采用热浸(样品W)和烘烤后热浸(样品H)2种方法对火麻仁进行预处理,并制备火麻乳饮料,比较了2种热处理方式对火麻乳饮料的稳定性、感官品质、营养物质和挥发性风味物质的影响。结果显示,样品W的脂肪上浮率(0.84%)、离心沉淀率(9.37%)、可溶性固形物含量(12.57%)和脂质氧化程度(OD532 nm=0.127)较小,颜色偏浅褐色,样品H颜色偏乳白色,感官评分更高。2组样品中的氨基酸含量丰富(2.60 g/100 g左右),样品W中的必需氨基酸占氨基酸总量的42.01%,比样品H高7.13%;两组样品的不饱和脂肪酸相对含量较高(80%左右),其中油酸的相对含量最高(50%以上),样品W的多不饱和脂肪酸含量高于样品H,说明热浸预处理更有利于火麻乳饮料营养物质的保留。样品H和样品W分别检测出25种和21种挥发性风味物质,主要为醛类和醇类化合物,其中含量最高的3种风味物质依次为糠醛、1-辛烯-3-醇和己醛;相比之下,样品H中醇类、杂环类和硫类化合物的相对含量更多。综合来看,2组样品均有较高营养价值,样品W的稳定性更好、必需氨基酸含量和不饱和脂肪酸含量较高,脂肪氧化程度更小,而样品H的风味物质更多,感官评分更高。
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 volatile 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, heterocyclic, 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.
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