CN110583839A - Method for making wheat germ cereal bar - Google Patents
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- CN110583839A CN110583839A CN201910871559.4A CN201910871559A CN110583839A CN 110583839 A CN110583839 A CN 110583839A CN 201910871559 A CN201910871559 A CN 201910871559A CN 110583839 A CN110583839 A CN 110583839A
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Classifications
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- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of wheat germ cereal bars, belonging to the technical field of food processing. The method comprises the following steps: 1) preparing raw materials, wherein the dosage of the raw materials is 1 g/part by mass: 40-60 parts of wheat germ, 40-60 parts of oat, 5-15 parts of butter, 25-35 parts of malt syrup, 5-7 parts of white granulated sugar and 0.2 part of salt. 2) Respectively pretreating wheat germ and oat, and mixing and stirring uniformly; 3) heating maltose syrup in water; 4) adding butter and salt into the syrup obtained in the step 3), dissolving and mixing uniformly; 5) pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2), and uniformly stirring; 6) putting the mixture obtained in the step 5) into a baking tray, extruding and compacting, and baking for 15min at 150 ℃; 7) cutting the sample obtained in the step 6) while the sample is hot. The wheat germ cereal bar adopts wheat germ as a cereal bar raw material, so that the protein content and the amino acid score of the cereal bar are improved, the flavor variety is increased, and the cereal bar is crisp in taste, rich in nutrition and convenient to carry.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of wheat germ cereal bars.
Background
The cereal bar is a bar-shaped food which is prepared by bonding cereals such as oat, puffed rice and the like serving as main raw materials through an adhesive. As a high satiety food, the cereal bar is often used as an energy bar for fat and muscle reduction and weight reduction of body building people for meal replacement in the past. In recent years, due to the characteristics of convenience, portability, deliciousness and the like, the cereal bars are endowed with a new orientation of leisure food, and energy is supplemented for consumers after the consumers are in leisure.
Although the cereal bar has complete types of nutrients and contains carbohydrates, proteins, fat, vitamins, minerals, fibers and the like, the cereal bar sold in China at present is mostly unbalanced in nutrition and generally has the defects of low protein content and high fat content. Moreover, most grains lack lysine, and protein fortifiers are usually added to the cereal bars to balance nutrients, increasing their production costs. In addition, the cereal bars on the market have the problem of single type and taste.
Wheat germ is the major by-product of wheat milling and is removed from the endosperm during grinding along with bran. The wheat germ is rich in nutrition, high in protein content, rich in polyunsaturated fatty acid, and rich in VE、VBAnd the like, also has various physiological active substances, such as glutathione, octacosanol, raffinose and the like, and has unique wheat fragrance. Wheat germ is rich in essential amino acids for human body, contains relatively high levels of lysine, methionine, threonine, and glutamic acid, arginine, alanine, leucine, glycine, etc., and has a good amino acid balance, compared to the protein composition of other grains. The annual yield of the wheat germ in the world is about 2500 million tons, but most of the wheat germ is used in animal feed formulas, and precious wheat germ resources are not fully, reasonably and effectively utilized.
In summary, the main differences between this product and such other products are: the product utilizes the wheat germ part to replace the common cereal raw material oat in the cereal bar in the processing process of the cereal bar, improves the protein content and the nutritive value of the cereal bar on the premise of not improving the cost of the cereal bar, gives unique wheat germ fragrance to the cereal bar, enriches the types of the cereal bar simultaneously, and meets the requirements of different consumers.
Disclosure of Invention
The invention aims to provide a preparation method of a wheat germ cereal bar, which is characterized by comprising the following steps:
1) preparing raw materials in parts by mass of 1 g/part, wherein the dosage of each raw material is as follows: 40-60 parts of wheat germ, 40-60 parts of oat, 5-15 parts of butter, 25-35 parts of malt syrup, 5-7 parts of white granulated sugar and 0.2 part of salt.
2) Pretreating and uniformly stirring wheat germs and oats according to the mixture ratio of the step 1);
3) heating the maltose syrup in the proportion of the step 1) in a water-proof manner;
4) adding butter and salt into the syrup obtained in the step 3), dissolving and mixing uniformly;
5) quickly pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2), and uniformly stirring;
6) placing the mixture obtained in the step 5) in a baking tray, extruding and compacting to obtain a compact product with the thickness of about 2cm, and baking at 150 ℃ for 15 min;
7) cutting the sample obtained in the step 6) while the sample is hot.
8) And cooling the wheat germ cereal bar obtained after cutting while the wheat germ cereal bar is hot in a room temperature environment, packaging and sealing the wheat germ cereal bar by using a packaging bag, and then selling the wheat germ cereal bar as a commodity or storing the wheat germ cereal bar at the room temperature.
The wheat germ and oat are both selected from raw grain particles.
