CN112617181B - 抗疲劳高蛋白软心蛋白棒及其制作方法 - Google Patents
抗疲劳高蛋白软心蛋白棒及其制作方法 Download PDFInfo
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Abstract
本发明提供了抗疲劳高蛋白软心蛋白棒及其制备方法,属于食品加工技术领域。所述的蛋白棒包括软心物料和胚层物料;所述的胚层物料,包括如下重量份的原料:蛋白粉20‑50份、糖浆15‑30份、膳食纤维20‑30份、风味物质10‑25份;所述的软心物料包括水果类软心物料或可可类软心物料。本发明制备的蛋白棒采用多层设计,从根本上解决目前蛋白棒市场上较为单一的产品形式,实现了产品创新;通过调整配方,在保持营养素均衡搭配的同时,将更加丰富的软心层加入蛋白棒中,实现了配方创新;选用优质原料,采用较低温度处理方法,保留了原料自身风味及有效成分,通过调整可使水果软心货架期内保持自身风味,实现了风味和口感创新。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种抗疲劳高蛋白软心蛋白棒及其制作方法。
背景技术
蛋白质是维持和修复机体以及细胞生长所必需的,它不仅影响机体组织,如肌肉的生长,还参与激素的产生、免疫功能的维持、其它营养物质和氧的转运以及血红蛋白的生成、血液凝结等多方面生理功能。蛋白质具有丰富的营养物质,摄入足够的蛋白质可以有效提高机体恢复、修补以及生长速度。蛋白棒是一种新型的高蛋白食品,主要成分为蛋白质、碳水化合物、脂肪和其它保湿剂,为了丰富口味,可选择在其中加入一些颗粒或在其表面涂布一层巧克力涂层等。与其它食品相比,蛋白棒具有食用方便,方便保存,营养均衡合理,加工方式简洁,营养成分保留率高等特点,因此被广泛应用于休闲、运动、营养、美容、军事、航空食品等领域。
由于蛋白棒健康、高效的营养模式,成功引起国外市场上的热卖,而在国内处于刚刚起步的阶段,蛋白棒自从步入国门以来,经过一系列的研究与发展,已逐步本土化,在兼顾营养的同时,最大限度的满足国人对于口感和风味的需求。
如中国专利申请201710017677.X中公开了一种高蛋白膳食纤维能量蛋白棒及其制作方法,其中蛋白棒,包括如下重量份的制备原料:大豆蛋白5-35份;代可可脂巧克力0-31份;葡萄糖浆3-29份;低聚异麦芽糖0-18份;浓缩乳清蛋白粉3-8份;植物油3-9份。该发明在配方中通过大豆蛋白、浓缩乳清蛋白、葡萄糖浆、低聚异麦芽糖等主要原料为运动人群同时补充蛋白质和能量(碳水化合物)。添加的浓缩乳清蛋白含优质α-乳白蛋白、β-乳球蛋白、支链氨基酸等营养物质,有助于快速补充运动后蛋白质需求和缓解疲劳;为运动人群迅速补充蛋白质、能量(碳水化合物)、功能性营养物质(膳食纤维等),但该蛋白棒在产品形式和风味呈现方面仍存在不足,口感缺乏层次感,为得到不同的风味,虽会加入相对应的食物及其制品,但仍与真实的食物风味有所偏差。
再如,中国专利申请201810374394.5中公开了一种蛋白棒,制备该蛋白棒的原料中包括蛋白粉和蛋白颗粒。该发明提供的蛋白棒,通过采用蛋白粉和蛋白颗粒结合的方式改变蛋白棒的质构品质,使蛋白棒在咀嚼性、硬度、脆性、胶着性上有明显改善,使其食用的口感以及成型性上更佳。该申请还提供了一种蛋白棒的制备方法,在蛋白棒的制备过程中采用两次热加工方式,有利于产品形成酥脆的口感,但还是依然没有满足口感的层次感。
因此,需要开发一种口味具有层次感,食物风味更好的软心蛋白棒。
发明内容
