CN111543643A - 一种蛋白棒配方及其制备方法 - Google Patents
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Abstract
本发明提供了一种蛋白棒配方，其特征在于：包含以下各成分的重量份的组成：大豆分离蛋白50份‑70份、花生仁20份‑30份、浓缩乳清蛋白15份‑25份、魔芋粉10份‑13份、坚果5份‑8份、膳食纤维3份‑5份、食用植物油2份‑4份、牛奶蛋白浓缩物1份‑2份、白术粉1份‑2份、益生菌0.5份‑0.8份、食盐0.5份‑0.7份和甜味剂0.1份‑0.3份。本发明对蛋白棒成分中的蔗糖和白糖用以甜味剂进行代替，在保持蛋白棒口感的前提下，适宜一些肥胖人群、中老年人和血糖病的人群的食用，大大提高了蛋白棒的食用群体，并在成分内添加有白术粉和益生菌等具有养胃和助消化的组成部分，有助于一些肠道不好的人群进行吸收消耗，提高蛋白棒的健康性。
Description
技术领域
本发明涉及食品配方技术领域，具体为一种蛋白棒配方及其制备方法。
背景技术
蛋白棒是一种补充蛋白质的小食物，包装像条饼干似的，蛋白质的含量大概在20克左右，可以及时补充蛋白质，蛋白棒对于运动人群，健身人群，户外活动人群都有一定的帮助。
现有的蛋白棒成分以及加工方式存在以下的问题：(1)蛋白棒的成分内含有高糖分原料，不适宜中老年人以及患有糖尿病的群体食用，并且蛋白棒的内部组成成分众多，对于一些肠胃不好的人群不利于进行消耗和吸收；(2)蛋白棒的加工步骤较为简单，影响成品后的蛋白棒的口感。
发明内容
针对上述缺陷，本发明的目的是提供种用于蛋白棒配方及其制备方法，通过在组成成分内添加有助于消耗的成分和养胃的成分，可以提高蛋白棒食用的健康性，并且对蛋白棒的加工方式进行了优化，能够提高蛋白棒的口感。
本发明是通过以下技术方案实现的：
一种蛋白棒配方，包含以下各成分的重量份的组成：大豆分离蛋白50份-70 份、花生仁20份-30份、浓缩乳清蛋白15份-25份、魔芋粉10份-13份、坚果 5份-8份、膳食纤维3份-5份、食用植物油2份-4份、牛奶蛋白浓缩物1份-2 份、白术粉1份-2份、益生菌0.5份-0.8份、食盐0.5份-0.7份和甜味剂0.1 份-0.3份。
作为上述技术方案的改进，包含以下各成分的具体重量份的组成：大豆分离蛋白60份、花生仁25份、浓缩乳清蛋白20份、魔芋粉12份、坚果7份、膳食纤维4份、食用植物油3份、牛奶蛋白浓缩物2份、白术粉1份、益生菌 0.6份、食盐0.6份和甜味剂0.2份。
作为上述技术方案的改进，所述坚果采用杏仁、腰果、榛子、核桃果仁和核桃仁的一种或多种组合。
作为上述技术方案的改进，所述益生菌选用酵母菌、丁酸梭菌和乳杆菌的一种或多种组合。
作为上述技术方案的改进，所述甜味剂采用阿斯巴甜和安赛蜜的一种或两种混合。
所述制备方法包括以下步骤：
步骤1：各成份预混处理：按照上述各成份配比依次将大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物依次放入在搅拌容器内进行搅拌处理，搅拌杆的转速为250转-350转/分钟并将搅拌时间控制在20分钟-30分钟，将混合物搅拌呈粘稠状，然后将切碎后的坚果以及食用植物油、牛奶蛋白浓缩物、白术粉、益生菌、食盐和甜味剂放入搅拌容器内进行二次搅拌，搅拌杆的转速为280转-400转/分钟并将搅拌时间控制在 10分钟-20分钟，将后续的添加物搅拌融入混合物内即可；
步骤2：静置发酵处理：将混合物平摊入专门的盛放容器内并放入保温箱中，温度控制在20℃-30℃，并静置3h-5h，待混合物表面厚度膨胀1.5cm-2cm即可，然后对凝固状混合物进行切块处理，切块后在每块混合物的中部通过杆状物体进行横向穿洞处理；
步骤3：烘烤加工处理：将盛有混合物的容器放入烤箱内进行加热烘烤处理，烤箱温度设定在180℃-220℃，烘烤时间控制在15分钟-20分钟，烤至表面金黄即得蛋白棒；
步骤4：装袋加工处理：将蛋白棒表面涂抹香精并进行装袋封口处理。
