CN113854565A

CN113854565A - Protein rod for increasing muscle and relieving fatigue and preparation method thereof

Info

Publication number: CN113854565A
Application number: CN202111176367.5A
Authority: CN
Inventors: 李忠; 尤婷; 张奎林; 吴江
Original assignee: Chongqing Sanpin Functional Food Research Institute Co ltd
Current assignee: Chongqing Sanpin Functional Food Research Institute Co ltd
Priority date: 2021-10-09
Filing date: 2021-10-09
Publication date: 2021-12-31

Abstract

The invention belongs to the technical field of functional food or food, and discloses a protein bar for enhancing muscle and relieving fatigue, which comprises 30-40 parts of isomaltooligosaccharide syrup; separating 15-25 parts of whey protein powder; 1-6 parts of soybean oligopeptide powder and 1-6 parts of L-glutamine; 1-5 parts of calcium beta-hydroxy-beta-methylbutyrate; 0.1-1.2 parts of taurine. The protein bar disclosed by the invention is rich in nutrition, contains high protein, is also rich in calcium and zinc microelements and vitamin C, and is added with functional factors such as soybean oligopeptide powder, glutamine, beta-hydroxy-beta-methylbutyrate calcium, taurine and the like which are helpful for relieving muscle fatigue and helping repair after exercise. Not only can reduce the decomposition of muscle protein and promote the synthesis of protein, but also can delay fatigue or reduce the fatigue degree. The method for preparing the protein rod comprises the steps of mixing the liquid, adding the liquid into the premixed powder, finally carrying out extrusion forming, cooling, cutting into blocks, sterilizing and packaging.

Description

Protein rod for increasing muscle and relieving fatigue and preparation method thereof

Technical Field

The invention relates to the technical field of functional foods or foods, in particular to a protein rod for enhancing muscle and relieving fatigue and a preparation method thereof.

Background

The protein is an important substance necessary in the life activity of human body, is a main nutrient for tissue formation and growth, can not be separated in any life process, and has obvious promotion effect on muscle growth, immunologic function, hormone level and synthesis of other nutrient substances of human body by taking a proper amount of protein. At present, the human body is mainly supplemented with protein through daily diet, and in daily food, milk, beans and meat all contain abundant protein.

With the acceleration of modern life rhythm, many people feel fatigue due to insufficient sleep caused by various stresses and the lack of inducement such as exercise and improper diet, and even have the phenomena of over-fatigue such as slow movement, insensitivity, reduced coordination ability of movement, insomnia, dysphoria, uneasiness and the like. People are more strongly pursuing health, more and more people start to improve own physical functions through various exercises, but for people who are interested in body building and muscle increasing and people who train for a long time outdoors, due to the difference of self conditions and unreasonable exercise amount, physical discomfort is caused by excessive exercise, and sports fatigue is caused. Also, because the body consumes more or less glycogen in muscle after a long exercise time, and it is not long enough to produce more glycogen for muscle use, cortisol converts amino acids into carbohydrates and also inhibits protein synthesis.

The protein stick is convenient to carry and eat, and can quickly supply sufficient protein, carbohydrate and other functional substances to the body during movement or work. At present, diversification and subdivision trends are gradually developed in China, for example, a patent with the publication number of CN112617181A discloses an anti-fatigue high-protein soft-core protein rod and a manufacturing method thereof, the protein rod prepared by the patent adopts a multilayer design, more abundant soft-core layers are added into the protein rod, the taste level of the protein rod is improved, a certain anti-fatigue effect can be achieved on the whole formula, but the muscle-increasing effect is not ideal, the functional factor for relieving fatigue is limited, the synergistic effect of vitamin and mineral substances is lacked, and the nutrition is not comprehensive enough.

Therefore, the present invention provides a novel protein bar with comprehensive nutrition, which solves the problems of poor taste, insufficient nutrition, limited functional factors related to protein synthesis and fatigue alleviation, and the like of the existing protein bar, so as to eliminate the defects and limitations of the prior art.

Disclosure of Invention

The invention aims to provide a protein rod for muscle enhancement and fatigue relief, which is rich in nutrition, can reduce muscle protein decomposition, promotes protein synthesis, and simultaneously delays fatigue or relieves fatigue degree.

The technical scheme for realizing the aim of the invention is as follows:

a protein rod for enhancing muscle and relieving fatigue comprises the following raw materials in parts by weight: 30-40 parts of isomaltooligosaccharide syrup; separating 15-25 parts of whey protein powder; 1-6 parts of soybean oligopeptide powder; 1-6 parts of glutamine; 1-5 parts of calcium beta-hydroxy-beta-methylbutyrate; 0.1-1.2 parts of taurine.

