CN106819309A - A kind of high-protein stick of pure fat chocolate coating and preparation method thereof - Google Patents
A kind of high-protein stick of pure fat chocolate coating and preparation method thereof Download PDFInfo
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- CN106819309A CN106819309A CN201611269625.3A CN201611269625A CN106819309A CN 106819309 A CN106819309 A CN 106819309A CN 201611269625 A CN201611269625 A CN 201611269625A CN 106819309 A CN106819309 A CN 106819309A
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 45
- 239000011248 coating agent Substances 0.000 title claims abstract description 42
- 238000000576 coating method Methods 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000019220 whole milk chocolate Nutrition 0.000 claims abstract description 39
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 29
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 28
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 28
- 235000004634 cranberry Nutrition 0.000 claims abstract description 28
- 102000008186 Collagen Human genes 0.000 claims abstract description 26
- 108010035532 Collagen Proteins 0.000 claims abstract description 26
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 26
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 26
- 229920001436 collagen Polymers 0.000 claims abstract description 26
- 235000021239 milk protein Nutrition 0.000 claims abstract description 26
- 108010033929 calcium caseinate Proteins 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000011187 glycerol Nutrition 0.000 claims abstract description 20
- 235000018102 proteins Nutrition 0.000 claims abstract description 19
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 19
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000019197 fats Nutrition 0.000 claims description 90
- 244000299461 Theobroma cacao Species 0.000 claims description 46
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 4
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 240000001890 Ribes hudsonianum Species 0.000 claims description 3
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 3
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000019221 dark chocolate Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000019222 white chocolate Nutrition 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000013861 fat-free Nutrition 0.000 claims description 2
- 244000176261 Viburnum cassinoides Species 0.000 claims 1
- 239000000155 melt Substances 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000291414 Vaccinium oxycoccus Species 0.000 abstract 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of high-protein stick of pure fat chocolate coating, by weight, it is prepared from by the raw material including following component：100 300 parts of dried fruit, 100 500 parts of pure fat chocolate, 100 600 parts of calcium caseinate, 100 500 parts of milk protein, 50 500 parts of Hydrolyzed Collagen, 50 200 parts of pure water, 10 100 parts of glycerine.It is raw material that dried fruit can use high-quality imported from America Cranberry dried fruit in pure fat chocolate coating high-protein stick of the invention, it is raw material that pure fat chocolate can use pure fat milk chocolate, the pure fat milk chocolate coating high-protein stick good appearance being made, the silk tasted the sour-sweet of existing Cranberry and have pure fat milk chocolate is slided, and its protein content is up to 50%.Because not adding carbohydrate in protein rod manufacturing process, so being not susceptible to Maillard reaction and brown stain during storage.
Description
Technical field
The present invention relates to food technology field, high-protein stick and its preparation of a kind of pure fat chocolate coating are more particularly to
Method.
Background technology
With nationwide fitness programs expansion like a raging fire, requirement of the people to high-protein food also more and more higher.In the market with
The protein rod for occurring in that numerous species, but these protein rods have the following disadvantages：1. protein content is more 25% or so, with every
Root 50g is calculated, and every .5g containing protein 12 is not too much high containing albumen；2. it is many that coating is carried out with substitute of cocoa fat chocolate, for cocoa
Grease used is generally that hydrogenated oil and fat easily makes one to produce the diseases such as obesity, angiocarpy in fat chocolate；3. many is to bond with syrup
Agent, carbohydrate and albumen are susceptible to Maillard reaction, so that protein rod is as the extension color of storage time is by original white
Color gradually becomes isabelline.Therefore, be solve above-mentioned in the market protein rod these defects, it is necessary to the pure fat chocolate that silk is slided
It is combined together with nutritious high-protein stick, produces a kind of again healthy product of i.e. nutrition to offer to vast motion
And fitness enthusiasts.
The content of the invention
(1) technical problem to be solved
The technical problem to be solved in the present invention is how to avoid protein rod that Maillard reaction occurs, and generation changes colour and solves
The low problem of protein rod protein content, and a kind of high-protein stick of pure fat chocolate coating and preparation method thereof is provided.
