CN101461537A - Protein stick and method for processing the same - Google Patents
Protein stick and method for processing the same Download PDFInfo
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- CN101461537A CN101461537A CNA2007101797266A CN200710179726A CN101461537A CN 101461537 A CN101461537 A CN 101461537A CN A2007101797266 A CNA2007101797266 A CN A2007101797266A CN 200710179726 A CN200710179726 A CN 200710179726A CN 101461537 A CN101461537 A CN 101461537A
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- protein rod
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Abstract
The invention provides a protein rod, which mainly prepared from a foam body containing egg protein, and the preparation material further comprises protein powder, carbohydrate substances, fat substances. The protein rod prepared thereby is porous in the inner structure, fine and smooth, soft in mouth feeling, high in protein content, and thick in fragrance.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, be specifically related to a kind of protein content height, protein rod and processing method thereof that mouthfeel is soft, fine and smooth.Be applicable to that sport people, teenager, the elderly, vegetarian etc. need the crowd who replenishes protein to eat.
Background technology
Protein is that to keep and repair the growth of body and cell necessary, it not only influences body tissue, as the growth of muscle, also participate in many-sided physiological function such as generation, blood clotting of the transhipment of the keeping of generation, immunologic function, other nutriment and oxygen of hormone and hemoglobin.China recommends the amount of per day for adults absorption protein between 65g-90g, and common people's group energy enough obtains enough protein by the rational meals of balance, but the situation of potein deficiency then appears in special population easily.The sportsman who is engaged in high pressure training is 2～3 times of general brain worker to the requirement of protein, and this is because high-intensity athletic meeting destroys the myocyte to some extent, causes the decomposition of muscle protein; Vigorous and graceful fan obtains increasing in order to make muscle, also needs to take in a large amount of protein; Pregnant woman, wet nurse and be in the needed albumen quality of teenager of the stage of growth and obviously improve need replenishing beyond the meals; The protein that provides in vegetarian's meals is very limited, often can not satisfy the demands, and old man, patient etc. often also needs the food of edible high protein content because of digesting and assimilating ability drop.
Protein rod is very popular in western countries, features good taste, instant.The food bar series products of China is widely accepted day by day.The present invention adopts the primary structure of bubble base as protein rod, and its inside charges into the air vacuolar membrane, keeps the porous of tissue and still can form solid complete, has given the product unique mouthfeel.The protein rod that this kind method is produced, proterties is stable in the whole shelf-life, mouthfeel is soft, fine and smooth, and egg milk fragrance is strong.
Summary of the invention
The purpose of this invention is to provide a kind of mouthfeel is soft, milk is strong, protein content is high protein rod and processing method thereof.
In order to realize purpose of the present invention, a kind of protein rod of the present invention, it comprises the preparation raw material of following weight portion:
18～48 parts of albumen powders;
15～30 parts of carbohydrate materials;
2～15 parts of lipoid materials;
25～50 parts in bubble base;
Wherein said bubble base comprises the raw material of following weight portion:
20～25 parts of starch syrups;
0～10 part of granulated sugar;
5～15 parts of egg albumen powders.
Described albumen powder is multiple in soyabean protein powder, PURE WHEY, peanut protein powder, the milk powder.
Described carbohydrate material is one or more in maltodextrin, compound sugar, the cracker meal.The indication compound sugar is malto-oligosaccharide preferably, and this kind compound sugar can and provide energy for human consumption.
Described lipoid material is one or more in shortening, butter or the butter oil.
Described raw material also comprises the vegetable fat powder of 0～8 weight portion.
Described raw material also comprises the nut of 2～10 weight portions, and described nut is one or more in peanut, almond, cashew nut, fibert, the walnut kernel, increases the local flavor and the nutritive value of product, and helps keeping form.
Described raw material also comprises the vitamin B6 of 0.0004～0.0008 weight portion.
Protein rod of the present invention, it contains 20～40% protein, also contains 35～55% carbohydrate, 10～20% fat.
