is to comprise that whole soybean powder is not available for other several prods of meal bar.This just shows the ultra-fine bean powder of miniaturization owing to having better dispersiveness and dissolubility, thereby so that preparation-obtained even better on mouthfeel.From the fragrance aspect, the beans nutrition of embodiment 7 ~ 9 integrates beany flavour, fruit aroma for the meal bar, thus wheat flour for the meal bar because the overweight fruit aroma of having covered of flour flavor, whole soybean powder also is because beany flavour is laid particular stress on and covered the fruital flavor for the meal bar.Aspect outward appearance, the beans nutrition of embodiment 7 ~ 9 presents tempting golden yellow for the meal bar, and surface energy is clearly seen real fruit particle, and appetite is more arranged.

(3) product nutrient index is compared evaluation, the results are shown in Table 6.

Table 6 nutrient measurement result

By upper table result as can be known, it is more approaching that the gross energy that provides of above-mentioned each product of every 100g accounts for the ratio of one day intake of human body.Yet from the energy supply of protein, carbohydrate, fat recently, secondly the energy supply of the protein of Ao Liao and Shi Li frame is the generation meal bar of Comparative Examples 3 and Comparative Examples 4 than minimum, the generation of the most suitable be embodiment 7 ~ 9 bar of eating; Secondly the fatty energy supply of Leo difficult to understand and Shi Li frame is the generation meal bar of Comparative Examples 3 and Comparative Examples 4 than the highest, and the most suitable is the generation meal bar of embodiment 7 ~ 9; The energy supply of the carbohydrate of the generation meal bar of Comparative Examples 3 and Comparative Examples 4 is higher, embodiment 7 ~ 9 generation the meal bar the energy supply of carbohydrate proper.Therefore, the beans nutrition of embodiment 7 ~ 9, can quickly supplement energy than the energy supply ratio that meets the relevant food three large energy supply nutrients of Chinese Soclety of Nutrition for the nutrient energy supply of meal bar product, and the while is not contained again too high sugar and fat, and is more healthy reasonable.In addition, the amount of the gross energy that fruity beans of the present invention nutrition is rich in for the meal bar, protein, fat, carbohydrate proportion in the human intaking amount is balanced consistent, distributes rationally.

The data of consolidated statement 4 ~ 6, than the reference value that meets Chinese Soclety of Nutrition's proposition, this prescription that product also is described is more reasonable, healthy for the energy supply of three large nutrients of meal bar product in the beans nutrition of embodiment 7 ~ 9.In addition, can find out from the data of the aspects such as the taste of product, mouthfeel, fragrance, beans nutrition of the present invention is suitable for meal bar product sweet taste, delicate mouthfeel, beans are fragrant with fruital merge perfect, even the generation meal bar of preparation does not possess these advantages yet take whole soybean powder as primary raw material.This also illustrates with the common soybeans powder and compares, the ultra-fine bean powder of processing through miniaturization is preparing generation during the meal bar with other raw materials, have and well consolidate fragrance, dispersiveness and dissolubility, easilier assimilated by human body, therefore also give the generation meal bar take ultra-fine bean powder as primary raw material more perfect pleasure of the senses.

Embodiment 10 preparation beef flavour beans nutrition are for the meal bar

Prescription: soy meal 25g, ultra-fine bean powder (adopting embodiment 1 preparation) 25g, starch 35g, distortion starch 30g(hydroxypropul starch 25g, hydroxypropyl PASELLI EASYGEL 5g), baking powder 3g, polydextrose 5g, butter 35g, lecithin 5g, white granulated sugar 35g, salt 0.9g, egg 30g, beef end 30g, flavoring essence (beef flavor) 0.15g

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With powder: soy meal, ultra-fine bean powder, starch, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, baking powder, polydextrose, white granulated sugar, salt mixing and stirring.

2. mix: first with mixing such as butter, lecithin, egg liquid, beef end, flavoring essences, use eggbeater to stir, mixing time 5min adds mixed powder to be stirred into dry body again, mixing time 2min;

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The product for preparing is detected, and the value of its energy supply nutrient sees Table 9.

Embodiment 11 preparation beef flavour beans nutrition are for the meal bar

Prescription: soy meal 15g, ultra-fine bean powder (adopting embodiment 2 preparations) 35g, starch 25g, distortion starch 23g(hydroxypropul starch 15g, hydroxypropyl PASELLI EASYGEL 8g), baking powder 4g, polydextrose 6g, butter 30g, lecithin 6g, white granulated sugar 28g, salt 0.9g, egg 33g, beef end 18g, flavoring essence (beef flavor) 0.2g

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With following powder, soy meal, ultra-fine bean powder, starch, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, baking powder, polydextrose, white granulated sugar, salt mixing and stirring.