(2) technical scheme
In order to solve the above-mentioned technical problem, the invention provides a kind of high-protein stick of pure fat chocolate coating, by weight
Part meter, is prepared from by the raw material including following component：Dried fruit 100-300 parts, 100-500 parts of pure fat chocolate, casein
Sour calcium 100-600 parts, milk protein 100-500 parts, Hydrolyzed Collagen 50-500 parts, pure water 50-200 parts, glycerine 10-
100 parts.
Preferably, by weight, it is prepared from by the raw material including following component：Dried fruit 150-250 parts, pure fat it is skilful
Gram force 120-300 parts, calcium caseinate 120-400 parts, milk protein 200-400 parts, Hydrolyzed Collagen 80-300 parts, it is pure
Water 80-150 parts, glycerine 20-50 parts.
Preferably, by weight, it is prepared from by the raw material including following component：180 parts of dried fruit, pure fat chocolate
140 parts, 150 parts of calcium caseinate, 300 parts of milk protein, 100 parts of Hydrolyzed Collagen, 100 parts of pure water, 30 parts of glycerine.
Preferably, described pure fat chocolate is selected from pure fat milk chocolate, pure fat dark chocolate bar or pure fat white chocolate；
It is preferred that pure fat milk chocolate.
Preferably, in described pure fat chocolate, non-fat cocoa solids >=2.5%, total cocoa solids >=25%, with
Dry meter butter oil >=2.5%, total milk solid >=12% in terms of dry；Described pure fat contact angle'≤35 μm.
Preferably, described dried fruit is selected from dry Cranberry, mango fourth, diced apple, blackcurrant grape is dry, blueberry is dry, orange
Pi Ding；It is preferred that Cranberry is dry；The more preferably Cranberry preserved fruit dried fruit of the U.S. or Canadian import.
Preferably, protein content >=90% in the calcium caseinate；It is preferred that the calcium caseinate of imported from America；
And/or, protein content >=90% in the milk protein；It is preferred that the milk protein of imported from Holland；
And/or, protein content >=90% in the Hydrolyzed Collagen；It is preferred that the Hydrolyzed Collagen of French import；
And/or, glycerol content >=99.9% in the glycerine；It is preferred that the glycerine of imported from America.
Present invention also offers the preparation method of the high-protein stick of described pure fat chocolate coating, methods described is included such as
Lower step：
(1) thawing of pure fat chocolate：The hot water water proof that pure fat chocolate water temperature is 48-52 DEG C is heated to 43-48
DEG C, melt pure fat chocolate；
(2) temperature adjustment of pure fat chocolate：The pure fat chocolate that will have melted is cooled to 25-30 DEG C, then heats to 28-32
It is DEG C standby；
(3) treatment of dried fruit：The dried fruit being sticked together is separated, disintegrating slag and/or fruit seed are weeded out with screen cloth；
(4) material weighing：Dried fruit, calcium caseinate, milk protein, Hydrolyzed Collagen are weighed, is well mixed；Weigh
G ＆ W, be well mixed, be heated to 48-52 DEG C it is standby；
(5) mixed-forming：The dried fruit that to mix, calcium caseinate, milk protein, Hydrolyzed Collagen pour into mixing
In machine, then 48-52 DEG C of G ＆ W is poured into mixer, opening mixer is well mixed material；To mix equal
Even material is squeezed into the bar of diameter 1.0-2.0cm, is put into 8-10 DEG C of cooler bin and cools down 20-25 minutes, then takes out material
And cut；
(6) coating：The semi-finished product of well cutting are carried out into coating with the pure fat chocolate of tune excess temperature and obtains protein rod；To obtain
Protein rod be put into 8-10 DEG C of cooler bin to cool down and obtain final product for 10-15 minutes.
Preferably, methods described comprises the following steps：
(1) thawing of pure fat milk chocolate：The hot water water proof that pure fat milk chocolate water temperature is 50 DEG C is heated to
45 DEG C, melt pure fat milk chocolate；
(2) temperature adjustment of pure fat milk chocolate：The pure fat milk chocolate that will have melted is cooled to 28 DEG C, then heats to
30 DEG C standby；
(3) treatment of Cranberry dried fruit：The Cranberry dried fruit being sticked together is separated, with screen cloth weed out disintegrating slag and/or
Cranberry seed；
(4) material weighing：Weigh that a certain amount of Cranberry is dry, calcium caseinate, milk protein, Hydrolyzed Collagen, mix
Close uniform；Weigh a certain amount of G ＆ W, be well mixed, be heated to 50 DEG C it is standby；
(5) mixed-forming：The Cranberry that to mix is dry, calcium caseinate, milk protein, Hydrolyzed Collagen pour into it is mixed
In conjunction machine, then 50 DEG C of G ＆ W is poured into mixer, opening mixer is well mixed material；Will be well mixed
Material be squeezed into the bar of diameter 1.5cm, be put into 10 DEG C of cooler bins and cool down 20 minutes, then take out material and cut；
(6) coating：The semi-finished product of well cutting are carried out into coating with the pure fat milk chocolate of tune excess temperature and obtains protein rod；Will
The protein rod for obtaining is put into 10 DEG C of cooler bins to cool down and obtains final product for 10 minutes.
