阅读说明：本技术 能量棒及其制备方法 (Energy bar and preparation method thereof ) 是由 张红星 谢远红 王珊 李国政 张宁 张海明 于 2021-08-12 设计创作，主要内容包括：本发明提供了一种能量棒及其制备方法,涉及食品技术领域,本发明提供的能量棒,包括特定重量份的矿物质、酸度调节剂、葡萄糖、麦芽糊精、谷物淀粉、果蔬粉、牛磺酸、维生素B、食用胶和水,上述各组分相互配合,使得本发明提供的能量棒能够模拟香蕉的软、糯、滑,易于吞咽等优良质构特性及感官特点,便于耐力比赛中运动员食用,同时补充一定的水分、能量及矿物质,保证较高的能量密度,配合牛磺酸与维生素B,能够进一步增强缓解运动疲劳的效果,消除持续运动中的疲劳,提高运动成绩。此外,本发明提供的能量棒相比于天然食品,还具有便于储存的优点。(The invention provides an energy bar and a preparation method thereof, and relates to the technical field of food. In addition, compared with natural food, the energy bar provided by the invention also has the advantage of convenience in storage.)

1. The energy rod is characterized by comprising the following components in parts by weight: 0.2-0.8 part of mineral substance, 0.15-0.75 part of acidity regulator, 4-15 parts of glucose, 3-7 parts of maltodextrin, 3-7 parts of cereal starch, 15-27 parts of fruit and vegetable powder, 0.01-0.05 part of taurine, 0.0001-0.004 part of vitamin B, 0.8-1.8 part of edible gum and 40-65 parts of water.

2. The energy bar of claim 1, wherein said minerals comprise sodium chloride and/or potassium chloride.

3. The energy bar of claim 1, wherein the acidity regulator comprises one or more of citric acid, malic acid, sodium citrate, potassium citrate, or tartaric acid.

4. The energy bar of claim 1, wherein the cereal starch comprises one or more of millet flour, purple rice flour, quinoa flour, or oat flour.

5. The energy bar of claim 1, wherein the fruit and vegetable powder comprises one or more of strawberry powder, banana powder, beet powder, coconut milk powder, lemon powder, water chestnut powder, yam powder, purple potato powder, amaranth powder, or mango powder.

6. The energy bar of claim 1, wherein said vitamin B comprises vitamin B₁Vitamin B₂Vitamin B₃Vitamin B₆Or vitamin B₁₂One or more of (a).

7. The energy bar of claim 1, wherein the edible gum comprises one or more of gelatin, pectin, gellan gum, agar, or carrageenan.

8. The energy bar of any of claims 1-7, wherein said energy bar comprises the following components in parts by weight: 0.3-0.5 part of mineral substance, 0.25-0.45 part of acidity regulator, 5-8 parts of glucose, 5-7 parts of maltodextrin, 5-7 parts of cereal starch, 20-25 parts of fruit and vegetable powder, 0.02-0.03 part of taurine, 0.0015-0.0041 part of vitamin B, 1.2-1.6 parts of edible gum and 50-60 parts of water;

preferably, the energy bar comprises the following components in parts by weight: 0.4 part of mineral substance, 0.35 part of acidity regulator, 7.4 parts of glucose, 6.1 parts of maltodextrin, 6.2 parts of cereal starch, 23 parts of fruit and vegetable powder, 0.03 part of taurine, 0.004 part of vitamin B, 1.5 parts of edible gum and 55 parts of water.

9. The method of making an energy bar according to any of claims 1-8, comprising the steps of:

(a) uniformly mixing the minerals, the acidity regulator, glucose, maltodextrin, grain starch, fruit and vegetable powder, taurine, vitamin B and part of water according to the formula ratio;

(b) mixing the edible gum with the rest water according to the formula amount until the edible gum is dissolved;

(c) and (c) uniformly mixing the mixed solution obtained in the step (a) and the mixed solution obtained in the step (b), heating, and cooling to obtain the energy rod.