A kind of processing method for preparing protein rod of the present invention, it comprises the steps:
A, preparation bubble base: according to the weight portion of above-mentioned raw materials, starch syrup and/or granulated sugar were boiled 10～20 minutes, be cooled to 60～70 ℃, add in the egg albumen powder, be stirred to evenly and be white in color;
B, preparation protein rod:, after other raw material powders that will be except that lipoid material mix, add fusing lipoid material well according to the weight portion of above-mentioned raw materials, stir, add the bubble base of step a preparation, mix, with become dough, compressing tablet, stripping and slicing, moulding, packing.
Described starch syrup, it is sweetener and adhesive, sugariness is moderate, and increases the flexibility and the toughness of product.
In the processing method of protein rod of the present invention, select for use with egg albumen powder and make the bubble base, the protein rod of production, interior tissue porous, exquisiteness, soft, the albumen aromatic flavour of mouthfeel as foaming agent.
Described vitamin B6 is present in the muscle with phosphopyridoxal pyridoxal phosphate (PLP) form, PLP is the prothetic group of transaminase, transferase, decarboxylase and lyases, participate in energetic supersession (comprising protein degradation, glycogen degraded), immune formation and keep, hemoglobin porphyrin ring intermediate product synthetic.Human body advises taking in when every absorption one restrains protein vitamin B6 0.02mg to the requirement of vitamin B6 and the intake height correlation of protein.
Vegetable fat powder claims cream again, is to be the food ingredient of primary raw material with hydrogenated vegetable oil, casein.Add vegetable fat powder and can improve the inside of food tissue, make delicate mouthfeel, lubricated abundant, and rich milk flavor.
Egg albumen powder is made after carbohydrate is removed in the microbial fermentation decomposition by egg white.Egg albumen powder has good dispersiveness, can restore after soaking to bright albumen sample, has good foamability and foam stability after the rehydration.
PURE WHEY is the protein that puts forward from milk, has the amino acid pattern that is fit to very much absorption of human body, is of high nutritive value.
Soybean protein can improve the metabolism of cholesterol, significantly reduces plasma cholesterol, triglycerides and low-density lipoprotein.
Whole milk powder has kept the nutritional labeling of milk substantially.
Peanut protein contains the necessary amino acid of a large amount of human bodies, is a kind of vegetable protein of high nutrition.
It is low that maltodextrin has sugariness, and dissolubility is good, good stability, not perishable characteristic.
Protein content is pressed the method mensuration of GB/T 5009.5 regulations in the protein rod of the present invention, and the content of fat is pressed the method for GB/T 5009.6-2003 regulation and measured.
The content of carbohydrate calculates by following formula in the protein rod of the present invention:
A1＝100-(A2+A3+A4+A5+A6)
Wherein:
A1: the mass fraction of carbohydrate, %;
A2: the mass fraction of protein, %;
A3: the mass fraction of fat, %;
A4: the mass fraction of moisture, %;
A5: the mass fraction of ash content, %;
A6: coarse-fibred mass fraction, %.
Ash content is pressed the method for GB/T 5009.4 regulations and is measured.Crude fibre is pressed the method for GB/T 5009.10 regulations and is measured.
Protein rod of the present invention has the following advantages:
1, protein content height can play the effect that replenishes human body protein;
2, protein rod interior tissue porous, mouthfeel is soft;
3, protein rod contains multiple proteins such as egg albumen, lactoprotein (comprising lactalbumin and milk powder), peanut protein, soybean protein, and nutrition is abundanter, and the collocation of animal protein and vegetable protein rationally, helps digesting and assimilating;
4, applied widely: as to be applicable to that sport people, teenager, the elderly, vegetarian etc. need to replenish the crowd of protein;
5, protein rod of the present invention can be made the product of small size, independent packaging, and is easy to carry.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Take by weighing starch syrup 20kg, heating and boiling 10 minutes in jacketed pan is cooled to 60 ℃ and adds egg albumen powder 5kg, be stirred to evenly and be white in color, the bubble base.
