CN106616965A - Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof - Google Patents
Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof Download PDFInfo
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- CN106616965A CN106616965A CN201610804990.3A CN201610804990A CN106616965A CN 106616965 A CN106616965 A CN 106616965A CN 201610804990 A CN201610804990 A CN 201610804990A CN 106616965 A CN106616965 A CN 106616965A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 20
- 235000013402 health food Nutrition 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- 230000035764 nutrition Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- ZFXVRMSLJDYJCH-UHFFFAOYSA-N calcium magnesium Chemical compound [Mg].[Ca] ZFXVRMSLJDYJCH-UHFFFAOYSA-N 0.000 title abstract 3
- 239000011575 calcium Substances 0.000 claims abstract description 33
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 33
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 31
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000011777 magnesium Substances 0.000 claims abstract description 25
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 25
- 235000013339 cereals Nutrition 0.000 claims abstract description 18
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000238557 Decapoda Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract 3
- 229920001285 xanthan gum Polymers 0.000 claims description 21
- 235000015097 nutrients Nutrition 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 230000008961 swelling Effects 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- CPLXHLVBOLITMK-UHFFFAOYSA-N Magnesium oxide Chemical compound [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 11
- 235000019710 soybean protein Nutrition 0.000 claims description 11
- 239000000428 dust Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000004568 cement Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000395 magnesium oxide Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 2
- 241000371652 Curvularia clavata Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 2
- 235000012735 amaranth Nutrition 0.000 claims description 2
- 239000004178 amaranth Substances 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 150000003626 triacylglycerols Chemical class 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 229940069978 calcium supplement Drugs 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- -1 B races Chemical compound 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 229940043430 calcium compound Drugs 0.000 description 1
- 150000001674 calcium compounds Chemical class 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 235000012182 cereal bars Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 238000004900 laundering Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a calcium-magnesium fruit and vegetable nutrition bar-type health food and a preparation method thereof. According to the invention, easily digested soy isolate protein puffed particles, puffed cereal powder, medium-chain triglyceride and freeze-drying fruit and vegetable crisps and a calcium supplement raw material having good mouthfeel are used; shrimp powder and fish-bone are subjected to complex formulation, the calcium-magnesium fruit and vegetable nutrition bar-type health food is especially suitable for rapidly grown children and teenager as well as the elderly having large requirement for calcium and magnesium.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of calcium and magnesium fruit vegetable nutrient rod type health food and preparation method.
Background technology
Nutrition bar is but different similar to energy stick, and nutrition bar is exactly as its name suggests the bar for supplementing the nutrients,
The balanced collocation of nutrition is biased toward, and energy stick biases toward the energy quickly supplemented needed for body.Abroad, energy stick is one
Functional food is planted, is a kind of new international movement nutraceutical, be adapted to athlete, like moving personage, body-building family
Consumption, has enhancing muscle power, improves endurance and antifatigue effect；The sales volume in the U.S. is the hat in the whole world in the whole world, German, France,
Britain and Japan are also the sale big country of energy food, but at home such product is less, the energy stick valency of external production and sales
Lattice are high, heat is high, nondigestible, mouthfeel is greasy, are not suitable for Asians and eat, be particularly not suitable for digestion power difference the elderly and
The Children and teenager that mouthfeel is had high demands.With the raising and the enhancing of health care consciousness of living standards of the people, in life
For the elderly that long-term teenager and bone senesces, calcium deficiency and the problem replenished the calcium increasingly have been subject to people's
Concern.For the convenient and swift property for eating, need to develop a similar energy stick but bias toward strengthen nutrition rich in calcium
The rod type nutritional health food of matter, is suitable for the physique demand of Asians, especially for the teenager in growth period and bone
For the elderly for senescing, be all highly profitable place.
China Patent Publication No. is CN 1504100A, entitled《A kind of high-calcium soft candy and preparation method thereof》In mention every
Containing calcium constituent it is 0.016-0.025g, i.e. calcic 1.6-2.5g/100g in gram soft sweets.China Patent Publication No. CN
102511603A, it is entitled《A kind of high-calcium soft candy and preparation method thereof》In mention, in soft sweets calcium content be 2.0-20.0g/
100g.Its preparation method is addition carragheen, table sugar, syrup, calcium compound, hydraulic pressure system and forms.By its preparation method system of filling a prescription
Sample is obtained, there is obvious sand type during chewing；Product moisture content high stability is poor, and microorganism is easier to exceeded；The calcium of addition
Matter is mineral calcium, and mouthfeel irritant to the stomach and intestine of human body is poor.