3. moulding: dry body is dropped into extrusion modling in the extruder; Extruder parameter: spice screw speed 19.3Hz, feeding spiro rod rotating speed 23.3Hz, belt speed 2m/min, cutting knife speed 90Hz; Moulding specification: 2cm * 3cm * 9cm.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Embodiment 12 preparation beef flavour beans nutrition are for the meal bar

Prescription: soy meal 35g, ultra-fine bean powder (adopting embodiment 3 preparations) 15g, starch 25g, distortion starch 42g(hydroxypropul starch 39g, hydroxypropyl PASELLI EASYGEL 3g), baking powder 8g, polydextrose 7g, butter 42g, lecithin 10g, white granulated sugar 27g, salt 0.4g, egg 20g, beef end 15g, flavoring essence 0.11g

Preparation:

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 5 substitutes ultra-fine bean powder with wheat flour and soy meal prepares the nutrition of beef flavour beans for the meal bar

Prescription: wheat flour 50g, starch 35g, distortion starch 30g(hydroxypropul starch 25g, hydroxypropyl PASELLI EASYGEL 5g), baking powder 3g, polydextrose 5g, butter 35g, lecithin 5g, white granulated sugar 35g, salt 0.9g, egg 30g, beef end 30g, flavoring essence (beef flavor) 0.15g

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With powder: wheat flour, starch, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, baking powder, polydextrose, white granulated sugar, salt mixing and stirring.

2. mix: first with mixing such as butter, lecithin, egg liquid, beef end, flavoring essences, use eggbeater to stir, mixing time 5min adds mixed powder to be stirred into dry body again, mixing time 2min.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 6 substitutes ultra-fine bean powder with soy meal and prepares the nutrition of beef flavour beans for the meal bar

Prescription: soy meal 50, starch 35g, distortion starch 30g(hydroxypropul starch 25g, hydroxypropyl PASELLI EASYGEL 5g), baking powder 3g, polydextrose 5g, butter 35g, lecithin 5g, white granulated sugar 35g, salt 0.9g, egg 30g, beef end 30g, flavoring essence (beef flavor) 0.15g

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With powder: soy meal, starch, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, baking powder, polydextrose, white granulated sugar, salt mixing and stirring.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The beans nutrition of test example 3 embodiment 10 ~ 12 preparations is for the comparative experiments of meal bar and existing similar products

Rare generation meal bar in the market, select respectively the beans nutrition of embodiment 10 ~ 12 preparations for the meal bar, beans nutrition with common wheat powder (directly using after buying) Comparative Examples 5, whole soybean powder Comparative Examples 6 makes reference for the meal bar, similarly the product of high-energy saline taste is chosen the young cake of the fifth day of a lunar month chicken in October, other baked products are chosen the delicious cake black pepper beef flavour biscuit of company of Chef Kang and are made ratio, taste experiment.

(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 7.

Identical in marking standard and the test example 1.

Number: 200 people, wherein 30% children (7 ~ 12 years old); 30% teenager (12 ~ 18 years old); 40% young woman (20 ~ 35 years old).The trial test amount is everyone 36g; The trial test mode is: in a home from home, each test and appraisal personnel is without independently tasting in the interchange situation.Test mode is Blind Test, refers to that all the other tests are Blind Test except outward appearance.Testing time: in April, 2012.Satiety refers to the evaluation after the tester has eaten equal in quality (36g) product to be measured.

Table 7 scoring test overall result

As can be seen from the above table, the beans nutrition of embodiment 10 ~ 12 is higher than on the market existing product for the integrate score of meal bar, and each Example formulations product effect is close.The beans nutrition of embodiment 10 ~ 12 is the best for taste, mouthfeel, fragrance, the satiety of meal bar, secondly for the beans nutrition of whole soybean powder preparation for the bar of eating.It is the poorest to be in taste and mouthfeel with the generation meal bar of wheat flour preparation.

(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, sees Table 8.

Table 8 Analyses Methods for Sensory Evaluation Results

Annotate: because the beans nutrition of embodiment 10 ~ 12 is more consistent at the Analyses Methods for Sensory Evaluation Results aspect taste, mouthfeel, fragrance, outward appearance, the form for the meal bar, therefore unification provides in upper table.

By upper experimental result as can be known, the beans nutrition of embodiment 10 ~ 12 is compared for existing product on the meal bar products and marketing, and salinity is suitable on the taste, and voluptuousness is outstanding; Loose degree is suitable, and soft durometer is more moderate; Beany flavour, beef flavor coordination, tempting; Present tempting golden yellow, be rectangular bar shaped article, instant edible.Hence one can see that, more excellent on sense organ for the meal bar by the beans nutrition of will produce after ultra-fine bean powder and other raw material proportioning.

(3) product nutrient index is compared evaluation, the results are shown in Table 9.

Table 9 nutrient measurement result

By upper table result as can be known, the beans nutrition of embodiment 10 ~ 12 is compared with existing product on the market for the meal bar, the beans nutrition of embodiment 10 ~ 12 is the baked product of primary raw material apparently higher than wheat for the protein content of meal bar, fat content is on the low side, and its nutrient energy supply is than the energy supply ratio suggestion that meets the relevant food three large energy supply nutrients of Chinese NNFA.In addition, the amount of the gross energy that the beans nutrition of embodiment 10 ~ 12 is rich in for the meal bar, protein, fat, carbohydrate proportion in the human intaking amount is balanced consistent, distributes rationally.Therefore, the beans nutrition of embodiment 10 ~ 12 for the meal bar be suit very much for food product, and the baked product of contrast, sugary, such high sugar, higher fatty acid, the high cholesterol auxiliary material of oil, although can moment makeup energy, and do not meet the modern and pursue healthy theory.

