CN112244293A - Food coating prepared from raw milk and preparation method and application thereof - Google Patents

Food coating prepared from raw milk and preparation method and application thereof Download PDF

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Publication number
CN112244293A
CN112244293A CN202011185680.0A CN202011185680A CN112244293A CN 112244293 A CN112244293 A CN 112244293A CN 202011185680 A CN202011185680 A CN 202011185680A CN 112244293 A CN112244293 A CN 112244293A
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China
Prior art keywords
parts
food coating
powder
mixing
phospholipid
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CN202011185680.0A
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Chinese (zh)
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CN112244293B (en
Inventor
郑雅丹
杨鹏
冯魏
孙迪
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Zhejiang Hengmei Health Technology Co.,Ltd.
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Hangzhou Hengmei Food Technology Co ltd
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    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

The invention belongs to the technical field of food raw material processing, and particularly relates to a food coating prepared from raw milk, and a preparation method and application thereof. The food coating comprises whole milk powder, polydextrose, raw milk and other mixed edible essences, phospholipid, vegetable oil, anhydrous cream, maltitol and isomaltose hypgather, and is prepared by adding carrageenan, xanthan gum and sodium carboxymethylcellulose in a certain mass ratio, heating for emulsification, and cutting for molding. The food coating prepared by the invention has good stability and high purity, can keep pleasant smell, and can effectively protect the protein content.

Description

Food coating prepared from raw milk and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food raw material processing, and particularly relates to a food coating prepared from raw milk, and a preparation method and application thereof.
Background
The weight-controlling meal replacement food mainly contains fruit, vegetable, grain, protein and other components, contains very little carbohydrate and fat, and in daily diet, the meal replacement bar is a balanced nutrition product convenient for daily eating, and the calorie content of the meal replacement bar is generally lower than that of common diet. The meal replacement bar containing less carbohydrate is one of favorite meal replacement foods in daily life, is crisp in taste, and is nutritional and delicious, so that a series of meal replacement bars appear on the market.
For example, chinese patent application CN101999465A discloses a milk nutrition bar in the prior art. The milk nutrition bar comprises the following components in percentage by weight: 10-20% of protein powder, 5-25% of milk powder, 5-25% of malt extract powder, 6-15% of syrup, 4-8% of cream, 8-22% of flavor substances, 2-6% of water retention agent, 1-4% of oligosaccharide, 0.5-6% of conjugated linoleic acid and 0.2-0.8% of lecithin.
Chinese patent application CN108077755A discloses an energy nutrition bar comprising the following raw materials: puffed quinoa, germinated brown rice powder, soybean protein isolate, guarana extract, dietary fiber, dried fruit, nut kernel, coconut oil, edible glycerol, maple leaf syrup, xylitol and tea polyphenol.
Chinese patent application CN106805223A discloses a sports nutrition bar, which comprises the following components in parts by mass: 29-34 parts of protein, 42-58 parts of carbohydrate, 0.4-1.8 parts of humectant, 0.2-1.2 parts of emulsifier, 2-4.5 parts of seasoning and 8-14 parts of lipid.
Although the technologies all play a certain meal replacement role, the long-term taking of the food is not good for body health because of the lack of necessary vitamins or low protein content. Secondly, the meal replacement bar in the prior art has a single structure, is not beneficial to maintaining nutrition, and the finished product of the meal replacement bar is seriously lost due to the oxidation of air or the influence of temperature.
In addition, chinese patent application CN108464503A is a weight-reducing meal. The nutrient section is formed by mixing egg powder, coarse cereal powder, a nutrient supplement, isomaltooligosaccharide, xylitol and a polyphenol additive, the vegetable section is formed by mixing mixed vegetable powder and salt, the fruit comprises mixed fruit powder, the dry fruit section comprises mixed dry fruit particles, and the nutrient section, the vegetable section, the fruit section and the dry fruit section are bonded into a rod shape through Arabic gum. Although the nutritional balance requirement is met, the required raw materials are numerous, the cost is high, and the daily eating is not facilitated.
Therefore, the development of the meal replacement bar which can enrich the nutrition types of the product, maintain the flavor and the taste, avoid the loss of nutrients to a greater extent and improve the absorption of the nutrients has very important significance.
Disclosure of Invention
In order to overcome the technical problems, the invention provides a food coating prepared from raw milk, the food coating can keep the flavor and the taste, avoid the loss of nutrients to a greater extent and improve the nutrient absorption, and the food coating prepared by the method can be better compounded with a protein particle rod to prepare a double-layer nutrient rod with stable property and easy storage.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
a food coating comprising the following components: whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose, edible essence, phospholipid, vegetable oil, anhydrous cream, raw milk, maltitol and isomaltooligosaccharide.
Preferably, the food coating comprises the following components in parts by weight:
2-16 parts of whole milk powder, 2-8 parts of polydextrose, 1-5 parts of carrageenan, 0.8-5 parts of xanthan gum, 0.2-2 parts of sodium carboxymethylcellulose, 0.02-0.5 part of edible essence, 0.1-0.6 part of phospholipid, 2-20 parts of vegetable oil, 0.5-8 parts of anhydrous cream, 5-30 parts of raw milk, 2-15 parts of maltitol and 1-10 parts of isomaltooligosaccharide.
Preferably, the food coating comprises the following components in parts by weight:
3-15 parts of whole milk powder, 3-8 parts of polydextrose, 1-4.5 parts of carrageenan, 0.8-4.5 parts of xanthan gum, 0.2-1.8 parts of sodium carboxymethylcellulose, 0.1-0.4 part of edible essence, 0.15-0.5 part of phospholipid, 3-14 parts of vegetable oil, 0.6-6 parts of anhydrous cream, 6-24 parts of raw milk, 2-14 parts of maltitol and 1-5 parts of isomaltooligosaccharide.
Preferably, the food coating comprises the following components in parts by weight:
4-14 parts of whole milk powder, 3-7 parts of polydextrose, 1-4 parts of carrageenan, 0.8-4 parts of xanthan gum, 0.2-1.7 parts of sodium carboxymethylcellulose, 0.1-0.25 part of edible essence, 0.15-0.45 part of phospholipid, 4-14 parts of vegetable oil, 0.6-4 parts of anhydrous cream, 8-20 parts of raw milk, 2-10 parts of maltitol and 1-3 parts of isomaltooligosaccharide.
