CN103005300A - Food bar, and preparation method and application thereof - Google Patents
Food bar, and preparation method and application thereof Download PDFInfo
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- CN103005300A CN103005300A CN2012105731023A CN201210573102A CN103005300A CN 103005300 A CN103005300 A CN 103005300A CN 2012105731023 A CN2012105731023 A CN 2012105731023A CN 201210573102 A CN201210573102 A CN 201210573102A CN 103005300 A CN103005300 A CN 103005300A
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Abstract
The invention discloses a food bar, a preparation method thereof and application thereof. The food bar comprises five proteins or hydrolysate of the proteins, five carbohydrates, five lipid components, l-carnitine, taurine, oatmeal and salt. The food bar provided by the invention has a compact structure, high energy density and an excellent dose-effect ratio, is convenient to carry and moderate in softness, can be kept for a long time at a normal temperature, and is in particular suitable for the fields of military operation, wilderness exploration or operation, and rescue and relief work, tourism and the like.
Description
Technical field
The present invention relates to a kind of food bar and preparation method thereof and application.
Background technology
The rod based food is a kind of novel foodstuff that derives from the west, also is more and more to be subject in recent years consumer's food that the personage welcomes of particularly liking moving.Present excellent based food is still take imported product as main, and domestic research and development and production are also not exclusively ripe.And no matter be imported product or home products, all there is a common problem, be that products'texture is unstable, hardness constantly increases along with period of storage, finally cause product too firmly can't eat, therefore shelf life is all in 12 months, can't satisfy military operation and as the basic demand of other emergency stock goods and materials.
It is the coefficient result of many factors that rod based food hardness in storage process constantly increases, and reduces the redistribution of moisture and NMF, protein denaturation and interaction etc. such as moisture.But main cause is the redistribution of food internal moisture, i.e. migration of water.The rod based food is a kind of typical multiple domain food system, namely includes the unbalanced food system of multicomponent of different in moisture activity and moisture.Owing to exist significant water activity poor between the different component, moisture can be constantly mobile between the component of different in moisture activity, until reach balance.The factor that affects water translocation speed and quantity is a lot, comprises that the one-tenth of food system is grouped into, the viscosity of system, system internal capillaries size and distribution, the effect of zones of different surface interaction etc.Therefore, make the such multiple domain food system of food bar keep Stability Analysis of Structures, must make the moisture distribution of system inside keep stable by the above various factors of Comprehensive Control.
The two kinds of primary raw material-composite syrups and the water activity difference between the compound protein that form food bar are obvious, thereby in storage process, moisture will move in the protein body of low moisture activity from the syrup of high-moisture activity.In addition, water also is the major reason that causes moisture to move from syrup to protein to the high-affinity of partially protein.Syrup dries out and is easy to produce the scleroma crystalline substance in the inside of rod, causes product hardness to increase.
Therefore, the target for realizing that food bar matter structure is stable, hardness is stable must suppress migration of water by number of ways.
Summary of the invention
The purpose of this invention is to provide a kind of food bar and preparation method thereof and application.
Food bar provided by the invention is made by the raw material that comprises following material: albumen or protolysate, carbohydrate, lipid, l-cn, taurine, oatmeal and salt.
Described food bar also can only be made by above-mentioned raw materials.
Wherein, described albumen is selected from least a in lactalbumin, collagen, soybean protein isolate and the pea protein;
Described protolysate is whey protein peptide;
Described carbohydrate is selected from least a in malt syrup, D-sorbite, HFCS, glucose and the water-soluble dietary fiber;
Described lipid is selected from least a in glycerine, shortening, lecithin, vegetable oil and the MCT Oil.
Concrete, described lecithin is soybean lecithin;
Described vegetable oil is selected from least a in sunflower oil, peanut oil and the corn oil.
