CN215270457U - Protein stick - Google Patents
Protein stick Download PDFInfo
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- CN215270457U CN215270457U CN202120554465.7U CN202120554465U CN215270457U CN 215270457 U CN215270457 U CN 215270457U CN 202120554465 U CN202120554465 U CN 202120554465U CN 215270457 U CN215270457 U CN 215270457U
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Abstract
The utility model relates to a nutritious food discloses a protein stick, be in including albumen nutrition layer (1), syrup layer (2) and parcel albumen nutrition layer (1) with outside chocolate layer (3) of syrup layer (2), syrup layer (2) with albumen nutrition layer (1) stack setting. The utility model discloses a taste of albumen stick is abundant, nutritious, can be fit for the demand in market.
Description
Technical Field
The utility model relates to a nutritious food, in particular to a protein rod.
Background
The protein is a main functional substance of human life activities, and different kinds of protein can provide rich nutrition for organisms. The protein stick is a novel high-protein substance, can quickly supply protein required by a body after being used, has small volume and convenient carrying, and is popular with the majority of sportsmen.
The protein bar on the market at present has single functionality and nutrition, and is mainly used for helping people after exercise to supplement protein. However, after exercise, people may need to be supplemented with more than one protein. Moreover, the taste, the nutrition abundance and the functionality of the protein bar are single compared with other nutrition bars, and the market demand of the protein bar is greatly limited.
SUMMERY OF THE UTILITY MODEL
The utility model aims to solve the technical problem that a protein rod is provided, this protein rod's taste is abundant, nutritious, can be fit for the demand in market.
In order to solve the technical problem, the utility model provides a protein rod, be in including albumen nutrition layer, syrup layer and parcel the albumen nutrition layer with the outside chocolate layer of syrup layer, the syrup layer with albumen nutrition layer stack sets up.
Preferably, the protein nutrition layer and the syrup layer are both provided with a plurality of layers, and the plurality of layers of protein nutrition layer and the plurality of layers of syrup layer are arranged in an interval overlapping manner.
Preferably, the protein nutrition layer is provided with open pores, and the open pores are filled with nut sand.
Further preferably, the opening is provided in a plurality, and the plurality of openings are dispersedly arranged on the protein nutrition layer.
Preferably, the protein nutrition layer is provided with the syrup layer on at least one side wall, and the syrup layer is attached to the protein nutrition layer so as to prevent the nut sand from leaving the open pore.
Preferably, the ratio of the thickness of the protein nutrition layer to the thickness of the syrup layer is 1: 0.3-2.
Further preferably, the ratio of the thickness of the protein nutrition layer to the thickness of the syrup layer is 1: 0.6-1.6.
Preferably the chocolate layer has a thickness of 0.1 to 4 mm.
Preferably, the protein nutritive layer is a complex protein nutritive layer.
Further preferably, a plurality of milk proteins and/or vegetable proteins and functional food ingredients are added into the composite protein nutrition layer.
Preferably, the syrup layer is a fruit and vegetable sandwiched syrup layer.
Through the technical scheme, the protein rod of the utility model can enrich the taste of the protein rod by arranging the syrup layer, the protein nutrition layer and the chocolate layer outside the syrup layer and overlapping the syrup layer and the protein nutrition layer; and the syrup layers with different tastes can be selected to adapt to people who like different tastes, so that the market demand is further met, and better economic benefit can be achieved.
Further advantages of the invention, as well as the technical effects of preferred embodiments, will be further explained in the following detailed description.
Drawings
Fig. 1 is a schematic structural diagram of an embodiment of the present invention;
fig. 2 is a schematic structural view of a second embodiment of the present invention;
fig. 3 is a schematic structural diagram of a third embodiment of the present invention;
fig. 4 is a schematic structural diagram of a fourth embodiment of the present invention;
fig. 5 is a schematic structural diagram of a fifth embodiment of the present invention.
Description of the reference numerals
1 protein nutrition layer 2 syrup layer
3 chocolate layer 4 openings
Detailed Description
The following describes in detail embodiments of the present invention with reference to the accompanying drawings. It is to be understood that the description of the embodiments herein is for purposes of illustration and explanation only and is not intended to limit the invention.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; either directly or indirectly through intervening media, either internally or in any combination thereof. The specific meaning of the above terms in the present invention can be understood according to specific situations by those skilled in the art.
In the description of the present invention, the terms "inside" and "outside" refer to relative positions, such as the chocolate layer 3 is wrapped on the protein nutrition layer 1 and the syrup layer 2, the region wrapped by the chocolate layer 3 is referred to as inside, and the region outside the region wrapped by the chocolate layer 3 is referred to as outside, relative to the chocolate layer 3.
