CN109566998A - Full nutrient grain energy stick and preparation method thereof - Google Patents
Full nutrient grain energy stick and preparation method thereof Download PDFInfo
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- CN109566998A CN109566998A CN201811554919.XA CN201811554919A CN109566998A CN 109566998 A CN109566998 A CN 109566998A CN 201811554919 A CN201811554919 A CN 201811554919A CN 109566998 A CN109566998 A CN 109566998A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of full nutrient grain energy sticks and preparation method thereof, the full nutrient grain energy stick is mainly prepared by the raw material of following mass percents: grain dust 20~40%, protein powder 10~30%, Pachyrhizua angulatus 5~10%, carrot meal 3.0~10%, pollen powder of sweet osmanthus 1.0~4.0%, Semen sesami nigrum 1.0~3.0%, nut or dry fruit 2.0~10%, adhesive 25~35%.The full nutrient grain energy stick preparation method includes the following steps: raw material weighing, raw material mixing, heating tanning, molding cooling.Full nutrient grain energy stick of the invention is in good taste, and sugariness is moderate, and nutritive value is high, portable, convenient, is a kind of cereal bar-like food that can quickly supplement energy needed for body.
Description
Technical field
The present invention relates to nutraceutical and preparation method thereof, more specifically to a kind of full nutrient grain energy stick.This
Invention further relates to the preparation method of the full nutrient grain energy stick.
Background technique
At abroad, energy stick be it is a kind of eat very universal breakfast food, at home also be used as a kind of snack food
With meal replacing food and be increasingly prevailing, the forging that is suitable for that study and work is busy, pressure is big, weight losing meal-replacing, tourism go on business and take exercises
The people of refining has the advantage for being convenient for carrying and supplementing rapidly energy.Existing cereal bars are all with edible adhesive by cereal
Particle is bonded into one, to form cereal bars.Since the adhesive used is commonly syrup, so that carbon water in entire cereal bars
The ingredient of compound accounts for 80% or more, some are added to the cereal bars of nut granule, and nutritional ingredient is also with carbohydrate
Based on, it is seen then that since its carbohydrate content is relatively high, so the energy generated is larger, be not suitable for obesity personage and old age
People is edible, and with single nutrient component additionally, due to its, nutrition is very unbalanced, for meal replacing food, there is apparent defect.
Summary of the invention
The first purpose of this invention is to provide a kind of full nutrient grain energy stick, the full nutrient grain energy stick mouthfeel
Well, sugariness is moderate, nutritive value is high.
Second object of the present invention is to provide a kind of preparation method of full nutrient grain energy stick, and this method is more advantageous
In retaining the nutritional ingredient in raw material, the full nutrient grain energy stick nutrition content of preparation is higher.
First purpose of the invention is achieved through the following technical solutions: a kind of full nutrient grain energy stick, mainly under
The raw material for stating mass percent is prepared: grain dust 20~40%, protein powder 10~30%, Pachyrhizua angulatus 5~10%, carrot
Powder 3.0~10%, pollen powder of sweet osmanthus 1.0~4.0%, Semen sesami nigrum 1.0~3.0%, nut or dry fruit 2.0~10%, adhesive 25~
35%.
Using complete all raw materials of nutrient grain energy stick as calculating benchmark, described adhesive by following mass percent raw material
Composition: glucose syrup 5~20%, malt syrup 5~20%, grease 5~8%, salt 0.10~1.0%.
Further, the grain dust is in oatmeal, highland barley flour, quinoa powder, black rice flour, peameal and sorghum flour
One or more of combinations.
The protein powder is selected from the group of one or more of lactoprotein, milk powder, soybean protein isolate and peanut protein
It closes.
The nut granule is the group of one or more of peanut, fibert, almond, polly seed nucleole, American pistachios and pinenut
It closes.
The combination that the dry fruit one or more of is that raisins, Cranberry are dry and grape is dry.
The syrup is the combination of one or more of malt syrup, glucose syrup, corn syrup and D-sorbite.
The grease is the combination of one or more of soybean lecithin, butter, shortening and vegetable oil.
Further, the grain dust is oatmeal, highland barley flour, quinoa powder, black rice flour, peameal and sorghum flour with quality
Than the combination of 0.5~1:0.3~0.6:0.3~0.6:0.5~1:0.3~0.6:0.2~0.4.