The mass fraction of described each raw material is as follows: lactalbumin 5-20 part; protolysate 3-10 part; soybean protein isolate 3-10 part; collagen 1-8 part; pea protein 1-8 part; malt syrup 15-40 part; D-sorbite 3-15 part; HFCS 2-10 part; glucose 2-10 part; water-soluble dietary fiber 3-6 part; glycerine 1-6 part; shortening 0.50-4 part; lecithin 0.2-2 part; vegetable oil 0.5-6 part; MCT Oil 1-6 part; l-cn 0.1-1 part; taurine 0.2-2.0 part; oatmeal 1-10 part and salt 0.05-0.3 part.
Wherein, the mass parts of described lactalbumin is specially 8 or 12 or 16 or 8-16 or 8-12 or 12-16 or 8-20 or 12-20;
The mass parts of described protolysate is specially 5 or 6 or 5-6 or 5-10 or 3-6 or 6-10;
The mass parts of described soybean protein isolate is specially 5 or 6 or 5-6 or 5-10 or 3-6 or 3-5;
The mass parts of described collagen is specially 3 or 4 or 5 or 3-5 or 3-4 or 4-5 or 3-8 or 4-8 or 1-5;
The mass parts of described pea protein is specially 2 or 3 or 6 or 2-8 or 6-8 or 2-3 or 3-6;
The mass parts of described malt syrup is specially 20 or 25 or 30 or 20-40 or 30-40 or 20-30;
The mass parts of described D-sorbite is specially 6 or 8 or 12 or 6-15 or 6-12 or 3-12;
The mass parts of described HFCS is specially 3 or 4 or 6 or 8 or 3-8 or 4-10 or 3-10;
The mass parts of described glucose is specially 4 or 6 or 2-6 or 4-10;
The mass parts of described water-soluble dietary fiber is specially 4 or 5 or 4-6 or 3-5;
The mass parts of described glycerine is specially 2 or 4 or 2-6 or 4-6;
The mass parts of described shortening is specially 1 or 1.5 or 1.5-4 or 1-4;
The mass parts of described lecithin is specially 0.4 or 0.9 or 1 or 0.4-2 or 0.9-2;
The mass parts of described vegetable oil is specially 1.2 or 2 or 1.2-6 or 2-6;
The mass parts of described MCT Oil is specially 1.5 or 2 or 1.5-6 or 2-6;
The mass parts of described l-cn is specially 0.2 or 0.3 or 0.5 or 0.2-1 or 0.5-1 or 0.2-0.5;
The mass parts of described taurine is specially 0.2 or 0.4 or 0.9 or 1.5 or 0.2-1.5 or 0.2-2;
The mass parts of described oatmeal is specially 4 or 5 or 6 or 4-6 or 4-10 or 1-6;
The mass parts of described salt is specially 0.1 or 0.2 or 0.3 or 0.1-0.3.
