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Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof

A health food, fruit and vegetable technology, applied in the direction of food science, etc., can solve the problems of high moisture content, poor stability, easily exceeded microorganisms, irritation and poor taste, and achieve the effect of easy absorption, high calcium content and easy acceptance

Inactive Publication Date: 2017-05-10
WEIHAI BAIHE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sample prepared according to its formula has obvious gritty feeling when chewing; the product has high moisture content and poor stability, and microorganisms are easy to exceed the standard; the added calcium is mineral calcium, which is irritating to the human gastrointestinal tract and has poor taste

Method used

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  • Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof
  • Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof
  • Calcium-magnesium fruit and vegetable nutrition bar-type health food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: choose 300g xanthan gum to be dissolved in cold water, the mass ratio of xanthan gum to water is 1:10, swell for 10-15min, then heated in a water bath at 80°C until dissolved, fully swollen xanthan gum for later use; Select 1000g of soybean protein isolate puffed granules, 1500g of puffed grains, 750g of medium-chain triglycerides, 800g of freeze-dried fruit and vegetable slices, 250g of shrimp powder, 300g of fish bone powder, 25g of magnesium oxide, and 75g of table salt, and put them into a three-dimensional mixer, and mix evenly to obtain a mixed Material; put the mixed material into the mixer first, turn on the mixer, add the glue material while stirring, stir for 15-20 minutes until uniform, and press it into a rod shape through a mold.

Embodiment 2

[0021] Embodiment 2: choose 50g of xanthan gum to be dissolved in cold water, the mass ratio of xanthan gum to water is 1:10, swell for 10-15min, then heat to dissolve in 80°C water bath, fully swell the xanthan gum for later use; Select 1750g of soybean protein isolate puffed granules, 2500g of puffed grains, 250g of medium-chain triglycerides, 300g of freeze-dried fruit and vegetable slices, 50g of shrimp powder, 50g of fish bone powder, 10g of magnesium oxide, and 40g of table salt, and put them into a three-dimensional mixer, and mix evenly to obtain a mixed Material; put the mixed material into the mixer first, turn on the mixer, add the glue material while stirring, stir for 15-20 minutes until uniform, and press it into a rod shape through a mold.

Embodiment 3

[0022] Example 3: choose 150g xanthan gum to be dissolved in cold water, the mass ratio of xanthan gum to water is 1:10, swell for 10-15min, then heated in a water bath at 80°C until dissolved, fully swollen xanthan gum for later use; Select 1400g of soybean protein isolate puffed granules, 2000g of puffed grains, 500g of medium-chain triglycerides, 550g of freeze-dried fruit and vegetable slices, 150g of shrimp powder, 175g of fish bone powder, 15g of magnesium oxide, and 60g of table salt, and put them into a three-dimensional mixer, and mix evenly to obtain a mixed Material; put the mixed material into the mixer first, turn on the mixer, add the glue material while stirring, stir for 15-20 minutes until uniform, and press it into a rod shape through a mold.

[0023] The processing technology of the calcium magnesium fruit and vegetable nutritional bar type health food of above-mentioned embodiment is:

[0024] (1) prepare glue slurry, dissolve xanthan gum, its mass ratio is...

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PUM

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Abstract

The invention provides a calcium-magnesium fruit and vegetable nutrition bar-type health food and a preparation method thereof. According to the invention, easily digested soy isolate protein puffed particles, puffed cereal powder, medium-chain triglyceride and freeze-drying fruit and vegetable crisps and a calcium supplement raw material having good mouthfeel are used; shrimp powder and fish-bone are subjected to complex formulation, the calcium-magnesium fruit and vegetable nutrition bar-type health food is especially suitable for rapidly grown children and teenager as well as the elderly having large requirement for calcium and magnesium.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a calcium-magnesium fruit and vegetable nutrition bar-type health food and a preparation method thereof. Background technique [0002] Nutrition bars are similar to energy bars, but they are different. As the name suggests, nutrition bars are bar-shaped foods that supplement nutrition, focusing on a balanced mix of nutrition, while energy bars focus on quickly replenishing the energy needed by the body. In foreign countries, energy bar is a functional food, a new type of international sports nutrition food, suitable for sports athletes, sports lovers, and fitness people. It has the effect of enhancing physical strength, improving endurance and anti-fatigue; The sales volume is the highest in the world. Germany, France, the United Kingdom and Japan are also big countries in the sales of energy food, but there are few such products in China. The energy bars produced and sold abroad ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L5/10A23L7/161
Inventor 王丽娜张伟房莎莎王迪王文通
Owner WEIHAI BAIHE BIOTECH
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