CN107173504A - A kind of walnut energy stick and preparation method thereof - Google Patents
A kind of walnut energy stick and preparation method thereof Download PDFInfo
- Publication number
- CN107173504A CN107173504A CN201710355154.6A CN201710355154A CN107173504A CN 107173504 A CN107173504 A CN 107173504A CN 201710355154 A CN201710355154 A CN 201710355154A CN 107173504 A CN107173504 A CN 107173504A
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- Prior art keywords
- parts
- walnut
- energy stick
- temperature
- energy
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 57
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 55
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002253 acid Substances 0.000 claims abstract description 17
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 15
- 239000011707 mineral Substances 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 150000007513 acids Chemical class 0.000 claims abstract description 13
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 13
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- 229930091371 Fructose Natural products 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 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 claims abstract description 12
- 239000003240 coconut oil Substances 0.000 claims abstract description 12
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- 239000002540 palm oil Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 9
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 7
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 7
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 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 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims description 2
- 206010020466 Hunger Diseases 0.000 claims description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims description 2
- 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 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- 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 claims description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 claims description 2
- 125000001931 aliphatic group Chemical group 0.000 claims description 2
- 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 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 239000013522 chelant Substances 0.000 claims description 2
- 229940097043 glucuronic acid Drugs 0.000 claims description 2
- 235000003642 hunger Nutrition 0.000 claims description 2
- 235000001968 nicotinic acid Nutrition 0.000 claims description 2
- 239000011664 nicotinic acid Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019156 vitamin B Nutrition 0.000 claims description 2
- 239000011720 vitamin B Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 229940046001 vitamin b complex Drugs 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 239000011701 zinc Substances 0.000 claims description 2
- 229910052725 zinc Inorganic materials 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 14
- 230000008859 change Effects 0.000 description 12
- 235000010755 mineral Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 230000021615 conjugation Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000010410 layer Substances 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 150000003625 trehaloses Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 241001347978 Major minor Species 0.000 description 1
- 206010049565 Muscle fatigue Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 101710150593 Protein beta Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000009781 safety test method Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- 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)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of walnut energy stick and preparation method thereof, the energy stick is by walnut kernel, fructose, sucrose, oligosaccharide, trehalose, the unrighted acids of ω 3, the unrighted acids of ω 6, coconut oil, soybean lecithin, albumen powder, B B-complex, compound mineral matter, silica, palm oil composition, it will be added after walnut kernel drying curing in remaining all raw materials, and uniform, compacting is mixed, slitting is stripped after being toasted by far-infrared radiation.Present invention optimizes the proportioning of carbohydrate, slowly release energy, improve the action time of energy stick, while improving the excessively soft or really up to the mark mouthfeel of energy stick, frangible defect, slows down hardening, extend shelf life in reduction transportation.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of mouthfeel is neither too hard, nor too soft, non-friable, low fat the walnut of transport
The preparation method of energy stick.
Background technology
The bar that energy stick is a kind of convenient, fast, comprehensive nutrition, quickly supplemented energy.Because it contains high-quality
The nutriment such as protein, carbohydrate, and there is small volume, light weight, it is the sportsman that is particularly suitable for use in, strong
Body race, field survivorship personnel and fat-reducing personage, and extend to military and space field of food.Due to high sugar, high protein, in storage
The a series of physical chemical change such as Maillard reaction easily occurs for Tibetan process, causes its quality to occur deterioration, such as quality hardening,
Taste bad, the frangible, consumer of transport are not easily accepted by.Therefore, while its comprehensive nutrition, low fat is ensured, how to improve
Its long-term storage is hardened, hardening, be particularly important the problem of mouthfeel is really up to the mark or excessively soft.
