中国食品添加剂2024，Vol.35Issue(7)：147-154,8.DOI:10.19804/j.issn1006-2513.2024.7.019
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,high-dietary fiber meal replacement milkshakes
肖敏 1刘宏荣 1刘芳 1项威 2杨佳 3周齐 1曹咪 2李翔宇4
作者信息
- 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
- 4. 嘉必优生物技术(武汉)股份有限公司,武汉 430073||武汉中科光谷绿色生物技术有限公司,武汉 430075
- 折叠
摘要
Abstract
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Key words
meal replacement milkshake/nutrition/stability/dispersibility分类
轻工业引用本文复制引用
肖敏,刘宏荣,刘芳,项威,杨佳,周齐,曹咪,李翔宇..高蛋白、高膳食纤维代餐奶昔的研制及性质研究[J].中国食品添加剂,2024,35(7):147-154,8.
