Processing Technologies Of Oats Milk By Enzyme Hydrolysis

Oat (Avena Sativa L) is one of main coarse cereals in China. At present, the exploiation of oat food is an important research point in coarse cereals industrialization development. This study exploited oat milk with baked smell by milled oat, barley and peanuts. Oat milk had low viscosity, good texture and perfect natural flavor. The partial characterization of oat starch,oat gum and oat protein were also determined.The analysis testing on basic nutrient components of in oat and barley malt was carried on. Nutritional components in oat:starch 69.54%, fat 5.06%, protein 14.67%. Nutritional components in barley malt:starch 54.28%, fat 2.54%, protein12.07%. Enzymatic activity in barley malt:α-amylase 3.86 U/g malt,β-amylase 4.954 U/g malt, protease 279.80 U/g malt.The detailed manufacturing craft of oats milk was confirmed:oats-clearing-baking-soaking-abrading-enzymolysis-filtering-preparing-homogenizing-sterilizing-product.The optimum craft parameter was as follows:The best baking condition was 180℃,20 min for oat, The ratio of oat and water was about 1:15 (w/w), a-amylase 60 U/g hydrolyzed 50 min at 80℃, then 90 U/g saccharifing enzyme hydrolyzed 40 min at 55℃. The confection of the oats milk 0.12%(w/w) xanthan gum,6%(w/w) sugar,0.02%(w/w) Vc,0.01%(w/w) salt,0.01%(w/w) STPP. Homogenization treatment was 30 Mpa,50℃,40-50 Mpa,50℃. Sterilization treatment was 121℃,22 min. The product had a special oat flavor with not only uniformity in texture, but also with a pleasant fragrance,sweatness and smoothness in sense.The detailed manufacturing craft of oats nutrition breakfast milk was confirmed:oat, barley and peanut-clearing-baking-soaking-abrading-hydrolytic-filtering-preparing-homogenizing-sterilizing-product. The optimum craft parameter was as follows:The ratio of oat, barley malt and peanut was 9:1:1 (w/w) (solid-to-liquid ratio was about 1:15 (w/w)), the ingredients hydrolyzed 50 min at 70℃and filtered after milling. The enzymolysis liquid of oat, barley malt and peanuts after hydrolyzing and filtering about 60%,0.2%(w/w) LT-100,0.1%(w/w) sucrose ester,5%(w/w) sugar,0.01%(w/w) D-Vc sodium,0.015% STPP. The product could sustain ideal flavor and stability after High temperature homogenization and sterilization. The product could meet hygienic standards of vegetable protein drinking.When adding 0.2%(w/v) barley malt, the transparency and viscosity of 1%(w/v) starch paste were reduced 74.3%,97.6%,respectively, and the retrogradation and water abeorption rate of starch paste were increased 11.7%,59.1%, respectively. The viscosity of oat gum was dropped 44.3% when adding 0.1%(w/v)barley malt. However, there was no obvious effect on emulsibility, emulsifying stability, foamability and stability of oat gum and protein when adding barley malt...