The data of consolidated statement 7 ~ 8, than the reference value that meets Chinese Soclety of Nutrition's proposition, this prescription that product also is described is more reasonable, healthy for the energy supply of three large nutrients of meal bar product in beef flavour beans of the present invention nutrition.In addition, can find out from the data of the aspects such as the taste of product, mouthfeel, fragrance, the beans nutrition of embodiment 10 ~ 12 is suitable for meal bar product saline taste, delicate mouthfeel, beans are fragrant with beef flavor is perfect merges, even the generation meal bar of preparation does not possess these advantages yet take whole soybean powder as primary raw material.This also illustrates with the common soybeans powder and compares, the ultra-fine bean powder of processing through miniaturization is preparing generation during the meal bar with other raw materials, have and well consolidate fragrance, dispersiveness and dissolubility, easilier assimilated by human body, therefore also give the generation meal bar take ultra-fine bean powder as primary raw material more perfect pleasure of the senses.

The chocolate flavoured beans nutrition of embodiment 13 preparations is for the meal bar

Prescription: soy meal 25g, ultra-fine bean powder (adopting embodiment 1 preparation) 25g, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, cocoa power 5g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, salt 0.9g, yeast 1.8g, egg 30g, marble chocolate 20g, chocolate essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Powder is mixed, and powder is soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, cocoa power, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

2. mix: first butter, HFCS, D-sorbite, egg liquid, marble chocolate, chocolate essence, butter essence are mixed, use eggbeater to stir, mixing time 5min adds mixed powder mixing time 2min again, obtains dry body.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The product for preparing is detected, and the value of its energy supply nutrient sees Table 12.

The chocolate flavoured beans nutrition of embodiment 14 preparations is for the meal bar

Prescription: soy meal 15g, ultra-fine bean powder (adopting embodiment 2 preparations) 35g, starch 25g, soybean protein isolate 20g, converted starch (hydroxypropul starch) 8g, milk powder 10g, baking powder 4g, cocoa power 7g, polydextrose 6g, butter 30g, HFCS 28g, D-sorbite 18g, salt 0.9g, yeast 1.5g, egg 33g, marble chocolate 17g, chocolate essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropul starch, baking powder, cocoa power, yeast, polydextrose, salt, Tea Polyphenols, these powder mixing and stirring of dehydro sodium acetate.

2. mix: first with mixing such as butter, HFCS, D-sorbite, egg liquid, marble chocolate, chocolate essence, butter essences, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body;

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The chocolate flavoured beans nutrition of embodiment 15 preparations is for the meal bar

Prescription: soy meal 35g, ultra-fine bean powder (adopting embodiment 3 preparations) 15g, starch 25g, soybean protein isolate 39g, converted starch (hydroxypropul starch) 8g, milk powder 7g, baking powder 8g, cocoa power 7g, polydextrose 7g, butter 42g, HFCS 27g, D-sorbite 15g, salt 0.4g, yeast 1.6g, egg 20g, marble chocolate 26g, chocolate essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; With following powder, soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropul starch, baking powder, cocoa power, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate mixing and stirring.

2. mix: first with mixing such as butter, HFCS, D-sorbite, egg liquid, marble chocolate, chocolate essence, butter essences, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 7 prepares chocolate flavoured beans nutrition for the meal bar with wheat flour

Prescription: wheat flour 50g, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, cocoa power 5g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, salt 0.9g, yeast 1.8g, egg 30g, marble chocolate 20g, chocolate essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Powder is mixed, and powder is wheat flour, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, cocoa power, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 8 adopts soy meal to prepare chocolate flavoured beans nutrition for the meal bar

Prescription: soy meal 50, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, cocoa power 5g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, salt 0.9g, yeast 1.8g, egg 30g, marble chocolate 20g, chocolate essence 0.1g, butter essence 0.05g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Powder is mixed, and powder is soy meal, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, cocoa power, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The beans nutrition of test example 4 embodiment 13 ~ 15 is for the comparative experiments of meal bar and existing similar products

Rare generation meal bar in the market, therefore select the beans nutrition of embodiment 13 ~ 15 preparations for the meal bar, Comparative Examples 7 take the common wheat powder as primary raw material, the beans nutrition in the Comparative Examples take whole soybean powder as primary raw material 8 are for the meal bar, similar high-octane strip-shaped product is chosen scholar's power frame and is compared, other baked products are chosen the Ao Liao biscuit of Kraft General Foods and are made ratio, taste experiment.Test is divided into three parts:

(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 10.

Identical in marking standard and the test example 1.

Number: 200 people, wherein 30% children (7 ~ 12 years old); 30% teenager (12 ~ 8 years old); 40% young woman (20 ~ 35 years old).The trial test amount is everyone 36g; The trial test mode is: in a home from home, each test and appraisal personnel is without independently tasting in the interchange situation.Test mode is Blind Test, refers to that all the other tests are Blind Test except outward appearance.Satiety refers to the evaluation after the tester has eaten equal in quality (36g) product to be measured.

Table 10 scoring test overall result

As can be seen from the above table, the beans nutrition of embodiment 13 ~ 15 is higher than on the market existing product for the integrate score of meal bar, and each Example formulations product effect is close.The beans nutrition of embodiment 13 ~ 15 is the best for taste, mouthfeel, fragrance, the satiety of meal bar, secondly for the beans nutrition of whole soybean powder preparation for the bar of eating.It is the poorest to be in taste and mouthfeel with the generation meal bar of wheat flour preparation.

(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, the results are shown in Table 11.

