CN103652541A - Energy bar for coal mine lifesaving and preparation method of energy bar - Google Patents
Energy bar for coal mine lifesaving and preparation method of energy bar Download PDFInfo
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- CN103652541A CN103652541A CN201210323630.3A CN201210323630A CN103652541A CN 103652541 A CN103652541 A CN 103652541A CN 201210323630 A CN201210323630 A CN 201210323630A CN 103652541 A CN103652541 A CN 103652541A
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- lactalbumin
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an energy bar for coal mine lifesaving and a preparation method of the energy bar. The energy bar consists of protein components, carbohydrate components, moisturizing agents, functional components, dietary fiber, oatmeal, shortening, salt and water, wherein the carbohydrate components consist of malt syrup, sorbitol, glucose and high fructose corn syrup; the protein components consist of whey protein hydrolysate, whey protein, collagen, soy protein and pea protein; the moisturizing agents consist of glycerin and soy bean lecithin. The energy bar disclosed by the invention is natural in raw material; due to addition of composite high-efficiency functional factors, in-vivo energy substance storage can be sufficiently activated so as to meet the requirements for high consumption in a short period; moreover, the energy bar disclosed by the invention is good in taste and good in effect on continuously maintaining physical energy.
Description
Technical field
The present invention relates to energy stick and preparation method thereof for the lifesaving of a kind of colliery, belong to Food Engineering Development field.
Background technology
Energy stick is a kind of novel foodstuff that mixing molasses, blended grain or compound high-quality protein be primary raw material of take, and the feature such as its volume is little, energy density is higher, form is simple, easy to use meets the requirement of survival food very much.According to this location, this product should possess following characteristics: the one, and taste is gentle, is suitable for as staple food edible continuously; The 2nd, structure is closely knit, and energy density is high, has excellent amount effect ratio; The 3rd, soft or hard appropriateness energy stable for extended periods of time; The 4th, reach storage period more than 3 years.
The research of excellent based food in the past mainly concentrates on take the cereal bars that mixing molasses, composite puffed cereal-granules and multiple kernel be major ingredient, and this series products has good mouthfeel and chewiness, and manufacture craft is relatively simple, cost is lower; But due to puffed cereal and kernel particle volume all larger, make interiors of products be full of space, structure is comparatively loose, mass density and energy density are all lower.Therefore, existing excellent based food can not meet the requirement of survival food, need to provide a kind of and can meet colliery life saving energy stick.
Summary of the invention
The object of this invention is to provide energy stick and preparation method thereof for the lifesaving of a kind of colliery; Colliery provided by the invention lifesaving by energy stick hardness moderate and moisture is high, mouthfeel is soft, nutritious, can continue is balancedly body supplying energy.
A kind of colliery lifesaving energy stick provided by the present invention, is comprised of protein-based component, carbohydrate component, NMF, function ingredients, dietary fiber, oatmeal, shortening, salt and water;
Described carbohydrate component is comprised of malt syrup, D-sorbite, glucose and HFCS;
Described protein-based component is comprised of lactalbumin hydrolysate, lactalbumin, collagen, soybean protein and pea protein;
Described NMF is comprised of glycerine and soybean lecithin;
The quality percentage composition of described protein-based component, carbohydrate component, NMF, function ingredients, dietary fiber, oatmeal, shortening, salt and water can be respectively (30 ~ 36%): (43 ~ 49%): (4 ~ 5%): (0.5 ~ 1%): (5 ~ 7%): (2 ~ 4%): (1 ~ 3%): (0.05 ~ 0.15%): (4 ~ 6%).
Above-mentioned colliery lifesaving energy stick, in described carbohydrate component, the quality percentage composition of described malt syrup, D-sorbite, glucose and HFCS can be respectively 60%, 20%, 10% and 10%.
Above-mentioned colliery lifesaving energy stick, in described protein-based component, the quality percentage composition of described lactalbumin hydrolysate, lactalbumin, collagen, soybean protein and pea protein can be respectively 20%, 40%, 10%, 20% and 10%.
