CN109717279A - A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof - Google Patents
A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof Download PDFInfo
- Publication number
- CN109717279A CN109717279A CN201811615897.3A CN201811615897A CN109717279A CN 109717279 A CN109717279 A CN 109717279A CN 201811615897 A CN201811615897 A CN 201811615897A CN 109717279 A CN109717279 A CN 109717279A
- Authority
- CN
- China
- Prior art keywords
- parts
- protein
- soybean
- weight
- chocolate slurries
- 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
Landscapes
- Confectionery (AREA)
Abstract
The present invention provides a kind of chocolate slurries forming agents, generation meal meal protein rod of crisp generation and preparation method thereof of control weight, are mainly prepared from the following raw materials in parts by weight: being prepared from the following raw materials in parts by weight: 40-70 parts of soybean particle albumen；60-30 parts of chocolate slurries.The soybean particle albumen bonds to form protein rod by chocolate slurries, and chocolate slurries are the forming agent of protein rod.The present invention can effectively solve the soybean protein stick mouthfeel and body-sensing defect of Conventional processing methods production, and protein content reaches 41%-51%, and satiety is strong, and nutrition is balanced, crispy savoury, phenomena such as after eating without abdominal distension, more wind.
Description
Technical field
The invention belongs to loss of weight meal replacing food, specifically a kind of chocolate slurries forming agent, the control weight that mouthfeel is crisp
Generation meal protein rod and preparation method thereof.
Background technique
Modern people's rhythm of life is accelerated, and the time having a meal of cooking is fewer and fewer, and take-away, fast food, generation meal increased popularity make
With the generation meal product of safe nutrition, have become a kind of new life style of office worker.Generation meal nutrition bar therein, because it is convenient
It is edible, easy to carry and be easy to save, liked by more and more young men.It is big that generation meal stick in the market can be divided into three
Class: high-protein nutrient type, kinergety type, other additional function types.High protein generation meal stick has protein content height, energy
Low, the advantages that satiety is strong, can help the intake for controlling food gross energy, help to tie up while guaranteeing sufficient nutrition
It holds or loses weight, be the main product in generation meal stick.
Soybean protein belongs to adequate proteins, has the characteristics that satiety is strong, will not bring additional cholesterol into, is outstanding
Albumen source is widely used in the production of high protein generation meal stick.But since its mouthfeel is general, with other than sweet taste flavour it is simultaneous
Capacitive is poor, generally all with a large amount of syrup, sugar alcohol as forming agent, in addition soybean protein itself also some anti-nutritional factors,
Manufactured soybean protein stick in this way, can feel sick of when edible, and abdominal distension diarrhea is had after edible, and gastrointestinal tract produces gas, passwinds
Deng uncomfortable body-sensing.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of chocolate slurries, the generation meal of weight is controlled
With crisp protein rod and preparation method thereof.
The present invention adopts the following technical scheme: a kind of chocolate slurries as forming agent, by the original of following parts by weight
Material is made, and 38-48 parts of substitute of cocoa fat；Maltitol crystallizes 19-38 parts；5-20 parts of oligoisomaltose；0-10 parts of resistant dextrin；
4 parts of concentrated whey protein powder；9-10 parts of whole milk powder；0.2-0.4 parts of soybean lecithin.
A kind of generation crisp protein rod of meal of control weight, is prepared from the following raw materials in parts by weight: soybean particle albumen
40-70 parts；60-30 parts of chocolate slurries.The soybean particle albumen bonds to form protein rod by chocolate slurries, chalk
Power slurries are the forming agent of protein rod.
The soybean particle albumen is made of the mixture extrusion of following parts by weight: soybean separation protein white powder
85-100 parts；1.5-10 parts of tapioca starch；1-2 parts of calcium carbonate.Soybean protein particle is made in soyabean protein powder in advance, and egg can be improved
The digestibility of white matter, while can significantly reduce human consumption soybean product bring intestines gas phenomenon.
The chocolate slurries are to be prepared from the following raw materials in parts by weight, 38-48 parts of substitute of cocoa fat；Maltitol crystallization
19-38 parts；5-20 parts of oligoisomaltose；0-10 parts of resistant dextrin；4 parts of concentrated whey protein powder；9-10 parts of whole milk powder；Greatly
0.2-0.4 parts of Fabaceous Lecithin.
Further, generation meal is prepared from the following raw materials in parts by weight with crisp protein rod: soybean particle albumen 45-57
Part；55-43 parts of chocolate slurries.
