Study On Development And Stability Mechanism Of Hempmilk

Hemp is a high-quality and low-cost protein resource. During the processing and storage period, some kind of quality problems are existed in hempmilk such as protein precipitation, fat floating. In this research, a nutritious and delicious hempmilk by hemp from bama was developed, and its storage stability was studied.The main sections in this study are as follows:The processing of hempmilk was studied. Soaking and grinding paste parameters of the hempmilk had been studied by NSI. The optimum process was as followed:0.5% NaHCO3, soaking time 2h, and grind it at room temperature for four times. The optimized homogenizeing condition was determined with the centrifugal precipitation coefficient and NSI:preheated to 60℃, homogenized 25MPa twice. It was sterilized at 121℃for 10min as the optimized sterilization condition.The influence of sugar on hempmilk stability was studied by the indexes of sensory grading and the centrifugal precipitation coefficient. And the suitable addition was 6%. The influence of quality improver on hempmilk stability was studied. The addition of sodium hexameta phosphate in hempmilk beverage was 0.06%. The influence of thickener on hempmilk beverage stability was studied by indexs of sensory grading and the centrifugal precipitation test. The proper formula of hempmilk was got by single factor experiment and orthogonal designs. Hempmilk beverage:the addition of Carrageen, Arabic gum and MCC is 0.08%,0.12% and 0.12% respectively. The influence of emulsifier on hempmilk beverage stability was studied by indexes of SR% and the transmission test. The optimum HLB value of emulsifier in beverages is 8.28; the proper formula of emulsifier in hempmilk:HP-C 60%+SE 40%, the suitable addition is 0.1%.Finally, the hempmilk's ingredient was:9.52% total solid,2.1% protein,2.6% crude fat. pH of it was 7.04, the viscosity and particle diameter were 102 mpa.s and 3.644μm respectively. After storage at 37℃for 56 days, the hempmilk beverage presented a physical stability, had a slight impact of delamination and fat floating. Particle size distribution, viscosity, pH, centrifugal sedimentation didn't change significantly.