Further, the feed also comprises the following raw materials in parts by weight: 0.2-1.2 parts of calcium carbonate; 0.01-0.02 part of zinc sulfate; 0.01-0.08 part of vitamin C.

Further, the feed also comprises the following raw materials in parts by weight: 10-18 parts of coconut powder; 5-15 parts of skim milk powder; 1-8 parts of cocoa powder; 1-6 parts of puffed quinoa balls; 1-8 parts of crushed almond; 0.1-0.6 parts of medium chain triglyceride powder; 0.1-0.6 part of phospholipid; 0.5-1.6 parts of coconut oil; 0.1-0.6 parts of glycerol; 0.01-0.05 part of sucralose.

Further, the feed also comprises the following raw materials in parts by weight: 1-8 parts of collagen peptide powder.

The main components in the raw materials of the invention have the following functions:

isomaltooligosaccharide: the low-maltose is a white powdery starch sugar product which is refined by adopting high-quality starch as a raw material through a series of procedures of liquefaction, concentration, drying and the like under the action of enzyme and takes the low-isomaltose as a main component, and has the characteristics of easy digestion, low sweetness and low permeability. After a human body is subjected to large physical consumption and long-time strenuous exercise, symptoms such as dehydration, blood sugar reduction and body temperature rise are easy to appear, muscle nerve conduction is affected, brain dysfunction and a series of physiological changes and symptoms are easy to appear, and after the human body is eaten with the maltooligosaccharide, the human body can keep the blood sugar level, the generation of blood lactic acid is reduced, and the effects of prolonging the energy supply time, enhancing the endurance of the human body, resisting fatigue and the like can be achieved. Meanwhile, isomaltooligosaccharide is also dietary fiber, so that satiety can be enhanced, and intestinal health can be maintained.

Separating the whey protein: the separated whey protein is high-purity whey protein obtained by further processing on the basis of concentrated whey protein, has high-quality protein content, and contains bioactive compounds (such as alpha-lactalbumin, beta-lactoglobulin, lactoferrin and immunoglobulin) capable of regulating immunity of human body; the isolated whey protein also contains a large amount of Branched Chain Amino Acids (BCAAs) which help to maintain low cortisol levels and promote muscle growth, and can reduce cortisol levels during exercise (cortisol is a catabolic hormone which increases muscle failure and interferes with testosterone production), and the proportion of branched chain amino acids per 100 grams of whey protein is about 25%, much higher than milk protein and isolated soy protein, and can supplement nutrients required by muscle very effectively.

Soybean oligopeptide: the soybean oligopeptide is prepared by enzymolysis of soybean protein, mainly comprises short-chain polypeptide consisting of 2-10 amino acids and a small amount of free amino acids, can help a human body to resist free radicals, and also has the effects of reducing blood pressure, reducing blood fat and resisting fatigue. The soybean oligopeptide can directly enter human cells, can quickly supplement energy to the body after exercise, has the characteristics of quick response and easy absorption, can inhibit the reduction of muscle strength, can maintain vigorous physical strength for a long time, and can quickly eliminate muscle fatigue.

Glutamine (b): glutamine is the most abundant free amino acid in muscle, accounting for 60% of the total free amino acid in the human body, and when the human body performs an exercise for about one hour, can reduce the glutamine content in the body by about 40 percent, cause muscle soreness and immunologic function reduction, has negative effect on resistance training of human body, can decompose muscle protein to meet the requirement of organism on glutamine, can effectively prevent and treat the decomposition of muscle protein by supplementing glutamine in time, can increase muscle cell constitution, can enhance immune system (auxiliary T cell) and improve the immunity of athletes, simultaneously, the glutamine is supplemented to greatly increase the concentration of growth hormone of a human body, the hormone reaction can lead to the increase of the resting metabolic rate, and to improve excess oxygen consumption after exercise, the additive effect being of great importance for fat consumption, weight loss and muscle mass gain.

Calcium beta-hydroxy-beta-methylbutyrate: the beta-hydroxy-beta-methylbutyrate calcium is an intermediate product of amino acid metabolism, can reduce protein decomposition of muscle, promote protein synthesis, promote muscle cell growth, increase muscle content and muscle strength, is helpful for muscle recovery, reduces muscle injury caused by overwork, and can improve exercise intensity and endurance. In the article, "study on the influence of the combined supplementation of HM β and glutamine on the aerobic exercise capacity of swimming training mice", it is indicated that the combined use of HM β and glutamine can significantly increase the weight-bearing swimming duration and the liver glycogen content of mice and alleviate the occurrence of fatigue.