Further, substitute of cocoa fat selects hardening palm-kernel oil.
A kind of generation meal preparation method of meal protein rod of crisp generation of control weight, includes the following steps:
1) chocolate slurries and soybean particle albumen are placed in mixing channel according to quality proportioning, are kept for 55-65 DEG C of temperature, object
Material is delivered to forward three groups of rollers in mixing channel through screw rod when stirring, and roll-in pre-shaped is discharges after dough sheet, then again through conveying
The air pushing clamp plate and the further shaping of roller of baffle with both sides and two groups of intersections.
2) solid is cooled down through cold wind tunnel, at 5-10 DEG C, bar stock is kept 6-8 minutes temperature in tunnel in tunnel, cutting
After obtain protein rod.
The beneficial effects of the present invention are: the present invention retains soybean protein isolate and makees by changing factory formula and technique
For high-quality protein source, low fat, without cholesterol the advantages of；Syrup is substituted using chocolate slurries, solves original this kind of production
Body-sensing defect existing for product.
Detailed description of the invention
Fig. 1 is the process flow chart of the embodiment of the present invention；
Fig. 2 is the process flow chart of reference examples.
Specific embodiment
The invention discloses a kind of chocolate slurries as forming agent, are prepared from the following raw materials in parts by weight, Dai Ke
It can be 38-48 parts of rouge；Maltitol crystallizes 19-38 parts；5-20 parts of oligoisomaltose；0-10 parts of resistant dextrin；Condensed whey egg
4 parts of white powder；9-10 parts of whole milk powder；0.2-0.4 parts of soybean lecithin.The slurries that this component is constituted, which have, is suitble to molding bonded processing
Rheological characteristic and viscosity feature, can be used as forming agent use.Secondly the forming agent of more conventional liquid glucose syrup, the method can be with
It is minimized the sugariness of finished product, product will not be too sweet.Third, most of ingredient have carried out compatibility processing in advance, have made
This production process significantly shortens, and saves the energy, reduces cost of manufacture.
The present invention also provides a kind of generation crisp protein rods of meal of control weight, are prepared from the following raw materials in parts by weight:
40-70 parts of soybean particle albumen；60-30 parts of chocolate slurries.The soybean particle albumen bonds to be formed by chocolate slurries
Protein rod, chocolate slurries are the forming agent of protein rod.The protein content of finished product can achieve 41-51%.
The soybean particle albumen is made of the mixture extrusion of following parts by weight: soybean separation protein white powder
85-100 parts；1.5-10 parts of tapioca starch；1-2 parts of calcium carbonate.It is the 27-44% of soybean separation protein white powder with water quality when modulation,
It can specifically be prepared as follows:
1) soybean separation protein white powder, tapioca starch, calcium carbonate precise, are poured into agitator.Crawl stirring motor, is no different
It rings, starts stirring motor 30 seconds or so, carry out dry material premixing.
2) pure water is weighed, is slowly added into water in agitator from filler under stirring.
3) it stirs 3 minutes or so, opens the powder that feed opening is not stirred for the capping of feed opening and be re-poured into agitator
Inside it is stirred.The powder for stirring evenly no agglomeration is released to screw feeding machine lower hopper from feed opening, booting feeding is supreme
Hopper.
4) selecting aperture according to product requirement is the mold of 1-3mm, and twin-screw extruder host is preheated after installation.If
Determine temperature are as follows: first segment temperature: 40 ± 10 DEG C, second segment temperature: 70 ± 10 DEG C, third section temperature: 110 ± 10 DEG C.
5) after reaching set temperature, start to feed, extrusion is granulated, 20 ± 3rmp of host speed.It is required that the object squeezed out
Expect surfacing, size is substantially uniform, and interior tissue is uniform, loose, and mouthfeel is crisp.Adjustment cutter is cut.
6) dryer temperature, 80 ± 5 DEG C of first segment, 75 ± 5 DEG C of second segment, revolving speed 15 ± 5.It is big after cutting by squeezing
Beans granule protein is sent to dryer conveyer belt with blower, is dried, and the product moisture baked out is maintained at 8%-10%.
It is spare.