Preferably, the food coating comprises the following components in parts by weight:
13 parts of whole milk powder, 4 parts of polydextrose, 4 parts of carrageenan, 4 parts of xanthan gum, 1.7 parts of sodium carboxymethylcellulose, 0.15 part of edible essence, 0.2 part of phospholipid, 8 parts of vegetable oil, 1 part of anhydrous cream, 18 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
Preferably, the mass ratio of the raw milk, the maltitol and the isomaltooligosaccharide is 15-25:2-5:1, preferably 15-22:2-4:1, more preferably 17-20:2.5-4.5:1, and even more preferably 17-19:3-4.5: 1.
Preferably, the mass ratio of the raw milk, the maltitol and the isomaltooligosaccharide is 15:2:1, 16:3:1, 16:4:1, 17:2:1, 17:3:1, 17:4:1, 18:3:1, 18:4:1, 19:2:1, 19:3:1, 19:4.5:1, 22:2:1, 22:3.5:1, 23:4:1, 25:3:1 and 25:5: 1.
Preferably, the mass ratio of the carrageenan to the xanthan gum to the sodium carboxymethylcellulose is 5-10:4-10:1, preferably 5-9:4-9:1, more preferably 6-9:5-9:1, and further preferably 6-8:5-8: 1.
The mass ratio of the carrageenan to the xanthan gum to the sodium carboxymethylcellulose is 5:4:1, 5:6:1, 5:8:1, 5:10:1, 7:4:1, 7:6:1, 7:8:1, 7:10:1, 9:4:1, 9:6:1, 9:8:1, 9:10:1, 10:4:1, 10:6:1, 10:8:1 and 10:10: 1.
Preferably, the mass ratio of the phospholipid to the vegetable oil to the anhydrous butter is 1:40-80:5-10, preferably 1:45-75:5-9, more preferably 1:45-70:5-8, and even more preferably 1:40-65: 5-7.5.
Preferably, the mass ratio of the phospholipid to the vegetable oil to the anhydrous cream is 1:40:5, 1:40:7, 1:40:9, 1:40:10, 1:50:5, 1:50:7, 1:50:9, 1:50:10, 1:60:5, 1:60:7, 1:60:9, 1:60:10, 1:70:5, 1:70:7, 1:70:9, 1:70:10, 1:80:5, 1:80:7, 1:80:9 and 1:80: 10.
Preferably, the mass ratio of the whole milk powder to the polydextrose is 2-6: 1.
A method of preparing a food coating comprising the steps of:
(1) mixing whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose and edible essence to obtain a mixed material 1;
(2) taking phospholipid, vegetable oil and anhydrous cream, heating and mixing to obtain a mixed material 2;
(3) mixing raw milk, maltitol and isomaltose hypgather to obtain a mixed material 3;
(4) heating the mixed material 3, adding the mixed material 1, and uniformly mixing to obtain a mixed material 4;
(5) and (3) heating the mixed material 2 and the mixed material 4 in vacuum, stirring to a viscous system, and preparing and forming.
Preferably, in the step (1), the mixing is to uniformly mix the carrageenan, the xanthan gum, the sodium carboxymethyl cellulose, the edible essence and the whole milk powder, and then uniformly mix the mixture with the polydextrose.
Preferably, in step (1), the mixing is carried out at 20-30 ℃, preferably 24 ℃.
Preferably, in the step (2), the mass ratio of the phospholipid to the vegetable oil to the anhydrous butter is 1:40-80: 5-10.
Preferably, in the step (3), the mass ratio of the raw milk, the maltitol and the isomaltose hypgather is 15-25:2-5: 1.
Preferably, in step (2), the heating temperature is 30 to 70 ℃, preferably 50 ℃.
Preferably, in step (3), the mixing is performed at normal temperature.
Preferably, in the step (4), the heating temperature is 70-120 ℃, preferably 70-85 ℃, and the heating is carried out under normal pressure. Preferably, in the step (5), the vacuum degree is-0.05-0.08 MPa, the heating temperature is 70-120 ℃, and the heating time is 20-80 min.
Preferably, in step (5), the stirring speed is 500-1200 rpm.
Preferably, in step (5), the sugar degree of the viscous system is 80 to 89 °.
Preferably, in step (5), the resulting food coating has an elasticity of 0.59 to 0.67. The invention also aims to provide application of the food coating in preparation of a double-layer nutrition bar.
The invention also aims to provide a double-layer nutrition bar, which consists of a food coating and a single-layer nutrition bar in a mass ratio of 1: 2.
Preferably, the monolayer nutritional bar comprises the following components:
whey protein particles, soy protein, cranberry grains, pumpkin seed kernels, strawberry juice powder, oat fiber powder, whey protein powder, resistant dextrin, polydextrose, fructo-oligosaccharide, whole milk powder, edible essence, sugar-free white chocolate, isomaltooligosaccharide, vegetable oil, glycerol, phospholipid, compound minerals, compound vitamins, collagen peptide powder, inulin and chitosan oligosaccharide.
Preferably, the single-layer nutrition bar comprises the following components in parts by weight:
1-10 parts of whey protein particles, 5-15 parts of soybean protein, 0.5-6 parts of cranberry granules, 0.5-6 parts of pumpkin seed kernels, 0.3-3 parts of strawberry juice powder, 0.5-5 parts of oat fiber powder, 0.5-5 parts of whey protein powder, 0.8-5 parts of resistant dextrin, 1-7 parts of polydextrose, 3-13 parts of fructo-oligosaccharide, 1-8 parts of whole milk powder, 0.02-0.5 part of edible essence, 0.1-5 parts of sugar-free white chocolate, 3-13 parts of isomalto-oligosaccharide, 0.5-4 parts of vegetable oil, 0.7-5 parts of glycerol, 0.05-0.5 part of phospholipid, 0.5-4 parts of composite mineral substances, 0.01-0.1 part of composite vitamins, 0.3-5 parts of collagen peptide powder, 0.5-5 parts of inulin and 0.1-1.5 parts of chitosan oligosaccharide.