Taurine: taurine can promote the synthesis of protein, prevent the decomposition of protein, relieve the degree of cell lipid peroxidation caused by exercise training, maintain the physicochemical properties of cell membranes, further reduce exercise type fatigue and promote the recovery of fatigue after exercise. Taurine also promotes the uptake and utilization of sugar and amino acids by muscle cells, accelerates glycolysis rate, increases gluconeogenesis substrate concentration, promotes glycogen synthesis, and improves exercise capacity. In addition, taurine can obviously improve the concentration of branched chain amino acid in blood plasma, inhibit the branched chain amino acid from transferring into the brain, keep the central excitation state, delay sports fatigue, relieve fatigue degree and enhance the motor ability of the organism.

In the invention, the separated whey protein, the glutamine and the beta-hydroxy-beta-methylbutyrate are matched for use, so that the muscle protein decomposition can be reduced, the protein synthesis effect is promoted, the fatigue is delayed or relieved, meanwhile, functional factors for relieving fatigue are additionally added, a proper amount of taurine is added on the basis of adding the soybean oligopeptide, a synergistic effect can be achieved by matching and eating products with the same effect, and the purposes of muscle enhancement and fatigue resistance are further achieved.

The invention also aims to provide a preparation method of the protein rod for enhancing the muscles and relieving the fatigue, which has a simple process and is suitable for large-scale production.

The technical scheme for realizing the other purpose of the invention comprises the following steps:

step S1; weighing isomaltooligosaccharide syrup, separated whey protein powder, soybean oligopeptide powder, collagen peptide powder, glutamine, beta-hydroxy-beta-methylbutyrate calcium, taurine, coconut powder, skim milk powder, cocoa powder, puffed quinoa ball, crushed almond, medium chain triglyceride, phospholipid, calcium carbonate, zinc sulfate, vitamin C, coconut oil, glycerol and sucralose for later use;

step S2, premixing powder

Step S201, mixing the separated whey protein powder, the soybean oligopeptide powder, the collagen peptide powder and the glutamine, and fully and uniformly stirring to obtain powder A1;

step S202, mixing the raw materials of the beta-hydroxy-beta-methylbutyrate calcium, taurine, medium chain triglyceride and phospholipid, and fully and uniformly stirring to obtain powder A2;

step S203, fully mixing powder A1 and powder A2 to obtain powder A3;

step S3, adding coconut powder, skim milk powder and cocoa powder into the mixed powder A3 to obtain mixed powder A; other flavor powders such as mango powder and bean powder floss can be prepared according to actual conditions.

In the present invention, the powder is premixed in two parts and then the two parts are mixed because the amount of some raw materials is too small, and the raw materials with small amount are mixed first and then mixed with other raw materials, thereby preventing non-uniform mixing.

In step S2, a portion of the whey protein isolate powder, the soy oligopeptide powder, the collagen peptide powder and the glutamine may be mixed to obtain a101, then the a101 powder is mixed with the A2 powder to obtain a powder a201, and finally the a201 powder is mixed with the remaining whey protein isolate powder, the soy oligopeptide powder, the collagen peptide powder and the glutamine to obtain A3 powder. By adopting the mode, a small amount of raw materials and a part of a large amount of raw materials in the powder are mixed, and then the powder is integrally mixed, so that the powder is more uniformly mixed.

Step S4, liquid Pre-mixing

Step S401, mixing coconut oil, glycerol and isomaltooligosaccharide syrup, and uniformly stirring to obtain liquid B1;

step S402, adding calcium carbonate, zinc sulfate, vitamin C and sucralose into liquid B1, and fully stirring to dissolve the calcium carbonate, the zinc sulfate, the vitamin C and the sucralose uniformly to obtain liquid B;

step S5, adding the mixed powder A into a stirrer, slowly adding the liquid B, and fully stirring at a stirring speed of 250r/min for 5min until no powder feeling exists and the mixed powder A can be extruded and molded;

and step S6, adding the puffed quinoa balls and the almond pieces, continuously stirring uniformly (other granular substances can be added in the puffed quinoa balls and the almond pieces, such as one or more of mango dices or other fruit dices, chocolate beans, beef dices and the like), then freezing and extruding the mixed material into blocks, refrigerating the blocks at the temperature of between 15 ℃ below zero and 25 ℃ below zero for 30 to 40min by a low-temperature technology, raising the temperature to 3 ℃ to 5 ℃, refrigerating the blocks for 30 to 40min, and then cutting the blocks, sterilizing the blocks by ultraviolet rays and packaging the blocks.

