中国乳业Issue(2)：118-123,6.DOI:10.12377/1671-4393.25.02.22
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
李然然 1刘志友 1唐冉冉1
作者信息
- 1. 润美时光(北京)生物科技有限公司,北京 101111
- 折叠
摘要
Abstract
[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 high-protein products.关键词
高蛋白/氨基酸评分/营养评价/稳定性Key words
high protein/AAS/nutritional evaluation/stability引用本文复制引用
李然然,刘志友,唐冉冉..高蛋白乳饮料营养评价及稳定性研究[J].中国乳业,2025,(2):118-123,6.