Preferably, the single-layer nutrition bar comprises the following components in parts by weight:
3-8 parts of whey protein particles, 7-12 parts of soybean protein, 1.5-4 parts of cranberry granules, 1.5-4 parts of pumpkin seed kernels, 1-2 parts of strawberry juice powder, 1.5-3 parts of oat fiber powder, 1.5-3 parts of whey protein powder, 1.5-3 parts of resistant dextrin, 2-6 parts of polydextrose, 3-10 parts of fructo-oligosaccharide, 2-7 parts of whole milk powder, 0.1-0.4 part of edible essence, 1-3 parts of sugar-free white chocolate, 4-12 parts of isomaltose hypgather, 0.6-3 parts of vegetable oil, 0.8-4 parts of glycerol, 0.1-0.4 part of phospholipid, 1.5-3 parts of composite mineral substances, 0.03-0.08 part of composite vitamins, 1-3 parts of collagen peptide powder, 1.5-3 parts of inulin and 0.5-1 part of chitosan oligosaccharide.
Preferably, the single-layer nutrition bar comprises the following components in parts by weight:
4-6 parts of whey protein particles, 9-11 parts of soybean protein, 2-3 parts of cranberry granules, 2-3 parts of pumpkin seed kernels, 1-1.5 parts of strawberry juice powder, 1.5-2 parts of oat fiber powder, 1.5-2 parts of whey protein powder, 1.5-2 parts of resistant dextrin, 2.5-5 parts of polydextrose, 5-8 parts of fructo-oligosaccharide, 3-6 parts of whole milk powder, 0.1-0.25 part of edible essence, 1-2.5 parts of sugar-free white chocolate, 5-10 parts of isomalto-oligosaccharide, 0.7-2.6 parts of vegetable oil, 1-3 parts of glycerol, 0.15-0.35 part of phospholipid, 1.5-2 parts of composite mineral substances, 0.04-0.07 part of composite vitamins, 1-2 parts of collagen peptide powder, 1.5-2 parts of inulin and 0.5-0.8 part of chitosan oligosaccharide.
More preferably, the single-layer nutrition bar comprises the following components in parts by weight:
5 parts of whey protein particles, 10 parts of soybean protein, 2.5 parts of cranberry granules, 2.5 parts of pumpkin seed kernels, 1.2 parts of strawberry juice powder, 1.7 parts of oat fiber powder, 1.7 parts of whey protein powder, 1.7 parts of resistant dextrin, 4 parts of polydextrose, 6 parts of fructo-oligosaccharide, 5 parts of whole milk powder, 0.15 part of edible essence, 1.5 parts of sugar-free white chocolate, 8 parts of isomalto-oligosaccharide, 2 parts of vegetable oil, 2 parts of glycerol, 0.2 part of phospholipid, 1.7 parts of compound mineral substances, 0.05 part of compound vitamin, 1.5 parts of collagen peptide powder, 1.7 parts of inulin and 0.6 part of chitosan oligosaccharide.
Preferably, the composite mineral comprises the following components: phosphorus, potassium, magnesium, calcium, iron, zinc, selenium and iodine;
preferably, each 241088 parts of the composite mineral comprises the following components in parts by weight: 48500 parts of phosphorus, 125000 parts of potassium, 16500 parts of magnesium, 49500 parts of calcium, 760 parts of iron, 820 parts of zinc, 4 parts of selenium and 4 parts of iodine.
Preferably, the multivitamins comprise the following components: vitamin a, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, nicotinamide, biotin, and pantothenic acid.
Preferably, each 524278.3 parts of the compound vitamin comprises the following components in parts by weight: 1595 parts of vitamin A, 29 parts of vitamin D, 61000 parts of vitamin E, 17100 parts of vitamin B1, 10050 parts of vitamin B2, 10050 parts of vitamin B6, 19.3 parts of vitamin B12, 335000 parts of vitamin C, 1360 parts of folic acid, 64300 parts of nicotinamide, 175 parts of biotin and 23600 parts of pantothenic acid.
Preferably, the edible essence is strawberry powder essence.
The invention also aims to provide a preparation method of the double-layer nutrition bar, which comprises the following steps:
s1: mixing soybean protein, whey protein particles, cranberry particles and pumpkin seed kernels to obtain a mixture A;
s2: mixing strawberry juice powder, oat fiber powder, whey protein powder, resistant dextrin, polydextrose, fructo-oligosaccharide, whole milk powder, collagen peptide powder, inulin, compound vitamin, compound mineral substance and chitosan oligosaccharide to obtain a mixture B;
s3: mixing sugar-free white chocolate, isomaltooligosaccharide, vegetable oil, glycerol, phospholipid and edible essence to obtain a mixture C;
s4: adding the mixture A and the mixture B into the mixture C, stirring and mixing, and performing extrusion forming to obtain a single-layer nutrition bar D;
s5: and covering the surface of the single-layer nutrition bar D with a food coating, and cutting and forming to obtain the double-layer nutrition bar.
Preferably, in S1, the mixing is carried out at 20-30 ℃, preferably at 24 ℃;
preferably, the mixing in S2, S3, S4 is carried out at 40-60 ℃.
Preferably, the hardness of the resulting dual layer nutritional bar is 1600-2100 g.
Compared with the prior art, the invention has the technical advantages that:
1. the invention takes low Glycemic Index (GI) as a basic principle; adding isomaltooligosaccharide, resistant dextrin, polydextrose, fructo-oligosaccharide, etc., and low-glycemic raw materials; the whey protein particles and the soybean protein particles are added to improve the content of high-quality protein and increase the utilization rate of the protein; the vitamin and mineral complex are added to make up for the loss of the vitamin and mineral caused by frequent exercise and long-term training; rich prebiotics are added to stimulate the growth of beneficial flora and maintain the micro-ecological balance of intestinal flora; the chitosan oligosaccharide is added, and the mass ratio of the chitosan oligosaccharide to the collagen peptide powder is controlled, so that the immunity of a human body can be effectively enhanced.
2. The double-layer nutrition bar provided by the invention has the advantages that the stability of the nutrition bar is obviously improved by controlling the mass ratio of polydextrose to whole milk powder, raw milk, maltitol to isomaltose hypgather, carrageenan to xanthan gum and sodium carboxymethylcellulose, the forming is easy in the preparation process, the taste and the flavor are easy to accept, and the preservation is easy.
3. The preparation method is simple and efficient, retains the original nutritional ingredients of the product, has balanced nutrition and good flavor, has the characteristics of stable property and easy storage, and is easily accepted by meal replacement people as daily meal replacement food.