10. The method of claim 9, wherein in step (b) the edible gum is mixed with the remaining water by heating to dissolve, preferably to boil;

preferably, in step (c), the heating is performed at a temperature such that the core temperature reaches 60 to 80 ℃, and the heating is performed for 20 minutes.

Technical Field

The invention relates to the technical field of food, in particular to an energy bar and a preparation method thereof.

Background

Athletes can decompose energy stored in vivo to supply energy in endurance games, lose a large amount of water and inorganic salt due to sweating, and cause fatigue feeling due to accumulation of lactic acid under the action of anaerobic respiration. During long-time endurance exercise, especially exercise such as marathon and triathlon, certain energy supplement is helpful for relieving energy supply pressure of the body, supplementing water and inorganic salt lost in exercise, and relieving fatigue. Helps the athlete to keep the body steady and perform normally.

The energy gel is usually used in energy-supplemented sports food, and is too sticky, sweet and greasy, while the protein stick and the like are difficult to swallow in sports. In natural foods, such as bananas, however, are easy to chew and swallow, but not easy to store, and have a low energy density.

Therefore, it is an urgent problem to improve the energy density and prolong the storage life of natural food while taking advantage of the advantages of the natural food.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

It is a first object of the present invention to provide an energy bar to alleviate at least one of the technical problems of the prior art.

The second purpose of the invention is to provide a preparation method of the energy bar.

The invention provides an energy rod which comprises the following components in parts by weight: 0.2-0.8 part of mineral substance, 0.15-0.75 part of acidity regulator, 4-15 parts of glucose, 3-7 parts of maltodextrin, 3-7 parts of cereal starch, 15-27 parts of fruit and vegetable powder, 0.01-0.05 part of taurine, 0.0001-0.004 part of vitamin B, 0.8-1.8 part of edible gum and 40-65 parts of water.

Further, the mineral substance includes sodium chloride and/or potassium chloride.

Further, the acidity regulator comprises one or more of citric acid, malic acid, sodium citrate, potassium citrate or tartaric acid.

Further, the cereal starch comprises one or more of millet flour, purple rice flour, quinoa flour or oat flour.

Further, the fruit and vegetable powder comprises one or more of strawberry powder, banana powder, beet powder, coconut milk powder, lemon powder, water chestnut powder, yam powder, purple sweet potato powder, amaranth powder or mango powder.

Further, the vitamin B includes vitamin B₁Vitamin B₂Vitamin B₃Vitamin B₆Or vitamin B₁₂One or more of (a).

Further, the edible gum comprises one or more of gelatin, pectin, gellan gum, agar or carrageenan.

Further, the energy rod comprises the following components in parts by weight: 0.3-0.5 part of mineral substance, 0.25-0.45 part of acidity regulator, 5-8 parts of glucose, 5-7 parts of maltodextrin, 5-7 parts of cereal starch, 20-25 parts of fruit and vegetable powder, 0.02-0.03 part of taurine, 0.0015-0.0041 part of vitamin B, 1.2-1.6 parts of edible gum and 50-60 parts of water;

preferably, the energy bar comprises the following components in parts by weight: 0.4 part of mineral substance, 0.35 part of acidity regulator, 7.4 parts of glucose, 6.1 parts of maltodextrin, 6.2 parts of cereal starch, 23 parts of fruit and vegetable powder, 0.03 part of taurine, 0.004 part of vitamin B, 1.5 parts of edible gum and 55 parts of water.

In addition, the invention also provides a preparation method of the energy rod, which comprises the following steps:

(a) uniformly mixing the minerals, the acidity regulator, glucose, maltodextrin, grain starch, fruit and vegetable powder, taurine, vitamin B and part of water according to the formula ratio;

(b) mixing the edible gum with the rest water according to the formula amount until the edible gum is dissolved;

(c) and (c) uniformly mixing the mixed solution obtained in the step (a) and the mixed solution obtained in the step (b), heating, and cooling to obtain the energy rod.