At present, the domestic Patents on energy stick are more, patent CN100548156C, CN103652541B,
CN103783121B etc. is the production program improved for energy stick nutrition equilibrium, taste etc., but for energy stick fortune
Defeated frangible, mouthfeel is poor, storage hardening the problems such as technical scheme it is then few.Used in patent CN103652541B
Collagen peptide, its moisture retention of energy stick is good, and moisture is lost during reduction product storage, is conducive to product to keep softness
Quality and chewiness, extend shelf life of products, but its viscous and property is too high, situation about sticking to one's teeth occurs during eating, simultaneously
The problems such as to storage hardening, does not improve.Although some energy sticks add the raw materials such as some walnuts, peanut and improved
The nutrition of energy stick and taste is enriched, but such energy stick but without solving its in above-mentioned raw materials and energy stick well
The problem of conjugation is bad between his raw material, causes the energy stick mouldability produced poor, takes off material seriously, broken, simultaneously
It the problem of due to production technology, can also make it that the raw material mouthfeel such as walnut, peanut is bad, rancidity easily occur to cause
There is denaturalization phenomenon in whole energy stick, and the shelf-life shortens.
Based on above-mentioned analysis, a kind of nutrition is balanced, conjugation is good between neither too hard, nor too soft, each major ingredient in good taste, good moldability,
Non-friable in transit, long shelf-life energy stick is urgent need in current industry.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of nutrition is balanced, neither too hard, nor too soft, each major ingredient in good taste it
Between conjugation is good, good moldability, in transit non-friable, long shelf-life energy stick be the walnut energy being badly in need of in current industry
Rod and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme, the consumption of each component of the present invention be also by
Inventor carries out largely groping to summarize what is drawn, and the walnut energy stick that each component consumption is prepared in the range of following weight has
Conjugation is good between nutritious balanced, in good taste neither too hard, nor too soft, each major ingredient, good moldability, in transit non-friable, long shelf-life
Advantage.
A kind of walnut energy stick is made up of the raw material of following weight：
15-25 parts of walnut kernel, 10-18 parts of fructose, 16-20 parts of sucrose, 10-18 parts of oligosaccharide, 2-4 parts of trehalose, ω -3 insatiable hungers
With 0.5-1.5 parts of aliphatic acid, 0.5-1.5 parts of ω -6 unrighted acids, 6-10 parts of coconut oil, 0.5-1.5 parts of soybean lecithin,
12-20 parts of albumen powder, 0.05-0.1 parts of B B-complex, compound mineral matter 0.05-0.1 parts, -2 parts of silica 1, palm
It is oily 1-2 parts.
Further, the energy stick is made up of the raw material of following weight：
20 parts of walnut kernel, 14 parts of fructose, 18 parts of sucrose, 14 parts of oligosaccharide, 3 parts of trehalose, 1 part of omega-3 unsaturated fatty acid, ω-
61 part of unrighted acids, 8 parts of coconut oil, 1 part of soybean lecithin, 16 parts of albumen powder, 0.05 part of B B-complex, compound mineral
0.05 part of matter .5 parts of silica 1,1.5 parts of palm oil.
Further, the albumen powder is PURE WHEY.
Further, the B B-complex selected from vitamin A, vitamin B complex, vitamin C, vitamin D, at least
Two kinds, for the no particular/special requirement of proportioning between various vitamins.
Further, the compound mineral matter in zinc, potassium, magnesium, calcium and sodium at least two, and with sulfate,
The form addition of hydrochloride, phosphate and its nicotinate or glucuronic acid chelate, for matching somebody with somebody between various mineral matters
Than no particular/special requirement.