针对现有技术的不足,本发明提供了一种将水果、可可等加入蛋白棒中间层,使得风味物质集中在蛋白棒中间层,整体风味更接近食物风味,将整根蛋白棒分为胚层与软心层,改变了常规蛋白棒单一层次,也可以在其表面涂布一层巧克力涂层,整个蛋白棒将会有三种不同口感和风味层,更加符合国人对于本土食品丰富多彩的美味追求的软心蛋白棒。
第一方面,本发明提供了一种抗疲劳高蛋白软心蛋白棒,所述的蛋白棒包括软心物料和胚层物料。
所述的胚层物料,包括如下重量份的原料:蛋白粉20-50份、糖浆15-30份、膳食纤维20-30份、风味物质10-25份。
优选地,所述的胚层物料,包括如下重量份的原料:蛋白粉30-40份、糖浆18-25份、膳食纤维22-28份、风味物质15-20份。
再优选地,所述的胚层物料,包括如下重量份的原料:蛋白粉32-35份、糖浆20-22份、膳食纤维25-28份、风味物质18-20份。
所述的蛋白粉为乳清蛋白粉、牛奶蛋白粉、酪蛋白、胶原蛋白肽粉和大豆分离蛋白粉中的一种或几种。
优选地,所述的蛋白粉为乳清蛋白粉、牛奶蛋白粉、酪蛋白和胶原蛋白肽粉中的一种或几种。
再优选地,所述的蛋白粉为乳清蛋白粉、酪蛋白和胶原蛋白肽粉中的一种或几种。
进一步优选地,所述的蛋白粉为质量比3-5:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉。
更进一步优选地,所述的蛋白粉为质量比4-5:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉。
再进一步优选地,所述的蛋白粉为质量比5:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉。
所述的糖浆为麦芽糖醇、山梨糖醇、低聚异麦芽糖和低聚果糖中的一种或几种。
优选地,所述的糖浆为山梨糖醇、低聚异麦芽糖和低聚果糖中的一种或几种。
再优选地,所述的糖浆为山梨糖醇和/或低聚果糖。
所述的膳食纤维为抗性糊精、菊粉、低聚异麦芽糖粉和燕麦纤维粉中的一种或几种。
优选地,所述的膳食纤维为菊粉、低聚异麦芽糖粉和燕麦纤维粉中的一种或几种。
再优选地,所述的膳食纤维为质量比2:3:5-8的菊粉、低聚异麦芽糖粉和燕麦纤维粉。
进一步优选地,所述的膳食纤维为质量比2:3:6-7的菊粉、低聚异麦芽糖粉和燕麦纤维粉。
再进一步优选地,所述的膳食纤维为质量比2:3:6的菊粉、低聚异麦芽糖粉和燕麦纤维粉。
所述的风味物质为芝士粉,可可粉,椰子粉,蛋黄粉,茶粉以及各种水果粉中的一种或几种。
优选地,所述的风味物质为芝士粉,可可粉,椰子粉,蛋黄粉和茶粉中的一种或几种
所述的胚层物料中还含有白芸豆粉10-20份。
所述的胚层物料还含有玉米低聚肽粉1-8份和BCAA 1.0-1.5份;
所述的BCAA为L-亮氨酸、L-异亮氨酸和L-缬氨酸的混合物。
所述的L-亮氨酸、L-异亮氨酸和L-缬氨酸的质量比为2:1:1。
所述的玉米低聚肽粉和BCAA的添加之比为1-5:1,优化为3:1。
所述的软心物料包括水果类软心物料或可可类软心物料。
所述的水果类软心物料为单一水果或多种水果复合而成;所述的水果选自蔓越莓、芒果、提子、黄桃、苹果、香蕉和哈密瓜中的一种或几种。
所述的可可类软心物料,按重量份数计包括可可粉10-50份、麦芽糖醇10-30份和/或赤藓糖醇20-30份和油脂15-45份。
所述的蛋白棒还包括外部涂层;
所述的外部涂层为巧克力涂层或纯脂涂层;
所述的巧克力涂层还可以为代可可脂巧克力涂层。
另一方面,本发明还提供了上述抗疲劳高蛋白软心蛋白棒的制备方法,包括以下步骤:
