CN109288010A - 一种奇亚籽高纤维蛋白棒及其制备方法 - Google Patents
一种奇亚籽高纤维蛋白棒及其制备方法 Download PDFInfo
- Publication number
- CN109288010A CN109288010A CN201810605241.7A CN201810605241A CN109288010A CN 109288010 A CN109288010 A CN 109288010A CN 201810605241 A CN201810605241 A CN 201810605241A CN 109288010 A CN109288010 A CN 109288010A
- Authority
- CN
- China
- Prior art keywords
- parts
- odd sub
- odd
- seed
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 24
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000018102 proteins Nutrition 0.000 claims abstract description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 230000035764 nutrition Effects 0.000 claims abstract description 13
- 239000000845 maltitol Substances 0.000 claims abstract description 11
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 11
- 229940035436 maltitol Drugs 0.000 claims abstract description 11
- 235000010449 maltitol Nutrition 0.000 claims abstract description 11
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 10
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 239000005018 casein Substances 0.000 claims abstract description 10
- 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 claims abstract description 10
- 235000021240 caseins Nutrition 0.000 claims abstract description 10
- 238000004904 shortening Methods 0.000 claims abstract description 10
- 235000021119 whey protein Nutrition 0.000 claims abstract description 10
- 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 abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 7
- 239000011734 sodium Substances 0.000 claims abstract description 7
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 13
- 239000002245 particle Substances 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims description 3
- 244000133018 Panax trifolius Species 0.000 claims 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 240000005481 Salvia hispanica Species 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Abstract
本发明涉及食品及其加工方法技术领域,具体地说是一种奇亚籽高纤维蛋白棒及其制备方法,其特征在于,包含以下重量份数比的组分:奇亚籽饼40‑60份,浓缩乳清蛋白8‑12份,酪蛋白酸钠2‑4份,卡拉胶3‑5份,麦芽糖醇液16‑24份,甘油4‑8份,起酥油2‑6份,奇亚籽油3‑7份。本发明与现有技术相比,选用优质植物蛋白和动物蛋白相结合,根据蛋白质互补原则,提高了营养价值;提高了营养棒的稳定性。采用冷加工技术,最大程度的保留了原料中的多酚类抗氧化合物;高膳食纤维、高蛋白、低热量,适合糖尿病患者、高血压、减肥人群等食用。