The chocolate slurries are to be prepared from the following raw materials in parts by weight, 38-48 parts of substitute of cocoa fat；Maltitol crystallization
19-38 parts；5-20 parts of oligoisomaltose；0-10 parts of resistant dextrin；4 parts of concentrated whey protein powder；9-10 parts of whole milk powder；Greatly
It 0.2-0.4 parts of Fabaceous Lecithin, can specifically be prepared as follows:
1) first substitute of cocoa fat is melted, is pumped into fine grinding cylinder, starting stirring puts into maltitol while turning and crystallizes, is low
The raw materials such as polyisomaltose, concentrated whey protein powder, whole milk powder carry out the tight lattice of blade after all stock dispersions in three times,
For the first time 1 hour after charging, for the second time at 4 hours, for the third time after 6 hours.In normal operation, current control is in 25-
27A, and slurry temperature is observed at any time, keep slurry temperature to be no more than 45-50 degree with recirculated water.
2) general fine grinding 16-22 hours, average fineness reaches 25um or less；Appropriate soybean is added in first 2 hours in discharging
Phosphatide makes slurry keep good mobility.It is spare that the chocolate mass liquid pump refined enters cold wall tank.
Substitute of cocoa fat in chocolate slurries selects hardening palm-kernel oil, first is that the glyceryl ester fatty acid in this quasi-grease
Based on lauric acid, crystallization is fast when molding, and the cooling and shaping time is short, and brittleness is good；Second is that this quasi-grease medium chain fatty acid content is high,
Medium chain fatty acid has positive effect to the reduction of human body weight, the reduction of stomach fat area, the reduction of waistline.
The preparation of crisp generation meal protein rod
1) the chocolate slurry temperature in cold wall tank is maintained at 45-50 degree, and by impeller pump, continuous and quantitative is pumped to mixed slurries
Close slot；Soybean particle albumen is put into loudspeaker charging spout, passes through the oscillating plate continuous feeding of discharge port to mixing channel.
2) by adjusting the revolving speed of impeller pump and the vibration frequency of oscillating plate, it is ensured that slurries and particle discharging speed are with formula
Design matching.
3) water-bath heat preservation is in 55-65 degree using in interlayer cell wall and collet screw rod for mixing channel, and material is in mixing channel through spiral shell
Bar is delivered to forward three groups of rollers when stirring, and roll-in pre-shaped is to discharge after dough sheet, then the baffle and two again through conveyer belt both sides
The air pushing clamp plate and the further shaping of roller that group is intersected.
4) solid is cooled down through cold wind tunnel, in 5-10 degree, bar stock is kept 6-8 minutes temperature in tunnel in tunnel, is entered
Cut section.First longitudinal sectional branch, then it is crosscutting.
5) the product sample detection after sampling ratio wraps pillow is pressed in the semi-finished product after collated, pillow wraps, gold is examined, laboratory,
After detection is qualified, assembly packaging organizes whether the protein rod wrapped in packing to pillow meets the requirements progress whether there is or not bale broken, net content
It examines, is then put in storage.
The present invention, but following implementations can further be expressly understood by the specific embodiment of invention now given below
Example is not limitation of the invention.
Embodiment A: 57 parts of soybean protein particle, 43 parts of chocolate slurries.
Soybean protein particulate material composition: 95 parts of soybean separation protein white powder；3.5 parts of tapioca starch；1.5 parts of calcium carbonate, modulation
Hourly water consumption is the 40% of soybean separation protein white powder.
Chocolate slurries raw material composition: 38 parts of substitute of cocoa fat；Maltitol crystallizes 38 parts；5 parts of oligoisomaltose；Resistance
10 parts of dextrin；4 parts of concentrated whey protein powder；10 parts of whole milk powder；0.3 part of soybean lecithin.
The protein content of final finished is 51%.
Embodiment B: 50 parts of soybean protein particle, 50 parts of chocolate slurries.
Soybean particle protein raw materials composition: 100 parts of soybean separation protein white powder；1.5 parts of tapioca starch；1 part of calcium carbonate, when modulation
Water consumption is the 27% of soybean separation protein white powder.
Chocolate slurries raw material composition: 39 parts of substitute of cocoa fat；Maltitol crystallizes 19 parts；20 parts of oligoisomaltose；It is anti-
9 parts of dextrin of property；4 parts of concentrated whey protein powder；10 parts of whole milk powder；0.4 part of soybean lecithin.
The protein content of final finished is 48%.
Embodiment C: 45 parts of soybean protein particle, 55 parts of chocolate slurries.
