• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
张鸿儒, 韩迪, 谢晋, 任广旭, 连家威, 王靖. 大豆-牛奶双蛋白益生菌酸奶配方的确定及其营养分析[J]. 食品工业科技, 2018, 39(21): 91-95. DOI: 10.13386/j.issn1002-0306.2018.21.017
引用本文: 张鸿儒, 韩迪, 谢晋, 任广旭, 连家威, 王靖. 大豆-牛奶双蛋白益生菌酸奶配方的确定及其营养分析[J]. 食品工业科技, 2018, 39(21): 91-95. DOI: 10.13386/j.issn1002-0306.2018.21.017
ZHANG Hong-ru, HAN Di, XIE Jin, REN Guang-xu, LIAN Jia-wei, WANG Jing. Formulation and Nutritional Analysis of Soy-milk Dual Protein Probiotic Yogurt[J]. Science and Technology of Food Industry, 2018, 39(21): 91-95. DOI: 10.13386/j.issn1002-0306.2018.21.017
Citation: ZHANG Hong-ru, HAN Di, XIE Jin, REN Guang-xu, LIAN Jia-wei, WANG Jing. Formulation and Nutritional Analysis of Soy-milk Dual Protein Probiotic Yogurt[J]. Science and Technology of Food Industry, 2018, 39(21): 91-95. DOI: 10.13386/j.issn1002-0306.2018.21.017

大豆-牛奶双蛋白益生菌酸奶配方的确定及其营养分析

Formulation and Nutritional Analysis of Soy-milk Dual Protein Probiotic Yogurt

  • 摘要: 以大豆蛋白和牛奶蛋白为主要基料,确定双蛋白益生菌酸奶的生产配方并进行营养分析。结果表明,最优配方中,大豆蛋白:乳清蛋白(重量比)=1:2,乳糖添加量为1%。与市售酸奶相比,双蛋白益生菌酸奶蛋白质含量高22.8%,脂肪含量低37.3%,必需氨基酸含量高47.5%,蛋白质消化率修正的氨基酸评分(PDCAAS)高70%以上。双蛋白益生菌酸奶是一种新型营养健康食品,有助于营养改善、提高人体健康水平。

     

    Abstract: Using soy protein and milk protein as the main base,the production formula of the protein probiotic yogurt was determined and nutritional analysis was carried out. Results showed that soy protein:whey protein(weight ratio)=1:2,lactose content 1% is the best formula. Compared with market yogurt,the protein content of homemade dual protein probiotic yogurt increased 22.8%,fat content decreased 37.3%,essential amino acid content increased 47.5%,protein digestibility corrected amino acid score(PDCAAS)increased over 70%. Dual protein probiotic yogurt was a kind of new nutritious and healthy food,it would help to improve nutrition and improve the level of human health.

     

/

返回文章
返回