[目的] 高蛋白乳饮料的研发旨在为消费者提供一款营养丰富、易于吸收且稳定性强的乳制品,满足健康需求的同时推动高蛋白食品市场的创新与发展。[方法] 利用复配乳清蛋白粉和酪蛋白粉制备高蛋白乳饮料,测定蛋白含量、氨基酸评分及生物利用度,并在30 ℃和60 ℃下测试稳定性。[结果] 高蛋白乳饮料的蛋白含量为9.3%,氨基酸评分符合FAO/WHO评分标准氨基酸模式,其必需氨基酸组成适合人体吸收。高蛋白乳饮料SRCAA值高于单独的乳清蛋白粉或酪蛋白粉,表明其具有更好的生物利用度及较高的营养价值。同时,高蛋白乳饮料在30 ℃加速稳定性及60 ℃高温影响因素环境中均表现出良好的稳定性,可适应不同贮存环境。[结论] 高蛋白乳饮料具有高营养价值、优异的生物利用度及良好的稳定性,是高蛋白产品的理想选择之一。

[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.