Table 11 Analyses Methods for Sensory Evaluation Results

Annotate: because the chocolate flavoured beans nutrition of embodiment 13 ~ 15 is more consistent at the Analyses Methods for Sensory Evaluation Results aspect taste, mouthfeel, fragrance, outward appearance, the form for the meal bar, therefore unification provides.

By upper table result as can be known, Leo difficult to understand and Shi Li frame taste are partially sweet greasy, wheat flour is heavier for meal bar flour flavor, affect appetite, and all proper on sweet taste for the meal bar for the beans nutrition of meal bar, embodiment 13 ~ 15 for meal bar and whole soybean powder with reference to the fill a prescription wheat flour of preparation of the present invention, this just illustrate the present invention for the prescription of meal bar more superior aspect the taste (particularly sweet taste).The partially hard and glutinous tooth of the mouthfeel of scholar's power frame, whole soybean powder is for meal bar loose degree is suitable but mouthfeel is partially hard, and the beans nutrition of embodiment 13 ~ 15 for meal bar not only loose degree examine, neither too hard, nor too soft, the mouthfeel that also has the entrance exquisiteness, this is to comprise that whole soybean powder is not available for other several prods of meal bar.This just shows the ultra-fine bean powder of miniaturization owing to having better dispersiveness and dissolubility, thereby so that preparation-obtained even better on mouthfeel.From the fragrance aspect, the beans nutrition of embodiment 13 ~ 15 integrates beany flavour, chocolate flavor for the meal bar, thereby owing to the overweight chocolate flavor of having covered of flour flavor, whole soybean powder also is because beany flavour is laid particular stress on and covered chocolate flavor for the meal bar to wheat flour for the meal bar.From the outward appearance aspect, beans nutrition of the present invention presents glossiness coffee color for the meal bar, and surface energy is clearly seen true marble chocolate, and appetite is more arranged.

(3) product nutrient index is compared evaluation, the results are shown in Table 12.

Table 12 nutrient measurement result

By upper table result as can be known, it is more approaching that the gross energy that provides of above-mentioned each product of every 100g accounts for the ratio of one day intake of human body.Yet from the energy supply of protein, carbohydrate, fat recently, secondly the energy supply of the protein of Ao Liao and Shi Li frame is the generation meal bar of Comparative Examples 7 and Comparative Examples 8 than minimum, the generation of the most suitable be embodiment 13 ~ 15 bar of eating; Secondly the fatty energy supply of Leo difficult to understand and Shi Li frame is the generation meal bar of Comparative Examples 7 and Comparative Examples 8 than the highest, and the most suitable is the generation meal bar of embodiment 13 ~ 15; The energy supply of the carbohydrate of the generation meal bar of Comparative Examples 7 and Comparative Examples 8 is higher, embodiment 13 ~ 15 generation the meal bar the energy supply of carbohydrate proper.In addition, the amount of the gross energy that chocolate flavoured beans nutrition of the present invention is rich in for the meal bar, protein, fat, carbohydrate proportion in the human intaking amount is balanced consistent, distributes rationally.Therefore, beans nutrition of the present invention, can quickly supplement energy than the energy supply ratio that meets the relevant food three large energy supply nutrients of Chinese Soclety of Nutrition for the nutrient energy supply of meal bar product, and the while is not contained again too high sugar and fat, and is more healthy reasonable.

The data of consolidated statement 10 ~ 12, than the reference value that meets Chinese Soclety of Nutrition's proposition, this prescription that product also is described is more reasonable, healthy for the energy supply of three large nutrients of meal bar product in beans nutrition of the present invention.In addition, can find out from the data of the aspects such as the taste of product, mouthfeel, fragrance, beans nutrition of the present invention is suitable for meal bar product sweet taste, delicate mouthfeel, beans are fragrant with chocolate fragrant merge perfect, even the generation meal bar of preparation does not possess these advantages yet take whole soybean powder as primary raw material.This also illustrates with the common soybeans powder and compares, the ultra-fine bean powder of processing through miniaturization is preparing generation during the meal bar with other raw materials, have and well consolidate fragrance, dispersiveness and dissolubility, easilier assimilated by human body, therefore also give the generation meal bar take ultra-fine bean powder as primary raw material more perfect pleasure of the senses.

Embodiment 16 preparation tea flavour beans nutrition are for the meal bar

Prescription: soy meal 25g, ultra-fine bean powder (adopting embodiment 1 preparation) 25g, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, ultra-fine green tea powder 0.7g, salt 0.9g, yeast 1.8g, egg 30g, raisins 35g, Cranberry 15g, green tea flavor essence 0.15g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, Cranberry) cuts into 5mm ³The preserved fruit grain; Powder is mixed, and powder is soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, yeast, polydextrose, ultra-fine green tea powder, salt, Tea Polyphenols, dehydro sodium acetate.

2. mix: first butter, HFCS, D-sorbite, egg liquid, preserved fruit grain, green tea flavor essence are mixed, use eggbeater to stir, mixing time 5min adds mixed powder mixing time 2min again, obtains dry body.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The product for preparing is detected, and the value of its energy supply nutrient sees Table 15.