With albumen powder (PURE WHEY 21kg, soyabean protein powder 10kg, milk powder 6kg, peanut protein powder 11kg), carbohydrate material (maltodextrin 12kg, malto-oligosaccharide 5kg), peanut particle 4kg, vitamin B6 0.8mg, mixing, get mixed powder, add the butter oil 6kg of fusing, stir, add the bubble base, stir agglomerating, compressing tablet, stripping and slicing, moulding, packing.
Protein is 40% in the protein rod of present embodiment preparation, and carbohydrate is 35%, and fat is 12%.
Embodiment 2
Take by weighing starch syrup 20kg, white granulated sugar 5kg, heating and boiling 10 minutes in jacketed pan is cooled to 70 ℃ and adds egg albumen powder 5kg, be stirred to evenly and be white in color, the bubble base.
With albumen powder (PURE WHEY 9kg, soyabean protein powder 4kg, milk powder 5kg, peanut protein powder 6kg), carbohydrate material (cracker meal 10kg, maltodextrin 11kg, malto-oligosaccharide 8kg), fibert particle 2kg, vitamin B6 0.4mg, mixing, get mixed powder, add the butter 7kg and the butter oil 8kg of fusing, stir, add the bubble base, stir agglomerating, compressing tablet, stripping and slicing, moulding, packing.
Protein is 20% in the protein rod of present embodiment preparation, and carbohydrate is 47%, and fat is 20%.
Embodiment 3
Take by weighing starch syrup 22kg, white granulated sugar 5kg, heating and boiling 10 minutes in jacketed pan is cooled to 60 ℃ and adds egg albumen powder 8kg, be stirred to evenly and be white in color, the bubble base.
With albumen powder (PURE WHEY 8kg, soyabean protein powder 4kg, milk powder 5kg, peanut protein powder 5kg), carbohydrate material (cracker meal 10kg, maltodextrin 16kg, malto-oligosaccharide 4kg), vegetable fat powder 8kg, almond 3kg, vitamin B6 0.4mg, mixing, get mixed powder, add the butter 2kg of fusing, stir, add the bubble base, stir agglomerating, compressing tablet, stripping and slicing, moulding, packing.
Protein is 23% in the protein rod of present embodiment preparation, and carbohydrate is 55%, and fat is 10%.
Embodiment 4
Take by weighing starch syrup 20kg, white granulated sugar 8kg, heating and boiling 10 minutes in jacketed pan is cooled to 60 ℃ and adds egg albumen powder 12kg, be stirred to evenly and be white in color, the bubble base.
With albumen powder (PURE WHEY 10kg, soyabean protein powder 6kg, peanut protein powder 2kg), carbohydrate material (cracker meal 13kg, maltodextrin 8kg), vegetable fat powder 4kg, kernel particle (cashew nut 4kg, peanut 6kg), vitamin B6 0.5mg, mixing, get mixed powder, add the shortening 7kg of fusing, stir, add the bubble base, stir agglomerating, compressing tablet, stripping and slicing, moulding, packing.
Protein is 30% in the protein rod of present embodiment preparation, and carbohydrate is 41%, and fat is 16%.
Embodiment 5
Take by weighing starch syrup 25kg, white granulated sugar 10kg, heating and boiling 10 minutes in jacketed pan is cooled to 60 ℃ and adds egg albumen powder 15kg, be stirred to evenly and be white in color, the bubble base.
With albumen powder (PURE WHEY 5kg, soyabean protein powder 2kg, milk powder 15kg), carbohydrate material (cracker meal 15kg), walnut kernel particle 5kg, vitamin B6 0.5mg, mixing gets mixed powder, adds the butter 4kg and the butter oil 4kg of fusing, stir, add the bubble base, stir agglomerating, compressing tablet, stripping and slicing, moulding, packing.
Protein is 27% in the protein rod of present embodiment preparation, and carbohydrate is 48%, and fat is 10%.