The content of the invention
For above-mentioned existing problem, an object of the present invention is to provide a kind of calcium and magnesium fruit vegetable nutrient rod type health care
Food, using soybean protein isolate swelling granular, puffed cereal powder, medium chain triglyceride and lyophilized fruit and vegetable tablet for being easy to digest etc.
The natural raw material of replenishing the calcium of raw material and good mouthfeel：Shrimp med and fish-bone are compounded, the calcium and magnesium fruit vegetable nutrient rod type health food
It is particularly suitable for Children and teenager and the elderly quick and that have larger demand to calcium and magnesium of growing.
It is a further object to provide a kind of preparation method of above-mentioned calcium and magnesium fruit vegetable nutrient rod type health food.
The technical solution used in the present invention is：A kind of calcium and magnesium fruit vegetable nutrient rod type health food, by the group of following weight portion
It is grouped into：Soybean protein isolate swelling granular 20%-35%, puffed cereal 30%-50%, medium chain triglyceride 5%-15%,
Lyophilized fruit and vegetable tablet 6%-16%, salt 0.8%-1.5%, shrimp med 1%-5%, fishbone dust 1%-6%, magnesia 0.2%-
0.5%, xanthans 1%-6%.
Preferably, calcium and magnesium fruit vegetable nutrient rod type health food is made up of the component of following weight portion：Soybean protein isolate is swollen
Change particle 28%, puffed cereal 40%, medium chain triglyceride 10%, lyophilized fruit and vegetable tablet 11%, salt 1.2%, shrimp med 3%, fish
Bone meal 3.5%, magnesia 0.3%, xanthans 3%.
Preferably, puffed cereal is puffed rice, puffed oat, popcorn, the one of which of expanded black rice matter or many
Kind.
Preferably, medium chain triglyceride is Triglyceride DDD, Trivent OCG or caprylic-capric acid mixing glycerine three
Ester.
Preferably, it is the one of which or many in carrot, broccoli, agaric, mushroom, spinach, three-coloured amaranth to freeze fruit and vegetable tablet
Kind.
The technical scheme that another object of the present invention is adopted for：A kind of system of above-mentioned calcium and magnesium fruit vegetable nutrient rod type health food
Preparation Method, it is as follows that it prepares procedure of processing：
(1) rubber cement material is prepared, xanthan is peptized, and its mass ratio is xanthans: water=1: 10, swelling 10-15min, so
It is heated to dissolving in 80 DEG C of water-baths afterwards, xanthans is fully swelling rear standby；
(2) mixed material is prepared, from soybean protein isolate particle, puffed cereal, medium chain triglyceride, lyophilized fruits and vegetables
Piece, shrimp med, fishbone dust, salt, raw materials of magnesium oxide are simultaneously mixed with three-dimensional mixer, standby after mixing；
(3) batch mixing, first adds compound obtained in step (2) in mixer, opens mixer, then, while stirring
Rubber cement material, stirring 15-20min is added material is fully mixed；
(4) it is molded, the compound Jing moulds obtained by step (3) is pressed into into bar；
(5) toast, by compressing nutrition bar, be put into oven for baking, the temperature of getting angry of baking box is 160 DEG C (± 5
DEG C), lower fiery temperature is 125 DEG C (± 5 DEG C), toasts 25min；
(6) finished product, will be vacuum-packed after the nutrition bar cooling after baking in step (5).
Beneficial effects of the present invention are：Protein and the equal Jing expanding treatments of carbohydrate raw material that the present invention is adopted, easily
In being absorbed by human body rapid digestion, medium chain triglyceride metabolism in vivo is similar with carbohydrate, is easily disappeared by human body
Change and absorb, and then supplement the albumen and energy of needed by human body；From natural shrimp med, fishbone dust, the nutritive value of shrimp med is very high,
Per hectogram containing 39.3 grams of protein, 2000 milligrams of calcium, 1005 milligrams of phosphorus, wherein 5.6 milligrams of iron, the content of calcium are various animals and plants
The hat of food, containing abundant calcareous and trace element in fish-bone, Jing often eats can prevent osteoporosis；Lyophilized fruit and vegetable tablet is rich in
Abundant minerals and vitamins, supplement the dimension life such as vitamin A, vitamin D, B races, vitamin C and calcium, iron, selenium, zinc comprehensively
Element and mineral matter, nutrition reaches equilibrium；The present invention adds a small amount of food-grade magnesia in formula, as replenishers, there is provided people
The magnesium of body absorbs；The present invention have selected puffed cereal on material matching and substitute syrup as carbohydrate source, in technique
Process through baking, be unfavorable for the growth of microorganism.The calcium and magnesium fruits and vegetables energy stick nutrition produced by the technology of the present invention is balanced,
It is easy to absorb, especially calcium content is high, can be absorbed by the body rapidly, and mouthfeel has catered to compatriots' demand, is particularly suitable for old age
People and children are edible.It is easy to be esthetically acceptable to the consumers, and the shelf life of product is longer.