Further, the nut or dry fruit are polly seed nucleole and raisins with the combination of 1~2:1 of mass ratio.
Further, the full nutrient grain energy stick is mainly made of the raw material of following quality proportioning: grain dust 22~
35%, protein powder 15~25%, Pachyrhizua angulatus 4.0~7.0%, carrot 3.0~7.0%, pollen powder of sweet osmanthus 2~3.5%, Semen sesami nigrum
1.0~2.0%, nut or dry fruit 3.0~8.0%, glucose syrup 8~18%, malt syrup 8~16%, butter 1.5~
2.5%, soybean lecithin 1.5~2.5%, shortening 1.5~3.5%, salt 0.20~0.80%.
Further, the full nutrient grain energy stick is mainly made of the raw material of following quality proportioning: grain dust 25
~32%, protein powder 16~23%, Pachyrhizua angulatus 4.5~6.5%, carrot 4.0~6.0%, pollen powder of sweet osmanthus 2~3%, Semen sesami nigrum
1.5~2.5%, nut or dry fruit 4.0~7.0%, glucose syrup 10~16%, malt syrup 10~14%, butter 1.8~
2.3%, soybean lecithin 1.8~2.3%, shortening 2.0~3.0%, salt 0.30~0.70%.
Further, the full nutrient grain energy stick is mainly made of the raw material of following quality proportioning: grain dust
28%, soybean separation protein white powder 19.5%, Pachyrhizua angulatus 5.5%, carrot meal 5.0%, pollen powder of sweet osmanthus 2.5%, Semen sesami nigrum 2.0%, heavily fortified point
Or dry fruit 5.5%, glucose syrup 13%, malt syrup 12%, butter 2.0%, soybean lecithin 2.0%, shortening 2.5%,
Salt 0.50%.
Further, the grain dust is oatmeal, highland barley flour, quinoa powder, black rice flour, peameal and sorghum flour with quality
It is mixed than 0.625:0.45:0.45:0.6255:0.45:0.375.
Further, the nut or dry fruit are polly seed nucleole and raisins with mass ratio 1.2:1 mixing.
Further, the carrot meal is hydrolyzed using carrot as raw material by enzyme preparation, using spray drying legal system
?.
Further, the carrot obtains uniform carrot after peeling, cutting, blanching, mashing, mill relation by marriage, homogeneous
Slurry, then carries out enzyme preparation hydrolysis again.
Second object of the present invention is achieved through the following technical solutions: the preparation side of above-mentioned full nutrient grain energy stick
Method includes the following steps:
(1) formula ratio is pressed, grain dust, protein powder, Pachyrhizua angulatus, carrot meal, Semen sesami nigrum, nut or dry fruit and salt are put
Enter batch mixer to be uniformly mixed, mixes 10~15min；
(2) material mixed in step (1) is heated to 40~50 DEG C, heat preservation；
(3) formula ratio is pressed, glucose syrup, malt syrup, grease are put into jacketed pan heating and infusion；
(4) material that step (2) are heated is uniformly mixed with the material of step (3) infusion；
(5) material for obtaining step (4) pass through roll squeezer roll-in slabbing, be cooled to room temperature, cut, cool down to get
Full nutrient grain energy stick.
Preferably, in the step (1), grain dust granularity is controlled in 80~100 mesh.
Preferably, in the step (1), in the step (4), the temperature of jacketed pan heating is controlled 100~125
DEG C, the infusion time controls in 15~30min.
Preferably, in the step (5), long 8.0~10cm, the rectangle of wide 2.0~4.0cm are cut the product into.
Compared with prior art, the device have the advantages that are as follows:
1. full nutrient grain energy stick of the invention is a kind of rodlike food of cereal that can quickly supplement energy needed for body
Product reduce energy instead of part glucose rich in dietary fiber due to joined the coarse cereals such as Pachyrhizua angulatus, quinoa, oat, highland barley
Amount absorbs, and effectively inhibits the intake of sugar, is more suitable for diabetes compared to existing high sugared high fever energy stick, nutrition bar on the market
People and fat personage are edible.And the dietary fiber that plant is rich in, the absorption of cholesterol can be inhibited, the compacted of gastrointestinal tract can be promoted
Movement is used, and is conducive to improve intestinal flora, is maintained intracorporal microecological balance, to reduce and prevent enterogastric diseases, high blood
The generation of rouge disease and hypertension.