Detailed Description
The present invention will be described below with reference to specific examples to make the technical aspects of the present invention easier to understand and grasp, but the present invention is not limited thereto. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1
A food coating comprises the following components in parts by weight:
13 parts of whole milk powder, 4 parts of polydextrose, 4 parts of carrageenan, 4 parts of xanthan gum, 1.7 parts of sodium carboxymethylcellulose, 0.15 part of edible essence (strawberry powder essence, the same below), 0.2 part of phospholipid, 8 parts of vegetable oil, 1 part of anhydrous cream, 18 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
The preparation method of the food coating comprises the following steps:
(1) mixing whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose and edible essence at 24 ℃ to obtain a mixed material 1;
(2) heating phospholipid, vegetable oil and anhydrous cream at 50 ℃, and mixing to obtain a mixed material 2;
(3) mixing raw milk, maltitol and isomaltose hypgather at normal temperature to obtain a mixed material 3;
(4) heating the mixed material 3 to 85 ℃ under normal pressure, adding the mixed material 1, and uniformly mixing to obtain a mixed material 4;
(5) heating the mixture 2 and the mixture 4 to 80 ℃ under vacuum of-0.06 MPa for 60min, stirring at 1000rpm to obtain a viscous system, and preparing and molding.
The resulting food coating was used to prepare a double layer nutritional bar: the method comprises the following steps:
s1: mixing soybean protein, whey protein particles, cranberry particles and pumpkin seeds at 24 deg.C to obtain mixture A;
s2: mixing strawberry juice powder, oat fiber powder, whey protein powder, resistant dextrin, polydextrose, fructo-oligosaccharide, whole milk powder, collagen peptide powder, inulin, compound vitamin, compound mineral substance and chitosan oligosaccharide at 40 deg.C to obtain mixture B;
s3: mixing sugar-free white chocolate, isomaltooligosaccharide, vegetable oil, glycerol, phospholipid and edible essence at 60 ℃ to obtain a mixture C;
s4: adding the mixture A and the mixture B into the mixture C, stirring and mixing at 60 ℃, and performing extrusion forming to obtain a single-layer nutrition bar D;
s5: and covering the surface of the single-layer nutrition bar D with a food coating, and cutting and forming to obtain the double-layer nutrition bar.
Wherein the single-layer nutrition bar D comprises the following components:
5 parts of whey protein particles, 10 parts of soybean protein, 2.5 parts of cranberry grains, 2.5 parts of pumpkin seed kernels, 1.2 parts of strawberry juice powder, 1.7 parts of oat fiber powder, 1.7 parts of whey protein powder, 1.7 parts of resistant dextrin, 4 parts of polydextrose, 6 parts of fructo-oligosaccharide, 5 parts of whole milk powder, 0.15 part of edible essence, 1.5 parts of sugar-free white chocolate, 8 parts of isomalto-oligosaccharide, 2 parts of vegetable oil, 2 parts of glycerol, 0.2 part of phospholipid, 1.7 parts of compound mineral substances, 0.05 part of compound vitamin, 1.5 parts of collagen peptide powder, 1.7 parts of inulin and 0.6 part of chitosan oligosaccharide;
241088 parts of the compound mineral substance comprises the following components in parts by weight: 48500 parts of phosphorus, 125000 parts of potassium, 16500 parts of magnesium, 49500 parts of calcium, 760 parts of iron, 820 parts of zinc, 4 parts of selenium and 4 parts of iodine.
524278.3 parts of the compound vitamin comprises the following components in parts by weight: 1595 parts of vitamin A, 29 parts of vitamin D, 61000 parts of vitamin E, 17100 parts of vitamin B1, 10050 parts of vitamin B2, 10050 parts of vitamin B6, 19.3 parts of vitamin B12, 335000 parts of vitamin C, 1360 parts of folic acid, 64300 parts of nicotinamide, 175 parts of biotin and 23600 parts of pantothenic acid.
Example 2
A food coating comprises the following components in parts by weight:
4 parts of whole milk powder, 2 parts of polydextrose, 1 part of carrageenan, 1.6 parts of xanthan gum, 0.2 part of sodium carboxymethylcellulose, 0.3 part of edible essence, 0.2 part of phospholipid, 14 parts of vegetable oil, 1.8 parts of anhydrous cream, 25 parts of raw milk, 5 parts of maltitol and 1 part of isomaltooligosaccharide.
The preparation method of the food coating comprises the following steps:
(1) mixing whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose and edible essence at 20 ℃ to obtain a mixed material 1;
(2) heating phospholipid, vegetable oil and anhydrous cream at 30 ℃, and mixing to obtain a mixed material 2;
(3) mixing raw milk, maltitol and isomaltose hypgather at normal temperature to obtain a mixed material 3;
(4) heating the mixed material 3 to 70 ℃ under normal pressure, adding the mixed material 1, and uniformly mixing to obtain a mixed material 4;
(5) heating the mixture 2 and the mixture 4 to 70 ℃ under vacuum of-0.05 MPa for 80min, stirring at 1200rpm to a viscous system, and preparing and molding.
The resulting food coating was used to prepare a double layer nutritional bar: the method comprises the following steps:
s1: mixing soybean protein, whey protein particles, cranberry particles and pumpkin seeds at 30 ℃ to obtain a mixture A;
s2: mixing strawberry juice powder, oat fiber powder, whey protein powder, resistant dextrin, polydextrose, fructo-oligosaccharide, whole milk powder, collagen peptide powder, inulin, compound vitamin, compound mineral substance and chitosan oligosaccharide at 60 deg.C to obtain mixture B;
s3: mixing sugar-free white chocolate, isomaltooligosaccharide, vegetable oil, glycerol, phospholipid and edible essence at 40 ℃ to obtain a mixture C;
s4: adding the mixture A and the mixture B into the mixture C, stirring and mixing at 40 ℃, and performing extrusion forming to obtain a single-layer nutrition bar D;
s5: and covering the surface of the single-layer nutrition bar D with a food coating, and cutting and forming to obtain the double-layer nutrition bar.
Wherein the single-layer nutrition bar D comprises the following components:
8 parts of whey protein particles, 7 parts of soybean protein, 1.5 parts of cranberry granules, 4 parts of pumpkin seed kernels, 1 part of strawberry juice powder, 3 parts of oat fiber powder, 1.5 parts of whey protein powder, 3 parts of resistant dextrin, 2 parts of polydextrose, 3 parts of fructo-oligosaccharide, 7 parts of whole milk powder, 0.1 part of edible essence, 3 parts of sugar-free white chocolate, 4 parts of isomalto-oligosaccharide, 3 parts of vegetable oil, 0.8 part of glycerol, 0.1 part of phospholipid, 1.5 parts of compound mineral substances, 0.08 part of compound vitamin, 1 part of collagen peptide powder, 1.5 parts of inulin and 1 part of chitosan oligosaccharide.
