RU2830303C1 - Method of producing protein-carbohydrate bars - Google Patents

Abstract

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

Description

The proposed invention relates to the field of food industry and can be used for the production of protein-carbohydrate bars for people in extreme situations experiencing heavy loads.

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 binder by mixing an 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 binder in the following ratio of components by weight. %: 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, pine nut kernel cake 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 components are mixed and cut into individual bars.

Despite the fact that the method allows to obtain fitness bars with improved organoleptic properties, reduced sugar content and production time, the disadvantages of this method include insufficiently high ergogenic indicators of fitness bars.

A method for producing protein bars for athletes is known (see RU No. 2687450 C1, IPC A23G 3/48, A23L 33/10, A23L 33/22, published on 13.05.2019), including the preparation and dosing of components, the preparation of a binding syrup from caramel molasses and glucose-fructose syrup, the introduction of additional components into 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. Then the resulting extract is filtered, air-dried, subjected to enzymatic hydrolysis, and the enzyme is inactivated. 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 are 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 point of view, as well as the duration of the process and heating of the mixture to 115°C, which negatively affects the preservation of heat-labile biologically active substances.

A composition for the production of fitness bars is known (see RU No. 2583083 C1, IPC A23G 3/00, A23L 7/10, A23L 33/00, published 10.05.2016), containing 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, pine nut kernel cake 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, sweet component - the rest. The well-known fitness bars are obtained as follows: the main and auxiliary raw materials are prepared by inspection, the raw materials are dosed, and the binding syrup is prepared. Then the candy mass is prepared by mixing the binding syrup and the pre-prepared dry recipe components in a batch or continuous mixer for no more than 5 minutes. The resulting mass is rolled into a layer, cut with disc knives into individual bars measuring 30×130 mm, which are packed in film.

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

A method for producing cereal bars is known (see RU No. 2811927 C1, IPC A23L 7/10, A23L 7/126, A23L 33/10, published on 18.01.2024), selected as a prototype, 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 substances 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. The 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 the mixer, where they are mixed for 10 minutes, lumped, the resulting mass is rolled into a layer, cut with disk knives into portioned pieces of the required sizes and packed in film.

Despite the fact that the known method allows 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 hot (108-110°C) syrup-binding when mixing with dry components, which can negatively affect the safety of heat-labile components of cereal bars, and multi-operation (lumping, rolling into a layer, cutting with disk knives), which reduces the economic efficiency of production.

The technical problem that the claimed invention is aimed at solving is to obtain protein-carbohydrate bars with a balanced composition in terms of protein and carbohydrate content and to resolve the issue of using local plant materials.

The technical result of the invention is a reduction in the duration of the technological process, an increase in the nutritional value and organoleptic characteristics of the finished product, and an expansion of the range of functional food products.

The said technical result is achieved by the fact that in the method for producing protein-carbohydrate bars, which provides for the acceptance and preparation of raw materials, mixing of cedar cake with pre-prepared dry plant components and a binding syrup, mixing of the mixture, molding, packaging, packing, labeling of the product, according to the invention, cedar cake, dehydrated berries, berry powder obtained using microwave processing under vacuum, extracts of medicinal plants obtained under conditions of vacuum-pulse extraction and drying are used as dry plant components, and berry syrup is used as a binding syrup, mixing of dry components is carried out for 3-4 minutes, mixing of dry components with berry syrup is carried out for 8-10 minutes at a temperature of 45-50 ° C, microwave power of 400-500 W / kg, molding of the finished food mass is carried out for 6-8 minutes, while 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 Extracts of medicinal plants 1.3-1.7 Berry syrup 16.7-22.3

The distinctive features of the claimed method are the use of cedar cake, dehydrated berries and berry powders obtained by microwave processing, as well as extracts obtained from medicinal plants using vacuum-pulse extraction, the use of microwave energy supply at the stage of mixing dry components with berry syrup, process parameters, and the ratio of components of protein-carbohydrate bars.

