CN112602933A - Aerated protein stick and preparation method thereof - Google Patents
Aerated protein stick and preparation method thereof Download PDFInfo
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- CN112602933A CN112602933A CN202011587963.8A CN202011587963A CN112602933A CN 112602933 A CN112602933 A CN 112602933A CN 202011587963 A CN202011587963 A CN 202011587963A CN 112602933 A CN112602933 A CN 112602933A
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 71
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000004088 foaming agent Substances 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000006260 foam Substances 0.000 claims abstract description 4
- 239000013618 particulate matter Substances 0.000 claims abstract description 3
- 235000018102 proteins Nutrition 0.000 claims description 63
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- 230000000694 effects Effects 0.000 claims description 11
- 102000014171 Milk Proteins Human genes 0.000 claims description 6
- 108010011756 Milk Proteins Proteins 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000021239 milk protein Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000013351 cheese Nutrition 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 239000011236 particulate material Substances 0.000 claims description 3
- 235000020374 simple syrup Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 229940080237 sodium caseinate Drugs 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims 1
- 125000003071 maltose group Chemical group 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract 1
- 238000010009 beating Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
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- 235000013305 food Nutrition 0.000 description 3
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- 238000005057 refrigeration Methods 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000020429 malt syrup Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 244000277583 Terminalia catappa Species 0.000 description 1
- 235000009319 Terminalia catappa Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to an aerated protein rod and a preparation method thereof. The aerated protein rod is prepared by the following method: stirring a foaming agent and water to prepare a protein bubble base; preparing sugar slurry, adding the prepared protein bubble base under the condition of controlling the temperature and sugar degree of the sugar slurry, and stirring into an aerated blank of loose foam; mixing the protein powder with pre-melted oil, optional particulate matter and optional flavor matter to obtain a mixture; and stirring and mixing the prepared aerated blank body and the prepared mixture, and molding. Compared with the protein bar in the prior art, the aerated protein bar has good mouthfeel and more excellent storage stability.
Description
Technical Field
The invention belongs to the field of food and food processing, in particular to the field of dairy product processing. The invention particularly relates to an aerated protein rod and a preparation method thereof.
Background
The protein stick is a leisure, fashionable and portable high-protein stick-shaped food and is mainly prepared from protein powder, syrup, grease, nuts, fruit grains, grain particles, flavor substances, vitamins, mineral substances and other various nutritional ingredients as raw materials; the product usually contains 15-40% of protein, 10-20% of fat and 20-50% of carbohydrate. Because of balanced nutrition and convenient use, the protein bar is suitable for sports, body building, leisure, business trip, travel and timely supplementing protein energy and nutrition when students eat meals.
The protein bar is generally formed by bonding high-protein raw materials such as milk protein (whey protein, milk protein), soybean protein and the like and various particle materials and/or flavor materials by sweet sugar paste, the water content in the product is 10-15%, the water activity is 0.5-0.65, and the protein and reducing sugar components in the materials are easy to have Maillard reaction in the storage process at normal temperature (particularly in summer), so that the sensory color of the protein bar is browned, the protein bar has the characteristics of hard texture, tooth sticking and the like, and manufacturers and consumers are always puzzled.
Milk proteins have very good emulsifying properties and are used as emulsifiers in many food ingredients; milk proteins are surface active and can adsorb to the air-water interface during foam formation.
In view of the shortcomings of the prior art, there remains a need to develop a new style of protein bar that has improved mouth feel and that overcomes the shortcomings of browning, fading, stiffening, tooth sticking, etc. that exist in prior art protein bars.
Disclosure of Invention
The technical object of the present invention is to provide a method of preparing an aerated protein bar having improved mouth feel and which can overcome the disadvantages of browning, discoloration, hardening of texture, sticking to teeth, etc. existing in the prior art protein bars, and an aerated protein bar prepared by the method.
