METHOD OF PRODUCING PROTEIN-CARBOHYDRATE BARS Russian patent published in 2024 - IPC A23L7/10 A23L7/126 A23L33/10 A23L33/22 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for production of protein-carbohydrate bars for people in extreme situations, experiencing high loads. Proposed is a method for production of protein-carbohydrate bars, which provides for the raw material reception and preparation, mixing of cedar cake with preliminarily prepared dry vegetal components and binder syrup, stirring of the mixture, moulding, packaging, marking of the obtained product, wherein the dry vegetable components used are cedar cake, dehydrated berries, berry powder obtained using microwave treatment under vacuum, extracts of medicinal plants obtained in vacuum-pulse extraction and drying conditions, and as a binder syrup is a berry syrup, stirring of dry components is carried out for 3-4 minutes, stirring dry components with berry syrup is carried out for 8-10 minutes at temperature of 45-50 °C, microwave power 400-500 W/kg, moulding of finished food mass is carried out for 6-8 minutes, wherein the components are taken in the following ratio, wt.%: cedar cake 52.0-58.0; dehydrated berries 14.0-18.0; berry powders 6.0-10.0; medical plant extracts 1.3-1.7; berry syrup 16.7-22.3. Wherein, the following are used as dry vegetal components, in wt.%: cedar cake – 58, dehydrated sea buckthorn berries – 14, sea buckthorn berry powder – 10, sea buckthorn leaf extract – 0.5, Serratula extract – 0.5, magnolia vine extract – 0.3, and as a binder syrup – sea buckthorn syrup 16.7 wt.%. Following components are used as dry vegetal components, in wt.%: cedar cake – 57, dehydrated hawthorn berries – 15, hawthorn berry powder – 7.5, thyme extract – 0.7, sea buckthorn leaf extract – 0.65, and as a binder syrup – hawthorn syrup 19.15 wt.%. Following components are used as dry vegetal components, in wt. %: cedar cake – 56, dehydrated black chokeberries – 15.5, berry powder of black chokeberry – 7, Serratula extract – 0.7, sea buckthorn leaf extract – 0.7, and as a binder syrup – black chokeberry syrup 20.1 wt.%. Following components are used as dry vegetal components, in wt.%: cedar cake – 55, dehydrated cranberries – 16, berry powder of cranberry – 9, magnolia vine extract – 0.7, sea buckthorn leaf extract – 0.8, and as a binder syrup – cranberry syrup 18.5 wt.%. Following components are used as dry vegetal components, in wt.%: cedar cake – 54, dehydrated common bilberries – 16.5, berry powder of common bilberry – 8, valerian extract – 0.8, sea buckthorn leaf extract – 0.75, and as a binder syrup – common bilberry syrup 19.95 wt.%. Following components are used as dry vegetal components, in wt.%: cedar cake – 53.5, dehydrated raspberries – 17.5, berry powder of raspberry – 9.5, St. John's wort extract – 0.8, sea buckthorn leaf extract – 0.8, and as a binder syrup – raspberry syrup 17.9 wt.%. Following components are used as dry vegetal components, in wt.%: cedar cake – 52, dehydrated bog bilberries – 18, berry powder of bog bilberry – 6, rhaponticum extract – 0.8, sea buckthorn leaf extract – 0.9, and as a binder syrup – bog bilberry syrup 22.3 wt.%.

EFFECT: invention ensures reduction of the technological process duration, production of products with high organoleptic characteristics, nutritive value and balanced composition in terms of protein and carbohydrates content.

8 cl, 4 tbl, 7 ex