The cedar cake used in the claimed method is a by-product in the production of cedar oil, which is obtained according to RU No. 2194070 C2, IPC C11B 1/10, published 10.12.2002, by extraction under the influence of microwave radiation at a power of 500-1000 W for 3-6 minutes of crushed or whole cedar nuts with ethyl alcohol, followed by separation of the oil from the alcohol. The cedar cake obtained by the said method has high quality indicators and good water-holding capacity.

The claimed invention uses dehydrated berries obtained according to the method of drying fruit and berry raw materials (see RU No. 2322067, IPC A23B 7/02, A23B 7/045, published on 20.04.2008), which allows 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, a specific microwave power of 170-190 W / kg to a humidity of 12%, which ensures maximum preservation of all useful components of the original berry raw materials. Dehydrated berries obtained by this method have high 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 high organoleptic properties, biological and nutritional value, as well as good restorative capacity.

The microwave energy supply used to obtain cedar cake and dehydrated berries allows for maximum preservation of the quality of proteins, carbohydrates and biologically active substances, organoleptic properties of the original raw materials, while providing a disinfecting effect on the microflora of the original plant material, which has a positive effect on the shelf life of the finished product.

The claimed invention uses extracts obtained according to RU No. 2810497 C1, IPC A61K 36/72, A61K 36/185, A61K 36/28, B01D 11/02, published 27.12.2023, from crushed medicinal plant materials, which are extracted with water at a water module 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%. Then the concentrated extract is dried on a vacuum pulse table at a temperature of 40-45°C for 4-6 minutes and a dry extract containing water-soluble substances is obtained.

Dry extracts obtained by this method have good organoleptic properties and high biological value due to the significant content of water-soluble substances.

The berry syrup in the claimed method is obtained on the basis of sugar, water and berry juice. Berry juice is a by-product in obtaining dehydrated berries according to RU No. 2322067 (see above).

The use of microwave energy supply at the stage of mixing dry ingredients with berry syrup allows for the production of a homogeneous food mass and facilitates the production of bars with a stable shape.

Microwave energy supply allows to significantly reduce the duration of the mixing process and promotes better forming of bars, which is economically feasible and has a positive effect on reducing the cost of the finished product.

Also, the differences of the claimed method are the process parameters for the production of protein-carbohydrate bars, which allow for the maximum reduction of the process duration while maintaining the native characteristics of the original raw materials.

In addition, the distinctive feature of the method is the optimal ratio of components, which ensures protein-carbohydrate balance, increased nutritional value and high organoleptic properties of the finished product (taste, color, aroma),

Table 1 presents the results of experimental studies to determine the optimal ratio of components of protein-carbohydrate bars.

The experiment showed that when using cedar cake in the amount of 43-49%, dehydrated berries in the amount of 20-24%, berry powder in the amount of 2-4%), medicinal plant extracts in the amount of 1.9-2.3%), berry syrup in the amount of 25.1-28.7%) (experiments 1-3, Table 1), the resulting finished product does not meet the requirements for structural-mechanical, technological and organoleptic characteristics. The composition is unmanufacturable due to the high content of berry syrup, while the bars are too sweet and soft, do not hold their shape due to the significant amount of syrup. And the low content of berry powder does not provide the product with the required color saturation, the product has an unattractive appearance.

Experiments 7-10 (Table 1) are unacceptable due to the high content of cedar cake (61-70 wt.%) and low content of berry syrup (5.5-13.9 wt.%), which affects the consistency of the finished product: the bars have a loose consistency. Increasing the content of berry powder to 12-18 wt.% and decreasing the content of dehydrated berries to 6-12 wt.%) negatively affects the organoleptic characteristics of the product - the color of the product becomes too dark along with a small amount of whole berries. In addition, with the content of medicinal plant extracts in the amount of 0.5-1.1 wt.%, the resulting product has a weakly expressed taste and aroma of the extracts used, which also reduces the organoleptic qualities of the finished product.