The experiment of test example 1 product stability
The protein rod of embodiment 1 gained is placed 37～40 ℃, and humidity is under 75% the condition, the peroxide value of every month sampling determination sample and acid value index, and sample carried out examination by sensory organs, continuous 12 months.The peroxide value of sample, acid value and examination by sensory organs are undertaken by " analytical method of GB/T5009.56 cake sanitary standard ", and testing result sees Table 1.
The every index determining of table 1 protein rod lay up period
According to National Standard GB7009～2003 cakes, bread sanitary standard " regulation, the acid value of this series products should be no more than 5mg/g, peroxide value is no more than 0.25g/100g.By storing experiment as can be seen, protein rod of the present invention stores that acid value is 1.85mg/g after 1 year, and peroxide value is 0.015g/100g.Therefore, the protein rod that the present invention prepares was stored after 1 year, and local flavor does not change.
Claims (10)
1, a kind of protein rod is characterized in that, it comprises the preparation raw material of following weight portion:
18～48 parts of albumen powders;
15～30 parts of carbohydrate materials;
2～15 parts of lipoid materials;
25～50 parts in bubble base;
Wherein said bubble base comprises the raw material of following weight portion:
20～25 parts of starch syrups;
0～10 part of granulated sugar;
5～15 parts of egg albumen powders.
2, protein rod as claimed in claim 1 is characterized in that, described albumen powder is multiple in soyabean protein powder, PURE WHEY, peanut protein powder, the milk powder.
3, protein rod as claimed in claim 1 or 2 is characterized in that, described carbohydrate material is one or more in maltodextrin, compound sugar, the cracker meal.
As the arbitrary described protein rod of claim 1-3, it is characterized in that 4, described lipoid material is one or more in shortening, butter or the butter oil.
5, as the arbitrary described protein rod of claim 1-4, it is characterized in that described raw material also comprises the vegetable fat powder of 0～8 weight portion.
6, as the arbitrary described protein rod of claim 1-5, it is characterized in that described raw material also comprises the nut of 2～10 weight portions, described nut is one or more in peanut, almond, cashew nut, fibert, the walnut kernel.
7, as the arbitrary described protein rod of claim 1-6, it is characterized in that described raw material also comprises the vitamin B6 of 0.0004-0.0008 weight portion.
8, as the arbitrary described protein rod of claim 1-7, it is characterized in that it contains 20～40% protein.
9, protein rod as claimed in claim 8 is characterized in that, it also contains 35～55% carbohydrate, 10～20% fat.
10, a kind of preparation is as the processing method of the arbitrary described protein rod of claim 1-9, and it comprises the steps:
A, preparation bubble base: weight portion in accordance with claim, starch syrup and/or granulated sugar were boiled 10～20 minutes, be cooled to 60～70 ℃, add in the egg albumen powder, be stirred to evenly and be white in color;
B, preparation protein rod: by the described weight portion of claim, after will other raw material powders except that lipoid material mixing, add fusing lipoid material well, stir, add the bubble base of step a preparation, mix, with become dough, compressing tablet, stripping and slicing, moulding, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710179726A CN101461537B (en) | 2007-12-17 | 2007-12-17 | Protein stick and method for processing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710179726A CN101461537B (en) | 2007-12-17 | 2007-12-17 | Protein stick and method for processing the same |
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| CN101461537A true CN101461537A (en) | 2009-06-24 |
| CN101461537B CN101461537B (en) | 2012-10-10 |
