CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2022, Vol. 44 ›› Issue (6): 1357-1367.doi: 10.19802/j.issn.1007-9084.2021285

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

Shuang QUAN(), Ya-shu CHEN, Meng-jia SUN, Chen CHENG, Hong-jian CHEN, Xiao-wen LI, Qian-chun DENG()   

  1. Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
  • Received:2021-11-08 Online:2022-12-25 Published:2022-11-24
  • Contact: Qian-chun DENG E-mail:15717182390@163.com;dengqianchun@caas.cn


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

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