In one aspect, the present invention provides a method of making an aerated protein rod, the method comprising the steps of:
1) stirring a foaming agent and water to prepare a protein bubble base;
2) preparing sugar slurry, adding the protein bubble base prepared in the step 1) under the condition of controlling the temperature and the sugar degree of the sugar slurry, and stirring into an aerated blank of loose foam;
3) mixing the protein powder with pre-melted oil, optional particulate matter and optional flavor matter to obtain a mixture; and
4) stirring and mixing the aerated green body prepared in the step 2) and the mixture prepared in the step 3), and forming.
In a particular embodiment, in step 1), the foaming agent is selected from egg proteins and gelatin.
In a specific embodiment, in the step 1), the concentrated foaming agent solution with the mass ratio of water to the foaming agent of 0.8-1.2:1 is whipped to be made into protein bubble base, the whipping time is 3-10 minutes, the whipping speed is 950-.
In a particular embodiment, in step 2), the syrup mass is selected from starch syrups, functional sugar syrups or sugar alcohols, for example, the syrup mass is maltose syrup or maltitol.
In a specific embodiment, in the step 2), the temperature of the syrup body is controlled to be 100-110 ℃, and the sugar degree of the syrup body is controlled to be 85-87 Baume degrees.
In a specific embodiment, in step 2), the mass ratio of the syrup body to the protein bubble base is 1-2.2: 1.
In a specific embodiment, in the step 2), the stirring speed is 950-.
In a specific embodiment, in step 3), the protein powder is selected from any one of the following: a concentrated milk protein with a protein content above 80%, i.e. MPC 80; concentrated whey protein with a protein content of more than 80%, i.e. WPC 80; isolated whey protein having a protein content of greater than 90%, i.e. WPI 90; sodium caseinate with protein content of more than 90%, or a combination of any two or more of the above, and the oil and fat can be selected from butter or coconut oil.
In a specific embodiment, in the step 4), the stirring speed is 100-200 rpm, and the stirring time is 3-5 minutes.
In a particular embodiment, in step 4), the particulate material may be selected from nut, fruit or cereal particles and other particulate materials common in the art, and the flavour material may be selected from desiccated coconut, cocoa or cheese powder and other flavour materials common in the art.
In another aspect, the present invention provides an aerated protein bar prepared by the above method, wherein the aerated protein bar has a protein content of 20-32 wt%, a water content of 10% or less, a water activity of 0.7 or less, and a refrigerated shelf life of more than half a year.
Advantageous effects
The aerated protein bar prepared by the method is soft and porous, has texture taste similar to ice cream, and has the advantages that the protein content can reach more than 30 wt%, the water content can be controlled within 10%, and the water activity can be controlled within 0.7. After the protein sticks prepared in the prior art are stored for a long time, the taste of the protein sticks is hardened and browning and other phenomena occur simultaneously due to protein polymerization and Maillard reaction between amino acid/protein and reducing sugar. Compared with the protein stick in the prior art, the color and the taste of the protein stick are basically kept unchanged after the protein stick is refrigerated for half a year, so that the quality of the protein stick is continuously stable, and the problems of browning, hardness, tooth sticking and the like in the storage process of the protein stick produced by the conventional process can be thoroughly solved.
Drawings
Figure 1 schematically shows a flow diagram for the preparation of an aerated protein rod of the present application.
FIG. 2 shows a photograph of a cross section of the protein rod in example 1 of the present application after being refrigerated at 4 ℃ for 180 days.
FIG. 3 shows a photograph of a cross section of a protein rod in example 2 of the present application after being refrigerated at 4 ℃ for 180 days.
Detailed Description
The present invention is illustrated below by specific examples, which, however, are not intended to limit the scope of the present invention.
In the following examples, the protein content, the water content and the water activity were measured by Kjeldahl method, vacuum drying method and water activity meter, respectively.
Example 1: preparation of nougat protein stick
As shown in the operation flow of fig. 1, 1 weight part of egg albumen and 1 weight part of purified water are firstly beaten for 4-6 minutes (intermittent 2-3 times in the middle, the beating condition is observed, and the beating condition is prevented from being over-beating and air leakage and the bubble base is prevented from collapsing) by using an ACA electric stirrer AHM-P125A1 (950-.
