Effect of preparation technology on stability and nutritional composition of flaxseed-hemp seed plant-based milk

doi:10.19802/j.issn.1007-9084.2021285

Abstract

Abstract:

With the increase of the population of lactose intolerance and vegetarians, as well as the demands for functional foods, plant-based milk beverage was remarkably developed. Based on the unique nutritional characteristics of flaxseeds and hemp seeds rich in omega-3, experiments were carried on to explore the influences of shear and grinding time （1-9 min） and proportion of hemp seed added （1/2-1/6） on stability of flaxseed–hemp plant-based milk （FHPM）. And their influence on dissolution of nutrients from the milk was analyzed. Thus the final optimization group （shear and grinding 3 min, hemp seed : flaxseed = 1:5） was found and fully characterized on its nutrients and flavor components. Results showed that as the shear and grinding time increased, the stability of the plant-based milk decreased. When greater than 3 min, a relatively obvious stratification and flocculation phenomenon appeared. During 1-3 minutes, the shear and grinding time significantly influenced of the dissolution of protein, fat, dietary fiber, total phenol and lignans. With the increase of the proportion of hemp seed in the milk, contents of protein and oil increased significantly, but the self-stability of plant-based milk decreased significantly, which was related to the viscosity, particle size, zeta-potential, particle composition and other physical and chemical properties of plant-based milk system. For the final optimization group, milk characteristics included particle size （4.53 μm）, potential （-32.15 mV）, solid content （5.17 g/100 mL）, protein （1.32 g/100 g）, fat content （3.45 g/100 g）, dietary fiber content （0.47 g/100 g） and carbohydrate content （0.57 g/100 g）. Plant-based milk possessed appropriate viscosity and could be stably stored at 4℃ for 21 days without external stabilizer. Flavor and composition showed that the milk contained small molecule ketones, aldehydes, alcohols and so on, showing good flavor of fruit and flower, and had reasonable composition of amino acids and fatty acids.

Key words: flaxseed, hemp seed, plant-based milk, self-stability, edible quality

CLC Number:

TS252.42

Shuang QUAN, Ya-shu CHEN, Meng-jia SUN, Chen CHENG, Hong-jian CHEN, Xiao-wen LI, Qian-chun DENG. Effect of preparation technology on stability and nutritional composition of flaxseed-hemp seed plant-based milk[J]. CHINESE JOURNAL OF OIL CROP SCIENCES, 2022, 44(6): 1357-1367.