The protein bar provided by the invention is diced after being refrigerated under the conditions, has long shelf life, is not easy to lose nutrition and deteriorate, and does not influence the mouthfeel. The invention preferably performs refrigeration at-20 ℃ for 30min, then performs cutting, ultraviolet sterilization and packaging after the temperature is raised to 4 ℃ for refrigeration for 30min, and under the condition, the nutrition and the taste of the protein bar can be ensured to the maximum extent.

The invention has the beneficial effects that:

(1) according to the protein bar, raw materials are optimized, in addition to high-quality protein and dietary fiber, functional factors (glutamine and beta-hydroxy-beta-calcium methylbutyrate) for reducing muscle protein decomposition and promoting protein synthesis are combined, and meanwhile, fatigue relieving functional factors of soybean oligopeptide and taurine are additionally added, so that synergistic effects can be achieved by matching and eating products with the same effects, and the effects of muscle increasing, fatigue delaying or fatigue relieving are achieved together.

(2) According to the invention, by adjusting the formula and adding calcium and zinc nutrition enhancers, vitamin C antioxidants and the like, the calcium can relieve muscle tension, and meanwhile, the calcium is also a main city part of bones and teeth and can maintain bone density; zinc can promote testosterone secretion, inhibit free radical generation, and promote recovery of damaged immunocyte; the vitamin C can promote the secretion of growth hormone and the synthesis of collagen, and is an accessory factor of protein self-metabolism in vivo, so that the nutrition of the protein bar is more comprehensive and balanced; while facilitating protein synthesis.

(3) The advantages of the isolated whey protein and the soybean oligopeptide in the aspect of amino acid release can be integrated by combining the isolated whey protein and the soybean oligopeptide, and the continuous supply of amino acid can be ensured. In particular branched chain amino acids, which play a crucial role in the synthesis of muscle proteins. The whey protein does not contain antioxidant substances, and more antioxidant substances in the soybean oligopeptide, so that the mixed protein not only can exert the advantage of amino acid supply, but also can give consideration to the antioxidant substances.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.

Example 1

(1) The embodiment provides a protein rod for muscle enhancement and fatigue relief, which comprises the following raw materials in parts by weight: 30-40 parts of isomaltooligosaccharide syrup; separating 15 parts of whey protein powder; 1 part of soybean oligopeptide powder; 1 part of glutamine; 1 part of calcium beta-hydroxy-beta-methylbutyrate; 0.1 part of taurine.

(2) The embodiment also provides a preparation method of the protein rod for enhancing the muscle and relieving the fatigue, which is simple in process and suitable for large-scale production.

The technical scheme for realizing the other purpose of the invention is as follows:

step S1; weighing isomaltooligosaccharide slurry, separated whey protein powder, soybean oligopeptide powder, glutamine, calcium beta-hydroxy-beta-methylbutyrate and taurine for later use;

step S2, premixing powder

step S202, mixing the beta-hydroxy-beta-methylbutyrate calcium and taurine raw materials, and fully and uniformly stirring to obtain powder A2;

step S203, fully mixing powder A1 and powder A2 to obtain powder A3;

step S3, adding the mixed powder A3 into a stirrer, slowly adding isomaltooligosaccharide syrup, and fully stirring at a stirring speed of 250r/min for 5min until no powder feeling exists and the mixed powder can be extruded and molded;

and S4, continuously stirring uniformly on the basis of the step S3, freezing and extruding the mixed material into blocks, refrigerating for 30min at-20 ℃, raising the temperature to 4 ℃, refrigerating for 30min, cutting into blocks, sterilizing by ultraviolet rays and packaging.