(3) beneficial effect
Dried fruit can be using high-quality imported from America Cranberry really in pure fat milk chocolate coating high-protein stick of the invention
It is raw material to do, and it is raw material that pure fat chocolate can use pure fat milk chocolate, the pure fat milk chocolate coating high protein being made
Rod good appearance, the silk tasted the sour-sweet of existing Cranberry and have pure fat milk chocolate is slided, and its protein content is up to
50%.Because not adding carbohydrate in protein rod manufacturing process, so being not susceptible to Maillard reaction and brown stain during storage.
Pure fat milk chocolate in the present invention is replaceable into pure fat dark chocolate bar, pure fat white chocolate, in the present invention
Cranberry dried fruit is replaceable into other class dried fruits, and such as mango fourth, diced apple, blackcurrant grape are dry, blueberry is dry, orange peel fourth
Deng being made the high-protein stick of different taste to meet the taste demand of different consumers.
Specific embodiment
Embodiments of the present invention are described in further detail with reference to embodiment.Following examples are used to illustrate this
Invention, but can not be used for limiting the scope of the present invention.
Embodiment 1
The proportioning of the pure fat milk chocolate coating high-protein stick of the present embodiment is as follows：Cranberry is dry 180 parts, pure fat milk is skilful
140 parts of gram force, 150 parts of calcium caseinate, 300 parts of milk protein, 100 parts of Hydrolyzed Collagen, 100 parts of pure water, glycerine 30
Part.
The preparation method of the pure fat milk chocolate coating high-protein stick of the present embodiment is as follows：
(1) thawing of pure fat milk chocolate：Pure fat milk chocolate water proof is melted to 45 DEG C or so, water temperature is 50
℃；
(2) temperature adjustment of pure fat milk chocolate：The pure fat milk chocolate that will have melted is cooled to 28 DEG C, then heats to
30 DEG C standby；
(3) treatment of Cranberry dried fruit：The Cranberry dried fruit being sticked together is separated, with screen cloth weed out disintegrating slag and it is climing more
Certain kind of berries seed；
(4) material weighing：Weigh that a certain amount of Cranberry is dry, calcium caseinate, milk protein, Hydrolyzed Collagen, mix
Close uniform；Weigh a certain amount of G ＆ W, be well mixed, be heated to 50 DEG C it is standby.
(5) mixed-forming：The Cranberry that to mix is dry, calcium caseinate, milk protein, Hydrolyzed Collagen pour into it is mixed
In conjunction machine, then 50 DEG C of G ＆ W is poured into mixer, opening mixer is well mixed material；Will be well mixed
Material to be squeezed into 1.5cm thick, be put into 10 DEG C of cooler bins and cool down 20 minutes, then take out material and cut into 36g every.
(6) coating：The semi-finished product of well cutting are carried out into coating with the milk chocolate of tune excess temperature；The protein rod of layer will be painted with
It is put into 10 DEG C of cooler bins and cools down 10 minutes, is packed that (every protein rod weight is about after being painted with layer by then taking out
50g)
Embodiment 2
The proportioning of the pure fat milk chocolate coating high-protein stick of the present embodiment is as follows：Cranberry is dry 300 parts, pure fat milk is skilful
500 parts of gram force, 600 parts of calcium caseinate, 500 parts of milk protein, 500 parts of Hydrolyzed Collagen, 200 parts of pure water, glycerine 100
Part.
The preparation method of the pure fat milk chocolate coating high-protein stick of the present embodiment is with embodiment 1.