Above-mentioned colliery lifesaving energy stick, described function ingredients is comprised of L-carnitine-L-tartrate and taurine.
Above-mentioned colliery lifesaving energy stick, described energy stick composed as follows:
Malt syrup 27.6%; D-sorbite 9.2%; Glucose 4.6%; HFCS 4.6%; Lactalbumin hydrolysate 6.6%; Lactalbumin 13.2%; Collagen 3.3%; Soybean protein 6.6%; Pea protein 3.3%; Glycerine 4.0%; Soybean lecithin 0.5%, L-carnitine-L-tartrate 0.2%; Taurine 0.5%; Dietary fiber 6.0%; Oatmeal 3.0%; Shortening 2.0%; Salt 0.1% and water 4.7%.
The present invention also provides the preparation method of above-mentioned energy stick, comprises the steps:
(1) will after described carbohydrate component and glycerine mixing, also heat and obtain mixture a; By being added in described mixture a and stirring after described salt and water mixing, obtain mixture b;
(2) fusing of described shortening is added to and in described soybean lecithin, obtains mixture c; Described mixture c is added in described mixture b and is stirred and obtain mixture d;
(3) will in described mixture d, add successively described L-carnitine-L-tartrate and taurine to obtain Mischung;
(4) by being added in described Mischung after described protein-based component, dietary fiber and oatmeal mixing, through stirring, obtain material group;
(5) described material group extruding, stripping forming in forming machine are obtained to product.
In above-mentioned preparation method, in step (1), described mixture a can be heated to 90 ℃.
In above-mentioned preparation method, in step (5), described method also comprises the step with chocolate coating and ultraviolet-sterilization to described product.
The raw material of energy stick provided by the invention is natural, and by adding composite highly effective function factor, gives full play to energy substance deposit in body, meets the demand of high flow rate in a short time; And the mouthfeel of energy stick provided by the invention is good, continue to maintain physical efficiency effect better.
The specific embodiment
The experimental technique using in following embodiment if no special instructions, is conventional method.
In following embodiment, material used, reagent etc., if no special instructions, all can obtain from commercial channels.
The preparation of embodiment 1, energy stick
In the present embodiment, the content of each component is as shown in table 1, is quality percentage composition.
The composition of table 1 energy stick
(1) take malt syrup, D-sorbite, glucose, HFCS and glycerine and stir and obtain mixture a, being heated to 90 ℃; Salt adds after blunging and dissolving in said mixture a, slowly stirs and obtains mixture b;
(2), by shortening water-bath fusing, obtain mixture c after adding soybean lecithin to stir; Then be added in mixture b, THE ADIABATIC SHEAR IN is to the not stratified mixture d that obtains;
(3) in described mixture d, add successively L-carnitine-L-tartrate and taurine, and stir, obtain Mischung, be cooled to 60 ℃, standby;
(4) the various powders in E material in table 1 are added in trough-type mixture machine, mix the forward and reverse 10min that respectively mixes of 20min(successively) after, adding while stirring Mischung, forward and reverse hocketing continues 60 seconds at every turn, repeats 5 times, until form equal refining group;
(5) material group is extruded to strip through single-screw extrusion machine, and bar-shaped into about 75mm of cutting;
(6) then carry out chocolate coating, tunnel medium ultraviolet sterilization, cooling and packing.
The storage test research of the energy stick of embodiment 2, embodiment 1 preparation
For excellent based food, should investigate the situation of change of its hardness in storage process.
(1) test event
Firmness change test, comprises that low temperature is placed test and normal temperature is placed test.
Low temperature is placed the situation that test is mainly used in evaluating product firmness change under low temperature environment, and its experimental condition is as shown in table 2; Normal temperature is placed the situation that test is mainly used in evaluating product firmness change under daily storage requirement, and its experimental condition is as shown in table 3.