A kind of preparation method of walnut energy stick is：
（1）The curing of walnut kernel：Walnut meat powder is broken into 4-8mm particle, saline sook 50-70min is used, 135 after dehydration
Dried, cured at a temperature of DEG C, and be quickly cooled to room temperature；
（2）Spice, baking, slitting：By step（1）The walnut particle and fructose, sucrose, oligosaccharide, trehalose, ω -3 of gained are not
Saturated fatty acid, ω -6 unrighted acids, coconut oil, soybean lecithin, albumen powder, B B-complex, compound mineral matter and
Silica is sufficiently stirred for, and is put into mould, is taken out, is pressed after then bakeing 5-10 minute at a temperature of 50 DEG C -60 DEG C
Placed under flat, compacting, normal temperature and slitting is stripped after 1-2h；
（3）Dry：By far infrared to step（2）Gained strip energy stick progress heated baking, 100~120 DEG C of baking temperature,
Treat energy stick water content<6% stops baking, 4-5min is placed at a temperature of being then transferred to 70-75 DEG C, then place it in room
The lower normal temperature cooling of temperature；
（4）Finally palm oil is uniformly coated on energy stick surface after the cooling period；
（5）In Aluminium Foil Packing, is made walnut energy stick.
Further, the step（1）Described in brine quality concentration be 6%, soak time is 60min.
The beneficial effects of the present invention are：
（1）The proportioning of fat is optimized, the intake ratio of unrighted acid and saturated fatty acid is improved, the fat and heart is reduced
Cerebrovascular risk；With the addition of walnut kernel simultaneously, long-term consumption can also the strong waist of controlling nocturnal emission with astringent drugs, warm lung Dingchuan, relax bowel.
（2）The proportioning of carbohydrate is optimized, energy can not only be quickly provided, while can also slowly release energy, motion is maintained
In and post exercise blood glucose.
（3）The PURE WHEY of high-quality has been selected, rich in high-quality protein beta lactoglobulin, branched-chain amino acid rich content,
Contribute to alleviation maincenter and Skeletal Muscle Fatigue.
（4）Nutrition is balanced, and the trace element such as potassium, calcium, sodium, magnesium and water-soluble and liposoluble vitamin are enhanced comprehensively, is mended
Human body has been filled due to motion, and the consumption of protein and nutrient are lost when especially under strenuous exercise training with body-building.
（5）Trehalose and silica are added, it is ensured that the neither too hard, nor too soft mouthfeel of energy stick, while serving anti-hardened, anti-
The only effect of long-term storage hardening.
（6）In the present invention walnut kernel curing, for the first time bakee and drying process mid and far infrared baking, 70-75 DEG C put
Put the techniques such as 4-5 minutes inseparable, mutually collaboration, be an indispensable integrated artistic, only in inventive formulation and
Under process conditions, the grease and moisture between each raw material could be balanced well, the best combination of each raw material is drawn, make final system
The walnut energy stick obtained good moldability, no material spilling while mouthfeel is good.
（7）The present invention is finally uniformly coated with palm oil, after the oil immersion enters energy stick top layer and absorbed completely, in energy stick
Top layer forms one layer of fine and close oil immersion protective layer so that after product long-term storage, moreover it is possible to excellent mouldability and holding core
The local flavor of peach and crisp mouthfeel（It will soften after solving the walnut in energy stick for a period of time no longer crisp while occurring
Rance problem）.
（8）Exactly employ the distinctive formula of the present invention and technique just perfectly solve associativity between major ingredient,
This contradiction of mouldability, delicious and crisp and soft durometer, makes final obtained balanced, in good taste with nutrition（It is neither too hard, nor too soft not glue
Tooth）, conjugation is good between each major ingredient, good moldability, in transit non-friable, long shelf-life advantage.