2. all kinds of nuts, dry fruit and sweet osmanthus of the present invention addition rich in microelement and vitamin, keep its nutrition more equal
Weighing apparatus is more suitable as meal replacing food, is suitable for different crowd, is especially suitable for through the heavy student of common cerebrology industry, is busy with one's work
The big office worker of pressure, tourism go on business and take exercises the personnel of exercise.
3. the preparation method of full nutrient grain energy stick of the invention, products obtained therefrom is in good taste, and sugariness is moderate, nutritive value
Height, portable, convenient, the effect of making energy stick, is more preferable.
Specific embodiment
With reference to embodiment, technical solution of the present invention is described in further detail, but do not constituted pair
Any restrictions of the invention.
Embodiment 1
Full nutrient grain energy stick each component are as follows: oatmeal 8.0g, highland barley flour 5.0g, quinoa powder 5.0g, black rice flour 8.0g,
Peameal 4.0g and sorghum flour 3.0g, soybean separation protein white powder 20.0g, Pachyrhizua angulatus 4.5g, carrot meal 3.5g, pollen powder of sweet osmanthus 2.0g,
Semen sesami nigrum 1.5g, raisins 2.5g, polly seed nucleole 2.5g.Adhesive includes glucose syrup 13.0g, malt syrup 12.0g, butter
2.0g, soybean lecithin 2.0g, shortening 3.0g, salt 0.50g.
The preparation method of full nutrient grain energy stick of the invention, includes the following steps:
(1) it will be ground after the oatmeal of formula ratio, highland barley flour, quinoa powder, black rice flour, peameal and sorghum flour extruding maturation
Powder, granularity are controlled in 80~100 mesh, obtain grain dust.
(2) formula ratio is pressed, by grain dust, soybean separation protein white powder, Pachyrhizua angulatus, carrot meal, pollen powder of sweet osmanthus, Semen sesami nigrum, nut
Or dry fruit and salt are put into batch mixer and are uniformly mixed, and mix 10~15min.
(3) material mixed in step (2) is heated to 60 DEG C, heat preservation.
(4) formula ratio is pressed, glucose syrup, malt syrup, butter, soybean lecithin, shortening are put into jacketed pan heating
To 100~125 DEG C, 15~30min of infusion.
(5) material that step (3) are heated is uniformly mixed with the material of step (4) infusion.
(6) material for obtaining step (5) cools by roll squeezer roll-in to the sheet with a thickness of 0.5~1.0cm
To room temperature.
(7) by roll-in 8.0~10cm of product cut growth after cooling, the rectangle of wide 2.0~4.0cm；Cooling, packaging
As finished product, as full nutrient grain energy stick, every piece of 30 ± 0.5g.
Embodiment 2
Full nutrient grain energy stick each component are as follows: oatmeal 8.0g, highland barley flour 5.5g, quinoa powder 5.5g, black rice flour 6.0g,
Peameal 5.0g and sorghum flour 3.0g, soybean separation protein white powder 19.5g, Pachyrhizua angulatus 4.5g, carrot 4.0g, pollen powder of sweet osmanthus 2.0g are black
Sesame 1.5g, grape do 2.5g, polly seed nucleole 2.5g.Adhesive includes glucose syrup 14.0g, malt syrup 10.0g, butter
2.5g, soybean lecithin 2.5g, shortening 3.0g, salt 0.5g.
Preparation method is same as Example 1.
Embodiment 3
Full nutrient grain energy stick each component are as follows: oatmeal 7.0g, highland barley flour 6.0g, quinoa powder 6.0g, black rice flour 7.0g,
Peameal 5.0g and sorghum flour 2.0g, soybean separation protein white powder 20.0g, Pachyrhizua angulatus 4g, carrot 3.5g, pollen powder of sweet osmanthus 2.5g, black sesame
Numb 2.0g, Cranberry do 2.5g, polly seed nucleole 2.5g.Adhesive includes glucose syrup 14.0g, malt syrup 10.0g, butter
2.5g, soybean lecithin 2.5g, shortening 3.0g, salt 0.5g.
Preparation method is same as Example 1.