Soybean particle protein raw materials composition: 100 parts of soybean separation protein white powder；2 parts of tapioca starch；2 parts of calcium carbonate, when modulation, is used
Water is the 40% of soybean separation protein white powder.
Chocolate slurries raw material composition: 41 parts of substitute of cocoa fat；Maltitol crystallizes 18.5 parts；Oligoisomaltose 18.5
Part；9 parts of resistant dextrin；4 parts of concentrated whey protein powder；9 parts of whole milk powder；0.2 part of soybean lecithin.
The protein content of final finished is 43%.
Embodiment D: 50 parts of soybean protein particle, 50 parts of chocolate slurries.
Soybean particle protein raw materials composition: 85 parts of soybean separation protein white powder；10 parts of tapioca starch；1 part of calcium carbonate, when modulation, is used
Water is the 44% of soybean separation protein white powder.
Chocolate slurries raw material composition: 48 parts of substitute of cocoa fat；Maltitol crystallizes 38 parts；5 parts of oligoisomaltose；Resistance
0 part of dextrin；4 parts of concentrated whey protein powder；10 parts of whole milk powder；0.3 part of soybean lecithin.
The protein content of final finished is 41%
Embodiment E: 40 parts of soybean protein particle, 60 parts of chocolate slurries.
Soybean particle protein raw materials composition: 100 parts of soybean separation protein white powder；1.5 parts of tapioca starch；1 part of calcium carbonate, when modulation
Water consumption is the 27% of soybean separation protein white powder.
Chocolate slurries raw material composition: 38 parts of substitute of cocoa fat；Maltitol crystallizes 34 parts；5 parts of oligoisomaltose；Resistance
10 parts of dextrin；4 parts of concentrated whey protein powder；9 parts of whole milk powder；0.2 part of soybean lecithin.
The protein content of final finished is 48%.
Embodiment F: 70 parts of soybean protein particle, 30 parts of chocolate slurries.
Soybean particle protein raw materials composition: 85 parts of soybean separation protein white powder；10 parts of tapioca starch；2 parts of calcium carbonate, when modulation, is used
Water is the 44% of soybean separation protein white powder.
Chocolate slurries raw material composition: 48 parts of substitute of cocoa fat；Maltitol crystallizes 19 parts；20 parts of oligoisomaltose；It is anti-
10 parts of dextrin of property；4 parts of concentrated whey protein powder；10 parts of whole milk powder；0.4 part of soybean lecithin.
The protein content of final finished is 41%.
Reference examples: the commercially available soybean separation protein white powder generation meal stick of simulation
Bar stock raw material: 29 parts of soybean separation protein white powder, 5 parts of concentrated whey protein powder, 1.2 parts of cocoa power, calcium carbonate 0.3
Part, 9 parts of resistant dextrin, 4.5 parts of glycerol, 4 parts of grease, 32.5 parts of maltitol liquor.
Chocolate coating raw material: 5.5 parts of substitute of cocoa fat, 5.5 parts of maltitol, resistant dextrin 1.5, concentrated whey protein powder
0.5 part, 1.5 parts of cocoa power, 0.03 part of soybean lecithin.
The protein content of final finished is 41%.
Testing program: convening BMI >=24, there is the adult men and women of loss of weight wish each 25, is divided into 5 groups, every group of men and women each 5
People.Each group personnel use respectively embodiment, reference examples generation meal stick, 48 grams every part, daily two parts, respectively as middle dinner staple food generation
Meal, every meal can also take in each three liang of meat dish vegetable dish；
Conclusion (of pressure testing): using albumen generation meal stick of the invention, there is good auxiliary weight loss effect effect, and significantly improve
Gastrointestinal discomfort phenomenon in general proteins stick use processes.
Experimental record is as follows:
Claims (5)
1. a kind of chocolate slurries as forming agent, which is characterized in that be prepared from the following raw materials in parts by weight, substitute of cocoa fat
38-48 parts；Maltitol crystallizes 19-38 parts；5-20 parts of oligoisomaltose；0-10 parts of resistant dextrin；Concentrated whey protein powder 4
Part；9-10 parts of whole milk powder；0.2-0.4 parts of soybean lecithin.
The crisp protein rod 2. a kind of generation of control weight eats, which is characterized in that be prepared from the following raw materials in parts by weight: soybean
40-70 parts and 60-30 parts of chocolate slurries described in claim 1 of granule protein.The soybean particle albumen passes through chocolate
Slurries bond to form protein rod, and chocolate slurries are the forming agent of protein rod.
