CN108308598B - Weight-losing meal replacement nutrition bar and preparation method thereof - Google Patents
Weight-losing meal replacement nutrition bar and preparation method thereof Download PDFInfo
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- CN108308598B CN108308598B CN201711402567.1A CN201711402567A CN108308598B CN 108308598 B CN108308598 B CN 108308598B CN 201711402567 A CN201711402567 A CN 201711402567A CN 108308598 B CN108308598 B CN 108308598B
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
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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
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a weight-losing meal replacement nutrition bar and a preparation method thereof, wherein the nutrition bar is prepared from the following raw materials in parts by mass: 28-50 parts of protein powder, 28-44 parts of sugar, 6-16 parts of oil, 2-8 parts of medicinal and edible Chinese herbal medicine powder or extract, 8-15 parts of solid particles, 0.1-1 part of taste modifier and 2-5 parts of glycerol; the nutrition bar prepared by the processing technology has lower hardness (843.2 +/-33.3 g), and the hardening speed is relatively slow in the storage process; the nutrition bar prepared by the processing technology has relatively large cohesiveness (0.18 +/-0.031), more stable structure and meets the requirement of a processing production line on the quality and structure of the product; the nutrition bar sample prepared by the processing technology has better mouthfeel.
Description
(I) technical field
The invention relates to a weight-losing meal replacement nutrition bar containing medicinal and edible homologous Chinese herbal medicine powder or extract and a processing technology thereof.
(II) background of the invention
Since the 90 s of the 20 th century, with the improvement of the living standard of people, the life rhythm is accelerated, too much high-fat and high-energy food is ingested, and meanwhile, the energy intake is excessive due to irregular work and rest habits and the reduction of the amount of exercise after meals, so that the number of obese people is continuously increased. And various complications caused by obesity, such as hyperlipidemia, hyperglycemia and the like, increasingly troubles the life of people and erode the health of people.
At present, the weight-losing methods mainly comprise exercise weight-losing, diet therapy weight-losing, medicine weight-losing, operation weight-losing, acupuncture and moxibustion and the like. Diet therapy for weight loss is a healthy weight loss mode, and the main idea is to ingest high-protein, low-fat and low-sugar foods and reduce the ingestion of fat and carbohydrate, thereby achieving the purpose of controlling weight. A nutritional food for replacing meal is a special dietary food which can be used for controlling the weight of a human body and can completely or partially replace all meals every day, namely instant food or non-instant food. The meal replacement nutritional food is characterized in that: high protein, high fiber, low calorie, and easy satiety, and can provide various nutrients essential to human body. Because the energy contained in the weight-losing food is less than that of the common meal and has certain satiety, the weight-losing food can gradually achieve the purpose of controlling the weight by replacing 1-2 daily common meals with the energy-losing food. The meal replacement nutrition bar has become a preferred product for consumers with meal replacement requirements due to the advantages of rich nutrition, convenience in carrying, convenience in eating and the like.
Protein is a nutrient necessary for maintaining and repairing the growth of the body and cells, and not only affects the growth of body tissues such as muscles, but also participates in various physiological functions such as the production of hormones, the maintenance of immune function, the absorption and digestion of other nutrients, and the production of hemoglobin. The daily protein intake amount of adults recommended by China is 65-90 g, and the meal replacement nutrition bar is added with a proper amount of concentrated milk protein, calcium caseinate, concentrated whey protein, concentrated hydrolyzed protein and soy protein isolate composition, is rich in variety, complete in amino acid and easy to digest and absorb, and can meet the protein intake requirement of human bodies.
The nutrition bar food is a relatively mature and popular food in western European and American countries, but just started in China, and in order to enable the nutrition bar to be more in line with intestines and stomach of Chinese people, Chinese traditional medicinal and edible Chinese herbal medicine components are added into the nutrition bar, so that the body functions of eaters can be improved to a certain extent. Meanwhile, the processing technology is improved, so that the meal replacement nutrition bar is more in line with the taste of domestic consumers.
Disclosure of the invention
The invention aims to provide a weight-losing meal replacement nutrition bar and a processing technology thereof.
