高蛋白、高膳食纤维代餐奶昔的研制及性质研究  

Development and characterization study of high-protein,highdietary fiber meal replacement milkshakes

作　　者：肖敏 刘宏荣 刘芳 项威 杨佳 周齐 曹咪 李翔宇 XIAO Min;LIU Hongrong;LIU Fang;XIANG Wei;YANG Jia;ZHOU Qi;CAO Mi;LI Xiangyu(Cabio Biotechnology Co.,Ltd.,Wuhan 430073;Wuhan Zhongke Optics Valley Green Biotechnology Co.,Ltd.,Wuhan 430075;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Wuhan 430062)

机构地区：[1]嘉必优生物技术(武汉)股份有限公司,武汉430073 [2]武汉中科光谷绿色生物技术有限公司,武汉430075 [3]中国农业科学院油料作物研究所,油料脂质化学与营养湖北省重点实验室,农业农村部油料加工重点实验室,武汉430062

出　　处：《中国食品添加剂》2024年第7期147-154,共8页China Food Additives

摘　　要：以浓缩牛奶蛋白、大豆分离蛋白、乳清分离蛋白、二十二碳六烯酸(DocosahexaenoicAcid,DHA)藻油粉、亚麻籽粉、魔芋粉等为主要原料研制了一款高蛋白、高膳食纤维营养代餐奶昔。通过探究不同蛋白、魔芋粉添加量对配方奶昔分散性、冲调稳定性、感官指标等的影响,实现新型、速溶原味代餐奶昔配方研制。根据该配方进一步制备不同口味的代餐奶昔,并对不同口味的奶昔进行理化性质、营养成分以及安全性评价。结果表明,添加魔芋粉的营养代餐奶昔冲调性较好,稳定性最优,冲调后可在室温放置24 h不分层,且富含蛋白质、优质脂肪、膳食纤维,将其用做代餐,不仅营养丰富,安全美味,而且粘度适中,能量较低。本研究为新型低热量、高饱腹感、高冲调稳定性、多风味健康代餐奶昔的开发提供参考依据。A novel high-protein and high-dietary fiber meal replacement milkshake was formulated using concentrated milk protein,soy protein isolate,whey protein isolate,docosahexaenoic acid(DHA)algae oil powder,flaxseed powder,konjac powder,and other ingredients.By investigating the effects of different protein and konjac flour addition levels on the dispersibility,reconstitution stability,sensory parameters,etc.,a novel,instant original-flavor meal replacement milkshake formula was developed.Following the optimized formula,different flavored meal replacement milkshakes were prepared and their physical,chemical,nutritional,and safety aspects were evaluated.The konjac flour-based nutritional milkshake exhibited superior solubility and stability,remaining homogeneous at room temperature for 24 hours.It was rich in protein,high-quality fats,and dietary fiber,offering a nutritious,safe,and tasty meal alternative with moderate viscosity and low caloric content.This research supports the development of a variety of healthy meal replacement milkshakes characterized by low calories,high satiety,stability,and multiple flavors.

关 键 词：代餐奶昔 营养 稳定性 分散性 

分 类 号：TS201.4[轻工技术与工程—食品科学]