1、将软心物料进行预处理,其中水果类软心,需要对水果进行分选,清洁,干燥,混合处理,得到水果类软心物料;可可类软心,需要将原料进行混合,低温搅拌,得到可可类软心物料;
2、将胚层物料的原料称量,在20℃-50℃的温度下混合均匀,得到胚层类物料;
3、将步骤1中得到的软心物料和步骤2中得到的胚层物料按1:1-2.5的质量比挤压成型,其中软心层的挤压温度为16-30℃,胚层的挤压温度为20-45℃,得到软心蛋白棒。
为了进一步提高蛋白棒的口感将步骤3中成型好的蛋白棒经过涂层机进行涂层,得到具有涂层的蛋白棒。
与现有技术相比,本发明的有益效果在于:
(1)本发明制备的蛋白棒采用多层设计,从根本上解决目前蛋白棒市场上较为单一的产品形式,实现了产品创新;
(2)本发明制备的蛋白棒使用多种优质蛋白成分,优选为质量比3-5:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉,能够有效地补充蛋白,利于机体吸收;
(3)本发明在蛋白棒中加入多种膳食纤维成分,优选为质量比2:3:5-8的菊粉、低聚异麦芽糖粉和燕麦纤维粉,能够有效补充机体需要的膳食纤维,能够更好的提升机体耐受性,提升抗疲劳性;
(4)本发明通过调整配方,可以在保持营养素均衡搭配的同时,将更加丰富的软心层加入蛋白棒中,实现了配方创新。
(5)本发明选用优质原料,在组分中添加了玉米低聚肽粉和BCAA,明显提高了面包的风味和稳定性,保留了原料自身风味及有效成分,通过调整可使水果软心货架期内保持自身风味,实现了风味和口感创新。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作一简单的介绍,显而易见地,下面描述中的附图是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下,还可以根据这些附图获得其他的附图。
图1本发明制备的蛋白棒风味稳定性测试结果;
图2本发明制备的蛋白棒硬度稳定性测试结果。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围
实施例1一种抗疲劳高蛋白软心蛋白棒
所述的蛋白棒包括软心物料、胚层物料和涂层。
胚层物料包括:乳清蛋白粉20份、麦芽糖醇15份、抗性糊精10份、菊粉20份、芝士粉5份、可可粉10份、玉米低聚肽粉1份,BCAA(L-亮氨酸、L-异亮氨酸和L-缬氨酸的质量比为2:1:1)1份;
软心物料包括:蔓越莓干30份、芒果干30份和提子干22份;
外部涂层为巧克力涂层
制备方法,包括以下步骤:
1、将软心物料进行预处理,将蔓越莓、芒果和提子进行分选,清洁,干燥,混合处理,得到水果类软心物料;
2、将乳清蛋白粉、麦芽糖醇、抗性糊精、菊粉、芝士粉、可可粉、玉米低聚肽粉和BCAA称量,在20℃的温度下混合均匀,得到胚层类物料;
3、将步骤1中得到的软心物料和步骤2中得到的胚层物料按1:1的质量比挤压成型,其中软心层的挤压温度为16℃,胚层的挤压温度为20℃,得到软心蛋白棒;
将步骤3中成型好的蛋白棒经过涂层机进行巧克力涂层,得到巧克力涂层的蛋白棒。
实施例2一种抗疲劳高蛋白软心蛋白棒
所述的蛋白棒包括软心物料、胚层物料和涂层。
胚层物料包括:牛奶蛋白粉20份、大豆分离蛋白20份、山梨糖醇15份、低聚异麦芽糖15份、抗性糊精10份、低聚异麦芽糖粉15份、椰子粉10份、蛋黄粉5份、玉米低聚肽粉6份,BCAA(L-亮氨酸、L-异亮氨酸和L-缬氨酸的质量比为2:1:1)1.5份;
软心物料包括:黄桃干20份、苹果干27份;
外部涂层为巧克力涂层
制备方法,包括以下步骤:
1、将软心物料进行预处理,将黄桃和苹果进行分选,清洁,干燥,混合处理,得到水果类软心物料;
2、将牛奶蛋白粉、大豆分离蛋白、山梨糖醇、低聚异麦芽糖、抗性糊精、低聚异麦芽糖粉、椰子粉、蛋黄粉、玉米低聚肽粉和BCAA称量,在50℃的温度下混合均匀,得到胚层类物料;
3、将步骤1中得到的软心物料和步骤2中得到的胚层物料按1:2.5的质量比挤压成型,其中软心层的挤压温度为30℃,胚层的挤压温度为45℃,得到软心蛋白棒;
将步骤3中成型好的蛋白棒经过涂层机进行巧克力涂层,得到巧克力涂层的蛋白棒。
实施例3一种抗疲劳高蛋白软心蛋白棒
所述的蛋白棒包括软心物料、胚层物料和涂层。
胚层物料包括:乳清蛋白粉21份、酪蛋白14份、胶原蛋白肽粉7份、山梨糖醇10份、低聚果糖8份、菊粉6份、低聚异麦芽糖粉9份、燕麦纤维粉15份、可可粉15份、白芸豆粉10份、玉米低聚肽粉4.5份,BCAA(L-亮氨酸、L-异亮氨酸和L-缬氨酸的质量比为2:1:1)1.5份;
软心物料包括:黄桃干20份、苹果干20份、香蕉干20.5份;
外部涂层为纯脂涂层;
制备方法,包括以下步骤:
1、将软心物料进行预处理,将黄桃、苹果和香蕉进行分选,清洁,干燥,混合处理,得到水果类软心物料;
2、将乳清蛋白粉、酪蛋白、胶原蛋白肽粉、山梨糖醇、低聚果糖、菊粉、低聚异麦芽糖粉、燕麦纤维粉、可可粉、白芸豆粉、玉米低聚肽粉和BCAA称量,在45℃的温度下混合均匀,得到胚层类物料;
3、将步骤1中得到的软心物料和步骤2中得到的胚层物料按1:2的质量比挤压成型,其中软心层的挤压温度为20℃,胚层的挤压温度为45℃,得到软心蛋白棒;
将步骤3中成型好的蛋白棒经过涂层机进行纯脂涂层,得到纯脂涂层的蛋白棒。
实施例4一种抗疲劳高蛋白软心蛋白棒
所述的蛋白棒包括软心物料、胚层物料和涂层。
胚层物料包括:乳清蛋白粉28份、酪蛋白14份、胶原蛋白肽粉7份、低聚果糖20份、菊粉4份、低聚异麦芽糖粉6份、燕麦纤维粉16份、芝士粉20份、白芸豆粉15份、玉米低聚肽粉5份,BCAA(L-亮氨酸、L-异亮氨酸和L-缬氨酸的质量比为2:1:1)1份;
软心物料包括:芒果干20份、黄桃干20份、苹果干14.4份;
外部涂层为巧克力涂层
制备方法,包括以下步骤:
1、将软心物料进行预处理,将芒果、黄桃和苹果进行分选,清洁,干燥,混合处理,得到水果类软心物料;
2、将乳清蛋白粉、酪蛋白、胶原蛋白肽粉、低聚果糖、菊粉、低聚异麦芽糖粉、燕麦纤维粉、芝士粉、白芸豆粉、玉米低聚肽粉和BCAA称量,在40℃的温度下混合均匀,得到胚层类物料;
3、将步骤1中得到的软心物料和步骤2中得到的胚层物料按1:2.5的质量比挤压成型,其中软心层的挤压温度为25℃,胚层的挤压温度为35℃,得到软心蛋白棒;
将步骤3中成型好的蛋白棒经过涂层机进行巧克力涂层,得到巧克力涂层的蛋白棒。
实施例5一种抗疲劳高蛋白软心蛋白棒
所述的蛋白棒包括软心物料、胚层物料和涂层。
胚层物料包括:乳清蛋白粉30份、酪蛋白12份、胶原蛋白肽粉6份、低聚果糖25份、菊粉4份、低聚异麦芽糖粉6份、燕麦纤维粉12份、茶粉18份、白芸豆粉18份、玉米低聚肽粉4.5份,BCAA(L-亮氨酸、L-异亮氨酸和L-缬氨酸的质量比为2:1:1)1.5份;
软心物料包括:蔓越莓干30份、芒果干20份、黄桃干18.5份;
外部涂层为纯脂涂层
制备方法,包括以下步骤:
1、将软心物料进行预处理,将蔓越莓、芒果和黄桃进行分选,清洁,干燥,混合处理,得到水果类软心物料;
2、将乳清蛋白粉、酪蛋白、胶原蛋白肽粉、低聚果糖、菊粉、低聚异麦芽糖粉、燕麦纤维粉、茶粉、白芸豆份、玉米低聚肽粉和BCAA称量,在30℃的温度下混合均匀,得到胚层类物料;