Specific embodiment
The present invention is further described with reference to specific embodiment, the present invention is not limited only to the embodiment.
Embodiment 1：Choose 300g xanthans and be dissolved in cold water, its xanthans is 1: 10 with the mass ratio of water, swelling 10-
15min, is then heated to dissolving in 80 DEG C of water-baths, and xanthans is fully swelling rear standby；Choose expanded of soybean protein isolate
Grain 1000g, puffed cereal 1500g, medium chain triglyceride 750g, lyophilized fruit and vegetable tablet 800g, shrimp med 250g, fishbone dust 300g, oxygen
In changing magnesium 25g, salt 75g input three-dimensional mixer, prepared compound is well mixed；First compound is put in mixer,
Mixer is opened, rubber cement material is added while stirring, 15～20min is to uniform for stirring, and Jing moulds are pressed into bar-shaped.
Embodiment 2：Choose 50g xanthans and be dissolved in cold water, its xanthans is 1: 10 with the mass ratio of water, swelling 10-
15min, is then heated to dissolving in 80 DEG C of water-baths, and xanthans is fully swelling rear standby；Choose expanded of soybean protein isolate
Grain 1750g, puffed cereal 2500g, medium chain triglyceride 250g, lyophilized fruit and vegetable tablet 300g, shrimp med 50g, fishbone dust 50g, oxidation
In magnesium 10g, salt 40g input three-dimensional mixer, prepared compound is well mixed；First compound is put in mixer, is opened
Mixer is opened, rubber cement material is added while stirring, 15～20min is to uniform for stirring, and Jing moulds are pressed into bar-shaped.
Embodiment 3：Choose 150g xanthans and be dissolved in cold water, its xanthans is 1: 10 with the mass ratio of water, swelling 10-
15min, is then heated to dissolving in 80 DEG C of water-baths, and xanthans is fully swelling rear standby；Choose expanded of soybean protein isolate
Grain 1400g, puffed cereal 2000g, medium chain triglyceride 500g, lyophilized fruit and vegetable tablet 550g, shrimp med 150g, fishbone dust 175g, oxygen
In changing magnesium 15g, salt 60g input three-dimensional mixer, prepared compound is well mixed；First compound is put in mixer,
Mixer is opened, rubber cement material is added while stirring, 15～20min is to uniform for stirring, and Jing moulds are pressed into bar-shaped.
The processing technology of the calcium and magnesium fruit vegetable nutrient rod type health food of above-described embodiment is：
(1) rubber cement material is prepared, xanthan is peptized, and its mass ratio is xanthans: water=1: 10, swelling 10-15min, so
It is heated to dissolving in 80 DEG C of water-baths afterwards, xanthans is fully swelling rear standby；
(2) mixed material is prepared, from soybean protein isolate particle, puffed cereal, medium chain triglyceride, lyophilized fruits and vegetables
Piece, shrimp med, fishbone dust, salt, raw materials of magnesium oxide are simultaneously mixed with three-dimensional mixer, standby after mixing；
(3) batch mixing, first adds compound obtained in step (2) in mixer, opens mixer, then, while stirring
Rubber cement material, stirring 15-20min is added material is fully mixed；
(4) it is molded, the compound Jing moulds obtained by step (3) is pressed into into bar；
(5) toast, by compressing nutrition bar, be put into oven for baking, the temperature of getting angry of baking box is 160 DEG C (± 5
DEG C), lower fiery temperature is 125 DEG C (± 5 DEG C), toasts 25min；
(6) finished product, will be vacuum-packed after the nutrition bar cooling after baking in step (5).
The product A of Example 1, nutrition bar (chocolate energy stick) B on sale on the market, protein rod C, cereal bars D enter
Row index is tested：
Products taste is tested：Foundation《Food organoleptic evaluation method》Evaluated by 80 panelists, it the results are shown in Table 1.
The Analyses Methods for Sensory Evaluation Results table of table 1.
Product preference degree differenceWherein m is sample number, and n is effective evaluation number；
The data of table 1 are substituted into, X is calculated0 2=19.6, wherein free degree f=4-1=3；
Look into statistical form to know：X2(3,0.05)=7.81 ＜ X0 2=19.6；
X2(3,0.01)=11.34 ＜ X0 2=19.6；
So conclusion is, the preference degree between four products has significant difference.
