CN105284987A - Plukenetia volubilis Linneo energy bar - Google Patents
Plukenetia volubilis Linneo energy bar Download PDFInfo
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- CN105284987A CN105284987A CN201510601900.6A CN201510601900A CN105284987A CN 105284987 A CN105284987 A CN 105284987A CN 201510601900 A CN201510601900 A CN 201510601900A CN 105284987 A CN105284987 A CN 105284987A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
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- General Chemical & Material Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a Plukenetia volubilis Linneo energy bar. The energy bar is prepared by mixing Plukenetia volubilis Linneo protein powder prepared from Plukenetia volubilis Linneo meal with linseed powder, whey protein powder, soybean protein peptide, cream and maltitol. In the invention, the Plukenetia volubilis Linneo energy bar is prepared by taking the Plukenetia volubilis Linneo meal with high contents of proteins and polyunsaturated fatty acid as the raw material, and the prepared energy bar is rich in high-quality proteins, amino acids and unsaturated fatty acids. With the adoption of the energy bar, energy can be rapidly replenished, the movement performance is improved, and motion discomfort can be relieved. Therefore, the Plukenetia volubilis Linneo energy bar has an obvious effect in rapidly replenishing energy for people with hunger, high amount of exercise, low blood sugar and the like. In the invention, the difficult problem that the Plukenetia volubilis Linneo meal is bitter and astringent in flavor is solved, waste is turned into wealth for the Plukenetia volubilis Linneo meal, the hidden trouble of environment pollution is reduced and eliminated, and the comprehensive production benefit of the Plukenetia volubilis Linneo meal is effectively improved.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of U.S. rattan fruit energy stick.
Background technology
U.S. rattan fruit (PlukenetiavolubilisLinneo), formal name used at school plukenetia volubilis linneo, belong to the U.S. rattan fruit of Euphorbiaceae and belong to perennial woody climber oilseed plant, be grown on area, South America Andes tropical rain forest of height above sea level 200 ~ 1500m, have in the area such as Peru, Ecuador and eaten the history of more than one thousand years by local original inhabitant, become this area's national treasure level natural edible-plant.Within 2008, Pu'er Lian Zhong living resources development corporation, Ltd. introduces a fine variety in areas such as Pu'er, Yunnan Province, Xishuangbanna and Red River.Analyze discovery after deliberation, the crude fat mass fraction of U.S. rattan kernel is 45.25%, crude protein mass fraction is up to 30.12%, unsaturated fatty acid content wherein in grease reaches 93%, containing 17 seed amino acids and 7 kinds of essential amino acids in U.S. rattan fruit albumen, the mass fraction of vitamin E is 190mg/100g, and therefore, U.S. rattan kernel is a kind of Novel edible oil plant with high protein, high unsaturated fatty acid, nutritional labeling equilibrium.
The U.S. rattan fruit dregs of rice are a kind of accessory substances that U.S. rattan kernel obtains after low temperature cold squeezing membrane filtration extracts grease, grease containing 13-15% and the protein of 75-80%, arginic content is 9.94%, higher than content arginic in soybean protein, Be very effective in raising immunity, resisting fatigue and raising energy.Although the U.S. rattan fruit dregs of rice are a kind of high-vegetable-plants, the raw-food material of quality amino acids and unrighted acid, but polyphenol wherein, terpene, alkaloid, the pained material such as tannin has a strong impact on mouthfeel and the local flavor of U.S. rattan fruit protein product, also be the technical barrier of restriction U.S. rattan fruit dregs of rice comprehensive utilization, all the time, suffer from the method for the pained material that can not find in the suitable removal U.S. rattan fruit dregs of rice, U.S. rattan fruit dregs of rice nutriment enriches in addition, easy breed bacteria, cause the U.S. rattan fruit dregs of rice putrid and deteriorated at short notice, therefore, the most U.S. rattan fruit dregs of rice make discard processing substantially, not only cause the huge wasting of resources, also bring environmental issue, small part processes as fertilizer and feed, but benefit in actual production is not remarkable.