In the basic embodiment of the present invention, as shown in fig. 1-5, a protein bar is provided, which comprises a protein nutrition layer 1, a syrup layer 2, and a chocolate layer 3 wrapped outside the protein nutrition layer 1 and the syrup layer 2, wherein the syrup layer 2 and the protein nutrition layer 1 are stacked.
Specifically, the protein nutrition layer 1 is prepared by mixing and molding protein powder, edible oil and protein nutrition layer additives. The syrup layer 2 is prepared by mixing syrup and syrup layer additives and molding.
The syrup layer 2 can be coated and rolled on the side of the protein nutrition layer 1, and is preferably rolled, so that the thickness and shape of the syrup layer 2 can be controlled more easily. The chocolate layer 3 can also be arranged on the outer surfaces of the protein nutrition layer 1 and the syrup layer 2 in a coating, soaking and cooling mode after casting, and preferably, the cooling mode after casting is convenient to operate and simplifies the operation steps.
The basic embodiment provides a method for preparing a protein bar, which comprises the steps of mixing raw materials for preparing a protein nutrition layer 1 to form a protein nutrition layer mixture, forming the protein nutrition layer 1, mixing raw materials for a syrup layer 2 to form a syrup layer mixture, forming the syrup layer 2, connecting the syrup layer 2 with the protein nutrition layer 1 in a rolling pressing mode, and finally forming a chocolate layer 3 on the outer surfaces of the protein nutrition layer 1 and the syrup layer 2 in a brushing, pouring or soaking mode.
The protein bar provided by the basic embodiment can enrich the taste of the protein bar by arranging the syrup layer 2, the protein nutrition layer 1 and the chocolate layer 3 outside the syrup layer 2 and overlapping the syrup layer 2 and the protein nutrition layer 1; and the syrup layers 2 with different flavors can be selected to adapt to people who like different tastes, so that the market demand is further met, and better economic benefit can be achieved.
In a specific embodiment of the present invention, as shown in fig. 4, the protein nutrition layer 1 and the syrup layer 2 are both provided with multiple layers, and the multiple layers of protein nutrition layer 1 and the multiple layers of syrup layer 2 are stacked at intervals. The taste of the protein nutrition layer 1 can be further enriched by the protein nutrition layer 1 and the syrup layer 2 which are arranged in a multi-layer overlapping manner.
In order to further improve the nutritional ingredients of the protein bar, in one embodiment of the present invention, as shown in fig. 2-4, the protein nutrition layer 1 is provided with an opening 4, and the opening 4 is filled with nut sand. The nutritional ingredients and the taste of the protein bar can be further increased through the filled nut sand, and the market adaptability of the protein bar is improved.
In particular, the nut paste may be a pellet of at least one nut after a crushing process. Set up like this and also can effectively utilize the not perfect or nut granule of gathering the in-process garrulous of appearance, increase the sales line of the not perfect and broken nut granule of appearance, reduce the waste of nut, also can further increase nut planting personnel's income. The openings 4 may extend through the protein nutrition layer 1, as shown in fig. 2; or may not extend through the protein nutritive layer 1 as shown in figure 3. Preferably without penetrating the protein nutritive layer 1, to both enrich the mouthfeel of the protein bar and reduce the likelihood of nut sand leaking out of the openings 4.
In one embodiment of the present invention, as shown in fig. 2 to 4, the plurality of openings 4 are provided, and the plurality of openings 4 are dispersedly disposed on the protein nutrition layer 1. Through the setting of a plurality of trompils 4, can make nut sand can disperse the setting in albumen nutrition layer 1 to can further improve the taste of albumen stick.
In one embodiment of the present invention, as shown in fig. 2-4, a syrup layer 2 is disposed on at least one side wall of the protein nutrition layer 1, and the syrup layer 2 is attached to the protein nutrition layer 1 to prevent the nut sand from leaving the opening 4. Can enough enrich the taste of albumen stick, also can prevent that the flow of nut sand from causing the shedding on outer chocolate layer 3, also can prevent simultaneously that the nut sand from following trompil 4 roll-off or flowing after outer chocolate layer 3 sheds.
In order to make the protein bar have better taste, in a specific embodiment of the utility model, the ratio of the thickness of the protein nutrition layer 1 to the thickness of the syrup layer 2 is 1: 0.3-2. Preferably, the ratio of the thickness of the protein nutrition layer 1 to the thickness of the syrup layer 2 is 1: 0.6-1.6. The protein bar can have better mouthfeel by limiting the thickness ratio of the protein nutrition layer 1 and the syrup layer 2.
In a particular embodiment of the invention, the chocolate layer 3 has a thickness of 0.1-4 mm. The thickness of the chocolate layer 3 is set to be 0.1-4mm, so that the situation that the chocolate layer 3 is too thick and is easy to fall off can be effectively prevented, and the phenomenon that the whole taste of the protein bar is influenced due to the excessively thin thickness of the chocolate layer 3 can also be prevented.