Embodiment 17 preparation tea flavour beans nutrition are for the meal bar

Prescription: soy meal 15g, ultra-fine bean powder (adopting embodiment 2 preparations) 35g, starch 25g, soybean protein isolate 20g, converted starch (hydroxypropul starch) 8g, milk powder 10g, baking powder 4g, polydextrose 6g, butter 30g, HFCS 28g, D-sorbite 18g, ultra-fine black tea powder 1.0g, salt 0.9g, yeast 1.5g, egg 33g, raisins 35g, orange peel are done 15g, black tea flavor essence 0.15g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, orange peel are done) cuts into 5mm ³The preserved fruit grain; With soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropul starch, baking powder, yeast, polydextrose, ultra-fine black tea powder, salt, Tea Polyphenols, these powder mixing and stirring of dehydro sodium acetate.

2. mix: with mixing such as butter, HFCS, D-sorbite, egg liquid, preserved fruit grain, black tea flavor essence, use eggbeater to stir first, mixing time 5min adds mixed powder to stir 2min again, becomes dry body;

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Embodiment 18 preparation tea flavour beans nutrition are for the meal bar

Prescription: soy meal 35g, ultra-fine bean powder (adopting embodiment 3 preparations) 15g, starch 25g, soybean protein isolate 39g, converted starch (hydroxypropul starch) 8g, milk powder 7g, baking powder 8g, polydextrose 7g, butter 42g, HFCS 27g, D-sorbite 15g, ultra-fine Pu ' er tea powder 0.7g, salt 0.4g, yeast 1.6g, egg 20g, raisins 35g, "Hami" melon are done 15g, Pu'er tea flavour essence 0.15g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, "Hami" melon are done) cuts into 5mm ³The preserved fruit grain; With following powder, soy meal, ultra-fine bean powder, starch, soybean protein isolate, milk powder, hydroxypropul starch, baking powder, yeast, polydextrose, ultra-fine Pu ' er tea powder, salt, Tea Polyphenols, dehydro sodium acetate mixing and stirring.

2. mix: first with mixing such as butter, HFCS, D-sorbite, egg liquid, preserved fruit grain, Pu'er tea flavour essence, use eggbeater to stir, mixing time 5min adds mixed powder again and stirs 2min, becomes dry body.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 9 prepares the nutrition of tea flavour beans for the meal bar with wheat flour

Prescription: wheat flour 50g, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, ultra-fine green tea powder 0.7g, salt 0.9g, yeast 1.8g, egg 30g, raisins 35g, Cranberry 15g, green tea flavor essence 0.15gg, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, Cranberry) cuts into 5mm ³The preserved fruit grain; Powder is mixed, and powder is wheat flour, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, ultra-fine green tea powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

Comparative Examples 10 adopts soy meal to prepare the nutrition of tea flavour beans for the meal bar

Prescription: soy meal 50, starch 35g, soybean protein isolate 15g, converted starch (hydroxypropyl PASELLI EASYGEL) 5g, milk powder 5g, baking powder 3g, polydextrose 5g, butter 35g, HFCS 35g, D-sorbite 13g, ultra-fine green tea powder 0.7g, salt 0.9g, yeast 1.8g, egg 30g, raisins 35g, Cranberry 15g, green tea flavor essence 0.15g, Tea Polyphenols 0.05g, dehydro sodium acetate 0.05g.

Preparation:

1. preprocessing raw material and auxiliary material: egg shells, and is stirred into egg liquid; Preserved fruit (raisins, Cranberry) cuts into 5mm ³The preserved fruit grain; Powder is mixed, and powder is soy meal, starch, soybean protein isolate, milk powder, hydroxypropyl PASELLI EASYGEL, baking powder, ultra-fine green tea powder, yeast, polydextrose, salt, Tea Polyphenols, dehydro sodium acetate.

5. cooling: baked product is placed on chilling room, is cooled to 4 ~ 7 ℃.

6. pack: make through the packaging bags with ultraviolet disinfection.

The beans nutrition of test example 5 embodiment 16 ~ 18 is for the comparative experiments of meal bar and existing similar products

Rare generation meal bar in the market, therefore select the tea flavour beans nutrition of embodiment 16 ~ 18 preparations for the meal bar, Comparative Examples 9 take the common wheat powder as primary raw material, the beans nutrition in the Comparative Examples take whole soybean powder as primary raw material 10 are for the meal bar, similar high-octane strip-shaped product is chosen scholar's power frame and is compared, other baked products are chosen the Ao Liao biscuit of Kraft General Foods and are made ratio, taste experiment.Test is divided into three parts:

(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 13.

Identical in marking standard and the test example 1.

Table 13 scoring test overall result

As can be seen from the above table, the beans nutrition of embodiment 16 ~ 18 is higher than on the market existing product for the integrate score of meal bar, and each Example formulations product effect is close.The beans nutrition of embodiment 16 ~ 18 is the best for taste, mouthfeel, fragrance, the satiety of meal bar, secondly for the beans nutrition of whole soybean powder preparation for the bar of eating.It is the poorest to be in taste and mouthfeel with the generation meal bar of wheat flour preparation.

(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, the results are shown in Table 14.

Table 14 Analyses Methods for Sensory Evaluation Results

Annotate: because the tea flavour beans nutrition of embodiment 16 ~ 18 is more consistent at the Analyses Methods for Sensory Evaluation Results aspect taste, mouthfeel, fragrance, outward appearance, the form for the meal bar, therefore unification provides in table 14.

