RU2848742C1 - Method for producing nut and fruit functional bars - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used to make nut and fruit bars for functional nutrition. A method is proposed for the production of nut and fruit functional bars, which involves the acceptance and preparation of raw materials, mixing of dry functional components, mixing of the resulting dry mixture with a binding component and cedar oil, moulding, packaging and labelling of the resulting product, whereby the dry functional components used are cedar meal obtained by cold pressing, cedar meal, dehydrated berries, berry powders obtained by microwave treatment under vacuum, extracts of medicinal plants obtained by vacuum pulse extraction and drying, and as a binding component - a mixture of glucose and berry syrups, and cedar oil obtained by extraction under the influence of microwave radiation, the dry functional components are mixed for 3-4 minutes at a mixer speed of 50-60 rpm, the mixture of dry functional components with the binding component is mixed for 2-3 minutes at a mixer speed of 60-70 rpm, the resulting mixture is mixed with cedar oil for 2-3 minutes at a mixer speed of 60-70 rpm, the finished food mass is formed for 2-3 seconds at a pressure of 480-490 Pa and a temperature of 18-22° C, with the components taken in the following ratio, wt.%: cedar cake - 55.0-71.0; cedar meal - 4.0-12.0; dehydrated berries - 7.0-9.0; berry powders - 0.5-1.0; medicinal plant extracts - 0.5-1.0; binding component - a mixture of glucose and berry syrups - 16.0-20.0; cedar oil - 1.0-2.0.

EFFECT: nut and fruit functional bars with improved organoleptic characteristics, high nutritional value, antioxidant and immunomodulatory effects, reduction of the process duration and solution of the issue of using regional plant raw materials.

1 cl, 8 tbl, 9 ex

Description

The proposed invention relates to the field of food industry and can be used for the production of nut and fruit bars for functional nutrition.

A method for producing a muesli bar with increased nutritional value is known (see RU No. 2805852 C1, IPC A23L 7/126, published 24.10.2023), including preliminary grinding of components (hemp seeds, walnuts, dried apples, goutweed) to a particle size of 1000-7000 µm. Mixing the ground dry composition with oatmeal, dates, pumpkin seeds, pine nuts and adding honey heated to 45°C to the mixture in the following ratio of components, mass. %: oat flakes 20.0, dates 20.0, hemp seeds 15.0, honey 20.0, pine nuts 7.0, walnuts 7.0, dried apples 6.0, pumpkin seeds 4.0, goutweed 1.0. The resulting mass is cooled to a temperature of 18±3°C and cut using disk cutters into bars weighing 40 g.

The disadvantages of this method include uneven particle sizes, which reduces the homogeneity of the bars and complicates their molding, as well as the high energy intensity of the process due to the multi-stage grinding and strict temperature control of the honey required to preserve its properties. The use of highly allergenic ingredients in the muesli bar recipe limits the reach of potential consumers.

A known method for producing protein bars for athletes (see RU No. 2687450 C1, IPC A23G 3/48, A23L 33/10, A23L 33/22, published 13.05.2019) involves preparing and dosing the components, preparing a binding syrup from caramel molasses and glucose-fructose syrup, adding additional components to the syrup, mixing, molding, cutting into individual bars, and coating them with chocolate glaze. A protein-vitamin complex obtained from crushed cedar cake by extraction with hexane is used as an additional component. The resulting extract is then filtered, air-dried, subjected to enzymatic hydrolysis, and enzyme inactivation. The resulting suspension is centrifuged, the extract is ultrafiltered, the resulting filtrate is purified and dried, obtaining a dry protein-vitamin complex. To prepare protein bars, oat flakes are pre-mixed with water at a temperature of 115 ° C for 15 minutes, followed by cooling to 70 ° C, then the recipe components are added to the resulting mixture in the following ratio, mass %: 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, chocolate glaze 10.0, protein-vitamin complex obtained from crushed cedar cake - the rest.

The disadvantages of this production method include the use of hexane, which is a chemical solvent and traces of it may remain in the product, which may be undesirable from a food safety standpoint, as well as the duration of the process and heating the mixture to 115°C, which negatively affects the preservation of heat-labile biologically active substances.

