不同蛋白源对营养粉的影响及产品特性研究

Effect of Different Protein Source on a New Protein Nutritional Powder and Its Characteristic Research

采用干混法研制一款包含全脂奶粉、浓缩乳清蛋白、大豆分离蛋白和鱼胶原蛋白肽等四种不同来源优质蛋白质的新型蛋白营养粉,重点研究添加不同蛋白源对营养粉干粉和冲调液感官特性的影响。结果表明,添加Y-D150型大豆分离蛋白和N-Nitta鱼胶原蛋白肽制得的营养粉干粉和冲调液感官特性最好,研制得到的新型蛋白营养粉必需氨基酸占比为43.20%,支链氨基酸占比为20.03%,氨基酸组成更加合理,营养丰富。

Develop a new muff-dirnensional protein nutritional powder, including whole milk powder, concentrated whey protein, soybean protein isolate and fish collagen peptide. Through screening of different soybean protein isolate and fish collagen peptide, the final formula of the new muff-dimensional protein nutritional powder was decided. Trial production of the new muff-dimensional protein nutritional powder was carried out. Based on the results of organoleptic analysis, physical and chemical analysis, and amino acid composition analysis of the produced powder, its nutritional value was evaluated. The results showed the essential amino acids ratio was 43.20% and branched chain amino acid raffo was 20.03%, which meaned the amino acids constituents of the new powder were reasonable and having a better market prospects.