作为上述技术方案的改进，所述白术粉采用野生柏树根茎，并对野生柏树根茎进行切片磨粉以及干燥处理，干燥完成后晾晒干燥即可。
本发明的有益效果：
(1)本发明成分内含有大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物等组成部分可以提高蛋白棒的营养成分，并且对蛋白棒成分中的蔗糖和白糖用以甜味剂进行代替，在保持蛋白棒口感的前提下，适宜一些肥胖人群、中老年人和血糖病的人群的食用，大大提高了蛋白棒的食用群体，并在成分内添加有白术粉和益生菌等具有养胃和助消化的组成部分，有助于一些肠道不好的人群进行吸收消耗，提高蛋白棒的健康性。
(2)本方案在对蛋白棒加工的过程中，采用多步骤加工并在蛋白棒切块的过程中对蛋白棒进行穿洞处理，在烤制完成后表面涂有香料可以提高蛋白棒的口感。
具体实施方式
实施例1：
一种蛋白棒配方，包含以下各成分的重量份的组成：大豆分离蛋白50份、花生仁20份、浓缩乳清蛋白15份、魔芋粉10份、坚果5份、膳食纤维3份、食用植物油2份、牛奶蛋白浓缩物1份、白术粉1份、益生菌0.5份、食盐0.5 份和甜味剂0.1份。
所述制备方法包括以下步骤：
步骤1：各成份预混处理：按照上述各成份配比依次将大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物依次放入在搅拌容器内进行搅拌处理，搅拌杆的转速为250转/分钟并将搅拌时间控制在20分钟分钟，将混合物搅拌呈粘稠状，然后将切碎后的坚果以及食用植物油、牛奶蛋白浓缩物、白术粉、益生菌、食盐和甜味剂放入搅拌容器内进行二次搅拌，搅拌杆的转速为280转/分钟并将搅拌时间控制在10分钟，将后续的添加物搅拌融入混合物内即可；
步骤2：静置发酵处理：将混合物平摊入专门的盛放容器内并放入保温箱中，温度控制在20℃℃，并静置3h，待混合物表面厚度膨胀1.5cm即可，然后对凝固状混合物进行切块处理，切块后在每块混合物的中部通过杆状物体进行横向穿洞处理；
步骤3：烘烤加工处理：将盛有混合物的容器放入烤箱内进行加热烘烤处理，烤箱温度设定在180℃，烘烤时间控制在15分钟，烤至表面金黄即得蛋白棒；
步骤4：装袋加工处理：将蛋白棒表面涂抹香精并进行装袋封口处理。
本发明成分内含有大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物等组成部分可以提高蛋白棒的营养成分，并且对蛋白棒成分中的蔗糖和白糖用以甜味剂进行代替，在保持蛋白棒口感的前提下，适宜一些肥胖人群、中老年人和血糖病的人群的食用，大大提高了蛋白棒的食用群体，并在成分内添加有白术粉和益生菌等具有养胃和助消化的组成部分，有助于一些肠道不好的人群进行吸收消耗，提高蛋白棒的健康性，在对蛋白棒加工的过程中，采用多步骤加工并在蛋白棒切块的过程中对蛋白棒进行穿洞处理，在烤制完成后表面涂有香料可以提高蛋白棒的口感。
实施例2：
一种蛋白棒配方，包含以下各成分的重量份的组成：大豆分离蛋白60份、花生仁25份、浓缩乳清蛋白20份、魔芋粉12份、坚果7份、膳食纤维4份、食用植物油3份、牛奶蛋白浓缩物2份、白术粉1份、益生菌0.6份、食盐0.6 份和甜味剂0.2份。
所述制备方法包括以下步骤：
步骤1：各成份预混处理：按照上述各成份配比依次将大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物依次放入在搅拌容器内进行搅拌处理，搅拌杆的转速为300转/分钟并将搅拌时间控制在25分钟，将混合物搅拌呈粘稠状，然后将切碎后的坚果以及食用植物油、牛奶蛋白浓缩物、白术粉、益生菌、食盐和甜味剂放入搅拌容器内进行二次搅拌，搅拌杆的转速为350转/分钟并将搅拌时间控制在15分钟，将后续的添加物搅拌融入混合物内即可；
步骤2：静置发酵处理：将混合物平摊入专门的盛放容器内并放入保温箱中，温度控制在25℃，并静置4h，待混合物表面厚度膨胀1.8cm即可，然后对凝固状混合物进行切块处理，切块后在每块混合物的中部通过杆状物体进行横向穿洞处理；