Obviously, according to the above of the present invention, according to the ordinary technical knowledge and means of this area, this hair is not being departed from
Under the premise of bright above-mentioned basic fundamental thought, the modification of other diversified forms can also be made, replaces or changes.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
Walnut energy stick：
（1）The curing of walnut kernel：20kg walnut meat powders are broken into 4-8mm particle, with the saline sook that mass concentration is 6%
60min, is dried at a temperature of 135 DEG C after dehydration, is cured, and be quickly cooled to room temperature；
（2）Spice, baking, slitting：By step（1）The walnut particle of gained and 14kg fructose, 18kg sucrose, 14kg oligosaccharide,
3kg trehaloses, 1kg omega-3 unsaturated fatty acid, 1kg ω -6 unrighted acids, 8kg coconut oil, 1kg soybean lecithins,
16kg PURE WHEYs, 0.05kg B B-complexes, the compound mineral matters of 0.05kg and 1.5kg silica are fully stirred
Mix, be put into mould, taken out after then bakeing 9 minutes at a temperature of 50 DEG C -60 DEG C, flattened, compacting, 1.5h is placed under normal temperature
The demoulding is cut afterwards；
（3）Dry：By far infrared to step（2）Gained strip energy stick carries out heated baking, and 110 DEG C of baking temperature treats energy
Length bar water content<6% stops baking, 5min is placed at a temperature of being then transferred to 70 DEG C, then place it in normal temperature at room temperature
Cooling；
（4）Finally 1.5kg palm oils are uniformly coated on energy stick surface after the cooling period；
（5）In Aluminium Foil Packing, is made walnut energy stick.
Embodiment 2
Walnut energy stick：
Preparation method be the same as Example 1, simply each material quality be：Walnut kernel 15kg, fructose 10kg, sucrose 16kg, oligosaccharide
10kg, trehalose 2kg, omega-3 unsaturated fatty acid 0.5kg, ω -6 unrighted acids 0.5kg, coconut oil 6kg, soybean lecithin
0.5kg, PURE WHEY 12kg, B B-complex 0.05kg, compound mineral matter 0.05kg, silica 1 kg, palm oil
1kg。
Embodiment 3
Preparation method be the same as Example 1, simply material quality be：Walnut kernel 25kg, fructose 18kg, sucrose 20kg, oligosaccharide 18kg,
Trehalose 4kg, omega-3 unsaturated fatty acid 1.5kg, ω -6 unrighted acids 1.5kg, coconut oil 10kg, soybean lecithin
1.5kg, PURE WHEY 20kg, B B-complex 0.05kg, compound mineral matter 0.05kg, silica 2kg, palm oil
2kg。
Test example 1（Compared to having lacked trehalose, silica and palm oil for embodiment 1）：
Walnut energy stick：
（1）The curing of walnut kernel：20kg walnut meat powders are broken into 4-8mm particle, with the saline sook that mass concentration is 6%
60min, is dried at a temperature of 135 DEG C after dehydration, is cured, and be quickly cooled to room temperature；
（2）Spice, baking, slitting：By step（1）The walnut particle of gained and 14kg fructose, 18kg sucrose, 14kg oligosaccharide,
1kg omega-3 unsaturated fatty acid, 1kg ω -6 unrighted acids, 8kg coconut oil, 1kg soybean lecithins, 16kg whey eggs
White powder, 0.05kg B B-complexes, the compound mineral matters of 0.05kg are sufficiently stirred for, and are put into mould, then at 50 DEG C -60
Taken out after being bakeed 9 minutes at a temperature of DEG C, flatten, be compacted, placed under normal temperature and slitting is stripped after 1.5h；
（3）Dry：By far infrared to step（2）Gained strip energy stick carries out heated baking, and 110 DEG C of baking temperature treats energy
Length bar water content<6% stops baking, 5min is placed at a temperature of being then transferred to 70 DEG C, then place it in normal temperature at room temperature
Cooling；
（4）In Aluminium Foil Packing, is made walnut energy stick.
Test example 2（It is direct baking compared to its preparation technology for embodiment 1）
Walnut energy stick：
（1）Spice, baking, slitting：To be ground into 4-8mm walnut particle and 14kg fructose, 18kg sucrose, 14kg oligosaccharide,
3kg trehaloses, 1kg omega-3 unsaturated fatty acid, 1kg ω -6 unrighted acids, 8kg coconut oil, 1kg soybean lecithins,
16kg PURE WHEYs, 0.05kg B B-complexes, the compound mineral matters of 0.05kg and 1.5kg silica are fully stirred
Mix, be put into mould, flatten, be compacted, placed under normal temperature and slitting is stripped after 1.5h；
（3）Dry：To step（2）Gained strip energy stick is toasted, 110 DEG C of baking temperature, treats energy stick water content<6%
Stop baking, then place it in normal temperature cooling at room temperature；
（4）Finally 1.5kg palm oils are uniformly coated on energy stick surface after the cooling period；
（5）In Aluminium Foil Packing, is made walnut energy stick.