The wheat germ pretreatment condition is microwave 700W treatment for 2min, and the oat pretreatment condition is baking at 180 ℃ for 10 min.
The dicing in step 8) cut the sample into cereal bars of 4cm length and 2cm width.
The addition amount of the wheat germ is preferably 50g, the addition amount of the syrup is preferably 30g, and the addition amount of the butter is preferably 10 g.
The wheat germ cereal bar has the beneficial effects that the common cereal raw material oat in the cereal bar is replaced by the wheat germ part, the protein content and the nutritional value of the cereal bar are improved on the premise of not increasing the cost of the cereal bar, the cereal bar is endowed with unique wheat germ fragrance, the variety of the cereal bar is enriched, and the requirements of different consumers are met.
Drawings
FIG. 1 is a photograph of a cereal bar having a length of about 4cm, a width of about 2cm and a thickness of about 2cm, taken from a sample taken from a subject of the present invention.
Detailed Description
The invention provides a preparation method of wheat germ cereal bars, which comprises the following steps:
1) 40-60 parts of wheat germ, 40-60 parts of oat, 5-15 parts of butter, 25-35 parts of malt syrup, 5-7 parts of white granulated sugar and 0.2 part of salt.
2) Pretreating and uniformly stirring wheat germs and oats according to the mixture ratio of the step 1);
3) heating the maltose syrup in the proportion of the step 1) in a water-proof manner;
4) adding butter and salt into the syrup obtained in the step 3), dissolving and mixing uniformly;
5) quickly pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2), and uniformly stirring;
6) placing the mixture obtained in the step 5) in a baking tray, extruding and compacting to obtain a compact product with the thickness of about 2cm, and baking at 150 ℃ for 15 min;
7) cutting the sample obtained in the step 6) while the sample is hot.
8) And cooling the wheat germ cereal bar obtained after cutting while the wheat germ cereal bar is hot in a room temperature environment, packaging and sealing the wheat germ cereal bar by using a packaging bag, and then selling the wheat germ cereal bar as a commodity or storing the wheat germ cereal bar at the room temperature.
The invention will be further elucidated with reference to fig. 1 and a specific embodiment.
Examples 1 to 5:
1) the raw materials were prepared in a mass ratio of 1 g/part, and the amounts of the raw materials are shown in Table 1.
2) Pretreating wheat germs and oats according to the proportion in the step 1), wherein the pretreatment condition of the wheat germs is microwave 700W treatment for 2min, the pretreatment condition of the oats is baking at 180 ℃ for 10min, and the treated cereal raw materials are uniformly stirred;
3) heating the maltose syrup in the step 1) in a water-proof manner;
4) adding butter and salt into the syrup obtained in the step 3), dissolving and mixing uniformly;
5) quickly pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2) while the liquid is hot, and uniformly stirring;
6) placing the mixture obtained in the step 5) in a baking tray, extruding and compacting to obtain a compact product with the thickness of about 2cm, and baking at 150 ℃ for 15 min;
7) cutting the sample obtained in the step 6) into grain rods with the length of 4cm and the width of 2cm while the sample is hot, cooling the grain rods at room temperature, packaging the grain rods by using packaging bags, and sealing the packaging bags.
Comparative example 1:
1) preparing raw materials in parts by mass of 1 g/part, wherein the dosage of each raw material is as follows: 100 parts of oat, 5-15 parts of butter, 25-35 parts of maltose syrup, 5-7 parts of white granulated sugar and 0.2 part of salt.
2) Pretreating wheat germs and oats according to the proportion in the step 1), wherein the pretreatment condition of the wheat germs is microwave 700W treatment for 2min, the pretreatment condition of the oats is baking at 180 ℃ for 10min, and the treated cereal raw materials are uniformly stirred;
3) heating the maltose syrup in the step 1) in a water-proof manner;
4) adding butter and salt into the syrup obtained in the step 3), dissolving and mixing uniformly;
5) quickly pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2) while the liquid is hot, and uniformly stirring;
6) placing the mixture obtained in the step 5) in a baking tray, extruding and compacting to obtain a compact product with the thickness of about 2cm, and baking at 150 ℃ for 15 min;
7) cutting the sample obtained in the step 6) into grain rods with the length of 4cm and the width of 2cm while the sample is hot, cooling the grain rods at room temperature, packaging the grain rods by using packaging bags, and sealing the packaging bags.
TABLE 1 raw material dosage parameters of each example
The cereal bars obtained in comparative examples and examples 1-4 were compared for sensory evaluation and the results are shown in Table 2.
TABLE 2 sensory scores of cereal bars obtained in examples 1-5 and comparative examples
As a result, the flavor, the mouthfeel and the whole sensory evaluation of the cereal bar can be improved by adding the wheat germ, the sensory score of the cereal bar is the highest in the example 1, the cereal bar obtained in the example 1 and the comparative example is subjected to physical and chemical index and amino acid composition and content measurement, and the specific result is shown in Table 3.