The soybean particle albumen is made of the mixture extrusion of following parts by weight: soybean separation protein white powder 85-100
Part；1.5-10 parts of tapioca starch；1-2 parts of calcium carbonate.
The crisp protein rod 3. generation according to claim 2 eats, which is characterized in that by the raw material system of following parts by weight
At: 45-57 parts of soybean particle albumen；55-43 parts of chocolate slurries.
The crisp protein rod 4. generation according to claim 2 eats, which is characterized in that substitute of cocoa fat selects hardening palm kernel
Oil.
5. a kind of preparation method of the generation meal meal protein rod of crisp generation of control weight, which comprises the steps of:
1) chocolate slurries and soybean particle albumen are placed in mixing channel according to quality proportioning, are kept for 55-65 DEG C of temperature, material exists
It is delivered to three groups of rollers in mixing channel forward when stirring through screw rod, roll-in pre-shaped is discharges after dough sheet, then again through conveyer belt two
The air pushing clamp plate and the further shaping of roller of the baffle on side and two groups of intersections.
2) solid being cooled down through cold wind tunnel, at 5-10 DEG C, bar stock is kept 6-8 minutes temperature in tunnel in tunnel, after cutting
To protein rod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811615897.3A CN109717279A (en) | 2018-12-27 | 2018-12-27 | A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811615897.3A CN109717279A (en) | 2018-12-27 | 2018-12-27 | A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109717279A true CN109717279A (en) | 2019-05-07 |
Family
ID=66296569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811615897.3A Pending CN109717279A (en) | 2018-12-27 | 2018-12-27 | A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109717279A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053245A (en) * | 2019-12-26 | 2020-04-24 | 宁波御坊堂生物科技有限公司 | Protein stick for weight management 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 |
| CN112617181A (en) * | 2020-12-21 | 2021-04-09 | 杭州衡美食品科技有限公司 | Anti-fatigue high-protein soft-core protein rod and manufacturing method thereof |
| CN113729099A (en) * | 2021-09-03 | 2021-12-03 | 青岛妙品巧克力股份有限公司 | Spirulina chocolate formula and processing technology thereof |
| CN114052111A (en) * | 2021-12-03 | 2022-02-18 | 西乐健康科技股份有限公司 | Beta-carotene cocktail flavor protein bar and preparation method thereof |
| CN114304649A (en) * | 2022-01-05 | 2022-04-12 | 珠海大爱科技有限公司 | Low-carbon water protein rod and preparation method thereof |
| CN114391596A (en) * | 2021-12-30 | 2022-04-26 | 北京康比特体育科技股份有限公司 | High-protein high-fiber low-carbon water chocolate bar and preparation method thereof |
| CN114521607A (en) * | 2022-03-07 | 2022-05-24 | 河北绿蕾农林科技有限公司 | Walnut protein stick and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455370A (en) * | 2008-12-25 | 2009-06-17 | 北京康比特体育科技股份有限公司 | Energy rod |
| CN103347401A (en) * | 2010-09-15 | 2013-10-09 | 福瑞托-雷北美有限公司 | Protein ingredient selection and manipulation for the manufacture of snack foods |
| CN103652217A (en) * | 2013-11-18 | 2014-03-26 | 北京康比特体育科技股份有限公司 | Low-fat, low-sugar and high-protein chocolate product and preparation method thereof |
| CN104522644A (en) * | 2014-12-15 | 2015-04-22 | 北京康比特体育科技股份有限公司 | Preservation-resisting energy bar and making method thereof |
| CN108041116A (en) * | 2017-12-06 | 2018-05-18 | 美安康质量检测技术（上海）有限公司 | A kind of low GI cereal bars and preparation method thereof |
| CN108477609A (en) * | 2018-03-12 | 2018-09-04 | 天益食品（徐州）有限公司 | A kind of burdock weight losing meal-replacing stick and preparation method thereof |
-
2018
- 2018-12-27 CN CN201811615897.3A patent/CN109717279A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455370A (en) * | 2008-12-25 | 2009-06-17 | 北京康比特体育科技股份有限公司 | Energy rod |
| CN103347401A (en) * | 2010-09-15 | 2013-10-09 | 福瑞托-雷北美有限公司 | Protein ingredient selection and manipulation for the manufacture of snack foods |