Further, in step (b), the edible gum is mixed with the rest of the water by heating until dissolved, preferably heated to boiling;

preferably, in step (c), the heating is performed at a temperature such that the core temperature reaches 60 to 80 ℃, and the heating is performed for 20 minutes.

Compared with the prior art, the invention has the following beneficial effects:

the energy bar provided by the invention comprises specific weight parts of mineral substances, acidity regulators, glucose, maltodextrin, grain starch, fruit and vegetable powder, taurine, vitamin B, edible gum and water, and the components are matched with each other, so that the energy bar provided by the invention can simulate the excellent texture characteristics and sensory characteristics of the bananas such as softness, glutinousness, smoothness, easiness in swallowing and the like, is convenient for athletes in endurance games to eat, simultaneously supplements certain moisture, energy and mineral substances, ensures higher energy density, and can further enhance the effect of relieving sports fatigue, eliminate fatigue in continuous sports and improve the sports performance by matching taurine and vitamin B. In addition, compared with natural food, the energy bar provided by the invention also has the advantage of convenience in storage.

The preparation method of the energy bar provided by the invention is characterized in that the energy bar is prepared by respectively mixing the components according to the formula amount, heating and cooling, and has the advantages of simple process, convenient operation, low preparation cost and convenient popularization and application.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

According to a first aspect of the present invention, there is provided an energy bar comprising the following components in parts by weight: 0.2-0.8 part of mineral substance, 0.15-0.75 part of acidity regulator, 4-15 parts of glucose, 3-7 parts of maltodextrin, 3-7 parts of cereal starch, 15-27 parts of fruit and vegetable powder, 0.01-0.05 part of taurine, 0.0001-0.004 part of vitamin B, 0.8-1.8 part of edible gum and 40-65 parts of water.

Through the mutual matching of the components, the energy rod provided by the invention can simulate the excellent texture characteristics and sensory characteristics of the banana, such as softness, glutinousness, smoothness, easiness in swallowing and the like, is convenient for athletes in endurance competitions to eat, and simultaneously supplements certain moisture, energy and mineral substances to ensure higher energy density. Taurine can be combined with insulin receptor to promote cell to take in and utilize glucose, and accelerate glycolysis; the B vitamins, as the precursors of coenzymes or prosthetic groups, play an important role in the metabolism of proteins, lipids and sugars in vivo. By adding taurine and vitamin B, energy metabolism in the exercise process can be further enhanced, fatigue in the exercise process can be relieved, and the exercise performance can be improved. In addition, compared with natural food, the energy bar provided by the invention also has the advantage of convenience in storage.

Wherein, the content of the mineral substance can be, but is not limited to, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts or 0.8 parts; the content of the acidity regulator may be, for example, but not limited to, 0.15 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, or 0.75 parts; the glucose content may be, for example, but is not limited to, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, or 15 parts; the maltodextrin content may be, for example, but is not limited to, 3 parts, 4 parts, 5 parts, 6 parts, or 7 parts; the content of cereal starch may be, for example, but not limited to, 3 parts, 4 parts, 5 parts, 6 parts, or 7 parts; the content of the fruit and vegetable powder can be, but is not limited to, 15 parts, 17 parts, 19 parts, 20 parts, 22 parts, 25 parts or 27 parts; taurine may be present in an amount such as, but not limited to, 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, or 0.05 parts; the content of vitamin B may be, for example, but not limited to, 0.0001 parts, 0.0003 parts, 0.0005 parts, 0.0007 parts, 0.0009 parts, 0.001 parts, 0.002 parts, 0.003 parts, or 0.004 parts; the amount of edible gum may be, for example, but is not limited to, 0.8 parts, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, or 1.8 parts; the amount of water may be, for example, but not limited to, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts, or 65 parts.