By upper table result as can be known, Leo difficult to understand and Shi Li frame taste are partially sweet greasy, wheat flour is heavier for meal bar flour flavor, affect appetite, and all proper on sweet taste for the meal bar for the beans nutrition of meal bar, embodiment 16 ~ 18 for meal bar and whole soybean powder with reference to the fill a prescription wheat flour of preparation of the present invention, this just illustrate the present invention for the prescription of meal bar more superior aspect the taste (particularly sweet taste).The partially hard and glutinous tooth of the mouthfeel of scholar's power frame, whole soybean powder is for meal bar loose degree is suitable but mouthfeel is partially hard, and the beans nutrition of embodiment 16 ~ 18 for meal bar not only loose degree examine, neither too hard, nor too soft, the mouthfeel that also has the entrance exquisiteness, this is to comprise that whole soybean powder is not available for other several prods of meal bar.This just shows the ultra-fine bean powder of miniaturization owing to having better dispersiveness and dissolubility, thereby so that preparation-obtained even better on mouthfeel.From the fragrance aspect, the beans nutrition of embodiment 16 ~ 18 integrates beany flavour, tea smell for the meal bar, thus wheat flour for the meal bar because the overweight tea smell of having covered of flour flavor, whole soybean powder also is because beany flavour is laid particular stress on and covered tea smell for the meal bar.Aspect outward appearance, the beans nutrition of embodiment 16 ~ 18 presents tempting golden yellow for the meal bar, and surface energy is clearly seen real fruit particle, and appetite is more arranged.

(3) product nutrient index is compared evaluation, the results are shown in Table 15.

Table 15 nutrient measurement result

By upper table result as can be known, it is more approaching that the gross energy that provides of above-mentioned each product of every 100g accounts for the ratio of one day intake of human body.Yet from the energy supply of protein, carbohydrate, fat recently, secondly the energy supply of the protein of Ao Liao and Shi Li frame is the generation meal bar of Comparative Examples 9 and Comparative Examples 10 than minimum, the generation of the most suitable be embodiment 16 ~ 18 bar of eating; Secondly the fatty energy supply of Leo difficult to understand and Shi Li frame is the generation meal bar of Comparative Examples 9 and Comparative Examples 10 than the highest, and the most suitable is the generation meal bar of embodiment 16 ~ 18; The energy supply of the carbohydrate of the generation meal bar of Comparative Examples 9 and Comparative Examples 10 is higher, embodiment 16 ~ 18 generation the meal bar the energy supply of carbohydrate proper.Therefore, beans nutrition of the present invention, can quickly supplement energy than the energy supply ratio that meets the relevant food three large energy supply nutrients of Chinese Soclety of Nutrition for the nutrient energy supply of meal bar product, and the while is not contained again too high sugar and fat, and is more healthy reasonable.In addition, the amount of the gross energy that beans nutrition of the present invention is rich in for the meal bar, protein, fat, carbohydrate proportion in the human intaking amount is balanced consistent, distributes rationally.

The data of consolidated statement 13 ~ 15, than the reference value that meets Chinese Soclety of Nutrition's proposition, this prescription that product also is described is more reasonable, healthy for the energy supply of three large nutrients of meal bar product in beans nutrition of the present invention.In addition, can find out from the data of the aspects such as the taste of product, mouthfeel, fragrance, beans nutrition of the present invention is suitable for meal bar product sweet taste, delicate mouthfeel, fragrance are perfect, even the generation meal bar of preparation does not possess these advantages yet take whole soybean powder as primary raw material.This also illustrates with the common soybeans powder and compares, the ultra-fine bean powder of processing through miniaturization is preparing generation during the meal bar with other raw material, have and well consolidate fragrance, dispersiveness and dissolubility, easilier assimilated by human body, therefore also give the generation meal bar take ultra-fine bean powder as primary raw material more perfect pleasure of the senses.

Claims

1. ultra-fine bean powder, it is characterized in that: its granularity is 6.5 μ m≤D ₉₀＜13 μ m.

2. ultra-fine bean powder according to claim 1, it is characterized in that: its granularity is 10 μ m＜D ₉₀＜13 μ m.

3. ultra-fine bean powder according to claim 1, it is characterized in that: its granularity is 6.5 μ m＜D ₉₀≤ 10 μ m.

4. the food for preparing as primary raw material take each described ultra-fine bean powder of claim 1 ~ 3.

5. according to right 4 described food, it is characterized in that being bakery, fried food or dilated food.

6. beans nutrition is characterized in that: cured by the raw material that comprises following compositions and make: 10 ~ 50 parts of soy meals, 10 ~ 50 parts of ultra-fine bean powderes, 20 ~ 60 parts of starch, 15 ~ 45 parts in egg, 10 ~ 50 parts in butter, 1 ~ 15 part of milk powder, 0.3 ~ 1.5 part of salt for the meal bar.

7. beans nutrition according to claim 6 is for the meal bar, and it is characterized in that: raw material comprises following compositions: 20 ~ 40 parts of soy meals, 15 ~ 30 parts of ultra-fine bean powderes, 30 ~ 50 parts of starch, 25 ~ 35 parts in egg, 20 ~ 40 parts in butter, 3 ~ 10 parts of milk powder, 0.5 ~ 1.2 part of salt.

8. beans nutrition according to claim 7 is for the meal bar, and it is characterized in that: raw material comprises following compositions: 35 parts of soy meals, 30 parts of ultra-fine bean powderes, 30 parts of starch, 32 parts in egg, 25 parts in butter, 7 parts of milk powder, 0.7 part of salt.