In order to further improve the nutritional ingredients and taste of the protein bar, in a specific embodiment of the present invention, the protein nutrition layer 1 is a composite protein nutrition layer. The composite protein nutrition layer comprises the following components: the composite protein powder can be concentrated whey protein powder, soybean protein isolate powder, separated whey protein powder, a mixture of concentrated milk protein and milk fat globule membrane protein, or can be composite protein powder or other protein raw materials obtained in other prior art. The oil can be coconut oil, anhydrous butter, palm oil or other animal and vegetable oil. The syrup may be syrup, sugar alcohol solution, oligosaccharide solution, etc. The functional substance can be a nutrition enhancer, a new resource food raw material or a medicine and food homologous substance. The additive can be various food additives allowed by the regulations, such as salt, sugar, etc.
The preparation method of the protein nutrition layer 1 comprises the following steps: firstly, uniformly mixing the vegetable oil and the carbohydrate in the additive, then adding the compound protein powder and the residual substances in the additive, and uniformly stirring to form a protein nutrition layer mixture.
In order to further improve the nutritional ingredients of the protein bar, in a specific embodiment of the present invention, functional food materials are dispersed in the composite protein nutritional layer. Specifically, a plurality of milk proteins and/or vegetable proteins and functional food ingredients are added into the composite protein nutrition layer 1. The functional food material is quinoa ball, puffed soybean protein granule, egg yolk powder, chia seed, docosahexaenoic acid (DHA) algae oil, fructus Lycii powder, semen Lini oil powder and/or phosphatidylserine, etc.
In a specific embodiment of the present invention, the composite protein powder comprises: concentrated whey protein, isomalto-oligosaccharide slurry, maltitol solution, glycerol, coconut oil, chia seed, soybean granular protein, soybean protein isolate, quinoa ball, isolated whey protein, anhydrous cream, yolk powder, milk fat globule membrane protein, concentrated milk protein, phospholipid, DHA algal oil powder, medlar powder, linseed oil powder, sea salt powder and phosphatidylserine.
In order to further enrich the taste and flavor of the protein bar, in a specific embodiment of the present invention, the syrup layer 2 is a fruit and vegetable sandwiched syrup layer. The fruit and vegetable sandwiched syrup layer can be prepared by mixing fruit and vegetable granules, puffed soybean protein granules and/or cocoa butter substitute in syrup. The syrup can be prepared from maltitol solution, cocoa butter substitute, sorbitol solution, anhydrous butter, modified starch, whole milk powder and phospholipid, or other syrup available in the prior art.
In a relatively preferred embodiment of the present invention, there is provided a protein bar, as shown in fig. 4, comprising a protein nutrition layer 1, a syrup layer 2 and a chocolate layer 3 wrapped outside the protein nutrition layer 1 and the syrup layer 2; the protein nutrition layer 1 and the syrup layer 2 are both provided with a plurality of layers, and the plurality of layers of protein nutrition layer 1 and the plurality of layers of syrup layer 2 are stacked at intervals; the protein nutrition layer 1 is provided with a plurality of open pores 4, the open pores 4 are dispersedly arranged on the protein nutrition layer 1, and the open pores 4 are filled with nut sand; the ratio of the thickness of the protein nutrition layer 1 to the thickness of the syrup layer 2 is 1:0.3-2, and the thickness of the chocolate layer 3 is 0.1-4 mm; the protein nutrition layer 1 is a composite protein nutrition layer, functional food raw materials are dispersed in the composite protein nutrition layer, and the syrup layer 2 is a fruit and vegetable sandwiched syrup layer.
The protein stick provided by the above preferred embodiment firstly forms the protein nutrition layer 1 and the syrup layer 2, connects the syrup layer 2 to one side of the protein nutrition layer 1, then sets the open pore 4 on the protein nutrition layer 1, fills nut sand in the open pore 4, then seals the open pore 4 through the syrup layer 2, then continues to attach the protein nutrition layer 1 and open pore 4, and so on until the protein nutrition layer 1 and the syrup layer 2 are completely overlapped, and finally covers the chocolate layer through a soaking or pouring mode.
The protein bar provided by the preferred embodiment can enrich the taste of the protein bar by arranging the syrup layer 2, the protein nutrition layer 1 and the chocolate layer 3 outside the syrup layer 2 and arranging the syrup layer 2 and the protein nutrition layer 1 at intervals in an overlapping way; meanwhile, the openings 4 on the protein nutrition layer 1 and the nut sand in the openings 4 can further enrich the taste of the protein bar and increase the nutritional ingredients of the protein bar, so that the market adaptability of the protein bar is improved; and the syrup layers 2 with different tastes can be selected to adapt to people who like different tastes, so that the market demand is further met, and better economic benefit can be achieved.