If a kind of food prepared for raw material with the U.S. rattan fruit dregs of rice can be developed, give full play to its nutritional advantages, good economic benefit and social benefit will be produced.
Summary of the invention
The object of the invention is, overcome the above defect, provide a kind of with the U.S. rattan fruit dregs of rice for raw material prepare nutritious, mouthfeel good, can quickly supplement energy, improve exercise performance, alleviate the U.S. rattan fruit energy stick of motion sense of discomfort, the U.S. rattan fruit dregs of rice are turned waste into wealth.
In order to solve the above technical problem, one of the present invention U.S. rattan fruit energy stick, the U.S. rattan fruit albumen powder that described energy stick is prepared into by the U.S. rattan fruit dregs of rice, is mixed with linseed meal, PURE WHEY, Soyprotein peptide, cream and maltitol and forms; The preparation technology of described energy stick is as follows:
(1) U.S. rattan fruit albumen powder is prepared
A, choose the U.S. rattan fruit dregs of rice after squeezing, carry out pulverizing, crossing 40 ~ 80 mesh sieves, obtain meal;
B, twin-screw extruder is utilized to carry out extrusion to step a gained meal, namely arrange that feed frequency is 20 ~ 27Hz, screw speed is 200 ~ 235r/min, refining temperature is 175 ~ 180 DEG C, pre-hot-side temperature is 100 ~ 115 DEG C, extrusion end temperature is 120 ~ 150 DEG C, step a gained meal moisture content is adjusted to 12 ~ 17%, put into twin-screw extruder and carry out extrusion, obtain extrusion powder ball;
C, by step b gained extrusion powder ball dry 30 ~ 60min at temperature 90 ~ 100 DEG C, cross 800 ~ 1000 mesh sieves and carry out ultramicro grinding, obtain U.S. rattan fruit dregs of rice micro mist;
D, U.S. for step c gained rattan fruit dregs of rice micro mist is added plant composite hydrolytic enzyme carry out enzymolysis, require that the vigor of plant composite hydrolytic enzyme is 20000U/g, U.S. rattan fruit dregs of rice micro mist is 100 ~ 200:1 with the part by weight of plant composite hydrolytic enzyme, the weight ratio of U.S. rattan really dregs of rice micro mist and water is classified as 1:10 ~ 20, temperature 45-50 DEG C, adjust ph is 9-11, hydrolysis 2-3h, obtains U.S. rattan fruit dregs of rice hydrolyzate;
E, U.S. rattan fruit dregs of rice hydrolyzate, at pressure 40-50Pa, sublimation temperature 50-60 DEG C, frozen drying under resolution temperature 60-75 DEG C condition, obtain U.S. rattan fruit albumen powder;
(2) mix
By U.S. for step (1) gained rattan fruit albumen powder 20 ~ 30 parts, take by weight with linseed meal 10 ~ 15 parts, PURE WHEY 20 ~ 25 parts, Soyprotein peptide 2 ~ 5 parts, maltitol 10 ~ 20 parts, 35 ~ 50 parts, cream and salt 1 ~ 2 part and mix, rub and roll stirring 10 ~ 20min aftershaping, obtain dough;
(3) by the segment of step (2) gained dough, under face fire temperature 150 ~ 180 DEG C, fire in a stove before fuel is added temperature 120 ~ 150 condition, bake and bank up with earth 20 ~ 30min, cool at temperature 2 ~ 10 DEG C afterwards, obtain finished product U.S. rattan fruit energy stick.
