METHOD FOR PRODUCTION OF PROTEIN BARS FOR ALIMENTATION OF SPORTSMEN Russian patent published in 2019 - IPC A23G3/48 A23L33/10 A23L33/22 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a method for production of protein bars for sportsmen and people leading an active lifestyle. Method for production of protein bars involves preparation and dosing of components, preparation of a syrup-binder of caramel molasses and glucose-fructose syrup, addition of additional components into the syrup, stirring, molding, cutting into separate bars and coating them with chocolate glaze. Additional components used are a protein-vitamin complex, oat flakes, cedar oil, raisins, dried apricots and potassium sorbate. Protein-vitamin complex is obtained from milled cedar cake by extraction with hexane, enzymatic hydrolysis with enzyme preparation Diazim X4, alkaline extraction using 0.1 M sodium hydroxide solution, centrifugation of the obtained suspension, ultrafiltration of the extract, purification of the obtained filtrate and drying on a spray drier. Oat flakes are premixed with water in a weight ratio of 1:5 and held for 20 minutes. Syrup-bunch is prepared of caramel molasses and glucose-fructose syrup at heating up to 105 °C for 10 minutes and mixed with swollen oat flakes while heating the obtained mixture to 115 °C for 15 minutes followed by cooling to 70 °C. Then one adds protein-vitamin complex, cedar oil, raisins, dried apricots and potassium sorbate to the mixture. Mixing is followed by bringing mixture temperature to 35 °C, forming and cutting the formation into separate bars. Chocolate bar coated bars are packed. Recipe ingredients are used at following ratio, wt%: oat flakes – 12.0, cedar oil – 1.5–5.0, glucose-fructose syrup – 10.0, caramel molasses – 16.0, potassium sorbate – 0.5, raisins – 5.0, dried apricots – 5.0, and chocolate glaze – 10.0.

EFFECT: invention allows to produce a ready product with increased biological value and high ergogenic indices.

1 cl, 2 tbl, 3 ex