The technical scheme adopted by the invention is as follows:
the invention provides a weight-losing meal replacement nutrition bar which is prepared from the following raw materials in parts by mass: 28-50 parts of protein powder, 28-44 parts of sugar, 6-16 parts of oil, 2-8 parts of medicinal and edible Chinese herbal medicine powder or extract, 8-15 parts of solid particles, 0.1-1 part of taste modifier and 2-5 parts of glycerol;
the protein powder is a mixture of more than one of concentrated milk protein (preferably the protein content is more than 75 mass%), calcium caseinate (preferably the protein content is more than 85 mass%), concentrated whey protein (preferably the protein content is more than 75 mass%), hydrolyzed whey protein (preferably the protein content is more than 75 mass%), concentrated hydrolyzed protein (preferably the protein content is more than 85 mass%) or isolated soy protein (preferably the protein content is more than 85 mass%); the sugar material is a mixture of more than one of maltose (solid content of 75%), maltitol (solid content of 75%), fructo-oligosaccharide (solid content of 75%) and isomalto-oligosaccharide (solid content of 75%) in any proportion; the oil is a mixture of more than one of perilla seed oil, linseed oil, sunflower seed oil, anhydrous cream or lecithin in any proportion; the medicinal and edible Chinese herbal medicine powder or extract is a mixture of more than one of kudzu root powder, lotus seed powder, bitter gourd powder or bitter gourd extract in any proportion; the solid particles are one or a mixture of two of freeze-dried yellow peach dices or chia seeds in any proportion, and the freeze-dried yellow peach dices are obtained by cleaning and peeling fresh yellow peaches, freeze-drying at-50 ℃ until the water content is lower than 5%, and cutting into particles; the taste modifier is one or more of bitter-reducing essence (preferably bitter taste masking essence M28018), sweet-reducing essence (preferably Jiangxi green vine mixing type powder essence), milk essence (preferably French Mandarin W1700850), vanilla essence (preferably French Mandarin W1701343) or yellow peach essence (preferably French Mandarin W1700534) mixed at any ratio.
Further, the protein powder is a mixture of two or more of 10-17 parts of calcium caseinate, 10-17 parts of concentrated whey protein, 10-17 parts of concentrated milk protein, 5-10 parts of concentrated hydrolyzed protein, 5-10 parts of hydrolyzed whey protein or 3-6 parts of isolated soy protein, and is preferably one of the following mixtures: (1) the soybean protein milk is composed of 10-17 parts of calcium caseinate, 10-17 parts of concentrated whey protein, 5-10 parts of hydrolyzed whey protein and 3-6 parts of soybean protein isolate; (2) the milk protein powder is composed of 10-17 parts of concentrated milk protein, 10-17 parts of calcium caseinate, 5-10 parts of hydrolyzed whey protein and 3-6 parts of soybean protein isolate.
Further, the sugar material is a mixture of two or more of 8-12 parts of maltose, 16-24 parts of maltitol, 16-24 parts of isomaltose hypgather and 4-8 parts of fructo-oligosaccharide, and is more preferably one of the following mixtures: (1) consists of 8 to 12 parts of maltose, 16 to 24 parts of maltitol and 4 to 8 parts of fructo-oligosaccharide; (2) the maltose syrup is composed of 8-12 parts of maltose syrup, 16-24 parts of isomaltooligosaccharide and 4-8 parts of fructo-oligosaccharide.
Further, the oil material is a mixture of two or more of 1-3 parts of perilla seed oil, 1-3 parts of linseed oil, 3-6 parts of sunflower seed oil, 2-6 parts of anhydrous cream or 0.3-0.8 part of lecithin, and more preferably one of the following mixtures: (1) the purple perilla seed oil cream is composed of 1-3 parts of purple perilla seed oil, 3-6 parts of sunflower seed oil, 2-6 parts of anhydrous cream and 0.3-0.8 part of lecithin; (2) the linseed oil-free soybean milk is composed of 1-3 parts of linseed oil, 3-6 parts of sunflower seed oil, 2-6 parts of anhydrous cream and 0.3-0.8 part of lecithin.
Furthermore, the medicinal and edible Chinese herbal medicine powder or extract is composed of 1-3 parts of kudzu root powder, 1-3 parts of lotus seed powder and 0.5-1.6 parts of bitter gourd powder or extract thereof.
Further, the solid particles consist of 1-3 parts of chia seeds and 7-12 parts of freeze-dried yellow peach dices.
Further, the taste modifier comprises 0.1-0.2 part of bitter taste reducing essence, 0.01 part of sweet taste reducing essence, 0.008-0.015 part of milk essence, 0.008-0.015 part of vanilla essence and 0.03-0.05 part of yellow peach essence.
Further, the nutrition bar is prepared from the following raw materials in parts by mass: 34-43 parts of protein powder, 32-40 parts of sugar, 9-12 parts of oil, 4-6 parts of medicinal and edible Chinese herbal medicine powder or extract, 10-13 parts of solid particles, 0.1-0.3 part of taste modifier and 3-4 parts of glycerol.
