CN114304649A - Low-carbon water protein rod and preparation method thereof - Google Patents
Low-carbon water protein rod and preparation method thereof Download PDFInfo
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- CN114304649A CN114304649A CN202210007030.XA CN202210007030A CN114304649A CN 114304649 A CN114304649 A CN 114304649A CN 202210007030 A CN202210007030 A CN 202210007030A CN 114304649 A CN114304649 A CN 114304649A
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Abstract
The invention discloses a low-carbon water protein rod and a preparation method thereof, wherein the low-carbon water protein rod comprises the following components in parts by weight: isomaltose hypgather pulp, cocoa butter substitute chocolate, dried fruit, soybean protein isolate powder, soybean milk powder, soybean granular protein, whey protein isolate powder, milk protein powder, whole milk powder, skim milk powder, coconut milk powder, puffed rice powder, medium-chain triglyceride micro-capsule powder, puffed crisp rice, calcium caseinate, fish collagen peptide, food additive, edible essence and vegetable oil. The preparation process comprises the following steps: uniformly stirring chocolate and vegetable oil instead of cocoa butter for later use; adding other raw materials, and stirring uniformly for later use; and (4) tiling and cutting the material obtained in the last step into blocks. The advantages include: low carbohydrate, high protein; the protein species are rich, the protein intake capability of different groups is met, and the protein is easy to absorb; is convenient for eating.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a protein rod processing technology.
Background
Proteins are organic macromolecules, which are the basic organic substances constituting cells and are the main players of life activities. Proteins are involved in every cell and all important components, physiological activities, in the body. Generally, a human body can obtain enough protein through balanced diet, but in special cases, when the human body is in insufficient protein intake for a long time, the health of the human body is influenced. For example, people who exercise for a long time and work for a long time at high intensity need more protein than general people, and people who are older and have recovered after illness need to supplement a large amount of protein. However, the high protein and easily absorbed meal is time consuming to cook and is not convenient to eat at any time. Therefore, it is promising to develop foods with high protein content which are easily absorbed and are convenient to eat.
Disclosure of Invention
The invention aims to provide a low-carbon water protein bar to solve the problem that the existing protein food which is easy to absorb and high in content is inconvenient to eat.
In order to achieve the purpose, the invention adopts the following technical scheme:
a low-carbon water protein rod comprises the following components in parts by weight: 10-12 parts of isomaltooligosaccharide pulp, 10-20 parts of cocoa butter substitute chocolate, 5-8 parts of dried fruit, 3-6 parts of isolated soy protein powder, 4-7 parts of soy milk powder, 8-10 parts of soy granular protein, 12-14 parts of isolated whey protein powder, 5-9 parts of milk protein powder, 1-3 parts of whole milk powder, 8-12 parts of skimmed milk powder, 6-9 parts of coconut milk powder, 1-3 parts of puffed rice powder, 8-12 parts of medium-chain triglyceride micro-capsule powder, 0-2 parts of puffed crispy rice, 1-2 parts of calcium caseinate, 10-15 parts of fish collagen peptide, 10-15 parts of food additive, 1-3 parts of edible essence and 2-8 parts of vegetable oil.
Further, the cocoa butter substitute chocolate comprises cocoa butter substitute, whey powder, erythritol, milk powder, maltodextrin, phospholipid and edible essence.
Further, the coconut milk powder comprises fresh coconut meat, maltodextrin and sodium caseinate.
Further, the medium chain triglyceride microcapsule powder is prepared by taking medium chain triglyceride, casein, resistant dextrin, potassium citrate, mono-diglycerol fatty acid ester and silicon dioxide as main raw materials and adopting a microcapsule technology.
Further, the food additive is glycerin.
Further, the vegetable oil is olive oil or camellia oil.
Further, the dried fruit is one of dried cranberries, dried strawberries and dried lemons. Of course, the person skilled in the art can also use other kinds of dried fruits depending on his production situation.
A preparation method of a low-carbon water protein rod comprises the following steps:
(1) uniformly stirring chocolate and vegetable oil instead of cocoa butter for later use;
(2) adding other raw materials, and stirring at 16-20 deg.C;
(3) and (3) at the temperature of 5-8 ℃, tiling and cutting the material obtained in the last step into blocks.
