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
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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.