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Hempseed,which has prophylactic and anti-aging function,not only has distinctive flavor, but also riches in bioactive components such as protein,unsaturated fatty acid and polyphenols.In order to make full use of this resource of our country,and improve the added-value of hempseed,a novel plant protein beverage,hempseed milk was developed.Firstly,the basic nutritional components in hempseed is measured:moisture3.98%,total sugar5.10%,oil48.38%,protein32.20%,cellulose5.30%,ash5.05%.Hempseed is also rich in microelement such as Ca,K,Mg,Mn.The research shows that89.16%of hempseed oil is unsaturated fatty acid,which is helpful to reduce cholesterol and prevent heart disease.Hempseed protein is rich in8essential amino acids,and it is turned out to be a high quality protein by amino acids evaluation.Secondly,hempseed was soaked(1:2,added0.5%NaHCO3)for0.5h in room temperature. The milling condition was optimized by factorial and orthogonal experiments:milling temperature75℃,milling time9min,milling pH8.0,rate of hempseed and water1:9,in this condition hempseed protein extraction is76.43%.Fuzzy math was applied to obtain the best flavor formula:40%of hempseed milk,9%of sucrose,0.8%of β-cyclodextrins,citric acid/lactic acid=3:2,pH4.0.The optimum emulsifier and stabilizer formula was studied according to their effect on emulsion stability,centrifugal sedimentation rate and particle size distribution:DMG0.054%,SE-150.036%, XG0.04%,CMC0.25%,and pectin.0.21%,sodium hexametaphosphate0.04%,sodium D-isoascorbate0.02%.The beverage produced under this formula is milk-white and stable,sour and sweet,rich and thick.Thirdly,different homogenization and sterilization methods were also studied.The optimum homogenization condition was temperature60℃,pressure20+20MPa,average partical size and centrifugal sedimentation rate under this condition is smaller.Effect of different sterilization on the colony count,CSR and color of the product was investigated.The best sterilized method was80℃, holding for25min.GC-MS method was used to analyse the flavor components of hempseed protein beverage.The result illuminated that aldehydes and alkenes are the major flavor component in beverage.Finally,the shelf life of the beverage was forecasted through accelerated shelf life testing. Centrifugation sedimentation rate was used for the parameter to establish the prediction model: SS5.4612×{SR0×exp[t×(kb·T)/h·exp(-(78.1×T+66423)/R·T)]}.According to the model,the shelf life of the Bama hempseed beverage was about191days in room temperature.
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