A method for producing a fitness bar is known (see RU No. 2595455 C1, IPC A23G 3/00, A23L 7/10, A23L 33/00, published on 27.08.2016), including the preparation and dosing of raw materials, the preparation of a syrup-binding agent by mixing invert syrup based on a solution of granulated sugar with citric acid and a basic syrup containing molasses and glycerin, adding dry recipe components to the syrup-binding agent in the following ratio of components in wt.%: succinic acid 0.8-1.2, L-carnitine 0.6-0.8, buckwheat flakes 12.0-15.0, molasses 16.0-20.0, dry whey protein concentrate 18.0-20.0, cake from cedar kernels Walnuts 22.0-24.0, hemoglobin powder 4.0-6.0, pomegranate seed powder 6.0-8.0, citric acid 0.02-0.05, glycerin 0.3-0.7, granulated sugar and erythritol - the rest. The ingredients are mixed and cut into individual bars.

Although this method allows for the production of fitness bars with improved organoleptic properties, reduced sugar content, and reduced production time, the disadvantages of this method include the insufficiently high ergogenic properties of the fitness bars.

A method for producing cereal bars is known (see RU No. 2811927 C1, IPC A23L 7/10, A23L 7/126, A23L 33/10, published 18.01.2024), including the preparation of raw materials by inspection, during which foreign impurities and inclusions are separated, dosing of raw materials, preparation of invert syrup with a mass fraction of dry matter of 85-87% in an open cooking kettle with a steam jacket at a temperature of 108-110 ° C for 8-10 minutes, followed by the introduction of maltose syrup and glycerin to obtain a syrup binder. Syrup binder and pre-prepared dry recipe components in wt.%: bioactivated hull-less barley grain 35.5-40.0; lingonberry cake 21.5-27.2; pine nut kernel cake 18.0-24.0; dry extract of chaga mushroom 2.0-5.0; citric acid 0.03-0.05; maltose syrup 11.5-14.5; glycerin 0.4-0.8; granulated sugar - the rest, are sent to a mixer, where they are mixed for 10 minutes, lumped, the resulting mass is rolled into a layer, cut with circular knives into portioned pieces of the required sizes and packed in film.

Despite the fact that the known method allows for obtaining a finished product with increased biological value, as well as expanding the range of functional food products that have good consumer properties, the disadvantages of this production method include the use of a hot (108-110°C) syrup binder when mixing with dry components, which can negatively affect the preservation of heat-labile components of cereal bars, and the multi-operation nature (clumping, rolling into a layer, cutting with circular knives), which reduces the economic efficiency of production.

A composition is known for the production of fitness bars (see RU No. 2583083 C1, IPC A23G 3/00, A23L 7/10, A23L 33/00, published 10.05.2016), containing the recipe components in the following ratio, wt.%: succinic acid 0.8-1.2, L-carnitine 0.6-0.8, buckwheat flakes 12.0-15.0, molasses 16.0-20.0, dry whey protein concentrate 18.0-20.0, cake from pine nut kernels 22.0-24.0, hemoglobin powder 4.0-6.0, pomegranate seed powder 6.0-8.0, citric acid 0.02-0.05, Glycerin 0.3-0.7%, sweetener – the remainder. The well-known fitness bars are produced as follows: the primary and secondary raw materials are prepared by inspection, the raw materials are dosed, and a binding syrup is prepared. The candy mass is then prepared by mixing the binding syrup and the pre-prepared dry ingredients in a batch or continuous mixer for no more than 5 minutes. The resulting mass is rolled into a sheet, cut with rotary cutters into individual bars measuring 30x130 mm, and packaged in film.

The downside of this method is the high content of molasses and sugar as a sweetener, which may be undesirable for people who need to monitor their blood sugar levels. The high whey protein content of milk can cause problems for those with lactose intolerance or milk allergies.

The method for producing protein-carbohydrate bars was selected as a prototype (see RU No. 2830303 C1, IPC A23L 7/10, A23L 7/126, A23L 33/10, A23L 33/22), including receiving and preparing raw materials, mixing for 3-4 minutes pre-prepared dry plant components, which include cedar cake, dehydrated berries, berry powders obtained using microwave processing under vacuum, extracts of medicinal plants obtained under conditions of vacuum-pulse extraction and drying, mixing the dry mixture for 8-10 minutes at a temperature of 45-50 °C, microwave power of 400-500 W/kg with a binding syrup, which is berry syrup, forming the finished food mass for 6-8 minutes. In this case, 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; medicinal plant extracts 1.3-1.7; berry syrup 16.7-22.3.