In order to further improve the banana texture and energy density of the energy bar provided by the invention, 0.3-0.5 part of mineral, 0.25-0.45 part of acidity regulator, 5-8 parts of glucose, 5-7 parts of maltodextrin, 5-7 parts of cereal starch, 20-25 parts of fruit and vegetable powder, 0.02-0.03 part of taurine, 0.0015-0.0041 part of vitamin B, 1.2-1.6 parts of edible gum and 50-60 parts of water are preferably used.

When 0.4 part of mineral substance, 0.35 part of acidity regulator, 7.4 parts of glucose, 6.1 parts of maltodextrin, 6.2 parts of cereal starch, 23 parts of fruit and vegetable powder, 0.03 part of taurine, 0.004 part of vitamin B, 1.5 parts of edible gum and 55 parts of water are selected as the components of the energy bar, the banana texture and the energy density are more excellent.

In some preferred embodiments, the mineral comprises sodium chloride and/or potassium chloride.

In the present invention, "and/or" means "and" or ", that is, the minerals in the present invention may include sodium chloride alone, potassium chloride alone, or both sodium chloride and potassium chloride.

In some preferred embodiments, the acidity regulator comprises one or more of citric acid, malic acid, sodium citrate, potassium citrate, or tartaric acid.

In the present invention, "one or more" means one or a combination of two or more, that is, the acidity regulator in the present invention may include citric acid alone, malic acid alone, sodium citrate alone, potassium citrate alone or tartaric acid alone, or may include both citric acid and malic acid, citric acid, malic acid and ammonium citrate, citric acid, malic acid, sodium citrate and potassium citrate, or citric acid, malic acid, sodium citrate, potassium citrate and tartaric acid.

In some preferred embodiments, the cereal starch comprises one or more of millet flour, purple rice flour, quinoa flour, or oat flour.

As previously explained for "one or more", the cereal starch may comprise solely millet flour, solely oat flour, both purple and quinoa flour, both millet flour, purple flour and oat flour, or both millet flour, purple flour, quinoa flour and oat flour.

In some preferred embodiments, the fruit and vegetable powder comprises one or more of strawberry powder, banana powder, beet powder, coconut milk powder, lemon powder, water chestnut powder, yam powder, purple potato powder, amaranth powder, or mango powder.

Likewise, the fruit and vegetable powder can comprise strawberry powder alone, beet powder alone, yam powder alone, beet powder and coconut milk powder together, lemon powder and water chestnut powder together, yam powder, purple sweet potato powder, amaranth powder and mango powder together, strawberry powder, beet powder, lemon powder, yam powder, amaranth powder and mango powder together, or strawberry powder, banana powder, beet powder, coconut milk powder, lemon powder, water chestnut powder, yam powder, purple sweet potato powder, amaranth powder and mango powder together.

In some preferred embodiments, the vitamin B comprises vitamin B₁Vitamin B₂Vitamin B₃Vitamin B₆Or vitamin B₁₂One or more of (a).

Likewise, the vitamin B may comprise vitamin B alone₁Or simply comprises vitamin B₂Or both vitamin B and vitamin C₃And vitamin B₆Or both vitamin B and vitamin C₁Vitamin B₆And vitamin B₁₂Or both vitamin B and vitamin C₁Vitamin B₂Vitamin B₃Vitamin B₆Or vitamin B₁₂。

In some preferred embodiments, the edible gum comprises one or more of gelatin, pectin, gellan gum, agar, or carrageenan.

Likewise, the edible gum may comprise gelatin alone, gellan gum alone, agar and carrageenan together, gelatin, pectin and gellan gum together, or gelatin, pectin, gellan gum, agar and carrageenan together.

In addition, the invention also provides a preparation method of the energy rod, which comprises the following steps:

(a) uniformly mixing the minerals, the acidity regulator, glucose, maltodextrin, grain starch, fruit and vegetable powder, taurine, vitamin B and part of water according to the formula ratio;

(b) mixing the edible gum with the rest water according to the formula amount until the edible gum is dissolved;

(c) and (c) uniformly mixing the mixed solution obtained in the step (a) and the mixed solution obtained in the step (b), heating, and cooling to obtain the energy rod.

