Energy bar for relieving exercise fatigue and preparation method thereof

[0024] Example 1: Weigh 500 grams of glutinous rice flour, 120 grams of blueberry freeze-dried granules, 120 grams of vitamins, 180 grams of trace elements, 100 grams of amino acids, 20 grams of chondroitin sulfate, 20 grams of sodium hyaluronate, 10 grams of ginger extract, Mix 120 grams of fish collagen peptide evenly (this is mixture 1); take another 400 grams of non-dairy creamer and 600 grams of vegetable oil and heat and mix at 40 degrees Celsius (this is mixture 2); then take 1000 grams of maltose, 1000 grams of fructose, 2100 grams of Heat the glucose to boiling, and make the syrup; cool the syrup to 65 degrees Celsius, and mix it with the mixture 2 (this is the mixture 3); further cool the mixture 3 to 40 degrees Celsius, and add the mixture 1 while stirring, stir well, and make Dough; cut above dough into shapes.

[0025] Example 2: Weigh 800 grams of wheat flour, 150 grams of vitamins, 150 grams of trace elements, 80 grams of amino acids, 35 grams of chondroitin sulfate, 15 grams of ginger extract, and 150 grams of fish collagen peptide and mix them evenly (this is mixture 1); Take another 350 grams of non-dairy creamer and 650 grams of vegetable oil and heat and mix at 40 degrees Celsius (this is mixture 2); then take 1200 grams of maltose, 1200 grams of fructose, and 1700 grams of glucose and heat until boiling to make syrup; cool the syrup to 65 degrees Celsius , mix with mixture 2 (this is mixture 3); further cool mixture 3 to 40 degrees Celsius, while stirring, add mixture 1, stir evenly, and form a ball; cut the above dough into shapes.

[0026] Example 3: Weigh 800 grams of rice flour, 200 grams of peanut granules, 180 grams of vitamins, 120 grams of trace elements, 80 grams of amino acids, 45 grams of chondroitin sulfate, 10 grams of ginger extract, and 180 grams of fish collagen peptides and mix evenly ( This is mixture 1); take another 300 grams of non-dairy creamer and 700 grams of vegetable oil and heat and mix at 40 degrees Celsius (this is mixture 2); then take 1,500 grams of maltose, 1,000 grams of fructose, and 1,600 grams of glucose and heat to boiling to make syrup; Cool the syrup to 65 degrees Celsius, mix it with mixture 2 (this is mixture 3); further cool mixture 3 to 40 degrees Celsius, while stirring, add mixture 1, stir well, and form a ball; cut the above dough into shapes.