Despite the fact that this method allows to reduce the duration of the technological process, increase the nutritional value and organoleptic characteristics of the finished product and expand the range of functional food products, the disadvantages of this method include the duration of the process, and mixing the mixture of dry components with berry syrup at a temperature of 45-50 °C can contribute to a decrease in the content of heat-labile biologically active substances.

The technical problem addressed by the claimed invention is to produce functional nut and fruit bars that have antioxidant and immunomodulatory effects, reduce the duration of the process, and address the issue of using regional plant materials.

The said technical result is achieved by the fact that in the method for producing nut-fruit functional bars, which involves receiving and preparing raw materials, mixing dry functional components, mixing the resulting dry mixture with a binding component and cedar oil, molding (pressing), filling, packaging the resulting product, according to the invention, cedar cake, cedar meal, dehydrated berries, berry powders, extracts of medicinal plants are used as dry functional components, and a mixture of glucose and berry syrups and cedar oil are used as a binding component, mixing the dry functional components is carried out for 3-4 minutes at a mixer rotation speed of 50-60 rpm, mixing the mixture of dry functional components with a binding component is carried out for 2-3 minutes at a mixer rotation speed of 60-70 rpm, mixing the resulting mixture with cedar oil is carried out for 2-3 minutes at a mixer rotation speed 60-70 rpm, the formation of the finished food mass is carried out for 2-3 s at a pressure of 480-490 Pa and a temperature of 18-22°C, while the components are taken in the following ratio, wt.%:

Cedar cake 55.0-71.0

Cedar meal 4.0-12.0

Dehydrated berries 7.0-9.0

Berry powders 0.5-1.0

Extracts of medicinal plants 0.5-1.0

Binder 16.0-20.0

Cedar oil 1.0-2.0

The distinctive features of the claimed method are the use of cedar meal obtained by microwave extraction, the use of a mixture of berry and glucose syrups as a binding component, the use of cedar oil, the component composition of the bars, the ratio of the components, the operating parameters of mixing and molding.

Cedar cake, used in the claimed method as a component of cedar bars and as a raw material for producing cedar meal, is a byproduct of cold-pressed cedar oil production. Cedar cake obtained by this method has high quality and good water-holding capacity.

The cedar meal used in the claimed method is obtained from cedar cake using microwave extraction at a temperature of 40-45°C and a microwave power of 650-700 W/kg for 3 hours. The cedar cake is used whole or crushed. To obtain the crushed cedar cake, the cedar cake was crushed in a roller mill and separated through a sieve with a particle diameter of no more than 0.8 mm. The cedar cake obtained by this method has a low fat content and a high content of proteins, carbohydrates, and vitamins.

The claimed invention utilizes dehydrated berries obtained using a method for drying fruit and berry raw materials (see RU No. 2322067, IPC A23 B 7/02, A23 B 7/045, published on April 20, 2008), which enables defrosting and drying of berry raw materials by microwave energy supply and vacuum at a residual pressure of 70-80 mm Hg, a temperature of 37-43°C, and a microwave power of 170-190 W/kg to a moisture content of 12%, ensuring maximum preservation of all the beneficial components of the original berry raw materials. The dehydrated berries obtained by this method have improved organoleptic properties and good restorative capacity.

The claimed method uses berry powder obtained from dehydrated berries according to RU No. 2322067 (see above), ground in a mill to a particle size of 200-300 microns. The resulting dried berry powder has improved organoleptic properties, high biological and nutritional value, and good restorative properties.

Used to produce cedar cake, dehydrated berries, and berry powder, microwave energy supply maximizes the preservation of the quality of proteins, carbohydrates, and biologically active substances, as well as the organoleptic properties of the original raw materials, while also providing a disinfectant effect on the microflora of the original plant material, which positively impacts the shelf life of the finished product.