Above-mentioned each raw material more specifically is following each mass parts:
0.2 part of 20 parts of lactalbumins, 3 parts of lactalbumin hydrolysates (also being whey protein peptide), 5 parts of soybean protein isolates, 3 parts of collagens, 2 parts of pea proteins, 15 parts of malt syrups, 12 parts of D-sorbites, 8 parts of HFCSs, 6 parts of glucose, 5 parts of water-soluble dietary fibers, 2 parts of glycerine, 1.0 parts of shortenings, 1.0 parts in lecithin, 6.0 parts of sunflower oils, 4 parts of MCT Oils, 0.5 part of l-cn, 0.9 part of taurine, 5 parts of oatmeals and salt; Or,
0.3 part of 16 parts of lactalbumins, 5 parts of lactalbumin hydrolysates (also being whey protein peptide), 10 parts of soybean protein isolates, 1 part of collagen, 1 part of pea protein, 20 parts of malt syrups, 15 parts of D-sorbites, 10 parts of HFCSs, 2 parts of glucose, 3 parts of water-soluble dietary fibers, 1 part of glycerine, 4.0 parts of shortenings, 0.9 part in lecithin, 2.0 parts of sunflower oils, 1 part of MCT Oil, 1.0 parts of l-cns, 2.0 parts of taurines, 4 parts of oatmeals and salt; Or,
0.2 part of 12 parts of lactalbumins, 5 parts of lactalbumin hydrolysates (also being whey protein peptide), 3 parts of soybean protein isolates, 8 parts of collagens, 3 parts of pea proteins, 25 parts of malt syrups, 6 parts of D-sorbites, 6 parts of HFCSs, 10 parts of glucose, 4 parts of water-soluble dietary fibers, 3 parts of glycerine, 1.0 parts of shortenings, 2.0 parts in lecithin, 2.0 parts of sunflower oils, 6 parts of MCT Oils, 0.8 part of l-cn, 1.5 parts of taurines, 1 part of oatmeal and salt; Or,
0.1 part of 8 parts of lactalbumins, 6 parts of lactalbumin hydrolysates (also being whey protein peptide), 6 parts of soybean protein isolates, 4 parts of collagens, 8 parts of pea proteins, 30 parts of malt syrups, 8 parts of D-sorbites, 4 parts of HFCSs, 4 parts of glucose, 6 parts of water-soluble dietary fibers, 6 parts of glycerine, 0.5 part of shortening, 0.2 part in lecithin, 0.5 part of sunflower oil, 1.5 parts of MCT Oils, 0.3 part of l-cn, 0.4 part of taurine, 6 parts of oatmeals and salt; Or,
0.05 part of 5 parts of lactalbumins, 10 parts of lactalbumin hydrolysates (also being whey protein peptide), 6 parts of soybean protein isolates, 5 parts of collagens, 6 parts of pea proteins, 40 parts of malt syrups, 3 parts of D-sorbites, 3 parts of HFCSs, 2 parts of glucose, 3 parts of water-soluble dietary fibers, 2 parts of glycerine, 1.5 parts of shortenings, 0.4 part in lecithin, 1.2 parts of peanut oil, 2 parts of MCT Oils, 0.2 part of l-cn, 0.2 part of taurine, 10 parts of oatmeals and salt.
The method of the described food bar of preparation provided by the invention comprises the steps: aforementioned each raw material blending is obtained described food bar.
Said method specifically can comprise the steps:
1) take by weighing described malt syrup, D-sorbite, HFCS, glucose and glycerine be heated to melt mixing after, add again the aqueous solution mixing of salt, obtain mixing molasses;
2) stir adding lecithin, vegetable oil and MCT Oil after the described shortening fusing, add again in the described step 1) gained mixing molasses mixing;
3) to described step 2) add successively described l-cn and taurine in the gained slurry, mixing also is cooled to 60 ℃;
4) take by weighing lactalbumin, protolysate, soybean protein isolate, collagen, pea protein, water-soluble dietary fiber and oatmeal, behind the mixing, add again described step 3) gained slurry, be mixed into homogeneous material group;
5) strip is made by described step 4) gained material group after, be cut into again bar-shapedly, and outer surface is coated with one deck chocolate, obtain described food bar behind the sterilization packaging.
Wherein, the mass fraction of described each raw material is as follows:
Lactalbumin 5-20 part; protolysate 3-10 part; soybean protein isolate 3-10 part; collagen 1-8 part; pea protein 1-8 part; malt syrup 15-40 part; D-sorbite 3-15 part; HFCS 2-10 part; glucose 2-10 part; water-soluble dietary fiber 3-6 part; glycerine 1-6 part; shortening 0.50-4 part; lecithin 0.2-2 part; vegetable oil 0.5-6 part; MCT Oil 1-6 part; l-cn 0.1-1 part; taurine 0.2-2.0 part; oatmeal 1-10 part and salt 0.05-0.3 part.