The preparation method is characterized in that the components are respectively mixed according to the formula amount and then are heated and cooled, and the preparation method is simple in process, convenient to operate, low in preparation cost and convenient to popularize and apply.

It should be noted that, in the present invention, the sum of "a part of water" and "the remaining water" is "40 to 65 parts of water" defined in the present invention by parts by weight.

In the step (c), "mixing the mixed solution obtained from (a) and (b)" may be mixing by adding (a) to (b), or mixing by adding (b) to (a), which is not limited in the present invention. Preferably, the (a) is added into the (b) for uniform mixing, so that the mode is equivalent to that the material liquid except the edible gum is dispersed into the edible gum solution, and the product is favorable for forming a uniform and stable gel structure.

In some preferred embodiments, in step (b), the edible gum is mixed with the remaining water by heating until dissolved. After heating, the solubility and the dissolving efficiency of the edible gum in water can be promoted, so that the edible gum is dissolved more completely and mixed more completely. The edible gum is preferably heated to boiling, and the edible gum can be dissolved to the maximum extent after boiling, so that the gel particles in the product caused by incomplete dissolution of the edible gum are prevented.

In some preferred embodiments, in step (c), the heating is performed at a temperature such that the central temperature of the mixture of (a) and (b) reaches 60 to 80 ℃, and the heating time is 20 minutes.

The invention is further illustrated by the following specific examples, which, however, are to be construed as merely illustrative, and not limitative of the remainder of the disclosure in any way whatsoever.

Example 1

The embodiment provides an energy bar which comprises the following components in parts by weight:

46 parts of water, 0.35 part of potassium chloride, 0.6 part of malic acid, 10 parts of glucose, 5 parts of maltodextrin, 4 parts of quinoa powder, 10 parts of beet powder, 11 parts of banana powder, 0.08 part of taurine and 0.003 part of vitamin B₁1.6 parts of carrageenan and gelatin are mixed in a ratio of 1:1 mass ratio of the edible gum.

The preparation method comprises the following steps:

(a) potassium chloride, malic acid, glucose, maltodextrin, quinoa powder, beet powder, banana powder, taurine and vitamin B₁(the components except the edible gum) and 23 parts of water are mixed uniformly;

(b) the formula amounts of carrageenan and gelatin were mixed at a ratio of 1:1, mixing the compounded edible gum with 23 parts of water by mass ratio, heating to boil, and fully dissolving;

(c) and (c) uniformly mixing the mixed solution obtained in the step (a) and the step (b), heating until the central temperature reaches 80 ℃, keeping for 20min, and cooling to obtain the energy rod.

Example 2

This example provides an energy bar, which differs from example 1 in that it comprises the following components in parts by weight:

55 parts of water, 0.2 part of sodium chloride, 0.2 part of citric acid, 10 parts of glucose, 3 parts of maltodextrin, 6 parts of millet powder, 15 parts of yam powder, 0.08 part of taurine, 0.003 part of vitamin B₁₂0.8 parts of gellan gum and gelatin are mixed in a ratio of 1:2, and the weight ratio of the components is compounded with edible gum.

Example 3

This example provides an energy bar, which differs from example 1 in that it comprises the following components in parts by weight:

0.2 part of sodium chloride0.75 part of citric acid, 4 parts of glucose, 7 parts of maltodextrin, 3 parts of oat flour, 17 parts of banana powder, 10 parts of water chestnut powder, 0.01 part of taurine, 0.004 part of vitamin B₆0.8 parts of agar and 65 parts of water.

Example 4

This example provides an energy bar, which differs from example 1 in that it comprises the following components in parts by weight:

0.8 part of potassium chloride, 0.15 part of tartaric acid, 15 parts of glucose, 3 parts of maltodextrin, 7 parts of purple rice flour and quinoa flour with the mass ratio of 1:1, 10 parts of coconut milk powder, 5 parts of mango powder, 0.05 part of taurine, 0.0001 part of vitamin B₂1.8 parts pectin and 40 parts water.