The components of the complex minerals and the complex vitamins are the same as in example 1.
Example 3
A food coating comprises the following components in parts by weight:
12 parts of whole milk powder, 4 parts of polydextrose, 4.5 parts of carrageenan, 1 part of xanthan gum, 0.25 part of sodium carboxymethylcellulose, 0.02 part of edible essence, 0.1 part of phospholipid, 6 parts of vegetable oil, 1 part of anhydrous cream, 30 parts of raw milk, 4 parts of maltitol and 2 parts of isomaltooligosaccharide.
The preparation method of the food coating comprises the following steps:
(1) mixing whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose and edible essence at 30 ℃ to obtain a mixed material 1;
(2) heating phospholipid, vegetable oil and anhydrous cream at 70 ℃, and mixing to obtain a mixed material 2;
(3) mixing raw milk, maltitol and isomaltose hypgather at normal temperature to obtain a mixed material 3;
(4) heating the mixed material 3 to 100 ℃ under normal pressure, adding the mixed material 1, and uniformly mixing to obtain a mixed material 4;
(5) heating the mixture 2 and the mixture 4 to 90 ℃ under vacuum at-0.08 MPa for 20min, stirring at 500rpm to obtain a viscous system, and preparing and molding.
The resulting food coating was used to prepare a double layer nutritional bar: the procedure is as in example 1;
wherein, the single-layer nutrition bar D comprises the following components:
6 parts of whey protein particles, 9 parts of soybean protein, 3 parts of cranberry granules, 2 parts of pumpkin seed kernels, 1 part of strawberry juice powder, 1.5 parts of oat fiber powder, 1.5 parts of whey protein powder, 2 parts of resistant dextrin, 2.5 parts of polydextrose, 8 parts of fructo-oligosaccharide, 3 parts of whole milk powder, 0.25 part of edible essence, 2.5 parts of sugar-free white chocolate, 5 parts of isomalto-oligosaccharide, 2.6 parts of vegetable oil, 1 part of glycerol, 0.15 part of phospholipid, 2 parts of compound mineral substances, 0.04 part of compound vitamin, 2 parts of collagen peptide powder, 1.5 parts of inulin and 0.8 part of chitosan oligosaccharide.
The components of the complex minerals and the complex vitamins are the same as in example 1.
Example 4
A food coating comprises the following components in parts by weight:
14 parts of whole milk powder, 7 parts of polydextrose, 4.5 parts of carrageenan, 4 parts of xanthan gum, 0.5 part of sodium carboxymethylcellulose, 0.5 part of edible essence, 0.5 part of phospholipid, 20 parts of vegetable oil, 5 parts of anhydrous cream, 23 parts of raw milk, 5 parts of maltitol and 1 part of isomaltooligosaccharide.
The preparation method of the food coating comprises the same steps as the preparation steps of the food coating in the example 1.
The resulting food coating was used to prepare a double layer nutritional bar: the procedure is as in example 1;
wherein, the single-layer nutrition bar D comprises the following components:
10 parts of whey protein particles, 5 parts of soybean protein, 6 parts of cranberry granules, 6 parts of pumpkin seed kernels, 0.3 part of strawberry juice powder, 5 parts of oat fiber powder, 0.5 part of whey protein powder, 0.8 part of resistant dextrin, 7 parts of polydextrose, 3 parts of fructo-oligosaccharide, 1 part of whole milk powder, 0.5 part of edible essence, 5 parts of sugar-free white chocolate, 13 parts of isomalto-oligosaccharide, 4 parts of vegetable oil, 5 parts of glycerol, 0.35 part of phospholipid, 4 parts of compound mineral substances, 0.1 part of compound vitamin, 5 parts of collagen peptide powder, 0.5 part of inulin and 1.5 parts of chitosan oligosaccharide.
The components of the complex minerals and the complex vitamins are the same as in example 1.
Example 5
A food coating comprises the following components in parts by weight:
15 parts of whole milk powder, 3 parts of polydextrose, 5 parts of carrageenan, 4 parts of xanthan gum, 1 part of sodium carboxymethylcellulose, 0.1 part of edible essence, 0.15 part of phospholipid, 10.5 parts of vegetable oil, 0.75 part of anhydrous cream, 15 parts of raw milk, 2 parts of maltitol and 1 part of isomaltooligosaccharide.
The preparation method of the food coating comprises the same steps as the preparation steps of the food coating in the example 1.
The resulting food coating was used to prepare a double layer nutritional bar: the procedure is as in example 1;
wherein, the single-layer nutrition bar D comprises the following components:
1 part of whey protein particles, 15 parts of soybean protein, 0.5 part of cranberry granules, 0.5 part of pumpkin seed kernels, 3 parts of strawberry juice powder, 0.5 part of oat fiber powder, 5 parts of whey protein powder, 5 parts of resistant dextrin, 1 part of polydextrose, 13 parts of fructo-oligosaccharide, 8 parts of whole milk powder, 0.02 part of edible essence, 0.1 part of sugar-free white chocolate, 3 parts of isomalto-oligosaccharide, 0.5 part of vegetable oil, 0.7 part of glycerol, 0.5 part of phospholipid, 0.5 part of compound mineral substances, 0.01 part of compound vitamin, 0.3 part of collagen peptide powder, 5 parts of inulin and 0.1 part of chitosan oligosaccharide.
The components of the complex minerals and the complex vitamins are the same as in example 1.
Comparative example 1
The difference from example 1 is that: in the food coating components, the mass ratio of raw milk, maltitol and isomaltose hypgather is different. The mass ratio of the raw milk to the maltitol to the isomaltooligosaccharide is 3:3: 1. The remaining components and preparation were the same as in example 1.
Namely: the food coating comprises the following components: 13 parts of whole milk powder, 4 parts of polydextrose, 4 parts of carrageenan, 4 parts of xanthan gum, 1.7 parts of sodium carboxymethylcellulose, 0.15 part of edible essence, 0.2 part of phospholipid, 8 parts of vegetable oil, 1 part of anhydrous cream, 3 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
The procedure for the preparation of the food coating was the same as in example 1.