步骤3：烘烤加工处理：将盛有混合物的容器放入烤箱内进行加热烘烤处理，烤箱温度设定在200℃，烘烤时间控制在18分钟，烤至表面金黄即得蛋白棒；
步骤4：装袋加工处理：将蛋白棒表面涂抹香精并进行装袋封口处理。
本发明成分内含有大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物等组成部分可以提高蛋白棒的营养成分，并且对蛋白棒成分中的蔗糖和白糖用以甜味剂进行代替，在保持蛋白棒口感的前提下，适宜一些肥胖人群、中老年人和血糖病的人群的食用，大大提高了蛋白棒的食用群体，并在成分内添加有白术粉和益生菌等具有养胃和助消化的组成部分，有助于一些肠道不好的人群进行吸收消耗，提高蛋白棒的健康性，在对蛋白棒加工的过程中，采用多步骤加工并在蛋白棒切块的过程中对蛋白棒进行穿洞处理，在烤制完成后表面涂有香料可以提高蛋白棒的口感。
实施例3：
一种蛋白棒配方，包含以下各成分的重量份的组成：大豆分离蛋白70份、花生仁30份、浓缩乳清蛋白25份、魔芋粉13份、坚果8份、膳食纤维5份、食用植物油4份、牛奶蛋白浓缩物2份、白术粉2份、益生菌0.8份、食盐0.7 份和甜味剂0.3份。
所述制备方法包括以下步骤：
步骤1：各成份预混处理：按照上述各成份配比依次将大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物依次放入在搅拌容器内进行搅拌处理，搅拌杆的转速为350转/分钟并将搅拌时间控制在30分钟，将混合物搅拌呈粘稠状，然后将切碎后的坚果以及食用植物油、牛奶蛋白浓缩物、白术粉、益生菌、食盐和甜味剂放入搅拌容器内进行二次搅拌，搅拌杆的转速为400转/分钟并将搅拌时间控制在20分钟，将后续的添加物搅拌融入混合物内即可；
步骤2：静置发酵处理：将混合物平摊入专门的盛放容器内并放入保温箱中，温度控制在30℃，并静置5h，待混合物表面厚度膨胀2cm即可，然后对凝固状混合物进行切块处理，切块后在每块混合物的中部通过杆状物体进行横向穿洞处理；
步骤3：烘烤加工处理：将盛有混合物的容器放入烤箱内进行加热烘烤处理，烤箱温度设定在220℃，烘烤时间控制在20分钟，烤至表面金黄即得蛋白棒；
步骤4：装袋加工处理：将蛋白棒表面涂抹香精并进行装袋封口处理。
本发明成分内含有大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物等组成部分可以提高蛋白棒的营养成分，并且对蛋白棒成分中的蔗糖和白糖用以甜味剂进行代替，在保持蛋白棒口感的前提下，适宜一些肥胖人群、中老年人和血糖病的人群的食用，大大提高了蛋白棒的食用群体，并在成分内添加有白术粉和益生菌等具有养胃和助消化的组成部分，有助于一些肠道不好的人群进行吸收消耗，提高蛋白棒的健康性，在对蛋白棒加工的过程中，采用多步骤加工并在蛋白棒切块的过程中对蛋白棒进行穿洞处理，在烤制完成后表面涂有香料可以提高蛋白棒的口感。
实施例4(对比实施例)
一种蛋白棒配方，包含以下各成分的重量份的组成：大豆分离蛋白60份、花生仁25份、浓缩乳清蛋白20份、魔芋粉12份、坚果7份、膳食纤维4份、食用植物油3份、牛奶蛋白浓缩物2份、白术粉1份、益生菌0.6份、食盐0.6 份和甜味剂0.2份。
所述制备方法包括以下步骤：
步骤1：各成份预混处理：按照上述各成份配比依次将大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物依次放入在搅拌容器内进行搅拌处理，搅拌杆的转速为300转/分钟并将搅拌时间控制在25分钟，将混合物搅拌呈粘稠状，然后将切碎后的坚果以及食用植物油、牛奶蛋白浓缩物和食盐放入搅拌容器内进行二次搅拌，搅拌杆的转速为350转/ 分钟并将搅拌时间控制在15分钟，将后续的添加物搅拌融入混合物内即可；
步骤2：烘烤加工处理：将盛有混合物的容器放入烤箱内进行加热烘烤处理，烤箱温度设定在200℃，烘烤时间控制在18分钟，烤至表面金黄即得蛋白棒；
