Protein product and preparation method thereof
A protein product, collagen peptide technology, applied in food science and other directions, can solve problems such as no protein bars, and achieve the effect of no solvent residue risk, improvement of skin fine lines, and strong satiety.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0040] Example 1: The protein bar in Example 1 of the present application was obtained through the following preparation process, and the raw materials used in the preparation process were all commercially available.
[0041] 1) Take each component according to the composition ratio in Example 1 in Table 1 below;
[0042] 2) Extract the powder and granular materials in each component, namely, concentrated whey protein, bone collagen peptide, walnut powder, red date powder, black soybean powder, walnut crushed, black rice flour, alkalized black cocoa powder, and mulberry leaves Extract, peanut shell extract, pomegranate peel extract, instant donkey-hide gelatin cake, rose petals and white chia seeds are mixed to make a powder and granule mixture;
[0043] 3) Heating isomaltooligosaccharide syrup, black sesame paste, inulin, trehalose, and glycerin to 70-100°C, adding coconut oil and liquid soybean lecithin, stirring evenly to obtain a slurry;
[0044] 4) Mixing and stirring: P...
Embodiment 2-5
[0048] The ingredients in the above Table 1 were composed, and the protein bars of Examples 2-5 were prepared in the same manner as in Example 1.
[0049] The protein content of the protein bars prepared in Examples 1-5 measured by Kjeldahl method is in the range of 25-30 wt%.
experiment example 1
[0051] Experimental example 1: taste and meal replacement effect test
[0052] 1.1 Experimental samples: test product: the protein bar obtained in Example 1; reference product: a commercially available protein bar (with the same protein content).
[0053] 1.2 Subjects: 30 female volunteers, aged 27±3.25. All subjects were in normal health and had no preference for taste.
[0054] 1.3 Experimental method
[0055] 1.3.1 Sensory test: Code the experimental product and the control product (within 2-2.5 months from the date of production to the date of consumption) into A and B, and randomly place them in front of the volunteers in order to allow the volunteers to judge the taste from the aspects of appearance and taste. Choose the product you prefer, and do not answer "no preference".
[0056] 1.3.2 Meal replacement effect test
[0057] Volunteers were randomly divided into two groups, one group ate 2 protein bars (30g / bottle) of the experimental product, and the other group a...
PUM
Property | Measurement | Unit |
---|---|---|
Average molecular weight | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com