3、将步骤1中得到的软心物料和步骤2中得到的胚层物料按1:2的质量比挤压成型,其中软心层的挤压温度为20℃,胚层的挤压温度为30℃,得到软心蛋白棒;
将步骤3中成型好的蛋白棒经过涂层机进行纯脂涂层,得到纯脂涂层的蛋白棒。
对比例1
与实施例5的区别在于:蛋白粉为质量比1:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉,即乳清蛋白粉12份、酪蛋白24份、胶原蛋白肽粉12份;其他操作和步骤与实施例5相同。
对比例2
与实施例5的区别在于:蛋白粉为质量比7:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉,即乳清蛋白粉33.6份、酪蛋白9.6份、胶原蛋白肽粉4.8份;其他操作和步骤与实施例5相同。
对比例3
与实施例5的区别在于:膳食纤维为质量比2:3:0.5的菊粉、低聚异麦芽糖粉和燕麦纤维粉,即菊粉8份、低聚异麦芽糖粉12份、燕麦纤维粉2份;其他操作和步骤与实施例5相同。
对比例4
与实施例5的区别在于:膳食纤维为质量比2:3:11的菊粉、低聚异麦芽糖粉和燕麦纤维粉,即菊粉2.75份、低聚异麦芽糖粉4.125份、燕麦纤维粉15.125份;其他操作和步骤与实施例5相同。
对比例5
与实施例5的区别在于:不添加BCAA;其他操作和步骤与实施例5相同。
对比例6
与实施例5的区别在于:玉米低聚肽粉和BCAA的添加之比为0.5:1;玉米低聚肽粉2份,BCAA 4份;其他操作和步骤与实施例5相同。
效果测试
试验例1抗疲劳性
检测方法:选择25-45周岁之间,男性50人,女性50人,分为实验组1-5组(男性5人,女性5人),在运动(跑步8-10㎞)前后各食用实施例1-5制备的30g软心蛋白棒,对比例组1-4组(男性5人,女性5人),在运动(跑步8-10㎞)前后各食用对比例1-4制备的30g软心蛋白棒,空白对照组(男性5人,女性5人),在运动后仅补充水分,不食用软心蛋白棒,其余膳食基本相同,实验进行15天,实验开始前一天和结束后的第一天,分别检测实验组和对照组在跑步10km前后的血浆中的血尿素氮(BUN),血清肌酸激酶(CK),通过分析数据的波动,评价软心蛋白棒的抗疲劳程度,如下表1。
表1
注:与对照组比较,**P<0.01,*P<0.05。
根据上表1的检测数据可以看出食用本发明实施例3-5制备的蛋白棒15天后,跑步后的血尿素值较之实验前有明显降低,食用实施例1-2制备的蛋白棒15天后,跑步后的血尿素值较之实验前有一定程度的降低,而空白对照组跑步后的血尿素值较之实验前几乎无变化,血清肌酸激酶的含量具有同样的规律,说明本发明的软心蛋白棒有提高机体抗疲劳性的效果。
为了进一步证明本发明制备的蛋白棒具有抗疲劳的效果,对对比例1-4制备的蛋白棒进行了相同试验,检测结果见下表2。
表2
注:与对照组比较,*P<0.05。
根据上表2的检测数据可以看出对比例1-4制备的蛋白棒与实施例1-3制备的蛋白棒的抗疲劳效果相当,证明了改变组分之间的质量比或者省略某一种或者几种组分均会对蛋白棒的抗疲劳性能产生影响。
试验例2风味稳定性及评分
检测方法:选择20位具有食品感官分析经验的人作为测试员,每周固定的时间对实施例1-5以及对比例1-4制备的蛋白棒进行风味测试,测试时间为3个月,通过标准样品和货架期破坏实验中的样品进行差别型检验并评分。通过分析反馈数据,进行分析,统计感官测试员对货架期内风味稳定性评分。以风味相似百分比作为稳定性分析数据来源,风味差异小于5%为合格,合格为5分,货架期内产品风味稳定性评估结果,见下表3.
