食品与发酵工业2024，Vol.50Issue(24)：139-144,6.DOI:10.13995/j.cnki.11-1802/ts.037854
火麻仁热处理方式对火麻仁乳饮料品质及营养物质的影响
Effect of heat treatment of hemp seed on quality and nutrition of hemp seed milk beverage
摘要
Abstract
Two methods of hot dip(sample W)and hot dip after baking(sample H)were used to pretreat hemp seed and prepare hemp milk beverages.The effects of two heat treatment methods on the stability,sensory quality,nutrients,and volatile flavor substances of hemp milk beverages were compared.Results showed that the fat floatation rate(0.84％),centrifugal precipitation rate(9.37％),soluble solid content(12.57％),and lipid oxidation degree(OD532nm=0.127)of sample W were lower,and the color of sample W was light brown,while the color of sample H was milky white and the sensory score was higher.The contents of amino acids in the two groups were abundant(about 2.60 g/100 g).The essential amino acids in sample W accounted for 42.1％of the total amino acids,which was 7.13％higher than that in sample H.The relative content of unsaturated fatty acids in the two groups was higher(about 80％),among which the relative content of oleic acid was the highest(over 50％).The content of polyunsaturated fatty acids in sample W was higher than that in sample H,indicating that hot soaking was more beneficial to the retention of nutrients in hemp milk beverages.25 and 21 vola-tile flavor compounds were detected in sample H and sample W,respectively,which were mainly aldehydes and alcohols.The three flavor compounds with the highest contents were furfural,1-octene-3-alcohol,and hexaldehyde.In contrast,the relative contents of alcohol,het-erocyclic,and sulfur compounds in sample H were higher.In general,the two groups of samples had higher nutritional value.Sample W had better stability,higher essential amino acid content and unsaturated fatty acid content,and lower fat oxidation degree,while sample H had more flavor substances and a higher sensory score.关键词
火麻仁乳饮料/脂肪酸/氨基酸/挥发性风味物质Key words
hemp seed milk beverage/fatty acid/amino acid/volatile flavor substance引用本文复制引用
肖潇,陈霞,许方浩,丁新杰,杜小翠,苗德升..火麻仁热处理方式对火麻仁乳饮料品质及营养物质的影响[J].食品与发酵工业,2024,50(24):139-144,6.基金项目
江苏省科技攻关计划-苏北专项(XZ-SZ202042) （XZ-SZ202042）
