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Protein bar formula and preparation method thereof

A protein bar and formula technology, applied in the direction of bacteria used in food preparation, yeast-containing food ingredients, food science, etc., can solve the problems of unfavorable consumption and absorption, inappropriateness, and affecting the taste of protein bars, so as to improve health, Improve the taste and improve the effect of eating groups

Inactive Publication Date: 2020-08-18
上海薄荷健康科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing protein bar ingredients and processing methods have the following problems: (1) The ingredients of protein bars contain high-sugar raw materials, which are not suitable for middle-aged and elderly people and people with diabetes, and there are many internal components in protein bars. Some people with poor stomach are not conducive to consumption and absorption; (2) The processing steps of protein bars are relatively simple, which affects the taste of the finished protein bars

Method used

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  • Protein bar formula and preparation method thereof

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Effect test

Embodiment 1

[0021] A protein bar formula, comprising the composition of the following ingredients in parts by weight: 50 parts of soybean protein isolate, 20 parts of peanut kernels, 15 parts of concentrated whey protein, 10 parts of konjac flour, 5 parts of nuts, 3 parts of dietary fiber, and edible vegetable oil 2 parts, 1 part of milk protein concentrate, 1 part of Atractylodes macrocephala powder, 0.5 part of probiotics, 0.5 part of table salt and 0.1 part of sweetener.

[0022] The preparation method comprises the following steps:

[0023] Step 1: Premixing of the ingredients: according to the ratio of the above ingredients, put the soybean protein isolate, peanut kernels, whey protein concentrate, konjac flour, dietary fiber, edible vegetable oil, and milk protein concentrate into the mixing container in sequence Stirring process, the rotation speed of the stirring rod is 250 rpm and the stirring time is controlled at 20 minutes, the mixture is stirred to be viscous, and then the ch...

Embodiment 2

[0029] A protein bar formula, comprising the composition of the following ingredients in parts by weight: 60 parts of soybean protein isolate, 25 parts of peanut kernels, 20 parts of concentrated whey protein, 12 parts of konjac flour, 7 parts of nuts, 4 parts of dietary fiber, and edible vegetable oil 3 parts, milk protein concentrate 2 parts, Atractylodes macrocephala powder 1 part, probiotic 0.6 part, salt 0.6 part and sweetener 0.2 part.

[0030] The preparation method comprises the following steps:

[0031] Step 1: Premixing of the ingredients: according to the ratio of the above ingredients, put the soybean protein isolate, peanut kernels, whey protein concentrate, konjac flour, dietary fiber, edible vegetable oil, and milk protein concentrate into the mixing container in sequence Stirring process, the rotation speed of the stirring rod is 300 rpm and the stirring time is controlled at 25 minutes, the mixture is stirred to become viscous, and then the chopped nuts and ed...

Embodiment 3

[0037] A protein bar formula, comprising the composition of the following ingredients in parts by weight: 70 parts of soybean protein isolate, 30 parts of peanut kernels, 25 parts of concentrated whey protein, 13 parts of konjac flour, 8 parts of nuts, 5 parts of dietary fiber, and edible vegetable oil 4 parts, milk protein concentrate 2 parts, Atractylodes macrophylla powder 2 parts, probiotics 0.8 parts, salt 0.7 parts and sweetener 0.3 parts.

[0038] The preparation method comprises the following steps:

[0039]Step 1: Premixing of the ingredients: according to the ratio of the above ingredients, put the soybean protein isolate, peanut kernels, whey protein concentrate, konjac flour, dietary fiber, edible vegetable oil, and milk protein concentrate into the mixing container in sequence Stirring process, the rotation speed of the stirring rod is 350 rpm and the stirring time is controlled at 30 minutes, the mixture is stirred into a viscous shape, and then the chopped nuts ...

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Abstract

The invention provides a protein bar formula. The protein bar formula comprises, by weight, 50-70 parts of soybean protein isolate, 20-30 parts of peanut kernels, 15-25 parts of whey protein concentrate, 10-13 parts of konjaku flour, 5-8 parts of nuts, 3-5 parts of dietary fibers, 2-4 parts of edible vegetable oil, 1-2 parts of milk protein concentrate, 1-2 parts of atractylodes macrocephala koidzpowder, 0.5-0.8 part of probiotics, 0.5-0.7 part of edible salt and 0.1-0.3 part of a sweetening agent. According to the invention, sucrose and white sugar in the protein bar components are replacedby a sweetening agent, the mouthfeel of the protein bar is maintained, the protein bar is simple in preparation method and suitable for obese people, middle-aged and elderly people and people suffering from blood glucose diseases to eat, the eating population of the protein bar is greatly improved, components with the effects of nourishing the stomach and helping digestion, such as the atractylodes macrocephala powder and the probiotics, are added into the components, absorption and consumption of people with poor intestinal tracts are facilitated, and the health of the protein bar is improved.

Description

technical field [0001] The invention relates to the technical field of food formula, in particular to a protein bar formula and a preparation method thereof. Background technique [0002] Protein bar is a small food that supplements protein. The package is like a biscuit. The protein content is about 20 grams. It can supplement protein in time. Protein bar is helpful for sports people, fitness people, and outdoor people. [0003] The existing protein bar ingredients and processing methods have the following problems: (1) The ingredients of protein bars contain high-sugar raw materials, which are not suitable for middle-aged and elderly people and people with diabetes, and there are many internal components in protein bars. Some people with poor stomach are not conducive to consumption and absorption; (2) The processing steps of protein bars are relatively simple, which affects the taste of the finished protein bars. Contents of the invention [0004] In view of the above ...

Claims

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Application Information

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IPC IPC(8): A23L33/185A23L33/19A23L33/21A23L5/00A23L19/10A23L25/00A23L29/00A23L33/10A23L33/115A23L33/135A23L33/14A23P20/10
CPCA23L33/185A23L33/10A23L33/19A23L33/21A23L33/115A23L19/115A23L25/30A23L25/40A23L29/045A23L29/055A23L33/135A23L33/14A23L5/00A23P20/10A23V2002/00A23V2400/11A23V2200/32A23V2200/16A23V2200/3204A23V2250/242A23V2250/2482A23V2250/5488A23V2250/54252A23V2250/5424A23V2250/76
Inventor 马海华
Owner 上海薄荷健康科技股份有限公司
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