The procedure for the preparation of the double layer nutritional bar was the same as in example 1.
Comparative example 2
The difference from example 1 is that: the food coating component does not contain whole milk powder and carrageenan; the remaining components and preparation were the same as in example 1.
Namely: the food coating comprises the following components: 4 parts of polydextrose, 4 parts of xanthan gum, 1.7 parts of sodium carboxymethylcellulose, 0.15 part of edible essence, 0.2 part of phospholipid, 8 parts of vegetable oil, 1 part of anhydrous cream, 18 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
The procedure for the preparation of the food coating was the same as in example 1.
The procedure for the preparation of the double layer nutritional bar was the same as in example 1.
Comparative example 3
The difference from example 1 is that: in the food coating components, the mass ratio of the carrageenan to the xanthan gum to the sodium carboxymethyl cellulose is different. The mass ratio of the carrageenan to the xanthan gum to the sodium carboxymethylcellulose is 1: 2: 1. the remaining components and preparation were the same as in example 1.
Namely: the food coating comprises the following components: 13 parts of whole milk powder, 4 parts of polydextrose, 4 parts of carrageenan, 8 parts of xanthan gum, 1 part of sodium carboxymethylcellulose, 0.15 part of edible essence, 0.2 part of phospholipid, 8 parts of vegetable oil, 1 part of anhydrous cream, 18 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
The procedure for the preparation of the food coating was the same as in example 1.
The procedure for the preparation of the double layer nutritional bar was the same as in example 1.
Comparative example 4
The difference from example 1 is that: the food coating component does not contain anhydrous butter; the remaining components and preparation were the same as in example 1.
Namely: the food coating comprises the following components: 13 parts of whole milk powder, 4 parts of polydextrose, 4 parts of carrageenan, 4 parts of xanthan gum, 1.7 parts of sodium carboxymethylcellulose, 0.15 part of edible essence, 0.2 part of phospholipid, 8 parts of vegetable oil, 18 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
The procedure for the preparation of the food coating was the same as in example 1.
The procedure for the preparation of the double layer nutritional bar was the same as in example 1.
Comparative example 5
The difference from example 1 is that: in the components of the single-layer rod, the collagen peptide powder and the chitosan oligosaccharide have different components. The mass ratio of the collagen peptide powder to the chitosan oligosaccharide is 0.05: 1, the rest of the components and the preparation process are the same as those of the example 1.
Namely: the single-layer nutrition bar D comprises the following components:
5 parts of whey protein particles, 10 parts of soybean protein, 2.5 parts of cranberry grains, 2.5 parts of pumpkin seed kernels, 1.2 parts of strawberry juice powder, 1.7 parts of oat fiber powder, 1.7 parts of whey protein powder, 1.7 parts of resistant dextrin, 4 parts of polydextrose, 6 parts of fructo-oligosaccharide, 5 parts of whole milk powder, 0.15 part of edible essence, 1.5 parts of sugar-free white chocolate, 8 parts of isomalto-oligosaccharide, 2 parts of vegetable oil, 2 parts of glycerol, 0.2 part of phospholipid, 1.7 parts of compound mineral substances, 0.05 part of compound vitamin, 0.03 part of collagen peptide powder, 1.7 parts of inulin and 0.6 part of chitosan oligosaccharide.
The food coating was prepared as in example 1.
The procedure for the preparation of the double layer nutritional bar was the same as in example 1.
Comparative example 6
The difference from example 1 is that: in the components of the single-layer stick, the mass ratio of whey protein particles to soy protein is 10:1, namely 5 parts of whey protein particles and 0.5 part of soybean protein; the remaining components and preparation were the same as in example 1.
Namely: the single-layer nutrition bar D comprises the following components:
5 parts of whey protein particles, 0.5 part of soybean protein, 2.5 parts of cranberry granules, 2.5 parts of pumpkin seed kernels, 1.2 parts of strawberry juice powder, 1.7 parts of oat fiber powder, 1.7 parts of whey protein powder, 1.7 parts of resistant dextrin, 4 parts of polydextrose, 6 parts of fructo-oligosaccharide, 5 parts of whole milk powder, 0.15 part of edible essence, 1.5 parts of sugar-free white chocolate, 8 parts of isomalto-oligosaccharide, 2 parts of vegetable oil, 2 parts of glycerol, 0.2 part of phospholipid, 1.7 parts of compound mineral substances, 0.05 part of compound vitamin, 1.5 parts of collagen peptide powder, 1.7 parts of inulin and 0.6 part of chitosan oligosaccharide.
The food coating was prepared as in example 1.
The procedure for the preparation of the double layer nutritional bar was the same as in example 1.
Comparative example 7
The difference from example 1 is that: the mixing temperature is different in the preparation process of the double-layer nutrition bar.
The food coating was prepared as in example 1.
The resulting food coating was used to prepare a double layer nutritional bar: the method comprises the following steps:
S1-S3 is the same as S1-S3 in the preparation process of the double-layer nutrition bar in example 1;
s4: adding the mixture A and the mixture B into the mixture C, stirring and mixing at 30 ℃, and performing extrusion forming to obtain a single-layer nutrition bar D;
s5: and covering the surface of the single-layer nutrition bar D with a food coating, and cutting and forming to obtain the double-layer nutrition bar.
The composition of the single layer nutritional bar was the same as in example 1.
Comparative example 8
The difference from example 1 is that: the mixing temperature is different in the preparation process of the double-layer nutrition bar.
The food coating was prepared as in example 1.
The resulting food coating was used to prepare a double layer nutritional bar: the method comprises the following steps:
S1-S3 is the same as S1-S3 in the preparation process of the double-layer nutrition bar in example 1;
s4: adding the mixture A and the mixture B into the mixture C, stirring and mixing at 80 ℃, and performing extrusion forming to obtain a single-layer nutrition bar D;
s5: and covering the surface of the single-layer nutrition bar D with a food coating, and cutting and forming to obtain the double-layer nutrition bar.
The composition of the single layer nutritional bar was the same as in example 1.
Test example 1 flavor test
The experimental method comprises the following steps: examples 1-5 and comparative examples 1-9 were subjected to a flavor test and scored for preference (1-10 points) in 50 volunteers (male: female: 1, age 20-30 years): score 1 indicates very dislike and score 10 very likes.
