Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage

被引：2
|
作者：
Li, Xuyang [1 ,2 ]
He, Yutang [1 ,2 ,5 ]
Xie, Yumei [1 ]
Zhang, Lixiang [3 ]
Li, Jifeng [4 ]
Liu, He [1 ,2 ,5 ]
机构：
[1] Bohai Univ, Coll Food Sci & Technol, Jinzhou 121013, Peoples R China
[2] Grain & Cereal Food Bioefficient Transformat Engn, Jinzhou 121013, Peoples R China
[3] Jinzhou Modern Serv Sch, Jinzhou 121000, Peoples R China
[4] Liaoning Qiaopai Biotech Co Ltd, Jinzhou 121000, Peoples R China
[5] 19 Sci & Technol Rd, Jinzhou 121013, Liaoning, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 183卷
基金：
中国国家自然科学基金;
关键词：
Kefir grain; Hemp seed; Plant-based fermented beverage; Nutritional composition; Volatile flavor substance; ACID; VEGETABLES; FRUITS;
D O I：
10.1016/j.lwt.2023.114934
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effects of fermentation with kefir grains on the nutritional composition, flavor, and physical stability of hemp seed, and explored its potential as a probiotic plant-based beverage. After fermentation of a homogenized hemp seed water suspension, the concentrations of organic acids (lactic, acetic, tartaric, butyric, succinic, and malic acids) increased. The content of nutritional components, amino acids, and free fatty acids increased, as well as the number (from 16 to 21) and concentrations of flavor compounds, such as alcohols, acids, and esters. Fermentation also increased the particle size, viscosity, and phase-separation resistance of the final product. Therefore, kefir grains improved the nutritional composition, flavor, and physical stability of the hemp seed beverage, indicating its potential as a functional beverage, and providing a theoretical basis for the development of plant-based fermented beverages.
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页数：7
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