Furthermore, the nutrition bar is prepared from the following raw materials in parts by mass: 40 parts of protein powder, 36 parts of sugar, 11 parts of oil, 5 parts of medicinal and edible Chinese herbal medicine powder or extract, 12 parts of solid particles, 0.27 part of taste modifier and 3.5 parts of glycerol; the protein powder consists of 14 parts of calcium caseinate, 14 parts of concentrated whey protein, 8 parts of concentrated hydrolyzed protein and 4 parts of soybean protein isolate; the sugar material consists of 10 parts of maltose, 20 parts of maltitol and 6 parts of fructo-oligosaccharide; the oil material consists of 2 parts of perilla seed oil, 4.5 parts of sunflower seed oil, 4 parts of anhydrous cream and 0.5 part of lecithin; the medicinal and edible Chinese herbal medicine powder or extract consists of 2 parts of kudzu root powder, 2 parts of lotus seed powder and 1 part of bitter gourd powder, and the particle diameters are 20-50 microns; the solid particles consist of 2 parts of chia seeds and 10 parts of freeze-dried yellow peach dices; the taste modifier consists of 0.2 part of bitter-reducing essence, 0.01 part of sweet-reducing essence, 0.01 part of milk essence, 0.01 part of vanilla essence and 0.04 part of yellow peach essence.
Further, the medicinal and edible Chinese herbal medicine extract is prepared by cleaning edible parts of the Chinese herbal medicines, crushing, extracting with water (the dosage of the liquid is 0.2g/ml, leaching at 75 ℃), concentrating to the crude drug dosage of 5-50 g/ml, drying, and micronizing to the particle size of 20-50 microns.
The invention also provides a preparation method of the diet meal replacement nutrition bar, which comprises the following steps:
(1) according to the formula amount, the sweetening essence and the bitter-reducing essence in the taste modifier are mixed with the medicinal and edible Chinese herbal medicine powder or extract, and then mixed with the protein powder to obtain a powdery material; (2) preheating the oil in 30-50 deg.C water bath for 10min, adding milk essence, vanilla essence and yellow peach essence in the taste modifier, and stirring to obtain oil solution; (3) uniformly mixing sugar and glycerol according to the formula amount, and preheating in 40-70 ℃ water bath for 10min to obtain syrup; (4) adding the powdery material obtained in the step (1) into the oil liquid dissolved uniformly in the step (2), fully stirring, and uniformly mixing to obtain a mixed material I; (5) adding the mixed material I obtained in the step (4) into the syrup obtained in the step (3), fully stirring, and uniformly mixing to obtain a mixed material II; (6) adding the solid particles into the mixed material II obtained in the step (5) according to the formula amount, and fully stirring to obtain a final mixed material; (7) and (4) pressing and forming the final mixed material obtained in the step (6) in a plate making machine, cutting into sections and packaging to obtain the weight-reducing meal replacement nutrition bar.
The medicinal and edible Chinese herbal medicine and the extract are superfine powder (the particle size is 20-50 microns), edible parts of the Chinese herbal medicine are dried and crushed by a 40-mesh screen, so that the particle size of the particles is not more than 2 mm; then further crushing by adopting an ultrafine crusher (JXZD series ultrafine crusher, Happy powder processing equipment Limited company in Anqiu city), sieving by a 300-mesh sieve to keep the particle size below 50 microns (20-50 microns), and adding an ultrafine crushed medicinal and edible Chinese herbal medicine formula, which is beneficial to improving the texture characteristic of the nutrition bar, promoting intestinal digestion and increasing other additional physiological functions.
Compared with the common processing method, the nutrition bar prepared by the processing technology has better and more suitable texture characteristics and good mouthfeel, and the processing technology has the advantages that:
(1) the nutritional bars prepared by the processing technology of the invention have lower hardness (843.2 + -33.3 g) and relatively slow hardening speed during storage (see figure 1 for details);
(2) the nutrition bar prepared by the processing technology has relatively high cohesiveness (0.18 +/-0.031), and the viscosity change is smooth after being increased, so that the nutrition bar meets the requirements of a processing production line on the product quality and structure;
(3) the nutrition bar sample prepared by the processing technology has better mouthfeel.
(IV) description of the drawings
FIG. 1: preparing hardness change trends of weight-losing meal replacement nutrition bar samples by different processing technologies; letters a, b, c, d and e represent the significance analysis condition of the hardness change of the same sample in different storage time, and p is less than or equal to 0.05; the letters x, y and z represent the analysis condition of the significant difference of hardness among different samples with the same storage time, and p is less than or equal to 0.05.
FIG. 2: preparing viscosity variation trend of a weight-reducing meal replacement nutrition bar sample by different processing technologies; letters a, b, c and d represent the analysis condition of the significance of viscosity change of the same sample in different storage time, and p is less than or equal to 0.05; the letters x and y represent the analysis condition of the significant difference of the viscosity of different samples with the same storage time, and p is less than or equal to 0.05.