As improvement, step of the present invention (3), the semi-finished product section after baking and banking up with earth cools after coating process again; Be specially: by cocoa butter 60 ~ 80 parts, Arabic gum 15 ~ 20 parts, sucrose ester 20 ~ 25 parts, starch 10 ~ 20 parts and sterilized water 15 ~ 20 parts by weight mixing manufacture become coating solution, the coating solution feed frequency of adjustment coating machine is 800-1000L/h, heat insulation tank temperature is 60 ~ 80 DEG C, heat insulation tank speed of agitator is 10 ~ 15r/min, coat speeds is 1 ~ 5m/min, with described coating solution, coating is carried out to the described semi-finished product section after baking and banking up with earth, and then cool.
Energy stick to help muscle to alleviate the class bar with energy lift after exercise.The present invention utilizes twin-screw extruder to carry out extrusion to the U.S. rattan fruit dregs of rice, shatter through ultra micro after drying and obtain U.S. rattan fruit dregs of rice powder, again after plant composite hydrolysis ferment treatment, frozen drying obtains the U.S. rattan fruit albumen powder that debitterize takes away the puckery taste, with mixed-formings such as linseed meal, PURE WHEY, Soyprotein peptide, maltitol, cream and salt, through surface-coating technology cocoa butter wrapped up in and be applied to moulding stick surface, obtain novel U.S. rattan fruit energy stick after cooling, the comprehensive utilization for the U.S. rattan fruit dregs of rice provides a new approach.
The expanded auxiliary biological enzymolysis technology collection mixing of twin-screw extruder, stir, broken, heating, expanded, sterilization, biological enzymolysis is integrated, by extruding, friction, the effects such as shearing, make the lignin fusing of each interlayer in U.S. rattan fruit dregs of rice iuntercellular and cell membrane, part hydrogen bond rupture and absorbing water, lignin, cellulose, hemicellulose generation pyrohydrolysis, thus make cell membrane fragmentation loose, polyphenol, terpene, alkaloid, the bitter taste packaged material such as tannin outside, add high temperature and high pressure steam effect, polyphenol, terpene, alkaloid, the bitter taste material molecule adhesions such as tannin die down, intermolecular hydrogen bonding, the fractures such as disulfide bond, molecular structure is destroyed and is changed, be aided with biological enzyme hydrolysis effect again, thus cause the reduction of bitter taste content of material even to disappear, U.S. rattan fruit slightly solubility albumen form generation sex change simultaneously, generate the little peptide of solubility and amino acid, be easy to digested.The present invention utilizes the object of extruding and puffing technology being just modified protein and to remove in albumen the bitter taste materials such as polyphenol, terpene, alkaloid, tannin, in conjunction with the U.S. rattan fruit energy stick that biological enzymolysis and surface-coating technology are developed, reach the bitter taste removed in the U.S. rattan fruit albumen dregs of rice completely; This energy stick is rich in good protein, amino acid and unrighted acid simultaneously, can quickly supplement energy, improve exercise performance, alleviates motion sense of discomfort, to rapid makeup energy Be very effective of crowd such as hungry, amount of exercise is large, hypoglycemia.Twin-screw extruder puffing technique, technique is simple, and treating capacity is large, and cost is low.
