高蛋白乳饮料营养评价及稳定性研究  

Study on Nutritional Evaluation and Stability of High-protein Milk Drink

作　　者：李然然 刘志友 唐冉冉 LI Ranran;LIU Zhiyou;TANG Ranran(Raimée time(Beijing)Biotechnology Co.,Ltd.,Beijing 101111)

机构地区：[1]润美时光(北京)生物科技有限公司,北京101111

出　　处：《中国乳业》2025年第2期118-123,共6页China Dairy

摘　　要：[目的]高蛋白乳饮料的研发旨在为消费者提供一款营养丰富、易于吸收且稳定性强的乳制品,满足健康需求的同时推动高蛋白食品市场的创新与发展。[方法]利用复配乳清蛋白粉和酪蛋白粉制备高蛋白乳饮料,测定蛋白含量、氨基酸评分及生物利用度,并在30℃和60℃下测试稳定性。[结果]高蛋白乳饮料的蛋白含量为9.3%,氨基酸评分符合FAO/WHO评分标准氨基酸模式,其必需氨基酸组成适合人体吸收。高蛋白乳饮料SRCAA值高于单独的乳清蛋白粉或酪蛋白粉,表明其具有更好的生物利用度及较高的营养价值。同时,高蛋白乳饮料在30℃加速稳定性及60℃高温影响因素环境中均表现出良好的稳定性,可适应不同贮存环境。[结论]高蛋白乳饮料具有高营养价值、优异的生物利用度及良好的稳定性,是高蛋白产品的理想选择之一。[Objective]The development of high-protein milk drink was designed to deliver a nutritionally rich,highly bioavailable and stable dairy product to consumers,addressing health demands while advancing innovation and expansion in the high-protein food industry.[Method]The high-protein milk drink was made of whey protein powder and casein.The protein content,amino acid score and bioavailability were measured,and stability was tested at 30℃ and 60℃.[Result]The high-protein milk drink exhibits a protein content of 9.3%.Its amino acid score conformed to the FAO/WHO scoring pattern,and the composition of essential amino acids was suitable for human absorption.The SRCAA values of high-protein milk drink were higher than those of whey protein powder or casein alone,indicating that it had better bioavailability and higher nutritional value.At the same time,the high-protein milk drink showed good stability in the environment of 30℃ accelerated stability and 60℃ high temperature influencing factors,which could adapt to different storage environments.[Conclusion]The high-protein milk drink had high nutritional value,excellent bioavailability and good stability,and was one of the ideal choices for highprotein products.

关 键 词：高蛋白 氨基酸评分 营养评价 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]