步骤3：装袋加工处理：将蛋白棒进行装袋封口处理。
本发明成分内含有大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物等组成部分可以提高蛋白棒的营养成分。
具体地，下述以80位儿童、年轻人、中年人和老年人为实验研究对象(各年龄段均选取20位)，测试实施1-4制备蛋白棒的食用效果(每组各年龄段均选五位)。
此外，从上述对比参数可以得知，采用本发明配方及对制备处理工艺，使得蛋白棒具有养胃和助消化的功能并且口感更佳。
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种蛋白棒配方，其特征在于：包含以下各成分的重量份的组成：大豆分离蛋白50份-70份、花生仁20份-30份、浓缩乳清蛋白15份-25份、魔芋粉10份-13份、坚果5份-8份、膳食纤维3份-5份、食用植物油2份-4份、牛奶蛋白浓缩物1份-2份、白术粉1份-2份、益生菌0.5份-0.8份、食盐0.5份-0.7份和甜味剂0.1份-0.3份。
2.根据权利要求1所述一种蛋白棒配方，其特征在于：包含以下各成分的具体重量份的组成：大豆分离蛋白60份、花生仁25份、浓缩乳清蛋白20份、魔芋粉12份、坚果7份、膳食纤维4份、食用植物油3份、牛奶蛋白浓缩物2份、白术粉1份、益生菌0.6份、食盐0.6份和甜味剂0.2份。
3.根据权利要求1所述一种蛋白棒配方，其特征在于：所述坚果采用杏仁、腰果、榛子、核桃果仁和核桃仁的一种或多种组合。
4.根据权利要求1所述一种蛋白棒配方，其特征在于：所述益生菌选用酵母菌、丁酸梭菌和乳杆菌的一种或多种组合。
5.根据权利要求1所述一种蛋白棒配方，其特征在于：所述甜味剂采用阿斯巴甜和安赛蜜的一种或两种混合。
6.根据权利要求1-5所述一种蛋白棒配方的制备方法，其特征在于：所述制备方法包括以下步骤：
步骤1：各成份预混处理：按照上述各成份配比依次将大豆分离蛋白份、花生仁、浓缩乳清蛋白、魔芋粉、膳食纤维、食用植物油、牛奶蛋白浓缩物依次放入在搅拌容器内进行搅拌处理，搅拌杆的转速为250转-350转/分钟并将搅拌时间控制在20分钟-30分钟，将混合物搅拌呈粘稠状，然后将切碎后的坚果以及食用植物油、牛奶蛋白浓缩物、白术粉、益生菌、食盐和甜味剂放入搅拌容器内进行二次搅拌，搅拌杆的转速为280转-400转/分钟并将搅拌时间控制在10分钟-20分钟，将后续的添加物搅拌融入混合物内即可；
步骤2：静置发酵处理：将混合物平摊入专门的盛放容器内并放入保温箱中，温度控制在20℃-30℃，并静置3h-5h，待混合物表面厚度膨胀1.5cm-2cm即可，然后对凝固状混合物进行切块处理，切块后在每块混合物的中部通过杆状物体进行横向穿洞处理；
步骤3：烘烤加工处理：将盛有混合物的容器放入烤箱内进行加热烘烤处理，烤箱温度设定在180℃-220℃，烘烤时间控制在15分钟-20分钟，烤至表面金黄即得蛋白棒；
步骤4：装袋加工处理：将蛋白棒表面涂抹香精并进行装袋封口处理。
7.根据权利要求6所述一种蛋白棒配方，其特征在于：所述白术粉采用野生柏树根茎，并对野生柏树根茎进行切片磨粉以及干燥处理，干燥完成后晾晒干燥即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114521607A (zh) * | 2022-03-07 | 2022-05-24 | 河北绿蕾农林科技有限公司 | 一种核桃蛋白棒及其制备方法 |
| CN114568707A (zh) * | 2022-03-16 | 2022-06-03 | 齐鲁工业大学 | 一种适用于抑郁易感人群的蛋白能量棒 |
| CN114747652A (zh) * | 2022-05-06 | 2022-07-15 | 乳山市金果食品股份有限公司 | 一种富含膳食纤维的花生蛋白派及其制备方法 |
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