Table 2 low temperature is placed test
Table 3 normal temperature is placed test
(2) result of the test
Table 4 low temperature is placed test
From data in table 4, low temperature is to excellent hardness obvious effect, and no matter, under 0 ℃ of still-10 ℃ of condition, excellent hardness continues to increase with the prolongation of standing time, but after 24 hours, firmness change is very little, until 72 hours, show that the hardness of product is basicly stable.
Table 5 normal temperature is placed test
From data in table 5, in room temperature (25 ℃), to place, the hardness of rod increases mild, and after 90 days, firmness change amplitude is very little, shows that product hardness is basicly stable.
Embodiment 3, the lifesaving stability study of energy stick
Long-term practice proves, excellent based food is in depositing process, and its hardness can constantly increase along with the prolongation of resting period, causes mouthfeel and acceptance deteriorated gradually, and the not edible that finally becomes has also lost the meaning of long-term storage.Therefore, firmness change is the important indicator of this based food.
(1) mechanism and the major influence factors of sclerosis
The ever-increasing main cause of rod based food hardness in storage process is the redistribution of food internal moisture, i.e. migration of water.Rod based food is a kind of typical multiple domain food system, includes the unbalanced food system of multicomponent of different in moisture activity and moisture.Owing to existing between different component, significant water activity is poor, and moisture can constantly move between the component of different in moisture activity, until reach balance.
Energy stick provided by the invention, the water activity difference between its two kinds of primary raw material mixing molasses and compound protein powder is obvious, thereby in storage process, moisture will move from the syrup of high-moisture activity in the protein body of low moisture activity.In addition, water is also the major reason that causes moisture to move from syrup to protein to the high-affinity of partially protein.Syrup dries out and is easy in excellent inside, produce scleroma crystalline substance, causes product hardness to increase.
(2) solution
The present embodiment take that to control water translocation be key point, and the assembly of the screening preparation of protein-based raw material, carbohydrate raw material etc. is studied.
(1) screening of protein-based raw material preparation
As previously mentioned, the moisture in excellent based food moves to albumen from syrup, is poor the causing of water activity due between the two to a great extent.Therefore, if can make poor the dwindling of water activity between the two, migration of water be will suppress, thereby hardenability and the speed of excellent based food slowed down.Accordingly, take that to obtain high-moisture activity albumen be object, consider the factors such as taste, hygroscopicity, processing characteristics, amino acid balance and power supply characteristic simultaneously, multiple protein raw material is screened, determined following several, as shown in table 6.
The water activity of several selected protein raw materials of table 6
From table 6, the water activity of lactalbumin hydrolysate is far above other some protein raw material, and this water activity that can significantly reduce between albumen and syrup is poor, thereby effectively suppresses water translocation; Meanwhile, once lactalbumin hydrolysate is had an effect with water, its inner network structure contributes to hydrophilic radical with hydrogen bond form and associated water molecules, and the effect of performance lock water, has also further suppressed the trend absorbing water from surrounding environment.
Feature based on lactalbumin hydrolysate high-moisture activity, theoretically, its use amount is larger, and the effect that suppresses water translocation is just larger, also just more easily realizes and prevents the ever-increasing object of excellent series products hardness.But this raw material bitter taste is very obvious, while adding in a large number, the bitter taste of product is difficult to cover, and acceptance is very poor.By lot of experiments, prove, determine that this raw material proportion in protein-based component should not surpass 20%.Take this ratio as basis, the ratio collocation of selected protein raw materials is tested, and carried out effect assessment by testing its firmness change.Result of the test is in Table 7.
Table 7 protein raw material assembly test situation
According to the result of table 7, consider the nutritive value of the composite rear product of protein, the basic ratio of determining above protein raw material is lactalbumin hydrolysate 20%, lactalbumin 40%, soybean protein 20%, collagen 10% and pea protein 10%.
Take this basic proportioning as basis, carry out follow-up test.