Examples 2 to 5

In order to obtain the optimal dosage ratio of the raw materials on the basis of the example 1, the invention also provides examples 2-5, and the differences of the examples 2-5 from the example 1 are mainly shown in the following table 1:

TABLE 1 comparison of the raw materials of examples 2-5 with example 1

The following examples 2-5 were processed by the processing method of example 1, the main nutrients in each example were evaluated, 100g of the finished products of examples 1-5 were taken, and the nutrient contents in the food were measured by a standardized modern method according to the "general rules for prepackaged food nutrition labels" and a series of national standards GB, and the measurement results of the main nutrients in examples 1-5 are shown in table 2 below:

TABLE 2 evaluation of essential nutrients per 100g of the products prepared in examples 1 to 5

Detecting items	Example 1	Example 2	Example 3	Example 4	Example 5
						Heat quantity (kilocalorie)	418.25	419.54	417.51	418.63	420.32
Protein (g)	35.3	36.1	38.6	38.2	38.4
						Fat (g)	17.6	17.8	17.6	18.3	18.8
Carbohydrate (g)	19.8	20.3	19.5	21.5	19.9
						Dietary fiber (g)	16.2	17.2	18	17.6	17.8
Sodium (mg)	261.1	268.8	265.2	264.3	265.6

As can be seen from Table 2, the protein bar prepared from the raw materials in the ratio of example 3 has more balanced nutrition, lower calorie, and relatively higher protein and dietary fiber ratio, so that the best example is the protein bar prepared from example 3 in examples 1-5.

Examples 6 to 8

While example 3 is selected as the best example in examples 1-5, the present invention also considers the balance of other nutrient elements, therefore, the present invention also proposes examples 6-8, and the differences between the raw material ratios of examples 6-8 and example 3 are shown in the following table 3:

TABLE 3 raw material ratios of examples 6 to 8 are different from those of example 3

Compared with the embodiment 3, the embodiment 6 also adds 0.2 part of calcium carbonate, 0.01 part of zinc sulfate and 0.01 part of vitamin C;

compared with the embodiment 3, the embodiment 7 also adds 0.7 part of calcium carbonate, 0.0125 part of zinc sulfate and 0.05 part of vitamin C;

example 8 also added 1.2 parts calcium carbonate, 0.02 parts zinc sulfate and 0.08 parts vitamin C compared to example 3.

The method of preparing protein bars using the starting materials of examples 6-8 was:

step S1; weighing isomaltooligosaccharide slurry, separated whey protein powder, soybean oligopeptide powder, glutamine, calcium beta-hydroxy-beta-methylbutyrate, taurine, calcium carbonate, zinc sulfate and vitamin C for later use;

step S2, premixing powder

Step S201, mixing the separated whey protein powder, the soybean oligopeptide powder and the glutamine, and fully and uniformly stirring to obtain powder A1;

step S202, mixing the beta-hydroxy-beta-methylbutyrate calcium, taurine and raw materials, and fully and uniformly stirring to obtain powder A2;

step S203, fully mixing powder A1 and powder A2 to obtain powder A3;

step S3, adding calcium carbonate, zinc sulfate and vitamin C into the isomaltose hypgather pulp, and fully stirring to dissolve the isomaltose hypgather pulp uniformly to obtain liquid B;

step S4, adding the mixed powder A3 into a stirrer, slowly adding the liquid B, and fully stirring at a stirring speed of 250r/min for 5min until the powder is free of powder feeling and can be extruded and molded;

and step S5, continuously stirring uniformly, freezing and extruding the mixed material into blocks, refrigerating at-20 ℃ for 30min, raising the temperature to 4 ℃, refrigerating for 30min, cutting into blocks, sterilizing by ultraviolet rays and packaging.

Vitamin C is a cofactor of protein metabolism in vivo, and the sports nutritional supplement containing vitamin C is exogenously supplemented to ensure energy supply during load exercise, so that the exercise capacity is improved. Vitamin C is also a strong antioxidant, and can directly or indirectly scavenge free radicals generated during exercise, thereby promoting aerobic metabolism of the body and improving exercise endurance.

Zinc is an essential component of mitochondrial superoxide dismutase, can directly disproportionate oxygen free radicals, and can inhibit the generation of free radicals of organisms, promote the elimination of the free radicals, recover the functions of damaged immune cells and the like by supplementing zinc.

Calcium has effects in relieving muscle tension and regulating endocrine, and is natural nervous system stabilizer.

The calcium carbonate, the zinc sulfate and the vitamin C are added into the raw materials to further balance nutrient substances in the protein, and the calcium element, the zinc element and the vitamin C are all substances necessary for a human body.

In the detection process of examples 6-8, the loss rate of the minerals and vitamins is considered, and finally, the loss rate of example 8 is found to be the minimum, so that the nutrient elements of the product can be well reserved, and the nutrition of the product is more balanced. Therefore, the preferred embodiment 8 of the present invention is the most preferred embodiment among the embodiments 6 to 8.