Embodiment 3
The proportioning of the pure fat milk chocolate coating high-protein stick of the present embodiment is as follows：Cranberry is dry 100 parts, pure fat milk is skilful
100 parts of gram force, 100 parts of calcium caseinate, 100 parts of milk protein, 50 parts of Hydrolyzed Collagen, 50 parts of pure water, 10 parts of glycerine.
The preparation method of the pure fat milk chocolate coating high-protein stick of the present embodiment is with embodiment 1.
Embodiment 4
The proportioning of the pure fat milk chocolate coating high-protein stick of the present embodiment is as follows：Cranberry is dry 250 parts, pure fat milk is skilful
300 parts of gram force, 400 parts of calcium caseinate, 400 parts of milk protein, 300 parts of Hydrolyzed Collagen, 150 parts of pure water, glycerine 50
Part
The preparation method of the pure fat milk chocolate coating high-protein stick of the present embodiment is with embodiment 1.
Embodiment 5
The proportioning of the pure fat milk chocolate coating high-protein stick of the present embodiment is as follows：Cranberry is dry 150 parts, pure fat milk is skilful
120 parts of gram force, 120 parts of calcium caseinate, 200 parts of milk protein, 80 parts of Hydrolyzed Collagen, 80 parts of pure water, 20 parts of glycerine
The preparation method of the pure fat milk chocolate coating high-protein stick of the present embodiment is with embodiment 1.
Experimental example 1：Maillard reaction and protein content effect test
Experimental subjects：
Experimental group 1：By the preparation-obtained high-protein stick of embodiment 1, protein content 50%；
Control group 1：Protein content 50%, compared with experimental group 1, distinctive points are only that specific formula difference (with 75%
100 parts of pure water in 130 parts of substitution experimental groups 1 of malt syrup, and do not contain glycerine), specifically it is shown in Table 1；
Control group 2：Protein content 40%, compared with control group 1, distinctive points are to reduce protein content, are specifically shown in Table
1；
Experimental technique and experimental result：It is shown in Table 1.
Table 1
Experiment above is proved：Maillard reaction is not susceptible to without glycoprotein rod；In the case of sugar content identical, albumen
The easier generation Maillard reaction of content more high-protein stick.
Embodiment of above is merely to illustrate the present invention, rather than limitation of the present invention.Although with reference to embodiment to this hair
It is bright to be described in detail, it will be understood by those within the art that, technical scheme is carried out various combinations,
Modification or equivalent, without departure from the spirit and scope of technical solution of the present invention, all should cover will in right of the invention
Ask in the middle of scope.
Claims (10)
1. a kind of high-protein stick of pure fat chocolate coating, it is characterised in that by weight, by the raw material including following component
It is prepared from：Dried fruit 100-300 parts, 100-500 parts of pure fat chocolate, calcium caseinate 100-600 parts, milk protein 100-
500 parts, Hydrolyzed Collagen 50-500 parts, pure water 50-200 parts, glycerine 10-100 parts.
2. the high-protein stick of pure fat chocolate coating according to claim 1, it is characterised in that by weight, by wrapping
The raw material for including following component is prepared from：Dried fruit 150-250 parts, 120-300 parts of pure fat chocolate, calcium caseinate 120-
400 parts, milk protein 200-400 parts, Hydrolyzed Collagen 80-300 parts, pure water 80-150 parts, glycerine 20-50 parts.
3. the high-protein stick of pure fat chocolate coating according to claim 1, it is characterised in that by weight, by wrapping
The raw material for including following component is prepared from：180 parts of dried fruit, 140 parts of pure fat chocolate, 150 parts of calcium caseinate, milk protein
300 parts, 100 parts of Hydrolyzed Collagen, 100 parts of pure water, 30 parts of glycerine.
4. the high-protein stick of the pure fat chocolate coating according to claim any one of 1-3, it is characterised in that described is pure
Fat chocolate is selected from pure fat milk chocolate, pure fat dark chocolate bar or pure fat white chocolate.
5. the high-protein stick of the pure fat chocolate coating according to claim any one of 1-3, it is characterised in that described is pure
In fat chocolate, non-fat cocoa solids >=2.5%, total cocoa solids >=25%, butter oil >=2.5% in terms of dry,
Total milk solid >=12% in terms of dry；Described pure fat contact angle'≤35 μm.