Beneficial effect of the present invention: the recycling of the present invention from resource and the angle of nutrition, utilize the materials such as the U.S. rattan fruit dregs of rice of high protein and high polyunsaturated fatty acid to prepare U.S. rattan fruit energy stick for raw material, raw material is easy to get, and technique is simple, convenient operation, is applicable to industrialization industry and produces; The present invention not only solves the pained local flavor technical barrier of the U.S. rattan fruit dregs of rice, also takes full advantage of U.S. rattan fruit plant protein resource, can supplement body energy rapidly, alleviate rear motion sense of discomfort, enrich energy food variety; The U.S. rattan fruit dregs of rice are to the transformation of U.S. rattan fruit energy food, and achieving the U.S. rattan fruit dregs of rice, to become " give up " be " treasured ", and minimizing and elimination environmental pollution hidden danger, improve U.S. rattan really dregs of rice production comprehensive benefit, are brand-new thinkings, have wide market prospects.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
One of the present invention U.S. rattan fruit energy stick, the U.S. rattan fruit albumen powder that described energy stick is prepared into by the U.S. rattan fruit dregs of rice, is mixed with linseed meal, PURE WHEY, Soyprotein peptide, cream and maltitol and forms; The preparation technology of described energy stick is as follows:
(1) U.S. rattan fruit albumen powder is prepared
A, choose the U.S. rattan fruit dregs of rice after squeezing, carry out pulverizing, crossing 40 ~ 80 mesh sieves, obtain meal;
B, twin-screw extruder is utilized to carry out extrusion to step a gained meal, namely arrange that feed frequency is 20 ~ 27Hz, screw speed is 200 ~ 235r/min, refining temperature is 175 ~ 180 DEG C, pre-hot-side temperature is 100 ~ 115 DEG C, extrusion end temperature is 120 ~ 150 DEG C, step a gained meal moisture content is adjusted to 12 ~ 17%, put into twin-screw extruder and carry out extrusion, obtain extrusion powder ball;
C, by step b gained extrusion powder ball dry 30 ~ 60min at temperature 90 ~ 100 DEG C, cross 800 ~ 1000 mesh sieves and carry out ultramicro grinding, obtain U.S. rattan fruit dregs of rice micro mist;
D, U.S. for step c gained rattan fruit dregs of rice micro mist is added plant composite hydrolytic enzyme carry out enzymolysis, require that the vigor of plant composite hydrolytic enzyme is 20000U/g, U.S. rattan fruit dregs of rice micro mist is 100 ~ 200:1 with the part by weight of plant composite hydrolytic enzyme, the weight ratio of U.S. rattan really dregs of rice micro mist and water is classified as 1:10 ~ 20, temperature 45-50 DEG C, adjust ph is 9-11, hydrolysis 2-3h, obtains U.S. rattan fruit dregs of rice hydrolyzate;
E, U.S. rattan fruit dregs of rice hydrolyzate, at pressure 40-50Pa, sublimation temperature 50-60 DEG C, frozen drying under resolution temperature 60-75 DEG C condition, obtain U.S. rattan fruit albumen powder;
(2) mix
By U.S. for step (1) gained rattan fruit albumen powder 20 ~ 30 parts, take by weight with linseed meal 10 ~ 15 parts, PURE WHEY 20 ~ 25 parts, Soyprotein peptide 2 ~ 5 parts, maltitol 10 ~ 20 parts, 35 ~ 50 parts, cream and salt 1 ~ 2 part and mix, rub and roll stirring 10 ~ 20min aftershaping, obtain dough;
(3) by the segment of step (2) gained dough, under face fire temperature 150 ~ 180 DEG C, fire in a stove before fuel is added temperature 120 ~ 150 condition, bake and bank up with earth 20 ~ 30min, cool at temperature 2 ~ 10 DEG C afterwards, obtain finished product U.S. rattan fruit energy stick.
As improvement, step of the present invention (3), the semi-finished product section after baking and banking up with earth cools after coating process again; Be specially: by cocoa butter 60 ~ 80 parts, Arabic gum 15 ~ 20 parts, sucrose ester 20 ~ 25 parts, starch 10 ~ 20 parts and sterilized water 15 ~ 20 parts by weight mixing manufacture become coating solution, the coating solution feed frequency of adjustment coating machine is 800-1000L/h, heat insulation tank temperature is 60 ~ 80 DEG C, heat insulation tank speed of agitator is 10 ~ 15r/min, coat speeds is 1 ~ 5m/min, with described coating solution, coating is carried out to the described semi-finished product section after baking and banking up with earth, and then cool.
Embodiment one:
(1) U.S. rattan fruit albumen powder is prepared
A. choose the U.S. rattan fruit dregs of rice after squeezing, carry out pulverizing, crossing 40 ~ 80 mesh sieves, obtain meal.