FIG. 3: preparing the cohesion change trend of the weight-reducing meal replacement nutrition bar sample by different processing technologies; letters a, b, c and d represent the analysis condition of significance of the cohesiveness change of the same sample in different storage time, and p is less than or equal to 0.05; the letters x and y represent the analysis of the significant difference of the cohesiveness of different samples with the same storage time, and p is less than or equal to 0.05.
FIG. 4: preparing the adhesive change trend of a weight-losing meal replacement nutrition bar sample by different processing technologies; letters a, b, c, d and e represent the significance analysis condition of the adhesive change of the same sample in different storage time, and p is less than or equal to 0.05; the letters x and y represent the analysis condition of significant difference of the adhesive bonding of different samples with the same storage time, and p is less than or equal to 0.05.
FIG. 5: preparing the chewiness change trend of a weight-losing meal replacement nutrition bar sample by different processing technologies; letters a, b, c, d and e represent the significance analysis condition of the masticatory change of the same sample in different storage time, and p is less than or equal to 0.05; the letters x, y and z represent the significant masticatory difference analysis of different samples with the same storage time, and p is less than or equal to 0.05.
FIG. 6: preparing the moisture content change trend of a weight-losing meal replacement nutrition bar sample by different processing technologies; letters a, b and c represent the significance analysis condition of the moisture content change of the same sample in different storage time, and p is less than or equal to 0.05; letters x, y and z represent the analysis condition of the significance difference of the moisture content of different samples in the same storage time, and p is less than or equal to 0.05.
FIG. 7: preparing the water activity change trend of a sample of the diet meal replacement nutrition bar by different processing technologies; letters a, b and c represent the significance analysis condition of water activity change of the same sample in different storage time, and p is less than or equal to 0.05; the letters x and y represent the analysis of the significance difference of water activity of different samples in the same storage time, and p is less than or equal to 0.05.
FIG. 8: the taste scores of the diet meal replacement nutrition bar samples prepared by different processing technologies are marked, letters a and b represent the analysis result of the significance of the taste score difference of the meal replacement nutrition bar samples prepared by the same formula through different processing technologies, and p is less than or equal to 0.05.
(V) detailed description of the preferred embodiments
The invention will be further described with reference to specific examples, but the scope of the invention is not limited thereto:
calcium caseinate (preferably protein content of 85% by mass) and concentrated milk protein (preferably protein content of 75% by mass) and concentrated whey protein (preferably protein content of 75% by mass) were purchased from Heng Natural group, concentrated hydrolyzed protein (preferably protein content of 85% by mass) was purchased from Glanbia, Columbia Glanbia, Inc., hydrolyzed whey protein (preferably protein content of 80% by mass) was purchased from Carbery, Ireland, and isolated soy protein (preferably protein content of 85% by mass) was purchased from Do-ku.
The medicinal and edible Chinese herbal medicine powder is prepared according to the 2015 edition of Chinese pharmacopoeia, and the edible parts of the kudzu root, the lotus seed and the balsam pear are selected and directly crushed to pass through a 40-mesh screen; the bitter gourd extract is prepared by cleaning edible parts of corresponding traditional Chinese medicines, drying, pulverizing, extracting with water (the dosage of the material liquid is 0.2g/ml, leaching at 75 ℃), concentrating to 5-50 g/ml of crude drug, drying, pulverizing, and sieving with 40 mesh sieve to make the particle diameter of the particles not more than 2 mm; then further pulverizing with a superfine pulverizer (JXZD series superfine pulverizer, Hakka Douchi powder processing equipment Co., Ltd.), and sieving with 300 mesh sieve to keep the particle size below 50 micrometer (20-50 micrometer).
The fructo-oligosaccharide solid has the mass concentration of 75 percent and is purchased from Quantum high-tech group, Inc.; the maltose syrup solid matter has a mass concentration of 75% and is purchased from Luzhou biological technology limited company; the solid isomaltose hypgather mass concentration is 75%, and is purchased from Yonglingbao bio-resources Co., Ltd; the maltitol solid matter with the mass concentration of 75 percent is purchased from Zhejiang Huakang pharmaceutical industry Co., Ltd; perilla seed oil was purchased from Jiangxi Senseo medicinal flavor oil Co., Ltd; linseed oil was purchased from Huzhou Tianwei group; sunflower seed oil was purchased from yihaijiali food business ltd; the anhydrous cream is purchased from Hangzhou south sea food science and technology company; the bitter-reducing essence is Shanghai Ke-Manns M28018 solid bitter-taste masking essence; the nor-sweet essence belongs to a mixing type powder essence and is purchased from Guangzhou caulis peruviae food science and technology research and development limited company; liquid essences (milk essence, vanilla essence, yellow peach essence) were purchased from France Mannich essence and spices Limited; chia seeds were purchased from shanghai lexiang biotechnology limited; the freeze-dried yellow peach dices are obtained by cleaning fresh yellow peaches, peeling, freeze-drying at-50 ℃ until the water content is lower than 5% (the water content of the freeze-dried yellow peach dices used in the examples is 4.3%), cutting into granules, and purchasing from Qingdao Qiaste food Co.