Embodiment and test example products obtained therefrom sense as shown in table 1 has been subjected to according to People's Republic of China's professional standard
Official evaluates
The sensory evaluation of table 1
Stiffness is tested
（1）Test material：The walnut energy stick that embodiment 1, embodiment 2, embodiment 3, test example 1, test example 2 are prepared.
（2）Determining instrument：The Texture instrument of Stable Micro Systems companies of Britain production, type TA.XT
Express。
（3）Assay method：
1. measuring principle：Walnut energy stick is cut into the bar shaped of specific length, existed with Texture instrument P2 probe simulation teeth
The stress acted in mastication processes on rod.Probe puncture rod simultaneously gos deep into 6 millimeters, and the maximum stress experienced wherein is as weighing apparatus
Measure the index of food bar hardness.
2. location parameter：P2 pop one's head in, before survey, survey after and test rate be 1mm/s, puncture apart from 6mm, trigger force 20g,
Data record 200pps.Each sample is each at central area, left and right 1/3 to be surveyed once, obtains 3 data, work of averaging
For measured value.
3. sample places condition, refers to table 2：
The sample to be determined of table 2 places condition and time
4. instrumental test result, refers to table 3 and table 4：
Firmness change situation in each walnut energy stick storage process of table 3
As can be seen from Table 3, the walnut energy stick of each group is placed at ambient temperature（25℃）, embodiment 1, embodiment 2 with it is real
The firmness change for applying example 3 is that, at 90 days, the change of hardness is little in the situation for continuing slowly to increase, now explanation production
The hardness of product is basicly stable.By contrast, the amplitude of variation of test example 1 and test example 2 substantially, is especially being stored 45 days
Afterwards, firmness change is accelerated, and during by 120 days, firmness change is about 3 times of initial hardness.As can be seen here, embodiment 1-3 product
Over time, product hardness（Mouthfeel hardness）Have no too significant change.
Cohesiveness situation of change in each walnut energy stick storage process of table 4
As can be seen from Table 4, the walnut energy stick of each group is placed at ambient temperature（25℃）, embodiment 1, embodiment 2 with it is real
The cohesiveness change for applying example 3 is the adhesive aggregation in the situation for continuing slow reduction, wherein embodiment 1 and embodiment 2 and embodiment 3
Property at 120 days compared to initial cohesiveness it is lower slightly；The cohesiveness of test example 1 and test example 2 was drastically reduced at 60 days,
Cohesiveness is worse at 120 days.As can be seen here, embodiment 1-3 product over time, product cohesiveness（It is i.e. each major-minor
Associativity between material）Too significant change is had no, illustrates that its mouldability is quite excellent.
4. safety testing：
Regulation according to US military Natick research centers on military food accelerated test, is stored in 35.6 DEG C of environment
6 months, preserved 3 years equivalent in normal temperature environment.By the sample killing prepared in embodiment 1 and after packing, put
Stored in 37 DEG C of climatic chambers, periodic sampling peroxide value, acid value, total plate count situation, to judge its security performance.Knot
Fruit refers to table 5：
The accelerated test security related index situation of change of table 5
As can be seen from Table 4, embodiment 1 is placed 180 days under the conditions of 37 DEG C, and the change of its correlation safety index mainly shows ripple
Wave rises and falls, but all in controllable safe range, therefore infers, the shelf life of the product can safe storage 3 years.