B, twin-screw extruder is utilized to carry out extrusion to step a gained meal, namely
Arranging feed frequency is 20 ~ 27Hz,
Screw speed is 200 ~ 235r/min,
Refining temperature is 175 ~ 180 DEG C, this refining temperature, is conducive to cell membrane fragmentation loose, allows the bitter taste material molecular structures such as polyphenol, terpene, alkaloid, tannin be destroyed and change simultaneously,
Pre-hot-side temperature is 100 ~ 115 DEG C, and object is to form high temperature, allows the further sex change of bitter principle of the U.S. rattan fruit albumen dregs of rice,
Extrusion end temperature is 120 ~ 150 DEG C, logistics through screw rod rotary squeezing to extrusion end, temperature controls more than 120, form high pressure-temperature state, be conducive to the extrusion of raw material out, the modifying function of the temperature high maintenance U.S. rattan fruit dregs of rice, all right sterilization, obtain sterile raw material (temperature is lower, easily blocks extrusion pipe).
Step a gained meal moisture content is adjusted to 12 ~ 17%, puts into twin-screw extruder and carry out extrusion, obtain extrusion powder ball; This extruder is integrated machine, and only extruder logistics moisture, feeding speed, temperature need be mixed up, material is disposable in extruder to be completed, continous way discharging, does not need to limit extrusion time, just can automatic feed discharging.The degree of extruding or extruding requirement, all relevant with extruder logistics moisture, feeding speed, temperature, determine these factors, U.S. rattan really albumen dregs of rice bitter taste material 85%-90% is removed.
C, by step b gained extrusion powder ball dry 30 ~ 60min at temperature 90 ~ 100 DEG C, cross 800 ~ 1000 mesh sieves and carry out ultramicro grinding, obtain U.S. rattan fruit dregs of rice micro mist.
D, U.S. for step c gained rattan fruit dregs of rice micro mist is added plant composite hydrolytic enzyme carry out enzymolysis, require that the vigor of plant composite hydrolytic enzyme is 20000U/g, U.S. rattan fruit dregs of rice micro mist is 100 ~ 200:1 with the part by weight of plant composite hydrolytic enzyme, the weight ratio of U.S. rattan really dregs of rice micro mist and water is classified as 1:10 ~ 20, temperature 45-50 DEG C, sodium hydroxide solution adjust ph with 0.1% is 9-11, hydrolysis 2-3h, obtains U.S. rattan fruit dregs of rice hydrolyzate; Carry out the pained material of the U.S. rattan fruit albumen dregs of rice after enzymolysis through composite hydrolytic enzyme and be able to further removal, remaining very little.
E, U.S. rattan fruit dregs of rice hydrolyzate, at pressure 40-50Pa, sublimation temperature 50-60 DEG C, frozen drying under resolution temperature 60-75 DEG C condition, obtain U.S. rattan fruit albumen powder; This step is just started working after only need setting corresponding sublimation temperature and resolution temperature automatically, has arrived corresponding temperature.
(2) mix
By U.S. for step (1) gained rattan fruit albumen powder 25 ㎏, take with linseed meal 15 ㎏, PURE WHEY 20 ㎏, Soyprotein peptide 4 ㎏, maltitol 15 ㎏, cream 40 ㎏ and salt 2 ㎏ and mix, rolling stirring 10 ~ 20min aftershaping with rubbing with face mixing plant, obtaining dough.
U.S. rattan fruit energy stick of the present invention, described U.S. rattan fruit albumen powder provides good protein, regains one's strength of body; Described linseed meal provides the unrighted acid of high-quality, alleviates tired meaning, promotes the synthesis of DHA and EPA, alleviate motion sense of discomfort; Described PURE WHEY provides good protein; Soyprotein peptide then can antifatigue, provides energy; Described maltitol is used for regulating the sugariness of product and mouthfeel, and cream provides energy, and salt regulates mouthfeel.Described composition is except U.S. rattan fruit albumen powder, and other are, and market buys, as long as meet food production requirement.