TABLE 3 nutritional analysis of wheat germ cereal bars
The cereal bars obtained in the examples had higher protein content and higher amino acid score than the control without wheat germ.
Claims (6)
1. A preparation method of a wheat germ cereal bar is characterized by comprising the following steps:
1) preparing raw materials in parts by mass of 1 g/part, wherein the dosage of each raw material is as follows: 40-60 parts of wheat germ, 40-60 parts of oat, 5-15 parts of butter, 25-35 parts of maltose syrup, 5-7 parts of white granulated sugar and 0.2 part of salt;
2) respectively pretreating wheat germs and oats according to the proportion of the step 1), and mixing and uniformly stirring to obtain a grain mixture;
3) heating the maltose syrup in the proportion of the step 1) in a water-proof manner;
4) adding butter and salt into the syrup obtained in the step 3), dissolving and mixing uniformly;
5) quickly pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2), and uniformly stirring;
6) placing the mixture obtained in the step 5) in a baking tray, extruding and compacting to obtain a compact product with the thickness of about 2cm, and baking at 150 ℃ for 15 min;
7) cutting the sample obtained in the step 6) while the sample is hot;
8) and cooling the wheat germ cereal bar obtained after cutting while the wheat germ cereal bar is hot in a room temperature environment, packaging and sealing the wheat germ cereal bar by using a packaging bag, and then selling the wheat germ cereal bar as a commodity or storing the wheat germ cereal bar at the room temperature.
2. The method of claim 1, wherein the wheat germ and the oats are both raw cereal grain.
3. The method of claim 1, wherein the wheat germ is pretreated with microwave 700W for 2min, and the oat is roasted at 180 deg.C for 10 min.
4. The method of claim 1, wherein the slicing in step 8) cuts the sample into cereal bars having a length of 4cm and a width of 2 cm.
5. The method as claimed in claim 1, wherein the amount of wheat germ added in step 1 is 50g, the amount of syrup added is 30g, and the amount of butter added is 10 g.
6. A method for preparing a wheat germ cereal bar,
1) preparing raw materials in parts by mass of 1 g/part, wherein the dosage of each raw material is as follows: 50g of wheat germ, 50g of oat, 10g of butter, 30g of maltose syrup, 6g of white granulated sugar and 0.2g of salt;
2) respectively pretreating wheat germ and oat under the conditions of microwave 700W for 2min and oat pretreatment at 180 ℃ for 10min, mixing the treated cereal raw materials, and uniformly stirring to obtain a cereal mixture;
3) heating maltose syrup in water;
4) adding butter and salt into the syrup obtained in the step 3) for dissolving and uniformly mixing;
5) quickly pouring the liquid obtained in the step 4) into the grain mixture obtained in the step 2) while the liquid is hot, and uniformly stirring;
6) placing the mixture obtained in the step 5) in a baking tray, extruding and compacting, wherein the thickness is 2cm, and baking for 15min at 150 ℃;
7) cutting the sample obtained in the step 6) into grain rods with the length of 4cm and the width of 2cm while the sample is hot, cooling the grain rods at room temperature, packaging the grain rods by using packaging bags, and sealing the packaging bags; and then the product is sold as a commodity or stored at normal temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910871559.4A CN110583839A (en) | 2019-09-16 | 2019-09-16 | Method for making wheat germ cereal bar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910871559.4A CN110583839A (en) | 2019-09-16 | 2019-09-16 | Method for making wheat germ cereal bar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568636A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Cereal composition with good crispness and preparation method thereof |
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| CN105901617A (en) * | 2016-04-13 | 2016-08-31 | 中山森谱生物科技有限公司 | Low-sugar energy bar |
| CN108812814A (en) * | 2018-06-12 | 2018-11-16 | 洽洽食品股份有限公司 | A kind of energy stick and preparation method thereof, energy stick adhesive |
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2019
- 2019-09-16 CN CN201910871559.4A patent/CN110583839A/en active Pending
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|---|---|---|---|---|
| CN103371318A (en) * | 2012-04-12 | 2013-10-30 | 叶夏羽 | Dietary nutrition replenishing food |
| CN105901617A (en) * | 2016-04-13 | 2016-08-31 | 中山森谱生物科技有限公司 | Low-sugar energy bar |
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| 张春美等: "小麦胚芽能量棒的配方研究", 《粮食与食品工业》 * |
| 张薇等: "响应面法优化小麦胚芽能量棒配方研究", 《陕西农业科学》 * |
| 沈豪等: "能量棒的研究进展", 《现代食品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568636A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Cereal composition with good crispness and preparation method thereof |
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