Moisture in the rod based food moves to albumen from syrup, is because poor the causing of water activity between the two to a great extent.Therefore, if can make between the two poor the dwindling of water activity, will suppress migration of water, thereby slow down hardenability and the speed of excellent based food.For example, the water activity of lactalbumin hydrolysate can reach 0.5-0.6, far above protein raw materials commonly used such as lactalbumin, soybean protein isolate, collagens, the an amount of water activity of using lactalbumin hydrolysate significantly to reduce between albumen and the syrup is poor, thus the establishment water translocation; Simultaneously, in a single day lactalbumin hydrolysate gives birth to effect with steeping in water for reconstitution, and its inner network structure helps hydrophilic radical with hydrogen bond form and associated water molecules, and the effect of performance lock water has also further suppressed the trend that absorbs water from surrounding environment.Based on the characteristics of lactalbumin hydrolysate high-moisture activity, theoretically, its use amount is larger, and the effect that suppresses water translocation is just larger, and also just easier realization prevents the ever-increasing purpose of food bar hardness.But because its bitter taste is obvious, it is very poor to add in a large number acceptance.Simultaneously, from angle balanced in nutrition, the albumen of single source also is unfavorable for bringing into play the complementation of protein.Therefore, carry out the composite of separate sources protein.
The powder class raw materials such as range protein are bonded together, and mainly are to rely on composite syrup.Syrup dries out and is easy to produce the scleroma crystalline substance in the inside of rod, causes product hardness to increase.Practical experience shows, variety classes sugar and different proportionings, and it is huge to produce scleroma brilliant speed and degree difference.In addition, the caking property of different sugar, sugariness, dehydration and crystallization situation are all different, and therefore, multiple different attribute sugared composite helps to give product good combination property.
For preventing the food bar hardening, realize steady in a long-term the storage, just be necessary to use appropriate NMF.The NMF kind is a lot, such as the syrup in the carbohydrate raw material, sugar alcohol, and the lactalbumin hydrolysate in the protein raw material, most lipid material such as glycerine, lecithin etc.Draw best group mixing ratio by different proportion assembly test.
Food bar provided by the invention; component comprises 5 kinds of albumen or its hydrolysate, 5 kinds of carbohydrate, 5 kinds of lipid components, l-cn, taurine, oatmeal and salt; the structure of this food bar is closely knit, energy density is high, have excellent amount effect ratio, make things convenient for portable; the soft or hard appropriateness also can keep at normal temperatures for a long time, and use in the fields such as army's military operation, field exploration or operation, rescue and relief work and tourism that are particularly suitable for.
The specific embodiment
The present invention is further elaborated below in conjunction with specific embodiment, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can get from open commercial sources if no special instructions.
Among the following embodiment, collagen also namely is hydrolyzed Isin glue collagen, and wherein molecular weight is 90% less than 1000 oligopeptide content, and product meets the requirement of GB/T22727-2008, available from Beijing SEMNL Biotechnology Co., Ltd..
Soybean protein isolate is E.I.Du Pont Company's product, is numbered 603, and the protein average content is 90%, and product meets the requirement of GB/T20371-2006.
Pea protein is numbered Nutralys F85F available from French Roquette Freres, and the protein average content is 85%, and product meets the requirement of GB/T20371-2006.
Lactalbumin is available from the handsome prosperous bio tech ltd in Xi'an, and production code member is WPC80;
Whey protein peptide is numbered Biozate-3, according to product description available from Davisco international food company, its molecular weight distribution is as follows: the following 60-75% of 2000Dalton, 2000-5000Dalton15-25%, 5000-10000Dalton5-15%, the above 1-10% of 10000Dalton.
Water-soluble dietary fiber is numbered NUTRIOSE FB06 available from French Roquette Freres product, and product meets the requirement of GB/T22224-2008.