Examples 9 to 13

In addition to studying various nutritional ingredients, the present invention further considers the effect of taste on the protein bar, and therefore, the present invention also proposes examples 9-13, and the differences of the raw material ratios of examples 9-13 from example 8 are shown in the following table 4:

table 4 table for differences between the raw material ratios of examples 9 to 13 and example 8

Compared with the embodiment 8, the embodiments 9-13 of the invention also comprise coconut powder, skim milk powder, cocoa powder, puffed quinoa ball, crushed almond, medium chain triglyceride powder, phospholipid, coconut oil, glycerol and sucralose, and the specific dosage ratio is shown in the table above.

step S1; weighing isomaltooligosaccharide syrup, isolated whey protein powder, soybean oligopeptide powder, glutamine, beta-hydroxy-beta-methylbutyrate calcium, taurine, coconut powder, skim milk powder, cocoa powder, puffed quinoa ball, almond kernel powder, medium chain triglyceride, phospholipid, calcium carbonate, zinc sulfate, vitamin C, coconut oil, glycerol and sucralose for later use;

step S2, premixing powder

step S203, fully mixing powder A1 and powder A2 to obtain powder A3;

step S3, adding coconut powder, skim milk powder and cocoa powder into the mixed powder A3 to obtain mixed powder A;

step S4, liquid Pre-mixing

and step S6, adding the puffed quinoa balls and the almond pieces, continuously stirring uniformly, freezing and extruding the mixed material into blocks, refrigerating at-20 ℃ for 30min, raising the temperature to 4 ℃, refrigerating for 30min, cutting into blocks, sterilizing by ultraviolet rays and packaging.

The protein rods prepared in examples 9 to 13 by the above method were subjected to market research, and the commercially available protein rods were randomly selected as a control group, and 20 consumers were randomly selected from each group of products to evaluate, mainly scoring the appearance, taste, flavor, and the like, and the scoring table is shown in table 5 below:

TABLE 5 examples 9-13 protein bar sensory score sheet

Referring to the sensory evaluation table, after the products of examples 9 to 13 of the present invention were subjected to market research, 10-point scoring method was used, the scoring range was 1 to 10, the scoring criteria were the same as the above sensory evaluation table, and the average score of each group was as shown in table 6 below:

TABLE 6 examples 9-13 average protein bar scores table

As can be seen from the above average score table of each histone bar, the composite sensory scores of examples 9-13 were higher than those of commercially available protein bars in color, appearance, hardness, chewiness, stickiness, and cohesiveness, and the composite evaluation of example 12 was the highest among examples 9-13, so that example 12 was the most preferable example among examples 9-13.

Examples 14 to 16

Examples 14-16 are also presented to further enrich the function of the protein rod. Examples 14-16 based on example 12, collagen peptide powder was also added. The differences between the raw material ratios of examples 14-16 and example 12 are shown in table 7 below:

TABLE 7 ingredient ratios of examples 14 to 16 are different from those of example 12

In examples 14-16, collagen peptide powder was also added, and the preparation method of examples 14-16 was different from that of example 12 in that:

collagen peptide powder is also added in step S201. Namely, step S201 is: the preparation method comprises the steps of mixing the separated whey protein powder, the soybean oligopeptide powder, the collagen peptide powder and the glutamine, and fully and uniformly stirring to obtain powder A1, wherein the rest steps are kept unchanged.

Collagen is a structural substance, 70% -85% of the dermal tissues of human skin are collagen as joint protective umbrella, so that the bones and muscles are kept soft and elastic, the risk of injury is reduced, the collagen peptide can promote the formation of bones, the bone collagen structure under the low calcium level is enhanced, the bone strength is improved, and the effect of preventing osteoporosis is achieved. In addition, the collagen peptide has the effects of locking water, keeping moisture, resisting wrinkles and aging in the aspect of beautifying, and meanwhile, the collagen can promote the secretion of growth hormone, promote the growth of muscles and the like. Fish collagen is preferred in the present invention. In addition, the calcium beta-hydroxy-beta-methylbutyrate, the collagen peptide powder and the soybean oligopeptide powder are jointly used to have a synergistic effect, and compared with the method that any one of the calcium beta-hydroxy-beta-methylbutyrate, the collagen peptide powder and the soybean oligopeptide powder is adopted, or the calcium beta-hydroxy-beta-methylbutyrate and other protein peptides (such as whey protein peptide, corn oligopeptide, wheat oligopeptide, oat peptide and the like) are jointly used, the absorption of the protein nutrient elements is facilitated, and the absorption effect is good.