(2) assembly of carbohydrate raw material
The powder class raw materials such as protein are bonded together, and are mainly to rely on mixing molasses, and it occupies larger proportion in product.As previously mentioned, syrup dries out and is easy in excellent inside, produce scleroma crystalline substance, causes product hardness to increase.Test shows that variety classes sugar and different proportionings produce scleroma brilliant speed and degree difference huge.Meanwhile, from product, as staple food, need edible continuously angle to consider, product taste must be gentle.Therefore in the selection and assembly of this type of raw material, must consider caking property, sugariness, dehydration and crystallization situation.Accordingly, carbohydrate raw material has been carried out to proportioning test, as shown in table 8.
The former material assembly test of table 8 carbohydrate
According to the result of table 8, the basic ratio of carbohydrate raw material is: glucose 10%, HFCS 10%, malt syrup 60% and D-sorbite 20%.
Above-mentioned composition and the proportioning of having determined successively carbohydrate component and protein-based component, then screening and the assembly research of NMF have been carried out, test assessment has been carried out in effect to multiple NMFs such as glycerine, collagen hydrolysate, soybean lecithin, trehalose, sodium hydrogen phosphate, casein sodiums, and result of the test shows that NMF is chosen as glycerine and soybean lecithin.
(3) design of energy stick energy supply characteristic and evaluation
Aspect the energy supply of energy stick, must solve efficient problem.Energy stick emphasizes that volume is little, lightweight, and this may make the physical thermal quantity not sufficient of product, therefore must improve as far as possible the efficiency that energy is used.
The present invention mainly realizes above-mentioned purpose by the following method: the one, according to the requirement of optimizing energy supply and improving to greatest extent the absorption rate of product, primary raw material is screened; The 2nd, by adding composite highly effective function factor, give full play to energy substance deposit in body, meet the demand of high flow rate in a short time.
1), primary raw material aspect
First be selection and the assembly of carbohydrate.
Carbohydrate has several outstanding features aspect energy supply, the one, speed is fast, micromolecular sugar can rapid conversion be glucose after entering in body, absorb and directly to enter blood, rising blood sugar, provide energy, thus rapid recovery hunger and sense of fatigue, especially the central nervous system red blood cell of unifying can only rely on blood sugar that energy is provided, therefore, fast energy supply and elimination tired aspect, the effect of carbohydrate is very important; The 2nd, sugar is when as fuel, and oxygen is tired the highest, to consume the oxygen of equivalent, calculates, and burning sugar is than the high 4-5% of the fatty quantity of heat production of burning; The 3rd, sugar can anaerobic energy supply, under high altitude localities, closed environment and high-intensity exercise condition, body is in anaerobic condition, now sugar can provide energy ATP by glycolytic pathway, and the oxidation energy supply of fat and protein must rely on oxygen, under anaerobic and anaerobic condition, can not normally carry out; The 4th, under normal circumstances, the end product of metabolism of glycosyloxy energy supply is carbon dioxide and water, can not increase the acidity of blood, and this keeps good physical efficiency and the state of mind very favourable to body.
The formula of glucose 10%, HFCS 10%, malt syrup 60% and the D-sorbite 20% proposing in the present embodiment step (2) can meet above-mentioned needs.
Next is the assembly of protein raw material.
From the angle of energy is provided, first to consider the digestibility of protein raw material, digestibility is low, and the protein utilization of taking in is low, directly affects energy supply effect.The digestibility of common food protein in human body sees the following form shown in 9.