The weight-reducing meal replacement nutrition bars prepared in the embodiments 1-5 of the invention meet the national food safety standard GB 7099-.
Example 1
1. A weight-losing meal replacement nutrition bar comprises the following formula: 40g of protein powder (composed of 14g of calcium caseinate, 14g of concentrated whey protein, 8g of concentrated hydrolyzed protein and 4g of soy protein isolate), 36g of sugar material (composed of 10g of maltose, 20g of maltitol and 6g of fructo-oligosaccharide), 11g of oil material (composed of 2g of perilla seed oil, 4.5g of sunflower seed oil, 4g of anhydrous cream and 0.5g of lecithin), 5g of Chinese herbal medicine powder (composed of 2g of kudzu root powder, 2g of lotus seed powder and 1g of bitter gourd powder), 0.27g of taste modifier (composed of 0.2g of bitter-reducing essence, 0.01g of sweet-reducing essence, 0.01g of milk essence, 0.01g of vanilla essence and 0.04g of yellow peach essence), 12g of solid particles (2 g of chia seed, 10g of freeze-dried yellow peach fruit), and 3.5g of glycerin.
2. Preparation method
(1) Drying edible parts of radix Puerariae, semen Nelumbinis and fructus Momordicae Charantiae, pulverizing, and sieving with 40 mesh sieve to make particle diameter not more than 2 mm; and then further crushing by using an ultrafine crusher (JXZD series ultrafine crusher, Happy powder processing equipment Co., Ltd. of Anqiu city), and sieving by using a 300-mesh sieve to keep the particle size of the powder at 20-50 microns to prepare the powder.
Accurately weighing part of taste modifier (bitter-reducing essence and sweet-reducing essence) and medicinal and edible Chinese herbal medicine powder or extract (kudzu root powder, lotus seed powder and bitter gourd powder with the particle size of 20-50 microns) according to the formula amount, uniformly mixing, adding protein powder (calcium caseinate, concentrated lactalbumin, concentrated hydrolyzed protein and soybean protein isolate), and uniformly mixing to obtain a powdery material for later use;
(2) accurately weighing oil (perilla seed oil, sunflower seed oil, anhydrous cream and lecithin) according to formula ratio, preheating in 35 deg.C water bath for 10min, adding the rest taste modifier (milk essence, vanilla essence and yellow peach essence), and stirring to obtain the desired oil solution;
(3) according to the formula, preheating sugar materials (maltose, maltitol and fructo-oligosaccharide) and glycerol in 55 deg.C water bath for 10min, and stirring to obtain required syrup;
(4) adding the powdery material obtained in the step (1) into the oil liquid dissolved uniformly in the step (2), fully stirring, and uniformly mixing to obtain a mixed material I;
(5) adding the mixed material I obtained in the step (4) into the syrup obtained in the step (3), fully stirring, and uniformly mixing to obtain a mixed material II;
(6) accurately weighing solid particles (chia seeds and freeze-dried yellow peach dices) according to a formula, adding the solid particles into the mixed material II obtained in the step (5), and fully stirring to obtain a final mixed material;
(7) and (4) pressing and forming the final mixed material obtained in the step (6) in a plate making machine, cutting into sections and packaging to obtain the weight-reducing meal replacement nutrition bar (number: sample 1).
Example 2
(1) Accurately weighing protein powder (calcium caseinate, concentrated whey protein, concentrated hydrolyzed protein and soy protein isolate), Chinese herbal medicines (kudzu root powder, lotus seed powder and bitter gourd powder with the particle size of 20-50 microns) and partial taste modifiers (bitter reducing essence and sweet reducing essence) according to the formula of example 1, and uniformly mixing to obtain a powdery material for later use;
(2) weighing oil (perilla seed oil, sunflower seed oil, anhydrous cream and lecithin) according to the formula of example 1, heating in a water bath at 35 ℃ for pre-dissolving for 10min, adding the rest taste modifiers (milk essence, vanilla essence and yellow peach essence), and stirring uniformly to obtain the required oil for later use;
(3) accurately weighing sugar materials (maltose, maltitol, fructo-oligosaccharide) and glycerol according to the formula of example 1, and heating in water bath at 55 deg.C for 10 min; stirring to obtain syrup;
(4) mixing the oil liquid obtained in the step (2) with the syrup obtained in the step (3), and uniformly stirring to obtain a liquid material mixed solution;
(5) adding the powdery material obtained in the step (1) into the liquid material mixed solution uniformly mixed in the step (4), fully stirring, and uniformly mixing to obtain a mixed material;
(6) accurately weighing solid particles (chia seeds and freeze-dried yellow peach dices) according to the formula of the example 1, adding the solid particles into the mixed material obtained in the step (5), and fully stirring to obtain a final mixed material;
(7) and (4) pressing and forming the final mixed material obtained in the step (6) in a plate making machine, cutting into sections and packaging to obtain the weight-reducing meal replacement nutrition bar (number: sample 2).