TABLE 1 flavor evaluation Table
Test group Flavor score (score)
Example 1 9.4
Example 2 9.2
Example 3 9.3
Example 4 9.2
Example 5 9.6
Comparative example 1 7.3
Comparative example 2 8.3
Comparative example 3 8.0
Comparative example 4 8.5
Comparative example 5 8.4
Comparative example 6 8.3
Comparative example 7 6.7
Comparative example 8 6.9
Note: in the table, the oral sensation was scored, and the score was the average score.
As can be seen from Table 1, the taste, mouthfeel and aroma of examples 1-5 are moderate compared with those of comparative examples 1-8, and volunteers are more willing to accept examples 1-5, and the scores are obviously higher and are all over 9 points; comparative examples 1 to 6 change the composition of the double-layered nutrition bar so that the taste of the nutrition bar is affected to a certain extent and the score is reduced when the composition is not within the range of the proportion disclosed by the invention, and comparative examples 7 to 8 change the temperature in the preparation process so that the taste of the nutrition bar is affected to a certain extent when the temperature is too high or too low.
Test example 2 stability test (texture test)
During the storage process of the product, the interior of the product is continuously changed, and the compactness of the product per se can be changed, so that the performance of the product in the shelf life is evaluated by testing the elasticity of the food coating and the hardness of the double-layer nutrition bar.
The detection method comprises the following steps: samples were trimmed to 2X 2cm, placed on a stage at room temperature, and each sample was run in triplicate using a TPA test format.
TABLE 2 hardness Properties
Figure BDA0002751336120000151
As can be seen from Table 2, the hardness of examples 1-5 is relatively moderate relative to comparative examples 1-8, in concert with the mouthfeel score, i.e., the mouthfeel score for the samples with moderate hardness is higher. The hardness of examples 1-5 varied substantially consistently during storage, with insignificant variation and acceptable hardness near shelf life. Comparative examples 1 to 8 showed large variation in hardness during storage, indicating that the interior of the product was unstable and that the change in resistance was significant.
TABLE 3 elastic Properties
Figure BDA0002751336120000161
As can be seen from table 3, the food coatings of examples 1-5 relative to comparative examples 1-4 are relatively moderately elastic, in concert with the mouthfeel scores. The elasticity of examples 1-5 changes during storage in a generally consistent manner with insignificant fluctuations and acceptable elasticity of the food coating near shelf life. Comparative examples 1-4 have a greater range of elastic changes in the food coating during storage, indicating that the interior of the product is unstable and there is a greater probability of changes in the resistance to force.
Test example 3 detection of protein content
The detection method comprises the following steps: refer to GB/T5009.5-2016 "determination of protein in food safety national standard food" Kjeldahl method: the protein in the product is decomposed under the condition of catalytic heating, and the generated ammonia is combined with sulfuric acid to generate ammonium sulfate. Alkalifying and distilling to free ammonia, using boric acid to absorb the ammonia, then titrating the ammonia by using a sulfuric acid or hydrochloric acid standard titration solution, calculating the nitrogen content according to the consumption of acid, multiplying the nitrogen content by a conversion coefficient of 6.25, and then multiplying the nitrogen content by 100 percent to obtain the content (%) of the protein, wherein the specific data are shown in the following table 4.
TABLE 4 protein content Change
Figure BDA0002751336120000162
Figure BDA0002751336120000171
As can be seen from Table 4, the protein content of the double-layer nutrition bars prepared in examples 1-5 of the invention has no obvious change after being placed for 24 months, and the protein content of the double-layer nutrition bars is stable and has less loss. While the compositions of the food coatings of comparative examples 1 to 4 or the mass ratio of the whey protein particles to the soy protein of comparative example 6 were changed, the protein content of the prepared products was lost more, and thus it was found that the composition of the food coatings and the whey protein particles and the soy protein affected the stability of the proteins in the products to a certain extent.
In conclusion, the double-layer nutrition bar disclosed by the invention has stable protein content and less loss, and can be stored for a long time.
The above detailed description is specific to one possible embodiment of the present invention, and the embodiment is not intended to limit the scope of the present invention, and all equivalent implementations or modifications without departing from the scope of the present invention should be included in the technical scope of the present invention.

Claims (10)

1. A food coating comprising the following components: whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose, edible essence, phospholipid, vegetable oil, anhydrous cream, raw milk, maltitol and isomaltooligosaccharide.
2. The food coating of claim 1, wherein the food coating comprises the following components in parts by weight:
2-16 parts of whole milk powder, 2-8 parts of polydextrose, 1-5 parts of carrageenan, 0.8-5 parts of xanthan gum, 0.2-2 parts of sodium carboxymethylcellulose, 0.02-0.5 part of edible essence, 0.1-0.6 part of phospholipid, 2-20 parts of vegetable oil, 0.5-8 parts of anhydrous cream, 5-30 parts of raw milk, 2-15 parts of maltitol and 1-10 parts of isomaltooligosaccharide.
3. The food coating of claim 1, wherein the food coating comprises the following components in parts by weight:
4-14 parts of whole milk powder, 3-7 parts of polydextrose, 1-4 parts of carrageenan, 0.8-4 parts of xanthan gum, 0.2-1.7 parts of sodium carboxymethylcellulose, 0.1-0.25 part of edible essence, 0.15-0.45 part of phospholipid, 4-14 parts of vegetable oil, 0.6-4 parts of anhydrous cream, 8-20 parts of raw milk, 2-10 parts of maltitol and 1-3 parts of isomaltooligosaccharide.
4. The food coating of claim 1, wherein the food coating comprises the following components in parts by weight:
13 parts of whole milk powder, 4 parts of polydextrose, 4 parts of carrageenan, 4 parts of xanthan gum, 1.7 parts of sodium carboxymethylcellulose, 0.15 part of edible essence, 0.2 part of phospholipid, 8 parts of vegetable oil, 1 part of anhydrous cream, 18 parts of raw milk, 3 parts of maltitol and 1 part of isomaltooligosaccharide.