Embodiment 4
Full nutrient grain energy stick each component are as follows: oatmeal 7.0g, highland barley flour 6.0g, quinoa powder 6.0g, black rice flour 7.0g,
Peameal 6.0g and sorghum flour 2.0g, soybean separation protein white powder 20.0g, Pachyrhizua angulatus 4.0g, carrot 3.5g, pollen powder of sweet osmanthus 2.5g are black
Sesame 2.0g, raisins 1.5g, Cranberry do 1.5g, polly seed nucleole 1.5g, almond 1.5g.Adhesive includes glucose syrup
12.0g, malt syrup 10.0g, butter 2.5g, soybean lecithin 2.6g, shortening 3.0g, salt 0.4g.
Preparation method is same as Example 1.
Embodiment 5
Full nutrient grain energy stick each component are as follows: oatmeal 6.0g, highland barley flour 5.0g, quinoa powder 5.0g, black rice flour 5.0g,
Peameal 5.0g and sorghum flour 4.0g, soybean separation protein white powder 22.0g, Pachyrhizua angulatus 5g, carrot 2.0g, pollen powder of sweet osmanthus 2.5g, black sesame
Numb 2.0g, raisins 2.5g, polly seed nucleole 3.0g.Adhesive includes glucose syrup 14.0g, malt syrup 12.0g, butter
2.0g, soybean lecithin 2.0g, shortening 3.0g, salt 0.5g.
Preparation method is same as Example 1.
Test example
For the auxiliary hyperglycemic function for examining or check health food of the present invention, by the nutrient grain energy entirely of gained in embodiment 1
The full nutrient grain energy stick of 5kg of 100g/ branch is sent to Nanfang Medical Univ's Experimental Animal Center, supervises method [2003] 42 according to method of defending
Function assessment evaluation and the method for inspection in number " health food examine with assessment technique specification ", examine its to assist weight losing function.Report
It is as follows:
1 materials and methods
1.1 samples: full nutrient grain energy 100g/ branch
1.2 experimental animals: BALB/c mouse, a SPF grades of healthy monthly age male and female are each half-and-half, normal monthly age mouse weight
18-22g, totally 60.
1.3 dosage select: the human body recommended amounts of full nutrient grain energy are daily 200g/60kg weight, i.e. 3.3g/kg body
Weight, expansion is twice as mouse dose group, i.e. 6.6g/kg weight, then sets two dosage groups as 3.3g/kg weight and 1.65g/kg
(respectively 2 times of human body recommended amounts/1 times and 0.5 times).Sample 6.6g, 3.3g and 1.65g are weighed respectively, as low middle high agent
Amount group.Control group takes in equivalent full-valence pellet feed, and dosage is identical as full nutrient grain Energy intaking amount.
1.4 instruments and reagent: GL124i-1SCN assay balance.
1.5 experimental method
By the mouse fasting 5h (free water) of 60 male and female half-and-half, weighs in, is randomly divided into 6 groups by weight levels,
And label such as 1-1,1-2,1-3,2-1,2-1,2-3 etc..1st group, the 2nd group, the 3rd group is respectively the high, medium and low dosage of experimental group
Group, the 4th group, the 5th group, the 6th group be respectively control group high, medium and low dosage group.Continuously tested material is given 30 days, wherein every 10
(free water) weighs in after its fasting 5h.Observe influence of the tested material to mouse weight.
1.6 find out the average weight of every group of 6 mouse, and test data carries out variance analysis with SPSS software.
1 mouse of table takes front and back weight (g) variation and compares
Seen from table 1, tested material is given 30 days, each dosage group the weight of animals and whole family's feed control group compare, and equal nothing
Significant difference (P > 0.05).
1.7 conclusion
With three dosage groups 6.6g/kg, 3.3g/kg, 1.65g/kg (respectively 2 times of human body recommended amounts/1 times and 0.5
Times) body weight dose nursing mouse 30 days, the weight of obesity mice can be effectively reduced.Show that health food of the invention is sought entirely above
Supporting cereal energy has certain auxiliary weight losing function.And the full nutrient grain energy of health food of the invention is during test-meal
Allergy and any adverse reaction are not observed.
Application examples
To investigate the mouthfeel of full nutrient grain energy stick of the invention and the function of balancing blood fat blood glucose, 30 II are chosen
Diabetes mellitus type is arbitrarily divided into two groups, every group of 15 people as volunteer, each 15 people of men and women；Experimental group eats embodiment 3
Energy stick, the starch for the quality such as control group is edible.After above-mentioned all patients use 40 days, stop observation 20 days, before taking
One day, fasting blood-glucose, triglycerides, low-density lipoprotein and the total gallbladder taken latter 40th day, detect all patients for 60 days respectively
Sterol index, and the mouthfeel of patient's energy stick is inquired during taking.