Description
技术领域
本发明涉及食品及其加工方法技术领域,具体地说是一种奇亚籽高纤维蛋白棒及其制备方法。
背景技术
目前市场上的高蛋白营养棒仅强调了蛋白质的含量,忽略了膳食纤维等其他营养素的均衡配比,忽视了消费者追求低热量食品的前提是保证均衡的营养摄入。
奇亚籽是芡欧鼠尾草的种子,我国奇亚籽的食用都依赖于进口。奇亚籽是一种营养价值丰富的食品原料,富含不饱和脂肪酸、优质蛋白质、膳食纤维、矿物质以及各种抗氧化合物等。奇亚籽榨油后留下的奇亚籽饼的综合物性值优于常见的亚麻籽纤维、大豆纤维和玉米纤维,具有较好的减肥调脂、降血糖等功能特性,具有很高的开发利用价值,可用于加工生产健康新产品,完全符合现代人对高膳食纤维、高蛋白、低脂肪健康食品的追求。
因此,现有技术还有待发展。
发明内容
鉴于上述现有技术的不足之处,本发明的目的在于提供一种奇亚籽高纤维蛋白棒及其制备方法。旨在解决现有的蛋白棒营养成分单一的问题。
为了达到上述目的,本发明采取了以下技术方案:
本发明提供一种奇亚籽高纤维蛋白棒,其特征在于,包含以下重量份数比的组分:奇亚籽饼40-60份,浓缩乳清蛋白8-12份,酪蛋白酸钠2-4份,卡拉胶 3-5份,麦芽糖醇液16-24份,甘油4-8份,起酥油2-6份,奇亚籽油3-7份。
进一步的,还包含以下重量份数比的组分:果粒2-6份,坚果碎2-6份。
进一步的,所述奇亚籽饼为奇亚籽压榨制油后的饼粕。
一种所述奇亚籽高纤维蛋白棒的制备方法,按照如下步骤进行:
(1)制备奇亚籽饼、奇亚籽油,并将奇亚籽饼粉碎;
(2)将奇亚籽饼、浓缩乳清蛋白、酪蛋白酸钠、卡拉胶分别过筛;并混合搅拌均匀,制成复合粉剂物料;
(3)将麦芽糖醇液、甘油、起酥油、奇亚籽油置于80-100℃条件下加热并搅拌均匀,将搅拌均匀后的液体倒入搅拌机中,高速搅拌使其乳化;
(4)将所述复合粉剂物料倒入上述搅拌机,搅拌至物料被搅打成松散均匀的物料颗粒;
(5)将物料颗粒分批平铺到成型模具中成型;
(6)将模具成型的半成品营养棒装入自封袋中,置入2-8℃条件下贮藏,贮藏完成后,用切割模具进行切割,切割后独立包装。
进一步的,所述步骤(2)中奇亚籽饼、浓缩乳清蛋白、酪蛋白酸钠、卡拉胶分别过40-70目筛,混合搅拌时间为8-12分钟。
进一步的,所述步骤(3)中麦芽糖醇液、甘油、起酥油、奇亚籽油在80-100℃条件下加热并搅拌6-10分钟,在搅拌机中搅拌8-10分钟。
进一步的,所述步骤(4)中物料被搅打成松散均匀的物料颗粒后加入果粒或坚果碎,并搅拌均匀。
进一步的,所述步骤(6)中置入2-8℃条件下贮藏的时间为12-18小时。
本发明的有益效果是:选用优质植物蛋白和动物蛋白相结合,通过疏水结合、离子结合以及氢键的相互作用,赋予营养棒可塑性和弹性,根据蛋白质互补原则,提高了营养价值;麦芽糖醇液耐热、耐酸、保湿性能良好,提高了营养棒的稳定性。采用冷加工技术,最大程度的保留了原料中的多酚类抗氧化合物。该营养棒具有高膳食纤维、高蛋白、低热量的特点适合糖尿病患者、高血压、减肥人群等食用。
附图说明
图1为本发明的加工制备流程图。
具体实施方式
以下结合附图对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。以下实施例中各组分均为重量份。
实施例1
(1)冷榨奇亚籽制备奇亚籽饼、奇亚籽油,并将奇亚籽饼粉碎;
(2)将48份奇亚籽饼、10份恒天然新西兰浓缩乳清蛋白粉WPC80、3份酪蛋白酸钠、4份卡拉胶分别过40目筛;倒入清洁容器中混合搅拌10分钟至均匀,制成复合粉剂物料;
(3)将20份麦芽糖醇液、6份甘油、4份起酥油、5份奇亚籽油置于90℃条件下加热并搅拌10分钟并搅拌均匀,将搅拌均匀后的液体倒入搅拌机中,高速搅拌10分钟使其乳化;
(4)将所述复合粉剂物料倒入搅拌机,搅拌至物料被搅打成松散均匀的物料颗粒;
(5)将物料颗粒分批平铺到成型模具中挤压成型;
(6)将模具成型的半成品营养棒装入自封袋中,置入4℃条件下贮藏15小时,
贮藏完成后,用切割模具进行切割,切割后独立包装,参见附图1。
本实施例所制作的营养棒其基本营养成分为:膳食纤维含量为28.37g/100g,蛋白质含量为23.18g/100g,脂肪含量为5.32g/100g,碳水化合物含量为 32.68g/100g;此外,多酚含量为3.29mg/g,水分活度为:0.53,此时营养棒的硬度值为660g;经初步测试奇亚籽高纤维蛋白棒的血糖生成指数为24(<55为低GI食物)。
表1奇亚籽高纤维蛋白棒的酸价和过氧化值测定结果
表2奇亚籽高纤维蛋白棒的微生物指标测定结果
注:表中“--”代表未检出
实施例2
(1)冷榨奇亚籽制备奇亚籽饼、奇亚籽油,并将奇亚籽饼粉碎;
(2)将47份奇亚籽饼、9份恒天然新西兰浓缩乳清蛋白粉WPC80、3份酪蛋白酸钠、4份卡拉胶分别过40目筛;倒入清洁容器中混合搅拌10分钟至均匀,制成复合粉剂物料;