According to significant difference inspection principle：If X0 2≥X2(1, a), illustrate this sample with other samples in a levels
Having differences property.Otherwise, indifference.
Wherein m=2, free degree f=2-1=1；
Calculate X0=9.6；
X2(3,0.05)=3.84 ＜ X0=9.6；
X2(3,0.01)=6.63 ＜ X0=9.6；
Conclusion, thinks that best product A has pole significant difference with other products by majority.Therefore, product A is judged
More excellent in mouthfeel, i.e., the products obtained therefrom of embodiment 1 acceptance in mouthfeel is preferable；Embodiment 2,3 products obtained therefroms are carried out in the same manner
Mouthfeel is evaluated, as a result consistent.
Calcium uptake experiment test：Digestibility, method side are determined by zoopery：Tested 100 mouse are made to first pass through
One section of laundering period (7 days), then feeds mouse mouse one week with product of the present invention (product of embodiment 1), the row such as timed collection overlap
Thing is let out, apparent absorptivity is surveyed, by taking protein as an example, is calculated as follows.
By calculating, measure apparent absorptivity and reach more than 92.7%, because actual digestibility is more than apparent digestion
Absorptivity, may certify that the digestibility of the product is preferable.In the same manner embodiment 2,3 products measure apparent absorptivity and respectively reach
87.6% and 91.4%, the digestibility of the provable product is preferable.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, it is general for this area
For logical technical staff, the present invention can have various modifications and variations；It is all within the spirit and principles in the present invention, made appoint
What modification, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of calcium and magnesium fruit vegetable nutrient rod type health food, it is characterised in that the calcium and magnesium fruit vegetable nutrient rod type health food by
The component composition of following weight portion：Soybean protein isolate swelling granular 20%-35%, puffed cereal 30%-50%, medium chain triglyceride
Three ester 5%-15%, freeze fruit and vegetable tablet 6%-16%, salt 0.8%-1.5%, shrimp med 1%-5%, fishbone dust 1%-6%, oxygen
Change magnesium 0.2%-0.5%, xanthans 1%-6%.
2. a kind of calcium and magnesium fruit vegetable nutrient rod type health food according to claim 1, it is characterised in that the calcium and magnesium fruits and vegetables
Nutrition rod type health food is made up of the component of following weight portion：Soybean protein isolate swelling granular 28%, puffed cereal 40%,
Medium chain triglyceride 10%, lyophilized fruit and vegetable tablet 11%, salt 1.2%, shrimp med 3%, fishbone dust 3.5%, magnesia 0.3%, Huang
Virgin rubber 3%.
3. a kind of calcium and magnesium fruit vegetable nutrient rod type health food according to claim 1 and 2, it is characterised in that described is swollen
Change cereal is puffed rice, puffed oat, popcorn, the one or more of which of expanded black rice matter.
4. a kind of calcium and magnesium fruit vegetable nutrient rod type health food according to claim 1 and 2, it is characterised in that the middle chain
Triglycerides is Triglyceride DDD, Trivent OCG or caprylic-capric acid mixed triglyceride.
5. a kind of calcium and magnesium fruit vegetable nutrient rod type health food according to claim 1 and 2, it is characterised in that described jelly
Dry fruit and vegetable tablet is the one or more of which in carrot, broccoli, agaric, mushroom, spinach, three-coloured amaranth.
6. a kind of preparation method of the calcium and magnesium fruit vegetable nutrient rod type health food as described in claim 1-4 is arbitrary, it is characterised in that
Prepare procedure of processing as follows：
(1) rubber cement material is prepared, xanthan is peptized, and its mass ratio is xanthans: water=1: 10, swelling 10-15min, Ran Hou
Dissolving is heated in 80 DEG C of water-baths, xanthans is fully swelling rear standby；
(2) mixed material is prepared, from soybean protein isolate particle, puffed cereal, medium chain triglyceride, lyophilized fruit and vegetable tablet, shrimp
Powder, fishbone dust, salt, raw materials of magnesium oxide are simultaneously mixed with three-dimensional mixer, standby after mixing；
(3) batch mixing, first adds compound obtained in step (2) in mixer, opens mixer, then, adds while stirring
Rubber cement material, stirring 15-20min makes material fully mix；
(4) it is molded, the compound Jing moulds obtained by step (3) is pressed into into bar；
(5) toast, by compressing energy stick, be put into oven for baking, the temperature of getting angry of baking box is 160 DEG C (± 5 DEG C), under
Fiery temperature is 125 DEG C (± 5 DEG C), toasts 25min；
(6) finished product, will be vacuum-packed after the nutrition bar cooling after baking in step (5).
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