MCT Oil; main Triglycerides by C8 and C10 saturated monocarboxylic acid; be the triglycerides that Trivent OCG and Triglyceride DDD or sad-capric acid nitration mixture forms, converge general industrial chemical Co., Ltd available from Shanghai, be German Cognis product.
……
Embodiment 1
In weight ratio, 20 parts of lactalbumins, 3 parts of lactalbumin hydrolysates (also being whey protein peptide), 5 parts of soybean protein isolates, 3 parts of collagens, 2 parts of pea proteins, 15 parts of malt syrups, 12 parts of D-sorbites, 8 parts of HFCSs, 6 parts of glucose, 5 parts of water-soluble dietary fibers, 2 parts of glycerine, 1.0 parts of shortenings, 1.0 parts in lecithin, 6.0 parts of sunflower oils, 4 parts of MCT Oils, 0.5 part of l-cn, 0.9 part of taurine, 5 parts of oatmeals, 0.2 part of salt.
Prepare food bar according to following step:
1, take by weighing malt syrup, D-sorbite, glucose, HFCS, glycerine, heating mixes, and salt is blunged and dissolved rear adding, stirs;
2, add soybean lecithin, sunflower oil and MCT Oil after the shortening heat fused, stir, add in the mixing molasses of step 1, mix;
3, in the slurry of step 2, add successively l-cn and taurine, mix and be cooled to 60 ℃;
4, take by weighing lactalbumin, lactalbumin hydrolysate (also being whey protein peptide), collagen, soybean protein isolate, pea protein, water-soluble dietary fiber and oatmeal, after in trough-type mixture machine, mixing, add the slurry of step 3, be mixed into homogeneous material group;
5, the material group that makes in the step 4 is extruded into strip through extruder, and cut into bar-shaped, chocolate coating, tunnel medium ultraviolet sterilization cooling, packing.
Embodiment 2
In weight ratio, 0.3 part of 16 parts of lactalbumins, 5 parts of lactalbumin hydrolysates (also being whey protein peptide), 10 parts of soybean protein isolates, 1 part of collagen, 1 part of pea protein, 20 parts of malt syrups, 15 parts of D-sorbites, 10 parts of HFCSs, 2 parts of glucose, 3 parts of water-soluble dietary fibers, 1 part of glycerine, 4.0 parts of shortenings, 0.9 part in lecithin, 2.0 parts of sunflower oils, 1 part of MCT Oil, 1.0 parts of l-cns, 2.0 parts of taurines, 4 parts of oatmeals and salt.The preparation method is with embodiment 1.
Embodiment 3
In weight ratio, 0.2 part of 12 parts of lactalbumins, 5 parts of lactalbumin hydrolysates (also being whey protein peptide), 3 parts of soybean protein isolates, 8 parts of collagens, 3 parts of pea proteins, 25 parts of malt syrups, 6 parts of D-sorbites, 6 parts of HFCSs, 10 parts of glucose, 4 parts of water-soluble dietary fibers, 3 parts of glycerine, 1.0 parts of shortenings, 2.0 parts in lecithin, 2.0 parts of sunflower oils, 6 parts of MCT Oils, 0.8 part of l-cn, 1.5 parts of taurines, 1 part of oatmeal and salt.The preparation method is with embodiment 1.
Embodiment 4
In weight ratio, 0.1 part of 8 parts of lactalbumins, 6 parts of lactalbumin hydrolysates (also being whey protein peptide), 6 parts of soybean protein isolates, 4 parts of collagens, 8 parts of pea proteins, 30 parts of malt syrups, 8 parts of D-sorbites, 4 parts of HFCSs, 4 parts of glucose, 6 parts of water-soluble dietary fibers, 6 parts of glycerine, 0.5 part of shortening, 0.2 part in lecithin, 0.5 part of sunflower oil, 1.5 parts of MCT Oils, 0.3 part of l-cn, 0.4 part of taurine, 6 parts of oatmeals and salt.The preparation method is with embodiment 1.
