原料及工艺选择对高蛋白营养棒品质的影响

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Effect of Raw Material and Process Selection on the Quality of High-Protein Nutrition Bars

LI Shuang， WU Xuli， WU Xiaoqin （ZhejiangNuoteHealthTechnologyCo.，Ltd.，Hangzhou311121， China）

Abstract： In order to improve the quality stability of high-protein nutrition bars during storage，the effects of oil mixing treatment and theaddition of differentraw materials （calcium caseinate，soybean dietary fiber， xanthan gum and whey protein concentrate）on the water activity， texture and sensory characteristics of the product were investigated.The results showed that soybean dietary fiber could significantly improve the shelf life，hardness and sensory properties of the product， while the increase of whey protein concentrate would weaken the sensory properties of the product （except for flavor）， while the other experimental groups only improved in terms of water activity.

Keywords： nutrition bars; soybean dietary fiber; storage; water migration; texture

高蛋白营养棒作为我国发展较快的新型方便食品，通过原料混合、冷压成型等工艺制成，主要成分包括蛋白质、糖（醇）、脂肪等，具有营养价值高、便携易储等优点，被广泛应用于运动、代餐等市场，产业规模持续增长[1-3]。（剩余5292字）