The preparation method of the protein rod provided by the embodiment comprises the following steps:
(1) putting the syrup and the liquid oil in the protein nutrition layer 1 into a mixer, mixing uniformly, adding powder substances (concentrated whey protein, soybean protein isolate, isolated whey protein, yolk powder, milk fat globule membrane protein, concentrated milk protein, algae oil powder, medlar powder and linseed oil powder) and granular substances (quinoa globules, soybean granular protein and chia seed) to form a uniform protein layer mixture;
decocting maltitol solution, whole milk powder, cocoa butter substitute, modified starch, sorbitol, and phospholipid to obtain syrup with sugar content of 80-90 wt%, cooling to 50-60 deg.C, adding fruit and vegetable granules, mixing, and keeping the temperature;
(2) putting the protein layer mixture into a leveling conveyor, and pressing by rollers to form a protein nutrition layer 1 with the thickness of 3-15 mm;
putting the syrup layer mixture into another leveling conveyor, and pressing by a roller to form a syrup layer 2 with the thickness of 3-15 mm;
(3) spreading the syrup layer 2 on the protein nutrition layer 1 flatly, and pressing/flattening the protein layer with the height of 6-30mm and the syrup layer 2 by another roller;
(4) cutting the mixture obtained in the step (3) to obtain strips with the specification of 15-100mm multiplied by 10-40 mm;
(5) the bar was passed through a chocolate coater to cast a uniform chocolate layer 3 (0.1-4 mm thick) on its surface and cooled to room temperature to complete the preparation, and the resulting egg white bar is shown in figure 5.
The utility model discloses a protein nutrition layer 1 contains the multiple protein powder of animal and plant source, promotes the peristaltic dietary fiber of intestinal, promotes the DHA algae oil of brain vision development, promotes the milk fat globule membrane protein of neurodevelopment, and new resource food raw materials and medicine food congeneric quality matrimony vine powder etc. alleviate brain vision fatigue on providing sufficient protein basis for the organism, and the whole cold processing of above-mentioned material is handled, reduces the nutrient composition and runs off.
The preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited thereto. The technical idea of the utility model within the scope, can be right the utility model discloses a technical scheme carries out multiple simple variant, makes up with any suitable mode including each concrete technical feature. In order to avoid unnecessary repetition, the present invention does not separately describe various possible combinations. These simple variations and combinations should also be considered as disclosed in the present invention, all falling within the scope of protection of the present invention.
Claims (10)
1. A protein bar is characterized by comprising a protein nutrition layer (1), a syrup layer (2) and a chocolate layer (3) wrapping the protein nutrition layer (1) and the syrup layer (2), wherein the syrup layer (2) and the protein nutrition layer (1) are arranged in an overlapping mode.
2. The protein rod as claimed in claim 1, wherein the protein nutrition layer (1) and the syrup layer (2) are provided in a plurality of layers, and the plurality of protein nutrition layers (1) and the plurality of syrup layers (2) are arranged in a spaced-apart and overlapping manner.
3. The protein bar as claimed in claim 1, wherein the protein nutrition layer (1) is provided with openings (4), and the openings (4) are filled with nut sand.
4. The protein rod as claimed in claim 3, wherein the opening (4) is provided in plurality, and the plurality of openings (4) are dispersedly provided on the protein nutrition layer (1).
5. A protein bar according to claim 3, wherein the protein nutrition layer (1) is provided with the syrup layer (2) on at least one side wall, and the syrup layer (2) conforms to the protein nutrition layer (1) to prevent the nut sand from leaving the openings (4).
6. The protein bar according to claim 1, wherein the ratio of the thickness of the protein nutrition layer (1) to the thickness of the syrup layer (2) is 1: 0.3-2.
7. A protein bar according to claim 1 wherein the chocolate layer (3) has a thickness of 0.1-4 mm.
8. A protein rod according to any one of claims 1 to 7 wherein the protein nutrition layer (1) is a composite protein nutrition layer.
9. The protein bar as claimed in claim 8, wherein milk protein and/or vegetable protein and functional food ingredients are added into the composite protein nutrition layer (1).
10. The protein bar according to any one of claims 1 to 7, wherein the syrup layer (2) is a fruit and vegetable sandwiched syrup layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120554465.7U CN215270457U (en) | 2021-03-17 | 2021-03-17 | Protein stick |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202120554465.7U CN215270457U (en) | 2021-03-17 | 2021-03-17 | Protein stick |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN215270457U true CN215270457U (en) | 2021-12-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202120554465.7U Active CN215270457U (en) | 2021-03-17 | 2021-03-17 | Protein stick |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN215270457U (en) |
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2021
- 2021-03-17 CN CN202120554465.7U patent/CN215270457U/en active Active
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