The optimal ratio of components was shown by experiments 4-6 (Table 1), since when cedar cake in the amount of 52-58%, dehydrated berries in the amount of 14-18%, berry powder in the amount of 6-10%, medicinal plant extracts in the amount of 1.3-1.7%, berry syrup in the amount of 16.7-22.3% 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 combination of cedar cake with dehydrated berries, berry powders, extracts from medicinal plants, berry syrup allows you to get a product that is balanced in terms of protein and carbohydrate content with high nutritional and biological value due to the content of a large number of valuable biologically active substances that play an important role in human life, and give the product an attractive appearance, natural taste, smell, and aroma of the original raw materials, increase the digestibility of the resulting bars, and give them functional properties.

To determine the process parameters for the production of protein-carbohydrate bars, experimental studies were conducted to establish the mixing and molding parameters.

Table 2 presents the results of experimental studies to determine the process parameters of mixing and molding, which are the main technological operations in the production of protein-carbohydrate bars.

It is advisable to mix the dry components for 3-4 minutes. Full uniform mixing of the components is not achieved within 1-2 minutes. And it is not advisable to mix for more than 4 minutes, since the required degree of mixing is achieved at 3-4 minutes.

It is advisable to mix the dry mixture of cedar cake, dehydrated berries, berry powders and herbal extracts with berry syrup for 8-10 minutes. The temperature of the food mass is 45-50°C, microwave power is 400-500 W/kg. The specified time, temperature and microwave power are sufficient for swelling and impregnation of the cedar cake, dehydrated berries, berry powders and herbal extracts with berry syrup, and for obtaining a homogeneous food mass. When spending less time on mixing (4-6 minutes) and microwave power of 600-700 W/kg, the temperature inside the product reaches 55-60°C, which can adversely affect the safety of the heat-labile components included in the food mixture for making bars. When stirring for more than 10 minutes and at a microwave power of less than 400 W/kg, the food mass has a loose consistency and incomplete swelling of the dry components is observed, since the temperature inside the product is less than 45°C, and therefore the use of the specified parameters is impractical.

The optimal duration of molding the food mass obtained after mixing the dry mixture with berry syrup is 6-8 minutes, which allows obtaining a product of stable shape. With a shorter molding time of less than 6 minutes, a stable shape of the product is not achieved, the product turns out to be loose, disintegrates, which negatively affects its consumer properties. When molding bars for more than 8 minutes, a stable shape is achieved, however, the use of these parameters is impractical, since the bars hold their shape well with less time and energy costs.

The duration of the main stage of the technological process - mixing and molding - is 17-22 minutes. The total duration of the technological process, which includes, along with the main stage, the acceptance and preparation of raw materials, packaging and labeling of the finished product, is 55-60 minutes. In the known method selected as a prototype, only the duration of obtaining invert syrup (8-10 minutes) and mixing the syrup-binder with dry recipe components (no more than 10 minutes) are indicated. However, given that to obtain the finished product according to the prototype, additional time is required for preparing raw materials, obtaining the syrup-binder from the invert syrup, rolling the resulting mass obtained after mixing the syrup-binder with dry components into a layer and cutting it with disk knives into portioned pieces, packing the resulting product in film, it can be assumed that the duration of the technological process is significant.

Thus, the claimed method ensures a reduction in the duration of the technological process along with the solution of the issue of using local plant raw materials, and also allows obtaining a product balanced in terms of protein and carbohydrate content with high organoleptic characteristics and safety indicators corresponding to the products of this group, increasing the nutritional value of the finished product, expanding the range of functional food products.

The claimed method is carried out as follows. After receiving and preparing the plant material, take a dry mixture of cedar cake, dehydrated berries, berry powders and extracts from medicinal plants, which are mixed for 3-4 minutes. Then add berry syrup to the resulting dry mixture and mix for 8-10 minutes at a temperature of 45-50 C until a homogeneous food mass is obtained. Moreover, mixing the dry mixture with berry syrup is carried out using a microwave power supply at a power of 400-500 W / kg. Then the mixed food mass is formed for 6-8 minutes, the resulting bars are packaged and labeled. The claimed method uses:

- cedar cake, which is a by-product of processing cedar nut kernels using the method of extraction under the influence of microwave radiation at a power of 500-1000 W for 3-6 minutes with ethyl alcohol, followed by separation of the mixture of oil and alcohol from the cake (see RU No. 2194070);

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

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

- extracts from medicinal plants obtained in accordance with 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;

- berry syrup obtained by mixing sugar, water and berry juice, 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.