Examples 14-16 Effect test

Experiment one

The test results of the groups were compared by subjecting volunteers to aerobic quantitative stress exercise after eating the protein rods of examples 14 to 16 (experimental groups 1 to 3) of the present invention and commercially available protein rods, and drinking water only in the blank group. And carrying out statistics and detection on subjective physical sensation indexes and objective physiological and biochemical indexes related to fatigue after the body moves.

Research method

According to the implementation scheme of the physical fatigue relieving function human body eating trial experiment, which is a verification experiment project issued by the State food and drug administration undertaken by the China health Association, the protein bars of the experimental groups 1-3 and the control group are selected to carry out human body eating trial experiment research, the experiment process, the indexes and the method are carried out strictly according to the health food inspection and evaluation technical Specification (2003 edition) of the Ministry of health, and the physical fatigue relieving function of the protein bars is researched through self front-back comparison.

Experimental procedure

(1) Screening: screening volunteers and detecting safety indexes, and selecting 20 qualified persons for testing; and measuring the blood lactic acid index of qualified patients.

(2) Grouping: 20 volunteers were randomly divided into 5 groups by age, namely experimental group 1-3, control group and blank group, and the balance test was performed in consideration of the main factors affecting the results such as age, sex, dietary habits and the like as much as possible to ensure comparability among the groups.

(3) The eating way is as follows: volunteers had a normal diet prior to the trial; before the test of the dynamometer effect index on the day, the experimental groups 1-3 respectively eat the protein rods prepared from the raw materials in the embodiments 14-16 of the invention; control group consumed equal amount of commercially available protein rods; the blank group was dosed with purified water just prior to exercise.

(4) Heart rate was measured prior to the test, physical condition was interrogated, and heart rate was measured immediately within 1 minute after eating the protein bar within 10 minutes prior to the aerobic quantitative stress test. Then, an aerobic quantitative stress test was performed in which the heart rate was measured 30 minutes in men and 20 minutes in women, and blood lactic acid was measured by immediately drawing blood within 5 minutes after the stress test.

(5) After volunteers complete aerobic quantitative burden exercise and blood sampling is completed, the volunteers are allowed to fill in a subjective physical sensation grade table according to the physical sensation conditions after self exercise. The subjective physical sensation grade table is used for evaluating the fatigue degree after a certain intensity of exercise is finished through the value of the subjective physical sensation, the smaller the value of the obtained value is, the lighter the fatigue degree representing that the volunteer finishes the exercise is, and the heavier the fatigue degree is on the contrary.

For the purposes of this experimental study, a field subjective physical sensation rating scale was designed. The subjective physical sensation grade table is used for surveying the subjective physical sensation grade table issued by a subject after the subject completes aerobic load exercise, counting the scores of subjective fatigue feeling of the subject after the exercise to evaluate the fatigue degree of the body after the subject completes certain intensity exercise, dividing the fatigue degree into 6 grades by the subjective physical sensation grade table, wherein the score is from 6 to 20, and the lower the obtained score is, the lower the fatigue feeling is, so that the subject can complete the specified exercise in a relatively loose way. Wherein, the subjective physical sensation rating table is shown in the following table 8:

TABLE 8 subjective physical sensation rating Table

Test results

The change in heart rate for each group before and after exercise is shown in table 9:

TABLE 9 comparison of the pre-and post-exercise status of volunteers in each group

As can be seen from Table 9, after each group of volunteers eat the protein sticks before the experiment and do equivalent exercises, the heart rate of each group is lower than that of the control group, which shows that the protein sticks have a remarkable effect on controlling the heart rate. In subjective feeling scores obtained after exercise, the average score of an experimental group is 9-12, and the self-evaluation grade is from 'easy' to 'still easy'; the average score of the control group is 15.75, and the self-evaluation grade is from 'slightly tired' to 'tired'; the blank group was scored as 18.37 on average and rated "tired" for self-evaluation. According to the heart rate comparison and subjective score analysis, the protein rod can obviously improve exercise endurance of volunteers, and can play a role in relieving exercise fatigue.