9. each described beans nutrition is characterized in that: 1 ~ 10 part of baking powder, 0.5 ~ 10 part of converted starch, 0.5 ~ 10 part of polydextrose, 0.05 ~ 0.5 part in yeast, 0.05 ~ 0.5 part of Tea Polyphenols, 0.05 ~ 0.5 part of dehydro sodium acetate for the meal bar according to claim 6 ~ 8.

10. beans nutrition according to claim 9 is for the meal bar, and it is characterized in that: raw material also comprises following compositions: 3 ~ 7 parts of baking powders, 1.5 ~ 6 parts of converted starches, 1.5 ~ 6 parts of polydextroses, 0.1 ~ 0.4 part in yeast, 0.1 ~ 0.3 part of Tea Polyphenols, 0.1 ~ 0.3 part of dehydro sodium acetate.

11. beans nutrition according to claim 10 is for the meal bar, it is characterized in that: raw material also comprises following compositions: 4 parts of baking powders, 3 parts of converted starches, 5 parts of polydextroses, 0.2 part in yeast, 0.2 part of Tea Polyphenols, 0.2 part of dehydro sodium acetate.

12. each described beans nutrition is characterized in that for the meal bar according to claim 6 ~ 11: described beans nutrition is the nutrition of fruity beans for the meal bar for the meal bar, and its raw materials also comprises 30 ~ 70 parts of preserved fruits, 3 ~ 18 parts of soybean protein isolates.

13. beans nutrition according to claim 12 is characterized in that for the meal bar: the nutrition of described fruity beans also comprises 40 ~ 60 parts of preserved fruits, 5 ~ 15 parts of soybean protein isolates for the raw materials of meal bar.

14. beans nutrition according to claim 13 is characterized in that for the meal bar: the nutrition of described fruity beans also comprises 50 parts of preserved fruits, 15 parts of soybean protein isolates for the raw materials of meal bar.

15. each described beans nutrition is characterized in that for the meal bar according to claim 12 ~ 14: the nutrition of described fruity beans also comprises 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

16. beans nutrition according to claim 15 is characterized in that for the meal bar: the nutrition of described fruity beans also comprises 20 ~ 40 parts of HFCSs, 15 ~ 30 parts of D-sorbites, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

17. beans nutrition according to claim 16 is characterized in that for the meal bar: the nutrition of described fruity beans also comprises 35 parts of HFCSs, 18 parts of D-sorbites, 0.2 part of flavoring essence for the raw materials of meal bar.

18. each described beans nutrition is characterized in that for the meal bar according to claim 6 ~ 11: described beans nutrition is the nutrition of beef flavour beans for the meal bar for the meal bar, and its raw materials also comprises 5 ~ 40 parts at beef end, 10 ~ 50 parts of white granulated sugars.

19. beans nutrition according to claim 18 is characterized in that for the meal bar: the nutrition of described beef flavour beans also comprises 10 ~ 35 parts at beef end, 20 ~ 40 parts of white granulated sugars for the raw materials of meal bar.

20. beans nutrition according to claim 19 is characterized in that for the meal bar: the nutrition of described beef flavour beans also comprises 28 parts at beef end, 30 parts of white granulated sugars for the raw materials of meal bar.

21. each described beans nutrition is characterized in that for the meal bar according to claim 18 ~ 20: the nutrition of described beef flavour beans also comprises 1 ~ 10 part in lecithin, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

22. beans nutrition according to claim 21 is characterized in that for the meal bar: the nutrition of described beef flavour beans also comprises 3 ~ 7 parts in lecithin, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

23. beans nutrition according to claim 22 is characterized in that for the meal bar: the nutrition of described beef flavour beans also comprises 4 parts in lecithin, 0.2 part of flavoring essence for the raw materials of meal bar.

24. each described beans nutrition is for the meal bar according to claim 6 ~ 11, it is characterized in that: raw material also comprises chocolate flavoured raw material, and its composition comprises 10 ~ 40 parts of marble chocolates, 3 ~ 18 parts of soybean protein isolates.

25. beans nutrition according to claim 24 is characterized in that for the meal bar: described beans nutrition is chocolate flavoured beans nutrition for the meal bar for the meal bar, and its raw materials also comprises 15 ~ 30 parts of marble chocolates, 5 ~ 15 parts of soybean protein isolates.

26. beans nutrition according to claim 25 is characterized in that for the meal bar: described chocolate flavoured beans nutrition also comprises 20 parts of marble chocolates, 15 parts of soybean protein isolates for the raw materials of meal bar.

27. each described beans nutrition is characterized in that for the meal bar according to claim 24 ~ 26: described chocolate flavoured beans nutrition also comprises 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 1 ~ 10 part of cocoa power, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

28. beans nutrition according to claim 27 is characterized in that for the meal bar: described chocolate flavoured beans nutrition also comprises 20 ~ 40 parts of HFCSs, 15 ~ 30 parts of D-sorbites, 3 ~ 7 parts of cocoa powers, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

29. beans nutrition according to claim 28 is characterized in that for the meal bar: described chocolate flavoured beans nutrition also comprises 35 parts of HFCSs, 18 parts of D-sorbites, 4 parts of cocoa powers, 0.2 part of flavoring essence for the raw materials of meal bar.