The digestibility of the common Protein in Food of table 9 in human body
From table 9, the digestibility of lactalbumin, soybean protein isolate, pea protein exceeds approximately 20% than common rice, Flour product, be 100 grams of protein equally, use the mixture of lactalbumin, soybean protein isolate, pea protein than using common rice and flour, can will exceed more than 20% by actual nutrition and the energy utilizing.Except improving as far as possible digestibility, realize outside efficient utilization, the lactalbumin of selecting is aspect energy supply and fatigue-relieving, advantage is all very outstanding: the one, and the branched-chain amino acid rich contents such as its leucine, isoleucine, valine, this is conducive to supplementing fast of motion muscular energy, for alleviating the muscle damage after strenuous exercise and delaying central nerve fatigue, has positive role; The 2nd, it is rich in cysteine and methionine, and these sulfur-containing amino acid can help to maintain the level of antioxidant in human body, the oxidative damage while alleviating motion; The 3rd, lysine and arginine content are high, can stimulate secretion and the release of anabolic hormone or muscle growth stimulating factor, help muscle recovery and growth; The 4th, content of glutamic acid is abundant, contributes to inose unit to upgrade, and keeps persistent movement ability.
Except lactalbumin, in soybean protein isolate, pea protein, the branched-chain amino acid such as leucine, isoleucine, valine is also very abundant, all contributes to Enhancin matter anabolism, improves locomitivity and delay fatigue.
2), function factor aspect
L-carnitine-L-tartrate and taurine have mainly been investigated.
L-carnitine-L-tartrate has antifatigue effect, and its mechanism of action is realized by following approach: the one, and the ratio of reduction acetyl coenzyme A/coacetylase, the activity of promotion pyruvic dehydrogenase, promotes the oxidation utilization of glucose; The 2nd, save free coacetylase, improve the quality of tricarboxylic acid cycle substrate.L-cn is accepted the acyl group on acyl-CoA, and the KG that the coacetylase that makes more to dissociate can participate in tricarboxylic acid cycle is converted into this single step reaction of succinyl-coenzyme A, promotes the metabolism stream in circulation, indirectly promotes fat combustion, promotes aerobic metabolism; The 3rd, promote the oxidation utilization of branched-chain amino acid, improve exercise tolerance.The catabolism of branched-chain amino acid mainly carries out in skeletal muscle.In motion and training process, branched-amino acid decarboxylase and branched-chain amino acid dehydrogenase activity increase, branched-chain amino acid oxidative deamination dehydrogenation in skeletal muscle generates side chain acyl-CoA, react with VBT and generate side chain fatty acyl carnitine and free coacetylase, reduce the inhibition of excessive acyl-CoA to BCKA dehydrogenase, promote the oxidation utilization of branched-chain amino acid, side chain fatty acyl carnitine also can be absorbed by liver, further oxidation produce power, or carry out gluconeogenesis and become glucose; The 4th, promote the oxidation of aliphatic acid, the generation of delay fatigue.As the carrier of aliphatic acid transportation, by middle LCFA, from cell mitochondrial film, transfer in film, in mitochondrial matrix, be oxidized produce power.Form with fatty acyl carnitine is transported to Intramitochondrial short chain acyl outside film, the quantity of free coacetylase in mitochondria is increased, thereby stimulate fat metabolism, for body provides energy; The 5th, promote ammonia degradation, the elimination of accelerated motion fatigue.Along with the prolongation of run duration, protein participates in energy supply to be strengthened, and catabolism produces urea nitrogen and ammonia increases, blood urea nitrogen and ammonia can be after motion the long period continue to raise, this is the reason that causes exercise induced fatigue.Ammonia is the distinguishing mark of exercise induced fatigue, and lower content also has larger toxicity, and l-cn can make ammonia be degraded to urea, removes the toxicity of ammonia.When supplementary L-carnitine-L-tartrate also can reduce motion by the energy supply of increase fatty acid oxidation in addition, the catabolism of protein, reduces the generation of serum urea nitrogen; The 6th, remove too much lactic acid, improve locomitivity, promote fatigue recovery.In maximal exercise, while surpassing " anaerobic threshold ", muscle starts to utilize the energy obtaining under anaerobic metabolism, produces lactic acid.Lactic acid too much can reduce the generation of ATP, causes fatigue.Research shows, the concentration that increases carnitine in muscle can stimulate pyruvate oxidation in metabolism, and the form deposit with acetylcarnitine after pyruvic acid decarboxylation gets up, and acetyl group can be transformed to coacetylase at any time, supplies with tricarboxylic acid cycle, plays antifatigue effect.