The claimed invention uses extracts obtained in accordance with RU No. 2810497 C1, IPC A61K 36/72, A61K 36/185, A61K 36/28, B01D 11/02, published on 27.12.2023, from crushed medicinal plant materials, which are extracted with water at a water ratio of 1:5-1:7 in an extractor using vacuum-pulse modes at a temperature of 45-50 °C for 25-35 minutes to obtain an extract containing water-soluble components, which is filtered, concentrated in a concentrator equipped with a stirrer, at a temperature of 35-40 °C for 50-70 minutes to a dry matter content of 60-70%. The concentrated extract is then dried on a vacuum pulse table at 40-45°C for 4-6 minutes, yielding a dry extract containing water-soluble substances. Dry extracts obtained by this method have good organoleptic properties and high biological value due to their significant content of water-soluble substances.

The binding component used in the claimed method is obtained by mixing glucose and berry syrups in equal proportions. The berry syrup is obtained from sugar, water, and berry juice, which is a byproduct of dehydrated berries according to RU No. 2322067 (see above). The mixture of glucose and berry syrups has good binding properties and contains carbohydrates, vitamins, and biologically active substances.

Cedar oil, obtained in accordance with RU No. 2194070 C2, IPC C11B 1/10, published 10.12.2002 by extraction under microwave radiation at a power of 500-1000 W, imparts plasticity to the resulting food mass, simultaneously facilitating the molding of bars and preventing the food mass from sticking to the molding equipment, and has an additional binding effect.

The use of a pressure of 490 Pa during molding for 2-3 seconds at a temperature of 18-22°C allows for the production of a product with a stable shape and significantly reduces the duration of the process, which is economically feasible and has a positive effect on the quality indicators of the finished product.

Another distinctive feature of the claimed method is the process parameters for producing nut and fruit bars, which allow for a minimal reduction in the duration of the process while preserving the native characteristics of the original raw materials.

Table 1 presents the results of experimental studies to determine the operating parameters of mixing and pressing (molding), which are the main technological operations in the production of nut and fruit bars.

The experiment showed that the mixing parameters in Experiment 1 were unacceptable, as mixture No. 1 did not achieve the desired homogeneity. In Experiments 4-5, the selected technical parameters caused unwanted dusting of the crushed components due to vigorous mixing at 70-80 rpm for 5-6 minutes. It is advisable to mix the cedar cake, cedar meal, dehydrated berries, berry powder, and medicinal plant extracts for 3-4 minutes at a stirrer speed of 50-60 rpm, as this ensures uniform distribution of the components in the mixture.

During an experiment mixing the dry mixture (mixture #1) and the binder, it was found that in Experiment 1, the binder was unevenly distributed, leading to the formation of lumps and voids, which negatively impacted the strength of the final product. In Experiments 4-5, prolonged mixing for 11-14 minutes resulted in excessive adhesion of the mixture, making it difficult to separate it from the mixing device and mold it. Experiments 2-3 demonstrated optimal results, producing a homogeneous, lump-free mixture (mixture #2) within 5-8 minutes at a mixer speed of 60-70 rpm, which retained its shape under compression.

Mixing Mixture No. 2, consisting of the dry and binding components, with cedar oil should be done for 2-3 minutes at a speed of 60-70 rpm, as this ensures the finished food mixture (Mixture No. 3) achieves optimal homogeneity. Excessive mixing time (tests 4-5) reduces the quality of the mixture due to swelling of the cedar meal, which complicates further shaping of the finished product. Test No. 1 does not achieve sufficient homogeneity of the food mixture, and the cedar oil does not have time to evenly distribute.

When studying the pressing (molding) parameters, it was found that in Experiment 1, the bars were insufficiently dense and did not retain their shape. In Experiments 4-5, the food mass was deformed and then forced through the mold cavity. Pressing should be carried out for 2-3 seconds at a pressure of 480-490 Pa; this time ensures the required bar density and shape stability.

The main stages of the technological process take 10-15 minutes to complete, and 2-3 seconds to complete the pressing (molding) stage. In the prior art method chosen as the prototype, the main stage of the technological process—bar molding—takes 8 minutes, which is 160-240 times longer than in the claimed method. Also, given that the prototype requires additional time to prepare the raw materials and mix the dry mixture to obtain the finished product, it can be assumed that the entire technological process takes a significant amount of time.

In addition, the method is distinguished by the optimal ratio of components, which ensures functional effects and good organoleptic properties of the finished product (appearance, taste, color, aroma).