30. each described beans nutrition is for the meal bar according to claim 6 ~ 11, it is characterized in that: described beans nutrition is the nutrition of tea flavour beans for the meal bar for the meal bar, and its raw materials also comprises 30 ~ 70 parts of preserved fruits, 3 ~ 18 parts of soybean protein isolates, 0.2 ~ 2 part in ultra-fine tea powder.

31. beans nutrition according to claim 30 is characterized in that for the meal bar: the nutrition of described tea flavour beans also comprises 40 ~ 60 parts of preserved fruits, 5 ~ 15 parts of soybean protein isolates, 0.5 ~ 1.5 part in ultra-fine tea powder for the raw materials of meal bar.

32. beans nutrition according to claim 31 is characterized in that for the meal bar: the nutrition of described tea flavour beans also comprises 50 parts of preserved fruits, 15 parts of soybean protein isolates, 0.7 part in ultra-fine tea powder for the raw materials of meal bar.

33. each described beans nutrition is characterized in that for the meal bar according to claim 30 ~ 32: the nutrition of described tea flavour beans also comprises 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 0.05 ~ 0.5 part of flavoring essence for the raw materials of meal bar.

34., it is characterized in that for the meal bar according to claims 33 described beans nutrition: the nutrition of described tea flavour beans also comprises 20 ~ 40 parts of HFCSs, 15 ~ 30 parts of D-sorbites, 0.1 ~ 0.3 part of flavoring essence for the raw materials of meal bar.

35., it is characterized in that for the meal bar according to claims 34 described beans nutrition: the nutrition of described tea flavour beans also comprises 35 parts of HFCSs, 18 parts of D-sorbites, 0.2 part of flavoring essence for the raw materials of meal bar.

36. according to claim 12 ~ 17,30 ~ 35 each described beans nutrition are for the meal bar, it is characterized in that: described preserved fruit is that raisins, orange peel fourth, "Hami" melon are done, Cranberry does, pawpaw does, at least a in the dried mango.

37. beans nutrition is characterized in that: comprise the steps: for the preparation method of meal bar

B, mixing: 10 ~ 50 parts of butter and egg liquid are mixed, stir 1 ~ 5min, add the powder that mixes among the step a again, stir, mixing time 1 ~ 5min becomes dry body;

38. described beans nutrition is for the preparation method of meal bar according to claim 37, it is characterized in that: powder also comprises 0.5 ~ 10 part of converted starch, 1 ~ 10 part of baking powder, 0.5 ~ 10 part of polydextrose, 0.05 ~ 0.5 part in yeast, 0.05 ~ 0.5 part of Tea Polyphenols, 0.05 ~ 0.5 part of dehydro sodium acetate among the step a.

39. according to claim 37 or 38 described beans nutrition for meal bar the preparation method, it is characterized in that: the extruder parameter is as follows among the step c: spice screw speed 18 ~ 23Hz, feeding spiro rod rotating speed 23 ~ 25Hz, belt speed 1 ~ 2m/min, cutting knife speed 85 ~ 95Hz.

40. each described beans nutrition is characterized in that for the preparation method of meal bar according to claim 37 ~ 39: also comprise among the step a 30 ~ 70 portions of preserved fruits are cut into the preserved fruit grain, then in step b, join in the butter and egg liquid of mixing, stir 1 ~ 5min; Powder also comprises 3 ~ 18 parts of soybean protein isolates.

41. described beans nutrition is characterized in that for the preparation method of meal bar according to claim 40: also add 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites, 0.05 ~ 0.5 part of flavoring essence when mixing butter and egg liquid among the step b.

42. each described beans nutrition is for the preparation method of meal bar according to claim 37 ~ 39, it is characterized in that: powder also comprises 10 ~ 50 portions of white granulated sugars among the step a; Add 5 ~ 40 parts of beef ends when mixing butter and egg liquid among the step b.

43. described beans nutrition is characterized in that for the preparation method of meal bar according to claim 42: in butter, add 1 ~ 10 part of lecithin first among the step b, stir 1 ~ 5min; Add again egg liquid mixing time 1 ~ 5min, also add 0.05 ~ 0.5 part of flavoring essence during stirring.

44. each described beans nutrition is for the preparation method of meal bar according to claim 37 ~ 39, it is characterized in that: powder also comprises 3 ~ 18 parts of soybean protein isolates among the step a; Add 10 ~ 40 parts of marble chocolates after mixing butter and egg liquid among the step b.

45. described beans nutrition is for the preparation method of meal bar according to claim 44, it is characterized in that: powder also comprises 1 ~ 10 portion of cocoa power among the step a; When mixing butter and egg liquid among the step b, also add 0.05 ~ 0.5 part of flavoring essence, 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites.

46. each described beans nutrition is characterized in that for the preparation method of meal bar according to claim 37 ~ 39: also comprise among the step a 30 ~ 70 portions of preserved fruits are cut into the preserved fruit grain, then in step b, join in the butter and egg liquid of mixing, stir 1 ~ 5min; Powder also comprises 0.5 ~ 1.5 part in 3 ~ 18 parts of soybean protein isolates, ultra-fine tea powder.

47. described beans nutrition is characterized in that for the preparation method of meal bar according to claim 46: when mixing butter and egg liquid among the step b, also add 0.05 ~ 0.5 part of flavoring essence, 10 ~ 50 parts of HFCSs, 10 ~ 40 parts of D-sorbites.