Embodiment 5
In weight ratio, 0.05 part of 5 parts of lactalbumins, 10 parts of lactalbumin hydrolysates (also being whey protein peptide), 6 parts of soybean protein isolates, 5 parts of collagens, 6 parts of pea proteins, 40 parts of malt syrups, 3 parts of D-sorbites, 3 parts of HFCSs, 2 parts of glucose, 3 parts of water-soluble dietary fibers, 2 parts of glycerine, 1.5 parts of shortenings, 0.4 part in lecithin, 1.2 parts of peanut oil, 2 parts of MCT Oils, 0.2 part of l-cn, 0.2 part of taurine, 10 parts of oatmeals and salt.The preparation method is with embodiment 1.
The hardness stability test
(1) food bar that test material: embodiment 1 prepares and commercially available protein rod (main component is protein mixture (lactalbumin, soybean protein isolate), mixing molasses (glucose syrup, corn syrup, HFCS) chocolate coating (palm oil, cocoa, defatted milk, soybean lecithin), glycerine, edible salt etc.).
(2) determining instrument: matter structure instrument TA-XT2i
(3) assay method
1, measuring principle: food bar is cut into the bar shaped of specific length, in the process of chewing, act on stress on the rod with matter structure instrument P2 probe simulation tooth.The probe puncture rod also gos deep into 6 millimeters, and the maximum stress of impression is as the index of weighing food bar hardness therein.
2, location parameter: P2 probe, survey is front, survey is rear and test rate is 1mm/s, punctures apart from 6mm, and triggering power 20 restrains data record 200pps.Each sample respectively at central area, about 1/3 place each survey once, obtain 3 data, average as measured value.
3, sample is placed condition, sees Table 1.
Table 1 sample to be determined is placed condition and time
4, measurement result sees Table 2
Firmness change situation in two kinds of excellent storage processes of table 2
As seen the result stores in room temperature (25 ℃), and the hardness of rod of the present invention continues slowly to increase mild, and after 90 days, the firmness change amplitude is very little, shows that product hardness is basicly stable.And by comparison, protein rod firmness change amplitude is larger, particularly store 45 days after, firmness change is accelerated, to 120 days, hardness increased by 3 times that surpass initial value.
Subjective appreciation
The evaluation group that is comprised of 11 people carries out subjective appreciation to the hardness of the present invention and commercially available protein rod.The evaluation sample is the sample that normal temperature (25 ℃) was placed 1,14,30,60 and 120 day.Sample is numbered by testing crew, adopts single blind method to carry out.
The personnel of subjective appreciation group feel according to self, to the hardness of two kinds of rods according to dividing to the very hard 1-9 of providing from very soft, specific as follows shown in:
Results of sensory evaluation sees Table 3.
The sensory evaluation scores result of table 3, two kinds of rods
As seen from table, food bar provided by the invention, neither too hard, nor too soft, its firmness change was also much smaller than commercially available protein rod when period of storage was elongated.
Safety testing
According to the regulation of US military Natick research center about the military food accelerated test, in 35.6 ℃ environment, store 6 months, be equivalent in normal temperature environment, preserve 3 years.With among the embodiment 1 preparation the sample killing and pack after, place 37 ℃ of climatic chambers to store, periodic sampling peroxide value, acid value, total plate count and mould situation are to judge its security performance.The results are shown in Table 4.
Table 4, accelerated test security related index situation of change
By as seen from Table 4, under 37 ℃ of conditions, to place 180 days, the variation of security related index of the present invention is wavy fluctuating more, but all in the safety requirements scope.Infer accordingly, but this product safe storage 3 years in normal temperature environment.
Other embodiment acquired results and upper without substantive difference repeat no more herein.
Claims (8)
1. a food bar is made by the raw material that comprises following material: albumen or protolysate, carbohydrate, lipid, l-cn, taurine, oatmeal and salt.
