“乳清-黑豆”双蛋白运动营养粉的配方优化  

Formulation optimization of “Whey - black soybean” blended protein sports nutrition powder

作　　者：田凤珠 程丞 王楠 王苗苗 顾晓晗 郑智环 张东杰[1,4] 庄柯瑾 TIAN Fengzhu;CHENG Cheng;WANG Nan;WANG Miaomiao;GU Xiaohan;ZHENG Zhihuan;ZHANG Dongjie;ZHUANG Kejin(Bayi Agricultural Reclamation University,Daqing 163319,China;Weihai Food and Drug Inspection and Testing Institute,Weihai 264200,China;Zhaozhou Branch of Heilongjiang Tobacco Company,Daqing 163000,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]威海市食品药品检验检测研究院,山东威海264200 [3]黑龙江省烟草公司大庆市肇州分公司,黑龙江大庆163000 [4]国家杂粮工程技术研究中心,黑龙江大庆163319 [5]农业农村部农产品加工品质量监督检验测试中心,黑龙江大庆163319

出　　处：《中国乳品工业》2024年第8期74-80,共7页China Dairy Industry

基　　金：国家重点研发计划项目(2018YFE0206300);黑龙江省博士后面上资助项目(LBH-Z20205);黑龙江八一农垦大学“三纵”基础培育计划项目(ZRCPY202004);黑龙江八一农垦大学大学生创新创业训练计划项目(202110223024)。

摘　　要：蛋白质是人体生长发育所必需的重要营养物质,具有促进新陈代谢、增强免疫力、促进肌肉生长等功效。近年来,健身爱好者在注重锻炼的同时也更加重视对蛋白质的补充。文章以乳清蛋白和黑龙江省优势黑豆蛋白“黑青二号”为主要原料,以产品感官品质为评价指标,在单因素试验结果的基础上,通过响应面分析,确定双蛋白运动营养粉中黄原胶、三氯蔗糖和柠檬香精3个因素的最优添加量和对感官评定的影响程度。结果表明,双蛋白运动营养粉中,黄原胶、三氯蔗糖和柠檬香精的最优添加量分别为0.73%、0.38%和0.55%,此时产品的最佳感官评分为19.24分,产品溶解度为84.26%±0.94%。Protein is an important nutrient for human growth and development,which can promote metabolism,enhance immunity and muscle growth.In recent years,with the rise of nationwide fitness craze,fitness enthusiasts pay more attention to protein supplement as well as exercise.Whey protein and Heilongjiang province“black green No.2”black soybean protein were selected as the main raw materials of this test,the sensory quality of products was taken as the evaluation index.Optimization of the process conditions was carried out by the combined use of single factor method and the response surface analysis.Then the optimal amount of xanthan gum,sucralose and lemon extract content in the blended protein sports nutrition powder were determined,and the influence degree of these three substances on the sensory evaluation score was also determined.The results showed that the optimal addition amounts of xanthan gum,sucralose and lemon extract were 0.73%,0.38%and 0.55%.respectively In this case,the optimal sensory score of the product was 19.24 and the solubility of the product was 84.26%±0.94%.

关 键 词：乳清蛋白 黑豆蛋白 双蛋白 运动营养粉 

分 类 号：TQ936.2[化学工程]