(3) by the segment of step (2) gained dough, long 8 ~ 10cm, wide 3 ~ 5cm, high 1.2 ~ 1.8cm, under face fire temperature 150 ~ 180 DEG C, fire in a stove before fuel is added temperature 120 ~ 150 condition, bake and bank up with earth 20 ~ 30min, cool at temperature 2 ~ 10 DEG C afterwards, obtain finished product U.S. rattan fruit energy stick.
Embodiment two: (1) prepares U.S. rattan fruit albumen powder, with embodiment one.
(2) take described U.S. rattan fruit albumen powder 30 ㎏, linseed meal 12 ㎏, PURE WHEY 25 ㎏, Soyprotein peptide 3 ㎏, maltitol 20 ㎏, cream 45 ㎏ and salt 1.5 ㎏ to mix, rolling stirring 10 ~ 20min aftershaping with rubbing with face mixing plant, obtaining dough;
(3) by after the segment of step (2) gained dough, baking and banking up with earth, coating, then cool;
Be specially: cocoa butter 70 ㎏, Arabic gum 15 ㎏, sucrose ester 25 ㎏, starch 15 ㎏ are become coating solution with sterilized water 18 ㎏ mixing manufacture, the coating solution feed frequency of adjustment coating machine is 800-1000L/h, heat insulation tank temperature is 60 ~ 80 DEG C, heat insulation tank speed of agitator is 10 ~ 15r/min, coat speeds is 1 ~ 5m/min, with described coating solution, coating is carried out to the described semi-finished product section after baking and banking up with earth, and then cool, obtain appetizing finished product---U.S. rattan fruit energy stick.
Coating technology is the technological means that the present invention is used for sheltering further the pained material of U.S. rattan fruit albumen dregs of rice powder, general industry coating is that after being dissolved by cocoa butter, pouring forms, although the bitter taste of U.S. rattan fruit albumen dregs of rice powder also can be sheltered, but cause overcoat fusing compared with Gao Shiyi in temperature, product glossiness is also good not, the present invention is after being dissolved by cocoa butter, with the Arabic gum improving lustrous surface, the sucrose ester of good stability carries out emulsification, can avoid overcoat fusing like this, effective Shelf-life and further removal U.S. rattan fruit albumen dregs of rice powder bitter taste object, to cross the U.S. rattan fruit energy stick after coating process, without any bitter taste, mouthfeel is sweet crisp.
Embodiment three: (1) prepares U.S. rattan fruit albumen powder, with embodiment one.
(2) described U.S. rattan fruit albumen powder 20 ㎏ is taken, take with linseed meal 10 ㎏, PURE WHEY 23 ㎏, Soyprotein peptide 5 ㎏, maltitol 16 ㎏, cream 35 ㎏ and salt 1 ㎏ and mix, rolling stirring 10 ~ 20min aftershaping with rubbing with face mixing plant, obtaining dough;
(3) by cocoa butter 65 ㎏, Arabic gum 18 ㎏, sucrose ester 20 ㎏, starch 20 ㎏ and sterilized water 15 ㎏ by weight mixing manufacture become coating solution, with described coating solution, coating is carried out to the described semi-finished product section after baking and banking up with earth, and then cool and to obtain finished product U.S. rattan fruit energy stick.
These are only some embodiments of the present invention; when described plant composite hydrolytic enzyme carries out enzymolysis to U.S. rattan fruit dregs of rice micro mist; NaOH is not limited to during adjust ph; the conventional alkali used can; as sodium acid carbonate, sodium hydrogen phosphate etc.; after U.S. rattan fruit albumen powder prepares; multiple combination can be had with linseed meal, PURE WHEY, Soyprotein peptide, maltitol, cream and salt; also multiple group is had between each composition of described coating solution; all the present invention can be realized; as long as employ the above technical scheme, protection scope of the present invention all should be fallen into.