(3)将19份麦芽糖醇液、6份甘油、4份起酥油、5份奇亚籽油置于95℃条件下加热并搅拌8分钟并搅拌均匀,将搅拌均匀后的液体倒入搅拌机中,高速搅拌10分钟使其乳化;
(4)将所述复合粉剂物料倒入搅拌机,搅拌至均匀后加入3份坚果碎,继续搅拌至物料被搅打成松散均匀的物料颗粒;
(5)将物料颗粒分批平铺到成型模具中挤压成型;
(6)将模具成型的半成品营养棒装入自封袋中,置入4℃条件下贮藏15小时,贮藏完成后,用切割模具进行切割,切割后独立包装。
实施例3
(1)冷榨奇亚籽制备奇亚籽饼、奇亚籽油,并将奇亚籽饼粉碎;
(2)将49份奇亚籽饼、8份恒天然新西兰浓缩乳清蛋白粉WPC80、3份酪蛋白酸钠、4份卡拉胶分别过40目筛;倒入清洁容器中混合搅拌10分钟至均匀,制成复合粉剂物料;
(3)将19份麦芽糖醇液、5份甘油、3份起酥油、5份奇亚籽油置于95℃条件下加热并搅拌8分钟并搅拌均匀,将搅拌均匀后的液体倒入搅拌机中,高速搅拌10分钟使其乳化;
(4)将所述复合粉剂物料倒入搅拌机,搅拌至均匀后加入4份果粒,继续搅拌至物料被搅打成松散均匀的物料颗粒;
(5)将物料颗粒分批平铺到成型模具中挤压成型;
(6)将模具成型的半成品营养棒装入自封袋中,置入4℃条件下贮藏15小时,
贮藏完成后,用切割模具进行切割,切割后独立包装。
虽然,上文已对本发明作了详尽的描述,但在此基础上,本领域技术人员仍可以对之修改或改动,在不偏离本发明精神的基础上,这些所做的修改或改动,均属于本发明保护的范围。
Claims (8)
1.一种奇亚籽高纤维蛋白棒,其特征在于,包含以下重量份数比的组分:奇亚籽饼40-60份,浓缩乳清蛋白8-12份,酪蛋白酸钠2-4份,卡拉胶3-5份,麦芽糖醇液16-24份,甘油4-8份,起酥油2-6份,奇亚籽油3-7份。
2.根据权利要求1所述的一种奇亚籽高纤维蛋白棒,其特征在于,还包含以下重量份数比的组分:果粒2-6份,坚果碎2-6份。
3.根据权利要求1所述的一种奇亚籽高纤维蛋白棒,其特征在于,所述奇亚籽饼为奇亚籽压榨制油后的饼粕。
4.一种权利要求1-3任一项所述奇亚籽高纤维蛋白棒的制备方法,按照如下步骤进行:
(1)制备奇亚籽饼、奇亚籽油,并将奇亚籽饼粉碎;
(2)将奇亚籽饼、浓缩乳清蛋白、酪蛋白酸钠、卡拉胶分别过筛;并混合搅拌均匀,制成复合粉剂物料;
(3)将麦芽糖醇液、甘油、起酥油、奇亚籽油置于80-100℃条件下加热并搅拌均匀,将搅拌均匀后的液体倒入搅拌机中,高速搅拌使其乳化;
(4)将所述复合粉剂物料倒入上述搅拌机,搅拌至物料被搅打成松散均匀的物料颗粒;
(5)将物料颗粒分批平铺到成型模具中成型;
(6)将模具成型的半成品营养棒装入自封袋中,置入2-8℃条件下贮藏,贮藏完成后,用切割模具进行切割,切割后独立包装。
5.根据权利要求4所述的奇亚籽高纤维蛋白棒的制备方法,其特征在于,所述步骤(2)中奇亚籽饼、浓缩乳清蛋白、酪蛋白酸钠、卡拉胶分别过40-70目筛,混合搅拌时间为8-12分钟。
6.根据权利要求4所述的奇亚籽高纤维蛋白棒的制备方法,其特征在于,所述步骤(3)中麦芽糖醇液、甘油、起酥油、奇亚籽油在80-100℃条件下加热并搅拌6-10分钟,在搅拌机中搅拌8-10分钟。
7.根据权利要求4所述的奇亚籽高纤维蛋白棒的制备方法,其特征在于,所述步骤(4)中物料被搅打成松散均匀的物料颗粒后加入果粒或坚果碎,并搅拌均匀。
8.根据权利要求4所述的奇亚籽高纤维蛋白棒的制备方法,其特征在于,所述步骤(6)中置入2-8℃条件下贮藏的时间为12-18小时。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810605241.7A CN109288010A (zh) | 2018-06-13 | 2018-06-13 | 一种奇亚籽高纤维蛋白棒及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810605241.7A CN109288010A (zh) | 2018-06-13 | 2018-06-13 | 一种奇亚籽高纤维蛋白棒及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109288010A true CN109288010A (zh) | 2019-02-01 |
Family
ID=65167824
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810605241.7A Pending CN109288010A (zh) | 2018-06-13 | 2018-06-13 | 一种奇亚籽高纤维蛋白棒及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109288010A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20120076909A1 (en) * | 2010-04-29 | 2012-03-29 | Mary Waldner | Gluten-free vegan emulsification and texturization process |