Example 3
(1) Accurately weighing protein powder (calcium caseinate, concentrated whey protein, concentrated hydrolyzed protein and soy protein isolate), Chinese herbal medicines (kudzu root powder, lotus seed powder and bitter gourd powder with the particle size of 20-50 microns) and partial taste modifiers (bitter reducing essence and sweet reducing essence) according to the formula of example 1, and uniformly mixing to obtain a powdery material for later use;
(2) accurately weighing oil (perilla seed oil, sunflower seed oil, anhydrous cream and lecithin) according to the formula of example 1, heating in a water bath at 35 ℃ for pre-dissolving for 10min, adding the rest taste modifiers (milk essence, vanilla essence and yellow peach essence), and uniformly stirring to obtain the required oil for later use;
(3) accurately weighing sugar materials (maltose, maltitol, fructo-oligosaccharide) and glycerol according to the formula of example 1, and heating in water bath at 55 deg.C for 10 min; stirring to obtain syrup;
(4) adding the powdery material obtained in the step (1) into the syrup dissolved uniformly in the step (3), fully stirring, and uniformly mixing to obtain a mixed material I;
(5) adding the mixed material I obtained in the step (4) into the oil preheated for 10min in the step (2), fully stirring, and uniformly mixing to obtain a mixed material II;
(6) accurately weighing solid particles (chia seeds and freeze-dried yellow peach dices) according to the formula of the example 1, adding the solid particles into the mixed material II obtained in the step (5), and fully stirring to obtain a final mixed material;
(7) and (4) pressing and forming the final mixed material obtained in the step (6) in a plate making machine, cutting into sections and packaging to obtain the weight-reducing meal replacement nutrition bar (number: sample 3).
Example 4
The formula is as follows: 28g of protein powder (consisting of 10g of calcium caseinate, 10g of concentrated milk protein, 5g of concentrated hydrolyzed protein and 3g of isolated soy protein), 28g of sugar material (consisting of 8g of maltose, 16g of isomaltooligosaccharide and 4g of fructo-oligosaccharide), 6.3g of oil material (consisting of 1g of perilla seed oil, 3g of sunflower seed oil, 2g of anhydrous cream and 0.3g of lecithin), 2.5g of Chinese herbal medicine powder (consisting of 1g of pueraria powder, 1g of lotus seed powder and 0.5g of balsam pear extract powder, the particle diameters of which are 20-50 microns), 0.156g of taste modifier (consisting of 0.1g of bitter reducing essence, 0.01g of sweet reducing essence, 0.008g of milk essence, 0.008g of vanilla essence and 0.03g of yellow peach essence), 8g of solid particles (1 g of chia seed, 7g of freeze-dried yellow peach fruit) and 2g of glycerol.
The preparation method is the same as example 1.
Example 5
The formula is as follows: 50g of protein powder (composed of 17g of calcium caseinate, 17g of concentrated whey protein, 10g of hydrolyzed whey protein and 6g of soy protein isolate), 44g of sugar material (composed of 12g of maltose, 24g of maltitol and 8g of fructo-oligosaccharide), 15.8g of oil material (composed of 3g of linseed oil, 6g of sunflower seed oil, 6g of anhydrous cream and 0.8g of lecithin), 7.6g of Chinese herbal medicine powder (composed of 3g of pueraria powder, 3g of lotus seed powder and 1.6g of bitter gourd powder, and the particle diameters of the Chinese herbal medicine powder are 20-50 microns), 0.29g of taste modifier (composed of 0.2g of bitter reducing essence, 0.01g of sweet reducing essence, 0.015g of milk essence, 0.015g of vanilla essence and 0.05 g of yellow peach essence), 15g of solid particles (3 g of chia seed, 12g of freeze-dried yellow peach fruit) and 5g of glycerol.
The preparation method is the same as example 1.
