Home Journals Articles Updates About
CN
image
收藏切换
Study on the effect of moderate enzymatic hydrolysis on the quality improvement of walnut milk
收藏切换
Da-Xia YANG1, 2, Dong-Dong LIU3, 4, Jia-Xin YIN3, 5, Bing QI1, 2, Ze-Yu ZHAO3, Zhi-Heng YANG1, 6, Dong-Dong WANG1, 6, Jun-Xia XIA1, 2, Jian-Kang DENG3, 4, *
Journal of Food Safety & Quality | 2026, 17(4) : 12 - 20
Less
收藏切换
Journal of Food Safety & Quality | 2026, 17(4): 12-20
• Special Topic: Food Quality Analysis and Evaluation •
Study on the effect of moderate enzymatic hydrolysis on the quality improvement of walnut milk
Full
Da-Xia YANG1, 2, Dong-Dong LIU3, 4, Jia-Xin YIN3, 5, Bing QI1, 2, Ze-Yu ZHAO3, Zhi-Heng YANG1, 6, Dong-Dong WANG1, 6, Jun-Xia XIA1, 2, Jian-Kang DENG3, 4, *
Affiliations
  • 1.Hebei Yangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, China
  • 2.Hebei Technology Innovation Center for Walnut Beverage, Hengshui 053000, China
  • 3.College of Life Sciences, Hengshui University, Hengshui 053000, China
  • 4.College of Life Sciences and Food Engineering, Huaiyin Institute of Technology, Huai’an 223000, China
  • 5.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • 6.Hebei Provincial Key Laboratory of Walnut Nutrition Function and Processing Technology, Hengshui 053000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250916006
Outline
收藏切换
Objective

To investigate the effect of moderate enzymatic hydrolysis process on the quality of walnut milk.

Methods

Walnut milk was treated with flavor protease and alkaline protease (the ratio was 2:1) under different enzymatic hydrolysis times: Blank control (no enzyme), 0 min (enzyme added and immediately inactivated), 30 min, 60 min and 120 min. The nutritional components, physical stability, aroma components and sensory quality of walnut milk were systematically analyzed.

Results

The nutritional components of walnut milk treated under different enzymatic hydrolysis times were different. With the increase of enzymatic hydrolysis time, the content of oligopeptides and free amino acids in the samples increased, reaching the highest levels at 120 min. The stability kinetic index of walnut milk after enzymatic hydrolysis for 30 min was the lowest and the stability was better.Enzymatic hydrolysis improved the aroma characteristics of walnut milk, increasing both the diversity and abundance of volatile compounds. Sensory evaluation showed that enzymatic hydrolysis enhanced the aroma intensity of walnut milk and the mouthfeel became smoother and more delicate, with the 30 min hydrolysate receiving the best overall acceptability.

Conclusion

Enzymatic hydrolysis for 30 min is the optimal time that provides the best overall balance for walnut milk. At this time, the nutritional composition, stability, flavor and sensory quality of walnut milk are improved.

walnut milk  /  enzymatic hydrolysis  /  quality
杨大霞, 刘东东, 尹佳欣, 齐兵, 赵泽宇, 杨志恒, 王东东, 夏君霞, 邓健康. 适度酶解对核桃乳的品质改良作用研究. 食品安全质量检测学报, 2026 , 17 (4) : 12 -20 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250916006
Da-Xia YANG, Dong-Dong LIU, Jia-Xin YIN, Bing QI, Ze-Yu ZHAO, Zhi-Heng YANG, Dong-Dong WANG, Jun-Xia XIA, Jian-Kang DENG. Study on the effect of moderate enzymatic hydrolysis on the quality improvement of walnut milk[J]. Journal of Food Safety & Quality, 2026 , 17 (4) : 12 -20 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250916006
Appendix
Less
Year 2026 volume 17 Issue 4
6
1
Cite this Article
BibTeX
Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250916006
  • Receive Date：2025-09-16
  • Online Date：2026-11-05
Article Data
Affiliations
History
  • Received：2025-09-16
Funding
Affiliations
    1.Hebei Yangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, China
    2.Hebei Technology Innovation Center for Walnut Beverage, Hengshui 053000, China
    3.College of Life Sciences, Hengshui University, Hengshui 053000, China
    4.College of Life Sciences and Food Engineering, Huaiyin Institute of Technology, Huai’an 223000, China
    5.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    6.Hebei Provincial Key Laboratory of Walnut Nutrition Function and Processing Technology, Hengshui 053000, China
References
Share
https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250916006
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House