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

The components for preparing protein-carbohydrate bars 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 Extracts of medicinal plants 1.3-1.7 Berry syrup 16.7-22.3

Example 1. According to the claimed recipe, the prepared dry components - cedar cake (58 wt.%), dehydrated sea buckthorn berries (14 wt.%), sea buckthorn berry powder (10 wt.%), sea buckthorn leaf extract (0.5 wt.%), serpukha extract - (0.5 wt.%), magnolia vine extract - (0.3 wt.%) are mixed for 3 minutes, then sea buckthorn syrup (16.7 wt.%) is added to the mixed dry mixture, mixing is carried out for 10 minutes at a temperature of 45°C, microwave power of 400 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 6 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal Energy CEDAR-SEA BUCKTHORN” are given in Tables 3, 4.

Example 2. According to the claimed recipe, the prepared dry components - cedar cake (57 wt.%), dehydrated hawthorn berries (15 wt.%), hawthorn berry powder (7.5 wt.%), thyme extract (0.7 wt.%), sea buckthorn leaf extract (0.65 wt.%) are mixed for 3 minutes, then hawthorn syrup (19.15 wt.%) is added to the mixed dry mixture, mixing is carried out for 9.5 minutes at a temperature of 46°C, microwave power of 420 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 6 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal Energy CEDAR-HAWTHORN” are given in Tables 3, 4.

Example 3. According to the claimed recipe, the prepared dry components - cedar cake (56 wt.%), dehydrated chokeberries (15.5 wt.%), chokeberry berry powder (7 wt.%), serpukha extract (0.7 wt.%), sea buckthorn leaf extract (0.7 wt.%) are mixed for 3.5 minutes, then chokeberry syrup (20.1 wt.%) is added to the mixed dry mixture, mixing is carried out for 9 minutes at a temperature of 47°C, microwave power of 450 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 6 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal energy KEDR-CHOKEREN” are given in tables 3, 4.

Example 4. According to the claimed recipe, the prepared dry components - cedar cake (55 wt.%), dehydrated cranberries (16 wt.%), cranberry berry powder (9 wt.%), magnolia vine extract (0.7 wt.%), sea buckthorn leaf extract (0.8 wt.%) are mixed for 3.5 minutes, then cranberry syrup (18.5 wt.%) is added to the mixed dry mixture, mixing is carried out for 8.5 minutes at a temperature of 48°C, microwave power of 470 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 7 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal Energy KEDR-KLYUKVA” are given in Tables 3, 4.

Example 5. According to the claimed recipe, the prepared dry components - cedar cake (54 wt.%), dehydrated blueberries (16.5 wt.%), blueberry berry powder (8 wt.%), valerian extract (0.8 wt.%), sea buckthorn leaf extract (0.75 wt.%) are mixed for 4 minutes, then blueberry syrup (19.95 wt.%) is added to the mixed dry mixture, mixing is carried out for 8 minutes at a temperature of 49°C, microwave power of 480 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 8 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal Energy KEDR-CHERNIKA” are given in Tables 3, 4.

Example 6. According to the claimed recipe, the prepared dry components - cedar cake (53.5 wt.%), dehydrated raspberries (17.5 wt.%), raspberry berry powder (9.5 wt.%), St. John's wort extract (0.8 wt.%), sea buckthorn leaf extract (0.8 wt.%) are mixed for 4 minutes, then raspberry syrup (17.9 wt.%) is added to the mixed dry mixture, mixing is carried out for 10 minutes at a temperature of 50°C, microwave power of 500 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 8 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal Energy KEDR-MALINA” are given in Tables 3, 4.