EXAMPLE 6 Mass Structure Properties
The meal replacement nutritional bars, sample 1, sample 2 and sample 3, were prepared according to the processing techniques described in examples 1-3, and the three groups of samples were compared for the change of texture properties (hardness, stickiness, chewiness, cohesiveness and cohesiveness) with time, and the specific operation steps were as follows:
As shown in fig. 1-5, the hardness, viscosity, chewiness, cohesiveness and adhesiveness of the diet meal replacement nutrition bars prepared by different processes all show different degrees of rising trends along with the increase of storage time, and after the sample is stored for 16 days, the hardness is maximum, the viscosity begins to decrease, and the sample has obvious rancid taste, which indicates that the sample begins to be oxidized and deteriorated, so that subsequent texture determination is not performed any more. Sample 1 maintained the lowest hardness and tackiness, the highest cohesion, and the change in tackiness of sample 1 during storage more closely matched to the expected pattern relative to samples 2 and 3. These experimental data demonstrate that the textural properties of sample 1 are more consistent with the textural requirements and the needs of industrial production of meal replacement nutrition bars.
Example 7
Preparing the meal replacement nutritional bar samples 1, 2 and 3 according to the processing technology of the embodiments 1-3, comparing the change of the moisture content and the water activity of the three groups of samples with time, and specifically performing the following steps:
As shown in fig. 6-7, the moisture content of the resulting meal replacement nutritional bar samples exhibited a tendency to decrease and then increase as the storage time increased, with the water activity remaining substantially constant. In the storage process, the water content of each sample has no obvious difference, but the sample 1 always keeps the maximum water activity, and when the water activity is lower than the critical value of the water activity required by the growth of microorganisms, the higher water activity is more beneficial to the maintenance of the good texture characteristics of the meal replacement nutrition bar and the realization of the industrial production of the meal replacement nutrition bar.
Example 8
Comparing the mouthfeel evaluation of the meal replacement nutrition bars obtained in examples 1-3, sample 1, sample 2 and sample 3, the specific operation steps are as follows:
selecting 12 trained judges to evaluate the taste, and adopting a 5-point grading method, wherein the grading standards are 1 point difference, 2 points worse, 3 points generally, 4 points better and 5 points better; and the sample is coded by 3-bit random numbers and sent randomly. The resulting scores for each sample were statistically analyzed and the results are shown in FIG. 8.
As shown in fig. 8, the taste scores of the diet meal replacement nutrition bars sample 1, sample 2 and sample 3 prepared by the processing techniques described in examples 1 to 3 are 4.27, 3.72 and 3.18, respectively, which indicates that the prepared samples have the best taste by mixing the powder material and the oil liquid and then adding the syrup solution during the mixing process of the processed materials.
Claims (9)
1. The weight-losing meal replacement nutrition bar is characterized by being prepared from the following raw materials in parts by mass: 28-50 parts of protein powder, 28-44 parts of sugar, 6-16 parts of oil, 2-8 parts of medicinal and edible Chinese herbal medicine powder or extract, 8-15 parts of solid particles, 0.1-1 part of taste modifier and 2-5 parts of glycerol;
the protein powder is one or a mixture of more of concentrated milk protein, calcium caseinate, concentrated whey protein, hydrolyzed whey protein, concentrated hydrolyzed protein or soybean protein isolate in any proportion; the sugar material is one or a mixture of more of maltose, maltitol, fructo-oligosaccharide or isomaltose oligosaccharide in any proportion; the oil is one or a mixture of more of perilla seed oil, linseed oil, sunflower seed oil, anhydrous cream or lecithin in any proportion; the medicinal and edible Chinese herbal medicine powder or extract is one or a mixture of more of kudzu root powder, lotus seed powder, bitter gourd powder or bitter gourd extract in any proportion; the solid particles are one or a mixture of two of freeze-dried yellow peach dices or chia seeds in any proportion, wherein the freeze-dried yellow peach dices are obtained by cleaning and peeling fresh yellow peaches, freeze-drying at-50 ℃ until the water content is lower than 5%, and cutting into particles; the taste modifier consists of bitter-reducing essence, sweet-reducing essence, milk essence, vanilla essence and yellow peach essence;
the weight-losing meal replacement nutrition bar is prepared by the following method: (1) according to the formula amount, the sweet reducing essence and the bitter reducing essence in the taste modifier are mixed with medicinal and edible Chinese herbal medicine powder or extract, and then mixed with protein powder to obtain powdery material; (2) preheating the oil in 30-50 deg.C water bath for 10min, adding milk essence, vanilla essence and yellow peach essence in the taste modifier, and stirring to obtain oil solution; (3) according to the formula amount, uniformly stirring the sugar material and the glycerol, and preheating in water bath at 40-70 ℃ for 10min to obtain syrup; (4) adding the powdery material obtained in the step (1) into the oil liquid dissolved uniformly in the step (2), fully stirring, and uniformly mixing to obtain a mixed material I; (5) adding the mixed material I obtained in the step (4) into the syrup obtained in the step (3), fully stirring, and uniformly mixing to obtain a mixed material II; (6) adding the solid particles into the mixed material II obtained in the step (5) according to the formula amount, and fully stirring to obtain a final mixed material; (7) and (4) pressing and forming the final mixed material obtained in the step (6) in a plate making machine, cutting into sections and packaging to obtain the weight-reducing meal replacement nutrition bar.
