关键词: 高蛋白, 氨基酸评分, 营养评价, 稳定性

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°C and 60°C. [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.

Key words: high protein, AAS, nutritional evaluation, stability