Claims (2)
1. a U.S. rattan fruit energy stick, is characterized in that, the U.S. rattan fruit albumen powder that described energy stick is prepared into by the U.S. rattan fruit dregs of rice, is mixed with forms with linseed meal, PURE WHEY, Soyprotein peptide, cream and maltitol; The preparation technology of described energy stick is as follows:
(1) U.S. rattan fruit albumen powder is prepared
A, choose the U.S. rattan fruit dregs of rice after squeezing, carry out pulverizing, crossing 40 ~ 80 mesh sieves, obtain meal;
B, twin-screw extruder is utilized to carry out extrusion to step a gained meal, namely arrange that feed frequency is 20 ~ 27Hz, screw speed is 200 ~ 235r/min, refining temperature is 175 ~ 180 DEG C, pre-hot-side temperature is 100 ~ 115 DEG C, extrusion end temperature is 120 ~ 150 DEG C, step a gained meal moisture content is adjusted to 12 ~ 17%, put into twin-screw extruder and carry out extrusion, obtain extrusion powder ball;
C, by step b gained extrusion powder ball dry 30 ~ 60min at temperature 90 ~ 100 DEG C, cross 800 ~ 1000 mesh sieves and carry out ultramicro grinding, obtain U.S. rattan fruit dregs of rice micro mist;
D, U.S. for step c gained rattan fruit dregs of rice micro mist is added plant composite hydrolytic enzyme carry out enzymolysis, require that the vigor of plant composite hydrolytic enzyme is 20000U/g, U.S. rattan fruit dregs of rice micro mist is 100 ~ 200:1 with the part by weight of plant composite hydrolytic enzyme, the weight ratio of U.S. rattan really dregs of rice micro mist and water is classified as 1:10 ~ 20, temperature 45-50 DEG C, adjust ph is 9-11, hydrolysis 2-3h, obtains U.S. rattan fruit dregs of rice hydrolyzate;
E, U.S. rattan fruit dregs of rice hydrolyzate, at pressure 40-50Pa, sublimation temperature 50-60 DEG C, frozen drying under resolution temperature 60-75 DEG C condition, obtain U.S. rattan fruit albumen powder;
(2) mix
By U.S. for step (1) gained rattan fruit albumen powder 20 ~ 30 parts, take by weight with linseed meal 10 ~ 15 parts, PURE WHEY 20 ~ 25 parts, Soyprotein peptide 2 ~ 5 parts, maltitol 10 ~ 20 parts, 35 ~ 50 parts, cream and salt 1 ~ 2 part and mix, rub and roll stirring 10 ~ 20min aftershaping, obtain dough;
(3) by the segment of step (2) gained dough, under face fire temperature 150 ~ 180 DEG C, fire in a stove before fuel is added temperature 120 ~ 150 condition, bake and bank up with earth 20 ~ 30min, cool at temperature 2 ~ 10 DEG C afterwards, obtain finished product U.S. rattan fruit energy stick.