5. The food coating according to claim 1, wherein the mass ratio of raw milk, maltitol and isomaltooligosaccharide is 15-25:2-5:1, preferably 15-22:2-4:1, more preferably 17-20:2.5-4.5:1, even more preferably 17-19:3-4.5: 1;
preferably, the mass ratio of the raw milk, the maltitol and the isomaltooligosaccharide is 15:2:1, 16:3:1, 16:4:1, 17:2:1, 17:3:1, 17:4:1, 18:3:1, 18:4:1, 19:2:1, 19:3:1, 19:4.5:1, 22:2:1, 22:3.5:1, 23:4:1, 25:3:1, 25:5: 1;
the mass ratio of the carrageenan to the xanthan gum to the sodium carboxymethylcellulose is 5-10:4-10:1, preferably 5-9:4-9:1, more preferably 6-9:5-9:1, and further preferably 6-8:5-8: 1;
preferably, the mass ratio of the carrageenan to the xanthan gum to the sodium carboxymethylcellulose is 5:4:1, 5:6:1, 5:8:1, 5:10:1, 7:4:1, 7:6:1, 7:8:1, 7:10:1, 9:4:1, 9:6:1, 9:8:1, 9:10:1, 10:4:1, 10:6:1, 10:8:1, 10:10: 1;
the mass ratio of the phospholipid to the vegetable oil to the anhydrous butter is 1:40-80:5-10, preferably 1:45-75:5-9, more preferably 1:45-70:5-8, and further preferably 1:40-65: 5-7.5;
preferably, the mass ratio of the phospholipid to the vegetable oil to the anhydrous cream is 1:40:5, 1:40:7, 1:40:9, 1:40:10, 1:50:5, 1:50:7, 1:50:9, 1:50:10, 1:60:5, 1:60:7, 1:60:9, 1:60:10, 1:70:5, 1:70:7, 1:70:9, 1:70:10, 1:80:5, 1:80:7, 1:80:9 and 1:80: 10.
6. The method of preparing a food coating according to claim 1, comprising the steps of:
(1) mixing whole milk powder, polydextrose, carrageenan, xanthan gum, sodium carboxymethylcellulose and edible essence to obtain a mixed material 1;
(2) taking phospholipid, vegetable oil and anhydrous cream, heating and mixing to obtain a mixed material 2;
(3) mixing raw milk, maltitol and isomaltose hypgather to obtain a mixed material 3;
(4) heating the mixed material 3, adding the mixed material 1, and uniformly mixing to obtain a mixed material 4;
(5) and (3) heating the mixed material 2 and the mixed material 4 in vacuum, stirring to a viscous system, and preparing and forming.
7. The method for preparing a food coating according to claim 6, wherein in the step (1), the mixing is performed by uniformly mixing carrageenan, xanthan gum, sodium carboxymethylcellulose, edible essence and whole milk powder, and then uniformly mixing with polydextrose;
in the step (1), the mixing is carried out at 20-30 ℃, preferably at 24 ℃; in the step (2), the heating temperature is 30-70 ℃, preferably 50 ℃;
in the step (3), the mixing is carried out at normal temperature;
in the step (4), the heating temperature is 70-120 ℃, preferably 70-85 ℃, and the heating is carried out under normal pressure;
in the step (5), the vacuum degree is-0.05 to-0.08 MPa, the heating temperature is 70 to 120 ℃, and the heating time is 20 to 80 min; the stirring speed is 500 and 1200 rpm; the sugar degree of the viscous system is 80-89 degrees;
in the step (5), the elasticity of the food coating obtained by the preparation and molding is 0.59-0.67.
8. Use of a food coating according to claim 1 or a food coating according to any of claims 6-7 for the preparation of a double-layered nutritional bar.
9. A bi-layer nutritional bar comprising the food coating of any one of claims 1-5 or prepared by the process of any one of claims 6-7 and a mono-layer nutritional bar;
wherein the single-layer nutrition bar comprises the following components:
1-10 parts of whey protein particles, 5-15 parts of soybean protein, 0.5-6 parts of cranberry granules, 0.5-6 parts of pumpkin seed kernels, 0.3-3 parts of strawberry juice powder, 0.5-5 parts of oat fiber powder, 0.5-5 parts of whey protein powder, 0.8-5 parts of resistant dextrin, 1-7 parts of polydextrose, 3-13 parts of fructo-oligosaccharide, 1-8 parts of whole milk powder, 0.02-0.5 part of edible essence, 0.1-5 parts of sugar-free white chocolate, 3-13 parts of isomalto-oligosaccharide, 0.5-4 parts of vegetable oil, 0.7-5 parts of glycerol, 0.05-0.5 part of phospholipid, 0.5-4 parts of composite mineral substances, 0.01-0.1 part of composite vitamins, 0.3-5 parts of collagen peptide powder, 0.5-5 parts of inulin and 0.1-1.5 parts of chitosan oligosaccharide;
wherein each 241088 parts of the composite mineral comprises the following components in parts by weight: 48500 parts of phosphorus, 125000 parts of potassium, 16500 parts of magnesium, 49500 parts of calcium, 760 parts of iron, 820 parts of zinc, 4 parts of selenium and 4 parts of iodine;
524278.3 parts of the compound vitamin comprises the following components in parts by weight: 1595 parts of vitamin A, 29 parts of vitamin D, 61000 parts of vitamin E, 17100 parts of vitamin B1, 10050 parts of vitamin B2, 10050 parts of vitamin B6, 19.3 parts of vitamin B12, 335000 parts of vitamin C, 1360 parts of folic acid, 64300 parts of nicotinamide, 175 parts of biotin and 23600 parts of pantothenic acid.
10. A method of making a bi-layer nutritional bar according to claim 9, comprising the steps of:
s1: mixing soybean protein, whey protein particles, cranberry particles and pumpkin seed kernels to obtain a mixture A;
s2: mixing strawberry juice powder, oat fiber powder, whey protein powder, resistant dextrin, polydextrose, fructo-oligosaccharide, whole milk powder, collagen peptide powder, inulin, compound vitamin, compound mineral substance and chitosan oligosaccharide to obtain a mixture B;
s3: mixing sugar-free white chocolate, isomaltooligosaccharide, vegetable oil, glycerol, phospholipid and edible essence to obtain a mixture C;
s4: adding the mixture A and the mixture B into the mixture C, stirring and mixing, and performing extrusion forming to obtain a single-layer nutrition bar D;
s5: covering the surface of the single-layer nutrition bar D with a food coating, and cutting and forming to obtain a double-layer nutrition bar;
wherein, in S1, the mixing is carried out at 20-30 ℃, preferably at 24 ℃;
s2, S3 and S4, wherein the mixing is carried out at the temperature of 40-60 ℃.
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