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Effects of Enzymatic Hydrolysis and Lactic Acid Bacteria Fermentation on the Quality and Volatile Flavor Compounds of Chestnut Milk
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Xiaobin TANG1, 2, 3, Xiujuan HE1, Fang LUO2, 3, Yong SUI2, Jianbin SHI2, Tian XIONG2, Xin MEI2, *, Wenming QIU1, *
Science and Technology of Food Industry | 2026, 47(13) : 116 - 124
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Science and Technology of Food Industry | 2026, 47(13): 116-124
• Research and Investigation •
Effects of Enzymatic Hydrolysis and Lactic Acid Bacteria Fermentation on the Quality and Volatile Flavor Compounds of Chestnut Milk
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Xiaobin TANG1, 2, 3, Xiujuan HE1, Fang LUO2, 3, Yong SUI2, Jianbin SHI2, Tian XIONG2, Xin MEI2, *, Wenming QIU1, *
Affiliations
  • 1Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees, Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • 2Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • 3School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R & D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430048, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025060222
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This study investigated the effects of α-amylase enzymatic hydrolysis, lactic acid bacteria fermentation, and combined enzymatic-fermentation treatments on the nutritional quality, antioxidant activity, bioaccessibility of total phenolics and flavonoids, and volatile flavor compounds of chestnut milk. The results demonstrated that both fermentation and enzymatic-fermentation treatments significantly increased the content of total phenolics and flavonoids in chestnut milk (P<0.05) compared to the control. Enzymatic-fermentation treatment exhibited the highest antioxidant activity, with significant improvements in hydroxyl radical, ABTS+ radical, and DPPH radical scavenging capacities by 15.80%, 14.84% and 29.29%, respectively. Additionally, enzymatic-fermentation significantly enhanced the bioaccessibility of total phenolics and flavonoids in both gastric and intestinal stages, with increases of 45.81% and 78.95% for phenolics, and 59.43% and 91.17% for flavonoids, respectively. The enzymatic-fermentation treatment also had the most profound effect on the volatile flavor compounds in chestnut milk. This combined approach resulted in the detection of 34 different aroma compounds, primarily including 2,3-butanedione, 1,2-butanediol and acetaldehyde, contributing to a creamy and fruity aroma profile. In conclusion, the combination of enzymatic hydrolysis and fermentation effectively improved the nutritional components and flavor characteristics of chestnut milk, enhancing its nutritional value and antioxidant capacity.

chestnut milk  /  enzymatic hydrolysis  /  lactic acid bacteria fermentation  /  quality  /  volatile flavor
汤晓彬, 何秀娟, 罗芳, 隋勇, 施建斌, 熊添, 梅新, 邱文明. 酶解和乳酸菌发酵对板栗乳品质及挥发性风味物质的影响. 食品工业科技, 2026 , 47 (13) : 116 -124 . DOI: 10.13386/j.issn1002-0306.2025060222
Xiaobin TANG, Xiujuan HE, Fang LUO, Yong SUI, Jianbin SHI, Tian XIONG, Xin MEI, Wenming QIU. Effects of Enzymatic Hydrolysis and Lactic Acid Bacteria Fermentation on the Quality and Volatile Flavor Compounds of Chestnut Milk[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 116 -124 . DOI: 10.13386/j.issn1002-0306.2025060222
Appendix
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Year 2026 volume 47 Issue 13
98
45
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Article Info
doi: 10.13386/j.issn1002-0306.2025060222
  • Receive Date：2025-06-19
  • Online Date：2026-10-24
  • Published：2026-07-01
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  • Received：2025-06-19
Affiliations
    1Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees, Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
    2Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Institute of Agro-product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
    3School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, National R & D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430048, China
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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
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