2. a kind of U.S. rattan fruit energy stick according to claim 1, it is characterized in that, described step (3), the semi-finished product section after baking and banking up with earth cools after coating process again; Be specially: by cocoa butter 60 ~ 80 parts, Arabic gum 15 ~ 20 parts, sucrose ester 20 ~ 25 parts, starch 10 ~ 20 parts and sterilized water 15 ~ 20 parts by weight mixing manufacture become coating solution, the coating solution feed frequency of adjustment coating machine is 800-1000L/h, heat insulation tank temperature is 60 ~ 80 DEG C, heat insulation tank speed of agitator is 10 ~ 15r/min, coat speeds is 1 ~ 5m/min, with described coating solution, coating is carried out to the described semi-finished product section after baking and banking up with earth, and then cool.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901466A (en) * | 2016-07-12 | 2016-08-31 | 西双版纳印奇生物资源开发有限公司 | Sacha inchi oil partner and preparation method thereof |
| CN106261694A (en) * | 2016-08-29 | 2017-01-04 | 杭州天龙集团有限公司 | A kind of nutritious coarse cereals energy bar and preparation method thereof |
| CN106617108A (en) * | 2017-01-10 | 2017-05-10 | 北京活力达生物健康科技股份有限公司 | High-protein dietary fiber energy protein bar and production method thereof |
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| CN107897823A (en) * | 2017-11-16 | 2018-04-13 | 华南农业大学 | A kind of extrusion method of U.S.'s rattan fruitcake dregs of rice |
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| CN108464385A (en) * | 2018-03-30 | 2018-08-31 | 佛山市星徽生物科技有限公司 | A kind of preparation method of U.S.'s rattan pomace albumen powder |
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| CN112244293A (en) * | 2020-10-30 | 2021-01-22 | 杭州衡美食品科技有限公司 | Food coating prepared from raw milk and preparation method and application thereof |
| CN114631551A (en) * | 2022-03-23 | 2022-06-17 | 徐州天利工贸有限公司 | Method for manufacturing burdock protein plant meat meal replacement bar |
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| CN105901466B (en) * | 2016-07-12 | 2019-01-22 | 西双版纳印奇生物资源开发有限公司 | A kind of oil and fat of sacha inchi companion and preparation method thereof |
| CN105901466A (en) * | 2016-07-12 | 2016-08-31 | 西双版纳印奇生物资源开发有限公司 | Sacha inchi oil partner and preparation method thereof |
| CN106261694A (en) * | 2016-08-29 | 2017-01-04 | 杭州天龙集团有限公司 | A kind of nutritious coarse cereals energy bar and preparation method thereof |
| CN106617108A (en) * | 2017-01-10 | 2017-05-10 | 北京活力达生物健康科技股份有限公司 | High-protein dietary fiber energy protein bar and production method thereof |
| CN107410507A (en) * | 2017-05-05 | 2017-12-01 | 青岛德慧海洋生物科技有限公司 | Linseed kernel protein beverage and preparation method thereof |
| CN107897823A (en) * | 2017-11-16 | 2018-04-13 | 华南农业大学 | A kind of extrusion method of U.S.'s rattan fruitcake dregs of rice |
| CN108450963A (en) * | 2018-01-24 | 2018-08-28 | 佛山科学技术学院 | A kind of plukenetia volubilis linneo protein powder and preparation method thereof |
| CN108464385A (en) * | 2018-03-30 | 2018-08-31 | 佛山市星徽生物科技有限公司 | A kind of preparation method of U.S.'s rattan pomace albumen powder |
| CN108606155A (en) * | 2018-03-30 | 2018-10-02 | 佛山市星徽生物科技有限公司 | A kind of biological preparation method of oil and fat of sacha inchi slag small-molecular peptides |
| CN108719782A (en) * | 2018-04-19 | 2018-11-02 | 广东日可威富硒食品有限公司 | A kind of noodles easily absorbed of building up health |
| CN110200186A (en) * | 2019-07-15 | 2019-09-06 | 无限极（中国）有限公司 | A kind of probiotics solid beverage and preparation method thereof |
| CN112167559A (en) * | 2020-08-21 | 2021-01-05 | 荣鼎(广东)生物科技有限公司 | Beauty-maintaining and health-care fruit powder containing plukenetia volubilis linneo and preparation method of beauty-maintaining and health-care fruit powder |
| CN112244293A (en) * | 2020-10-30 | 2021-01-22 | 杭州衡美食品科技有限公司 | Food coating prepared from raw milk and preparation method and application thereof |
| CN112244293B (en) * | 2020-10-30 | 2022-12-02 | 杭州衡美食品科技有限公司 | Food coating prepared from raw milk and preparation method and application thereof |
| CN114631551A (en) * | 2022-03-23 | 2022-06-17 | 徐州天利工贸有限公司 | Method for manufacturing burdock protein plant meat meal replacement bar |
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