Taurine is a kind of conditionally essential amino acid, and test shows, in body, to keep stable level be essential for maintaining locomitivity to taurine, and extra supplementation of taurine can effectively strengthen locomitivity.Simultaneously; supplementation of taurine in high-intensity exercise process; can obviously improve branched-chain amino acid in blood (valine, leucine) concentration; aromatic amino acid/branched-chain amino acid ratio is declined; suppress aromatic amino acid and enter brain; thereby the excitatory state that keeps central nervous system, the appearance of delayed motion fatigue and alleviate the degree of exercise induced fatigue.
Claims (8)
1. a colliery lifesaving energy stick, is comprised of protein-based component, carbohydrate component, NMF, function ingredients, dietary fiber, oatmeal, shortening, salt and water;
Described carbohydrate component is comprised of malt syrup, D-sorbite, glucose and HFCS;
Described protein-based component is comprised of lactalbumin hydrolysate, lactalbumin, collagen, soybean protein and pea protein;
Described NMF is comprised of glycerine and soybean lecithin;
The quality percentage composition of described protein-based component, carbohydrate component, NMF, function ingredients, dietary fiber, oatmeal, shortening, salt and water is respectively (30 ~ 36%): (43 ~ 49%): (4 ~ 5%): (0.5 ~ 1%): (5 ~ 7%): (2 ~ 4%): (1 ~ 3%): (0.05 ~ 0.15%): (4 ~ 6%).
2. energy stick according to claim 1, is characterized in that: in described carbohydrate component, the quality percentage composition of described malt syrup, D-sorbite, glucose and HFCS is respectively 60%, 20%, 10% and 10%.
3. energy stick according to claim 1 and 2, it is characterized in that: in described protein-based component, the quality percentage composition of described lactalbumin hydrolysate, lactalbumin, collagen, soybean protein and pea protein is respectively 20%, 40%, 10%, 20% and 10%.
4. according to the energy stick described in any one in claim 1-3, it is characterized in that: described function ingredients is comprised of L-Carnitine tartrate and taurine.
5. according to the energy stick described in any one in claim 1-4, it is characterized in that: described energy stick composed as follows:
Malt syrup 27.6%; D-sorbite 9.2%; Glucose 4.6%; HFCS 4.6%; Lactalbumin hydrolysate 6.6%; Lactalbumin 13.2%; Collagen 3.3%; Soybean protein 6.6%; Pea protein 3.3%; Glycerine 4.0%; Soybean lecithin 0.5%, L-carnitine-L-tartrate 0.2%; Taurine 0.5%; Dietary fiber 6.0%; Oatmeal 3.0%; Shortening 2.0%; Salt 0.1% and water 4.7%.
6. the preparation method of energy stick described in any one in claim 1-5, comprises the steps:
(1) will after described carbohydrate component and glycerine mixing, also heat and obtain mixture a; By being added in described mixture a and stirring after described salt and water mixing, obtain mixture b;
(2) fusing of described shortening is added to and in described soybean lecithin, obtains mixture c; Described mixture c is added in described mixture b and is stirred and obtain mixture d;
(3) will in described mixture d, add successively described L-carnitine-L-tartrate and taurine to obtain Mischung;
(4) by being added in described Mischung after described protein-based component, dietary fiber and oatmeal mixing, through stirring, obtain material group;
(5) described material group extruding, stripping forming in forming machine are obtained to product.
7. method according to claim 6, is characterized in that: in step (1), described mixture a is heated to 90 ℃.
8. according to the method described in claim 6 or 7, it is characterized in that: in step (5), described method also comprises the step with chocolate coating and ultraviolet-sterilization to described product.
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