Two groups of patients take blood glucose before and after above-mentioned energy matter, triglycerides, low-density lipoprotein and total cholesterol
Compare respectively as shown in table 2~5.
It can be found that taking blood glucose, triglycerides, low-density lipoprotein and the total cholesterol of the 40th day, 60 days from table
It is decreased obviously when index is before taking, difference has statistical significance (P < 0.05).Compared with before take, detection in the 40th day
Decline by a big margin, and cut out 20 days, there is no a significant changes with index when taking the 40th day, i.e., blood glucose, triglycerides,
Low-density lipoprotein and total cholesterol do not rebound.
Through counting, patient indicates that energy stick of the invention, mouthfeel and crisp brittleness are preferable.
2 two groups of patients of table take the comparison (mmol/L) of front and back blood glucose
| Group | Before taking | 40 days after taking | 60 days after taking |
| Control group | 11.2±1.0 | 11.8±0.8 | 11.9±1.0 |
| Experimental group | 10.2±1.5 | 7.8±1.5* | 8.4±1.6* |
Note: * with this group take it is preceding compared with, P < 0.05
3 two groups of patients of table take the comparison (mmol/L) of front and back triglycerides
| Group | Before taking | 40 days after taking | 60 days after taking |
| Control group | 2.30±0.31 | 2.46±0.29 | 2.50±0.34 |
| Experimental group | 2.65±0.30 | 2.05±0.35* | 2.17±0.54* |
Note: * with this group take it is preceding compared with, P < 0.05
4 two groups of patients of table take the comparison (mmol/L) of front and back low-density lipoprotein
Note: * with this group take it is preceding compared with, P < 0.05
5 two groups of patients of table take the comparison (mmol/L) of front and back low-density lipoprotein
| Group | Before taking | 40 days after taking | 60 days after taking |
| Control group | 2.30±0.22 | 2.20±0.23 | 2.35±0.26 |
| Experimental group | 2.75±0.18 | 2.03±0.18* | 1.98±0.19* |
Note: * with this group take it is preceding compared with, P < 0.05
Conclude that full nutrient grain energy stick of the invention is in good taste from above-mentioned test result, it is deep to be liked by masses,
And have the effect of reducing blood glucose and blood lipid.And the full nutrient grain energy of health food of the invention is not seen during test-meal
Observe allergy and any adverse reaction.
Claims (10)
1. a kind of full nutrient grain energy stick, which is characterized in that be mainly prepared by the raw material of following mass percents: cereal
Powder 20~40%, protein powder 10~30%, Pachyrhizua angulatus 5~10%, carrot meal 3.0~10%, pollen powder of sweet osmanthus 1.0~4.0% are black
Sesame 1.0~3.0%, nut or dry fruit 2.0~10%, adhesive 25~35%.
2. full nutrient grain energy stick according to claim 1, which is characterized in that the material quality percentage are as follows:
Grain dust 22~35%, protein powder 15~25%, Pachyrhizua angulatus 4.0~7.0%, carrot 3.0~7.0%, pollen powder of sweet osmanthus 2.0~
3.5%, Semen sesami nigrum 1.0~2.0%, nut or dry fruit 3.0~8.0%, adhesive 28~33%.
3. full nutrient grain energy stick according to claim 1 or 2, which is characterized in that the grain dust be selected from oatmeal,
The combination of one or more of highland barley flour, quinoa powder, black rice flour, peameal and sorghum flour；
The protein powder is selected from the combination of one or more of lactoprotein, milk powder, soybean protein isolate and peanut protein；
The nut granule is the combination of one or more of peanut, fibert, almond, polly seed nucleole, American pistachios and pinenut；
The combination that the dry fruit one or more of is that raisins, Cranberry are dry and grape is dry；
The grease is the combination of one or more of soybean lecithin, butter, shortening and vegetable oil.
4. full nutrient grain energy stick according to claim 3, which is characterized in that the grain dust is oatmeal, highland barley
Powder, quinoa powder, black rice flour, peameal and sorghum flour with 0.5~1:0.3 of mass ratio~0.6:0.3~0.6:0.5~1:0.3~
0.6:0.2~0.4 is combined.