6. the high-protein stick of the pure fat chocolate coating according to claim any one of 1-3, it is characterised in that described water
Dried fruit is selected from dry Cranberry, mango fourth, diced apple, blackcurrant grape does, blueberry is done or orange peel fourth.
7. the high-protein stick of the pure fat chocolate coating according to claim any one of 1-3, it is characterised in that
Protein content >=90% in the calcium caseinate；
And/or, protein content >=90% in the milk protein；
And/or, protein content >=90% in the Hydrolyzed Collagen；
And/or, glycerol content >=99.9% in the glycerine.
8. the high-protein stick of the pure fat chocolate coating according to claim any one of 4-7, it is characterised in that by weight
Meter, is prepared from by the raw material including following component：Cranberry is dry 180 parts, 140 parts of pure fat milk chocolate, calcium caseinate
150 parts, 300 parts of milk protein, 100 parts of Hydrolyzed Collagen, 100 parts of pure water, 30 parts of glycerine.
9. the preparation method of the high-protein stick of the pure fat chocolate coating described in any one of claim 1-8, it is characterised in that institute
The method of stating comprises the following steps：
(1) thawing of pure fat chocolate：The hot water water proof that pure fat chocolate water temperature is 48-52 DEG C is heated to 43-48 DEG C, is made
Pure fat chocolate melts；
(2) temperature adjustment of pure fat chocolate：The pure fat chocolate that will have melted is cooled to 25-30 DEG C, then heat to 28-32 DEG C it is standby
With；
(3) treatment of dried fruit：The dried fruit being sticked together is separated, disintegrating slag and/or fruit seed are weeded out with screen cloth；
(4) material weighing：Dried fruit, calcium caseinate, milk protein, Hydrolyzed Collagen are weighed, is well mixed；Weigh glycerine
And water, be well mixed, be heated to 48-52 DEG C it is standby；
(5) mixed-forming：The dried fruit that to mix, calcium caseinate, milk protein, Hydrolyzed Collagen pour into mixer
In, then 48-52 DEG C of G ＆ W is poured into mixer, opening mixer is well mixed material；Will be well mixed
Material be squeezed into the bar of diameter 1.0-2.0cm, be put into 8-10 DEG C of cooler bin and cool down 20-25 minutes, then take out material simultaneously
Cutting；
(6) coating：The semi-finished product of well cutting are carried out into coating with the pure fat chocolate of tune excess temperature and obtains protein rod；The egg that will be obtained
White rod is put into 8-10 DEG C of cooler bin to cool down and obtains final product for 10-15 minutes.
10. the preparation method of the high-protein stick of pure fat chocolate coating according to claim 9, it is characterised in that described
Method comprises the following steps：
(1) thawing of pure fat milk chocolate：The hot water water proof that pure fat milk chocolate water temperature is 50 DEG C is heated to 45 DEG C,
Melt pure fat milk chocolate；
(2) temperature adjustment of pure fat milk chocolate：The pure fat milk chocolate that will have melted is cooled to 28 DEG C, then heats to 30 DEG C
It is standby；
(3) treatment of Cranberry dried fruit：The Cranberry dried fruit being sticked together is separated, with screen cloth weed out disintegrating slag and/or it is climing more
Certain kind of berries seed；
(4) material weighing：Weigh that a certain amount of Cranberry is dry, calcium caseinate, milk protein, Hydrolyzed Collagen, mixing is equal
It is even；Weigh a certain amount of G ＆ W, be well mixed, be heated to 50 DEG C it is standby；
(5) mixed-forming：The Cranberry that will be mixed does, calcium caseinate, milk protein, Hydrolyzed Collagen pour into mixer
In, then 50 DEG C of G ＆ W is poured into mixer, opening mixer is well mixed material；By well mixed thing
Material is squeezed into the bar of diameter 1.5cm, is put into 10 DEG C of cooler bins and cools down 20 minutes, then takes out material and cuts；
(6) coating：The semi-finished product of well cutting are carried out into coating with the pure fat milk chocolate of tune excess temperature and obtains protein rod；To obtain
Protein rod be put into 10 DEG C of cooler bins to cool down and obtain final product for 10 minutes.
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| CN114304649A (en) * | 2022-01-05 | 2022-04-12 | 珠海大爱科技有限公司 | Low-carbon water protein rod and preparation method thereof |
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Application publication date: 20170613 |