The increase in blood lactate content after exercise is shown in table 10:

TABLE 10 comparison of blood lactic acid before and after exercise for each group

As can be seen from Table 10, the blood lactic acid content of each group increased after exercise, the increase of the experimental groups 1 to 3 and the control group was lower than that of the blank group, and the increase of the experimental groups 1 to 3 was relatively lower than that of the control group. Therefore, after the protein rod disclosed by the invention is used, the metabolic efficiency of an organism is higher in the movement process, and the fatigue caused by the influence of the acid-base balance of the internal environment can be relieved.

Experiment two

The method comprises the following steps: the grouping and eating modes are the same as the first experiment, and long-distance running experiments are respectively carried out on each group of volunteers, and the volunteers all run for 15 km. The experimental groups 1 to 3 were respectively fed with equal amounts of protein sticks prepared from the raw materials of examples 14 to 16 of the present invention before and after exercise, the control group was fed with equal amounts of commercially available protein sticks, and the blank group was fed with water only after exercise, and the rest of the diet was identical in structure. Running experiments were performed on the day before the experiment and the day after the experiment, which was completed half a month after the experiment, to measure average Blood Urea Nitrogen (BUN) in plasma and serum Creatine Kinase (CK) in each group of plasma before and after running, respectively, and the data was recorded, and the specific measurement results are shown in table 11 below:

table 11 statistical table for testing of average blood urea nitrogen and serum creatine kinase in each group before and after experiment

BUN is one of sensitive biochemical indexes for evaluating the physical functions of athletes, and the BUN is increased more obviously when the load is larger in the process of exercising; in various muscle contraction patterns, serum CK activity was significantly increased after centrifugal contraction exercise. Thus, post-exercise measurements of BUN in plasma and CK in serum can provide an initial assessment of fatigue status in athletes. As can be seen from table 11, after eating the protein bar for half a month, the BUN value and CK value of the experimental group and the control group after running were both decreased, and the degree of decrease of the control group was not as much as that of the experimental group 1-3, while the blank group was almost unchanged, indicating that the protein bar of the present invention has the effect of improving fatigue resistance of the body, and that the increase of BUN value and CK value before running and after running of the experimental group 3 was smaller and the effect was the best in the experimental groups 1-3 than at the beginning of the experiment, and example 16 corresponding to the experimental group 3 can be regarded as the best example.

The above-mentioned embodiments are further described in detail for the purpose of illustrating the invention, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the invention and are not intended to limit the invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit of the invention should be included in the scope of the invention.

Claims

1. The protein rod for enhancing muscle and relieving fatigue is characterized by comprising the following raw materials in parts by weight: 30-40 parts of isomaltooligosaccharide syrup; separating 15-25 parts of whey protein powder; 1-6 parts of soybean oligopeptide powder; 1-6 parts of glutamine; 1-5 parts of calcium beta-hydroxy-beta-methylbutyrate; 0.1-1.2 parts of taurine.

2. The protein rod for enhancing muscle and relieving fatigue as claimed in claim 1, further comprising the following raw materials in parts by weight: 0.2-1.2 parts of calcium carbonate; 0.01-0.02 part of zinc sulfate; 0.01-0.08 part of vitamin C.

3. The protein rod for enhancing muscle and relieving fatigue as claimed in claim 1 or 2, further comprising the following raw materials in parts by weight: 10-18 parts of coconut powder; 5-18 parts of skim milk powder; 1-8 parts of cocoa powder; 1-6 parts of puffed quinoa balls; 1-8 parts of crushed almond; 0.1-0.6 parts of medium chain triglyceride powder; 0.1-0.6 part of phospholipid; 0.5-1.6 parts of coconut oil; 0.1-0.6 parts of glycerol; 0.01-0.05 part of sucralose.

4. The muscle-building and fatigue-relieving protein stick according to claim 1 or 2, further comprising the following raw materials in parts by weight: 1-8 parts of collagen peptide powder.

5. The muscle-building and fatigue-relieving protein stick according to claim 3, further comprising the following raw materials in parts by weight: 1-8 parts of collagen peptide powder.

6. The muscle-increasing and fatigue-relieving protein stick according to any one of claims 1 to 4, further comprising a preparation method of the muscle-increasing and fatigue-relieving protein stick, which specifically comprises the following steps:

step S2, premixing powder

step S203, fully mixing powder A1 and powder A2 to obtain powder A3;

step S4, liquid Pre-mixing

and step S6, adding the puffed quinoa balls and the almond pieces, continuously stirring uniformly, freezing and extruding the mixed material into blocks, refrigerating at-15 to-25 ℃ for 30 to 40min by a low-temperature technology, and then heating to 3 to 5 ℃ for refrigerating for 30 to 40 min.