表3
根据上表3的检测数据可以看出,本发明实施例3-5制备的蛋白棒的风味稳定性最佳,放置3个月评分依然在4.5左右,几乎没有变化,实施例5制备的蛋白棒风味稳定性最好,即控制蛋白粉为质量比5:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉和人膳食纤维为质量比2:3:6的菊粉、低聚异麦芽糖粉和燕麦纤维粉。可以明显提高蛋白棒的风味稳定性;而实施例1-2和对比例1-4中省略某一种或者几种组分或者改变组分之间的质量比均会对蛋白棒的风味稳定性,影响蛋白棒的口感。对比例5和对比例6中不添加BCAA,或者改变玉米低聚肽粉和BCAA的质量比不在本发明要求保护的范围内时,得到的蛋白棒的风味稳定性明显变差。
试验例3硬度稳定性
由于水果含水量较高,各种糖组分之间联系较为复杂,货架期内的水分迁移,温度变化导致果胶的形成及转化,糖的氧化均会造成水果类软心层货架期内明显的硬化,但是本发明通过合理控制各组分的含量以及质量比,能够明显减缓蛋白棒硬化的速率,能够保持长时间的较佳口感。
检测方法:每周固定时间取破坏实验中的样品进行硬度检测,使用CT3质构仪,夹具TA-RT-KIT,探头TA3/100,记录第一循环硬度作为硬度稳定性分析数据来源,硬度上升低于30%为有效数据,测试时间为49天),统计破坏试验周期内产品硬度变化并评估稳定性,检测数据见下表4。
表4
为了进一步证明本发明制备的蛋白棒具有较好的风味稳定性和硬度稳定性,对实施例5(实验组)制备的蛋白棒以及中国专利申请CN106617108A实施例1(空白组)中公开的蛋白棒进行了风味以及硬度的对照检测,筛选15人对货架期内实施例5制备的蛋白棒以及中国专利申请CN106617108A实施例1中公开的蛋白棒进行风味评估,并对两种产品的硬度进行了测试,其结果如图1和2所示。
根据图1和图2的检测结果可知,本发明实施例5制备的蛋白棒具有较好的风味稳定性和硬度稳定性。
Claims (3)
1.一种抗疲劳高蛋白软心蛋白棒,其特征在于:所述的蛋白棒包括软心物料和胚层物料;
所述的胚层物料,由如下重量份的原料组成:蛋白粉20-50份、糖浆15-30份、膳食纤维20-30份、风味物质10-25份、玉米低聚肽粉1-8份、BCAA 1.0-1.5份和白芸豆粉10-20份;
所述的蛋白粉为质量比3-5:2:1乳清蛋白粉、酪蛋白和胶原蛋白肽粉;
所述的膳食纤维为质量比2:3:5-8的菊粉、低聚异麦芽糖粉和燕麦纤维粉;
所述的BCAA为质量比2:1:1的L-亮氨酸、L-异亮氨酸和L-缬氨酸;所述的玉米低聚肽粉和BCAA的添加之比为1-5:1;
所述的软心物料包括水果类软心物料或可可类软心物料。
2.一种如权利要求1所述的抗疲劳高蛋白软心蛋白棒的制备方法,其特征在于:包括以下步骤:
(1)、将软心物料进行预处理,其中水果类软心,需要对水果进行分选,清洁,干燥,混合处理,得到水果类软心物料;可可类软心,需要将原料进行混合,低温搅拌,得到可可类软心物料;
(2)、将胚层物料的原料称量,在20℃-50℃的温度下混合均匀,得到胚层类物料;
(3)、将步骤(1)中得到的软心物料和步骤(2)中得到的胚层物料按1:0.5-4.5的质量比挤压成型,其中软心层的挤压温度为16-30℃,胚层的挤压温度为20-45℃,得到软心蛋白棒。
3.根据权利要求2所述的制备方法,其特征在于:步骤(3)中所述的步骤(1)中得到的软心物料和步骤(2)中得到的胚层物料得质量比为1:1-2.5。
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