CN102630864A (zh) * | 2012-05-03 | 2012-08-15 | 杭州诺伽特健康科技有限公司 | 一种减肥营养棒及其制备方法 |
CN102783610A (zh) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | 一种代餐谷物棒及其制备方法 |
KR101737574B1 (ko) * | 2015-07-22 | 2017-05-29 | 주식회사 풀무원 | 바질시드 또는 치아시드를 포함하는 부드러운 질감의 영양바의 제조 방법 및 이 방법으로 제조된 영양바 |
-
2018
- 2018-06-13 CN CN201810605241.7A patent/CN109288010A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20120076909A1 (en) * | 2010-04-29 | 2012-03-29 | Mary Waldner | Gluten-free vegan emulsification and texturization process |
CN102630864A (zh) * | 2012-05-03 | 2012-08-15 | 杭州诺伽特健康科技有限公司 | 一种减肥营养棒及其制备方法 |
CN102783610A (zh) * | 2012-08-22 | 2012-11-21 | 杭州诺伽特健康科技有限公司 | 一种代餐谷物棒及其制备方法 |
KR101737574B1 (ko) * | 2015-07-22 | 2017-05-29 | 주식회사 풀무원 | 바질시드 또는 치아시드를 포함하는 부드러운 질감의 영양바의 제조 방법 및 이 방법으로 제조된 영양바 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109965019B (zh) | 一种豌豆蛋白饮料及其制备方法 | |
CN104304749A (zh) | 一种提高奶牛产奶量、改善乳品品质的中草药饲料添加剂 | |
CN103271157B (zh) | 一种谷物养生奶及其制备方法 | |
CN103250865A (zh) | 一种花生多肽的制备方法 | |
CN103652406A (zh) | 一种小龙虾饲料 | |
CN108185169A (zh) | 一种肉羊成年期使用的饲料 | |
CN104886404A (zh) | 花鲈成鱼配合饲料及其制备方法 | |
CN103875939A (zh) | 一种增加食欲复合猪饲料及其制备方法 | |
CN101695320B (zh) | 一种花生奶及制备方法 | |
CN103918928A (zh) | 一种高效动植物复合蛋白及其应用 | |
CN109288010A (zh) | 一种奇亚籽高纤维蛋白棒及其制备方法 | |
CN108244605A (zh) | 无蛋且低脂的花生腐乳沙拉酱及其制备方法 | |
CN105851860A (zh) | 一种金银花益智除烦坚果面及其制备方法 | |
CN105325746A (zh) | 一种促生长增重鸭饲料及其制备方法 | |
CN106343207A (zh) | 一种哺乳期母猪饲料 | |
CN105309835A (zh) | 一种促进龙虾生长的杨梅渣饲料及其制备方法 | |
CN101695317A (zh) | 一种花生混合奶及制备方法 | |
KR20050122190A (ko) | 양파고추장 제조방법 | |
CN104642783A (zh) | 一种配方发酵大猪饲料及其制备方法 | |
CN103876124B (zh) | 食用菌纯植物低能量色拉酱及其生产方法 | |
CN104206807A (zh) | 一种增强免疫力鲫鱼饲料及其制备方法 | |
CN104068265A (zh) | 一种富含膳食纤维的兔饲料及其制备方法 | |
CN107751657A (zh) | 一种用于罗非鱼越冬配合饲料的制备方法 | |
CN103444900B (zh) | 一种羊乳豆腐的制作方法 | |
KR102048590B1 (ko) | 다시마를 포함하는 흑염소 보조사료의 제조방법 및 그 보조사료를 이용한 흑염소 고기의 생산 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190201 |
|
RJ01 | Rejection of invention patent application after publication |