Example 7. According to the claimed recipe, the prepared dry components - cedar cake (52 wt.%), dehydrated blueberries (18 wt.%), blueberry powder (6 wt.%), leuzea extract (0.8 wt.%), sea buckthorn leaf extract (0.9 wt.%) are mixed for 3.5 minutes, then blueberry syrup (22.3 wt.%) is added to the mixed dry mixture, mixing is carried out for 8 minutes at a temperature of 50°C, microwave power of 500 W/kg until a homogeneous food mass is obtained. The resulting food mass is sent for molding, which is carried out for 8 minutes. Then the molded bars are packaged and labeled.

The organoleptic characteristics, nutritional and energy value of the obtained protein-carbohydrate bars “Baikal Energy” are given in Tables 3, 4.

This invention allows us to obtain products with high organoleptic properties - natural taste, color and smell, balanced in protein and carbohydrate content, which contain only natural components obtained from plant materials of the Baikal natural territory.

Claims (9)

1. A method for producing protein-carbohydrate bars, which involves receiving and preparing raw materials, mixing cedar cake with pre-prepared dry plant components and a binding syrup, stirring the mixture, molding, packaging, and labeling the resulting product, characterized in that cedar cake, dehydrated berries, and berry powder obtained using microwave processing under vacuum, medicinal plant extracts obtained under vacuum pulse extraction and drying are used as dry plant components, and berry syrup is used as a binding syrup, the dry components are stirred for 3-4 minutes, the dry components are stirred with berry syrup for 8-10 minutes at a temperature of 45-50°C, and a microwave power of 400-500 W/kg, and the finished food mass is molded for 6-8 minutes, with the components taken in the following ratio, wt.%: Cedar cake 52.0-58.0 Dehydrated berries 14.0-18.0 Berry powders 6.0-10.0 Extracts of medicinal plants1.3-1.7 Extracts of medicinal plants1.3-1.7 Berry syrup 16.7-22.3 2. The method according to claim 1, characterized in that the following are used as dry plant components in wt.%: cedar cake - 58, dehydrated sea buckthorn berries - 14, sea buckthorn berry powder - 10, sea buckthorn leaf extract - 0.5, serpukha extract - 0.5, magnolia vine extract - 0.3, and as a binding syrup - sea buckthorn syrup 16.7 wt.%. 3. The method according to claim 1, characterized in that the following are used as dry plant 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 binding syrup - hawthorn syrup 19.15 wt.%. 4. The method according to claim 1, characterized in that the following are used as dry plant components in wt.%: cedar cake - 56, dehydrated chokeberry berries - 15.5, chokeberry berry powder - 7, serpukha extract - 0.7, sea buckthorn leaf extract - 0.7, and as a syrup-binder - chokeberry syrup 20.1 wt.%. 5. The method according to claim 1, characterized in that the following are used as dry plant components in wt.%: cedar cake - 55, dehydrated cranberries - 16, cranberry berry powder - 9, magnolia vine extract - 0.7, sea buckthorn leaf extract - 0.8, and as a syrup-binder - cranberry syrup 18.5 wt.%. 6. The method according to claim 1, characterized in that the following are used as dry plant components in wt.%: cedar cake - 54, dehydrated blueberries - 16.5, blueberry berry powder - 8, valerian extract - 0.8, sea buckthorn leaf extract - 0.75, and as a binding syrup - blueberry syrup 19.95 wt.%. 7. The method according to claim 1, characterized in that the following are used as dry plant components in wt.%: cedar cake - 53.5, dehydrated raspberries - 17.5, raspberry berry powder - 9.5, St. John's wort extract - 0.8, sea buckthorn leaf extract - 0.8, and raspberry syrup 17.9 wt.% is used as a binding syrup. 8. The method according to claim 1, characterized in that the following are used as dry plant components in wt.%: cedar cake - 52, dehydrated blueberries - 18, blueberry berry powder - 6, leuzea extract - 0.8, sea buckthorn leaf extract - 0.9, and as a syrup binder - blueberry syrup 22.3 wt.%.