Table 2 presents the results of experimental studies to determine the optimal ratio of components of functional nut-fruit bars.

The experiment showed that when using cedar cake in the amount of (17-47 wt.%), meal in the amount of (14-24 wt.%), dehydrated berries in the amount of (10-15.6 wt.%), berry powder in the amount of (1.25-2.5 wt.%), medicinal plant extracts in the amount of (1.45-2.9 wt.%), a binding component (23.5-33 wt.%), cedar oil (2.8-5 wt.%) (experiments 1-6, table 1) the obtained finished product does not meet the requirements for structural-mechanical, technological and organoleptic characteristics. The non-technological suitability of the composition is due to the high content of the binding component, while the bars turn out to be too sweet and soft, do not hold their shape, the surface of the bar is sticky due to the significant amount of the binding component - a mixture of berry and glucose syrups.

Experiments 10-12 (Table 1) are unacceptable due to the high content of cedar cake (79-90 wt.%) and low content of cedar meal (0.5-2 wt.%), as well as insufficient content of the binding component (7.25-12 wt.%), which affects the consistency of the finished product: the bars are loose and do not hold their shape. A decrease in the content of berry powder (0.1-0.25 wt.%) and dehydrated berries (2-6 wt.%) negatively affects the organoleptic characteristics of the product - the color of the product becomes too faded, the taste is inexpressive. In addition, with the content of medicinal plant extracts in an amount of (0.05-0.2 wt.%), the functional properties of the resulting product are reduced, and the addition of cedar oil in an amount of (0.1-0.55 wt.%) is insufficient to obtain a technologically suitable food mass.

The optimal ratio of components was shown by experiments 7-9 (Table 1), since when cedar cake in the amount of (55-71 wt.%) and cedar meal in the amount of (4-12 wt.%), dehydrated berries in the amount of (7-9 wt.%), berry powder in the amount of (0.5-1 wt.%), medicinal plant extracts in the amount of (0.5-1 wt.%), a binding component in the amount of (16-20 wt.%), cedar oil (1-2 wt.%) were introduced into the recipe, the food mass was well mixed, did not crumble, the finished bars had a stable shape, did not fall apart, were evenly colored, and had a balanced taste.

The functional effects of the components included in the nut and fruit bars are presented in Table 3.

The combination of cedar cake and cedar meal with dehydrated berries, berry powders, medicinal plant extracts, a binding component including berry and glucose syrups, and cedar oil allows for the production of a functional product with high nutritional and biological value due to its high content of functional food ingredients that play an important role in human life. This product also gives the product an attractive appearance, the natural taste, smell, and aroma of the original raw materials, and increases the digestibility of the resulting nut and fruit bars.

Thus, the claimed method ensures a reduction in the duration of the technological process along with the solution to the issue of using regional plant raw materials, and also makes it possible to obtain a functional product with improved organoleptic characteristics, increase the nutritional and biological value of the finished product, and expand the range of functional food products.

The claimed method is carried out as follows. After receiving and preparing the raw materials, a dry mixture is prepared from cedar cake, cedar meal, dehydrated berries, berry powders, and medicinal plant extracts by mixing the components for 3-4 minutes at a mixer speed of 50-60 rpm. A binding component, which is a mixture of berry and glucose syrups, is added to the resulting homogeneous dry mixture and mixed for 5-8 minutes at a mixer speed of 60-70 rpm, then cedar oil is added and mixed for 2-3 minutes at a mixer speed of 60-70 rpm until a homogeneous food mass is obtained. Then, the finished food mass is molded for 2-3 seconds at a pressure of 480-490 Pa and a temperature of 18-22 °C in a molding apparatus. The resulting bars are packaged and labeled. The claimed method uses:

- cedar cake, which is a by-product of processing cedar nut kernels during the extraction of oil by cold pressing;

- Cedar meal obtained from cedar cake by microwave extraction at a temperature of 40-45°C, with a microwave power of 650-700 W/kg for 3 hours. Cedar meal is used whole or crushed. To obtain crushed cedar meal, whole cedar meal is crushed in a roller crusher and separated on a sieve with a particle diameter of no more than 0.8 mm.

