摘要
为解决高蛋白营养棒贮藏期硬化等品质缺陷问题,文章以挤压酪蛋白酸钠、挤压大豆分离蛋白和挤压乳清分离蛋白为原料制作蛋白棒,以蛋白棒在贮藏期间硬度、亮度和感官评分为响应值,优化3种挤压蛋白配比。结果表明,应用D-最优混料试验设计,最终所得高蛋白营养棒配方为:果葡糖浆40.00%、甘油15.00%、挤压酪蛋白酸钠11.25%、挤压大豆分离蛋白11.25%、挤压乳清分离蛋白22.50%。经验证试验证实,优化高蛋白营养棒硬度、颜色及综合感官评分分值与预测值相符,为抗硬化蛋白棒产品开发提供基本数据支撑。
To solve quality defects such as hardening during the storage of high-protein nutrition bars,extruded sodium caseinate,extruded soy protein isolate,and extruded whey protein isolate were utilized as raw materials to produce protein bars in this study.The hardness,brightness and sensory score of the high-protein nutrition bars during storage were used as response values to optimize the blend ratio of these three extruded proteins.The results showed that the optimal formulation for the high-protein nutrition bar was obtained by a D-optimal mixture design at 40.00%high-fructose corn syrup,15.00%glycerol,11.25%extruded sodium caseinate,11.25%extruded soy protein isolate,and 22.50%extruded whey protein isolate.Validation test further confirmed that the hardness,color,and overall sensory scores of the optimized high-protein nutrition bar closely matched the predicted values.This study would provide the fundamental data support for the development of anti-hardening protein bar products.
作者
侯辰悦
王凯丽
姜瞻梅
侯俊财
HOU Chenyue;WANG Kaili;JIANG Zhanmei;HOU Juncai(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia Polycarpa of National Forestry and Grassland Administration,Guiyang 550005,China;College of Food Science and Engineering,Guiyang University,Guiyang 550005,China)
出处
《大豆科技》
2025年第6期17-26,共10页
Soybean Science & Technology
基金
黑龙江省教育厅项目(LJGXCG2022-029)。
关键词
大豆分离蛋白
酪蛋白酸钠
乳清分离蛋白
高蛋白营养棒
抗硬化
挤压改性
Soy protein isolate
Sodium caseinate
Whey protein isolate
High-protein nutrition bar
Anti-hardneing
Extrusion modification