Boiling 4 parts by weight of malt syrup to 120 ℃, reducing the sugar degree to 86 Baume degrees, reducing the temperature of the malt syrup to 102-105 ℃, pouring the protein bubble base, and intermittently beating for 3-5 minutes at 1-grade or 2-grade to prepare the white aerated blank.
1.6 parts by weight of MPC80, 1.6 parts by weight of WPC80, 0.8 part by weight of shredded coconut and 1.2 parts by weight of coconut oil which is melted in advance are premixed, the prepared aerated blank is added, and the mixture is transferred into a KM770 dough mixer, and the mixture is electrically stirred for 3 to 5 minutes at a low speed (100 revolutions per minute) so as to prepare the nougat-like body-shaped protein dough. Cutting the protein groups at about 30g, packaging with aluminum foil bags, and refrigerating.
The protein rod of this example had a protein content of 30%, a water content of 9.5%, and a water activity of 0.65.
Example 2: preparation of cocoa-flavored protein bars
Firstly, 1 weight part of egg albumen and 1.1 weight part of purified water are beaten for 3 to 5 minutes (intermittent 2 to 3 times in the middle) by using an ACA electric stirrer AHM-P125A to prepare the fine egg albumen bubble base.
Boiling 4.2 parts by weight of maltitol to 126 ℃ of 125-.
1.2 weight portions of MPC80, 1.2 weight portions of WPI90, 0.5 weight portion of cocoa powder, 1 weight portion of badam and 1.2 weight portions of butter which is melted in advance are premixed, and added into the prepared aerated blank, and then transferred into a KM770 dough mixer, and the mixture is stirred intermittently and electrically for 3-5 minutes at a low speed (100 revolutions per minute and 200 revolutions per minute), so that cocoa flavor 'protein clusters' can be prepared, and the cocoa flavor 'protein clusters' are cut about 30g, packaged by aluminum foil bags and refrigerated.
The protein rod of this example had a protein content of 26%, a water content of 8.6%, and a water activity of 0.64.
Example 3: preparation of cheese-flavored protein bar
Firstly, 1 weight part of gelatin and 1.2 weight parts of purified water are beaten for 3 minutes by using an ACA electric stirrer AHM-P125A to prepare a fine protein bubble base.
Boiling 4.5 parts by weight of isomaltose syrup to 122 ℃ at 120-.
2 parts by weight of WPC80, 0.4 part by weight of cheese powder, 0.7 part by weight of expanded soybean protein particles and 1.0 part by weight of butter which is melted in advance are premixed, the prepared aerated blank is added into a KM770 dough mixer, and the mixture is stirred for 3 minutes at low speed (100 plus 200 revolutions per minute) in an intermittent electric mode, so that cheese flavor 'protein clusters' can be prepared, and the cheese flavor 'protein clusters' are cut at about 26g, coated with cocoa butter and chocolate, packaged by an aluminum foil bag and refrigerated.
The protein rod of this example had a protein content of 24%, a water content of about 10%, and a water activity of 0.68.
Experimental example:
the protein sticks of examples 1-3 were refrigerated at 4 ℃ for 180 days, and the texture, mouthfeel, moisture and water activity were examined at 2 days, 30 days, 60 days and 120 days of refrigeration, respectively, and the results are shown in table 1 below.
TABLE 1
As can be seen from the experimental data in table 1, the aerated protein bar prepared by the invention has the advantages of no color change, little water loss and unchanged mouthfeel within a refrigeration period of half a year, thus showing the advantage of continuous and stable quality, solving the problems of hardening, tooth sticking and the like of the protein bar produced by the conventional process during storage, and being not hardened during refrigeration storage.
Claims (10)
1. A method of making an aerated protein rod, the method comprising the steps of:
1) stirring a foaming agent and water to prepare a protein bubble base;
2) preparing sugar slurry, adding the protein bubble base prepared in the step 1) under the condition of controlling the temperature and the sugar degree of the sugar slurry, and stirring into an aerated blank of loose foam;
3) mixing the protein powder with pre-melted oil, optional particulate matter and optional flavor matter to obtain a mixture; and
4) stirring and mixing the aerated green body prepared in the step 2) and the mixture prepared in the step 3), and forming.