- dehydrated sea buckthorn, lingonberry, and black currant berries, obtained in accordance with RU No. 2322067 under vacuum conditions at a temperature not exceeding 43°C and a microwave power of 170-190 W/kg, with a moisture content of not more than 12%;

- berry powder of sea buckthorn, lingonberry, black currant, obtained from dehydrated berries according to RU No. 2322067 under vacuum conditions at a temperature not exceeding 43°C and microwave power of 170-190 W/kg and crushed to a particle size of 200-300 microns;

- extracts from medicinal plants - sea buckthorn leaves, black currant leaves, fireweed leaves, thyme, lemongrass, obtained according to RU No. 2810497 from crushed plant materials, which are extracted with water at a water ratio of 1:5-1:7 in an extractor using vacuum-pulse modes at a temperature of 45-50°C for 25-35 minutes to obtain a dry extract containing water-soluble components;

- a binding component, which is a mixture of glucose and berry syrup obtained by mixing sugar, water and berry juice of sea buckthorn, lingonberry, black currant, which is a by-product in the production of dehydrated berries according to RU No. 2322067, heating and boiling at a temperature of 80-85°C;

- cedar oil obtained by extraction under the influence of microwave radiation at a power of 500-1000 W (see RU No. 2194070).

The microwave energy supply and vacuum used to obtain cedar meal and dehydrated berries, as well as the vacuum-pulse modes used to obtain extracts, allow for maximum preservation of the quality of proteins, carbohydrates, and biologically active substances, as well as the organoleptic properties of the original raw materials, while also providing a disinfecting effect and good restorative capacity for the resulting components for the production of bars.

The ingredients for the preparation of nut-fruit functional bars are taken in the following ratio, wt.%:

Cedar cake 55.0-71.0

Cedar meal 4.0-12.0

Dehydrated berries 7.0-9.0

Berry powders 0.5-1.0

Extracts of medicinal plants 0.5-1.0

Binder 16.0-20.0

Cedar oil 1.0-2.0

Example 1. According to the claimed recipe, a dry mixture is prepared from cedar cake (55.0 wt.%), cedar meal (12.0 wt.%), dehydrated sea buckthorn berries (9.0 wt.%), sea buckthorn berry powder (1.0 wt.%), sea buckthorn leaf extract (0.3 wt.%), Ivan tea leaf extract (0.2 wt.%), black currant leaf extract (0.2 wt.%), thyme extract (0.2 wt.%), and lemongrass extract (0.1 wt.%) by mixing the components for 3 minutes at a stirrer rotation speed of 50 rpm. A binder consisting of glucose (10.0 wt.%) and sea buckthorn syrup (10.0 wt.%) is added to the resulting dry mixture and mixed for 5 minutes at 70 rpm. Cedar oil (2.0 wt.%) is then added and mixed for 2 minutes at 70 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 2 seconds at a pressure of 480 Pa and a temperature of 18°C in a molding machine. The resulting "SPORT" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "SPORT" are given in Tables 4, 5, 6, 7, 8.

Example 2. According to the claimed recipe, a dry mixture is prepared from cedar cake (61.0 wt.%), cedar meal (9.0 wt.%), dehydrated sea buckthorn berries (8.75 wt.%), sea buckthorn berry powder (0.7 wt.%), sea buckthorn leaf extract (0.15 wt.%), fireweed leaf extract (0.15 wt.%), black currant leaf extract (0.15 wt.%), thyme extract (0.15 wt.%), and lemongrass extract (0.05 wt.%) by mixing the components for 3.5 minutes at a stirrer rotation speed of 55 rpm. A binder consisting of glucose (9.25 wt%) and sea buckthorn syrup (9.25 wt%) is added to the resulting dry mixture and mixed for 6 minutes at 70 rpm. Cedar oil (1.4 wt%) is then added and mixed for 2.5 minutes at 65 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 2.5 seconds at 485 Pa and 20°C in a molding machine. The resulting "SPORT" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "SPORT" are given in Tables 4, 5, 6, 7, 8.