2. food bar according to claim 1, it is characterized in that: described food bar is made by following raw material: described albumen or protolysate, carbohydrate, lipid, l-cn, taurine, oatmeal and salt.
3. food bar according to claim 1 and 2 is characterized in that: described albumen is selected from least a in lactalbumin, collagen, soybean protein isolate and the pea protein;
Described protolysate is whey protein peptide;
Described carbohydrate is selected from least a in malt syrup, D-sorbite, HFCS, glucose and the water-soluble dietary fiber;
Described lipid is selected from least a in glycerine, shortening, lecithin, vegetable oil and the MCT Oil.
4. food bar according to claim 3, it is characterized in that: described lecithin is soybean lecithin;
Described vegetable oil is selected from least a in sunflower oil, peanut oil and the corn oil.
5. arbitrary described food bar according to claim 1-4, it is characterized in that: the mass fraction of described each raw material is as follows:
Lactalbumin 5-20 part; protolysate 3-10 part; soybean protein isolate 3-10 part; collagen 1-8 part; pea protein 1-8 part; malt syrup 15-40 part; D-sorbite 3-15 part; HFCS 2-10 part; glucose 2-10 part; water-soluble dietary fiber 3-6 part; glycerine 1-6 part; shortening 0.50-4 part; lecithin 0.2-2 part; vegetable oil 0.5-6 part; MCT Oil 1-6 part; l-cn 0.1-1 part; taurine 0.2-2.0 part; oatmeal 1-10 part and salt 0.05-0.3 part.
6. a method for preparing the arbitrary described food bar of claim 1-4 comprises the steps: arbitrary described each raw material blending with claim 1-4, obtains described food bar.
7. method according to claim 6 is characterized in that: prepare the method for the arbitrary described food bar of claim 1-4, comprise the steps:
1) take by weighing described malt syrup, D-sorbite, HFCS, glucose and glycerine be heated to melt mixing after, add again the aqueous solution mixing of salt, obtain mixing molasses;
2) stir adding lecithin, vegetable oil and MCT Oil after the described shortening fusing, add again in the described step 1) gained mixing molasses mixing;
3) to described step 2) add successively described l-cn and taurine in the gained slurry, mixing also is cooled to 60 ℃;
4) take by weighing lactalbumin, protolysate, soybean protein isolate, collagen, pea protein, water-soluble dietary fiber and oatmeal, behind the mixing, add again described step 3) gained slurry, be mixed into homogeneous material group;
5) strip is made by described step 4) gained material group after, be cut into again bar-shapedly, and outer surface is coated with one deck chocolate, obtain described food bar behind the sterilization packaging.
8. according to claim 6 or 7 described methods, it is characterized in that: the mass fraction of described each raw material is as follows:
Lactalbumin 5-20 part; protolysate 3-10 part; soybean protein isolate 3-10 part; collagen 1-8 part; pea protein 1-8 part; malt syrup 15-40 part; D-sorbite 3-15 part; HFCS 2-10 part; glucose 2-10 part; water-soluble dietary fiber 3-6 part; glycerine 1-6 part; shortening 0.50-4 part; lecithin 0.2-2 part; vegetable oil 0.5-6 part; MCT Oil 1-6 part; l-cn 0.1-1 part; taurine 0.2-2.0 part; oatmeal 1-10 part and salt 0.05-0.3 part.
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| CN108260757A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Generation meal cereal bars and preparation method thereof |
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| CN103404572B (en) * | 2013-08-22 | 2015-04-22 | 北京康比特体育科技股份有限公司 | Baked stick capable of replenishing energy and relieving fatigue and production method thereof |
| CN105578897A (en) * | 2013-09-24 | 2016-05-11 | 雀巢产品技术援助有限公司 | Process for preparing a flavour composition |
| CN108260757A (en) * | 2016-12-30 | 2018-07-10 | 中粮集团有限公司 | Generation meal cereal bars and preparation method thereof |
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