The advantages of the invention include:
1. the nutritional ingredients contain dietary fiber, and the main nutritional structure is low carbohydrate and high protein;
2. the protein species are rich, the protein intake capability of different groups is met, and the protein is easy to absorb;
3. the protein bar is convenient to be directly eaten in different occasions.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the present invention and are not to be construed as limiting the present invention.
Example 1
A low-carbon water protein rod comprises the following components in parts by weight: 10 parts of isomaltooligosaccharide pulp, 10 parts of cocoa butter replacer chocolate, 8 parts of cranberry, 6 parts of soybean protein isolate powder, 4 parts of soybean milk powder, 10 parts of soybean granular protein, 12 parts of whey protein isolate powder, 8 parts of milk protein powder, 1 part of whole milk powder, 12 parts of skimmed milk powder, 6 parts of coconut milk powder, 3 parts of puffed rice powder, 10 parts of medium-chain triglyceride micro-capsule powder, 0.5 part of puffed crispy rice, 1 part of calcium caseinate, 14 parts of fish collagen peptide, 12 parts of food additive, 1-3 parts of edible essence and 2-8 parts of vegetable oil.
The cocoa butter substitute chocolate comprises cocoa butter substitute, whey powder, erythritol, milk powder, maltodextrin, phospholipid and edible essence.
The coconut milk powder comprises fresh coconut meat, maltodextrin and sodium caseinate.
The medium chain triglyceride microcapsule powder is prepared by taking medium chain triglyceride, casein, resistant dextrin, potassium citrate, mono-diglycerol fatty acid ester and silicon dioxide as main raw materials and adopting a microcapsule technology.
The food additive is glycerol.
The vegetable oil is olive oil.
A preparation method of a low-carbon water protein rod comprises the following steps:
(1) uniformly stirring chocolate and vegetable oil instead of cocoa butter for later use;
(2) adding other raw materials, and stirring at 18 deg.C;
(3) and (3) under the condition of 6 ℃, tiling and cutting the material obtained in the last step into blocks.
Example 2
A low-carbon water protein rod comprises the following components in parts by weight: 12 parts of isomaltooligosaccharide syrup, 15 parts of cocoa butter substitute chocolate, 8 parts of dried strawberry, 6 parts of soybean protein isolate powder, 7 parts of soybean milk powder, 10 parts of soybean granular protein, 12 parts of whey protein isolate, 7 parts of milk protein powder, 3 parts of whole milk powder, 12 parts of skimmed milk powder, 6 parts of coconut milk powder, 1 part of puffed rice powder, 8 parts of medium-chain triglyceride micro-capsule powder, 1 part of puffed crisp rice, 1 part of calcium caseinate, 13 parts of fish collagen peptide, 10 parts of food additive, 2 parts of edible essence and 8 parts of vegetable oil.
The cocoa butter substitute chocolate comprises cocoa butter substitute, whey powder, erythritol, milk powder, maltodextrin, phospholipid and edible essence.
The coconut milk powder comprises fresh coconut meat, maltodextrin and sodium caseinate.
The medium chain triglyceride microcapsule powder is prepared by taking medium chain triglyceride, casein, resistant dextrin, potassium citrate, mono-diglycerol fatty acid ester and silicon dioxide as main raw materials and adopting a microcapsule technology.
The food additive is glycerol.
The vegetable oil is olive oil or camellia oil.
A preparation method of a low-carbon water protein rod comprises the following steps:
(1) uniformly stirring chocolate and vegetable oil instead of cocoa butter for later use;
(2) adding other raw materials, and stirring at 16 deg.C;
(3) and (3) at the temperature of 8 ℃, tiling and cutting the material obtained in the last step into blocks.