Example 3. According to the claimed recipe, a dry mixture is prepared from cedar cake (68.0 wt.%), cedar meal (5.5 wt.%), dehydrated sea buckthorn berries (7.25 wt.%), sea buckthorn berry powder (0.6 wt.%), sea buckthorn leaf extract (0.25 wt.%), Ivan tea leaf extract (0.1 wt.%), black currant leaf extract (0.1 wt.%), thyme extract (0.05 wt.%), and lemongrass extract (0.05 wt.%) by mixing the components for 4 minutes at a stirrer rotation speed of 60 rpm. A binder consisting of glucose (8.5 wt.%) and sea buckthorn syrup (8.5 wt.%) is added to the resulting dry mixture and mixed for 8 minutes at 60 rpm. Cedar oil (1.1 wt.%) is then added and mixed for 3 minutes at 60 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 3 seconds at a pressure of 490 Pa and a temperature of 22°C in a molding machine. The resulting "SPORT" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "SPORT" are given in Tables 4, 5, 6, 7, 8.

Example 4. According to the claimed recipe, a dry mixture is prepared from cedar cake (64.0 wt.%), cedar meal (6.0 wt.%), dehydrated lingonberries (8.0 wt.%), lingonberry powder (0.75 wt.%), sea buckthorn leaf extract (0.1 wt.%), fireweed leaf extract (0.1 wt.%), black currant leaf extract (0.1 wt.%), thyme extract (0.1 wt.%), and lemongrass extract (0.4 wt.%) by mixing the components for 3 minutes at a stirrer speed of 50 rpm. A binder consisting of glucose (9.35 wt%) and lingonberry syrup (9.35 wt%) is added to the resulting dry mixture and mixed for 5.5 minutes at 70 rpm. Cedar oil (1.75 wt%) is then added and mixed for 2 minutes at 70 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 2 seconds at 480 Pa and 18°C in a molding machine. The resulting "EXTREME" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "EXTREME" are given in Tables 4, 5, 6, 7, 8.

Example 5. According to the claimed recipe, a dry mixture is prepared from cedar cake (57.5 wt.%), cedar meal (11.0 wt.%), dehydrated lingonberries (8.9 wt.%), lingonberry powder (0.9 wt.%), sea buckthorn leaf extract (0.05 wt.%), fireweed leaf extract (0.05 wt.%), black currant leaf extract (0.2 wt.%), thyme extract (0.15 wt.%), and lemongrass extract (0.05 wt.%) by mixing the components for 3.5 minutes at a stirrer rotation speed of 55 rpm. A binder consisting of glucose (9.75 wt.%) and lingonberry syrup (9.75 wt.%) is added to the resulting dry mixture and mixed for 6.0 min at 65 rpm. Cedar oil (1.7 wt.%) is then added and mixed for 2.5 min at 65 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 2.5 seconds at 485 Pa and 19°C in a molding machine. The resulting "EXTREME" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "EXTREME" are given in Tables 4, 5, 6, 7, 8.

Example 6. According to the claimed recipe, a dry mixture is prepared from cedar cake (69.0 wt.%), cedar meal (4.95 wt.%), dehydrated lingonberries (7.1 wt.%), lingonberry powder (0.85 wt.%), sea buckthorn leaf extract (0.25 wt.%), fireweed leaf extract (0.25 wt.%), black currant leaf extract (0.2 wt.%), thyme extract (0.1 wt.%), and lemongrass extract (0.1 wt.%) by mixing the components for 4 minutes at a stirrer speed of 60 rpm. A binder consisting of glucose (8.1 wt.%) and lingonberry syrup (8.1 wt.%) is added to the resulting dry mixture and mixed for 7.5 minutes at 60 rpm. Cedar oil (1.05 wt.%) is then added and mixed for 3 minutes at 60 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 3 seconds at a pressure of 490 Pa and a temperature of 21°C in a molding machine. The resulting "EXTREME" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "EXTREME" are given in Tables 4, 5, 6, 7, 8.

Example 7. According to the claimed recipe, a dry mixture is prepared from cedar cake (71.0 wt.%), cedar meal (4.0 wt.%), dehydrated blackcurrant berries (7.0 wt.%), blackcurrant berry powder (0.5 wt.%), sea buckthorn leaf extract (0.1 wt.%), fireweed leaf extract (0.1 wt.%), blackcurrant leaf extract (0.1 wt.%), thyme extract (0.1 wt.%), and lemongrass extract (0.1 wt.%) by mixing the components for 3 minutes at a stirrer rotation speed of 50 rpm. A binder consisting of glucose (8.0 wt.%) and blackcurrant syrup (8.0 wt.%) is added to the resulting dry mixture and mixed for 5.0 min at 70 rpm. Cedar oil (1.0 wt.%) is then added and mixed for 2 min at 70 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 2 seconds at 480 Pa and 18°C in a molding machine. The resulting "STUDENCHESKIY" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "STUDENCHESKY" are given in Tables 4, 5, 6, 7, 8.

