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| Effect of composite enzymatic hydrolysis on the physicochemical stability and sensory quality of almond-based milk |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240186 |
| KeyWord:almond-based milk composite enzymatic hydrolysis physical stability oxidative stability sensory quality |
| FundProject:山东省重点研发计划项目（2021CXGC010808）;“十四五”国家重点研发计划项目（2021YFD2100300） |
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| Abstract: |
| To provide a reference for the development of almond-based milk with good stability, a combination of flavor protease and bromelain was employed for enzymatic hydrolysis of peeled almond kernel to prepare almond-based milk, and the physicochemical stability and sensory quality of almond-based milk were investigated under different enzyme dosage and enzyme ratio. The results revealed that compared with non-enzymatically hydrolyzed almond-based milk, enzymatic hydrolysis substantially enhanced the physical stability and oxidative stability, as well as the taste and flavor of almond-based milk, and the effect of composite enzymatic hydrolysis was better than single enzymatic hydrolysis. Optimal effects was observed at an enzyme dosage of 0.2% and mass ratio of flavor protease to bromelain 3∶ 1. Under these conditions, Turbiscan stability index of composite enzymatic hydrolysis almond-based milk was calculated as 0.63, exhibiting the lowest degree of stratification. Moreover, the almond-based milk exhibited a lower average particle size, a highest Zeta potential absolute value of (24.15±0.74) mV, a minimal turbidity value of (17 134.55±196.12), the emulsion was uniform with good physical stability, and the peroxide value and content of thiobarbituric acid reactive substances decreased significantly, highlighting significant improvements in terms of oxidation stability. In addition, under these conditions, the bitterness taste value was lower, while the values of umami, sweetness and umami richness were higher. In summary, appropriate composite enzymatic hydrolysis can significantly improve the physicochemical stability, flavor and taste of almond-based milk, and can be used in the production of "clean label" almond-based milk products. |
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