2. The diet meal replacement nutrition bar as set forth in claim 1, wherein the protein powder is a mixture of two or more of 10-17 parts of calcium caseinate, 10-17 parts of concentrated whey protein, 10-17 parts of concentrated milk protein, 5-10 parts of concentrated hydrolyzed protein, 5-10 parts of hydrolyzed whey protein, or 3-6 parts of soy protein isolate.
3. The diet meal replacement nutrition bar according to claim 1, wherein the sugar material is a mixture of two or more of 8 to 12 parts of maltose, 16 to 24 parts of maltitol, 16 to 24 parts of isomaltooligosaccharide and 4 to 8 parts of fructo-oligosaccharide.
4. The diet meal replacement nutrition bar according to claim 1, wherein the oil material is a mixture of two or more of 1-3 parts of perilla seed oil, 1-3 parts of linseed oil, 3-6 parts of sunflower seed oil, 2-6 parts of anhydrous cream or 0.3-0.8 part of lecithin.
5. The diet meal replacement nutrition bar as claimed in claim 1, wherein the medicinal and edible Chinese herbal medicine powder or extract comprises 1-3 parts of kudzu root powder, 1-3 parts of lotus seed powder and 0.5-1.6 parts of balsam pear powder or balsam pear extract powder.
6. The diet meal replacement nutrition bar as set forth in claim 1, wherein the solid particles consist of 1-3 parts of chia seeds and 7-12 parts of freeze-dried yellow peach dices.
7. The diet meal replacement nutrition bar as set forth in claim 1, wherein the taste modifier is composed of 0.1-0.2 parts of debittering essence, 0.01 parts of sweetening essence, 0.008-0.015 parts of milk essence, 0.008-0.015 parts of vanilla essence and 0.03-0.05 parts of yellow peach essence.
8. The diet meal replacement nutrition bar as claimed in one of claims 1-7, wherein the nutrition bar is prepared from the following raw materials by mass: 34-43 parts of protein powder, 32-40 parts of sugar, 9-12 parts of oil, 4-6 parts of medicinal and edible Chinese herbal medicine powder or extract, 10-13 parts of solid particles, 0.1-0.3 part of taste modifier and 3-4 parts of glycerol.
9. The diet meal replacement nutrition bar as claimed in one of claims 1-7, wherein the nutrition bar is prepared from the following raw materials by mass: 40 parts of protein powder, 36 parts of sugar, 11 parts of oil, 5 parts of medicinal and edible Chinese herbal medicine powder or extract, 12 parts of solid particles, 0.27 part of taste modifier and 3.5 parts of glycerol;
the protein powder consists of 14 parts of calcium caseinate, 14 parts of concentrated whey protein, 8 parts of concentrated hydrolyzed protein and 4 parts of soybean protein isolate;
the sugar material consists of 10 parts of maltose, 20 parts of maltitol and 6 parts of fructo-oligosaccharide;
the oil material consists of 2 parts of perilla seed oil, 4.5 parts of sunflower seed oil, 4 parts of anhydrous cream and 0.5 part of lecithin;
the medicinal and edible Chinese herbal medicine powder or extract consists of 2 parts of kudzu root powder, 2 parts of lotus seed powder and 1 part of balsam pear powder;
the solid particles consist of 2 parts of chia seeds and 10 parts of freeze-dried yellow peach dices;
the taste modifier consists of 0.2 part of bitter-reducing essence, 0.01 part of sweet-reducing essence, 0.01 part of milk essence, 0.01 part of vanilla essence and 0.04 part of yellow peach essence.
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| CN108967889A (en) * | 2018-07-25 | 2018-12-11 | 徐州天利工贸有限公司 | A kind of five colors nutritious energy bar and preparation method thereof |
| CN109043347A (en) * | 2018-08-31 | 2018-12-21 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii nutrition bar and preparation method thereof |
| CN109527597A (en) * | 2018-12-29 | 2019-03-29 | 正大青春宝药业有限公司 | A kind of high protein meal replacing food and processing method |
| CN110463980A (en) * | 2019-08-28 | 2019-11-19 | 苏州恒瑞健康科技有限公司 | A kind of protein hydrolysate nutrition bar and preparation method thereof |
| CN110959809A (en) * | 2019-11-07 | 2020-04-07 | 北京万莱康营养与健康食品科学技术研究院有限公司 | Cereal bar capable of melting in mouth and preparation method thereof |
| CN111955747A (en) * | 2020-08-24 | 2020-11-20 | 杭州源本农业发展有限公司 | Formula of light calorie meal replacement nutrition bar and manufacturing process thereof |
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