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[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., authors=LI Ranran, LIU Zhiyou, TANG Ranran, authorsList=LI Ranran, LIU Zhiyou, TANG Ranran, authorCompany=Raimée time（Beijing）Biotechnology Co.,Ltd.,Beijing 101111, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1319613289118675540, articleId=1319613288107848275, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=高蛋白乳饮料营养评价及稳定性研究, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[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。, authors=李然然, 刘志友, 唐冉冉, authorsList=李然然, 刘志友, 唐冉冉, authorCompany=润美时光（北京）生物科技有限公司,北京 101111, correspAuthors=null, authorNote=李然然（1993-）,女,河北石家庄人,硕士,研究方向为特殊人群营养及特膳食品;刘志友（1987-）,男,山西运城人,硕士,研究方向为特殊人群营养及特膳食品;唐冉冉（1992-）,女,河北邢台人,本科,研究方向为特殊人群营养及特膳食品。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, 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