Baked stick capable of replenishing energy and relieving fatigue and production method thereof
A baking and weight percentage technology, applied in baking, baked goods, food science and other directions, can solve problems such as the inability to effectively relieve exercise fatigue, muscle fatigue, and low protein content, to prevent bone damage, maintain The effect of stabilizing blood sugar and promoting fat metabolism
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Embodiment 1
[0035] The preparation of embodiment 1 energy baking bar
[0036] 1) Weighing: Accurately weigh 40g of soybean protein powder, 5g of concentrated whey protein powder, 11g of egg liquid, (Casein hydrolyzate) 7g, konjac fiber 4g, maltooligosaccharide 0.5g, maltoligosaccharide syrup 1.5g, maltitol 25g, milk fat butter 4g, L-carnitine tartrate 1.5g, collagen peptide 0.5g, sweet orange Flavor 0.1g.
[0037] 2) Carburetion: Heat the oil and liquid materials to 50°C to dissolve the oil and stir evenly.
[0038] 3) Powder mixing: Put all the powder into the three-dimensional mixer and mix for 30 minutes.
[0039] 4) Dough blending: Pour the mixed powder into the liquid slurry, and mix it with a dough mixer at a low speed for 10 minutes to mix the powder and slurry evenly.
[0040] 5) Proofing and molding: Proof the dough at room temperature 25°C for 1 hour, and send it into the molding machine for molding.
[0041] 6) Baking: Put the shaped dough into the oven and bake at 180°C f...
Embodiment 2
[0044] The preparation of embodiment 2 energy baking stick
[0045] 1) Weighing: Accurately weigh 20g soybean protein, 5g whey protein isolate, 2.5g coconut powder, 7g egg liquid, (Casein hydrolyzate) 12.5g, citrus fiber 2.5g, wheat fiber 15.5g, maltooligosaccharide syrup 3g, maltooligosaccharide 0.5g, caramel syrup 0.5g, maltitol 10g, sorbitol 8g, shortening 10g, Creamy butter 1g, L-carnitine tartrate 0.5g, collagen peptide 1.2g, strawberry flavor 0.3g, banana flavor 0.1g.
[0046] 2) Carburetion: Heat the oil and liquid materials to 50°C to dissolve the oil and stir evenly.
[0047] 3) Powder mixing: Put all the powder into the three-dimensional mixer and mix for 30 minutes.
[0048] 4) Dough blending: Pour the mixed powder into the liquid slurry, and mix it with a dough mixer at a low speed for 10 minutes to mix the powder and slurry evenly.
[0049] 5) Proofing and molding: Proof the dough at room temperature 25°C for 1 hour, and send it into the molding machine for mo...
Embodiment 3
[0053] The preparation of embodiment 3 energy baking stick
[0054] 1) Weighing: Accurately weigh 37g soybean protein, 1.7g whey protein isolate, 1g coconut powder, 9g egg liquid, (Casein hydrolyzate) 9.5g, citrus fiber 5g, maltooligosaccharide syrup 2g, maltooligosaccharide 0.5g, maltitol 22g, milk fat butter 11g, L-carnitine tartrate 1.7g, collagen peptide 0.8g, coffee flavor 0.2g.
[0055] 2) Carburetion: Heat the oil and liquid materials to 50°C to dissolve the oil and stir evenly.
[0056] 3) Powder mixing: Put all the powder into the three-dimensional mixer and mix for 30 minutes.
[0057] 4) Dough blending: Pour the mixed powder into the liquid slurry, and mix it with a dough mixer at a low speed for 10 minutes to mix the powder and slurry evenly.
[0058] 5) Proofing and molding: Proof the dough at room temperature 25°C for 1 hour, and send it into the molding machine for molding.
[0059] 6) Baking: Put the shaped dough into the oven and bake at 180°C for 15 minu...
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