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Quinoa plant energy rod eaten in different stages of pregnant and perinatal period and preparation method thereof

A technology for energy bars and maternity period, which is applied in the field of quinoa plant energy bars and its preparation, which can solve the problems of short shelf life and not wide range of antioxidants, and achieve the effects of extending shelf life, increasing health benefits, and reducing calorie intake

Inactive Publication Date: 2017-06-20
北京农品堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the use of antioxidants in energy bars in my country is not widespread, and most of them do not add antioxidants, so the shelf life is relatively short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Example 1 A quinoa plant energy bar for pregnancy preparation and early pregnancy and its preparation method

[0082] A quinoa plant energy bar for pregnancy preparation and early pregnancy, the energy bar is prepared from the following raw materials in parts by weight: 12 parts of puffed quinoa, 11 parts of oatmeal, 11 parts of puffed rice, 0.05 part of yeast culture, 11 parts of nut ingredients, 20 parts of fruit ingredients, 4.5 parts of functional ingredients, 26 parts of sugars, and 6 parts of lipids;

[0083] The puffed rice is puffed rice with black rice and red dates;

[0084] The 11 parts of nuts are 1 part of pine nuts, 2 parts of walnuts, 2 parts of hazelnuts, 3 parts of pumpkin seeds and 3 parts of chia seeds;

[0085] The 20 parts of fruit ingredients are 7.5 parts of cranberries, 2 parts of diced kumquats, 4 parts of dried red dates, 2 parts of dried black currants, 2.5 parts of coconut powder and 2 parts of strawberry jam;

[0086] The functional ingred...

Embodiment 2

[0119] Example 2 A quinoa plant energy bar suitable for consumption during pregnancy and lactation

[0120] Prepared from raw materials consisting of the following parts by weight:

[0121] 15 parts of puffed quinoa, 15 parts of oatmeal, 11 parts of puffed rice, 0.1 part of yeast culture, 15 parts of nut ingredients, 15 parts of fruit ingredients, 12 parts of functional ingredients, 24 parts of sugars, 5.5 parts of lipids;

[0122] The puffed rice is high-fiber fruit and vegetable puffed rice;

[0123] The 15 parts of nut ingredients are 7 parts of walnut kernels, 4 parts of linseed and 4 parts of peanut butter;

[0124] The 15 parts of fruit components are 8 parts of cranberry, 4 parts of dried red dates and 3 parts of dried wolfberry;

[0125] The 12 parts of functional ingredients are 4 parts of soybean protein powder, 5 parts of quinoa peptide and 3 parts of polydextrose;

[0126] The 24 parts of sugars are 7 parts of maltitol and 17 parts of isomaltooligosaccharide syr...

Embodiment 3

[0165] Example 3 A quinoa plant energy bar suitable for postpartum weight loss

[0166] Prepared from raw materials consisting of the following parts by weight:

[0167] 10 parts of puffed quinoa, 10 parts of oatmeal, 20 parts of puffed rice, 1 part of yeast culture, 4 parts of nut ingredients, 10 parts of fruit ingredients, 10 parts of functional ingredients, 25 parts of sugar, 4 parts of lipid;

[0168] The 20 parts of puffed rice are 10 parts of black rice red dates puffed rice and 10 parts of high-fiber fruit and vegetable puffed rice;

[0169] The 4 parts of nuts are 2 parts of almonds and 2 parts of hazelnuts;

[0170] The 10 parts of fruit components are 6 parts of cranberries, 2 parts of raisins and 2 parts of blueberry jam;

[0171] The 10 parts of functional ingredients are 5 parts of soybean protein powder, 4 parts of polydextrose and 1 part of white kidney bean extract;

[0172] The 25 parts of sugars are 8 parts of maltitol and 17 parts of isomaltooligosacchari...

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Abstract

The invention belongs to the field of nutrition food, and particularly relates to a quinoa plant energy rod eaten in different stages of a pregnant and perinatal period. The quinoa plant energy rod is prepared from the following raw materials in parts by weight: 10 to 15 parts of puffing quinoa, 10 to 15 parts of oatmeal, 10 to 20 parts of extruded rice, 0.05 to 1 part of yeast culture, 4 to 15 parts of nut ingredients, 10 to 20 parts of fruit ingredients, 4 to 12 parts of functional ingredients, 24 to 26 parts of saccharides and 4 to 6 parts of lipid. The energy rod provided by the invention has the advantages that quinoa rice is used as major raw materials and is assisted with other cereal, fruit, protein, carbohydrate, saccharides and fat; the nutrition is balanced and comprehensive; the quinoa plant energy rod can be used as a meal replacing energy rod; the eating is convenient; the comprehensive nutrition is provided; meanwhile, different requirements at different stages can be met; the immunity is improved; in addition, high product stability is realized.

Description

[0001] Technical field: [0002] The invention belongs to the field of nutritional food, and in particular relates to a quinoa plant energy bar eaten at different stages of pregnancy and childbirth and a preparation method thereof. [0003] Background technique: [0004] Balanced nutrition is the key to a pregnant woman's diet. All kinds of nutrition determine whether the blood of the fetus is unblocked and whether the development of bone organs is normal. As the burden on the body organs of pregnant women increases, various trace elements and other substances required for body metabolism increase accordingly, such as protein , water, vitamins, minerals, etc., and more nutrients are needed. The diet of pregnant women should be hygienic, with balanced nutrition and reasonable collocation, which should be adjusted according to the actual situation of pregnant women such as weight. It is not normal to gain too much weight or too fast. It is necessary to pay attention to supplemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L7/17A23L33/18A23L33/14A23L33/10C12N1/16
CPCA23V2002/00C12N1/16A23V2200/324A23V2250/31
Inventor 何学功黄艳萍徐峥崔亚娟
Owner 北京农品堂食品有限公司
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