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| CN200710179726A Active CN101461537B (en) | 2007-12-17 | 2007-12-17 | Protein stick and method for processing the same |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342405A (en) * | 2011-09-23 | 2012-02-08 | 中国人民解放军空军航空医学研究所 | Protein stick and preparation method thereof |
| CN103281916A (en) * | 2011-01-06 | 2013-09-04 | 丘比株式会社 | Foam-containing processed food, method for producing same and food using foam-containing processed food |
| CN103652943A (en) * | 2012-09-12 | 2014-03-26 | 张东旭 | Soy protein-containing food and preparation method thereof |
| CN103651664A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Wheat bran nutrition rod and preparing process of wheat bran nutrition rod |
| CN103815226A (en) * | 2014-03-14 | 2014-05-28 | 王俊平 | Protein brown sugar composition and application thereof |
| CN104041829A (en) * | 2014-05-24 | 2014-09-17 | 肥西县好旺养殖农民专业合作社 | High-protein Han-shrimp powder and manufacturing method thereof |
| CN110150653A (en) * | 2019-06-20 | 2019-08-23 | 蚌埠学院 | A kind of cicada pupa protein rod and preparation method thereof |
| CN112602933A (en) * | 2020-12-29 | 2021-04-06 | 北京康比特体育科技股份有限公司 | Aerated protein stick and preparation method thereof |
| CN114343191A (en) * | 2021-12-24 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Plant-based protein bar and preparation method thereof |
| CN114521607A (en) * | 2022-03-07 | 2022-05-24 | 河北绿蕾农林科技有限公司 | Walnut protein stick and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1605276A (en) * | 2003-10-10 | 2005-04-13 | 何宏锋 | Production method of imitated sea flavor food |
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- 2007-12-17 CN CN200710179726A patent/CN101461537B/en active Active
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103281916A (en) * | 2011-01-06 | 2013-09-04 | 丘比株式会社 | Foam-containing processed food, method for producing same and food using foam-containing processed food |
| CN102342405A (en) * | 2011-09-23 | 2012-02-08 | 中国人民解放军空军航空医学研究所 | Protein stick and preparation method thereof |
| CN103651664A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Wheat bran nutrition rod and preparing process of wheat bran nutrition rod |
| CN103652943A (en) * | 2012-09-12 | 2014-03-26 | 张东旭 | Soy protein-containing food and preparation method thereof |
| CN103652943B (en) * | 2012-09-12 | 2016-07-06 | 张东旭 | A kind of food of soybean protein-containing and preparation method thereof |
| CN103815226A (en) * | 2014-03-14 | 2014-05-28 | 王俊平 | Protein brown sugar composition and application thereof |
| CN104041829A (en) * | 2014-05-24 | 2014-09-17 | 肥西县好旺养殖农民专业合作社 | High-protein Han-shrimp powder and manufacturing method thereof |
| CN110150653A (en) * | 2019-06-20 | 2019-08-23 | 蚌埠学院 | A kind of cicada pupa protein rod and preparation method thereof |
| CN112602933A (en) * | 2020-12-29 | 2021-04-06 | 北京康比特体育科技股份有限公司 | Aerated protein stick and preparation method thereof |
| CN114343191A (en) * | 2021-12-24 | 2022-04-15 | 北京康比特体育科技股份有限公司 | Plant-based protein bar and preparation method thereof |
| CN114521607A (en) * | 2022-03-07 | 2022-05-24 | 河北绿蕾农林科技有限公司 | Walnut protein stick and preparation method thereof |
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| CN101461537B (en) | 2012-10-10 |
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Inventor after: Wei Bing Inventor after: Li Qigeng Inventor after: Bai Houzeng Inventor after: Yang Zeyi Inventor after: Jiao Ying Inventor before: Bai Houzeng Inventor before: Yang Zeyi Inventor before: Jiao Ying |
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Effective date of registration: 20230627 Address after: 102200 No. 5, Lixiang Road, Science Park, Changping District, Beijing Patentee after: BEIJING COMPETITOR SPORTS SCIENCE & TECHNOLOGY Co.,Ltd. Patentee after: Gu'an kangbit Sports Technology Co.,Ltd. Address before: 100069 Beijing City, Changping District science and Technology Park Lee Cheung Road No. 5 section of Jialing building Patentee before: BEIJING COMPETITOR SPORTS SCIENCE & TECHNOLOGY Co.,Ltd. |
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