2. The method according to claim 1, wherein in step 1) the foaming agent is selected from egg proteins and gelatin.
3. The method as claimed in claim 1, wherein in step 1), the concentrated foaming agent solution with the mass ratio of water to foaming agent of 0.8-1.2:1 is whipped to be made into protein bubble base, the whipping time is 3-10 minutes, and the whipping speed is 950-1000 rpm.
4. The method of claim 1, wherein,
in step 2), the sugar syrup is selected from starch syrup, functional sugar syrup or sugar alcohols; and
in step 4), the particulate material is selected from nut particles, fruit granules or cereal particles and the flavour material is selected from desiccated coconut, cocoa powder or cheese powder.
5. The method of claim 4, wherein the sugar slurry is maltose syrup or maltitol.
6. The method as claimed in claim 1, wherein, in the step 2), the temperature of the syrup body is controlled to be 100 ℃ and the sugar degree thereof is controlled to be 85-87 Baume degrees.
7. The method according to claim 1, wherein in step 2), the mass ratio of the syrup body to the protein bubble base is 1-2.2: 1.
8. The method as claimed in claim 1, wherein, in step 3), the protein powder is selected from any one of the following: concentrated milk protein with protein content of more than 80%, concentrated whey protein with protein content of more than 80%, isolated whey protein with protein content of more than 90%, sodium caseinate with protein content of more than 90%, or combination of any two or more of the above,
the oil is selected from butter or coconut oil.
9. The method of claim 1, wherein,
in the step 2), the stirring speed is 950-1050 revolutions per minute, and the stirring time is 3-5 minutes;
in the step 4), the stirring speed is 100-200 rpm, and the stirring time is 3-5 minutes.
10. An aerated protein bar prepared by the method of any one of claims 1-9 having a protein content of 20-32 wt%, a moisture content of up to 10%, a water activity of up to 0.7, and a refrigerated shelf life of more than half a year.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011587963.8A CN112602933A (en) | 2020-12-29 | 2020-12-29 | Aerated protein stick and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011587963.8A CN112602933A (en) | 2020-12-29 | 2020-12-29 | Aerated protein stick and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2201084C2 (en) * | 2001-01-22 | 2003-03-27 | Общество с ограниченной ответственностью "МКФ Ноябрь" | Method of preparing confectionery product |
| CN101112216A (en) * | 2006-07-25 | 2008-01-30 | 李财兴 | Pneumatic sirup |
| CN101461537A (en) * | 2007-12-17 | 2009-06-24 | 北京康比特体育科技股份有限公司 | Protein stick and method for processing the same |
| CN105410944A (en) * | 2015-10-28 | 2016-03-23 | 中国农业大学 | Concentrated lactoprotein stick and preparation method thereof |
| CN107647075A (en) * | 2017-03-29 | 2018-02-02 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew nougat |
-
2020
- 2020-12-29 CN CN202011587963.8A patent/CN112602933A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2201084C2 (en) * | 2001-01-22 | 2003-03-27 | Общество с ограниченной ответственностью "МКФ Ноябрь" | Method of preparing confectionery product |
| CN101112216A (en) * | 2006-07-25 | 2008-01-30 | 李财兴 | Pneumatic sirup |
| CN101461537A (en) * | 2007-12-17 | 2009-06-24 | 北京康比特体育科技股份有限公司 | Protein stick and method for processing the same |
| CN105410944A (en) * | 2015-10-28 | 2016-03-23 | 中国农业大学 | Concentrated lactoprotein stick and preparation method thereof |
| CN107647075A (en) * | 2017-03-29 | 2018-02-02 | 嘉士柏股份有限公司 | A kind of preparation method of soft chew nougat |
Non-Patent Citations (1)
| Title |
|---|
| 赵发基: "充气与充气糖(5)", 《食品工业》 * |
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Application publication date: 20210406 |