5. full nutrient grain energy stick according to claim 1 or 2 or 4, which is characterized in that with full nutrient grain energy stick
Quality is calculating benchmark, and described adhesive is made of the raw material of following mass percent: glucose syrup 5~20%, malt syrup 5
~20%, grease 5~8%, salt 0.10~1.0%.
6. full nutrient grain energy stick according to claim 5, which is characterized in that the carrot meal is original with carrot
Material is spray-dried after enzyme preparation hydrolyzes and is made.
7. the preparation method of full nutrient grain energy stick described in claim 1-6, which is characterized in that include the following steps:
(1) formula ratio is pressed, grain dust, protein powder, Pachyrhizua angulatus, carrot meal, Semen sesami nigrum, nut or dry fruit and salt are put into mixed
Material machine is uniformly mixed, and mixes 10~15min；
(2) material mixed in step (1) is heated to 40~50 DEG C, heat preservation；
(3) formula ratio is pressed, glucose syrup, malt syrup, grease are put into jacketed pan heating and infusion；
(4) material that step (2) are heated is uniformly mixed with the material of step (3) infusion；
(5) material for obtaining step (4) passes through roll squeezer roll-in slabbing, is cooled to room temperature, and cuts, cools down to get full battalion
Support cereal energy stick.
8. the preparation method of full nutrient grain energy stick according to claim 7, which is characterized in that in the step (1),
The granularity of grain dust is controlled in 80~100 mesh.
9. the preparation method of full nutrient grain energy stick according to claim 7 or 8, which is characterized in that the step (3)
In, at 100~125 DEG C, the infusion time is controlled in 15~30min for the temperature control of jacketed pan heating.
10. the preparation method of full nutrient grain energy stick according to claim 9, which is characterized in that the step (6)
In, cut the product into long 8.0~10cm, the rectangle of wide 2.0~4.0cm.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110236111A (en) * | 2019-06-28 | 2019-09-17 | 青海省轻工业研究所有限责任公司 | A kind of coarse cereals cereal bars and preparation method thereof |
| CN110916082A (en) * | 2019-12-20 | 2020-03-27 | 洽洽食品股份有限公司 | Green juice quinoa cereal crisp and processing method thereof |
| CN111165534A (en) * | 2020-01-17 | 2020-05-19 | 广东省农业科学院蚕业与农产品加工研究所 | Slow-digestion type whole grain energy bar and preparation method thereof |
| CN111955747A (en) * | 2020-08-24 | 2020-11-20 | 杭州源本农业发展有限公司 | Formula of light calorie meal replacement nutrition bar and manufacturing process thereof |
| CN112715831A (en) * | 2019-12-30 | 2021-04-30 | 汤臣倍健股份有限公司 | High-fiber cereal bar and preparation method thereof |
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| CN110236111A (en) * | 2019-06-28 | 2019-09-17 | 青海省轻工业研究所有限责任公司 | A kind of coarse cereals cereal bars and preparation method thereof |
| CN110916082A (en) * | 2019-12-20 | 2020-03-27 | 洽洽食品股份有限公司 | Green juice quinoa cereal crisp and processing method thereof |
| CN110916082B (en) * | 2019-12-20 | 2022-04-08 | 洽洽食品股份有限公司 | Green juice quinoa cereal crisp and processing method thereof |
| CN112715831A (en) * | 2019-12-30 | 2021-04-30 | 汤臣倍健股份有限公司 | High-fiber cereal bar and preparation method thereof |
| CN111165534A (en) * | 2020-01-17 | 2020-05-19 | 广东省农业科学院蚕业与农产品加工研究所 | Slow-digestion type whole grain energy bar and preparation method thereof |
| CN111165534B (en) * | 2020-01-17 | 2023-03-21 | 广东省农业科学院蚕业与农产品加工研究所 | Slow-digestion type whole grain energy bar and preparation method thereof |
| CN111955747A (en) * | 2020-08-24 | 2020-11-20 | 杭州源本农业发展有限公司 | Formula of light calorie meal replacement nutrition bar and manufacturing process thereof |
| CN112931821A (en) * | 2021-03-16 | 2021-06-11 | 青岛农业大学 | Preparation method of low-sugar potato whole-powder energy bar |
| EP4118979A1 (en) | 2021-07-16 | 2023-01-18 | Scandir AB | A food product comprising a base, a food grade binder and at least one grainy ingredient, a method and a system for manufacturing such a food product |
| CN114343191A (en) * | 2021-12-24 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Plant-based protein bar and preparation method thereof |
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