Example 3
A low-carbon water protein rod comprises the following components in parts by weight: 10 parts of isomaltooligosaccharide syrup, 10 parts of cocoa butter substitute chocolate, 8 parts of dried lemon, 6 parts of soybean protein isolate powder, 7 parts of soybean milk powder, 10 parts of soybean granular protein, 12 parts of whey protein isolate powder, 5 parts of milk protein powder, 1 part of whole milk powder, 8 parts of skimmed milk powder, 6 parts of coconut milk powder, 3 parts of puffed rice powder, 8 parts of medium-chain triglyceride micro-capsule powder, 2 parts of calcium caseinate, 15 parts of fish collagen peptide, 10 parts of food additive, 1 part of edible essence and 8 parts of vegetable oil.
The cocoa butter substitute chocolate comprises cocoa butter substitute, whey powder, erythritol, milk powder, maltodextrin, phospholipid and edible essence.
The coconut milk powder comprises fresh coconut meat, maltodextrin and sodium caseinate.
The medium chain triglyceride microcapsule powder is prepared by taking medium chain triglyceride, casein, resistant dextrin, potassium citrate, mono-diglycerol fatty acid ester and silicon dioxide as main raw materials and adopting a microcapsule technology.
The food additive is glycerol.
The vegetable oil is olive oil or camellia oil.
A preparation method of a low-carbon water protein rod comprises the following steps:
(1) uniformly stirring chocolate and vegetable oil instead of cocoa butter for later use;
(2) adding other raw materials, and stirring at 16-20 deg.C;
(3) and (3) at the temperature of 8 ℃, tiling and cutting the material obtained in the last step into blocks.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (8)
1. A low-carbon water protein rod is characterized in that:
the coating comprises the following components in parts by weight: 10-12 parts of isomaltooligosaccharide pulp, 10-20 parts of cocoa butter substitute chocolate, 5-8 parts of dried fruit, 3-6 parts of isolated soy protein powder, 4-7 parts of soy milk powder, 8-10 parts of soy granular protein, 12-14 parts of isolated whey protein powder, 5-9 parts of milk protein powder, 1-3 parts of whole milk powder, 8-12 parts of skimmed milk powder, 6-9 parts of coconut milk powder, 1-3 parts of puffed rice powder, 8-12 parts of medium-chain triglyceride micro-capsule powder, 0-2 parts of puffed crispy rice, 1-2 parts of calcium caseinate, 10-15 parts of fish collagen peptide, 10-15 parts of food additive, 1-3 parts of edible essence and 2-8 parts of vegetable oil.
2. The low-carbon water protein bar of claim 1, wherein:
the cocoa butter substitute chocolate comprises cocoa butter substitute, whey powder, erythritol, milk powder, maltodextrin, phospholipid and edible essence.
3. The low-carbon water protein bar of claim 1, wherein:
the coconut milk powder comprises fresh coconut meat, maltodextrin and sodium caseinate.
4. The low-carbon water protein bar of claim 1, wherein:
the medium chain triglyceride microcapsule powder is prepared by taking medium chain triglyceride, casein, resistant dextrin, potassium citrate, mono-diglycerol fatty acid ester and silicon dioxide as main raw materials and adopting a microcapsule technology.
5. The low-carbon water protein bar of claim 1, wherein:
the food additive is glycerol.
6. The low-carbon water protein bar of claim 1, wherein:
the vegetable oil is olive oil or camellia oil.
7. The low-carbon water protein bar of claim 1, wherein:
the dried fruit is one of dried cranberries, dried strawberries and dried lemons.
8. A method of making a low carbon water protein rod according to any one of claims 1-7, wherein:
the method comprises the following steps:
(1) uniformly stirring chocolate and vegetable oil instead of cocoa butter for later use;
(2) adding other raw materials, and stirring at 16-20 deg.C;
(3) and (3) at the temperature of 5-8 ℃, tiling and cutting the material obtained in the last step into blocks.
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| CN202210007030.XA CN114304649A (en) | 2022-01-05 | 2022-01-05 | Low-carbon water protein rod and preparation method thereof |
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| CN115336764A (en) * | 2022-06-16 | 2022-11-15 | 中国食品发酵工业研究院有限公司 | Composite protein cereal bar and preparation method thereof |
| WO2024028752A1 (en) * | 2022-08-04 | 2024-02-08 | Intercontinental Great Brands Llc | A nutrition bar, a core for a nutrition bar, and a method of forming the nutrition bars |
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Application publication date: 20220412 |