Example 8. According to the claimed recipe, a dry mixture is prepared from cedar cake (64.5 wt.%), cedar meal (6.75 wt.%), dehydrated blackcurrant berries (8.3 wt.%), blackcurrant berry powder (0.8 wt.%), sea buckthorn leaf extract (0.18 wt.%), fireweed leaf extract (0.12 wt.%), blackcurrant leaf extract (0.35 wt.%), thyme extract (0.05 wt.%), and lemongrass extract (0.15 wt.%) by mixing the components for 3.5 minutes at a stirrer rotation speed of 55 rpm. A binder consisting of glucose (8.75 wt.%) and blackcurrant syrup (8.75 wt.%) is added to the resulting dry mixture and mixed for 6.0 min at 65 rpm. Cedar oil (1.3 wt.%) is then added and mixed for 2.5 min at 65 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 2 seconds at 485 Pa and 18°C in a molding machine. The resulting "STUDENCHESKIY" bars are packaged and labeled.

The organoleptic indicators, microbiological indicators, content of toxic elements and mycotoxins, as well as the nutritional, energy and biological value of the obtained functional nut-fruit bars "STUDENCHESKIY" are given in Tables 4, 5, 6, 7, 8.

Example 9. According to the claimed recipe, a dry mixture is prepared from cedar cake (59.0 wt.%), cedar meal (10.0 wt.%), dehydrated blackcurrant berries (8.8 wt.%), blackcurrant berry powder (0.65 wt.%), sea buckthorn leaf extract (0.13 wt.%), fireweed leaf extract (0.13 wt.%), blackcurrant leaf extract (0.14 wt.%), thyme extract (0.1 wt.%), and lemongrass extract (0.1 wt.%) by mixing the components for 4 minutes at a stirrer rotation speed of 60 rpm. A binder consisting of glucose (9.5 wt.%) and blackcurrant syrup (9.5 wt.%) is added to the resulting dry mixture and mixed for 7.0 min at 65 rpm. Cedar oil (1.95 wt.%) is then added and mixed for 3 min at 60 rpm until a homogeneous food mass is obtained. The resulting food mass is then molded for 3 seconds at a pressure of 490 Pa and a temperature of 20°C in a molding machine. The resulting "STUDENCHESKIY" bars are packaged and labeled.

Organoleptic indicators, microbiological indicators, content of toxic elements, pesticides and mycotoxins, as well as nutritional, energy and biological value of the obtained functional nut-fruit bars "STUDENCHESKY" are given in Tables 4, 5, 6, 7, 8.

Claims (2)

A method for producing nut and fruit functional bars, which involves receiving and preparing raw materials, mixing dry functional components, mixing the resulting dry mixture with a binding component and cedar oil, molding, packaging, and labeling the resulting product, characterized in that the dry functional components used are cedar cake obtained by cold pressing, cedar meal, dehydrated berries, berry powders obtained using microwave processing under vacuum, medicinal plant extracts obtained under vacuum-pulse extraction and drying, and a mixture of glucose and berry syrups and cedar oil obtained by extraction under microwave radiation, mixing the dry functional components for 3-4 minutes at a mixer rotation speed of 50-60 rpm, mixing the mixture of dry functional components with the binding component is carried out for 2-3 min at a stirrer rotation speed of 60-70 rpm, mixing of the resulting mixture with cedar oil is carried out for 2-3 min at a stirrer rotation speed of 60-70 rpm, the formation of the finished food mass is carried out for 2-3 s at a pressure of 480-490 Pa and a temperature of 18-22°C, while the components are taken in the following ratio, wt.%: Cedar cake 55.0-71.0 Cedar meal 4.0-12.0 Dehydrated berries 7.0-9.0 Berry powders 0.5-1.0 Extracts of medicinal plants 0.5-1.0 Binding component 16.0-20.0 Cedar oil 1.0-2.0