Claims (7)
1. a kind of walnut energy stick, it is characterised in that：The energy stick is made up of the raw material of following weight：
15-25 parts of walnut kernel, 10-18 parts of fructose, 16-20 parts of sucrose, 10-18 parts of oligosaccharide, 2-4 parts of trehalose, ω -3 insatiable hungers
With 0.5-1.5 parts of aliphatic acid, 0.5-1.5 parts of ω -6 unrighted acids, 6-10 parts of coconut oil, 0.5-1.5 parts of soybean lecithin,
12-20 parts of albumen powder, 0.05-0.1 parts of B B-complex, compound mineral matter 0.05-0.1 parts, -2 parts of silica 1, palm
It is oily 1-2 parts.
2. walnut energy stick according to claim 1, it is characterised in that：The energy stick by following weight raw material
It is made：
20 parts of walnut kernel, 14 parts of fructose, 18 parts of sucrose, 14 parts of oligosaccharide, 3 parts of trehalose, 1 part of omega-3 unsaturated fatty acid, ω-
61 part of unrighted acids, 8 parts of coconut oil, 1 part of soybean lecithin, 16 parts of albumen powder, 0.05 part of B B-complex, compound mineral
0.05 part of matter .5 parts of silica 1,1.5 parts of palm oil.
3. walnut energy stick according to claim 1 or 2, it is characterised in that the albumen powder is PURE WHEY.
4. walnut energy stick according to claim 1 or 2, it is characterised in that the B B-complex be selected from vitamin A,
Vitamin B complex, vitamin C, vitamin D, at least two.
5. walnut energy stick according to claim 1 or 2, it is characterised in that the compound mineral matter be selected from zinc, potassium,
At least two in magnesium, calcium and sodium, and with sulfate, hydrochloride, phosphate and its nicotinate or glucuronic acid chelate
Form addition.
6. the preparation method of the walnut energy stick described in any one in a kind of 1-5 as claim, it is characterised in that the preparation
Method is：
（1）The curing of walnut kernel：Walnut meat powder is broken into 4-8mm particle, saline sook 50-70min is used, 135 after dehydration
Dried, cured at a temperature of DEG C, and be quickly cooled to room temperature；
（2）Spice, baking, slitting：By step（1）The walnut particle and fructose, sucrose, oligosaccharide, trehalose, ω -3 of gained are not
Saturated fatty acid, ω -6 unrighted acids, coconut oil, soybean lecithin, albumen powder, B B-complex, compound mineral matter and
Silica is sufficiently stirred for, and is put into mould, is taken out, is pressed after then bakeing 5-10 minute at a temperature of 50 DEG C -60 DEG C
Placed under flat, compacting, normal temperature and slitting is stripped after 1-2h；
（3）Dry：By far infrared to step（2）Gained strip energy stick progress heated baking, 100~120 DEG C of baking temperature,
Treat energy stick water content<6% stops baking, 4-5min is placed at a temperature of being then transferred to 70-75 DEG C, then place it in room
The lower normal temperature cooling of temperature；
（4）Finally palm oil is uniformly coated on energy stick surface after the cooling period；
（5）In Aluminium Foil Packing, is made walnut energy stick.
7. walnut energy stick according to claim 6, it is characterised in that step（1）Described in brine quality concentration be
6%, soak time is 60min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123659A (en) * | 2018-09-17 | 2019-01-04 | 山西欧莱特农业科技有限公司 | A kind of walnut protein composite powder and preparation method thereof for diatery supplement nutriment |
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| CN103519257A (en) * | 2013-10-24 | 2014-01-22 | 山东万思顿农业产业园有限公司 | Cashew energy bar and preparation method thereof |
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| CN109123659A (en) * | 2018-09-17 | 2019-01-04 | 山西欧莱特农业科技有限公司 | A kind of walnut protein composite powder and preparation method thereof for diatery supplement nutriment |
| CN109123659B (en) * | 2018-09-17 | 2021-07-23 | 山西欧莱特农业科技有限公司 | Walnut protein composite powder for supplementary food nutrition supplement and preparation method thereof |
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Application publication date: 20170919 |