| CN103652217A (en) * | 2013-11-18 | 2014-03-26 | 北京康比特体育科技股份有限公司 | Low-fat, low-sugar and high-protein chocolate product and preparation method thereof |
| CN104522644A (en) * | 2014-12-15 | 2015-04-22 | 北京康比特体育科技股份有限公司 | Preservation-resisting energy bar and making method thereof |
| CN108041116A (en) * | 2017-12-06 | 2018-05-18 | 美安康质量检测技术（上海）有限公司 | A kind of low GI cereal bars and preparation method thereof |
| CN108477609A (en) * | 2018-03-12 | 2018-09-04 | 天益食品（徐州）有限公司 | A kind of burdock weight losing meal-replacing stick and preparation method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053245A (en) * | 2019-12-26 | 2020-04-24 | 宁波御坊堂生物科技有限公司 | Protein stick for weight management 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 |
| CN112617181A (en) * | 2020-12-21 | 2021-04-09 | 杭州衡美食品科技有限公司 | Anti-fatigue high-protein soft-core protein rod and manufacturing method thereof |
| CN112617181B (en) * | 2020-12-21 | 2022-07-26 | 杭州衡美食品科技有限公司 | Anti-fatigue high-protein soft-core protein rod and manufacturing method thereof |
| CN113729099A (en) * | 2021-09-03 | 2021-12-03 | 青岛妙品巧克力股份有限公司 | Spirulina chocolate formula and processing technology thereof |
| CN114052111A (en) * | 2021-12-03 | 2022-02-18 | 西乐健康科技股份有限公司 | Beta-carotene cocktail flavor protein bar and preparation method thereof |
| CN114052111B (en) * | 2021-12-03 | 2023-12-29 | 西乐健康科技股份有限公司 | Beta-carotene cocktail flavored protein stick and preparation method thereof |
| CN114391596A (en) * | 2021-12-30 | 2022-04-26 | 北京康比特体育科技股份有限公司 | High-protein high-fiber low-carbon water chocolate bar and preparation method thereof |
| CN114304649A (en) * | 2022-01-05 | 2022-04-12 | 珠海大爱科技有限公司 | Low-carbon water protein rod and preparation method thereof |
| CN114521607A (en) * | 2022-03-07 | 2022-05-24 | 河北绿蕾农林科技有限公司 | Walnut protein stick and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717279A (en) | A kind of chocolate slurries forming agent, generation meal crisp protein rod and preparation method thereof | |
| KR101775850B1 (en) | Sweet pumpkin cranberry healthy bread manufacturing method | |
| CN1812719B (en) | Baked cake | |
| CN110771659A (en) | Method for making coarse grain crisp toast | |
| CN106562215A (en) | Spicy-flavored wire-drawing protein and producing method thereof | |
| CN106360355A (en) | Puffing substance with pulp coating layer and preparation method of puffing substance | |
| CN104543722A (en) | Whole grain highland barley gluten and preparation method thereof | |
| CN100379358C (en) | Food product with high viscosity | |
| CN112715740A (en) | Crispy cone frozen beverage and preparation method thereof | |
| CN106614892A (en) | High wheat bran dietary fiber cake flour | |
| CN111493112A (en) | Slow-digestion biscuit containing okra seed procyanidine and preparation method thereof | |
| CN106720116A (en) | A kind of protein-contg health-care nutritive cookies and preparation method thereof | |
| CN109105747B (en) | Low-fat highland barley extruded and puffed rice roll and processing method thereof | |
| RU2569019C1 (en) | Cooked gluten-free gingerbread production method | |
| CN104705371A (en) | Processing method of sweet potato dessert | |
| KR101818957B1 (en) | Method for Manufacturing Buckwheat Makguksu | |
| CN102178172A (en) | Production process of sugar-free non-fried instant noodles | |
| CN110024830A (en) | A kind of coarse cereal cake and preparation method thereof | |
| CN109699800A (en) | A kind of multidimensional walnut nougat and its processing method | |
| RU2335130C1 (en) | Method of production of beaten pastry of therapeutic effect | |
| CN113841725A (en) | Preparation method of micro-gluten coarse cereal waffles | |
| RU2650903C1 (en) | Composition for production of flour confectionery products | |
| CN1223807A (en) | Method for making serial corn ice confectionery with natural corn shape and products thereby | |
| RU2803801C1 (en) | Ingredients for making flour confectionery products from whole-grain sorghum flour for dietary nutrition | |
| RU2306707C1 (en) | Method for producing of pastry |
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 |