采用正交设计方法优化配方，制备出常温下能安全贮存24个月的即食棒。通过对不同蛋白质原料、不同碳水化合物原料及主要辅助原料进行优化复配，制备软硬度适中且贮存性能稳定的即食棒。试验结果表明，最优的蛋白质原料配比为乳清蛋白∶大豆分离蛋白∶胶原蛋白∶豌豆蛋白=2∶1∶0.5∶0.5；最优碳水化合物原料配比为葡萄糖∶麦芽糖浆∶山梨糖醇=1∶2∶1；主要辅料甘油4.1%，卵磷脂1.6%。高温加速贮存试验结果表明，按照优化配方制备的即食棒在38℃条件下贮存6个月，安全性指标符合国标要求，据此推断该产品在常温下的贮存期不低于24个月。%Orthogonal array design was used to optimize the formula of ready-to-eat bars.The bar was estimated to be able to store for 24 months under normal temperature . The bar was produced by differentially matching various proteins, carbohydrates and supplementary materials. It was tested to have suitable hardness and stable storage. The optimal formula were determined as follows: the ratio of proteins was whey protein: soy protein isolates:collagen:pea protein=2∶1∶0.5∶0.5, the ratio of carbohydrates was glucose:maltose syrup:sorbitol= 1 ∶ 2 ∶ 1, the major supplementary materials were glycerol 4.1 % and lecithin 1.6 %. The results of accelerating test showed an 6 months stable storage under 38 ℃,which indicated an 24 months safe storage period under normal temperature.
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