Figures/Tables 10

Fig. 1

Table 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Table 2

Table 3

Table 4

Table 5

Detection of aroma ingredients in FHPM

序号 Code	名称 Ingredient	气味 Smell	相对含量 Relative content /%	序号 Code	名称 Ingredient	气味 Smell	相对含量 Relative content /%
	酮类 Ketone			21	顺-2-己烯-1-醇 2-Hexen-1-ol，（Z）-	青豆味 Green beans	0.08
1	丁酮 2-Butanone	果味 Fruity	12.54	22	苯甲醇 Benzyl alcohol	玫瑰花味 Rose	0.07
2	丙酮 Acetone	苹果味 Apple	1.68		酯类 Esters
3	甲基庚烯酮 5-Hepten-2-one， 6-methyl-	柠檬香草味 Lemongrass	0.05	23	γ-己内酯 2（3H）-Furanone， 5-ethyldihydro-	椰浆味 Coconut	0.16
	醛类 Aldehydes			24	柳酸甲酯 Methyl salicylate	薄荷香 Mint	0.11
4	正己醛 Hexanal	果味 Fruity	12.21	25	alphs-戊基-gama-丁内酯 2（3H）-Furanone， dihydro-5-pentyl-	椰浆味 Coconut	0.08
5	反式-2-己烯醛 2-Hexenal，（E）-	香蕉味 Banana	8.71		其它类 Other categories
6	壬醛 Nonanal	橙子味 Orange	0.77	26	d-柠檬烯 D-Limonene	柑橘味 Citrus	6.05
7	反，反-2，4-庚二烯醛 2，4-Heptadienal，（E，E）-	蛋糕味 Cake	0.17	27	樟脑（+）-2-Bornanone	薄荷味 Mint	2.94
8	正癸醛 Decanal	橙皮味 Orange flavour	0.16	28	月桂烯 .beta.-Myrcene	香脂味 Balsam	1.08
9	正辛醛 Octanal	柑橘味 Citrus	0.16	29	γ-松油烯 .gamma.-Terpinene	柠檬味 Lemon	0.80
10	反-2-辛烯醛 2-Octenal，（E）-	香蕉味 Banana	0.11	30	β-石竹烯 Caryophyllene	丁香味 Rasyan	0.58
11	十二醛 Dodecanal	柑橘味 Citrus	0.08	31	萜品油烯 Cyclohexene， 1-methyl-4-（1-methylethylidene）-	凤梨味 Pineapple	0.20
	醇类 Alcohol			32	（Z）-3，7-二甲基-1，3，6-十八烷三烯 1，3，6-Octatriene， 3，7-dimethyl-，（Z）-	香草味 Vanilla	0.17
12	反式-2-已烯-1-醇 2-Hexen-1-ol，（E）-	香蕉味 Banana	1.39	33	2-乙基-3，6-二甲基吡嗪 Pyrazine， 3-ethyl-2，5-dimethyl-	可可味 Cocoa	0.16
13	反式-3-己烯-1-醇 3-Hexen-1-ol，（E）-	青草味 Grassy	0.64	34	（+）-β-芹子烯 Naphthalene， decahydro-4a-methyl-1-methylene-7-（1-methylethenyl）-，［4aR-（4a.alpha.，7.alpha.，8a.beta.）］-	草本味 Herbaceous	0.15
14	蘑菇醇 1-Octen-3-ol	蘑菇香 Mushroom	0.32	35	2-正戊基呋喃 Furan， 2-pentyl-	果味 Fruity	0.14
15	正戊醇 1-Pentanol	香脂味 Balsam	0.32	36	α-芹子烯 Naphthalene， 1，2，3，4，4a，5，6，8a-octahydro-4a，8-dimethyl-2-（1-methylethenyl）-，［2R-（2.alpha.，4a.alpha.，8a.beta.）］-	琥珀香 Amber incense	0.09
16	正庚醇 1-Heptanol	牡丹香 Peony	0.29	37	（1R，4aS，8aS）-7-甲基-4-亚甲基-1-丙-2-基-2，3，4a，5，6，8a-六氢-1H-萘 Naphthalene， 1，2，3，4，4a，5，6，8a-octahydro-7-methyl-4-methylene-1-（1-methylethyl）-，（1.alpha.，4a.beta.，8a.alpha.）-	草本味 Herbaceous	0.08
17	反式-2，4-已二烯-1-醇 2，4-Hexadien-1-ol	杏仁味 Almond	0.25	38	2，6-二甲基-2，4，6-辛三烯 2，4，6-Octatriene， 2，6-dimethyl-	花香味 Floral	0.07
18	6-甲基-5-庚烯-2-醇 5-Hepten-2-ol， 6-methyl-	甜味 Sweet	0.18	39	2-壬烯-1-醇 2-Nonen-1-ol	黄瓜味 Cucumber	0.06
19	苯乙醇 Phenylethyl Alcohol	玫瑰花香 Rose	0.16	40	2-甲基萘 Naphthalene， 2-methyl-	花香味 Flower	0.05
20	仲辛醇 2-Octanol	泥土芳香 Soil aromatic	0.10

Table 5

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每100 mL 饮料 Each 100 mL-FHPM	总固形物 Total solids /（g/100mL）	蛋白质 Protein /（g/100g）	脂肪 Fat /（g/100g）	膳食纤维 Dietary fiber /（g/100g）	总酚 Total phenols /（mg/100g）	木酚素 Lignan /（μg/100g）
1∶1	9.47±0.01d	2.77±0.01d	5.91±0.80c	0.29±0.01a	73.50±2.10c	120.19±12.40a
2∶1	7.00±0.01c	1.57±0.08c	5.42±0.40c	0.29±0.01a	72.00±0.10c	150.30±2.78b
3∶1	5.17±0.01a	1.42±0.01b	4.44±0.30b	0.30±0.01a	68.50±0.70b	159.37±12.29b
4∶1	5.30±0.01b	1.64±0.03c	4.44±0.40b	0.35±0.01b	66.50±2.10b	159.71±9.19b
5∶1	5.17±0.01a	1.32±0.01a	3.45±0.20a	0.47±0.01c	62.00±2.80a	148.99±6.82b

氨基酸种类 Amino acid	含量 Content /（g/100g）	氨基酸种类 Amino acid	含量 Content /（g/100g）
天冬氨酸 Aspartic acid	0.16±0.01	苏氨酸 Threonine	0.06±0.01
丝氨酸 Serine	0.08±0.01	谷氨酸 Glutamic acid	0.32±0.01
丙氨酸 Alanine	0.07±0.01	缬氨酸 Valine	0.08±0.01
亮氨酸 Leucine	0.10±0.02	异亮氨酸 Isoleucine	0.07±0.01
苯基丙氨酸 Phenylalanine	0.08±0.02	酪氨酸 Tyrosine	0.05±0.01
组氨酸 Histidine	0.04±0.03	赖氨酸 Lysine	0.05±0.01
脯氨酸 Proline	0.06±0.01	精氨酸 Arginine	0.19±0.01
甘氨酸 Glycine	0.08±0.01

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