Example 5

This example provides an energy bar, which differs from example 1 in that it comprises the following components in parts by weight:

0.4 part of potassium chloride, 0.35 part of citric acid, 7.4 parts of glucose, 6.1 parts of maltodextrin, 6.2 parts of millet powder, 23 parts of banana powder and Chinese yam powder in a mass ratio of 2:1, 0.03 part of taurine, and 0.004 part of vitamin B₆1.5 parts of gellan gum and agar in a mass ratio of 1:2, and 55 parts of water.

Example 6

This example provides an energy bar which differs from example 1 in that in step (c) it is heated to a core temperature of 75 ℃.

Example 7

This example provides an energy bar which differs from example 1 in that the components are mixed and heated to a temperature of 80 ℃ and held for 20min after being thoroughly mixed.

Comparative example 1

This comparative example provides an energy bar, which differs from example 1 in that no minerals are included.

Comparative example 2

This comparative example provides an energy bar, which differs from example 1 in that no glucose is included.

Comparative example 3

This comparative example provides an energy bar, which differs from example 1 in that no cereal starch is included.

Comparative example 4

This comparative example provides an energy bar, which differs from example 1 in that taurine is not included.

Comparative example 5

This comparative example provides an energy bar, which differs from example 1 in that vitamin B is not included.

Comparative example 6

This comparative example provides an energy bar which differs from example 1 in that it comprises the following components in parts by weight:

70 parts of water, 0.1 part of potassium chloride, 0.8 part of malic acid, 8 parts of glucose, 8 parts of maltodextrin, 2 parts of quinoa powder, 15 parts of beet powder, 15 parts of banana powder, 0.02 part of taurine and 0.002 part of vitamin B₁0.6 parts of carrageenan and gelatin are mixed in a ratio of 1:1 mass ratio of the edible gum.

In order to verify the beneficial effects of the energy bar provided by the invention, the following experiments were carried out:

experimental example 1

1. Analysis of banana texture

Cutting bananas into 0.6cm squares, randomly taking the banana squares to perform TPA texture test for 16 times, and taking three results with better parallelism as experimental results. The test probe type was 12.7mm TA10 with the test conditions: the test speed is 0.5mm/s, the return speed is 10mm/s, the deformation amount is 40 percent, and the trigger load is 0.5 g.

The banana texture test results are shown in table 1 below:

TABLE 1 Banana texture test results

Hardness per gram	viscosity/mJ	Recovery property	Cohesion property	Elasticity/mm	chewiness/mJ
						109±10.9	0.1325±0.008	0.1375±0.019	0.06±0.01	1.4975±0.179	0.09±0.007

2. Energy bar sample texture analysis

Samples of the energy bars provided in examples 1 to 7 of the present invention and comparative examples 1 to 6 were cut into 0.6cm squares and subjected to TPA texture testing. Each sample was tested 9 times. The test probe type is TA10 of 12.7mm, and the test conditions are as follows: the test speed is 0.5mm/s, the return speed is 10mm/s, the deformation amount is 40 percent, and the trigger load is 0.5 g.

The results of the energy bar sample quality structure testing are shown in table 2 below:

TABLE 2 energy bar texture test results

3. The texture deviation of each energy bar sample from the banana sample was calculated using the following fit deviation formula, with the smaller the deviation value, the closer the sample was to the banana texture.

Wherein A is the texture parameters of each banana, and B is the corresponding texture parameters of the energy gel product.

TABLE 2 texture variation results

The above results show that the energy rod provided by the invention has banana texture, which indicates that the banana texture energy rod can be prepared by the specific components, the specific proportions and the preparation method. Further, it can be seen from the above results that the energy bar prepared by the preferred ratio of the components of the energy bar provided by the present invention has a texture closer to that of banana, and can be closer to the texture and sensory characteristics of banana, such as softness, glutinousness, smoothness, and easiness in swallowing. Moreover, the banana texture of the energy bar prepared by the preferred preparation method is better.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.